Easy Pie

Spiros Stogiannis - Owner, Easy Pie: “We're different. We're fresh. We're creative, we're innovative."

When it comes to culinary creativity, Spiros Stogiannis talks a big game.

Spiros Stogiannis - Owner, Easy Pie: "We're not riding the wave, we're creating the wave. We're the tsunami that's coming to change the game."

But when you see the kind food he's serving, you'll know it ain't bragging if can you back it up.

At his restaurant Easy Pie, Spiros makes some of the biggest, boldest, craziest and tastiest, over the top eats you'll ever experience.

Spiros Stogiannis - Owner, Easy Pie: "We think outside the box all the time. If it's something that's somewhere else, we don't want it. If it's something that we've seen somewhere before, we don't want it. We want to be the wave makers in the industry."

Spiros started making waves when he opened the original Easy Pie in Braintree almost a decade ago. And now at this brand new industrial chic spot on Squire Road in Revere, he's taking eye popping eats to the next level, with outrageous pizzas, enormous burgers, monster tater tots, and so much more you simply must taste to believe.

Spiros Stogiannis - Owner, Easy Pie: "I want people to experience this culinary masterpiece of a menu that we've put together. I definitely think it's something that you've never had before, and you never will."

So what makes a meal at Easy Pie so different? Well, here's pretty clear example: They've taken everything you love about a Pu-Pu Platter and put it on a pizza. It's called The Last Dragon, and this thing is absolutely insane.

Spiros Stogiannis - Owner, Easy Pie: "First we start off with our homemade duck sauce and we rub that in nice and sexy.  A little pizza cheese, then we add our fried rice, little beef teriyaki, Ah-So pork like you traditional boneless spareribs, tempura chicken, and fresh chopped egg roll. Out of the oven, top it off with some nice chopped scallion and a little duck sauce drizzle.  And that's that."

Spiros Stogiannis - Owner, Easy Pie: "It tastes like every single item in a Pu-Pu platter in one bite. And a lot of people think we should serve it with fortune cookies, so we're working on that, but it's definitely a very crazy pizza, it's full flavored, and it's impressive."

Equally impressive is the Fully Loaded pizza, topped with bacon infused smashed potatoes, crispy ranch chicken, more bacon, and finished with chives and a seasoned sour cream drizzle.

Spiros Stogiannis - Owner, Easy Pie: "It tastes like a fully loaded baked potato, with fried chicken and a bunch of extra stuff on it."

Since Easy Pie is located in Revere, the birthplace of the Roast Beef sandwich, Spiros decided to make a pizza out of one of those too.

Spiros Stogiannis - Owner, Easy Pie: "This is the mecca for roast beef three way sandwiches. And I said you know what, I'm going to do what we do best. I'm going to make a pizza but I'm gonna make a roast beef three way pizza. It starts off with James River barbecue sauce, it as American cheese on it, it has thin sliced rare roast beef on it, it as chopped up on onion roll on it, and it has cheese on it. When it comes out it has a mayonnaise drizzle. The flavors are amazing."

And crazy pizzas are more than just a meal here, they're also dessert, with sweet combinations that are equally inventive. Like this Baklava Pizza made with crispy filo, clover honey, chopped walnuts, and cinnamon, or the top selling Strawberry Shortcake Pizza.

Spiros Stogiannis - Owner, Easy Pie: "So we use our signature dessert crust, it has a frosting base on it. Fresh chopped strawberries. For the shortcake, we use Twinkies. It has white chocolate chips on it, we have a sauce we put on top of it, we call it unicorn drizzle just to finish it off and give it that look.  Little dusting of powdered sugar and the rest is history. It's like a strawberry shortcake on a pizza."

If you'd prefer a burger, Easy Pie's versions go way beyond the standard stack, whether you order the Sin-A-Burger featuring a half-pound-plus patty, bacon and cheddar, served between two iced cinnamon rolls, the Detroit Rock City topped with yellow mustard, homemade chili, and a quarter pound hot dog, or the Double Down, piled high with two all-beef patties, American cheese, lettuce, onions, pickles, and thousand island dressing.

Spiros Stogiannis - Owner, Easy Pie: "If you want to come in here and you're feeling like a total animal, like a beast, you have the Double Down. That burger conquers a lot of hungry people. It's a very, very big burger."

For something only slightly more manageable, check out this chicken and waffle inspired sandwich named the Chicken Not So Little.

Spiros Stogiannis - Owner, Easy Pie: "It has our really massive country fried chicken breast on it. It has a scrambled egg on top of it. It as our applewood smoked bacon. It has two slices of American cheese, it's doused in maple syrup, and it's between two Belgian waffles. It just tastes like chicken and waffles on steroids."

Want fries with that? Why bother when you can order a Monstah Tot instead.

Spiros Stogiannis - Owner, Easy Pie: "This thing is a tater tot, one tater tot, and it's bigger than your head. And we've developed an entire menu called the Monstah Tot menu, and we feature a tot called the Gangsta Tot. And it's topped with Kraft mac and cheese. A ton of bacon on top of it, a Chipotle and ranch aioli and it's finished with some fresh chives and people it's absolutely go berserk when they see it."

And as you might imagine, a lot of the food at Easy Pie has become Insta-famous, which is just fine with Spiros.

Spiros Stogiannis - Owner, Easy Pie: "The food comes out and it's cell phones out first. No one touches the food until they snap a photo and put it on Instagram or Facebook. I like to think that we're not in the food business, we're in the reaction business.  You know we need to make food that people have never seen before or tasted before. We've created our own lane and we drive down this lane a million miles an hour and no one's catching us."