Homemade sausages and homemade pies coming to former Discolandia space

Last week Grub Street reported that the new business going into the old Discolandia space would be called Pig and Pie and that the business had applied for a liquor license [link]. Today, Miles Pickering, one of the owners gives us a few more details:

Somewhat obviously, Nate and I are opening a restaurant.  Pig and Pie is going to serve handmade sausages with unique dressings and homemade pies for dessert.  We’ll have a standard selection, including a vegan option, as well as rotating specials and a variety of interesting side dishes.  The pies will be made from local seasonal fruits and be accompanied by ice cream from one of the local ice cream houses.  We’re looking to create a place where you can get upscale food at a downscale price in a casual setting.  We think that sausages present a unique culinary opportunity, there’s so much you can do with them.  There are a lot of great ideas floating around, you’ll see stuff on our menu that nobody else has.

We’re very excited about opening a restaurant on 24th St.  I’ve lived in the ‘hood for well over a decade and have wanted to open a restaurant of some kind for about the last 5 years but all the pieces didn’t come together until now.  The biggest piece of that was finding my business partner Nate.  Nate is a butcher and a chef, he makes a mean sausage and I’m happy to have him running the kitchen.  The other piece was locating a space.  I’d actually been looking for a space on 24th St. for a few months (considered the old Papa Potrero space but decided to pass on it) so when I saw that Discolandia was shutting down we jumped on it.  It’s really our ideal location.  We’re still waiting for the conditional use permit hearing with the Planning Dept which should happen sometime in September.  With any luck we’ll be able to open by November.

Can’t wait! (And can’t wait to see the menu.)

[Photo by Rob T.]

45 Responses to “Homemade sausages and homemade pies coming to former Discolandia space”

  1. they’re keeping the sign right?

    • Ben says:

      What’s the deal with that sign, anyway? I do think it looks good, but it’d be pretty goofy if every place was required to maintain the signs of previous businesses. This sign gets a lot of love, but I never saw anyone in there when the place was open.

      • theyre not required, but we live in a city of history!!! how disrepectful to throw something so cool away. id hang that shit in my room

        • Schlub says:

          I agree, please keep this “identity” (and typefaces). Discolandia, while having had a somewhat questionable business, had an incredibly stylish and iconic look. Maintaining a visual reference to this business would be wise for the new owners.

          That said, kick ass idea and best of luck to the new proprietors. We will be frequent visitors. :-)

    • Miles says:

      Yes, we’re keeping the sign. If we can. Due to permitting issues the city might require us to take it down. If we do have to take it down several people have already volunteered to take it off our hands but we may decide to make it part of the interior decor.

  2. Jen says:

    How’s this upscale sausage at a downscale price place on 24th going to be different from Rosamunde, the other upscale sausage at a downscale price on 24th? I’m all for new restaurants moving in to the neighborhood but sans the pie, this kind of seems like a restaurant that’s directly replicating one less than half a mile away.

    • Miles says:

      By that logic all but one of the 15 or so places you can buy a burrito on 24th between Mission and Potrero should shut down. Humphry Slocombe should never have opened up as Bi-Rite is only a mile away (and they shouldn’t have opened up because Mitchell’s has had a corner on the ‘interesting ice cream’ market for 50 years.) Why go to Sugarlump or Bello when you can go to Philz? Why are there two produce stores basically right across the street from each other? Isn’t Dynamo in direct competition Jelly Donut on SVN, they’re only half a mile apart.
      You get my point. We looked at the competitive aspect and in the end decided that our product is going to be different enough and there’s enough market for both businesses. Rosamunde isn’t going to even register a blip in their sales and we’re going to do just fine. In the end, more choice for consumers is better too.

    • MYSTARPOWER says:

      I’m very glad you are opening at this location, I live a block away and I have been wanting a new place to eat on 24th St. I really love the name Pig and Pie, I hope you sell t-shirts! Oh and I have never been to Rosamunde.

  3. i still dont understand how that place still runs. 2 bucks for a pickle and 6.50 for a fucking mission dog?! GO OUTSIDE you yuppies! maybe pig & pie will sell theyre mission dog for 5 bucks! yay!!!!!!!!!!!!!!!!!!!!!!@$@!%


    There- problem solved!

  5. Jacob S. says:


  6. SumumaSam says:

    it would be rad if this place offered gluten free buns and beer. I’d forgo a gluten free pie option for a damn hot dog bun! Rosamunde at least offers gf beers…. albeit at $8 a pop.

    • Miles says:

      We’re definitely considering a gluten free bun. We’d like to do it and know that there would be demand but also need to balance the extra complication it would cause in our menu and with baking. We’re really trying to keep things simple. How would you feel about a sausage in a corn tortilla?? :)

      • Or you could go traditional German and offer to substitute a small side of potato salad or sauerkraut for the bun. I often eat sausages on a bed of kraut or braised cabbage.

      • SumumaSam says:

        That’s my go to..the good ol’ corn tortilla. Udi’s makes a hot dog bun, a good friend of mine carries their products at his deli downtown, I don’t believe they’re too pricey. They’re freaking delicious, don’t fall apart like most gluten free breads and don’t need to be baked or toasted! I can get you his contact if you want…

  7. El Jeffe says:

    Given how much people love their sign, it might actually serve the business well to keep it.

    • Miles says:

      We love the sign too. And we really like the exterior design in general. We’ll probably change the ‘Discolandia’ lettering to the new name in the same style but other than that and some cleanup we’re going to leave it alone. It feels iconic somehow (and I’ve got better things to do with my time than to mess around with something that already works.) We’d like to restore the blade sign and change the lettering to say ‘Sausages’ but the city may not let us. We could probably fight them on it but I REALLY have better things to do with my time than that.

      In the end we don’t think it matters. People will know that we’re not a record store and it adds to the funkyness.

      • Herr Doktor Professor Deth Vegetable says:

        Interesting… Why would the city not let you change the signage? New businesses change their signage all the time, don’t they?

        • Miles says:

          The code has changed since the sign was put up (and there’s some question about whether it was properly permitted in the first place.) If we touch the sign it’s not longer grandfathered and it has to comply with current code which doesn’t allow it. We can apply for a variance but it’s time consuming.

  8. Linda Lagunas says:

    I would eat the shit out of pork sausage and pie and would support the bejeezus out of a business that polished up a piece of history and kept that gorgeous sign up. Also I am like a pig with truffles when it comes to pork n pie and I assure you I would find that restaurant no matter what the sign says. Big ups to Miles for keeping a good dialogue going.

  9. kiya says:

    I’m excited about this, the guy sounds genuinely good (at least from the tone of the email).

  10. dave says:

    The Mission’s turning into an overpriced food court. Sad.

    • Miles says:

      Yes, there are a lot of places to eat in the Mission. You know why? Because people want to come here to eat. The diversity and quality of food available here is amazing. And people coming to our ‘hood to eat also supports the other businesses in the area. Nothing sad about that.

      And you clearly haven’t been to a food court lately. They’re full of cheap food that’s mostly carbs and other inexpensive ingredients that are made palatable with with lard, MSG and sugar. That’s what makes you fat. The quality is terrible and the taste is too. With better ingredients comes higher prices. More attention to how things are prepared takes longer, which costs more. Fact of life.

      So you can have one of our sausages, which will be excellent and which we will do everything we can to hold the price down on, or you can walk your ass down to McD’s on Mission and for only couple bucks less, get a totally flavorless “hamburger” filled with empty calories. (And in the process support a huge multi-national corporation instead of someone local.)

      Your pick.

  11. Steve says:

    Since the letters are individual pieces you could just rearrange them somehow


    As for the “overpriced food court” BS, the Mission in general (and 24th street in particular) have some of the best cheap eats in the city.

  12. Bill Costley says:

    Idea: Declare a “Disco Dog D@y” (or weekend) soon after opening. Offer a 50% discount to people who come dressed in authentic disco clothing. Make it semi-annual.