University Center, Ground floor
Pi Kitchen is an innovative, on-campus eatery catering to Stevens’ esteemed Faculty and Staff serving a seasonal menu hand-picked by a team of culinary experts. We welcome you to our table where every flavor tells a different story. When we think of fine dining, we tend to think of fancy restaurants we visit only for special occasions. Together with restaurateur Amy Morton, we hope to shake things up at Pi Kitchen. Morton learned the business from her legendary father restaurateur Arnie Morton (Morton’s steakhouse). Combining her traditional hospitality style with a modern perspective, Morton maintained her knack for connecting with and welcoming her guests throughout her career. Pi Kitchen is about what is happening today; it’s about being relaxed and fun and feeling at home. Our style is approachable, and our standards of impeccable service, food, and ambiance are of the highest level.
At Pi Kitchen, we accept credit cards, debit cards, and duckbills as forms of payment.
Get 50% off when you have a Faculty & Staff meal plan! Click here to learn more.
If your party is of 5 or more people, please email Pi Kitchen to ensure you and your party are seated in a timely fashion.
Please make your reservation as soon as possible for larger parties to ensure that adequate accommodations are available.
Spaces are limited, so we highly encourage you to make a reservation to ensure that you and your party are seated in a timely manner. However, walk-ins are welcome but not guaranteed.
An innovative veteran of Chicago’s restaurant scene, the proprietor Amy Morton looks to her current, critically acclaimed concepts—found the kitchen and social house, serving farm-to-table contemporary-American cuisine, the barn steakhouse, the north shore’s “premiere” steakhouse, patty², a healthy burger concept on a northwestern university campus—and stolp island social, a seasonal kitchen & steakhouse located in historic downtown aurora.
A life spent in the industry empowers her with an inherent sense of hospitality and design, which plays out across her restaurants in a way that welcomes guests and emulates a sense of belonging with dining rooms that feel more like homes than eateries. Morton learned the business from her legendary father restaurateur Arnie Morton (Morton’s steakhouse) while garnering an old-school hospitality outlook that informs her timeless ability to work a room. translating her traditional hospitality style into a modern perspective, Morton maintained her knack for connecting with and welcoming her guests throughout a career spanning nearly four decades.