Luke’s Kitchen and Bar has opened in the Maitland building that most recently, and ever so briefly, was occupied by Blackfin, though its provenance was a Steak & Ale. This opening has been anxiously anticipated — not that any restaurant opening that isn’t a Steak & Ale wouldn’t be — primarily because of the pedigree of the people involved.

That would be the team from Luma on Park and Prato, especially the duo of chef Brandon McGlamery and general manager Tim Noelke who have made their Park Avenue posts so popular.

This is their first off-Avenue project. (Slate, the Sand Lake Road restaurant, is often mistaken as a sister restaurant, but while it shares some ownership, it is not related.)

The Pie is the simplistic name for a new pizza joint in College Park. But the pizza here is different from your average pie.

It’s pizza al taglio (say TAH-lee-oh), which, according to a large sign on the wall inside the restaurant, is “Italian for pizza by the slice or ‘by the cut.’” The word taglio translates to shear, so sort of a cut.

It’s also made in rectangular pans and sold by the slice. This is a common type of pizza that you’d find in Rome and is sometimes sold by weight.

Luckily that’s not the case with The Pie because given the toppings that were on the slice I had I would have paid extra euros.