East Side Pies, with its tiny, take-out storefronts, refers not to an East-Coast style of pie but to its eastward locations. The crust is hard and cracker-like, really more about providing a base for the pizza toppings than anything else. But if you‘re not particular, and price and size matters, you could do worse than this plucky local business that embraces a touch of the Weird.

That means you’ll find pizzas with curried toppings on them; pizzas with jerk chicken; and even a pizza with sauerkraut. Not all their combinations are this wacky, but they can be quite good. We also like the bare-bones classics, because of their respect for the toppings. A “Marge” has fresh-tasting cheese and basil, and the plump little cherry tomatoes sweeten further in the oven. On the more elaborate side, a “Smors” sports spicy homemade sausage along with mushrooms, roasted onions and red peppers, and spinach. An “Olivia” is a flavor explosion: a pesto base covered with eggplant, artichoke, garlic, Kalamata, black and green olives, and feta.

Several of these are available as slices, at all hours. Even if East Side doesn’t compete with the best, more classic pies in town, it does offer many happy, creative moments.