Like a bowler hat on an English gentleman or the leafy canopy over a forest ecosystem, meatballs protect the pasta underneath from predatory birds and curious aliens. Protect your noodle with today’s Groupon to Mama’s on The Hill. Choose between the following options:
- For $12, you get $25 worth of Italian fare for dinner.
- For $6, you get $12 worth of Italian fare for lunch.
Mama’s on The Hill earned the title of Best Italian in St. Louis from Cityvoter by crafting authentic, generously-portioned Italian meats and pastas. The dinner menu offers appetizers such as toasted ravioli ($7.25), which envelops meat in a crispy envelop that's tastier than popping uncooked raviolis into the toaster at home. Pasta plates include the linguine with clams ($13.75), a mélange of noodles, clams, mussels, and olive-oil garlic sauce, as well as the manicotti ($10.25), which marries italian cheeses and a parmesan cream sauce in idyllic tubes of pasta. In addition to its pasta plates, Mama’s on The Hill slings traditional entrees gleaned from fossilized family cookbooks, such as the pollo florentine ($14.25), which melds a plate of chicken-breast medallions with baby spinach, cream sauce, and roma tomatoes. The bistecca di soto ($17.45) marinates a 12-ounce strip steak, like a newborn Italian baby, in rich olive oil. Midday eaters can dive into Mama's on the Hill's equally saucy lunch menu that spotlights sandwiches, pastas, and meat entrees ($6.95 – $21.95).
25% of the proceeds from this deal will benefit St. Louis Children’s Hospital and fund programs like the Family Resource Center, music therapy programs, surgical research, pediatric neurocritical care and camps for children with special needs. Consistently ranked among the nation's top children's hospitals by publications such as U.S. News & World Report, St. Louis Children's Hospital boasts an expansive research resume, and provides comprehensive services in every pediatric medical and surgical specialty to kids like Blair.
Mama's On The Hill
According to many members of the close-knit Italian community on The Hill, it was at a restaurant called Oldani's in the early 1940s that a clumsy chef dropped a piece of pasta in frying oil and created the first toasted ravioli. That dish went on to become a Saint Louis specialty, and Oldani's went on to become Mama's On The Hill, rechristened by matron Mama Campisi, who took it over in 1982. When Mama's sons, John and Frank, had to give up the restaurant in 2005, Lance and Andrea Ervin jumped at the chance to take over the culinary landmark. They reopened it in 2006, retaining many of Mama's original recipes as well as the crisp signature pasta.
Ivory and black stripes upholster padded chairs in the understated dining room, where a set of glowing candles are ensconced in a stone fireplace. Here, Mama's special recipes still serve as blueprints for many of the house sauces, including the marinara and parmesan cream. Salmon entrees are drizzled with her chianti-balsamic glaze, and deep-fried shrimp do cannonballs into her cocktail sauce.
Mama's famous fare also lures avid diners to enroll in culinary classes taught by kitchen staff. In the currently running sauces class, up to 20 students set pots a-simmer in groups of five, fueled by appetizers, snacks, and pep talks given by freshly cracked bottles of wine.