Acropolis enchants palates with tasty edibles originating from Greece and its breezy, flavor-stocked isles. Daily specials such as Friday plaki, featuring baked cod ($9.95), and Monday moussaka, containing lasagna-like layers of eggplant, tomatoes, spices, and more ($9.95), help diners count down to the weekend without having to check their days-of-the-week underpants.
In 1999, Jimbo Sinovic opened the first Big Daddy's in the historic Soulard district, less than a half mile from the iconic Anheuser-Busch Brewery. The eatery's drink specials and tasty pub staples, served for lunch, dinner, and late-night owl watching, established the bar as a neighborhood favorite, and inspired its owner to declare it "The Best Bar in the Whole Wide World." Jimbo has since expanded Big Daddy's to four locations in the St. Louis metro area, including two in Illinois.
For Brandy Hitch, being a licensed massage therapist is a dream come true. She sees attending The Body Therapy School of Massage as a turning point in her life and the start of a career focused on helping and healing others. Armed with kneading know-how and inspiration from her teachers and colleagues, Brandy creates a serene environment for her clients where they can completely unwind like a yo-yo in the hands of an amateur. She treats them with a wide range of healing modalities ranging from foot scrubs and deep-tissue massages to trigger-point therapy. Appointments are available Monday and Wednesday from 8 a.m.—9 p.m.; Tuesday from 8 a.m.—3 p.m.; Thursday and Friday from 8 a.m.—1:30 p.m.; Saturday from 6 p.m.—8 p.m.; and Sunday from 11 a.m.—8 p.m.
Chefs at Jonny's Pizza and Pasta slather sweet red sauce onto pizza disks, creating a brightly colored canvas for thinly sliced black olives, shrimp, and other customer-chosen toppings. After a spell in the oven, these custom pies arrive at tables sizzling and, at the Fairview Heights location, can be devoured in the glow of big-screen TVs. Along with specialty pizzas, which can showcase other sauces such as alfredo, barbecue, or garlic-butter, chefs also layer lasagna, bake mostaccioli, and stuff footlong sub sandwiches with hearty fillings.
When founders J. Kim Tucci, Joseph A. Fresta, and John P. Ferrara first opened The Pasta House Co. in 1974, they wanted to elevate pasta to an art form. “Some artists sculpt, some paint, and some sketch,” they write on the restaurant’s website. “But, at The Pasta House Co., we create authentic Italian culinary delights.” A few of the locations even have giant, exhibition kitchens so you can watch as pizzas, pastas, and entrees come to life.
Naturally, The Pasta House Co.’s menu revolves around the Italian staple from which it gets its name. There are more than 25 varieties of pasta to choose from, including linguine with chicken livers and the signature lasagna, plus weekday specials such as stuffed manicotti. Meanwhile, the mangia bene menu—which translates to “eat well” in Italian—showcases the more wholesome side of Italian eating, with dishes low in fat and calories that won’t peer pressure you to break curfew.
Combining classic pub grub, thirst-quenching drinks, and spirit-elevating entertainment, Shenanigan's has been a staple of daytime and nighttime diversion for more than 20 years. Perfect for a night out with friends or making new buddies by feeding the first group that will talk to you, today's deal gets customers a gargantuan spread of delectable bar fare. The three 16-inch pizzas come with up to two toppings each, including standards such as pepperoni and mushrooms, as well as less common pie-packers such as canadian bacon and pineapple slices. The 50 wings can be slathered in wide array of sauces, including hot 'n' spicy buffalo sauce, sweet thai chili sauce, and honey barbecue, and come with celery and a choice of ranch or blue-cheese dressing. Those looking to bulk up their arsenal of hunger destroyers can load up on toasted ravioli, a hearty heaping of 50 savory squares outfitted in pasta armor and ready for marinara dunk contests.
Patrons pass platters full of pizza, pasta, and other provisions at this intimate Italian-American eatery, where salads and spaghettis are served fresh and sharing is encouraged. Start off supper by sipping on Marco's freshly made soups ($2.95 for a cup, $3.50 for a bowl) or munching on its original seed salad, tossed with sesame and poppy seeds, crunchy chow-mein noodles, and sprinkled with house-made dressing ($6.95 for regular).