The doughsmiths at Cecil Whittaker?s Pizzeria craft thin-crust pizzas bubbling with an untouched surface of cheese or loaded with toppings such as jalape?o peppers, bacon, and shrimp. It?s their specialty and what they?re known for??This is the place to go if you like St. Louis-style, thin-crust pizza (though they do offer a thick crust pizza, too) or just want to kick back and have a beer,? raves Metromix.
But the menu isn?t limited to pizzas. Each day, the kitchen roasts and slices tender beef for roast beef sandwiches dipped in savory au jus. The au jus is prepared in house, as is the meat sauce that graces Cecil Whittaker's pasta, chicken parmesan, and meatball sandwiches. They also serve buffalo wings and offer a variety of lunch specials seven days a week, which customers can enjoy on the outdoor patio.
An 8,500-pound wood-fired oven is the key to twinOak Wood-Fired Fare's signature pizzas, coalescing fresh sauces and inventive toppings into singular pies that bake at temperatures of more than 900 degrees. The classic pizza is simple—it bears a coat of basil, mozzarella, and tomato sauce—whereas more adventurous pies, such as the Loco Taco, with seasoned ground beef and housemade salsa, show off pizza's versatility and flair for the dramatic. Other savory eats include baby back ribs, wraps filled with wood-fired chicken, and five leafy salads, all of which pair with a St. Louis–centric beer list.
Even if pizza isn't your thing—which is unthinkable—the menu at St. Louis Pizza & Wings has something tasty and satisfying to please palates. The kitchen staff prepares 14 signature sandwiches, including an open-faced ham and cheese on garlic bread, and seven traditional pasta dishes for in-house dining or takeout. Double-decker burgers and boneless wings sate cravings for classic pub cuisine, and nine specialty pizzas come with hand-tossed thick crusts or St. Louis–style thin crusts.
Whether guests are stopping by the simple neighborhood brick storefront for a slice of savory pie or feasting on subs and pizzas delivered to their door, Mr. X Pizza delights its loyal customers with freshly baked pizzeria cuisine. Chefs whip up crowd-pleasing Italian-American treats—such as toasted ravioli, fried mushrooms, and quattro formaggio pizzas—or feed crowds with the kitchen's signature The Big One, a hulking, handmade 30-inch pizza.
At Kim’s Pizza, pies come in small, medium, large, and heart-shaped varieties. The retro restaurant’s chefs can shape a romantic pizza with a day’s notice, helping diners reinforce their affection or providing target practice for Cupids. Around Kim's, black-and-white-checkered floors and a stainless-steel bar recall mid-century diners, and a pinball machine provides a diversion from reading the menu.
The doughsmiths at Cecil Whittaker’s Pizzeria craft thin-crust pizzas bubbling with an untouched surface of cheese or loaded with toppings such as jalapeño peppers, bacon, and shrimp. It’s their specialty and what they’re known for—“This is the place to go if you like St. Louis-style, thin-crust pizza (though they do offer a thick crust pizza, too) or just want to kick back and have a beer,” raves Metromix.
But the menu isn’t limited to pizzas. Each day, the kitchen roasts and slices tender beef for roast beef sandwiches dipped in savory au jus. The au jus is prepared in house, as is the meat sauce that graces Cecil Whittaker's pasta, chicken parmesan, and meatball sandwiches. There’s also a hearty selection of smokehouse dishes such as ribs, pulled pork, and brisket served with homestyle sides of green beans and coleslaw. A weekday lunch buffet from 11 a.m. to 2 p.m. gives diners a chance to sample different entrees and sides–along with a salad and pizza bar–and creative additions the chefs cook up like sloppy joe's one day or bacon cheeseburgers the next.