Cooks at Pirrone's Pizzeria's two locations craft pizzas from fresh dough, housemade sauce, and 17 different toppings. Inside the kitchens, cooks bake lasagnas and deep-fry golden onion rings to pair with sandwiches stuffed with meatballs, chicken parmesan, and italian salami. In the evening, diners can opt for a dinner portion of golden fried jumbo shrimp, skinless chicken breast, or italian sausage accompanied by salad, spaghetti, and all the napkins you can eat. Both locations have sizeable dining rooms, and the newer Saint Peters location fills its red-hued walls with flat-screen televisions showing sporting events for customers seated at the full bar.
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.
Kingpin Lanes facilitates retro revelry with 24 tenpin bowling lanes, leagues for men, women, and children, and an arcade stocked with video games. More than 10 television screens shine down into the facility, allowing bowlers to simultaneously watch sports and play a sport without having to ice-dance during a professional hockey game. After achieving a new high score in Kingpin's arcade, visitors can refuel at the in-house Brickhouse Pizza Company. Its specialties include classic pies in addition to sandwiches such as the Kingpin combo with ham, roast beef, salami, and provolone cheese.
Right on the corner of Clayton and Tamm, in St. Louis' Dogtown neighborhood, the smell of delicious New York–style pizza and the sound of laughter draw passersby into Felix's Pizza Pub. Owners Tom Galbraith and Steven Kolb share a friendship that goes back to first grade, as well as a deep respect for the New York–style pizza: crispy on the bottom, chewy on top, and never too thick or too thin. Chef Andy Roesch whips up these tasty pies from handmade dough, crowning them with fresh toppings such as Italian-style sausage, basil, sundried tomato, and caramelized onion. Diners can also sink their teeth into slow-cooked baby back ribs, wrap their hands around shredded-beef sandwiches and shredded-pork sandwiches, or dip some of Felix's trashed wings tossed in jalapeno ranch.
Guests pair these feasts with cold beers and cocktails. Monday night they sing karaoke, and each March, people rise early and head to Felix’s to stake out prime viewing spots along the Dogtown St. Patrick's Day–parade route, which runs right past the pizza pub.
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.