A'mis Italian Restaurant garners compliments from area natives and transplants for its kitchen's mastery of regional pizzas ranging from hand-tossed New York–style pies to Chicago–style pizzas baked in a deep pie dish. St. Louis pizzas sport a thin-crust base that's sprinkled with a blend of provel cheese and mozzarella. All pizza dough is baked fresh every day in a brick oven. Entrees also include steak and pasta dishes, as well as lighter dinner options, such as grilled chicken or poached cod, that give diners fewer calories and grant increased aptitude for speaking in fishtongue.
Italian-born recipes guide Schiappa's chefs as they hand-spin pies out of house-made dough, crafting colossal disks that span up to 40 inches. Dining duos weave one of the menu's traditional toppings, such as italian sausage, pineapple, or pepperoni, through the14-inch pizza's lush mozzarella foliage or into drab living-room tapestries. Cheesy first courses make way for 10 wings dressed in one of eight flavor getups, including sweet hot, Caribbean jerk, and scorching. A pair of soft drinks washes down savory slices, and on Sundays during football season from 11 a.m. to 9 p.m., NFL games get sports buffs more riled up than a bull trapped in Santa's walk-in closet
The pizza at Papa Murphy’s Take 'N' Bake Pizza is always cold. Not because it's old, but because it’s so fresh that it hasn’t been cooked yet. Assembled and customized before your eyes, the colorful, unbaked disk is then taken home and thrown into your own oven. The crust crisps to exactly your preference, whether a thin crust bubbling with chicken, bacon, and artichoke, or a Chicago–style stuffed with salami, pepperoni, sausage, and ground beef. Each pizza can also be customized from scratch, with ambitious eaters choosing from 8 meats, 4 cheeses, and 15 veggie toppings. A bevy of side plates complements any meal, with crisp salads, bake-your-own cookie dough, and dessert pizzas.
With fresh ingredients and real mozzarella, the piesmiths of Pazzo Pizza unfurl an enticing menu of savory Italian provender made from scratch. Baked in a rustic stone oven, each crispy pizza is born of hand-tossed dough and an infusion of family lore, like the Sicily-imported marinara recipe and the story about Grandma's eye patch, itself a pizza. Customers can select a topping from a list of nearly 20 options, including applewood bacon, provel cheese, and fresh tomatoes. This meal gets a fizzy lift with a 2-liter sidekick of soda. Though delivery is available, this Groupon does not cover the $2 delivery fee, which goes toward training homing pizzas.
Onesto is Italian for "honest," so it's no surprise the owners of Onesto Pizza & Trattoria strive for transparency when it comes to their food. They proudly showcase the list of more than 10 local farms from which they gather their menu's organic and seasonal fruit and antibiotic- and hormone-free meat. They even reveal the secrets behind their wild-mushroom- and Gulf-shrimp-topped pizzas by letting diners watch as each pie is hand-tossed. Pasta, from the housemade fettuccine to the macaroni and cheese served with lobster in a cast-iron skillet, joins elaborate seasonal entrees such as pan-seared wild striped bass, accompanied by a pumpernickel-crusted saffron risotto cake and sautéed spinach and apples in a lemongrass-butter broth. In addition to sourcing its ingredients locally, Onesto strives to reduce its carbon footprint by recycling, serving to-go orders in compostable containers, and asking diners to take off their carbon shoes at the door so as not to leave a footprint.
The gourmet ingredients and eco-friendly attitude seem to overshadow the restaurant's decor, which the Riverfront Times describes as "unassuming … with no obvious flash or flair." But subdued is sometimes best, as the paper named Onesto's "simple" patio as Best Outdoor Dining of 2010, hailing it as "an escape from the hustle and bustle of other St. Louis restaurant patios."
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.