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.
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.
Fortel's Pizza Den was founded more than 30 years ago by pizza enthusiast Bob Fortel, giving the restaurant plenty of time to develop a compelling formula for creating its hand-tossed pies. It starts with the crust: the dough is made fresh daily, and—since eating pizza, like playing Battleship against yourself, shouldn't involve too many tough decisions—it's formed into a single, medium-thin thickness. Chefs then slather this crispy foundation in one of seven sauces, including pesto, gravy, or Bob Fortel's original sweet-and-spicy tomato sauce. Topping choices number in the dozens, ranging from sweet chicken sausage and eggplant to corned beef and sauerkraut. While waiting for their pizza masterpieces to arrive, diners nibble on beer-battered mushrooms, toasted ravioli, and other appetizers.
At Pizza Express, cooks toss yeast-free dough into skinny discs, topping it with the St. Louis's signature provel cheese that melts into a delightfully molten and not-at-all-stringy thing of beauty inside the oven. Alongside their pizzas, they bread, fry, and toss wings in any one of a dozen sauces, ranging from classic buffalo to exotic habanero-mango BBQ, which is served in a grass skirt. Pizza Express also serves up salads, hot sandwiches, and a variety of desserts and hand-spun shakes.
Building on more than 50 years in the restaurant industry, the chefs at Talayna's Italiano's draw on culinary traditions from Italy and the rest of the Mediterranean to craft their menu. The restaurant takes its name from the Yiddish word for Italian, reflecting its ability to fluidly blend a variety of cuisines. Chefs assemble pastas, kebabs, paella, and beef and lamb dishes alongside pizzas in five distinct styles—either gourmet preassembled pies or customizable pizzas with dough in the thin St. Louis style, deep-dish Chicago style, or semithick New York style. The menu also boasts a roster of American and European wines, as well as imported and domestic brews. When not mastering their own kitchen, the culinary crew performs offsite catering services, including setting up the space with bartending tables, chairs, linens, and glassware, as well as providing live music and servers.
Grassi’s West administers mammoth lunches and capacious dinners from a menu teeming with Italian favorites. Cheesy heaps of chicken parmigiano ($8.95) accompany an entourage of crispy salad and buttery bread, and the Carla special boasts lean layers of trimmed roast beef, turkey, veal, or meatballs bookended by italian bread ($7.25). Sixteen-inch thin-crust pizzas ($13.75+) sport an undershirt of homemade sauce reinforced with rooftops of veggies, sausage, pepperoni, and strips of american and canadian bacon. Locals have gotten lost within the labyrinth of Grassi’s chef salad, drizzled delicately with homemade dressing ($5.05+), and diners who prefer big chomps to small talk can revel in the cafeteria-style serving, in which indecisive slowpokes won't stymie valuable chewing time. If there’s room for desert, a slice of cherry cheesecake ($3.75) can tickle tongues or provide creamy insulation for another mound of jaw-dropping sandwich extravagance.