The kitchen crew at Imo’s Pizza has been decorating slices of South Saint Louis–style pizza—which substitutes provel cheese for mozzarella on a thin crust—since its founding in 1964 by Ed and Margie Imo. Now with more than 90 locations, the business delivers its signature pies throughout the state. The Deluxe piles fresh, never frozen mushrooms, onions, green peppers, and tomatoes over cheese and juxtaposes with the All Meat, whose original thin or thicker crust bolsters sausage, pepperoni, and both canadian and regular bacon.
Yard-long lineups of glasses overflowing with beers such as Boulevard Wheat, Guinness, and Rolling Rock are a common sight at Maryland Yards. The party-size servings go well with this lively bar and eatery’s 16 TVs, arsenal of pool tables and dartboards, and stream of music and lost web crawlers flowing from an Internet jukebox. More than 20 sandwiches and wraps—such as a fried-pork-loin sandwich or a classic french dip—leave the kitchen alongside bacon-and-cheddar potato skins and spicy or sweet wings, each designated to refuel appetites after a round of trivia, karaoke, or poker.
The old mulberry tree at the top of Noboleis Vineyards—the same creature that graces the estate's wine labels—symbolizes the endurance of Robert and Lou Ann Nolan in pursuing their dream to own a vineyard. After purchasing a 74-acre expanse of Augusta farmland in 2005, the Nolans planted their first grapes: chambourcin, traminette, norton, and vignoles. Initial growth indicated high yields, but a late frost in 2007 claimed most of the chambourcin crop. Adversity struck again in 2011, when a tornado tore through part of the vineyards and lifted sections of roof off of the winery.
But between these setbacks, the Nolans built a steady string of accomplishments. Their first vintages claimed multiple awards at the 2010 Missouri Governor's Cup, and what had started as plain farmland grew into an estate encompassing an onsite winery, tasting room, cafe, and wine shop. The Nolans now lead tours and host tastings so that visitors can get an up-close look at how Noboleis's wines—such as the barrel-fermented vidal blanc—are produced without tickling the grapes. The indoor and outdoor grounds also regularly host events that range from weddings to live music performances.
Liberty, Missouri, is slightly out of the delivery zone of most Chicago pizzerias, so when Jason and Mattie Ransom moved there, they needed another way to get their fix of deep-dish pizza. They decided to try their hand at recreating their favorite pie from scratch, unknowingly laying the groundwork for Dish Famous Stuffed Pizza.
The Ransom’s homespun recipe for Chicago-style deep-dish pizza has lasted more than 15 years, first gracing the tables of their restaurant before spreading out to grocery stores and forward-thinking vending machines. At their eatery, they still sling dough each day, complementing deep-dish disks with thin-crust and hand-tossed pies, half-pound Black Angus burgers, Chicago-style italian beef sandwiches, and 50 different bottles of imported and craft beer.
Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
When designing Chiusano’s Brick Oven Pizzeria, the owners had a problem. They wanted to use their family’s southwestern Italian pizza recipe, but they knew they couldn’t replicate the dish’s savory flavors and crisp textures in a standard oven. So they decided to outfit their kitchen with a traditional brick oven, which is capable of the focused heat needed to add crispiness to the homemade dough that staff double-kneads by hand. Chiusano's takes pride in their pizza's authentically cooked crust and maintains that their fare is close to the pizza found in Italy. And while they cook their dishes traditionally, they are a bit more contemporary with their topping selection. The chefs layer gourmet ingredients such as brie, elk sausage, shrimp, and lamb on top of their housemade sauce to create custom pies or one of their own specialty pizzas, such as the Thai chicken with veggies and peanut sauce.
To complement their pizza, they also serve authentic Italian favorites such as chicken parmesan, Italian sandwiches, and desserts such as gelato and bread pudding. Their signature dessert, however, is their made-to-order zeppoles, which are piping hot Italian donuts served with caramel and chocolate dipping sauces to add a slight touch of sweetness and confirm why you always wear a bib.