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.
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.
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.
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.