Installed in the food industry for 25 years, chef Moe brings his culinary prowess to the inviting atmosphere of his very own Pasta Bowl. This welcoming Italian eatery provides a home away from home, with room to spread out and catch up with friends, free WiFi, and chimneys carved from tiramisu. Moe's signature spaghetti bolognese tops a plate with heaps of pasta and a choice of marinara or meat sauce. Five types of cheese layer into the well-loved meat lasagna, and the flat noodles of fettuccine alfredo swim amid the garlic, nutmeg, and parmesan of the titular cream sauce. A fresh, green house salad accompanies each entree, and meals are drawn to a close by the grand finale of Gabe's Famous Chocolate Cake, a velvety dessert that delights taste buds and makes neighborhood pies jealous of the attention.
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.
Led by a Chicago native, the chefs at A Better Pizza lovingly construct pies of several different styles, from the mammoth indulgence of deep dish, to stuffed, thick, and thin crust. Atop these delectable creations, they pile heaps of gooey cheese and more than 20 toppings. Edible adornments such as maple bacon, shrimp, and italian beef sprinkle across meals to form up to nine specialty pizzas. As these circular masterpieces bubble up in stone ovens powered by the lava river flowing beneath the restaurant, chefs further flaunt their culinary prowess through a variety of authentic Chicago-style dishes, such as Vienna hot dogs, Polish sausages, meaty sandwiches, pastas, calzones, wings, salads, and more.
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.
In 1956, the Farotto family opened their first eponymous eatery, a pizzeria with limited seating and carhop service. Over the years, they expanded and improved their humble establishment until, in 2004, the family decided to embrace a new tradition. They opened Villa Farotto, a Tuscan-style Italian restaurant that eschews simple pizzeria fare for the upscale risottos and delicate meats that helped put the country’s most famous culinary region on the map. Scents from the old world drift through the restaurant’s multiple seating areas, which help diners share meals in a setting that maches the occasion. Grab small bites in the casual cafe, pass leisurely dinners in the fine dining room, warm up next to the outdoor patio’s fire-pit, or escape to a wine bar with high-top tables, couches, and live music four nights a week.