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.
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.
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.
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.
Brew suds mingle with the red sauces and cheesy layers of The Haus Pizzeria & Bar’s Italian and American cuisine, which guests savor amid a flurry of activities that take place throughout the week. Pizzas sport myriad toppings, such as sundried tomatoes, basil pesto, and steak, and pair with hoagies, pasta, and wings to fuel patrons as they play poker on Tuesday nights or croon favorite pop hits, rock songs, and lullabies during karaoke on Thursday nights. On Mondays, trivia entertains brains with puzzling questions and free shots to each trivia-round winner. The piping-hot music notes of live bands and flat-screen TVs broadcasting sports serve as additional amusement.