When founders J. Kim Tucci, Joseph A. Fresta, and John P. Ferrara first opened The Pasta House Co. in 1974, they wanted to elevate pasta to an art form. ?Some artists sculpt, some paint, and some sketch,? they write on the restaurant?s website. ?But, at The Pasta House Co., we create authentic Italian culinary delights.? A few of the locations even have giant, exhibition kitchens so you can watch as pizzas, pastas, and entrees come to life.
Naturally, The Pasta House Co.?s menu revolves around the Italian staple from which it gets its name. There are more than 25 varieties of pasta to choose from, including linguine with chicken livers and the signature lasagna, plus weekday specials such as stuffed manicotti. Meanwhile, the mangia bene menu?which translates to ?eat well? in Italian?showcases the more wholesome side of Italian eating, with dishes low in fat and calories that won?t peer pressure you to break curfew.
In case you couldn't tell by the name or the motto, at Saucy's Pizzeria hangs its reputation on its homemade sauce. Of course, that doesn't mean they skimp on the other ingredients?quite the opposite. They blend the cheese themselves as well, sprinkling it on their hand-tossed or thin crusts along with a host of quality toppings ranging from salami to spinach. Specialty pizzas include delicious combinations such as the Big Boy, which gets piled with four different meats, cheddar cheese, and veggies or the Carnivore, topped with bacon, ham, sausage, beef, and pepperoni.
EAT Saint Louis Food Tours treats guests to picturesque strolls through the historic St. Louis neighborhoods, interesting nuggets of local cultural information, and delicious samples of handmade food from mom-and-pop restaurants. During the Taste of the Hill tour, visitors experience the sights, sounds, smells, and tastes of the city's most important Italian neighborhood, nibbling on samples of ravioli, salami, and thin-crust pizza.
Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger?the Whopper sandwich?consists of flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and Hershey pie keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.
At Old Vine Riverfront Bistro, proprietor Brian Manhardt draws on more than 25 years of experience to shape a bold bistro menu of fresh seafood, steaks, artisanal salads and stone hearth-fired pizzas. Inventive dishes such as their crab cigars—blue crab meat rolled inside of egg roll wrappers, fried crispy, and served with roasted red pepper aioli—can be paired with local beers, cocktails, and fine wines. Their curated wines and tobacco are sold at an onsite shop.
Situated in a distinctive two-story building that dates back to 1858, Old Vine Riverfront Bistro contrasts an energetic ambiance—punctuated by free live music almost every Saturday evening—with historical décor, such as a stone walled atrium and an excavated cistern that’s been transformed into the restaurant’s wine cellar. On warm weather days, consider dining al fresco on the patio.
A proud staple of Labadie for more than two decades, the Hawthorne Inn and its co-owners, Cathy Hancock, Chris Hancock, and Dick Hoey, pay homage to the old railroad town with the Labadie Locomotive pizza, flecked with pepperoni, sausage, meatballs, and pepperoncini. On a mural behind the bar, local artist Bryan Hayes celebrates the steam engines and nuclear-powered cabooses of years past, and hand-trimmed steaks and pretzel-encrusted trout are served in present-day portions. Wines travel from as far as Missouri, California, or overseas to fill the tavern's glasses, along with a large selection of domestic and imported beers.