The pizzas at Pizzarelli's Pizza begin with dough: freshly handmade rounds become thin-crust, New-York style, and deep dish pizzas. Then, the sauce: made without sugar, the sauce combines basil, oregano, salt, garlic, tomatoes, and spices for a delectable, tangy flavor. Finally, the toppings: freshly-cut veggies and freshly-cooked meats pile on top, mingle with cheeses, and provide the finishing touches to a delicious pie.
Northern- and Southern-Italian cuisines collide on Trattoria Branica’s menu, which has won acclaim from local press for its culinary acuity and fiscal reticence. Italian cheeses, herbs, and homemade sauces accent tender nests of pasta, market-fresh seafood, and succulent cuts of beef, veal, and chicken. Inside, sleek black chairs clip crisp white tablecloths prepped to prop up more than 300 wines from around the globe. A Mediterranean mood slips over patrons on the expansive patio, where umbrellas guard against the sun and waters cascade at a nearby fountain. For private parties, a balcony surrounded by wrought-iron railings elevates the dining experience and provides a better launching pad to catapult leftovers home.
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.
In response to the popularity of his downtown eatery, J.F. Sanfilippo's, owner Joe Sanfilippo brought his authentic cuisine to his fans in West County. Like a sibling who borrows clothes without asking first, Filippo's Italian Kitchen & Bar boasts a pared-down menu of favorites from its older sister, featuring pasta entrees and bread baked in-house. With 3,300 square feet of space capped by vaulted ceilings, the house can hold large groups of people as they dig into generous portions of Italian-inspired fare featuring lean chicken breasts, fresh seafood, and beef.
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.
Fortel's Pizza Den was founded more than 30 years ago by pizza enthusiast Bob Fortel, giving the restaurant plenty of time to develop a compelling formula for creating its hand-tossed pies. It starts with the crust: the dough is made fresh daily, and?since eating pizza, like playing Battleship against yourself, shouldn't involve too many tough decisions?it's formed into a single, medium-thin thickness. Chefs then slather this crispy foundation in one of seven sauces, including pesto, gravy, or Bob Fortel's original sweet-and-spicy tomato sauce. Topping choices number in the dozens, ranging from sweet chicken sausage and eggplant to corned beef and sauerkraut. While waiting for their pizza masterpieces to arrive, diners nibble on beer-battered mushrooms, toasted ravioli, and other appetizers.