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.
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.
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.
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.
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.