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About this business

  • Cuisine
    Italian

Tips

250

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Shelly M.
Verified
Report | a year ago
Stay away
Ruth
Verified
Report | 2 years ago
Good
Cindy S.
Verified
Report | 2 years ago
I would definatley recommend Mama's and go back for dinner again!!!
Debra G.
Verified
Report | 2 years ago
Really enjoyed and will be back.
Kristin M.
Verified
Report | 2 years ago
We will definitely return again.
Chad L.
Verified
Report | 2 years ago
Will definitly be back
Gary L.
Verified
Report | 2 years ago
The spedenini was excellent. The saltimbocci was very good and the calamari had too much breading.
Lesley F.
Verified
Report | 2 years ago
The staff is so nice at Mama's On The Hill and the food is absolutely incredible!!
Donna G.
Verified
Report | 2 years ago
great night out really enjoyed the restaurant especially the toasted rav!
Paul K.
Verified
Report | 2 years ago
Great service.
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From Our Editors

According to many members of the close-knit Italian community on The Hill, it was at a restaurant called Oldani's in the early 1940s that a clumsy chef dropped a piece of pasta in frying oil and created the first toasted ravioli. That dish went on to become a Saint Louis specialty, and Oldani's went on to become Mama's on the Hill, rechristened by matron Mama Campisi, who took it over in 1982. When Mama's sons, John and Frank, had to give up the restaurant in 2005, Lance and Andrea Ervin jumped at the chance to take over the culinary landmark. They reopened it in 2006, retaining many of Mama's original recipes as well as the crisp signature pasta. Ivory and black stripes upholster padded chairs in the understated dining room, where a set of glowing candles are ensconced in a stone fireplace. Here, Mama's special recipes still serve as blueprints for many of the house sauces, including the marinara and parmesan cream. Salmon entrees are drizzled with her chianti-balsamic glaze, and deep-fried shrimp do cannonballs into her cocktail sauce.

Mama's famous fare also lures avid diners to enroll in culinary classes taught by kitchen staff. In the currently running sauces class, up to 20 students set pots a-simmer in groups of five, fueled by appetizers, snacks, and pep talks given by freshly cracked bottles of wine.

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