About this Business
From Our Editors
At St. Louis Italian Restaurant & Pizza Company, it's all about the dough. The chefs boast that they produce "the thinnest and crispiest crust in the world," and in order to do that, they need to carefully control the recipe so that it'll stand up to the massive amount of pressure they use to flatten a dough blob practically into the second dimension. The full bakery also produces golden loaves of bread, and ensures that even the rolls are no afterthought—try dipping them in a side of marinara.
The restaurant makes everything else from scratch, too, experimenting with sauce formulas and examining toasted ravioli beneath a microscope. When the weather's warm, tables across the large patio practically groan beneath the weight of heaping orders of seafood fettuccine and mostaccioli, each large enough to feed two to four people.