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.
Though they all begin with similar hunks of dough, the pizzas at Manhattan Express rarely wind up resembling one another. To start, chefs prepare thin crusts, whole-wheat crusts, or New York-style crusts to serve as the foundation for any of their 9-, 12-, or 16-inch pies. On top of that, they pile your choice of 25 toppings, from jalapeno peppers and shrimp to low-fat mozzarella cut in the shape of mushrooms. Pizzeria staples such as sandwiches, salads, and pastas round out Manhattan Express' savories and dessert options include eight flavors of snow cones, such as cherry and orange.
Ichigo offers a menu stacked with a slew of traditional sushi rolls, East-meets-West specialty rolls, and hearty hot fare. Entice eater organs with the Is OK! signature roll, a crispy shrimp tempura, creamy avocado, and cucumber-centered cylinder topped with fresh tuna, eel sauce, and delicate masago-tobiko drizzles ($10.95). Those tired of life's many horizontal confines, such as beds and horizons, can try the vertically validating Oh My Suki, a succulent lobster tempura, lump crab meat, cucumber, and avocado-encrusted creation with macadamia nuts and a cloud of parmigiano-reggiano béchamel sauce ($15.95). An easy-to-read menu demystifies each artful roll, making it easy to distinguish vegetarian, raw, and cooked varieties. The hot menu features appetizers such as dry-rub wings ($5), golden mussels ($6), rice bowls ($6–$10), and tempura dinners ($8–$10). The red snapper is treated to a spa-like soak in sweet soy and apple compote before it's grilled on geometry and world history and determined fit for the plate alongside sweet corn relish, strawberry-avocado salsa, and sweet potato fries ($15).
Choice Saint Louis is a café open for breakfast, lunch, and early dinner with an outside patio. The chefs here create wholesome morning meals of eggs benedict to hot oatmeal with fresh fruit, that can be complimented with a hot cup of coffee or freshly brewed tea. During the lunch hour café-goers can opt for a varied selection of sandwiches, creative salads, daily soups, and pizza. Thin-crust pizzas can be assembled on regular or gluten-free crusts using toppings such as grilled chicken and fresh veggies. The diner also hosts a number of gluten-free breads, wraps, pizza crusts, and pastries for customers looking for healthier options.
As devoted Catholics in the early '60s, Ed and Margie Imo would wait until after midnight every Friday night to pickup meat-topped pizzas from their favorite local St. Louis pizzerias. Tired of going out so late, they were inspired to make a change. In 1964, they opened their first Imo's Pizza to offer what was then an innovative concept—home delivery. As a nod to Ed's career cutting squares of linoleum, the duo's pizzas were always cut in squares and used as tiling to construct restaurant's floor. Today, the Imo's franchise encompasses more than 90 stores, and hasn't strayed from their square slices and pledge to never-frozen ingredients. The thin-crust pies are layered edge-to-edge with 100% provel cheese, homemade sauce, and more than 15 meat and veggie toppings.