Tag - pizza restaurant

Katie’s Pizza & Pasta Osteria Opens Second Location in Town & Country

Katie's Pizza & Pasta Osteria Opens Second Location in Town & Country

Katie’s Pizza new location in Town & Country opened its doors on August 16

TOWN & COUNTRY, MO/September 08, 2017 (STLRestaurant.News) – Katie and Ted Collier, co-owners of Katie’s Pizza & Pasta Osteria in Rock Hill, are proud to announce that they have opened their second location in Town & Country on Wed., August 16.

The second location is situated in the Clayton Village Shopping Center at 14173 Clayton Road, which used to be home to Einstein’s Bagels.

The news comes on the heels of the Colliers’ recent launch of Vero Pizza and Pasta, an online, build-your-own pizza and pasta business, which ships fresh ingredients and recipes directly to the doors of home cooks. In September, Vero Pizza and Pasta will go national.

The new restaurant features an open kitchen, complete with a wood-fire oven and a large patio and garden, which features edible herbs and flowers that are used to garnish many dishes at Katie’s. There is also a dough room in which diners can watch the pizza and pasta dough being made as they savor the same delicious items that are featured at the Rock Hill location. Additionally, the restaurant features beautiful modern decor in golden hues, complemented by Ted Collier’s stunning artwork.

“We are incredibly excited and humbled to be opening our second location in Town & Country,” said Katie Collier. “We are eager to bring our food and an interactive atmosphere to a new community and hope that our fans here will come out to savor the same food that they’ve come to know and love at our primary location.”

For more information, please call (314) 942-6555 or visit http://www.katiespizzaandpasta.com.

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SOURCE: news provided by Katie’s Pizza – distributed by 24-7 Press Release – published on STLRestaurant.News by St. Louis Media, LLC

Katie’s Pizza and Pasta Osteria to Host July Giveback Tuesday Event Benefiting All Among Us

Katie's Pizza and Pasta Osteria to Host July Giveback Tuesday Event Benefiting All Among Us

ST. LOUIS, MO/July 16, 2017 (STLRestaurant.News) – Katie’s Pizza and Pasta Osteria in Rock Hill is proud to announce their upcoming Giveback Tuesday event, which will benefit All Among Us. The event is slated for Tues., July 25.

Every month, Katie’s Pizza and Pasta Osteria features a local nonprofit charity and donates 100 percent of the earned proceeds from the entire day to the charity. Lunch, dinner, drinks, and carryout are all included. So far, Katie’s Pizza and Pasta Osteria has donated more than $100,000 to local nonprofit organization.

This month’s Giveback Tuesday will also mark the restaurant’s third anniversary of starting up the monthly event.

“We truly believe in the spirit of giving back and supporting the community that we serve,” said Katie Lee Collier, owner of Katie’s Pizza and Pasta Osteria. “That’s why we had decided to hold this event every month, to help out worthy charities in need.”

Funds raised from this Giveback Tuesday event will go directly toward helping the organization build funds to renovate their building at 107 Carson Road in Ferguson, which is being used as a women’s care center.

“Our desire is to make a safe place for women and children to heal and move forward,” said Kristin Hayes of All Among Us. “This facility will be a warm and welcoming home for women and children, many of whom come from abusive relationships, are chronically homeless, or are struggling with mental illness. We also walk alongside our clients as we enroll their children in school and assist the clients with obtaining their GEDs and health insurance, teaching them about finances, finding them jobs where they can succeed, helping them find permanent homes, and more.”

All Among Us, Inc., is a young non-profit organization. Cathryn Shaw, the Executive Director of All Among Us, founded the organization in July 2016 to better serve those in need after working in the city for 11 years with chronically homeless and single mothers who were living in extreme poverty. The organization is currently focusing on opening a 24/7 women’s care center in Ferguson.

“We want to fill the gap created by the closure of three major shelters in the city by opening this care center for women and children in Ferguson,” said Hayes. “Last year, we had an impact in over 600 lives. Many of these people have not received love, care, or dignity in years. It’s very gratifying to see how quickly someone heals once they feel safe, have people care for them, and receive something as simple as new clothes, a healthy meal, and a daily shower.”

Zion Lutheran Church of Ferguson is providing the proposed building rent-free for 10 years. The building, which was constructed in 1927 and has sat vacant for nine years, is in need of ADA-compliant renovations, including the installation of showers, a renovated kitchen, new drywall, paint, flooring, and more.

“We are grateful to Zion Lutheran Church of Ferguson and appreciate Katie’s Pizza and Pasta Osteria for believing in us and helping us as we get our feet on the ground financially,” Hayes said.

Katie’s Pizza and Pasta Osteria is open every day at 11 a.m. and features Happy Hour specials from 3 to 5 p.m. and 9 to 10 p.m. Carry-outs are also available.

For more information or to make reservations, please call (314) 942-6555 or visit http://www.katiespizzaandpasta.com.

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Source: News provided by Katie’s Pizza – distributed by 24-7 Press Release – published on STLRestaurant.News

Pizza Head Brings NY Style and Punk Rock to South Grand

Pizza Head Brings NY Style and Punk Rock to South Grand

South Grand’s New Pizza Joint is Pizza Head

St. Louis, MO/June 6, 2017 (STLRestaurant.News) – What do you think of when you think of punk rock music?  Head banging? Sure.  Edgy, urban eatery?  Maybe.  How about vegetarian, New York style pizza?  Err, probably not.  If you’re in St. Louis’ famous South Grand restaurant district, you should.  Pizza Head opened last month at 3196 South Grand Blvd. offering 20-inch pies, large foldable slices, and cheap beer.  They’re serving it up with punk rock ambiance (and music blaring) and unapologetically minimalist counter service.  This is pizza with attitude.

Attitude and ambiance might be fun hooks to get you to try Pizza Head, but the pizza will keep you coming back for more.  This edgy new eatery on South Grand was created by Pizzeoli’s Scott Sandler, a New Jersey native.  Pizzeoli in Soulard is renowned for its authentic Neapolitan style pizza.  Like his Soulard restaurant and Sanders himself, Pizza Head is vegetarian.  Unlike the classic wood-fired oven at Pizzeoli, the pies at Pizza Head are made on high-heat electric pizza decks which bake a 20-inch pizza lickety-split.

Pizza Head offers no-frills counter service.  Like the service model at Pizza Head, the menu is simple and straightforward.  It includes pizza by the slice, whole pies, soda, and beer.  Diners can order just pizza, or pizza & beer and pizza & soda combos.  For instance, two slices of cheese and a pint (beer) is $8.00.  Swap the beer for soda and it’s $7.00.  Dining with friends?  You can get a 20-inch cheese pizza and a four-pack of Stag for just $25.00.  The pizza is fresh and hot, the beer is cold.  Nice.

The by-the-slice options include cheese, pepperoni, or vegan cheese (made with cashew cheese).  Twenty-inch whole pies can be ordered three styles: cheese (made with a classic red sauce), white (same as the cheese, but with white sauce), and vegan (made with cashew cheese).  Any combination of toppings can be added for $2.00 – $4.00 per topping.  Choices include mushroom, green peppers, black olives, artichoke, spinach, garlic, onion, and jalapenos.  Pepperoni and sausage are also available (both are vegan).  Pizza Head’s menu also includes a simple salad with Italian or ranch dressing.

Sanders says his new pizzeria was born of coincidence and opportunity.  Inspired by a recent trip back east where he dined at a retro New York style pizzeria, Sanders says he was actually mulling over the idea of opening something similar here, when he learned about a space becoming available along South Grand Blvd.  He told the Riverfront Times that the neighborhood was the perfect location for his new place and the availability of the storefront (the old Brickyard Tavern) was an opportunity he just couldn’t pass up.  He signed a lease in January, then began the work of creating this new venture.

Pizza Head is open Tuesday – Thursday from 11:00 a.m. to 10:00 p.m., Friday – Saturday from 11:00 a.m. to midnight, and Sunday from 5:00 p.m. to 9:00 p.m. Dine in, carry out, or enjoy the picnic tables in the fenced patio around the corner.

Sander’s says if Pizza Head does well on South Grand, he might open additional locations using the same branded model.  The no-frills but the music pizzeria is certainly something new along South Grand.  This is the first dedicated pizzeria in this mostly-international restaurant hotspot.  But expect something a little different.  This ain’t your granddad’s pizzeria.  Like they say on the Pizza Head website, “Don’t expect to be coddled.”  This is order at the counter service.  The water and napkins are self-service, and customers are expected to bus their own tables.  But the energy at Pizza Head is addictive—and so is the pizza.

Contact information:

Pizza Head
Owner: Scott Sandler
3196 South Grand Blvd.
St. Louis, MO 63118
Phone: (314) 266-5400

Imos’ Named One of the Best Pizzas in America

Imos’ Named One of the Best Pizzas in America

Tasting Table Picks Imo’s Pizza as One of the Best Pizzas

St. Louis, MO/May 23, 2017 (STLRestaurant.News) Best Pizzas – Every pizza lover within 100 miles of the Gateway City is familiar with the classic thin-crust pizza dubbed St. Louis-style.  And we all know “the square beyond compare” that is the granddaddy of St. Louis-style pizza, Imo’s.  Now, this iconic St. Louis pizza company is getting some national props.  The editors at the foodie website Tasting Table have included Imo’s pizza on their recently published article The Best Pizzas in the Country.  The list span coast to coast and included everything from deep dish to Neapolitan, chewy New York Style and St. Louis’ unique thin crust.

The Imo’s crust is a puzzle to East Coast pizza lovers, who can’t seem to grasp the concept.  While pizzas born in New York or New Jersey are all about the flavor and texture of their chewy, hand-tossed crusts, Imo’s thin crust shifts the focus to the incredible toppings.  The editors at Tasting Table describe it this way, “Unlike most other styles, the Saint Louis version swaps yeast for baking powder in its crust, which yields a cracker-like consistency reminiscent of saltines in the best way possible.”  Am I the only one who’s tired of reading/hearing this crispy, delicious crust described as a “cracker” crust?  A saltine’s got nothing on this crust, which is crispy, but more akin to unleavened flat-bread than any cracker ever made.

The editors at Tasting Table also seemed to appreciate the unique qualities of Provel® cheese, which tops all Imo’s pizzas.  The much-maligned, processed cheese is a blend of cheddar, Swiss, and provolone, but with it’s own savory flavor.  It was invented by Costa Grocery (now Roma Grocery on the Hill) in collaboration with the Hoffman Dairy Company of Wisconsin (now part of Kraft Foods) in the 1940s specifically for use on pizza.  The inventors were looking for a white cheese that would melt really well, but not be stringy they way mozzarella is when diners bite into it.  Provel has a buttery texture at room temperature, and a low melting point, allowing it to spread gooey goodness all around the toppings.

One thing the Tasting Table article didn’t mention was the other toppings that go into an Imo’s pizza and helped this mom-and-pop shop grow to around 100 stores over the last 50+ years.  St. Louis-style pizza is also known for its rich, slightly sweet tomato sauce, and Imo’s version is no exception.  When the crust is this thin and crispy, the sauce becomes the foundation of flavor, so it has to deliver just the right balance of sweet tomato and aromatic seasonings.  Then, unlike the pepperoni world of other pizza places, an Imo’s Deluxe is topped with Italian sausage, mushrooms, onions, green pepper, and the crispiest bacon found on any pizza.  This combination of toppings makes Imo’s Deluxe pizza really special. (Sure, you can get pepperoni too, but this is Imo’s signature pizza.)

The secret to holding all those toppings, which go edge to edge, is in the cut.  Imo’s may not be the first thin-crust pizza in St. Louis.  And it’s certainly not the first to use Provel cheese, but Ed Imo, a tile-cutter by trade, who founded this iconic pizza company with his wife Margie in 1964, made the square, or tavern-cut pizza famous in St. Louis and the surrounding area.  By cutting the pizza into three-to-four-inch squares, the thin crust is able to stand up to the heavy toppings.  This cut also has an amazing side-effect, pizza corners.  Yes, with a square cut, the round pizza has little triangle-like corners offering a crispy tidbit with a smear of sauce, a smattering of cheese, and a bite of sausage and bacon. It’s the two-bite, go-to piece for pizza lovers in the know.

The Imo’s story goes like this: Ed and Marge Imo, who were Catholic, had a habit of ordering pizza at 11:30 p.m. on Fridays and going out to pick it up, so they could have meat on their pizza as soon as the Friday fast ended at midnight.  One night, it occurred to them that it would be even better if they didn’t have to venture out so late, and could have their pizza delivered to them.  It was a stroke of genius.  The Imo’s opened their pizzeria at Thurman and Shaw Avenues, offering delivery of their favorite, South St. Louis-style pizza to their neighbors.  Pizza delivery was a new and welcome concept in St. Louis in 1964.  And we’ve been devouring this square-cut, thin-crust, Provel-topped pizza ever since.  It really is a St. Louis original, and arguably one of the best pizzas in America.

Contact Information:

Imo’s Pizza
Founders: Ed and Margie Imo
Imo’s Pizza Executive Office
800 North 17th Street
St. Louis, MO 63106
Phone: (314) 822-0443

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Picture property of St. Louis Media, LLC

Have a Slice of Humble Pie: Ladue’s New Pizzeria

Have a Slice of Humble Pie: Ladue’s New Pizzeria

New Ladue Pizzeria is Serving Up Humble Pie

St. Louis, MO/May 16, 2017 (STLRestaurant.News) Humble Pie – Just in time for a spell of beautiful, summer-like weather in St. Louis, a new pizzeria offering outdoor-only seating has opened in Ladue.  Humble Pie at 9783 Clayton Road in Ladue has been open about two weeks, offering fresh pizza with for takeout, delivery, and patio dining.  The new pizzeria occupies the spot left vacant when Red-L Pizza closed last November.

Humble Pie owners, husband and wife, Mark and Jessica Lucas are no strangers to hungry St. Louis County denizens.  Their Fozzie’s Sandwich Emporium shops in Richmond Heights (1170 S. Big Bend Blvd.) and Des Peres (11656 Manchester Road) have been local favorites for their big, inventive sandwiches made with fresh ingredients (some of which they grow themselves) and perfectly crispy, house-made chips.

The Lucas’ commitment to creating real food made with locally sourced, fresh ingredients and without unnecessary additives is carrying through to their new pizzeria.  The pizzas at Humble Pie are made with small batch, organic dough, then heaped with fresh, wholesome toppings. There are plenty of vegan and gluten-free options too.  This healthier approach to pizza means there are delicious creations that diners can also feel good about.

Diners can choose from their crispy, thin crust, or their thicker, Sicilian-style crust. At lunchtime, they offer pizza by the slice.  The rest of the time the price is based on crust type and size, with three price points: 12-inch thin, 14-inch thin or half pan Sicilian, and 18-inch thin or whole pan Sicilian.  There’s also a 10-inch gluten-free crust available for $2.00 more.

Pizza purists will appreciate menu classics like the Humble Margherita with it’s organic red sauce, fresh mozzarella, fresh basil, drizzled with olive oil and a dash of pink himalayan salt.  They also offer some creative combinations like the Presto Pesto with fresh pesto, red peppers, artichokes, chicken and fresh herbed goat cheese; the BRIEzy with Brie cheese, granny smith apples, dates, fig balsamic, and fresh arugula; plus pizzas made with sliced Brussels sprouts and bacon, or barbecued cauliflower.  And diners are free to select their own combination of toppings from lists that include all the classics like Italian sausage, pepperoni, green peppers, and onions, plus less conventional choices like marinated artichokes hearts, hot cherry peppers, chopped peanuts, fennel, salmon, organic tofu, and falafel, plus fresh herbs.

The selection doesn’t stop there. Humble Pie offers several cheeses, which diners can mix and match as they desire.  There’s the house’ classic-style mozzarella, plus fresh mozzarella, smoked mozzarella, a pepper jack-mozzarella blend, vegan Daiya mozzarella, fontina, brie, feta, and goat cheese.  The menu includes dozens of options for vegetarians and vegans, each indicated with a small leaf icon (vegetarian), and a circled leaf (vegan).

Besides pizza, diners will find bread sticks, garlic sticks, meatballs, and organic, baked “smashed taters” which can be served plain, or topped like a 12-inch pizza.  The nine offered salads can be ordered as halves or whole salads.  They come in clever combinations like the Herb-A-Voire, a combination of fresh herbs (cilantro, basil, mint, parsley), mixed greens, toasted pumpkin seeds, sunflower seeds, flax seeds, and dried cherries with a citrus champagne vinaigrette; the Humble Caprese with marinated, grilled zucchini, heirloom tomatoes, fresh mozzarella, and fresh basil with basil oil and a balsamic drizzle; or the Lux Lox with a spinach- arugula mix, smoked salmon, herbed goat cheese, capers, cucumber, hardboiled egg, pickled red onion, and lemon-dill yogurt dressing.

There’s also a kids’ menu with options like pizza, baked chicken strips, mac & cheese, as well as pizza bread grilled cheese and pizza bread PB&J.

Dessert includes a selection of small pies (1–2 servings) in flavors like Vegan Mexican Chocolate, with a hint of cayenne, cinnamon, silken tofu, and vegan chocolate in a coconut graham crust.  There’s also the Gimme S’More made with hazelnut chocolate ganache and marshmallow fluff, plus salted caramel apple, and blueberry lemon.  They also make pie pops, which are like really small, two-crusted pies on a lollipop stick.  And their signature granola bars, playfully dubbed “The Humble Square.”  It’s a crunchy, sweet combinations of pumpkin seeds, flax, unsweetened dried cherries, mini chocolate chips, rolled oats, sunbutter, flour, and maple syrup.

Humble Pie is open daily from 11:00 a.m. to 9:00 p.m.  Keep in mind, they offer takeout and delivery ($10 minimum), and the only seating is on their patio.  But when the weather is as nice as this week’s, that’s plenty.

Contact Information:

Humble Pie
Owners: Jessica and Mark Lucas
9783 Clayton Road
St. Louis, MO 63124
Phone: (314) 997-7070

Both STL Area Pie Five Pizza Cos. Now Closed

Both STL Area Pie Five Pizza Cos. Now Closed

Richmond Heights Pie Five Pizza Closed Last Week

Richmond Heights, MO/April 13, 2017 (STLRestaurant.News) – St. Louis is a tough pizza town. Diners here are demanding of both quality food and quality service.  That’s because we love pizza. Denizens of the Gateway City love it so much that we invented our own kind—St. Louis style. But St. Louis diners love pizza in all it’s forms, from our own thin crust, to hand tossed, foldable New York style, stuffed crust, and even Chicago deep dish.  There are hundreds of pizza places to choose from.  Still, we’re a hungry bunch, always looking for something new.  So when the first Pie Five Pizza opened in May 2015 in Chesterfield (17215 Chesterfield Airport Road), there was much fanfare.

The sleek, fast-casual restaurant offering design-your-own pizza baked in 5 minutes had been well received.  TF Pie Group, led by Jamey and Jill Tasker, is a group of about eight local investor behind the pizzeria.  TF Pie Group had signed a franchise agreement that called for 15 locations of Pie Five Pizza Cos. in the St. Louis area.  And a second location opened at the Menards development in Richmond Heights (1778 Hanley Road) the following June (2016). But the franchises didn’t last long.

The Pie Five Pizza Co. in Richmond Heights has closed.  A hand-lettered sign on the door was the only announcement made.  It reads simply, “We are closed.”  40 South News quotes an employee at the nearby Penn Station sub shop as saying the pizzeria closed last week.  The Chesterfield store had already quietly closed up.  Both locations are listed as closed by both Google Maps and by members on Yelp.

It’s unclear if the local closings are related to the Texas-based chain’s troubles with investors in Chicago, Minnesota, and Indiana.  According to Nation’s Restaurant News Pie Five’s parent company, Rave Restaurant Group, is being sued by a franchisee alleging the company provided misleading information about its profitability and sales, and nine restaurants in Chicago and Minnesota have also closed as same-store sales for the Pie Five chain fell 17.4 percent in the last quarter of 2016 (which ended Dec. 25).

A new CEO at Rave, former Smashburger CEO Scott Crane was brought onboard in January to try to turn things around for the struggling pizza chain.  Amid the turmoil, Rave is poised to open their 100th Pie Five Pizza Co. location next month, and they continue to expand across the country.  There are Pie Five locations in 21 states from Delaware to Texas, including four in Missouri (Kansas City, Independence, Branson, and St. Joseph, with a Springfield store in the works).  The franchise has plans to expand to four additional states (New Jersey, Louisiana, New Mexico, and Arizona) in the coming year.

Skip the Fast Food & Opt for Great Food Fast – TwinOak Wood-Fired Pizza & BBQ

TwinOak Wood-Fired Pizza

TwinOak Wood-Fired Pizza & BBQ

Brentwood, MO/December 18, 2016 (STLRestaurant.News) – The last full weekend of the Christmas shopping season is upon us.  For some that means two days of making mad dashes from one shopping center to the next.  All that running around makes you hungry!  Food courts or drive-thrus might seem convenient, but a quick respite between mega-plazas is a more sensible option.  Why eat poorly when you don’t need to go out of your way for a great meal?  TwinOak Wood-Fired Pizza & BBQ at 1201 Strassner Drive in Brentwood is making real, fresh food and they’re a convenient stop between shopping destinations.  They’re right around the corner from the Promenade, and just a few blocks from Brentwood Square and St. Louis Galleria.  There’s even a Sam’s Club and Walmart Supercenter right across the street on Hanley Road.

Freddie Friedrichs opened the restaurant with his sons, twins Casey and Curt Friedrichs in 2011.  Curt has moved on to Nashville with his wife, former KSDK-TV meteorologist Bree Smith—now Chief Meteorologist at CBS affiliate, WTVF.   But Freddie and son Casey are still running the family-friendly TwinOak Wood-Fired Pizza & BBQ restaurant.

Just as the name implies, they specialize in wood-fired pizza and slow-smoked barbecue.  The restaurant lays claim to the largest wood-fired oven in the US, and they fire it up to 900-degrees to bake their Neapolitan style pizza to crispy perfection in just a few minutes.  They use only Missouri grown oak to fire it.  The consistent quality of the wood they use ensures everything they bake in the oven meets their high quality standards.  Local sourcing lets them make great food in a sustainable way.  Casey Friedrich says the wood-fired oven is not only fast, but it’s a healthy way to bake delicious food.

TwinOak’s Chefs Andrew Beuschel and Aaron Hults have created several signature pizzas, including the Bleu Ribbon Pizza: a glorious combination of filet mignon, arugula, bleu cheese, shaved parmesan, and mozzarella, drizzled with olive oil and balsamic vinegar.  The meatier-ologist is made with three kinds of sausage: chorizo, Italian, and Andouille; plus bacon, basil, mozzarella, and their house-made tomato sauce.  But they didn’t stop there.  They do pizzas with pulled pork and pulled chicken.  They have Cajun, tropical, classic Italian, and Jamaican jerk too.  They also do vegetarian pizzas, including a Mediterranean complete with artichoke hearts and kalamata olives.  They’ll even let you pick whatever toppings you like so you can build your own.

The BBQ side of the menu offers some crowd pleasers that are slow-smoked over Missouri hickory.  There’s pulled chicken and pork, of course, but you’ll also find beef brisket, smoked wings, and fall-off-the-bone-tender baby back ribs.  Order three bones for lunch or happy hour; get a half rack for dinner, complete with classic sides like homemade coleslaw or twice-baked potatoes.

At TwinOak, there’s a little something for everyone.  As if great pizza and barbecue weren’t enough, they also offer perfectly cooked steaks, great starters (like bacon-wrapped shrimp poppers, and home-smoked salmon), salads, wraps, and desserts.  They also have a terrific selection of local craft brews on tap.

With a gigantic oven like the one at TwinOak, you know someone is baking cookies!  They do chocolate chip by the cookie or the baker’s dozen (13).  If you’re feeling indulgent, try their signature deep dish cookies.  These are thick skillet-baked cookies (chocolate chip or snickerdoodle) fresh from the oven and topped with ice cream.

TwinOak Wood-Fired Pizza & BBQ opens at 11:00 a.m. both Saturday and Sunday, so they’re a perfect choice for lunch or a quick pick-me-up between shopping centers.  Once the errands are done, you can count on them for a feel-good family dinner.  They’re open until 10:00 p.m. Friday & Saturday, and until 9:00 p.m. Sunday – Thursday.  They have Happy Hour seven days a week from 3:00 p.m. to 5:30 p.m.  Reservations can be made online, although they generally aren’t necessary for lunch or weeknight dinners.  For large parties, they ask you give them a call at (314) 644-2772.  That’s also the number to call to arrange catering.

The atmosphere at TwinOak is casual and family-friendly.  The hospitable staff offers service that is quick and efficient—just what you want in the middle of your bustling day!  Why settle for a blah fast food lunch or dinner when you can take the break you need without derailing your shopping plans?  TwinOak Wood-Fired Pizza & BBQ lets you make the most of the last full weekend of the Christmas shopping season and warm up with a good meal.

Contact Information:

TwinOak Wood-Fired Pizza & BBQ
Owners: Casey Friedrichs and Freddie Friedrichs
1201 Strassner Drive (at Hanley)
Brentwood, MO 63144
(314) 644-2772
info@twinoakstl.com

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Picture courtesy of Landmark Sign Company

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Copyright 2016 St. Louis Media, LLC d.b.a. STLRestaurant.News.  All rights reserved.  This material may not be published, broadcast, rewritten or redistributed.

Sommers launching new pizza concept in St. Louis

new pizza concept

Chris Sommers, Co-Owner of Pi Pizzeria launching new pizza concept

St. Louis, MO: (STLRestaurant.News) Chris Sommers, the Co-Owner of Pi Pizzeria, this week announced he is launching a new pizza concept for all St. Louis residents.  The pizza mogul announced he will roll out a ‘ZZA at 282 N. Skinker Blvd., near Washington University’s campus in sometime early 2017.  The information was gathered from a liquor license application submitted to the city of St. Louis earlier this month.

Sommers told the St. Louis Magazine that the restaurant is inspired by one of his favorite spots to enjoy pizza in San Francisco, and that the entity will be opening in an as soon as 3 months.  The menu, like other Sommers’ restaurants, will include about eight varieties of pizza, as well as eight varieties of salad.  The signature item, less shockingly, will be a pi’zzata, which is a pizza with a center cut out and a salad stacked in the middle.

The ‘ZZA’s pizzas will cook in approximately two minutes, in line with fast-casual wait times, he told the publication.  The ‘ZZA will be a 30-seat, 1,600-square-foot space, and will be designed by SPACE Architects + Designs.  The architect company also designed Pi Pizzeria’s downtown St. Louis and Cincinnati locations.

Sommers told the magazine the location was carefully selected to complement the Washington University campus.  Most of the customers will likely be foot traffic from the university at all hours of the day.  The property, owned by Washington University, has an appraised value of $117,800, according to city of St. Louis real estate records.  The university is excited of the prospect of another pizza joint that can accommodate its hungry students.

Additionally, a second location for another ‘ZZA is close to be finalized currently.  Sommers has been a busy man, and hopes to continue serving the residents of St. Louis with the quality pizza they deserve.

Contributing Editor: Alexandra R. Fasulo

MELO’S PIZZERIA WOWS ST. LOUIS

Melo’s Pizzeria

Garage-Born Neapolitan Pizza – Melo’s Pizzeria

ST. LOUIS, MO: (STLRestaurant.News) – Melo’s Pizzeria – We’ve all heard the stories of great music and technology born in someone’s garage.  But how about great pizza?  The Neapolitan pies they’re baking in a Benton Park garage may be the best in St. Louis.  Still in their first year of business, Melo’s Pizzeria, 2438 McNair Ave. (behind Blues City Deli), is garnering rave reviews from customers.

In a city famous for its thin, crispy crusted pizza with translucent Provel cheese, Neapolitan style might seem like an odd favorite.  Yet when you consider the importance of fresh sauce and fresh toppings for a quality St. Louis style pizza, you’ll see Neapolitan really is a perfect fit.  What is Neapolitan pizza after all, but simple, fresh ingredients: basic dough, raw tomatoes, fresh cheese, basil and olive oil, baked in a screaming hot oven to create a crispy, melty pie?  It bridges the gap between classic St. Louis style pizza and the chewy-crusted East Coast style so many non-natives adore.  And Melo’s does Neapolitan oh so well.

Melo’s is the brainchild of Blues City owner Vince Valenza and his son Joey Valenza.  For years, Benton Park’s favorite deli and sandwich shop has been Blues City 2438 McNair Ave., St. Louis.  After buying the building and lot from his landlord in 2013, Vince Valenza began considering his options for developing the brick garage behind his deli.  His son, Joey Valenza loved to bake, and the two considered using the garage to bake bread for the deli.  They quickly realized it would be near impossible to keep up with the volume of bread and rolls needed.

Meanwhile, Joey had begun making pizza using a kettle bbq grill that he’d rigged to mimic a wood-fired pizza oven.  That inspired father and son to convert Blue’s City’s garage into a pizzeria.  The small brick building was fully restored.  They brought in a beautiful wood-fired oven from Naples.  And last December (2015) Melo’s Pizzeria was born.

The restaurant is cozy, to say the least.  The blue-tiled oven bears the name “St. Louis The King.”  It’s a bold statement in a space too small to park a bus in.  The stools lining the front windows and outdoor tables provide the only seating.  But cooler weather shouldn’t keep you from trying this amazing pizza.  It’s available to go too. But check the website, or call before stopping in as their hours are subject to change.

Melo’s menu is small, but enticing, offering several takes on classic Neapolitan style pizza.  Everything is made with simple, high-quality ingredients, flash baked in the big blue oven.  It’s not all dough, tomato, mozzarella and basil, although that combination is available in the Pizza Margherita.  They make it special by adding extra virgin olive oil and grana (a hard, slow-ripened, semi-fat cheese with a buttery tang, reminiscent of Parmigiano Reggiano).  The Victor Street Veggie is a garlicky pizza that includes onion, mushroom and cherry tomatoes.  The Veets is their take on the classic pepperoni and sausage combo.  All of Melo’s pizzas are topped with grana, fresh and whole milk mozzarella, Romano and fontina cheeses in various combinations and subjected to the magic of the big blue, wood-fired oven.

You need only look behind Benton Park’s favorite Blues City Deli, to find the little garage of heaven that is Melo’s Pizzeria.  The customer reviews are still coming in, but right now Melo’s is pushing five-stars.  Could Neapolitan style pizza become the new St. Louis favorite?  It wouldn’t be the first innovative idea born in a garage, maybe just the first really good pizza.

Contact info:

Melo’s Pizzeria
Owners: Joey & Vince Valenza
2438 McNair Ave.
Benton Park Neighborhood
St. Louis, MO 63104
(314) 833-4489

STL.PIZZA IS ONLINE AND ACCEPTING LOCAL PIZZA PROVIDERS AS VENDORS

STL.Pizza

STL.Pizza is online and soliciting vendors

ST. LOUIS, MO: (STLRestaurant.Pizza) STL.Pizza was recently sold and has now been developed as an online ordering system, representing pizzeria’s and restaurants that serve pizza or flat-bread across the St. Louis metro area.  It doesn’t cost anything for restaurants to participate in the program unless something is sold.

It was designed with the consumer in mind, making it easy to shop for pizza, pizza delivery, pizza deals, pizza coupons or other Italian cuisines across the St. Louis metro area.  An easy to remember website, STL.PIZZA.  It doesn’t get any easier than that.  However, the main purpose in purchasing this premium domain is that it will rank well in organic search results if the website is properly designed.

The domain name was purchased and resold by a local web design firm, St. Louis Media, LLC.  The domain was sold for an undisclosed amount of money to a local private buyer that has since launched the online ordering website.  The concept is simple, they market your pizza for a percentage of revenue they are responsible for generating.  If they don’t sell any pizza/food, you don’t owe them any fees.

The new owners are committed to aggressively marketing the website for maximum online visibility and traffic.  They plan on marketing the website using email, online advertising such as Google AdWords and Facebook ads, press releases and much more.  “The owner will do everything necessary to properly market the website”, says Myers with St. Louis Media, LLC.

Participating restaurants will pay 10% of sales received from STL.Pizza to become a participating restaurant.  There are possibly some small setup fees and an optional wireless printer that is used to accept orders.  Orders can also be received via fax, email, text or any device that has Internet access with access to a website dashboard that display orders.  Customers can also pay online.

The structure is designed with small pizzeria’s, or restaurants that offer pizza/flat-bread, in mind by pooling a groups marketing efforts together to maximize the impact of their marketing in order to compete with the major national chains.  Locals are welcome to join.

Contact information:

STL.Pizza

Phone: (314) 808-1870

Email: info@STLMedia.Agency