From
St. Louis Eats and Drinks with Joe and Ann Pollack blog, Jan. 22, 2009:
"The pizzas themselves are 12 inches in diameter, available in some simple options, again in the style of Naples. We tried two, the house signature called "The Good Pie", and a puttanesca. The crust is remarkable. Quite thin, but not crispy, it has a little chew to it, but it’s cooked so quickly that the outer crust is still so tender, it’s like eating a freshly-baked roll."
Beer and wine available. Serving lunch and dinner Mon–Sat. Closed Sun.
"Don’t let the modest name fool you. This inconspicuous midtown address turns out excellent Neapolitan-style pizza from a wood-burning oven at the rear of the dining room."
—
Riverfront Times
From
St. Louis Eats and Drinks with Joe and Ann Pollack blog, Jan. 22, 2009:
"The pizzas themselves are 12 inches in diameter, available in some simple options, again in the style of Naples. We tried two, the house signature called "The Good Pie", and a puttanesca. The crust is remarkable. Quite thin, but not crispy, it has a little chew to it, but it’s cooked so quickly that the outer crust is still so tender, it’s like eating a freshly-baked roll."
Beer and wine available. Serving lunch and dinner Mon–Sat. Closed Sun.
"Don’t let the modest name fool you. This inconspicuous midtown address turns out excellent Neapolitan-style pizza from a wood-burning oven at the rear of the dining room."
—
Riverfront Times