Best pizza in Saint Louis:I have been to Uncle Leo's four times now, and have had great experiences. The people that answer the phone were polite and informative. They told me up front about their specials. I asked them about their ingredients and was told that most of all the ingredients come from the hill, but the pizza dough is made from scratch every day from a family recipe. I have had Pizza, Italian sub, Hamburger and fries and an appetizer called Spinocci (WOW). I have had several pizzas, even picked up seven for a party. The pizzas were hot and loaded with ingredients. The crust is thin and more like a cracker not dough. The Italian sub was unbelievable and loaded with meat. Now for the Hamburgers, my wife had the regular cheeseburger and fries and I had the double cheeseburger. You had better be hungry because the double was about a pound of meat, and cooked just like I ordered it. The last pizzas I ordered were half baked. The next day I baked them at 475 degrees for 10min and they were perfect!!! Keep it up Uncle Leo's
I didn't know about Fortel's until I moved to Kirkwood, and it really is one of the best pizza places around.The crust has a wonderful, crispy, olive oil crustiness to it that always holds up well to whatever toppings you add. We always get two 10 or 12 inch pizzas to maximize pizza variety, and to guard against a soggy middle, which we've found can happen at Fortel's with the larger pizzas.That's a small concern, though.You always get just the right amount of toppings and sauce. Plus, those toppings are gourmet level and they've got seven different sauces to choose from. Not many pizza places can say that!They also have some of the best fries and house salad dressing around. Put the Bottle neck French Fries together with their House Dressing and you will not stop eating until it's all gone!I've never had a bad pizza, salad or appetizer from Fortel's. Do yourself a favor and give them a call the next time your need your pizza itch scratched.
I looked up Booster's Cafe after reading about it in St Louis Magazine. As I entered the door I felt like I was back in 1985 in Abidjan, Cote d'Ivoire. Why? The owner/managers first opened an American style restaurant there where one could get a real hamburger and fries, pancakes and other food that reminded an American of home. I was elated to find them in St Louis after so many years and the food lived up to my expectations. Gone are the hamburgers and in their place is a breakfast that is out of this world as well as sandwiches, soups and other delights. The carrot-ginger soup was smooth and tangy, although I would have liked a stronger ginger taste, it was devine. I am going back today and taking some of my family because this is a place that deserves lots of business for what it meant to so many Americans abroad and the delightful food they have brought St. Louis! Check it out!
At my old job, my boss bought us all Maurizio's pizza one day, after scoring a huge contract with the boss. This was back when the location was still under construction. At any rate, I can honestly say it was one of the best pizzas I've ever had. Not in the sense that all the toppings *I* would have picked were on it, but rather, being what it was (I think I had sausage and mushrooms), this pizza was the booommmmbbbbb. I haven't been to their location on-site, and also haven't given them any more patronage just 'cuz I'm not in the mood for pizza too often, but still, this was one of the best pizzas I've ever had! Two thumbs up.
The Early Bird specials are the best value at this family friendly, South County Italian restaurant. The food is good (not outstanding). If you're looking for Italian, the menu variety should satisfy whatever you're craving. If you don't expect much from the wine list, you'll find an adequate vino to pair with most dishes. I admit I'm a snob when it comes to seafood dishes so, with few exceptions, I stick to chicken, beef, veal, and veggie dishes. The chicken spiedini is very good. The service is friendly and attentive and I've never had a bad experience here.