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Another satellite of the Hill insitution, Charlie Gitto's doesn't reinvent the Italian restaurant - and it doesn't need to. The kitchen handles the classic dishes with aplomb, and the spot-on service ensures a pleasant experience for all. Standout dishes include the pork "osso buco" - a mighty shank served with risotto Milanese - and the humble but delicious bucatini amatriciana, tubular pasta in a tomato-pancetta sauce.
I had the veal Nunzio, which I have every time my husband and I visited Gittos. Much to my surprise when our main dish arrived,my meal consisted of 2 small slices of veal, and four pieces of crab meat. I was served the pototoes,although at the time of ordering I had ask if I could have the pasta. The waiter did exchange the potoes, only to get pasta where the noddle wasnt done. My veal had to be cut with a knife, which had never happen before. Given the fact it is very expensive to eat at Gittos, I expect to receive a serving size that equals the price. I did complain and the Dining manager took my meal off the ticket, but I leave my brithday dinner hungry. My husband and I will eat here again, but if the portions and the quality of food are the same that we expereince we will not return.
I had the seafood rissoto - WAY too much salt and the fish was all overcooked! For $95 total bill for 2, I expect better food. I left almost all of it and told the waiter how bad it was - he offered a piece of cake to make up for it which I took as an insult. I will not be back.
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Does St. Louis need another Charlie Gitto's? At this midweek lunch hour, the evidence suggests that it does. The four-month-old Chesterfield iteration of the Hill institution, which already has satellites downtown and at Harrah's Casino, is... More »
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