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Located next to the Ritz-Carlton Hotel in tony Clayton, the Del Pietro dynasty's sixth restaurant offers an upscale setting but surprisingly affordable prices. For the Del Pietros (Portabella, Tavern 43, Kilkenny's and, of course, Del Pietro's Ristorante in south St. Louis) Luciano's represents a turn toward true Italian trattoria food: simply prepared with fresh, seasonal ingredients. Even the pricier dishes make for good deals. An array of pizzas -- from the simple (mozzarella, tomato and basil) to the singular -- and pastas are also available. The interior is a cool balance of high-tech elegant and casual, the patio perfect for pleasant evenings. Lots of Italian wines to choose from while you're sitting there, waiting to be seen.
- A reminder (as if you needed it): In mere minutes, Josh Galliano will open his second one-day-only pop-up restaurant. Today's pop-up features several different kinds of gumbo and is located at Pint ... More »
Marc Del Pietro tells Gut Check this afternoon that Kilkenny's Irish Pub (20 North Central Avenue, Clayton; 314-725-0161) will close after service on Saturday, May 26. When we spoke to Del Pietro last... More »
Did you hear the rumor that Araka (131 Carondelet Plaza, Clayton; 314-725-6777) is closing? It's false. Araka is not closing. Funny thing is, Gut Check didn't hear this rumor until we received an e-m... More »
"Who? What? Where?" Marc Del Pietro pretends not to understand me when I ask about the status of Luciano's Trattoria (172 Carondelet Plaza, Clayton; 314-863-9969), which has been closed since late Ja... More »
When we last checked in with Luciano's Trattoria (172 Carondelet Plaza, Clayton; 314-863-9969), the restaurant was still working on repairs after a burst pipe in January forced its temporary closure. ... More »
Luciano's is not only the best new restaurant in town, it's also the most improved new restaurant. Opening the place was a mammoth undertaking -- it has 7,000 square feet of space and seats 235 diners. But when the restaurant debuted in June 2002, after just three months of construction, we were awed by the spare, harmonious food that emerged from the kitchen of chef Marc Del Pietro and pastry chef Sheryl Sherman. But the cavernous dining room, the backdrop for all that wonderful food, was... More »
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