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Jennifer Silverberg
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Pastaria

Map & Directions 7734 Forsyth Blvd.
St Louis, MO 63105
FLAG
 
314-862-6603
  • Contemporary, Italian, Pizza
  • Sun 10pm-9pm, Mon-Thu 11am-10pm, Fri 11am-11pm, Sat 10pm-11pm
  • All Major Credit Cards, cash, ATM/Debit
  • Business Dining, Kid Friendly, Takeout, Vegetarian Friendly, Wheelchair Accessible
  • Dinner, Lunch
  • Full bar
  • Not Accepted, Accepted
  • Garage, Meters, Valet, Validation available

Description

Riverfront Times' Description

Acclaimed chef Gerard Craft (Niche, Brasserie by Niche, Taste) turns his attention to Italian cuisine at Pastaria, a large, bustling fun restaurant in downtown Clayton. The cuisine is simple, affordable and -- for the price (nothing over $20) -- outrageously good. Pasta, made in house, features in dishes both simple (the sublime chitarra: spaghetti-like noodles with olive oil, garlic and red pepper flakes) to the sexy and sophisticated (the luscious pistachio ravioli). Pizzas are made in the Neapolitan-style, on a thin crust and cooked very quickly in a very hot oven. You can opt for an American style pepperoni pie (the meat cured by the restaurant) or a more ambitious pizza with Brussels sprouts, lemon, bechamel sauce and lardo. Save room for dessert, especially the gelati. Craft, with executive chef Adam Altnether and executive sous chef Brian Moxey, has created another gem. There are no reservations; expect a wait.

Merchant's Description

Acclaimed chef Gerard Craft (Niche, Brasserie by Niche, Taste) turns his attention to Italian cuisine at Pastaria, a large, bustling fun restaurant in downtown Clayton. The cuisine is simple, affordable and -- for the price (nothing over $20) -- outrageously good. Pasta, made in house, features in dishes both simple (the sublime chitarra: spaghetti-like noodles with olive oil, garlic and red pepper flakes) to the sexy and sophisticated (the luscious pistachio ravioli). Pizzas are made in the Neapolitan-style, on a thin crust and cooked very quickly in a very hot oven. You can opt for an American style pepperoni pie (the meat cured by the restaurant) or a more ambitious pizza with Brussels sprouts, lemon, bechamel sauce and lardo. Save room for dessert, especially the gelati. Craft, with executive chef Adam Altnether and executive sous chef Brian Moxey, has created another gem. There are no reservations; expect a wait.

 
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Tips from foursquare

  • Morgan T. on 04/28/13

    The strozzapreti might seem like a boring choice but it's to die for. The roasted brussle sprouts are also AMAZING!

  • Go! Magazine on 12/07/12

    Pasta is king, but everything sings at Pastaria. Salty pecorino, funky Grana Padano and loads of freshly ground black pepper make canestri cacio e pepe an addictive stunner. (Evan S. Benn)

  • Nicole R. on 01/21/13

    Can't go wrong here! Everything is amazing! Don't leave though without trying the risotto balls and gelato!

  • Go! Magazine on 12/20/12

    Best of 2012: Chitarra at Pastaria, 7734 Forsyth Boulevard, Clayton. Spaghetti strands with olive oil, garlic and chiles is “so simple, exactly what I look for in pasta,” tweets @amveats.

  • Go! Magazine on 10/25/13

    The Go! List 2013: Best local chef/restaurateur, Gerard Craft (Pastaria)

Check out Pastaria on Foursquare

 
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