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Freshly made pasta is a revelation in this red-sauce, white-sauce town, and Jamey and Lisa Tochtrop's charming neighborhood café offers an oft-changing menu of fresh lasagna, long-cut and stuffed pasta dishes. You can also get the husband-and-wife team's pasta to go, and cook it yourself - though once you've had one of the restaurant's flavorful preparations, you'll wonder whether the extra step is necessary. Jamey Tochtrop's kitchen also turns out an array of fantastic sandwiches, including the "South Side Smoke," a plump, fleetingly sweet pulled-pork gem, and Lisa Tochtrop's desserts include carrot cake and tiramisu.
Gut Check tells you what's new and tasty at our favorite restaurants. When I first visited Stellina (3342 Watson Road; 314-256-1600) several years ago, it was known as Stellina Pasta Cafe, and the re... More »
St. Louis' neighborhoods are gems in their own right: full of history, great people and, as far as Gut Check is concerned, fantastic food. Each week we'll take you into a specific neighborhood and poi... More »
This is part three of Emily Wasserman's Chef's Choice profile of Jamey Tochtrop. Part one can be found here. Part two, a Q&A with Tochtrop, is published here. Although Jamey Tochtrop of Stellina (334... More »
How many times have you stood in front of a large refrigerated case, trying to decide which take-home meal looked the best, the freshest, the whatever-est? You won't have that problem at Stellina Pasta Café — and not only because the refrigerated case at this south-city restaurant is relatively small. The menu is brief: three pasta dishes, a half-dozen sandwiches, a few salads and sweets. Better yet, every dish is a winner, from the terrific homemade pasta (the specific dishes change daily, but there is always a long-cut pasta, a stuffed pasta and a lasagna) to the mouth-watering "South Side Smoke" pulled-pork sandwich to even the house salad, which features garbanzos, beets and a dash of sunflower seeds. In the mood to cook? You can also get uncooked freshly made pasta. But don't try to claim it as your own — unless you already have a reputation as a gourmet.
Pasta? Of course. It's in the restaurant's name after all. Sandwich? Sure. In 2007 this very newspaper tabbed them the best in St. Louis. Salad? Who picks a restaurant for its salad? But that's one more reason this cozy south-side eatery has developed such a following over the past few years: Even the salads are terrific. The "Big Salad" lives up to its name, more than enough for a meal, with turkey, ham and a veritable garden -- the sunflower sprouts are an especially nice touch... More »
How many times have you stood in front of a large refrigerated case, trying to decide which take-home meal looked the best, the freshest, the whatever-est? You won't have that problem at Stellina Pasta Café -- and not only because the refrigerated case at this south-city restaurant is relatively small. The menu is brief: three pasta dishes, a half-dozen sandwiches, a few salads and sweets. Better yet, every dish is a winner, from the terrific homemade pasta (the specific dishes... More »
Too often we take the sandwich for granted. Anyone can throw together some cold cuts, cheese, vegetables and condiments between two slices of bread and call it a sandwich -- the result is usually satisfying, sometimes good. But to make a great sandwich takes the same attention to detail chefs shower on a more "refined" dish. Jamey Tochtrop is a very good chef, and the small menu he and his wife, Lisa, offer at Stellina Pasta Café, their cozy, charming restaurant in south St.... More »
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