Seemingly every neighborhood joint that offers delivery specializes in thin-crust St. Louis-style pizza. As a lifelong resident of the Gateway City, I'm an unabashed lover of St. Louis-style pizza. I typically live by the credo the more provel, the better.
But one problem with our city's trademark pizza is that when a guy has a nice appetite worked up, he can mow through a twelve-inch thin-crust pie in roughly ten minutes and still find himself rifling through the cabinets for a snack within the hour. Simply put: The name of this blog and St.Louis-style pizza are not synonymous.
So what happens when you are craving something a little heavier? Perhaps you're looking for a nice thick-crust, mozzarella-covered treat, only you're too lazy to pick one up at Black Thorn
or sit down at Onesto
? The delivery options for non-St. Louis-style pizza in most areas are chains and more chains. Such was the case around my hood.
Then, a few months back, the old Cecil Whittakers
carry-out/delivery shack on Watson Road in South City closed up shop and relocated a few blocks up the street. Taking over its spot at 3825 Watson
was the new Bono's Pizzeria
, owned by the family that has operated Caleco's
in downtown since 1974.
With Bono's came an option that its predecessor was not apt to offer: delivery of a ten-inch Chicago-style deep-dish pizza that was as tall and thick as roughly a dozen of its CWP thin-crust counterparts.
One of the detriments to living in a city that claims its own "style" of pizza? A significant chunk of the locally-owned establishments ignore the alternatives.