Search More

Locations

Pastaria

7734 Forsyth Blvd. St. Louis, MO 63105 | Clayton | 314-862-6603

Location 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.


Related Stories (29)

Details

  • Cuisine(s): Contemporary, Italian, Pizza
  • Hours: Sun 10pm-9pm, Mon-Thu 11am-10pm, Fri 11am-11pm, Sat 10pm-11pm
  • Price: $, $$
  • Serving: Dinner, Lunch
  • Alcohol: Full bar
  • Reservations: Accepted, Not Accepted
  • Parking: Garage, Meters, Valet, Validation Available
  • Payment Types: All Major Credit Cards, cash, ATM/Debit
  • Attire: Casual
  • Features: Business Dining, Kid Friendly, Takeout, Vegetarian Friendly, Wheelchair Accessible

Related Stories

  • Gut Check: Pizza Pizza!
    Thrillist, a national food, drink and travel site which has given much love to St. Louis restaurants in the past, just put out a list of the top pizza place in each state. And nope, it...
  • Gut Check: Gut Check's 100 Favorite St. Louis Dishes
    Today Gut Check relaunches one of our most favorite recurring columns for 2014: an accounting of the 100 dishes in St. Louis that you must eat right now. These are the best dishes at the...
  • Gut Check: Last Night
    As you know, Gut Check loves desserts, booze and rooftops -- so we couldn't miss Cielo's (999 North Second Street; 314-881-5800) A Taste of Summer event Thursday night. The restaurant on...
  • Gut Check: Desserts & Sweets
    If there are two things Gut Check loves, it's dessert and booze. Oh, and rooftops. Put those three together, and you've got Cielo's (999 North Second Street; 314-881-5800) A Taste of...
  • Gut Check: The Veggielante
    Destination: Pastaria (7734 Forsyth Boulevard, 314-862-6603) Neighborhood: Clayton Cuisine: Italian Overview: Pastaria specializes in pairing traditional Italian dishes with...
  • Gut Check: Restaurant News
    We're five months into 2013, and now that all the beginning-of-the-year trend pieces are but a distant memory, we can identify what foods and dishes are hot at area restaurants. Some...
  • Gut Check: Restaurant News
    The alternate headline for this post? "Yes, Please, Mr. Craft, Take More of Our Money." Pastaria (7734 Forsyth Boulevard, Clayton; 314-862-6603), the wildly (and deservedly) successful...
  • Gut Check: Media
    This morning, Gut Check received a tweet from Five Star Burgers (8125 Maryland Avenue, Clayton; 314-720-4350) that piqued our interest: A #stl chef will make our city's @artculinairemag...
  • Gut Check: Chef's Choice
    Chef's Choice is Gut Check's regular profile and interview, with recipe, of a St. Louis chef. From time to time we'll present several chefs' answers to one of our regular questions. This...
  • Gut Check: Chef's Choice
  • Gut Check: Chef's Choice
    This is part two of Gut Check's Chef's Choice profile of Brian Moxey of Pastaria. Read part one, a profile of Moxey, here. Part three, a recipe from Moxey, will be published on...
  • Gut Check: Chef's Choice
    This is part one of Gut Check's Chef's Choice profile of Brian Moxey of Pastaria. Part two, a Q&A with Moxey, will be published Wednesday. Part three, a recipe from Moxey, will be available...
  • Gut Check: Media
    St. Louis branding and marketing agency Atomicdust is featured in the April 2013 issue of visual-arts magazine Communication Arts for its branding and design work for acclaimed chef Gerard...
  • Gut Check: Media
    While he was in town last week filming Bizarre Foods America, Andrew Zimmern snuck away from his security detail long enough to converse, securely, with Gut Check about his time in St....
  • Gut Check: The Gut Check One Hundred 2013
    The Gut Check One Hundred is our accounting of the 100 dishes in St. Louis that you must eat right now. These are the best dishes at the newest restaurants and the newest dishes at the best...
  • Gut Check: Gut Check Guides
    Lately, it seems like everyone Gut Check knows either has a cold, is recovering from a cold or is awaiting the arrival of a cold. Now, Gut Check's general recommendation for fighting off a...
  • Gut Check: Restaurant News
    Are you blushing? Gut Check is blushing. The national media has so many nice things to say about St. Louis! Let's begin at the New York Post, which on Monday filed a survey of our...
  • Dining: Reviews
    Has the U.S. economy finally turned the corner? Don't ask me. I can't even reconcile my bank statement. Still, my accounting of the best dishes from the new restaurants I reviewed in 2012...
  • Gut Check: Top Ten Dishes 2012
    I'm counting down the top ten dishes from the new restaurants that I reviewed in 2012. Read the complete series to date. #2. Chitarra at Pastaria (7734 Forsyth Boulevard, Clayton;...
  • Dining: Reviews
    You could easily overlook the most exciting dish at Pastaria, the latest venture from acclaimed chef Gerard Craft of Niche, Brasserie by Niche and Taste. The menu calls it simply "Chitarra"...
  • Gut Check: Restaurant News
    Pastaria (7734 Forsyth Boulevard, Clayton; 314-862-6603) continues Gerard Craft's remarkable winning streak. Plus, you can take the kids there with you. My review of Pastaria is now...
  • Gut Check: Restaurant News
    This week I visit the latest venture from Gerard Craft, along with executive chef Adam Altnether and executive sous chef Brian Moxey: Pastaria (7734 Forsyth Boulevard, Clayton;...
  • Gut Check: Media
    The national nods to St. Louis restaurants continue. We've already noted that, as part of its weeklong celebration of cocktails, national food-blogging empire Eater has Taste (4584 Laclede...
  • Gut Check: First Look
    Niche (7734 Forsyth Boulevard, Clayton; 314-773-7755), chef and restaurateur Gerard Craft's introduction to St. Louis, re-introduced itself last week in a new space in downtown Clayton. The...
  • Gut Check: Restaurant Roll Call
    Niche, the flagship of Gerard Craft's restaurant group, officially opens its new location at 7734 Forsyth Boulevard in Clayton today. Craft and his team have been prepping the move for many...
  • Gut Check: Media
    The national food-restaurant blogging empire Eater has yet to open up a St. Louis branch and give us local food-media types a serious case of agita. But the folks at Eater definitely have us...
  • Gut Check: Media
    There are very, very few downsides to being a restaurant critic. One of those few is having to endure your customary two-month wait before visiting a new spot when everyone else is already...
  • Gut Check: Restaurant Roll Call
    September was an exceptionally busy month for restaurant openings. Notable debuts included the lastest venture from Gerard Craft, the new tasting-menu concept from Mike Randolph, a new...
  • Gut Check: First Look
    "Sorta close to Italy." So reads the back of the staff shirts at Pastaria (7734 Forsyth Boulevard, Clayton; 314-862-6603). The newest addition to chef/restaurateur Gerard Craft's portfolio...

Best of Award Recipient

Business 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.

Loading...