February 25, 2014 Slideshows

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Blind Tiger Dishes Divine Pizza in Maplewood 

The hand-tossed, New York-style pizza is where Blind Tiger excels. We tried three of the four specialty pies (there is also a build-your-own option), and they were all excellent. The “Bolo” was topped with a sausage and beef Bolognese sauce, and there was a generous amount of meat in every bite, finished with housemade ricotta. The “Soldier of Four-Cheese” was a beautiful marriage of pizza and cheesy garlic bread. The sage brown-butter base was topped with ricotta, mozzarella, Parmigiano Reggiano and American cheeses, then generously sprinkled with smoked garlic. Blind Tiger’s signature pizza is the “Hog Mess,” a mélange of pepperoni, salami, bacon and sausage with a spicy rib-braise sauce. The pizza sears with serious spice from jalapeños, pepperoncini, red peppers and smoked garlic. It could have been overwhelming, but the chunks of juicy pineapple gave a burst of refreshment when I was ready to cry “uncle.”

Keep reading: Cheryl Baehr's review of Blind Tiger.

Photos by Jennifer Silverberg for the Riverfront Times.
The "Garden of Eatin'" pizza comes topped with house marinara, mozzarella, olives, sliced San Marzano tomatoes, mushrooms, onions, giardinera, peperoncini and fennel.
A Manhattan.
Blind Tiger's bar manager Jeff Handlan.
Blind Tiger's house salad, made with romaine, cabbage, fennel, olives and apples, complete with baked-polenta croutons and dill-cucumber vinaigrette.
The St. Louis-cut pork ribs are brined overnight and braised in housemade bourbon marinara, then broiled and topped with fresh parmigiano and scallions.
Chef Jaxon Noon.
The "Garden of Eatin'" pizza comes topped with house marinara, mozzarella, olives, sliced San Marzano tomatoes, mushrooms, onions, giardinera, peperoncini and fennel.
Inside Blind Tiger.
Blind Tiger's house salad, made with romaine, cabbage, fennel, olives and apples, complete with baked-polenta croutons and dill-cucumber vinaigrette.
The housemade Giardiniera are spicy pickled vegetable salad in extra-virgin olive oil, served with bread and Parmigiano Reggiano.
The "Bolo" is a New York-style pizza with an olive-oil crust, herbs, mozzarella, ricotta, savory pork and beef bolognese, fresh-grated Parmesan and parsley.
Blind Tiger's bar manager Jeff Handlan.
The St. Louis-cut pork ribs are brined overnight and braised in housemade bourbon marinara, then broiled and topped with fresh parmigiano and scallions.
Inside Blind Tiger.
Chef Jaxon Noon.
The Blind Tiger's bar.
In the window.
Inside Blind Tiger.
Blind Tiger's dining room.
One of the three owners, Mike McLaughlin. (Not shown, co-owners Mike Jones and Kelly Crimson.)
The stage at Blind Tiger.
Inside Blind Tiger.
The view of Blind Tiger from the street.
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The "Garden of Eatin'" pizza comes topped with house marinara, mozzarella, olives, sliced San Marzano tomatoes, mushrooms, onions, giardinera, peperoncini and fennel.
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