April 30, 2008 Slideshows

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Four Pies: St. Louis' New Pizza Joints 

Four new pizza joints have opened in St. Louis in recent weeks. The RFT went into the kitchens of all four and had the chefs prep the pies. Here's a look at what each restaurant has to offer -- from New York-style slices to deep dish to artisan Italian crusts -- in this slide show.
By Nick Lucchesi
Clockwise from the top-left: Pi, Bridge & Tunnel, Onesto and Katie's Pizzeria Cafe.
By Nick Lucchesi
Bridge & Tunnel Pizza offers New York-style slices. Though "Bridge & Tunnel" is a disparaging term for lower-income people who travel to Manhattan from the surrounding boroughs, or (gasp!) New Jersey, the pizza parlor is ironically located on the ritzy Washington Avenue.
By Nick Lucchesi
B&T offers indoor and outdoor seating for its location at 1131 Washington Avenue. The grand opening was held Tuesday, April 8.
Nick Lucchesi
The pizza parlor has permits from the City of St. Louis to install more permanent signs.
Nick Lucchesi
Nick Lucchesi
By Nick Lucchesi
Nick Lucchesi
Up next is Katie's Pizzera Cafe, which was reviewed in our April 23 edition. This is the Potato Pizza, topped with only pancetta at this early point in its preparation.
By Nick Lucchesi
When completed, this pizza includes fingerling potatoes, parsnips, pancetta, parmiggiano, onion and rosemary.
By Nick Lucchesi
The completed pie, prepared by Kia Hoeltzel of Katie's.
By Nick Lucchesi
The building used to house a coffee shop, but has underwent aesthetic changes, including this street map of Florence, Italy, to its interior.
By Nick Lucchesi
Katie's, at 6611 Clayton Road, opened in February.
By Nick Lucchesi
The grilled tuna nicoise salad.
By Nick Lucchesi
Up next in Onesto, located at 5401 Finkman Street in South St. Louis. Here Vito Racanelli shows off sauce he says is made daily.
By Nick Lucchesi
The pizza prep counter occupies a highly visible location just inside the front door of Onesto.
By Nick Lucchesi
A finished pizza made by Racanelli.
By Nick Lucchesi
The crust, Racanelli boasts, is not flimsy.
By Nick Lucchesi
See, not flimsy, Racanelli says. "Onesto" means honest in Italian. It opened April 6, we're not lying.
By Nick Lucchesi
An ''Eppi Roll'' is the Bronx, NY version of the Stromboli, filled with sausage, peppers and pungent mozzarella cheese.
By Nick Lucchesi
Chris Sommers, the owner of Pi, 6144 Delmar Boulevard, describes the conveyor-belt oven oven used to make deep dish pizzas.
By Nick Lucchesi
Though the Lincoln Park is named after a park in a Chicago, a city known for its deep-dish pizza, the Lincoln Park pizza at Pi is a thin-crust menu item. Here it goes into a brick oven for about six minutes.
By Nick Lucchesi
The South Side Classico is layered with sauce by chef Ryan Mangialardo.
By Nick Lucchesi
The nine-inch South Side Classico takes about sixteen minutes to go through this oven.
By Nick Lucchesi
Pi held a soft opening on March 14, or “3.14,” but promotes environmentalism, not math, as its second-most important focus.
By Nick Lucchesi
1/25
By Nick Lucchesi
Clockwise from the top-left: Pi, Bridge & Tunnel, Onesto and Katie's Pizzeria Cafe.
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