December 08, 2009 Slideshows

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Inside Anthonino's Taverna: A Family-Run Taverna on the Hill 

Read Ian Froeb's review, "Finding 'Nino's." Photos by Jennifer Silverberg.
Rosario Scarato making a pizza, as seen from the rear dining area.
The Scarato brothers (Anthony and Rosario) blend Greek and Italian foods at the Taverna; a nod to their upbringing: dad’s Italian, mom’s Greek.
The pizza supreme: nothing spins quite like those pizza trays, but they’re the best for when you’re slicing that pie!
On the right is Rosario Scarato with his dad (left) Bob, who likes to help out around the restaurant. The boys grew up in their dad’s restaurants, Bob used to own Athen’s Café (think Union Station, the Galleria, Crestwood, etc.) He the
Rosario slices the pie.
The pizza supreme is made with mozzarella cheese, black olives, roasted peppers, red onions and pepperoni.
This Clown Fish floats in air in the Anthonino's dining room.
Another piece of the Anthonin's eclectic décor.
The salad topped with gyro meat. If you’re not into the gyro meat, it can also be ordered with grilled chicken, sautéed vegetables or sautéed portabella mushrooms. Or, for a minimal extra charge, you can get it with sautéed shr
The gyro sandwich with French fries and a Peroni beer. Oh, and we'd like a little extra tzatziki on the side.
Anthonino’s Taverna , formerly The Hill Bar & Grill, got it’s start about 5-and-a-half years ago when the Scarato brothers bought it. They kept the original bar, hardwood floors and tin ceiling and then added their personal touches.
The pasta with these large house-made meatballs are served in the house marinara sauce. Here, served with a glass of Toscolo Chianti.
In the front window of Anthonino's at 2225 Macklind Avenue.
In repose, overlooking the dining room.
A continuation of our tabletop series: Anthonino’s has character and warmth.
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Rosario Scarato making a pizza, as seen from the rear dining area.
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