January 21, 2014 Slideshows

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Katie's Pizza & Pasta Serves Mixed Reviews in Rock Hill 

Katie Lee’s menu draws inspiration from her time abroad in Florence, Italy, though one of the better appetizers came from closer to home. The homemade toasted ravioli was a decadent vegetarian take on the St. Louis classic. They had a crispy exterior, and the filling of artichoke hearts, feta cheese and spicy red pepper created a nice, creamy heat. The dipping sauce, a simple housemade pesto, was spot-on. Another hit was a salad of prawns and citrus that showcased the perfectly marinated and seared shellfish against a backdrop of grapefruit segments, arugula, fennel, olives and pistachios. The texture on the prawns was superb.

Keep reading: Cheryl Baehr's review of Katie's Pizza & Pasta.

Photos by Jennifer Silverberg for the Riverfront Times.
Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Dried pasta.
Burrata plate with fig mostarda and prosciutto
The bar inside Katie's Pizza & Pasta.
Spaghetti with neapolitan meatballs, toasted pine nuts.
Chocolate blood orange canolli.
Katie of Katie's Pizza & Pasta.
Torchio with pesto and burrata.
Orchard Daiquiri - apple and cinnamon infused rum, lime, egg white, simple.
The open kitchen inside Katie's Pizza & Pasta.
Asparagus pizza with extra virgin olive oil, asparagus, artichokes, pine nuts, fontina, balsamic reduction, fresh arugula.
The dining room inside Katie's Pizza & Pasta.
Sgroppino - prosecco, purus Italian vodka, gusto lemon sorbet, mint.
The dining room inside Katie's Pizza & Pasta.
Spaghetti with neapolitan meatballs, toasted pine nuts.
Makin' pasta.
Pizza in the oven.
Torchio with pesto and burrata.
Drying pasta.
Katie preparing the Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Outside dining at Katie's in Rock Hill.
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Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
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