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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.
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Clockwise from the top-left: Pi, Bridge & Tunnel, Onesto and Katie's Pizzeria Cafe.
By Nick Lucchesi
Clockwise from the top-left: Pi, Bridge & Tunnel, Onesto and Katie's Pizzeria Cafe.
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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
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.
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B&T offers indoor and outdoor seating for its location at 1131 Washington Avenue. The grand opening was held Tuesday, April 8.
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.
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The pizza parlor has permits from the City of St. Louis to install more permanent signs.
Nick Lucchesi
The pizza parlor has permits from the City of St. Louis to install more permanent signs.
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Four Pies: St. Louis' New Pizza Joints
Nick Lucchesi
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Four Pies: St. Louis' New Pizza Joints
Nick Lucchesi
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Four Pies: St. Louis' New Pizza Joints
By Nick Lucchesi
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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.
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.
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When completed, this pizza includes fingerling potatoes, parsnips, pancetta, parmiggiano, onion and rosemary.
By Nick Lucchesi
When completed, this pizza includes fingerling potatoes, parsnips, pancetta, parmiggiano, onion and rosemary.
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The completed pie, prepared by Kia Hoeltzel of Katie's.
By Nick Lucchesi
The completed pie, prepared by Kia Hoeltzel of Katie's.
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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
The building used to house a coffee shop, but has underwent aesthetic changes, including this street map of Florence, Italy, to its interior.
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Katie's, at 6611 Clayton Road, opened in February.
By Nick Lucchesi
Katie's, at 6611 Clayton Road, opened in February.
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The grilled tuna nicoise salad.
By Nick Lucchesi
The grilled tuna nicoise salad.
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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
Up next in Onesto, located at 5401 Finkman Street in South St. Louis. Here Vito Racanelli shows off sauce he says is made daily.
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The pizza prep counter occupies a highly visible location just inside the front door of Onesto.
By Nick Lucchesi
The pizza prep counter occupies a highly visible location just inside the front door of Onesto.
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A finished pizza made by Racanelli.
By Nick Lucchesi
A finished pizza made by Racanelli.
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The crust, Racanelli boasts, is not flimsy.
By Nick Lucchesi
The crust, Racanelli boasts, is not flimsy.
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See, not flimsy, Racanelli says. "Onesto" means honest in Italian. It opened April 6, we're not lying.
By Nick Lucchesi
See, not flimsy, Racanelli says. "Onesto" means honest in Italian. It opened April 6, we're not lying.
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An ''Eppi Roll'' is the Bronx, NY version of the Stromboli, filled with sausage, peppers and pungent mozzarella cheese.
By Nick Lucchesi
An ''Eppi Roll'' is the Bronx, NY version of the Stromboli, filled with sausage, peppers and pungent mozzarella cheese.
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Chris Sommers, the owner of Pi, 6144 Delmar Boulevard, describes the conveyor-belt oven oven used to make deep dish pizzas.
By Nick Lucchesi
Chris Sommers, the owner of Pi, 6144 Delmar Boulevard, describes the conveyor-belt oven oven used to make deep dish pizzas.
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