January 21, 2014

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.
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Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Dried pasta.
Dried pasta.
Burrata plate with fig mostarda and prosciutto
Burrata plate with fig mostarda and prosciutto
The bar inside Katie's Pizza & Pasta.
The bar inside Katie's Pizza & Pasta.
Spaghetti with neapolitan meatballs, toasted pine nuts.
Spaghetti with neapolitan meatballs, toasted pine nuts.
Chocolate blood orange canolli.
Chocolate blood orange canolli.
Katie of  Katie's Pizza & Pasta.
Katie of Katie's Pizza & Pasta.
Torchio with pesto and burrata.
Torchio with pesto and burrata.
Orchard Daiquiri - apple and cinnamon infused rum, lime, egg white, simple.
Orchard Daiquiri - apple and cinnamon infused rum, lime, egg white, simple.
The open kitchen inside Katie's Pizza & Pasta.
The open kitchen inside Katie's Pizza & Pasta.