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