Trattoria Toscana

The menu at this cozy suburban restaurant may not surprise you, but the skill and care with which head chef Kostandin "Tika" Ceko executes the classic Italian, Italian-American and (yes) St. Louis Italian dishes just might. You can begin with toasted ravioli and fried calamari, but for a more delicate touch try melezane imbottite (thin slices of eggplant wrapped around a scoop of creamy ricotta) or a simple antipasto of roasted red peppers with fresh mozzarella and anchovies. Stuffed pastas such as lobster ravioli and tortelloni alla boscaiola are very good, and the tremendous veal chop - nearly as big as Albert Pujols' head - might be the best in town.

Restaurant Details

The menu at this cozy suburban restaurant may not surprise you, but the skill and care with which head chef Kostandin "Tika" Ceko executes the classic Italian, Italian-American and (yes) St. Louis Italian dishes just might. You can begin with toasted ravioli and fried calamari, but for a more delicate touch try melezane imbottite (thin slices of eggplant wrapped around a scoop of creamy ricotta) or a simple antipasto of roasted red peppers with fresh mozzarella and anchovies. Stuffed pastas such as lobster ravioli and tortelloni alla boscaiola are very good, and the tremendous veal chop - nearly as big as Albert Pujols' head - might be the best in town.

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