Address: 2778 Muegge Rd, St Charles, MO 63303, USA
Phone: +16369229105
Sunday: 2–9PM
Monday: 11AM–2PM
Tuesday: 11AM–2PM
Wednesday: 11AM–2PM
Thursday: 11AM–2PM
Friday: 11AM–2PM
Saturday: 2–9PM
RE
Food was good. The only reason there isn't 4stars is the owner seems to always having a bad day. Or maybe he's just angry person. CHEER UP BE NICE POLITE TO CUSTOMERS. In person or the phone.
saundra baker
A few months ago I decided to try this place. WOW. Snap. Excellent, authentic, Italian pizza! I couldn’t believe it. A few weeks ago was craving their pizza again, went back. Shared it with a colleague they immediately wanted to know where I got this. Now they have 2 new customers!! Keep up the great work on making the BEST pizza in town!! Highly recommend!
Curt Pence
We're from out of state. And were reading the reviews. And they had the best. It was absolutely outstanding. Got the meat lovers. The thin, crispy crust, sweet sauce, and the provel cheese, which I've never had before. Service was very good, and friendly. And it was very clean also.
Tom Frederick
An absolutely lovely restaurant. This casual spot is an authentic mom and pop, featuring great Italian food. Best known for their pizza, the unique blend of St Louis and New York style pizza is served hot, covered in provel and a sweet red sauce, cut into square slices, with a crust that is perfectly balanced and not too crispy. Unfortunately the creamy Italian dressing was unavailable today, but the house Italian dressing was very tasty. Our server was very friendly and more than accommodating to all of our special requests, especially for our large party.
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Servers wore masks, and the tables were distanced. The tables were all clean. I felt safe eating there, also have curbside pickup.
When we were there on a Sunday the server (whom I also think was the owner) was wearing a mask. There were two other tables with people in the entire place. They were spread out. Help keep them in business!
I am not sure about zucchini, but they have very good food.
Yep, they have moved a few times over the decades, but still use the same recipes.
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