St. Louing

St. Louis Overview

Fri, 12 Jun 2026 00:00:00 GMT

City and County#

Pronunciations#

The Delmar Divide#

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St. Louis-style Pizza

Thu, 11 Jun 2026 00:00:00 GMT

St. Louis-style pizza from Imo's

St. Louis-style pizza is a regional variation of pizza that is ubiquitous across the entire St. Louis metro area. For many, the pizza style is synonymous with Imo’s, a local chain that has locations in all the far reaches of Missouri and southern Illinois, but many local pizza places all around St. Louis make their own variation of this unique pizza style.

Although divisive, St. Louis-style pizza has fervent defenders (I reference two independent articles in this post that start with “In Defense of…”). I personally had never heard of St. Louis-style pizza until I moved here, and was intrigued to discover hundreds of restaurants and bars serving them up (Imo’s alone has over 100!).

My first experiences with STL-style pizza were not the best, and initially I was the classic dismissive transplant, but over time I’ve acquired a taste and appreciation for this regional specialty. For every birthday, graduation, and celebration, St. Louis-style pizza is there for us, and I can see why so many people feel so deeply protective of it.

What defines a STL-style pizza?#

Cheese#

You can’t talk about St. Louis-style pizza without taking about Provel - it’s the most unique and controversial aspect of the pizza. Provel is made up of cheddar, Swiss, and provolone cheese with a hint of liquid smoke, and it’s processed and emulsified like American cheese. I would say it tastes kind of similar to a smoked gouda with the consistency of American cheese (those who did not grow up with it often describe is as plasticy). Provel was developed in the ’40s as an answer to the cheese pull issue, to ensure slices could be cut and removed easily. With Provel, you can’t end up accidentally pulling off all the cheese on a slice with a single bite, so I can understand the rationale.

Pizza generally consists of three ingredients (crust, sauce, and cheese) and most styles of pizza default to mozzarella. Provel being so different in both flavor and consistency from what anyone outside of the region expects is, in my opinion, what throws people off so much when they try it for the first time.

I’ve had dozens of STL-style pizzas at this point (see my ratings below) so I know what to expect, but I will admit the first time I was genuiely confused about what I was experiencing and it has been an aquired taste. If you grew up with Provel, however, that would be a different story, and you’d already be used to the taste and have years of fond memories associated with it.

But the truth is that my love for Provel is intense, almost mystical, and I’ve finally started taking it seriously.

Adam Rothbarth, In Defense of a St. Louis Favorite, Provel Cheese

Crust#

One thing all St. Louis-style pizzas have in common is the crust is very thin. Some describe it as unleavened, but usually the dough is made with a light amount of yeast and low hydration, resulting in that cracker-thin crisp. In Kenji López-Alt’s famous dissertation, he describes it as a pizza nacho, which is definitely an interesting and not entirely inaccurate description.

And yet, ever since tasting it for the first time, I haven’t been able to stop thinking about it. And I’ve finally figured out why I love it so much. St. Louis-style pizza is not pizza. It’s a big, pizza-flavored nacho.

J. Kenji López-Alt, In Defense of St. Louis-Style Pizza

This article was in fact the first step for me towards seeing this pizza from another angle.

Sauce#

The sauce on a St. Louis-style pizza is also unique. In general, it’s significantly sweeter and thicker than your standard pizza sauce. Some recipes, like Imo’s, even use straight tomato paste as opposed to whole tomatoes. The sweetness can vary, with some places almost tasting like a tomato jam to me.

Cut#

St. Louis-style pizza, like other Midwest styles of pizza, is cut into squares, resulting in some pieces having an edge, some being all middle-piece, and some being extra-crispy corner pieces. I’ve never liked the corner pieces much, but they seem to be everyone’s favorite. Cutting a STL-style pizza into triangles would just feel wrong.

Toppings#

You’ll see all the standard toppings on a STL-style. It’s important that the sausage should be bulk sausage placed on the pizza raw, not pre-cooked sausage bits like you’ll see at national chain pizza spots. I don’t know why, but I’ve also seen a lot of shrimp as a topping here which I’ve never seen anywhere else (not a fan), and if you get bacon on your pizza, it’s in the form of whole strips as opposed to bacon bits (am a fan).

Tavern-style controversy#

Chicago-style pizza from Pizz'amici

Not so long ago, the term “tavern style” came into popularity, generally referring to the thin-crust style of pizza commonly served in bars and taverns across the Chicagoland area. This was seen as unfair in the eyes of many St. Louisans, as Chicago already has a regional variation of pizza in deep dish, and St. Louisans have been eating thin pizzas cut into squares for decades.

There are many regions of the midwest that all lay claim to the thin pizza cut into squares. Milwaukee and Chicago claim to have invented the concept. Columbus, Ohio has a version with an extreme amount of toppings layered edge-to-edge. Tombstone frozen pizzas was started in Wisconsin in the early ’60s, clearly a style of pizza that fits the “tavern-style” description.

Personally, I choose to think of it all as Midwestern-style pizza with regional variations. Only St. Louis does Provel cheese, and every single place that I’ve ever seen calling their pizza St. Louis-style has Provel on it or a Provel blend, so I would consider that the most essential difference. I also find the crust to be much thinner and more cracker-like than all the Chicago thin-crust pizzas I’ve eaten throughout my life.

I think St. Louis has their own thing going here and it’s pretty cool that something so unique and special can be found all over this region and almost nowhere else.

Regional sub-variations#

Even within St. Louis-style pizza, there are seemingly sub-variations.

North#

I’ve noticed pizzas like Pirrone’s, Faraci’s, and Angelo’s, which are found on the north side of the St. Louis area, are all similar in a specific way. They’re rectangular, have a slightly thicker, yeastier crust, and the cheese and sauce blend together to make an orange hue.

South#

Meanwhile, Failoni’s and the original Imo’s are based on the south side of the St. Louis area, and the pizza are round, with a flatter, thinner crust, and the cheese is clearly a separate layer on top of the sauce.

This might not be entirely accurate, and most places do the round pizza, but I think it’s interesting to note.

Making a pizza from scratch#

Loosely based on a recipe posted on reddit by HouseofProvel, I made a St. Louis-style pizza from scratch with a three-day ferment on the crust. I opted to use slices of Provel as opposed to shredded as it’s the way Faraci’s does it.

I thought it came out pretty good, though I’d make some changes if I do it again. I made the crust with butter because I like butter, but shortening would be better for a crispier, lighter crust. I’d add slightly more sweetness to the sauce, and I’d use a little more yeast in the crust.

My ratings#

Pepperoni and sausage from Farotto's

Here’s a subjective rated list of the places I’ve tried. I would say the top three are all vying for first place at the moment.

Farotto’s: A pizza with extra-extra-thin buttery, flaky crust, a slightly sweet sauce, and quality ingredients. Just don’t get Jimmy’s favorite (shrimp and bacon…why??). This is my place of choice to take out of town visitors, as the rest of the food is also great.
Pirrone’s Pizzeria: It’s a bit out of the way from the city itself, but worth a visit. Pirrone’s makes a rectangular pizza with a crispy, buttery crust, where the cheese and sauce blend to make an orange mix.
Faraci Pizza: Similar to Pirrone’s in size and shape, with a more bready, yeasty crust.
Salvage Yard: A solid choice for a standard STL-style.
Imo’s Pizza: By far the most famous and infamous pizza in town, Imo’s is THE St. Louis pizza chain and the only STL-style many people have ever tried. Imo’s has a mass-produced flavor to it, unlike the home-style vibes of a lot of other spots. The quality also varies a lot from location to location. It can be okay, but not the best representation of pizza in the area, in my opinion. Sometimes I do specifically crave an Imo’s pizza, though.
Failoni’s: A brick-oven pizza with a very crisp cracker-like like crust. (I believe this also counts as Uncle Leo’s pizza, as they’re under the same ownership, but I haven’t tried it to confirm.)
Nick & Elena’s: I know people love this place, and the old-school vibes are top-notch, but I didn’t personally like the pizza (specifically the sauce was way too sweet for me).
Cecil Whittaker’s: This was one of my least favorite St. Louis-style pizzas I’ve tried. It’s like an Imo’s clone with lower quality ingredients.
Elicia’s Pizza: The first St. Louis-style pizza I ever tried was from Elicia’s. It was completely burnt and inedible, and unfortunately they’re no longer in business for me to know whether or not that was a fluke.

So I’ve tried a variety of fan favorites around the city, but I’m always open to new suggestions. A few I have yet to try are Affton Pizza Company, Angelo’s, Kevin’s Place, and plenty more.

What do I think?#

Delivery from Cecil Whittaker's

I like pizza. I think (almost) all pizza is good. I love trying new things, especially regional food that you can’t get everywhere. My personal favorite styles of pizza are thick, bready styles, like Sicilian, Detroit-style and pan pizza. I’m also a fan of fresh, high-quality ingredients, like the fresh basil and mozzarella found on a Neapolitan marguerita pizza.

So personally, St. Louis-style or even Chicago thin-crust are just never going to be on the top of my list, because I’m here for the dough. Nonetheless, I still like it and have acquired the taste since moving here, and I’m still excited to try all the spots and decide which one is my favorite. Sometimes I specifically crave a St. Louis-style pizza, and I’d miss it if I no longer lived here.

But most of my favoerite pizzas around the city are not specifical St. Louis-style.

Other pizza in St. Louis#

Although St. Louis-style pizza is obviously the most common style to be found in the region, there’s also New York-style at La Pizza, Detroit style at Nicky Slices Pizza Club, Chicago thin-crust at J.J. Twig’s, Neapolitan style at Fordo’s Killer Pizza, standard pizza at Bud’s Pizza and Beer, and many more found all around the city. I have yet to try a Sicilian-style or deep dish in St. Louis, but I’m looking forward to continuing my pizza journey.

Regional Foods of St. Louis

Sun, 31 May 2026 00:00:00 GMT

Most cities are lucky to have one local food speciality they can lay claim to, but St. Louis has an abundance of them. I’ve been interested to discover the food items that either originated in St. Louis or can only be found here. So here’s what I’ve discovered so far.

Toasted Ravioli#

Wikipedia

You’d be hard pressed to find a bar or restaurant in the entire St. Louis metro area that doesn’t serve toasted ravioli, also known as t-ravs. It’s the default appetizer of choice throughout the region. They’re little beef-filled ravioli that are deep fried, sprinkled with parmesan, and served with marinara sauce for dipping.

I was a bit thrown off by toasted ravioli when I first moved here, as I always expect ravioli to be filled with ricotta cheese, not a smooth beef paste, but I got used to it. I tend to prefer the ones that are filled with something else, like the buffalo chicken t-travs from Stacked, or the burnt end t-ravs from Salt & Smoke, or even the spinach artichoke t-ravs at McGurk’s.

The best t-ravs I’ve had so far are made at Bud’s Pizza and Beer.

St. Louis-style pizza#

Wikipedia

A polarizing pizza style that is the standard all across the St. Louis region, consisting of a cracker-thin crust, a sweet, thick tomato sauce, and gooey Provel cheese. See St. Louis-style Pizza for the full writeup.

My personal favorites for St. Louis-style pizza are Farotto’s, Faraci’s, and Pirrone’s.

Provel cheese#

Wikipedia

The cheese of choice in St. Louis, Provel is an option in almost every pizza place and sandwich shop around the city. It’s a processed cheese product made of cheddar, provolone, and Swiss cheese, all mixed together with a hint of liquid smoke. It’s the ingredient that makes St. Louis-style pizza controversial, with its goopy texture and smoky, funky flavor.

Although it’s notable for its low melting point and unique texture it adds to pizza, you’ll also find it liberally applied to mouse house salads in Italian restaurants across the city.

Gooey butter cake#

Wikipedia

The signature dessert of St. Louis, gooey butter cake is a dense, sticky, rich cake with a crisp, flaky top layer. It almost has the consistency of a light brownie, or a lemon bar without any lemon. You’ll find them in many cafes alongside the croissants and muffins.

The consistency can vary a lot from recipe to recipe, and I like it when there are contrasting textures between the rich, gooey center and the flaky crust, like a pie. Sometimes the whole thing has one unified texture, and it loses its appeal for me.

St. Louis-style BBQ#

Wikipedia

There are two things to discuss here - St. Louis-style BBQ, and St. Louis cut ribs.

Ribs#

There’s a popular cut of ribs called a St. Louis cut, which is a spare rib with the ends neatly trimmed, resulting in a rectangular shape. This allows for even cooking, as you don’t have one end that is significantly wider than the other. Surprisingly, most BBQ spots around here don’t tend to use this cut.

BBQ#

BBQ in St. Louis is another contentious topic, with many arguing about what the style is and if it exists at all. Some say St. Louis-style is a mix between Kansas City BBQ and Memphis BBQ.

Here’s what I’ve observed: I’ve been to around a dozen BBQ spots in St. Louis so far, and I can say pork is king here. Pappy’s is the most famous for their ribs, and it’s well deserved. You’ll see pork steak on the menu at Beast BBQ, and most backyard BBQs. I would recommend against getting brisket, particularly if you’re a fan of Texas brisket, as the style is not really found here. (O’B’Que’s in Chesterfield is the closest I’ve found.)

I’ve heard it said that St. Louisans consume the most amount of BBQ sauce per capita, which tracks with the BBQ style. Ribs, pork steaks, and even backyard grilled hot dogs are slathered in sweet BBQ sauce. Pappy’s makes a Sweet Jane BBQ, which goes great on pulled pork or smoked chicken, and Maull’s is a classic BBQ sauce from the region. Personally, I’m partial to Freddie Lee’s Ghetto sauce.

I have also found that the smoked wings are slept on - they’re crisp and juicy and have been my favorite thing on the menu at several spots. Some places also have their own specialties, like the smoked salami at Adam’s Smokehouse.

As a lover of spicy vinegar-based BBQ sauce and wood-smoked savory meats, St. Louis-style is not my preferred style of BBQ, but if you stick to ribs and wings you’ll have a good time. It’s exciting that a BBQ scene exists here, and I’m looking forward to continuing to try more.

Here’s where I’ve been so far:

O’B’Que’s
The Stellar Hog
Pappy’s Smokehouse
Beast Craft BBQ Co.
Adam’s Smokehouse
Salt & Smoke BBQ
Sugarfire Smokehouse
Bandana’s Bar-B-Q
Fourth City BBQ
The Shaved Duck (rip)

Pork steak#

Wikipedia

Pork steak is a cut of meat derived from sliced pork butt, usually with the bone in. Often they’re grilled over high heat then slathered in BBQ sauce and braised until tender. Although most BBQ spots in St. Louis won’t have it on the menu, pork steak is known to all. It’s one of the primary meats of choice for any backyard BBQ.

Trashed wings#

Trashed wings are a double-fried style of bar wings. First the wings are fried, then tossed in sauce and fried again, caramelizing the sauce and making them twice as crisp.

Slinger#

Wikipedia

A slinger is a greasy spoon diner meal that consists of eggs, hash browns and a hamburger patty, covered in chili and cheese. I haven’t been drunk enough to ever need this meal, but I’m sure I’ll be exposed to it eventually.

St. Louis salad#

I don’t think you’ll find this on any other list of local cuisine, but I can tell you that the house salad served in many restaurants in STL is unique to the region. The lettuce, tomato, and onion are standard salad ingredients, but the Italian dressing is sweet, almost candy like, and the salad is liberally covered in Provel cheese. Some places have so much Provel on top of the salad that you can hardly see a piece of lettuce poking out.

I do enjoy this salad, but I don’t feel very healthy after eating it.

St. Paul sandwich#

Wikipedia

I have yet to try this delicacy, but chop suey shops all around St. Louis have it on the menu. It consists of a fried egg foo young patty between two slices of white bread, with lettuce and mayonnaise. It’s an interesting historical fusion of flavors, and I’m happy to see it lives on in the present day.

Frozen custard/concrete#

Wikipedia

Ted Drewes Frozen Custard is the oldest frozen custard stand still in operation, founded in 1929. They began the concept of the concrete, a frozen custard with mix-ins, which was later co-opted by Dairy Queen, which they called blizzards.

A popular St. Louis tradition is to get Ted Drewes during Christmastime then walk down the streets of Candy Cane Lane, a neighborhood where every house is all done up with Christmas lights.

Red Hot Riplets#

Wikipedia

Red Hot Riplets are a brand of ridged chips with a unique sweet BBQ and cayenne flavor. In addition to just being a chip, you’ll find Red Hot Riplet flavor and spice blend used often. Imo’s tosses their fried wings in Red Hot Riplet seasoning as a dry rub. I’m generally not a fan of BBQ chips, but I do enjoy the Riplet rub on wings.

Flavors of St. Louis#

One thing I’ve noticed across the board is that the main flavor profile across the board in St. Louis is “sweet”. The signature BBQ sauce is sweet, the pizza sauce is sweet, the salad dressing is sweet, and the desserts are doubly sweet. You won’t really find vinegary, sour, or bitter flavors.

Other things of note#

St. Louis is home to the largest Bosnian population in the U.S. and as a result, there are a fair amount of Bosnian and Balkan restaurants - notably Balkan Treat Box and a strip of restaurants in the Bevo Mill neighborhood.

Bringing Back the Old Web

Fri, 29 May 2026 00:00:00 GMT

I’ve been lamenting that the internet of my childhood doesn’t exist anymore.