Anthonino's Taverna

Very good bar pie. Not St. Louis style, but I knew it wouldnt be. I got the 4 meat and it had cured meats from Volpi Foods, a local charcuterie spot on The Hill. Sauce was perfect. Not too sweet nor acidic, good char on the crust, a d prettygood undercarriage. The local meats put it over the 8.0 mark.

Make sure to ask for Morgan! She’s a great server! Probably a a little heavier than Dave would like. But it was great!

Cheese has good flavor and wasn’t greasy - unfortunately, no crisp (too much cheese to be crisp)

Went to The Hill to have high-end, Italian cuisine. My server suggested I select the Sicilian (which I’ve learned is Italian for no sauce, no taste, and no toppings) instead of the White Shrimp pasta. I’d hope if this is somehow better- don’t EVER have the pasta. What’s Italian for fail?

* GLUTEN FREE * Toppings were good but crust was blah. I’m not recommending people to come here. Other dishes at this place were better.

Really flavorful but a bit dry crust. Friendly staff!

Great cheese. A little doughy and greasy. Awesome crust!

Some flop and a little greasy, but overall a really good pizza. The mozzarella was really fresh and the pepperoni were great. The crust has a unique taste because of the corn meal, but it is delicious.

Good cheese good sauce. Could have been crispier. All in all good pizza

Had the Sicilian tonight and it didn’t dissapoint! Pepperoni, cappicolla, red peppers, red onions and mozzarella. Ordered it it well done for some added crispiness. The pepperoni and red peppers combined to give the pizza a nice zest! An excellent pie

The drunk guys give it a 7.9. Great pizza!!

Cheese on the right, Pepperoni (mostly under the cheese) to the left. Medium flop, lots of cheese and kinda greasy. Interesting crust! It’s cornmeal based, and has a different texture than I expected. Not overly impressed, but certainly worth trying if you on the Hill in St. Louis. It’s a nice restaurant, they have many delicious options

You are doing yourself a disservice if you don’t try this pizza! The pep quality was the best I’ve had in the Lou, thus far, for sure.