Photos by Christian Gooden, St. Louis Post-Dispatch; Katie's Pizza & Pasta Osteria
Katie's Pizza & Pasta Osteria
Katie’s Pizza & Pasta Osteria served one of the best pasta dishes I ate last year, an early-winter offering of thick, pleasantly chewy bigoli with bone-marrow butter, rapini, pecorino and lemon. This was hearty but also bright, luscious but also sharp. I loved it, and I might have added Katie Collier’s 3-year-old Rock Hill restaurant to the STL 100 for it alone. But I’d already stopped by earlier in 2015 to try a pizza special with Seoul Taco’s beef bulgogi and kimchee and found — besides a fun mashup of two very different restaurants — that the pizza crust here had improved since my original review, with a more complex flavor and a lighter, crisper texture. Collier then tweaked the recipe again, and the crust is even better. The bigoli dish I fell for has changed, but I’ll be back to see where Collier goes from here.
Last year's ranking: New
Opened: 2013
Must order: Cured meats pizza ($19)
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From the owners
Katie's Pizza & Pasta Osteria is an award winning, family-owned and operated modern Italian restaurant and bar in Rock Hill. Owners Chef Katie Collier & her husband and artist, Ted Collier, offer a menu that features regional Italian dishes with a modern interpretation. Katie's pasta is all made in-house from scratch and her pizzas feature a Neapolitan style crust that is baked in a wood burning oven with unique and seasonal toppings. The menu also includes small plates, crostini, burrata plates, award-winning salads, desserts, craft cocktails with fresh pressed juices and Italian spirits and wine as well as 18 local beers on tap!
Katie's Pizza & Pasta Osteria has a large, beautiful outdoor patio with a 400 square ft. garden and live music in the warm months. The bar is busy during happy hour, 3-5pm everyday, with classic movies playing on the large projector screen. Katie also serves brunch on Saturday & Sunday from 10- 2pm featuring her famous fig French toast, Italian frittatas, breakfast pizzas, Bellini’s and a house pickled Bloody Mary bar.