Photo by Christian Gooden, St. Louis Post-Dispatch
Pizzeoli
An eventful first year for Scott Sandler’s Neapolitan pizzeria concluded with a renovation by SPACE Architecture + Design that more than doubled the Soulard restaurant’s seating capacity and gave it a handsome new look. And Sandler continues to refine his already excellent pizzas. The Bianca — the standout offering, with a béchamel base, rosemary and garlic — now features housemade mozzarella blended with Parmesan. Sandler has also begun offering a limited supply of sourdough bread baked in the wood-fired hearth. All of this has made for a restaurant I visit not simply for a great meal, but to be inspired by Sandler’s continuous pursuit of better baking and commitment to Neapolitan pizza and vegetarian cuisine.
Opened: 2014
Must order: The Bianca pizza ($12.95)