Photo by David Carson (Post-Dispatch)
Pastaria
The past year was a busy one for acclaimed chef Gerard Craft and his restaurant group. Cinder House opened, Porano Pasta closed, and Craft installed new executive chefs at Sardella, Taste and Brasserie by Niche. At Pastaria, though, consistency remains the key to success. After a year and a half as the executive chef of both Pastaria and Sardella, Ashley Shelton is again focused on Pastaria, turning out the restaurant’s superlative wood-fired pizzas and rustic noodles. About those pizzas: This decade’s craze for Neapolitan-style pies seems to be ebbing somewhat, but Pastaria’s charred, airy crusts long ago transcended the trend. Pastaria’s pizzas also offer a wide range of toppings, from chef-inspired combinations to classic American pies like pepperoni and Hawaiian.
Hours: Lunch and dinner daily, brunch Saturday-Sunday
Last year's ranking: No. 10
Opened: 2012