What fun to have lunch with a group of GoodFoodSTL friends—some of whom I’d never met except online. Yes, we had our first MeetUp, or maybe we should call it an EatUp, because that’s what we did at Anthonino’s on Tuesday. Wow! Did we ever get the royal treatment. It started with a welcome sign at the entrance followed by a brief restaurant history from event’s coordinator Meegan Whitehead.
Award-Winning, Family-Style Cooking
At the table, a complimentary tray of their award-winning, toasted ravioli brightened our arrival. The crusty little pillows are handmade of beef, ricotta and pecorino romano cheese and topped with marinara sauce. Meegan proudly pointed out that while they were not the first to make the St. Louis classic, they are the ones who make it best.
In 2012, Anthonino’s toasted ravioli was featured on the Food Network show, Diners, Drive-ins, and Dives following Guy Fieri’s kitchen visit. See video here. After gaining national prominence, customers swarmed the place making it necessary to expand the dining area; seating is now in the vicinity of 180.
Since opening the Italian-Greek restaurant in 2003, the Scarato brothers, Anthony and Rosario, have served family-style meals at reasonable prices. In their pursuit, the restaurant has captured a number of local accolades: Best Toasted Ravioli from the River Front Times for 5 years running (2011-2016) and Best Pizza (Thick) in St. Louis and Best Overall Restaurant in STL from RFT.
Food Is Best When Shared
Conversation Tidbits: I learned that there are a number of fine restaurants (both old and new) that I must make a point to try in St. Charles. . .that I can find quark (a German cheese) at Whole Foods. . . that the Schnuck’s on Arsenal handles many of the speciality items you find on The Hill. . . which French bakeries and cafes are most authentic. . . the history of beer-making in St. Louis. . . and that Cracker Barrel has good chicken and dumplings.
Anthonino’s Taverna, 2225 Macklind Avenue on The Hill. Open: Mon-Sat 11a-10p. Closed Sundays.