Best Pizza in Unexpected Places
St. Louis: Pastaria
St. Louis-style pizza is usually characterized by the use of Velveeta-like Provel cheese on crispy, thin-crusted square slices. At this brand-new spot, Gerard Craft, an F&W Best New Chef 2008, serves Neapolitan-style pies and makes toppings such as pepperoni in-house. Craft spent time in Italy before opening the restaurant and incorporates seasonal ingredients, as in one fall pizza topped with caramelized brussels sprouts, mozzarella, creamy béchamel and lardo (a.k.a. pork fat).