Tomato Pie Pizza Brings St. Louis-Style Pizza to Preston and Forest (Photos)

Categories: First Look

TomatoPiePizza.jpg
Lauren Drewes Daniels
The Delux with sausage, mushroom, red onion, green pepper and bacon.
Tomato Pie Pizza recently opened at 11661 Preston Road, on the southwest corner of Preston and Forest, just down the sidewalk from Panera Bread. Owner Ryan Noles relocated, along with a few family members, from the Midwest to test his St. Louis-style family-owned joint in the metroplex. The thin crust pizza with housemade sauce starts at just $8 (10" cheese mini) and goes up to $18.95 for a 16" specialty.

The menu also includes salads, pastas and sandwiches (roast beef with au-jus, meatball, Italian combo, and ham or salami, all for $6.95).

Right now Tomato Pie is a (free) delivery and take-out spot. The space is small and they'll have a few bistro tables soon, but for now, they don't have any tables or chairs.

The lunch specials are pretty decent at $8.95 and include five different options, like a 10" 1-topping pizza and side salad, a full-sized salad and cheese garlic bread, toasted ravioli and a side salad, pasta and salad, or sandwich and salad.

The salads look inspiring for those with an eye toward thong-bikini season. They make their house dressing from scratch.

The staff is really nice and seems eager to please and to find their place in this particularly packed area.

TomatoPieSalad.jpg
Greek salad.

TomatoPieInside.jpg

TomatoPieExterior.jpg



Sponsor Content

My Voice Nation Help
17 comments
eli_mabli
eli_mabli

We do use a mozzerella/provolone blend but we have a no provolone option for customers who request it. Just let us know what you like and we will do our best to give you what you want. Even if your requests are a little out of the ordinary. We are here to fill your bellys and give you a positive experience. - Tomato Pie Manager Eli Mabli

Jussra
Jussra

The Owner owns a Imo's in stl by the way!!

Kergo 1 Spaceship
Kergo 1 Spaceship

St. Louis Style?  Italians immigrated to many places (San Fran, Chicago, Boston, New York), but I don't recall SLS.........although it does have a sizable Ital/Am populace.  We used to spend summers in St. Joe, and felt right at home with my Medi brethren.  I think it's ALL just Italian style, and then interpreted in different ways. 

cynical old bastard
cynical old bastard

Anyone remember the name of the St. Louis pizza joint that was open on Addison Road for about 5 months back in 1997?

Jon from TJs
Jon from TJs

ownership and staff are VERY nice - welcome to the neighoborhood.  Nic i believe he confirmed  they aren't using Provel.

Kergo 1 spaceship
Kergo 1 spaceship

Gazing at the menu, methinks this place makes it a local fave....not too expensive, and good choices (Cobb Salad, good pizza's, cannelloni, etc.); now Sonny Bryan's is my third choice when I'm in said area.  

Nic Rodriguez
Nic Rodriguez

Provel "cheese" is an abomination towards food.

LivedinStLouis
LivedinStLouis

Lived in St. Louis in the 80s. Definitely has lots of Italian immigrant families, almost all Catholic, many living in a the part of town called South St. Louis. I dated a boy of Italian descent from a family of 9 children, with an Italian last name that rhymed with macaroni. St. Louis pizza is good, but rarely better than that. Usually greasy, tasteless crackery crust, boring provel, and cut into silly squares. The best part is the sweet tangy St. Louis-style red sauce.

ScottsMerkin
ScottsMerkin

It feels so good to be back and reading Kergo, Ive needed this

Nic Rodriguez
Nic Rodriguez

Well, then I may have to give this joint a shot when I'm in the area! Thanks, Jon.

CitizenKane
CitizenKane

Obviously you have never enjoyed the real deal -  Provolone imported from No. Italy?

Give it a try; you will change your opinion of this excellent cheese.  But I agree, our domestica made provolone is crap.

Mervis
Mervis

That Wiki link you posted above says that Provel is used by alot of vendors in STL but not exclusively.

ScottsMerkin
ScottsMerkin

But if they arent using provel, then is it really a saint louis pizza, or just some guys from saint louis that own a pizza shop.  Thats  like a guy from Chicago opening a Chicago pizza joint here but doesnt serve deep dish

Nic Rodriguez
Nic Rodriguez

I'm talking about the bagged Provel "cheese" used to make pizzas in St. Louis.  This junk: http://en.wikipedia.org/wiki/P...

Not to give too much away, or to sound like a braggart, but I work weekends in a deli/cheese shop. I've had a bunch of real provolone. I'll agree that our domestic stuff is pretty garbage, but I still stand by my comment that Provel is garbage.

Mervis
Mervis

I bet more thin crust pizza is sold to Chicagoans than the deep dish.

Deep dish pizza was a destination food when I lived there. After/before a ballgame/event etc. 

Thin crust was the weekly fix stuff. That and the ubiquitous hot dog, italian beef and sausages.

Now Trending

From the Vault

 

Loading...