The Brick Oven - St. Peters, MO

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I found New York pizza's Midwest cousin
My name is Danette – and I am a Pizza Snob.

When I returned to the Midwest in 2012 after having spent over two decades on Long Island, I immediately missed the foods of New York I had grown so used to having at my fingertips. I tried in vain to find similar tastes.

What I didn’t realize at the time was that embracing different Midwest flavors and textures would excite my palette in ways I hadn’t known. Toasted ravioli, pork steaks and gooey butter cake, oh my!

Many moons ago (last year) I first visited The Brick Oven with my sister and mother, the latter being a born and raised New Yorker. Mom moved to the St. Louis area about 15 years ago and shares my love of pizza topped with mozzarella.

On one of her frequent visits back to Long Island, I convinced her to bring back a pie for me—but I digress.

Italian & Mediterranean fare
Mouth-watering brick oven pizza, pasta, sandwiches, baba ghanoush, falafel and hummus all sit together in harmony on the menu at this diverse eatery. Homemade bread and salads round out their offerings.

I visited The Brick Oven on a rainy weekday evening. In a small strip mall near Costco and Menard’s, the parking was plentiful.

I was greeted immediately by a friendly server, who sat me in a comfortable booth. The décor was homey and the place had a relaxed vibe. Stained glass panels surround their booths, affording diners a cozy, somewhat secluded spot and a short shield from the din of the place.

Coming in hungry, I opted for the toasted ravioli appetizer. For those unfamiliar with this fried St. Louis treat, you can find out how it all began.

I wolfed it down, eager for my pizza to arrive.

Though thin crust pizza topped with provel cheese is more the rule than the exception in St. Louis, The Brick Oven offers both the option of St. Louis style pizza and New York style pizza.

A generous amount of mozzarella sat atop a thicker, albeit still of the typical “thin crust” variety, as opposed to the mountainous, pillowy crust that makes up a Chicago style pie. The sauce had a pleasant flavor, the mushrooms and cheese were plentiful and the bottom was soft & floury.

Well, hello there! I’d finally found NY pizza’s Midwest cousin.

I’d searched high and low for this very taste and now, here I was, at a Missouri restaurant, where if I closed my eyes, I was almost transported back to a pizzeria on Long Island, with the gulls calling overhead, the waves crashing….well, almost.

From the atmosphere to the service to the food, it was a fantabulous experience. I’ll definitely be back! Next time around, I’d like to try the Mediterranean fare.

What's the 411? 
In addition to fountain soda, The Brick Oven offered bottled beers in the Bud family, along with buckets of four at a discount, as well as pitchers.

TIP: The Brick Oven offers a lunch buffet, with a variety of both hot and cold food items. 

Staying in? 
Order online with ease.

The Brick Oven
84 Spencer Road
St. Peters, MO 63376
(636) 278-1969
www.stpetersbrickoven.com