Anthonino's Taverna, St. Louis
August 2025
The Scaratos made the transition to Anthonino’s after working in the family’s Greek fast-casual restaurants while growing up. In 2003, their parents bought what would become Anthonino’s on The Hill—a 1939-era, one-room bar with 15 tables. After Food Network featured their Nonna’s fried ravioli in 2011, things really took off. The brothers added a back area that seats up to 125 people to compliment the original bar, hardwood floors and ornate tin ceiling. Since then, they’ve won more accolades, another stint on Food Network last November and are known as the “ravioli boys” at Energizer Park soccer stadium. A new event space is also in the works.
Hand-prepared and locally sourced menu items are accompanied by Missouri beef, Midwest chicken and wild-caught fish. Pasta is prepared fresh, as is the pizza dough. Scratch sauces include their beloved marinara, now sold in Schnucks along with their pizzas. Olive oil and cheeses hail from Italy. Ciabatta is delivered from Fazio’s Bakery around the corner.
Of course, my husband and I started with their handmade raviolis featured on Food Network. At the start, the brothers fried up 12 at a time; now, they sell 6,000 to 10,000 weekly. Yummy pillows of pasta filled with ground beef, ricotta and pecorino-Romano cheese were accompanied by marinara for dipping. Another tasty appetizer, baked goat cheese, sourced from a Wisconsin farm, came served with house-fried pita chips.
Equally delicious, my husband chose sweet-savory, pan-fried chicken Marsala topped with cremini mushrooms and accompanied by scratch garlic mashed potatoes. I ordered breaded and charbroiled Palermo-style chicken crowned with lemons, capers, Sicilian olives and reduced Marsala butter sauce, accompanied by heavenly alfredo pasta finished with fresh cream from Rolling Lawn Farm in Illinois. Dessert was an easy choice. Anthony’s mother’s lukumades, yeasty Greek “donuts” fried golden-brown were served warm and brushed with cinnamon, honey and walnuts.
Giving back is simple here. Through Anthonino’s partnership with GiftAMeal, diners scan a QR code, take a picture of their food and upload it. A meal is then donated to someone through Operation Food Search. Scarato remarked that it’s not unusual for monthly donations to reach 300 meals.
Visit Anthoninos.com for more information.