Cuisine
Open
Dinner Tues.-Sat.Features
- Private room(s)
- Full bar
- Reservations suggested
- Casual dressy
Wine
Great Wine List* Click here for rating key
| Another expansion and Trattoria Marcella still reminds us of a trattoria in Bologna, roaring joyously along, customers talking and eating at the same time and servers flying past. Here, as in Bologna, during mealtime conversation is secondary to what's on the plate. Owners Steve and Jamie Komorek's creation has continued to stay hot ever since it opened and not an evening passes without a couple of tables celebrating something. Lots of locals bring out-of-town guests to knock back an opener of the flash-fried calamari and spinach served with a drift of Parmesan shreds and a half lemon. Ties are loosened when the lobster risotto or calf's liver with pancetta and Marsala arrives. Pasta is primo with veal cheek ravioli and fettuccine with smoked duck leading the way. This food is far above red-sauce Italian---the kitchen is serious about what it produces, with someone or other often heading off on an eating or cooking trip to the motherland. The current passion is producing Italian-style sausages, and the results are often available as appetizers. Servers are smooth and appropriately casual and very familiar with the wine list which offers a large number of excellent choices in all price ranges. St. Louis loves this place, and the affection is returned. |
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RESTAURANT AWARDS
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