Guido's Pizzeria & Tapas — Restaurant in St. Louis

I have mixed feelings about my review...

The whole reason I picked this restaurant was so I could eat pizza. What I got to eat was something completely different.

The great thing about this place is the dinner salad was one of the best salad's I've ever eaten and it only had olive oil and balsamic vinegar as dressing. Delicious, scrape the plate make sure you get every last leaf of lettuce and black olive with a sliver of onion on it kind of salad. I didn't even take a picture it was that good.

My charcoal grilled burger was delicious. Tasty juicy and since it's staple in my diet, it was one of the tops in great eats. The BACON! which came after the burger was delivered was good.

What was not great for me... They couldn't tell me what was in the pizza dough because they buy it. Usually when I go to authentic pizzeria's, I order pizza with no cheese because the dough is flour and water and yeast. I STILL have to ask for the very reason every time listed above. That's what I really wanted to order was pizza.

I ordered a burger and fries. I didn't get to have the fries because they couldn't tell me what was in the fries. Sometimes there's milk in the fries. I ordered the burger medium it came well done. I ordered a BACON! Burger and it didn't come with BACON! At first... They forgot the BACON!

On the menu they had mexican, tapas, italian and american/pub food. It was confusing for me.

The ambiance was great. The chairs slide like they have rollers on them. Everyone enjoyed their meals. We had a great time laughing and eating. The bread was finished off as well as A's chicken parm in no time which she said was good. Vin's steak sandwich was yummy according to him. It looked delicious!

I saw patrons waiving down their waiter for attention. I felt lucky to have gotten our food the way we did, when we did, how we did.

Good luck of you take a chance and go... Let me know how it turns out for you. I will want to know.

P.S. I tried to order straight pasta and sauce but no joy. They said they use milk/butter in it.

#LetMeKnow #HowDidItWorkForYou #WhatDidYouOrder #How #What #Drink #Order #Go #Pasta #Guido #Marinara #Italian #Mexican #Spain #American #Pub #Fries #Italy #Mexico...

Of all the fab spots on The Hill that my late Sicilian gram lived on & I grew up on, she sometimes insisted on going to Guido's. She had the money to most innate culinary knowledge possible, so I rolled with it. The pizza was usually solid, when we went. I always stuck with that. My girlfriend and I were feeling some tapas. They were closing at midnight. Called ahead at 10:30p to see if kitchen was open, because usually . . . if a restaurant prides on quality, they won't fire hot food too late. Typically, they'll close the kitchen a couple of hours or an hour before the spot itself closes. I was kind of shocked (in a good way) that they were keeping a kitchen open until close. So, we headed a couple blocks down, & ordered some beers & tapas. The portions were small. The prices were on the high side for sure. The waiter, a nice Hispanic gentleman, wasn't really picking up what we were laying down as far as ordering our meal. It took over 10 minutes to get our first drink, when the place had tumbleweeds blowing though. Still tipped 20%, because I support STL city small business & The Hill. Guido's - Get better soon. I know you're not sick, but you just have to get better. Soon. I like to cook, and I know for a 100% certainty that I could have done better than all four at home in my own kitchen. Take a fresh look at the menu. New options are needed. Print the physical menu on different stock with a new layout. Looks dingy. It was super confusing even for me after only 3 beers, & I'm one of the quickest picker-uppers around. Knock prices down on the expensive tapas, or just increase portions. Most importantly, make sure the staff that you are hiring are strong enough to deliver the service and image that you want to represent your name. Ya feels? Easy fixes. Look forward to coming back in a little while and seeing how you guys...

Tapas menu ordered - champinones al ajillo (a plate of wild mushrooms in sherry) and alcácho con jamón (artichokes w/peas) -mushrooms in sherry were a good flavor profile. All sliced, after it was in front of me, not what I expected. Seems like something you would order as a side to a steak.. or a chicken/meat dish. Didn't make sense, but again, if you like mushrooms garlic and flavor, decent enough to try. -artichokes w/peas fantastic! Really good flavor, it honestly just made sense.

Now for the main course - chicken picatta that comes with a side of noodles and the guido's "signature" salad. -1st and foremost, that salad is not signature with grated parmesean that I get from a Kraft container at the store. Why doesn't Guido's use fresh shaved parm? That's "signature" to me... dressing on it was good. But the grated parm killed me. -sooo the picatta sauce... tasted like a decent chicken noodle soup broth. It was just not flavorful enough, the 2 chicken pieces in the dish were maybe 6-8 oz total of chicken. Chicken cook was good.. but the amount for 20$... and the little amount of noodles (fresh herbs and garlic-tasty) but also, pitiful amount. I'd give this place 3 stars solid.. but would never go back.

Hostess unenthusiastic about his job, which is sad, but it was busy.. the place looks elegant but it's loud AF and not a place to take a date if you are already hard of hearing.

Glad I tried it.. but all in all, artichokes were the best.

Our waitress was VERY attentive despite how busy which was impressive. Felt like she wanted to get us in and out, but that's understandable. Her and the artichokes are all that get 4-5 stars. Everything else......