Pizzeria da Gloria — Restaurant in St. Louis

Sadly I’ve always lived only the next neighborhood over from this gem, and in all the years it’s been open I’ve never really given their pizza an honest try… until tonight.

I’ve had it a few times over the years, but it’s always been take out or one of their specialty pizzas that were 🫳🏼🫴🏼🫳🏼. And while it’s always been good, I was never like, “this is goooood good”… until tonight.

I shoulda known better, that this particular type of pizza NEEDS to be eaten right out of the oven to truly appreciate it in all of its “Gloria”. And tonight I was finally able to do that, in their quaint & cozy dining room. (I still need to experience their courtyard patio)

Aside from a classic Margherita, I can best judge any pizza by trying it in the other form that is my true “go-to” - pepperoni & mushroom. And wow, I honestly can’t remember the last time I had a round pizza in this version that was this good (including Noto & my own). The cup & chars were perfectly crisped and spaced, the added mushrooms were premium & plentiful (usually they’re disappointingly topped too scarcely for my liking), and the pickled jalapenos paired perfectly (no surpise there since I also utlilize them for added tang with my pepperoni freezas). The sauce & cheese ratio (where 90% of pizzerias fail IMO) were spot on which allowed them both to shine and burst through in a complimentary way on the taste buds. And the crust had just the right amount of crunchy chew, artisan flavor, and slight flop that blur its genre between Neapolitan & New Haven. What a treat this pizza experience was 👌🏼🤌🏼🤌🏼

So happy to have rediscovered Pizzeria da Gloria in its intended purpose. And even happier that it’s so conveniently close to home.

Sauce - 8 Cheese - 8 Crust/Texture - 9 Toppings - 9 Overall Flavor - 10 Ratio Balance -...

Overall, this place provides a great spot for wood fire pizza in the middle of the Hill. I would come back, with a reservation next time.

WAIT TIME: I joined the waitlist an hour before I came here. The wait time was pretty accurate to the estimate. It’s a popular place so I recommend making a reservation days in advance if possible.

FOOD: Group of 4, we split two pizzas and a meatball appetizer. The meatballs are excellent with the ricotta cheese base! We added an extra one so we could each have one, since it comes with 3 usually. Definitely recommend. The pizzas we got were the pepperoni and the amatriciana. The pepperoni came with pickled jalapeños. Wouldn’t say it was my favorite combo. The amatriciana was phenomenal! The guanciale with the chili paste made an excellent pairing. I also got a limoncello spritz which was tasty and very tart.

SERVICE: Our waitress was decent. She did take a little bit to refill our waters, so had to ask for more, but she was nice.

AMBIANCE: Cozy spot in the middle of the Hill. Definitely fits the vibe of the neighborhood. We ate indoors with a view into the open kitchen. Next time I will try the outdoor patio since it looks quite pleasant!

PRICE: $20 per pizza, $12 drinks, $12 for meatballs. I would say it’s average for Italian, maybe a little pricier. But it...

Edited as of 6.1.24: Tried this place again and I was happy with it. My only mention is that it is really overpriced for portion. I got a pizza, and mentioned that the last one I got was very dry, so asked them to please make sure it had plenty of sauce and such. When I picked it up, they charged me for extra sauce and cheese, which I thought was a little much. $24 bucks for a 12 inch pizza is a lot. I also tried their limoncello spritz which was fantastic, but it was 14 bucks, and in a standard wine glass with tons of ice. The quality is decent here and the ambience is adorable, it's just overpriced. Older review below: I've tried all the pizza in St.Louis and review as honestly as I can. This pizza wasn't bad at all. The crust is very good and the sauce at least has seasoning, but overall, it pretty much tasted like a fancy Tombstone pizza with far better crust. Their cheese is interesting. I am not sure what they use, but it looks good while hot, but as is cools, it hardens, and is a little tough. If they used a better cheese blend I'd say they would be right up there at the top. I'd eat it again if it was...