In Business Since 1957
(314) 772-4900
*Rooms & Catering Available For Private Parties*Fax Your Lunch Order (314) 772-4902
*Casual Atmosphere With Great Italian Cuisine*Complete Italian & American Menu*Over 200 Menu Items*Lunch *Dinner *Late Night Snack *Carry Outs
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Posted by Chris0191 on 2/2/2009
I've been going to Rigazzi's for many years, and after moving from St. Louis, I always make a point to eat there when I'm visiting. I just ate there when in town for the New Year and it did not disappoint! Rigazzi?s is by far my favorite place on "The Hill". I highly recommend any pizza, the toasted ravs, and mostaccioli --always delicious!
Posted by hammerlynne on 1/18/2009
If you go there expecting to have waiters that care if you get what you ordered then you will be disappointed. We order a pizza with hardly any cheese and got a Provolone Party, and we didn't get the right wine either. But our waiter was OK with what we got. We weren't so we won't be back.
Posted by willetta on 1/4/2009
I dined here for my birthday this weekend, and the food was horrible. The waiter was very rude and unfriendly. There was imitation crab meat in my pasta and the sauce was watery. The salad seemed to have been dumped into a bowl out of a bag of lettuce. I would not suggest this place to anyone. There were three of us eating and everyone's food was horrible. My dish claimed to be linguine loaded with seafood. What I got was overcooked fettuccine with imitation crab meat and 3 shrimp chopped into small pieces. I've eaten Budget Gourmet meals that tasted beter
Posted by gigglegirl123 on 7/22/2008
What a disappointment! The food at Rigazzi's was over-priced, foul, and not worth the drive. Upon arriving, we ordered an antipasta salad and toasted ravioli appetizers. The antipasta was nothing but a few coldcuts and processed cheese slapped on a plate with whole olives, carrot & celery sticks, and a bowl of anchioves. They shouldn't have bothered. It would have been better if they put a can of Cheez Whiz and an open package of bologna on the table. Boring, no presentation, and no taste. I mean, really, who puts Velveeta on an antipasta salad? Toasted ravioli tasted as if it had been re-heated, and re-heated, and re-heated again. The ravioli was tough and hard to chew and the marinara sauce for dipping was watery..basically some tomato puree' swimming in a bowl of water. I ordered the shrimp scampi pasta and a fellow diner ordered the spaghetti with meat sauce. Neither entree' was edible. The shrimp was way past it's eat by date, and the pasta was bland and hard. Yet again, watery underneath. The spaghetti with meatsauce was just as foul. Bland, boring, and no taste. I've had better at Olive Garden. I don't know anyone in their right mind who would recommend this dump to anyone, ever. The service was fair. But this place is definately one that should be booted from the famous "Hill".
Posted by LookN2Eat on 7/17/2008
New to St. Louis, and anxious to try the fabled Hill with visiting friends from out of state, we choose this restaurant after reading several reviews online. Fresh from an extended stay in Europe, we greatly anticipated the promise of "traditional Italian cusine." We could not have been more disappointed with our selection. Upon arriving at the restaurant on Wednesday evening, we were initially encouraged by the full parking lot. Our smiles quickly faded however, as we were escorted through a smokey bar and into a cramped dining room where we could barely negotiate our way between tables and chairs to our assigned spot. Our table was covered in a sticky, plastic, red and white checked tablecloth reminiscent of a 1980's Pizza Hut. Our flimsy eating utinsels (closer to aluminum foil than to silverware) had all been badly mangled and seemed more fitting for a POW camp than a mid-scale eatery on the prestigious Hill. A disinterested and robotic member of the service staff approached us for our drinks orders, and we each ordered from their nice assortment of draft beer. While we waited for the beverages to arrive, our sticky fingers flipped through greasy menus and we tried to match the entrees with the dishes our fellow diners seemed to be enjoying around us. We settled on an appetizer combo which included toasted ravioli (rumored to be a "must try"), stuffed artichokes, and grilled Portobello mushrooms. For entrees, we selected two pizzas from the menu, The Hill Special and, leaning toward the conservative, a cheese pizza. The appetizers arrived without fanfare or a smile, and they were practically inedible. The toasted ravioli were hard, burned, and dry and they reminded us of pizza rolls left in the oven overnight. The stuffed artichokes were dark brown balls, seemingly fried in two-month-old oil. Neither selection improved when dipped in the mystery meat sauce provided. The sliced mushrooms, luke-warm and rubbery, did little to excite us for the main course. Our pizzas were delivered covered in a processed cheese product that St. Louisans foundly call Provel. This sliced product remotely resembles cheese in appearance, yet its taste and consistency is closer to melted plastic wrap. The pizzas' traditional oven-baked crust was burned and the thin spread of sauce might have come from a Chef Boyardee home kit. Unable to finish a single slice, we called for the check and a couple of take-out boxes. The $65 tab was incredibly steep for such a miserable dining experience. Back at home, we tested the pizza on our indescriminating teens, who quickly tossed the pizza in the trash after a single taste. As our stomachs rumbled, we checked the Internet for some insight into the mystery of Provel and possible side-effects for injesting such an unnatural product. We were shocked to find that many restaurants on The Hill incorporate this mutation into their pasta dishes as well. Further research revealed, much to our relief, that Provel is rarely found outside St. Louis. In a way, this abomination has been quarantined to the city limits. I have resolved myself to help keep it that way. If the word of such a product being used in Italian cusine spread across the Atlantic, the international outcry would be deafening.
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