Oh where, oh where is the Katie’s Pizzeria website?
Mar 6, 2008 menus, restaurants
I commented on this briefly before, and I’d always meant to write a post about it in more detail, but now I don’t have to because Ann Lemmons took care of it in her commentary on restaurant websites on KWMU.
These days, restaurants need web sites. Fewer people are reading newspapers and magazines, but diners need to get their information from somewhere. Especially for younger people, that “somewhere” is usually the internet.
Lots of restaurants have web sites. The good ones can be very informative. The others, well, they can provoke frustration, and do more harm than good. Restaurateurs need to think about what potential customers need to know.
Enter the newest offender: Katie’s Pizzeria.
Everyone’s talking about it; theres’s a nice write up in Sauce; but try as I might, I can not find a website for this restaurant.
Lucky for you I scanned the menu.
As for my brief thoughts on Katie’s as I obviously went there…
I was there during the day so I can’t comment on the movies everyone seems to mention, but the atmosphere was nice and laid back.
I really dig their bar of mixed wood strips which reminds me of an ambitious 8th grade shop class project. Along with the other unstained and quickly built counters and shelves the restaurant has a definite shabby chic sort of vibe, but the ceiling lamps, which are sort of a 60s mod style, help tip the scales a little more towards chic.
Prosciutto Sliced Apple and Brie pizza is the only one I’ve tried so far so I can’t really comment in detail about the food. The crust is sort of a free-form flat bread style pizza and it is thin–though not St. Louis thin. Mine was slightly crisp and it appeared some where cooked a bit more than mine which probably resulted in a still more crunch.
I’ve never had brie on pizza and it should have been an obvious choice because it melts so well and resulted in a nice creaminess. Being the dominant flavor, however, I did wish for a little more salty prosciutto and tart apple to cut through the brie as it was a bit on the cheesy-weezy side of things.
That’s not to say I didn’t enjoy it though, I just felt like it was missing something that would have taken it from being a really good pizza to a really great one. Arugula maybe?
I’m looking forward to sampling the rest of their pies in the coming months, and although I didn’t take any pictures other than the one out front, here is one Katie’s review at Respublica, and a second at St. Louis Eats and Drinks. Both have pictures.
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