Katie's Pizza & Pasta Osteria

Katie's Pizza and Pasta has raised over $450,000 for local charities through our Giveback Tuesday! We're so proud of our team and community for hitting this milestone! We can't wait to continue to this event every fourth Tuesday of the month.

https://www.yahoo.com/lifestyle/katie-pizza-yearly-donation-event-213753182.html

See you at the next one! ❤️

We are ALMOST SOLD OUT -> is shutting down Katie’s Ballpark Village on April 30th for our most special night to date -> Helen Lageder of Alois Lageder in Alto Adige Italy is coming to the states and STL for one night -> & chef are the lucky hosts. 5 course + 5 estate wines + meet Helen Lageder + live music by -> Food of Veneto -> GET YOUR TICKETS NOW here -> https://resy.com/cities/st-louis-mo/venues/katies-pizza-and-pasta/events/alois-lageder-wine-dinner-2024-04-30-2?date=2024-04-11&seats=2

DON’T MISS -> Alois Lageder

🎤 VERY IMPORTANT ANNOUNCEMENT-> .lageder Wine Dinner TICKETS are now LIVE! This is our biggest and most iconic wine dinner to date! Helena Lageder, the owner of the legendary winery is flying in for a one night only event at our beautiful landmark Ballpark location. 5 courses from chefs and , inspired by the region of Veneto and SPRING! Estate wines from the 6th generation winery and founders of organic wine making in Italy. Hosted by Katie Lee and .wines.spirits -> Live music by -> DON’T MISS! Limited seating + tickets go fast.
Menu and more info about this special event in ticket link here ->
https://resy.com/cities/st-louis-mo/venues/katies-pizza-and-pasta/events/alois-lageder-wine-dinner-2024-04-30-2?date=2024-04-11&seats=2

-> I come from an incredible line of woman. My grandmother Billie Houk was the first woman to graduate from SLU Business school. My mother a nationally recognized master painter, my aunt .zoe.robinson a nationally recognized restaurateur, and my other fabulous aunt an internationally recognized casting director / Tennessee Williams Festival —> Each of them doing what they do all while raising children. My mother runs this company with me, and without her it’s nothing. They paved the way for me to be where I am and have given me the greatest gift of showing Nadia what women can do. It’s an honor to be in their family. It’s an honor to have a huge team of women that inspire me everyday. Here’s to a very important strong and beautiful 50% ✌🏼❤️☀️🚀

3 Farm Eggs + Wood Oven Fiama Sausage from + Olive Oil Poached then fried Fingerling Potatoes + Asparagus + Heavily buttered Ciabatta ——> Ask for the Blood Orange Marmalade, and the Italian Firelli Hot sauce on the side—> and BOTTOMLESS MIMOSAS as always —> BRUNCH STARTS AT 10am 💋💋💋 —> Pizza and pasta and all of the favs always served.

Katie's Pizza and Pasta This family owned and operated restaurant is a successful, award-winning artisan Italian restaurant and bar that focuses on a modern interpretation of regional Italian cuisine using local, seasonal ingredients. Katie’s inspiration comes from her time spent living in Italy with her artist mother Be...

TODAY & TOMORROW stage setting -> Incredible BRUNCH…. BOTTOMLESS MIMOSAS + Brigitte Bardot on the projector + paris combo + happiest coolest people in the biz + oysters and lobster at BPV. What do they say? It’s a VIBE. ✨✨✨✨✨✨✨✨✨✨✨✨✨
Brunch Sat & Sun 10-2 ALL LOCATIONS
Swipe for brunch pics

It’s still pumpkin season -> Hand made/folded PUMPKIN CAPPELLETTI + obvious but perfect brown butter sage 😮‍💨

Sausage Balsamella + Leek + Fontina + Calabrian Chili + Pine Nut 🌞🌙

Katie's Pizza and Pasta This family owned and operated restaurant is a successful, award-winning artisan Italian restaurant and bar that focuses on a modern interpretation of regional Italian cuisine using local, seasonal ingredients. Katie’s inspiration comes from her time spent living in Italy with her artist mother Be...

POWER LUNCH CENTRAL -> lunch special pick 2 is back. Pairs well with a one martini lunch 💋

Katie's Pizza and Pasta This family owned and operated restaurant is a successful, award-winning artisan Italian restaurant and bar that focuses on a modern interpretation of regional Italian cuisine using local, seasonal ingredients. Katie’s inspiration comes from her time spent living in Italy with her artist mother Be...

I pulled my Valentine out of school last week to play hooky at Katie’s Pizza. Sometimes I just miss her and need her all day. She waitressed the entire lunch. 4 hours. I couldn’t get her off the floor. She even did her roll up side work at the end. Made 15 bucks and spent it on a fancy new hair brush and a lollipop. In a serendipitous event, the amazing Suzy Gorman captured the whole thing. Maybe the greatest day in the restaurant for me. I remember when I was this age climbing behind the bar at my aunt Zoe Robinson’s restaurant in Lafayette square stealing Orangina’s and maraschino cherries. I have no doubt she’ll remember this one just like I did. I wonder if it will leave the same mark 💘

Part 3 of 3 -> 17 year anniversary stories -> You must read previous posts before you read this one. Thanks and love to all ☀️☀️☀️

We have a space. A vacant unit next to the junk store the three of us are working in. Closer is better. Save on a moving truck, for the furniture, and us. My Dad owns the building. A rundown commercial building. He buys it for two reasons. The location was across the street from a grocery super center, he liked that sort of thing, and the building had a vault. He loved that. He’s a cash in the sock guy. The restaurant might fill the sock. Vault is back up.
My Dad was great at finding properties, horrible at keeping properties. Mainly because he kicks out tenants. You need tenants to pay the mortgage. He buys the building fully occupied. A year later, population three. The three amigos. Rolando, Tom and Katie, selling junk in a store with no name. The building is vacant. An opportunity. I have a business plan, a menu, a concept from my time in Italy. All of this allows for a much easier convincing to open a restaurant, and a much easier ‘build out”, and by build out I mean, we need kitchen equipment, and by kitchen equipment I mean a pizza oven and a dough mixer. This isn’t a ‘move the plumbing to the bar’ buildout. This is a ‘move the bar to the plumbing’ buildout. We don’t have drawings, so where is the plumbing? Find a sink or a toilet. We need a double deck brick oven. We can’t afford a wood oven. Residential refrigerators. How will we get the bar to the sink? I met a carpenter in an AA meeting that doesn’t pull permits. Rolando and I can paint it. We have the furniture. We have my Moms art. We head to East St. Louis to get the oven. Everything in the restaurant was used, everything, including the three of us. Especially the three of us. We find an oven One the stones is cracked. You can have it. In fact, I think we got 50 bucks to haul it away. What do we care? Can we caulk it? We’ll take it.

Story #2 -> Today is the 17 year anniversary of the opening of Katie’s Pizza. A concept from my time in Italy, working with and watching Zoe, growing up in the great artist studios with my mom, and selling junk with my Dad. I opened on Feb 8, 2008 with my Dad and Rolando who have since passed. Everything today grows from them. I’m going to share three excerpts from my writings about the opening. In the beginning it was just the 3 of us. Today it’s none of us. It’s everyone else. Thank you to the modern souls who make it far better today. We all have our place. In time. 17 years.
Thank you for your support and love for 17 years. Here’s to 100 more. Xoxo
- Katie
Writing excerpt 2 of 3. Please find next post to read all

We have a space. A vacant unit next to the junk store the three of us are working in. Closer is better. Save on a moving truck, for the furniture, and us. My Dad owns the building. A rundown commercial building. He buys it for two reasons. The location was across the street from a grocery super center, he liked that sort of thing, and the building had a vault. He loved that. He’s a cash in the sock guy. The restaurant might fill the sock. Vault is back up.
My Dad was great at finding properties, horrible at keeping properties. Mainly because he kicks out tenants. You need tenants to pay the mortgage. He buys the building fully occupied. A year later, population three. The three amigos. Rolando, Tom and Katie, selling junk in a store with no name. The building is vacant. An opportunity. I have a business plan, a menu, a concept from my time in Italy. All of this allows for a much easier convincing to open a restaurant, and a much easier ‘build out”, and by build out I mean, we need kitchen equipment, and by kitchen equipment I mean a pizza oven and a dough mixer. This isn’t a ‘move the plumbing to the bar’ buildout. This is a ‘move the bar to the plumbing’ buildout. We don’t have drawings, so where is the plumbing? Find a sink or a toilet. We need a double deck brick oven. We can’t afford a wood oven. Residential refrigerators. How will we get the bar to the sink? I met a carpenter in an AA meeting that doesn’t pull permits. Rolando and I can paint it. We have the furniture. We have my Moms art. We head to East St. Louis to get the oven. Everything in the restaurant was used, everything, including the three of us. Especially the three of us. We find an oven One the stones is cracked. You can have it. In fact, I think we got 50 bucks to haul it away. What do we care? Can we caulk it? We’ll take it.

Katie's Pizza & Pasta Osteria Katie's Pizza & Pasta Osteria is a full service restaurant and bar featuring handmade artisan Italian

Story #2 -> Today is the 17 year anniversary of the opening of Katie’s Pizza. A concept from my time in Italy, working with and watching Zoe, growing up in the great artist studios with my mom, and selling junk with my Dad. I opened on Feb 8, 2008 with my Dad and Rolando who have since passed. Everything today grows from them. I’m going to share three excerpts from my writings about the opening. In the beginning it was just the 3 of us. Today it’s none of us. It’s everyone else. Thank you to the modern souls who make it far better today. We all have our place. In time. 17 years.
Thank you for your support and love for 17 years. Here’s to 100 more. Xoxo
- Katie
Writing excerpt 2 of 3. Please find next post to read all ☀️

Feb 8, 2008 -> Today is exciting. Restaurants are exciting. We soft open. A real soft open. Unlock the door. Close your eyes, hold your breath. We wait. We wait and wait. This is good. Traci and I need more time anyway. Neither of us really know how to cook, and besides Rolando and I need a cigarette. Traci was hired to cook because she worked at Papa Johns. A waitress hands us a handwritten ticket. Our first order. We start learning. The first order was a Margherita Pizza. I swear. That’s not a schtick. I make it 5 times, and 5 times I throw it in the trash. I don’t feel comfortable sending it out. Perfectionist or insecure? 24. Rolando pushes me aside and makes it. I don’t know if it was any better, but at least it’s not on me now. The guy who ordered it had to wait so long he asked for it to go. Great! Get him out of here. This is awkward. Wait a min. Now we need to figure out how to fold a pizza box. Where is Traci? Traci folds the box. I swear to God we didn’t think that far ahead. You’d think we would’ve practiced a few boxes prior. The pizza goes in, the dollar gets pinned to the wall and the rest in my Dad’s pocket. We are in business.

We open in February 2008. A few months before the market crashed. Didn’t bother us. We were already under. The location was horrible. Forget the super store across the street. They had a parking lot. We did NOT. When I say no parking I mean, there were only three spots in front on the street, but from 4-6 those spots got turned into a traffic lane for rush hour. So, 3 spots. Sometimes. Other than that we had a pretty good thing. The menu was so cool. Fried artichoke salad with goat cheese. Fig and Pancetta Pizza. Sausage and Leek Pizza. Prosciutto wrapped spring rolls. Our Margherita was olive oil based with bright cherry tomatoes and burrata cheese. The tomatoes popped in your mouth. Our dough was great. Cannellini bean dip. Wine was served in juice glasses. No stems. It was cool. It was simple. We learned to cook the best we could. Our curve was huge and fast. Quick! The vibe was amazing. Dark, loud, Barbarella playing on the projector. Big bouquets of fresh flowers on every table. My Dad loved fresh flowers.

Story #1 -> Today is the 17 year anniversary of the opening of Katie’s Pizza. A concept from my time in Italy, working with and watching Zoe, growing up in the great artist studios with my mom, and selling junk with my Dad. I opened on Feb 8, 2008 with my Dad and Rolando who have since passed. Everything today grows from them. I’m going to share three excerpts from my writings about the opening. In the beginning it was just the 3 of us. Today it’s none of us. It’s everyone else. Thank you to the modern souls who make it far better today. We all have our place. In time. 17 years.
Thank you for your support and love for 17 years. Here’s to 100 more. Xoxo
- Katie
Writing excerpt 1 of 3. Please find next post to read all ☀️

2007 -> We’re in our junk store. I’ve convinced him. Here we go. Dad and daughter are opening a restaurant. Nothing should go wrong. We’ve been working together in this junk store for a year and it hasn’t gone well, I’m sure we’ll do much better in the restaurant business. We look past it all. Love is blind. There is love. The good kind. The hard kind. I’ve got a business plan, a great concept, and the coolest menu. I’m only 24, but I’ve been working in the restaurant business full time for 10 years. High school drop out. I do in fact know a lot. Especially for my age. Despite my age I’m qualified.
Katie: 10 years of restaurants. 22 in total. Bussing, hosting, bartending, cooking on the line, serving. I even lived in Italy with my mother for a while. She really lived there. I would visit. I grew up in the art world. I’m living with a creative film director. My aunt is a famous restaurateur and I worked for her. I get it. I’m inspired. I’m young. The energy, the ignorance, the hunger…it’s all there like a Cessna, ready to take off.
And then there is Rolando. My other father. From the heavens. He knows more than all of us. Rolando: Cuban Castro refugee. Ex pro baseball player. Washing dishes in restaurants since 82. Worked for the great Zoe Robinson, that’s where we met. You want to know what’s going on in a restaurant. Who is who? What is what? Ask the dishwasher. Forget a product mix analysis or a profit and loss. Forget the GM. You know who I asked what the f**k to do when s**t hit the fan during covid. The dishwasher. The dishwasher can tell you in two seconds. While he’s spraying. No one likes the crab cake, Ralph is taking the steaks, and Joe is sleeping with the hostess. You know why? It’s the least stressful job in the restaurant. We’re all out of our minds and they are in flow state. The sound of water. Spraying. Alpha waves or Theta? The good ones. Rolando was the best. He didn’t waste time washing dishes. He just let the water run. Watched, and chewed. Like Clint on the plains. Poncho and all. He’d tell you everything.
Tom: Dope dealer, ship welder, hair dresser, real estate, picker, bankrupt 3 times, motorcycle qualified. He owned a bar when he was 21. A huge success that only lasted a year because “I had a liquor license at 21, what did you expect?’ Live music every night. 25 cent ‘good f**king burgers’. He knew enough.

A sage, a guru and a disciple. Who is who? The 3 of us in a junk store planning a restaurant. I don’t know a better team to do it completely opposite of how it should be done. Rolando, pass me a cig.

Katie's Pizza & Pasta Osteria Katie's Pizza & Pasta Osteria is a full service restaurant and bar featuring handmade artisan Italian

Honored to be on the list!

12 Absolute Best Pizza Spots In St. Louis - Tasting Table From hole-in-the-wall to elevated pizzerias serving reliably tasty St. Louis-style pizza (or 'za to the locals), here are our selections for great pies.

Huge. Master painter Belinda Lee Opening Reception this Friday. 6-9pm at Hoffman LaChance Contemporary -> It would mean the world to see you all there.
BELINDA LEE + NEW WORKS + BEGINNERS MIND

Today is a big one. 10 years ago we opened Katie’s Pizza & Pasta thanks in big part to the support from this community through a Kickstarter campaign. To thank you all Ted and started a program called GIVEBACK TUESDAYS where once a month we donate 100% of our proceeds to a local non profit. A few years prior to the opening I had been living in a halfway house to get back on my feet. I lived there for 6 months, and I’m pretty sure today is proof I got back in my feet. Ted and I wanted giveback to benefit charities that help those in need like I was helped during a tough time in my life. So today is special for a lot of reasons. We are celebrating 10 years, we are definitely going to celebrate $400k donated to local charities because our current total is $396k and I have no doubt you all are going to show up today to help us reach that goal. And then finally TODAYS giveback coincidentally benefits a sober living house for woman called
Today’s 10 year anniversary lining up with a monument giveback total and a sober living house on GIVING TUESDAY was not planned…..it just happened because the universe always has a plan, and today it’s plan is to remind us that we are all in this together. Thank you all from the bottom of our hearts for your support and love in the last 10 years. We are eternally grateful for it all. Couldn’t have done it without you. To celebrate we are having ALL 3 locations participate in Todays giveback to really blow the top off of this total. 100% of proceeds from all sales will be donated. This includes gift cards, carry out, catering, frozen pizzas, canned cocktails, lunch, dinner, happy hour, everything!
So much love! Thank you ☀️✌🏼❤️
Katie

Katie's Pizza & Pasta Osteria Katie's Pizza & Pasta Osteria is a full service restaurant and bar featuring handmade artisan Italian

Woke up feeling festive and FREEEE -> This the ONLY TIME we will do this! We are giving away a FREE frozen pizza and a free $20 gift card with every $100 gift card purchase. TODAY and TOMORROW ONLY! All 3 locations! Don’t miss ❄️✨💋
Happy &

Katie's Pizza & Pasta Osteria Katie's Pizza & Pasta Osteria is a full service restaurant and bar featuring handmade artisan Italian

ALERT -> Santa is coming to KATIE’S. LIVE Jazz brunch on Sunday’s. Both at our Ballpark location. I have INSANE giveaways planned for next week. I’m about to knock your socks off. Stay tuned 😎

ALERT -> Santa is coming to KATIE’S. LIVE Jazz brunch on Sunday’s. Both at our Ballpark location. I have INSANE giveaways planned for next week. I’m about to knock your socks off. Stay tuned 😎

Katie's Pizza and Pasta This family owned and operated restaurant is a successful, award-winning artisan Italian restaurant and bar that focuses on a modern interpretation of regional Italian cuisine using local, seasonal ingredients. Katie’s inspiration comes from her time spent living in Italy with her artist mother Be...

READ 🚨 HOLIDAY CENTRAL -> FREE LB of our house made fresh pasta with EVERY $50 gift card..AND..a free $20 gift card with EVERY $100 gift card purchase-> pick up frozen pizzas and pastas for home or we’ll ship them anywhere in USA-> bring your group to our event space. Jazzy holiday drinks. Santa on Saturdays at our Ballpark location for brunch -> Live Jazz on Sunday’s at our Ballpark location for brunch -> This food. Your spot for the past 15 years-> make it 16 -> Holiday fun city ->
Make a reservation or please just walk in. We’ll get you a drink and get you a table ❄️💋

Better than the first. If I was anymore grateful I’d explode into sunshine rainbow sparkles. Thank you to all who came to our Dalla Terra wine dinner at our Ballpark location…more importantly, thank you to this team. They do it all so well with a lot of character and love. It’s not easy when you want 150 people to eat together as a family…but it sure is fun. The dinner was a smash! Planning the next. Our creative outlet.

When the winter citrus starts rolling in -> BLOOD ORANGE + Clementine + Fennel + Pistachio + Arugula + Mint + Parm Regg + Calamata + Aged Balsamic 💋✨
Pro tip -> Add Prawns

Katie's Pizza and Pasta This family owned and operated restaurant is a successful, award-winning artisan Italian restaurant and bar that focuses on a modern interpretation of regional Italian cuisine using local, seasonal ingredients. Katie’s inspiration comes from her time spent living in Italy with her artist mother Be...

The best lobster from the best Chef! Thank you for this one Chef ☀️🤌🏼

Katie's Pizza and Pasta This family owned and operated restaurant is a successful, award-winning artisan Italian restaurant and bar that focuses on a modern interpretation of regional Italian cuisine using local, seasonal ingredients. Katie’s inspiration comes from her time spent living in Italy with her artist mother Be...