Press STL
Location: St. Louis, MO
Atmosphere: Pizza concept in a white walled room filled with cool vibe
Food: Smash pizza and cocktails
The Potato Pizza: Beer cheese and fontina, rosemary, mustard and frisee. Paired with Hemingway draft cocktail and marinated olives.
With a clean and crisp atmosphere, a lovely line of cocktails, and smash pizzas, Logan Ely and Co have done it again.
While home in StL for a whole 36 hours, the stars aligned for me to visit the team’s newest concept restaurant on their Opening Day. The tight menu consisted of six pizza options and a variety of craft cocktails. Blame it on the success of their first day, but by the time I arrived, of the three pizzas that caught my eye, only one was still available: the Potato.
The Potato Pizza: a vessel of soft crust containing Beer Cheese and Fontina mixed with smashed russets, Rosemary, Mustard, and Frisée. Somehow, even with the potato mixed in, the cheese did that gooey pull-apart that you only see in cartoons. And it was glorious. My only complaint was that the toppings started falling off and I had to start eating my slices with a fork to get all the goodies in each bite.
As with each meal during the Shift/TLA visits, I had to try one of the mixology master’s creations as well, so I selected The Hemingway. A very light, crisp draft cocktail made with white rum, grapefruit aperitif, and maraschino cherry garnish. Not the -best- pairing with the flavor if the pizza, but delightful on its own.
