Photography by Kate Munsch
Tony Viviano sings the songs that made the whole world sing. The Italian-American lounge singer, who has an unabashed fondness for Frank Sinatra and Tony Bennett, knows St. Louis’ Italian joints, too. He’s probably sung “Volare” in most of them. Here are the entrées that make him call for an encore.
Veal Milanese
Kemoll’s
Veal scaloppine is served with house-made bread crumbs and sautéed in garlic butter, then topped with tomato, Kalamata olives, and artichokes. One Metropolitan Square, 211 N. Broadway, 40th Floor, 314-421-0555, kemolls.com.
Pizza
Pizzeria Talayna’s Restaurant and Banquet
Viviano’s ideal pie has a St. Louis–thin or artisan, oval-shaped crust with black olives, mushrooms, peppers, and anchovies—“if I’m feeling brave,” Viviano says. 68 Four Seasons Center, 314-469-6650, talaynas.net.
Pasta Langusto Supremo
Candicci’s Restaurant & Bar
Fettuccine noodles come in a lobster-stock cream sauce with scallops, shrimp, clams, green pepper, and celery—all seasoned with a bit of roasted-garlic pesto. 100 Holloway, Ballwin, 636-220-8989, candiccis.net.
Lombatina di Maiale Profumata Ripiena
Il Bel Lago
This pork loin chop weighs 16 ounces before it’s stuffed with prosciutto, roasted peppers, and fontina cheese. Many refer to the dish as “dinner and tomorrow’s lunch.” 11631 Olive, 314-994-1080, ilbellago.com.
