Next time your friends talk about trying something new, suggest Felix’s Pizza Pub (6401 Clayton, 314-645-6565) in Dogtown. Sure, they’ll give you that look that says, “Felix’s? It’s been on the corner of Clayton and Tamm forever!” And it has—or, at least, was for more than a decade. But as of December, it’s across the street from the original place, in the space that once housed Latitude 26°.
Assuming your friends are up for a moderately raucous evening and one of the best beer-and-a-slice combos in town, you’re going to be awfully popular.
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Chef and co-owner Andy Roesch offers a selection of 14 types of New York–style pies. Felix’s Baby Back Pie, the signature pizza, features rib meat shredded over an 18-inch pie. Almost all the other options have names that pay homage to the area around the restaurant. The pepper bacon on the Dogtown adds just a bit of novelty to Italian sausage, Volpi pepperoni, and mozzarella. Most of the set-topping pizzas take unusual approaches. The Clayton, for example, uses a coconut–red curry sauce, and the Murphy Pie is basically a hot-wing pizza.
Making the experience even more special is a selection of 20-plus draft beers, 16 of which are from local craft breweries when we visit. The pint–and–one topping slice special is almost inconceivably priced at $5.95. And if Felix’s beer selection somehow doesn’t suffice, you can go next door to Heavy Riff Brewing Company.
On the off chance you’re not in the mood for pizza, Felix’s offers an eclectic selection of double flour tortilla-wrapped tacos: braised pork, smoked brisket, fried fish, or smoked chicken, with a pineapple salsa on the brisket and similarly unordinary condiments on the others. There’s another super special here: Three tacos and a pint are $9.95.
A selection of sandwiches includes the Lil Madre, an Italian beef au jus with Provel. It’s also possible to construct a meal from the appetizer menu. Double-fried “trashed” wings start with traditional Buffalo sauce but also come with jalapeño ranch or sweet Thai chili sauces that are virtually sponged by the crispy wings. You’ll smell the smoky barbecue aroma of the shredded beef before the smoked brisket chili arrives. If that’s not hot enough for your taste, it’s served with a square of spicy cornbread, topped with cheddar and a big slice of jalapeño.
Big-screen TVs are scattered throughout the restaurant. And one room was recently made much brighter and airier, thanks to floor-to-ceiling windows that extend around the corner to Tamm.
The Bottom Line: A contender for the best place in town to get a beer and a slice—or a pie and a pitcher.
