Beginning in the first half of 2020, out of necessity we've begun ordering takeout rather than dining in far more frequently. This led to our very first encounter with Faraci Pizza, after 13 years of living in Ballwin. Although modestly sized and unassuming, this family owned restaurant reminded me of the delightful little family owned pizzerias I've found in the "auld neighborhoods" of New York and Chicago, but with a distinctly St. Louis "twist." Even from the parking lot, the food smelled really good...and it was.
We called in our order, and everything was ready in about 25 minutes on a weeknight, just as promised. We ordered two pastas (spaghetti with meat sauce and penne with tomato sauce), a large cheese pizza, cheese garlic bread, house salads, and a side of extra tomato sauce. The meal came with warm sliced bread. Everything was neatly bagged in high quality to-go containers, the order was right, and the food was hot, fresh...and excellent.
We took it home, and had plenty of leftovers...so the next evening we ordered a second pasta along with toasted ravioli and an order of deep fried cauliflower with a side of ranch. THANK YOU for having that cauliflower on the menu! As with our order from the previous evening, everything was truly splendid!
We regret that we have no photos of the bounty we enjoyed for our midweek feast, yet our appetite was raw and our dog was excited by the aroma and his insistent begging was distracting. Each item was carefully crafted, however, and reflected high quality ingredients, considerable culinary skill, and "character" which is often more readily enjoyed than explained with regard to Italian cuisine:
The pizza was a pleasing blend of a mild red sauce with the indigenous St. Louis cheese. The cheese was spread across the pie in thin slices amid a sauce that almost reminded me of something rendered from San Marzano tomatoes, and the semi-thin crust was crisp around the edges and on the very bottom, yet was a a tiny bit soft nearer the center...like a Neapolitan pizza. It was possible to fold the pizza squares in half easily for dipping into the extra sauce, just like in New York.
The spaghetti and ziti were very good and were so dente, with flavorful meat and marinara sauces, respectively. The sauces were of medium consistency, mild, low acidity, and with a hint of sweetness rather than brashness...but not actually a "sweet" sauce. Somewhere between Rosebud and Lou Malnatti's, which is a good place to be.
The toasted ravioli where beautifully well done without becoming tough or chewy, and each pillow contained - but was not explosively stuffed with - a smooth blend of meat filling. The marinara sauce accented it perfectly.
The cheese garlic bread was nicely toasted but was not burned from a broiler, and the ample house salads were fresh and crisp with an endearing house dressing that was slightly tart but not of the sort that caused one to wince or cringe. A side of fresh grated cheese complimented it nicely, although I have no idea what that cheese was included with...I can only assume it was for the pasta.
As I have already mentioned, the deep fried cauliflower was a truly welcome treat, and the side of it was battered in a crisp yet tender coating that was perfect with a side of their ranch dressing. For those who have never enjoyed this dish, think tempura vegetables...but Italian style, rather than Pan Asian. Try it!
In summary, we were immensely pleased by our new find in the area. We've passed by for years, yet we were always on the way to Massa's or the Hill. We will be back to the Massa's (we've known Bill for decades), we will be back to the Hill, and now we will be back to Feracis. Thanks for some much-needed, very enjoyable takeout during a year to remember! read more