Hello Stranger | Login | Create Account
Jan 19, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Pizzeoli’

Pizzeoli founder sells Soulard pizzeria

Wednesday, September 6th, 2017


 { Pizzeoli founder Scott Sandler } 

Pizzeoli in Soulard is now under new ownership. Founder Scott Sandler sold the popular vegetarian pizzeria to Kyle Weber, effective Tuesday, Sept. 5, as reported by the St. Louis Post-Dispatch.

Sandler said he sold Pizzeoli to focus his attention on his other pizza restaurant, Pizza Head, which opened at 3196 S. Grand Blvd., earlier this year.

“It came down to that it was too much work,” Sandler said. “I realized quickly after opening Pizza Head that I needed to make a change. We were doing fine, but it was like having more than two full-time jobs. I’ll be able to focus on [Pizza Head] and do some more creative things and also get some more time off.”

Weber, a Collinsville native, said he plans to make some changes to the restaurant, including adding some meat to the menu, but the vegetarian and vegan options won’t go away.

“My hope is to serve the Soulard community,” Weber said. “I’m taking things one ingredient at a time. I’m working with vendors to find local farms and looking to find the best quality.”

Weber said other upcoming changes include expanding the craft beer selection, adding a craft cocktail list and including apps and salads, among other items. Lunch hours will return as well.

Pizzeoli is Weber’s first foray into restaurant ownership, but he said Sandler has helped him transition into the role of restaurateur.

“Scott has been such a great mentor. He’s gone over and above what has been necessary to help me out here,” Weber said.

Photo by Dave Moore

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Review: Pizzeoli

Pizzeoli owner to open Pizza Head on South Grand

Obsessed: The relentless repetition of St. Louis pizzaioli

First Look: Pizza Head on South Grand

Wednesday, April 19th, 2017


{ Pizza Head chef-owner Scott Sandler }


Scott Sandler, best known for his vegetarian Neapolitan pizzeria Pizzeoli, is putting the finishing touches on his latest pizza project, Pizza Head. As The Scoop reported in January Sandler took over the space at 3196 S. Grand Ave., the former home of Absolutli Goosed and Brickyard Tavern. The new restaurant will serve up New York-style pies to the sounds of classic punk music when it opens in early May.

The menu features cheese, white and vegan 20-inch pizzas with a short list of vegetarian toppings. With just one salad and a handful of drinks, the barebones menu is focused on pizza specials. An enormous cheese pizza and four 16-ounce cans of Stag are available for $25, or snag two foldable slices and a pint for $8.

“The great thing about this pizza is it’s great warmed up,” Sandler said. “Reheated it’s almost better.” He hopes about half the business will be carryout and plans to partner with Postmates to offer delivery.

Pizza Head will be open for lunch and dinner Tuesday through Sunday, starting around the first week of May with a possible soft opening next week. Here’s a first look at what to expect on South Grand’s newest place to grab a slice:


This slideshow requires JavaScript.

Photos by Michelle Volansky

Heather Hughes is managing editor, print at Sauce Magazine. 

Related Content
The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Obsessed: The relentless repetition of St. Louis pizzaioli

Review: Pizzeoli in Soulard

Extra Sauce: In case you missed it…

Saturday, January 14th, 2017

From new locations of popular barbecue joints and brunch spots to the closing of a 40-year-old Fairview Heights institution, here’s what happened last weekend in the St. Louis dining scene, ICYMI…




1. Scott Sandler, owner of Pizzeoli in Soulard, has announced he will open a new restaurant called Pizza Head at 3196 S. Grand Ave., in the former Absolutli Goosed and Brickyard Tavern space.

2. Pastry chef Alex Feick is bringing her baking game to area restaurants and retailers. Prioritized Pastries aims to supply area restaurants, stores and individuals with quality artisan breads, pastries and desserts.




3. Mike and Liz Randolph, co-owners of Randolph Restaurants,  have announced a second location of Half & Half in Webster Groves. The breakfast and lunch spot will open in late spring or early summer at 220 W. Lockwood Ave., in the current First Watch space.

4. The Tom & Chee location at 1280 Highway K in O’Fallon, Missouri, has closed. The closing was announced on the location’s Facebook page Jan. 9, citing “circumstances beyond our control.”




5. Delmar Loop favorite Salt & Smoke is getting ready to expand its barbecue empire to South St. Louis this summer. Owner Tom Schmidt has announced that he will open a new location of the restaurant at 5625 Hampton Ave., the former home of Mathew’s Kitchen that shuttered last year.

6. Another longstanding Metro East establishment is shutting its doors. Dandy Inn Pub in Fairview Heights is scheduled to close on Sunday, Jan. 15, after 40 years in business.

7. Moya Grill, located at 567 Mehlville Ave. in University City, has been shuttered. The casual Ethiopian eatery from the owners of Meskerem on South Grand closed over the holidays.


Don’t miss out on all the St. Louis restaurant news – follow Sauce Magazine on Facebook and Twitter for the latest Scoops and Sneak Peeks!



The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Wednesday, January 11th, 2017



{ Pizzeoli owner Scott Sandler }


South Grand will soon have an old-school pizza joint to complement its array of international restaurants. Scott Sandler, owner of Pizzeoli in Soulard, has announced he will open a new restaurant called Pizza Head at 3196 S. Grand Ave., in the former Absolutli Goosed and Brickyard Tavern space.

Sandler described the concept as “can beer, large pies, slices and punk rock music.” Like Pizzeoli, all the pizzas will be vegetarian (cashew cheese will also be available for vegans), but they’ll be akin to New York style instead of the Neapolitan pies Pizzeoli turns out. Sandler will use electric pizza decks for their high heat, so he can get the pizzas out quickly. The current plan is to have a cheese pizza and a white pizza available, plus around eight classic toppings to choose from at the counter-service spot.

Sandler said he’s had his eye on South Grand for a while, and when the opportunity to get into the neighborhood came up, he went for it. “I’ve always thought this would be the perfect place for pizza,” he said.

The space won’t require much work, and if all goes according to schedule, Sandler said he hopes to open in two to three months.

Photo by Dave Moore

Related Content
Lunch Rush: Pizzeoli 

The Scoop: Salt & Smoke to open second location in Southampton

The Scoop: Half & Half to open second location in Webster Groves


Hit List: 6 new places you must try this month

Monday, November 3rd, 2014



1. Old Standard Fried Chicken: 1621 Tower Grove Ave., St. Louis, 314.899.9000, oldstandard.co

The intersection of Tower Grove and McRee avenues is beginning to look a lot like a scene out of Richard Scarry’s Busytown. Restaurateur Ben Poremba’s new Old Standard Fried Chicken joins his other bustling destinations in Botanical Heights: Olio, Elaia and La Patisserie Chouquette. Old Standard dishes up Southern cuisine daily. Fried chicken is king here, but sides, salads and snacks like Charlotte’s Mother’s Dressed Eggs and smoked whitefish croquettes (pictured) are well worth exploring. Indulge in biscuits or cornbread and opt for one of the compound butters served in ramekins, each with a fancy paraffin cover bearing the restaurant’s logo. American whiskey, especially bourbon, is the spirit of this casual, 55-seat spot. But you won’t go wrong sipping soda pop; choose from more than a dozen bottled varieties and another handful of fresh, herbaceous house versions.


2. Peacock Loop Diner: 6261 Delmar Blvd., University City, 314.721.5555, peacockloopdiner.com

Craving a milkshake at 2 a.m.? Follow the 11-foot neon peacock signage to the home of Peacock Loop Diner, the new 24-hour diner by longtime Loop business owner Joe Edwards (Blueberry Hill, Pin-up Bowl, Moonrise Hotel, Eclipse). Eclectic eye candy is everywhere in the 5,000-square-foot space: neon lights, bric-a-brac collections, Skee-ball, a jukebox and even a rotating eight-person booth you can rent by the hour. Take it all in while perched at one of four U-shaped counters. The menu is classic American diner fare: eggs, biscuits and gravy, waffles, burgers and fries, sandwiches, salads, soups, house-made pies and shakes. Let the bar spike that milkshake (among the 17 boozy options, we like the mint julep notes in The Furlong), or wash down your fried food with beer, wine or a specialty cocktail.




3. Baiku: 3407 Olive St., St. Louis, 314.896.2500, baikustl.com

In the mood for Japanese? Hit up Baiku, the new restaurant at Hotel Ignacio. The sushi menu features nigiri and sashimi, along with a careful selection of eight specialty rolls. The sushi bar also puts out a number of appetizers; try the scallop carpaccio (pictured) dressed with a colorful nest of shredded beets. On the hot side, try the lobster shumai (Chinese-style dumplings) and the char siu (barbecue pork) steamed buns, or for a larger plate, get the Korean-style hanger steak. If you’re into slurping noodles, Baiku offers five noodle bowls, including udon or ramen, the latter made in St. Louis by Midwest Pasta Co. Pair your Asian eats with premium sake, a Japanese beer or an Asian-inspired cocktail.





4. Pizzeoli: 1928 S. 12th St., St. Louis, 314.449.1111, pizzeoli.com

Neopolitan pizza enthusiasts, particularly veg-minded ones, have a new spot to try. Pizzeoli offers an entirely vegetarian menu of 12-inch wood-fired pies. House-made dough puffs up to a charred, toothsome crust in the custom pizza oven on display in the tiny, 25-seat restaurant. Grab a craft brew on draft or a bottle of Mexican Coke from the bar and order a Margherita (pictured) topped with house-made tomato sauce, dots of mozzarella, grated Parmigiano-Reggiano, basil and a drizzle of fruity extra-virgin olive oil. For a more decadent option, order the pizza bianca with creamy bechamel, fresh mozzarella, Parmigiano-Reggiano, fragrant rosemary and garlic.




5. Rooster: 3150 S. Grand Blvd., St. Louis, 314.772.3447, roosterstl.com

The second location of Dave Bailey’s breakfast, brunch and lunch restaurant offers the same morning and midday bites as its sister spot downtown, but the new Rooster is larger and serves dinner. The massive 225-seat interior features two 40-foot community tables that extend the length of the dining room, floor-to-ceiling glass windows and artwork by elementary kids. The dinner menu, which Bailey called “country French with a South City influence,” is divided into starters and entrees. Of the former, try the mac-n-cheese, which holds the heat of poblano peppers. Among main courses, monkfish stew, root vegetable hash and beef brisket with braised cabbage and house-made spaetzle will warm you up on a chilly autumn evening.





6. Cabana on the Loop: 6100 Delmar Blvd., St. Louis, 314.875.0532, Facebook: Cabana on the LOOP

Breakfast food is trending in The Loop, and at Cabana, it’s out with the liquor bottles and in with the 20 cereal dispensers displayed at the bar like a circle of beer taps. Order a bowlful – with a Danish on the side – or dive into Southern-inspired mains, such as the workmanlike fried catfish with grits that cling together with melted cheddar and a Cajun spice blend. In a space where the themes – Southern food meets tropical, ultramodern decor – can feel mismatched, the food is on point.

-Baiku and Pizzeoli photos by Michelle Volansky


The Scoop: Neapolitan pizzeria Pizzeoli set to open in Soulard

Tuesday, August 5th, 2014



Neapolitan pizza fans can soon get their fix in Soulard when pizza enthusiast Scott Sandler opens Pizzeoli in early to mid-November. Located at 1928 S. 12th St., Pizzeoli will specialize in traditional Neapolitan pies cooked in the restaurant’s 800-degree wood-burning oven. “It’s sort of an art,” he said. “It’s my favorite type of pizza. It’s the original pizza.”

Sandler will also serve as the head chef. Pizzeoli is his first foray into the restaurant industry, but he said he has cooked pizzas at home for more than 10 years. Next week, he flies to Los Angeles to train at Accademia della Pizza Napoletana run by the Associazione Verace Pizza Napoletana, an international nonprofit dedicated to teaching the art of traditional Neapolitan pizza-making.

Pizzeoli’s small menu will reflect the simple, traditional offerings at pizzerias in Naples, including a classic Margherita with house-made mozzarella, basil and tomato sauce. Sandler also hopes to carry one or two vegan-friendly options and is currently on the hunt for a vegan mozzarella substitute. To cap off the dining experience, Italian wines and local craft beers and Budweiser will be served.

The new space, formerly Arcelia’s Mexican, will seat approximately 25 people inside and 30 people outside. He believes Pizzeoli will fill a void in St. Louis city for high quality pizza. “It just happened to be the location that clicked and just everything worked,” he said. “And I’m really happy to be there because it’s such a strong community and really supportive, even already.”



Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004