Casa Don Alfonso, a prominent Italian restaurant within the Ritz-Carlton, St. Louis in Clayton, continues to honor its Mediterranean roots with a strong focus on tradition, simplicity and high-quality ingredients. Restaurateur Mario Iaccarino recently shared insights into the philosophy behind the restaurant, the inspiration for its new seasonal menu, and his connection to St. Louis.
Casa Don Alfonso is an extension of the Iaccarino family’s renowned Don Alfonso 1890, a two Michelin-starred fine dining establishment in Sorrento, Italy. While Don Alfonso helped revolutionize the concept of Mediterranean cuisine 50 years ago, according to Iaccarino, Casa Don Alfonso embraces a simpler yet equally rich culinary tradition.
“The more sophisticated the world becomes, the more people crave simplicity,” Iaccarino said. “There is a special satisfaction in eating something that brings us back to childhood – memories of our parents, our grandparents and the comfort of home.”
At Casa Don Alfonso, this philosophy is reflected not just in the food but in the entire dining experience, from the kitchen’s traditional design featuring sweeping ceilings of copper and custom-made tiles to the warm hospitality extended to every guest.
For spring, Casa Don Alfonso has just introduced new menu items deeply rooted in the history of the Campania region of Italy, some of which are nearly forgotten today.
One such dish is imbottonato, a bell pepper stuffed with risotto-style rice, vegetables and mozzarella, a dish originally created to repurpose leftovers and made new again by the talented team of chefs at the restaurant. Another standout is stuffed calamari, braised and filled with bread, milk, bell peppers and zucchini, then served with basil pesto, a summertime favorite in Southern Italy. Other new offerings include grilled octopus with green pea purée and zucchini; pizza with pork sausage and deep-fried eggplant, reminiscent of late-night street food in Naples; roasted chicken with baked eggplant and cumin, a nod to Arabic influences; and a unique take on cannelloni, made with gnocchi dough instead of pasta, blending Neapolitan and Sicilian culinary traditions.
One of Casa Don Alfonso’s most exciting seasonal additions is the tableside gelato experience. “This idea came from childhood memories of visiting a gelateria, trying different flavors, and getting ice cream all over my face,” Iaccarino recalled with a laugh. The experience includes a variety of flavors and toppings, such as meringue, pistachios, almonds, vanilla, balsamic vinegar reduction, and Grand Marnier.
In addition, Casa Don Alfonso will also host a special wine dinner on Thursday, March 27, featuring Ornellaia Wines, one of Italy’s most prestigious wineries. This special event is just the beginning of a long series of wine dinners in the works.
Iaccarino also took time to reflect on some of the longstanding offerings of the restaurant, such as the sourdough pizza, crafted using traditional Neapolitan techniques. The dough undergoes a 48-hour leavening process, resulting in a highly digestible pizza made with the best Italian flour and organic extra-virgin olive oil. The tomato sauce, sourced from the Vesuvian region, is another testament to the restaurant’s commitment to authenticity.
Though based in Italy, Iaccarino visits St. Louis twice a year and has developed a fondness for the city. “I feel part of this amazing community, and when I’m not here, I miss it,” he said.
This article appears in March 2025.