Amy and Matt Herren’s wood-fired pizza restaurant in Wood River, Illinois, serves food characterized by simple yet thrilling flavors. The pizza dough is made from a levain starter and cold-fermented over three days; mozzarella is hand-pulled every day; sausage is made in-house using meat from Rensing’s Pork & Beef; and much of the produce is grown in the Herrens’ own garden. We love the ricotta and pane small plate, as well as the mushroom pizza: cremini, oyster and shiitake mushrooms with a Parmesan cream sauce, fontina and fresh thyme and chives. The house wines are a bargain, and the wine list offers something for every occasion. Consider taking things up a notch with the multi-course chef’s table tasting menu (Friday and Saturday nights, advance reservation required).
1929 Pizza & Wine, 7 N. Wood River Ave., Wood River, Illinois, 618.216.2258, 1929pizzaandwine.com
Editor’s note: Since this blurb was written, the Herrens have announced 1929 will be moving to Edwardsville in fall 2024.
The Sauce 75 is a photomosaic of the best in St. Louis dining in 2024. This list is a celebration of the diverse skills, techniques and culinary traditions that meet across our region. In sum, it tells a story about where St. Louis has been, where it is now and where it’s going next. Many great and good St. Louis restaurants have not made the cut. (Seventy-five is a lot fewer than you think!) Restaurants are constantly growing and evolving and go through ups and downs. Newly opened restaurants can take time to find their feet: There are a few exciting new places we’re cheering for, but which we feel haven’t yet fully hit their stride. Read the entire list here.
This article appears in July 2024.