Very good chopped salad. Tender steaks. Quite loud, but still a nice atmosphere. Great menu choices. Service was good.
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Here’s the good news. The food is delicious. Really truly delicious And they sat a large party on short notice. And it’s a great neighborhood But this is an old fashioned dining experience. It might be for you. It was too quiet and formal for...More
My last time at this restaurant was my third time and the food and service has been incredible every time. I had the filet with the Nunzio topping and it was amazing. Lobster bisque soup was delicious as well. My date had a shrimp diablo...More
I was in St. Louis with my dad and my son for a basketball tournament, and as a capstone to the weekend’s festivities, we decided to hit Charlie Gitto’s for some great Italian food. They did not disappoint! The atmosphere is warm and comfortable, the...More
European Exchange students visiting St. Louis for the weekend. We wanted somewhere not “American” style and a little different to everywhere else. Was definitely a good choice, I would dress nicely going here as everyone seemed to be in Smart dress, whereas we went causal...More
The ambiance of the restaurant is comfortable. Dim lighting, white tablecloths. Neatly dressed staff. Toasted Ravioli had such a delicate crust. Housemade and tasty. The seafood pasta Suzanne was full of flavor with homemade tagliatelle noodles. Beet salad and chopped salad both fresh and satisfying....More
This is a great place for a special occasion meal. The food is top notch old school Italian-American fare with truly superior service.
We stumbled onto Charlie’s during a weekend in St. Louis. We were starving and went to the first place we found! So glad we did. The rigatoni carbonara was fantastic. Best carbonara I’ve ever had. It was quite busy in there but we were still...More
In on business and this spot was recommended. Service was very good. Sat at the bar because I was traveling alone. Had the chopped salad. “Toasted” ravioli. And veal on the bone parm. The mixed part was the veal. It was over fried. Breading was...More