One of the most popular family-owned eateries on The Hill in St. Louis since 2003, Anthonino’s serves a unique mix of Italian and Greek specialties. Whether you’re one of our treasured regulars, or you’re visiting for the first time, our aim is the same; from the moment you walk through the door to the final sip of your after dinner drink, we hope you walk away having gained something wonderful from the experience.


What sets Anthonino’s apart from other authentic Italian restaurants on The Hill is the addition of Greek specialties to the extensive and eclectic menu. Influenced by their Italian father and Greek mother, owners (and brothers) Anthony and Rosario Scarato grew up having experienced the best of both cultures. Recognizing the finer points of each country’s cuisine, their goal in opening Anthonino’s was to craft a perfect mix of the best rich, decadent Italian dishes with classic, flavorful Greek fare. From pizzas and pastas to Dolmathes and Greek yogurt tzatziki, and a constantly evolving menu, Anthonino’s offers a truly unique dining experience on The Hill.


The restaurant space is a perfect blend of old world class and fresh, modern style. The front portion of the restaurant was built in 1939 as a neighborhood bar, and many of the original details remain, including the bar, hardwood floors, and ornate tin ceiling. While this cozy space provided a distinct energy, the size of the space became prohibitive, and the restaurant expanded to meet demand. In 2014, Anthonino’s appended a large dining room to the back of the building, adding an additional capacity of about 100 people. This also gave the restaurant the ability to accommodate larger parties and events. The outdoor, covered patio offers a comfortable and relaxed place to dine when the notoriously unpredictable St. Louis weather cooperates.


Most everything you will eat at Anthonino’s has been hand prepared in our kitchen, save for a few locally-crafted items such as bread and coffee. Paying special attention to the freshness of wild-caught fish, lamb, beef, and chicken, Anthonino’s always uses the freshest possible ingredients, and whenever possible, sources produce from local farms. The pasta is fresh, egg- and semolina-heavy, and NEVER dried, which gives it as close an approximation as possible to true Italian-style pasta. Pasta sauces, including our beloved marinara, are also made in-house from scratch. Anthonino’s is, perhaps, best known for hand-making St. Louis’s favorite toasted ravioli!


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