Thrillist

"It is also the perfect St. Louis pizza place, and the best place in the city to get a traditional St. Louis-style pie with its cracker-thin crust that stays surprisingly crisp and not soggy, sweet tomato sauce, and Provel cheese."

George Mahe

"Pizza that you can order extra-thin, thin, or thick, topped with Provel or mozzarella or cheddar or Parmesan or even Gorgonzola—yet, in the foggy recognizance of collective memory, most folks’ll tell you that Frank & Helen’s serves St. Louis–style pizza and none else."

Marcus Whelchel

"The pie at Frank & Helen's is gold."

Maryellen Kennedy Duckett

"At the other end of I-70, St. Louis lays claim to unique pizza made with unleavened thin crust and a processed cheese named Provel (mainly a mix of cheddar, Swiss, and provolone)—find it at Frank & Helen’s Pizzeria."

Riverfront Times

"You know a pizza place is reliable when it's a favorite hangout for cops. The pizzas, halfway between St. Louis and New York-style, are thin-crusted (not cracker-crusted), made with mozzarella (not Provel) and cut into squares."

Cheryl Baehr

"Frank & Helen's offers several sauce, crust and cheese customizations, but for our money, there is only one choice: a classic thin crust with red sauce and Provel cheese. The crust is thicker than other St. Louis-style versions -- it's like a flaky flatbread -- so it's able to support a generous serving of toppings and cheese."

Kaitlynn Martin

"It's not unusual for Patrick and Rebecca Horvath to be mistaken for the namesake brother-and sister-duo behind Frank and Helen’s. And the couple, who co-own the pizza joint, is okay with that, as long as diners continue to enjoy the establishment’s classic St. Louis offerings, such as cracker-thin pizzas with homemade sausage surrounded by gooey Provel cheese."