Food Network

"You might be surprised to find ramen on the menu at an Italian restaurant, but chef Gerard Craft melds the flavors of Italy and Asia into Italian ramen at this casual spot. Instead of ramen noodles, housemade spaghettini bathes in an umami-rich broth with chicken, a hard-poached egg, basil and a dusting of Grana Padano. Don’t knock it till you try it; cheese in ramen is all the rage in Japan."

Pam Greer

"My Italian Ramen was incredible. I could eat this every day for the rest of my life. The broth was insanely rich and flavorful and almost thick from the grana padano cheese. The ramen noodles, perfectly chewy and the chicken, smoky and tender. Topped with a perfectly cooked soft egg and fresh basil."

Andrew Mark Veety

"Layered on top of noodles you will find sections of dark meat chicken, thin strips of basil, bits of chile and a soft-boiled egg. It is a serious bowl of chicken soup - a nod in the direction of Italian egg drop soup, stracciatella alla romana. Yet the crossing of Italy and Japan remains playful and unique, kindling the kind of unadulterated joy in my lunch-time meal."

Jenny Adams

"8 Weird, Wonderful Bowls Of Creative Ramen From Around The U.S.: Pastaria - Executive chef, Ashley Shelton, is gunning for awards via invention. She’s combined Japan’s favorite comfort bowl with Italy’s mainstay in their simply named Italian Ramen. Fragrant basil and chicken broth are topped with a soft-cooked egg. There are spaghettini noodles and shaved Grana Padano cheese dusted on top."

Ian Froeb

"Pastaria's Italian Ramen: One of 100 St. Louis Dishes You Must Eat Right Now - You don't have to know a thing about ramen to appreciate this dish. Basically, it's a great chicken-noodle soup: the flavorful meat, the rich broth and, of course, the noodles themselves -- the restaurant's spaghettini, still recognizably pasta in taste and texture even soaked with soup."

Christine Guthrie

"OMG! This is an incredible dish! Get it next time you’re in if you’ve never tried it."

Evan S. Benn

"The standout dessert, however, is Croy’s cannoli: three crispy, crumbly little tubes of fried dough filled with sugary cream, garnished with pistachios and a sweet-tart strawberry-balsamic coulis."

Gayot

"The food is worth the wait, right down to the cannoli for dessert."

Christine Guthrie

"They have a full gelato bar with all sorts of amazing flavors. Some of the best in town!"

George Mahe

"The gelato component? Easy: visit the cold case at Pastaria and see why people are always ogling."