Photography by Mabel SuenPhotography by Mabel Suen
Farotto’s is located in Rock Hill, just west of McKnight Road.
One of St. Louis’ longest-running pizzerias recently celebrated its 70th anniversary.
Farotto’s Pasta & Pizzeria (9525 Manchester) marked the occasion with a private party for its loyal patrons. The family-owned and -operated eatery is best known for its time-tested staples: St. Louis-style pizza, toasted ravioli, red sauce, and house salad—all made in house.
“From 1956 to the mid ‘80s, it was just an old-school pizzeria joint. Back in the day, there were only three small tables,” says owner Jeff Parrott. “We’ve evolved over the years with different expansions and dining rooms, adding a year-round deck patio in 2015 that our guests have fallen in love with.”
Jeff’s father, Jim Parrott, started as a busboy at Farotto’s in 1960, when he was only 11 years old. At the time, his sister Betty Farotto and her husband, Lou, were the owners. They became partners in the early ‘70s, and when Lou retired in the late 70’s, Jim assumed sole proprietorship to carry on the family legacy.
Today, the restaurant is run by Jeff, his mother, Linda, and his sisters, Lisa and Lindsay. SLM talked to Jeff about the milestone.
Photography by Mabel SuenPhotography by Mabel Suen
Lindsay Parrott, Jeff Parrott, Linda Parrott, and Lisa LaRuffa
Was Farotto’s the first pizzeria in St. Louis? Farotto’s is currently the oldest continuously operating family business in St. Louis County. There were Luigi’s and Cusamano’s, which have since closed. We’re now the oldest man standing, I guess you could say.
What has been the secret to your ongoing success? We provide a quality product at a favorable price, but above all, customer service is our No. 1 priority. We take care of our customers and our long-tenured staff, because when employees feel valued, they deliver exceptional experiences for our guests. That’s the golden rule that gets overlooked too often.
For those who are not familiar, can you describe the style of pizza that Farotto’s offers? It’s your traditional St. Louis-style pizza with Provel cheese and loaded with toppings from edge to edge. We have a wonderful Northern-style Italian red sauce that has a little bit of sweetness with a balance of tang and spice as well. We make our dough and sauce fresh every day, along with many other products. It’s a cracker-thin crust. Ours is one of the thinnest, if not the thinnest, in town. When you put it down on the peel, you can see the wood grain of the peel—the dough is almost translucent.
Courtesy of Farotto’sCourtesy of Farotto’s
Farotto’s homemade toasted ravioli are smaller than most but packed with flavor
How significant are your non-pizza items? If you want the best spaghetti and meatballs in town, you’re in the right place—it’s home-cooking like your grandmother used to make. Obviously, I’m biased, but we really do have the best homemade toasted raviolis in town. We put love and care into making them. It’s a pork, beef, veal, and spinach filling, and they’re fried until golden brown. The dressing for our house salad is a classic Italian style, with a traditional oil and vinegar base.
What’s your biggest sleeper on the menu? Currently, I would say baked rigatoni a la vodka, which we’ve been serving for a year or so now and that was developed by chef Aaron Bruschi. It’s rich, simple, and delicious. Have it with a glass of wine, and you’re good to go.
How did the COVID-19 pandemic change the Farotto’s business model? And how did various additions, such as the louvered patio roof, impact business and sales? Our carryout business helped us survive the [pandemic] quite well. We had a solid carryout foundation long before that, and we were able to capitalize on that experience when circumstances changed. We redid the patio years before COVID, and still being able to have outdoor open-air seating was a blessing in disguise. As I say, sometimes it’s better to be lucky than good.
What’s been the hardest adjustment over the past few years? Like any other restaurant owner, getting quality staff and keeping them engaged and caring like you do. Staying ahead of the curve with costs and keeping with the tradition without losing your identity are always a challenge. You can’t be everything to everybody. You just have to hope what you have is going to work.
Are there plans for any other Farotto’s locations? We’re happy with what we have, but we’re always keeping our eyes open for the right opportunity.
Farotto’s Pasta & Pizzeria
📍 9525 Manchester, Rock Hill
📞 314-962-0048
⏰ 11 a.m.–9 p.m. Sun–Thu; 11 a.m.–9:30 p.m. Fri & Sat
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
We will never send spam or annoying emails. Unsubscribe anytime.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Dining and Cooking