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Special Request: Steak Mudega is top seller at Favazza's
Special Requests

Special Request: Steak Mudega is top seller at Favazza's

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Q • Favazza’s On the Hill serves a steak mudega I would like to know how to make. —Lee Vitello

A • Fun fact. The first Favazza’s restaurant was downtown, way back in the 1950s. The Favazza’s whose garlic bread is so famous that one kitchen employee slathers loaf after loaf all day long? The one with not one but five housemade red sauces? That’s Favazza’s On the Hill, a St. Louis institution for nearly four decades and the source of traditional gourmet Italian food, specializing in pasta and traditional dishes plus fresh seafood, steak and in-house desserts like homemade gelato and tiramisu.

It’s a family place, a family business. “Grandpa” Favazza owned that first restaurant downtown. His sons Tony and John own the newer place. Tony’s look-alike son Mark grew up in the restaurant and says that he started working as soon as he was tall enough to pick a dirty plate off a table. “My dad worked 18 hours a day. If I wanted to see him, I had to come to work.”

To get the full Favazza’s experience, John Favazza says, come in for quick dinner on a Monday night or dance the night away at a wedding reception at Favazza’s event facility, Rose of the Hill. “Service is our No. 1 thing. We have a rule: take care of the guest. A table for two, an event for 500, the rule is the same.”

Five years ago, Favazza’s opened a roomy year-round patio, warmed by a blazing brick fireplace during cold weather. “We have a new fuel bill,” John laughs. “Electricity, gas and firewood.” When the patio opened, Favazza’s added hand-tossed pizza to the menu.

Steak Mudega is a top seller at Favazza’s. At lunch it’s made with a six-ounce sirloin steak, at dinner with eight ounces of filet mignon. Not into mushrooms? No problem. The kitchen happily finishes the sauce to order with or without mushrooms.


Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

To request a recipe

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

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