Katie's Pizza & Pasta Serves Mixed Reviews in Rock Hill 

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Katie Lee’s menu draws inspiration from her time abroad in Florence, Italy, though one of the better appetizers came from closer to home. The homemade toasted ravioli was a decadent vegetarian take on the St. Louis classic. They had a crispy exterior, and the filling of artichoke hearts, feta cheese and spicy red pepper created a nice, creamy heat. The dipping sauce, a simple housemade pesto, was spot-on. Another hit was a salad of prawns and citrus that showcased the perfectly marinated and seared shellfish against a backdrop of grapefruit segments, arugula, fennel, olives and pistachios. The texture on the prawns was superb.

Keep reading: Cheryl Baehr's review of Katie's Pizza & Pasta.

Photos by Jennifer Silverberg for the Riverfront Times.
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Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Dried pasta.
Burrata plate with fig mostarda and prosciutto
The bar inside Katie's Pizza & Pasta.
Spaghetti with neapolitan meatballs, toasted pine nuts.
Chocolate blood orange canolli.
Katie of Katie's Pizza & Pasta.
Torchio with pesto and burrata.
Orchard Daiquiri - apple and cinnamon infused rum, lime, egg white, simple.
The open kitchen inside Katie's Pizza & Pasta.
Asparagus pizza with extra virgin olive oil, asparagus, artichokes, pine nuts, fontina, balsamic reduction, fresh arugula.
The dining room inside Katie's Pizza & Pasta.
Sgroppino - prosecco, purus Italian vodka, gusto lemon sorbet, mint.
The dining room inside Katie's Pizza & Pasta.
Spaghetti with neapolitan meatballs, toasted pine nuts.
Makin' pasta.
Pizza in the oven.
Torchio with pesto and burrata.
Drying pasta.
Katie preparing the Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.
Outside dining at Katie's in Rock Hill.
1/21
Blood Orange & Kumquat salad, with arugula, gorgonzola, pine nuts, Belgian endive.