Clayton Gets Vito Racanelli's Mad Tomato
Robin Wheeler Mad Tomato in Clayton
If there's any doubt that Vito Rancanelli, Jr. is using fresh, local food at Mad Tomato, his new venture in Clayton, just spend a few minutes in the dining room at lunchtime. First, a farmer with a young daughter arrives, carrying a case of fresh asparagus. Rancanelli sits the case on the bar and snaps a spear in half with a hearty pop. Its fresh, verdant aroma fills the nearby air as he eats the raw spear, declares it worthy, and sends the farmer and child off with their payment and pizzas.
Thirty minutes later, Racanelli and a farmer from Hinkebein Hills Farm walk through the dining room, carrying a large box of pork.
The farmers had to dodge the suited-up business dude who kept blocking the door while talking on his cell phone. But it's good for him to see who's producing his food, and maybe realize that this restaurant isn't a place to shovel down some quick chow while devouring today's Wall Street Journal.
Mad Tomato brings an interesting juxtaposition to Clayton. Style-wise, it fits into the neighborhood with a bright, sleek interior that mixes red metal seats with a rustic wood bar back. The lights are low, but at lunch the two big windows overlooking Carondelet and Meramec fill the space with natural light. A large, tree-shaded patio filled with planters of herbs offers al fresco dining without having to yell over the throb of traffic.
Robin Wheeler Mad Tomato's rustic bar
Otherwise, the restaurant has the relaxed, interesting and fun feel that reflects Racanelli's personality. The solo businessmen, eating lunch and reading their papers, don't seem to notice the thump of Eminem's "The Real Slim Shady" on the sound system. It's subversive enough to be missed by those who might be offended, and enjoyed by those who like the irony.
Robin Wheeler The dining room at Red Tomato.
The lunch menu's fairly small, sticking with a handful of pizze, panini, and a small list of entrees that includes meal-sized salads, pastas, and steak and fish. Pizzas are Neapolitan, with hand-tossed dough baked crisp in a wood-fired oven. The Pomodoro is topped with a sweet tomato sauce spiked with chiles and whole roasted garlic cloves among curls of pancetta, dollops of ricotta, and whole basil leaves. It's fresh and hearty.
Robin Wheeler Pomodoro Pizze at Mad Tomato