Monte Bello Pizza Closed Due to Plumbing Issues

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We need this pizza back. | Mabel Suen

Monte Bello (3662 Weber Road; 314-638-8861) is a delightful little pizza joint that happens to be tucked away in a basement. It's been around for 64 years and is somehow St. Louis best-kept secret. Tom Nix just took over the family business last year. Some kitchen upgrades were needed, which Monte Bello was ready for -- until the plumbing inspector informed Nicks a lot more needed to be done.

See also: Monte Bello: A Basement Pizza Kitchen That's About to Become St. Louis' Worst-Kept Secret

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The dining room at Monte Bello. | Mabel Suen

Nix had been posting a series of increasingly frustrated announcements on Facebook this week, and he says Monte Bello has already been closed for three weeks.

We called and emailed Nix to see what was going on. "We had to upgrade the kitchen, then the plumbing inspector turned it into a nightmare! Hopefully two or three weeks," he told us via email.

Now Nix is following the advice of his customers and turning to crowdfunding on gofundme. He says Monte Bello was prepared to put in a new hood system, redo the floors and install new refridgerators and freezers. But when the inspectors said they had to rip up the new floors for plumbing and add an expensive dishwasher, Nix turned to his customers.

"All of our customers are wanting us to stay open, but without assistance that will not happen. We have worked extremely hard over the past year and turned things around with hard work, dedication and sincere caring about our patrons enjoying a great meal!" Nix wrote on the fundraising page. "I don't want to lose the family business that has been here for 64 years! I DO NOT want to disappoint our loyal and happy customers!"

Monte Bello is trying to raise $25,000 for the repairs; you can check out the campaign here.

Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.

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Location Info

Monte Bello Pizzeria

3662 Weber Road, St. Louis, MO

Category: Restaurant

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26 comments
Robert Plein
Robert Plein

This place has great pizza and hand made toasted ravs, it's a worthy cause for local and family operated business. We affectionately call it Basement Pizza.

Anthony Flamm
Anthony Flamm

Someone donate services and get a lifetime pizza supply

scott_h71
scott_h71

One of the last places with a brick oven...the BEST!!!



Lara Shore Dierker
Lara Shore Dierker

It's very good-you need to try it when they reopen. We drive from Fenton to eat there occasionally. I hate the typical St. Louis provel-slime pizza too.

Scott Creedon
Scott Creedon

The thin crust must have lead me to my conclusion. Sorry

Eric Seelig
Eric Seelig

Nah, this is old school pizza, but the real, legit thing, with mozzarella and everything, nary a string of extruded Provel to be found. Working from a fairly old recipe (i.e. before the spread of Provel), it's supposed to be amazing. Search for the original RFT writeup on it!

john joern
john joern

Sounds like a job for.... The Super Mario Bros.!!!

Bev Naes Meili
Bev Naes Meili

This is great news!! I know Cliff has been working his butt off trying to get things back in order for quite some time now. With this setback, I hope he wants to keep going :-D

Scott Creedon
Scott Creedon

Judging from appears to to be St louis style "Pizza" with the caulk instead of mozzarella..No loss IMHO

Kevin Rotellini
Kevin Rotellini

Why the coverage been around 64 years put away 2 bucks a day no problems

David B Fowler
David B Fowler

Not an unknown issue....plumbing issues on old area.

Timothy McGarity
Timothy McGarity

I live across the street. They're getting it together and will be open soon enough. This guy is giving it all he's got!

Ford Fanter
Ford Fanter

What happened? Did the Restaurant eat its own pizza? ZING! No I kid, I kid. But seriously thats a shame.

thecolonialcrow
thecolonialcrow

Imo's has good pizza, but the taste has changed A LOT since the early years and not for the better. 

Monte Bellos has been continually great year after year.

nickscliff
nickscliff

I guess if you only like provel cheese it's ok.

Fortunately we use a 4 cheese blend with 6 spices and we are St. Louis "ORIGINAL THIN CRUST PIZZA" opening in 1950!

nickscliff
nickscliff

It is actually a 4 cheese blend with many different spices.

nickscliff
nickscliff

I DO want to keep it going and that's why I came back to St. Louis last year and turned everything around.

My mom has had it since 1965.

nickscliff
nickscliff

We do use a 4 cheese blend with no provel.

We are however St. louis' "ORIGINAL THIN CRUST PIZZA" opening in 1950!

nickscliff
nickscliff

My stepdad and mom bought it in 1965 and he ran it into the ground.

He put NO money into it and left my mom last year and took all of the money with him!

I took over last year and have taken no money for myself but I do give my mom money every week and the rest goes back into various repairs.

Now needing a new hood system, a new floor that I did but just tore up for the new plumbing, new walls and all new equipment, we are talking $50,000.00.

That is why we are hurting!

nickscliff
nickscliff

Not just plumbing. See us on Facebook for full issue details.

nickscliff
nickscliff

Nothing like Imos!

And we are St. Louis ORIGINAL thin crust pizza!!!

Been here since 1950 and Imos only since 1964!

nickscliff
nickscliff

Have you ever tried our pizza?

We also make our own homemade toasted rav's here, unlike Imo's!

We also make our own pizza doughs here, unlike Imo's who gets it from Roma's!

Our doughs are made fresh while their cracker dough with little sauce and few toppings are mass produced!

We also make our own homemade Italian sausage.

But you can get the pre-cooked sprinkled on toppings if you prefer!

nickscliff
nickscliff

Also, I had the $24,000.00 from keeping money over the previous year, but the new issues are an additional $25,000.00 that I don't have!

I would love to have the $2.00 a day from my stepdads many years, but I don't!

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