You walk into a place expecting a standard Italian joint and suddenly you're staring at a ceiling covered in random cedar logs. It’s weird. It’s loud. It’s exactly why Joey B’s on the Hill has somehow survived and thrived in a neighborhood where being "just another restaurant" is a death sentence. St. Louis locals know the Hill is hallowed ground for pasta, but this place isn't trying to be your nonna's candlelit basement. It’s a bar. It’s a grill. It’s a chaotic, family-friendly institution that serves everything from toasted ravioli to "voodoo" chicken.
People get it twisted. They think the Hill is only for white-tablecloth service and waiters who have worked there since the Truman administration. Honestly? Sometimes you just want a beer and a pizza with enough Provel cheese to confuse a nutritionist. That’s the niche Joey B’s carved out back in 2008.
The Gianino Connection
To understand why this spot matters, you have to look at the family tree. This isn't some corporate chain that landed on Hampton Avenue by accident. It was started by Joey Barczewski and Tony Gianino. If that last name sounds familiar, it should. Tony’s dad was the late Bill Gianino, a guy who basically helped write the playbook for casual Italian dining in St. Louis.
Bill and his wife Kathy grew up right there in the neighborhood. When Joey and Tony opened Joey B’s on the Hill, they weren't outsiders. They were local kids coming home to do something a little different from the traditional family recipes, while still keeping the portion sizes "Gianino-sized"—which is to say, you’re taking a box home. Guaranteed.
The Menu is a Hot Mess (In the Best Way)
Most "authentic" Italian spots have a focused menu. Not here. The menu at Joey B’s is massive. It’s like they took every food item St. Louis loves and threw it onto a multi-page laminate. You’ve got:
- The "On the Hill" Pizza: Sausage, hamburger, bacon, mushroom, onion. It’s heavy.
- Ravioli Marsala: This is the sleeper hit. Most people go for the toasted ravs (which are hand-breaded and solid), but the Marsala version is creamy and borderline addictive.
- The Pork Tenderloin: A massive sandwich that feels more like Iowa than Italy, but nobody is complaining.
- Fried Pickles: They use freshly sliced pickles. It sounds like a small detail. It isn't.
One thing that trips up first-timers is the "St. Louis style" aspect. If you aren't from around here, Provel cheese can be... polarizing. It’s that gooey, smoky, processed blend that sticks to your teeth. At Joey B’s, they lean into it. If you hate Provel, you better speak up before that pizza hits the table.
Why It Actually Works
The Hill is a competitive neighborhood. You’ve got Zia’s, Charlie Gitto’s, and Rigazzi’s all within a stone’s throw. So how does a "bar and grill" version of Italian food survive for nearly two decades?
It’s the vibe. It’s loud enough that your screaming toddler won't get you dirty looks, but nice enough that you can grab a drink at the bar and not feel like you’re in a dive. The service is famously fast. Like, suspiciously fast. You’ll see servers like Gino or long-timers who have been there since the doors opened, moving with a kind of efficiency you usually only see in pit crews.
Also, the patio. In a neighborhood where parking is a nightmare and outdoor space is often just a sidewalk, the setup at Joey B’s feels like an oasis. They actually put effort into the acoustics and the "Oasis" atmosphere. It’s a legit spot for a Saturday afternoon when you want to watch the Cardinals and eat your weight in carbs.
What to Watch Out For
It isn't perfect. No place is. If you go during the lunch rush or a home game, expect a wait. They do take reservations, but the bar area is often a free-for-all.
Some critics argue the food can be a bit salty, or that the menu is too broad. "How can you do pasta and burgers and tacos well?" they ask. Well, they do. It’s not Michelin-star cooking; it’s "I just worked 10 hours and I need a cold drink and a plate of Chicken Modega" cooking. Know what you’re getting into.
Actionable Advice for Your Visit
If you're planning a trip to Joey B’s on the Hill, don't just wing it.
- Check the Specials: They do a Fried Chicken Sunday that is a local legend. It’s not on the main Italian-heavy rotation, and it sells out.
- The "Early Bird" is Real: If you’re looking to save a few bucks, their early specials are actually worth it, unlike the sad cafeteria-style deals you find elsewhere.
- Parking Hack: Hampton Avenue is a beast. They have a lot, but it fills up fast. Look for street parking on the side streets, but watch the signs—the local residents don't play when it comes to their driveways.
- Order the "Trash" Wings: If you want wings, ask for them "trashed." They fry them, sauce them, then throw them back on the grill. It caramelizes the sauce and changes the whole experience.
Basically, Joey B's is the middle ground. It’s where the tradition of the Hill meets the reality of a modern, busy life. It’s not fancy. It’s just good.
Next Steps for Your St. Louis Food Tour:
Start with the Appetizer Sampler at Joey B’s to get a taste of the house-made fried cheese and toasted ravioli. If you’re still hungry after that, take a walk down to Missouri Baking Co. for some dessert, because no trip to the Hill is complete without a cannoli or some Italian cookies.