Some cities argue about pizza, but St. Louis settled the matter decades ago. Here, the crust snaps like a cracker, the cheese is a local invention most of the country has never heard of, and the whole pie gets cut into small squares instead of wedges.
That square cut is a big deal, because it turns one pizza into a table full of shareable bites. Kids grab the corner pieces, grown-ups fight over the middle, and nobody leaves hungry.
One busy spot on the south side of the city has been serving this style to families since 1964, and it still draws hometown regulars and curious travelers alike. Keep reading to learn where it is, what makes the pizza so different, how the dining room works, and the practical tips that will make a first visit go smoothly.
A South Side Address With Deep Roots
Hampton Avenue is one of the busiest roads on the south side of St. Louis, and it holds a pizza shop many locals treat as a must-stop. Imo’s Pizza sits at 1000 Hampton Ave, St. Louis, MO 63139, in Missouri, United States.
The restaurant is part of a larger chain known across the region. Still, this particular location carries extra weight for many fans.
Some guests call it the original Imo’s, or at least the first one they ever tried. Others simply describe it as the best Imo’s in town and say it has been around forever.
It is listed as a pizza restaurant, and its official description keeps things short. Expect St. Louis-style pies in a simple setting, built on thin crusts and topped with Provel cheese.
That plain approach is part of the charm. Nobody comes here for fancy décor or a long tasting menu.
People come for a pizza style that is tied to this city’s identity. Many travelers arrive because friends back home told them a trip to St. Louis is not complete without it.
Hometown folks who move away often make it their first stop when they return. That kind of loyalty does not happen by accident, and the rest of this story explains why the squares keep winning.
Six Decades of Square Slices
Since 1964, this name has been part of family dinners in St. Louis. That is long enough for grandparents, parents, and kids to share the same order across generations.
The dining room has kept going about its business without needing to change much. It feels like a place that found its formula early and decided to stick with it.
The square cut is the real social engine here. Small pieces mean everyone can sample a little, which makes trading slices across the table easy.
Groups often lean into that. One party of four each picked a different pizza so the whole table could try everything, and the only regret afterward was sharing too much.
The square cut also suits picky eaters. A child can take one small piece, while a hungry teen can stack up a dozen.
Families, couples, and solo diners all fill the room. Some sit with phones, some with big groups, and all seem comfortable in the easygoing rhythm.
Plenty of places claim tradition. Few can point to more than sixty years of folks gathering around the same squares, and that history is a big part of why people keep returning.
The Cheese That Divides a Table
Provel is the headline act, and it shows up in the conversation constantly. This St. Louis original is a processed blend of cheddar, Swiss, and provolone.
It melts in its own way. Rather than stretching in long strands like mozzarella, it pools across the pie in a creamy layer.
Opinions run strong. Some people love it from the first bite, while others need a second try before it clicks.
Many first-timers say they spent their first meal adjusting their expectations. Once they stopped expecting a mozzarella pizza, the style made sense.
Others never quite come around, and that is fine too. Folks who did not grow up with Provel sometimes notice the cheddar side of the blend more strongly.
Fans, however, call the cheese one of a kind. A few even say the pizza stays enjoyable after it cools, which says a lot about loyalty.
Even a famous gymnast, Simone Biles, has been linked to praise for it among happy hometown diners. Cheese with that kind of following deserves a fair try, so go in curious and decide for yourself.
Crackerlike Crust and a Sweeter Sauce
Thin does not quite describe it. The crust here is cracker-thin, crisping fully underneath so each square holds its shape.
That crunch is the second thing people talk about after the cheese. Many guests say the pizza arrives hot and crispy, especially when eaten right in the dining room.
The sauce leans a little sweeter than most. For some, that sweetness balances the salty Provel nicely.
Not everyone agrees, of course. One first-time guest compared the sauce to a familiar canned tomato soup, adding that fans of that soup will feel right at home.
Topping choices cover the classics. The Deluxe stacks sausage, bacon, mushrooms, onions, and green peppers, while sausage, pepperoni, veggie, and all-meat pies also have their followers.
Sausage tends to vanish first when a table orders a few pies. It seems the locals know something.
For newcomers, a helpful tip comes up often. Try a smaller size or a combo pizza first, so the style gets a proper introduction without a big commitment.
Beyond the Pie: Toasted Ravs and Friends
Pizza may be the star, but the supporting cast earns real applause. Toasted ravioli shows up on table after table.
These are breaded and fried, then served with marinara for dipping. They tend to disappear while everyone is still deciding which square to grab first.
Garlic cheese bread is another favorite. It comes out baked with butter and seasoning, and some prefer the plain garlic version.
Wings come in a sweet and tangy style, and an order of eight is a common pick. Provel bites are popular too, though some wish they came in smaller portions.
The house salad pairs lettuce with Provel and a light touch of shredded carrot. Its white house dressing is tangy and slightly sweet, and it wins over people who came only for pizza.
A half house salad can come with certain pizza orders. That makes for a tidy meal without extra planning.
Save a little room for dessert. Cinnimos earn some of the loudest praise on the menu, with one first-timer saying they would be thinking about them for a long time.
No Frills, Plenty of Regulars
Nothing about the dining room tries to impress. It is a simple setting, honest rather than flashy.
You order at the counter, and food often comes out fast. Soft drink refills are self-serve, which keeps things moving.
That said, consistency varies. Some meals arrive quickly, while one Sunday night order took close to fifty minutes even when the room was not packed.
Cleanliness also gets mixed marks. Some guests found tables wiped, a decent floor, and clean restrooms, while others noticed napkins and wrappers left behind during rush periods.
Regulars tend to shrug it off. They note the kitchen staff working hard and say the pizza is worth any small bumps.
Staff interactions lean friendly for many. Words like welcoming, patient, and kind come up often, and management has stepped in to handle problems in the room.
Like any busy spot, it has off nights. Knowing that ahead of time helps set fair expectations, and the squares usually make up the difference.
Who Should Pull Up a Chair
Travelers checking off St. Louis classics will feel right at home here. Many arrive because someone told them they had to try it.
The box combo is a smart move for first-timers. It offers a little of everything, which suits anyone curious about the full lineup.
Families with kids benefit from the square cut. Small pieces are easy to share and easy to portion.
Groups of friends also do well. Ordering several different pies and swapping squares turns dinner into a casual tasting session.
Hometown folks who have moved away are a big part of the crowd. Some drive in from places like the Lake of the Ozarks just to get their fix.
Solo diners fit in fine too. Plenty of people eat alone with a phone and a small pie.
Diners devoted to classic mozzarella pizza should come with an open mind. The style is very specific to St. Louis, and that difference is exactly the reason to go.
Hours, Prices and Parking Pointers
Late cravings are welcome here. The restaurant opens at 10 AM every day and closes at 11 PM Sunday through Thursday.
On Friday and Saturday, it stays open until midnight. That gives weekend crowds a little extra time.
Prices stay friendly for a family meal. One group found a $12.99 special, and small pizzas have landed in roughly the $11 to $13 range.
Free parking is a big plus. The lot makes stopping by easy and stress-free on most days.
Big city events can change that, though. During heavy traffic periods, getting in and parking can take longer.
A drive-up window offers another option. Staff there have even brought orders out to cars.
Arriving well before closing is wise, since doors may lock a few minutes early. Double-check your order before leaving, too, because fixing mistakes may require a return trip.
Visit the official website at imospizza.com for menu updates before heading over.
Worth a Seat at the Family Table
A 4.2-star standing across more than 2,500 opinions tells a clear story. Most people leave happy, even if a few nights fall short.
The appeal is simple. Cracker-thin crust, Provel cheese, and squares made for sharing have kept this place busy since 1964.
It is not polished, and it does not pretend to be. Some nights the floor needs attention, and some orders take longer than they should.
Yet the pizza keeps people coming back. Plenty of guests say they would return in a heartbeat, and some admit they did not leave a single crumb.
First-timers may need a bite or two to adjust. Locals grew up on it and treat each visit like a homecoming.
For a true taste of St. Louis, this south side stop delivers history and a style found nowhere else. Bring the family, order a few pies, and let the squares do the sharing.
The best part might be the debate afterward. Everyone at the table will have an opinion about Provel, and that conversation is half the fun.
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