John Mineo's Heritage of Classic Cuisine

The West County stretch of Clayton Road has witnessed its share of change. Forty years ago, the roadside was bordered by farms and fields. Today, much of that has disappeared and businesses along Clayton Road have come and gone, but has remained.

“I think we’re the oldest Italian restaurant in West County,” said John Mineo Jr., whose father John Mineo Sr. opened the family restaurant in 1973. “When we opened back then we were surrounded by wheat fields. And, over the years, we’ve seen businesses come and go, but we’ve been able to grow and watch Town and Country grow up around us.”

John Mineo’s began with one small dining room, but grew along with the city of Town and Country.

“Back then, to accommodate customers while they waited for a table, we would serve cocktails to them in their cars,” John Sr. said. “We don’t have to do that now.”

These days, John Mineo’s has plenty of space, including a comfortable bar, a spacious dining room along with three private rooms. With these additions and changes one thing hasn’t changed--the quality of the food and menu. The restaurant offers traditional Italian dishes along with a few newer items such as the sea bass, which wasn't on the 1973 menu.

“We’re known for our sea bass,” said Mineo. “Besides the fresh fish, we have our traditional dishes like veal, pastas and old classics like escargot, which a lot of other places don’t have.”

These traditional recipes were brought with the Mineo family when it migrated to the U.S. from Palermo, Sicily in 1957. Mineo pointed to a large photo hanging on the wall that showed his father and family members on a ship’s gangplank. 

“That picture was taken the day my dad and his family boarded the boat to come to America. Almost all of them ended up being St. Louis restaurateurs.”

Among those on board were the Agostinos, Giovannis (Bellagio), and Sanfilippos who, along with Mineo Sr., opened restaurants, which collectively define St. Louis Italian dining.

“After they arrived in St Louis, my dad and his relatives all worked and trained at Tony’s,” Mineo said. “There’s a famous picture of Tony’s waiters standing on the stairs at the old restaurant. My dad’s in that picture along with most of my uncles.”

Today, John Mineo’s hasserved three generations of customers and has a reputation that has garnered accolades, including stars, diamonds and excellence awards from  the Distinguished Restaurants of North America (DiRoNa).

Mineo's menu opens with antipasto with other options as ShrimpDeJongbe, Calamari Fritti, Roll Eggplant Parmigian and Esargots. Pasta, pesce (fish) and entrees that feature veal, beef, chicken and rack of lamb are also on the menu. Veal is a house specialty and often featured as a lunch speical. Veal Modense, lightly breaded and pan sautéed veal cutlets topped with procsciutto and cheese was a recent lunch special that is also avaible for dinner. Such specials are offered at both lunch and dinner with an average of six to eight specials featured nightly, depending what’s on the market and in season.

“We have our own garden that we’ll cook from in the summer. Some of our customers will even bring us zucchini and eggplants from their own gardens,” Mineo said.

Mineo’s success has been built on the community it serves, providing dining experiences from causal chic to elegant. 

“I think people appreciate we’re here and that we’re a family business,” said Mineo. “We’re a mom-and-pop restaurant, and we’re proud of that."