St. Louis Artist Ted Collier to Be Featured at the Duane Reed Gallery

Local artist Ted Collier will be featuring his artwork Fri., December 19 from 6 p.m. to 11 p.m. at the Duane Reed Gallery in the Central West End.


This art show is free and open to the public. While viewing Collier’s painting, attendees will be able to purchase Collier’s work and will also be treated to complimentary Katie’s Pizza & Pasta Osteria and adult beverages. All are welcome to come out and enjoy. Collier’s work is slated to remain in the gallery for a while as well.


The art show will feature all new original works by the acclaimed mixed media artist. Collier is known for his creative and vibrant use of color in his art.


Collier is an artist living and working in St. Louis. His painting is influenced by his passion for the outdoors, especially rivers and streams during fishing trips in remote areas of the country. He uses a strong element of “process” to develop his paintings and vision. Beginning with an initial structure, he discovers patterns, shapes, and movement that create stunning imagery through the process.


Collier, who works mostly in acrylics, has been successful at selling his work in the St. Louis market and nationwide and has been featured in local venues. Ted is the co-owner of Katie’s Pizza & Pasta Osteria and has been showing and selling his work for four years through unconventional pop-up shows throughout the city. Duane Reed is the first gallery setting that Collier has agreed to show. For more information, please call (314) 942-6555.

Giveback Tuesday: The Half Fund

The Half Fund is working to “illustrate the realities of a cancer diagnosis” via projects such as films, documentaries, books, and even music. The funds raised through the release of these projects will benefit other cancer charities.


Their first project will be “Half,” a film based on creator of The Half Fund Dan Duffy’s experience with testicular cancer. Half of the proceeds from this film will be given to the American Cancer Society, and the other half will be used to provide grants to artists creating projects that provide cancer education.

Katie’s Pizza and Pasta Osteria is very excited to help out this unique organization, especially since Ted’s mother, Nadia, lost her battle with cancer. As always, 100 percent of the profits from any purchase, whether you dine in or carry out from open to close, will be donated. We hope that you’ll come to Rock Hill to join us Tuesday, December 16th! For reservations or questions, please call 314-942-6555, visit us online at, or come see us at 9568 Manchester Road, Rock Hill, MO 63119.

Featured Menu Item: Porchetta Panino

Let us introduce you to the sandwich of all sandwiches: The Porchetta Panino. This famous Roman sandwich starts with porchetta (Italian for a boneless pork roast), which consists of pork loin and belly rolled with herbs, roasted, and then sliced. It is served on homemade ciabatta and then topped with a caper mustard, parsley, salsa verde, fresh arugula, and extra virgin olive oil for good measure.


We are so happy to bring this authentic Italian dish to Katie’s Pizza & Pasta Osteria -- available during lunch only. If you’d like more information or to make reservations, please visit or call 314-942-6555.


Katie’s Celebrates One Year

We have officially been serving homemade artisan pizza and pastas for one year at our Rock Hill location. Katie and Ted worked hard putting their heart, soul, and every ounce of passion they had into the design, décor, and, of course, menu, but they truly could not have done it without the community’s help. So to celebrate their one-year anniversary, we want to show our appreciation for our wonderful guests who made it all possible.

Starting Monday, December 1 we will provide a different special every day that week until Sunday, December 7. Here’s a glimpse of the anniversary specials:

Monday - Three course tasting dinner with wine pairings for $25

  • 1st course- radicchio crostini  (Wither Hills Sauvignon Blanc 2013)
  • 2nd course- artichoke salad    (Matane Primitivo 2013)
  • 3rd course- choice of lobster capellini or prawn pizza (Paneretta Chianti Classico 2011 or Crossbarn ‘Hobbs’ Chardonnay 2013)

Tuesday - 25 percent off for all Kickstarter Backers (must show ID or certificate) and 10 percent off for all other guests.

Wednesday - Free order of Neapolitan meatballs or toasted ravioli with purchase of entrée. One per table. Dine-in only.

Thursday - Three course tasting dinner with beer pairings for $25

  • 1st course- mushroom buratta  (Civil Life American Brown Ale)
  • 2nd course- egg & guanciale salad (Modern Brewery Citrapolis)
  • 3rd course- choice of wild boar pappardelle or finocchiona pizza (O’Fallon 5 Day IPA)

Friday - All draft beers just $3 from open to close.

Saturday - All wines by the glass are just $5 from open to close.

Sunday - Homemade fresh Pasta by the Pound is just $1 per pound.

We feel beyond blessed and hope you’ll join us during this special celebration! For reservations or questions, please visit our website, call 314-942-6555, or stop by 9568 Manchester Road, Rock Hill, MO 63119.

Check Out Our New Menu Items!

We like to consider our menu a constant work in progress. We love to experiment and never want to get complacent when it comes to food. This provides our guests with exciting, new, and authentic Italian dishes.


We have recently added Tuscan mussels served in a spicy tomato brood and a charcuterie platter that pairs cured meats and cheeses to the Small Plates menu.


We’ve added two new options to our Burrata plates - a warm olive, sundried tomato, and caper apenade and the heirloom radish and shallot agrodolce.


The salad menu also got an update to include a red and yellow beet salad. If you want a hearty salad, try our new egg and guanciale salad, which starts with a bed of dandelion greens, frisee, crispy guanciale, shaved pecorino, ciabatta crostini, topped with a fried egg and drizzled with goat cheese vinaigrette. For the lunch crowd, we’ve added the porchetta panino (you can read more about that further down).


We’ve thrown in a few new pizzas to the mix as well:


Tapenade Pizza: sundried tomato, olive & caper tapenade, smoked mozzarella, parmigiano, and radicchio.


Corn Pizza with EVOO: roasted corn, zucchini carpaccio, goat cheese, pecorino, honey, mint, balsamic, and Serrano peppers.


Porcini & Truffle Pizza: made with EVOO, porcini, mixed forest mushrooms, fresh ricotta, ricotta salata, truffle oil, and thyme.


Wood Roasted Chicken Pizza (got a makeover!): made with roasted garlic, roasted herb chicken, dandelion greens, caramelized shallots, smoked mozzarella, and gorgonzola.


Finally, for those that love to brunch, our new items include the fried egg panino with fingerling potato hash, a variety of frittatas including heirloom tomato & ricotta, forest mushroom, swiss chard & tellegio, or prosciutto, asparagus and fontina and a fingerling potato and egg pizza topped with speck, onion, rosemary, fresh mozzarella and parmigiano.

To view the new menu, please visit:

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