PLACEHOLDER: a hand-tossed pepperoni pizza just out of the deck oven on a round pan, cheese still bubbling at the edges, cut into eight, sitting on a stand on a red-checked table with a shaker of crushed pepper and a plastic tumbler beside it

Pizza in Richmond, open Monday through Friday, and this is the real menu.

Hand tossed crust, sauce made in the morning, baked pasta, sandwiches and a salad bar, on North Main since 1994. We are open weekdays and closed Saturday and Sunday, which is the thing everybody gets wrong.

Closed Saturday and Sunday · Carry-out in about twenty minutes · Banquet room seats sixty

Call to order

123 Main St, Richmond Large pepperoni $18 Closed Saturday and Sunday

The food

Six things, and the first one is most of what leaves the kitchen.

The dough is mixed here every morning and tossed by hand, which is why a large takes eighteen minutes and not eight. The sauce is made from scratch in the same pot it has been made in for thirty years. Everything else on this list is honest small town Italian American food and nobody here is going to describe it as a journey.

PLACEHOLDER: pizza being pulled from a deck oven on a long peel, browned cheese with pepperoni cups holding oil, the open oven mouth glowing behind, flour dusted on the deck

Hand tossed pizza

Ten, fourteen and sixteen inch, thin or regular crust, with the usual toppings and a few that are ours. The house special has sausage, pepperoni, mushroom, onion and green pepper, and it is what half the town orders without looking at the menu.

$12–$24

PLACEHOLDER: baked lasagna portion on a plate with the layers visible and cheese browned on top, a slice of garlic bread beside it, fork resting on the plate edge

Baked pasta

Lasagna, baked spaghetti, baked mostaccioli and chicken parmesan, all of them out of the same oven as the pizza and all of them served with garlic bread. Family size pans of any of the four with a day's notice.

$11–$15

PLACEHOLDER: toasted italian sub sandwich cut on the diagonal on a paper lined basket, meat and melted provolone visible, chips and a pickle spear alongside

Sandwiches and calzones

Italian sub, meatball, ham and cheese, and a calzone folded from the same dough as the pizza. Hot, toasted, and out fast, which is why the lunch crowd from the courthouse orders off this part of the menu.

$9–$13

PLACEHOLDER: small salad bar with chilled metal pans of lettuce, tomato, shredded cheese, cucumber, pepperoncini and croutons under a sneeze guard, tongs and stacked chilled bowls at the end

The salad bar

Open every day we are, included with any baked pasta or three dollars less with a pizza. It is not a large salad bar and it does not pretend to be, but it is refilled all afternoon and the bowls are cold.

$6 on its own

PLACEHOLDER: basket of breaded cheese sticks and toasted ravioli with a cup of marinara for dipping, steam rising, red-checked paper liner

Appetizers

Cheese sticks, toasted ravioli, breadsticks with the pizza sauce, and cheese bread that comes out of the same deck oven. Order these when you order the pizza, not before, or they will be gone when it arrives.

from $7

PLACEHOLDER: banquet room set with four long tables and folding chairs, a serving table along the wall, paper cloths and stacked plates, windows on one side, room empty and ready

The banquet room

A separate room that seats about sixty, used for birthdays, ball team dinners, class reunions, church groups and the Rotary. No room charge with a food order, and we will set it however you want it. Book it a week out.

no room charge

PLACEHOLDER: hands stretching a round of pizza dough over the knuckles above a flour-dusted prep table, dough balls in a covered tray to one side, sauce ladle and cheese bin in frame

Menu and prices

The real prices, because six other websites are guessing at them.

Large pepperoni, 16 inchHand tossed, thin or regular crust$18
House special, 16 inchSausage, pepperoni, mushroom, onion, green pepper$24
Small cheese, 10 inchAdd toppings a dollar each$12
Lasagna or baked spaghettiWith garlic bread and the salad bar$14
Italian subToasted, with chips$11
Salad bar on its ownRefilled all afternoon$6

Carry-out is the same price as sitting down and runs about twenty minutes for a pizza, longer between five and six on a Friday. We do not deliver. Family size pans of any baked pasta feed eight to ten and need a day's notice. Cards are fine at the counter or the table. The prices on this page are the prices in the building, which is more than can be said for the six directory sites that scraped this menu at six different times and cannot be corrected by us. Prices here are illustrative for this preview.

The room

A dining room, a salad bar and a banquet room in the back.

Worth knowing before you come: we are closed Saturday and Sunday, and we have been for years. It is unusual enough that people do not believe it, and about half the listings online have it wrong, so families still pull up on a Saturday and find the lights off. Weekdays, eleven to eight.

PLACEHOLDER: the dining room in daylight from the front counter, booths along one wall and tables in the middle, drink station and salad bar at the back, paper menus standing on the tables — The dining room at lunch

PLACEHOLDER: deck oven with three pizzas inside on the stone, peels hanging on the wall beside it, ticket rail with orders clipped above the make table — The deck oven and the make line

PLACEHOLDER: banquet room mid-party with a long table of people eating pizza, a birthday cake at one end, folding chairs and paper cloths — The banquet room, set for sixty

PLACEHOLDER: exterior of the building on North Main in the evening with the lit sign over the door, parked cars at an angle out front, brick storefronts either side — North Main at closing time

PLACEHOLDER: owner at the make table building a pizza, ladle of sauce in one hand and cheese bin beside him, apron dusted with flour, kitchen shelving behind

The place

Same corner since 1994, same sauce pot.

Owner name goes here has been on this corner since 1994 and most of the crew has been here long enough that the regulars order by first name over the phone. The dough recipe has not changed, the deck oven is the original one, and the banquet room in the back has hosted about as many ball team dinners as the school gym has.

The reason this page exists is that this restaurant's menu currently lives on six directory sites that scraped it at six different times, none of which we can edit, so the prices people see are whatever those sites last guessed. Half of them also have us open on Saturday. Everything above this line is the real menu, the real prices and the real hours, and it is the only page about this restaurant that anybody here can correct.

Owner name goes here, Richmond

Find us

North Main, the brick building with the lit sign.

The restaurant

123 Main St
Richmond, MO 64085

Angle parking out front on Main and a small lot behind the building. The front door is at sidewalk level. The banquet room is through the dining room at the back and has its own door from the lot for a large group.

Hours

Monday to Thursday11 to 8
Friday11 to 8:30
Saturday and SundayClosed

Closed Saturday and Sunday, which is the fact most listings get wrong. The kitchen takes its last ticket fifteen minutes before close. Call ahead for carry-out, for a table of eight or more, or to hold the banquet room, and a week is plenty of notice for the room. Family size pans need a day.

Get in touch

(816) 555-0168

orders@example.com

Towns we cover: Richmond, Orrick, Hardin, Henrietta, Rayville, Lawson, Camden, Wood Heights, Excelsior Springs, Lexington, Norborne and everybody who comes in off 10 or 13 for a ball game.