Difabio's Casapela

It looks to be Italian place going by the name, which I can't remember.

Any info floating around out there?[list=][/list]

[Robin Garr]

We live nearby and often use the ATM just down that block, but durn if I've noticed. Will keep an eye out the next time I'm over that way, although I hope someone else will get there sooner!

I walk by there quite often and the name I got was Difabio's. They have a web address http://www.difabios.com which says they are located out of Madisonville, Ky. but, interestingly, the website fails to mention anything about whether this is a move or another location.

I'm from Madisonville, and I highly doubt it's the same people

However, if it is, Louisville is in for a treat. They are an Italian family, and it's as authentic as you can get, and as good as any Italian I've had around here.

Not gonna get the 'flare' of a place like Volare or Porcini, but for downhome Italian Food, it's hard to beat. Their Lobster Ravioli is

It is the same Difabio's as in Madisonville. The 2 daughters of the owners live in Louisville, one was a bartender at Varanese and the other was the chef at Intermezzo (actors theater). They are opening the restaurant as a family and I think shooting for March. I don't have much else but if I see them I will encourage them to post something here.

The menu and price point remind me of some of the great Italian restaurants on the Hill in St. Louis, with a lot of similar dishes to my favorite, LoRusso's Cucina. Pretty exciting.

I'll be damned...

Interesting!

The menu and price point remind me of some of the great Italian restaurants on the Hill in St. Louis, with a lot of similar dishes to my favorite, LoRusso's Cucina. Pretty exciting.

If it's going to be anything like Italian restaurants I've been to on the Hill in St. Louis, then bring on the toasted ravioli!!

The menu and price point remind me of some of the great Italian restaurants on the Hill in St. Louis, with a lot of similar dishes to my favorite, LoRusso's Cucina. Pretty exciting.

If it's going to be anything like Italian restaurants I've been to on the Hill in St. Louis, then bring on the toasted ravioli!!

Heh - T-RAVs. I ate a ton of those in law school. Almost every restaurant in the city serves some version, from the most upscale to dive bars.

Boombozz Taproom does a pretty good version of them - something's a little different from the STL style, but they're very good.

The menu and price point remind me of some of the great Italian restaurants on the Hill in St. Louis, with a lot of similar dishes to my favorite, LoRusso's Cucina. Pretty exciting.

As a native St. Louisan, I didn't know that other cities didn't offer toasted ravioli and thin crust, provolone pizzas as common fare unitl I left the city. I also thought it was normal to have ma & pa Italian restaurants in great number.

The menu and price point remind me of some of the great Italian restaurants on the Hill in St. Louis, with a lot of similar dishes to my favorite, LoRusso's Cucina. Pretty exciting.

As a native St. Louisan, I didn't know that other cities didn't offer toasted ravioli and thin crust, provolone pizzas as common fare unitl I left the city. I also thought it was normal to have ma & pa Italian restaurants in great number.

Heh - well, I don't know where to get Imo's style pizza in Louisville, and I'm not looking. As a point of correction, the actual cheese is "Provel," which is a processed cheese, not provolone. Schmear that on cardboard, and viola, St. Louis pizza. I never really took to it. T-rav's, on the other hand, are a great creation.

A little background on it: http://en.wikipedia.org/wiki/Toasted_ravioli

The creation story I was always told when I lived there is the second one listed in the article - a chef at what is now Charlie Gitto's accidentially dropped ravioli into oil instead of water.

I can't help but wonder if they're going to change the mean price point for this new venture. The current economic climate doesn't seem to be the best time to try to build a client base with prices in the high teens. I guess we'll just wait and see.

We had a farewell party at word for a co-worker from St. Louis who was moving back to MO. I bought frozen toasted ravioli from Target, and it was fairly decent! Though not as good as the others mentioned, I'm sure.

It is the same Difabio's as in Madisonville. The 2 daughters of the owners live in Louisville, one was a bartender at Varanese and the other was the chef at Intermezzo (actors theater). They are opening the restaurant as a family and I think shooting for March. I don't have much else but if I see them I will encourage them to post something here.

I go to school with the boyfriend of the new chef (who was the chef at Intermezzo), they are the same family and they are shooting for an opening in March.

I don't know much else, but I will encourage them to come here so they can provide more accurate information.

Are you kin to Stuart Baldwin? I went to High School with him???

I'm from Madisonville, and I highly doubt it's the same people

However, if it is, Louisville is in for a treat. They are an Italian family, and it's as authentic as you can get, and as good as any Italian I've had around here.

Not gonna get the 'flare' of a place like Volare or Porcini, but for downhome Italian Food, it's hard to beat. Their Lobster Ravioli is