Restaurateur Mario Iaccarino felt destined for the world of hospitality; growing up in southern Italy along the Sorrento Coast, he spent many hot summer days at his family’s restaurant, Don Alfonso 1890, and around his grandmother Titina’s dinner table enjoying four generations of hard work and well-loved recipes.
Mario followed his calling for hospitality, beginning his professional career in London and then France before continuing his studies at Geneva Hotel School. After traveling and mastering their craft, Mario and his brother Ernesto made their way back to their family’s two-star Michelin restaurant, helping to cement Don Alfonso 1890s reputation for acclaimed cuisine and distinctive service.
Several international projects related to Don Alfonso 1890 have surfaced throughout the brothers’ 20 years at the restaurant, encouraging them to open their first United States location right here in St. Louis. Casa Don Alfonso, named for his family’s restaurant in Italy, showcases the Mediterranean lifestyle and simplistic cuisine that sculpted Iaccarino’s childhood.
“After being introduced to The Ritz-Carlton, St. Louis, I knew that this city was the perfect place to open our first restaurant in the United States,” says Mario. “The hotel and I share the same philosophy in hospitality and treating one another with the utmost respect.” Mario also notes the strong Italian community, local love for Mediterranean cuisine and deep respect for traditional recipes and regional cooking helped solidify his choice.
When asked how Casa Don Alfonso differs from Don Alfonso 1890, Mario explains that “Don Alfonso 1890 is the ‘flagship’ location, but Casa Don Alfonso is the ‘home.’ We want to share the traditional recipes that our grandmothers have passed down in our family for generations and give the guests a taste of the dishes that we grew up eating and creating special memories for us.”
The menu reflects the Iccarinos’ roots with long-loved family recipes showcasing ingredients from the Sorrento Coast and its traditions. “There is a story and a memory behind each dish, and that is what shapes it,” Mario says. The Campania region in Italy is heavily influenced by the Mediterranean diet, meaning that many of the dishes are cooked in extra virgin olive oil with aromatics, herbs and of course, tomatoes. Seafood and legumes are the primary protein sources. Eating in this manner, Mario explains, “encourages longevity and leaves you feeling healthy and nourished.”
From ingredients to atmosphere, Casa Don Alfonso aims to conquer the hearts of its guests through an overall experience of Southern Italy’s origins, history and traditions. “We want to share our Mediterranean world. We want to share an entire culture.”
Cooking School Menu
Burrata Caprese Salad
This culinary recipe is the expression of an entire culture, featuring the most-used ingredients in our everyday life in this part of Italy: cherry tomato, burrata, arugula, oregano and pesto.
Housemade Fresh Tagliatelle
This recipe is part of Don Alfonso 1890 history: fresh pasta scented with citrus, accompanied by shrimp, bisque and marjoram.
Tiramisu
An Italian dessert favorite, Tiramisu features flavors of coffee, chocolate and cream.
