Bambino’s keeps ‘social’ status: A Foodie Review

Bambinos is a popular pasta spot tucked away near MSU campus

The location has, for decades, housed a dietary staple of college students. Bambino’s sits at 1141 E Delmar, at the corner of Florence and Delmar a block south of Missouri State’s Plaster Stadium, nestled in a densely populated neighborhood of students. With a pasta-heavy menu and an adequate wine and beer selection, it’s a hangout which serves a social niche quite well.

The walls are populated with work from local artists, such as a large Robert E. Smith painting which greets you upon entry. Daily specials run the roost, with a slew of specialty salads, paninis and pizzas. A pretty tasty list of appetizers is often pre-empted with freshly baked bread and a plate loaded with the fixin’s for dippin’ (olive oil, parmesan, fresh garlic and red pepper). A pitcher of beer, a large portion of pasta and a big house salad runs around $15, depending on what you choose.

Bambino’s
1141 E Delmar
(417) 862-9999
Mon – Sat: 11 a.m.-10 p.m.
Sun: Noon-9 p.m.

Our experience

Bambino's baked mostaccioli wasn't on top of its pasta game on Sunday

For years I have been a fan of Bambino’s, and on Sunday afternoon, when along with around 11 others, we decided to end a weekend long reunion at the restaurant we all enjoyed together as undergrads. While, it’s a place that holds a spot in my “must-visit cravings”, it has in the past year lost some of that appeal. Don’t get me wrong, the food was OK, but just that … OK. It’s the consistency which has began to take a fall. Formerly it was consistently outstanding, but to be brutally honest, recent visits have been disappointing to say the least. The chef made a brief appearance in the dining area, and one glance at his face/reading of his lips said it all. He clearly was not thrilled by the amount of business we brought on an otherwise (or what seemed to be) slow Sunday. Being a former member of the food service industry, I have met cooks and servers who’d prefer to stay slow, and it still irritates when seen as a patron (It’s your job! If you don’t like the work, find a new vocation.)

The special of the day was baked mostaccioli, and was served to the bulk of our table(s). This has long been one of my favorite dishes, so it was an easy choice for me. Like I said before, it wasn’t bad – it served its purpose of a carb overload to accompany a pitcher of beer and great friends, but I think back fondly when the food was consistently as good as the conversation.