RFT Restaurant Guide 2015

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6 | RESTAURANTS 2015 | riverfronttimes.com

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SESSION BAR & RESTAURANT SUPPLY15 Min. South of the ARCH on I-55

6044 LEMAY FERRY ROAD • 314-487-2670M-F 9AM-5:30PM, SAT 9AM - 1:30PM, CLOSED SUN.

Ser ving St. Louis For More Than 30 Yearshttp://sessionfixtures.com/

VISIT OUR SHOWROOM!

• Barstools • Tables • Chairs• Meat Grinders • Ice Makers

• Bottle Cooler • Popcorn Machines

• Roasters • Bar Blenders

GLASS DOORREFRIGERATOR

MINIJETSTARPOPPER

LADDER BACK CHAIR

• Meat Grinders • Ice Makers

SOLID DOORREFRIGERATOR

PREP TABLE

DRAFT BEER DISPENSERDRAFT BEER DISPENSER

Iron Fork Competition Equipment Provided by

SESSION FIXTURE COMPANY


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SESSION BAR & RESTAURANT SUPPLY15 Min. South of the ARCH on I-55

6044 LEMAY FERRY ROAD • 314-487-2670M-F 9AM-5:30PM, SAT 9AM - 1:30PM, CLOSED SUN.

Ser ving St. Louis For More Than 30 Yearshttp://sessionfixtures.com/

VISIT OUR SHOWROOM!

• Barstools • Tables • Chairs• Meat Grinders • Ice Makers

• Bottle Cooler • Popcorn Machines

• Roasters • Bar Blenders

GLASS DOORREFRIGERATOR

MINIJETSTARPOPPER

LADDER BACK CHAIR

SOLID DOORREFRIGERATOR

PREP TABLE

DRAFT BEER DISPENSER

Iron Fork Competition Equipment Provided by

SESSION FIXTURE COMPANY


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Publisher Michael WagnerEditor in Chief Sarah Fenske

E D I T O R I A LManaging Editor Jessica Lussenhop

Editorial Operations Manager Kristie McClanahanArts & Culture Editor Paul Friswold

Music Editor Daniel HillStaff Writer Danny Wicentowski

Restaurant Critic Cheryl Baehr

A R TArt Director Kelly Glueck

Contributing Photographers Micah Usher, Jennifer Silverberg, Mabel Suen

P R O D U C T I O NProduction Manager Robert Westerholt

Production Designer Randy Lutz

A D V E R T I S I N GSales Director Colin Bell

Senior Account Executive Cathleen Criswell Multimedia Account Executives Matt Bartosz,

Erin Deterding, Erica Kenney, Nicole Starzyk Account Managers Emily Fear, Jennifer Samuel

Marketing Director Sarah CochranMarketing Coordinator Emily Westerholt

C I R C U L A T I O NCirculation Manager Kevin G. Powers

B U S I N E S SGeneral Manager Jeff Keller

E U C L I D M E D I A G R O U PChief Executive Officer Andrew ZelmanChief Operating Officers Chris Keating,

Michael WagnerChief Financial Officer Brian Painley

Human Resources Director Lisa Beilsteinwww.euclidmediagroup.com

The Riverfront Times is published weekly by Euclid Media Group: Verified Audit Member

Riverfront Times6358 Delmar Boulevard, Suite 200,

St. Louis, MO 63130-4719www.riverfronttimes.com

General information: 314-754-5966Fax administrative: 314-754-5955

Fax editorial: 314-754-6416

Founded by Ray Hartmann in 1977

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You’ve done it again, St. Louis: You’ve made your voices heard, voting for your favorite food and drink across the city in our annual readers’ poll. Some restaurants have made splashy entrances (see Favorite New Restaurant), while established ones continue to charm (see Favorite Pancakes). And in this special advertising supplement, an RFT first: One restaurant has nabbed top hon-ors in the same category for the 25th straight time. Want to know who it is? Who’s got the top biscuits & gravy and superlative sushi? (Hint: It’s not the same place.) Then devour this year’s Restaurants 2015.

Favorites - 15Atmosphere 15 Catering 16Delivery 16 Décor 18Diner 18Fine Dining 20New Restaurant 20Overall Restaurant 22Outdoor/Patio 24Romantic 24

Breakfast - 2724-Hour Breakfast 27Bagel 27Biscuits & Gravy 28 Brunch 28Coffee 30Doughnuts/Pastry 30Omelets 30Pancakes 31

Lunch - 33Burger 33Burrito 34Business Lunch 34Chili 34Delicatessen 36Fish Tacos 24Food Truck 36Fried Chicken 38Fries 39Grilled Chicken 40Mac & Cheese 40Roast Beef 42Salad 42Sandwich 44Soup 44Vegetarian 44

Starters - 47Appetizer Selection 47Fresh Guacamole 48Nachos 48Toasted Ravioli 50Wings 50

Dinner - 53American 53Barbecue 54Cajun/Creole 54Chinese 54Eclectic 56French 56German 59Greek 59Indian 60Irish/English/Scottish 60Italian 61Japanese 62Lebanese 62Mexican 64Pizza 64Pizza, St. Louis Thin 66Seafood 69Steak 70Sushi 70 Tapas 70Thai 72Vietnamese 74

Desserts - 77Cupcakes 77Gooey Butter Cake 78Ice Cream/Frozen Yogurt/ Frozen Custard/Gelato 79

Libations - 81After-Dinner Drink 81Bar/Pub 81Beer Selection 82Bloody Mary 82Happy Hour 83Local Microbrewery 83Lounge/Club 83Margarita 84Martini 84Wine List 84

On the cover: A steaming bucket of spicy crawfish served with lemon garlic butter at Broadway Oyster Bar. Cover photo by: Rick Gould

Broadway Oyster Bar, 736 S. Broadway St. Louis, MO 63102, 314.621.8811, broadwayoysterbar.com

TABLE OF CONTENTS


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Favorite Atmosphere

Three Ki ngs Publ ic HouseThe category “Favorite Atmosphere” has always been a nebulous one, and that Three Kings has walked away with the crown makes it even more so. And that’s not a bad thing in the least: Thanks to a menu that’s stocked with familiar comfort food (burg-ers, soups, wraps) and appetizers that don’t take themselves too seriously (see Favorite

Creative Appetizers for more on those), Three Kings attracts a wide customer base, from the after-work happy-hour crowd to families with kids. Speaking of atmosphere, the Delmar location in particular boasts what might even be called microclimates: The bar area is a great place to take in the game with like-minded fans; the dining room is typically quieter for the lunch and dinner crowds; the narrow breezeway provides a secluded haven; sidewalk seating is ideal for people-watching. Over at the Des Peres location, look forward to a spacious patio, and a menu that’s even more family-friendly.

To Loop and Des Peres denizens alike, Three Kings proffers a warm and welcoming atmo-sphere, inside and out.

FAVORITES

RUNNERS

UP2. Vin de Set3. Drunken Fish4. Hodak’s5. Venice Cafe

Venice CafePhoto by Ferd

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Favorite Catering

Ken r ick ’s Meats & Cater i ngHaving people over is the best because you’re in control of the show. Boring co-workers and cousins you don’t even like? They’re out. Playlists that are carefully designed to showcase your unique love of Enya and EDM? Totally in. But you’ve got bigger things to worry about, like flipping the couch cushions over to hide those unsightly rips, getting your kids/dogs into adorable, seasonally appropriate attire and letting the compliments flow, like so many rolls of toilet paper you have thoughtfully stocked. But you’ve gotta feed your best-loved crew, and besides, wouldn’t it be nice to serve a meal that doesn’t consist of frozen mini tacos? Kenrick’s makes it simple to host a “catered affair” – look at you, so fancy! – and it won’t break the bank. Whether it’s a brunchtime bridal shower or a backyard pig roast, Ken-rick’s got it, even down to the theme: picnic, sausage fest (yes, really), Italian, tailgate,

wedding and lots more. A smaller to-do? Throw some of Kenrick’s excellent meat in a slow cooker (grab some bread from its small attached grocery), and bask in the satisfac-tion of a job well done.

Favorite Delivery

Sauce on t he SideEven with the best of intentions, making dinner from scratch is rarely a walk in the park, and ordering it to go from the same old chain restaurant rarely excites. So hand it to Sauce on the Side, or as we’re calling it in this instance, “Making Lunch or Dinner on

the Side Is Horribly Inconvenient.” Sauce on the Side turns that take-out pizza inside-out, delivering those fab calzones to your door from its downtown and Clayton locations. (Clayton’s delivery zone is about a ten-min-ute radius, downtown’s extends to Soulard and Lafayette Square at nighttime.) Nothing is lost in transit: The calzones’ crusts burst with fillings as varied as dates, pepperoni, chorizo and fontina, the insides tantalizingly warm. Even the salads retain their crispness: The “Beets Me!” brings a mix of arugula and spring mix, finished off with crunchy toasted walnuts and a sprinkle of creamy goat cheese. Fittingly enough, when ordered to go, the salad dressing comes…on the side.

RUNNERS

UP2. Classic Red Hots Catering3. Russo’s Catering4. Hodak’s5. Pickles Deli

RUNNERS

UP2. Steve’s Hot Dogs3. Fozzie’s Sandwich Emporium4. Manee Thai5. Joanie’s Pizza

Steve’s Hot DogsPhoto by Mabel Suen

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the Side Is Horribly Inconvenient.” Sauce on the Side turns that take-out pizza inside-out, delivering those fab calzones to your door from its downtown and Clayton locations. (Clayton’s delivery zone is about a ten-min-ute radius, downtown’s extends to Soulard and Lafayette Square at nighttime.) Nothing is lost in transit: The calzones’ crusts burst with fillings as varied as dates, pepperoni, chorizo and fontina, the insides tantalizingly warm. Even the salads retain their crispness: The “Beets Me!” brings a mix of arugula and spring mix, finished off with crunchy toasted walnuts and a sprinkle of creamy goat cheese. Fittingly enough, when ordered to go, the salad dressing comes…on the side.

2. Steve’s Hot Dogs3. Fozzie’s Sandwich Emporium4. Manee Thai5. Joanie’s Pizza

Photo by Mabel Suen

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APPETIZERS

PORTABELLA FRIED MUSHROOMS $8.49

FRIED PICKLES $6.99TOASTED RAVIOLI $6.995 CHEESE PLANKS $6.99PRETZEL STICKS AND CHEESE $6.99ONE POUND OF HOT WINGS $7.99Soups Cup $4.99 Bowl $6.99LOBSTER BISQUE • FRENCH ONION

SIGNATURE SALADS

Fresh Fruit & Chicken Poppy Seed Salad $9.99

Chicken Cobb Salad $9.99Steak and Blue Cheese Chopped Salad $9.99Almond Salmon Salad $9.99Veronica’s Chopped Salad $9.99Katelyn’s Spinach Salad $7.99

MARCEL’S SIGNATURE BBQ(with your choice of two side items and dinner roll)

BABYBACK RIBSHalf or whole rack of fall off the bone babybacks, sure to leave you licking your fingers.....Half $15.99 Whole $23.99

SMOKED CHICKEN WINGS Four of our famous smokey flavored wings brushed with bbq sauce or left dry for you to indulge.....$8.99

PULLED PORKTender, juicy, slow smoked pulled pork, piled high with a scoop of coleslaw on top.....$11.99Beef Brisket - authentically slow smoked mouthwatering beef brisket served with a side of gravy.....$11.99

SMOKED TURKEY BREASTWhole smoked tender boneless breast of turkey.....$9.99

MARCEL’S SIGNATURE STEAKS (with your choice of two side items and dinner roll)

T-BONE STEAK Blackened or marinated tender t-bone steak grilled just the way you like it topped with mushrooms and grilled onions.....$15.99

RIBEYEBlackened or marinated juicy ribeye steak grilled to perfection served with sauteed onions 12oz.....$19.99

TARA’S FAMOUS STUFFED BAKED POTATO

Large Baked potato stuffed with your choice of meat and condiments.....$2.99

Meats - Steak, Shrimp $5.00 Pulled Pork, Beef Brisket, Smoked Turkey $4.00 Chicken $3.50Condiments Tomato, cheese, sour cream, chives, bacon, red onions, black olives, bell peppers, grilled onions, sliced jalapenos

SANDWICHESPULLED PORKtender juicy slow smoked pulled pork piled high,topped with fired onion straws, coleslaw and bbq sauce served on an onion roll.....$8.99

BBQ BEEF BRISKETAuthentically slow smoked beef brisket served with a smokey spread and Gouda cheese served on an Italian roll.....$8.99

SHRIMP PO-BOYPremium shrimp fried topped with a chipolte tartar sauce, lettuce and tomato on an Italian roll.....$7.99

FRIED TILAPIAGolden fried fish with tartar and lettuce served on an Italian roll.....$7.99

CATFISHGolden fried fish with tartar and lettuce served on a Hawaiian roll.....$8.49

GRILLED OR FRIED BONELESS CHICKEN BREASTHand battered fried or marinated grilled boneless chicken breast topped with lettuce, tomato and swiss cheese on an onion roll.....$6.99

TURKEY CLUBThin sliced smoked turkey breast, melted swiss and cheddar cheese, bacon, lettuce, tomato and mayo served on toasted wheat bread.....$6.99

PHILLY CHEESESTEAK OR CHEESECHICKEN Special seasoned steak or chicken, swiss cheese, onion and peppers served on an Italian roll.....$6.99

RIBEYE SANDWICHGrilled to perfection, your taste buds have spoken. Enjoy this rib eye topped with our signature sauce, lettuce and tomato on an Italian roll.....$7.99

BLTBacon, lettuce , red ripe tomato and mayo served on toasted wheat bread-----$5.99

720 N. 1st St.St. Louis, MO 63102

View our full menu atmarcels-restaurant.com 314-241-1576

Favorite Décor

Ven ice CaféIf a hoarder had a restaurant and a flair for the arts, he or she might well open a place like Venice Cafe. Bottle caps, license plates, mosaic tiles and Christmas lights all have a home on Pestalozzi Street, where weird and wonderful meet in perfect harmony – and that includes the live entertainment that takes place every day of the week. Whether it’s an open-mic night, blues-infused rock until 1 a.m. or just a happy hour in the courtyard, the off-kilter wonderfully collides with the always-on, and there are a million ways to take in the sights. Eat your heart out, Gaudi: The décor is just a hint of the fun that’s to come.

Favorite Diner

Cit y Di nerOver the next 500-and-too-many days during the inexorable slog leading up to the 2016 presidential election, diners across America will also be preparing for their close-up. That’s because diners are places candidates flock to, eager to showcase their realness and approachability to the hoi polloi, regardless of political affiliation. They are emblematic of all that is simple, good and honest about America. (Er, diners, not political campaigns.) City Diner is all of those things, and it caters to all walks of life: At the South Grand location, weekend warriors will find City Diner’s doors open from Friday at 7 a.m. till Sunday at 10 p.m., and the location at the Fox Theatre is ideal for ducking into for some pre-show eats. Vegetarians have plenty of options, including a great eggplant parm and Greek omelet, while those nostalgic for classic diner fare will lose themselves in entrées such as liver and onions and City Diner’s signature meatloaf.

RUNNERS

UP2. Courtesy Diner3. Southwest Diner 4. Tiffany’s Original Diner5. Peacock Loop Diner

RUNNERS

UP2. Blueberry Hill3. Peacemaker Lobster & Crab Co.4. Three Kings Public House5. Prasino

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2732 S 13th St St. Louis, MO 63118 3 1 4 - 3 4 9 - 2 8 5 0

More details on Howards in Soulard Facebook page

Lunch and Small Plate Bistro Evening menu available daily.

MUSIC 5 DAYS A WEEK Tues • Thurs • Fri • Sat • Sun

Saturday and Sunday Brunch.


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APPETIZERS

PORTABELLA FRIED MUSHROOMS $8.49

FRIED PICKLES $6.99TOASTED RAVIOLI $6.995 CHEESE PLANKS $6.99PRETZEL STICKS AND CHEESE $6.99ONE POUND OF HOT WINGS $7.99Soups Cup $4.99 Bowl $6.99LOBSTER BISQUE • FRENCH ONION

SIGNATURE SALADS

Fresh Fruit & Chicken Poppy Seed Salad $9.99

Chicken Cobb Salad $9.99Steak and Blue Cheese Chopped Salad $9.99Almond Salmon Salad $9.99Veronica’s Chopped Salad $9.99Katelyn’s Spinach Salad $7.99

MARCEL’S SIGNATURE BBQ(with your choice of two side items and dinner roll)

BABYBACK RIBSHalf or whole rack of fall off the bone babybacks, sure to leave you licking your fingers.....Half $15.99 Whole $23.99

SMOKED CHICKEN WINGS Four of our famous smokey flavored wings brushed with bbq sauce or left dry for you to indulge.....$8.99

PULLED PORKTender, juicy, slow smoked pulled pork, piled high with a scoop of coleslaw on top.....$11.99Beef Brisket - authentically slow smoked mouthwatering beef brisket served with a side of gravy.....$11.99

SMOKED TURKEY BREASTWhole smoked tender boneless breast of turkey.....$9.99

MARCEL’S SIGNATURE STEAKS (with your choice of two side items and dinner roll)

T-BONE STEAK Blackened or marinated tender t-bone steak grilled just the way you like it topped with mushrooms and grilled onions.....$15.99

RIBEYEBlackened or marinated juicy ribeye steak grilled to perfection served with sauteed onions 12oz.....$19.99

TARA’S FAMOUS STUFFED BAKED POTATO

Large Baked potato stuffed with your choice of meat and condiments.....$2.99

Meats - Steak, Shrimp $5.00 Pulled Pork, Beef Brisket, Smoked Turkey $4.00 Chicken $3.50Condiments Tomato, cheese, sour cream, chives, bacon, red onions, black olives, bell peppers, grilled onions, sliced jalapenos

SANDWICHESPULLED PORKtender juicy slow smoked pulled pork piled high,topped with fired onion straws, coleslaw and bbq sauce served on an onion roll.....$8.99

BBQ BEEF BRISKETAuthentically slow smoked beef brisket served with a smokey spread and Gouda cheese served on an Italian roll.....$8.99

SHRIMP PO-BOYPremium shrimp fried topped with a chipolte tartar sauce, lettuce and tomato on an Italian roll.....$7.99

FRIED TILAPIAGolden fried fish with tartar and lettuce served on an Italian roll.....$7.99

CATFISHGolden fried fish with tartar and lettuce served on a Hawaiian roll.....$8.49

GRILLED OR FRIED BONELESS CHICKEN BREASTHand battered fried or marinated grilled boneless chicken breast topped with lettuce, tomato and swiss cheese on an onion roll.....$6.99

TURKEY CLUBThin sliced smoked turkey breast, melted swiss and cheddar cheese, bacon, lettuce, tomato and mayo served on toasted wheat bread.....$6.99

PHILLY CHEESESTEAK OR CHEESECHICKEN Special seasoned steak or chicken, swiss cheese, onion and peppers served on an Italian roll.....$6.99

RIBEYE SANDWICHGrilled to perfection, your taste buds have spoken. Enjoy this rib eye topped with our signature sauce, lettuce and tomato on an Italian roll.....$7.99

BLTBacon, lettuce , red ripe tomato and mayo served on toasted wheat bread-----$5.99

720 N. 1st St.St. Louis, MO 63102

View our full menu atmarcels-restaurant.com 314-241-1576

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An open, wood-fire kitchen surrounded by a modern atmosphere that embodies local craft breweries

1201 Strassner Dr. Brentwood, MO 63144

(314) 644-2772 twinoakwoodfired.com

Pul led Pork, Br isket , B aby B ack R ibs , Smoked Chicken Art isan Wood-Fi red P izza

Pizza ovens aren’t just for pizzas anymore

Favorite Fine Dining

Tony’sFor those who’ve never worked in the restaurant industry, it is easy to take for granted the finesse that goes into pulling off a flawless meal. And that’s by design. Unless you’re picking between this perfect entrée or that one, you shouldn’t even have to think all that much – just be content to be taken along from course to course as though by a gentle current. Merely calling Tony’s a well-oiled machine (it’s been around for some 40 years) is to gloss over the thoughtfulness that infuses every meal. Gold standards such as duck-liver pâté and sea scallops with black truffles (seared tableside, of course) get things started, then ease your way into the “primi piatti” and “insalata” courses. Mains are superb across the board – think swordfish, veal prepared numerous ways, filet mignon – but Tony’s lobster Albanello with cream sauce is perhaps its best known. The niceties – valet that swoops in at just the right time, the never-obtrusive waitstaff, the wine list that goes on for days – are many, even

though you might not fully recognize them until you come out of your dreamlike haze brought on by fine-dining excellence.

Favorite New Restaurant

Peacemaker Lobster & Crab Co.Opening a new restaurant is a leap of faith; opening a seafood restaurant in a city as landlocked as this one, perhaps even more so. Like the parable about the young man who throws starfish one by one back into the ocean only to be told that he can’t possibly save them all (“Well, it made a difference to that one”),

Peacemaker has changed the state of seafood in St. Louis in a marvelous way, and we’re all the better because of it. The restaurant’s open-ing was about as subtle as waves at high tide, owing to the direction of James Beard Award-nominated chef Kevin Nashan, and though the lines are reliably deep (download the NoWait app to better navigate them), so is the menu. Clams, fish, lobster and the rest are responsibly harvested by the guys who’re prominently fea-tured in Peacemaker’s artwork, and the dishes are resplendent with the soul of a seafarer, lots boiled simply in salt water. The lobster rolls – prepared both Connecticut- and Maine-style – deserve every glorious bit of praise, and the shrimp, lobster and blue-crab boils are an exercise in messy perfection.

RUNNERS

UP2. Sidney Street Cafe3. The Tenderloin Room4. Vin de Set5. Truffles

RUNNERS

UP2. Miss Leon’s3. Old Standard Fried Chicken4. Seoul Q5. Lona’s Lil Eats

Old Standard Fried ChickenPhoto by Mabel Suen

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riverfronttimes.com | RESTAURANTS 2015 | 21

An open, wood-fire kitchen surrounded by a modern atmosphere that embodies local craft breweries

1201 Strassner Dr. Brentwood, MO 63144

(314) 644-2772 twinoakwoodfired.com

Pul led Pork, Br isket , B aby B ack R ibs , Smoked Chicken Art isan Wood-Fi red P izza

Pizza ovens aren’t just for pizzas anymore

Peacemaker has changed the state of seafood in St. Louis in a marvelous way, and we’re all the better because of it. The restaurant’s open-ing was about as subtle as waves at high tide, owing to the direction of James Beard Award-nominated chef Kevin Nashan, and though the lines are reliably deep (download the NoWait app to better navigate them), so is the menu. Clams, fish, lobster and the rest are responsibly harvested by the guys who’re prominently fea-tured in Peacemaker’s artwork, and the dishes are resplendent with the soul of a seafarer, lots boiled simply in salt water. The lobster rolls – prepared both Connecticut- and Maine-style – deserve every glorious bit of praise, and the shrimp, lobster and blue-crab boils are an exercise in messy perfection.

2. Miss Leon’s3. Old Standard Fried Chicken4. Seoul Q5. Lona’s Lil Eats

Photo by Mabel Suen

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Favorite Overall Restaurant

Ant hon i no’s Taver naAt once Italian, Greek, laid-back and well-appointed, Anthonino’s manages to wow at every turn. Muted wall colors beautifully accentuate sun-bleached brick and vibrant paintings of vineyards, and beyond acco-lades from numerous local publications, one more sign of approval: “Guy Fieri Ate Here.” (The Hill spot mightily impressed the Diners, Drive-Ins and Dives crew a few years back.) Spoiler alert: This place also nabbed the top spot for Favorite Italian, Pizza and Toasted Ravioli. But don’t let these Italian-leaning awards mislead you; its menu is full of sur-prises. For one, we’re told that its best-selling pizza is the gyro. For another, cioppino and dolmathes happily share adjacent places on

the menu. The bar – a nice place to sit, eat and drink if lines are long – has a lengthy lineup, as well as a great set of beers on tap from places near and far. During a recent trip, we considered the beers, picked one, and the busy bartender took time to say, “Want to try it first? Let’s make sure you like it.” We did, and that rings true for Anthoni-no’s in its entirety.

RUNNERS

UP2. Sauce on the Side3. Prasino4. Hodak’s5. Miss Leon’s

Prasino

Photo courtesy Prasino

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4652 Shaw Ave.St. Louis Mo 63110

314-773-6600

Open until 3am

“Favorite

Roast Beef”“Favorite“Favorite

FAMOUS FOR OUR

R O A S T B E E F

& B U R G E R S


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Favorite Outdoor/Patio

John D. McGu rk ’sDrinking a perfectly poured Guinness around McGurk’s spacious, low-lit bar, enjoying the city’s best fish and chips as the live Irish mu-sic washes over: That’s a damn good winter’s night in our book. Then spring comes, and the courtyard bursts alive, lush with flowers and greenery that most back yards can only dream of, the burbling koi pond a soothing presence that contrasts with the busy Soulard neighborhood McGurk’s calls home. Sum-mertime welcomes still more revelers. But what really makes the place special is this: When the weather turns cooler in the fall and the season turns to winter, McGurk’s has a large heated tent – complete with a full bar, of course – that’s open year round. It’s a warm reminder that even though most places hibernate, sitting outside is always an option at McGurk’s.

Favorite Romantic

Baileys’ Chocolate BarOK, bud. We’ve all been there. There’s a new somebody-maybe-special on the horizon, and you’re not sure if you should stretch the night out with another glass of wine or call it a day over some coffee. Or, if you’re supremely lucky, you’ve found the love of your life (well done, you!), and you can never spend enough time with them. Baileys’ Chocolate Bar is where you need to be. Open until 1 a.m. every night but Sunday when it closes at midnight (!), it suits all manner of romantic possibilities. Nosh on a pizzetta (as varied as smoked-chicken and Missouri mushroom), share some seasonal cheeses, or just go for it with the aptly named “Lovers Plate” for two, with chocolate-centric everything, as well as sorbet, ice cream and fruit. Want to extend the night further? Dip into the indulgent after-dinner chocolate martinis, described in part like this on the menu: milk, dark, very dark, sexual. You can take it from there.RUNNERS

UP2. Milo’s3. Prasino4. Steve’s Hot Dogs5. Vin de Set

RUNNERS

UP2. Scape American Bistro3. Vin de Set4. Taste5. Tony’s

John D. McGurk’s

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3101 Arsenal St. • St. Louis, MO 63118 314-802-7090

Grove East Provisions Chicken Noodle Soup

“All others pale in comparison” - Cheryl Baehr, Riverfront Times Restaurant Critic

Photo by Jaime Schroeder


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BAKERY & CAFEOn The Hill

Home of the Amighetti’s Special OFTEN IMITATED...

...NEVER DUPLICATED5141 Wilson Avenue • St. Louis, MO 63110

314.776.2855Catering & Banquet Available

Hours: 7:30AM - 5:00PM • Closed Sundays

Baileys’ Chocolate BarOK, bud. We’ve all been there. There’s a new somebody-maybe-special on the horizon, and you’re not sure if you should stretch the night out with another glass of wine or call it a day over some coffee. Or, if you’re supremely lucky, you’ve found the love of your life (well done, you!), and you can never spend enough time with them. Baileys’ Chocolate Bar is where you need to be. Open until 1 a.m. every night but Sunday when it closes at midnight (!), it suits all manner of romantic possibilities. Nosh on a pizzetta (as varied as smoked-chicken and Missouri mushroom), share some seasonal cheeses, or just go for it with the aptly named “Lovers Plate” for two, with chocolate-centric everything, as well as sorbet, ice cream and fruit. Want to extend the night further? Dip into the indulgent after-dinner chocolate martinis, described in part like this on the menu: milk, dark, very dark, sexual. You can take it from there.

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Uncle Bill’s Pancake & Dinner House

Photo by Rick Gould

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BREAKFAST

Favorite 24-Hour Breakfast

Uncle Bi l l ’s Pancake & Di n ner HouseLast month, a certain to-remain-nameless fast-food chain (hint: billions and billions have been served!) announced that it would begin testing breakfast all day long in select markets. But here in the land of the single Arch, we know that Uncle Bill’s has had the right idea all along with its unbeatable 24-hour breakfast. Perfect waffles, whipped-cream-topped pancakes, eggs, bacon and sausage by the boatload await all day, every day, at prices that seem as frozen in time as the charming restaurant’s leaded glass. We concede that you can’t get this food shoved at you in 30 seconds through a window, but for a place that’s as inviting as this one, what’s the rush?

Favorite Bagel

The Bagel Factor yThe workhorse of the breakfast crew, bagels can pretty much do it all: They’re a perfect vehicle for cream cheese, sturdy enough to support sandwiches, but they’re also great on their own, unadorned. In fact, that might be the very best way to enjoy them at the Bagel Factory. This Creve Coeur shop has been in the bagel biz for nearly four decades, and aficionados consider its boiled bagels the closest ones to New York-style you can get without hopping on a plane. Though the Ba-gel Factory typically makes more than 1,000 bagels per day in about twenty varieties, the most popular ones are the simplest – poppy, plain, sesame. No surprise in a place where simplicity reigns supreme.

RUNNERS

UP2. City Diner3. Courtesy Diner4. Tiffany’s Original Diner5. Benton Park Cafe

RUNNERS

UP2. Companion Bakery3. Park Avenue Co�ee4. Stratton’s Cafe5. The Bagel Factory

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Favorite Biscuits & Gravy

Sout hwest Di nerThough much of Southwest Diner’s menu pops with New Mexican flair (think Hatch chiles and longhorn colby cheese), its biscuits & gravy speaks with a decidedly Southern accent. We’re told it is one of the diner’s most popular dishes, and here’s why: The butter-milk biscuits are made from scratch and so is the gravy, which is thick with big chunks of sausage. A half order is plenty filling at $4.50, but we bet our boots you won’t regret going large – that’s two biscuits – for $8. Want to really eat them like a regular? Top the whole thing off with a pair of fried eggs.

Favorite Brunch

Ji l ly ’s Cupcake BarWe’ll come right out and say it: Brunch is the best meal. Now, a seat at brunch isn’t always the easiest one to nab, offered as it is just once a week, but when you tuck into Jilly’s overstuffed offerings – between 9 a.m. and 2 p.m. every Sunday – patience is rewarded in a big, big way. Like in a six-cheese-macaroni way. Or a make-your-own-cupcake way. Brunch traditionalists will find happiness in dishes such as the eggs Benedict and strata; lunch-minded renegades will make a bee-line for the sesame noodles and enchiladas. Though its menu is ever in flux, Jilly’s is a sure bet for the week’s least frequent meal, so make it count. Kids’ meals start at $3.99, and those eleven years old and up pay $14.99. Call ahead for a reservation.

RUNNERS

UP2. City Diner3. Courtesy Diner4. Uncle Bill’s Pancake & Dinner House5. Chris’ Pancake & Dining

RUNNERS

UP2. Rooster3. MoKaBe’s Co�eehouse4. Three Monkeys5. Prasino

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3427 S. Kingshighway(314) 832-1973

WE DO MORE THAN

PANCAKES!

Since 1961

Voted #1 Breakfastfor 21 Years and Going!

-RFT RESTAURANTS GUIDE1993-2014

14196 Manchester Rd. (636) 394-1416

FREE WIFI


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RUNNERS

UP2. World’s Fair Doughnuts3. Vincent Van Doughnut4. Donut Drive-In5. Piccione Pastry

RUNNERS

UP2. Chris’ Pancake & Dining3. Southwest Diner4. City Diner5. The Shack

Favorite Coffee

Cof fee Car telNow that it seems like everybody’s got their own Keurigs, coffee has become a lot less social. What used to be a time to meet up and chat has been replaced by impersonal ma-chines that take up valuable kitchen-counter real estate. (Not to mention the havoc those wee plastic cups are wreaking on the environ-ment.) The good news is there’s Coffee Cartel, open 24 hours a day, anchoring the heart of the Central West End at Maryland and Euclid avenues. Rejoin civilization with a cup of cof-fee, from the medium-bodied Colombian, to the robust Ethiopian, or just chill with some decaf. (There’s also a flavored option that var-ies daily; ask your barista for details.) Check out Coffee Cartel’s webcam: Look! There’s people! Even at 2 a.m.! Actual sentient human beings, laughing, socializing, bonding over cups of coffee – exactly as it should be.

Favorite Doughnuts/Pastry

St range DonutsIf Austin has dibs on “Keep Austin Weird,” it’d be cool if St. Louis could somehow get in on Strange Donuts’ motto: “Be nice. Stay Strange.” After all, Strange Donuts is one of the area’s greatest success stories. After its much-hyped opening in October 2013, the Maplewood shop has managed to meet – and surpass – high expectations. Since then, stores in Kirkwood and Columbia have gotten in on the fun, Strange Trap Kitchen recently opened in the CWE, and the company continues to make headlines: Nerdist Chris Hardwick stopped by the Maplewood outpost to grab some dones after his set at the Pageant. Clas-sic glazed and long-john doughnuts have their rightful place on the menu, but so do pizza and hog dones, as well as specialty ones that are topped with roast beef and fried chicken. Amid all this delightful craziness, Strange Donuts’ quest to buy the Rams this winter seems downright normal. Can Strange world domination be far behind?

Favorite Omelets

Uncle Bi l l ’s Pancake & Di n ner HouseIf you’ve ever tried to make an omelet yourself, you’ll notice a few things right off the bat. First, the recipe likely calls for just a couple of eggs. Second, that trying to fold those suckers is just the worst. Of course, Uncle Bill’s ably takes care of the folding part, but the omelets – pick from among Western, veggie, turkey and cheese, and more – are especially impressive because they’re made with not two, but three eggs. And as if that weren’t generous enough, UB’s serves them with a side of biscuits, toast or three buttermilk pancakes (see Favorite Pancakes for more on those) for about $9. And because Uncle Bill’s is open all day (see Favorite 24-Hour Breakfast), you can get them ‘round the clock.

RUNNERS

UP2. Sump Coffee3. Hartford Coffee Company4. Park Avenue Coffee5. The Mud House

Southwest Diner

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RUNNERS

UP2. Chris’ Pancake & Dining3. Southwest Diner4. Winslow’s Home5. Prasino

Favorite Pancakes

Uncle Bi l l ’s Pancake & Di n ner HouseYou’ve probably noticed that Uncle Bill’s has already been recognized for its omelets and all-day breakfast. But the place isn’t called Un-cle Bill’s Omelet & 24-Hour Breakfast Bonan-za. (But maybe it should be!) No, “pancake” is literally this south-side stalwart’s middle name. You can’t go wrong with an old-fashioned short stack of golden buttermilk pancakes and warm syrup, but those are just the foundation for the madness that is the “Chocolate Alaska,” served with ice cream and fudge sauce. Top-pings such as pecans, blueberries and apples take the cakes from crunchy to sweet and back again, and traditional German pancakes are offered with applesauce. They even pop up in the “California Pancake” sandwich, where they’re the “bread” for a sausage patty and then crowned with an egg. Uncle Bill’s does a lot of things really well, but the pancakes have deservedly earned their front-and-center spot.

Photo by Micah U

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Favorite Burger

Tucker ’s PlaceThough it has proudly been known as “The Place for Steaks” for more than 30 years, Tucker’s has a gem of a burger as well. It’s made with an 80/20 mixture of ground chuck and is cooked to your preference by experts who know their way around a twenty-ounce porterhouse; rest assured your nine-ounce burger will come out perfectly seasoned and juicy, perched atop a sesame-sprinkled Kai-ser roll. Such a crowd favorite is the “Tucker Burger” that it’s on special Monday through Friday until 4 p.m., served with soup, salad or fries, and a drink (beer, wine and wells

included!) for less than ten bucks. Tucker’s signature burgers are also available for half price during late-night happy hour on Mondays, so there are plenty of opportunities to tuck into Tucker’s on the cheap. But for a burger as tasty as this one, we’d happily pay full price.

RUNNERS

UP2. O’Connell’s3. The Dam4. Stacked Burger Bar5. Baileys’ Range

LUNCH

Baileys’ Range

Photo by Jess Dewes

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Favorite Burrito

Seou l TacoIf you’re going to do something that has already been done, either do it completely differently or do it extraordinarily well. This advice applies to bands who want to cover “Landslide” for the billionth time as well as to restaurant concepts. Korean barbecue has been around for ages, and Seoul Taco wasn’t the first to try fusing Mexican and Korean cuisines. But the “do it extraordi-narily well” part? Nailed it. From the meat (such as chicken, tofu, pork and bulgogi beef) and vegetables that are marinated in spices and seasonings to the kimchi-fried rice and that zippy Seoul sauce, it has got this burrito down pat. It might be served in a familiar-looking tortilla (and wrapped in even-more-familiar-looking foil), but Seoul Taco’s interpretation of a burrito is complex, one-of-a-kind and, yes, extraordinary.

Favorite Business Lunch

Sauce on t he SideIt’s easy to get the “yes” at Sauce on the Side. Maybe it all starts with its straightforward Web address, eatcalzones.com. It’s a sentence, really, and an imperative one at that: “Eat calzones.” “Yes, that’s an excellent idea! And also, you are a genius.” Because if you’ve been to either of its locations (downtown or Clayton) and devoured one of these monster calzones, you’re only too eager to go back. With options such as the mushroom-laden “Magic Carpet Ride” (button, crimini, shiitake, portabello); the springlike “Roasty Toasty,” with pesto-spiked chicken and arugula; the sa-vory “Figgy Piggy” and about a dozen others – not to mention six beautiful salads – everyone in your crew will be on board, and happy tum-mies make for agreeable colleagues. Sauce on the Side has opened the door. All you’ve got to do is walk through it.

Favorite Chili

Cou r tesy Di nerEverybody knows the Big Three topics to avoid when it comes to polite conversation, but there’s another dangerous one: Talking about chili also opens a whole complicated can of beans. Or no beans. (See?) Maybe, then, the best path to chili civility is a straight-down-the-middle approach. A chili that’s mildly spicy while leaving your taste buds intact; a not-too-thick stew where tender ground beef and red beans take up the same amount of space real estate. Naturally, this chili comes from Courtesy Diner – even the name aspires to pleasantness. Courtesy’s chili has its own section on the menu, where it’s offered stand-alone, mixed in with long spaghetti strands for chili mac, atop a hot dog, alongside a tamale, burrito and more. A serving of the peace-keeping dish starts at just $2.

RUNNERS

UP2. Mission Taco Joint3. Chava’s Mexican Restaurant4. Chimichanga’s 5. La Vallesana

RUNNERS

UP2. Tucker’s Place3. Pickles Deli4. Anthonino’s Taverna5. Whitebox Eatery

RUNNERS

UP2. Steve’s Hot Dogs3. Hammerstones4. Pickles Deli5. Blueberry Hill

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Favorite Chili

Cou r tesy Di nerEverybody knows the Big Three topics to avoid when it comes to polite conversation, but there’s another dangerous one: Talking about chili also opens a whole complicated can of beans. Or no beans. (See?) Maybe, then, the best path to chili civility is a straight-down-the-middle approach. A chili that’s mildly spicy while leaving your taste buds intact; a not-too-thick stew where tender ground beef and red beans take up the same amount of space real estate. Naturally, this chili comes from Courtesy Diner – even the name aspires to pleasantness. Courtesy’s chili has its own section on the menu, where it’s offered stand-alone, mixed in with long spaghetti strands for chili mac, atop a hot dog, alongside a tamale, burrito and more. A serving of the peace-keeping dish starts at just $2.

2. Steve’s Hot Dogs3. Hammerstones4. Pickles Deli5. Blueberry Hill

Pho

to by M

icah U

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Favorite Delicatessen

Pick les Del iAnybody who has taken a semester of Ger-man can recognize the word “essen” – that is, “to eat” – at the end of “delicatessen.” (And if you can’t, get your money back schnell.) But the “delicate” in front doesn’t match reality quite as tidily. That’s particular-ly the case when it comes to the sandwiches at Pickles Deli, where the Philly comes with three cheeses, the pastrami’s piled high and the meatballs are huge. These aren’t dainty finger sandwiches, and there’s not much deli-cate about them at all. But each sandwich is carefully constructed by folks who’re happy to lend a suggestion. (Why, yes, you should make it a combo so you can add a drink and a side, such as the tangy pasta salad or hum-mus and pita.) This attention to detail and welcoming atmosphere have made Pickles an indispensable lunch destination for downtown and Clayton alike.

Favorite Fish Tacos

Mission Taco Joi ntOne of the most-loved businesses to hit Sou-lard and the Loop in recent years, Mission Taco has added a new burst of energy to already vibrant neighborhoods. It’s Mexican street food by way of California, and though it is worth working your way through the en-tire menu (the tortas and cocktails are also quite good), go with a buddy, and divide and conquer the tacos. They come à la carte – brisket, tofu, pork, cactus, duck, you name it – and there’s nary a bad one in the bunch.

But the best of the best has got to be the fish. Here, tilapia is either grilled or fried, then it’s served on homemade corn torti-llas and topped with kicky Baja sauce, cool cabbage, pico and cheese. Each ingredient expertly balances the one before it, bringing Tex-Mex perfection to every bite.

Favorite Food Truck

Seou l TacoIt’s almost impossible to predict which trends are flash in the pan and which are here to stay, but we hope the food-truck craze puts it in park for a long time to come. (If the popularity of events such as Food Truck Friday in Tower Grove Park are any indica-tion, we’re in good shape.) Though the Daily Meal tapped local Korean-Mexican food truck Seoul Taco as one of the top 101 in the country, Riverfront Times’ Restaurant Guide voters call it No. 1. Since 2012, David Choi has hit the streets with his mobile taco (and quesadilla and gogi bowl) truck, perking up lunchtime at dreary industrial stretches and gaining new fans every day. It’s the details – the kiss of lime, the crunch of sesame seeds, the meat and veggies steeped in spices – that elevate this humble taco truck to the culinary equivalent of a hot rod.

RUNNERS

UP2. Flaco’s Cocina3. Tortillaria Mexican Kitchen4. Broadway Oyster Bar5. Las Palmas

RUNNERS

UP2. Blues City Deli3. Carl’s Deli4. LeGrand’s 5. Ninth Street Deli

RUNNERS

UP2. Guerrilla Street Food3. Classic Red Hots Catering4. Completely Sauced5. Vincent Van Doughnut

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Welcome to Your New Addiction!

8073 Watson Rd.(314) 968-8226

1288 Old Orchard Center(636) 686-7394

302 West Port Plaza(314) 878-8226

fuzzystacoshop.com @FuzzysTacosStL



8073 Watson Rd.


3736


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Favorite Fried Chicken

Hodak ’s“Welcome home!” Hodak’s enthuses – on signage, the top of its menu and on the lip of frosty mugs of beer. The Benton Park institution truly does give off the vibe of a high-spirited homecoming: Families pack the tables, old friends catch up over drinks and the Cardinals (St. Louis’ other best-loved bird), and near-constant lines keep the place buzzing with energy. “Good to see you, happy Sunday!” enthuses a server even as he counts out change behind the bar – the lone hub of relative calm within a veritable fried-chicken typhoon. Since 1962, Hodak’s has been St. Louis’ premier purveyor of poultry, and

all those Restaurant Guide plaques hang-ing on the wall don’t lie. But this year’s is really something special: 2015 marks the 25th straight year that Hodak’s has walked away with top honors in this category. It’s a Riverfront Times first, a feat that has never been replicated by any other restaurant in town, so it’d be an understatement to say that the place is beloved. Hungry crowds pack the dining room seven days a week, the pleasant hum of conversation halted only by bites of Hodak’s glorious food. Impossibly juicy chicken is hugged by a skin that’s lightly breaded and fried to a succulent golden brown. Your best bet might be the half golden fried chicken, a filling, greatest-hits of a meal which brings four pieces of perfect bird, fries and cole slaw. (Should you get it for takeout,

Photo by Micah U

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RUNNERS

UP2. Porter’s Fried Chicken3. Miss Leon’s4. King Edward’s5. Old Standard Fried Chicken

Favorite Fries

Hodak ’sThe fries at Hodak’s play a supporting role, and being next to an established superstar is a tough spot to be in: Everybody wants to know who’s going to win Best Actor at the Oscars, but nobody’s paying attention to Best Supporting. But it turns out that the crinkle-cut fries that cozy up to Hodak’s award-winning chicken do have something in common with the bird. Both are expertly fried, and both have crispy outsides that give

way to tender insides. These fries prove that there are no small parts, only small pota-toes, and these are anything but.

RUNNERS

UP2. The Dam3. Layla4. Baileys’ Range5. Blueberry Hill

Hodak’s Restaurant & Bar

your to-go box won’t be able to close all the way.) The breaded chicken breast dinner’s another good one, complete with mashed potatoes, vegetables and slaw. So congratu-lations, Hodak’s! We coul very well fête you in this guide for another 25 years, making it 50 consecutive wins, a golden anniversary, which is just too perfect.

39

all those Restaurant Guide plaques hang-ing on the wall don’t lie. But this year’s is really something special: 2015 marks the 25th straight year that Hodak’s has walked away with top honors in this category. It’s a Riverfront Times first, a feat that has never been replicated by any other restaurant in town, so it’d be an understatement to say that the place is beloved. Hungry crowds pack the dining room seven days a week, the pleasant hum of conversation halted only by bites of Hodak’s glorious food. Impossibly juicy chicken is hugged by a skin that’s lightly breaded and fried to a succulent golden brown. Your best bet might be the half golden fried chicken, a filling, greatest-hits of a meal which brings four pieces of perfect bird, fries and cole slaw. (Should you get it for takeout,

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Favorite Grilled Cheese

Blueber r y Hi l lAs far as sandwiches go, it doesn’t get much simpler than the grilled cheese. Unless, of course, you’re at Blueberry Hill, where the op-tions are only as limited as your imagination. Here, you can slap on cheeses – up to four different kinds – like an artist piles paint upon canvas, an inspired mix of color, taste and texture. Only at Blue Hill, your canvas can be sourdough, marble rye or cracked wheat, and your media as varied as bleu, Swiss, Provel, American, pepper jack and cheddar cheeses. Even if this particular sandwich-as-art metaphor has fallen apart, your sandwich will not: It’s gently pressed on the grill, satisfyingly golden and crispy.

Favorite Mac & Cheese

Steve’s Hot DogsIf there’s a breakout star at Steve’s Hot Dogs, it has got to be the noodles that top the “Gorilla Mac & Cheese” dog. They were so popular that the crew began seeing what else they could do. This winter Steve’s rolled out a half-dozen varia-tions of everyone’s favorite childhood comfort food, but for decidedly grownup appetites. The “Mind Trick” bowl comes out blazing, complete with habanero sauce, jalapeño slices and chi-potle onion. Bacon takes a leading role in both the “Silverback Gorilla” bowl and the “Kevin Bacon Jamaican” bowl – the latter is sweetened up with honey-chipotle sauce. Though you could argue it’s presumptuous to declare some-thing the “bowl of champions” on a brand-new menu, it turns out the “MacGyver” was perfectly named: Constructed like a bonkers lasagna, it brings rotini noodles layered with alfredo sauce, Parmesan and cheddar cheeses, bacon and fried onion. Jump right in.

RUNNERS

UP2. The Royale3. Dressel’s Public House4. Llywelyn’s Pub5. The Fountain on Locust

RUNNERS

UP2. Sweetie Pie’s3. Miss Leon’s4. Southtown Pub5. Square One Brewery and Distillery

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Authentic Indian CuisineSpicing St. Louisan’s Taste Buds for 20 Years!

Lunch Buffet Mon-Sun11:30am-2:30pm

Fine Dining: Mon-Thurs 5-9:45pmFri & Sat 5-10pm, Sun 5-9pm

8501 Delmar @ I-70 • 314-567-6850 • www.hoistl.com

Lunch Buffet Mon-Sun Fine Dining: Mon-Thurs 5-9:45pm

It’s All About Spices!

Thank YouSt. Louis!

Carry Out!�

We Cater!


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Favorite Roast Beef

O’Con nel l’s PubAristotle was a champion of the “golden mean.” That is, one should shoot for the middle between two opposing virtues, being neither excessively brute nor weak, quiet nor brash. With all due respect to one of man-kind’s greatest thinkers, we posit this theory simply does not apply to beef. Namely, the roast beef at O’Connell’s Pub. Yes, the merits of its opposite – whisper-thin cuts of carpac-cio – are many, but give us those thick slabs of meat any day. The roast-beef sandwich has long been O’Connell’s signature dish: It is made to order (go as rare as you dare), served on a hoagie roll, large enough to take up about two place settings. Though modera-tion is a noble goal in many things, this roast beef isn’t one of them. We bet Ari himself would agree.

Favorite Salad

Sauce on t he SideSalads have fallen in and out of favor over the years: The wedge salad was trendy for a while, and panzanella comes around every summer only to retreat into hibernation with the sun. So the fact that Sauce on the Side has again nabbed the title of Favorite Salad suggests that these guys are onto something perennial: The popular “Strawberry Fields” salad is springtime on a plate, complete with fresh mint, sage, candied walnuts and a white balsamic dressing, while the “Zen Garden” lends an Asian note with green onions, Man-darin oranges, sesame seeds and a soy-based dressing. Sauce on the Side’s six salads are not content to be some forgettable first course before the main event – even if it is those rock-star calzones. They shine plenty bright on their own. High praise indeed.

RUNNERS

UP2. Anthonino’s Taverna3. Crushed Red4. Fozzie’s Sandwich Emporium5. Joey B’s

RUNNERS

UP2. Pickles Deli3. Blues City Deli4. Gioia’s Deli5. Ruma’s Deli

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1919 WOODSON ROAD, OVERLAND MO.1919 WOODSON ROAD, OVERLAND MO.

5 gallons/water $1.75

20 lbs/ice $2.75

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Only purified water and ice vending machine

in St Louis

F1919 WOODSON ROAD, OVERLAND MO.1919 WOODSON ROAD, OVERLAND MO.

Serving the hot dog with dignity

since 1977

FRESH EXPRESS

CLEAN. HEALTHY. CHINESE.Real Chinese food is healthy,

delicious, and balanced. Our meals are Gluten Free, Dairy Free, 400 Calories or Less and...full of Love!

INSIDE DIERBERGS WEST OAK (CREVE COEUR) 11481 OLIVE BOULEVARDCREVE COEUR , MO 63141

WWW.LULUFRESHEXPRESS.COM


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Voted Favorite New Restaurant, Favorite Salad,

Favorite Overall Restaurantand

Favorite Business

Lunch903 Pine St. Downtown 314.241.5667

Best Fast-Casual Dining

7810 Forsyth Clayton

4

314.833.5426

2. Pickles Deli3. Blues City Deli4. Gioia’s Deli5. Ruma’s Deli

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Favorite Sandwich

Pick les Del iPickles’ sandwiches are its true bread and butter. Or, rather, bread and every-meat-and-topping-you-can-think-of: Ham, salami, turkey, pastrami, brisket are all accounted for, sliced fresh and in full view; breads run the gamut from wheatberry to marble rye to sourdough; and the number of condiments and cheeses are downright dizzying. If the options make your lunch-starved head spin, turn instead to the section labeled “Classics,” and here you’ll find a dozen or so options in-cluding the club sandwich, BLT, cheesesteak and veggie. It’ll take the guesswork out of your midday repast. But then, you’ve already chosen Pickles, so there aren’t any wrong answers.

Favorite Soup

Pick les Del iThrow away your juicers, everyone: Souping is the Next Big Thing in diets. (Trend Watch 2016: saucing. Like baby food, but fancier!) Fortunately there are places such as Pickles Deli, where soup exists just to be delicious and satiating, not the answer to all maladies. That’s not to say that there aren’t healthy options on the menu: The garden vegetable and tomato bisque are both good for what ails you. Meanwhile, beef and cheddar chili, corned beef and cabbage, and French onion are sure-fire cures for winter blues. The New England clam chowder, Creole gumbo and lobster bisque are counted among resident customer favorites. Cups and bowls of the

good stuff run at $4 and $5, respectively, and are far better than juice (so 2013!) by leaps and bounds.

Favorite Vegetarian

Lu lu’s Local Eater yTalk about growing organically. Lulu’s started out as a food truck, but buoyed by enthusiastic patrons – dedicated vegans and meat-eaters alike – husband-and-wife team Robert Tucker and Lauren Loomis expanded into a South Grand storefront last May. Like the living wall inside and the ever-blooming patio out front, business continues to flour-ish. Everything, down to the sauces, is homemade, and the menu relies heavily on local producers and organic goods. Even tater tots are given new life with Cajun spices and an addictive chipotle sauce (that’s made from scratch, of course), and the spring roll is elevated from appetizer to entrée in the spring-roll burrito. Here the “meat” is cauli-flower that’s played up with carrots, peanuts, cucumber and onion, and it’s finished with an orange-peanut sauce. Black-bean burg-ers, wraps and an abundance of salads and sides round out the menu – along with beers and desserts, all from St. Louis…naturally.

RUNNERS

UP2. Frida’s Deli3. The Vine4. Tree House Restaurant5. PuraVegan Cafe & Yoga

RUNNERS

UP2. Grove East Provisions3. The Fountain on Locust4. Three Kings Public House5. Culpeppers

RUNNERS

UP2. Blues City Deli3. Fozzie’s Sandwich Emporium4. Steve’s Hot Dogs5. Nora’s

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45

“In The Beautiful Central West End”

22 N. Euclid • Suite 105 St. Louis, MO 63108 314.361.DELI (3354)

Hours: Mon-Fri 9am-7pm

Sat 10am-3pm Closed Sunday

PICKLESDELISTL.COMAn Original and Authentic Deli...

Voted By RFT Readers:

#1 Delicatessen 6 years

in a row 2009-2014

Also Voted: #1 Sandwiches and

#1 Soups

RFT Editor’s Choice: Best Roast Beef

DowntownServing Breakfast

701 Olive St. St. Louis, MO 63101

(314) 241-2255 Hours:

Mon-Fri 7am-3pmClosed Saturday & Sunday

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Three Kings Public House

Photo by Micah Usher

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Appetizer Selection

Three Ki ngs Publ ic HouseThree Kings Public House staked its claim in University City back in 2011; last fall, a sec-ond outpost opened in Des Peres. But Three Kings’ dominion stretches much further than that, particularly when it comes to the appetizers. The “Middle Eastern Sampler” is a quick hit of that region’s quintessential foods, including roasted garlic, hummus, tzatziki and dolmas; the mussels are from Prince Edward Island; the Cap’n Crunch that encrusts the jumbo shrimp is from…Quaker Oats. The shrimp are then served

with (why not?) an Asian-inspired slaw and Thai dipping sauce. Even the quesadillas are anything but predictable, stuffed with sirloin steak, portobellos, mozzarella and goat cheeses, then topped with a balsamic-reduction drizzle. Approachable fare with surprising innovations – talk about walking with kings while keeping the common touch.

STARTERS

RUNNERS

UP2. Anthonino’s Taverna3. Prasino4. Tucker’s Place5. Ferguson Brewing Company


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Favorite Fresh Guacamole

Laredo on Lafayette SquareWhile lots of Mexican restaurants regard their guacamole recipe a closely held secret, Lar-edo on Lafayette Square’s Pat Shelton is only too happy to spill the beans. The ingredients are exactly what you would expect, the usual suspects of avocado, onion, cilantro, tomato, a squeeze of lime and a dash of salt. So what makes this dish so good? For starters, it’s a family recipe that’s been perfected over gen-erations, so it’s a little more nuanced than its everyday ingredients suggest. The avocados that go into the mix are ideal specimens, neither rock hard nor bruised and mushy. And if the recipe has to be tweaked because something isn’t in season, then so be it: Maybe there’ll be a little more of this and a little less of that, but Laredo on Lafayette Square’s guacamole will always be verdant, flavorful and, yes, homemade.

Favorite Nachos

El Mag ueyYou’ll have to be specific when ordering the nachos at El Maguey. For a seemingly straight-forward appetizer, there are endless interpre-tations of the chip-and-cheese classic. You can keep it simple with the addition of beef or beans, or, in the case of the “Nachos Fajita Mix,” you can make a meal out of it: Chicken and beef pair well with vegetables such as bell peppers, onions and tomatoes, while the “Nachos Supreme” swaps the vegetables for beans, sour cream and guacamole. Be forewarned, though, if you want the nachos for your entrée: They’re eminently sharable, but when they’re this tasty, that’s more of a liability than an asset. Be a pal, and order the large.

RUNNERS

UP2. Las Palmas3. Rosalita’s Cantina4. Pueblo Solis5. Mission Taco Joint

RUNNERS

UP2. Mi Ranchito3. Nachomama’s4. Three Monkeys5. Syberg’s

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OLMECA ALTOS™ Tequila. 100% Blue Agave. Product of Mexico. 40% Alc./Vol. (80 Proof).©2015 Imported by Pernod Ricard USA, Purchase, NY. 31965

2001 Menard Street, St. Louis MO 63104At Menard & Allen in Soulard

OPENINGMAY 2015!


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A St. Louis Tradition.

Central West End • O’Fallon, MO • St. Charles

www.culpeppers.com

CULP_RFT_RestaurantGuide2015.indd 1 4/3/15 9:50 AM

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RUNNERS

UP2. Hodak’s3. Syberg’s4. Southtown Pub5. Tucker’s Place

RUNNERS

UP2. Lombardo’s3. Three Kings Public House4. The Haven5. Tratorria Marcella

Favorite Toasted Ravioli

Ant hon i no’s Taver naIf you’ve ever wondered how to tell whether a restaurant’s toasted ravioli are indeed made in-house, looking at their shape is a good place to start. We’d classify the ones at An-thonino’s as square-ish. Rather than coming to four sharp corners, here, the fried pasta’s edges gently curl, and no two of them look the same – unlike many places where each t-rav looks suspiciously like the one before it. They’re big, too, coming six to a plate, sprinkled with parsley flakes and Parme-san cheese, and the filling is nothing short of spectacular: Ground beef is combined with ricotta and pecorino-Romano cheese, resulting in a light – delicate, even – mix that resembles pâté, of all things. Homemade, too, is the robust marinara sauce, with distin-guishable pieces of tomato. It’s so thick that

if you were to eat it straight from the bowl with a fork, it won’t seep through the tines. Er, not that we’d know such a thing firsthand.

Favorite Wings

Cu lpeppersDone right, chicken wings are a party on a plate. Done wrong, they’re a pile of bones so scarce on the meat that they’re hardly worth

the time. Culpeppers does chicken wings messily, deliciously right, with plenty of crispy meat that pulls enticingly away from the bone, and each of the sauces dramatically change the flavor profile, from the smoky chipotle barbecue sauce to the sweet honey mustard. But don’t leave without grabbing an order slathered with Culpeppers’ signa-ture hot sauce, which leaves lips tingling and fingers eagerly grabbing for more. Wings come in a boneless variety as well, in quanti-ties up to 50.

Anthonino’s Taverna


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2. Hodak’s3. Syberg’s4. Southtown Pub5. Tucker’s Place

the time. Culpeppers does chicken wings messily, deliciously right, with plenty of crispy meat that pulls enticingly away from the bone, and each of the sauces dramatically change the flavor profile, from the smoky chipotle barbecue sauce to the sweet honey mustard. But don’t leave without grabbing an order slathered with Culpeppers’ signa-ture hot sauce, which leaves lips tingling and fingers eagerly grabbing for more. Wings come in a boneless variety as well, in quanti-ties up to 50.

Anthonino’s Taverna


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5352

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Favorite American

Blueber r y Hi l lEncompassing the whole of the USA – the food, music, culture, trends and innate, hard-to-pinpoint American-ness of some 318 million people – is no easy task. And yet, Blueberry Hill has pulled it off with aplomb for more than 40 years. A quick sweep of its menu reveals what makes us, well, us: There’s Southern-tinged (but vegan!) red beans and rice; the Cajun-influenced Buffalo fries (for real, a must-order); the beef hot dog; the decidedly St. Louis t-ravs and that life-changing, all-American burger. Whether

it’s your first time to Blue Hill or your three-hundredth-and-something, being surrounded by quirky toy collections, jovial dart games, long-forgotten album covers tacked here and there, plinks of pinball machines and friendly service, everyone feels at home.

RUNNERS

UP2. Tucker’s Place3. Steve’s Hot Dogs4. Classic Red Hots Catering5. Joey B’s

DINNER

Blueberry Hill

Photo by Hope Edwards

5352

INCREDIBLE SERVED DAILY™

STARTING AT $4

INCREDIBLE

INTO YOUR BEST BUDS

TURNS YOUR TASTE BUDS

Introducing the new IN + ON Bar Bites Menu. Mix and match all kinds of small platesand specialty cocktails, like our Ahi Tuna Street Tacos, Moscow Mules, and more.

FOR MORE DETAILS VISIT BONEFISHGRILL.COM

8780 Eager Road, Brentwood, MO, 63144, 314-918-1649


55

Favorite Barbecue

Pappy’s SmokehouseTrust: We aren’t ones to look a gift horse in the mouth, particularly if that horse happens to be a pig. The proliferation of barbecue joints in this town is an absolute delight, each one bringing its own flair to the game, with different techniques when it comes to smoking, opinions on which type of wood yields the best flavor, the sides and sauces that provide even more character. Pappy’s, when it opened in 2008, solidly put St. Louis barbecue on the map. Ribs are the signature dish, and for good reason: They’re dry-rubbed, smoked for a half-day, and have the right amount of give off the bone. If ribs aren’t your thing, there’s lots more, including savory brisket, chicken, pork and sausage. Lines can be long at this midtown mecca, but don’t let that discourage you: There are always like-minded barbecue fans to chat with, and besides, Pappy’s doesn’t believe in leftovers. Seize the day.

Favorite Cajun/Creole

Broadway Oyster BarIt’s impossible to think about eating boiled crawfish or gumbo without also dreaming of uptempo music. Fortunately at Broadway Oyster Bar, you don’t have to: There’s live entertainment out on the patio nearly every night of the week. It sets the perfect mood for splitting an appetizer of fried alligator tail, then moving on to one of the po’boy sandwiches, grinders or the famous muffulet-ta – order a whole one, and it can feed up to four people! Seafood is the order of the day: The mac & cheese is thick and studded with crawfish, and even the cheesecake is packed with alligator sausage and shrimp. Oyster

Bar gets its namesake bivalves from the Gulf and New England, and they’re prepared a dozen different ways, from a simple saltwater wash (the Blue Point oysters) to slathered with crawfish cream sauce (Cardinale, a house favorite).

Favorite Chinese

Wei Hong Seafood Restau rantLots of restaurants used to be something else in a past life: Elia, Olio and Leonardo’s Kitchen are all housed in former gas stations; Nathalie’s, an opulent mansion with roots in the 1800s. University City’s Wei Hong was once known as the Fine Arts theater, but these days, it’s the Chen family’s superior Chinese food that earns standing ovations. Here, new life is breathed into old favorites: Careful touches elevate the pot stickers and orange chicken, and the seafood is a treat as well, showcasing shrimp and squid as well as harder-to-find sea cucumber, conch and abalone. We’d be remiss not to mention the duck: Order it braised, roasted, with vegeta-bles, the crispy Peking-style or (live a little!) the duck tongue. That it’s a standout among hundreds of standouts should be intriguing enough to yank you right out of your comfort zone.

RUNNERS

UP2. Bogart’s Smokehouse3. Sugar�re Smoke House4. Bully’s Smokehouse5. The Shaved Duck

RUNNERS

UP2. Evangeline’s3. Riverbend Restaurant & Bar4. Gulf Shores Restaurant5. The Kitchen Sink

RUNNERS

UP2. Lu Lu Seafood3. Mai Lee4. House of Wong5. Bo Fung Chinese Kitchen

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4258 Schiller Place314-808-2050


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2. Lu Lu Seafood3. Mai Lee4. House of Wong5. Bo Fung Chinese Kitchen

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Favorite Eclectic

Prasi noSure, St. Charles’ Prasino serves tacos, a BLT and burgers. But tacos [record scratch] – made with egg whites and cotija cheese – also reside on the breakfast menu, the Prasino burger comes with tomato jam and gouda, and the BLT? That’s got the tomato and greens, but it is made with pork belly, guacamole and a ja-lapeño gastrique. Prasino has figured out that the secret to being a good eclectic restaurant isn’t to be “out there” just for the sake of being different. Rather, it’s to surprise with culinary sleights of hand, changing the tried-and-true just enough to make diners rethink old favorites in new ways while remaining wholly accessible. Not only that, the breadth of Prasino’s menu is epic, spanning from omelets and crêpes to flatbreads and mussels, pasta and sushi.

Favorite French

Brasser ieIt’s been ten years since the publication of French Women Don’t Get Fat, a title that brought with it more than a soupçon of judg-ment. The idea was simple enough: Dive right into those wheels of brie and profiteroles, and don’t be shy about that second glass of wine. Savor it. Celebrate it. But do it slowly. Stylish Brasserie by Niche is the perfect place to do just that. By turns delicate (the steak tartare hors d’oeuvre) and robust (like the braised beef entrée), each and every bite counts. The menu changes seasonally; this spring, enjoy a beauti-ful filet of sole. But don’t mistake perfection for pretension: When the weather’s nice, the patio is a flurry of activity – casual conversations over shared bottles of wine and pommes frites – the warm surroundings mercifully judgment free.

RUNNERS

UP2. Sanctuaria3. Panorama4. HandleBar5. Fozzie’s Sandwich Emporium

RUNNERS

UP2. Franco3. Vin de Set4. Cafe Provencal 5. La Bonne Bouche

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Favorite Eclectic

Prasi noSure, St. Charles’ Prasino serves tacos, a BLT and burgers. But tacos [record scratch] – made with egg whites and cotija cheese – also reside on the breakfast menu, the Prasino burger comes with tomato jam and gouda, and the BLT? That’s got the tomato and greens, but it is made with pork belly, guacamole and a ja-lapeño gastrique. Prasino has figured out that the secret to being a good eclectic restaurant isn’t to be “out there” just for the sake of being different. Rather, it’s to surprise with culinary sleights of hand, changing the tried-and-true just enough to make diners rethink old favorites in new ways while remaining wholly accessible. Not only that, the breadth of Prasino’s menu is epic, spanning from omelets and crêpes to flatbreads and mussels, pasta and sushi.

Favorite French

Brasser ieIt’s been ten years since the publication of French Women Don’t Get Fat, a title that brought with it more than a soupçon of judg-ment. The idea was simple enough: Dive right into those wheels of brie and profiteroles, and don’t be shy about that second glass of wine. Savor it. Celebrate it. But do it slowly. Stylish Brasserie by Niche is the perfect place to do just that. By turns delicate (the steak tartare hors d’oeuvre) and robust (like the braised beef entrée), each and every bite counts. The menu changes seasonally; this spring, enjoy a beauti-ful filet of sole. But don’t mistake perfection for pretension: When the weather’s nice, the patio is a flurry of activity – casual conversations over shared bottles of wine and pommes frites – the warm surroundings mercifully judgment free.

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Favorite German

Schneit horst ’sFrom the street, Schneithorst’s handsome half-timbering stands out amid Ladue’s stretch of Lindbergh Boulevard that’s populated with stores like Pottery Barn Kids and Saks Fifth Avenue. Inside, lose yourself in an upscale but cozy Bavarian retreat, complete with low lighting, couches and fireside seating. The menu is thick with schnitzels, sauerbraten and sausages – try the “German Sausage Platter” entrée for a run of G&W bratwurst, knock-wurst, spaetzle and red cabbage, or you can tilt American with an array of burgers and club sandwiches. The apple strudel – complete with rich caramel sauce – sweetens the deal further, as does Schneithorst’s extensive beer menu and happy hour, which takes place weekdays from 4 to 6:30 p.m. – certainly one of Ladue’s best.

Favorite Greek

Oly mpia Kebob House & Taver naFamily-run Olympia is like a trip to yia-yia’s. Inside, welcomes come quick and genuine. The walls are filled with paintings and plates from the old country. It ’s always tidy, but you don’t feel guilty when feta tumbles out of your overstuffed deluxe gyro and onto the floor. The menu hits all the

highlights of Greek comfort food: savory dolmades, filling pastitsio, shish kebobs with lamb, chicken or pork. Even the rib eye goes Greek with a tangy side of feta cheese, cucumbers, tomato and warm, pli-able pita bread. Though it ’ll take a Hercu-lean effor t to get through Olympia’s large portions, by all means save room for the baklava. No way yia-yia would let you go without some.

RUNNERS

UP2. Feasting Fox3. St. Louis Gasthaus4. Urban Chestnut Brewing Company

RUNNERS

UP2. Anthonino’s Taverna3. Momo’s Greek Restaurant4. Apollonia Restaurant5. Spiro’s

Urban Chestnut Brewing Company

Photo by Jennifer Silverberg

5958


teachers, outstanding pub food and – if you’re lucky and the weather’s right – a roaring fire awaits outside.

Favorite Italian

Ant hon i no’s Taver naSt. Louis is blessed with an abundance of eateries, and many are so proudly Italian, they wouldn’t dream of sharing the bill with another cuisine. And yet here’s Anthonino’s Taverna – not Ristorante – the quirky Italian-Greek hybrid taking home the prize for Favorite Italian: Mio Dio! Anthonino’s is at once casual and contemporary: Edison bulbs in Mason jars play off the intricate silvery ceiling, but there’s also a hilarious nod to Goodfellas behind the bar. This starry-eyed couple looks to be on their make-it-or-break-it third date, seated right next to a family decked out in Blues jerseys. Up at the bar, UCBC nuzzles up to Stella’s Cidre beer, next to a good one from Mirror Pond. Some of Anthonino’s fresh pastas are thick with meatballs or tossed with squid ink, while oth-ers, like the primavera, are light and bright on the plate. Entrées are indebted to Genoa, Palermo, Sicily, and even St. Louis and San Francisco (the cioppino is replete with crab claws, clams and other fruits de mer). Pizzas are likewise dynamite, perfectly showcasing the interplay of Mediterranean influences: Greek tzatziki pairs well with capocolla – and pepper cheese and jalapeños (!) – in the popular “Fire” pie. Whodathunk?

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Favorite Indian

Havel iHaveli Indian Restaurant is a beautiful exer-cise in contradiction, beginning with its name. “Haveli,” the word, translates to “mansion”; Haveli, the restaurant, is a modest space in Overland. Here, the naan looks so delicate, yet it has been beautifully blistered in a scorching, 500-degree tandoor oven. The korma appears to be the simplest comfort food, but at Haveli, almonds, cashews and raisins are suspended just so on the surface. Indian food is notoriously spicy, but the heat’s applied with a gentle hand. And though it is known for having goat and lamb on its menu (biriyani, palak, saag, vindaloo dishes and more), vegetables can admirably take their place. Chef specials are divided into “non-vegetarian” (think lamb rogan josh), “vegetar-ian” (sahi paneer) and “vegan” (aloo gobi), accommodating a full range of diets.

Favorite Irish/English/Scottish

Scott ish Ar msWe suppose the Scottish Arms lets in the light every now and again – like during its excel-lent Sunday brunch – but once you’re inside, it feels like the clock is perpetually stuck around 10:45 p.m. That’s because it’s dark. Invitingly so. The large, warm Central West End space is a consummate UK pub, and the menu’s deep with favorites (“favourites”?) from across the pond: shepherd’s pasty, Scotch eggs, fish and chips, haggis, curry sauces. The whiskies – constantly changing and too numerous to list – are a master class. Everyone who works here is a pro when it comes to helping even novices pick something to enjoy: Don’t know your Glenfiddich from Glenfarclas? The 12 from the 21 year? This is the place to learn. Eager

RUNNERS

UP2. India Palace3. House of India4. Everest Cafe & Bar5. Rasoi

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RUNNERS

UP2. John D. McGurk’s3. Llywelyn’s Pub4. Molly Darcys5. Dressel’s Public House

teachers, outstanding pub food and – if you’re lucky and the weather’s right – a roaring fire awaits outside.

Favorite Italian

Ant hon i no’s Taver naSt. Louis is blessed with an abundance of eateries, and many are so proudly Italian, they wouldn’t dream of sharing the bill with another cuisine. And yet here’s Anthonino’s Taverna – not Ristorante – the quirky Italian-Greek hybrid taking home the prize for Favorite Italian: Mio Dio! Anthonino’s is at once casual and contemporary: Edison bulbs in Mason jars play off the intricate silvery ceiling, but there’s also a hilarious nod to Goodfellas behind the bar. This starry-eyed couple looks to be on their make-it-or-break-it third date, seated right next to a family decked out in Blues jerseys. Up at the bar, UCBC nuzzles up to Stella’s Cidre beer, next to a good one from Mirror Pond. Some of Anthonino’s fresh pastas are thick with meatballs or tossed with squid ink, while oth-ers, like the primavera, are light and bright on the plate. Entrées are indebted to Genoa, Palermo, Sicily, and even St. Louis and San Francisco (the cioppino is replete with crab claws, clams and other fruits de mer). Pizzas are likewise dynamite, perfectly showcasing the interplay of Mediterranean influences: Greek tzatziki pairs well with capocolla – and pepper cheese and jalapeños (!) – in the popular “Fire” pie. Whodathunk?

RUNNERS

UP2. Zia’s3. Cunetto House of Pasta4. Trattoria Marcella5. Favazza’s

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LAS PALMAS DOWNTOWN

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Favorite Japanese

KobeWhen we look at a mound of rice, raw veg-etables, slices of uncooked meat and a stovetop, they’re merely means to an end, parts of a yet-to-be-constructed whole. But the chefs at Kobe Steak House see them as elements that are to be fêted, not scuttled away behind closed doors, proof that half of the enjoyment of a meal is knowing how it’s prepared. The razzle-dazzle of all that preparation, however, would be for naught were it to disappoint, but the chefs’ skills don’t stop with a flip of the shrimp. The highest-quality meat – only the best steak, lobster, chicken and more – remains the star of the show. The “Kobe Favorite,” lobster tail and filet mignon, brings a Japanese twist to an indulgent classic; likewise, the ahi tuna is not to be missed.

Favorite Lebanese

The Vi nePositioned as we are in the country, it’s easy to grow weary of the state’s middle-ness: Missouri isn’t quite Southern, but you wouldn’t call it north, nor east nor west. So perhaps Lebanon is a kindred spirt of sorts: It, too, resides at the crossroads of the Mediterranean (which itself roughly translates to “middle land”) and the Middle East, but this slip of a country celebrates its surroundings throughout its cuisine. So, too, does the Vine. The savory spice blend zatar makes the chicken wings an unexpectedly exotic treat, and tahini lends a rich nuttiness to the beef shawarma and the fava-bean appetizer called foule mudamas. Kibbeh is widely consid-ered to be the national dish of Lebanon, and the Vine treats the gorgeously stuffed shells with reverence – a must-try. Being stuck in the middle has never been more appealing.

RUNNERS

UP2. Layla3. Al-Tarboush Deli4. Aya Sofia5. Cafe Natasha

RUNNERS

UP2. Drunken Fish3. Blue Ocean Sushi4. Cafe Mochi5. Tani Sushi Bistro

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Favorite Japanese

KobeWhen we look at a mound of rice, raw veg-etables, slices of uncooked meat and a stovetop, they’re merely means to an end, parts of a yet-to-be-constructed whole. But the chefs at Kobe Steak House see them as elements that are to be fêted, not scuttled away behind closed doors, proof that half of the enjoyment of a meal is knowing how it’s prepared. The razzle-dazzle of all that preparation, however, would be for naught were it to disappoint, but the chefs’ skills don’t stop with a flip of the shrimp. The highest-quality meat – only the best steak, lobster, chicken and more – remains the star of the show. The “Kobe Favorite,” lobster tail and filet mignon, brings a Japanese twist to an indulgent classic; likewise, the ahi tuna is not to be missed.

Favorite Lebanese

The Vi nePositioned as we are in the country, it’s easy to grow weary of the state’s middle-ness: Missouri isn’t quite Southern, but you wouldn’t call it north, nor east nor west. So perhaps Lebanon is a kindred spirt of sorts: It, too, resides at the crossroads of the Mediterranean (which itself roughly translates to “middle land”) and the Middle East, but this slip of a country celebrates its surroundings throughout its cuisine. So, too, does the Vine. The savory spice blend zatar makes the chicken wings an unexpectedly exotic treat, and tahini lends a rich nuttiness to the beef shawarma and the fava-bean appetizer called foule mudamas. Kibbeh is widely consid-ered to be the national dish of Lebanon, and the Vine treats the gorgeously stuffed shells with reverence – a must-try. Being stuck in the middle has never been more appealing.

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65

Favorite Mexican

Chava’sAnother good reason to always read the fine print? The menu at Chava’s Mexican Restau-rant. A cursory glance reveals South of the Border power players: nachos, enchiladas, quesadillas, tacos, fajitas, chimis. But the masses wouldn’t keep flocking to this Sou-lard hot spot if Chava’s didn’t bring a little something extra to the table. The house-made salsa is downright addictive – along with the chips, it is also gratis – but that’s just getting things started. The white-corn tortillas that house the enchiladas are first seared in pleasantly spicy salsa guajillo and then baked in Monterey jack and cheddar cheeses. Bored with the de rigueur green-pepper-and-onion-fajita lineup? Chava’s also adds zucchini, baby carrots and green beans to the mix, as well as red and yellow peppers. And be warned that the next time you sit down to potato skins, you’ll instead be dreaming of jenas: halved jalapeños that come stuffed with sausage and white cheese. During the workweek, enjoy $2 off Chava’s

excellent margs and $1 off beers, from 4 to 6 p.m.

Favorite Pizza

Ant hon i no’s Taver naThe only time that pizza was exclusively the domain of the Italians was when it was invented about 1,000 years ago. Ever since, it has been adapted across myriad cui-sines in ways wonderful (gyro!) and not-so (is anybody really clamoring for cinnamon pizza?). Anthony and Rosario Scarato found inspiration in their parents’ Italian and Greek heritage when they established Anthonino’s Taverna in 2003, and the fourteen-inch

hand-tossed pizzas are where the merger shines brightest. The gyro pizza is Anthoni-no’s top seller: Typically cool tzatziki sauce takes a trip through the oven, topped with gyro meat, onion, tomatoes and feta cheese. Meanwhile, the caprese pie is a study in less is more: A sweep of olive oil leaves room for the basil, mozzarella, tomatoes and balsamic reduction to shine. The capocolla rightly stars in several of the pizzas – not just a fleck here and there, but rather it comes in large, luscious pieces. Though the crust is thick – to the tune of about an inch – it’s also pliant. The dough is so good that, were it served on its own as breadsticks, we’d eat them two by two.

RUNNERS

UP2. Black Thorn Pub & Pizza3. PW Pizza4. Katie’s Pizza & Pasta5. Racanelli’s

RUNNERS

UP2. La Vallesana3. Mi Ranchito4. Las Palmas5. Chimichanga’s

Photo courtesy of K

atie’s Pizza & Pasta

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Katie’s Pizza & Pasta


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hand-tossed pizzas are where the merger shines brightest. The gyro pizza is Anthoni-no’s top seller: Typically cool tzatziki sauce takes a trip through the oven, topped with gyro meat, onion, tomatoes and feta cheese. Meanwhile, the caprese pie is a study in less is more: A sweep of olive oil leaves room for the basil, mozzarella, tomatoes and balsamic reduction to shine. The capocolla rightly stars in several of the pizzas – not just a fleck here and there, but rather it comes in large, luscious pieces. Though the crust is thick – to the tune of about an inch – it’s also pliant. The dough is so good that, were it served on its own as breadsticks, we’d eat them two by two.

2. Black Thorn Pub & Pizza3. PW Pizza4. Katie’s Pizza & Pasta5. Racanelli’s

Photo courtesy of K

atie’s Pizza & Pasta

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Katie’s Pizza & Pasta


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Favorite Pizza, St. Louis Thin

Pizza-A- Go - GoWe would call Pizza-A-Go-Go a charming Lindenwood Park neighborhood secret, but it’s impossible to keep a lid on a pizza place that’s been doing it right for nearly 50 years. The humble building at Scanlan and Ivanhoe avenues doesn’t seek to wow with an ostenta-tious exterior or of-the-moment ingredients – anchovies and Canadian bacon are about as exotic as it gets. But Pizza-A-Go-Go has hit upon a thin-crust formula that even skeptics can’t quibble with, so why bother? The crust is more chewy than cracker-crisp, and it acts as an ideal ballast to the toppings, even on the protein-heavy “Meat Special,” with bacon, Canadian bacon, sausage and pepperoni. And how’s this for old-school: It’s BYOB (there’s a cooler you’re free to use in the dining room), and only cash or checks are accepted.

RUNNERS

UP2. Joey B’s3. Tucker’s Place4. Stefanina’s Pizzeria5. Pirrone’s Pizzeria

Las Palmas

Photo by Mabel Suen

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Favorite Pizza, St. Louis Thin

Pizza-A- Go - GoWe would call Pizza-A-Go-Go a charming Lindenwood Park neighborhood secret, but it’s impossible to keep a lid on a pizza place that’s been doing it right for nearly 50 years. The humble building at Scanlan and Ivanhoe avenues doesn’t seek to wow with an ostenta-tious exterior or of-the-moment ingredients – anchovies and Canadian bacon are about as exotic as it gets. But Pizza-A-Go-Go has hit upon a thin-crust formula that even skeptics can’t quibble with, so why bother? The crust is more chewy than cracker-crisp, and it acts as an ideal ballast to the toppings, even on the protein-heavy “Meat Special,” with bacon, Canadian bacon, sausage and pepperoni. And how’s this for old-school: It’s BYOB (there’s a cooler you’re free to use in the dining room), and only cash or checks are accepted.

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6968

Clayton | 7822 Bonhomme Ave | (314) 725-4008 | mortons.com/stlouis

PRIME STEAKS. LEGENDARY SERVICE.PRIME STEAK • PRIVATE DINING • EXCEPTIONAL MENU

5046 Shaw Ave. St. Louis, MO 63110 314-771-4900 | www.guidosstl.comOPEN 7 DAYS A WEEK

Come See Our Newly Remodeled Dining Room!

Homemade Authentic Lebanese Food

2010 & 2012 Best of St. Louis Winner - Best Middle Eastern Restaurant

2013 Best French Fry

3171 South Grandthevinestl.com •(314) 776-0991

2013 Favorite Lebanese -RFT Restaurants

Come See Our Newly

Remodeled Dining Room!


Favorite Seafood

Peacemaker Lobster & Crab Co.Dar Williams introduces her song “The Ocean” thusly: “This is a sea-shanty gone awry.” The same might be said of Kevin Nashan’s journey to open Peacemaker Lob-ster & Crab Co., a labor of love and product of his time spent in New Orleans and on the East Coast. The James Beard Award-nominated chef probably didn’t set out to open last year’s most anxiously awaited restaurant, and yet through twists and turns, he has pulled it off anyway. Lines of land-locked Midwesterners coil around the place like a mermaid tail, hoping for a table or even a spot at the bar. No matter: The rich

lobster rolls (both the cold Maine-style and hot Connecticut one); the seafood boil burst-ing with either shrimp, lobster or crab and potatoes, corn on the cob and Andouille; or myriad other Southern and seaside delights (think collard greens, po’boys, fried green tomatoes, raw-bar selections) make the wait infinitely worthwhile. “You are the welcoming back from the ocean,” Williams sings. And for saltwater-starved St. Louis, so is Peacemaker.

RUNNERS

UP2. Broadway Oyster Bar3. Océano Bistro4. Gulf Shores Restaurant5. Lu Lu’s Seafood

Océano Bistro

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Photo courtesy of Océano Bistro

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Favorite Steak

Tucker ’s PlaceConvivial, humble and affordable aren’t typi-cally the words one thinks of when it comes to a steak house (at least, when it comes to the ones that don’t feature a dinnertime buffet and just happen to have “steak” in the name). Which is unfortunate: A lot is riding on that lone piece of meat, and if it comes out prepared on the wrong side of medium rare, well, that’s a luxury that your budget probably won’t allow for again anytime soon. Tucker’s Place strips away the pretension, and what’s left is the most important part of a steak dinner anyway. The meat is top-notch – all Omaha-bred Hereford and Angus cows – and even the New York strip steak (all sixteen ounces of it!) will only set you back about $20. Like all entrées at Tucker’s (por-terhouse, filet, pork chop and salmon among them), it is served with a side salad, baked potato and a roll. Bottles of wine are all in the $30 range – and all pronounceable! – and there’s no side-eye if you feel like pairing a white wine with red meat. Whether in south county, west county or Soulard, Tucker’s aims to please and always pulls it off.

Favorite Sushi

Dr u n ken FishAt sexy, lounge-y Drunken Fish, it will go unnoticed if your chopstick prowess isn’t quite up to snuff. This place is all about the fun – particularly if you happen to be there on karaoke night at one of its four St. Louis locations. That’s not to say that Drunken Fish takes its sushi lightly: Note the sprin-kling of roe, jalapeños that are shaved just so atop the rolls, the striking sashimi that’s art on a plate. Get your meal started with some edamame or a warming bowl of miso, and take your time perusing the menu. The namesake “Drunken Fish Roll” impresses with shrimp tempura, tuna and Japanese mayo; the “Fried Cheese Steak” roll, with

steak, mushroom, onion and cream cheese will certainly win over the stick-in-the-mud bud who would ordinarily turn up his nose at any place where raw food is the star. If that doesn’t win him over – and how could it not? – the carafes and premium bottles of sake ought to do the trick.

Favorite Tapas

ModestoIf you have been lucky enough to wander the Albayzín in Granada, Spain, you’ve no doubt been charmed by the zig-zaggy backroads that don’t even qualify as streets, the restau-rants, shops and cafes that keep nonsensi-cal hours, while the beautiful, imposing Alhambra stands guard over the city. Tapas, like those labyrinthine streets, takes its time getting where you need to go, and getting off track is half the fun. Surely you’ve been to Modesto, the Hill’s most beloved Spanish outpost, lulled by its fantastic happy hour (workdays 5 to 7 p.m., all night Tuesdays and Thursdays), when tapa and pintxo are discounted – some as cheap as a fifty cents. And if you’ve gotten that far, you’ve delved even deeper into the menu that ranges from bite-size Manchego cheese and albondigas to the empanadillas and pork belly with pine-apple. Sure, you might stay a little longer, get adventurous with whatever the seasonal favorite happens to be (this spring, try the grilled lamb chops), grab one more glass of sangria. But that’s the simple, languid beauty of tapas – it’s enchanting at every turn, and at Modesto, time stands thrillingly still.

RUNNERS

UP2. Citizen Kane’s Steak House3. Sam’s Steakhouse4. Kreis’5. Prime 1000

RUNNERS

UP2. Tani Sushi Bistro3. Blue Ocean Sushi4. Kampai5. Sub Zero Vodka Bar

RUNNERS

UP2. BARcelona3. Guido’s Pizza and Tapas4. Sanctuaria5. Momo’s Greek Restauant

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7036 CLAYTON AVE., ST. LOUIS, MO 63117314.932.7820 | BASSO-STL.COM

HAPPY HOUR FROMBETWEEN

4-7PM$4-$7

Enjoy craft beers, inventive cocktailsa host of Italian wines and small plates


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steak, mushroom, onion and cream cheese will certainly win over the stick-in-the-mud bud who would ordinarily turn up his nose at any place where raw food is the star. If that doesn’t win him over – and how could it not? – the carafes and premium bottles of sake ought to do the trick.

Favorite Tapas

ModestoIf you have been lucky enough to wander the Albayzín in Granada, Spain, you’ve no doubt been charmed by the zig-zaggy backroads that don’t even qualify as streets, the restau-rants, shops and cafes that keep nonsensi-cal hours, while the beautiful, imposing Alhambra stands guard over the city. Tapas, like those labyrinthine streets, takes its time getting where you need to go, and getting off track is half the fun. Surely you’ve been to Modesto, the Hill’s most beloved Spanish outpost, lulled by its fantastic happy hour (workdays 5 to 7 p.m., all night Tuesdays and Thursdays), when tapa and pintxo are discounted – some as cheap as a fifty cents. And if you’ve gotten that far, you’ve delved even deeper into the menu that ranges from bite-size Manchego cheese and albondigas to the empanadillas and pork belly with pine-apple. Sure, you might stay a little longer, get adventurous with whatever the seasonal favorite happens to be (this spring, try the grilled lamb chops), grab one more glass of sangria. But that’s the simple, languid beauty of tapas – it’s enchanting at every turn, and at Modesto, time stands thrillingly still.

2. Tani Sushi Bistro3. Blue Ocean Sushi4. Kampai5. Sub Zero Vodka Bar

2. BARcelona3. Guido’s Pizza and Tapas4. Sanctuaria5. Momo’s Greek Restauant

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Favorite Thai

Pearl CafeFried, raw, spicy, cool: Like every plate of food that leaves its kitchen, the interplay at work within Pearl Cafe is gorgeous. Kick off your meal with the first-rate shrimp rolls; plump and crispy, they’re served with sweet and sour sauce (again, opposites attract) for dipping, then take your time with the menu. Eh, better order a drink while you’re at it. Pearl Cafe’s list is extensive, with a couple hundred beers and scotches to pick from. On to the main event: The rice and noodle dishes are dressed with your choice of pork, chicken, seafood, beef, duck, tofu or vegeta-bles, an explosion of texture and flavor, all. The spicy “Drunken Noodles” is a best-seller, bright with basil and white and green onions; meantime, the coconut noodles soothe with tofu, bean sprouts, basil and bell peppers. If you’d like to give the spice challenge a try, you have our best wishes/condolences. But we’d suggest getting up-close and personal with that drink menu first.

RUNNERS

UP2. King and I3. Basil Spice4. Sen Thai Asian Bistro5. Thai Kitchen

Pearl Cafe

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1543 McCausland • (314) 781-1299olympiakebobandtaverna.com

PARTY ROOM • CaTERING open 7 days • to-go orders welcome

HOMEMADE AUTHENTIC GREEK CUISINE

#1 Greek Cuisine

1999 - 2014 Rft restaurant

Readers pollspatio open!

You Deserve A Vacation

From the culinary sensations who brought you

Visit us at the Galleria Mall next to Dillard’s(314) 725-3700

casadelmarrestaurant.com


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106 main st. edwardsville, il618.307.4830

www.clevelandheath.com

Fun Food, Happy People, Great Drinks!

Favorite Thai

Pearl CafeFried, raw, spicy, cool: Like every plate of food that leaves its kitchen, the interplay at work within Pearl Cafe is gorgeous. Kick off your meal with the first-rate shrimp rolls; plump and crispy, they’re served with sweet and sour sauce (again, opposites attract) for dipping, then take your time with the menu. Eh, better order a drink while you’re at it. Pearl Cafe’s list is extensive, with a couple hundred beers and scotches to pick from. On to the main event: The rice and noodle dishes are dressed with your choice of pork, chicken, seafood, beef, duck, tofu or vegeta-bles, an explosion of texture and flavor, all. The spicy “Drunken Noodles” is a best-seller, bright with basil and white and green onions; meantime, the coconut noodles soothe with tofu, bean sprouts, basil and bell peppers. If you’d like to give the spice challenge a try, you have our best wishes/condolences. But we’d suggest getting up-close and personal with that drink menu first.

2. King and I3. Basil Spice4. Sen Thai Asian Bistro5. Thai Kitchen

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Favorite Vietnamese

Mai LeeTransit and movement are recurring themes in Mai Lee’s story. When Lee Tran left Vietnam in 1980, she settled in St. Louis, then wait-ressed in, and founded, a Chinese restaurant, where she slowly began incorporating Viet-namese cuisine. It was the first time anyone had brought Vietnamese food to the city, and throughout moves from University City to Brentwood (the restaurant’s now located beneath a MetroLink parking garage – how’s that for symbolism?), Lee has also brought ever-expanding legions of fans along for the ride. Mai Lee’s extensive menu is a road map of sorts, tracing her journey: Chinese dishes continue to be represented here, and there’s even a shout-out to St. Louis with the St. Paul sandwiches. Her son Qui now has the reins, but all roads lead back to the Vietnamese ones Lee has endeared to the area: The beef- and meatball-studded pho tai bo vien is a warm welcome, and the banh mi sandwiches are straight-up comfort food, no matter where you call home.

RUNNERS

UP2. Pho Grand3. Bahn Mi So #14. Phi Long5. Little Saigon

Drunken Fish

Photo by Micah U

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/mol lydarcyspub

3 1 4 . 8 6 3 . 8 4 0 0m o l l y d a r c y s p u b . c o m

26 N. Meramac, St. Louis, MO 63105


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The Mud House


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Favorite Cupcakes

Ji l ly ’s Cupcake Bar & CaféWhen you were a kid, the greatest thing in the world was Play-Doh. Those attachments that would press out strands of joy? Heaven. Making, playing, creating: The good stuff doesn’t really change all that much when you’re a grownup, and it certainly isn’t lost at Jilly’s, a celebration of everything that’s sweet and fun. It’s present in each cupcake, from the everyday goodies (how else do you explain a cupcake that’s also a hot-fudge sundae?) to the ones that rotate monthly – like the “#Nutella,” complete with a ga-

nache drizzle and chocolate-hazelnut candy topping. Cupcakes are no longer exclusively the domain of the young, but they do keep everyone young at heart. The store’s bright, cheerful surroundings is the whimsical cherry on top – as is Jilly’s brunch (see Favorite Brunch for the delicious details).

RUNNERS

UP2. The Cup3. The Sweet Divine4. Honeydip Cupcakes5. Lubeley’s Bakery

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DESSERTS


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Favorite Gooey Butter Cake

Park Avenue Cof feeWere the mad geniuses at Park Avenue Cof-fee to offer just one flavor of gooey butter cake each week, it would take a year and a half to get through them all. But sticking to just one is way too easy. No, this Lafayette Square shop offers a dozen kinds every day, eventually cycling through each of its 76 flavors. As complex as that sounds, the key lies in the simplicity of the crust (powdered sugar, cream cheese, butter) and the base of the gooey-butter mix itself – each of the flavors start with fresh eggs, cream cheese, powdered sugar and, yes, real butter. (It’s not gooey butter-substitute cake, for crying out loud.) But then things go off the rails: the “Funky Monkey” employs Ghirardelli choco-late and bananas; the piña colada is made with fresh coconut and pineapple; and there’s even a maple-bacon variety. But the top seller? It’s traditional, of course.

RUNNERS

UP2. Gooey Louie 3. McArthur’s Bakery4. Missouri Bakery5. Lubeley’s Bakery

The Cup

Photo by Micah U

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2256 South 39th Street, Saint Louis • Mo • 63110314.601.3604 • icesplainandfancy.com

CATERING FOR LARGE & SMALL EVENTS AVAILABLE!

2256 South 39th Street, Saint Louis • Mo • 63110314.601.3604 • icesplainandfancy.com

CATERING FOR LARGE & SMALL EVENTS AVAILABLE!

@IcesPlainAndFancy@IcesPlainAndFancy @IcesStl


RUNNERS

UP2. Jilly’s Cupcake Bar & Café3. Serendipity4. Ices Plain & Fancy5. I Scream Cakes

Favorite Ice Cream/Frozen Yogurt/Custard/Gelato

Ted DrewesThere comes a time every year – usually around late February – when you’re so sick of winter and scraping the ice off your wind-shield and being cold that the only thing left to do is grab some frozen custard from Ted Drewes…even if it’s barely above freezing outside. Pulling into the parking lot you realize: You’re not the only person who had this idea. Fact is, the place is busy all year because, as St. Louisans, we can only go so long without our beloved concretes, shakes and classics, like the “Cardinal Sin,” made with cherries and hot fudge, or the raspber-ry-and-macadamia-nut “Fox Treat” sundaes. Be forewarned: The Chippewa location does close for a couple of weeks out of the winter for a much-deserved vacation (someplace warm, we hope!), and the South Grand out-post operates in the summertime only.

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LIBATIONS

Favorite After-Dinner Drink

Baileys’ Chocolate BarFor most, what comes after dinner is des-sert and bed. So maybe that’s why going to Baileys’ Chocolate Bar for an after-dinner drink seems somehow mischievous. Located in Lafayette Square, the place is at once playful and seductive: Its façade is a come-hither red, and the menu’s often cheeky: Both a “Lovers’ Plate” and a “Lovers’ Quarrel” are offered, and martinis include “Sexual” and “Adult Cappuccino.” Of course, Chocolate Bar isn’t just for couples stealing away to smooch over cheese plates (though it did nab the top spot for Favorite Romantic). Open un-til 1 a.m. almost every day, it’s also ideal for quelling a late-night sweet tooth (a sizeable selection of “Liquid Dessert” martinis) or just staving off the workweek as long as possible – it’s open till midnight on Sundays.

Favorite Bar/Pub

Tick Tock TavernAt Tick Tock Tavern, there are owls. There is macramé. There are macramé owls. Carpet hits your knees when you belly up; there’s a large “Vince Schoemehl for Mayor” yard sign, bowling trophies, wood paneling and a Cards pennant…from 1985. And that’s about when time seems to have stood still at

this quirky, low-lit corner bar. There’s a lot of beer in cans (Stag, Strongbow, Schlitz), about ten on tap, a ton of brown liquor. The wine is red; it comes from a box. There is Pucker; it comes in a spectrum of flavors. There’s isn’t food, but Steve’s Hot Dogs is adjacent – you don’t even have to go out-side. But if you do, you’ll find picnic tables stocked with ashtrays. Though this Tick Tock hasn’t yet been open a year, it has again endeared itself to the neighborhood – the frequent happy hours don’t hurt, either.

RUNNERS

UP2. Three Sixty3. The Restaurant at the Cheshire4. Drunken Fish5. Robust Wine Bar

RUNNERS

UP2. Nick’s Pub3. O’Connell’s Pub4. Blueberry Hill5. Broadway Oyster Bar

Scottish Arms

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Favorite Beer Selection

iTapThe bartenders at iTap are kind of like modern-day versions of telephone switch-board operators, but rather than plugging into various jacks to help connect one party to another, they pull tap handles to connect us to far-flung corners of the world through beer (and help us to party). There are around 40 kinds of draft beer – which is a plenty respectable number – but one that pales in comparison to the 500 of them in the cooler. You’ll find a bunch from heavy hitters such as Belgium, England and Germany, but there’s also the odd selection from, say, Thailand or Nicaragua. Closer to home, look for expan-sive selections from California and Colorado, and really, really close to home are great ones from Urban Chestnut, Schlafly, 2nd Shift and more. iTap’s offerings vary by season and even by day, but at iTap, your options won’t ever run dry.

Favorite Bloody Mary

Sout hwest Di nerBooze gets a bad rap for being empty calo-ries and an enemy of good decision-making. Bloody marys get a pass, though: They’re perfectly acceptable to drink in the morn-ing (unlike, say, taking hard pulls of Rumple Minze), and the ones at Southwest Diner are very nearly a meal unto themselves – and a healthy one at that! Crowd-favorite Zing Zang is spiked with Pinnacle vodka, and the heat is taken up a couple of notches, thanks to horseradish and Sriracha. The margs are finished off with veggies (asparagus and jalapeño), fruit (a lemon wedge) and protein (locally sourced bacon that doubles as a swizzle stick/snack). Surely, a drink that’d be enthusiastically approved by MyPlate.

RUNNERS

UP2. Cugino’s3. Cicero’s4. Three Kings Public House5. Nick’s Pub

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Favorite Happy Hour

Dr u n ken FishIt’s been a long day at work, your next paycheck is still a ways off, and so you settle in for happy hour…only to find that the discounts are minimal, and they only apply to stuff you wouldn’t want to eat or drink anyway. (Fifty cents off a bouche that isn’t remotely amusing? Thanks for nothing.) Drunken Fish takes the opposite approach, putting on special some of its best-loved dishes and drinks. Lots of cocktails and martinis are a bargain at $5, imported beers are $4 (the monster 22-ounce Sapporo silver is $6), domestics, a buck less than that. Rolls start at $5 – the “Drunken Fish” and shrimp tempura among them – and more elaborate ones range from $7 to $9 (hello, BLT) while nigiri are $3. Deals vary a bit at the four St. Louis-area locations, but neither you nor your wallet will walk away empty.

Favorite Local Microbrewery

Urban Chest nut Brew i ng CompanySprawling over a block in the Grove neigh-borhood, Urban Chestnut is imposing; so too is its extensive beer list, especially for a first-timer. But those might be the custom-ers UCBC delights in most. After confirming that it was our first time there, the bartender gamely added, “We’ve been waiting for you for the last year and two months!” (The Washington Avenue location opened a cou-

ple years prior.) And just like that, we were utterly charmed with the place, eyeballing the tables long enough to hold everyone we know, dreaming up reasons to throw a party. The Grove’s is a true bierhall, complete with an excellent, German-influenced food menu (sandwiches, charcuterie boards, appetizers). UCBC’s beers are divided into the Revolu-tion (singularly modern, American-style) and Reverence (the classic, European-style) series, and the experts behind the bar are happy to impart their knowledge. We were pointed toward the Barbe Rouge and never looked back. If you’ve not yet made it to UCBC, fix that. They’ve been waiting for you.

Favorite Lounge/Club

Mandar i nEvery chic detail has been attended to at this Central West End hot spot. The slip of an entrance leading to the second floor of Maryland Plaza opens to St. Louis’ best nightclub, reliably packed with the city’s in-the-know tastemakers. Inside the dimly lit venue, revelers drink and dance to live DJs who lay down everything from rock and pop to hip-hop and retro. Outside, a swank and spacious rooftop lounge has the optimum view of the heart of the CWE. Cocktails take a cue from the Asian-inspired décor, with options including the green-tea-liqueur “Geisha Blossom” and the fruit-forward “Buddha Bliss.” Drink specials run on Wednesday and Thursday nights; bottle ser-vice lends an elegant touch; and extras exist for VIPs – but the bathrooms are decidedly egalitarian. You’ll see.

RUNNERS

UP2. Rooster3. Bombers Hideaway4. Hodak’s5. Benton Park Café

RUNNERS

UP2. Modesto3. Cugino’s4. Rehab5. Syberg’s

RUNNERS

UP2. 4 Hands Brewing Co.3. Schla�y4. Perennial Artisan Ales5. O’Fallon Brewery

RUNNERS

UP2. Rehab3. Mile 2774. Siam5. Three Sixty

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4652 Shaw Ave.St. Louis Mo 63110

314-773-6600

Open until 3am

“Favorite

Roast Beef”“Favorite“Favorite

FAMOUS FOR OUR

R O A S T B E E F

& B U R G E R S

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Favorite Margarita

Mission TacoPre-made margarita mix is probably the worst thing to ever happen to cocktails, Sex and the City notwithstanding. In the name of con-venience, the lovely summertime staple has been reduced to a pale, over-sour, watery concoction that tries to pass itself off as “authentic” but never is. Made with blanco tequila and agave nectar, margs are given their proper due at Mission Taco, finished off with dry orange curaçao and a fresh squeeze of lime. They don’t come in 35 different fla-vors or in some wacky glass or rimmed with artisanal Himalayan pink salt: The white stuff will do just fine, thanks, on the rocks and in a pint glass. And it is simply exquisite.

Favorite Martini

Sub Zero Vod ka BarFancy a wheat-grain vodka from Russia? Or an absinthe-laced one from France? The diversity among the 700 types of vodka that are offered at Sub Zero is astonishing. In fact, you can’t find a larger selection anywhere else in the country: Just last year USA Today recognized it as the nation’s top vodka bar. Order a drink straight-up or peruse its staggering cocktail list. Speaking of staggering, these pack a punch, so do your best to pace yourself and fully ap-preciate the distinct qualities that come across, depending how and where a vodka is made.

(Or throw back as many infused vodkas as you can when they’re half off during happy hour.) The bartenders love talking liquor, so ask some questions. Try something new. Like not carving your name in the ice bar for a change.

Favorite Wine List

Sasha’sThe old, weathered Trapper Keeper-size wine lists at Sasha’s have since been replaced with tablets, but don’t worry: The descriptions are insightful as ever, and you still have to order from the bartender – not just tap out your drinks on the pad – so knowledge continues to flow like so many glasses of red, white and sparkling wines. That personal touch is important when it comes to maneuvering the menu: It’s constantly changing, and there’s always a new staff favor-ite. This spring, it’s the Lucy rosé and the Red Car pinot noir. You’ve got to dip into Sasha’s excellent menu of pizzas, crêpes, cheeses, char-cuterie and more. Look no further than your snazzy tablet for pairing recommendations.

RUNNERS

UP2. Rosalita’s Cantina3. Hacienda4. Chava’s5. Espino’s Mexican Bar & Grill

RUNNERS

UP2. Absolutli Goosed3. Planter’s House4. The Purple Martin5. Sasha’s

RUNNERS

UP2. Robust Wine Bar3. Prasino4. 1111 Mississippi5. Cork Wine Bar

Sub Zero Vodka Bar

Photo by Micah U

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Welcome to Your New Addiction!

8073 Watson Rd.(314) 968-8226

1288 Old Orchard Center(636) 686-7394

302 West Port Plaza(314) 878-8226




8073 Watson Rd.


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For confidentialinformation about

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NORTHSOUTHDOWNTOWN

CENTRAL MIDTOWN

WEST

ADVERTISING INDEX

EAST

N

8786

The Best St. Louis LIVE Music

365 Days A Year!

www.1860saloon.com (314) 231-1860Friend us on Facebook • Follow us on Twitter • Check in on Four Square

Come play in our awesome Game Room & dine on delicious seafood or one of our Cajun specialties at the Hardshell Cafe

St. Louis LIVE Music St. Louis LIVE Music 365 Days A Year! 365 Days A Year!

& dine on delicious seafood


NORTHSOUTHDOWNTOWN

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Renewal by Andersen149 Weldon Pkwy, 314-983-9977Professional Services

Rib City1181 Colonnade Center, 314-965-7427BBQ

Rocket Fizz6303 Delmar Blvd, 314-833-4614Soda & Candy Shop

Sanctuaria4198 Manchester Rd, 314-535-9700Tapas

Seoul Taco6665 Delmar Blvd, 314-863-1148Korean/Mexican

St. Louis Independent Bookstore AllianceMultiple LocationsBookstores

St. Louis Italian Restaurant & Pizza Co.310 Debaliviere Ave, 314-367-7788Italian/Catering

Strange Donuts2709 Sutton Blvd, 314-932-5851107 E Argonne DrDonuts

Taqueria Durango10238 Page Ave, 314-429-1113Mexican Three Kings Pub6307 Delmar Blvd, 314-721-3355American

TwinOak Wood-Fired1201 Strassner Dr, 314-644-2772Eclectic

Urban Chestnut Brewing Company4465 Manchester AveMicrobrewery

Whitebox Eatery176 Carondelet Plaza, 314-862-2802Brunch/Catering

Woofie’s Hot Dogs1919 Woodson Rd, 314-426-6291American

Yo My GoodnessMultiple Locations, 314-963-3590Frozen Yogurt

EASTCleveland-Heath106 N Main St, 618-307-4830Gourmet Comfort

SOUTH1860 Saloon1860 S 9th St, 314-231-1860American

Amighetti’s5141 Wilson Ave, 314-776-2855Italian

Anthonino’s Taverna2225 Macklind Ave, 314-773-4455Italian/Mediterranean

Apollonia Restaurant6836 Gravois Ave, 314-353-1488Greek

Bogart’s Smokehouse1627 S 9th St, 314-621-3107Barbeque

Carondelet Diner8129 Reilly Ave, 314-833-3470Diner

Chaparritos Mexican Restaurant2812 Cherokee St, 314-240-5990Mexican

Chauvin Coffee Company4160 Meramec St, 314-772-0700Coffee

Chris’ Pancake & Dining5980 Southwest Ave, 314-645-2088American

City Diner3139 S. Grand, 314-772-6100Diner

D’s Place900 Barton St, 314-773-1019Bar & Grill

Dine Around: A Taste of South GrandSouth Grand, 314-772-5750Events

Earthbound Brewing2710 Cherokee St, 314-769-9576Brewery

Firehouse Bar & Grill3500 Lemay Ferry Rd, 314-892-6903American

Fortels Pizza Den7932 Mackenzie Rd, 314-353-23607 Area locationsPizza

Fritanga2208 S Jefferson Ave, 314-664-7777Nicaraguan

Fuzzy’s Taco8073 Watson Rd, 314-968-8226Mexican

Grove East Provisions3101 Arsenal St, 314-802-7090Grocery Store & Café

Guido’s Pizzeria & Tapas5046 Shaw Ave, 314-771-4900Mediterranean

Hodak’s Restaurant2100 Gravois Ave, 314-776-7292American

Howard’s in Soulard2732 S 13th St, 314-349-2850Bar & Grill

Ices Plain & Fancy2256 S 39th St, 314-601-3604Ice Cream & Frozen Yogurt

Jax Cafe2901 Salena St, 314-449-1995Café

La Vallesana2801 Cherokee St, 314-776-4223Mexican Restaurant

Mama Campisi’s2132 Edwards St, 314-776-3100ItalianMetro Lighting#3 Grandview Park Dr, 636-464-7070

Mission Taco Joint908 Lafayette Ave, 314-858-8226Mexican

Molly’s in Soulard816 Geyer Ave, 314-241-6200Southern Creole/Cajun

Ninth Street Deli900 Shenandoah Ave, 314-664-3354Deli

Norton’s Cajun Corner730 Carroll St, 314-546-8382Cajun

O’Connell’s Pub4652 Shaw Ave, 314-773-6600Irish

Pizzeoli1928 S 12th St, 314-449-1111Neapolitan Pizza

Salume Beddu3467 Hampton Ave, 314-353-3100Delicatessen

Shaved Duck2900 Virginia Ave, 314-776-1407Barbeque/Southern

Shelly’s in Soulard2001 Menard St, 314-484-3593Sports Bar

Sidney Street Cafe2000 Sidney St, 314-771-5777Fine Dining

Sister Cities Cajun & Barbecue4144 South Grand, 314-875-9653Cajun/Barbecue

Soulard’s Restaurant1731 7th Blvd, 314-241-7956American Restaurant

Southtown Pub and Grill3707 S Kingshighway Blvd, 314-832-9009BBQ

Taco Circus4258 Schiller Pl, 314-808-2050Mexican

Taqueria El Bronco2817 Cherokee St, 314-762-0691Mexican

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DOWNTOWNBig Daddy’s Landing118 Morgan St, 314-621-6700American/ Pub

Budweiser Brew House601 Clark Ave, Unit #101, 1st Floor, 314-241-5575American

Cardinal Nation601 Clark Ave, Unit 102, 314-345-9880American

Drunken Fish312 N 2nd St, 314-241-9595601 Clark St, #104, 314-899-0500Sushi

Fox Sports Midwest601 Clark St, #103, 314-241-5588Entertainment

The Fudgery601 Clark St, 314-942-6383Desserts

Howl at the Moon601 Clark Ave, #201, 314-736-4695Venue

Las Palmas1901 Washington Ave, 314-241-1557Mexican

Marcel’s Bar and Grill720 N 1st Street, 314-241-1576BBQ

PBR St. Louis601 Clark Ave, #202, 314-241-5570Bar

Pickles Deli701 Olive St, 314-241-2255Deli

St. Louis Ballpark Village601 Clark Ave, 314-345-9481Entertainment/ Restaurants

CENTRALAvenue12 N Meramec Ave, 314-727-4141Cafe, Wine Bar

Basso7036 Clayton Ave, 314-932-7820Italian

Bonefish Grill8780 Eager Rd, 314-918-1649American

Boogaloo7344 Manchester Rd, 314-645-4803Cuban Restaurant

Casa del Mar1137 St. Louis Galleria, 314-725-3700Mexican

Chinese Noodle Cafe6138 Delmar Blvd, 314-725-9889Chinese

Citizen Kane’s133 W Clinton Place, 314-965-9005Fine Dining

Culpeppers300 N Euclid Ave, 314-361-2828American

DePalm Tree8631 Olive Blvd, 314-432-5171Jamaican

Double D Lounge1740 S Brentwood Blvd, 314-961-5646American

Drunken Fish1 Maryland Plaza, 314-367-4222639 Westport Plaza Dr, 314-275-8300Sushi

Element1419 Carroll St, 314-241-1674New American

Evangeline’s Bistro512 N Euclid Ave, 314-367-3644Cajun/Creole

Failoni’s6715 Manchester Ave, 314-781-5221Italian

Fallon’s Bar and Grill9200 Olive St Rd, 314-991-0008Pub

Fork & Stix549 Rosedale Ave. 314-863-5572Thai

Fuzzy’s Taco302 West Port Plaza Dr, 314-878-8226Mexican

Gramophone4243 Manchester Ave, 314-531-5700Deli/Gastropub

The HotPot11215 Manchester Rd, 314-315-4421Local Eatery

House of India8501 Delmar Blvd, 314-567-6850Indian

The Kitchen Sink255 Union Blvd, 314-454-1551American-Creole

Kobe Steakhouse111 Westport Plaza, Suite 1200 314-469-3900Japanese

Laredo on Lafayette Square2001 Park Ave, 314-231-9200Mexican

Las Palmas4030 Woodson Rd, 314-427-71777356 Manchester Rd, 314-645-3364Mexican

Layla4317 Manchester Ave, 314-553-9252American Fusion

Lucky Buddha3701 S Jefferson Ave, 314-833-4568Asian Fusion

LuLu Seafood8224 Olive Blvd, 314-997-3108Chinese

LuLu Fresh Express11482 Olive Blvd. (Dierbergs)Chinese

Maggiano’s Little Italy2 The Blvd, 314-824-2402Italian

Mai Lee8396 Musick Memorial Dr, 314-645-2835Vietnamese

Metro Lighting929 Hanley Industrial Ct, 314-963-83306801 Arsenal St, 314-645-9100

Mi Ranchito887 Kingsland Ave, 314-863-1880Mexican

Milagro Modern Mexican20 Allen Ave, #130, 314-962-4300Mexican

Miss Leon’s3960 Chouteau, 314-652-0011Southern Restaurant

Mission Taco Joint6235 Delmar Blvd, 314-932-5430Mexican

Molly Darcy’s26 N Meramec, 314-863-8400Irish/American

Morton’s Steakhouse7822 Bonhomme Ave, 314-725-4008Fine Dining

Nick’s Pub6001 Manchester Ave, 314-781-7806Irish Pub

Nobu’s Japanese Restaurant8643 Olive Blvd, 314-997-2303Japanese

Oceano Bistro44 N Brentwood Blvd, 314-721-9400Seafood

Olympia1543 McCausland Ave, 314-781-1299Greek

Pat Connely’s Tavern6400 Oakland Ave, 314-647-PATS Irish Pub

Peshwa10633 Page Ave, #8, 314-428-8888Indian

Pickles Deli22 N Euclid, 314-361-DELIDeli

Pizzino Pizza7600 Wydown Blvd, 314-240-5134Pizzeria/Italian

Porter’s Chicken3628 S Big Bend, 314-781-2097American


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Ted Drewes Frozen Custard6726 Chippewa, 314- 481-26524224 S Grand, 314-352-7376 (open summer only)Frozen Custard

Three Flags Tavern4940 Southwest Ave, 314-669-9222Eclectic

Tortillaria Mexican Kitchen8 S Euclid Ave, 314-361-4443Mexican

Tower Taco3147 Cherokee St, 314-256-1141Mexican

Tucker’s Place2117 S 12th St, 314-772-59773939 Union Rd, 314-845-2584American

Uncle Bill’s Pancake House3427 S Kingshighway Blvd, 314-832-1973Breakfast and Brunch

The Vine Mediterranean Cafe3171 S Grand Blvd, 314-776-0991Mediterranean

Vinnie’s Italian Beef and Gyros3208 Ivanhoe Ave, 314-644-7007Deli

MIDTOWNCafe Ventana3919 W Pine, 314-535-9700Café

City Diner At The Fox541 N Grand, 314-533-7500Diner

Dance St. Louis3547 Olive St, #301, 314-534-6622Events

Diablitos Cantina3761 Laclede Ave, 314-644-4430Mexican

Flying Cow3331 Locust St, 314-533-0941Dessert Jazz at the Bistro3536 Washington Ave, 314-571-6000Jazz Club

Pappy’s Smokehouse3106 Olive St, 314-535-4340Barbeque

Pickleman’s3722 Laclede Ave, 314-802-7410Multiple LocationsCafe/Sandwich Shop Scottish Arms8 S Sarah St, 314-535-0551Gastropub

Urban Chestnut Brewing Company3229 Washington Ave, 314-222-0143Microbrewery

WESTBombshell Bar & Grill221 N Main St, 636-757-3026Bar & Grill

The Diamond Family473 Lafayette Center, 636-391-6622Diamond Dealer

Fuzzy’s Taco1288 Old Orchard Center, 636-686-7394Mexican

Henricks BBQ1200 South Main St, 636-724-8600Barbeque

La Salsa12536 Olive Blvd, 314-275-7257Mexican/Catering

Metro Lighting17485 N Outer 40 Rd, 636-449-190015004 Manchester Rd, 636-256-36001029 E Terra Lane, 636-379-0032

Montelle Winery201 Montelle Dr, 888-595-9463Winery

Prasino1520 S 5th St, #110, 636-277-0202American

Redbird’s Sports Cafe4223 N St Peters Pkwy, 636-922-7548Sportsbar/American

Three Kings Pub11925 Manchester, 314-815-3455American

Tucker’s Place14282 Manchester Rd, 636-227-8062American

VeritasFountain Plaza Dr, 636-227-6800American

NORTHBlimpie8455 University Place Dr, 314-283-5924Sandwich Shop

Boenker Hill Vineyard and Winery12855 Boenker Ln, 314-736-6428Winery

Ford Hotel Supply Co.2204 N Broadway, 314-231-8400Commercial Kitchen & Restaurant Supply

Pearl Café8416 N Lindbergh, 314-831-3701Thai

Redbird’s Sports Cafe9085 Dunn Rd, 314-731-1234Sportsbar/American

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RFT Restaurant Guide 2015

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Transcript of RFT Restaurant Guide 2015