Sauce 75 2024

YOUR GUIDE TO THE ESSENTIAL ST. LOUIS RESTAURANTS RIGHT NOW

tiger soup dumplings

SAUCE 75 || 2024

OWNER AND CHIEF EXECUTIVE OFFICER

EXECUTIVE EDITOR

SAUCE 75 EDITOR AND MANAGING EDITOR

DIGITAL EDITOR

DIGITAL CREATIVE DIRECTOR

ART DIRECTOR

CONTRIBUTING PHOTOGRAPHERS

STAFF WRITER

CONTRIBUTING WRITERS

PROOFREADING AND FACT CHECKING

PUBLISHER

ADVERTISING SALES MANAGER DIRECTORS OF BUSINESS DEVELOPMENT

EVENTS COORDINATOR

Chris Keating

Meera Nagarajan

Iain Shaw

Lauren Healey

Michelle Volansky

Meera Nagarajan

R.J. Hartbeck, David Kovaluk, Meera Nagarajan, Michelle

Volansky

Alexa Beattie

Alexa Beattie, Lauren Healey, Amy Hyde, Meera Nagarajan, Iain Shaw, Michelle Volansky

Sarah Fenske, Heather Hughes-Huff, Ryan Tyrrell

Colin Bell

Kelli Jones

Rachel Hoppman, Elizabeth

Rowland

Amy Hyde

Sauce was founded by Allyson Mace in 1999.

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The entire contents of Sauce Magazine are copyright 2024 by Big Lou Holdings, LLC. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without the expressed written permission of the Publisher, Sauce Magazine, PO Box 430033, St. Louis, MO, 63143. Please call the Sauce office for back-issue information, 314-772-8004. The Sauce name and logo are both registered to the publisher, Big Lou Holdings, LLC. While the information has been compiled carefully to ensure maximum accuracy at the time of publication, it is provided for general guidance only and is subject to change. The publisher cannot guarantee the accuracy of all information or be responsible for omissions or errors.

EDITORIAL POLICIES The Sauce Magazine

mission is to provide St. Louis-area residents and visitors with unbiased, complete information on the area’s restaurant, bar and entertainment industry. Our editorial content is not influenced by who advertises with Sauce Magazine or saucemagazine.com.

Our reviewers are never provided with complimentary food or drinks from the restaurants in exchange for favorable reviews, nor are their identities as reviewers made known during their visits.

Sauce is available free of charge. Additional copies of the current issue may be purchased for $1.00 plus postage, contact the Sauce Magazine office at pr@saucemagazine.com. Sauce may be distributed only by Sauce authorized distributors. No person may, without prior written permission of Sauce, take more than one copy of Sauce's monthly issue.

THE CRITERIA

The Sauce 75 is a photomosaic of the best in St. Louis dining at this moment in time. This list is a celebration of the diverse skills, techniques and culinary traditions that meet across our region. In sum, it tells a story about where St. Louis has been, where it is now and where it’s going next.

Many great and good St. Louis restaurants have not made the cut. (Seventy-five is a lot fewer

It’s the question you ask us the most: when we’re out for drinks, when we bump into each other at a party, when you need a restaurant for a special birthday or anniversary, or when you’re visiting town for the weekend.

If we pause for a few moments before answering, it’s because we think about this question constantly. And the answer changes often, because the St. Louis restaurant scene doesn’t rest. The restaurateurs, chefs, cooks, bakers and servers who set the standard for dining in St. Louis are always aiming higher and exploring new ways to delight and challenge us, whether their restaurants have been open for one year or three decades. For every fresh-faced newcomer on this list, like Sado, Telva at the Ridge or Bagel Union, there are restaurants like Brasserie by Niche, Sidney Street Cafe or Louie that remain the benchmark for quality many years after they served their first meal.

You don’t need us to tell you about all the St. Louis classics: You know so many of them already. Instead, the Sauce 75 is your guide to the essential St. Louis restaurants right now. That includes old favorites who keep innovating, venerable institutions whose standards never, ever drop, and newcomers bringing thrilling new ideas to the table. These are the restaurants and bars we’re excited to eat at in 2024, and you’re invited.

– The Sauce Team

than you think!) Restaurants are constantly growing and evolving and go through ups and downs. Newly opened restaurants can take time to find their feet: There are a few exciting new places we’re cheering for, but which we feel haven’t yet fully hit their stride.

In selecting the Sauce 75, we considered the following criteria:

1. Restaurants must have a brickand-mortar location, must be independently operated and

must have been open by Jan. 1, 2024 for consideration.

2. Quality, service and price point match the dining experience the restaurant aims to provide.

3. A majority of things we had were memorable and good.

4. We would return, and we would enthusiastically recommend the restaurant.

LANDMARKS

In addition to the Sauce 75, we’re also honoring 10 restaurants we consider to be St. Louis

landmarks. These establishments are part of the fabric of our food and drink scene: To spend time in these places is to feel “this is St. Louis.” This list focuses on places that meet the following criteria:

1. They’ve been open for 10 years or more.

2. They execute their concept to a consistently high standard.

3. They are pioneers or trendsetters, or have a signature “claim to fame” item that is beloved locally and warrants special recognition.

1929 PIZZA & WINE

Amy and Matt Herren’s wood-fired pizza restaurant in Wood River, Illinois, serves food characterized by simple yet thrilling flavors. The pizza dough is made from a levain starter and cold-fermented over three days; mozzarella is hand-pulled every day; sausage is made in-house using meat from Rensing’s Pork & Beef; and much of the produce is grown in the Herrens’ own garden. We love the ricotta and pane small plate, as well as the mushroom pizza: cremini, oyster and shiitake mushrooms with a Parmesan cream sauce, fontina and fresh thyme and chives. The house wines are a bargain, and the wine list offers something for every occasion. Consider taking things up a notch with the multi-course chef’s table tasting menu (Friday and Saturday nights, advance reservation required).

7 N. Wood River Ave., Wood River, Illinois, 618.216.2258, 1929pizzaandwine.com

AKAR

This intimate space is a love letter to chef-owner Bernie Lee’s past. The name means “roots” in Malay, and the menu is inspired by Lee’s childhood, his travels and what he cooks at home. Try the insanely tender short ribs, which come topped with a rich and silky sambal-spiced demiglace alongside mashed peas and burnt carrots, or the Rangoon stuffed with huge chunks of lobster meat and served with a spicy-sweet mango sauce. There’s also a handful of creative cocktails like the Serai, which includes lemongrass-infused tequila, cilantro liqueur and Thai chile simple syrup, as well as a well-curated wine selection. 7641 Wydown Blvd., Clayton, 314.553.9914, akarstl.com

ANNIE GUNN'S

Scratch beneath the surface and you’ll find this Chesterfield destination is much more than a steakhouse. The dream team of executive chef Lou Rook III and wine director Glenn Bardgett sets the stage for excellence: Chef Rook is as comfortable creating refined

dishes like roasted Muscovy duck confit as he is whipping up a classic cheeseburger. Bardgett’s wine list has been recognized by both Wine Spectator and the James Beard Foundation for good reason: It offers a flawless pairing for anything the kitchen dreams up. The duo’s high standards and detail-oriented hospitality spread throughout the kitchen and onto the restaurant floor, allowing Annie Gunn’s to continue to raise the bar. 16806 Chesterfield Airport Road, Chesterfield, 636.532.7684, anniegunns.com

BAGEL UNION

Co-owners Ted Wilson and Sean Netzer have replicated the success of Union Loafers Cafe and Bread Bakery with this onpoint Webster Groves bagel shop. A bite of the generously seasoned everything bagel with lox schmear (made using Sierra Nevada Cheese Co. cream cheese) confirms the kitchen knows its way around the classics, and signature sandwiches like the spicy Iggy – smoked salmon, scallion cream cheese, red onion, cilantro salad and Passenger Foods chile crisp on tzitzelnickel bagel – have distinguished Bagel Union from the outset. But every visit here is exciting because there’s always something new to try, from cacio e pepe cream cheese to specials like the sambal bagel with chile crab and scallion cream cheese. 8705 Big Bend Blvd., Webster Groves, 314.320.7556, bagel-union.com

BAILEYS’ CHOCOLATE BAR

This date night spot in Lafayette Square offers desserts aplenty, including brownies, cakes, tarts and ice cream splits and sundaes. Order the Lovers’ Plate for a sampler of some of the highlights of the sweet-centric menu. However, don’t be misled by the name – there are also savory options including flatbreads and cheese plates for snacking. Sip on their signature martinis and seasonal cocktails like Strawberry Kisses (strawberry ice cream, dark chocolate liqueur and Irish cream). There’s also a tight list of beer, wine and spirits. 1915 Park Ave., St. Louis, 314.241.8100, baileyschocolatebar.com

BALKAN TREAT BOX

Three James Beard Award nominations for co-owner and chef Loryn Nalic have earned Balkan Treat Box national acclaim, but this Webster Groves restaurant is truly a family affair. The heart of the restaurant is the copper-plated, wood-fired oven,

where somun (pita-style Bosnian bread) and pide (a boat-shaped Turkish flatbread) are baked. The standout pide comes topped with cheese, ajvar (a bell pepperand eggplant-based sauce), tangy kajmak (a Balkan cream cheese), herbs and your choice of beef, chicken or vegetables. The cevapi, grilled beef sausages stuffed inside somun with onions and kajmak, is available in whole or half portions – even the half size will fill you up. 8103 Big Bend Blvd., Webster Groves, 314.733.5700, balkantreatbox.com

BAR MORO

At Bar Moro, Ben Poremba’s Bengelina Hospitality Group offers an assortment of Spanish- and Iberian-inspired food and drinks. We like the simply prepared gambas al ajillo, flavored with sharp, fresh garlic and cooked in sherry and olive oil, as well as the salt cod croquetas. The bikini sandwich, a Catalan take on the toasted ham-andcheese sandwich, is served here with a mushroom-black truffle spread and cheese sauce. The bar offers a robust selection of sherry and vermouth, as well as an elevated sangria that is among the best in the city: It’s made with Spanish red wine, vermouth, a sherry-like white wine, passion fruit puree and Spanish orange liqueur, and garnished with orange slices and fresh gooseberries. 7610 Wydown Blvd., Clayton, 314.296.3000, bengelina.com/bar-moro

BEAST CRAFT BBQ CO.

Even if heavy hitters like the famous 1.5inch thick pork steak are sold out for the day, or you came on the wrong day for the fork-tender burnt ends (only available Monday and Friday), staples like the ribs, with burnished brown crust, deep pink smoke ring and just enough cling, are sure to satisfy. Owner-pitmaster David Sandusky spent years in the fine dining world before hitting the barbecue pits, amassing skills reflected in his determination to provide not only killer meat, but also a stellar meal. Don’t miss exceptional sides like classic pit beans and roasted Brussels sprouts studded with pork belly. 20 S. Belt W., Belleville, Illinois, 618.257.9000, beastcraftbbq.com

BISTRO LA FLORAISON

Executive chef Patrick Fallwell and Take Root Hospitality partner and culinary director Aaron Martinez are both wellversed in Michelin-starred restaurants, including a stint when their paths crossed at San Francisco-based Michelin threestar restaurant Quince. They also worked together in other restaurants, and Bistro La Floraison’s food program shows the fruits of blending their long-term collaboration with chef-owner Michael Gallina’s own experience in Michelin-starred kitchens. No dish exemplifies this better than the French onion financiers, which Fallwell and Martinez have executed in different forms (both sweet and savory) and flavors (corn and black olive, to name two examples) throughout their years working together. These little almond flour cakes, flavored with onion powder, are topped with a Comte cheese concoction made by first heating the cheese with milk and a thickener, then cooling it before blending and piping. They’re finished with just a couple of drops of thyme oil: The herb’s leaves are plucked, blanched and shocked, then blended with oil, before the mixture is strained. It’s years of work condensed into just one bite, and like so much of La Floraison’s menu, from the fried chicken cordon bleu to the beef bourguignon to the delightful pain perdu dessert, it’s been edited over and over to strike the perfect balance between familiar and fresh. 7637 Wydown Blvd., Clayton, 314.725.8880, bistrolafloraison.com

BLUES CITY DELI

Celebrating its 20th anniversary this year, Blues City Deli became a St. Louis institution in record time. The cozy, New Orleans-inspired Benton Park sandwich joint draws formidable crowds every lunch service, but the wait is worth it. Besides the infectious good vibes, due in no small part to owner Vince Valenza’s cheery effervescence, the sandwiches are outstanding. The massive muffuletta is one of the menu’s signatures and stands up to anything you can find in NOLA. Smoked meats elevate po’ boys and fun originals like the Aporkalypse Pretzelwich: juicy, garlic-peppered pork roast, bacon and gooey Provolone are topped with pickles and spicy boom-boom sauce in a warm pretzel bun. 2438 McNair Ave., St. Louis, 314.773.8225, bluescitydeli.com

Renowned for its authentic, original St. Louis-style thin crust pizza, old-fashioned juicy, thick burgers and reasonably priced, high-quality steaks for over 40 years, the first location of Tucker’s Place (The Place for Steaks) opened during the 1982 Soulard Mardi Gras. With locations in Soulard, South and West County, Tucker’s corn-fed, Omaha-raised USDA Choice or higher-graded steaks have been awarded “Best Steak in St Louis” by Sauce Magazine, the St. Louis Post-Dispatch, and the Riverfront Times “Reader’s Choice: Best Steakhouse” every year since 1998. Each location offers a relaxed, pub-esque atmosphere, using quality ingredients at an affordable value. The go-to is the flavorful chargrilled 8-ounce filet mignon, and all steaks (New York strips, sirloin, porterhouse, et cetera) are served with a side salad and a 1-pound baked potato. Join them for one of the best happy hours in town from 3 to 6 p.m. Monday through Friday for half-off pizzas, select appetizers and specials on beer, wine and spirits. Multiple locations, tuckersplace.com

BOWOOD BY NICHE

Niche Food Group’s breakfast and lunch spot operates out of the same Central West End space as horticultural boutique Bowood Farms and features a delicate, carefully conceived menu with executive chef Craig Corzine leading the kitchen. You’ll find soft cacio e pepe eggs here, and Maryland crab Benedict rich with Cajun hollandaise. The sun-splashed interior and the magical, leafy patio are among the most attractive spaces in town for a meal, not least when you pair your food with one of Bowood’s seasonal cocktails, perfumed with things like elderflower or stirred with dusky ingredients like espresso and amaretto. 4605 Olive St., St. Louis, 314.454.6868, bowoodbyniche.com

BRASSERIE BY NICHE

From the interior’s warm decor to the expansive, luxurious patio where blankets are offered to keep diners snug on cool nights, few restaurants in town dare to be this charming. Gerard Craft’s Niche Food Group opened this Central West End destination in 2009, and its commitment to classic Parisian-style bistro dining has never wavered in the intervening years. The gougeres should be ordered immediately, but these delicate, warm cheese puffs are

just one of Brasserie’s enduring classics. Other standouts include the French onion soup with its bronzed cap of gooey Comte cheese, or the bistro steak served with a buttery bearnaise sauce and a pile of slimcut pommes frites. Whatever you do, don’t miss dessert, particularly their floating island – poached meringue on a pool of creme anglaise – or one of the rotating options from James Beard-nominated pastry chef Elise Mensing. Mensing’s London fog creme brulee riffs on a classic: Her recipe uses Earl Grey custard and is served with shortbread and a dollop of lavender meringue. 4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

BROADWAY OYSTER BAR

There’s nowhere quite like Broadway Oyster Bar. Stepping inside this eclectic St. Louis restaurant and bar is like being transported to New Orleans’ French Quarter, and it’s as much a nightlife destination as a place to fill up on some of the city’s finest Cajun and Creole food. Try the shrimp voodoo (breaded and fried Gulf shrimp tossed in the restaurant’s Sriracha voodoo sauce and topped with spicy Cajun coleslaw) or crawfish enchiladas, or just have the Cajun fries with a drink. With live music seven nights a

week, you’ll always find a fascinating crosssection of the community here, and this venerable institution has no intention of slowing down. 736 S. Broadway, St. Louis, 314.621.8811, broadwayoysterbar.com

BULRUSH

A finalist in the Best Chef: Midwest category of the 2024 James Beard Awards, chef-owner Rob Connoley and his team are on peak form right now. At Bulrush, Connoley takes a deep dive into the past 200 years of Ozark cuisine, yielding culinary excellence from humble and sometimes scarce resources. The dishes here present a vibrant reimagining of traditional recipes using historically accurate ingredients. Everything you taste is in season, with ingredients often foraged that same day. You may have a chance to try a sauce made from wood sorrel, marinated chanterelles, fermented persimmons or perhaps paw paw “caviar.” Bulrush is the apotheosis of Connoley’s attempt to contextualize, understand and appreciate our region’s history and foodways, and a meal here is sure to be a unique, memorable experience. 3307 Washington Ave., St. Louis, 314.449.1208, bulrushstl.com

CATE ZONE CHINESE CAFE

It takes a lot for a Chinese spot to stand out on Olive Boulevard, but Cate Zone’s Dongbei cuisine has amassed a large, loyal following since the restaurant opened in 2016. The recent addition of a Chesterfield location will only extend the restaurant’s fame. The menu offers plenty of familiar dishes, like sweet and sour pork – tender meat coated in a crunchy crust and served in a pool of gloriously sticky sauce – killer stir-fried noodles and crispy eggplant. But what sets Cate Zone apart is its bevy of traditional favorites from northeastern China. The hot crisp fish is seasoned with a spice blend including powdered Sichuan peppers and cayenne, dipped in a light batter then fried until golden and served on a bed of even more Sichuan peppers. Pro tip: While waiting for your table at the original University City location, head a few doors down to Soup Dumplings STL – or as we affectionately call it, the “Cate Zone Wait Zone” – for a pre-dinner appetizer. Multiple locations, catezone.site

CHEZ ALI

Chef Alioun “Ali” Thiam moved to the U.S. in 1999 and lived in New York City until 2013 before ending up in St. Louis and bringing his superb Senegalese cuisine to City Foundry STL. Try as much as possible by getting the chicken sampler plate, which, depending on when you go, should come with curry chicken and jerk chicken, as well as sides like rice and steamed cabbage. While steamed cabbage may not sound exciting on paper, it’s a great foil for the platter’s more aggressively flavored components. If you’re lucky, you may show up on a day when the fabled sweet and citrusy yassa chicken is on the menu: Order this immediately and in large quantities. All three chicken dishes are powerhouses of warm spice, heat and soft-yet-toothsome chew. Whatever you do, be sure to add the fried plantains to your order. 3730 Forest Park Ave. (inside City Foundry STL), St. Louis, 314.210.0897, chezali-mo.com

CHIANG MAI

Opportunities to enjoy northern Thai food are few and far between in St. Louis, but anyone who is already familiar with the region’s cuisine will be excited by Chiang Mai, which pays homage in name and spirit to chef-owner Su Hill’s hometown. The confident, straightforward menu’s northern Thai signatures include gaeng hung lay (a braised pork curry flavored with a variety of herbs and spices, garlic, ginger and onion), larb khua (sauteed ground pork served with steamed or sticky rice, vegetables and fresh herbs) and sai oua (a fragrant and funky grilled pork sausage). Even the khao soi, a chicken and curry noodle dish commonly found on Thai takeout menus, has its own distinct personality, with a darker, burnt orange color and nuanced spice mix. 8158 Big Bend Blvd., Webster Groves, 314.961.8889, chiangmaistl.com

CHILISPOT

If you’ve never experienced the ways green Sichuan peppercorns invigorate a dish, the boiled fish with Chinese green pepper at ChiliSpot is a revelation. There’s that signature numbing heat, but with an herbal, floral quality that adds a surprising, pleasing twist. ChiliSpot also offers this dish with chicken or beef, but the smooth, flaky texture of the fish is a pitch-perfect complement to the silky broth, which also includes green peppercorn oil. Their eggplant with garlic sauce is so good it’ll change your idea of

what eggplant can be. This is one of the most common veggie dishes on Sichuanese menus, but it can be among the most difficult to get right. This one is cooked impeccably in a beautiful blend of oil, dried red peppers and sizable, aromatic pieces of garlic. ChiliSpot’s impressively thick menu could read as overwhelming, but the bounty of beautiful photos inside provide the diner with a thorough education in Sichuan cuisine. And let’s be real – you could open the menu at any random page, point your finger and land on something delicious. 7930 Olive Blvd., University City, 314.925.8711, chilispotusa.com

CLARA B’S KITCHEN TABLE

Chef-owner Jodie Ferguson’s Southerninspired concept was still operating as a food truck when it was a Sauce Best New Restaurants honoree in 2021, but Clara B’s has since laid down roots in Belleville. The breakfast and lunch restaurant quickly grew out of its initial brick-and-mortar space, moving into a shared space with LongStory Coffee in 2023. Clara B’s is named for Ferguson’s grandmother, and the food here lovingly extends the tribute. You can try Ferguson’s perfectly prepared grits in her shrimp and grits – velvety, mildly spicy and balanced by green pepper and okra (when it’s in season) – but they also make an excellent side for the biscuit sandwich, another must-try item. Served with egg, apricot-red onion jam and your choice of protein, the biscuits shine. Menu items like smoked brisket and the breakfast tacos, meanwhile, are a nod to Ferguson’s Texan roots. 732 S. Illinois St., Belleville, Illinois, 618.416.1812, clarabs.com

CLEMENTINE’S NAUGHTY & NICE

ICE CREAM

Now with eight St. Louis-area locations, Clementine’s sets the bar for decadent, creamy frozen desserts. The “naughty” booze-infused flavors run the gamut from pink Champagne sorbet to maple-bourbon with candied pecans. The “nice” flavors are fit for the whole family: Our favorites include the salted cracker caramel, vegan

coconut fudge, and Italian butter cookie. Look out for their frequent collaborations and special holiday-themed flavors. But buyer beware, this ice cream is so delightfully rich that consumption of a full pint led to an ice cream hangover for one Sauce staffer, so you might want to cut it off at a scoop or two. Multiple locations, clementinescreamery.com

DALIE’S SMOKEHOUSE

We expect delicious pulled pork and ribs from the sister restaurant of both Pappy’s Smokehouse and Bogart’s Smokehouse, but there are plenty of exceptional surprises at Dalie’s Smokehouse in Valley Park. Their Ultimate Reuben is one of our favorite sandwiches in town: Mild sauerkraut allows both house-smoked beef and pork belly pastrami to star, supported by Swiss and Thousand Island on a strong marbled rye stage. The 11-plus sides include seasonal specials alongside beloved evergreens like Pappy’s classic sweet potato fries, while the mac and cheese luxuriates in a creamy cheese sauce with just a touch of heat and a crunchy bacon-breadcrumb topping. What’s better than the Fire and Ice pickles? Deepfried Fire and Ice pickles with perfectly crunchy exteriors and addictive sweet-sour insides. 2951 Dougherty Ferry Road, Valley Park, 636.529.1898, daliessmokehouse.com

DELI DIVINE

With Deli Divine, prolific restaurateur Ben Poremba is filling the gap for an authentic Jewish deli in St. Louis city. The restaurant’s masterfully executed menu of classics does more than just hold space – it holds its own in the inevitable comparison with favorite delis in Chicago and New York. Pick your favorite: pastrami, corned beef, gefilte fish, rye and pumpernickel bread can all be had. There’s a panoply of Reubens to choose from, a plethora of kugels and knishes, egg salad, chopped liver – the list goes on and on. Much of Deli Divine’s fare is also available to grab and go, so you can enjoy the deli experience at home. Buy bagels by the dozen, meats by the pound and smoked fish by the quarter-pound. Don’t miss the market at the back of the deli, which sells babka, halva and much more. Poremba aims not only to please palates, but to create a sense of neighborhood and community while honoring the deep tradition and history of the Jewish deli. Deli Divine rises to each of those challenges – and succeeds. 5501 Delmar Blvd., Suite 5535D, 314.987.3354, bengelina.com/deli-divine

DELI DIVINE

FORDO’S KILLER PIZZA

Niche Food Group’s pizza spot inside the bustling food hall at Midtown’s City Foundry STL is making some of the best pizza in St. Louis. Here they pair inventive ideas with mastery of techniques like naturally leavening dough and working with live fire. That magic shines through most frequently in specials like the grilled cheese and tomato soup pizza, which combines American cheese, Parmesan and fontina, a buttery bread crumb topping evoking the classic childhood sandwich and a creamy, spiced tomato “soup” sauce that’s dripping in nostalgia. Chef and pizzaiolo Joe Luckey knows how to bend all the rules, but purists can have their way too with elevated renditions of classics like the margherita or pepperoni. 3730 Foundry Way, St. Louis, fordospizza.com

GRACE MEAT + THREE

Grace has become a mainstay of Southern food in the city since it opened in 2017. Are you craving cornmeal crusted catfish the way chef and owner Rick Lewis does it? Is it a fried bologna sandwich you’re after? Shrimp po’boy? Collard greens? Or fried chicken livers with a hot honey mustard? Find it all here. But beware: If you’re coming on a Sunday, expect everyone else in the city to be here for Grace’s excellent brunch, which stars chicken and waffles and the Egg Rick Muffin (housemade sausage, white American cheese, pepper jelly and a sunny-side-up egg on an English muffin). Grace is a counter service restaurant with a big, easy dining room vibe, but their chicken-and-fish pick-up window offers grab-and-go convenience. 4270 Manchester Ave., St. Louis, 314.533.2700, stlgrace.com

HOUSE OF INDIA

Who doesn’t know about House of India’s Sunday lunch buffet? We certainly do, and we’ve lost count of the times we’ve circled its ample, aromatic smorgasbord of northern Indian cuisine. Owner Satish Kumar has been known to say that spice and love are House of India’s two favorite ingredients. Considering the restaurant has been voted the best of its kind by umpteen local publications since it opened in 1994, the love is mutual.

PARTNER

Voted St. Louis’ Best Bar for the sixth year in 2023 by the Riverfront Times Readers’ Choice Poll, Duke’s has a list of accolades since opening in Soulard in 2015 – including Best Sports Bar (six times) and three Best Chef awards for executive chef Percy Parker. Such awards reflect this family-owned bar’s passion for sports and exceptional food. Duke’s features Cajun and Creole cuisine such as shrimp and crawfish gumbo, crab cakes with remoulade, boom-boom shrimp, and a shrimp and crawfish po’boy. Duke’s is also known for steak, seafood and pasta entrees prepared with the sophistication you would find in fine dining. Duke’s signature dish – Voodoo Soup – is a savory-sweet Caribbean/ Creole stew loaded with shrimp, chicken and andouille and is only available occasionally as a special. In addition, you can count on Duke’s to broadcast any sporting event you want. With a complimentary shuttle to Cardinals, Blues, Battlehawks and St. Louis City SC home games, as well as many downtown concerts and events, Duke’s is an ideal pre-game dining destination and a great post-game stop with kitchen service to 11 p.m. weeknights and midnight on weekends. Dance the night away at Duke’s DJ After Party in the upstairs bar every Friday and Saturday night from 9 p.m. until close. Don’t miss dine-in brunch every Saturday and Sunday. Keep up on social media @dukesinsoulard. 2001 Menard St., St. Louis, 314.833.6686, dukesinsoulard.com

Go here for crispy appetizers like the vegetable pakora with tamarind and mint chutneys – crunchy, spicy, sweet and herbaceous. Their onion bhajia is essentially India’s answer to American onion rings – and equally addictive. Their naan is pillowy, and condiments like the raita and achaar (spicy, sour pickles) are great accompaniments to cool down or spice up any dish respectively. Don’t miss their baingan bharta, eggplant that is roasted and smashed and sauteed with ginger, onions and tomatoes, and the chana masala, which has chickpeas in a tomato-based sauce flavored with butter, onions and spices. 8501 Delmar Blvd., University City, 314.567.6850, hoistl.com

INDO

Sauce ’s Best New Restaurant of the year in 2019, Indo in Botanical Heights blends a unique combination of signature Thai flavors and classic Japanese techniques with a wild sense of fun. The Isaan hamachi – arguably Indo’s signature dish – is a useful cipher for understanding the restaurant’s genius. Salted hamachi (yellowtail) sashimi with coconut naam pla (a sauce made with chile, garlic, fish sauce, fish caramel, coconut milk and a lot of lime), roasted chile oil, Thai kosho (a paste of Thai chiles, Thai basil, lime, palm syrup and fermented fish paste) and candied garlic is a feast for the eyes and senses. The cabbage salad is another favorite: funky, sweet and savory at the same time with tamarind dressing and candied peanuts. The long list of temaki (sushi hand rolls) and creative bar menu are not to be missed. This juggling of the simple with the bold, the elegant with the aggressive, is the red thread tying Indo together.  1641D Tower Grove Ave., St. Louis, 314.899.9333, indo-stl.com

J’S PITARIA

Owners Josi and Zamir Jahic make it their mission not only to deliver delicious Mediterranean flavors, but healthy ones produced from lovely things like handmade somun flatbreads stuffed with cheese, falafel sandwiches and dizzyingly fresh salads. One of our favorites, the Sarajevski cevapi, features grilled, housemade beef sausages stuffed into somun with kajmak, the clotted cream of the Balkans (and technically a cheese). 91 Concord Plaza Shopping Center, Sappington, 314.270.8005, jspitaria.us

St. Charles’ historic Main Street may be an unlikely setting for a Peruvian bistro, but Jalea is a restaurant worth crossing the Missouri River for. Chef-owner Andrew Cisneros has worked under some of St. Louis’ most respected chefs, and at Jalea, a Sauce Best New Restaurant honoree in 2022, he’s now demonstrating the scale of his own talent. The seafood here is perfectly fresh: the eponymous jalea with crisp, breaded seafood that could range from cod to Florida snapper, depending on the catch of the day; or citrus-enhanced chunks of ceviche in “tiger’s milk” marinade blending clam stock, lime, garlic, ginger, red onion and Peruvian peppers. Cisneros’ use of sauces is another area of consistent excellence. The pepper cheese huancaina with perfectly crispy on the outside, fluffy on the inside yuca fries, the house tartar and aji-citrus mayo, the assortment of sauces served with the pollo a la brasa: each of these adds distinct color and diversity to an already rich experience. The cocktail selection is built significantly around Peruvian pisco – start with the wonderful pisco sour and go from there. 323 N. Main St., St. Charles, 314.303.0144, jaleaperuvianbistro.com

JOO JOO

RESTAURANT & KARAOKE

This quirky mom-and-pop eatery in Creve Coeur offers some of the finest Korean barbecue in St. Louis with the added fun of private karaoke rooms in the back available for hourly rental. The crowning glory of Joo Joo’s menu is the kkori gomtang, a savory oxtail bone marrow soup with beef, which has a flavor so dense it’s like liquid steak. The soup comes brimming with glass noodles, juicy chunks of beef and green onions in a rich broth. Other home runs are the doenjang jjigae (a fermented soybean paste stew packed with seafood, zucchini, onion and tofu), the omurice, and the tteokbokki, which comes swimming in a sweet, spicy, salty, peppery sauce with hard-boiled eggs and fish cakes. 12937 Olive Arcade Plaza, Creve Coeur, 314.469.1999, joojoo.us

KAIN TAYO

Sauce ’s No. 8 Best New Restaurant of 2023, Kain Tayo (“let’s eat” in Tagalog) is the latest local eatery winning St. Louisans’ hearts and stomachs over to the cuisine of the Philippines. The Midtown restaurant offers a menu of traditional, comforting favorites like lumpia (egg rolls filled with pork, onions, carrots and celery with sweet chile sauce on the side), pancit (stir-fried rice noodles with pork and various veggies) and the unofficial national dish of the Philippines, chicken adobo (tangy chicken marinated in soy sauce and vinegar and served over rice). For those who want to dive a bit deeper into the cuisine, the restaurant also has dishes like sinigang, a sour pork soup, and pinakbet, a pork and shrimp stew chock full of squash, okra, eggplant, tomato and more. All of this deliciousness comes courtesy of chef-owner Sally Arcega. Before relocating their restaurant to Midtown, the Arcega family had been cooking up faithful Filipino flavors in Trenton, Illinois since 2019. They moved to St. Louis to bring their food to a bigger audience, and we’re so glad they did. 2700 Locust St., St. Louis, 314.396.2110, kaintayostl.com

KATIE’S PIZZA & PASTA OSTERIA

With three St. Louis area locations –Ballpark Village, Town & Country and Rock Hill – Katie’s Pizza & Pasta is always reliable for an excellent meal and drinks. The burrata black garlic “cheese bread” is a pizza-style dish the Sauce staff can’t get enough of, but there’s so much to like about the expansive menu, from the fried artichoke salad to the lemon paccheri. Look out also for the regular seasonal specials. The Ballpark Village location is so massive that you can often get in without a reservation – watching the Katie’s team roll and cut fresh pasta right before your eyes is an added perk. Multiple locations, katiespizzaandpasta.com

KNEAD BAKEHOUSE + PROVISIONS

One thing that gets us through the week is looking forward to picking up one of the huge sourdough cinnamon rolls, available on weekends only, from this standout Lindenwood Park bakery. Knead specializes in sourdough and their 11-year-old starter imparts delicious, nuanced flavor to rustic loaves, brioche buns, brioche donuts and kolaches. Naturally, the sourdough is also the host for delicious breakfast and lunchtime sandwiches (try the ham

and honey butter or the excellent club sandwich) and a fine accompaniment to the asparagus salad (roasted asparagus, goat cheese, pistachios, za’atar, fresh herbs and lemon vinaigrette on a bed of romaine, kale and arugula). Aside from a few tables outside, Knead is takeout only. 3467 Hampton Ave., St. Louis, 314.376.4361, kneadbakehouse.com

LA PÂTISSERIE CHOUQUETTE

At this beautiful Botanical Heights patisserie, owner Simone Faure creates cakes, pastries, macarons and desserts that are as beautifully detailed as they are delicious – it’s no wonder many sell out daily. The intricate Darkness croissant is filled with dark chocolate and two chocolate batons and is topped with Himalayan sea salt, while the canele (vanilla rum cake) is a Bordeaux specialty with a custard center. The sweets are irresistible, but don’t overlook savory items like the flamiche tart (crisp puff pastry with thin-sliced potatoes, leeks, creme fraiche, Gruyere and Asiago). In early 2024, the French-inspired pastry shop was named a James Beard Awards semifinalist in the Outstanding Bakery category for a second consecutive year, and we wouldn’t bet against a third nomination next year.  1626 Tower Grove Ave., St. Louis, 314.932.7935, simonefaure.com

LA TiENDiTA

Drive along the stretch of Manchester Road west of I-270 running through Manchester, Ballwin and Ellisville, and you’re on the doorstep of some of the most thrilling Mexican food in the region. We’ve been tracking La Tiendita ever since we fell for their tacos at CityPark in 2023, and while they no longer have a presence at the stadium, they’re still doing great things at their Ellisville restaurant-and-grocery-store with carne asada, pollo pibil and barbacoa. The pibil sauce for the chicken is brightly colored from achiote and has layered heat with a fruity finish. The carne asada served with cilantro and onion is simpler, but a dash of their salsa kicks it up a notch. Choose your protein, then opt for one of three delivery methods: tacos, flautas or gorditas (pita-style pockets made with masa dough). Order the frijoles charros (“cowboy beans”) for a rich, hearty and slightly spicy bean soup with various meats, garlic, onion and chiles.

There’s limited space for dine-in customers, so news that the restaurant is set to expand into the space next door is welcome. It’s also a sign this restaurant is going places. 15821 Manchester Road, Ellisville, 636.220.6422, Facebook: La Tiendita

LEGRAND’S MARKET & CATERING

This family owned and operated deli and market has been pushing out some of the city’s best sandwiches and subs for over 25 years. They know what they’re talking about when they suggest that the marriage of chicken, ham, pepperoni, Gruyere, pepper cheese, onions and creamy hot sauce is a happy one. And there’s a certain joy to any sandwich that includes LeGrand’s olive tapenade or roasted red pepper sauce, as the Italian Stallion or the Edmonds respectively demonstrate. The top seller is the Legend Club: turkey, bacon, pastrami, pepperoni and hot peppers with the delightful addition of house-whipped garlic cream cheese for the clincher. You can also grab steaks, brats, sliced meats and sides from the deli counter, or take home one of LeGrand’s pizzas from the freezer cabinet. 4414 Donovan Ave., St. Louis, 314.353.6128, legrandsmarket.com

LEVELS NIGERIAN CUISINE

Among the cuisines that span West Africa, jollof rice is king. Owner Ono Ikanone based the jollof at Levels Nigerian Cuisine, Sauce’s No. 9 Best New Restaurant of 2023, on the jollof he grew up eating in Nigeria. The rice blends tomato, bell pepper, habanero and onions for the base flavor. If you know little about West African cuisines, Levels is a good place to start, but it’s also a destination for Nigerians and other people from West Africa missing a taste of home. Their pounded yam with efo riro (a spinach stew) is outstanding, as is the spiced-up pepper soup. However, your best introduction is the party jollof plate, which pairs the signature rice with tender beef, chicken or goat, a side of cooling starchysweet plantains, and your choice of coleslaw or efo riro. 1405 Washington Ave., St. Louis, 314.571.9990, levelsstl.com

LITTLE FOX

Life can feel pretty sweet with a glass of orange wine (or craft spirit-free cocktail) in your hand as the sun sets on Little Fox’s extremely pleasant covered patio. And that’s even before the food comes out. Bar snacks and small plates are key here. The royal

trumpets from Ozark Forest Mushrooms are luxe, as are the crispy artichokes and the little gem salad with cured egg yolk, pistachios and buttermilk vinaigrette. Or go bigger and plump for one of the entrees, such as the Slagel Family Farms flat iron steak with tallow butter. The interior feels smooth, soothingly hued, but always lively with chatter. Spur-of-the-moment reservations are a rarity here, so reserve your special occasions in advance, but a few spots are always held back for walk-in guests. 2800 Shenandoah Ave., St. Louis, 314.553.9456, littlefoxstl.com

LONA’S LIL EATS

Fox Park is a long way from the tiny mountain village in China’s Yunnan province that chef and co-owner Lona Luo hails from. But you can pick up more than a trail of that mountain air over this little corner of St. Louis city where Luo cooks up tastes of home. Luo, who has been cooking since she was 6 years old, is primarily known for her giant rice paper wraps. But she’s also rightfully hailed for her dumplings, her Village Bamboo Stew and her rich, spicy eggplant. It’s no surprise that she was a James Beard Awards semifinalist in the Best Chef: Midwest category not once, but three years in a row from 2018 to 2020. 2199 California Ave., St. Louis, 314.925.8938, lonaslileats.com

LOUIE

The Sauce Best New Restaurant of 2018, Louie is a beloved Italian restaurant that our staffers return to repeatedly. Go on the weekend when you can get the recurring off-menu special burrata on grilled sourdough: it’s the best burrata dish in town by our reckoning. The broccolini with Calabrian vinaigrette is another standout, as is the grilled beef tenderloin with roasted potatoes and salsa verde. The cocktails are exceptional, with the Rosie y Rosa and El Tigre top of our must-try list. For dessert, the rotating ice cream sandwich is delectable – a rich, creamy center is flanked by a soft-yet-sturdy cookie sandwich and served alongside a crunchy element like nutty granola or hazelnut crumble. 706 DeMun Ave., Clayton, 314.300.8188, louiedemun.com

MAC’S LOCAL EATS

Locals who love burgers know that Mac’s has some of the best in town with its uber-thin smash patties and wide array of toppings. Having operated out of several locations around the city since its launch in 2017, Mac’s seems to have settled in its current home near the south side of Forest Park. The double pimento cheeseburger is a solid selection, and you must pair it with a side of the Rip fries, which are coated with Old Vienna Red Hot Riplets seasoning. The classic burger is another great option, but Mac’s menu caters to a wide audience with a veggie burger, smash burger tacos and even – if only on Sundays – a doughnut burger. 5656 Oakland Ave., St. Louis, 314.393.7713, macslocaleats.com

MAI LEE

This Brentwood restaurant remains an essential destination for Vietnamese cuisine in St. Louis, almost 40 years after founder Lee Tran opened Mai Lee in its original Delmar Boulevard location. The restaurant started as a Chinese

restaurant, but Tran gradually introduced dishes from her home country, giving many St. Louisans their first taste of pho, goi cuon (Vietnamese spring rolls) and other Vietnamese staples. Tran’s son Qui (also of Nudo House fame) runs things these days, but the quality is still as strong as ever. We go back for the salt and pepper calamari (muc chien gion), but there’s much to love here. The mango sticky rice, covered in a warm, delicate sauce of sweetened coconut milk and topped with cool, golden mango is a treat for dessert. 8396 Musick Memorial Drive, Brentwood, 314.645.2835, maileestl.com

MAYO KETCHUP

This fast-casual Lafayette Square restaurant can’t replicate the sun-bleached sands and turquoise seas of the Caribbean, but Mayo Ketchup can be counted on for fine food from that part of the world. The tastes of Puerto Rico, Cuba and the Dominican Republic are on display in dishes like the El Cubano sandwich, jibarito, pollo guisado and tostones, and in the restaurant’s masterful way with twicefried plantains. Mayo Ketchup is named for the tangy and ubiquitous Puerto Rican pink sauce which sits in squeezy bottles on each table and goes perfectly with almost

everything. However, you won’t need it for the “Jengas” of queso frito; nothing goes better with these than the deliriously fruity guava sauce which comes alongside. 2001 Park Ave., St. Louis, 314.696.2699, plantaingirl.com

MENYA RUI

Very few ramen shops in the United States make their noodles in-house, and restaurants offering broth-less styles like tsukemen and mazemen are comparably rare. Local jewel Menya Rui ( Sauce ’s Best New Restaurant of 2022) does both, but it’s the broth-less tantanmen that really has us hooked. The fresh, chewy noodles take center stage in this Japanese take on Sichuan dan-dan noodles with ground pork, aromatic chile oil, sesame paste and pleasing notes of that signature numbing spice. Owner and chef Steven Pursley’s passion and expertise – which earned him a Food & Wine Best New Chef class of 2023 honor – are evident from your first slurp to your last lick of the empty bowl. Menya Rui is a restaurant that is clear in its identity, proud in its craft, rigorously on point in its execution and unrivaled in St. Louis. 3453 Hampton Ave., St. Louis, 314.601.3524, menyarui.com

NATHANIEL REID BAKERY

If you live close enough to this Kirkwood bakery, one of the best almond croissants in town could become a daily habit (or at least a perennial temptation). So, for that matter, could a poppy flower macaron, a four-cheese honey focaccia or a kouignamann. Nathaniel Reid is a two-time James Beard Awards semifinalist for Outstanding Baker (2019 and 2020), but while the delectable pastries, cakes and cookies inevitably grab the attention, the selection of savory sandwiches, quiches and salads is equally noteworthy. The roasted turkey sandwich – smoked turkey, Havarti and Dijon aioli served on a croissant – is exemplary. 11243 Manchester Road, Kirkwood, 314.858.1019, nrbakery.com

This family-run operation has harnessed something special that compels repeat visits. The menu changes seasonally, but the Neapolitan pizzas are always there and always essential. You can’t go wrong with a dish featuring Noto’s burrata, whether that’s on a pizza, in a pasta or as an appetizer. Noto’s cocktail program is another strength – ask about the rotating off-menu specials, or order one of their signatures like the Atrani Fizz (made with Tuscan vodka, limoncello, basil simple and club soda). The addition of Bacaro, a Venetian-inspired aperitivo and cicchetti bar on the same property, only ups the ante with a succinct menu of snacks and spritzes. 5105 Westwood Drive, Suite B, St. Peters, 636.317.1143, notopizza.com

OLIVE + OAK

Olive + Oak’s hefty, crowd-pleasing burger can now also be found at St. Louis City SC’s CityPark, but to understand the restaurant’s enduring appeal, a trip to Webster Groves is essential. The cheese curds are an addictive must-order appetizer, with their puffy, crisp exterior, gooey interior and accompanying side of charred scallion aioli. The cocktail program also shines: The menu is frequently rotated but always features interesting and unique combinations of ingredients. On a recent visit, we enjoyed the No. 31 (the cocktails are designated solely by a number) with charred poblano-infused pisco and an array of fruits, but any cocktail here will please the most discerning of palates. 216 W. Lockwood Ave., Webster Groves, 314.736.1370, oliveandoak.oohosp.com

PASTARIA

It’s been 12 years since Niche Food Group opened Pastaria, but Gerard Craft’s restaurant is still an essential stop for anyone seeking out excellent Italian food in St. Louis. Watch fresh pasta being made by hand, and taste the difference in dishes like papardelle with smoked pork ragu and bucatini all’Amatriciana. The wood-fired pizza and gelato are also outstanding. In the space next door, Pastaria Deli & Wine offers a discerning collection of take-home provisions, along with a lunch menu graced by delicious sandwiches served on Union Loafers hoagie rolls. We’ll always go back for the green goddess salad, elevated by tangy giardiniera, gently dehydrated chunks of tomato, Grana Padano cheese, greens and a verdant dressing. Pastaria Deli & Wine also offers Detroit pizza specials on Friday, Saturday and Sunday. 7734 Forsyth Blvd., Clayton, 314.862.6603, eatpastaria.com

PEACEMAKER LOBSTER & CRAB CO

Peacemaker’s menu spans the cuisines of New England, the mid-Atlantic and Louisiana, and with professional stints in New York and New Orleans under his belt, James Beard Award-winning chef-owner

Kevin Nashan has the culinary chops to pull it off. When it comes to rolls and po’boys, fresh seafood and quality bread matter, so Peacemaker’s shellfish is flown in daily, while French-style buns are made to exact specifications by Companion Baking. Those wanting to indulge in whole shellfish – lobster, crab, shrimp, mussels and clams – will gravitate toward the boils and steamed dishes. The former includes potatoes, corn on the cob and andouille sausage. Side dishes range from the expected (french fries, coleslaw, hush puppies) to the whimsical, like lobster Frito pie and a corn dog that likely will obliterate any others you’ve had. Also not to be missed: creamy, garlicky clam chowder, collard greens smothered in pork fat with notes of brown sugar and red pepper, and fried green pickled tomatoes in a crunchy coat that doesn’t budge. At Peacemaker, Nashan catches the right balance of simplicity, value and extremely high quality. 1831 Sidney St., St. Louis, 314.772.8858, peacemakerlobstercrab.com

PEPPE’S APT. 2

Chef-owner Peppe Profeta aims to please, and his restaurant delivers with crystalencrusted mirrors, over-the-top crown molding, warm hospitality, and fresh flowers at every table. However, the food is the real reason we return time and again to this Kirkwood stalwart. The shrimp scampi entree is one of the best dishes in all of St. Louis: Fresh shrimp are coated in truffled breadcrumbs, seared on a hot grill and finished with a buttery, garlicky, lemony sauce. We always swap the default sides with an order of the stunning fettuccine alfredo. The pasta is cooked al dente, the sauce is luscious with cream and butter, and when the server asks if you want cheese, just say yes: That extra sprinkle (or heap) of parmesan is the cherry on top. Peppe’s aims to please, but within certain boundaries. The menu rarely changes, and it’s not trendy in any way. They just do what they know how to do best – and that’s the way we like it. 800 S. Geyer Road, Kirkwood, 314.909.1375, peppesapt2.com

PERENNIAL ON LOCKWOOD

Perennial Artisan Ales partnered with the team behind Olive + Oak to create this inviting, modern brewpub in downtown Webster Groves. The beautiful space perfectly balances urban and rustic features, while the menu is full of powerful flavors and creative, refreshing execution:

a reminder that food doesn’t have to be an afterthought at breweries. The salt-crusted, perfectly browned and chewy pretzel monkey bread is a great way to prime your palate for sampling some beers. A cluster of soft and fluffy pretzel balls is served in an adorable miniature cast-iron skillet with silky beer cheese sauce and grainy, slightly fruity mustard for dipping. The crispy chicken thigh sandwich on brioche with bibb lettuce offers a show stopping punch of Sichuan spice. The draft beer selection highlights new and experimental brews made exclusively for this location by head brewer Chris Kinast, with an emphasis on foodfriendly, lower-ABV pours. 216 W. Lockwood Ave. Unit B, Webster Groves, 314.682.3823, perennial.oohosp.com

PIE GUY PIZZA

Pie Guy’s neon slice sign is a shining beacon of hope for nightlife revelers in the Grove. Massive slices of their cheese, pepperoni, sausage or veggie of the day pizza for less than $6 each make the perfect end to any night. The pizza is exemplary of New York-style with a sturdy sourdough crust, pleasantly acidic house tomato sauce and mozzarella cheese. Opt to carry out or dine in with an 18-inch pie in the newly expanded bar space. Here you’ll find a respectable beer list and a delightfully quirky cocktail menu offering trendy treats like the Chicken Fried Daiquiri (made with Plantation pineapple rum fat-washed with seasoned and rendered chicken skins). Even the STL chopped salad feels like a treat, heavily laden with Provel, pecorino, roasted garlic vinaigrette, garlic knot breadcrumbs and zesty tapenade. 4189 Manchester Ave., 314.899.0444, pieguystl.com

PLANTER’S HOUSE

One of our favorite cocktail bars, Planter’s House in Lafayette Square is a go-to spot for inventive craft cocktails. While the menu changes frequently, expect excellent iterations of classics like a Manhattan or a margarita. The Imagination Library and In a Pickle are two Planter’s House classics that are now available on the bar’s list of draft cocktails. The food menu is solid too. You can always count on the salad, as well as the burger and fries, to hit the spot – especially if you order the new(ish) cacio e pepe fries. Add in the sophisticated dark wood and deep red furnishings and dim lighting, and you’ve got yourself a luxe evening in the making. 1000 Mississippi Ave., St. Louis, 314.696.2603, plantershousestl.com

ROOT FOOD + WINE

Nestled deep in wine country, Root Food + Wine ( Sauce ’s Best New Restaurant of 2021) is the rare farm-to-table restaurant that actually feels like a reflection of its surrounding environment. The food, for one thing, feels distinctly Missourian. For chef-owner Philip Day, it’s all about letting local ingredients drive the menu, which changes weekly. Depending on when you visit, you’ll find everything from jelly made from local ports and little gem lettuce from Lucky Dog Farm in Wentzville to Buttonwood Farm chicken and Rockbridge trout. A meal at Root is a rustic journey that mirrors the drive to get there from St. Louis – beautiful and surprising, with plenty of twists and turns. This is especially true if you’re doing one of the chef’s tastings. Day’s wine lists highlight a blend of local, New World and Old World bottles that pair well with his food, while the cocktail menu is full of fun and interesting drinks. One Root classic is the Pepper PhD, a spicy, earthy OldFashioned with notes recalling the flavor of Dr. Pepper. And just to be explicit: It’s worth the drive. 5525 Walnut St., Augusta, 636.544.1009, rootfoodwine.com

SADO

Sado, Sauce’s No.3 Best New Restaurant of 2023, serves as a highlight reel of chef-owner Nick Bognar’s career thus far.

From his start at Nippon Tei, his mother Ann Bognar’s late, beloved West County restaurant, to his multiple accolades from the James Beard Foundation, Food & Wine, and GQ, we can scarcely think of another restaurateur that has elevated the culture and palates of St. Louis diners more. Although Sado offers delicately fried tempura and mouth-watering A5 Wagyu beef, fish is the main attraction. The restaurant is best experienced at the eightseat sushi bar, where you can watch magic happening behind the counter. Bognar’s reputation for pushing sushi beyond the standard issue is on full display, including his unrivaled in-house process for dryaging fish. Each piece of nigiri is treated as unique, popping with bright flavors and sweet-savory balance. You can’t help but think, “Oh, this is what sushi is supposed to taste like?” The robata yaki section of the menu highlights dry-aged selections like Japanese seabream and Atlantic salmon, grilled to crisp perfection on the binchotan grill using only Japanese oak charcoal. 5201 Shaw Ave., St. Louis, 314.390.2883, sado-stl.com

SALT + SMOKE

With five area locations and another in the works, the Salt + Smoke barbecue empire shows no signs of slowing down. The pulled chicken sandwich with street corn relish and housemade pimento cheese paired with a side of pit beans is one of our favorite meals, but their entire line of award-winning smoked meats is top-notch. Don’t neglect to order a side dish or two: The crackertopped white cheddar mac and cheese is exceptionally delicious. A whiskey flight offers a nice introduction to Salt + Smoke’s robust selection of bourbon and whiskey. Multiple locations, saltandsmokebbq.com

SIDNEY STREET CAFE

With its dignified brick-and-wood interior, this Benton Park standard sits on the corner of Sidney Street and Salena Street like it owns the place. And it kind of does. Two decades since Kevin Nashan opened the restaurant with his wife Mina and brother Chris, Sidney Street remains synonymous with fine dining in St. Louis.

Nashan weaves his Spanish heritage with his classical French training, stitching in a little nod here and there to New Mexico, where he spent his childhood. There’s more than a whisper of Spain to the housemade charcuterie and cheese plate: Served with artisanal cheese and olives on a large board, it’s reminiscent of a Luis Meléndez still life. Beauty is also created by pastry chef Amelia Lytle, who might perfume a strawberry shortcake with lilac. 2000 Sidney St., St. Louis, 314.771.5777, sidneystreetcafestl.com

SONGBIRD

St. Louis has long needed more places like Songbird, a metropolitan but farmto-table-leaning spot where people can stop through for top-notch coffee (in this case, Blueprint Coffee) and a killer meal that satisfies on every level. The sprouted grain English muffin sandwich with Buttonwood Farm chicken sausage, omelet-style eggs, micro greens, pickled red onions and brown butter aioli plays like an artisanal Egg McMuffin. Try it, in season, with Songbird’s fermented hot sauce if you want to light up your palate in the best way. And then there’s the combo breakfast sandwich: Originally available only at the Saturday Tower Grove Farmers’ Market, where owners Chris Meyer and Mike Miller ran the Kitchen Kulture pop-up, “the sandwich” was like a secret handshake for foodies, industry members and Tower Grove locals. Featuring toasted sourdough, aged white cheddar, bacon and a fried farm egg, topped with sea salt and honey, it’s a master class in texture and flavor – salty, sweet, crunchy, silky and savory all at once. If the sandwich isn’t part of your order, you’ve made a critical error. 4476 Chouteau Ave., St. Louis, 314.781.4344, songbirdstl.com

SOUTHWEST DINER

Sometimes when we’re at Southwest Diner we switch it up and have lunch (i.e. a burger or stew) for breakfast. And we always want breakfast for dinner, but sadly this diner with a distinctly New Mexican bent closes at 2 p.m. So we get it all in while we can. These are the kinds of things we go for: Grits on Fire with red chile-braised pork shoulder and eggs, the tamale plates with red or green chile, and the posole, a hominy stew with spicy pork. And we know we’ll never go wrong with the diner’s tacos, scrambles, tostadas and enchiladas.

Oh, and milkshakes. It’s not fancy, but it’s certainly cheery, fun and colorful with New Mexican-themed design details. 6803 Southwest Ave., St. Louis, 314.260.7244, southwestdinerstl.com

SULTAN MEDITERRANEAN RESTAURANT

Kurdish immigrants Jenar Mohammed and Akram Saeed’s restaurant in The Grove flawlessly executes classics like hummus, falafel and kebabs, as well as less common offerings, like the signature Sultan pilau. Crack open this phyllo dough pot pie to find savory rice studded with morsels of lamb shank, oven-roasted nuts and plump raisins that add a sweet contrast. You should also try the qali, a beef stew slowly simmered with green and orange bell pepper, tomato, garlic and a hint of oregano. Though it’s complimentary, the lentil soup is also worth mentioning. Every velvety bite is impeccably seasoned. Feeling indulgent? The housemade coconut and walnut custard paired with a

pot of strong Turkish coffee is worth the splurge. 4200 Manchester Ave., St. Louis, 314.390.2020, sultan-stl.com

SWEETART BAKESHOP & CAFE

Since 2008, this 100 percent-vegan restaurant and bakery in Shaw has been offering all manner of sweet delights. But chef and owner Reine Keis has become equally famous for her plant-based dishes like the Audre Lorde crispy “chikn” sandwich, her soy- and gluten-free burger with (if you fancy) coconut bacon, and her once-in-a-while “fish” sandwich made with hearts of palm. We love a cupcake happy hour if we can find one, and SweetArt offers that precise, gorgeous thing every Wednesday and Thursday. Throughout both business days, cupcakes ($3.95) are buy-two-get-one-free, then buy-one-get-one-free during the last hour before closing. 2203 S. 39th St., St. Louis, 314.771.4278, sweetartstl.com

TAI KE SHABU SHABU

A slick, white bar lined with induction cooktops is the star of the space here, and this is where the magic happens. Tai Ke’s specialty is the Taiwanese take on shabu shabu (the Japanese name refers to the sound of “swishing” meat in boiling broth), with pots of flavorful, simmering broth for DIY cooking. Choose between original or spicy broth, then pick from the list of add-ons: seafood, vegetables, fried tofu, thin slices of beef, pork, clams, noodles,

and special hot pot dumplings. The shabu shabu is great, but don’t overlook the rest of the menu, which features a selection of Taiwanese cuisine you can’t find anywhere else in town. Yan su ji, or Taiwanese popcorn chicken, is a can’t-miss street food classic. Lightly battered dark meat nuggets are tossed in a gently spicy combination of white pepper and Chinese spice. The generous plate of crunchy, tender chicken and fried basil will keep you reaching for your cold beer, like you’re sweating it out at a Taiwanese night market instead of an Olivette strip mall. 9626 Olive Blvd., Olivette, 314.801.8411, taikeshabushabu.com

TAJ PALACE

Chesterfield’s large Indian population is reflected in the concentration of good Indian restaurants in that area, but none shine brighter than Taj Palace. Their expansive bread menu is good, and they know it. It’s probably why they have so many different types. Whether it’s flaky layered paratha, deep-fried batura, cheese garlic naan or venerable plain naan, each brings something distinct to the table. But they’re all airy and soft, perfect for scooping up our favorite saucy dishes at Taj Palace, like the paneer tikka masala with chunks of soft cheese, peppers and onions, or their dal makhani, which is a super buttery lentil dish.  92 THF Blvd., Chesterfield, 636.728.1000, tajpalacestl.com

TAQUERIA EL BRONCO

You might be here for a late breakfast of huevos rancheros or chilaquiles, or perhaps a dinner feast of chiles rellenos (poblano peppers filled with Chihuahua cheese), tacos and sopes (thick masa cakes topped with beans, lettuce, cheese, sour cream, tomato, onion, avocado and your choice of meat). Whatever brings you to Taqueria El Bronco, this Cherokee Street institution is a one-stop shop for a vast range of outstanding, flavorful Mexican food. The tacos can be ordered in soft or crispy shells, and the pick of the meats are the beef tongue and the carnitas. There are also seafood options, vegetarian substitutions, and Tex-Mex favorites like fajitas and nachos. Depending on the time of day, you’ll find us sipping either on a horchata or treating ourselves to a margarita. 2817 Cherokee St., St. Louis, 314.762.0691, taqueriaelbronco.com

Clockwise from Top Left: Krab Kingz, Kingside Diner Express, K-Bop, Nudo House, Gyro House, Prime55.

TAQUERIA MORITA

This concept from Take Root Hospitality moved between the Vicia patio and Winslow’s Table for almost two years, but Taqueria Morita now has a permanent space of its own in the Cortex Innovation District in the Central West End. Take Root’s culinary director Aaron Martinez grew up in southern California, and his taste memories – informed by childhood trips to Baja California – anchor the restaurant’s approachable menu of Mexican cuisine, from delectable fish tempura tacos to pork belly chicharron. Everything is spiced to perfection – plenty of fiery bite without overpowering the other flavors – and Martinez flavors dishes with a variety of sauces that add nuance and depth. The drinks menu highlights agave spirit cocktails on draft, with a Paloma, the signature MargMorita and the mezcal margarita. 4239 Duncan Ave., St. Louis, 314.261.4551, taqueriamorita.com

TELVA AT THE RIDGE

Located inside Rolling Ridge Nursery, this new breakfast and lunch spot from the Balkan Treat Box team is a treat in its own right. Start with a wood-fired Bosnian coffee, an intensely flavored brew resulting from boiling coffee grounds in small copper pots. Rose perfumes a number of menu items here: a latte; kunefe, a divine cheese dessert pastry that is scattered with rose petals; and the similarly adorned parfait with yogurt and baklava. Telva’s cilbir, or Turkish eggs, is a silky, sumptuous breakfast. Warm garlic yogurt and gently cooked eggs make for a rich base, a tomato-chile brown butter sauce adds a little acid for balance, and a flurry of herbs provides a

fresh finish. Telva is also loved for its Sloppy Mustafa toast, the avocado toast (with thin ribbons of cucumber, roasted tomato, kalamata olives, avocado, salty feta, tzatziki and a nutty sesame crunch garnish), and the super nice family that runs the place. 60 N. Gore Ave., Suite A, Webster Groves, 314.395.2760, telvastl.com

TIGER SOUP DUMPLINGS

We fell for this restaurant’s small, unassuming Fenton location when making selections for the Sauce Best New Restaurants of 2022. Tiger Soup Dumplings has built a steady following over the last two years, and with a second location recently opened in Des Peres, we think this is only the beginning. The succinct menu is topped by Shanghai-style soup dumplings filled with beef, pork, chicken or shrimp and cheese. While steamed dumplings are more traditional, the pan-fried versions are equally good. The interior of these little parcels of joy is very hot, and the soup can squirt in any direction – follow the guide on the wall to avoid burns. Pair your dumplings with a side of the cold, crisp cucumber salad and the spicy wontons. Multiple locations, tigersoupdumplings.square.site

TIM’S CHROME BAR

Tim’s Chrome Bar makes you feel like you’ve stepped into a time capsule. The design of this revived South City staple is a ’70s-inspired maximalist masterpiece with patterns and textures everywhere: flowers on the ceiling, plaid wallpaper in one corner and orange shag carpet on the bar. The

large space features plenty of tables and chairs, as well as comfy couches outfitted with vintage melamine TV trays. The food and drinks fit the theme too: After-school classics like housemade pepperoni pizza rolls with ranch for dipping are irresistible, while crab Rangoon nachos made with wonton chips, crab Rangoon filling and sweet chile sauce perfect the art of the sheet pan nacho. On the drinks side, the Gimme Gimme Gimlet with gin, strawberry, lime and edible glitter, as well as the Tim’s Punch of the Moment with vodka, Kool-Aid, citrus and a tiny scoop of sherbet, are the kind of drinks that make you lose track of place and time. 4736 Gravois Ave., St. Louis, timschromebar.com

TRATTORIA MARCELLA

Trattoria Marcella is one of those quintessential “if you know, you know” restaurants. After 29 years in Lindenwood Park, it’s still in the conversation among the city’s best Italian restaurants. The energy here is tangible, immediate and infectious. People are having fun, and it’s hard not to be drawn in. The delicious lasagna al forno is a freeform spin on traditional layered lasagna, and the crunchy shaved Brussels sprouts are a sleeper hit. Happy hour is proof that while you can spend big here, you don’t need to, with $7 martinis, $5.50 pours of house wine, and plenty of discounted food items. Insider tip: Don’t miss the off-menu lobster risotto. 3600 Watson Road, St. Louis, 314.352.7706, trattoriamarcella.com

TURMERIC

By offering a menu that explores the regional cuisines of India, particularly southern India, Turmeric has expanded local conceptions of what Indian cuisine can be. It helps that they’re doing this on a stretch of Delmar Boulevard that is one of the liveliest pedestrian strips in St. Louis. The section of the menu devoted to dosa (thin, fermented rice crepes) and uthappam (thicker fermented rice batter pancakes) is a welcome surprise to south Indian diners. There are also traditional south Indian entrees like the yellow dal tadka (yellow lentils cooked with tomato, curry leaves and black mustard seeds), a common household staple. The tomatobased thakkali rasam broth, a soup eaten

with rice daily throughout South India, is flavored here with coconut and black pepper. Turmeric also has plenty of its own ideas. They may reach for truffle oil here or throw some New Zealand spring lamb in the tandoor there, because bringing delicious new ideas to the masses is what they do best. Look out also for Turmeric’s street food counter in the food hall at City Foundry STL, where the Andhra chile chicken and Chettinad chicken shine. 6679 Delmar Blvd., University City, 314.899.9995, turmericstl.com

UNION LOAFERS

CAFÉ AND BREAD BAKERY

This restaurant’s sublime sourdough shows up all over the city, lending instant gravitas to the humblest sandwich. At lunchtime, it offers a “humble” sandwich of its own, although the way these Loafers do it, it’s nothing of the sort: A buttery peanut butter and jelly served, for an extra dollar, with local whole milk. On the daytime menu, there’s also a smoked beet Reuben that is in a class of its own, and the oft hailed little gem salad, a magically simple bundle of sweet lettuce, fine herbs, buttermilk dressing and breadcrumbs. By night, the restaurant becomes a pizzeria. Ponder the marriage of spinach, bacon, garlic and lemon, or the union of mushroom and pickled shallots, and then get in line. Union Loafers also has a retail counter of the day’s breads and its famous chocolate chip cookies. 1629 Tower Grove Ave., St. Louis. 314.833.6111, unionloafers.com

VICIA

This is most definitely a destination restaurant. For one thing, it’s sparely lovely inside, leaving a clear deck for the dazzling turns Vicia takes with even the humblest vegetable. For another, its herbs come from the edible garden designed by Custom Foodscaping just steps away from the restaurant, the produce from

Midwestern fields and orchards, and meats are sourced from local farmers whenever possible. Aside from being a delicious experience all around, dining at Vicia feels like being at a magic show. You wonder what tricks chef and coowner Michael Gallina and executive chef Jane Sacro-Chatham will perform next as you wait for the umpteenth little course of beautiful, seasonal food, each likely to surpass the one before. Nowhere is this artistry with vegetables and meat more evident than on the Berkshire pork dish. 4260 Forest Park Ave., St. Louis, 314.553.9239, viciarestaurant.com

WINSLOW’S TABLE

This place does a remarkable job of not feeling like it sits on a major thoroughfare. Partly this is to do with the gracious historic building it inhabits; partly it’s the knotty, espalier fruit trees that insulate diners on the patio from the periodic drone of cars. Owned by Tara and Michael Gallina and Aaron Martinez of Take Root Hospitality, and headed in the kitchen by Niche Food Group alum Dakota Williams, Winslow’s focus is on “farm-fresh.” In other words, expect beautiful, locallysourced ingredients spun into dishes like a breakfast biscuit of housemade sausage and jalapeno jelly, a roasted carrot salad with pickled peppers, pine nuts and herbs; or a three-cheese grilled cheese on porridge bread with pesto. Don’t leave without a goat cheese cookie in your pocket. 7213 Delmar Blvd., University City, 314.725.7559, winslowstable.com

WONTON KING

This is the place to go to partake in the Cantonese weekend ritual that is dim sum. Almost from the moment the restaurant’s doors open, tables fill up with groups of families and friends gathering to catch up over pots of tea and bite-sized morsels, from steamed char siu buns and shrimp dumplings to sweet egg tarts and

delectable steamed buns filled with rich custard. Order a few items from the menu to get started, but save space to grab additional bamboo steamers of dim sum from the carts that servers wheel around the dining room. Once you hit your stride, the only challenge is knowing when to stop. Wonton King also has a full menu of classic Chinese dishes for lunch and dinner. 8116 Olive Blvd., University City, 314.567.9997, asianfoodstl.com

WRIGHT'S TAVERN

Owner Matt McGuire and executive chef Cary McDowell’s initial motivation for Wright’s Tavern was to create a restaurant that served the kind of food they wanted to eat. McGuire and McDowell built themselves a place to enjoy a great steak and a Caesar salad, but more importantly, their Clayton steakhouse also tapped into a communal longing: for delicious food and drinks, genuine hospitality, and the unbridled enjoyment that a really lovely restaurant can deliver. Wright’s is driven by the conviction that the simple food is the best; its ambition is to cook the best version of that food you’ve ever had. The greatest hits collection at Wright’s already includes the shrimp scampi with its addictive garlic-and-chile sauce, the wedge salad with blue cheese and smoked bacon, the perfectly flaky potato-crusted halibut with lemon beurre blanc, and the salt and cream of the heady dauphinoise potatoes. The baked crab cake made with colossal lump crab is seasoned with salt and pepper, has just enough egg and dairy for binding, and is plated atop a delicious red pepper remoulade. It’s one of the very best dishes in St. Louis and no visit to Wright’s is complete without it. At this restaurant, which was Sauce ’s Best New Restaurant of 2023, people dress up, and the servers are sharply attired, but it’s never stuffy: You’re here to feel good. In this cozy dining room, you’re never far from other diners, and conversation between tables comes easily. We love a restaurant where a civilized meal feels like it could imminently spill over into a rambunctious party, and that’s exactly the vibe at Wright’s. 7624 Wydown Blvd., Clayton, 314.390.1466, wrightswydown.com

Yellowbelly is tropical, trendy and fun, with the bar and kitchen equally yoked. Seafood dishes such as the Moroccanspiced grouper or halibut and seared scallops are great, but we love the street corn taquitos served atop black bean mole, as well as the chile-glazed pork belly with rice and local mushrooms. The mezcal-based Polar Bear is a smooth and sophisticated drink, and the eponymous Yellowbelly cocktail is a juicy tipple with a pleasant bite from turmeric and ginger falernum. Located in a lush adjacent space, sister concept Lazy Tiger offers its own distinct cocktail list while also serving the entire Yellowbelly food menu. 4659 Lindell Blvd., St. Louis, 314.499.1509, yellowbellystl.com; 210 N. Euclid Ave., St. Louis, 314.925.8888, lazytigerstl.com

OVER AT LEAST A DECADE, AND IN SOME CASES MORE THAN A CENTURY, THE IMPACT OF THESE TEN RESTAURANTS HAS BEEN SO PROFOUND THAT THEY ARE PART OF THE FABRIC OF OUR FOOD AND DRINK SCENE.

Carl’s Drive In

Time stands blissfully still inside Carl’s Drive In. The tiny roadside space has remained largely unchanged since its first big remodel in 1962, when they added air conditioning and indoor seating for 16 at the counter. The restaurant still seats just 16 diners, and the slotted menu board still displays a modest but eternally enjoyable menu: famous griddle-smashed burgers with irresistibly crispy edges; footlong and curly-Q hot dogs; tamales topped with Edmond’s Chile Co. chili; and housemade root beer served in heavy, frozen mugs. Change can be a good thing, but we say if it ain’t broke, don’t fix it.  9033 Manchester Road, Brentwood, 314.961.9652, carlsdrivein.com

Crown Candy Kitchen

Crown Candy Kitchen has some stats to be proud of. Opened by Harry Karandzieff and his friend Pete Jugaloff in 1913, it’s one of St. Louis’ oldest surviving food and drink attractions. It’s also the oldest soda fountain still in operation in the city, at least by our reckoning. Stuffed with bacon, the outsized BLT is the signature sandwich, but the sweeter sections of

the menu are also stacked with winners, from the Ozark black walnut ice cream, housemade hand-dipped clusters and specialty chocolates to the Johnny Rabbit Special, a banana malt with whipped cream and nutmeg. If you dare, rise to the milkshake challenge: Drink five of these (13% milk fat) lovelies in 30 minutes and you won’t pay a dime – for any of them.

Good luck!

1401 St. Louis Ave., St. Louis, 314.621.9650, crowncandykitchen.net

Donut Drive-In

Doughnuts, neon and Route 66 combine here for a timeless St. Louis experience, but the line of customers who congregate in anticipation of fresh doughnuts on weekend mornings tells you Donut Drive-In remains an addictively vibrant stop on the local food scene. You won’t find any “renegade” doughnuts here, just consistently exquisite renditions of classic cake and yeast doughnuts: long johns, jelly doughnuts and their essential apple fritter. On weekends, skip the line and stop at the takeout window behind the shop to pick up a dozen assorted doughnuts.

6525 Chippewa St., St. Louis, 314.645.7714, donutdrivein.com

Faraci Pizza

If you’re going to Faraci Pizza in Ferguson, don’t mess around: go for the Faraci Special. Sausage, pepperoni, bacon, mushroom and onion are loaded onto a crispy, St. Louis-style crust. It’s delightfully gooey, with the requisite blanket of Provel cheese, and it’s rich and salty from the abundance of toppings. This little pizza shop has been nestled in downtown Ferguson since 1968, and besides the prices not much has really changed. They still have a pareddown menu focusing on their pizzas, a small selection of sandwiches like their meatball sub, and a few pastas and salads. They still have a retro space with wood paneling and a tiny window that peeks into the kitchen. And they have their regulars, the customers who keep returning all these decades later because they simply cannot get enough. In addition to the Ferguson restaurant, Faraci also has a location in Ellisville. Multiple locations, faracispizza.com

Gioia’s Deli

In a city of great sandwich shops, Gioia’s is elite. That’s in no small part due to the signature hot salami, used to great effect in sandwiches like the Spicy Daggett (toasted garlic pepper cheese bread stuffed with hot salami, hot coppa and capicolla, and spooned with intensely piquant giardiniera). The bare bones little deli on the Hill dates to 1918, and they have grown to include locations in Creve Coeur, Valley Park and Maryland Heights. Gioia’s fame has also spread far beyond St. Louis: In 2017, they won the James Beard American Classic Award, and the Food Network named the hot salami sandwich “one of the best sandwiches in America.” When we say, “bare bones,” we mean Gioia’s on the Hill has only what it needs and no more: a walk-up counter, a drinks machine, a few chairs outside in the sunshine, and a rack of chips. When you’ve got a tightly wrapped Daggett in your hand, and there’s a pocket park across the road, what else could possibly be lacking?

Multiple locations, gioiasdeli.com

Pappy’s Smokehouse

It’s impossible to talk about barbecue in St. Louis today without acknowledging the impact Pappy’s has had over the past

16 years. That legacy is evident not just at Pappy’s two St. Louis area restaurants, but also at the numerous Pappy’s-affiliated restaurants – Dalie’s Smokehouse, Adam’s Smokehouse and Bogart’s Smokehouse – that form an extended barbecue family. Customers still eagerly wait in line at Pappy’s original Midtown location for their dry-rubbed ribs, smoked for up to 24 hours over apple and cherry wood. Get the ribs, always, but also get the pulled pork and at least a couple of sides (the baked beans are our favorite, but take your pick). They regularly sell out, so if you’re visiting later in the day, call ahead to confirm what’s still available.

Multiple locations, pappyssmokehouse.com

Sam’s Steakhouse

This South County gem calls out to us whenever we’re craving a well-executed, grilled-to-order cut of meat. The steaks here are set apart by the saucy glaze they receive just before serving. Cooked to a 35-year-old recipe created by one of the restaurant’s founders, Sam Andria, the glaze has over 40 ingredients and gives the steaks a salty-sweet finish. The filets are our go-to,

leaving room for more of Sam’s fabulous, classic steakhouse hits. Their wedge salad is the perfect steakhouse wedge with crunchy iceberg, blue cheese, cherry tomatoes and bacon. Meanwhile, the shrimp cocktail features juicy, jumbo Gulf prawns served with a housemade cocktail sauce that’s fresh and bright with punches of lemon and horseradish ground fresh in the kitchen every day. The food is only part of the story at Sam’s. The people-watching in the bar is unsurpassed. Whether you’re discreetly using the giant mirror to observe bar patrons, or lingering to watch the comings and goings of people in the parking lot, you will be thoroughly entertained.

10205 Gravois Road, St. Louis, 314.849.3033, samssteakhouse.com

Schlafly Beer

It’s hard to overstate Schlafly’s role in the development of craft beer in St. Louis. It’s not just that the brewery was making and selling its beers for a whole two decades before the craft scene really exploded. The brewery and its co-founder, Tom Schlafly, were also instrumental in reshaping alcohol laws in Missouri that set the stage for what

the St. Louis beer scene is today. Although the brewery now has four locations in the region, their Locust Street tap room in Downtown West is the best place to enjoy Schlafly’s hospitality. Beers like the Pale Ale, Hefeweizen and the seasonal Pumpkin Ale are undisputed modern St. Louis classics, while the fish and chips or soft, chewy Bavarian pretzel sticks with white cheddar sauce are eternally satisfying accessories to enjoy with your pint.

Multiple locations, schlafly.com

Ted Drewes

A trip to Ted Drewes is a St. Louis tradition. Often credited as the creator of the concrete, Ted Drewes has been inverting cups of thick, rich frozen custard before our eyes for 95 years now. Their Dutchtown location claims to be the oldest frozen custard stand in the world still in operation, but the Chippewa location is equally iconic to generations of locals. Pick from their can’tgo-wrong menu of classics (available in either concrete or sundae form) like the Cardinal Sin with tart cherries and hot fudge, or make your own ideal combination – we opt for coconut, chocolate chips and almonds. Multiple locations, teddrewes.com

Urban Chestnut Brewing Co.

Since opening in 2010, Urban Chestnut Brewing Co. has been combining innovative flavor with traditional, European-style beers. They’re among the pioneers that set the standard for the  flood of new microbreweries in the 2010s, and their beers still serve to remind drinkers why St. Louis is the beer capital of this hemisphere. Co-founders Florian Kuplent and David Wolfe honed their craft during tenures at Anheuser-Busch, the former as a brewmaster, the latter as a marketing director. No one does German beers truer to style than Urban Chestnut. Schnickelfritz, their Bavarian weissbier, is a beautiful pour with a big, eggshell-colored head and unfiltered golden body. Bold banana, bubble gum and clove notes come alive as you sip, with a hint of vanilla in the finish. Many American breweries attempt this style, but few do it this well.

Multiple locations, urbanchestnut.com

Pappy’s Smokehouse