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A Taste Of Our City

F O O D + B E V E R AG E

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LIFESTYLE LETTER

A Taste of The City Welcome to our October Food Issue, A Taste of the City! Food is so much more than what is served on a plate. It is an experience, an expression of creativity, and one of the most meaningful ways we connect with one another. A favorite meal can transport us to another place, introduce us to a different culture or bring back treasured memories of home. This month, we invite you to experience the incredible flavors found throughout our community. Discover the creativity and charm of The Ivy Café in Clayton, then go Beyond the Bun as we highlight four must-visit burger joints serving up some of the city’s most crave-worthy creations. We celebrate the traditions, culture, and irresistible dishes featured in Celebrate Hispanic Flavor. You can also visit Chesterfield and feel as though you have been transported to Palermo with the authentic Italian flavors of Buzzetta’s. If tea is what you desire, settle in at The Tea Spout Café, where every cup is served with a welcoming sense of “communi-tea” and so much more. Throughout these pages, you will find even more local restaurants, gathering places and culinary experiences that make our region deliciously unique. Each has a story to share—and every dish is an invitation to slow down, gather around the table and savor the moment. For me, the aromas of fall bring back memories of my grandma's kitchen: cinnamon, baked apples, pumpkin pies, hearty soups and a big pot of homemade chili on a chilly evening. Those meals offered more than comfort; they brought us together. Even today, those familiar flavors can take me right back to that table. There truly is an art to creating food that delights our senses, celebrates culture, and stirs memories of the people and places we love. Whether you are discovering a new favorite restaurant, revisiting a beloved local spot or sharing a cozy meal at home, we hope this issue inspires you to explore, and enjoy, "A Taste of the City." Here’s to gathering together and savoring every bite this fall!

G O R D O N A N D K E L L E Y, P U B L I S H E R A N D C O - P U B L I S H E R @ C L AY T O N C I T Y L I F E S T Y L E M A G

October 2026 PUBLISHER

Gordon Montgomery gordon.montgomery@citylifestyle.com CO-PUBLISHER

Kelley Lamm kelley.lamm@citylifestyle.com C O PY E D I TO R

Julie Brown Patton | julie.patton@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Casey Pierce | casey.pierce@citylifestyle.com CONTRIBUTING WRITERS

Kelley Lamm, Julie Brown Patton, Stacey Dixson, Mel Boban, Felina Deck, Casey Pierce, Kit Garrott C O N T R I B U T I N G P H OTO G R AP H E R S

Casey Pierce, Images by Sandra, John Lore, Julie Brown Patton, Molly Hitzeman, Bonner Morgan

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Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Clayton City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Clayton area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

26 Featured

26 34

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Beyond The Bun

Lifestyle Letter

Advice Editorial: Four Must-Visit Restaurants For Every Burger Enthusiast

City Scene

Locals Only LIFE + CULTURE

Local’s Choice FOOD + BEVERAGE

The Art Of Food

Healthy Lifestyle FOOD + BEVERAGE

Owner Julie Blackerby transforms plates at The Ivy Cafe in Clayton into an unforgettable experience.

Must See FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Celebrate Hispanic Flavor

How To FOOD + BEVERAGE

Road Trip LIFE + CULTURE

Outdoor Adventure ENTERTAINMENT

Seasonal Setups FOOD + BEVERAGE

Events

Explore culinary traditions of Hispanic Heritage Month with five local restaurants serving Latin American flavors

On the Cover Customizable-classic burger with Creekstone Farms Grass-fed grain-finished beef at Hi Pointe Drive In Photography: Molly Hitzeman

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JEREMY NORWOOD, NORWOOD PHOTOGRAPHY KELLEY LAMM

BOMMARITO AUTOMOTIVE GROUP

1: Friends and colleagues celebrated longtime YLANG YLANG store manager Stephanie Marchetto’s birthday. 2: Six Missouri fashion students received $5,000 Susan Sherman Fashion Scholarships and connected with industry professionals. 3: Saint Louis Closet Co. collected school supplies for KidSmart through its Closets-for-a-Cause program. 4: SLSO Conductor Laureate Leonard Slatkin received the Lincoln Medal at Ford’s Theatre in Washington, D.C. 5: More than 250 girls attended Girls Inc.’s Girls Leading Change summit at Washington University. 6: Clementine’s owner Tamara Keefe celebrated her bridal shower at Westwood Country Club. 7: Bommarito Automotive Group celebrated Beau Bommarito’s role in The Gentleman Thief at St. Louis premiere.

C I T Y SC E N E

OTTO ORTHODONTICS GOGLOW ROCK HILL

BOMMARITO AUTOMOTIVE GROUP

13 12

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8: The Bommaritos joined director Randall Emmett and cast members on The Gentleman Thief red carpet. 9: The goGLOW Rock Hill team received the company’s Consistency Award for its performance and execution. 10-11: Otto Orthodontics earned Best Orthodontist and the All-Star Award at the STL Headliner Awards. 12-13: Community members attended Scoops for Tim at Clementine’s, supporting FOX 2 personality Tim Ezell’s recovery. 14: Women gathered at SqWires for The Mamas Who Brunch, a quarterly fundraising, education, support event.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C L AY TO N

city scene CONTINUED

KELLEY LAMM

15-20: Community members attended Scoops for Tim at Clementine’s, supporting FOX 2 personality Tim Ezell’s recovery. 21: Publisher Kelley Lamm, West-Count Chamber, CEO, Lori Kelling and Lindsay Hensler at RISE Women’s Conference

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COFFEE WITH

CH A R ACTER Advice Editorial: Three Local Spots Serving Flavor, Personality, Warm Welcomes ARTICLE AND PHOTOGRAPHY BY CASEY PIERCE

Some coffee shops draw in guests before the first sip. Through thoughtful details, distinctive personalities and spaces designed for both connection and quiet moments, these three local destinations offer more than memorable drinks.

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1 2

Living Room Coffee & Kitchen

Kentzo Koffee

1 . K E N T Z O KOF F E E , O ’ FA L L O N , M O Kentzo Koffee’s recently opened a second location balancing quiet productivity with community connection. Seating on both levels creates an ideal workspace, while the covered porch welcomes conversation on beautiful days. Beyond roasting its own blends, this outdoor coffee company supports environmental change through the Kentzo Clean Up Project (C.U.P.), extending its mission beyond every cup served.

The Ground Coffeehouse & Plant Shop

2. LI VING ROOM COFFEE & K I TCH EN, M A PL E WOOD

3. THE GROUND COFFEEHOUSE A N D P L A N T S H O P, B A L LW I N

The Living Room feels just as welcoming as its name suggests. Its open-air picnic patio, dotted with umbrellas and miniature gardens, creates a cheerful setting for breakfast, lunch or coffee. Fresh ingredients, locally sourced touches and Union Loafers sourdough bring thoughtful spins to comforting dishes, complemented by a robust drink menu and house-made syrups.

This destination offers more than a place to grab a drink. Its eclectic interior is layered with color, character and greenery, creating a lively and welcoming atmosphere. Downstairs, plants, gifts and additional seating invite guests to browse, settle in and discover something unexpected around every corner inside.

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Beyond The Bun Advice Editorial: Four Must-Visit Restaurants For Every Burger Enthusiast ARTICLE BY STACEY DIXSON The hamburger may be an American classic, but across the St. Louis region, local restaurateurs are proving there’s ample room for reinvention. From carefully sourced beef and chef-driven toppings to perfectly seared smash burgers, these four destinations elevate a familiar favorite through quality, creativity and an unmistakable sense of place, making the pursuit of an exceptional burger an occasion in itself.

Hi-Pointe Drive-In Playful, irreverent and decidedly St. Louis, Hi-Pointe Drive-In has transformed the quintessential burger-andshake experience into something distinctly its own. Its chef-inspired menu begins with Creekstone Farms’ grassfed, grain-finished beef and incorporates locally sourced ingredients, including bread from Companion Bakery. Adventurous creations, such as the mustard-seared Toklahoma and unapologetically indulgent Taco Burger, share the menu with classics, sandwiches and imaginative shakes. With locations in the Hi-Pointe neighborhood, Kirkwood, Downtown St. Louis, Cottleville, Chesterfield and inside 4 Hands Brewing in LaSalle Park, an inventive Hi-Pointe burger is rarely far away. Hi-Pointe Drive-In Photo by Molly Hitzeman

DoShaggy’s In St. Peters, DoShaggy’s demonstrates that a memorable burger requires neither elaborate presentation nor culinary theatrics. The restaurant has developed an enthusiastic following around smash burgers made with 100% Angus beef. Pressed against the griddle to create the coveted crisp, caramelized exterior while retaining a juicy center, these burgers embrace the appeal of straightforward ingredients executed exceptionally well. The atmosphere is casual and unassuming, but that’s precisely part of its charm: DoShaggy’s lets the burger command the attention. A St. Charles County favorite, this destination is well worth the drive for burger lovers across the region.

DoShaggy’s Photo by Stacey Dixson

LOCA L’S CH OICE | FO O D + BE VE RAGE

Collectively, these four restaurants illustrate just how expansive the modern burger can be. From polished Clayton to laid-back St. Peters, each brings a distinct sensibility to the table, proving that exceptional ingredients and thoughtful execution transcend zip codes. Whether dressed with

Hatch chiles, crisped on a griddle or enjoyed beneath the gaze of vintage taxidermy, each offers its own interpretation of an enduring American classic—and a compelling reason to venture beyond the usual neighborhood in search of the next exceptional bite.

5 Star Burgers At 8125 Maryland Avenue in Clayton, 5 Star Burgers takes a more composed approach to the American staple, emphasizing premium beef and thoughtfully conceived flavor combinations. Its Green Chile Cheeseburger is a particularly compelling example: all-natural Creekstone Farms Angus beef, grilled to the guest’s preferred temperature, is crowned with chopped, fried Hatch chiles, and accompanied by Hatch green chile mayonnaise. The combination offers richness, gentle heat and textural contrast without overwhelming the quality of the beef. A full bar, local craft selections and an inviting Clayton setting make 5 Star Burgers equally suited to an elevated casual lunch, relaxed dinner or evening out. 5 Star Burgers Photo courtesey of 5 Star Burgers

The Golden Hoosier At 3707 S. Kingshighway Boulevard in South St. Louis, The Golden Hoosier pairs excellent burgers with perhaps the most distinctive surroundings of the quartet. The restaurant describes its aesthetic as “classy low-brow,” an apt characterization for a historic neighborhood watering hole reimagined with a Prohibition-era Art Deco bar, local artwork and an eclectic collection of vintage taxidermy. Burgers and elevated comfort food anchor the menu alongside thoughtfully crafted cocktails, inviting guests to settle in rather than simply stop for a meal. The result is less a conventional burger joint than a destination—warm, eccentric and thoroughly rooted in the personality of South City. The Golden Hoosier Wrangler Burger Courtesy of The Golden Hoosier OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C L AY TO N

For 50 years, Gateway Down Syndrome Association has served, supported, and celebrated individuals with Down syndrome and their families, providing lifelong support and services throughout Eastern Missouri and Southern Illinois. From the moment a family receives a diagnosis, through early childhood, education, independence, adulthood, and beyond, GDSA is here to help individuals and families navigate challenges, connect with resources, and embrace possibilities at every stage of life. This milestone year will culminate with our 50th Anniversary Gala on November 14! As we celebrate five decades of meaningful impact, we look ahead to a future filled with even greater opportunity, connection, and possibility for individuals with Down syndrome and their families.

gatewaydsa.org 314.961.2504 1201 Hanley Industrial Ct. Ste A Brentwood, MO 63144

50th ANNIVERSARY GALA Come celebrate a 50 year legacy of love and a future without limits! November 14, 2026 | 5:30pm Chase Park Plaza Royal Sonesta St. Louis

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H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

THE TEA SPOUT BOUTIQUE OFFERS FUNCTIONAL BEVERAGES, THERAPEUTIC HERBS, NATURAL COSMETICS, GIFTS

One former stay-at-home mother with a deep interest in functional and holistic health was further motivated by the threatening impacts of COVID-19, so she decided to channel her discoveries and knowledge into founding a new business to help others: The Tea Spout by Aquene Amora. With "aquene" deriving from a Native American tradition about peace and "amora" meaning love in Spanish, Portuguese and Latin languages, that combined essence permeates the store. "I started diving deeper into holistic health during 2015, then took the time through COVID to complete my Functional Healing Practitioner License through the Functional Healing Alliance," says Amber Hamilton. "I also dove deeper into herbal courses through The Herbal Academy, and now am proud to be committed to providing wholesome products that serve healthy purposes." Amber says she selected tea as her main delivery system of health benefits due to its bioactive properties and abundant herbal aspects. She adds that while many people were trying liquid cleanses and diets to help lose weight, to maintain weight or to rid the body of toxins, she noticed that juices many people were consuming were more often than not ineffective or in some cases, harmful. She recalls learning how many therapeutic herbs could be grown in one's own property, plus there were other ways to secure them. CONTINUED >

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She states that she has beneficial partnerships with U.S.-based companies that help select the shop's ingredients that are gathered from the staff's own backyards, Europe, India, Japan and others. "Each relationship is unique but must follow proper farming, production and attitude. Our partners and The Tea Spout share an understanding and passion for producing honest products with lasting and healing results." Located at 17712 Chesterfield Airport Road, The Tea Spout launched June 16, 2023, originally at 17718 Chesterfield Airport Road. The wellness cafe later expanded and moved just a couple doors down to its current address, adding a larger space for community events, art and an expanded food menu. The Tea Spout Cafe serves warmed and chilled beverages daily, including loose-leaf tea of varied blends and types, mushroom tea, mushroom coffee, organic regular coffee, grab-and-go healthy meals and baked goods with vegan and gluten-free options. "Quality is our top priority," assures Amber. "Our menu options are made to order and made with organic and natural Ingredients. We serve cut-to-order vegetables, freshly made soups, made in-house beverages with natural ingredients you can truly taste, served daily. Baked goods are made in-house and from scratch." She says she takes pride in saying the products they have are that of a certified organic sourcing, natural and wholesome. They analyze the processing, ingredient gatherings, animal care, workplace environment and the community of their sources. "We believe in products that are safe, reliable and effective. But we also believe where they come from should be equally as safe, reliable and fair," she adds. She explains one of the most overlooked gems in their cafe is the organic coffee selection. While they're known for teas and related accessories, they also supply organic, mold- and pesticide-free coffees, including mushroom coffee, adaptogen-infused coffee and decaf options. The accessories in the store also have proven to be amazing gifts, she says. Responses to the products the store provides have been the best type of overwhelming reactions, admits Amber, who is often hugged by customers. "I’ve had mothers tear up with pure joy; I've had people tell me they've cut back on other expenses to make sure they're able to come into our store and get the products they need. It’s been one of the best experiences of my life to know that we're able to help so many people and that people feel and taste the difference in our products and menu options. Our patrons range in age, gender, communities, culture and interests." She also carries a wide variety of home goods and natural/ organic bath and body products. "Living a happy healthy life comes in many forms, and my goal is to bring all of what others would need to accomplish feeling better and healthier in one place. From superfood teas, elixirs and herbs to fair trade products produced with love with peace in mind," she explains. First responders, teachers and military receive 10% off all purchases at The Tea Spout and receive a free beverage daily when presenting identification. "That's just a small way we can say you're greatly appreciated," states Amber. This team's "Communi-Tea" outreach includes school fundraisers, trivia nights and local food or clothing organizations. The Tea Spout's hours of operation: Tuesdays through Fridays 7 a.m. to 3 p.m.; Saturdays 10 aa.m. to 3 p.m.; Sunday and Monday closed. 636.778.1501 | TheTeaSpoutSTL.com

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

Creve Coeur - Des Peres - Fenton St. Peters - Wentzville

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How Owner Julie Blackerby Transforms Plates At The Ivy Cafe In Clayton Into Unforgettable Experiences

"For me, cooking becomes art when you move beyond making something tasting good and consider the experience: flavor, color, texture, shape, balance and presentation. I’ve always been an artist at heart, and food is another medium. Art happens when you break the boundaries of what should be and let your heart and mind pour into a dish. There is beauty in everyday life, even on a Tuesday, and we love making those moments special."

Where do you find visual inspiration for The Ivy Cafe?

Owner Julie Blackerby

M UST SE E | FO O D + BEVE RAGE

"Almost everywhere, especially in nature and handmade objects. I’m drawn to greenery, flowers, contrasting colors and beauty that feels unexpected. At Ivy, the plants, artwork, ceramics, food and table settings share one visual language. After COVID, I craved connection and wanted Ivy to feel less like a decorated restaurant and more like a creative, welcoming space that continually evolves.

ARTICLE BY KELLEY LAMM

PHOTOGRAPHY COURTESY OF THE IVY CAFE

The Art Of Food

When does cooking or baking become art?

That process allows me to share beauty and inspire appreciation in others."

Do you begin with flavor, color or composition?

"Flavor, for sure, although something often sparks the idea. As seasons change, I might discover a fruit, vegetable or flower and think, 'I want to create something around that.' I naturally imagine how flavors work together, while curiosity keeps me experimenting and refining until the dish becomes what I envisioned."

What do you want guests to feel when a plate arrives?

"A tiny moment of delight before the first bite. I love when someone pauses and gets excited, but the food should never feel precious or intimidating. It should feel warm, abundant and approachable, like someone cared enough to create something special. Ultimately, I want guests to feel cared for and nourished. Beauty is our way of saying, 'We thought about this, took our time, and we’re happy you’re here.'"

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PALERMO ARTICLE BY STACEY DIXSON PHOTOGRAPHY BY JOHN LORE

CHESTERFIELD Buzzetta’s Italian Cafe Honors Culinary Legacy Rooted In Sicily At Buzzetta’s Italian Cafe, the most important ingredient may be continuity. The Chesterfield restaurant represents the latest chapter in a family story that has unfolded across the St. Louis dining landscape for more than four decades, yet Executive Chef Lia Buzzetta and her son, Tony, are less interested in nostalgia than in preserving what has always mattered: fresh ingredients, gracious hospitality and food prepared with disciplined attention to quality and execution. The mother-and-son team opened Buzzetta’s in Chesterfield Valley in 2023, returning to an area where their family had long-standing relationships with diners. “We have known them for generations,” Lia says of their clientele. “We missed it, and we decided it was the right time.” For longtime St. Louis diners, the Buzzetta name is familiar. The family’s restaurant history dates to 1974, when Benedetto’s— named for Lia’s husband and Tony’s father—opened in Des Peres before later moving to Frontenac. The family subsequently operated other Italian restaurants in the region, and Lia and Tony brought decades of experience with them to their newest venture. At Buzzetta’s, those traditions have been refined rather than replicated: familiar foundations are presented in a setting and menu that feel current, while imported ingredients and enduring family techniques remain central. That culinary inheritance begins in Palermo, Sicily, where Lia grew up in a family in which cooking was simply part of life. Her

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

mother, she recalls, was “an amazing cook,” and everyone in the family learned their way around a kitchen from an early age. Those memories continue to inform her cooking today, though she says she adapts them thoughtfully for a contemporary dining room. The distinction, Lia explains, lies in simplicity. "Sicilian cooking does not depend upon excess; it depends upon excellent ingredients and the restraint with which they're prepared. Fresh herbs, garlic, olive oil, seafood, veal and pasta form the vocabulary of the cuisine, with comparatively little reliance on heavy cream sauces." It's a philosophy evident throughout Buzzetta’s menu, where San Marzano tomatoes, extra-virgin olive oil, seafood, risotto and carefully composed sauces recur without obscuring the ingredients themselves. Freshness is not a marketing flourish here; it is a standard. “Fish we get fresh every day,” Lia says. “This is not something we can compromise on. We prepare everything fresh.” Nightly specials may include filet steak, swordfish, sea bass or salmon, allowing the kitchen to feature ingredients at their freshest, rather than forcing them into a fixed formula. Family appears on the menu in more literal ways, too. Rigatoni alla Nino, fresh salmon and mushrooms in a light tomato sauce with a touch of red pepper, is Tony’s favorite. Cavatappi alla Nonna, with eggplant, mascarpone, San Marzano tomato sauce, olive oil and basil, pays homage to Lia’s mother. Other recipes carry the imprint of dishes the family ate and prepared while Lia

“Freshness is not a marketing flourish here; it is a standard.” - Lia Buzzetta CONTINUED >

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“At Buzzetta’s, recipes aren’t simply retrieved ceremonially from the past; was growing up in Sicily. These aren't recipes retrieved ceremonially from the past; they're dishes that have remained part of the family’s table because, as Lia puts it, “everyone loved it.” Ask mother and son what a first-time guest should order and their personalities emerge. Lia immediately points to the calamari: “best in St. Louis,” she declares, as well as Veal alla Lia. Tony chooses the Rigatoni alla Nino. The menu encourages exploration beyond those signatures, from Artichokes alla Lia and house-made meatballs to seafood risotto, chicken spiedini and Filetto Siciliano, a lightly breaded filet finished simply with olive oil, garlic and lemon. The experience, however, is designed to extend beyond the plate. In a dining culture increasingly defined by speed and informality, the Buzzettas remain committed to the pleasures of an unhurried evening: attentive service, conversation and a room that feels genuinely welcoming. Lia hopes guests notice the warmth of the staff and the restaurant’s sense of ease: soft music, including Frank Sinatra and Dean Martin, floral touches on the tables and an atmosphere intended to encourage diners to settle in rather than hurry through dinner. The family’s longstanding approach to hospitality has produced relationships that transcend individual restaurant addresses. “They patronize us wherever we go,” Lia says of loyal customers. Over time, many have simply become friends. That may be Buzzetta’s clearest point of distinction. In an era when restaurants frequently chase novelty, Lia and Tony offer something more difficult to manufacture: regional character, institutional knowledge, and relationships accumulated over generations. Their restaurant is polished without becoming impersonal, traditional without being static. And what do they hope diners tell a friend after an evening at Buzzetta’s? Lia’s answer dispenses with culinary terminology altogether. “You have to go,” she says. “It’s awesome.” After more than 40 years of feeding St. Louis, perhaps no more elaborate invitation is necessary.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

they’re dishes that began at the family table in Sicily, and continue to be enjoyed today.”

CELEBRATE HISPANIC Explore Culinary Traditions Of Hispanic Heritage Month With Five Local Restaurants Serving Latin American Flavors

Felina Meier

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

ARTICLE BY FELINA MEIER

FLAVOR St. Louis is home to a vibrant international food scene, with flavors from around the globe. In celebration of Hispanic Heritage Month, which runs from Sept. 15 through Oct. 15, five restaurants offer a taste of the Hispanic and Latin American communities that call St. Louis home. For Stella Aberastury, owner of Tango Argentina Food, Argentine food is a way to share a piece of home. “Seeing someone’s face after they taste something from my home country, that is everything to me,” she says. At Ladue Taco, Rodrigo Silva brings Michoacán flavors to St. Louis while adapting the menu to suit local diners. “Not all of our food is exactly the same as what you would find in Michoacán, but I try to bring the food and flavors from there,” he says. Together, they offer a glimpse of Hispanic and Latin American flavors and traditions across St. Louis.

and octopus, or the namesake jalea with hand-breaded seafood, Peruvian corn and aji-citrus mayo. 323 N. Main St., 314.303.0144, St. Charles, JaleaPeruvianBistro.com

TRADICIONAL 314

Tradicional 314 serves tacos, quesabirria and regional specialties, including mole poblano, pipián and barbacoa de borrego. The menu also features pozole, enchiladas and carne asada. 810 N. New Ballas Road, 314.736.1651, Creve Coeur, Tradicional314.com

MAIZE & WHEAT COLOMBIAN CAFE

Hearty Colombian dishes take center stage, from bandeja paisa with rice, beans, pork, beef, egg, plantain, sausage, arepa and avocado to ajiaco, a chicken and potato soup. The menu also features empanadas and plantain dishes. 1912 S. Brentwood Blvd., 314.749.1687, MaizeAndWheat.com

A spread of Mexican food from Ladue Taco Tacos al pastor from Ladue Taco

LADUE TACO

Rodrigo Silva brings Michoacán flavors to Ladue Taco alongside dishes adapted for local diners. Barbacoa, tender steak tacos, carne asada fries and al pastor tacos are among the offerings. 9783 Clayton Road, 314.801.8113, LadueTacoSTL.com

TANGO ARGENTINA FOOD

Family recipes and 18 varieties of empanadas bring Argentine cuisine to St. Charles, including beef and raisin, ham and cheese, and more. The menu also features milanesas, choripanes and desserts like dulce de leche. Owner Stella Aberastury encourages diners to “push their tastes” and try something new. 2418 B W. Clay St., 636.757.3076, St. Charles, TangoArgentinaFood.com

JALEA PERUVIAN CUISINE

The flavors of Peru shine through ceviche, seafood and hearty entrées. Choose from citrus-cured mahi mahi ceviche, mixed ceviche with shrimp OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C L AY TO N

SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option - no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

H OW TO | FO O D + BEVERAGE

A PLACE FOR EVERYTHING 2626 S. BIG BEND BLVD.

ST. LOUIS, MO 63143

314-781-9000 | STLOUISCLOSETCO.COM

C E L E B R AT I N G R O U T E 6 6 C E N T E N N I A L N OV. 1 1 2026 Marks 100th Anniversary Of The Mother Road With Keystones In West St. Louis County

ARTICLE AND PHOTOGRAPHY BY JULIE BROWN PATTON

HISTORIC BIG CHIEF ROADHOUSE

BigChiefSTL.com Built in 1928-1929, Big Chief Roadhouse in Wildwood served transcontinental travelers on the now-famed Route 66. As one of Missouri’s largest tourist cottage courts, it differed due to offering relatively elaborate dining. After Route 66, originally running right past it, was rerouted in 1932, it closed in 1949. It reopened in 1990s. During 2011, current owner Stephanie Mulholland made it a popular, full-service restaurant along Old Route 66, one of Mother Road’s last remaining, now with a Speakeasy. Route 66 was officially decommissioned and removed from the U.S. Highway System in 1985 after being replaced by Interstate 44.

ROUTE 66 STATE PARK VISITOR CENTER/MUSEUM

MoStateParks.com/Park/Route-66-State-Park The official Route 66 Visitor Center/Museum is just outside of Eureka. Sample slices of ‘America’s Main Street’ via a most diversified collection of pictures, details and artifacts regarding what the region looked like when the Route 66 local leg was in its heyday during the 1930s-1960s. The free visitor center is the former Bridgehead Inn, a 1935 roadhouse on the original Route 66. It now includes an on-site souvenirs shop. Jonah Coakley, Route 66 State Park assistant superintendent, says guests from every state, plus Asia, Africa, South America, Europe and Australia visited this year.

Route 14, connecting St. Louis/Joplin. The ultimate Route 66 highway covered 2,448 miles, from Chicago through Missouri, Kansas, Oklahoma,

VICTORIAN LYCEUM BUILDING

Texas, New

Roughly 85% to 90% of the original Route 66 is still open and drivable today for those who seek it out. R OA D T R IP | L I FE + C ULT U RE

was originally

The famous song “(Get Your Kicks on) Route 66” was written and released in 1946 by Bobby Troup while driving 10 days from Pennsylvania to California.

ManchesterMo.gov/265/Manchester-Arts Manchester Road/Missouri State Route 100 lied on the pioneering 1926-1932 US Highway 66 alignment, until the route was shifted to Watson Road. Manchester’s Old City Hall Building erected in 1894 was directly off Route 66, remaining today to admire as an arts hub/gallery/center; so does a few, other irrestible St. Louis ‘66-icons’ such as Carl’s Drive-In, Hi-Pointe Theatre, Donut Drive-In, Ted Drewes and National Museum of Transportation.

In 1922, US 66

Mexico and Arizona, terminating in Santa Monica, Calif.

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Food And Frights Visit Fright Fest During Mid America Adventure’ 55th Anniversary Celebration Fun aside, some foodies' dream is the scent of sweet, freshly made waffle cones at the front mall of Mid America Adventure. There's something iconic about taking in the thrills and nostalgia during a day at the park, especially during Fright Fest. The cones aren't the only reason to arrive hungry to the park this fall. Turkey legs remain one of the park's most requested classics, alongside funnel cakes and a lineup of smoked meats prepared fresh on-site next to the Mr. Freeze coaster. "They smoke pork and chicken all day long," Elizabeth Gotway, manager of public relations, says. "It's always fresh, always smoked there. We never bring it in from any place else." Guests also can find new-to-the-menu, hand-breaded chicken tenders, cut and battered fresh to order at Fowl Bowl, and buildyour-own taco salads at Macho Nacho, where the shells are fried on the spot. The park rolls out limited-time offerings each season, too, from layered puddings topped with candy spiders to red velvet creations and orange soda-based treats. The lineup changes every year, giving returning guests something new to try each visit. For visitors planning to make a day of their Mid America Adventure Fright Fest adventure, it's one more reason to arrive famished.

ARTICLE BY MEL BOBAN | PHOTOGRAPHY BY MID AMERICA ADVENTURE ST. LOUIS

O UT D OOR A DV E N T U R E | E N T E RTAIN ME N T

2026 also marks a milestone season. Parkgoers are celebrating its 55th anniversary, and displays throughout the Palace Theatre lobby let visitors walk through old photos, logos and memorabilia tracing the park's history back to opening day. It's also the 50th anniversary of the Screamin' Eagle, one of the park's most iconic coasters. Built as a bicentennial ride for America's 200th celebration, it opened in 1976, and even held the Guinness World Record title for longest, tallest and fastest coaster in the world for two years. "The classic red and blue coaster cars have a big eagle on the front of it," Elizabeth says. "It was so cool to be celebrating its 50th anniversary this year during America's semiquincentennial." Special signage and construction-era memorabilia are on display throughout the park through the end of the season, marking the time before Six Flags St. Louis now being renamed Mid-America by Enchanted Parks in 2027.

For guests who love thrills with a side of adrenaline, this fall the park transforms for Fright Fest, running for eight weekends. The event is split into two experiences so everyone has a chance to get in on the spooky fun. From noon to 6 p.m., the park stays family-friendly, with trick-or-treating, daytime shows and no presence of scare actors. Guests younger than 12 are encouraged to wear costumes. Elizabeth says the daytime hours are ideal for guests who love the fall atmosphere but would rather skip the scares.

But once evening hits, everything shifts. Performers who Elizabeth calls "freaks" arrive by steam train in a nightly event called Freaks Unleashed, then scatter into scare zones and haunted houses throughout the park. Fog and lighting take over every corner. "It's like walking in through a scary movie, literally," she adds. Coasters, including the Screamin' Eagle, stay open until 11 p.m. on Fridays and Saturdays, prime time for riding in the dark. Riding the coasters at night is an entirely different experience from daytime, giving even longtime park visitors a whole new rush. The split schedule means the same trip can look completely different depending on when a family arrives. Come for the afternoon and it's funnel cakes, waffle cones and kid-friendly shows. Stay past dark and it's fog, scare zones and coasters lit up under the night sky. Fright Fest runs weekends through Nov. 1 at Mid America Adventure.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C L AY TO N

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HALLOWEEN SHOULD BE FULL OF TREATS! Costumes should be the only thing going bump in the night! Make sure your dog has the training they need to keep the night full of treats not tricks. W W W.T H E C O R D I A L C A N I N E . C O M 5 5 7. 2 2 9 . 1 9 9 8 O R 5 5 7. 2 2 9 . 1 9 9 9 10483 OLD OLIVE STREET RD

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THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 44

S EASON A L SE T U P S | FO OD + BE VE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C L AY TO N

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

S EASON A L SE T U P S | FO OD + BE VE RAGE

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OCTOBER 2026

events

Staying Steady As You Age: The Comprehensive Guide To Decreasing Falls & Maintaining Balance

A SELECTION OF U P C O M I N G LO C A L E V E N T S

OCTOBER 3 R D

6th Annual Clayton Jazz Festival

By: Dr. Beth Templin If you've noticed you aren't as steady on your feet as you used to be, it's tempting to think that it's just a normal part of aging. You may not know when it was that you started to lose your confidence and when you started to worry about every step you take, but now it's starting to limit what you're able to do. If this is happening to you, you're not alone. We hear this all the time. In fact, Balance Issues are the most common problem we see at HouseFit. Most people realize their balance won't magically get better on its own, but they still don't take action. It might be because they don't know what steps to take to make their balance better OR they don't truly believe balance can be improved "at their age". Fortunately, there are several options to get you back on your feet again. Over the last 20 years, I’ve worked with hundreds of clients who’ve had a fall (or several), and I’ve been able to help them get their lives back. In working with so many clients, I’ve been able to put together a very helpful Guide “How To Decrease Falls: Helpful Tips To Keep You Steady On Your Feet”. 50

EVE N TS

And here’s the best part: you don’t have to figure any of this out alone. And you don’t even have to leave the comfort of your home. We're offering a Free In-Home Consultation for adults who want to stay strong, confident, and active, without fear of falls or fractures. During this visit, you’ll: Share your concerns. Participate in strength and balance screening. Get recommendations to help protect and improve your bone health. This visit is designed to help you feel informed, supported, and empowered, not overwhelmed or pressured. Call us at (314) 939-1377 to schedule your Free In-Home Consultation. Or visit our website at HouseFitSTL.com to request your visit online. Your bones can get stronger. Your confidence can return. And life can keep expanding, not shrinking, as you age. Let’s take the next step together.

HouseFit

P ho ne : (314) 939- 1377 i nf o @hous efit st l.c om www. hous efit s tl. com

North Brentwood Boulevard between Forsyth and Maryland Avenue | 5:00 PM Enjoy live music, food and refreshing drinks. Admission's free, with food and adult beverages for purchase. Outside food/beverages aren't permitted, with the exception of water. 5 p.m: John Coltrane, Kendrick Smith, Bernard Terry, Ptah Williams, Maurice Carnes; 6:15 pm: Bach to the Future, featuring Michael Silverman; 7:30 pm: St. Louis All Star Jazz Jam; 8:45 pm: Demarius Hicks Quartet. OCTOBER 18TH

Clayton Community 5K Run Walk Shaw Park Enterprise Holdings Pavilion | 8:30 AM Enjoy a scenic course through beautiful Shaw Park and the Enterprise Mobility walking paths. Whether racing for a personal best or enjoying a walk with family and friends, this community event is the perfect way to celebrate fitness, nature and Clayton. Registration $35; benefits the Clayton Community Foundation and the Clayton Education Foundation. Email ClaytonCommunity5K@Gmail.com. OCTOBER 24 TH

Dia de los Muertos North Brentwood Boulevard between Forsyth and Maryland Avenue | 4:00 PM In partnership with Hispanic Festival, Inc., this free, family-friendly festival celebrates traditions of Día de los Muertos through live musical entertainment, authentic Latin American food, artisan vendors, cultural activities and meaningful opportunities to honor loved ones. Savor handcrafted cocktails and refreshing aguas frescas while experiencing the rich culture and traditions of this beloved celebration. The festival concludes at 8 p.m.

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