Imaginatively combining traditional dishes with contemporary preparations, The Grill’s menu is a dynamic blend of seasonal ingredients and culinary craftsmanship. Sample a house-made infused oil, select a vintage from our 7,000-label wine cellar and luxuriate in comfortably elegant surroundings.
James Beard finalist for 2016 Best Chef: Midwest, Mike Randolph’s made-from-scratch dishes for breakfast, lunch and brunch are offered alongside a rotating selection of handcrafted coffees plus a specialty roast or two.
James Beard finalist for 2016 Best New Restaurant, Latin-inspired cantina Público features traditional Mexican and South American dishes with a helping of contemporary influences. Mike Randolph is a finalist for 2016 Best Chef: Midwest, and also owns Half and Half in Clayton and Italian eatery Randolfi’s.
Sidney Street Cafe and Peacemaker Lobster & Crab Co. are helmed by chef-owner Kevin Nashan, finalist for James Beard 2016 Best Chef: Midwest. Flavors from Santa Fe and ingredients from the Midwest meet classic French cooking techniques at Sidney Street Café.
Farmhaus chef-owner Kevin Willmann sources locally grown produce and joins with area cheesemakers, bakers and coffee roasters to offer artisanal touches to his lively menus. He is a finalist for James Beard 2016 Best Chef: Midwest.
Chef-owner Ben Poremba’s Mediterranean-nuanced restaurants, casual eatery Olio, and 30-seat fine dining Elaia, are located in historic Botanical Heights. Chef Poremba is a semifinalist for James Beard 2016 Best Chef: Midwest.
St. Louis Originals
Sample a hometown culinary favorite unique to St. Louis.
St. Louis Barbecue
Be prepared to stand in line for Pappy’s Memphis Style barbecue, but consensus is the dry-rubbed ribs are worth the wait. Bogart’s pitmaster is revered for not only the barbecue but homemade sides. Both serve their own branded BBQ sauces.
Dense, sweet and rich, gooey butter cake is typically served as a coffee cake. It originated in St. Louis in the 1930’s as a kitchen mishap, but today is found in various versions and locations from Park Avenue Coffee to local grocery stores.
Created in 1959 and dubbed “concrete,” frozen custard is a thick shake served upside down. Try it at Ted Drewes near Forest Park or the original Route 66 location.
Lightly fried ravioli with various fillings, Lombardo’s Trattoria creates a version with ground beef, cheese and spinach filling. At Trattoria Marcella, the house-made pasta is overstuffed with slow-braised beef and pork, spinach, carrots, and Parmesan cheese.
St. Louis-Style Pizza
With its cracker-like crust, Midwest-centric Provel cheese, generous toppings and square cuts, this pizza is unknown outside the region. Try it at Imo’s in Clayton.