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Memorable culinary experiences abound in St. Louis, with some of the most celebrated dining destinations located steps from our doors in the suburb of Clayton.

Clayton’s Tables

Take an epicurean journey at renowned St. Louis restaurants, right in our backyard.

The Ritz-Carlton Grill
     

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. 

Niche

Winner of the James Beard Award for 2015 Best Chef: Midwest, Gerard Craft and his flagship restaurant, Niche, are Clayton favorites.

Pastaria
   

Another venture from Chef Gerard Craft, Pastaria’s fresh pastas and wood-fired pizzas are served in a family-friendly setting.

Libertine
  

Ingredient-driven food is Libertine’s hallmark as evidenced by an ever-changing menu, daily-baked breads, homemade desserts and a curated list of boutique wines and brews.

Half and Half
   

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.

801 Chophouse
     

Just steps from the hotel, classic steakhouse dishes and modern favorites are paired with wines from an extensive list.

801 Fish
     

Next door to 801 Chophouse, 801 Fish serves fresh fish, crustaceans, and oysters from the world’s coastal waters in an ambiance reflecting its contemporary culinary style.

James Beard Restaurants

The James Beard Foundation honors the country’s top culinary talent, and St. Louis chefs are well-represented. 

Gerard Craft

Gerard Craft won the James Beard Foundation Award for 2015 Best Chef: Midwest. His flagship restaurant is Niche, located in Clayton, but also owns Pastaria, Brasserie by Niche, Taste by Niche and Porano Pasta.

Mike Randolph

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.

Kevin Nashan

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. 

Kevin Willmann

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. 

Ben Poremba

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.

Gooey Butter Cake

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.  

Frozen Custard

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.

Toasted Ravioli

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.