St. Louis has approximately 1 million Italian restaurants, but nothing like Acero. Here you don't choose between the red sauce or the white, and you won't find Provel on anything. Sample salumi from the nation's top artisanal producers, or share a quartino of Amarone wine with a special someone. Pasta dishes, especially, are exquisite —... More>>
Tom Schmidt thought he'd open a diner. After a reasonably priced meal at a trendy Manhattan restaurant, he realized what St. Louis really needed: hearty, affordable French bistro fare in the heart of Soulard. Chef Justin Keimon changes the menu weekly, drawing on the freshest, best ingredients from nearby Soulard Market. You'll find favorites... More>>
Now in its second decade, Stephen Gontram's Big Bend mainstay continues to offer the attention to detail and generous spirit of a restaurant in its prime. Under the direction of Gontram and executive chef Nick Miller, the kitchen offers topnotch, seasonal versions of the rustic cuisine — call it New American, or call it Modern Bistro —... More>>
Korean barbecue isn't showy. The chef won't juggle knives or spear a sirloin in midair. It's simply good, whether you're talking classic kalbi (beef short ribs marinated with soy sauce, sesame oil, garlic and green onion) or sinfully fatty sam gup sal (pork belly). KoBa also features a wide range of classic Korean dishes such as bibambap... More>>
Long lauded for its bread, brunches and decadent desserts, La Dolce Via now offers dinner on Friday and Saturday evenings. Chef Ramon Cuffie, formerly of Bar Italia and Jaboni's Bistro, selects the freshest produce, seafood and meat from local markets, then prepares each to highlight its natural flavor. The menu changes constantly; standouts... More>>
One of the newest additions to the Hill is a world away from the toasted-ravioli crowd. Young chef/owner Larry Fuse puts goat cheese in his rav appetizers -- no "toasting" here -- and for main courses he can stay true to tradition with classics such as osso buco or experiment with a new twist on an old fave, such as spinach gnocchi with... More>>
Like a hit of ecstasy on the sedate tongue of the Central West End, Moxy adds a little sex to the neighborhood’s graying restaurant scene. Chef Eric Brenner — who somehow manages to also run the kitchen at Chez Leon next door — has turned out a truly inventive menu, and serves up let-me-blow-your-mind creations (like salmon glazed with... More>>
A one-room establishment that seats 40, Niche embodies its name. The menu is brief but features a prix fixe option, via which you may choose any appetizer, any entrée and any dessert for a ridiculous $35 -- which puts the restaurant in a niche all its own. The New American fare ranges from solidly prepared to fantastic; a highlight is steak... More>>
Chef Noboru Kidera works a kind of alchemy at his University City restaurant. The deft movements of his hands as he works at the bar, chatting with diners, demonstrate just how complex the making of sushi is. But what you notice about a piece of Kidera's nigiri sushi is its utter simplicity: the small mound of rice, a brush of wasabi, and then... More>>
Though it’s pronounced "tureen," like the soup bowl, Terrene's name is meant to evoke earthiness — and both the name and the restaurant do. Terrene wears its social and eco-consciousness on its sleeve, noting in many a menu sidebar how the cooking and drinking water is filtered, how the kitchen scraps are sent to local compost heaps, and... More>>
A big, bold pan-Latin restaurant with a breathtaking design, clockwork service and dishes that are always satisfying, often excellent. The best dishes play with the contrast between savory and sharp — beef tenderloin served with succulent langostino tails in a bright garlic sauce; adobo-seasoned chicken perked up with a "ceviche" of avocado... More>>
Central St. Louis County (29)