Natthinee “Joy” Teerakawanid serves pad Thai, massaman beef, somtum, nam tok and more.
Look for clothesline bacon, cheesecake lollipops, gooey butter cake donuts and more.
The name is inspired by Bissinger's cocoa-bean roots combined with Russell’s nose-to-tail cooking methods
The sea and spirits concept is also launching a happy hour.
The weekly experience is inspired by the traditional South American barbecue feast.
The shop also offers non-dairy coconut-based frozen desserts.
Did you make your way to the polls today? If not, what are you waiting for? Not only is it your civic duty, but you if you flash your "I Voted" sticker at these St. Louis restaurants today, you'll enjoy some pretty sweet deals on food and drinks.
The most important meal of the year is just around the corner, and several local restaurants can help make your Thanksgiving meal a truly delicious – and relaxing – one. This year, order your Thanksgiving turkey, pie sides – or all of the above – from one of these local restaurants.
Diners can choose from deconstructed sushi rolls in bowls or sushi burritos.
The concept comes from Michael Eagan, formerly the executive chef of Cardwell’s.
They sold the original location in Washington, Missouri, this summer.
Sweet yet tart and crisp yet creamy, caramel apples strike the balance between some of the best traits in treats possible. These delectable desserts begin with a great big apple teeming with flavorful fruit juice. Enrobed in rich, chewy caramel and rolled in crunchy nuts or various candies a…
We're nearing the end of the year, so unfortunately, there are more closings than openings. This month, we lost several longtime favorites, including Coffee Cartel and Quincy Street Bistro.
Look for a reuben, pan-seared scallops, kalbi ribs and more.
To many St. Louisans, a small stretch of restaurants along Olive Boulevard is known as the area’s unofficial Chinatown. Roughly defined as between Interstate 170 to the west and Midland Boulevard to the east, the dining district is home to a vast array of Chinese restaurants serving everythi…
The St. Louis culinary community is coming together to celebrate the life of Mike Arnold.
The new menu includes salads, sandwiches and rotating blue plate specials.
The restaurant serves new American cuisine for both meat-centric and plant-based diets.
The frozen pie is available in the St. Louis area at Dierberg’s and Straub’s stores as well as City Greens Market and Annie Gunn’s Smokehouse Market.
People come from all over Missouri and Illinois to shop Jack Diffey's impressive fall crop.
Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
It's the grown-up version of the mall food court of your youth.
Look for Belgian waffles, sweet potato nachos, handcrafted beverages and more.
The concepts come from Lodging Hospitality Management, which owns Basso, Boundary, 360 and Westport Social.
Not in the mood for trick-or-treating this year? There are still plenty of tasty ways to celebrate Halloween. These St. Louis restaurants, bars and breweries are hosting their own festive celebrations, featuring plenty of candy, spooky music and classic horror films.
Try the Smokey the Beer with pastrami, caramelized onions, Swiss cheese and smokey beer mustard.
The pastry chef opened the corner shop with her mom last year.
Look for pho, spare ribs, chicken curry soup and more.
Fried, a late night fried foods concept, and Homestead, an all-day café, are headed to Washington Ave.
Spaghetti, fettuccine, gnocchi, ravioli, tortellini: Many foreign terms such as these have become common in the English language, and for good reason. Italian cuisine holds a prominent place in the St. Louis dining scene and beyond, meriting a national holiday of sorts to highlight some of i…
The chain is backed by Lebron James.
The legacy restaurant is also rebranding.
He's the kitchen manager at the renowned Kirkwood, Missouri, shop.
Look for tacos, burritos, burgers and more alongside a full bar.
Longtime St. Louis restaurateur Bill Cardwell is "semi-retiring."
Look for musubi sandwiches, macaroni salad and pretzels.
The chef made his bones in upscale restaurants across the St. Louis area.
The concept comes from Houlihan’s Restaurants, Inc.
Look for a new menu format at Elaia, plus more wood-fired dishes at Olio.
Grab a cup of coffee and a breakfast sandwich, then stock up on notebooks, calligraphy pens and painting supplies.
The concept offers made from scratch, fresh-baked cookies and brownies along with premium ice cream.
The trio of spicy tacos is only available Thu., Oct. 4.
There's been a bit of a chef shuffle at Gerard Craft's Niche Food Group.
Juniper finally debuted its new digs, Flying Saucer said goodbye to Downtown and Yellowbelly brought rum to the Central West End.
He oversees menus for the brewery's three St. Louis locations.
The much-anticipated foraging-focused restaurant now has a home.
It offers 18 seats for dine-in guests and a full coffee bar.
Chefs are using matcha in eats to add a mint color and earthy flavor.
Nick Bognar wants to change the way St. Louis thinks about sushi.
The shop offers traditional Asian desserts including herb jelly alongside waffles, mousse cups and honey toast.
This summer, she was named executive chef at the Central West End restaurant.
The 50th anniversary celebration on Oct. 6 will feature all-day food and drink specials, live music, prizes and more.
Yes, you can still get his famous brisket.
Celebrity chef and consultant Richard Blais brings some playfulness to the menu.
The late-night window is open until 3:30am on Fridays and Saturdays.
She makes desserts, pastries and other treats to supply chef Gerard Craft’s Sardella, Taste and Pastaria.
Notable new additions include an oyster bar and wood-fired grill.
The chef described the concept as fine dining, but on his own terms.
Dishes highlight humble local ingredients prepared with primitive techniques.
The pastry program also got revamped.
Options include a Cheddar-chive biscuit, an ube biscuit sandwich and a Balkan breakfast sandwich.
It also gives scholarships to high school students and awards to local farmers to bolster their work in the region.
The new International Choux Co. at the Inns at St. Albans features weekend-long deep-dives into seafood, Italian preserving and more.
It's the ultimate sweet and savory topping.
He's adding an experimental, reservation-only space and a butcher shop and retail store to the new location.
These days, a simple, one-flavor milkshake doesn't always do the job.
Popular dishes include fried sambosas, traditional bolani and mantu.
The menu includes Asian-inspired cocktails paired with $1 pork shumai dumplings and $5 fried rice.
It's the second location of the O’Fallon, Illinois-based restaurant.
Most of the menu is based around burgers, including specialty combinations and a unique build-your-own option.
The concept comes from chef-owner Bernie Lee of Hiro Asian Kitchen.
The menu is a mix of Southwest, Midwest and New Orleans-style cooking.
Diners can customize their meals or choose from signature creations.
The restaurant fills the former home of Molldeli’s Delicatessen.
The menu features a wide variety of superfoods including graviola, acerola, mangosteen, camu camu, maca, bee pollen and more.
The restaurant focuses on wood-fired cooking with Brazilian and South American flair.
Look for fried shrimp rolls, pot stickers, drunken noodles and American fried rice.
Residents have a new go-to spot to enjoy frozen treats.
Choose from appetizers, signature pho beef bowls, chicken soup noodle bowls, vegetarian options, rice platters and pho kho, or dry noodles with fix-ins.
Say hello to St. Louis' newest juice bar.
Look for a cauliflower steak with chermoula, braised beef, shrimp black bean cakes and more.
One of St. Louis' most popular food trucks is putting down roots.
She opened the original location in Belleville in May 2016.