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.
It's the restaurant's third area location.
Crawfish pizza shares menu space with fried catfish tacos and pulled pork nachos.
The sandwich offers a little bit of everything from the shop.
Yes, there will be liquid nitrogen.
The executive sous chef chats about R&D for the hotly awaited restaurant at the Four Seasons St. Louis.
The restaurant now features a revamped bar program and a full menu of appetizers, entrées, sandwiches and more.
Look for signature Crack Fries, Juicy Lucy-style burgers, Detroit-style pizza and more.
The concept comes from husband-and-wife duo John and Kelley Barr of Civil Alchemy.
The menu will focus on fresh seafood, like ceviche, crudo and whole fish.
The wildly popular ramen and pho joint is expanding.
The new concept focuses steaks, chops, bourbons and a fantastic wine list.
Pizzas include the Kevin Bacon with classic red sauce, mozzarella, sausage and bacon jam.
Ramen has left the menu, but diners can still get Korean fried chicken sliders and pork ribs with crab caramel.
The concept will be home to The Tipsy Goat, It's Easy As Pie and more.
We recently caught up with the chef to learn more about his menu at the Ballwin sushi destination.
Plus, local craft beer is back.
Celebrated every year on July 14, the French National Day commemorates the storming of the Bastille on July 14, 1789 in addition to Fête de la Fédération, which celebrated the unity of the French people on July 14 of the following year. St. Louis has a rich French heritage, and this year, a …
Choose from 15 different sandwiches, including a bánh mì, spaghetti and meatball sub and Chicago beef.
Carryovers from the menu include the kale Caesar salad, Amatricana pasta and more.
As team captain, he led the American Culinary Federation (ACF) Culinary National Team USA to place fourth in the world overall.
Look for turkey and lamb burgers, fried mushroom poppers, sweet chili wings and cauliflower nuggets.
The sandwich shop moved five blocks away into the space formerly occupied by Howards.
When she took over the kitchen at The Dark Room, she transformed the small offerings into robust Italian- and Mediterranean-inspired lunch, dinner and brunch menus.
The Bevo restaurant specializes in breakfast tacos.
Big changes are in the works at the newest Gamlin restaurant.
Toppings range from barbecue sauce and bacon to chow chow and mac 'n' cheese.
The calzone-centric restaurant is headed west.
58Hundred will be decidedly less meat-centric.
The restaurant features more than 80 kinds of tequila and a menu of Mexican fare.
She owns longtime staple Fork & Stix and its new sister concept, Kiin Essentially Thai.
Move over, peanuts and Cracker Jack: These 11 baseball stadiums prove that parks are seriously upping their concession games.
Ice cream doesn’t always have to be so, well, vanilla.
Whether sitting on a mid-century swivel stool behind a shiny Formica countertop or anticipating the arrival of a carhop at your window, generations of Americans have grown up eating smashed burgers. The process for making smashed patties at most diners is similar: flattening ground beef on a…
Chefs in the St. Louis and Kansas City areas are remembering one of their own: Chef Jamie Everett of Farmhaus and Hank Charcuterie passed away unexpectedly in early June.
The new Prapaisilp family restaurant will specialize in northeastern and southern Thai dishes.
The Stadium Dog pizza is topped wtih yellow ballpark and all-beef stadium hot dogs.
The restaurant serves customizable versions of the traditional Filipino shaved ice dessert.
The executive pastry chef chats about Kansas City's evolving food scene, the sound of cracking eggs and getting feedback from Facebook.
Arnold was seriously injured after witnessing an attempted robbery in Downtown St. Louis on Saturday.
Look for flame-grilled steaks, a menu of Italian-inflected fare and a full bar with handcrafted cocktails.
At Privado in University City, she’s able to spotlight her passions in pastry and wine, serving as the weekend-only restaurant’s pastry chef and wine director.
Look for standards like baba ganoush and hummus alongside specialties like dawood basha (meatballs cooked in tomato sauce).
This year's list recognizes precise, tightly focused or seasonal wine lists.
They'll split savory and pastry duties at the newest 23 City Blocks concept.
Co-owner Karen Duff and Andy Ayers share their memories of meeting the chef, author and food-media icon.
The chef has spent years earning his stripes in the St. Louis restaurant scene.
The bar serves its own beer in both classic and creative styles alongside a menu of appetizers, sandwiches and more.
After a 10-year absence, the chain's famous roast beef sandwiches are coming back to O'Fallon, Illinois.