Photograph by Katherine Bish

• Foie gras at Harvest •

Served with slices of brioche and an apricot gastrique, it’s the much-needed solution for all of us who simply aren’t getting enough fat in our diets.

1059 S. Big Bend, 314-645-3522

• Dragon roll at Sansui •

If you want sushi, you go to Sansui. If you go to Sansui, you order the dragon roll. Enough said.

4955 W. Pine, 314-367-2020

• Hog Wild sandwich at Stellina Pasta •

Paper-thin slices of apple add just the right touch of sweetness to this mound of shaved ham, crispy bacon and white cheddar.

3342 Watson, 314-256-1600

• Grouper Reuben at Dolce •

Just like the Reuben you’ve always loved, except it’s not. But that’s OK—it’s better.

200 N. Broadway, 314-621-0407

• Duck breast at the Juniper Grill •

First it’s sautéed with dried cherries. Then it’s flambéed in kirsch liqueur. And then it’s gone—almost as soon as it hits the plate.

1928 S. 12th, 314-621-9195

• Cheese pizza at Racanelli’s •

You can keep your Provel. This is the way a pizza should be made: big, floppy, foldable slices on a thin, airy crust—with mozzarella.

12 S. Euclid, 314-367-7866

• Singapore saifun at Royal Chinese BBQ •

Thread-thin noodles, bits of shrimp and hoisin-roasted pork get the slightest dusting of an incredibly fragrant and delicious curry powder.

8406 Olive, 314-991-1888

• Smoked shrimp and macaroni and cheese at Cardwell’s at the Plaza •

It’s an unlikely combo, sure, but one bite of that light shrimp and that stick-to-your ribs mac ’n’ cheese, and you’ll wonder why you didn’t think of it first.

94 Plaza Frontenac, 314-997-8885

• Sticky toffee pudding at the Tap Room •

Dense, rich and moist, it’s the kind of dessert that makes your eyes roll back in your head—but in a completely innocent kind of way.

2100 Locust, 314-241-2337

• Pork shank at Balaban’s •

House-made sauerkraut and caramelized apples accent the smoky flavor of this braised shank that literally falls off the bone.

405 N. Euclid, 314-361-8085

• Bouillabaisse at Vin de Set •

Several area eateries are vying for the best preparation of this delightful pelagic palate-pleaser, but this one is leading at the moment.

2017 Chouteau, 314-241-8989

• Fresca salad at Il Vicino •

It sounds too simple, but this mix of fresh mozzarella and Roma tomatoes on spinach is tops among a strong selection of salads.

41 N. Central, 314-727-1333

• Chocolate Inebriation at Baileys’ Chocolate Bar •

Layers of chocolate cake. Bittersweet chocolate ganache. Cinnamon ice cream. What’s not to love about this rich tribute to the king of desserts?

1915 Park, 314-241-8100

• Ribeye, medium rare, at Citizen Kane’s •

Tender and juicy—the way it should be—and submitted to just an extra instant on the grill that makes all the difference between rare and medium rare.

133 W. Clinton, 314-965-9005

• Artichoke–bacon–blue-cheese fondue at Remy’s •

More dip than fondue, it’s the perfect consistency, and the pita-like chips that come with it are so good, you’ll keep eating them even when you’ve run out of dip.

222 S. Bemiston, 314-726-5757

• Poulet Montrachet at Sidney Street Café •

A tangy chèvre—along with artichoke hearts, spinach and prosciutto—amps up the subtle flavor of this roast chicken.

2000 Sidney, 314-771-5777

• Tempura-fried avocado at Franco •

Light, flaky wedges dressed with crabmeat atop a lime-poblano sauce—this is one appetizer you won’t want to share.

1535 S. Eighth, 314-436-2500

• Cornmeal-dusted tilapia at Cyrano’s •

It’s under the “small plates” heading on the menu, but this dish is big on taste. A lemon dill-aioli and pickled red onions give the light fish plenty of kick.

603 E. Lockwood, 314-963-3232

• Pupusas at Los Catrachos •

Like little pillows of south-of-the-border heaven, these tortilla pockets stuffed with queso are worth every penny of the pocket change they’ll cost you.

2744 Cherokee, 314-773-5151

• Champagne and strawberries at the Ritz •

It’s unmistakably simple and undeniably elegant, but these little tuxedoed berries and their bubbly counterpart make for the ideal accent to the ultimate in atmosphere and romance.

100 Carondelet Plaza, 314-863-6300

• Pistachio-encrusted lamb chops at Monarch •

Pistachios and lamb? Not your everyday pairing, but the roasted nuttiness of that crust is just what sets these chops apart from all the rest.

7401 Manchester, 314-644-3995

• Cheese course at An American Place •

The constantly changing menu here makes it tough to pick one item, but the selection of American artisan cheeses always tempts.

822 Washington, 314-418-5800

• Tuna tartare at Nippon Tei •

A touch of chili powder lends just the right amount of kick to this colorful presentation of melt-in-your-mouth tuna.

14025 Manchester, 636-386-8999

• Soufflé aux framboises at Chez Leon •

Once your server pokes a hole in the top of this raspberry soufflé to pour in a delicate crème anglaise, it’s almost too beautiful to eat—but you’ll get over that.

4580 Laclede, 314-361-1589

• Sautéed sea scallops at King Louie’s •

Expertly pan-seared with mushrooms, asparagus and smoked bacon, these tasty little mollusks are just crispy enough on the outside and melt-in-your-mouth tender on the inside.

3800 Chouteau, 314-865-3662