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Photography by Kevin A. Roberts
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Gooey Butter Cake
Origin: Lake Forest Pastry Shop
Where to Find It Now: Two bakeries claim to have the original recipe: The Party Pastry Shop (15447 Clayton, Ballwin, 636-227-7188) and Clayton’s Bakery & Deli (11744 Manchester, Des Peres, 314-821-2509). The version made at Kaldi’s cafés (kaldiscoffee.com) is also a classic contender.
Brain Sandwich
Origin: It was originally a staple at taverns in south St. Louis, such as Dieckmeyer’s.
Where to Find It Now: In September 2011, executive chef John Johnson began serving the classic—white bread/mustard/pickle/fried veal brains—at The Beerhouse at River City Casino (777 River City Casino, 314-388-7655, rivercity.com/dining/the-beerhouse).
Slinger
Origin: A St. Louis diner
Where to Find It Now: Every diner worth its Formica tabletops has a version of the classic combination of hash browns, eggs, hamburger patty, chili, and cheese. All we know for sure is that of all the St. Louis staples, this one is the most nap-inducing.
Toasted Ravioli
Origin: Somewhere on The Hill
Where to Find It Now: Although its provenance is uncertain, the best iteration consists of the clearly handmade, irregularly shaped, amply stuffed pillows found at any of the five metro Lombardo’s (314-429-5151, lombardosrestaurants.com) family restaurants. After one bite, you’ll understand.
St. Paul Sandwich
Origin: An egg foo young patty on white bread with mayo, lettuce, tomato, pickle, and various add-ins is an original St. Louis chop suey–shop staple.
Where to Find It Now: Among the best is the Special (with shrimp and four meats) at Mai Lee (8396 Musick Memorial, 314-645-2835, maileerestaurant.com).
Pork Steak
Origin: Unknown
Where to Find It Now: At Richard’s Ribs (10727 Big Bend, 314-966-1015), the steaks come slathered with a thick, kicky barbecue sauce, just like you’d serve ’em in your own back yard.
St. Louis–Style Pizza
Origin: In 1964, Marge and Ed Imo thought to combine a thin pizza crust with a unique melting cheese developed locally called Provel.
Where to Find It Now: Besides the 91 Imo’s Pizza (314-822-0443, imospizza.com) locations, our favorite offshoot is at Guido’s Pizzeria & Tapas (5046 Shaw, 314-771-4900, guidosstl.com), where the difference is a house-made crust and more-than-generous toppings. Guido’s Deluxe may be the quintessential version of St. Louis–style pizza.
French Onion Soup
Origin: Famous-Barr department stores
Where to Find It Now: We daresay chef Manfred Zettl’s 50-year-old creation was one-upped last year by Truffles chef Brandon Benack, whose Soon to Be Famous French Onion Soup takes four days to prepare.
