Photography by Kevin A. Roberts
Toasted ravioli at Del Pietro's
Has the line shrunk since founder Danny Meyer cut the ribbon on his hometown’s first Shake Shack? No, but it moves quickly. Don’t miss the Mound City Double, Chocolate Chip Cookie concrete, and crinkle-cut fries. 60 N. Euclid.
Mike Del Pietro’s paean to his parents’ restaurant goes by the same name and features many of the same items. You’ll also likely see a familiar face: matriarch Mary Rose Del Pietro, armed with a platter of homemade Italian cookies. 1059 S. Big Bend.
Accomplished brewmaster/winemaker Evan Hiatt oversees the city’s first cidery, located in a three-story former firehouse. It's the only one in the region to use fresh-pressed local fruit. Several menu items incorporate one of the four hard ciders. 2000 Washington.
Seoul Taco’s food truck first introduced St. Louisans to the popular “Korexican” food craze. The brick-and-mortar stores further the cause with a street art–inspired décor that includes a wall of pastel-painted boom boxes. 46 Four Seasons Shopping Center.
Editor's note: Bao's opening has been delayed. The owners are now looking at early to mid-April.
Located in the former Coastal Bistro space in Clayton, Bao is the first local restaurant to focus on Chinese baozi (bao for short), commonly known as steamed buns. So far, chef RJ Xu has rolled out a lunch-and-breakfast menu (including the doughnut-like “Chinese churro”), but dinner service begins soon. 14 N. Central.
