This may be a first: When I asked SLM’s dining team to weigh in, two people picked the same dish—and make that three if you include me. Denise Mueller-Peterson, Madi Lee, and I all chose Louie‘s prosciutto and shaved Parmigiano Reggiano appetizer, topped with fat, juicy slices of peak-season local peaches.
Since a three-fer felt like a cop-out, I’ll add the Garam’s Eggplant Carpaccio at Byte, a newly opened breakfast and lunch café in University City. Chilled slices of herb-seasoned eggplant are finished with pistachios and tahini for dipping, creating one of the finest eggplant dishes I’ve ever tasted. It also happens to be chef/co-owner Garam Suleiman’s favorite item on the menu, with each member of her family claiming one dish as their own.
Here’s what the rest of the team had to say—in addition to that irresistible dish at Louie:
Denise Mueller-Peterson, SLM contributor: “Katie’s tomato salad with Burrata Caprese, with heirloom tomatoes, pickled ramps, olive tapenade, and balsamic. It’s summer perfection on a plate! You can add a protein—I add prawns.”
Pat Eby, SLM contributor: “I enjoy a trip to Mia Sorella in Ballwin in the summer for the Chicken Caprino. A charbroiled, lemon-drenched grilled chicken breast is topped with ripe summer tomatoes, basil threads, and goat cheese, then finished with extra virgin olive oil and balsamic vinegar. The lemony flavor is so summery. I like to pair it with the shaved Brussels sprout salad, with peppered bacon, Gorgonzola, and toasted almonds in a Green Goddess dressing. I especially like sitting in the air conditioning and looking out the windows at their wonderful patio. The hospitality and food can’t be beat.”
Lynn Venhaus, SLM contributor: “The Stellar Hog‘s Fried Corn Ribs—breaded and fried corn on the cob topped with cotija, crema, cilantro, and tajin. I eat them on the patio, one of my favorite places in South City. I share, but this could be a meal.”
Collin Preciado, SLM contributor: “The Big Thai Wrap at Lona’s Little Eats is by far my favorite St. Louis summertime dish. It somehow combines the refreshing appeal of a cold-crunch salad with the satisfactory density of a humongous burrito. Be sure to order extra lime-ginger peanut sauce, or else you’ll be left with a lingering sense of regret.”
Amy De La Hunt, SLM contributor: “I will drive across town for Aloha Hawaiian Shave Ice in Oakville. My current favorite flavor is citrus yuzu with vanilla ice cream inside and a dousing of the sweet sauce on top. When it is even too hot to barbecue, I will go to My Place. The STL Style Rib Bowl has Korean baby back ribs over St. Louis fry rice.”
Bill Burge, SLM contributor: “Whatever summer pizza special Pizzeria da Gloria is offering. Right now, it’s the Summer Garden Pizza.”
Jordan Palmer, SLM contributor: “As a South City beer guy, I discovered Vivola Express during my year long stint at FOX 2. Since having to be out in Maryland Heights regularly, when I find myself at the airport, or out that way, I make a point to drop back in and visit the sandwich masters at Vivola, for The Vivola Philly [Hot Roast Beef, choice of Spicy or Regular Cream Cheese, Onion, Green Pepper and finished with Pecorino Romano].”
Dave Lowry, SLM contributor: “Whilst fully aware that there is an official omphalos for frozen custard here with devotees that flock to it like the penitent to the Shrine of Medjugorje, I would and will happily make the pilgrimage to Silky’s Frozen Custard for a hot fudge custard tossed with those big chunks of Reese’s Peanut Butter Cups.”
Holly Fann, SLM contributor: “When it gets hot, hell – anytime – I crave naengmyeon – a cold noodle soup dish common all over South Korea. In St. Louis, I have only found it on the menu at Jinzen in Clayton. This is not an anemic potato soup served in chilled bone china or gazpacho garnished with sprouts and blooms. This is an ice cold soup originating from North Korea. Think beef bone broth with a splash of vinegar added and grated white radish. It is a dish with the muti-sensory purpose of being incredibly refreshing as well as delicious and will arrive to the table with frozen cubes of broth bobbing amongst the chewy noodles. Jinzen garnishes their naengmyeon with the traditional cucumber, two slices of boiled beef and a half of a hard boiled egg – its exposed yolk always facing up. Additionally, Jinzen adds kimchi as well, which I opt for on the side where the tang and taste has more complimentary impact as individual bites between and with the soup. It’s a uniquely wonderful soup and a great study in how the individual components of texture, temperature, chew and the pragmatic engineering of a recipe can create a stunner of an elegant and enduring dish. (Tasty tip – naengmyeon eaten along sizzling grilled pork belly is fire).”
Get more summer recommendations on the Arch Eats podcast.
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