See all the 101 Best Restaurants featured in the October issue of St. Louis Magazine.
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Adam's Smokehouse
Best Dish: At Adam’s Smokehouse, the apple butter–coated ribs are the way to go. Insider Tip: Avoid the ever-present lines by calling ahead and doing carryout.
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Photo by Kevin A. Roberts
Anthonino's Taverna
Vibe: It’s casual, withboth Italian and Greek food, and busy even with an expanded dining room. Best Dish: Fire Pizza combines tzatziki, capicola sausage, roasted jalapeños, and pepper cheese. Insider Tip: Despite its Ionic roots, the restaurant serves up a fine hamburger ongarlic cheese bread.
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Basso
Best Dish: The Vampire Slayer pizza’s shrimp sausage sounds unusual, but it pairs beautifully with the lemon-and-herb salmoriglio sauce. Vibe: The hip-but-rustic basement space is almost always bustling. Insider Tip: Monday–Friday, from 4–7 p.m., happy hour specials include select drinks and small bites.
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Beast Craft BBQ Co.
Best Dishes: Try the rubbed and charred thick pork steak any day. On Sundays, brace yourself for a 1-pound super-smoked chuck steak. Appetizers: On Thursdays, order the nachos, piled with smoked meat, cheese, and much goodness. Go early. They sell out. Insider Tip: Ask about the secret menu. The owners won’t reveal it any other way.
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Photo by Kevin A. Roberts
Billy G's
Vibe: Inside or out, Billy G’s feels like a party every day. Best Dish: Billy G’s crams a big menu under one roof (and a few umbrellas), but the burger is a solid selection. Insider Tip: Arrive early, snag a seat on the patio, and stay all night. The top-notch patio fills up early for a reason.
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Bogart's Smokehouse
Best Dish: At Bogart’s, pastrami and smoked wings are as good as the blowtorched ribs and baked beans. Insider Tip: Avoid the ever-present lines by calling ahead and doing carryout.
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Photo by Kevin A. Roberts
Byrd & Barrel
Even in the crowded field of fried chicken restaurants, this unconventional spot stands out. Chef Bob Brazell’s street-savvy menu delights with fried-right pieces, boneless nuggets, and such sides as mashed potatoes with a gravy that’s so sublime, you’ll likely crow. The Mother Clucker sandwich incorporates Red Hot Riplets and Provel sauce. Wash it down with a local brew or Vess soda.
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Cafe Osage
Grab a seat at the bar or in the garden shop and try the Greens, Eggs & Ham or Brie L T. Wash it down with a house-made soda. On the way out, explore the adjoining Bowood Farms nursery.
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Photo by Kevin A. Roberts
Cleveland-Heath
Background: To the delight of most diners, the menu changes often. Blessedly, deviled eggs and a delicious burger are two favorites that remain constants. Drink: Bar manager Elijah Barnes makes a mean off-the-menu Irish coffee with Goshen coffee and Irish whiskey, topping it with a teaspoon of brown sugar and fresh whipped cream. Insider Tip: If you don’t find a by-the-glass wine you like, the staff will sell half a bottle (among any of 175-or-so selections) on hand at the restaurant.
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Photo by Kevin A. Roberts
Dalie's Smokehouse
Best Dish: At Dalie’s, it’s the ultimate Reuben that elicits superlatives. Insider Tip: Avoid the ever-present lines by calling ahead and doing carryout.
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Dressel's Pub
Vibe: Owner/poet Jon Dressel has an appreciation for the finer things in life, including classic opera and literature. The Welsh bar has no TVs, so the emphasis is on conversation, food, and beer. Best Seat: The round table tucked in a nook of the window bay, perfect for people-watching both outside and in. What to Order: The meat game is strong, folks. Go for the lamb burger, stockpot, or (of course) fish and chips.
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Gallagher's Restaurant
Yes, the fried chicken and award-winning burger are well worth the drive. But don’t miss the generously garnished Bloody Mary and other classic cocktails, in addition to an extensive whiskey list.
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Half & Half
To avoid a two-hour wait at Mike Randolph’s brunch hot spot, you best arrive right when the restaurant opens or use Nowait. Try theBrussels sprout hash and mascarpone-smothered pancakes on the recently revamped menu.
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Photo by Kevin A. Roberts
Mai Lee
Background: Co-owner Qui Tran often greets guests with a hug. Menu: Hundreds of Vietnamese and Chinese dishes get equal attention from an amazing culinary crew. Insider Tip: Every chef in town visits Mai Lee for the Shrimp Toast.
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Photo by Kevin A. Roberts
Olio
Housed in a renovated Art Deco gas station, Olio is the more casual counterpoint to sister eatery Elia. Try one of the more esoteric spirits, such as arak.
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Photo by Kevin A. Roberts
One 19 North Tapas & Wine Bar
When to Go: Stop by on Friday or Saturday night for a glass of wine and live music. Best Dish so far: The baked goat cheese. We keep trying new things, but we keep coming back. Insider Tip: Watch the chalkboard. In fall and winter, you’ll start seeing info about wine dinners. Reserve a spot early.
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Photo by Kevin A. Roberts
Pappy's Smokehouse
Background: Despite all the accolades and fame, you’ll still periodically see Pappy’s owner Mike Emerson handing out water to waiting customers. Best Dish: Pappy’s sleeper item is the burnt ends, a newish addition. Insider Tip: Avoid the ever-present lines by calling ahead and doing carryout.
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Photo by Kevin A. Roberts
Pastaria
Vibe: Few other restaurants can please anyone from a toddler to a couple on a blind date. Dish: If you don’t think less is more, try the chitarra aglio e olio. How can four ingredients do so much? Insider Tip: From NoWait to curbside pickup, Pastaria has maximized technology to serve 500-plus people a day.
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Photo by Kevin A. Roberts
Planter's House
An homage to the great hotel bars of old, this Lafayette Square favorite boasts timeless classic drinks and unique originals. Order the China Girl: rum, chai spice syrup, ginger—and a fortune cookie on top.
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Quincy Street Bistro
Drink: The Large Marge, a big-ass Bloody Mary topped with skewers of assorted pickles and charcuterie. And don’t miss the dirty cheese fries, sweet chili wings, and a Hog Burger slider. Insider Tip: Book the event spaces for parties, rehearsal dinners, meetings and more. Must-Try Dish: The South American–style Churrasco smoked tri-tip withchimichurri sauce and chilero potatoes.
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