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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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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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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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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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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Photo by Kevin A. Roberts
Retreat Gastropub
The no-reservation policy is just the thing when you realize that you don’t know where you’re going to eat but know that you want a bustling atmosphere with delicious food, craft cocktails, and a thoughtful selection of craft beer. The impromptu atmosphere raises the energy level but still feels cosmopolitan.
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Riverbend Restaurant & Bar
Under-the-radar item: Crawfish bread consists of crunchy French bread topped with a crawfish spread. Background: Owner Sam Kogos hails from New Orleans, so you know you’re in good hands. After outgrowing its original location in Soulard, Riverbend moved to the former Harvest space in Richmond Heights. Insider Tip: On Fridays, stop for shrimp, oyster, and catfish gumbo.
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Courtesy of Salt + Smoke
Salt + Smoke
Background: Owner Tom Schmidt transformed the underperforming Nico into a BBQ juggernaut. Best Dish: The fatty beef brisket is as Texas as it comes. Pair it with the Ritz cracker–topped mac and cheese. Insider Tip: Peruse the whiskey list for good prices on hard-to-find bourbons.
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Photography by Kevin A. Roberts
Southern
Vibe: Good ol’ Southern hospitality done better than right, from the greeting at the door to the gracious service. Insider Tip: Some like their bird hot. Southern will oblige if you ask for extra—or extra-extra—Cluckin’ Hot. Breathe fire. Menu Expansion: Chef Rick Lewis added a six-burner stove in August. Whoa, Nelly. Chicken-fried steak, anyone?
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Photo by Kevin A. Roberts
Sugarfire Smokehouse
Multiple locations
Vibe: Bold and a bit raucous when barbecue fans start flocking in. Best Dishes: You can’t go wrong with ribs (pictured below). And the Big Rac, a mashup of a rib sandwich and a Big Mac, makes regular appearances at the Olivette location. Insider Tip: Since opening earlier this year, the downtown location has run at least 50 appetizer specials, which are always worth checking out.
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Photo by Kevin A. Roberts
Taste
Gerard Craft’s drink destination helped jump-start St. Louis’ vibrant craft cocktail scene. It continues to set the standard for quality imbibing. For something spicy, try the Hot Jupiter: reposado tequila, suze, agave, pineapple juice, and pineapple hot sauce.
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Photo by Kevin A. Roberts
Three Flags Tavern
Drinks: On Whiskey Wednesdays, you can drink Sazeracs, Manhattans, or Old Fashioneds for $5. Brunch: Try the Gallo Pinto: black beans, rice, plantains, a sunny egg, and sour cream, plus tortillas to sop up every bite. Insider Tip: During Oyster Hour, from 3–6:30 p.m. Monday–Friday,oysters are only $1.50.
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Three Kings Public House
6307 Delmar, 11925 Manchester
Vibe: Don’t have a sitter but really want to watch the game with a beer? Pack up the kids and head to the family-friendly Des Peres location. Best Dish: The pork sliders are a great surprise—and a meal unto themselves. Insider Tip: The broad selection of craft and domestic brews is sure to please even the pickiest of beer connoisseurs.
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Three Sixty
Vibe: There’s no better vista to enjoy while sipping cocktails, snacking on house-smoked salmon chips, and showing off the city. Background: Many rooftop bars are seasonal. With its fire pits and glass partitions and walls, Three Sixty is just as appealing when the leaves start to turn or the snow starts to fall. Insider Tip: When the Cardinals are on the road, it’s easier to snag a seat—but when they’re in town, there’s no better place outside the stadium to catch a game.
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Photography by Kevin A. Roberts
Union Loafers
If Union Loafers only sold its exceptional breads, St. Louisans would thank the gods and goddesses. But Ted Wilson and Sean Netzer went further, bringing chef Brian Lagerstrom on board. Together the three create imaginative sandwiches, salads, and sides. The result: nothing short of magical. The nuanced tastes are paired with rock-solid service in a cleanly stylistic interior. Don’t miss the short-but-mighty wine and beer list; Netzer’s selections are enchanting.
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