The selection process was easier than in years past, largely due to fewer openings—particularly in the fine- and finer-dining categories. The standout exception was Robin Restaurant in Maplewood, a choice that was echoed when The New York Times named it one of “the 50 best places in America right now.” Overall, the list reflects national trends, with many new spots landing in the fine-casual to fast-casual range. It was also a strong year for additions, relocations, and expansions, evidenced by new Napoli, Bartolino, and Basso restaurants, along with more casual additions such as Grace Chicken + Fish, La Pizza, and Mestiza Tacos & Cantaritos. (Note: With SLM’s Best New Restaurants list appearing biennially and the print edition’s lead time, this list reflects restaurants that opened between June 2024 and July 2025.) —George Mahe, Dining Editor
Learn more about these restaurants on the Arch Eats podcast.
BEST IN CLASS
Robin
7268 MANCHESTER, MAPLEWOOD | VISIT WEBSITE
There’s obviously something in the water in Maplewood, a neighborhood that’s sprouted more outstanding restaurants than Swifties have bracelets. It must be daunting to live up to the reputations of its acclaimed neighbors. So one enters Robin with heightened expectations—and is not disappointed. After a succession of pop-ups, chef Alec Schingel moved into a space on Manchester that’s a classy bistro with a chill bar and a prix-fixe menu that rolls with the seasons.
The biggest complaint diners make about eating out today is, by far, noise. Robin is a welcome response: The place is small, intimate, and you can actually hear your tablemates. And chances are, the conversation is going to be mostly about the food. From an open kitchen comes a series of courses that weave spells.
Nearly translucent coins of sliced cucumber spiral around slivers of melon that are topped with a confetti of mint and a shiny scatter of trout roe. Toasted wild rice and braised oyster mushrooms float on a cream-thick soup with the aroma of a chilly October evening and the taste of an earthy harvest. Braised cabbage and apples decorate pork schnitzel. A rosy wedge of duck breast glistens, pan roasted, along with caramelized carrots and a spatter of beans.
A frothy ginger and lemon meringue-like vacherin is one way to end things; clever, homespun cocktails don’t hurt at all.
Robin is the sort of place that’s consistent yet always surprising, a classy gem on the local dining scene.
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Sauci Pasta
1990 1ST CAPITOL, ST. CHARLES | VISIT WEBSITE
IN A NUTSHELL: A DIY approach to Italian dining proves the genius of our civilization. Pick a house-made pasta and sauce, and watch as it’s assembled. A desendant of the legendary Fratelli’s, Sauci Pasta is low-key, relaxed, and fast-foodish—but it serves upscale dishes, ranging from a luxurious white Bolognese sauce to a simple, aromatic garlic oil and herb dressing.
EAT THIS: The “deconstructed lasagna” uses ribbons of mafaldine pasta with sautéed mushrooms and a sturdy meat sauce that’s smashing.
INSIDER TIP: Sauci is perfect when you’re in the mood for superior Italian fare but don’t need white tablecloths and vino. Don’t miss the salted-butter and Romano cheese topped breadsticks.
Brasas
6138 DELMAR, DELMAR LOOP | VISIT WEBSITE
IN A NUTSHELL: Chef/proprietor Andrew Cisneros established his reputation for Peruvian fine dining with Jalea. Brasas explores elevated versions of the country’s street foods, such as pollo a la brasa (rotisserie chicken), anticuchos (skewers of grilled beef heart), ceviche, and bean stew.
EAT THIS/DRINK THAT: The Mostrito de Brasas hits the highlights: a quarter chicken, pork belly chaufa (fried rice), rotisserie potatoes, and Cisneros’ signature cremas (sauces). It pairs equally well with a corn-based chicha morada, a Peruvian-style Waska lager from Perennial Artisan Ales, or a pisco sour.
INSIDER TIP: Look for the tropical super-fruit lúcuma on the ice cream menu.
Marconi Mercato
2030 MARCONI, THE HILL | VISIT WEBSITE
IN A NUTSHELL: Part market, part café, and part fine-dining restaurant, this all-encompassing gem from the owners of Collina Eatery, El Milagro Azteca, GastroPit-STL, and Carnivore delivers whatever taste of the Old Country you’re seeking.
EAT THIS/DRINK THAT: Chef Carlos Hernandez has crafted such an outstanding menu of steaks, chops, and fresh pastas that it can be hard to narrow down your choices. One of his most inspired offerings is the jumbo lump crab manicotti, a decadent seafood riff on a classic. The brilliant Carciofo Tropicale, an Italian-inflected daiquiri, is what would happen if Hemingway vacationed in Sorrento.
INSIDER TIP: If you’re looking for a meat market on The Hill, Marconi Mercato partners with Kenrick’s Meats & Catering to offer a variety of fresh cuts at its butcher counter. Don’t see what you’re looking for? Special orders are available for next-day pickup.
Lucy Q (formerly Lucy Quinn) & Little Lucy
4156 MANCHESTER, THE GROVE | VISIT WEBSITE
Several months after the debut of Lucy Quinn and Little Lucy, two restaurants under one roof in The Grove, chef-owner Ben Welch changed the former’s menu from Southern-inspired to a barbecue menu reminiscent of his first restaurant, Big Baby Q. The change, driven by customer demand, brings a full lineup of smoked meats, including pulled pork, turkey breast, Cajun smoked salmon, St. Louis spareribs, and Welch’s signature brisket and pastrami. A handful of Lucy Quinn’s standout small plates remain, such as fried green tomatoes, crab beignets, smoked cabbage with dukkah, and mac and cheese, now offered “loaded,” with a choice of protein. Considering Welch’s reputation and smokehouse pedigree, it’s a shift that his grandmother Lucy would surely approve.
Renovations have transformed the former BEAST BBQ space into a conventional dining room, though snuggled into its side is Little Lucy, a combination diner and cocktail lounge. Bathed in vibrant pink neon, it’s the right size, with a dozen seats at the bar and 60 in all. The atmosphere’s cozy, the cocktails are chill, and the fare is distinctly delightful. Multi-stories of cheese and meat make for a splendid burger. Surprises, such as a fried tripe sandwich and a smoked and fried turkey leg, add to the appeal. And the place serves until 11 p.m. Tuesday through Saturday.
Editor’s Note: Shortly after publication, chef-owner Ben Welch changed the direction of Lucy Quinn, transitioning from an elevated, Southern-inflected menu to barbecue and renaming the restaurant Lucy Q.
BEST NEW MARKET
At Box Hill Grocer, restaurateur Matt McGuire and chef Josh Poletti curate take-home faves from McGuire’s restaurants, including crabcakes from Wright’s Tavern and hummus from Louie. Sprinkle in the top-notch artichoke salad, prime pork chops, a halibut chowder like no other, and crispy-edged cookies, and you’ll see why the market warrants a visit.
BEST NEW COMBO CONCEPTS
Set on 4.5 acres in Cottleville, Cottle Village Farmstead + Distillery features a restaurant, live-music venue, and distillery. Not far away, Oak Street Inn & Lounge has it all: lodging, restaurant, a lounge, rooftop dining, and even a basement speakeasy that’s open late. And in Kirkwood, Peacemaker + 4 Hands Brewery paired up to produce one of the more memorable indoor/outdoor venues in town.
State Street on LaSalle
18 LASALLE, ELSAH, ILLINOIS | VISIT WEBSITE
IN A NUTSHELL: State Street Market, a beloved Alton staple for the past decade, moved upriver to the former Elsah Landing space this spring.
EAT THIS: State Street’s familiar lunch and dinner faves reappear, including the Figgy Piggy panini, croque monsieur, osso buco, and miso-glazed salmon. Lunch items are also available during dinner.
INSIDER TIP: The first business in Elsah in 130 years to hold a liquor license, State Street boasts a copper-topped bar relocated from the Alton location.
Pierce Creek
10405 OLD OLIVE, CREVE COEUR | VISIT WEBSITE
IN A NUTSHELL: Like a mustard-stained phoenix from the ashes of the old Kohn’s Deli comes a new joint that’s part bakery, butchery, vegetable stand, and eatery. It covers your comestible needs like Grandma’s sofa slipcovers. Everything from pimento cheese smashburgers to an Oaxaca-cheese-flecked beef birria to beignets tickle your deli fancies. And, yes, that beautiful Kohn’s–style Reuben is on the menu. So are tallow fries, the Maserati of the potato world.
EAT THIS: Oh, that breaded fried pork tenderloin sandwich is juicy, crisp, tender, and the size of a grade-school ruler.
INSIDER TIP: The house-made cannolis possess sweet, life-giving power.
Mestiza Tacos & Cantaritos
3279 HAMPTON, NORTHAMPTON | VISIT WEBSITE
Cantaritos are fruity, refreshing, tequila-based cocktails from the Mexican state of Jalisco, served in clay cups called jarritos de barro to keep them cold. The fact that Mestiza gives these bewitching libations equal billing with its tacos sends a clear message that customers are about to experience a fiesta of flavors.
But first, they have to decide what to order, which is no easy feat on a taco menu this robust. Mestiza offers variations of beef, pork, chicken, and lamb grouped by different cooking techniques, cuts, and serving styles. The diversity doesn’t stop there. Under the heading Tacos That Crunch are three versions of flautas (crispy, flute-shaped tortillas). In the Green of Life section are two unique vegetarian fillings: hibiscus and mushrooms. ¶ The staff at the counter is adept at explaining any unfamiliar ingredients—including crickets—in Mestiza’s adventurous, vibrant tacos. Even the salsas are beautifully distinct in their color and texture, depending on the chile variety: bright red habanero, orangish-red chile de árbol, light red jalapeño tatemado, and green serrano.
Customers can taste the salsas during a complimentary first course that includes the “holy trinity,” the three classic street taco toppings of lime wedges, diced red onion, and fresh cilantro leaves.
Mestiza is a sister restaurant to the acclaimed Malinche in Ellisville, which opened in 2019 as an homage to the food traditions of Mexico City under the leadership of matriarch Doña María Gutiérrez Molina. Malinche serves tacos on Mondays and Tuesdays only. It’s worth celebrating that her family’s tacos are available six days a week at Mestiza.
BEST NEW CANNABIS-INFUSED RESTAURANT
In the budding genre of cannabis cuisine, mother-daughter owners Tiffany Marsh and Alexi Snipes’ elevated Euphoria Kitchen + Kocktails stands out by putting the consumer in control: Diners can infuse their delicious food (the stuffed chicken is a standout) and mocktails with as much or as little THC as they prefer.
BEST NEW ADDITION TO BELOVED BRAND
Parker’s Table—Jonathan Parker’s delightful market, wine shop, and sandwich counter—was already the happiest place in St. Louis. The adjacent Yale Bar makes it even happier, with its beautifully curated and ever-rotating wine selection, gourmet noshes, and inviting atmosphere. It’s already become a beloved gathering place.
Aperi
4317 MANCHESTER, FOREST PARK SOUTHEAST | VISIT WEBSITE
IN A NUTSHELL: The sister concept to adjacent neighborhood restaurant and cocktail bar Good Company, Aperi blends the European wine and small-plates approach with the owners’ warm hospitality and beverage know-how.
EAT THIS/DRINK THAT: The papas bravas, accented with white anchovy, parmigiano reggiano, and aioli, is a transportive trip to San Sebastián. Owners Kyle Gilespie, Jordan Goodman, and Daisy Hudspeth are some of the city’s top beverage minds; as the restaurant’s name suggests, they’ve put special love into their Italian-inspired amaro offerings, which means a spritz is a must.
INSIDER TIP: Aperi boasts an excellent daily happy hour, from 4–5 p.m., with superb drinks and $2 oysters.
FUFU n’ Sauce
8100 PAGE, VINITA PARK | VISIT WEBSITE
IN A NUTSHELL: When Adjo Honsou began cooking for people in 2018, the idea was to connect with her friends while celebrating her Togolese culture. Now, after a Great American Recipe win, Honsou has a bigger platform, and she’s using it to serve up delicious food, cultural connection, and community.
EAT THIS/DRINK THAT: Oxtail in palm nut stew, served with a side of fufu, is a loving taste of Honsou’s grandmother’s kitchen, where she learned to cook. Honsou puts special care into her hibiscus tea, made with sun-dried hibiscus flowers that infuse the drink with tart refreshment.
INSIDER TIP: Don’t be shy about asking for samples; Honsou wants to demystify African cuisine and is more than happy to walk customers through the menu.
No Ordinary Rabbit
1621 TOWER GROVE, BOTANICAL HEIGHTS | VISIT WEBSITE
Plain and simple, No Ordinary Rabbit is fun. That shouldn’t come as a surprise for a restaurant named after a famous Monty Python line, but the playful spirit here proves that good food and drink don’t have to be a white-tablecloth affair.
Cheeky touches—ears poking out of the shade of a gilded rabbit lamp, a wine menu that eschews traditional categories for quippy one-liners—signal that the neighborhood restaurant, from 5 Star Burgers’ Steve Gontram and Dave Zitko, doesn’t take itself too seriously. Chef Stephen Kovac’s small plates and shareable dishes, however, demand serious attention. Broadly described as eastern Mediterranean-inspired, the menu doesn’t fit neatly into a box—and you’ll be glad for it. It’s full of bright, bold flavors, from roasted carrots with citrus labneh and agrodolce to a crispy Buttonwood Farms chicken breast with black-lime-scented basmati rice, shaved Brussels, and za’atar barbecue sauce.
Don’t miss the pistachio gooey butter cake, which should serve as the new paradigm of the iconic St. Louis dessert. Snacks such as the muhammara and crispy za’atar onion rings with tangy caramelized-onion labneh have rightfully become signature dishes, but the rest of the menu is ever-changing, inspired by seasonality and the team’s creative whims. ¶ The beverage menu surprises and delights, from Zitko’s inventive signature cocktails, which are just as fun to drink as they are to say out loud, to sommelier Carmen Estrada’s intriguing wine list, which pushes diners out of their comfort zone.
No Ordinary Rabbit is a party—and a delicious one at that.
BEST FOOD COUNTER IN A BREWERY
Both Big Mouth Sandwich Co. and Farm Spirit beautifully exhibit the high level of culinary artistry that can happen at a humble food counter. Located inside Perennial Artisan Ales, Big Mouth uses homemade focaccia as the base for sandwich masterpieces, such as an excellent riff on Italian beef. Farm Spirit, a Tower Grove Farmers’ Market mainstay, brings its famous burger to Blue Jay Brewing Co. If they ask if you want to make it “yucky,” the answer is always yes.
Ed’s Delicatessen
222 N. MAIN, EDWARDSVILLE, ILLINOIS | VISIT WEBSITE
IN A NUTSHELL: Ed Heath returns to Edwardsville after running Cleveland-Heath, one of the bistate area’s most beloved restaurants, and earning a James Beard Best Chef nod. Now, Heath is overseeing a stellar deli that’s imbued with a chef’s sensibility.
EAT THIS/DRINK THAT: Billed as a simple ham and cheese sandwich, Heath’s version, generously slathered with butter and accented with tart cornichons, is the ham and cheese you’d eat while watching the riverboats go by on the Seine. And it wouldn’t be an elevated deli without a bar program—at Ed’s, the Old Fashioned rivals anything you’d find at a swanky cocktail bar.
INSIDER TIP: Check social media for specials; Heath really lets his creativity run free on the rotating offerings.
High Bar–Clayton
227 S. CENTRAL, CLAYTON | VISIT WEBSITE
IN A NUTSHELL: Clayton’s first and only permanent rooftop bar and restaurant is open seven nights a week atop the AC Hotel by Marriott St. Louis Clayton.
EAT THIS/DRINK THAT: During hot weather, go with the ACGT, a custom G&T in a custom AC Hotels glass. For cold weather, the Perfect 400 Old Fashioned is named for the perfect score on the bar exam. Pair it with the blue-crab dip, and share the mezze platter.
INSIDER TIP: Suspended bottle shelving at the 36-seat bar allows for unobstructed views through a wall of folding windows, which open to a large east-facing patio.
The Moniker
1000 WASHINGTON, DOWNTOWN | VISIT WEBSITE
IN A NUTSHELL: Developer Alex Oliver says the beautiful space is an important piece in Wash. Ave.’s redevelopment.
EAT THIS/DRINK THAT: Pair the black-eyed-pea bruschetta and chicken “ribs” with whatever co-owner Jordaryl “Jordy” Logan recommends.
INSIDER TIP: Grab a seat at the bar and enjoy the laid-back vibes and Logan’s polished craft.
Expat BBQ
3730 FOUNDRY WAY, MIDTOWN | VISIT WEBSITE
When Gerard Craft first came on the scene in his adopted hometown in 2008, he asked St. Louisans to challenge their long-held beliefs about fine dining. That same boldness has defined Expat BBQ, his first foray into the barbecue genre.
Just as with his wildly innovative first restaurant, Niche, Expat BBQ asks diners to ditch their preconceptions about what a barbecue restaurant in the middle of America should be; instead, it takes them on a journey through all that barbecue can be. This means exploring the many manifestations of the genre throughout the world’s great culinary traditions—a food tour through the lens of smoked and grilled meats that gives the diner a comprehensive view of what barbecue means globally, how each expression differs from the others, and what they all have in common. The answer to both questions is: quite a bit.
Barbecue is, after all, the most primal and fundamental form of cooking; this is the cohesive thread that runs throughout Expat’s menu. How barbecue has been interpreted throughout the world and over time based on what ingredients are available—as well as the cultural traditions and the social circumstances of those who prepare it—is what makes Expat’s exploration so thrilling.
The result is a restaurant that both satisfies through well-prepared dishes, such as five-spice spare ribs and Persian-inflected lamb shoulder, while also sparking one’s curiosity about the places from where Craft and company’s inspiration arose—an ambitious undertaking from one of the region’s most brilliant and forward-thinking culinary minds.
BEST NEW BREWERY
Great Heart Brewing has perfected both traditional German brewing techniques and authentic Alpine hospitality, right down to such details as proper glassware. Even its sourdough starter has European roots. Owners John and Helena Valentine combine impeccable beer-industry backgrounds with personal effervescence that’s just as bubbly as their ales and lagers.
BENGELINA’S BOUNCE-BACK
The May 16 tornado may have delayed Ben Poremba’s five-restaurant rollout in the Delmar Maker District, but the three that have opened—Nixta, Florentin, and Esca—all merit a visit. Of those, Esca shines brightest and might be the most impressive restaurant to debut in the metro in the past two years.
Expansion Mode
New additions, relocations, and reopenings
Grace Chicken + Fish
8654 WATSON, CRESTWOOD | VISIT WEBSITE
When South County staple King Edward’s Chicken + Fish closed in winter 2025, Rick and Elisa Lewis of Grace Meat + Three swooped in to revamp the space into a second location for their Southern-inspired cuisine. The menu centers on fried chicken, beer-battered cod, and cornmeal-crusted catfish with popular sides and starters from the original restaurant in The Grove, as well as new favorites, such as green chile hushpuppies. Leave room for a moon pie for dessert.
Napoli Kirkwood
436 N. KIRKWOOD, KIRKWOOD | VISIT WEBSITE
The Pietoso family has added a sixth concept to its Napoli restaurant group with a 4,500-square-foot spot in Kirkwood. It has all the hallmarks of its siblings, along with a partially covered patio and a must-have dish (spaghetti limone with crab and lobster). Seating 120 inside, including a private, glass-walled room for 14, the restaurant blends casual sophistication with a modern, loungy design. It’s managed to attract families, date-night couples, and business diners alike.
Pavilion
5201 SHAW, THE HILL | VISIT WEBSITE
Perhaps the sine qua non of intimate dining, an omakase dinner at Pavilion is an experience, a unique conversation among a master of his craft, his creations, and your senses. Tucked into a courtyard at Sado, a handful of diners are treated to a multicourse sushi dinner that brings one exquisite dish after another. Both fish and preparations are superb. Pass on the sake or wine options and go with beer—sushi’s natural pairing. Note that these reservations are among the rarest in town.
La Pizza
340 N. MAIN, ST. CHARLES | VISIT WEBSITE
Long hailed as one of the region’s best New York–style pizza joints, La Pizza expanded into the former Talayna’s space on St. Charles’ Main Street after 21 years in U. City. The larger kitchen will serve as a dough commissary for both locations, ensuring that sellouts are a thing of the past. Expect the same hand-tossed pies, slices, strombolis, and subs—but more seats, in an easygoing, old-school atmosphere. Just like the flagship, there’s no alcohol, just soft drinks and Snapple.
Bartolino’s Twin Oaks
1304 BIG BEND, TWIN OAKS | VISIT WEBSITE
The Saracino family’s 250-seat third fine-dining restaurant blends contemporary dining rooms with reasonable prices and large portion sizes, all in keeping with their familiar motto: “Cook good food, and give plenty. Basta!” The signature house salad—unchanged for decades—remains among the city’s best. Unique to this location is weekend brunch, featuring a Caprese omelet and Italian shrimp and grits with crispy prosciutto. On pleasant days, grab a spot on the 50-seat “porch,” where curved, operable windows conjure the breezy feel of an Italian café.
Byrd & Barrel
1221 TAMM, DOGTOWN | VISIT WEBSITE
When Byrd & Barrel shut its doors during the pandemic, fans of its delicious Nugz and other playful fried-chicken-joint offerings waited with bated breath for its return. It took longer than its fans—or chef-owner Bob Brazell—would have wanted, but the restaurant is finally back inside Brazell’s Tamm Avenue Bar. It picked up where it left off beautifully, re-creating the same magic and excellent chicken.
SweetArt
SweetArt may have initially developed a following for its outstanding vegan baked goods (the Fauxstess is legendary), but it ingrained itself in the hearts of St. Louisans thanks to the community it created, first at its now-shuttered Shaw café and now inside Midtown’s Coronado Building and City Foundry’s food hall. Owner Reine Keis is responsible for the “love and magic,” which not only consists of her plant-based bakery items but also an expanded all-vegan café menu that shines brightly in its new digs.
Basso on the Plaza
545 WESTPORT PLAZA, MARYLAND HEIGHTS | VISIT WEBSITE
Basso, the beloved rathskeller restaurant at The Cheshire, opened a 6,000-square-foot, 150-seat sibling location at Westport Plaza this spring. The décor echoes the flagship’s Roman-inspired style. There are also floor-to-ceiling windows, a private dining area, and a covered, 50-person wraparound patio overlooking Westport’s courtyard. The offerings include the same reasonably priced, scratch-made menu of signature burgers, pizzas, and pastas, and there’s a new lunch lineup for office crowds. A smaller beer selection, stronger cocktail focus, and a reservation platform round out the updates.
Havana’s Cuisine
12 S. EUCLID, CENTRAL WEST END | VISIT WEBSITE
A decade ago, Tamara Landeiro moved to St. Louis from Cuba so her daughter could study at the world-renowned chess club in the Central West End. Since then, Thalia has gone on to become a grandmaster, international champion, and Olympic medalist, while Landiero has become the purveyor of traditional Cuban food in town, serving up the most delicious crusty, mustardy, ham and pork Cuban this side of Havana at her new space in the very neighborhood where her daughter made her mark on chess.
Sabroso Cocina Mexicana
2726 SUTTON, MAPLEWOOD | VISIT WEBSITE
Veteran chef Miguel Pintor opened the original Sabroso in St. Ann with the goal of sharing the traditional cuisine that he grew up learning to cook at his mom’s taco stand in Mexico. Now, with a second location in Maplewood (that serves cocktails), Pinto has proven himself to be one of the area’s most talented Latin American chefs; his impossibly succulent cochinita pibil is the strongest argument for that distinction.
Learn more about these restaurants on the Arch Eats podcast, include SLM dining editors’ top five new restaurants.
