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Photo by Corey Woodruff
Basso
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Corey Woodruff
Katie’s Pizza & Pasta
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Carmen Troesser
Crawfish enchiladas at Riverbend Restaurant & Bar
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Kevin A. Roberts
Creole Connection at PW Pizza
Basso
Anyone who put in time at The Cheshire’s basement bar in the ’90s won’t believe that Basso (Italian for “beneath”) occupies the same space. In the decor, a sleek, contemporary style meets classical Italian finishes. That description could just as easily be applied to the upscale pub food under the direction of James Beard Award–winning chef Patrick Connolly. 7036 Clayton Ave., 314-932-7820, basso-stl.com.
Winslow’s Home
Step into Winslow’s Home, and fall back in time to general stores and town cafés with farm-fresh foods. The patio on Delmar Boulevard, just west of the Loop’s beaten path, feels a bit like Grandma’s front porch. The food is anything but old-fashioned, though. Winslow’s offers tasty, take-it-home fare and serves breakfast all day long, two satisfying balms for frazzled souls. 7213 Delmar, 314-725-7559, winslowshome.com.
The Block
With butchering done on-site, The Block takes its meat—but not itself—seriously. Lunch and dinner supply hearty portions of protein, with signature touches like bacon jam, pickled vegetables, and fried eggs. Service is great, and the patio at the Central West End location is among the finest around. Multiple locations, 314-918-7900, theblockrestaurant.com.
One 19 North Tapas and Wine Bar
The menu at one of our favorite Kirkwood haunts says tapas—making most people think Spanish cuisine. But One 19 North’s offerings wander far beyond the delights of Spain’s wine regions, including flavors of the Americas, the Middle East, and Asia. 119 N. Kirkwood, 314-821-4119, one19north.com.
Planter’s House
Co-owners Ted and Jamie Kilgore and Ted Charak have stocked their Lafayette Square bar with top-shelf mixologists. Each ’tender has managed his or her own bar program elsewhere, ensuring that it’s impossible to order a dud. 1000 Mississippi, 314-696-2603, plantershousestl.com.
Katie’s Pizza & Pasta
Katie Lee opened Katie’s Pizza & Pasta thanks to a Kickstarter campaign,and now she’s giving back. With plates like artichoke T-ravs, dishes built around the rich burrata, wood-fired pizza, fresh pasta, and ricotta donuts, the food is beautiful and bursting with flavor. 9568 Manchester,314-942-6555, katiespizzaandpasta.com.
Cleveland-Heath
SLM’s 2012 review of Cleveland-Heath noted there was “fat chance” of getting reservations (it doesn’t accept them). That hasn’t stopped the metro masses from flocking to this cozy spot. If a packed house doesn’t say enough, the inventive menu does. 106 N. Main, Edwardsville, Ill., 618-307-4830, clevelandheath.com.
Taste
The swine-centric nature of Taste, St. Louis’ original cocktail mecca, located in the Central West End, has allowed Matthew Daughaday to fly under the radar as the city’s best vegetarian chef. 4584 Laclede, 314-361-1200, tastebarstl.com.
Riverbend Restaurant & Bar
Owner Sam Kogos and chef Steve Daney often motorto Louisiana for creamy red Camellia beans, boudin sausage, Zapp’s potato chips, and batches of Daney’s secret spice mix. At Riverbend, authenticity rules—but creativity also regularly cuts loose, with a savory seafood Napoleon. 701 Utah, 314-664-8443, riverbendbar.com. Moving to 1059 S. Big Bend this fall.
Pastaria
Delight in the details. Artisan breadboards are served with olive oil laced with herbs and Parmesan. Delicate gelatos are house-made. Handmade pastas with classic sauces are done right, and new sauces pique the taste buds. 7734 Forsyth, 314-862-6603, pastariastl.com.
Anthonino’s Tavernaon The Hill
Menu favorites abound here, but we lean toward the pizza, gyros—and the gyro pizza. Then there are the handmade T-ravs, notable enough that Guy Fieri featured them in a Diners, Drive-Ins and Dives episode. 2225 Macklind, 314-773-4455, anthoninos.com.
Three Sixty
What a spot: views in all directions, seating indoors and outdoors, and a few glass-walled cubbyholes. It’s tops for drinking and dining. Hilton St. Louis at the Ballpark, 1 S. Broadway, 26th Floor, 314-241-8439, 360-stl.com.
Quincy Street Bistro
Chef Rick Lewis quietly took over the kitchen at his family’s South City joint and began cranking out exceptional comfort food that was both fairly priced and thoughtfully sourced. No longer just a neighborhood haunt, Quincy Street is a dining destination with broad appeal, a great restaurant for the masses. 6931 Gravois, 314-353-1588, quincystreetbistro.com.
Baileys’ Range
This downtown burger-and-shake joint pleases all tastes, from kids to grandpas, vegetarians to carnivores. With solely area beers on tap and Missouri grass-fed beef on the menu, owner Dave Bailey stresses the importance of keeping it local. Atypical flavor combinations and the sheer size of portions are key factors in the restaurant’s popularity. Oh, and don’t forget the boozy ice-cream concoctions. 920 Olive, 314-241-8121, baileysrange.com.
Cucina Pazzo
Like button-down collars and common courtesy, brunch is crucial for separating us from savagery. Cucina Pazzo’s hash may be the perfect brunch dish. Chopped Brussels sprouts caramelized in an iron skillet, pork-belly chunks, pancetta, charred onion, and a pair of sunny-side-up eggs make life before noon worth living. 392 N. Euclid, 314-696-8400, cucinapazzostl.com.
Mai Lee
You may not know the Vietnamese names for your favorite dishes at Mai Lee, but that’s all right: Ordering by number is completely acceptable. Go with one of our favorite combinations—No. 12 and No. 34, please—or roll the dice on Nos. 1 through 200-plus. It’s a gamble that you’re sure to win. 8396 Musick Memorial, 314-645-2835.
The Libertine
There’s no ambiguity here. With its elegant sparseness, inventive food, and inspired bar offerings, The Libertine flat-out seduces. Patrons’ taste buds are pampered with fat burgers on bacon buns with house-made cheese “whiz,” sassy buttermilk pan-fried chicken, and imaginatively prepared local produce. And when dusk falls, candles burn bright. 7927 Forsyth, 314-862-2999, libertinestl.com.
