After working in kitchens up and down the Mississippi River, former Pastaria chef Evy Swoboda presents her takes on dishes that underscore our city’s melting-pot cuisine. Case in point: the house burger, made with bison meat and ground bacon from Dalie’s Smokehouse. 1501 Washington.
2. Alta Calle
Former Nixta chef Tello Carreón brings more of his flavorful dishes to a busy corner on South Grand. His crabmeat tostadas and bay scallop ceviche are exemplary. 3131 S. Grand.
In the former Uptown Café space in Clayton, two fine-dining chefs use blistering and charring to delicious effect on a menu highlighted by sourdough crust pizzas topped with roasted-tomato sauce, grilled vegetables, and boutique cheeses. 105 S. Meramec.
A long-vacant building with a fenced-in back patio gets new life as Dogtown’s sole barbecue joint. One of the owners was the pitmaster at Southtown Pub, a place renowned for its ’cue. 6301 Clayton.
5. Open Concept
The city’s first “open bar” establishment charges guests by the hour, not by the drink. For $10 per hour, imbibers can choose from specialty drinks, standard cocktails, wines, and local craft beers. 2712 Cherokee.
