Jane Sacro Chatham is the chef de cuisine at Vicia, the acclaimed vegetable-forward restaurant in the Central West End. The menu often features seasonal dishes (naked vegetables, cherry tomato salad, summer melon, corn fried rice, grilled yellow squash), as well as chicken from Buttonwood Farms, quality steaks, and ethically sourced fish. “I’m technically a butcher myself,” says Sacro Chatham. After work, Sacro Chatham says, “You normally have a craving. You’re trying to stay in a budget and find something that’s on your route.” Among her picks:
- Protzel’s Delicatessen (7608 Wydown): A Clayton staple for more than 55 years, the deli features classic sandwiches like corned beef, pastrami, and Sacro Chatham’s personal favorite, lox. Sacro Chatham describes it as humble, straightforward St. Louis legend.
- Songbird (3153 Morgan Ford): On days off, Sacro Chatham enjoys an environment where she can sit with a coffee and “eat whatever reaches my eyes.” Songbird’s locally sourced, seasonal menu includes its popular classic breakfast sandwich, made with toasted sourdough, applewood smoked bacon, and fried farm egg topped with sea salt and honey.
- Good Company (4317 Manchester): The craft cocktail bar in The Grove serves shareable dishes, such as deviled eggs, chicken wings, and roasted cauliflower, along with burgers, salads, and mains like pork chops, ruby trout, and crispy mushroom fried rice. Sacro Chatham recommends the happy hour burger, “which always hits the spot.”
Philip Day worked in kitchens across St. Louis for more than two decades before opening Root Food + Wine, his acclaimed restaurant located in a 1905 vintage home in Augusta. Day creates four-course tasting menus that reflect the landscape’s seasonal produce, along with locally crafted beer and wine from nearby vineyards. “I love the idea of cooking with the seasons, because you don’t really get bored,” Day says. The seasonal-heavy menu is always subject to change but typically features locally raised meat from nearby farmers, as well as meat from Day’s hunting excursions. “That’s one of the ways that I started cooking,” Day says. “I would go hunting and fishing, and I wanted to learn how to cook that stuff.” Day’s wild menu currently features rainbow trout, rabbit galantine, and duck bacon. At the same time, Day often has to make other dinner plans for his family, including his wife, who eats gluten- and dairy-free products, as well as their 9- and 11-year-old children. “They’ve got a chef for a dad, but they don’t necessarily like to eat like that,” Day says.
- Westchester (127 Chesterfield Towne Center): The Chesterfield restaurant is Day’s go-to date-night spot. He praises its attention to dietary restrictions. All of the entrées are gluten-free, along with small plates, such as jumbo chicken wings and crab fries.
- Katie’s: Day normally sticks with Ezzo’s cupped pepperoni pizza for the family. “The drizzled honey and Calabrian chili combo makes it,” he says. Beyond the classic pizza options, Katie’s offers hand-crafted pastas, salads, and other options.
- City Foundry STL (3730 Foundry Way): The Food Hall offers multiple options under one roof, making it an easy choice for families with dietary restrictions or picky eaters. Day’s kids always go for Fordo’s Killer Pizza, while his wife often opts for Hello Poke.
Nick Bognar has worked with sushi practically his whole life. His family opened Nippon Tei, where Bognar began at age 9. He went on to work at sushi restaurants around the world before opening indo, Sado, and Pavilion. His newest dining concept, Khao Soi Cowboy, is slated to debut in Grand Center next year. As a sushi chef at multiple restaurants, Bognar regularly works with fish, shipped from as far as Japan. “I’m probably not going to eat sushi outside of work,” Bognar admits. “I work so closely with all the seafood—when you have to cut so many fish, it’s not something that you crave all the time.” Here are some of the spots where Bognar goes when he sets down his Japanese knives.
- Union Loafers (1629 Tower Grove): The hot spot in Botanical Heights offers fresh-baked bread and a variety of sandwiches. With butter made in house and flour sourced locally, every loaf is created with immense attention to detail. But the real draw for Bognar is pizza—a self-proclaimed purist, he often orders a sausage pizza but also likes the specials, including the sungold tomato pie.
- Southwest Diner (6803 Southwest): The classic diner with Southwest flair serves up such dishes as breakfast tamales, huevos rancheros, breakfast burritos, and pancake stacks. Bognar’s favorites are the Southwest slinger and the stuffed sopapillas. “But I always seem to order the pancakes,” Bognar adds.
- Kishimoto Mendo (6394 Delmar): A relatively recent addition to the Delmar Loop, Kishimoto Mendo boasts handmade noodles and a focus on tonkotsu-style ramen. “Steven [Pursley, the chef-owner] serves the best ramen, maybe in the Midwest, and we’re lucky to have his ramen here,” Bognar says. Pursley is also the owner of the acclaimed Menya Rui, which focuses more on shoyu-style ramen.
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