Eat me in st louis rar

Granted, this means the food has changed, but what's impressive is that Nixta hasn't. The restaurant still remains true to its original vision: to be a forum for exploring upscale Mexican cuisine that causes American diners to check their preconceptions.

An ethos like that transcends individual plates — and results in transcendent food. Tony's Market Street, You'll have great food at Tony's.

You'll eat carpaccio kissed with truffle that melts on the tongue and lingers like a lover's embrace. You'll have life-changing risotto or a black-pepper-rubbed prime strip steak proferred by tuxedoed waiters with all the pomp and circumstance of old-school service.

There is also great wine, desserts and everything in between, but that's not what makes Tony's so special. No, the reason that, year after year, Tony's remains the gold standard of St. Louis dining is less about any individual detail and more about how they all conspire to make you feel something the second you walk through the doors. It's hard to put your finger on what exactly that is. Maybe the place's reputation precedes the experience so much that your heightened expectations give everything a certain sense of import.

There's no question that having Vincent Bommarito Sr. But perhaps Tony's biggest accomplishment is how even a refined, upscale experience can feel so lighthearted and easy. You feel less like their esteemed guest and more like a friend by the time dinner ends — something you'll pray never has to happen. Sardella Forsyth Boulevard, Clayton; At this point we all know Sardella's origin story: Acclaimed chef Gerard Craft wanted to reinvent Niche, the restaurant that made his reputation and won him a James Beard award, as something less burdensome, more approachable.

Enter Sardella, a lighter, more free-spirited concept that reflects not only where Craft is as a chef, but also as a diner. A year and a half later, though, it seems unfair to color a description of the vibrant Sardella with shades of Niche — no less than insisting on comparing a new girlfriend to a long-gone ex. Sure, the former occupant was the place that shot Craft to the top of the city's restaurant scene, but he's moved on, replacing it with a wonderful restaurant that stands tall in its own right and would have been just as successful no matter what came before it.

Much of the credit for Sardella's success belongs to executive chef Ashley Shelton, whose talent and passion for Mediterranean-inspired cooking strikes the difficult balance of both piquing curiosity and warming the soul. At times, sinking into the lovely, orange-hued banquettes and reveling in Sardella's stylish, comfortable digs, you don't even realize the show she is putting on for you, with dishes as viscerally comforting as warm, sea-salt flecked dinner rolls, prosciutto with whipped pork belly or the simple pleasure of braised lamb.

Yet each has a thoughtful detail that shows off her deft yet non-showy touch, making us revel in the present Reservations book months in advance, and attempting to walk in and secure a barstool, even mid-week, is an exercise in futility. It's a situation that makes you want to curse owner-general manager Mark Hinkle and chef Jesse Mendica, until you realize it would be silly to blame them for doing their jobs — namely, creating a restaurant so outstanding the whole town wants to eat there.

The pair were destined for success: After spending a good part of their restaurant careers at the venerable Annie Gunn's, the pair brought with them the west county landmark's refined approachability, now on display in a stylish yet warm neighborhood eatery right in the heart of Old Webster.

Now, if we could only get a damn table. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in , and we are so grateful for the support. Help us keep this coverage going in Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

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Diners get to taste their offerings in a relaxing yet stylish restaurant, perfect for romantic and celebratory meals. For a one- or two-course meal, simply choose the most tempting dishes from the a la carte menu, but for something truly special opt for the four-course option. Starting with zucchini soup, order the quail with eggplant for the second course, the red snapper with celery root for the third course, and finish with homemade camembert for dessert.

Niche, Forsyth Boulevard, Clayton, St. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK". Sign Up. Travel Guides. Videos Beyond Hollywood Hungerlust Pioneers of love. Chloe Hay. The St. Copy link. Map View. All of the meats are available with a choice of sides including pit-baked beans, devilled-egg potato salad, BBQ pork skins and apple sauce, as well as a choice of tangy, sweet and smoky sauces.

More info. Open In Google Maps. Give us feedback. Featuring live music seven nights a week, the Broadway Oyster Bar is like nowhere else in St. Voted one of the best restaurants in the entire USA , Broadway is a Cajun-Creole restaurant that doubles as a bar and gig venue.

Famous for its fresh seafood specials and authentic Creole cuisine, try the fried alligator and boiled crawfish appetisers, followed by the oyster medley and jambalaya main courses. A place to party as well as to eat, check out the music schedule to see who is playing next.

Louis, Missouri, , USA. Visit Website. Visit Facebook page. Bar, Restaurant, Italian. Situated on the eighth floor of the Four Seasons St. Louis, Cielo offers unbeatable sweeping views across St. The restaurant serves delectable modern Italian cuisine, complete with a grand selection of both Italian and Californian wines.

Making the most of locally available ingredients, the menu at Cielo is seasonal and is the creative work of executive chef Gian Nicola Colucci. Order a selection of small plates to share, such as the bruschetta, crispy sweetbreads and blue-crab salad. Or do as the Italians would and opt for the traditional three courses, beginning with a selection of antipasti, followed by a pasta or risotto dish, and finished with a fish or meat course.