The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the "International House of Pancakes." Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
At Malone’s Grill & Pub, chefs fire-grill steaks and half-pound burgers, and they slow-char grill baby back ribs while basting the slabs in a house barbecue sauce. The comfort food that travels from kitchen to table matches the pub’s neighborhood vibes, as friends and families connect over meals and glasses of Malone’s own Irish brews. Daily specials reinforce the pub’s friendly aura, including on Tuesdays, when kids eat for free with each paid adult entrée.
When founders J. Kim Tucci, Joseph A. Fresta, and John P. Ferrara first opened The Pasta House Co. in 1974, they wanted to elevate pasta to an art form. “Some artists sculpt, some paint, and some sketch,” they write on the restaurant’s website. “But, at The Pasta House Co., we create authentic Italian culinary delights.” A few of the locations even have giant, exhibition kitchens so you can watch as pizzas, pastas, and entrees come to life.
Naturally, The Pasta House Co.’s menu revolves around the Italian staple from which it gets its name. There are more than 25 varieties of pasta to choose from, including linguine with chicken livers and the signature lasagna, plus weekday specials such as stuffed manicotti. Meanwhile, the mangia bene menu—which translates to “eat well” in Italian—showcases the more wholesome side of Italian eating, with dishes low in fat and calories that won’t peer pressure you to break curfew.
Husband-and-wife team Koffy and Kike Osun bring the singular flavors of African cuisine from Nigeria, Ghana, and Jamaica to the St. Louis area. The kitchen's chefs craft dishes of jollof rice, fried plantains, fried tilapia, pounded yam, and fried chicken wings with a host of ingredients they import directly from Africa. When the sun drops in the Missouri sky, a DJ sets up shop inside the eatery, spinning afrobeat, kwaito, juju, and soukous beats as patrons show off their best square-dance moves.
Rizzos is a full service Italian Restaurant that has been serving the north St.Louis county area for over 30 years. We have a full menu of appitizers, salads, pastas and chicken fish and beef entrees. We offer a full service bar with juke box and 5 televisions.
Bigg Daddy's Fried Ribs sears soul food and sates hunger in a cozy 20-seat eatery. Tuck in to a deep-fried or smoked rib dinner ($8.95) or sandwich ($5.95), dressed in homespun barbecue sauce ($8.95) and accessorized with two sides, including homemade mac 'n' cheese, baked beans, potato salad, and coleslaw. On Sunday, Southern favorites such as sweet potatoes, cornbread, and greens join the side-order sock hop. Old fashioned peach cobbler transports taste buds back to a simpler time when pies cooled on window sills and robotic cops were nothing more than science fiction ($2.95). Pie-shunning patrons can swap dessert for a glass of sweet tea or homemade lemonade ($2.50 each).
In 1972, Herbie Balaban opened a café in St. Louis’s West End, turning his former beatnik-boutique space into a French-inspired café. He grins from old pictures of the restaurant, a handlebar mustache curling upward toward a jaunty beret in crisp black and white. Though the space has changed hands in the ensuing years, the St. Louis Post-Dispatch said it “would be an excellent restaurant in any era.” Aaron Teitelbaum, now the executive chef, honed his craft in New York City while working with Bobby Flay and Daniel Boulud in their kitchens. Aromas drift from Herbie’s own kitchen, hinting at French, Asian, and American influences. Those culinary traditions swirl together in truffled lobster mac 'n' cheese and shrimp with grits and buttermilk-fried leeks. Goat cheese steeps in smoke before melting with peppered bacon across burgers alongside a trout salad, of which a writer for the St. Louis Post Dispatch said, “I’d normally prefer no adulteration to well-smoked trout, but in this case folding in a gentle horseradish crème fraîche was a perfect foil for a fluffy, slightly sweet corn pancake underneath.” Grilled duck breast pairs with a duck-confit crepe served on an original Duck Hunt game cartridge, and Herbie’s Vintage 72's wine list is carefully curated to incorporate vintages from around the world, prioritizing US and French wines above all. The interior at Herbie’s Vintage 72 was designed by co-owner Jeff Orbin, whose past triumphs include restaurants such as Miso in Clayton and Monarch Restaurant & Wine Bar. Much like the food, the décor blends French and American influences, incorporating some of the antique French posters that decorated the walls of the café in the ‘70s. Inverted teardrop lamps and tableside candles illuminate the restaurant, which is surrounded by exposed-brick walls. Patrons settle in at curved corner booths or opt for open-air dining to enjoy their meal, and chatter drifts up from private parties amid the wine cellar’s barrels and rough stone walls.