Vegetarian Restaurants in Belleville

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At Black Bear Bakery, every batch of Lickhalter sourdough-rye bread, sweet pastries, and crunchy granola is made with the care of a shop owner. That’s because each staff member serves as a partial owner of the communal shop. This makes each staff member feel a personal responsibility for creating a shop they’d like their family to come to, encouraging them to use eco-friendly processes and locally sourced, organic ingredients. Along with whole-grain recipes filled with specialty ingredients such as kalamata olives and rosemary, bakers use century-old recipes passed down from the owners of Lickhalter Bakery. These recipes create hearty sourdough-rye loaves sprinkled with caraway seeds or twisted together with pumpernickel dough.

While breads are their specialty, bakers fill their ovens with more than just bread loaves. They craft handmade, boiled bagels that come sans holes, as well as cookies, baked granola, pizza crusts, and a variety of buns. On the weekends, they welcome the community for a vegetarian and vegan brunch, which features staples such as pancakes, quiche, potatoes, and bread pudding made from their loaves. These dishes can be washed down with pours of fair trade coffee, juice, tea, or pastry filling.

2639 Cherokee St
Saint Louis,
MO
US

Chef and owner Raj left his native Punjab in 1994 to earn his culinary stripes working as a cook in New York City. After a year of training and practice, he relocated to St. Louis, where his expertise in the art of Indian cooking quickly won praise in the Riverfront Times, which dubbed his eatery the city’s best vegetarian restaurant.

Laden with meat-free options, the menu entices taste buds with spiced and nutritious ingredients such as saag paneer’s spinach and fresh cheese, aloo gobi’s cauliflower and potatoes, and chana masala’s tender garbanzo beans. Chefs also throw dairy to the wayside in many dishes, including the vegan mirchi bhajia—deep-fried anaheim peppers stuffed with potatoes and spices hot enough to peel the wallpaper off a doll’s house. A catering menu provides spreads for large groups and flash mobs that rent the on-premises banquet hall.

2286 McKelvey Rd
Maryland Heights,
MO
US

In 1910, fourth-generation German immigrant Alvin O. Eckert set up a small produce stand on a roadside in Belleville, Illinois. More than 100 years later, that roadside stand has flourished into the expansive Belleville plot of Eckert's Farm: a pastoral acreage where orchards surround a country-style restaurant, bakery, and handmade-custard shop. The Eckert family's sixth and seventh generations ensure this farm remains a true family affair. Sixth-generation member Jim Eckert is the chief horticulturist, and his cousin-once-removed, Chris, oversees retail operations and the sale of the farm's homegrown produce and spare scarecrow parts. Chris's sister Jill helms the food program, and his wife Angie oversees the Country Store and colorful Garden Center.

Throughout the year, visitors arrive on the Belleville farm's grounds for a range of seasonal activities, including peach-, apple-, and pumpkin-picking. During the summer, a concert series features live outdoor music on Friday and Saturday nights, and in the fall, staff lead bonfires and evening hayrides through the orchards. Inside the farm building, instructors teach cooking classes for adults and children, as well as a wine-pairing class.

Family-friendly activities also abound at the Eckert family's other two farms. The Grafton farm, where public apple-picking began in 1964, offers daily animal feeding and miniature golf. The seasonal Millstadt farm is home to a workshop, haunted hayrides, and an array of warm-weather children's attractions—including a 70-foot underground slide.

951 S Green Mount Rd
Belleville,
IL
US

The modern flourishes on Copia's menu are globally-inspired but grounded by an American culinary tradition. Brought to you by chef Zach Fiorimondo and property director Derrick Collquett, dishes such as chilies and champagne-goat-cheese cream take off from Midwestern classics, such as slow-roasted rotisserie chicken, house-smoked trout, and pork-rib chops.

Aided by a wine market whose bottles pour into the dining room at retail price, the downtown eatery aims to shuttle city dwellers directly into wine country with 18,000 square feet of exposed brick walls, wood-beam ceilings, and white tablecloths. Elsewhere within the rambling complex, natural light pours into an atrium garden, a glass waterfall neatly partitions off the bar to prevent diners from impulsively ordering every dish and drink they see, and stainless-steel vats age several of Copia's own wines. Much missed after a fire shuttered its initial incarnation, Copia was roundly welcomed back onto the St. Louis scene in 2010: among other praise, St. Louis Magazine called its calamari "as crispy-crunchy delectable as any seafood you?ll find in a New England clam shack" and its smoked ribs "the best upscale version of barbecue in the area."

1122 Washington Ave
Saint Louis,
MO
US

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.

405 N Euclid Ave
Saint Louis,
MO
US

Though Sushi Ai has recently opened its sixth location, it still shows the same dedication to classic Japanese cuisine. Sushi remains the star of the menu, ranging from single pieces of pepper tuna and spicy scallop sushi and sashimi, to delicate hand rolls that mingle crispy salmon skin and cucumber. Standout special rolls include the World Series roll—packed with soft-shell crab tempura, tuna, eel, avocado, tobiko, and tempura chips—whose original recipe was pitched from Japan in 1919. Rich soups with udon noodles and medleys of seafood or vegetables join Sushi Ai's other cooked entrees, such as chicken fried rice or beef and shrimp sautéed on a hibachi grill.

910 Olive St.
St. Louis,
MO
US