Flanked by celery-colored walls and guarded by flourishing green plants, diners move along a granite-style countertop, plucking seasoned chicken and heaps of lo mein from stainless-steel basins. Traditional Chinese dishes, including vegetable delight and sweet-and-sour chicken, can be ordered a la carte from the menu while a chef sears morsels on a nearby hibachi grill.
At Cheeburger Cheeburger, customers take the culinary reins, creating the blueprints for their own cooked-to-order burgers, fries, onion rings, and shakes. Diners start by choosing the size of their 100% all-natural Angus beef burgers, from a quarter pound to a hefty 20 ounces, then choosing from a list of 11 types of cheese and over 30 toppings, which range from staples such as onions, salsa, and steak sauce, to the inventive, priming burgers with teriyaki sauce, peanut butter, and banana peppers. Customers may also opt for grilled chicken, salads, wraps, fried pickles and other items in lieu of burgers. French fries come loaded with toppings or naked as the day they fell from the tree, while 75 milk-shake flavors, such as piña colada, double chocolate, and mint chocolate chip, can be blended in myriad combinations. Several $4.99 options are also available on the kids menu.
Glass block surrounds the stainless-steel-backed counter at this '50s-era throwback-style diner. Images of mid-century celebrities surround chrome-trimmed tables and chairs, including James Dean, the Three Stooges, and Elvis doing a handstand on the back of his favorite horse.
As a personal trainer, Jillian Marie Tedesco repeatedly heard her fitness clients lament that they wanted to eat more healthily, but didn't have the time or energy to do it. Luckily, Jillian had a few more skills under her belt, including a culinary degree from Le Cordon Bleu and a nutritionist certification. She decided to prepare and pre-package a few meticulously planned meals to make her personal-training clients happy. It was only when she noticed them losing weight, training harder, and feeling better that she realized her pre-made meals might be something that would benefit the public at large.
At Fit-Flavors, Jillian and her team rely on nourishing, all-natural ingredients to create their menu, including in-season produce, complex carbohydrates, healthy fats, and lean proteins that are free of hormones and syrup injections. After preparing each meal and snack in house, the team carefully portions them in eco-friendly, biodegradable containers, then makes them available for pickup at a variety of convenient locations.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don’t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don’t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy—and equally delicious—alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop’s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
White tablecloths, elegant place settings, and walls hung with ornate carvings inspired the Riverfront Times to describe Addie's Thai House as "a cocoon of comfort?even elegance?hidden in a Chesterfield strip mall." It's Addie's creative cuisine, though, that won it the publication's 2011 Best Thai Restaurant award and effusive praise: "Without question, one of St. Louis' best Thai restaurants." The spot's chefs concoct top-notch renditions of classics such as pad thai and panang curry, but the house specialties are what set this destination apart. Slices of saut?ed duck float in red curry with pineapple and sweet basil, and french-ribbed racks of lamb are cut into chops and bathed in savory basil sauce.
Libations are a draw, too, and not only because they instill patrons with enough courage to burst into a cappella song and dance. The bartenders mix decadent ingredients into their signature cocktails, such as the brandy alexander with Kahl?a, dark cr?me de cacao, brandy, and ice cream.
Scooping ice cream in the summer is a common way for high-school kids to make some extra cash to put toward their college funds. But for a group of high-schoolers from St. Charles, the lure of money wasn't the only reason to get into the ice cream business. They also wanted to gain some real-world business experience, so they opened their own mobile ice cream truck, Coneheads LLC, which doles out packaged ice cream favorites on hot days.
From their window, they serve up Klondike Choco Tacos, Blue Bunny cookie ice cream sandwiches, and tangy red, white, and blue bomb pops. The team also works special events, such as birthday parties. For an extra-special treat, they even allow birthday kids to achieve their dreams of being an ice cream man or a magnanimous and just lord by serving their friends from inside the truck