The kitchen crew at Imo’s Pizza has been decorating slices of South Saint Louis–style pizza—which substitutes provel cheese for mozzarella on a thin crust—since its founding in 1964 by Ed and Margie Imo. Now with more than 90 locations, the business delivers its signature pies throughout the state. The Deluxe piles fresh, never frozen mushrooms, onions, green peppers, and tomatoes over cheese and juxtaposes with the All Meat, whose original thin or thicker crust bolsters sausage, pepperoni, and both canadian and regular bacon.
Once a dining party slides into a smoky-blue booth under hanging green lights, it's not long before the group is joined by the stars of the evening––stuffed dishes of tandoori chicken and fish cured in the heat of a charcoal clay oven. Black-and-white portraits of historical figures look on with jealousy as patrons kiss scoops of vegetarian and lamb curry dishes, sopped up with warm naan or whole-wheat roti. Meals move from savory to sweet with fruity yogurt drinks and traditional Indian desserts such as the delicate dumplings of gulab jamun—spongy milky balls soaked in a rose-scented syrup with the same sugar content as a baby's giggle.
Anthony's Italian Restaurant's menu bursts with traditional Italian eats, and its signature sweet sauce swathes a bounty of traditional pastas and pizzas. Whether craving a hearty double crust ($11.25+/small) or a deep-dish Chicago-style pie ($11.50+/small), decorate carbohydrate canvases with a potpourri of savory toppings. Or pick a preordained specialty pizza such as the chicken bacon ranch ($11.50–$18.50) or a BLT pie ($10.25–$18). Passionate pasta patrons can twirl forkfuls of fettuccine alfredo (half order, $7.75; full order, $8.75) and unlock rich ricotta-cheese treasures trapped within the large seashell pasta ($8.50), while the hearty italian sub ($6.75) perks up palates with a combo of salami, provolone, ham, and mozzarella. To prime patrons for unbridled noodle consumption, Anthony's polishes palates with a beverage menu featuring Delicato Vineyards white zinfandel and BV Cellar's select merlot ($5/glass), as well as the suds-centric Italian brew Peroni ($3).
Kampai populates chopsticks with a menu of Japanese flavors, which culinary craftsmen roll into sushi, stir-fry with noodles, and brush onto grilled meats. Appetizer-hounds can nibble on spicy gyoza dumplings ($5) or feast on octopus salad ($5) until they ingest enough suction cups to hang from the rear window of their car. For one-bite wonders, diners can mouth-dive into the Norwegian mackerel sashimi ($13), the dynamite maki roll with spicy salmon and pickle radish ($8), or the specialty kampai roll's bundle of tempura shrimp, avocado, smelt roe, and spicy tuna ($9). In addition to mini sushi morsels, the kitchen employs skilled giants to prepare larger entrees such as gyu yaki soba noodles with shrimp ($12).
Working within a lofty stone structure, Geisha Japanese Steakhouse & Sushi Bar’s chefs sear Asian entrees on hibachi grills and tuck French-inspired tidbits into specialty sushi. Across the chic, plum-hued dining room, they’ll sizzle succulent hibachi meats, fresh vegetables, and incriminating tax documents atop slick grill tables. Otherwise, they can pull from a dinner menu filled with fusion entrees such as shrimp and lobster risotto, and Jekyll-and-Hyde pad thai.
In a spacious dining room with large windows and trees growing in giant vases, visitors to Bangkok Gardens dine on Thai cuisine. Chefs prepare dishes such as Phat Thai, drunken noodles, and fried rice fresh each day, stir-frying vegetables and grains with a choice of beef, tofu, shrimp, and other proteins. They also prepare specialties like Moo Taud, slicing tenderized pork into thin layers to be deep-fried and served with spiced sweet and sour sauce. At a full bar, servers mix cocktails and pour wine to compliment meals.