At each of Drunken Fish's upscale restaurants, chefs create traditional and specialty sushi, along with stir-frys and other Japanese entrees. Fresh tuna nigiri and 10 oz Teriyaki glazed strip steak make for tasty pairings with signature cocktails, such as the Madame Butterfly with raspberry vodka, mango puree, and pineapple juice. Drunken Fish has three convenient locations within St. Louis, each featuring modern decor.
The scent of garlic, chilies, cilantro, and other quintessential Tex-Mex flavors waft through Diablo Southwest Grill’s two stories, where waiters ferry bowls of rich chicken enchilada soup. The menu also includes Cowboy nachos with chili and bacon, hamburgers topped with guacamole, and the Socorro steak sandwich with chopped chilies, blue cheese, and whiskey-onion sauce. Bartenders pair drinks with each dish, from classic margaritas and manhattans to the Mexican beers on tap.
If you follow the right cobblestones on the Landing, you'll end up in front of Jake's Steaks, an eatery known for serving steaks, barbecue, and burgers within a T-bone's throw of Sidewinders Saloon. As the name implies, the focus is on steak. The culinary crew collects wet-aged Angus beef to create artistic interpretations of meat—cowboy rib eyes with perfect marbling, for instance, and Kansas City strip steaks topped with house butter. Their magnum opus is The Bull, a 25-ounce bone-in fillet that, if finished, earns the eater a spot on the Wall of Fame and a new accomplishment to include on their Viking resumé. The kitchen also churns out dry-rubbed barbecue ribs and pulled-pork sandwiches made from meat infused with flavors from the steak house's own round-the-clock smokers.
Jake's stands just in front of Sidewinders Saloon, a bar that dispenses a bevy of tequila and beer. Throughout the week, the bar hosts theme nights with live music and karaoke, and on select nights holds the doors open until 3 a.m. The building's close proximity to Busch Stadium and The Arch make it a prime spot for postgame celebrations or steak-tossing competitions on the banks of the Mississippi.
Like the restaurant's brand-new menu, House of Savoy's Chef Paola Bugli is a relocated native of Florence—Tuscany's regional capital and leader in savory dining. Begin your repast with antipasto toscano—assorted cured Tuscan meats and cheeses with roasted peppers and marinated olives ($15)—before opening the gates to your gut with a savory secondi of pasta such as the lasagna matta (baked crazy-lasagna with bolognese meat-sauce and béchamel, topped with parmesan and mozzarella, $15). A grill entree such as the 12-ounce prime-choice, dry-aged beef tenderloin fillet ($32) and a side of Tuscan cannellini beans ($5) connects meaty Midwest traditions with Tuscan artistry, much like an oil painting depicting a naked Mike Ditka atop a clam-shell, while a salsiccia pizza flattens appetites with tomato sauce, spicy sausage, sweet red-peppers, caramelized onions, and mozzarella ($10). For dessert, head to the Cascade Bar and finish the feast with $10 worth of post-prandial potion.
Plush banquettes, dramatic chandeliers, and rich tones give the expansive restaurant a sophisticated and studious feel. Accompany the refined surroundings with a comforting starter such as Gruyere- and provolone-laced Amber Bock onion soup; light, veggie-packed tortilla soup; and creamy roasted-corn and crab chowder ($6 each). Dive into dinner with a selection from the urban grill such as tuna ($21), Kansas City strip ($29), and pork rib chops ($20), among others. Pasta dishes include the grilled eggplant lasagna ($17) and grilled chicken pasta dotted with kalamata olives, roasted tomatoes, baby spinach, and borretane onions ($17).
Joe Sanfilippo got his start in the food industry at age 11 when his Uncle Agostino recruited him to bus tables at his St. Louis restaurant on a particularly busy New Year’s night, according to St. Louis Magazine. Two years later, he returned to his hometown of Palermo to study and to attend culinary school at night, which ignited his passion for cooking and spurred him to open his own eatery at the tender age of 24. Today, the owner and executive chef of J.F. Sanfilippo’s Restaurant mingles his southern-Italian training with northern-Italian influences in a menu of pastas with tomato- or cream-based sauces, sautéed chicken and veal, and broiled steaks. In a recent KSDK 5 interview centering on the opening of his second location in Chesterfield, Joe confided that his 80-year-old mother still bakes the restaurant’s bread each day and divulged plans to bottle and sell J.F.’s popular vodka sauce, then ship it to Neptune.