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.
Late-18th-century architecture surrounds diners at 400 Olive, complementing plates piled with sizzling steaks and ocean-fresh seafood. For dinner, hungry duos and quartets can fix forks into a sautéed lobster pasta laced with cognac-and-tomato concasse and rounded out with saucy forkfuls of asparagus tips, whereas the maple-glazed, smoked pork-loin chop, served with dried-fruit chutney, gives threadbare bibs one last shot at glory. Carnivorous diners sink steak knives into one of four signature steaks, including a 14-ounce kansas city strip served with a twice-baked potato. Guests can sniff, swirl, and dampen palates with any number of robust vinos from 400 Olive’s voluminous wine list or chase chews with specialty cocktails or sudsy draft beers. 400 Olive offers complimentary parking for diners.
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.
“While far too many menus babble with details, Three Sixty’s undersells,” a reporter for St. Louis Magazine wrote after a visit. “’Smoked salmon chips’ in no way covers what arrives: a couple of tablespoons’ worth of rough-ground, fragrantly smoked salmon atop a big crispy, salty potato chip, topped with tiny capers and nibbles of sweet red onions.” Even the name, 360 St. Louis, merely hints gently at the bejeweled panorama of downtown St. Louis and birds' eye view into Busch Stadium that sprawl before the eatery. The 6,000-square foot rooftop bar, part of the Hilton St. Louis at the Ballpark, also surrounds diners with a dramatic wine wall, flat-screen TVs, and toasty fire pits.
From behind an expansive outdoor bar and several indoor bars, mixologists craft shaken and infused cocktails, drawing on inventive ingredients including pumpkin puree, house-made ginger liquor, and local apple cider. Bartenders also supply an extensive selection of wines and beers, which guests can nurse while grooving on the dance floor to DJs spinning four nights a week.
While barkeeps tend to libations, Executive Chef Rex Hale draws upon more than 25 years of culinary experience that has taken him everywhere from South Africa to the British Virgin Isles. In 360 St. Louis' open kitchen, he uses locally sourced ingredients to create globally inspired, upscale bar food such as short rib sliders and handmade fish tacos. St. Louis Magazine considers his wild mushroom and goat cheese pizza a "must-try," while his lobster risotto is "realized extravagantly."
Though Tortilla Grille was borne out of an earnest Midwestern work ethic, the menu reveals influences from all over the world. The bill of food keeps taste buds guessing with eclectic offerings such as savory chicken shawarma, crispy falafel, and caribbean jerk tacos. The breakfast and lunch operation keeps health in mind too, assembling colorful salads, along with fresh, veggie-laden wraps. Early risers can explain their really interesting dream over a breakfast burrito or sunny-side up eggs, while lunch goers can enjoy grilled quesadillas, and tacos.