At Malone’s Grill & Pub, chefs fire-grill steaks and half-pound burgers, and they slow-char grill baby back ribs while basting the slabs in a house barbecue sauce. The comfort food that travels from kitchen to table matches the pub’s neighborhood vibes, as friends and families connect over meals and glasses of Malone’s own Irish brews. Daily specials reinforce the pub’s friendly aura, including on Tuesdays, when kids eat for free with each paid adult entrée.
Since opening Deaver's Restaurant and Sports Bar in 2003, owners Derek Deaver and Ryan Pinkston have strived to make every guest feel like they're home. This gracious mindset helped the casual American eatery earn a handful of accolades, such as the Best Neighborhood Bar in North County award from RiverFront Times in 2008. But a friendly and attentive staff is only 50% of their equation for success, with a lengthy menu of American eats comprising the other half.
Chefs grill half-pound burgers to the pinnacle of juiciness before crowning them with saut?ed onions and crumbled bleu cheese. St. Louis style thin crust pizzas ooze with melting cheese, and weekly specials of meatloaf and barbeque ribs pair with any of the 13 beers on tap at the bar.
To add to Deaver's casual ambience, television sets and framed sports memorabilia hang in the spacious dining room, and an arcade lined with video games keeps kids occupied. Outdoors, guests dine beneath umbrellas on the patio, and larger parties celebrate in a private banquet hall capable of holding up to 50 guests or two Jolly Green Giants. Deaver's team also aims to make their community as happy as their regulars by supporting local churches and schools, as well as offering a 10% discount to seniors, EMT personal, fire fighters, and police officers.
When founders J. Kim Tucci, Joseph A. Fresta, and John P. Ferrara first opened The Pasta House Co. in 1974, they wanted to elevate pasta to an art form. “Some artists sculpt, some paint, and some sketch,” they write on the restaurant’s website. “But, at The Pasta House Co., we create authentic Italian culinary delights.” A few of the locations even have giant, exhibition kitchens so you can watch as pizzas, pastas, and entrees come to life.
Naturally, The Pasta House Co.’s menu revolves around the Italian staple from which it gets its name. There are more than 25 varieties of pasta to choose from, including linguine with chicken livers and the signature lasagna, plus weekday specials such as stuffed manicotti. Meanwhile, the mangia bene menu—which translates to “eat well” in Italian—showcases the more wholesome side of Italian eating, with dishes low in fat and calories that won’t peer pressure you to break curfew.
At The Rice House, owner Kenny Truong fuses Asian cuisine with Midwestern tastes concocting dishes such as crispy philly cheesesteak wontons and St. Louis-style fried rice. Pots of specialty gumbo simmer with turkey and collard greens, and thick slices of texas toast hold together St. Paul sandwiches such as the Angry Bird with chicken, jalapeños, pickles, and onions topped with melting muenster cheese. Patrons can also find quintessential Chinese-American staples such as lo mein, egg foo young, or sweet-and-sour pork.
Even if pizza isn't your thing—which is unthinkable—the menu at St. Louis Pizza & Wings has something tasty and satisfying to please palates. The kitchen staff prepares 14 signature sandwiches, including an open-faced ham and cheese on garlic bread, and seven traditional pasta dishes for in-house dining or takeout. Double-decker burgers and boneless wings sate cravings for classic pub cuisine, and nine specialty pizzas come with hand-tossed thick crusts or St. Louis–style thin crusts.
Husband-and-wife team Koffy and Kike Osun bring the singular flavors of African cuisine from Nigeria, Ghana, and Jamaica to the St. Louis area. The kitchen's chefs craft dishes of jollof rice, fried plantains, fried tilapia, pounded yam, and fried chicken wings with a host of ingredients they import directly from Africa. When the sun drops in the Missouri sky, a DJ sets up shop inside the eatery, spinning afrobeat, kwaito, juju, and soukous beats as patrons show off their best square-dance moves.