The menu at Lucky China features many familiar dishes, from egg foo young to sweet and sour chicken. The chef's specialties section highlights favorites such as orange beef cooked with mandarin orange peel, golden crispy shrimp, and the Four Seasons—beef, shrimp, chicken, and pork with a vegetable medley. One corner of the menu departs from tradition, however, offering "lite," low-calorie fare that has been steamed instead of fried. The Triple Delight, for example, mixes chicken, beef, and shrimp with white rice and no salt.
Chefs put their sizzling woks to work at New St. Louis Wok, churning out Chinese takeout classics such as general tso’s chicken and beef with broccoli. Since 1996, the small eatery has ensured that the local community has mouthwateringly easy access to noodles, crab rangoon, and combination plates served with fried rice and an appetizer. Customers can choose to dine-in, carryout, or have their meal delivered by a bear trained not to steal chow mein.
For Brandy Hitch, being a licensed massage therapist is a dream come true. She sees attending The Body Therapy School of Massage as a turning point in her life and the start of a career focused on helping and healing others. Armed with kneading know-how and inspiration from her teachers and colleagues, Brandy creates a serene environment for her clients where they can completely unwind like a yo-yo in the hands of an amateur. She treats them with a wide range of healing modalities ranging from foot scrubs and deep-tissue massages to trigger-point therapy. Appointments are available Monday and Wednesday from 8 a.m.—9 p.m.; Tuesday from 8 a.m.—3 p.m.; Thursday and Friday from 8 a.m.—1:30 p.m.; Saturday from 6 p.m.—8 p.m.; and Sunday from 11 a.m.—8 p.m.
Bathed in smoky red and blue lighting like the jazz clubs of yore, Cupids Steakhouse literally glows with a purple, royal elegance. The grand piano, surrounded by a low wall of blue-lit glass blocks, waits stoically for the touch of a performer, while the sharply dressed wait staff hustle around it. They cater fine steaks and seafood from kitchen to table, followed by the wafting aromas of filet mignon, New Zealand lamb chops, and buttery king crab legs.
Though it sits squarely in St. Louis, Broadway Oyster Bar might as well inhabit New Orleans. Even from the outside, the 150-year-old building exudes the revelry of the French Quarter, as an art-deco neon sign emblazoned with music notes joins colorful string lanterns to form an illuminated invitation for patrons to come in and live a little. Of course, inside is where the Cajun atmosphere is most apparent, especially in whiffs of dishes named the favorite Cajun/creole cuisine of the Sauce Magazine readers’ poll every year since 2003. Chef Brad Hagen's acclaimed recipes include marinated alligator with homemade tartar sauce, shucked oysters topped with spinach cream sauce, and fresh-baked Gambino's bread filled with traditional po' boy fixings, such as fried catfish and shrimp. Feasts unfold in a cozy dining room or an open-air patio enclosed and heated in winter. There, local and national musicians grace the stage seven nights a week to play funk and blues tunes, just like Mom used to.
Store up enough glycogen to surpass marathon world-record holder Haile Gebrselassie as a household name with today's Groupon to Bobo Noodle House. For $9, you get $20 worth of Southeast Asian cuisine from the 2009 A-List restaurant that St. Louis Magazine calls "a daily affirmation of carbohydrates." Recommended for endurance events lasting longer than 90 minutes, Bobo-loading can help you prepare for a marathon, gladiator match, or competitive Sunday grocery shopping. Your Groupon is good for dine-in or carry-out of the fresh and noodleful delights. Stop in for lunch Monday through Friday between 11:15 a.m. and 2 p.m., or settle in for dinner anytime between 5 p.m. and 9 p.m. Monday through Thursday or 5 p.m. and 10 p.m. on Friday and Saturday.