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.
Memorialized in paint, ancient Greeks dressed in flowing togas dance beneath the arches on the walls at Momos Ouzaria Taverna. At adjacent tables and pillow-lined booths, dining companions share small plates of Greek cuisine, such as the pan-seared bay scallops in tomato-garlic basil white wine sauce. Other small plates include traditional lamb gyros with feta and tzatziki sauce and grilled shish kababs. The focal point of the main dining area is a flickering fireplace bearing a tile mosaic of a satyr peaking from behind a tree, impatiently waiting for a beautiful sunbathing woman to dive into the river so that he can steal her bowl of hummus. Nearby, bartenders serve drafts and bottles of domestic, imported, and craft brews; mix shakers filled with signature martinis; and decant glasses of ouzo, the traditional Greek liqueur known for its herbal and anise flavors.
Gyros in the Loop’s capable culinarians quell appetite insurrections with a menu of casual Greek goodies. Order up the restaurant’s titular treat, a regular gyro ($5.50), to sail toward savory satisfaction on a pillowy pita raft captained by delicious meat and crewed by lettuce, tomatoes, onions, and tzatziki sauce. Gyrophobes can also opt for a vegetarian sandwich ($5), packed with lettuce, tomatoes, onions, tzatziki sauce, and feta cheese, or a Greek salad ($6.50), sporting tomatoes, onions, cucumbers, kalamata olives, and other ingredients enjoyed in Greece since Socrates first stole them from the Trojans. The restaurant’s recently remodeled interior catches the eyes of eaters but returns them upon request.
The chefs at Red Sea Cafe cook each of their lamb, beef, and vegetarian African dishes from scratch. They toss beef in a house- made chili sauce and seasoned butter in the traditional gored gored dish and simmer lamb tips in a cayenne sauce. They also cook seasoned chickpea flour in a mild sauce before piling the ensemble atop a salad, which then is piled atop spongy flatbread.
The bright-red door outside Three Kings Public House acts as a beacon, summoning guests into the tavern—which was named the Best New Bar in 2011 by the Riverfront Times—for a brew and a bite. Once past the vibrant port, though, diners enter an old-school world dominated by brick and wood decor. Though this aesthetic choice gives the Delmar Loop bar a time-honored vibe, the menu reveals that the kitchen’s vision is focused firmly on the here and now. In fact, to keep their dishes as fresh as possible, chefs use only locally sourced ingredients from nearby Missouri and Illinois farms including Twin County, Heil, and Thies Farms. This conscientious culinary choice adds to the bar's effort to keep its carbon footprint smaller, but it also ensures that each handcrafted pub-style entree—from third-pound burgers to traditional fish 'n' chips and barbecue pulled-pork sliders—arrives at tables bursting with flavor. Chefs also toss out a culinary curveball in the form of their not-so-traditional bar eats, including a soy-protein burger and a filet mignon cut into the shape of each diner’s silhouette.
To further enliven Three Kings' eats, meals can be accompanied by a fresh cocktail or any of the "20 craft and locally brewed beers on tap" mentioned by the Riverfront Times. During the warmer months, diners are invited to recline on the outdoor patio; no matter the season, Tuesday and Wednesday nights are dedicated to live musical acts performing on the bar’s built-in stage.
Chef Matthew Galati began his kitchen conquests early, passing after-school minutes preparing meals for his family and apprenticing in the kitchen at the Chase Park Plaza Hotel. These culinary instincts led him north, where he studied at Le Cordon Bleu Culinary Arts Program at Brown College in Minnesota. After graduation, Matt returned to his native St. Louis, where he cut his teeth as an upscale restaurateur and caterer before landing at Rhine Haus.
Now, Matt spends his days crafting comforting pub fare that blends German and American culinary traditions with fresh, locally sourced ingredients. Hosting pork and ground beef in equal measure, the Frickadellen burger typifies Germany’s carnivorous cravings alongside Bavarian bratwurst and gravy-smothered sauerbraten. A Sunday brunch service complete with bloody mary bar rolled out in March. German ales from Paulaner and Spaten slosh in 1- and 2-liter mugs as live music fills the air on Saturday nights. Televised sports spill from 23 flat-screen TVs in a sprawling interior that hosts shuffleboard, darts, and a projection screen, which broadcasts homemade Die Hard sequels where the Germans finally win.