Restaurants in Lemay

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 passersby 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 Hagan's acclaimed recipes include marinated alligator with homemade tartar sauce, shucked oysters topped with spinach cream sauce, and fresh-baked Leidenheimer 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, the New Orleans allegiance to celebration abides as local and national musicians grace the stage seven nights a week to play funk and blues tunes, just like Mom used to.

Since opening in 1996, Roly Poly has expanded from 1 location in Atlanta, Georgia, to more than 125 sandwich shops in 24 states. More than 50 sandwich-wrap choices include traditional combinations, vegetarian options, and rolled-up creations enriched by unconventional sandwich spreads such as red-pepper hummus and mango chutney. Like ill-prepared boy scouts in the wilderness at nightfall, Roly Poly’s sandwich ingredients seek shelter inside fresh tortillas.

Gallagher’s Restaurant is awash in Waterloo and St. Louis history from its foundation on up. Situated in a building built in 1870 with its original bar intact, the eatery is full of artifacts collected by owners John and Susie Gallagher over two decades. The balcony and bar feature original railings from the 1908 McKinley Bridge, the booths are made out of pocket doors from the Chase Park-Plaza Hotel, and the tables are repurposed bowling lanes from the old Bee Hive Bowl. To construct their masterpiece, the Gallagher family poured their own efforts into the building, doing almost all the physical labor themselves with help from their nephews, five sons, and other family members.

Inside that history-laden interior, servers bustle around with plates of hearty American fare and juicy eight-ounce burgers. Smoke-cured pork chops claim myriad state fair accolades for their glaze of sweet and sour peach sauce, and the chefs carefully stacks burgers with shiitake mushroom sauce and brie or an enchanting combo of cayenne candied bacon with cheddar or blue cheese. Every Sunday, the restaurant serves fried chicken dinners that were judged the best in the area by the St. Louis Post-Dispatch, which noted the flavorful blend of spices in the batter.

According to many members of the close-knit Italian community on The Hill, it was at a restaurant called Oldani's in the early 1940s that a clumsy chef dropped a piece of pasta in frying oil and created the first toasted ravioli. That dish went on to become a Saint Louis specialty, and Oldani's went on to become Mama's On The Hill, rechristened by matron Mama Campisi, who took it over in 1982. When Mama's sons, John and Frank, had to give up the restaurant in 2005, Lance and Andrea Ervin jumped at the chance to take over the culinary landmark. They reopened it in 2006, retaining many of Mama's original recipes as well as the crisp signature pasta.

Ivory and black stripes upholster padded chairs in the understated dining room, where a set of glowing candles are ensconced in a stone fireplace. Here, Mama's special recipes still serve as blueprints for many of the house sauces, including the marinara and parmesan cream. Salmon entrees are drizzled with her chianti-balsamic glaze, and deep-fried shrimp do cannonballs into her cocktail sauce.

Mama's famous fare also lures avid diners to enroll in culinary classes taught by kitchen staff. In the currently running sauces class, up to 20 students set pots a-simmer in groups of five, fueled by appetizers, snacks, and pep talks given by freshly cracked bottles of wine.

The culinary masterminds at Joe Fassi Sausage and Sandwich Factory stuff their menu with homemade meatballs and sausages that caught the hungry editorial eye of Riverfront Times in 2010. Crafted with care and brimming with meat, more than 30 hot and cold sandwiches salute the Fassi forebears, who founded a grocery store in the storefront in 1926. Meatballs simmer in a tangy red sauce, and sausages speak of sweet and savory combos such as red wine with garlic and breakfast sherry with nutmeg. Instead of topping salads with handsome boutonnieres, guests can enhance their visual appeal with the café’s homemade Italian-style vinaigrette, available by the spoonful and by the bottle. The factory's friendly staffers also cater events with hearty boxed lunches and sandwiches that stretch up to 10 feet.

The bottle-lined bar, Irish flags, and rich wooden tables all lend Fallon's Bar & Grill an authentic public house ambiance where a menu of traditional comfort fare from both sides of the Atlantic seem at home. Preparing each entree with fresh ingredients, cooks whip up shepherd's pie and roll handmade gnocchi. Servers bustle around tables amid the din of live musical performances, pub trivia nights, and murder-mystery dinners throughout the week. Behind the hardwood bar, mixologists help to keep spirits high by blending cocktails, pouring a selection of whiskeys, and doling out bottled and draft beers and 16 televisions help guests keep up on their favorite episode of Emergency Broadcast System. During warmer seasons, the revelry spills outside as the restaurant opens its patio seating to diners.