At It’s a Better Burger, staff focus on one thing: how to make the tastiest creations ever to fill slices of bread. Their entire menu can be broken into three distinct sandwich categories, featuring their gourmet burgers, chicken sandwiches, and specialty sandwiches, all of which showcase their love of this gastronomic genre. Burgers come in three sizes or with two patties, and can be topped with everything from barbeque sauce, pulled pork, and haystack onions to garlic mushrooms and sweet peppers. Their chicken sandwiches transfer the flavors of the burgers to a grilled or crispy chicken breast, while the rest of the menu is dedicated to classics such as the BLT and unique versions such as the chipotle salmon burger. They offer a select menu of diner fare with their burgers, pairing dishes with fresh fries, fried corn on the cob, hand-dipped milkshakes, and their famous cheesecake.
Sports games glimmer on flat screens at Rooks Gameday Bar & Grill, as bartenders dole out pitchers and pints. Servers bustle about pool tables and barstools in the dimly lit space, balancing trays of juicy burgers, crispy-chicken sandwiches, and fiery wings. Throughout the month, the lively pub hosts special events, including live music performances, bingo, and beer pong.
At each of The Drunken Fish's upscale restaurants, chefs create traditional and specialty sushi, along with stir-fries and other Japanese entrees. Fresh tuna nigiri and garlic and soy-infused New York-style strip steaks make for tasty pairings with signature cocktails, such as the Madame Butterfly with raspberry vodka, mango puree, and pineapple juice. The Drunken Fish has three convenient locations within St. Louis, each featuring modern decor.
Chef and owner Raj left his native Punjab in 1994 to earn his culinary stripes working as a cook in New York City. After a year of training and practice, he relocated to St. Louis, where his expertise in the art of Indian cooking quickly won praise in the Riverfront Times, which dubbed his eatery the city’s best vegetarian restaurant.
Laden with meat-free options, the menu entices taste buds with spiced and nutritious ingredients such as saag paneer’s spinach and fresh cheese, aloo gobi’s cauliflower and potatoes, and chana masala’s tender garbanzo beans. Chefs also throw dairy to the wayside in many dishes, including the vegan mirchi bhajia—deep-fried anaheim peppers stuffed with potatoes and spices hot enough to peel the wallpaper off a doll’s house. A catering menu provides spreads for large groups and flash mobs that rent the on-premises banquet hall.
The cooks at Paul’z Burgerz & Dogz, which nabbed a runner-up spot for the city’s Best Burger in the Riverfront Times restaurant guide, churn out an expansive menu populated by tongue-thrilling twists on two Americana staples. The Cockadoolemoo burger combines a patty, bacon, and fried egg, blurring the lines between meals, much like a caesar salad sprinkled with Cap’n Crunch. The Windy City dog includes classic Chicago--style ingredients—mustard, relish, sport peppers, and terms of agreement prohibiting the use of ketchup—accompanied by chips and fries, which are made fresh every day. Visitors chow down in Paul’z’s lively, welcoming dining room, whose vibrant orange and red walls are decked out in autographed photos and headlines and wainscoted in corrugated metal, adding a slightly industrial vibe to the friendly establishment.
Plates of queso fundido overflow with cheese and chorizo at tables around Chihuahua's Mexican Restaurant, where diners sip five types of refreshing margaritas. In the kitchen, cooks flip sizzling shrimp to include in savory quesadillas, or wrap jumbo shrimp in bacon to fill Juarez fajitas packed with bell peppers and onions.
Inside Thai Kitchen's sunny dining room, flat-screen TVs hang on yellow walls above diners feasting on noodles topped with peanuts and meats slathered in curry. Servers emerge from the kitchen holding plates of pad thai, spicy red curry, and steamed mussels aloft.