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.
Within Olivette Lanes' sunny retro-style alley, 24 tracks resound with the boom of careening balls. An automatic scoring system keeps careful account of strikes, spares, and fumbles, while bumpers accommodate fledgling competitors. Rental shoes safeguard hardwood floors from scratches, and a bar and grill replenish visitors with snacks, hot dogs, and happy-hour specials throughout the week. The center hosts regular tournaments and leagues for pinheads of all ages and experience levels, and can accommodate parties, special events, and meetings.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
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.