Executive chef Ben Guthier at Chez Leon—which St. Louis magazine called "a reminder of what 'dining out' should be"—delights diners with lunch and dinner menus populated by cleanly executed French cuisine. Guests commence consumption within the dining room's darkly hued walls, whimsical still lifes, and a stately chandelier, which make Chez Leon an elegant stage for interpretations of Gérard Depardieu's acclaimed performance in 102 Dalmatians. To complement a lavish meal, patrons can select a luxurious wine and empathize with the caterers of the Tennis Court Oath for their unwavering dedication to French excellence.
The Soulard building has come a long way since its days as a turn-of-the-century shoe factory. Its newest tenants, however, still pay homage to their space’s industrial origins, keeping the original concrete pillars and exposed brick walls in Franco's dining room. That isn't to say the owners scoff at modernity—they've updated the charmingly rustic environs with sleek, undulating light fixtures. This balance between past and future extends to the cuisine, which has been lauded by St. Louis Magazine as a “minor masterpiece.” Chefs spotlight classic French meats and cheeses and infuse them with Midwestern flourishes such as molasses-bourbon gastrique sauce. Additionally, servers happily recommend wine pairings or the best wine bottles for trapping genies, a feat that earned Franco’s staff the Best Service in a Restaurant award from Riverfront Times.
In 1972, Herbie Balaban opened a café in St. Louis’s West End, turning his former beatnik-boutique space into a French-inspired café. He grins from old pictures of the restaurant, a handlebar mustache curling upward toward a jaunty beret in crisp black and white. Though the space has changed hands in the ensuing years, the St. Louis Post-Dispatch said it “would be an excellent restaurant in any era.” Aaron Teitelbaum, now the executive chef, honed his craft in New York City while working with Bobby Flay and Daniel Boulud in their kitchens. Aromas drift from Herbie’s own kitchen, hinting at French, Asian, and American influences. Those culinary traditions swirl together in truffled lobster mac 'n' cheese and shrimp with grits and buttermilk-fried leeks. Goat cheese steeps in smoke before melting with peppered bacon across burgers alongside a trout salad, of which a writer for the St. Louis Post Dispatch said, “I’d normally prefer no adulteration to well-smoked trout, but in this case folding in a gentle horseradish crème fraîche was a perfect foil for a fluffy, slightly sweet corn pancake underneath.” Grilled duck breast pairs with a duck-confit crepe served on an original Duck Hunt game cartridge, and Herbie’s Vintage 72's wine list is carefully curated to incorporate vintages from around the world, prioritizing US and French wines above all. The interior at Herbie’s Vintage 72 was designed by co-owner Jeff Orbin, whose past triumphs include restaurants such as Miso in Clayton and Monarch Restaurant & Wine Bar. Much like the food, the décor blends French and American influences, incorporating some of the antique French posters that decorated the walls of the café in the ‘70s. Inverted teardrop lamps and tableside candles illuminate the restaurant, which is surrounded by exposed-brick walls. Patrons settle in at curved corner booths or opt for open-air dining to enjoy their meal, and chatter drifts up from private parties amid the wine cellar’s barrels and rough stone walls.
Moe’s dishes out Southwestern savories in a friendly, pop-culture-inspired atmosphere in which ingredient freshness is taken seriously. Despite strong pressure from the powerful small-appliance lobby, Moe's never uses freezers, microwaves, animal fat, lard, MSG, or food reanimators. Scarf up some free chips and salsa before starting an appetizing affair with the Homewrecker Burrito ($6.89), which fills out its tortilla tuxedo with a pound and a half of meat, beans, rice, shredded cheese, pico de gallo, lettuce, sour cream, and guacamole. Chicken club quesadillas ($7.49) provide poultry-powered palate pleasure, while kids’ meals ($3.29+) allow mini-munchers to feel like grown-up gastronomes without having to tackle adult tasks like paying taxes or destroying incriminating evidence. As you slide into your seat, keep an ear out for the music—Moe's prides itself on only playing the tunes of dead musicians, most of whom were alive when their music was recorded.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
No matter the time of day or night, the kitchen staff at Gingham’s Restaurant churns out any meal—be it breakfast for dinner or lunch at 2 a.m.—that customers may be craving. Famous buttermilk pancakes speckled with everything from blueberries to bits of bacon hush grumbling stomachs, as the friendly wait staff shuffles around bottomless pots of Ronnoco coffee and homemade dinner rolls. Chefs scramble farm-fresh eggs into nine different omelets, masterfully fry chicken, and drown homestyle meatloaf in rich gravy.