Undertow Restaurant serves up its succulent seafood and tasty American fare just a block from the banks of the Missouri River. Chefs deep-fry maritime appetizers such as jalapeno-stuffed shrimp poppers, and pizzas made to order can serve as warm, fragrant baby blankets in a pinch, with toppings such as bacon and green peppers. Undertow Restaurant accommodates nocturnal revelry, keeping its doors open until 2 a.m. on Thursdays, Fridays, and Saturdays.
Simply great, fire made dishes that are made of REAL ingredients, not processed this, processed that. Try the BEST Crab Rangoon hand rolled in our kitchen. All sauces are scratch made and meats hand cut to produce the finest, freshest, and fast casual food you've ever had - leave the burger for the weekend, try us today!
For almost 30 years, Magpie's Restaurant has catered to the surrounding community, but even this decades-old legacy pales in comparison to the legacy of the building that it occupies.
The aromas of homemade cooking and an aura of local legend both emanate from Magpie's Restaurant, situated on historic Main Street. The building dates to the Louisiana Purchase, in fact, it once served as the home of the Spanish governor. Somewhere between then and now, it also became known as "the witches' house," and the owner says she herself has witnessed "unexplainable occurrences" and a few spooked guests in the decades since Magpie's opened.
Statesmen and witches aside, the building remains true to its roots. The patio is paved with cobbestones, with eight-foot fire pits roaring during the winter and a lush canopy of foliage shading the space when it's warm. From time to time, it hosts live musical performances, creating an idyllic setting for a night out. When it's warm, your meal may even be prepared outdoors: a grill sears fish for tacos and other meats.
The menu at Magpie's Restaurant has nearly as timeless a feel as the ambience. Baked-potato soup and house-made quiche and desserts are perennial crowd-pleasers, but the kitchen's always adding new influences to the menu. Mediterranean sunshine beams through the lasagna florentine with house-made italian sausage and the flatbread pizzas, topped with pesto, sun-dried tomatoes, feta, and kalamata olives. Cajun-inspired dishes such as shrimp-and-andouille pasta also add variety to a selection of familiar American comfort foods, such as chicken and rolled dumplings and pot roast.
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.
How long can you hoist a liter stein filled with beer? You probably don't know, but Sam Adams hosts a contest at Saint Charles Oktoberfest in which you can find out. The event perfectly encapsulates the overall festival milieu: a German-inflected mix of oddball competitions and beer. Other contests range from a scenic 5K to the Wiener Takes All, an annual derby for daschunds, who race to a finish line. In between contests, visitors sip beers ranging from Leinenkugel’s Orange Shandy to Hofbräu Oktoberfest, a full-bodied beer brewed for the original Oktoberfest in Munich.
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.