Pasta House co-founders J. Kim Tucci and Joe Fresta have joined forces with local franchise owners Vinod, Milan, and Raj Patel to kick up new restaurant turf in downtown St. Louis. Nestled within City Garden's Terrace View, Joe's Chili Bowl offers signature homemade chili in beef, chicken, and vegetable as well USDA choice burgers and Nathan's all beef dogs. The menu also nods to J. Kim and Joe's Pasta House roots with Italian pastas and artisanal flatbread pizzas.
The modern flourishes on Copia's menu are globally-inspired but grounded by an American culinary tradition. Brought to you by chef Zach Fiorimondo and property director Derrick Collquett, dishes such as chilies and champagne-goat-cheese cream take off from Midwestern classics, such as slow-roasted rotisserie chicken, house-smoked trout, and pork-rib chops.
Aided by a wine market whose bottles pour into the dining room at retail price, the downtown eatery aims to shuttle city dwellers directly into wine country with 18,000 square feet of exposed brick walls, wood-beam ceilings, and white tablecloths. Elsewhere within the rambling complex, natural light pours into an atrium garden, a glass waterfall neatly partitions off the bar to prevent diners from impulsively ordering every dish and drink they see, and stainless-steel vats age several of Copia's own wines. Much missed after a fire shuttered its initial incarnation, Copia was roundly welcomed back onto the St. Louis scene in 2010: among other praise, St. Louis Magazine called its calamari "as crispy-crunchy delectable as any seafood you?ll find in a New England clam shack" and its smoked ribs "the best upscale version of barbecue in the area."
More than 40 years after opening his first restaurant, Sicilian chef Franco Bongiovanni embarked on his third culinary venture: Il Posto Pizzeria, which translates as “the place for pizza.” And pizza they have. Sauces made in-house slather homemade dough, which chefs then top with such fixings as bacon, anchovies, onions, and Italian salami. Specialty pies include Lina’s veggie special—named for Franco’s beloved wife—and chicken-alfredo pizza. The menu rounds out meals with a quartet of salads and sides such as garlic bulbs’ high-strung cousin, the garlic knot.
After falling in love with the rhythm and culture in Saint Louis, Julie and James decided to open their own business to contribute to the urban energy. Bella's Frozen Yogurt Cafe is the realization of that dream. This frozen-treat spot features a revolving menu of flavors including snickerdoodle, tropical sorbet, and peanut-butter cookie sandwich. Patrons can customize their selections with fresh fruit and candy toppings such as mango or iced animal cookies.
You wouldn’t think that food could change a city. But that’s exactly what Travel + Leisure praises Mosaic for, declaring that its innovative dishes and inspired design scheme have helped bring the former urban industrial St. Louis Garment neighborhood from “grimy to glam.” Since the their 2004 opening in downtown St. Louis, Mosaic restaurants have sprouted up in airport and Des Peres locations, bringing with them the contemporary gourmet menu of founder and head chef, Claus Schmitz. The highly trained, award-winning culinary whiz folds fine ingredients into internationally inspired tapas, soups, and entrees, whipping up dishes such as roasted grass-fed bone marrow or sustainable Chilean sea bass and pairing them with seasonal cocktails and fine wines. Outside the kitchen, Schmitz’s dining room’s interior design is equally appealing, with high ceilings, a freestanding bar, and tall windows that stream in sunshine while filtering out the glares of the jealous, hungry cars parked outside.
The Over/Under Bar & Grill is only a few blocks from the stadiums where the Cardinals, Rams, and Blues play. Being located within a stone's throw of these sporting meccas is appropriate, since the bar screens the night's biggest games on 37 large-screen LCD televisions. It even shows major events outside, where a 120-inch screen helps illuminate an outdoor patio.
This atmosphere alone would've been enough to earn The Over/Under the honor of the Riverfront Times' best sports bar of 2010. But the paper lauded much more than the TVs and games, going on to gush about the spot's "impressive lineup of microbrews" and "great food." The chefs achieve this greatness by reinventing American classics with gourmet ingredients. For example, they smother their waffle fries in housemade gorgonzola sauce, create half-pound burgers with wagyu beef, and dress up drab BLTs with applewood-smoked salmon. St. Louis Magazine and Sauce Magazine have also taken notice, calling The Over/Under one of the best places to watch a game in St. Louis.