Pint glasses fill with fresh drafts of craft beers from Parma Grill and Tap's microbrewery while cooks prepare platters of Italian fare, such as lasagna and eggplant parmesan, inside the kitchen. A selection of specialty pizzas includes buffalo chicken with blue-cheese or ranch dipping sauce and Elizabeth's Favorite, a vegetable pizza topped with roasted eggplant and fresh tomatoes.
At Black Bear Bakery, every batch of Lickhalter sourdough-rye bread, sweet pastries, and crunchy granola is made with the care of a shop owner. That’s because each staff member serves as a partial owner of the communal shop. This makes each staff member feel a personal responsibility for creating a shop they’d like their family to come to, encouraging them to use eco-friendly processes and locally sourced, organic ingredients. Along with whole-grain recipes filled with specialty ingredients such as kalamata olives and rosemary, bakers use century-old recipes passed down from the owners of Lickhalter Bakery. These recipes create hearty sourdough-rye loaves sprinkled with caraway seeds or twisted together with pumpernickel dough.
While breads are their specialty, bakers fill their ovens with more than just bread loaves. They craft handmade, boiled bagels that come sans holes, as well as cookies, baked granola, pizza crusts, and a variety of buns. On the weekends, they welcome the community for a vegetarian and vegan brunch, which features staples such as pancakes, quiche, potatoes, and bread pudding made from their loaves. These dishes can be washed down with pours of fair trade coffee, juice, tea, or pastry filling.
At Ricardo’s Italian Café, the combined culinary skills of the Adams family, which has run the restaurant since 1989, transport palates to the land of Europe's boot via hearty pizzas, pastas, and meats. Chef Mark Adams and his wife Michelle lead the crew and reward staffers with gold stars cut out of cheese as they whip up Italian classics such as chicken parmigiano and Sicilian-style pizzas. In the dining room, exposed-brick walls and painted murals of Italian cityscapes surround diners in an Old-World ambiance, amid which waiters fill glasses with dozens of domestic and imported wines.
The chefs at D's Place add their own spin to three classic pub staples: wings, pizzas, and burgers. They toss their traditional and boneless chicken wings in 14 sauces, including Atomic and lemon pepper, and top pizzas with ingredients such as whole pieces of roasted garlic, and hamburger. When not sprinkled onto pizzas, hamburger meat arrives in the form of half-pound patties.
Glasses rise in toasts full of domestic beers and cocktails in the exposed-brick dining room. After meals, guests can enjoy weekly rounds of karaoke and trivia, vie for a hole in one during games of PowerPutt, or play rounds of skeeball for rewards such as free beer or pizza.
Cini, named for the Italian street food arancini, packs its menu with a variety of these traditional rice balls that are crispy on the outside and packed with fresh veggies and meat on the inside. Guests first pick their cini of choice as their appetizer, with options including the Original packed with sausage and peas, a Primavera cini with zucchini and squash, or the four-cheese rice ball. From there, customers can select a base for their main meal, choosing either a thin-crust wrap called a piadina, a bowl of angel-hair or penne pasta, or a salad bowl of mixed greens. The wrap, pasta, or salad is then topped with a grill item such as meatballs, salmon, or steak and then adorned with a choice of hot or cold sauces such as fresh basil pesto, pomodoro, or creamy parmesan. And for dessert, the meal comes full circle with the addition of a sweet cini stuffed with hazelnut chocolate and sweet arborio rice.
The owners of Harry's Restaurant & Bar are just as passionate about music as they are about food. The restaurant hosts live music performances every Friday and Saturday night, as well as a summer Thursday-night concert series, and staff provide shuttle service to concerts and sporting events around town. In the kitchen, chefs fuel their guests for music appreciation with a range of casual American dishes. Using bread from Fazio's Bakery, they assemble steak burgers, creole-style grouper sandwiches, and their signature beef tenderloin sandwich. They also create regionally inspired entrees ranging from veal-mushroom ravioli to grilled salmon and Cajun-style chicken pasta.
Whether accompanied by a large private group, a few dinner companions, or just a few past and future versions of themselves, visitors to Harry's Restaurant can partake of food and drink in four areas. For special events, Harry's accommodates audio-visual needs in the Atrium, a private dining room with a historic fireplace. Meanwhile, the main bar features several wide-screen TVs, and a multi-level outdoor patio houses its own stage for live performance. The restaurant's onsite nightclub, Horizon, offers views of the St. Louis skyline.