The cheers of fans at Busch Stadium drift toward O'Kelley's At The Ballpark, located within walking distance of the St. Louis Cardinals' stomping grounds. A fleet of flat-screen TVs lines the exposed-brick walls of the pub, broadcasting the games of every team in the city and embarrassing trampoline accidents of every rival team.
As patrons root for the home team, the chefs busily whip up sauerkraut and thousand island dressing for reuben sandwiches. Housemade barbecue sauce simmers on the stove, destined for plates of slow-cooked pork. The chatter of billiard balls punctuates the sound of busy silverware and players at a Golden Tee arcade game. On select nights, a DJ spins tunes or live musicians fill the pub with twanging guitars and lyrics about wearing illegal sunglasses to school.
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."
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.
“While far too many menus babble with details, Three Sixty’s undersells,” a reporter for St. Louis Magazine wrote after a visit. “’Smoked salmon chips’ in no way covers what arrives: a couple of tablespoons’ worth of rough-ground, fragrantly smoked salmon atop a big crispy, salty potato chip, topped with tiny capers and nibbles of sweet red onions.” Even the name, 360 St. Louis, merely hints gently at the bejeweled panorama of downtown St. Louis and birds' eye view into Busch Stadium that sprawl before the eatery. The 6,000-square foot rooftop bar, part of the Hilton St. Louis at the Ballpark, also surrounds diners with a dramatic wine wall, flat-screen TVs, and toasty fire pits.
From behind an expansive outdoor bar and several indoor bars, mixologists craft shaken and infused cocktails, drawing on inventive ingredients including pumpkin puree, house-made ginger liquor, and local apple cider. Bartenders also supply an extensive selection of wines and beers, which guests can nurse while grooving on the dance floor to DJs spinning four nights a week.
While barkeeps tend to libations, Executive Chef Rex Hale draws upon more than 25 years of culinary experience that has taken him everywhere from South Africa to the British Virgin Isles. In 360 St. Louis' open kitchen, he uses locally sourced ingredients to create globally inspired, upscale bar food such as short rib sliders and handmade fish tacos. St. Louis Magazine considers his wild mushroom and goat cheese pizza a "must-try," while his lobster risotto is "realized extravagantly."
If you follow the right cobblestones on the Landing, you'll end up in front of Jake's Steaks, an eatery known for serving steaks, barbecue, and burgers within a T-bone's throw of Sidewinders Saloon. As the name implies, the focus is on steak. The culinary crew collects wet-aged Angus beef to create artistic interpretations of meat—cowboy rib eyes with perfect marbling, for instance, and Kansas City strip steaks topped with house butter. Their magnum opus is The Bull, a 25-ounce bone-in fillet that, if finished, earns the eater a spot on the Wall of Fame and a new accomplishment to include on their Viking resumé. The kitchen also churns out dry-rubbed barbecue ribs and pulled-pork sandwiches made from meat infused with flavors from the steak house's own round-the-clock smokers.
Jake's stands just in front of Sidewinders Saloon, a bar that dispenses a bevy of tequila and beer. Throughout the week, the bar hosts theme nights with live music and karaoke, and on select nights holds the doors open until 3 a.m. The building's close proximity to Busch Stadium and The Arch make it a prime spot for postgame celebrations or steak-tossing competitions on the banks of the Mississippi.