Since a menu comprised entirely of mouth-watering steak would be both unimaginative and difficult to read if overcooked, Chef Andrew Shrensker lets 15 Steakhouse's diners choose from a wide range of favorably flavored menu options made fresh from rotating, seasonal ingredients. Lead off with some toasted chorizo dumplings dipped in tomato jam ($8)—or skip the appe-teasers entirely and head straight for home plate with options such as build-your-own burgers or one of Jim Edmonds' 14 oz. rib eye steaks ($29). If you want to separate the men from the boys without dividing the turf from the surf, combine beer battered ribs ($9) and pesto crusted salmon ($20). A lengthy list of sides lets you pair your main plate with wild mushrooms, cheddar, garlic or butter mashed potatoes, fries with buttermilk basil peppercorn aioli, or mac 'n' cheese ($5 each).
Tucker's Place is 'The place for steaks' and famous for their original lemon pepper dressing which sells in major grocery chains and other stores. They have been serving traditional American cuisine for over 30 years. They also have a small bar. This location is in Soulard, a historic area of St. Louis, and is the original of what is now in three locations. There is deep history in the building that still has its original brick, wall-to-wall woodwork, and gas fireplaces, all of which makes for a warm atmosphere. They won many 'Best Steak', 'Best Value' and 'Best Steakhouse' awards from 1984 to 2014. If you're going to have a steak, why not enjoy the best at Tucker's Place?
The chefs at Kobe Steak House of Japan practice the delicious art of teppanyaki grilling. The spectacle happens at every table, where expert personal chefs flip foodstuffs into the air and saut? veggies before diners' very eyes. Specialties on the dinner menu include the filet and scallops combo and the USDA strip-loin steak and salmon pairing. Vegetarians can consider the veggie delight platter, with ingredients cooked until crispy-tender. Purists at heart, the staffers reject the use of microwaves and prosthetic extra arms in cooking, and all of their sauces are prepared in-house with fresh ingredients.
When most people think of art, their minds may fill with images of famous paintings or sculptures. But at Prime 1000, diners alight on a different kind of art––one the eatery dubs "the art of steak." With this approach, each dish is painstakingly prepared, with special attention paid to its presentation, which may include sprigs of fresh parsley or the autograph of da Vinci across a T-bone. Steaks are carefully selected for their flavor and tenderness, whether they hail from Australia or the nearby grassy fields of Missouri.