Restaurants in Saint Peters

This cheerful quick-service eatery was named for the guajillo chili—a flavorful red pepper that can be blended into salsas, stirred into stew, or transformed into a puppet using googly eyes and pipe cleaners. The cooks at Guajillo Mexican Grill whip up their own version of fiery guajillo salsa, along with a milder pico de gallo and a tangy tomatillo sauce. They spread the salsas onto an array of freshly made Mexican specialties, including tacos, tostadas, and quesadillas. To craft burritos, they roll tender meats and fresh vegetables into a customer's choice of traditional, spinach, wheat, or tomato tortillas.

Customers stroll down the front counter, requesting meat, bean, and salsa choices from the bustling staff. Trays in hand, customers head to the front patio to dig into hearty steak nachos and cheesy veggie quesadillas. Others opt for catering services—ideal for feeding guests at a party, coworkers at a company lunch, or angry crowds at a Black Friday sale.

The bottle-lined bar, Irish flags, and rich wooden tables all lend Fallon's Bar & Grill an authentic public house ambiance where a menu of traditional comfort fare from both sides of the Atlantic seem at home. Preparing each entree with fresh ingredients, cooks whip up shepherd's pie and roll handmade gnocchi. Servers bustle around tables amid the din of live musical performances, pub trivia nights, and murder-mystery dinners throughout the week. Behind the hardwood bar, mixologists help to keep spirits high by blending cocktails, pouring a selection of whiskeys, and doling out bottled and draft beers and 16 televisions help guests keep up on their favorite episode of Emergency Broadcast System. During warmer seasons, the revelry spills outside as the restaurant opens its patio seating to diners.

Helmed by a Chicago native, the chefs at A Better Pizza lovingly construct pies of several different styles, from the mammoth indulgence of deep dish, to stuffed, thick, and thin crust. Atop these delectable creations, they pile heaps of gooey cheese and more than 20 toppings. Edible adornments such as maple bacon, shrimp, and italian beef sprinkle across meals to form up to nine specialty pizzas. As these circular masterpieces bubble up in stone ovens powered by the lava river flowing beneath the restaurant, chefs further flaunt their culinary prowess through meaty sandwiches, ravioli, and calzones.

The doughsmiths at Cecil Whittaker’s Pizzeria craft thin-crust pizzas bubbling with an untouched surface of cheese or loaded with toppings such as jalapeño peppers, bacon, and shrimp. It’s their specialty and what they’re known for—“This is the place to go if you like St. Louis-style, thin-crust pizza (though they do offer a thick crust pizza, too) or just want to kick back and have a beer,” raves Metromix.

But the menu isn’t limited to pizzas. Each day, the kitchen roasts and slices tender beef for roast beef sandwiches dipped in savory au jus. The au jus is prepared in house, as is the meat sauce that graces Cecil Whittaker's pasta, chicken parmesan, and meatball sandwiches. There’s also a hearty selection of smokehouse dishes such as ribs, pulled pork, and brisket served with homestyle sides of green beans and coleslaw. A weekday lunch buffet gives diners a chance to sample everything.

Founded in 1954 by James McLamore and David Edgerton, Burger King rapidly expanded from humble beginnings as a lone burger joint to more than 12,400 locations across 79 countries today, making it the second-largest fast-food-hamburger chain in the world. Its signature burger—the Whopper sandwich—consists of flame-broiled, quarter-pound beef patties crowned with a miniature fedora and a fully customizable array of toppings such as tomatoes, onions, and dill pickles. Focused on continual improvement, the chain recently reinvented the fries that accompany each value meal, outfitting the spud slices with a thicker cut of potato for a fluffier texture on the inside and crispier golden-brown exterior. A spread of decadent desserts including dutch apple pie and an Oreo sundae keeps sweet teeth from elongating into fangs, and made-to-order breakfast sandwiches clasp eggs, american cheese, and bacon, sausage, or ham between two halves of a flaky croissant to round out the speedy menu.