Even if pizza isn't your thing—which is unthinkable—the menu at St. Louis Pizza & Wings has something tasty and satisfying to please palates. The kitchen staff prepares 14 signature sandwiches, including an open-faced ham and cheese on garlic bread, and seven traditional pasta dishes for in-house dining or takeout. Double-decker burgers and boneless wings sate cravings for classic pub cuisine, and nine specialty pizzas come with hand-tossed thick crusts or St. Louis–style thin crusts.
Under the watchful eyes and green thumbs of owners Jim and Ami Zumalt, the fertile, chemical-free soils at Red Ridge Farms sprout up to 60 varieties of vegetables and more than 475 varieties of fruits, herbs, and flowers each season. The Zumalts share the wealth of their harvest—which can include chard, heirloom tomatoes, cucumbers, and blackberries— through locally distributed CSAs, or Community Supported Agriculture crop-shares. Each week, Red Ridge's freshest bounty travels to local farmers' markets, where CSA members pick up their prepacked bags or customize market-style baskets to take home. Staffers can also provide tips and recipes relevant to that week's harvest or attempt to prognosticate next week's crop by reading lines on a rutabaga.
For 70 years, Winstead’s has garnered a myriad of accolades and praise for its scrumptious hamburgers and other drive-in eats. Poke through the menu to find the joint’s signature Double Winstead steakburger, grilled with U.S. Choice Steak and topped with all the sloppy-tasty fixings––mustard, ketchup, pickle, and onion ($3.35). The Fifty-Fifty puts hot and crisp french fries and crunchy onion rings side by side in the most delicious peace pact since ketchup and mustard ended their hot-dog feud ($2.19). Scarf a chili cheese dog ($2.79) or grilled-cheese sandwich ($2.05), and then focus on Winstead’s old-fashioned desserts. Creamy milk shakes and malts ($2.45–$4.55) immerse taste buds in flavors such as chocolate, vanilla, strawberry, banana, and butterscotch, and Winstead’s beloved skyscraper shake ($7.25) packs enough iced delight to quench the thirsts of four people or one André the Giant. Other desserts include a root-beer float ($2.45) and apple-dumpling à la mode ($4.60).
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.
At the family owned restaurant, you can spot head chef Alex Potts working alongside the restaurant manager, Joe Scaglia, as they nimbly slice up fresh green peppers or peek into the fiery stone deck oven to check on their pizzas. The skilled duo adhere to the classic Neapolitan style of pizza-making, baking thin-crust pies until they are crispy, chewy, and ever-so-slightly charred. They favor local produce, meats, and cheeses, asserting, "using local and seasonal ingredients is the best way we can support our local economy while also getting the best possible product." They shower their creations in both traditional and uncommon toppings and crusts, from a wheat crust to plump morsels of classic italian sausages and less orthodox brie, almonds, or potato. Like an overly complicated valedictorian speech, the selection of toppings also includes pineapple, prosciutto, bacon, soppresata, pesto, and cream cheese.
The menu at Q's 'Que is all about smoked meat. From full slabs of ribs to pulled pork by the pound, the cuts here get treated with tender loving care before they make their way into paper-lined baskets and diners' sauce-soaked hands. There are fountain drinks and bottled beers to wash it all down, as well as to put out spice fires in unattended doggy bags.