Around the Horn: Ian covers all the bases to find you the best All-Star Game chow
An open letter to those visiting St. Louis for the 2009 Major League Baseball All-Star Game:
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Busch Stadium
Broadway & Poplar St.
St. Louis, MO 63102
Category: Sports and Recreation
Region: St. Louis - Downtown
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Atlas Restaurant & Lunch Room
5513 Pershing Ave.
St. Louis, MO 63112
Category: Restaurant > Bistro
Region: St. Louis - Skinker/DeBaliviere
Terrene
33 N. Sarah St.
St. Louis, MO 63108
Category: Restaurant > American
Region: St. Louis - Central West End
Monarch Southern Bistro
7401 Manchester Road
Maplewood, MO 63143
Category: Restaurant > Cajun
Region: Maplewood
Acero Ristorante
7266 Manchester Road
Maplewood, MO 63143
Category: Restaurant > Italian
Region: Maplewood
Pappy's Smokehouse
3106 Olive St.
St. Louis, MO 63103
Category: Restaurant > Barbecue
Region: St. Louis - Midtown
17th Street Bar & Grill-Murphysboro
214 N. 17th St.
Murphysboro, IL 62966
Category: Restaurant > American
Region: Murphysboro
La Vallesana 2
2818 Cherokee St.
St. Louis, MO 63118
Category: Restaurant > Mexican
Region: St. Louis - South City
Banh Mi So #1 - Saigon Gourmet
4071 S. Grand Blvd.
St. Louis, MO 63118
Category: Restaurant > Vietnamese
Region: St. Louis - South Grand
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Hello! Welcome to St. Louis. I know you have come to our fair city to watch a ball game, but you are going to have to eat something while you are here. Allow me to be the bearer of bad news: The food at Busch Stadium sucks. That might be an understatement. I can't think of a single item I'd recommend. Though, as a practical matter, if you order nachos, shell out the two bucks for an extra cup of "cheese" — concessions staff tend to be stingy when ladling the gooey stuff over the chips.
The good news? While St. Louis' restaurant scene might not be on par with New York's, Chicago's or San Francisco's, it has grown by leaps and bounds this decade, driven by a succession of ambitious chefs seeking to marry modern restaurant concepts to the natural bounty of the nation's heartland.
Here are some of the area's current standouts, serving food so good that you might want to order a second helping to bring to the ballpark. (Please note that menus at many of these restaurants change frequently.)
For a few years, we in St. Louis had Gerard Craft's Niche (1831 Sidney Street; 314-773-7755) to ourselves. No more. Last year, Food & Wine named Craft one of its "Best New Chefs." This year, he was one of five finalists for "Best Chef, Midwest" in the James Beard Foundation Awards. If you can visit Niche only once, you should order the chef's tasting menu — or, if time and finances allow it, tell your waiter you wouldn't mind a few extra courses. But if you must restrict yourself to a few courses, pork is always a safe bet, whether the unlovely head or a Berkshire pork loin. Mathew Rice's desserts, informed by his Southern background and a childlike whimsy, are fantastic.
Located just down the street from Niche, Sidney Street Café (2000 Sidney Street; 314-771-5777) is a St. Louis fixture that has been revitalized in recent years by chef Kevin Nashan. The menu (on a small chalkboard on your table) is broad, with dishes both classic (filet with béarnaise sauce) and modern (pork belly with white beans in a parmesan broth). The applewood-smoked duck breast with a confit of leg is fantastic. Sidney Street is also the rare restaurant that manages to evoke the right vibe whether you are having a casual meal with friends or a romantic dinner for two.
Also ideal for a dinner date — or, really, any excuse for a good meal — is Atlas (5513 Pershing Avenue; 314-367-6800). Tucked into a residential neighborhood, Atlas is a casual, French-influenced bistro: utterly unpretentious and totally delicious. The steak frites is the best in town, but chef Michael Roberts handles lamb, pork, seafood and vegetarian dishes with equal aplomb. Roberts' wife, Jean Donnelly, turns out the terrific desserts (get the marjolaine — thank me later) and serves as the gracious host.
Soulard is the city's French neighborhood. Soulard's Franco (1535 South Eighth Street; 314-436-2500) is actually named for the owner's nephew, but its menu is heavily French influenced, with foie gras, frog legs, escargot and pâtè among the usual offerings. The space is one of the city's coolest, with high ceilings, exposed brick and a mural above the open kitchen. Another lovely space is Terrene (33 North Sarah Street; 314-535-5100). Like many of St. Louis' newer restaurants, the cuisine straddles a middle ground between classic bistro fare and New American dishes. Here, sustainability is the watchword: Even your table has been made from recycled material.
Though situated just west of the city line, Monarch (7401 Manchester Road, Maplewood; 314-644-3995) is one of St. Louis' most urbane restaurants, with a slick design, a big-city wine list and a killer cocktail menu. All that is secondary to the food, though: Josh Galliano brings a technique honed at the Commander's Palace in New Orleans and Daniel Boulud's namesake restaurant in New York, a dedication to local ingredients — sometimes, from his own back yard! — and not a little Southern charm.
Also found in the inner suburbs is Harvest (1059 South Big Bend Boulevard, Richmond Heights; 314-645-3522). Stephen Gontram was one of the first chefs to introduce St. Louis to seasonal, ingredient-driven cuisine, and his restaurant hasn't lost a step after more than a decade. Another chef essential to the cultivation of the area's palate is Jim Fiala. His restaurants include the modern Italian spot Acero (7266 Manchester Road, Maplewood; 314-644-1790) and the high-end venue the Crossing (7823 Forsyth Boulevard, Clayton; 314-721-7375).
Looking for something more casual? St. Louis has its own style of pizza, but visitors should try it at their own risk. (See this week's Gut Check column on the next page for the details.) Thankfully, St. Louis has seen a boom of new pizza restaurants in recent years. One especially notable newcomer is Pi (6144 Delmar Boulevard; 314-727-6633). Pi serves a style of deep-dish pizza made with a cornmeal crust that originated in San Fransisco, not Chicago. None other than President Obama declared it the best pizza he'd ever had. That wasn't an idle campaign boast, either: In April, he invited owner Chris Sommers to bake the pizza at the White House.
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