Main Dish Recipes

Kim Cheese's "Kim Cheese Burger": One of 100 St. Louis Dishes You Must Eat Right Now

The Gut Check One Hundred is our accounting of the 100 dishes in St. Louis that you must eat right now. These are the best dishes at the newest restaurants and the newest dishes at the best restaurants. These are the 100 dishes that define St. Louis dining in 2013. Our list culminates this fall when ... More >>

BBWU: Chubbies aims to live off the fat of the Loop's new infusion of Wash. U. kids

Slideshow: Inside Chubbies in the Delmar Loop

Vin de Set Partners with Bob's Seafood for a Fresh Fish Market Every Thursday

Land-locked pescatarians and seafood lovers rejoice -- Vin de Set's (2017 Chouteau Avenue) Fresh Fish Market returns for a second year with saltwater treasures straight off the boat from the coast. Every Thursday from now through the fall, head to the rooftop European style open-air market to choo ... More >>

Chef's Choice: Natasha Kwan of Frida's Deli, Part 2

This is part two of Gut Check's Chef's Choice profile of Natasha Kwan of Frida's Deli. Read part one, a profile of Kwan, here. Part three, a recipe from Kwan, will be available Thursday. Natasha Kwan, the owner of the vegetarian, vegan and raw-food restaurant Frida's Deli (622 North and South Road, ... More >>

Vaya Con Dos: Two new Mexican-ish restaurants in less-than-likely locales

Slideshow: Photos of Vida Mexican Kitchen y Cantina

Openings & Closings 2012: The Final Reckoning

Yes, 2012 has been over for a few weeks now. No, we're not done looking back at it just yet. Don't worry. This isn't another Top Ten list. No, what we have here is Gut Check's annual omnibus listing of every restaurant that opened, closed, both opened and closed, relocated or changed its name in 2 ... More >>

Korea Opportunity: West county's fast-food options just got a little more interesting

Six Spooky Halloween-Themed Restaurant Meals, Food Deals and Contests

We're not exactly ready for our close-up on Extreme Couponing, but Gut Check does love us a good deal on food. And though Halloween isn't the most food-based holiday, it isn't the least, either. After much research and investigative reporting, we've compiled a list of the best restaurant and food de ... More >>

Matthew Daughaday of Taste: Recipe for Lamb Sugo

​This is part three of Holly Fann's Chef's Choice profile of Matthew Daughaday of Taste. Part one can be found here. Part two, a Q&A with Daughaday, is published here.This dish can be paired with grilled country bread as served at Taste, or in a more traditional way, atop a pasta dish. Lamb Sugo ... More >>

Salad Daze: A fresh dining concept sprouts up in the Central West End

St. Louis Pho transforms former Burger King into a deliciously noisy affair

With Tavolo V and Pazzo's, Michael Del Pietro adds two new arrows to his restaurant quiver

The Veggielante Opts for Olympia Kebob House and Taverna

The Veggielante has had it up to here with people bitching that St. Louis restaurants are vegetarian unfriendly. Sure, we'd like to see more restaurants offering more meatless dishes, but there are excellent choices out there if you take the trouble to look for them. We're not here to proselytize ab ... More >>

Built to Suit: BrickTop's is based in Nashville, but it hits home at Plaza Frontenac

At last, a Korean taco truck. And you're maki me hungry!

Comfort Shmumfort: Edwardsville newcomer Cleveland-Heath defies categorization most tastily

A Tasty Recipe for Your Beefy Love Meat, Valentine's Day Style

While these days it seems like those who eat offal are adventurous gourmands, this wasn't always the case. Organ meats are humble by nature, the odd science-project leftovers after the animal has been broken down into the more obviously appealing roasts and steaks. With clever cooking techniques, th ... More >>

Raven On: His new Crow's Nest will leave you misty-eyed for Mike McLaughlin's old Bleeding Deacon

Wes Johnson of Salt: Recipe for Pork and Fennel Meatballs

This is part three of Natalie Mclaury's Chef's Choice profile of Wes Johnson of Salt. Part one can be found here. Part two, a Q&A with Johnson, is published here. The secret to Chef Wes Johnson's art is building his menu around ingredients. Rather than working to create a recipe, Johnson starts wit ... More >>

Recipe: Melba's Baked Pork Chops from Stirring it Up with Molly Ivins by Ellen Sweets

Mabel SuenCopies of Stirring It Up with Molly Ivins now available at Left Bank Books.​Last week, Gut Check spoke with St. Louis native Ellen Sweets about her new book, Stirring it Up with Molly Ivins. The memoir celebrates Ivins' life by taking a deep look into her joyous domestic side. As a t ... More >>

#47: Veggie Breakfast Burrito at the Mud House

On Cherokee Street hungry diners can find a burrito for any time of day or night, and the Mud House(2101 Cherokee Street; 314-776-6599) has your breakfast needs covered with a veggie breakfast burrito that's almost too big for its plate. A giant flour tortilla is stuffed with black beans, tomato, c ... More >>

The Five Worst Stuffing Recipes

WARNING: This post contains the words "Paula Deen" and "lumpy corn dog." ​While shopping malls and radio stations are already gearing up for Christmas, we at Gut Check are patiently awaiting the beloved return of Thanksgiving. Gorging on Halloween candy was a good warm-up for the the inevitable st ... More >>

#48: Lengua Tacos at La Vallesana

Evan C. Jones​There are many tempting options available at La Vallesana (2801 Cherokee Street; 314-776-4223), but whether you're getting quesadillas, burritos or tortas, there's something on the menu that leaps out to most people as something to avoid: tongue. Offal is something that most Am ... More >>

#49: Hummus and Balela Platter at Nosh Bistro

Bryan Peters​When Nosh Bistro (1135 South Big Bend Boulevard, Richmond Heights; 314-781-4734) closed a few months ago, we sank into a brief, but profound, funk. We'd grown terribly fond of their hummus and balela salad platter, and we didn't want to know a world without it. So you can imagine ... More >>

#50: Bread Pudding at Harvest

Evan C. Jones​How good is the bread pudding at Harvest (1059 South Big Bend Boulevard, Richmond Heights; 314-645-3522)? When Gut Check dropped by to pay homage to this favorite desert, chef de cuisine Brendan Noonan came clean about his consumption. "I've already had four portions of the bread ... More >>

#51: Root Beer Float at Dr. Jazz

Julia GabbertRoot beer float at Dr. Jazz​ Dr. Jazz Soda Fountain and Grille (29 N. Gore; 314-961-5299) is a homey little restaurant in charming Webster Groves. Dr. Jazz serves up your typical club sandwiches, burgers and lots of comfort food like chili fries and onion rings. The best part, th ... More >>

#52: Le Croque Monsieur at LaBonne Bouchée

Ashley AtkinsLe Croque Monsieur!​LaBonne Bouchée (12344 Olive Blvd, Creve Coeur; 314.576-6606) offers the Francophile a wide selection of authentic French cuisine, ranging from le quiche du jour to le vol au vent to petit fours. But Gut Check's favorite way to eat à la française is to devou ... More >>

#53: Biscuits and Wild Mushroom Gravy at Blood and Sand

Blood and SandSweet Potato Biscuits and Wild Mushroom Gravy​When we first heard about the members-only concept at Blood and Sand (1500 St. Charles Sreet.; 314-241-7263), we were a bit skeptical, particularly considering the current economic climate. Sure, bigballers wouldn't have to sweat a 15 ... More >>

#54: The Gracey at Fozzie's Sandwich Emporium

Emily Wasserman​Fozzie's Sandwich Emporium (1170 South Big Bend Boulevard, Richmond Heights; 314-932-5414) serves up a wide variety of sandwiches, salads, burgers and hot dogs, offering selections for red-meat-loving carnivores, but also vegetarians. The ingredients are fresh, and many of the ... More >>

#55: The Sun-Dried Tomato Pizza at Katie's Pizzeria

Emily Wasserman​Katie's Pizzeria (6611 Clayton Road; Clayton; 314-727-8585) is a small establishment serving up delicious, albeit unique, pizza. With ingredients ranging from smoked salmon to speck, Katie's pizzas aren't for the culinary faint of heart. Each pizza is uniquely crafted and made ... More >>

#56: Brioche French Toast at Half & Half

Half & Half (8135 Maryland Avenue; 314-725-0719), St. Louis' newest breakfast and brunch eatery, despite being surrounded by breakfast and brunch giants like First Watch, Companion and the City Coffeehouse and Creperie, is becoming a legend in its own right. The menu offers a wide variety of brunch ... More >>

#57: Fish and Chips at Llywelyn's

Following closely on the heels of fish and chips in terms of prevalence on any pub menu is the sandwich version - a piece of fried fish on a bun. Fish sandwiches can range from the blah to the greasy, but at Llywelyn's Pub (4747 McPherson Avenue; 314-361-3003), the full flavor of fish shows up in th ... More >>

#58: Chicken Kabob at Al Waha

Kristie McClanahan​Chicken and rice is ubiquitous the world over: Stick it in a tortilla and call it a Mexican dish in Chihuahua, or blend it with coconut milk and curry in Chiang Mai and call it Thai. No wonder, though -- chicken and rice is uncomplicated, versatile and, when flawlessly prepa ... More >>

#59: Seafood Ravioli at Gian-Tony's Ristorante

Erika MillerSeafood ravioli at Gian-Tony's comes drenched in the best flavors of Italy.​There's nothing more relaxing than lounging in a steaming hot tub, letting the hot water soothe away the day's tensions. For food, the equivalent of relaxing in a hot tub has to be sitting in a simmering, f ... More >>

#60: Raw Veggie Burger at PuraVegan

Bryan PetersNo buns allowed, no buns needed.​St. Louis is no stranger to veggie burgers -- from the divine at SweetArt to the pedestrian at too many places -- and it's important to understand this context. In fact, the owners of PuraVegan first started making veggie burgers at their old restau ... More >>

#61: Hot Chick On-a Stick at Fast Eddie's Bon Air

Deborah Hyland​Ghost tours in Alton, Illinois, feature Confederate prisoners of war, slaves fleeing on the Underground Railroad and the occasional juicy murderous love triangle or suicide. Surely the tour guide should mention the mystery of the maimed, wingless chickens. Order the Hot Chick O ... More >>

Sunny-Side Uprising: Half & Half gives breakfast the bistro treatment

#62: Mixed Grill Platter at Flaco's Cocina

Chrissy Wilmes​Letting oneself get too hungry is a dangerous thing. When blood sugar runs low, tempers can run high, and the simple act of ordering something new becomes a high-risk roll of the dice. For those times of extreme hunger and limited patience, it's important to reserve a few favori ... More >>

#63: Arancini From Mangia Mobile

Robin WheelerOnly one Mangia has arancini.​ What's in a name? If you're food truck Mangia Mobile, a lawsuit from a similarly-name local restaurant. Mangia Mobile compensates for name overlap by bringing Italian street food to St. Louis. Specifically, Sicilian-style arancini. Owners Catherine ... More >>

# 68: Lamb Burger at The Scottish Arms

Erika MillerThe lamb burger is an American classic with a Scottish Arms twist.​Pubs seem to come in one of two varieties -- those filled with kitsch and bland fish and chips, or those filled with authentic food, drink and conversation. The Scottish Arms (8 South Sarah Street, Central West End; ... More >>

#69: Crispy Pork Spring Rolls at Bobo Noodle House

Robin WheelerCrispy and flavorful, the pork spring rolls at Bobo Noodle House​So ubiquitous, the pork spring roll. Or egg roll. By any name, it's the same creature -- usually crispy on the outside, wrapper still a little chewy on the inside, filled with a pulverized blend of...stuff. Not at ... More >>

#70: Turkey Melt and Field Greens Salad at Schlafly Bottleworks

Chrissy Wilmes​Schlafly's brewpubs, although known primarily for their craft beers, put just as much effort and though into their menu, seeking out high quality food from local sources. From the grilled cheese to the pulled pork to the ribs to the pizza, every dish has a little something extra ... More >>

#71: The Vegetarian Platter at Ranoush

Emily Wasserman​Entering Ranoush (200 North Kirkwood Road, Kirkwood; 314-726-6874) is like stepping into a scene out of Arabian Nights. Sequined tapestries line the walls, brass lamps hang from the ceiling and intricately carved metal rings hold the napkins and silverware. Gut Check uncovered ... More >>

#72: Vegetarian Meatballs at Lucas Park Grille

Lucas Park GrilleWho needs meat with veggie meatballs this good?​Downtown St. Louis isn't exactly a vegetarian's paradise, but Lucas Park Grille (1234 Washington Avenue; 314-241-7770) keeps it real for the herbivores with one of its menu's staple entrées: Vegetarian Meatballs. We've embarrass ... More >>

#73: Sizzling Rice Soup at Hunan & Peking Garden

Robin Utz​In Gut Check's experience, there aren't enough Chinese restaurants in the St. Louis area offering sizzling rice soup on their menus, and Hunan and Peking Garden's (1262 Old Orchard Center, Manchester; 636-227-6445) is worth the jaunt to West County. The soup is designed to be shared ... More >>

#74: Straw and Hay Pasta at Trattoria Marcella

Erika MillerThe straw and hay pasta at Trattoria Marcella is a piece of Italian artwork.​In a city that boasts an Italian district brimming with toasted ravioli, red wine and tiramisu, Gut Check is no stranger to Italian food, both rustic and refined. And in our humble opinion, not all of the ... More >>

#75: Spaghetti Pomodoro at Babbo's Spaghetteria

Emily Wasserman​Nothing beats a good Spaghetti Pomodoro. You can find it on the menu at most Italian restaurants, and it's usual the safe, go-to classic when deciding what to order. Italian's don't like too many bells and whistles in their cooking, and the Spaghetti Pomodoro at Babbo's Spagh ... More >>

#76: Shrimp Fajitas at El Matador

Emily Wasserman​Picture the excitement of a Mexican bullfight: A small man in a sombrero waves the red flag, the bull, frothing at the mouth, charges toward him, and the audience sits on the edge of their seats, praying that the man (and his sombrero) survive. Things don't get quite this exci ... More >>

#77: Vegetable Quesadilla at Chava's

Bryan Peters​Chava's (925 Geyer Avenue, Soulard; 314-241-5503) is a great place to mosey up to the bar, plop a lime in a Corona, and, until recently, light up a smoke. But it's the food that brings you back. The salsa is always exceptionally fresh, the guacamole vibrant, nutty and abundant. Bu ... More >>

#78: Companion Rustic Olive Bread

Robin WheelerCompanion's Rustic Olive Loaf​ Picking a favorite bread from Companion (8791 Clayton Road, Ladue; 314-352-4770 and 8143 Maryland Avenue, Clayton; 314-721-5454)? It's not easy. Not even a little. But if forced to choose in some terrifying situation involving firearms or knives not ... More >>