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  • Article

    Beer Selection - Growlers

    If you're one of those people who likes to have so many choices that it takes you an hour to decide what you want, or if you're into tasting beers that come from countries you didn't even know existed, Growlers is your pub heaven. Go feed your growli...

    on April 2, 2003
  • Article

    Onion Rings - Outback Steak House

    Who knew that the cattle ranchers of the rugged Australian outback could not survive without a deep fryer? After you have stopped into the Outback Steakhouse and tasted the most wonderful version of the onion ring of all six inhabited continents, you...

    on April 2, 2003
  • Article

    Vietnamese Cuisine - Pho Grand

    When Pho Grand began, there were some fine Vietnamese restaurants in town, some even found in the same, South Grand neighborhood. These days, the competition is far stiffer, with quality Vietnamese restaurants scattered throughout the metro area. But...

    on April 2, 2003
  • Article

    Chili - Steak 'n Shake

    You seldom hear people arguing over the ingredients of a salad, even though you can make them 1,000 ways. Chili, though, has a basic core of ingredients, but also some wide latitude for that secret "punch." And, thus, people do argue over who makes t...

    on April 2, 2003
  • Article

    Business Lunch - Blueberry Hill

    If you've got to cut that big, important deal, Blueberry Hill, at first blush, might not seem the ideal spot. After all, when's the last time you went to the Hill and didn't run into someone? But let's think of it this way: the room has volume. It's ...

    on April 2, 2003
  • Article

    Service - Pho Grand

    The legendary service at Pho Grand has been a known thing for quite a while, dating back to the time when the restaurant was located next door, in a far smaller space. For a couple years now, the servers have operated in a larger venue, with a more o...

    on April 2, 2003
  • Article

    Catering - Patty Long Catering

    You may've sampled the wares of Patty Long Catering at a variety of venues around town, though many more will know Patty Long from the company's intriguing home, the 9th Street Abbey. A restored, historic church in Soulard, the Abbey offers a beautif...

    on April 2, 2003
  • Article

    Buffet - Old Country Buffet

    When it comes to having a little bit of every kind of food, Old Country Buffet sets a new Guinness Book Record everyday. Walk down the line, where the only problem you'll have is that the Guinness Book's "world's largest plate" couldn't fit all of th...

    on April 2, 2003
  • Article

    Middle Eastern Cuisine - Saleem's

    Saleem's was born in the international restaurant district of South Grand, though few will remember that long-gone location. For a couple generations of local diners, Saleem's has been a University City Loop favorite, with a preponderance of options ...

    on April 2, 2003
  • Article

    Sandwiches - St. Louis Bread Company

    If you've gotten the idea by now that St. Louis Bread Company is a favorite for our readers, you're right. With this best sandwiches victory, they've notched up five overall wins. We'd guess that the consistency of the sandwiches is what garners them...

    on April 2, 2003
  • Article

    Largest Portions - The Cheesecake Factory

    The Cheesecake Factory is open for lunch. It's also open for dinner. And, yikes!, it's open late, too, with hours pushing towards midnight on most evenings. It's a dangerous place to pass, then, when it's 10 p.m. and you've got a yen for just a littl...

    on April 2, 2003
  • Article

    Building a Better Bistro - JaBoni's fills a divine setting with spectacular food

    Dinner at JaBoni's Bistro begins in the parking lot. No drive-through, no outdoor seating, but it's in the parking lot where JaBoni's allure first starts to take hold. You're welcomed by a friendly, formidably sized greeter/parking-lot watchdog who'l...

    by Rose Martelli on April 2, 2003
  • Article

    Mimosa - Chestnut's at the Adam's Mark Hotel, Fourth and Chestnut, 314-241-7400

    Nothing screams springtime Sunday morning like "Maybe I'll have a mimosa!" It's a five-word clean-slate creator, a declaration of independence. With a sip of sparkly citrus fuzz, the day ahead opens up like a magnolia blossom and the chores that once...

    by Randall Roberts on April 2, 2003
  • Article

    Built for Comfort - Tim Mallett strikes again

    There's no shortage of the quick-bite-to-eat type of restaurant in St. Louis. We are busy people, after all. National chains such as Applebee's and O'Charley's sprout up in every strip mall, dashing off quick, cheap meals in contrived, upbeat setting...

    by Michael Renner on March 26, 2003
  • Article

    Alka-Seltzer Morning Relief - The Buttery, 3659 South Grand Boulevard, 314-771-4443

    Legend has it that when God invented the hangover, a drunken Beelzebub arrogantly offered to arm-wrestle the Creator for the right to patent a morning-after cure. As Satan's right wrist hit the white marble tabletop in the Lord's study, the hopes of ...

    by Mike Seely on March 26, 2003
  • Article

    Will Quirk for Food - Does Wild Flower's loyal clientele come for the food or the atmosphere?

    As a dining-out genre, "American eclectic" is rarely as thoroughly embodied as it is at Wild Flower, the storefront restaurant that has held court on the corner of Euclid and Laclede for some nine years now. The crisp white button-downs the waiters w...

    by Rose Martelli on March 19, 2003
  • Article

    Bloody Mary - Bob and Patti's No Wake Zone, 6901-05 South Broadway, 314-352-8989

    Gazpacho with vodka? Leftover veggie tomato stew with some twang? Chunky tomato juice? What is this thing Patti and Bob Kamadulski have unveiled on south South Broadway, this contraption, this virtual taste machine? It's crunchy and spicy and tart, a...

    by Randall Roberts on March 19, 2003
  • Article

    Into Africa - New restaurant's offerings are impossible to categorize, impossible to resist

    It's not every day that one gets to eat a giant snail. Ditto yam porridge or fried plantains or palm juice. Not around these parts, anyway. But all that changed about a year ago, when husband-and-wife team Koffo and Kike Osun opened African Palace Ba...

    by Michael Renner on March 12, 2003
  • Article

    Black and Tan - John D. McGurk's Irish Pub, 1200 Russell Boulevard, 314-776-8309

    After the Mardi Gras revelry last week, the Soulard district looked hung over. Plastic cups, Bud Light cans and lonely beads, once coveted but now worthless, lay hidden in walkway crevices and buried in shrubbery; pink Hurricane spittle still stained...

    by Randall Roberts on March 12, 2003
  • Article

    Star Fish - New sushi restaurant displays raw power

    "How the hell do you review sushi?" a dozen people have asked me since last week. It's a valid question: When you're talking about a cuisine focused entirely on white rice and raw fish, it's not at as if there are sauces to botch up or medium-rares t...

    by Rose Martelli on March 5, 2003
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