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  • Article

    Chili - O.T. Hodge Chile Parlor

    What's the secret to great chili? In Cincinnati, they swear by their cinnamon. For real Texas red, it's only meat, grease and fire -- and absolutely no beans. Here in St. Louis, it's O.T. Hodge. The surroundings may not be lavish, but the chili is p...

    on April 17, 2002
  • Article

    Deli - Kopperman's

    When thoughts of deli dance across your tongue, nothing else will satisy. Not the freshest lobster or the finest steak. Sometimes you just need deli. You need to sink your teeth into overstocked layers of thick-sliced, often-cured meats. You need to ...

    on April 17, 2002
  • Article

    Sandwiches - St. Louis Bread Co.

    It's not surprising that your top-ranked sandwich pick is the same place that ranks No. 1 in breads. You can't make the No. 1 sandwiches without amazing bookends. Then again, what's inside also counts. Not satisfied serving only the usual fare of tur...

    on April 17, 2002
  • Article

    Wraps - Crazy Bowls & Wraps

    When "Wraps" are a part of your name, they'd better be part of your claim to fame. No question, they are CBW. Our readers have rocketed these wraps to No. 1 in St. Louis. Some say it's because Crazy Bowls & Wraps boasts a virtual melting pot of cultu...

    on April 17, 2002
  • Article

    Grilled Cheese - Steak 'n Shake

    You don't have to be a vegetarian or a Catholic during Lent to appreciate the presence of a first-rate grilled cheese on a menu. Steak 'n Shake does this comfort food right--gooey without being oily, crunchy without cutting the roof of the eater's m...

    on April 17, 2002
  • Article

    Burgers - O'Connell's Pub

    O Burger, Where Art Thou? In this city, that's a question that scarcely needs to be asked. But when it is, O'Connell's is the answer that you hear most often. Of course, O'Connell's is famous for a variety of reasons, not least of which are its legac...

    on April 17, 2002
  • Article

    French Fries - McDonald's

    For years, people have tried to discover the secret to McDonald's fries. Is it in the type of potato? The temperature of the oil? What about that rumor of sugar in the salt? Here's our question: Why do they bother? With the accessibility and price of...

    on April 17, 2002
  • Article

    Happy Hour - Casa Gallardo

    A wise Missouri philosopher -- okay, it was Sheryl Crow -- once said, "If it makes you happy, it can't be that bad." And indeed, if you're talking about happy hour at Casa Gallardo, it's actually even better than that. With nine locations spread out ...

    on April 17, 2002
  • Article

    Pub - McGurk's

    Running a pub is more than just making sure you have Guinness Stout on tap. It's about taking customers out of their workday lives for a while and putting them into another time and space where they can set their cares aside, sip on a pint, and simpl...

    on April 17, 2002
  • Article

    Sports Bar - Krieger's

    St. Louis is a sports town, and residents have been known to hoist a few cold beverages, which means that it's a sports bar town, too. Over the past decade, Krieger's has become known as our town's sports bar of choice, with eight locations serving u...

    on April 17, 2002
  • Article

    Wines - Riddle's Penultimate Caf and Wine Bar

    When the choice between house white and house red isn't gonna do ya, Riddle's offers a superb wine list of over 350 bottles representing almost every growing region in the world--including an extensive offering of Missouri-cultivated varieties. Co-ow...

    on April 17, 2002
  • Article

    Bloody Marys - Houlihan's

    What better way to sink into Sunday than with a Bloody Mary? Houlihan's offers a time-honored interpretation, adding a slight yet effective twist: "We use French fry seasoning instead of kosher salt on the rim, which gives it a really good taste," ...

    on April 17, 2002
  • Article

    Martinis - Tangerine

    It's said that Winston Churchill liked his martinis so dry, he'd pour himself a pitcher of gin then briefly glance at the bottle of vermouth across the room. Don't think he'd cozy up to the explosion of martini varieties today. He might not even cons...

    on April 17, 2002
  • Article

    Margaritas - Hacienda

    Think back to your first margarita -- how the salt rim woke up your tastebuds, then intensified the sweet and sour with that first sip. It felt like a summer breeze, a fiesta. As with everything else at Hacienda, they're generous with their margarita...

    on April 17, 2002
  • Article

    Beer Selection - Growler's Pub

    Growler's Pub challenges the old standby in this company town, offering a stunning selection of beers, with an inventory that changes twice yearly. Owner Bill Kunz explains, "People are drinking less but they are drinking better, so we try to offer ...

    on April 17, 2002
  • Article

    Appetizers - TGI Friday's

    So tempting, so hard to order just one. But you need to save room for dinner, right? Why? Why not buck convention? If you go to a place like TGI Fridays, you know that ordering appetizers -- and appetizers alone -- is not only acceptable but usual. I...

    on April 17, 2002
  • Article

    Chicken Wings - Culpepper's

    It's only right that Culpepper's takes the trophy for chicken wings. It was the long-lived restaurant's Central West End location that years ago introduced St. Louis to the concept of Buffalo-style hot wings. But being there first only counts for so ...

    on April 17, 2002
  • Article

    Onion Rings - Outback Steakhouse

    So here's a question for food philosophers to ponder: Can you win the No. 1 onion rings if the batter-dipped, fried onion appetizer/side dish you serve is technically not in ring form? Geometry has never been our strong suit, so sure you can. And bes...

    on April 17, 2002
  • Article

    Toasted Ravioli - The Pasta House

    According to our poll, it's no secret that Pasta House sizzles up some of the finest. Their version -- a traditionally satisfying pocket, bursting with tasty filling, topped with their trademark sauce -- ran away with the No. 1 spot this year. 1. T...

    on April 17, 2002
  • Article

    Buffet - Old Country Buffet

    It's just like Mom used to make (or like she used to make in that picture-perfect, June Cleaver world). Only difference? No one at Old Country Buffet gives you dirty looks when you take another piece of fried chicken. No one slaps your hand when you ...

    on April 17, 2002
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