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  • 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
  • Article

    Hotel Dining - Ritz-Carlton

    Once upon a time, when hotels were the height of elegance, when men dared not descend into the lobby without their jackets and ties, a hotel's restaurant, often proved to be a drawing card for visitors and locals alike. Today, with an exponentially h...

    on April 17, 2002
  • Article

    Outdoor Dining - Bar Italia

    If you think about it, a restaurant needs to fulfill three prerequisites to qualify for a perfect outdoor dining destination: (1) The setting: either beautiful or interesting; (2) The pace: slow and laid back; and (3) The food: creative. It's funny, ...

    on April 17, 2002
  • Article

    Vegetarian Cuisine - Tangerine

    Recovering from their brief stint with prime rib months back, Tangerine is a go to for the city's hungry vegetarians who long for more than overboiled pasta with dreary vegetables. Their chicken-fried portabella is a constant on a menu that varies w...

    on April 17, 2002
  • Article

    Low-Fat Menu - Crazy Bowls & Wraps

    Just when you thought you were sticking to your diet, another magazine article or TV news segment comes along. It informs you that the chef salads you've dieted with, every day for a week, added about a zillion grams of fat to your daily intake. So y...

    on April 17, 2002
  • Article

    Pasta - The Pasta House

    By and large, restaurant-goers are a fickle lot. They may flock to a certain establishment one month, then turn tail when another opens the next. So it really says something when a place like The Pasta House not only survives, but thrives -- even whe...

    on April 17, 2002
  • Article

    Steaks - Tucker's Place

    St. Louis is a meat-and-potatoes kind of place at heart, which is good news for the folks at Tucker's. When it comes to steak -- which is why you've come to this section of our poll -- Tucker's is not only the place to be, but it offers a great value...

    on April 17, 2002
  • Article

    Fried Chicken - Hodak's

    The folks at Hodak's must have known what Springfield, Mo. band the Morells were talking about when they were singing (about another eatery), "the only thing French on the menu is fried." Whether you order oysters, catfish, frog legs or shrimp, Hodak...

    on April 17, 2002
  • Article

    Barbecue - Bandana's Bar-B-Q

    Taking top honors in this category is no mean feat in a city that is known to prize fine 'cue. At Bandana's, their winning ways are a matter of meat and sauce selection, certainly, but the family-owned chain (which boasts 11 locations in the St. Loui...

    on April 17, 2002
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