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  • Article

    Seafood - Red Lobster

    Landlocked as we are here in the Show-Me State, the experience of eating seafood with an ocean breeze in our face and the smell of the salty brine in our nostrils is not to be, alas. But that doesn't mean we don't know mahi-mahi from farm-raised catf...

    on April 17, 2002
  • Article

    Sushi - I Love Mr. Sushi

    It takes more than a name to keep customers coming back again and again. It has to be the freshness of the ingredients. And the creativity of Mr. Sushi himself. Not just with his flashing knife, but with his songs and his jokes and his truly heartfel...

    on April 17, 2002
  • Article

    Red Beans and Rice - Popeye's

    Although a common comfort food, red beans and rice can take hours of prep time -- soaking, simmering, spicing. Popeye's is a blessing for those who long for this Cajun standard now. Thirty years of refining their recipe has made their version flavor...

    on April 17, 2002
  • Article

    Hot-and-Spicy Food - King and I

    If you think about it, this South Grand institution had a whole lot going against it when it first opened. It was so long ago that most people, on hearing the term Thai food, probably thought it an asinine command to fashion a bow from a piece of coo...

    on April 17, 2002
  • Article

    Service - Pho Grand

    How do you measure restaurant service? By the frequency waiters refill your water glass? By the speed with which you get your food? Sure, but it's also about going to Pho Grand, forgetting to order a vegetarian variation of their cucumber salad and m...

    on April 17, 2002
  • Article

    Value - Pho Grand

    Value doesn't necessarily mean cheap. You could spend $10,000 per person on a luxury cruise of the Greek Isles and still consider it a value. In this category, though, bottom-line price does play a large role. According to your votes, Pho Grand is th...

    on April 17, 2002
  • Article

    Largest Portions - Hodak's

    We know one local gourmand who, when asked if he'd like to try an unfamiliar restaurant, asks, "It's not a count-your-peas place, is it?" What he means is that, even if the food is excellent, it's so often the case these days that there's not enough ...

    on April 17, 2002
  • Article

    Catering - Patty Long

    It might get boring, featuring the same name in the top spot of this category year after year. That is, it might if their food weren't so exciting, if their presentation weren't so impressive and if their service weren't so attentive. But it is, no m...

    on April 17, 2002
  • Article

    Private Parties - Blueberry Hill

    Offering rooms to suit almost any occasion, Blueberry Hill provides food, alcohol and ambience. Do you want a buffet to make Elvis proud? How about a blues jukebox? Or maybe a cigar dinner with friends? Blueberry Hill can adapt rooms to your part...

    on April 17, 2002
  • Article

    Thin-Crust Pizza - Imo's

    Do we need to say anything here? If you've lived in St. Louis for three seconds you should know about Imo's thin crust -- The Square Beyond Compare, where toppings speak louder than crust. Sure, even diamonds have their critics. But most people with ...

    on April 17, 2002
  • Article

    Thick-Crust Pizza - Pizza Hut

    Well, just as the Mac/PC war rages eternal in the computer world, so it has always been with pizza preferences. Families have been divided, marriages sundered over the matter of thin crust or thick. St. Louis' devotion to thin, cracker-crust pizza is...

    on April 17, 2002
  • Article

    Gourmet Pizza - California Pizza Kitchen

    Calling a pizza a "canvasyou can paint on," California Pizza Kitchen makes modern masterpieces and classic renditions. Hankering for some caramelized pears or Peking duck, Japanese eggplant or tandoori chicken? Topping sauces ranging from barbeque...

    on April 17, 2002
  • Article

    Italian Cuisine - Trattoria Marcella

    Let's do a little word association. We say, "Italian food," and you say ... what? Spaghetti and meatballs? Mostaccioli? Garlic bread? Not this year. This year you've thought outside the box. You've thought lobster risotto, vitello tonnato, tuna carpa...

    on April 17, 2002
  • Article

    Chinese Cuisine - Happy China

    Do you know anyone who doesn't like to share Chinese food? Okay, so maybe there are a few Scrooges in town. But Chinese food just isn't the same without a mound of rice surrounded by spoonfuls of at least two different dishes (after several appetizer...

    on April 17, 2002
  • Article

    Kosher-Style Food - Kopperman's

    When you need to practically unhinge your jaw to get your mouth around a sandwich, you know you've hit the deli mother lode. Case in point: Kopperman's. Take just one sandwich from their menu. (But don't take the one I'm pointing to right now -- it's...

    on April 17, 2002
  • Article

    Soul Food - Delmonico's Diner

    Turnip greens, sweet potato pie, cornbread and other mainstays on Delmonico's fresh buffet sit alongside the special of the day. Today it's chicken and dumplings, yesterday was chuck roast and tomorrow you'll find liver smothered with onions. And Fri...

    on April 17, 2002
  • Article

    Indian/Pakistani Cuisine - House of India

    It's only natural. Most people are wary of what they don't know. And many who don't know what to expect from Indian food are reluctant to try it. That's where House of India got smart. Their lunch buffet gives people a chance to discover there's more...

    on April 17, 2002
  • Article

    Mexican Cuisine - Arcelia's

    Yes, they know how to stir up a margarita. Yes, they have a selection of Mexican beer. Yes, they boast a range of appetizers. But after that, you need to draw the line between Arcelia's and the stereotypical, happy hour Mexican restaurant. You go to ...

    on April 17, 2002
  • Article

    French Cuisine - Cafe Provencal

    Here in the United States we expect Tex-Mex in the Southwest, California cuisine on the West Coast and lobsters up in Maine. France has its regional cuisines, too. It's not all heavy cream sauces and elegant-but-sparse presentations. The full-flavore...

    on April 17, 2002
  • Article

    Japanese Cuisine - Robata of Japan

    When the teppanyaki style of cooking -- the Japanese cut-and-cook-in-front-of-your-eyes style -- hit St. Louis, sushi was still a foreign concept, reserved only for those with real culinary courage. Now that sushi has gone mainstream, you might expec...

    on April 17, 2002
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