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  • Article

    Burgers - O'Connell's Pub

    "Our burgers are a special blend of sirloin and chuck," says Fred Parker, general manager of O'Connell's. "The grill also makes a difference. We cook them on a special electric charbroiler." St Louisans must like them -- Parker says the pub sells eno...

    on April 18, 2001
  • Article

    Red Beans and Rice - Bobby's

    People still remember Bobby Suberi from his Loop days, back in the '80s. The restaurant has moved over to Maplewood and is still going strong, serving Suberi's Creole dishes. 1. Bobby's 2. Popeye's 3. Broadway Oyster Bar 4. Norton's Caf ...

    on April 18, 2001
  • Article

    Garlic Bread - Pasta House Co.

    In what is only the second year for this category, the Pasta House wins again. "Our cheese garlic bread is to die for," says Trish Pace, general manager of the St. Louis Galleria Pasta House. "It's wonderful to accompany a salad or pasta. It's got th...

    on April 18, 2001
  • Article

    Chicken Wings - Culpeppers

    David French, general manager of the Creve Coeur Culpeppers, estimates they go through 4,000 pounds of chicken wings a week, plus rivers of ranch, blue-cheese and honey-mustard dressing. French says, straight-faced, "We're the best in town. I'm stand...

    on April 18, 2001
  • Article

    Onion Rings - Outback Steakhouse

    The restaurant's famous Bloomin' Onions, made hot and fresh on the premises, are 1-pound yellow onions battered in house seasoning and then deep-fried. Served with horseradish-mayonnaise sauce, they're more like upscale onion rings, "except they're a...

    on April 18, 2001
  • Article

    French Fries - McDonald's

    Did you know a medium serving of McDonald's french fries comprises about 36 fries? And people go to weird lengths to get them. "A lot of people get their other food, like their burgers, tacos and drinks, elsewhere and come here just to get their frie...

    on April 18, 2001
  • Article

    Toasted Ravioli - Pasta House Co.

    Those little pillows of pasta pleasure are the pride of Pasta House. "We tell everybody we're home of the golden toasted ravioli," says Trish Pace, general manager of the St. Louis Galleria Pasta House. "They were born in St Louis, when one accidenta...

    on April 18, 2001
  • Article

    Hot-and-Spicy Food - The King & I

    Although the spicier dishes are marked on the menu with asterisks, they can be toned down a little if you ask the server nicely. But you all want hot and spicy, or you wouldn't be looking here to see who has the best hot-and-spicy in town, right? 1....

    on April 18, 2001
  • Article

    Barbecue - Bandana's Bar-B-Q

    Chicken, beef, pork and turkey all get the barbecue treatment here, and the last three items are smoked overnight for 10-15 hours. "If you want 60 pounds of barbecue, we can do it," says George Baldwin, assistant manager of the Manchester location. B...

    on April 18, 2001
  • Article

    Fried Chicken - Hodak's

    "We only serve breasts, wings, legs or thighs. That's half-a-chicken," says Tamara Ward of Hodak's. "That's the only way we serve it. We don't give out more of any one piece than the other." Hodak's goes through an average of 9,000 pounds of chicken ...

    on April 18, 2001
  • Article

    Thin-Crust Pizza - Imo's

    The chain's clever advertising campaign exhorting people not to settle for imitations may have a lot to do with Imo's success, but the pizza is just plain addictive. It goes down easy late at night and is as representative of St. Louis as the Gateway...

    on April 18, 2001
  • Article

    Thick-Crust Pizza - Pizza Hut

    Through thick and thin, Pizza Hut is there, and the chain keeps coming up with ways to make dough: New York-style, "stuffed pizza," pan pizza -- it's all great 'za. 1. Pizza Hut 2. Papa John's 2. Pizzeria Uno 4. Talayna's 5. D...

    on April 18, 2001
  • Article

    Gourmet Pizza - California Pizza Kitchen

    The company is expanding in the St. Louis area, and it's easy to see why, with such innovative offerings as the Thai chicken pizza and pizzas with salads right on them. 1. California Pizza Kitchen 2. Sunflour Caf 3. Il Vicino 4. Pizza...

    on April 18, 2001
  • Article

    Pasta - Pasta House

    All roads lead to Rome! When it comes to Italian food, St. Louisans march into Pasta Houses all over the city and county for pasta con broccoli, rigatoni Roma, rigatoni carbonara, pasta con pesto, manicotti, toasted ravioli, good old-fashioned spaghe...

    on April 18, 2001
  • Article

    Popular Seafood - Red Lobster

    For a landlocked seafood restaurant, Red Lobster is pretty good at serving fresh and innovative fish. Tilapia, swordfish, trout, salmon and orange roughy wash up onshore daily, as well as crab legs, lobster, scallops, clams and shrimp. 1. Red Lobste...

    on April 18, 2001
  • Article

    Gourmet Seafood - Blue Water Grill

    Executive chef Phil Noe has his fish flown in, by four different suppliers, from the East and West coasts. In landlocked St Louis, he comes up with exotic Arctic char and tautog. "I get fish from George's Bank off the coast of Maine, which is the cle...

    on April 18, 2001
  • Article

    Sushi - Nobu's

    Chef Noboru Kibera worked at Tachibana before opening his own successful restaurant. People come here for their sushi fix of unagi, or smoked eel; tuna rolls; soft-shell crab or seaweed spider rolls; California, or crab, avocado and cucumber roll; an...

    on April 18, 2001
  • Article

    Soul Food - Del Monico's Diner

    Dorothy Dunn, daughter of owner Eva Bobo, helps her mother run the business that's been going strong for 35 years. "The recipes are being passed down to the grandchildren now," says. Dunn. It's a good thing, too, because the food -- chicken and dumpl...

    on April 18, 2001
  • Article

    Kosher-Style Food - Pumpernickle's Real Deli

    It won't ever be mistaken for a technically glatt kosher deli, but Pumpernickle's offers a great selection of kosher-style sliced corned beef, pastrami, home-smoked turkey, bagels and lox, chopped liver and the whole schmear this side of Olive and Li...

    on April 18, 2001
  • Article

    Steaks - Tucker's Place

    Tucker's goes through 1,500-2,000 steaks a weeks, easy, says cook Chris "Red" Short, who should know from watching the meat fly in the kitchen. The 16-ounce bacon-wrapped fillet is the most popular cut. 1. Tucker's Place 2. Outback Steakhouse ...

    on April 18, 2001
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