December 09, 2013 Slideshows

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Twenty Best New Restaurants of 2013 

We review the twenty restaurants that opened for business in 2013 that in some way changed the dining landscape of St. Louis. This list is in alphabetical order with the exception of the top spot, which in 2013 goes to The Libertine (7927 Forsyth Blvd.), Josh Galliano's new Clayton restaurant.
Jennifer Silverberg
The Libertine

The twice-cooked duck egg, garden-vegetable salad and chicken-fat sherry vinaigrette.
Jennifer Silverberg
The Libertine

The dining room at the Libertine in Clayton.
Jennifer Silverberg
The Libertine

Ramen -- soft poached egg, noodles, molasses bacon and pickled shiitakes -- from the lunch menu.
Mabel Suen
Adam's Smokehouse

A smoked salami sandwich with a sampling of ribs, potato salad and coleslaw.
Mabel Suen
Adam's Smokehouse

A tri-tip sandwich.
Mabel Suen
Adam's Smokehouse

Order at the counter to eat in or carry out.
Nancy Stiles
Baida

Eggplant stuffed with grouper.
Nancy Stiles
Baida

Tomatoes stuffed with a goat cheese sauce.
Nancy Stiles
Baida

Zaaluk, fresh eggplant and tomato blended with olive oil, cilantro, garlic and cumin, with herb crostini.
Nancy Stiles
Blueprint Coffee

People watching on Delmar.
Nancy Stiles
Blueprint Coffee

Toasted French peasant bread with Havarti cheese and Cesmach coffee.
Nancy Stiles
Blueprint Coffee

Cesmach coffee: It's better from a beaker.
Jennifer Silverberg
Central Table Food Hall

Decadent bone marrow with grilled bread, watercress and shallots.
Jennifer Silverberg
Central Table Food Hall

Wine in the beverage cooler at Central Table Food Hall.
Jennifer Silverberg
Central Table Food Hall

Martell Barnett prepares a tomato-basil panini.
Jennifer Silverberg
Chubbies

A "Double Chubbie Cheddar" comes stacked with two patties, cheddar and carmelized onions. Seen here with the addition of bacon and a side of crinkle fries.
Jennifer Silverberg
Chubbies

Chubbie's facade, 6227 Delmar Boulevard. "Just read the words printed across the windows: 'burgers, wings, frozen custard,' and envision the hordes of hungry students walking back from campus to their new Wash. U. digs." -- Ian Froeb
Jennifer Silverberg
Chubbies

Frozen custard with Oreos.
Mabel Suen
Corner 17

Ramen with beef and bok choy.
Mabel Suen
Corner 17

Milk tea.
Mabel Suen
Corner 17

Co-owner Guang Zhao behind the counter.
Nancy Stiles
Cucina Pazzo

Housemade linguini with shrimp and clams.
Nancy Stiles
Cucina Pazzo

Swordfish with spinach and potatoes.
Nancy Stiles
Cucina Pazzo

Get a front-row seat to Euclid Avenue.
Corey Woodruff
Element

The dining room of Element, located in Lafayette Square.
Corey Woodruff
Element

Element's hamburger is served on a brioche bun with cheddar, bacon and egg.
Corey Woodruff
Mabel Suen
Juniper

Kale salad with cornbread croutons.
Mabel Suen
Juniper

Outside Juniper in the Central West End.
Mabel Suen
Juniper

Juniper's chicken and waffles dish with pickled watermelon rind.
Mabel Suen
La Patisserie Chouquette

Clockwise from bottom left: The "Ooh La La" ($4.50) strawberry-pistachio tart, a "Bananas Foster Bombe" ($5) and a "Mille Crepe" ($4.25) flavored with white chocolate and Matcha.
Mabel Suen
Melt

A "Blue Ox" cornmeal waffle with caramelized onions, slow cooked brisket,
Mabel Suen
Melt

The "Violet Beauregarde" with bleuberry coulis, blueberries.
Mabel Suen
Melt

Inside at Melt.
Jennifer Silverberg
Mi Linh

The dac biet combination plates comes with grilled and shredded pork, paste egg cake, egg over easy and bean curd skin-wrap with shrimp.
Jennifer Silverberg
Mi Linh

Mi Linh's dining room.
Jennifer Silverberg
Mi Linh

Mi vit tiem, the five-herb duck, is slow-cooked and served over egg noodles and baby bok choy.
Jennifer Silverberg
Mike Shannon's Grill

The "BBBB" is barbecued burger made of a blend of bison, blue cheese and bacon on a brioche bun.
Jennifer Silverberg
Mike Shannon's Grill

The "Moscow Mule" is vodka, ginger beer and lime.
Jennifer Silverberg
Mike Shannon's Grill

The bar at Mike Shannon's in Edwardsville.
Jennifer Silverberg
Mission Taco

The tacos offered at Mission Taco, from left to right, are: napoles (roasted cactus, poblano, caramelized onion, goat cheese, roasted jalapeno salsa); roasted duck (shredded chile-roasted duck, crisp pork belly, avocado serrano sauce); Mofu tofu (chile grilled local tofu, avocado, arugula, ancho barbecue sauce, grilled onions); carne asada (grilled flank steak, baby arugula, creamy avocado serrano sauce, queso fresco); Yucatan chicken (achiote marinated chicken, pickled onion, fiery arbol salsa, queso fresco); Cochinita pibil (achiote marinated pork shoulder, slow roasted in banana leaf with pickled onion and ancho barbecue sauce); Baja fish tacos (wood grilled or fried, chipolte baja sauce, cabbage, pico de gallo, queso fresco); beef brisket birria (slow-roasted brisket, pork belly carnitas, avocado, fiery arbol sauce). Shown with grilled-vegetable quinoa and roasted street corn.
Jennifer Silverberg
Mission Taco

The Chorihuevo torta brings chorizo, fried egg, pickled jalapeno, smashed black beans, Chihuahua, garlic lime mayo.
Jennifer Silverberg
Mission Taco

Owner and chef Jason Tilford's ten-year-old son, Julian, eating some roasted street corn.
Mabel Suen
Piccione Pastry

Espresso hazelnut, pistachio and strawberry cannolis.
Mabel Suen
Piccione Pastry

Chocolate and coffee checker cassata cake, a rum soaked sponge cake.
Mabel Suen
Piccione Pastry

Inside Piccione Pastry.
Mabel Suen
Rise

Rise's latte ($4).
Mabel Suen
Rise

Co-owner Jessie Mueller prepares coffee with a kalita wave dripper.
Mabel Suen
Rise

A variety of options from Whisk Bakeshop.
Jon Gitchoff
Strange Donuts

Jason Bockman, left, and Tyler Fenwick, right, work in the kitchen as patrons begin lining up outside Strange Donuts.
Jon Gitchoff
Strange Donuts

The Bart's Revenge donut which is chocolate with a Butterfinger topping.
Mabel Suen
Strange Donuts

The pumpkin spice classic donut.
Jennifer Silverberg
Table

The lobster roll comes with white truffle mayo, shaved celery, matchstick fries and tomato jam.
Jennifer Silverberg
Table

Country-style pork ribs with red wine barbecue sauce.
Jennifer Silverberg
Table

"The Table" at Table.
Jennifer Silverberg
Tree House

Obaachan's -- or Grandma's -- udon soup is a bowl of noodles, vegan dashi, red miso, cabbage, shiitake mushroom, scallion, tofu and a side of kimchi. Here, it's seen with the optional hard-boiled egg.
Jennifer Silverberg
Tree House

Like everything else here, the jambalaya is vegetarian, made with smoked spicy vegan sausage, brown rice, bell pepper, tomato, celery, garlic and onion, and served with cornbread.
Jennifer Silverberg
Tree House

Bar manager Billy Holley crafts cocktails.
1/60
Jennifer Silverberg
The Libertine

The twice-cooked duck egg, garden-vegetable salad and chicken-fat sherry vinaigrette.
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