Wednesday, March 4, 2015

The 10 Best Food Instagrams in St. Louis This Week: February 25 to March 4

Posted By on Wed, Mar 4, 2015 at 9:00 AM

Annie Gunn's. | Instagram/@chowchief

We've said it before, and we'll say it again: Instagram was practically made for pictures of food. Gut Check has rounded up our favorite foodie accounts in St. Louis, but there are so many cool photos every week, we wanted to share what St. Louis' best chefs, bartenders and eaters are Instagramming. If you see a good one, send it to us!

See also: The Best Food Instagrams in St. Louis This Week: February 18 to 24

1. Black bean protein brownies at Frida's Deli

We never thought we'd drool over a gluten-free brownie.

2. Crispy sole fish at Hiro Asian Kitchen

We recently started following Hiro Asian Kitchen, and it doesn't disappoint.

3. Black Forest doughnut at Strange Trap Kitchen

We're liking this trend of doughnut sandwiches.

Chocolate cake, cherry Bavarian and kirsch ganache. BLACK FOREST now in the #strangetrapkitchen

A photo posted by Strange Donuts (@strangedonuts) on

4. Veggie dog at Tick Tock Tavern

Those jalapeños don't lie.

5. The Ultimate Burger at the Libertine

Spoiler: it's so much better than Cheez Whiz.

6. Lamb tartare at Publico

We want this so much.

Lamb tartare at the soon-to-open @publicostl #rundontwalk

A photo posted by Angela Ortmann (@stlwinegirl) on

7. Pizza with fresh mozzarella, olive oil, sweet peppers and vegan sausage at Pizzeoli

As if we needed another reason to visit Pizzeoli again.

Special pizza, fresh mozzarella, olive oil, sweet peppers and vegan sausage #neapolitanpizza #woodfiredpizza

A photo posted by Scott Sandler (@pizzeoli) on

8. Shrimp at Annie Gunn's

But it's necessary.

Shrimpin ain't easy

A photo posted by @chowchief on

9. PB&J pop tartlet at Whisk

It's back!

Welcome our pb&j pop tartlet! With a raspberry jam glaze!

A photo posted by Whisk: a Sustainable Bakeshop (@whiskstl) on

10. Turkey ribs at Gobble Stop Smokehouse

We agree -- this place deserves more love.

Gut Check is always hungry for tips and feedback. E-mail the author at

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