20 Things to Eat in St. Louis Before You Die

From toasted ravioli to the sweet treat that gets served to you upside-down, these are all of the St. Louis specialties that you must try before heading off to that great Cardinals game in the sky.

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Old Vienna Red Hot Riplets
These chips punish the soft palates of devotees with searing spice even while rewarding them with tangy, barbecue-flavored bliss. These smoking-hot St. Louis-made snacks are also salvation for bland sandwiches.
Photo credit: Mabel Suen
Old Vienna Red Hot Riplets
These chips punish the soft palates of devotees with searing spice even while rewarding them with tangy, barbecue-flavored bliss. These smoking-hot St. Louis-made snacks are also salvation for bland sandwiches.

Photo credit: Mabel Suen
Slinger
A hamburger smothered with eggs, hash browns, chili and cheese may sound like a bad decision, but head to any greasy spoon at 3 a.m., and you won't be the only bleary-eyed patron trying to soak up the booze with a slinger.
Photo credit: courtesy of Eat Rite
Slinger
A hamburger smothered with eggs, hash browns, chili and cheese may sound like a bad decision, but head to any greasy spoon at 3 a.m., and you won't be the only bleary-eyed patron trying to soak up the booze with a slinger.

Photo credit: courtesy of Eat Rite
Gooey Butter Cake
Legend has it that gooey butter cake came about because a baker made the mistake of accidentally doubling the butter in a yellow cake recipe. It may have been unintentional, but the gooey result has become the defining dessert of St. Louis.
Photo credit: courtesy of Park Avenue Coffee
Gooey Butter Cake
Legend has it that gooey butter cake came about because a baker made the mistake of accidentally doubling the butter in a yellow cake recipe. It may have been unintentional, but the gooey result has become the defining dessert of St. Louis.

Photo credit: courtesy of Park Avenue Coffee
Toasted Ravioli
It's hard to understand why such a perfect finger food has failed to make a splash outside the Gateway City, but for now, these golden-fried, meat-filled pillows we call "toasted ravioli" remain a St. Louis-centric dish.
Photo credit: Sarah Fenske
Toasted Ravioli
It's hard to understand why such a perfect finger food has failed to make a splash outside the Gateway City, but for now, these golden-fried, meat-filled pillows we call "toasted ravioli" remain a St. Louis-centric dish.

Photo credit: Sarah Fenske
St. Louis-Style Pizza
Unless you're a native St. Louisan, you're likely to greet the city's beloved thin pizza with a raised eyebrow. Suspend your closed-minded certainty about what pizza should be and surrender to this molten, thin-crust Provel-covered beauty.
Photo credit: Jaime Lees
St. Louis-Style Pizza
Unless you're a native St. Louisan, you're likely to greet the city's beloved thin pizza with a raised eyebrow. Suspend your closed-minded certainty about what pizza should be and surrender to this molten, thin-crust Provel-covered beauty.

Photo credit: Jaime Lees
Concrete
No, this delicacy has nothing to do with pavement. The frozen custard dessert from Ted Drewes (two locations including 6726 Chippewa Street; 314-481-2652) gets its name from a texture that is so thick, you can turn it upside-down after it's served, and not a drop will drip out — that is, if it's done right.
Photo credit: Ian Froeb
Concrete
No, this delicacy has nothing to do with pavement. The frozen custard dessert from Ted Drewes (two locations including 6726 Chippewa Street; 314-481-2652) gets its name from a texture that is so thick, you can turn it upside-down after it's served, and not a drop will drip out — that is, if it's done right.

Photo credit: Ian Froeb
Gerber Sandwich
What's better than cheesy garlic bread? Cheesy garlic bread topped with ham, of course. This open-faced sandwich is a molten mess of buttery garlic bread, Provel cheese, ham and a paprika garnish.
Photo credit: Mabel Suen
Gerber Sandwich
What's better than cheesy garlic bread? Cheesy garlic bread topped with ham, of course. This open-faced sandwich is a molten mess of buttery garlic bread, Provel cheese, ham and a paprika garnish.

Photo credit: Mabel Suen
Crown Candy Kitchen's malt
With just the right amount of frosty chill, the malts at Crown Candy Kitchen (1401 St. Louis Avenue; 314-621-9650) deliver flavor without overload or brain freeze. Even the base vanilla option delivers an astonishing, elemental satisfaction.
Photo credit: Kelly Glueck
Crown Candy Kitchen's malt
With just the right amount of frosty chill, the malts at Crown Candy Kitchen (1401 St. Louis Avenue; 314-621-9650) deliver flavor without overload or brain freeze. Even the base vanilla option delivers an astonishing, elemental satisfaction.

Photo credit: Kelly Glueck
Gus' Pretzels
These classic pretzels are baked daily in the same family-owned shop that opened in 1920, they are blessedly free of grease or wayward mustard, and they provide dense and salty nourishment.
Photo credit: Mabel Suen
Gus' Pretzels
These classic pretzels are baked daily in the same family-owned shop that opened in 1920, they are blessedly free of grease or wayward mustard, and they provide dense and salty nourishment.

Photo credit: Mabel Suen
Pimped Out Pickles
Pimped Out Pickles opened with a menu selection that's as comprehensive as it is eclectic — including flavors like piña colada pickles, the popular "Sweet-n-Spicy," and fruit-flavored pickles including strawberry, pineapple and black cherry.
Photo credit: Jessica Lussenhop
Pimped Out Pickles
Pimped Out Pickles opened with a menu selection that's as comprehensive as it is eclectic — including flavors like piña colada pickles, the popular "Sweet-n-Spicy," and fruit-flavored pickles including strawberry, pineapple and black cherry.

Photo credit: Jessica Lussenhop