Locations in St. Louis with Slideshow

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    Ginger Bistro
    This cavernous restaurant in the Delmar Loop describes its cuisine as "pioneering Asian fusion." Fans of Chinese, Japanese, Korean, Thai and Vietnamese cuisine will likely describe the dishes as defanged. Few dishes provide much flavor, let alone the vast array of vibrant flavors that any one of the aforementioned cuisines have to offer. Fortunately, Ginger Bistro is located only a short walk or drive from restaurants that serve the genuine article.
    Gobble Stop Smokehouse
    Chicken and turkey aren’t the most beloved barbecue meats, but they command the full attention of DeMarco Howard, owner of Gobble Stop Smokehouse in Creve Coeur. You won’t even find pork on the menu. Howard smokes his birds over hickory wood, imbuing the meat with a deeply smoky flavor. Turkey dishes include tender, succulent “tips” (a bit of meat from the thigh) and “ribs” (white meat attached to the scapula). The pulled chicken might be the best barbecue of all. All three Gobble Stop barbecue sauces (standard tomato-based, sweet-and-spicy and straight-up spicy) are excellent. Non-barbecue dishes include a turkey burger and a grilled-chicken sandwich.
    The Gramophone
    The Gramophone is one of the stalwarts of the Grove's burgeoning nightclub scene. The venue prides itself on booking a stylistically diverse mix of music, from up and coming hip hop acts to bloghouse DJs and swampy Delta blues. The Gramophone is also the new home of legendary bi-weekly dance party London Calling. With its classy yet laid-back feel, non-smoking policy and great drink selection, the Gramophone is suitable for just about any genre.
    Gringo
    Created by the owners of the acclaimed Pi Pizzeria, Gringo brings a bit of the Baja to the Central West End. Its beach-shack vibe, airy interior and wrap-around patio on one of St. Louis’ primest people-watching corners make for a good way to waste an afternoon sipping margaritas. Gringo bills itself as modern Mexican food with a twist, with its name summing up its irreverent approach to traditional south-of-the-border cuisine. Guacamole prepared tableside is a spectator sport and allows diners to doctor the dip to their specifications. For those expecting traditional ceviche, the shrimp coctel ceviche is neither — think more shrimp cocktail than citrus-cured seafood. While the taco selection is eclectic, the results are underwhelming, particularly disappointing considering that the tacos are the anchor of the menu. For the especially adventurous, the taco chapulines give diners the opportunity to dine on grasshoppers. It’s high on novelty, but be prepared for a salt-bomb. The bottom line? Go for the atmosphere and drinks, but do not expect much in the food department.

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