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Family-owned Italian restaurant T. Arcobasso's provides ample options for its diners. Appetizers include breaded veggies (mushrooms, zucchini and cauliflower). T. Arcobasso's celebrates its St. Louis heritage alongside its Italian heritage. The cannelloni and manicotti, for example, are filled with Provel. Steaks, pork chops, veal, pizza and sandwiches are also available.
First world problem alert: the overwhelming array of options at Table may induce a great deal of angst in a party of two -- at last count, the dinner menu alone contained fifty items. Without looking positively gluttonous, two people can maybe make it through six dishes. This creates quite a conundrum for indecisive guests; Chef Cassy Vires is exceptionally talented, so diners know that one option is as good as the next. No matter how much a small party tries to narrow things down, it is impossible to remain focused on what is at hand rather than the "dish not taken."
Beth Williams, owner of Cuisine d'Art Café and Catering, has big-city aspirations for her first dinner restaurant, located in the new Wildwood Town Center. The décor hits all the modern-American trends (cast iron, banquettes, chalkboard, open kitchen), while the menu offers reliable favorites. Three different steak preparations are available, as is a lamb "porterhouse": two loin chops nicely accented with a rosemary-herb demiglace. The crab-cake appetizer is quite good. Allow yourself to be tempted by the dessert menu, which includes homey favorites like chocolate-chip cookies as well as very good bread pudding.
The oldest Japanese restaurant in St. Louis is still one of the best, with a multichef sushi bar, standard tables and shoes-off matted booths. Combined, they transform a generic strip mall into a fair replica of a Tokyo suburb. Good selection of teriyaki, sukiyaki and other Japanese standards, including excellent tempura.
The phrase, "no hurry, no worry" greets visitors upon entering Taha'a Twisted Tiki, a French Polynesian-themed bar in the Grove. Lucas and Derek Gamlin, known for such spirit-centric ventures as SubZero Vodka Bar and Gamlin Whiskey House, have their fingers on the pulse of the latest liquor trends. If Taha’a is any indication, rum is poised to be the next big thing. The brothers have chosen to celebrate it in the style of classic tiki, with “Zombies,” mai tais and “Volcanoes” lit afire and served with umbrellas. Taha’s has all of the staples of a tiki lounge: a thatched outdoor patio, bartenders in Hawaiian shirts and ceramic shark-head mugs. It’s a fabulous place to drink, but the food lacks the cocktails’ vibrancy. Best bets are the ginger-soy-glazed Taha’a chicken wings and the zesty tuna poke (though the long strips of tuna are a little hard to manage). Pass on the skewers — they’re tiny and lackluster — but save room for the fried Oreos. Perhaps they’re more Hawaii State Fair than Polynesian tiki, but after a few cocktails, it doesn’t matter.
222 total results

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