American in Brentwood

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    With a nod toward the vintage cafeteria, Applegate's Deli in Brentwood specializes in sandwiches, salads and soups, and also serves up the slow-smoked meats of Dickey's Barbecue Pit. Sandwich options include chicken salad, turkey and swiss, club or a made-to-order veggie, all prepared on wheat bread or in a wrap. Among the daily soups, diners can choose from chicken and rice, broccoli and cheese, chili and others, as well as lobster bisque on Tuesdays and Fridays. Salad options include a chef's salad, with turkey, ham, cranberries and mixed veggies, Southwest chicken and garden salads. Applegate's offers box lunches that include options such as pasta salad, creamy coleslaw and mixed fruit. In addition to the typical lunch items, Applegate's offers a host of breakfast options, such as biscuits and gravy, breakfast croissant sandwiches and a breakfast pizza. The deli also dishes out a number of local dessert favorites, including Jilly's cupcakes and Dad's cookies.
    Buffalo Wild Wings
    Buffalo Wild Wings was founded in 1982 when a guy from Buffalo, New York traveled to Ohio to judge an amateur figure skating competition and failed to find any wings that measured up to the ones at home. Now B-Dubs, as it likes to call itself, has spread to nearly every state in the U.S. with more than 600 locations, including St. Louis, where it's easy to find on Voice Places. The yellow-and-black logo features a buffalo that has sprouted majestic wings, but make no mistake--it's strictly chicken here, available in regular or boneless varieties in 21 flavors from Garlic Parmesan and Caribbean Jerk to Asian Zing and the simply named but much feared Blazin'. Every location features a plethora of televisions for your sports-watching needs and a plentiful selection of beer on tap.
    Fort Taco
    Owner Gabriel Patino and company transformed the former Brentwood Rally’s into Fort Taco, a homage to the food they grew up on. The restaurant calls itself traditional, but it’s not exactly Mexican. Patino uses the recipes of his great-grandparents, who brought their native cuisine with them when they emigrated to Fort Madison, Iowa. Fort Taco’s menu consists of just three main items. Traditional soft-shell tacos are its signature; the large, puffy, deep fried flour shells are stuffed with either beef or chicken and simply dressed are a feast in themselves. Enchiladas -- vegetarian, beef or chicken -- covered in a rich, ancho-chile-based sauce are equally delicious, and the handmade tamales are as authentic as anything you’d find on Cherokee Street. Fort Taco is drive-through only, and thankfully the long line moves quickly -- the friendly staff understand the urgency of getting this delicious food in their patrons hands as fast as possible.
    Houlihan's - Brentwood
    One of four St. Louis-area locations of the nationwide chain, this location, like the others locally, now offers a small-plates menu, which includes kabobs, hummus and different takes on fries (truckstop fries, for example, are covered in chipotle cheese sauce). Beyond the small plates, which, if successful, will be introduced at all Houlihan's across the country, the menu covers much ground, with entrees ranging from enchiladas to build-your-own burgers to almond-crusted tilapia.
    O'B Clark's
    With more than a dozen flat-screen TVs, a large menu of pub grub, plenty of beers and the KMOX (1120 AM) Blues post-game show held on-site, O'B Clark's on Brentwood Boulevard just south of Highway 40 is undeniably a sports bar. If there's a game going on, then there's probably a game on, be it hockey, baseball, football or fútbol. Crowds often file in following local games as well. The menu features appetizers, soups and salads, sandwiches and pizza. Starters include chicken wings, potato skins and fried green beans. The long list of big sandwiches features steak burgers, a Reuben, pork cutlet, grilled cheese and salami on rye; all come with their own sides, including fries, slaw or one of O'B. Clark's soups. Pizzas round out the menu and are available after midnight along with the appetizers. O'B. Clark's also offers carryout and catering services.
    Trainwreck Saloon-Rock Hill
    In a tall wooden building that has been a tavern since 1890 lies the original Trainwreck Saloon location. This spot serves up bison burgers (upon request, otherwise, they are made with beef), ribs, chicken and sandwiches. Guests may choose to sit in the large patio beer garden and take a gander at the caboose that adds to the atmosphere.
    twinOak Wood-Fired Fare
    The centerpiece of twinOak Wood Fired Fare is a brick oven that’s used to cook just about everything the kitchen turns out. The restaurant — which takes its name from twin-sibling owners Curt and Casey Friedrichs and the logs that fuel the oven — focuses on pizzas: thin-crust pies both classic (tomato sauce, mozzarella and basil) and “signature” (the “Gringo Star,” for example, with chorizo and jalapeño). The handful of appetizers (hot wings) and entrées (steaks, salmon) on the menu that aren’t members of the pizza food group benefit from the woodsmoke kick the oven delivers.

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