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This Dallas-based franchise brings open-grill cooking, reminiscent of Mongolian warriors on the battlefield, to Ellisville, with its location at Clarkson and Clayton roads. At Genghis Grill, you build it, they cook it and you eat it. Simple. Diners start by selecting their protein from options including chicken, pork, sausage and turkey. Follow that up with some seasoning, such as lemon pepper, yellow curry salt, ginger or garlic and then fill it all out with some veggies. Veggie options include mushrooms, onions, potatoes, cabbage and some non-meat proteins such as tofu and eggs. It wouldn't be a stir-fry without sauce, and fortunately, diners pick that out next, selecting from chile-garlic, ginger-citrus, sweet-and-sour or Szechuan sauces, from among others. Finally, before handing it all off to the cook, grab a starch, selecting from rice, noodles, pasta or tortillas. For the less culinary-inclined, Genghis Grill offers a few signature bowls that come with their items preselected, such as a Thai chicken bowl, a firecracker bowl of spicy seafood or a meat-free Buddhist bowl. Desserts such as brownies, chocolate lava cake and cheesecake are also available.
Diners in St. Louis don't head to Pei Wei for authentic Asian cuisine, but rather for non-traditional takes on Chinese noodle dishes and lettuce wraps. Large portions are the order of the day at the chain, whose restaurants combine faux Asian fare (Sriracha Chicken Salad, Crab Rangoon, and any number of pan-fried-while-you-watch entrees, all with dipping sauces) with good, old-fashioned American food court technology (check out the massive soft drink machines that allow you to sample a dozen or more sodas for one small price). Counting calories? Ask the staff to "stock-velvet" your meal and, instead of pan-frying your dishes, the chef will cook it in broth for you. Pei Wei is easy to find on Voice Places.
Diners in St. Louis don't head to Pei Wei for authentic Asian cuisine, but rather for non-traditional takes on Chinese noodle dishes and lettuce wraps. Large portions are the order of the day at the chain, whose restaurants combine faux Asian fare (Sriracha Chicken Salad, Crab Rangoon, and any number of pan-fried-while-you-watch entrees, all with dipping sauces) with good, old-fashioned American food court technology (check out the massive soft drink machines that allow you to sample a dozen or more sodas for one small price). Counting calories? Ask the staff to "stock-velvet" your meal and, instead of pan-frying your dishes, the chef will cook it in broth for you. Pei Wei is easy to find on Voice Places.
This Creve Coeur storefront along the busy Olive Boulevard corridor is home to the first St. Louis location of the Chicago-based Potbelly Sandwich Shop chain. Potbelly doesn’t really have a gimmick. It just turns out decent toasted deli sandwiches — nothing more, nothing less. Signature sandwiches include “A Wreck”: salami, roast beef, ham, turkey and Swiss cheese on crusty white (or multigrain, if you prefer) bread. You can doctor your sandwich with the standard arrays of toppings and condiments. Don’t miss the freshly baked sugar and chocolate chip-oatmeal cookies.
The trio of Brendan Maciariello, Ryan Mangialardo and Daniel Porzel has made the calzone the focus of the imaginative downtown fast-casual concept Sauce on the Side. The menu lists fourteen varieties, from the pizza-like “Costanza” (pepperoni, basil, garlic, eggplant, mozzarella and ricotta) to the intriguing “Figgy Piggy” (bacon, figs, balsamic-glazed onions, mozzarella and Boursin). You can also build your own calzone from an extensive roster of meats, cheeses, fruits and vegetables. The concept is smart, the execution excellent.
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