On the southwest corner of Pershing Avenue and Union Boulevard sits the cozy and mellow 2Schae Café, where you will usually find owners Lisa and Don Schaefer working behind, or around, the kitchen counter. Inside this neighborhood café, patrons will find a relaxed atmosphere and casual dining. Breakfast items such as omelets, bagel and lox, French toast and oatmeal are served all day, and their large lunch menu features cold and grilled sandwiches, salads, flat bread pizzas and quesadillas. On Wednesdays from 4 p.m. to 8 p.m., 2Schae sells small pizzas made in-house, and on weekend morning and afternoons they serve up stacks of pancakes with a variety of fixings. 2Schae has plenty of seating indoors as well as a few tables and chairs on their patio along Pershing Avenue.
From its cozy storefront in the Central West End neighborhood, Audi-K's serves up more than 25 different kinds of hot dogs. Options include the Chicago dog (or, if you prefer, the St. Louis dog - with barbecue sauce, pickles and onions), the BLT dog and the restaurant's namesake dog, which features cream cheese dressing and grilled onions. Audi-K's also serves veggie dogs. Beyond the buns, Audi-K's offers nachos, salads and breakfast items including a breakfast burrito and a build-a-breakfast sandwich with the choice of bread and meat along with egg and cheese.
Gerard Craft strikes again. The acclaimed young chef has reinvented the venerable Central West End French restaurant Chez Leon (which relocated to Clayton) as a casual mecca for your favorite French dishes, from the cheese-crusted crock of onion soup to a killer cassoulet. The prices are reasonable, the dishes unpretentious. The emphasis here is on good ingredients prepared with skill and care rather than showy technique. Consider the meltingly tender beef short ribs or a tender piece of salmon paired with braised leeks and lentils. Appetizers include very good pork ptés. The beer list is excellent.
Attached to the Bowood Farms nursery in the Central West End, Café Osage offers breakfast and lunch fare featuring produce grown in a garden across the street, bison raised by Bowood Farms and house-smoked and -cured meats. Led by chefs David Guempel (Zinnia) and David Kirkland (Frazer's Brown Bag), the kitchen turns out an excellent take on the classic BLT with thick bacon, Brie, tomato jam and arugula, as well as a fine Carolina-style pulled-pork sandwich. The space, between the indoor nursery and a courtyard, is lovely.
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Cecil Whittaker's started in 1983 in south county and has grown to 25 locations around the St. Louis area. The restaurant specializes in St. Louis-style pizza but also offers appetizers, sandwiches and pastas, including tortellini and spaghetti. The Central West End location offers dining in, delivery and carryout.
Central Café offers Lebanese cuisine in a fast-casual setting. The menu includes appetizers such as hummus, tabbouleh, fatoush, falafel and kibbe (beef, onions and almonds served with a yogurt sauce.) For heftier meals, Central Café offers sandwiches and entrées, including kebabs (available with chicken, beef or kafta - ground beef with spices, parsley, onions and garlic) and shawarma. The "rotisserie" chicken is a standout, spicy and flavorful. Guests can sit inside or enjoy the small patio. Central Café also offers hookahs.
A first-of-its-kind dining concept, Central Table Food Hall is a coffee shop, market, wine bar, deli, sushi counter, raw bar, hearth and grill all rolled into one. The eatery provides a variety of dining experiences, from grab-and-go lunches to full-service upscale casual dining. Chef Nick Martinkovic and his army of cooks source locally as much as possible, featuring Missouri-raised meats and produce personally selected from local farmers’ markets. Pizzas are wood-fired Neapolitan style and a must-try for aficionados. The marrow plate and pork rib loin will not disappoint the carnivorous diner. Of special note, the restaurant’s creativity shines at its brightest through the work of its pastry team with playful desserts such as popcorn panna cotta appealing to one’s inner child.
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