The 32 Must-Try Restaurants in St. Louis

Located beside Bob’s Discount Furniture, the Pan-Asian Supermarket is Missouri's largest international grocery store. While you might think the highlight is its impressive fish market or the trendy bubble tea counter, the real gem is the cozy dining area known as China Bistro. Resembling a Singaporean hawker stall, this small kitchen produces an incredible variety of regional Chinese dishes alongside Vietnamese pho. The chow fun noodles are perfectly charred, showcasing expert wok skills, while the fragrant mapo tofu can be detected from two tables away, boasting floral and citrus aromas. Meanwhile, the dan dan egg noodles delight with a gentle heat and wonderfully springy texture.

In St. Louis, you’ll find numerous fantastic Mexican Mytouries offering tacos and freshly fried chicharrones, but for truly impressive and gigantic tortas, make your way to El Toluco. Nestled in an unassuming strip mall in Manchester's West County, tucked away from the main road and alongside a small grocery store, this restaurant has become a must-visit destination. Their tortas are crafted using oversized, freshly baked loaves of bread and generously filled with meat, queso fresco, Oaxacan cheese, lettuce, tomatoes, onions, and jalapeños, all enhanced by a smoky chipotle sauce. And if that doesn’t entice you enough to drive to West County, the pollo con nopales and lengua tacos are also outstanding.

At Mai Lee, the cherished Vietnamese staple, Qui Tran creates pho so remarkable it graced the cover of Food and Wine. So what occurs when this pho master decides to launch a ramen spot to compete with the best worldwide? He enlists some help. Tran and executive chef/partner Marie-Anne Velasco brought in Shigetoshi Nakamura, one of the four globally recognized 'ramen gods,' as a consultant and teamed up with the legendary Sun Noodle to perfect their noodle recipe. After years of research and development, Nudo opened in Creve Coeur in 2017, offering seven distinct ramen styles alongside a select few pho options. Begin with the Classic Nudo, a traditional tonkotsu ramen. The broth is velvety and rich, reminiscent of a cloudy sky, while the noodles are cooked to maintain their firm core, crucial for authentic tonkotsu. Beyond ramen, the varied menu features cold Asian salads, including a lotus root and shrimp salad, plus a Vietnamese shredded chicken dish. Fresh spring rolls and the city's most delectable crab rangoon are prepared daily, and there are four types of banh mi perfect for dipping into Nudo's broths—just be ready for some side-eye from picky foodies. The extensive effort, collaboration, and study that shaped Nudo contribute to its deliciousness, much like the components of a great bowl of soup.

Ray Yeh relocated from the Bay Area to St. Louis to pursue a degree in molecular genetics at Washington University, but he developed a keen interest in the science of baking. This passion grew into an obsession, prompting Yeh to leave academia in 2017 and establish the Foundry Bakery, where he crafts breads that have a unique, bouncy texture using traditional techniques. His exceptional longan walnut bread features smoked Taiwanese longan fruit and hearty English walnuts, resulting in a fragrant loaf with subtle hints of currants and molasses. He also offers pastries, such as pineapple gems—a rich shortbread filled with sticky fruit that’s a beloved treat in Taiwan but rarely found in the U.S. Arrive early to grab one of the egg custard tarts, still warm from the oven with a wobbling center. A single bite breaks the flaky pastry shell, sending crumbs flying, but you won’t mind because it’s just that delightful.

When you pass by Olive & Oak at night, the warm amber light spilling from the windows catches your eye first, followed by the lively scene inside. Laughter fills the air as guests savor their meals and share bottles of wine, creating a joyful atmosphere. At Olive & Oak, owned by Mark Hinkle and Greg Ortyl, every visit feels special, thanks to chef Jesse Mendica’s diverse menu that invites repeat visits. The charred octopus with smoked paprika aioli beautifully balances contrasting flavors, while the pork cheeks paired with hominy, collards, rhubarb, and Dr. Pepper barbecue sauce are anything but shy. Be sure to dine with someone you enjoy sharing with, and don’t miss the substantial cowboy ribeye with cracked pepper butter or the Dover sole with ramp vinaigrette and white bean puree. Mendica transforms the classic flatfish into something fresh, thrilling, and utterly delicious.

St. Louis has a rich history with Thai cuisine, yet many local establishments primarily showcase dishes from central Thailand. Chiang Mai stands out as one of the new wave restaurants focusing on the culinary heritage of Northern Thailand, particularly the city of Chiang Mai, famous for specialties such as khao munn gai. Guests can also enjoy well-known Thai favorites like som tum (green papaya salad) and sai qua, deliciously grilled pork sausages. Watching the three aunties in the open kitchen masterfully crafting each dish with a calm proficiency honed over years, it’s clear why this restaurant has quickly built a loyal fan base.

The enticing aromas wafting from Balkan Treat Box—freshly baked bread from a wood-fired oven and juicy beef sausages sizzling on the grill—are enough to awaken the deepest cravings in any hungry diner. Owned by Loryn and Edo Nalic, this award-winning restaurant has become a must-visit for locals eager to wow their guests. The menu features freshly prepared traditional Balkan dishes like the ever-popular pide, succulent ćevapi, and doner, all served on somun baked in the wood-burning oven. Just the lahmacun (Turkish rolled flatbread) alone is worth the wait, often resulting in a line that snakes out the door and around the building.

To truly appreciate Akar, tucked away at the end of a tree-lined residential street in Clayton, one must first understand its chef and owner, Bernie Lee. This charming and cosmopolitan chef, always impeccably dressed, cherishes little luxuries and meticulous details. At Akar, he offers a menu deeply rooted in Malaysian culinary traditions, blending flavors, ingredients, and techniques to craft dynamic dishes that may perplex more traditional diners. Be sure to try the soy-braised short rib with sambal demi-glace, the Chilean sea bass in a bonito curry shrimp bouillon, and the vegan sweet potato gnocchi accompanied by Malaysian curry.

Following the closing of the beloved French bistro Bar Les Freres, the local dining scene felt a significant void. Last spring, Michael and Tara Gallina, along with their Take Root Hospitality partner Aaron Martinez, announced the opening of their fourth restaurant, Bistro La Floraison, in the former bistro's location. This charming space accommodates 40 guests and features elegant touches like floor-to-ceiling persimmon-hued velvet drapes and soft pink banquettes. True to the Gallinas’ style, every detail of the restaurant exudes sophistication. The concise menu showcases the joys of casual French dining with small plates served on fine bone china, including gougeres, savory financiers, and country pâté en croûte, alongside standout entrees like the delightful French fried chicken cordon bleu, a nod to the Midwestern palate. While Bistro La Floraison offers a refined experience, it honors Bar Les Freres through thoughtful details, such as its name, which retains the same initials, creating a sense of continuity and inviting guests to discover what has flourished in its place.

For more than two decades, the Grill at the Ritz-Carlton St. Louis maintained a somber ambiance with its dark walnut walls, stern oil paintings, and tuxedo-clad staff. After a significant renovation in 2021, it transformed into the bright and inviting Casa Don Alfonso, marking the debut U.S. restaurant of Italian Michelin-starred chef Mario Iaccarino. The menu pays a heartfelt tribute to family and the culinary heritage of Italy’s Campania region. The tagliatelle with shrimp is accompanied by a creamless bisque crafted from slow-cooked shells and heads, while zuppe is seasoned and presented tableside. Signature dishes like cod paired with potatoes and fennel salad, and Berkshire pork braciola filled with raisins, pine nuts, and herbs, are kept simple, emphasizing the vibrant flavors of globally sourced ingredients. For the ideal wine pairing, the sommelier is ready to guide you through the extensive selection of 3,000 bottles. Although the servers have swapped their tuxedos for a more relaxed style, the Ritz-Carlton continues to excel in service, thanks to the attentive staff and the charming general manager, Alen Tanovic, who discreetly checks in on every table.

It's difficult to overstate the profound influence Matt McGuire has had on the St. Louis dining landscape. He began with King Louie’s and went on to shape some of the city's most renowned restaurants — Monarch, Brasserie, Herbie’s, Niche. Much like his earlier establishments, Louie has garnered critical acclaim and is immensely popular, showcasing the collective expertise and skill of the exceptional kitchen team. The decor strikes a balance between luxury and comfort, reflected in the attentive yet laid-back service and the assured flavors of the dishes. The wood-roasted chicken epitomizes this philosophy: straightforward, without pretense, and perfected through practice, refinement, and more practice. It’s undeniably great chicken.

Nick Colombo, Sarah Miller, and Pat Grosch are determined to do it all. As the founding team of Switchgrass Spirits, they primarily utilize local ingredients at their distillery, including Missouri white oak barrels from a family-run cooperage near the city; Jonathan apples sourced from St. Louis’s beloved caramel apple maker; and locally sourced grain and corn. They prioritize flavor without compromising on the meticulous, costly, and precise methods required to produce their whiskeys and fruit brandies. Moreover, they’ve established a company culture that values labor and shares wealth among its employees. While such ambitions might overwhelm other teams, at Switchgrass, these values translate into exceptional spirits that embody the essence of their community and the artisans who create them.

In 2017, Gioia’s Deli, a humble sandwich shop nestled in St. Louis’ historic Italian-American neighborhood, received the prestigious America’s Classics award from the James Beard Foundation. While the local dining community celebrated, longtime residents exchanged knowing smiles at the sudden spotlight on this cherished Mytoury that had been serving families for generations. Gioia’s is renowned for its outstanding deli sandwiches, particularly the iconic hot salami sandwich, affectionately known by locals as “the hot salami,” which is crafted using a time-honored recipe from founder Charlie Gioia. You can choose any bread and add Gioia’s selection of cheeses and condiments, but the highlight is the sausage (made from beef, pig’s head, and spices), sliced right before your eyes. This sandwich possesses a magical quality, able to uplift even the bleakest days, especially when the rain seems relentless and news of the Cubs hitting a three-run homer reaches you on KMOX. When you unwrap that delicious hot salami and cheese on freshly baked bread slathered with mustard, sheer satisfaction envelops you from the first bite to the last.

It might seem surprising to find a great bowl of bibimbap at a punk rock pinball bar in a historically Bosnian neighborhood, but that’s exactly what you’ll discover at Tiny Chef, the quaint window-service Mytoury run by chef Melanie Meyer at the back of the Silver Ballroom. From Thursday to Sunday evenings, Meyer serves up Korean dishes bursting with the vibrant flavors of gochujang, gochugaru, and fermented soy, combining tradition with creativity. The menu features regular offerings of bibimbap, tacos, kimchi fried rice, and jjigae, along with special items like homemade tteokbokki, nuclear fire noodles, and a popular Korean crab boil, all available for pickup or takeout. For a unique dining experience, you can insert a couple of quarters into the Ballroom’s jukebox and enjoy some Devo tunes while savoring your meal in the bar area. Unlike chefs who find inspiration in cookbooks or social media, Meyer’s food feels authentic, deeply personal, and crafted with care.

Sugarwitch, a charming shop in the Carondelet neighborhood, has a magical quality, crafting ice cream sandwiches inspired by formidable witches from folklore and literature. Delightful creations like the Ursula — miso ice cream paired with milk chocolate chip blondies — and the Nerissa — spiced apple crumble ice cream nestled in oatmeal pie crust — offer both creativity and flavor. Owned by Martha Bass and her wife, Sophie Mendelson, who hold degrees from Yale, Johns Hopkins, and Washington University in sustainable food systems and environmental sustainability, the shop is committed to fostering equitable food systems.

In 2015, Gerard Craft was honored with the James Beard Best Chef Midwest award for his pioneering St. Louis restaurant, Niche. Food and Wine recognized him as “Best New Chef” and “Innovator of the Year,” acknowledging the significant impact Niche had on the local dining landscape. Although Niche has sadly closed (a moment that resonated with many in St. Louis), Craft has launched several innovative new restaurants, each reflecting the exceptional talent of his team. His third venture, Brasserie by Niche, a charming French bistro in the Central West End, has continued to delight diners since its opening in 2009. It's always alive with guests savoring heavenly, fluffy gougères, flavorful wild Burgundy escargot, a deeply satisfying slow-cooked cassoulet, or duck confit accompanied by tender green lentils. It remains one of the city’s most esteemed dining spots, exuding a timeless allure.

The Classic breakfast sandwich at Songbird features aged white cheddar, applewood smoked bacon, a perfectly fried farm egg, and a drizzle of local honey. It’s topped with sea salt, which settles into the nooks of the griddled sourdough, allowing for a delightful contrast of salty and sweet flavors without them blending. While this detail might seem minor for a breakfast sandwich, it transforms the dish from simply good to truly extraordinary. This meticulous approach is something Chris Meyer and Mike Miller mastered after serving thousands of sandwiches for seven years at the Tower Grove Farmers Market before establishing their dedicated breakfast and lunch spot. The rest of Songbird’s menu reflects this same care, especially the sprouted-grain English muffins and bialys crafted in-house by baker Bryan Russo. It showcases what a group of passionate cooks can achieve when encouraged to explore their craft through experimentation.

St. Louis is home to numerous talented young chefs, many of whom have honed their skills at restaurants within the Niche Food Group, founded by James Beard award winner Gerard Craft. The closure of the beloved Cafe Osage and its expansive quarter-acre farm in 2020 left the city in mourning. However, Craft revived the spirit of the place in 2021, reopening it as Bowood by Niche with Dakota Williams at the helm as chef. The dining room features walls adorned with windows that flood the space with natural light, creating a refreshing ambiance that complements Williams’s vibrant, plant-forward breakfast and lunch offerings. Highlights from the menu include a chili fried tofu sandwich topped with pickled cucumbers and green goddess dressing, and a butter lettuce salad featuring trout, lemon vinaigrette, and fresh herbs. Staying true to the Osage legacy, Bowood also offers an exquisite selection of houseplants in its nursery area.

When chef Nick Bognar launched his 40-seat establishment, Indo, in Botanical Heights in 2019, the local and national food scenes were instantly captivated. Bognar quickly garnered a lifetime's worth of accolades for his intensely flavorful Southeast Asian creations, but it was his exquisite sashimi presentations that truly sparked a surge of national interest, leading to overwhelming demand for reservations. Diners fortunate enough to secure a spot witnessed Bognar skillfully slicing and torching exquisite fish such as striped horse mackerel, young sea bream, and rich tuna belly, served with nikiri instead of soy and freshly grated wasabi root. During the pandemic, Indo adapted by offering a casual Thai street food takeout menu, but with the reopening of the dining room, Bognar now has the opportunity to showcase his culinary talents once again.

St. Louis-style pizza, with its signature cracker crust and provel cheese, is a staple for anyone from the 314 area. However, some of the finest slices in the city step outside this traditional style. Union Loafers, located in Botanical Heights, operates as a bakery specializing in old-world, naturally leavened breads, while also serving as a full-service restaurant that crafts pizzas balancing the chewy goodness of New York and the charred, airy crust of Neapolitan. Their pepperoni pizza with Calabrian chilis boasts perfectly formed pepperoni cups, while the mushroom pizza, enhanced with pickled shallots and foxglove, will win over even the staunchest mushroom skeptics. Throughout the day, patrons can enjoy a variety of sandwiches made with Loafers’ bread, as well as soups and salads, including a little gem salad with fine herbs and shallots that could outshine any other salad you've ever tasted.

Tara and Michael Gallina, seasoned professionals from Dan Barber’s Blue Hill at Stone Barns, have brought an impressive wealth of culinary and hospitality knowledge to St. Louis. At its core, Vicia is a tribute to vegetables, honoring the land they thrive in and the farmers who cultivate them, all within a space that feels like a crisp, freshly pressed linen shirt—cool, timeless, and inviting. Before the pandemic, the restaurant was celebrated for its laid-back lunches featuring tartines, soups, charcuterie, and salads paired with midday wines, but it truly flourished in the evening with astounding 15-course tasting menus. The Gallinas boldly showcase innovative vegetable preparations, like carrots cooked in beef fat, while meat dishes are artfully presented as supporting elements. Currently, guests are invited to experience the Midwest's bounty through a simpler three-course farmer’s feast, with a chef-selected family-style menu that changes daily. Past highlights have included snacks like turnip-shell tacos with black beans, shiitakes, kale, yogurt, and carrot hot sauce, or a delicate juniper-cured scallop with sorrel. Main courses might feature Berkshire pig paired with grilled strawberry mostarda or barbecued hen-of-the-woods mushrooms, served alongside sweet potato with fresh cream, preserved citrus, and toasted seed cracklings. Regardless of the menu's length, Vicia focuses on serving food that is not just seasonal but precise, anchoring each dish to a specific time and place.

For years, Juniper has held a special place in the hearts and stomachs of Southerners yearning for a taste of home. Dining at John Perkins’s restaurant in Central West End has always been a rewarding experience, but with the arrival of chef Matt Daughaday, this already outstanding low country culinary spot has reached new heights. Juniper’s renowned fried chicken remains a staple, complemented by Daughaday’s own contributions, which include the finest raw oyster presentation in the city. The ambiance, service, and cuisine collectively honor the richness of Southern culinary traditions in a manner that feels truly enriching.

For an in-depth exploration and appreciation of top-notch gins, visit the Gin Room on South Grand, managed by Natasha Bahrami, known as 'the gin girl.' Bahrami has amassed the most extensive collection of gin in the country, establishing herself as a leading authority on the spirit globally. Sample one of the bespoke gin flights, featuring five expertly chosen gins designed to match your personal taste. If martinis are more your style, you’ll find one of the Gin Room’s ten unique variations to delight your palate.

City Foundry stands as a proud community hub for St. Louis. Beyond its shops, the venue features excellent bars, a winery, a virtual reality experience, a high-tech Putt-Putt course, and soon, a 10-screen movie thMytour. However, the food hall is the main attraction, housing 17 stalls, most of which are exciting new ventures. Culinary director and James Beard winner Gerard Craft can frequently be spotted making wood-fired pizzas at his Fordo’s Killer Pizza. Keep an eye out for Alloun Thiam, a self-taught chef who runs Chez Ali, offering a dynamic menu of delectable African Caribbean dishes like thieboudienne, the national dish of Senegal made with rice and fish. At Sur Este, chef Alex Henry creates Yucatán cuisine with local Missouri ingredients and heirloom corn; his cochinita pibil (citrus-roasted pork) and chicharrones tacos are truly unforgettable, while the vibrant octopus ceviche will transport you to the beach. Other must-tries include toasted ravioli, Belgian waffles, chef Nate Hereford’s flawless rotisserie chicken, and chef Brandi Artis’s po’ boys and shrimp and grits, seasoned to perfection.

Stepping through the glass doors of Diana’s Bakery is like entering a whimsical world infused with the scents of sugary glaze, vanilla cake, rich condensed milk, smoky mole, and warm masa. The Mexican bakery’s walls are adorned with large glass cases, showcasing an enticing array of panes dulces. Iced cookies, churros with delicate ruffles, sweet and savory empanadas, and stuffed donuts are beautifully arranged on trays. Diana’s also features a selection of whole and sliced cakes, some adorned with icing, others layered with fruit, and some left simply unembellished. Flaky laminated pastries with buttery layers fall apart like flower petals at the touch, while chunky coconut macaroons and wobbly custards tempt you as they’re lifted into your bakery box. A visit to Diana’s Bakery is unforgettable; it’s a pastry paradise that lingers in your memory.

As you approach Little Fox, keep an eye out for a whimsical fire hydrant adorned with a playful orange fox. Founded by Craig and Mowgli Rivard, this restaurant is part of a trend where chefs and restaurateurs transition from prestigious kitchens in cities like New York and LA to establish their own Mytouries in charming mid-sized towns. From the outset, Little Fox has made a name for itself as a neighborhood gem, offering warm service and deceptively simple yet delightful dishes. Delicata squash is lovingly enveloped in a light golden batter that echoes the flavors of traditional South Korean crispy fried sweet potatoes. Succulent short ribs, clinging tenderly to the bone, are elevated with Calabrian chili, Italian fish sauce, and a medley of grilled leeks and celery root. Notably, Little Fox is the only restaurant in St. Louis featuring an entirely natural wine list.

In St. Louis, barbecue lovers typically fall into two distinct camps: those who swear by classic pitmasters, measuring excellence through pork ribs, brisket, and pit beans, and those who seek a twist with pastrami, turkey, tri-tip, and roasted Brussels sprouts on the side. For a quintessential STL experience, head to Pappy’s Smokehouse in midtown, a venue that has earned countless awards and accolades. Their standout dish is the pork ribs, expertly dry-rubbed and smoked for 14 hours over fruitwood, then finished with a light glaze (never drowned in sauce). Accompanying traditional sides — like fried corn on the cob, applesauce, and baked beans — perfectly complement the meaty feast.

Fortunately for the city, the residents of Fox Park couldn't keep one of their top dining spots hidden for long. Once business partners Brian Schuman and chef Logan Ely opened the Lucky Accomplice, word quickly spread about the warehouse venue marked by a neon rabbit sign glowing in the window. Ely, who first showcased his culinary skills at Shift, brings his creativity to this new venture, offering dishes that are visually stunning, vibrant, and playfully clever. A highlight is the everything tater tot, featuring a delightful mix of cured salmon, cream cheese, fresh dill, and assorted seeds, all resting on a base of shredded potatoes that are soft inside and irresistibly crunchy outside. This playful spirit is reflected in the quirky decor and the welcoming service. Recently, Lucky launched a hugely popular weekend brunch that, like their dinner offerings, is a must-try.

At Peacemaker, Kevin Nashan, the 2017 James Beard Best Chef Midwest winner, serves dishes that he personally enjoys. Focusing primarily on New England-style seafood, the menu also features Frito pie, a childhood favorite from his New Mexico days, where he would bike to the Santa Fe Woolworth’s for their take on it. In the heart of the restaurant, a 150-year-old stone trough has been transformed into a raw bar, showcasing daily crudo, peel-and-eat shrimp, and a selection of East Coast oysters. The oyster po’ boy and clam roll are must-tries, while the lobster boil feels like an extravagant feast. The Peacemaker corndog and a sweet potato sandwich with arugula, confit tomato, corn nuts, sour cabbage, and aioli also shine on the menu. Don't forget to pair your meal with a slushy Sazerac.

If you’re in search of cocktails that linger in your memory for days or even years, make your way to Planter’s House in Lafayette Square. Owned by Ted and Jamie Kilgore along with Ted Charak, this restaurant and bar is a tribute to the art of bartending and was a semi-finalist for the James Beard Award for best bar program in 2019. At the main bar downstairs, enjoy the Planter’s House burger, adorned with manchego cheese, pickled serrano relish, and spreadable chorizo, alongside the Taco Cat cocktail made with Milagro blanco tequila, agave syrup infused with taco seasoning, lime, and cilantro. Venture upstairs to the cozy Bullock Room, named after Tom Bullock, the first African American to publish a cocktail recipe book in the U.S. Here, indulge in a Down for the Count #2, a blend of Citadelle gin, Salers, Gran Classico, Cocchi Americano, celery bitters, and grapefruit tincture. Both bars exude warmth and camaraderie, steering clear of any elitist attitudes that might tarnish the experience. Be sure to check out their seasonal thematic cocktail menus, which have featured inspirations from local roller derby teams and the legendary Dolly Parton.

Chef and owner Kurt Bellon cheerfully navigates St. Louis in a charming little Japanese firetruck, spreading joy and enticing appetites wherever he travels. This unique truck has introduced the city to konbini culture (short for konbiniensu sutoru), Japan's beloved convenience stores known for their ready-to-eat meals. Bellon creates delightful sweet sandos filled with fruit and cream, along with savory katsu sandwiches, all served on light, airy milk bread. The mobile Mytoury also features popular Japanese beverages and snacks, such as onigiri wrapped in cellophane with nori that offers a satisfying crunch with each bite. This kind of venture could only thrive in St. Louis. 'I wouldn’t have the same chance to launch my business in a place like San Francisco, where you’d need to know someone important or perform a grand feat to open a restaurant,' Bellon remarks.

Whenever chef Chris Bork, bartender Caitlin Franz, and wine consultant Joe Mooney collaborated, their synergy was immediate. This effortless teamwork is the foundation of their acclaimed monthly dining series, Place and Time. Each dinner draws inspiration from a significant moment in culinary history—ranging from 19th-century New Orleans to Anthony Bourdain's 2014 episode of Parts Unknown focusing on northern Thailand—skillfully recreated through exquisite dishes, innovative cocktails, and thoughtful wine pairings.