Restaurants in Missouri
Mortuary turned restaurant
Inside this circa-1920's institution, a snaking line stretches to the door.
Buy the region’s specialties, snoots, at this takeout window frequented by a steady stream of locals. Like oversize pork rinds, the texture of a rice cake, the snoots are sluiced with a tomatoey sauce that had the right amount of sweetness and heat cutting through its deeply porky hit.
Head here for an exciting wine list and live music.
Grab a table overlooking the terrace at renowned chef Wolfgang Puck’s restaurant at the (free) museum.
Many like Gates for the burnt ends, mixed plate, and fries.
Head to the stunning Meriwether’s Restaurant housed inside the (free) Missouri History Museum; the Food Network named it one of the “best museum restaurants.” Try a local Fitz’s orange soda or Plainsman’s chili made with Missouri buffalo.
Chef Jonathan Justus, owner of the farm-to-table restaurant, Justus Drugstore in the little town of Smithville, only has to drive a few miles to pick up his Berkshire pig, the most prized pork to hit the tables of Momofuku in New York to Chez Panisse in Berkeley.
The top spot for the Gateway City’s barbecue specialties, such as St. Louis–cut pork ribs, snoots, and rib tips.