Restaurants in St. Louis
Swanky snacks in a restored Jazz Age hotel
Champion of local farmers
Head here for an exciting wine list and live music.
Splashy Nuevo Latino newcomer
Hip tapas lounge
Mortuary turned restaurant
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.
The top spot for the Gateway City’s barbecue specialties, such as St. Louis–cut pork ribs, snoots, and rib tips.
Grab a table overlooking the terrace at renowned chef Wolfgang Puck’s restaurant at the (free) museum.