The 25 Hottest Restaurants in St. Louis Right Now

Bait
(4239 Lindell Boulevard, 314-405-2797)

"Bait offers tableside drink service with a bar cart. Watch your signature cocktail be made without leaving your seat, including some stunning smoked cocktails that the bartender will make right in front of you. Dishes range from $12 to $75. Whether you're in the mood for an oyster trio or the "Tomahawk Steak," there is something for everyone's taste. The most popular dish so far is the Caribbean red snapper, which features a whole fried snapper, Caribbean rice, pickled napa cabbage slaw, aioli, fresh herb sauce and hot pepper sauce for $32."
- Chelsea Neuling

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Photo credit: Chelsea Neuling

Frisco Barroom
(8110 Big Bend Boulevard, Webster Groves; 314-455-1090)

"Drawing inspiration from classic Midwestern comfort food, the menu at Frisco Barroom never ventures from being accessible but is still interesting. A simple pretzel is the perfect blend of chewy and soft, properly salted and buttery, and paired with beer-cheese sauce that might as well be the nectar of the gods. The beer-infused cheese has a slight tang to cut through the richness, but not so much that it takes away from its velvety texture. It's perfection of the form. Chicken wings are equally riveting. The plump wings and drummies are succulent and gently kissed with smoke; black-peppery seasoning fuses with their caramelized skin. You might be tempted to skip any condiments, but the Peruvian dipping sauce, which tastes like a verdant, cilantro-spiked ranch, is too good to pass up."
- Cheryl Baehr

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Photo credit: Mabel Suen

Louie
(706 De Mun Avenue, Clayton; 314-300-8188)

"If the dining room is lovely in its simplicity, the food is even more so. A relatively compact menu of Italian-inflected cuisine anchors the restaurant, thereby speaking to the confidence and prowess of the team at Louie. Pizza, pasta and simple roast chicken provide little cover for mistakes. They have to be executed flawlessly — and they are. Much of the credit goes to executive chef Sean Turner. His menu is not comfort food in the mashed-potatoes-and-fried-chicken sense of the word. It's more like "comforting food." What could be more warmly satisfying than an appetizer special of arancini, the most authentic rendition of the Sicilian dish I have seen outside the old country? Spheres of risotto as big as tennis balls are fried so that the outside develops a delicate crust that yields to the creamy interior with just the touch of a fork. Ground beef, prosciutto and rich tomato sauce are a savory prize at the center. They are the perfection of the form."
- Cheryl Baehr

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Photo credit: Mabel Suen

Elmwood
(2704 Sutton Boulevard, Maplewood; 314-261-4708)

"Dishes are designed for sharing, but the latter half of the menu moves from the realm of small plates to more traditionally sized entrees. Gnochetti sardi is a glorious eggplant pasta; both the gnochetti and eggplant are cooked perfectly al dente, then infused with charred tomatoes and molten mozzarella. The beef burger, meanwhile, is glazed with Korean barbecue and covered in bacon, crispy shallots and gooey American cheese, like a cross between a haute Big Mac and bulgolgi. Both may be big enough to share, but you will still have a difficult time offering up your portion."
- Cheryl Baehr

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Photo credit: Mabel Suen

Balkan Treat Box
(8103 Big Bend, Webster Groves; 314-733-5700)

"Favorites such as the pide, a wood-fired flat bread with a choice of protein or veggies along with herbs, kajmak, ajvar and more, are made ready-to-order. While Edo Nalic hails from Bosnia originally and spent time in Little Bosnia's restaurant scene, the menu combines and fuses other flavors from the Balkan region. Turkish, Croatian and other influences show up on the menu. 'We want to broaden the spectrum," Edo Nalic says. "We don't want to focus on one narrow [identity].'"
- Tom Hellauer

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Photo credit: Tom Hellauer

Billie-Jean
(7610 Wydown Boulevard, Clayton; 314-797-8484)

"Billie-Jean feels kind of like a mid-century Manhattan supper club, complete with matchboxes and dice on the bar and servers who encourage you to sip vermouth. But that is where the vintage details end. Billie-Jean is thrillingly modern. Outfitted almost entirely in black, it includes walls, ceiling and banquettes darker than Mick Jagger's door, lightened only by white tablecloths, black-and-white photographs, green fern fronds and wooden barstools and chairs. That modern feel goes hand in hand with the menu of contemporary American cuisine, buttressed with southeast Asian influences courtesy of Laos-born chef Ny Vongsaly. Billie-Jean serves modern fusion fare like crispy spring rolls, filled with duck, rice noodles and fresh herbs. Sweet chile-soy dipping sauce electrifies the rich meat with spice."
- Cheryl Baehr

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Photo credit: Mabel Suen

Benevolent King
(7268 Manchester Road, 314-899,0440)

"Chef Ben Poremba's falafel, made from split peas, is delicate in both texture and in flavor; warm spices light up spherical fritters that would be satisfying enough on their own. When dipped into harissa laden with chile and garlic, it's ethereal — although perhaps not as ethereal as the fresh farmer's cheese, another of the Benevolent King's "snacks" that, given enough quantity, you could happily turn into an entire meal. Luscious, pungent cheese accented with dill, fennel pollen and dried mint tastes as if cream cheese studied abroad in the Maghreb — and never came back."
- Cheryl Baehr

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Photo credit: Mabel Suen

BEAST Butcher & Block
(4156 Manchester Avenue, 314-944-6003)

"BEAST Butcher & Block is an offshoot of Beast Craft BBQ Co., the acclaimed Belleville restaurant that opened in 2014. BEAST Butcher & Block has room for 95 guests inside the 6,000-square-foot space; an outdoor patio seats 25. The barbecue complex has a whopping six smokers in the back of the building, next to its parking lot. Diners order their food through counter-service, but that's only part of the BEAST experience. Two other entities reside in the space including a butcher shop, named the Butchery, and a forthcoming interactive dining experience, the Skullery, where meat will cook on live coals right in front of the customer."
- Katie Counts

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Photo credit: Katie Counts

Cinder House
(999 North Second Street, 314-881-5759)

"Gerard Craft, together with his executive sous chef Michael Fricker, has created a menu of dazzling South American-style dishes that use his 'second mother' Dia's cooking as a jumping-off point. Prawns, for instance, evoke the grilled sardines she regularly cooked for the Craft family. Here, with the head-on shellfish substituted for sardines, tender prawns soak in deliciously bitter wood smoke. It infuses the accompanying garlic, chile and smoked paprika butter, creating a warm, subtly spicy seafood jus. The dish is simple, but its flawless execution exemplifies Fricker's prowess with seafood."
- Cheryl Baehr

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Photo credit: Mabel Suen

The Midwestern
(900 Spruce Street, 314-696-2573)

"You don't even need to bite into the Midwestern's double cheeseburger to know how good it is. That fact hits you over the head the second this glorious, messy beast is placed in front of you — a realization informed not by what's between the pillow-soft egg bun, but what sits alongside it. Made from aged brisket, the meat is coarsely ground and loosely formed into a crumbly, impossibly juicy burger that's more like a composite of beef than a tightly bound patty. As a result, charred bits of seasoned, well-marbled beef crumble off the bun, acting like bite-sized meat crunchies. These tiny nuggets are so gilded with fat, they glisten as the light hits. Seeing them is all you need to know that this is no ordinary burger."
- Cheryl Baehr

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Photo credit: Mabel Suen

Katie's Pizza & Pasta Osteria
(14171 Clayton Road, Town and Country; 636-220-3238)

"An appetizer of mussels, steeped in a 'nduja-infused broth, tastes as if the classic Belgian preparation took a Sicilian holiday. The kitchen is restrained in its use of the fiery sausage; it's evident, but does not overpower the broth's tomato and white wine flavor. 'Katie's Famous Fried Artichokes' also dazzle. Instead of the breaded version you're likely expecting, Katie's fries the artichokes sans coating. They are tender (no stringiness whatsoever) and beg to be sopped up with the accompanying concoction of creamy stracciatella cheese and balsamic vinegar."
- Cheryl Baehr

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Photo credit: Mabel Suen

Indo
(1641 Tower Grove Avenue, 314-899-9333)

"With Indo, Chef Nick Bognar gets to mix his formal training in Japanese modern cuisine with his Thai heritage. (The name is an abbreviation of Indochina.) Bognar grew up making Thai food with his grandma, an experience reflected on Indo’s menu and its decor. Photos of Bognar’s relatives, including his grandmother, line the walls. Bognar says it’s really important for him to approach dishes with his own style. He loves mixing a variety of flavors — like using Midwest beef for classic Thai dishes or adding a spicy paste like his grandmother did. Some of the restaurants dishes include fried madai with a papaya salad, crab and rice served in a clay pot, and lamb ribs garnished with candied peanuts."
- Katie Counts

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Photo credit: Katie Counts

Sultan Mediterranean Cuisine
(4200 Manchester Avenue, 314-390-2020)

"Sultan has ample seating — roughly 25 tables — but the restaurant is popular enough to ensure those are full during most dinner services. The dolmas are just one of many reasons for the packed house. Baba ganoush, another ubiquitous Middle Eastern specialty, is a step above other versions. Here, the eggplant dip is chunkier and loaded with tahini, which provides a deep, earthy undertone. Sesame seeds and za'atar add additional complexity; the za'atar especially pairs beautifully with the char-blistered naan that is provided for dipping. Even the hummus plate and falafel are special, elevating the humble chickpea to a thing of beauty. The former is velvety, spiked with rich tahini and brightened with a flourish of sumac; the latter equally impresses with its crisp, brown exterior and an almost fluffy, couscous-like texture."
- Cheryl Baehr

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Photo credit: Mabel Suen

Olive & Oak
(102 West Lockwood Avenue, Webster Groves; 314-736-1370)

"At this Webster Groves restaurant, the hits keep coming, one after another. A velvety blue crab gratin appetizer, spiked with just a touch of Calabrian chili for some back-palate heat, begs to be devoured, no matter how much you say you want to save room for the main courses. Even the sandwiches at Olive + Oak are extraordinary. On one visit, the 'dip of the day' featured shaved layers of tender lamb, served on crusty bread with a side of lamb jus for dunking. A thin slice of goat cheese cut through the lamb's richness with sweet tang. And when a place like Olive + Oak puts a burger on the menu, take my word for it — this is something you want to order. Two thin patties of griddled beef are topped with layers of melted white American cheese, a few dill pickle slices and some minced yellow onions, then placed atop a poufy sandwich roll. The sandwich glistens when it arrives, as if it has been dipped in clarified butter and heralded with a spotlight from on high."
- Cheryl Baehr

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Photo credit: Mabel Suen

Nippon Tei
(14025 Manchester Road, Ballwin; 636-386-8999)

"Hamachi crudo and tuna tartare provide a sneak peek of Chef Nick Bognar's skills with raw fish. For the former, slices of the pearlescent fish are dressed with ponzu, then accented with small slivers of orange. Pops of heat in the form of tiny sliced chiles break through the sweet citrus. Both the sweet and spice enhance, but do not cover up, the shockingly fresh hamachi. The tartare pairs cubes of tuna the color of rubies with Thai chiles and shiso aioli. The combination of spice and refreshment is exquisite, but the highlight of the dish comes from the slivers of cashews tossed in with the fish. The nuts provide a contrasting crunch that is simply stunning. Studded with black sesame, the accompanying rice crisps are useful not only for eating the tuna, but add dramatic visual appeal, sitting aside the fish like large waves of water."
- Cheryl Baehr

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Photo credit: Mabel Suen

Vicia
(4260 Forest Park Avenue, 314-553-9239)

"If you've ever been to a traditional Japanese tea ceremony and experienced the way the simple act of pouring a cup of matcha can make the hairs on the back of your neck stand at attention, then you have an idea of what it's like to dine at Vicia. This is not a traditional meat and potatoes spot — something that should be clear by their description as "veggie-centric." Midwestern-sized portions are not the norm, entrees are not composed and traditional coursing is out the window. Instead, you choose from a selection of offerings and assemble your own tasting. On any given night, there will be five main dishes, only two of which use meat as the centerpiece. The rest are indeed veggie-centric, using meat as an accent, if at all. That doesn't mean you'll leave hungry. Beets, glazed in beef fat and charred over wood, retain their earthy flavor, though the fat and flame give it a richer, heartier dimension. A side of silken yogurt and tahini dipping sauce is so delightful (it somehow tastes like understated buttercream) you run the risk of dousing the beet in it."
- Cheryl Baehr

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Photo credit: Mabel Suen

Grand Tavern By David Burke
(626 North Grand Boulevard, 314-405-3399)

"By offering a celebrity chef David Burke's distinct point of view in a cool setting, Grand Tavern is a theater district success. Playing up the building's Art Deco origins, the restaurant's 1930s aesthetic carries through in both its front lounge and back dining room. Both are outfitted with sage green fabric banquettes and white marble tables. In the front lounge, a large dark wooden bar, tan-colored couches and sage green chairs provide seating, while an entire wall is covered in individually framed cocktail napkin doodle artwork. Brass mirrors and chandeliers and geometric abstract artwork finish the look of the space."
- Cheryl Baehr

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Photo credit: Mabel Suen

Bulrush
(3307 Washington Avenue, 314-449-1208)

"Guests enter the main dining space and are seated around Chef Rob Connoley and chef Justin Bell's workspace and kitchen. The room is almost entirely done in black, save for the colorful orange-red pops, courtesy of wooden knife holders that are in front of each place setting. The room feels weighty, but this is immediately broken by the conversational way Connoley, Bell and their service team approach their guests. The result is a give-and-take, as the chefs explain courses and diners ask questions; it's more of a dinner-party feel than a stuffy tasting-menu experience, even if the strikingly modern room gives an impression of the latter."
- Cheryl Baehr

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Photo credit: Cheryl Baehr

Savage
(2655 Ann Avenue, 314-354-8488)

"Logan Ely is the chef who served bull penis. And ants. If you dine at Savage, the chances that the little black insects will make an appearance in one of your dishes are pretty high. The chances that you'll be asked about these more "sensational" ingredients when you say you've been to Savage, however, are even higher. Since returning to town a little over a year ago after working all over the world, Ely has garnered a reputation for seemingly esoteric and boundary-pushing dishes, first through his underground dinner series Square1 and now as the chef at his five-month-old Fox Park restaurant. Dick, bugs, fermented yeast — he's the guy."
-Cheryl Baehr

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Photo credit: Mabel Suen

Alta Calle
(3131 S Grand Blvd, 314-282-0840)

"Alta Calle’s name is Spanish for 'high street,' which is reflected in the elevated approach to Mexican food. However, the restaurant is rooted in something deeper: home. Popular dishes include the scallop ceviche, which is served with avocado, tortilla, beets and green chile. Another dish, a sweet chilled corn soup called sopa de elote blanco, is sweetened using vermouth. Tortas are offered either vegetarian or with pork; the vegetarian features crispy tofu, avocado and black beans, while the pork is marinated for four days and seared to order."
- Katie Counts

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Photo credit: Katie Counts