#86: The Bone-In Strip Steak at 801 Chophouse

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A perfectly cooked strip steak at 801 Chophouse. | Jennifer Silverberg

801 Chophouse (137 Carondelet Plaza, Clayton; 314-875-9900) may be the city's most luxe dining experience, and that opulence comes at a price. If one is going to fork over a week's hard-earned salary for dinner, the steaks had better deliver. They do.

See Also: Why Are the Urinals at 801 Chophouse Filled with Ice?

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#87: The Roasted Chicken Spinach Flatbread at Cooper's Legendary American Pub

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The flatbread at Cooper's Legendary American Pub steals the show. | Mabel Suen

The bars of Main Street in St. Charles tend to blend in with one another, and from the outside, Cooper's Legendary American Pub (140 North Main Street, St. Charles; 636-724-5505) is no exception. However, step inside this humble bar and grill, order the roasted chicken spinach flatbread, and it quickly becomes clear that Cooper's is a standout.

See Also: Cooper's Legendary American Pub Serves Both Timeless and Forgettable Food: Review

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#88: Ramen at Death in the Afternoon

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A hot bowl of Death in the Afternoon's ramen for a cold winter day. | Jennifer Silverberg

No matter how many layers one dons, it's nearly impossible to stay warm in this frigid February weather -- unless one heads to Death in the Afternoon (808 Chestnut Street; 314-621-3236) for a bowl of its steaming hot ramen.

See Also: Review: Death in the Afternoon Makes Lunch the Most Important Meal of the Day

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#89: Spare No Rib's Pulled Pork Sandwich

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The pulled pork sandwich from Spare No Rib. | Jennifer Silverberg

Because he's a mathematician by training, it's no surprise that Spare No Rib's (2200 Gravois Avenue; 314-202-8244) Lassaad Jeliti has developed an equation that leads to the perfect pulled pork sandwich. Take one soft bun, divide it in two, add barbecue pork, then add cole slaw. It may sound simple, but the resulting barbecue goodness is infinitely greater than the sum of its parts.

See Also: Chef Chat: Lassaad Jeliti Is Spare No Rib's Resident Mathematician

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#90: The Baklava at Vinnie's Italian Beef and Gyros

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The pinwheel-shaped baklava at Vinnie's Italian Beef and Gyros. | Corey Woodruff

It's difficult to save room for dessert at Vinnie's Italian Beef and Gyros (3208 Ivanhoe Avenue; 314-644-7007) -- even the regular size of its signature roast beef sandwich is gigantic. Do yourself a favor: Take a partner, split the sandwich and end your meal with some of the best baklava in town.

See Also: Vinnie's Italian Beef and Gyros Brings Chicago-Sized Flavor to St. Louis

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#91: The "Bianca" Pizza at Pizzeoli

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The "Bianca" pizza at Pizzeoli. | Mabel Suen

With so many wood-fire ovens cooking up Neapolitan-style pizza in town these days, one wonders if NASA can see the smoke from space. One after another, these pizzerias are springing up all around St. Louis, all dedicated to the craft of creating the perfect pie. Though most hang their hat on the classic Margherita, it's Pizzeoli's (1928 South 12th Street; 314-449-1111) "Bianca" pizza that puts it at the top of the pack.

See also: Pizzeoli Has Perfect Neapolitan Pizza Down to a Science: Review


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#92: Dumplings at Lona's Lil Eats

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The handmade dumplings at Lona's Lil Eats. | Jennifer Silverberg

Lona Luo's handmade dumplings garnered quite a following for her Soulard Market food stall -- so much of one, that it allowed her and husband Pierce Powers to open a brick-and-mortar operation. The digs at Lona's Lil Eats (2199 California Avenue; 314-925-8939) may be different, but the dumplings remain as good as ever.

See Also: At Lona's Lil Eats, Huge Flavor From a Tiny Village in China: Review

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#93: A St. Louis-Style Pizza from Frank & Helen's Pizzeria

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Frank & Helen's pizza is a St. Louis classic. | Cheryl Baehr

St. Louis has seen an explosion of new pizza restaurants over the past year, especially those of the Neapolitan variety. We love its speckled crust, simple sauce and fresh cheese just as much (if not more) than the next person, but sometimes we've got to have a good ol' St. Louis-style pie from Frank & Helen's Pizzeria (8111 Olive Boulevard; 314-997-0666).

See Also: Pizzeoli Has Perfect Neapolitan Pizza Down to a Science: Review

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#94: Singapore Mei Fun at Bek-Hee

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Singapore Mei Fun at Bek-Hee. | Jennifer Silverberg

Bek-Hee (10200 Page Avenue, Overland; 314-426-4773) is no longer a well-kept secret. Once word of mouth spread about the Overland hole in the wall's authentic Chinese food -- buried amid the Americanized chop suey joints -- the restaurant has gained a loyal following. It's difficult to pinpoint the restaurant's claim to fame, but the Lin family has an idea: the "Singapore Mei Fun."

See Also: Bek-Hee Brings Sha County Chinese Cuisine to St. Louis: Review



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#95: The Monte Cristo at Three Flags Tavern

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The Monte Cristo sandwich at Three Flags Tavern. | Corey Woodruff

My love affair with Three Flags Tavern's (4940 Southwest Avenue; 314-669-9222) brisket burger is still hot and heavy, but I am beginning to come to enough to realize the restaurant's other gems. I could close my eyes, point my finger randomly and arrive at a perfect dish -- the menu is filled with them -- but one in particular stands out: the Monte Cristo sandwich.

See Also: High-Flying Three Flags Tavern: Is this the best restaurant opening of 2014?


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