'st. louis' on Serious Eats

In Defense of St. Louis-Style Pizza

Of the myriad styles of pizza we've got in this country, St. Louis-Style has got to be the most maligned.* Its thin, unleavened cracker crust bears no resemblance to the real dough that great pizza is built on. It gets loaded high with toppings that span all the way from edge to edge. It's so unbalanced that it has to be cut into squares just to be able to support its own weight. And let's not get started on that Provel cheese—if it can even be called cheese, am I right? And yet, ever since tasting for the first time I haven't been able to stop thinking about it. I've finally figured out why I love it so much. St. Louis-style pizza is not pizza. It's a big, pizza-flavored nacho. Hear me out. More

St. Louis Beer History: Underground Beginnings

While brewing history in St. Louis is inextricably linked with Anheuser-Busch and lager, that's not how things started off. One of the city's founders, Auguste Chouteau, was making whiskey there by the 1790s, and John Coons was brewing and selling beer on a small scale by 1809. More

Sunday Brunch: St. Louis Gooey Butter Cake

This cake may be little known outside its hometown of St. Louis, Missouri (unless you've watched enough Paula Deen.) It's often made with boxed cake mix then topped with the gooey topping, but this version uses a simple yeast based cake. It's very buttery and very rich, but with a strong cup of black coffee it can really hit the spot first thing in the morning. More

St. Louis: Carl's Drive In

Today's AHT reader recommendation comes from self-described burger addict Melissa Graham about her favorite burger joint, Carl's Drive In. We got a reader review for Carl's in 2007 as well, and a shout-out in one of our roundups of readers' favorite burgers. Thanks, Melissa! If anyone else wants to share some burger intel, email us at burger@seriouseats.com or check out our review submission form. —The Mgmt. More

The Good Pie: An Outstanding Blend of St. Louis and Naples

Our man in Chicago, Daniel Zemans, checks in with another piece of intel from the road. Today, St. Louis. —The Mgmt. [Photographs: Daniel Zemans] The Good Pie 3137 Olive Street, Saint Louis MO 63103 (map); 314-289-9391‎; thegoodpie.com Pizza Style: Neapolitan Oven Type: Wood The Skinny: A perfect blend of St. Louis and Naples, The Good Pie is a whole lot better than its modest name Price: $9 to $16 Notes: Closed Sunday When Mike Randolph and his wife moved to St. Louis to be closer to her family, the 2005 graduate of the New England Culinary Institute and former cook... More

Pi Pizzeria, St. Louis: Checking Out President Obama's Purported Favorite Pie

Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel from the road, this time in St. Louis. —The Mgmt. Pi Pizzeria 6144 Delmar Boulevard, St. Louis MO 63112 (map); 314-727-6633‎; restaurantpi.com Pizza Style: Deep dish and thin crust Oven Type: Gas The Skinny: President Obama might not be a pizza expert, but Pi has some excellent deep-dish pizza. The thin crust pies, however, do not measure up as well Price: Deep dish pies start at $12 and thin crust starts at $11 Notes: Second location just opened in Kirkwood; third location in Central West End... More

Thai Pizza Co in St. Louis: Testing the Universality of Pizza

Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel from the road, this time in St. Louis. —The Mgmt. [Photographs: Daniel Zemans] Thai Pizza Co. 608 Eastgate, St. Louis, MO 63130 (map); 314-862-4429‎; patsthairestaurants.com Pizza Style: Thin crust Oven Type: Gas The Skinny: A noble but unsuccessful attempt to expand the pizza world Price: 9" pizzas are $8 each Notes: Closed Wednesdays On a recent trip to St. Louis, I was wandering down Delmar in the Loop, when neon lights a few doors down a side street called out to me. I ran over to... More

Food Description of the Week: Mammer Jammer's Cheesesteak

My favorite food description this week comes from our favorite fearless eater, DJ Grocery, in his review of the St. Louis cheesesteak shop, Mammer Jammer. What was my favorite part? When while setting the scene of the griddle action, he describes the habanero peppers as "ready to bring the ruckus to my colon." Judging from the photo of the sandwich, that sounds about right. Sure, he may not paint a pretty picture, but he doesn't employ any overused food words either. I'd totally eat that sandwich. Until my digestive system gave out. Previously: Serious Sandwiches: General Tso's Philly Cheesesteak Nacho Cheese Fountain... More

O'Connell's Pub; St. Louis

Editor's note: A short time ago, Serious Eater Ann Lemons contacted me about contributing some burger intel to A Hamburger Today/Serious Eats. "Sure thing!" I said. Here's the result. For more on St. Louis–area food, check out Lemons's blog: St.... More

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