Sauce Magazine // Readers' Choice 2018

david choi, owner of your favorite food truck and korean restaurant, seoul taco

Black Spaghetti

“The black spaghetti is for sure [the most popular menu item]. It’s a squid ink spaghetti made in-house with a simple chili-lemon-butter sauce, plus clams, scallops and prawns, and then we top it with salmon roe.”

Prosciutto Spring Roll

“From the original Clayton Road menu, we brought back the prosciutto spring roll – a piece of prosciutto wrapped around some vegetables and fresh mozzarella topped with balsamic. I forgot how popular those were. Every table is getting them.”

Fiori Arrabbiata

“I eat the fiori arrabbiata almost every day. The noodle has a great bite to it. The arrabbiata is a spicy tomato sauce, and we add a little mascarpone. It’s so simple.”

chef of the year

KATIE COLLIER

Katie’s Pizza & Pasta Osteria chef-owner Katie Collier has scaled the culinary heights by keeping things simple and letting her food do the talking. This less-is-more aesthetic has garnered her the title Chef of the Year for the second year in a row. “We like highlighting one specific ingredient and let it shine with good sauce or good pizza dough,” Collier said. “That’s how I like to eat.” Here are some of the go-to dishes that keep fans flocking to her restaurants. – Matt Sorrell

Wild Boar

Pappardelle

“I change the menu pretty intensively every year and get rid of a lot of stuff, but I’ve never taken off the fiori, the black spaghetti and the wild boar pappardelle. There are certain items that if we took them off, there would be some upset regulars. I want people to have something comforting that they always know they can get.”

9568 Manchester Road, Rock Hill, 314.942.6555; 14171 Clayton Road, Town & Country, 636.220.3238, katiespizzaandpasta.com

Ted’s Meatball Pizza

“Pizza-wise, the Ted’s Meatball Pizza is definitely our most popular. The meatballs have pine nuts and pecorino in them, then some San Marzano red sauce and fresh mozzarella.”

your favorite pizza

18,000 pizzas delivered daily

When you want to grab a slice in The Lou, Imo’s Pizza probably comes to mind first – it’s your Favorite Pizza winner for good reason. The first Imo’s opened in the Shaw neighborhood in 1964. Now, the restaurant chain is one of the most prominent in Missouri, synonymous with St. Louis-style pizza. Here’s what it takes to produce all those Provel-topped pies, by the numbers. – Lauren Healey

7,500,000 toasted raviolis sold last year

7 minutes 30 seconds is the Imo’s pizza cook time

2 to 3 pizza ovens per store

5,000,000 deliveries and counting

Imo’s pizzas are baked at

430 degrees

100 million+ pounds of Provel used

5¢ what president Carl Imo wishes he got every time he had to explain what Provel is

100 franchises

3 states

5,400 employees

54 years in business 5 to 15 average pounds gained by new employees (but who’s counting?)

the original imo's imospizza.com

In 2011, David Choi booked a one-way ticket to the East Coast to buy a food truck. The guy wanted $40,000 for it.

“$18,000,” Choi said.

“$35,000.”

“$18,000,” he repeated, explaining that was everything he had.

“About 30 minutes to an hour into our ride back to D.C., the guy called and said, ‘My wife says she’s gonna kill me if this thing isn’t out of my driveway.’ I turned back around and drove the truck all the way home.”

Seven years later, Choi stands atop Seoul Taco’s mini-empire, complete with two food trucks, five restaurants and enough Readers’ Choice Awards (Favorite Food Truck, Favorite Korean, second Favorite Tacos just this year) to prove a cult following. So, what’s happened since he poured every penny he had into that first truck, and what’s next for the 33-year-old restaurateur?

“At first, it was really just trying to create something where Korean food would be more accessible in St. Louis. At that time, Roy Choi was doing his thing in L.A. All my free time was traveling, eating and trying different cuisines. From there, it was missing those experiences and trying to cook them at home.”

“Any Korean celebration where there’s a birthday party, holiday or whatever, we’re barbecuing something. Whether it’s rain, snow, sleet, whatever, we’re all out there doin’ it.”

“I lived with a Puerto Rican family, so I learned how to cook rice and beans, a few chimichurris and things like – not what you’re typically accustomed to living in West County.”

“We just opened up in Chesterfield. Knowing I was from that area, it was just the icing on top of the cake. I was like, ‘Bread Co.’s not there anymore.’ I used to skip class and go to that Bread Co. all the time!”

“My parents and their friends came here with nothing. When you’re growing up, you don’t even realize the weight of that – how much people go through to open their businesses, to even see whatever success it is. Man, I see now how hard these people work, so I gotta work just as hard, if not more, to make it.”

“Day-to-day’s changed a lot. It went from being every role in the restaurant to now it’s more coaching, leadership and instilling those practices from top to bottom. I would hope that every Seoul Taco has a reflection of my character and personality in it.”

“I can open up three stores in three months, which I’ve done before, but that’s pretty crazy. Maybe spread that out a bit? That might have

helped a little bit. But then again, who knows. I might not have learned from that.”

“I could go, I could wing it, I could improvise on the fly. But you can’t run a business with 100plus employees by doing that. Am I great at those things now? No, but I’m sure as hell a lot better than I was before.”

“We have such a diverse crowd. You have students with backpacks, and then you have people with baby strollers. All of them, you see on their faces – they just enjoy the food. And then you hear Tribe Called Quest in the background, and to me, I think that’s so cool to see.”

“Success would be maybe opening into a third market; I think that would be huge. I want to look into another market that has a similar feel to St. Louis and Chicago, down in Texas or Atlanta. Chicagoland has been really good to us. I think it makes sense to open up a few more there as well. And then possibly another concept; I would like to see that.”

“I think it’s easy for restaurateurs and different owner-chefs to get bored of what they do, but I still love every minute of it. And I know that there’s potential, and I want to get it to where it needs to be in order to sort of fully let go and start another concept. I want to have that same type of attention to detail I did with Seoul Taco.” – Stacy Schultz

BUDGET CRUNCH

BY KEVIN KORINEK

St. Louis has spoken; now it’s time to eat your way through the Sauce Readers’ Choice winners list. Luckily, from golden fried chicken to crisp veggie wraps, some favorites can be tried without breaking the bank. Everyone knows about Mission Taco Joint’s amazing $2 late-night tacos, which won both Favorite Tacos and Favorite Happy Hour. Here are 10 more favorites you can devour at a steal.

// PHOTOS BY JULIA CALLEO

french toast at the shack

Lulu’s Local Eatery

Even the most ardent meat-eater can find something to love at this year’s Favorite Vegetarian/Vegan spot. Lulu’s on South Grand Boulevard serves imaginative, healthy eats in a minimal space accented by reclaimed wood, natural light and a community vibe. Pull up a seat on the dogfriendly patio and enjoy addictive Buffalo cauliflower bites, banh mi tacos and other fun dishes less than $10, like the sushi bowl made with compressed watermelon “sashimi.” Bonus tip: Ride your bike there, and flash your helmet at the counter for a cool 15 percent off.

3201 S. Grand Ave., St. Louis, 314.300.8215, luluslocaleatery.com

Aya Sofia

Aya Sofia, voted Favorite Mediterranean/Middle Eastern, will take you places you never knew existed with a blend of Turkish, Mediterranean and Lebanese flavors. Like the food, the digs have a Middle Eastern influence with large, cushioned chairs, a muted color scheme and classic geometric patterns to set the tone. Lunch is the way to go if you’re on a budget. The kofte, beef and lamb Turkish meatballs, are an absolute delight available in a less expensive wrap, or try your hand at the grilled swordfish and lemon kebabs. The lunch special is the best deal with a generous plate of hummus, tabbouleh, rice pilaf and your choice of a chicken or beef kebab for only $10.

6671 Chippewa St., St. Louis, 314.645.9919, ayasofiacuisine.com

Three Kings Public House

Voted Favorite Beer Bar, Three Kings has the best of both worlds with a dynamic neighborhood pub menu and quality craft on tap. You can sample a wide array of local and national brews, crossing a few things off your Untappd list while enjoying wings and burgers built to satisfy. Pair

a half-off Logboat Flybye saison with house-made pub chips, barbecue pork sliders or one of the other $6 snacks on the happy hour menu. The Loop location offers a generous menu during a late-night happy hour starting at 10 p.m. with a kitchen that doesn’t close until midnight. Various locations, threekingspub.com

John D. McGurk’s Irish Pub & Garden

St. Louis’ Favorite Pub and Favorite Patio this year, McGurk’s, has served up whiskey in the jar for 40 years in downtown Soulard. The patio can accommodate enormous groups, or step inside the classic pub to be transported to the Emerald Isle. A narrow platform at the end of the room serves as a stage for traditional Irish music that guarantees a foot-stomping good time. Between band sets and pints of Guinness, make sure to sample the famous whiskey bread pudding, topped with caramel and raspberry sauce and slathered in whiskey butter for just $6.50. Come up with another two bucks and get ice cream on top. 1200 Russell Blvd., St. Louis, 314.776.8309, mcgurks.com

The Shack

When you walk into The Shack, the first thing you notice is the writing on the wall. Waitstaff encourage guests to make their mark with free pens and markers amongst all the couples’ names surrounded by hearts and notes about favorite dishes. The popular restaurant boasts seven locations across the state and has written its name on the hearts of St. Louis diners, who voted The Shack their Favorite Breakfast and Lunch Spot. Funky cereal milkshakes , omelets bursting at the seams and massive sandwiches are all served up with silly names and large portions. Try this month’s doozy of a breakfast special: $3.50 for one massive plate-sized pancake Various locations, eatatshack.com

House of India

It’s no surprise that House of India won Favorite Indian food in St. Louis. For over 20 years, the Delmar restaurant has been a favorite with food critics and novices alike, rarely deviating from its original strategy: offering solid, classic Indian fare with a variety of meat and veggie options and no American substitutions. It’s well understood in foodie circles that the restaurant’s $9.50 weekday buffet is the best way to spice up your lunch hour. There’s no shame in loitering until someone brings out a fresh batch of naan. One taste of the tikka masala or the chicken kabab and the uninitiated will wonder how the secret eluded them so long. 8501 Delmar Blvd., University City, 314.567.6850, hoistl.com

Hodak’s

Fried chicken is still having a trendy moment in St. Louis, but Hodak’s is the city’s first love when it comes to deep-fried yardbird. The Benton Park restaurant was voted this year’s Favorite Fried Chicken with a menu so budget friendly, you might actually make money eating here. Sandwiches come stacked high and sides are copious, but we would be remiss if we didn’t mention the half golden fried chicken plate for $9.50. The dining room offers a relaxed, salt-of-the-earth atmosphere, but at peak dining hours, lines expand and available real estate dwindles. Hunker down at the bar and rub elbows with fellow fried chicken enthusiasts, washing down coleslaw and fries with a frosty mug of beer 2100 Gravois Ave., St. Louis, 314.776.7292, hodaks.com

Chava’s Mexican Restaurant

For south-of-the-border flavors without packing your bags, head to St. Louisans’ Favorite Mexican, Chava’s. Start with a fresh fruit margarita, then take a deep dive into a hot plate of fajita nachos with chargrilled chicken and pico de gallo. There is no shame in lingering over the sizzling delights of the El Mierko

– dual, flash-fried chicken burritos topped with chile con queso. But for a deal, our money is on the steak torta, a fresh bun layered with white cheese, frijoles, marinated sirloin, guacamole, lettuce and pico de gallo, served with waffle fries for only $10. 925 Geyer Ave., St. Louis, 314.241.5503; 217 E. Vandalia St., Edwardsville, 618.692.8192; chavasmexican.com

King and I

King and I is never one to disappoint. That’s probably why St. Louis has voted the South Grand staple its Favorite Thai spot since the inception of Sauce Readers’ Choice more than 15 years ago. Step in and bask in the intoxicating smell of Thai spices, dark wood decor, soft lighting and soothing atmosphere. Dinner can be an elegant affair or a fast takeout jaunt, but the best time to enjoy The King and I on the cheap is daylight hours. Don’t miss the $10 dine-in lunch special: Choose your preferred hue of delicious curry (green or red) or a plate of pad Thai, accompanied by your choice of crab Rangoon or pot sticker and a beverage.

3157 S. Grand Ave., St. Louis, 314.771.1777, kingandistl.com

Blues City Deli

They don’t call it Blues City Deli for nothing. Voted Favorite Deli/ Sandwich Shop, this neighborhood eatery hosts different live roots and blues music every week. The walls are cluttered with troubadour artifacts, but music isn’t the only thing that makes the joint hop every weekend. The sandwich board is unparalleled in town, offering everything from barbecue to New York-style pastrami to po’boys stacked high and ready to be devoured. While devotees swear by the Memphis Stax pulled pork and the muffuletta, you have to try the Cubano. Made with thick-cut ham and topped with a delectable pineapple glaze, it’s the Tuesday special and sells out almost immediately at $6. 2438 McNair Ave., St. Louis, 314.773.8225, bluescitydeli.com

hipointedrivein.com

BEST NEW RESTAURANT

Since opening in January 2017, Hi-Pointe Drive-In has become known for being over-the-top in every way, from the multicolor building that looks like it’s made from giant Legos, to the regular menu of massive burgers and sandwiches, to the kitchen’s penchant for putting out one-off crazy creations on special daily. It’s this focus on delicious fun and games that has garnered Hi-Pointe regular queues of hungry diners out the door and the title of Readers' Choice Best New Restaurant. Executive chef Adam Pritchett and his crew juggle the chaos like it’s just another day at the office.

– Matt Sorrell

What’s the most food one person has ordered? “We had a ‘competitive eater’ come in once. We made him a 6-pound burger, a 40-ounce malt and 2 pounds of fries. He didn’t finish; we defeated him.” – Brian Bethel, manager

What’s the best-selling menu item? “The Taco Burger, our joint venture with Mission Taco Joint, for sure. It’s been on the menu since the beginning. We sell hundreds a day.” – Brian Bethel, manager

What’s the most outrageous special you’ve ordered? “I think it was called the St. Lunatic Burger. It had Imo’s pizza for buns, and Red Hot

Riplets and toasted raviolis in the middle. It was insane.” – John Mordvar, friend of the family

What’s one of the customer challenges you face on the regular? “Customers always come in, and they want to order something they saw on Instagram, and they don’t realize we change our specials daily. I think we’ve repeated only one or two in a year and a half. We always try to make them what they want if we have the ingredients in-house, though.” – Jason Scroggins, general manager

What’s your go-to order after work? “I usually get the Frisco

Melt. It’s got Thousand Island dressing, sourdough, meat and cheese. What more do you want?” – Ed Diedrich, cook

What makes this kitchen different than others you’ve worked in? “Definitely the creativity, especially with the specials, that and the quality of what we make. They’re really open to ideas.” – Jhonetta Phillips, cook

What’s been the busiest day at Hi-Pointe so far? “I think the Saturday we opened was the craziest day we ever had. It was upwards of $17,000 [in sales]. Figure the average order at $15 a head.” – Adam Pritchett, executive chef

booth from left, fabian sosa, brian bethel, jason scroggins and ed diedrich; outside booth from left, beto castro, jhonetta phillips, adam pritchett, kaitlin bullota, john mordvar and maria ordonez Hi-Pointe Drive-In 1033 McCausland Ave., St. Louis, 314.349.2720,

favorite diner

UNCLE BILL'S PANCAKE & DINNER HOUSE

The diner – a uniquely American institution originally designed to look like a railroad dining car – continues to thrive by providing affordable, comforting food to the people. This year, Sauce readers have declared Uncle Bill’s Pancake & Dinner House, a joint known for its sprawling menu and round-the-clock service, their favorite diner in town.

No one, not even morning breakfast regulars, appreciates a diner as much as those who stumble in at 2 a.m. Uncle Bill’s is there when you shut down a bar, work the graveyard or have a red-eye flight. It had been a good long while since my last visit to Uncle Bill’s and equally as long since I’d found myself out and about after

the witching hour. When I heard about the accolade, I knew I had to revisit this old haunt in the dead of night.

As I drove south on Kingshighway Boulevard on a late Saturday night/early Sunday morning, I remembered just how desolate this stretch of road is after-hours. The car dealerships and strip malls were all dark; there were scant signs of life. Then the Uncle Bill’s sign appeared like an oasis, casting a pale light on the building’s incongruous, Alpinestyle architecture.

A hostess dressed in an otherworldly white pantsuit guided me across the motel carpeting to a booth in the corner without saying a

word. The waitress called me “hon’” without a trace of irony when I ordered my usual: eggs sunny side up, a mound of hash browns, wheat toast instead of pancakes and a tomato juice.

The restaurant was maybe halffull but bustling and lively on two seating levels with plenty of wood paneling and some stained glass windows to lend a little class. Like a casino floor, time seemed to have no meaning here. It was 3 a.m., but it could’ve easily been noon as servers in maroon Uncle Bill’s shirts worked the floor in constant motion, refilling coffee cups and delivering plates stacked three to an arm with balancing acumen as natural as breathing.

As I waited for the food, I loaded up my tomato juice with Cholula hot sauce and surveyed the scene. When I was still in the social whirl, Uncle Bill’s was best known as an excellent way end to a night out with plenty of greasy goodness to soak up the evening’s excesses. Perhaps longing for my misspent youth, I was hoping to witness some late-night debauchery.

The crowd this morning, however, was surprisingly sedate – the vibe more coffee klatch than gritty Tom Waits ballad. Most diners seemed to be just off work or maybe fueling up for their next shift. Couples and small groups talked over stacks of pancakes and those endless cups of coffee like they were in breakfast nooks at home. Sure, a few guests were dressed in clubwear, rumpled and disheveled after a night out. Some were a little unsteady on their feet as they made their way to the register, but there was nary a sloppy “woo” girl or hammered bro in sight. No one made even a small drunken scene.

I’m sure there are still plenty of nights at Uncle Bill’s when the crowd is lit, but I wasn’t too disappointed to miss that. It was nice to stretch out in my solo booth, savor breakfast and soak up the atmosphere. As I polished off the last of the hash browns – soft in the middle and perfectly crisp outside – it sunk in. Regardless of the building, or how good the coffee is, the best diners are beloved because they welcome people from all walks of life to gather and connect, no matter the hour or sobriety level. – Matt Sorrell

Uncle Bill’s Pancake & Dinner House, 3427 S. Kingshighway Blvd., St. Louis, 314.832.1973; 14196 Manchester Road, Ballwin, 636.394.1416

PHOTO BY DAVID KOVALUK

YOUR FAVORITE PLACES TO EAT

favorite new restaurant of 2017

HI-POINTE DRIVE-IN

1033 McCausland Ave., St. Louis, 314.349.2720, hipointedrivein.com

2nd: Grace Meat & Three

3rd: Nudo, Polite Society (tie) Honorable Mention: Westport Social, Vicia

favorite restaurant

OLIVE & OAK

102 W. Lockwood Ave., Webster Groves, 314.736.1370, oliveandoakstl.com

2nd: Cleveland-Heath

3rd: Katie’s Pizza & Pasta Osteria

Honorable Mention: Peacemaker Lobster & Crab Co., Lona’s Lil Eats

chef of the year

KATIE COLLIER, KATIE’S

PIZZA & PASTA OSTERIA

9568 Manchester Road, Rock Hill, 314.942.6555,

from your favorite italian

katiespizzaandpasta.com

2nd: Rick Lewis, Grace Meat & Three

3rd: Jesse Mendica, Olive & Oak

Honorable Mention: Tyler Layton, Twisted Tree

Steakhouse and Ashley Shelton, Sardella

favorite barbecue

SUGARFIRE SMOKE HOUSE

Various locations, sugarfiresmokehouse.com

2nd: Pappy’s Smokehouse

3rd: Salt & Smoke

Honorable Mention: Beast Craft BBQ Co., Bogart’s Smokehouse

favorite breakfast and lunch THE SHACK

Various locations, eatatshack.com

2nd: Southwest Diner

3rd: Rooster

Honorable Mention: The Clover and The Bee, Half & Half

favorite brunch HENDEL’S RESTAURANT

559 St. Denis St., Florissant, 314.837.2304, hendelsrestaurant.com

2nd: Rooster

3rd: Half & Half

Honorable Mention: Brasserie by Niche, SqWires Restaurant & Annex, Reeds American Table

favorite burger HI-POINTE DRIVE-IN

1033 McCausland Ave., St. Louis, 314.349.2720, hipointedrivein.com

2nd: Stacked STL

3rd: Mac’s Local Eats

Honorable Mention: O’Connell’s Pub, Carl’s Drive In

favorite cajun/creole BROADWAY OYSTER BAR

736 S. Broadway, St. Louis, 314.621.8811, broadwayoysterbar.com

2nd: Gulf Shores Restaurant & Grill

3rd: Sister Cities Cajun

Honorable Mention: Evangeline’s Bistro and Music House, Boogaloo

favorite chinese LONA’S LIL EATS

2199 California Ave., St. Louis, 314.925.8938, lonaslileats.com

2nd: Wang Gang Asian Eats

3rd: Lu Lu Seafood Restaurant

Honorable Mention: China King, Yen Ching

favorite deli/sandwich shop BLUES CITY DELI

2438 McNair Ave., St. Louis, 314.773.8225, bluescitydeli.com

2nd: Gioia’s Deli

3rd: Mom’s Deli

Honorable Mention: Union Loafers Cafe and Bread Bakery, The Gramophone

favorite diner UNCLE BILL’S PANCAKE AND DINNER HOUSE

3427 S. Kingshighway Blvd., St. Louis, 314.832.1973; 14196

Manchester Road, Ballwin, 636.394.1416

2nd: Benton Park Café

3rd: Courtesy Diner

Honorable Mention: Chris’ Pancake & Dining, Eat-Rite Diner

favorite doughnut

STRANGE DONUTS

2709 Sutton Blvd., Maplewood, 314.932.5851; 107 E. Argonne St., Kirkwood, 314.394.2323; strangedonuts.com

2nd: Vincent Van Doughnut

3rd: Old Town Donuts

Honorable Mention: Donut Drive-In, John’s Donuts

favorite fine dining

SIDNEY STREET CAFE

2000 Sidney St., St. Louis, 314.771.5777, sidneystreetcafestl.com

2nd: Olive & Oak

3rd: Tony’s

Honorable Mention: Farmhaus, Vicia

favorite food truck

SEOUL TACO

seoultaco.com, Twitter: @seoultaco

2nd: Mission Taco Joint

3rd: Guerrilla Street Food

Honorable Mention: Balkan Treat Box, Gioia’s Deli Food Truck

favorite fried chicken

HODAK’S RESTAURANT & BAR

2100 Gravois Ave., St. Louis, 314.776.7292, hodaks.com

2nd: Southern

3rd: Byrd & Barrel

Honorable Mention: Grace Meat & Three, Gallagher’s Restaurant

favorite frozen dessert

TED DREWES FROZEN CUSTARD

6726 Chippewa St., St. Louis, 314.481.2652; 4224 S. Grand Blvd., St. Louis, 314.352.7376; teddrewes.com

2nd: Ices Plain & Fancy

3rd: Clementine’s Naughty & Nice Creamery

Honorable Mention: Fritz’s Frozen Custard, Serendipity Homemade Ice Cream

favorite greek

OLYMPIA KEBOB HOUSE & TAVERNA

1543 McCausland Ave., St. Louis, 314.781.1299, olympiakebobandtavern.com

2nd: Spiro’s Restuarant

3rd: Anthonino’s Taverna

Honorable Mention: Michael’s Bar & Grill, Momos Ouzaria Taverna

favorite indian HOUSE OF INDIA

8501 Delmar Blvd., University City, 314.567.6850, hoistl.com

2nd: Himalayan Yeti

3rd: Everest Cafe & Bar

Honorable Mention: India’s Rasoi, India Palace

BY IZAIAH JOHNSON

PHOTO

bucatini all’a amatriciana

restaurant, pastaria

YOUR FAVORITE PLACES TO EAT

favorite italian PASTARIA

7734 Forsyth Blvd., Clayton, 314.862.6603, eatpastaria.com

2nd: Charlie Gitto’s

3rd: Trattoria Marcella

Honorable Mention: Katie’s Pizza & Pasta Osteria, Acero

favorite korean SEOUL TACO

6665 Delmar Blvd., University City, 314.863.1148; 46 Four Seasons Shopping Center, Chesterfield, 314.548.6868, seoultaco.com

2nd: Oriental Spoon

3rd: Seoul Garden Korean BBQ

Honorable Mention: Kimcheese, K-Bop Food Truck, U-City Grill

favorite mexican CHAVA’S MEXICAN RESTAURANT

925 Geyer Ave., St. Louis, 314.241.5503; 217 E. Vandalia

St., Edwardsville, 618.692.8192, chavasmexican.com

2nd: Mi Ranchito Mexican Restaurant

3rd: Hacienda Mexican Restaurant

Honorable Mention: Rosalita’s Cantina, Nixta, Pueblo Solis

favorite mediterranean/ middle eastern AYA SOFIA

6671 Chippewa St., St. Louis, 314.645.9919, ayasofiacuisine.com

2nd: Olio

3rd: The Vine Cafe

Honorable Mention: Layla, Cafe Natasha’s

favorite patio

JOHN D. MCGURK’S IRISH PUB & GARDEN

1200 Russell Blvd., St. Louis, 314.776.8309, mcgurks.com

2nd: Billy G’s Kirkwood

3rd: Broadway Oyster Bar

Honorable Mention: Vin de Set, Molly’s in Soulard

favorite pizza

IMO’S PIZZA

Various locations, imospizza.com

2nd: Peel Wood Fired Pizza

3rd: Katie’s Pizza & Pasta Osteria

Honorable Mention: Pi Pizzeria, Sauce on the Side

favorite pub

JOHN D. MCGURK’S IRISH PUB & GARDEN

1200 Russell Blvd., St. Louis, 314.776.8309, mcgurks.com

2nd: The Scottish Arms

3rd: O’Connell’s Pub

Honorable Mention: Dressel’s Public House, Seamus McDaniel’s

favorite ramen NUDO

11423 Olive Blvd., Creve Coeur, 314.274.8046, nudostl.com

2nd: Vista Ramen

3rd: Robata Maplewood

Honorable Mention: Ramen Tei, Nami Ramen

favorite romantic spot BAILEYS’ CHOCOLATE BAR

1915 Park Ave., St. Louis, 314.241.8100, baileyschocolatebar.com

2nd: Sidney Street Cafe

3rd: Sasha’s Wine Bar

Honorable Mention: Cyrano’s Café, Bar Les Frères

favorite soul food/southern GRACE MEAT & THREE

4270 Manchester Ave., St. Louis, 314.533.2700, stlgrace.com

2nd: Southern

3rd: Sweetie Pie’s The Upper Crust

Honorable Mention: Juniper, Mom’s Soul Food Kitchen & Catering

favorite steakhouse TUCKER’S PLACE

Various locations, tuckersplacestl.com

2nd: Annie Gunn’s Restaurant 3rd: 1818 Chophouse

Honorable Mention: Citizen Kane’s Steak House, Twisted Tree Steakhouse

favorite sushi DRUNKEN FISH

Various locations, drunkenfish.com

your favorite doughnut shop, strange donuts

2nd: Wasabi Sushi Bar

3rd: Café Mochi

Honorable Mention: Sushi Ai, Nippon Tei, BLK MKT Eats

favorite tacos MISSION TACO JOINT

Various locations, missiontacojoint.com

2nd: Seoul Taco

3rd: Taco Circus

Honorable Mention: Chava’s Mexican Restaurant, Taqueria El Bronco

favorite thai KING AND I THAI CUISINE

3157 S. Grand Ave., St. Louis, 314.771.1777, kingandistl.com

2nd: Fork & Stix

3rd: Pearl Café

Honorable Mention: Tei Too, Pad Thai Kitchen

favorite vegetarian/vegan LULU’S LOCAL EATERY

3201 S. Grand Ave., St. Louis, 314.300.8215, luluslocaleatery.com

2nd: Lona’s Lil Eats

3rd: Treehouse

Honorable Mention: SweetArt, Pizza Head, Small Batch, Wicked Greenz

favorite vietnamese MAI LEE

8396 Musick Memorial Drive, Brentwood, 314.645.2835, maileestl.com

2nd: Pho Grand

3rd: Lemon Grass Restaurant

Honorable Mention: Banh Mi So No. 1, Little Saigon Cafe

BY

PHOTO

CARMEN TROESSER

jesse mendica, executive chef at olive & oak

FAVORITE RESTAURANT

olive oak&

jesse mendica

The executive chef of your Favorite Restaurant didn’t originally want to be executive chef of any restaurant. The media-shy chef took a chance during her “year of yes” and has been quietly turning out some of most innovative, perfectly executed food in the St. Louis area ever since. We sat down with Jesse Mendica to talk Webster Groves, Olive & Oak’s ever-changing menu and her very first restaurant job. – Catherine Klene

How did the restaurant industry hook you?

“I got the job [at Two Nice Guys] and just being a part of a kitchen and the camaraderie of it – it charmed me right away. It wasn’t even about the food. I’m the pickiest eater there is. I started out so picky, I wouldn’t eat anything.”

Like what?

“Oh my God, mayonnaise, mustard, pickles, onions, salad dressing, tomatoes … I wouldn’t

eat fish, shellfish, nothing. I ate nothing. I ate dry salads.”

How much does Webster Groves love Olive & Oak?

“We always said at the beginning, ‘We hope we’re as good for Webster as Webster is for us,’ and I think that relationship has worked out great so far. We had somebody write an email to us that said, ‘I think since Olive & Oak moved in, our property value has gone up 25 percent.’ I know it’s a joke, but just the idea that we’ve been so good for the community and people feel like their house is more valuable being near us? That felt great.”

How’s your first executive chef gig going?

“It’s super challenging and super scary and overwhelming at first, and then it just becomes the house you’re running. You feel like the mom of the house. I had two dishwashers call me mom on two separate occasions: ‘Mom, do you know – Oh, Jesse! Sorry!’ … I

think my job is to be the person who has the answers, to be the person who makes the decisions, but it’s not any more important than anybody else.”

Which chefs do you admire?

“Big-time chefs that I like to watch and listen to and learn from a lot?

Jacques Pépin. ... He’s so great to watch. To watch him bone a chicken with only two cuts is incredible. He makes it easy and drinks wine the whole time and he’s like, ‘Don’t even worry. This is easy. The chicken wants you to do it.’”

What’s your postshift meal?

“I eat a big salad out of a huge bowl. It’s not even necessarily a big salad, but it’s definitely a big bowl. I know that it will be easy to clean later, and I can really toss it. … And a beer. Civil Life Brown is my absolute favorite. Beer or a rosé. You can’t get away from rosé here, and I don’t mind that one bit. We are a yes way rosé place.”

What’s your least favorite part of the job?

“The attention and having to be interviewed by people about myself – that’s probably the worst part of all of it, no offense. It’s the worst. People come in here and they’re like, ‘Oh my God, we’re meeting you!’ Yes, I’m just another person in the room with you right now; this is not a big deal. The weird big deal that people put on it is probably the hardest thing for me to get used to.”

What’s the nicest compliment a customer has given you?

“One person said, ‘I don’t even eat cauliflower. I don’t like cauliflower, but I know I’ll get it because everything has surprised me.’ To know that people trust me enough to try something they have verified they don’t like – that’s pretty incredible.”

olive & oak, 102 w. lockwood ave., webster groves, 314.736.1370, oliveandoakstl.com

favorite brunch

HENDEL'S RESTAURANT

Anyone who has tried to get into Hendel’s Restaurant on a Sunday morning already knows it’s St. Louis’ Favorite Brunch spot. From the crabcakes eggs Benedict to the Southwestern omelet to the “Zing Zanged” House Bloody Mary, Hendel’s proves that when it comes to brunch, classic makes perfect. – Heather Hughes 559 St. Denis St., Florissant, 314.837.2304, hendelsrestaurant.com

YOUR FAVORITE PLACES TO DRINK

bartender of the year

HOPE MCCOY, MIKE SHANNON’S GRILL

871 S. Arbor Vitae, Edwardsville, 618.655,9911, mikeshannonsgrill.com

2nd: Charlie Martin, Olive & Oak

3rd: Ted Kilgore, Planter’s House

Honorable Mention: Tim Wiggins, Retreat Gastropub and Terry Oliver, Frazer’s

favorite beer bar

THREE KINGS PUBLIC HOUSE

Various locations, threekingspub.com

2nd: International Tap House (iTap)

3rd: Global Brew Tap House

Honorable Mention: The Side Project Cellar, Tapped

favorite brewery

URBAN CHESTNUT BREWING CO.

3229 Washington Ave., St. Louis; 4465 Manchester Ave., St. Louis; 314.222.0143, urbanchestnut.com

2nd: 4 Hands Brewing Co.

3rd: Schlafly Beer

Honorable Mention: Civil Life Brewing Co., Ferguson Brewing Co.

favorite coffee shop

KALDI’S COFFEE

Various locations, kaldiscoffee.com

2nd: The Mud House

3rd: Sacred Grounds Cafe

Honorable Mention: Sump Coffee, Park Avenue Coffee

favorite cocktails

PLANTER’S HOUSE

1000 Mississippi Ave., St. Louis, 314.696.2603, plantershousestl.com

2nd: Narwhal’s Crafted

3rd: Olive & Oak

Honorable Mention: Taste Bar, Blood & Sand

favorite games bar

WESTPORT SOCIAL

910 Westport Plaza Drive, Maryland Heights, 314.548.2876, westportsocial-stl.com

2nd: 4 Hands Brewing Co.

3rd: Start Bar

Honorable Mention: Pieces the

St. Louis Board Game Bar & Café, Parlor

favorite happy hour MISSION TACO JOINT

Various locations, missiontacojoint.com

2nd: 1818 Chophouse

3rd: Three Kings Public House

Honorable Mention: Taste Bar, Syberg’s An Eating & Drinking Co.

favorite sports bar

SYBERG’S AN EATING & DRINKING CO.

Various locations, sybergs.com

2nd: Amsterdam Tavern

3rd: Blueberry Hill

Honorable Mention: The Post Sports Bar & Grill, Joey B’s Food & Drink

favorite wine bar

SASHA’S WINE BARS

706 DeMun Ave., Clayton, 314.863.7274; 4069 Shaw Blvd. St. Louis, 314.771.7274; sashaswinebar.com

2nd: Robust Wine Bar

3rd: Cork Wine Bar

Honorable Mention: 33 Wine Shop & Bar, Louie’s Wine Dive

favorite local winery

CHAUMETTE VINEYARDS & WINERY

24345 State Route WW, Ste. Genevieve, 573.747.1000, chaumette.com

2nd: Stone Hill Winery

3rd: Montelle Winery

Honorable Mention: Cedar Lake Cellars, St. James Winery

favorite bottle shop

RANDALL’S WINES & SPIRITS

Various locations, shoprandalls.com

2nd: Bin 51 Wine & Spirits

3rd: The Wine & Cheese Place

Honorable Mention: Saint Louis Hop Shop, Intoxicology

favorite bread

UNION LOAFERS CAFE AND BREAD BAKERY

1629 Tower Grove Ave., St. Louis, 314.833.6111, unionloafers.com

2nd: Companion Baking

3rd: 222 Artisan Bakery & Cafe

Honorable Mention: Missouri Baking Co., Amighetti’s Bakery & Café

favorite butcher shop BOLYARD’S MEAT & PROVISIONS

2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

2nd: Kenrick’s Meats & Catering

3rd: G & W Meat & Bavarian Style Sausage Inc.

Honorable Mention: LeGrand’s Market & Catering, Mannino’s Market

favorite cakes/pastries

JILLY’S CUPCAKE BAR & CAFE

8509 Delmar Blvd., University City, 314.993.5455; 222 E. Park St., Edwardsville, 618.307.9545; jillyscupcakebar.com

2nd: Nathaniel Reid Bakery

3rd: La Patisserie Chouquette

Honorable Mention: The Cup, Pint Size Bakery & Coffee

favorite catering

KENRICK’S MEATS & CATERING

4324 Weber Road, St. Louis, 314.631.2440, kenricks.com

2nd: Russo’s Catering

3rd: Butler’s Pantry

Honorable Mention: Seed Sprout Spoon Catering & Events, The Art of Entertaining

favorite specialty shop

CROWN CANDY KITCHEN

1401 St. Louis Ave., St. Louis, 314.621.9650, crowncandykitchen.net

2nd: Bob’s Seafood

3rd: Kakao Chocolate

Honorable Mention: Bissinger’s Handcrafted Chocolatier, Parker’s Table

favorite farmers market

SOULARD FARMERS MARKET

730 Carroll St., St. Louis, 314.622.4180, soulardmarket.com

2nd: Tower Grove Farmers’ Market

3rd: Kirkwood Farmers’ Market

Honorable Mention: The Land of Goshen Community Market, Ferguson Farmers’ Market

favorite local grocery DIERBERGS MARKETS

Various locations, dierbergs.com

2nd: Schnucks

3rd: Straub’s

Honorable Mention: Jay International Food Co., DiGregorio’s Italian Market

your favorite cakes/ pastries shop, jilly’s cupcake bar & cafe

BY

PHOTO

JONATHAN GAYMAN