Sauce Magazine // Reader's Choice 2015

From left, Strange Donuts co-owners Corey Smale and Jason Bockman in a sea of sprinkles

SMOKED BRISKET PO’BOY

“How do you put something on the menu for the non-fish lovers that is going to absolutely make everyone want it? This brisket does it.”

LYONNAISE SALAD

“Crispy oysters, pickled mustard seeds, beautiful poached egg – it’s a delicious bite.”

FAVORITE NEW RESTAURANT PEACEMAKER LOBSTER & CRAB CO.

“What did I enjoy as a kid? What makes me happy now?” Kevin Nashan, chef-owner of Peacemaker Lobster & Crab Co. asked himself as he contemplated the restaurant, his second after running Sidney Street Cafe down the street to wild acclaim. “I always gravitated toward po’boys and a good lobster roll.” Your votes make it official: Peacemaker is St. Louis’ favorite new restaurant. Here, Nashan dishes his thoughts on the most popular, quintessentially coastal dishes at Peacemaker. – Spencer Pernikoff

1831 Sidney St., St. Louis, 314.772.8858, peacemakerstl.com

BUFFALO CRAWFISH PO’BOY

“Inspired by chef de cuisine John Messbarger’s dad and his love of hot wings”

CLAM ROLL

“It’s got the sweetness of a scallop, the brininess of an oyster - absolutely delicious.”

BLUEBERRY PIE

“It’s just ridiculous, it’s so good. It’s like a Pappy’s rib: It makes me want to hug someone.”

CHEF OF THE YEAR

GERARD CRAFT

FOUR MEALS THAT CHANGED MY LIFE

You know a meal is special when you can recall it in vivid detail years, even decades, later. Epicures have traveled from far and near to visit Gerard Craft’s flagship restaurant, Niche, and have departed with memories of exquisitely plated, creative dishes. Craft’s own dining experiences likewise have left an indelible mark on his culinary mind. Here, this year’s Readers’ Choice Chef of the Year – and winner of the 2015 James Beard Foundation award for Best Chef: Midwest – shares the top meals of his life. – Ligaya Figueras

1. The French Laundry, Yountville, California, 2002

“That meal was mind-blowing on every level, especially because I had experienced a lot at that point but nothing unique. I’d been sleeping with The French Laundry Cookbook pretty much at that point. It was a big deal to see it all. The wine service was Bobby Stuckey (now co-owner of Frasca Food and Wine in Boulder, Colorado) as a youngster. My dad still talks about the wine service to this day and how amazingly inspired it was. (We started) with five different soups, each one the essence of whatever that ingredient was. (I had) dishes that are now iconic, like the salmon cornet – the ice cream cone, the oysters and pearls … just mindblowing and fun. Grant Achatz was a sous chef. It was kind of like a dream team in that restaurant.”

2. Le Bamboche, Paris, France, 2000

“It was during the mad cow crisis. Lots of vegetables because nobody was cooking meat at that point. La Bamboche was a tiny little spot, maybe 20 seats. The chef was Claude Colliot. It was him in the kitchen with one other guy and his wife ran the front of the house. It was the first time I saw traditional rules broken. There was a dish of glazed Loire Valley vegetables with fromage blanc ice cream, a savory ice cream. I was blown away. Now, everyone sees ice cream on dishes. Back then, no one had ice cream on dishes. On the dessert side, he had a Napoleon with pastry cream on one layer, a kind of candied confit tomato on another layer and then basil simple syrup. Again, this notion of the rules had been broken: savory food being used in dessert. That meal alone shaped my career and the way I would look at food from then on.”

3. L’Arpège, Paris, France, 2000

“This place was – and still is – a three-star Michelin restaurant. My parents took me there and said, ‘Pay attention. This is your Harvard education.’ It was a spectacular meal, tons of vegetables. I don’t know if I was necessarily blown out of the water. It was just vegetables and light flavors and very good. What I did notice later on as I was cooking was: This green bean is not cooked right; this turnip’s texture could be much better. Every vegetable in that place was so perfectly cooked. When it comes to vegetables, that completely changed my life. I am so picky with our cooks about how they cook vegetables. That stems from this restaurant.”

4. Trattoria del Conte, Orvieto, Italy, 2006

“Our very good friends, Margaret and Carlo Pfeiffer, took me to this place. It

was their favorite local restaurant to eat dinner. It’s pretty much a father and his daughters who run this place. They make really casual pastas, all fresh, handmade. One of my favorite dishes that I still love to make is a ricotta tortelloni with artichokes, lemon and olive oil – an incredibly simple dish, but perfect. The whole thing, the ragus they do, everything made me fall in love with Italian food. That wasn’t my first trip to Italy, but it was a transformative trip for me.”

FAVORITE RESTAURANT CLEVELAND-HEATH

Jenny Cleveland and Ed Heath culled the inspiration for their 4-year-old Edwardsville restaurant from family recipes, restaurant road trips and tenures in other people’s kitchens. The result: an arsenal of cooking techniques, unexpected dish compositions and core dining philosophies that are the hallmarks of your favorite restaurant of the year.

– Ligaya Figueras

The pork chop

Heath: The pork chop was the one I’d done at Henry’s Fork Lodge, a little seasonal fishing place in Island Park, Idaho. I knew in Idaho they were meatand-potato people, and I thought I could branch out with some bread pudding.

It went over really well. I think I did asparagus or green beans and the pork chop. The egg came later.

Cleveland: The egg is us because the only meal we ever cooked at home was breakfast. It was always leftovers and an egg on top. Everyone says the egg on top of things is done, but I don’t see how it will ever be done because it tastes so good.

The chicken wings

Heath: We ate at Redd in Napa a lot. Their chicken wings were the best we ever had … It was a Michelin-starred restaurant, and we would always sit at the bar and eat the stupid chicken wings. It was like a dark soy-caramel glaze. We tried to figure out the sauce. We worked on it at our place for six months before we came up with our chicken wings.

The BLT

Heath: We used to eat BLTs four days a week in Napa. There was a little grocery store a block and a half from our house. Cleveland: We’d walk down and get two cups of coffee, two BLTs with pickles on them and bring them back.

Heath: Tom (Grant) at Martine (Cafe, Salt Lake City) used to take cherry tomatoes and cover them in garlic and

olive oil. At the end of the night, he’d throw them in the oven and leave them for 12 hours until he got back the next day. It was like tomato sauce in a bite. At our place, we were going to do it that way, but our volume got too high. We go through 10 cases of Roma tomatoes a week just to keep the BLT on the menu. Ours are roasted; we can’t really call them oven-cured.

The pulled pork sandwich

Heath: At Farmstead (St. Helena, California), we did ours on the smoker, which was our original intention (for Cleveland-Heath). But once again, volume hit, and we had to start braising. We have the pretzel bun because Companion came by to do our bread. We wanted our pickles to be different, so we did cider vinegar and coriander seed. And when you get all that together – the bite of the coriander seed with the blue cheese dressing – I will eat that sandwich every day.

Cleveland: I think the pickles are because that’s how my mom did them. That’s how I grew up eating pulled pork.

Heath: The blue cheese coleslaw – that was (Farmstead’s) Seamus Feeley. Seamus did the blue cheese coleslaw, so we borrowed it. I don’t think we could have

opened without me having worked for him for a year at Farmstead.

The shaved raw beef and celery kung pao

Cleveland: This January, we ate at Mission Chinese in New York. They had this celery dish on the menu that was just the simplest.

Heath: Celery, hazelnuts, soy sauce. Cleveland: It looked like sauteed celery with hazelnuts, and it was so good. … When we got back, for two days we did nothing but: “No, this is how it was,” “No, this is how it was.” … It was like this celery competition. We were trying to hit the flavor with that dish.

Heath: It’s strange, though. It’s not carpaccio because it’s not super thin. But if you cut it against the grain, it gets that nice chewy element … It was seriously like eating at a regular Chinese restaurant where you get big chunks of celery in a dish. But his was so beautiful and tall and gorgeous, and we’re like, this is the best celery stick I’ve ever eaten. … And what’s everyone saying right now? Celery’s the new thing. I can see that.

The vibe

Cleveland: Prune (New York City) was awesome.

Heath: It’s tiny and it’s not dirty, it’s –Cleveland: It’s worn. It’s like your favorite teddy bear. The food had a lot of heart.

The wait time

Heath: What’s that ramen place we went? Cleveland: Ippudo (New York City). The food was amazing. We waited an hour and something for that table. I walked away thinking that’s not a big deal. I would’ve waited longer to eat there. The wait is a sensitive thing for us. I feel so bad – on the weekends, our wait gets so long. So I really appreciated waiting. And I didn’t mind.

The plating

Cleveland: Ad Hoc (Yountville, California) was family style. The plating was designed to look sort of unplanned, but it was incredibly precise. The thing that you walk away with from there is that casual and comfortable is not an accident. It takes just as much work as fine dining.

Cleveland-Heath

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

The dining room at Cleveland-Heath, voted favorite restaurant

“I REALLY LIKE THE SEVEN-VEGGIE NOODLES WITH UDON NOODLES. THE FLAVORING IS PERFECT, AND THE NOODLES ARE THICK, HEARTY AND SATISFYING.”

– Meghan Dodson, Oriental Spoon

“DURING

I TEND

THE WARMER WEATHER

TO FAVOR BRASSERIE’S

TROUT.

IT IS PAN-SEARED WITH BROWN BUTTER AND CURED LEMON. IT’S BRIGHT, FRESH, SALTY AND SWEET.”

– Cory Prahl, Brasserie by Niche

“The jackfruit banh mi is a must-have. Marinated jackfruit with fresh veggies and a tangy banh mi sauce makes for the perfect sandwich.”

– Mike Murano, Lulu’s Local Eatery

INSIDE THE SERVER'S STOMACH

Sure, you have your favorites. That’s why you voted these restaurants among St. Louis’ finest. Ever wonder, though, what servers order for themselves? Here’s the insider intel on what to eat at the restaurants you can’t get enough of. – Compiled by Sara Graham

“The Vietnamese-style roast duck is such a great preparation. We render off a lot of the fat so the skin is crispy. The spice is great, too. We use a five-spice blend and include an amazing ginger-soy sauce on the side for dipping.”

– Jay Nguyen, Mai Lee

“THE SARMA. OUR BALKANSTYLE CABBAGE ROLLS STUFFED WITH PERFECTLY SEASONED GROUND BEEF AND RICE SMOTHERED IN A MOUTHWATERING PAPRIKA SAUCE WILL MAKE YOU FEEL LIKE YOU HAVE YOUR VERY OWN BOSNIAN MAMA.”

– Mersad Besic, Grbic Restaurant

“I LOVE THE LAMB CHOPS. I’M A HUGE LAMB EATER AND FIND THESE PERFECT – JUICY AND DELICIOUS.”

– Chris Eveland, Olympia Kebob House and Taverna

“The khao soi – a yellow curry soup with lo mein noodles, pickled mustard greens and whatever meat you like topped with crispy noodles. It is flavorful and filling, but not too heavy. And you can have it as spicy as you like it.”

– Morgan Hopkins, King & I Thai Restaurant

“THE HOUSE PLANK – A SELECTION OF OLD WORLD CHEESES, ARTISANAL CHARCUTERIE, PICKLED VEGGIES, TOASTED NUTS, IN-HOUSE TERRINES AND OTHER ACCOUTREMENTS SERVED ON A HEFTY ROUGH HEWN PIECE OF OAK. RUSTIC BUT REFINED.”

– Adam McDaniel, The Scottish Arms

“I’m addicted to the gambas al ajillo, sauteed shrimp in garlic oil with chiles and red pepper flakes. When the shrimp are gone, dip the bread in the amazing garlic oil.”

– Dana Stiebel, Modesto Tapas

“THE CEVICHE MIXTO – A COMBINATION OF MARKETFRESH FISH, OCTOPUS, SHRIMP AND MUSSELS COLD-CURED WITH FRESHLY SQUEEZED LEMON AND LIME JUICES, CILANTRO, GARLIC AND AJI AMARILLO, A NATIVE PERUVIAN PEPPER. CEVICHE JUST SCREAMS SUMMERTIME.” – Kelsie Rae Boldt, Mango Peruvian Cuisine

“ Baingan bharta is my favorite because it’s

full of flavor and made in the traditional way. I love to eat it with garlic naan.”

– Pragnesh Sandhe, House of India

“My perfect meal is a self-created combo: one Guadalajara flashfried seasoned ground beef taco, one El Mireko flash-fried ranchero chicken burrito smothered in queso, and one poblano pepper stuffed with seasoned ground beef and rice, and topped with salsa guajillo and white cheese.”

– Marcie Corwin, Chava’s Mexican Restaurant

your favorite places to eat

Favorite New Restaurant PEACEMAKER LOBSTER & CRAB CO.

1831 Sidney St., St. Louis, 314.772.8858, peacemakerstl.com

2nd: Lona’s Lil Eats

3rd: Grapeseed

Honorable Mention: Público and Three Flags Tavern (tie)

Favorite Restaurant CLEVELAND-HEATH

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Pastaria

3rd: Mai Lee

Honorable Mention: Sidney Street Cafe

Chef of the Year

GERARD CRAFT, NICHE FOOD GROUP

2nd: Ed Heath, Cleveland-Heath

3rd: Kevin Nashan, Peacemaker Lobster & Crab Co. and Sidney Street Cafe

Honorable Mention: Nate Hereford, Niche

Favorite Wait Staff CLEVELAND-HEATH

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Sidney Street Cafe 3rd: The Libertine

Honorable Mention: Taste

Favorite Barbecue

PAPPY’S SMOKEHOUSE

3106 Olive St., St. Louis, 314.535.4340, pappyssmokehouse.com

2nd: Sugarfire Smoke House

3rd: Bogart’s Smokehouse

Honorable Mention: Salt & Smoke

Favorite Brunch

BRASSERIE

4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

2nd: Rooster

3rd: Half & Half

Honorable Mention: Café Osage

Favorite Burger 5 STAR BURGERS

8125 Maryland Ave., Clayton, 314.720.4350; 312 S. Kirkwood Road, Kirkwood, 314.394,2250, 5starburgersstl.com

2nd: O’Connell’s Pub

3rd: Blueberry Hill

Honorable Mention: The Dam

The Maplewood from Pi Pizzeria, your favorite place to get pizza

Favorite Cheap Eats

FAST EDDIE’S BONAIR

1530 E. Fourth St., Alton, 618.462.5532, fasteddiesbonair.com

2nd: Lona’s Lil Eats

3rd: Fuzzy’s Taco Shop

Honorable Mention: Seoul Taco

Favorite Cupcakes THE CUP

Various locations, cravethecup.com

2nd: Jilly’s Cupcake Bar

3rd: Sweet Art

Honorable Mention: The Sweet Divine

Favorite Deli/Sandwiches

BLUES CITY DELI

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

2nd: Mom’s Deli and Nora’s (tie)

3rd: Pickles Deli

Honorable Mention: Gioia’s Deli

Favorite Desserts

CYRANO’S CAFE

603 E. Lockwood Ave., Webster Groves, 314.963.3232, cyranos.com

2nd: Brevan’s Patisserie

3rd: Baileys’ Chocolate Bar

Honorable Mention: The Fountain on Locust

Favorite Food Truck

SEOUL TACO

314.863.1148, seoultaco.com

2nd: Guerrilla Street Food

3rd: Cha Cha Chow

Honorable Mention: Lulu’s Local Eatery

Favorite Frozen Desserts

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: Serendipity Homemade Ice Cream

Honorable Mention: Bobby’s Frozen Custard

Favorite Late-Night Eats COURTESY DINER

Various locations, courtesydiner.com

2nd: Uncle Bill’s Pancake & Dinner House

3rd: Mission Taco Joint

Honorable Mention: City Diner

Favorite Pizza PI PIZZERIA

Various locations, 314.367.4300, pi-pizza.com

2nd: Peel Wood Fired Pizza

3rd: Dewey’s Pizza and Pastaria (tie)

Honorable Mention: The Good Pie

Favorite Patio

JOHN D. MCGURK’S IRISH PUB & GARDEN

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

2nd: Vin de Set

3rd: Cielo

Honorable Mention: Billy G’s and Molly’s in Soulard (tie)

Favorite Restaurant to Impress Out-of-Towners NICHE

7734 Forsyth Blvd., Clayton, 314.773.7755, nichestlouis.com

2nd: Broadway Oyster Bar and Pappy’s Smokehouse (tie)

3rd: Blueberry Hill

Honorable Mention: Tony’s Restaurant

Favorite Seafood

BROADWAY OYSTER BAR

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

2nd: Peacemaker Lobster & Crab Co.

3rd: Farmhaus and Oceano Bistro (tie)

Honorable Mention: Bristol Seafood Grill

PHOTO BY JONATHAN GAYMAN

Favorite American Nouveau NICHE

7734 Forsyth Blvd., Clayton, 314.773.7755, nichestlouis.com

2nd: Farmhaus

3rd: Sidney Street Cafe

Honorable Mention: The Libertine

Favorite American Traditional CLEVELAND-HEATH

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Annie Gunn’s

3rd: Quincy Street Bistro

Honorable Mention: Big Bear Grill and The Restaurant at The Cheshire (tie)

Favorite Cajun/Creole BROADWAY OYSTER BAR

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

2nd: Riverbend

3rd: Evangeline’s

Honorable Mention: The Kitchen Sink

Favorite Chinese LU LU SEAFOOD & DIM SUM

8224 Olive Blvd., University City, 314.997.3108, luluseafoodrestaurant.com

2nd: Wang Gang Asian Eats

3rd: Yen Ching

Honorable Mention: Mandarin House

Favorite Eastern European/ Bosnian GRBIC RESTAURANT & BANQUET HALL

4071 Keokuk St., St. Louis, 314.772.3100, grbicrestaurant.com

2nd: Aya Sofia and Berix Coffee Restaurant (tie)

3rd: Bosna Gold

Honorable Mention: Taft Street Restaurant & Bar

Favorite English/Irish/Scottish THE SCOTTISH ARMS

8 S. Sarah St., St. Louis, 314.535.0551, thescottisharms.com

2nd: John D. McGurk’s Irish Pub & Garden

3rd: Llywelyn’s Pub

Honorable Mention: Dressel’s Public House

Favorite French BRASSERIE

4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

2nd: Franco

3rd: Vin de Set

Honorable Mention: Bar Les Freres

Favorite German SCHNEITHORST’S RESTAURANT & BAR

1600 S. Lindbergh Blvd., St. Louis, 314.993.4100, schneithorst.com

2nd: Urban Chestnut

Brewing Co.

3rd: Dreamland Palace

Honorable Mention: Feasting Fox

Favorite Greek OLYMPIA KEBOB HOUSE & TAVERNA

1543 McCausland Ave., Richmond Heights, 314.781.1299, olympiakebobandtaverna.com

2nd: Momos

3rd: Michael’s and Spiro’s Restaurant (tie)

Honorable Mention: Ari’s

Favorite Indian HOUSE OF INDIA

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

2nd: Rasoi

3rd: Taj Palace Cuisine of India

Honorable Mention: India Palace

Favorite Italian PASTARIA

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

2nd: Trattoria Marcella

3rd: Zia’s

Honorable Mention: Cunetto House of Pasta

Favorite Japanese WASABI SUSHI BAR

Various locations, wasabisushibars.com

2nd: Tani Sushi Bistro

3rd: Baiku Sushi Lounge

Honorable Mention: Nobu’s

Favorite Korean ORIENTAL SPOON

229 Harvard Drive, Edwardsville, 618.655.9633, orientalspoon.net

2nd: Seoul Taco

3rd: Seoul Garden Korean Restaurant

Honorable Mention: Kim Cheese

Favorite Mexican CHAVA’S MEXICAN RESTAURANT

925 Geyer Ave., St. Louis, 314.241.5503, chavasmexican.com and Mi Ranchito, 887

Kingsland Ave., University City, 314.863.1880, mi-ranchito-stl.com (tie)

2nd: Mission Taco Joint

3rd: Pueblo Solis

Honorable Mention: Tortillaria Mexican Kitchen

Favorite Middle Eastern RANOUSH

6501 Delmar Blvd., University City, 314.726.6874, ranoush.com

2nd: Café Natasha’s

3rd: The Vine Café

Honorable Mention: Aya Sofia

Favorite Soul Food/Southern SWEETIE PIE’S

4270 Manchester Ave., St. Louis, 314.371.0304, sweetiepieskitchen.com

2nd: Juniper

3rd: Old Standard

Honorable Mention: Mama Josephine’s

Favorite South American/PanLatin

MANGO PERUVIAN CUISINE

1101 Lucas Ave., St. Louis, 314.621.9993, mangoperu.com

2nd: Fritanga Nicaraguan Cuisine

3rd: Yemanja Brasil Restaurante

Honorable Mention: Maya Cafe

Favorite Spanish MODESTO

5257 Shaw Ave., St. Louis, 314.772.8272, modestotapas.com

2nd: Barcelona Tapas Restaurant

3rd: Guido’s Pizzeria & Tapas

Honorable Mention: Público

Favorite Steak CITIZEN KANE’S

133 W. Clinton Place, Kirkwood, 314.965.9005, citizenkanes.com

2nd: Tucker’s Place

3rd: Annie Gunn’s Honorable Mention: 1818 Chophouse

Favorite Thai KING & I RESTAURANT

3155 S. Grand Ave., St. Louis, 314.771.1777, kingandistl.com

2nd: Fork & Stix

3rd: Sen Thai Asian Bistro

Honorable Mention: Pearl Café

Favorite Vegetarian/Vegan

LULU’S LOCAL EATERY

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

2nd: Tree House

3rd: Small Batch

Honorable Mention: Frida’s

Favorite Vietnamese MAI LEE

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

2nd: Pho Grand

3rd: Banh Mi So

Honorable Mention: LemonGrass

BLT salad from Pi Pizzeria

BARTENDER OF THE YEAR

TED KILGORE

Whether it’s serving up seasonal cocktails, perfecting the classics or putting new twists on old favorites, this year’s top bartenders won you over with their creativity and craftsmanship. Here’s what they want to mix most when you see them behind the stick this summer. – Kristin Schultz

Bartender of the Year: Ted Kilgore, Planter’s House

The Drink Gin Soaked Boy

What’s in it Citadelle gin, Ransom Old Tom gin, Nolet’s gin, sloe gin, fino sherry, cinnamon syrup and lemon juice

Why it’s great “It’s super refreshing, beautiful and quite boozy. Our bartender Mandi Kowalski actually came up with it, and I love the whole package. The name is also the name of a Tom Waits song, and I love Tom Waits. It also includes my favorite gins and looks phenomenal when you’re drinking it. It’s aromatic, beautiful and nostalgic.”

2nd: Kyle Mathis, Taste

The Drink Walla Walla Bing Bang

What’s in it El Dorado spiced rum, North Shore

Mighty gin, Smith & Cross Jamaica rum, passion fruit, cinnamon syrup, grapefruit and lime juices

Why it’s great “It’s sweet and fruit-forward from passion fruit and house-made cinnamon syrup. I loved the challenge of putting gin and rum together – the botanical nature of gin and sweetness of rum are polar opposites.”

3rd: Bess Kretsinger, Olio

The Drink Ramos Gin Fizz

What’s in it Boodles gin, fresh squeezed lemon and lime juices, orange blossom water, egg whites, cream and sugar

Why it’s great “This drink is in honor of Tennessee Williams. He was fond of the (Ramos) Gin Fizz. It’s not a super esoteric drink, but it’s based on his roots. It’s a simple but obscure cocktail.”

Honorable Mention: Seth Wahlman, Eclipse Restaurant

The Drink Year Old Manhattan

What’s in it Rittenhouse rye, Cocchi vermouth di Torino, Pierre Ferrand Dry curaçao and Angostura bitters

Why it’s great “I started this project about four years ago. I batch a full glass bottle of Manhattans and rest them in our storage cellar for at least a year. The cocktail begins to take on sherry- and Madeira-like qualities. … I’m always surprised by flavors I hadn’t picked up in previous tastings.”

From left, Kyle Mathis, Seth Wahlman and Bess Kretsinger with Bartender of the Year Ted Kilgore

BEST PATIO SEAT

JOHN D. MCGURK’S IRISH PUB AND GARDEN

This Soulard staple has an outdoor patio with room enough for multiple Irish family reunions (yep, it’s a big ’un). Featuring a mix of canopied bar seating and more intimate tables surrounded by a lush romantic garden, the Old World-inspired courtyard can get raucous in the summer, yet there are plenty of nooks and crannies to steal a quiet moment. We suggest parking yourself out back around the tinkling fountain under the dappled shade of trees as you start Leopold Bloom-ing your way through the selection of Irish and craft beer and pub-style nibbles that will take you straight to the Emerald Isle.

– Maggie Pearson

INTERNATIONAL TAP HOUSE

A bar that serves more than 500 beers can be overwhelming, but that doesn’t stop St. Louis beer lovers. You voted International Tap House’s beer list tops in town. Still deciding on your next glass of suds? Here, the 10 best brews at iTap right now. – Kristen Chalfant

1. New Belgium La Folie

After one to three years aging in wood foeders (large, oak barrels), this highly sought after sour brown ale at iTap’s Soulard location provides mouthpuckering notes of green apple and a thirst-quenching, satisfying experience.

2. Boulevard The Calling IPA

One of Boulevard’s newest IPAs, The Calling is heavily hopped, bursting with tropical flavors and punches heavy at 8.5 percent.

hoppiness of a traditional IPA and the drinkability of a light lager, this is it. Jam-packed with flavor but weighing in at only 4.9 percent, you can enjoy this beer all day long.

4. Bell’s Two Hearted Ale

Centennial hops are the superstar of this well-balanced, easily accessible IPA.

5. Petrus Oud Bruin

Red as wine, sour-sweet and earthy on the nose, this Oud Bruin is a winning specimen of the complex, dark brown Flemish style.

6. Urban Chestnut Ku’damm

At only 4.2 percent, the flavors of citrus shine brightly in this refreshing, locally brewed Berliner Weisse .

light enough to be consumed glass after glass.

8. Leaky Roof

High Dry & Dusty

A great alternative to beer, this sessionable mead is light, crisp and palate-cleansing.

9. Chimay Red Cap (Première)

Flavors of apricot abound in this delightfully refreshing, monk-made Belgian dubbel, the recipe for which dates to 1862.

10. Root Sellers’ Row Hard Root Beer

Bring on the vanilla ice cream with this perfectly brewed hard root beer. At 6.7 percent, this would make a dangerously delicious float.

John D. McGurk’s

Irish Pub and Garden 1200 Russell Blvd., St. Louis, 314.776.8309, mcgurks.com

3. Oskar Blues Pinner

Throwback IPA

If you’re looking for a beer with the

7. 2nd Shift Katy

One of the most satisfying American Brett saisons on the market, Katy is

International Tap House

Various locations, internationaltaphouse.com

your favorite places to drink

Bartender of the Year

Ted Kilgore,

Planter’s House

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

2nd: Kyle Mathis, Taste

3rd: Bess Kretsinger, Olio

Honorable Mention: Seth Wahlman, Eclipse

Favorite Bar

Taste

4584 Laclede Ave., St. Louis, 314.361.1200, tastebarstl.com

2nd: Planter’s House

3rd: The Royale and Three Sixty (tie)

Honorable Mention: The Fortune Teller Bar

Favorite Beer List

International Tap House

Various locations, internationaltaphouse.com

2nd: Global Brew Tap House & Lounge

3rd: 21st Street Brewers Bar

Honorable Mention: Bridge

Favorite Brewery Urban Chestnut Brewing Co.

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

2nd: Schlafly

3rd: 4 Hands Brewing Co.

Honorable Mention: The Civil Life Brewing Co.

Favorite Cocktails

Planter’s House

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

2nd: Taste

3rd: Sanctuaria

Honorable Mention: Blood & Sand

Beers from your favorite brewery, Urban Chestnut Brewing Co.

Favorite Coffee Shop

Kaldi’s Coffee

Various locations, kaldiscoffee.com

2nd: Sump Coffee

3rd: Foundation Grounds and The Mud House (tie)

Honorable Mention: Comet Coffee

Favorite Happy Hour

5 Star Burgers

8125 Maryland Ave., Clayton, 314.720.4350; 312 S. Kirkwood Road, Kirkwood, 314.394,2250, 5starburgersstl.com

2nd: Flamingo Bowl and Bar

3rd: Molly’s in Soulard

Honorable Mention: Café Mochi

Favorite Sports Bar

The Post Sports Bar & Grill

7372 Manchester Road, Maplewood, 314.645.1109; 763 Old Ballas Road, Creve Coeur, 314.736.1205, thepostsportsbar.com

2nd: Mike Shannon’s Steaks and Seafood

3rd: Lester’s

Honorable Mention: The Wheelhouse

Favorite Wine Bar

Robust

Various locations, robustwinebar.com

2nd: Sasha’s on Shaw

3rd: Ernesto’s Wine Bar and Olio (tie)

Honorable Mention: 33 Wine Shop & Tasting Bar

Favorite Winery

Chaumette Vineyards and Winery

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

2nd: Chandler Hill Vineyards

3rd: Montelle Winery

Honorable Mention: Noboleis Vineyards

FAVORITE FROZEN DESSERTS

TED DREWES FROZEN CUSTARD

A trip to Ted Drewes is a St. Louis tradition. Your favorite place for frozen desserts has been inverting bright yellow cups filled with thick, rich custard before handing them over to your greedy little fingers for decades. Single-topping concretes – Reese’s Peanut Butter Cups, anyone? – are tried-and-true, and when you want to pile on the calories, Ted’s custard crew comes through with specialties like Hawaiian (pineapple, banana, coconut and macadamia nuts) and Cardinal Sin (cherries and hot fudge). With dozens of toppings and add-ons, the mixing and matching possibilities are endless. Here, six of our favorite concrete creations from this town’s beloved custard stand.

Ted Drewes Frozen Custard

Banana, marshmallow and hot fudge

Angie Rosenberg, account executive

Heath Bar, banana and hot fudge

Allyson Mace, publisher

Pretzels and chocolate chips

Catherine Klene, managing editor, digital

Oreos and cookie dough

Meera Nagarajan, art director

Hot fudge and raspberries

Rebecca Biundo, intern

Coconut, chocolate chips and almonds

Michelle Volansky, production designer

PHOTOS BY JONATHAN GAYMAN

your favorite places to shop

Favorite Bread Bakery

Companion

Various locations, companionstl.com

2nd: Saint Louis Bread Co.

3rd: Great Harvest and Red Fox Baking (tie)

Honorable Mention: 222 Artisan Bakery

Favorite Butcher Shop

Bolyard’s Meat & Provisions

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

2nd: Kenrick’s Meats & Catering

3rd: Edwardsville Frozen Foods

Honorable Mention: Baumann’s Fine Meats

Favorite Cakes/Pastries

Brevan’s Patisserie

1009 Century Drive, Edwardsville, 618.307.5772, brevanspatisserie.com

2nd: Pint Size Bakery & Coffee

3rd: La Patisserie Chouquette

Honorable Mention: Piccione Pastry

Favorite Candy Shop

Crown Candy Kitchen

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

2nd: Kakao Chocolate

3rd: Rocket Fizz

Honorable Mention: Miss M’s Candy

Favorite Caterer

Hollyberry

10037 Manchester Road, Warson Woods, 314.835.9977, hollyberrycatering.com

2nd: Butler’s Pantry

3rd: Catering St. Louis

Honorable Mention: Hanneke’s Westwood Catering

Favorite Chocolate Shop

Kakao Chocolate

Various locations, kakaochocolate.com

2nd: Bissinger’s Handcrafted Chocolatier

3rd: Chocolate Chocolate Chocolate Co.

Honorable Mention: Rick Jordan Chocolatier

Favorite Coffee Roaster

Kaldi’s Coffee

700 DeMun Ave., Clayton, 314.727.9955, kaldiscoffee.com

2nd: Sump Coffee

3rd: Chauvin Coffee and Goshen Coffee Co. (tie)

Honorable Mention: Blueprint Coffee

Favorite Cooking Classes Dierbergs

Various locations, dierbergs.com/ school

2nd: Kitchen Conservatory

3rd: Schnucks

Honorable Mention: L’Ecole Culinaire

Favorite Doughnut Shop

Strange Donuts

2709 Sutton Blvd., Maplewood, 314.932.5851, strangedonuts.tumblr. com

2nd: World’s Fair Donuts

3rd: Vincent Van Doughnut

Honorable Mention: Donut Drive-In

Favorite Farmers Market

Historic Soulard

Farmers Market

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

2nd: Tower Grove Farmers Market

3rd: The Land of Goshen Community Market

Honorable Mention: Kirkwood Farmers Market

Favorite Grocery Store

Dierbergs

Various locations, dierbergs.com

2nd: Trader Joe’s

3rd: Straub’s and Whole Foods Market (tie)

Honorable Mention: Local Harvest Grocery

Favorite Kitchenware Store

Sur La Table

295 Plaza Frontenac, St. Louis, 314.993.0566, surlatable.com

2nd: Chef’s Shoppe

3rd: Kitchen Conservatory

Honorable Mention: Cornucopia

Favorite Liquor Shop

Randall’s Wines and Spirits

Various locations, shoprandalls.com

2nd: The Wine and Cheese Place

3rd: Friar Tuck

Honorable Mention: Lukas Wine and Spirits

Favorite Specialty Food Shop

Larder & Cupboard

7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

2nd: Extra Virgin, An Olive Ovation

3rd: Global Foods Market

Honorable Mention: Green Earth Grocery

Favorite Wine Shop

The Wine and Cheese Place

Various locations, wineandcheeseplace.com

2nd: Bin 51 and The Wine Merchant (tie)

3rd: Parker’s Table

Honorable Mention: Starrs

Banner Road Baking Co.

Kickstart Granola and other pantry perks from Larder & Cupboard, voted favorite specialty food shop

BY

PHOTO

MICHELLE VOLANSKY