DISCOVER: Ramen perfected.
As ramen gains as much popularity in St. Louis as toasted ravioli and uninspired holiday lawn ornaments, many enthusiasts are truly excited about Menya Rui’s unique mazemen—a type of ramen that remains sparse in the Midwest. This variant forgoes broth, mixing noodles with scallop oil and a proprietary soy sauce, garnished with pork chashu, bamboo shoots, bean sprouts, and the essential addition of gyofun—a potent fish powder that enriches the dish with deep flavor. This year, their mazemen has significantly elevated the ramen scene in town.
AVOID: Shakshuka gone wrong.
Enough already. It’s a lovely dish of poached eggs in olive oil along with tomatoes, peppers, onions, and garlic, fitting for both dinner and breakfast. However, in 2024, it seemed to invade nearly every menu, and we fear McDonald’s may be next to offer their version. Let’s take a step back.
DISCOVER: True culinary classics.
There’s merit in establishments that transform internationally inspired dishes into exciting new eats. While we may not be keen on smoked brisket sushi or green chili Bolognese, it’s refreshing to savor something authentic when cravings strike. This year, like many before, we found our way to Havana’s Cuisine, where the classic Cuban sandwich is executed flawlessly. Its pickles are sliced just right with ham, Swiss cheese, yellow mustard, and roasted pork all layered on bread sourced from Tampa’s La Segunda Bakery. The traditional version (with added salami) is also on hand. No gimmicks, just the genuine article. It’s simply delightful.
AVOID: Unwanted fusion.
Some trends, like Crocs and shag carpets, seem thrilling for a fleeting moment—then you pay a premium for an unappealing fusion like Indian-Italian “birizza” or General Tso’s poutine, wondering what went wrong.
DISCOVER: Flexible tasting menus.
We’ve often suspected that price fixe dining hasn’t taken off in the U.S. as it has in France because Americans prefer the autonomy of choosing their dining pace. That’s likely why we appreciate the set courses at Peppe’s Apt. 2, where you can select from a set number of courses to personalize your meal.
AVOID: Automatic tipping at fast-food establishments.
We ordered at the counter, picked up our meals, self-served drinks, and cleaned up after ourselves. On our exit, we spotted the tip jar. We believe in generous tipping for actual service, which we’ve honored consistently at every fast food outlet in 2024 (and there are plenty). Our intention is to tip our servers even more liberally in 2025.
DISCOVER: Perfectly cooked burgers.
One common pastime in St. Louis is debating the region’s best burger. While we won’t insert ourselves into these discussions, we can confidently say that the burger at the Hi-Pointe Drive-In is a true masterpiece of juicy beef, expertly-sized and perfectly cooked. A drive all the way from Portage Des Sioux is worth it, especially if sidled with some fries.
AVOID: Over-the-top burgers.
The tale of the Tower of Babel comes to mind with towering burgers that seem to reach sky-high. While we appreciate generous portions, when a burger requires a warning beacon for low-flying aircraft, it’s time to reconsider the approach.
DISCOVER: Exquisite chicken pairings.
Chicken becomes a star at establishments like Acero, featuring a delicate flour dusting and enough pan time to seal in flavor. Paired with Yukon potato slices and leeks in caper beurre blanc, it’s perfectly complemented by a bottle of crisp De Forville Piemonte Chardonnay, with enough acid to enhance the dish superbly.
AVOID: Overzealous Yelp critics.
While we appreciate everyone’s right to opinions about restaurants, a little humility and thoughtfulness could enhance the quality of reviews. Restaurant management is as complicated as solving scientific equations. A measured approach to criticisms could contribute to a more balanced atmosphere in the dining world.
DISCOVER: Exceptional sashimi.
Since its inception, Top Sushi remains unrivaled for sashimi in town. Their kitchen skillfully prepares every fish type with precision, ensuring the right thickness to enhance flavor and texture. When feeling particularly fancy, securing a reservation at Sado is also a delightful choice; Chef Nick Bognar curates sushi with refined artistry that stands tall among top sushi-ya in Japan. His creations elevate the local dining scene significantly.
AVOID: Underwhelming lobster dishes.
Lobster deserves proper handling—steamed or boiled, stuffed on a bun or in chowder. Unfortunately, it has been misused in dishes like Lobster Thermidor or mac and cheese, which is frankly a culinary offense. To combat this, we plan to bring Kraft Mac & Cheese to establishments serving lobster mac and cheese in 2025, leaving the box as a humorous statement. Every dish deserves respect; this might just be our call to action.
DISCOVER: Late-night nibbles.
While most adhere to the age-old rule of dining by 6:00 PM, we discovered this year that Stew’s Food & Liquor is open until 11:30 PM on weekdays and midnight on weekends. Rare in the region, they serve an engaging “Asian fusion” menu alongside cocktails divided into classic and avant-garde. For night owls, this place feels like a welcome find.
AVOID: Forced “street food” concepts.
The tendency of ‘foodies’ to romanticize everything “street” as more authentic is irritating. 2024 saw an influx of “street” tacos, corn, gyros, and so-called “street pizza.” Seriously? What distinguishes “street pizza” from regular pizza? “Oh, it just means we’re a casual place,” was the answer. Thanks, because we perceived pizza as extremely formal until now.
DISCOVER: Sandwiches with a side of humor.
Craving a solid BLT? Perhaps you also need a dash of Victorian taxidermy. Head to The Golden Hoosier, where the BLT comes dressed with pesto aioli, and the quirky ambiance features a range of taxidermy—perfect for amusing your guests who underestimate St. Louis’s charm.
AVOID: Pretentious culinary attitudes.
“Yes, Chef,” “On it, Chef!” The lofty pedestal chefs have been placed on—akin to ancient kings has become tedious. We hope for a return to reality in 2025. They are cooks—skilled perhaps—but unless their dishes have healing properties, it’s time to dial back the “Chef” rhetoric.
DISCOVER: Timeless elegance.
Sometimes, longtime favorites become overlooked gems. This realization strikes when you find yourself in a chilly St. Louis evening yearning for honest, comforting fare. A table at Brasserie by Niche offers a bistro steak with perfectly crisp frites—a taste reminiscent of Paris’s Bien Élevé. While it doesn’t change the winter chill outside, the warmth of this delightful place is genuinely chaud.
AVOID: Noisy restaurants.
What’s the point? Is there a conscious effort to make every dining experience resemble a sports arena during a heated match? Is it financially burdensome to install sound-dampening materials? Or has the design turned diners into mere commodities, erasing the essence of gathering for good food and conversation?
DISCOVER: Instagram-worthy desserts.
With a surge of Indian restaurants across the area, we delightedly explored numerous new desserts. Among them is the iconic gulab jamun—balls of flour and milk, deep-fried and drenched in rose water syrup. They meld the soft texture of a doughnut with a heavenly sweetness. Most we sampled this year were delightful, but the one at Turmeric, accompanied by a scoop of ice cream, stands out as the best.
AVOID: Overzealous food photography.
To all you enthusiastic photographers, please put down the phones and savor your meal! Frankly, nobody is interested, not even your mother. The comments saying “Yum!” or “So jealous!” do little to enhance anyone’s experience. Perhaps refocus on the charming pictures of your pets—it might be more fulfilling.
DISCOVER: Unique St. Louis confections.
Rumors swirl around the whimsical experiments at Sweet Spot Café, where it’s said that a cohort of eccentric minds concoct flavors that astonish the senses. For instance, a Chocolate Butterfinger Cake doughnut or a bacon-topped Long John is interesting, but this year they’ve unveiled a crème brulée doughnut featuring a crackly crust and creamy custard inside. Truly, words fail.
AVOID: Unimaginative craft beer names.
While the craft beer community is vital to many, a suggestion for all artisanal brewers: if you want us to take your work seriously, avoid names that sound like they came from a teenage TikTok list. Your craft merits respect; let your branding reflect that.
DISCOVER: Genuine connections.
Recently, we called No Ordinary Rabbit, Steven Gontram’s new eatery in Botanical Heights. To our delight, a real person answered! We made a reservation right then and there, a rarity in this digital age. It’s refreshing to know that human interactions are still possible in dining, creating a more personable experience.
AVOID: QR code menus.
Admittedly, QR codes have captured the essence of modern annoyance into a small square design. This year, their prevalence has rolled back real menus in favor of screens and devices, further discouraging tactile engagement during meals. Thanks, restaurateurs, for ensuring dining feels as fake as waiting for an x-ray.
