Readers' Choice

2005 Results:

2005 Sauce Readers' Choice Favorites

Favorite Overall Restaurant
Eleven Eleven Mississippi

At Eleven Eleven Mississippi, the achievement of being named favorite overall restaurant goes back to the personal relationships the owners and staff share with their guests. The servers and bar staff know regulars on a first-name basis. Owners Paul and Wendy Hamilton are often seen mingling with guests; executive chef Ivy Magruder welcomes every chance to discuss spices and special ingredients with spectators of his open kitchen; wine director Scott Gaghan habitually visits tables to make a specific wine recommendation or just to say hello.

Paul and Wendy Hamilton are delighted about the restaurant's success and the reputation it has developed as the favorite overall restaurant in St. Louis. It is a distinction they're intent on keeping. "Every day we know we need to improve on something," Wendy Hamilton said. "We want to listen to our guests and get their feedback to make sure they're always satisfied."

Second: Sidney Street Café
Third: Tie - Harvest Seasonal Market Cuisine and Monarch
Honorable mention: Trattoria Marcella
Chain/Corporate Concept: First Watch

Favorite Chef
Steve Scherrer of Arthur Clay's

Owner/executive chef Steve Scherrer refuses to take all the credit for the success of his Maplewood restaurant, Arthur Clay's. "I admit that I work hard," he said, "but behind every successful chef there are at least two people. First, if you're lucky enough to have a Kerri, my wife, and second, a great sous chef like Nathan Queen. I'm lucky enough to have both - AND a kitchen and wait staff who are phenomenal."

Thursday is one of the busiest days for Scherrer and the staff. "It's prep day for the weekend. We're back there doing what we need to and having a lot of fun. But I gotta have my music blaring on the stereo. I like rap - classical rap since I don't like what's being put out these days. Yeah, I'm a 30-year-old businessman who likes to rap while he's working."

Second: Grace Dinsmoor of Modesto
Third: Marc Felix of Red Moon
Honorable mention: Brian Hale of Monarch

Favorite New Restaurant
Red Moon

It's clear from the get-go that Red Moon has a different vibe than other spots around town. The first time I ever pulled onto St. Charles Street (think deserted urban alley) and got out of my car, I had a strong urge to look around and make sure none of the revenuers followed me to the secret speakeasy.

According to Richard Starwalt, Red Moon's general manager, a team of developers "saw an opportunity … going into an area and helping turn it around and bring life back." That they have. In a very short span, four highly regarded restaurants opened within blocks of each other. I would have thought this would make it harder to stand out, but not Starwalt. "The more that is going on, the better off everyone is. We're happy to be a part of it," he said. When asked if the customer base was mostly local residents, Starwalt said Red Moon is a "destination restaurant" and that "most of our clientele comes from West County and the Highway 40 corridor."

Second: Mosaic
Third: Savor
Honorable mention: Tie - Mélange and An American Place

Favorite Place for a First Date
Sidney Street Café

The best cure for the first-date blues is to find a cozy little restaurant, and here in The Lou, Sauce readers favor Sidney Street Café.

Choosing Sidney Street as the venue for your first date shows off your good taste at every turn. The food, while absolutely delicious and beautiful, projects a sense of timelessness rather than trendiness. According to co-owner Chris Nashan, the restaurant's most popular item is the Filet Béarnaise, a filet mignon stuffed with lobster and langostino and topped with béarnaise sauce. But don't fret if your date eschews meat. The wide-ranging menu accommodates palates of all persuasions.

Second: Baileys' Chocolate Bar
Third: Red Moon
Honorable mention: Tie - Modesto Tapas Bar and Restaurant and The Melting Pot

Favorite Place to See and Be Seen
Lucas Park Grille & Market

It's not easy for a St. Louis bar to be labeled a See and Be Seen nightspot. While big crowds are important, only when big crowds are coupled with clear sight lines can you attract the town's conspicuous bar-goers. The Lucas Park Grille & Market, dubbed THE See and Be Seen nightspot in the 2005 Sauce readers' poll, hits the mark. It's got the crowds. It's got the sightlines.

Remember this? "When word of [Lucas Park Grille] gets out, huge social scene success is inevitable." Yeah, I wrote that in my initial column on Lucas Park last December. Apparently, with or without my help, a mere six months later, word is out. The 25-to-45-year-old, well-heeled, well-dressed, professional set just can't get enough of this place and its increasingly urbane Washington Street locale. Weekend nights are almost always packed. Why, you ask? Well, it all comes down to simple reasons, all revolving around exhibitionism and voyeurism.

Second: Tie - J. Buck's and Tony's
Third: Harry's Downtown
Honorable mention: Monarch

Favorite Fine Dining
Tony's

Elegance in fine dining defines Tony's. Here, the linen is always crisp, the silver polished and the service impeccable. Tableside preparations of salad and pastas are executed with a flourish. These elements, along with a well-appointed menu, have earned Tony's stars and diamonds, usually awarded in groups of five. "It's not complicated," said Vincent J. Bommarito, who oversees daily operations with his three sons Vincent P., James and Anthony. "Provide the best food available and work to make the people happy."

Second: Tie - Monarch and Sidney Street Café
Third: Harvest Seasonal Market Cuisine and King Louie's - tie
Honorable mention: An American Place

Favorite Place for a Group Dinner
Modesto Tapas Bar and Restaurant

Known primarily as a tapas restaurant, Modesto provides a fun way for groups to socialize and enjoy some great food. The concept of tapas encourages diners to relax and enjoy each other's company. "It's very easy to set a great mood here," said chef Grace Dinsmoor. "It's very easy on the host." Groups at Modesto can work together to pick several small plates for the table. "We've got something for everyone," Dinsmoor said. "We've got great vegetarian tapas and a lot of great protein too. Order some Sangria and everyone's happy."

The restaurant offers entrée-size portions as well as small plates, and though she is hard-pressed to identify a signature dish, Dinsmoor advised groups to check out the paella. "The paella is popular and very easy to share. We use only the very best rice, seafood, chorizo and saffron."

Second: Eleven Eleven Mississippi
Third: Monarch
Honorable mention: Cunetto's House of Pasta
Chain/Corporate Concept: The Cheesecake Factory

Favorite Place to Take Out-of-Towners
Blueberry Hill

From the St. Louis Walk of Fame outside to the entertainment memorabilia inside, Blueberry Hill makes any trip to St. Louis complete. "We have something on the menu for everyone," owner Joe Edwards said. "Breakfast all day, vegetarian dishes and burgers that were chosen best in the country by citysearch.com." The pop culture décor shouldn't be missed. "Our memorabilia collections are known around the country. I even set up the displays myself," Edwards added. With 78 beers available, great tunes on the jukebox and the chance to see famous faces, either live on stage or adorning the walls, Blueberry Hill is a treat for out-of-towners and locals alike.

Second: Ted Drewes Frozen Custard
Third: Crown Candy Kitchen
Honorable mention: Venice Café

Favorite Place to Take the Kids
Fitz's American Grill and Bottling Works

If a restaurant starts out with the goal of making a fun family atmosphere, it should be no wonder that it is consistently selected as Sauce readers' favorite place for kids. Fitz's American Grill & Bottling Works is such a place.

Owner Bob Gunther explained that he and his staff strive to make families feel welcome. "I am especially proud of the atmosphere of Fitz's," he said. "It's just such a unique experience, where kids can go down and watch the bottling line." The experience, however, goes beyond children's fascination with seeing the machine move the empty bottles along and watching the soda pour down in precisely the right amounts. "Most kids respond to lots of motion and lots of activity, and that's what's going on, even if you don't look over at the bottling line," Gunthner said. "It's almost like having a birthday party every time you come in, without having a birthday."

Second: Dave & Buster's
Third: Crown Candy Kitchen
Honorable mention: Krieger's Sports Grill

Favorite Place for a Romantic Dinner
Sidney Street Café

In St. Louis, it seems romance is fostered neither by music nor dreams nor shadows, but by a restaurant. Sidney Street Café, to be exact. Maybe it's the soft lights. Maybe it's the exposed brick or the classic menu, the killer desserts or the well-trained staff.

Co-owner Chris Nashan feels the restaurant's ambiance contributes to the romantic label. "We're tucked away in an old-fashioned neighborhood," he said. "People come in, slow down and relax."

Second: King Louie's
Third: Tony's
Honorable mention: Baileys' Chocolate Bar

Favorite Business Lunch
Eleven Eleven Mississippi

When it's time for lunch, professionals throughout St. Louis flock to Eleven Eleven Mississippi. For some, the restaurant serves as an escape from a hectic workplace. For others, it's a favorite place to do business. Whatever the reason, St. Louisans have dubbed Eleven Eleven their favorite business lunch spot.

Co-owner Paul Hamilton attributed that in part to his staff's ability to serve a diverse and dynamic clientele with individual tastes and needs. "Our servers are really good about reading our guests," he said. "They can tell who needs to get in and get out quickly and who needs some space for their deal-making and negotiating."

Second: Cardwell's at the Plaza
Third: Cardwell's in Clayton
Honorable mention: SqWires

Favorite Happy Hour
Hacienda Mexican Restaurant

It's all about location and wide-open spaces, according to Terry Deckard, general manager of Hacienda Mexican Restaurant, where St. Louisans have gathered in droves for happy hour since the '70s. "What's unique about us," she said, "is that we have the space for parties of 15, 20, even 25." Of course there are the obligatory half-priced appetizers and drink specials. And, not surprisingly, another "huge draw is the great-tasting margaritas," Deckard added.

Second: Harry's Downtown
Third: Tanner B's
Honorable mention: J. Buck's
Chain/Corporate Concept: Casa Gallardo

Favorite Late-Night Dining
City Diner

"Late-night customers want to keep the party going," said Peter Spoto, co-owner of City Diner, "and we help by having music going." City Diner helps fulfill those late night cravings too. Order a slinger, a BLT or liver and onions - all of the menu offerings are served all day and all night. "We have a lot of regulars late [at] night," co-owner Jeanne Spoto added. "Some even get up and dance." A hearty meal and an extra party make City Diner the late-night place to be.

Second: Uncle Bill's Pancake and Dinner House
Third: Courtesy Diner
Honorable mention: Eat-Rite Diner

Favorite Outdoor Dining
Bar Italia Ristorante and Caffé

When Bar Italia Ristorante and Caffè first opened almost 22 years ago, "there was no other restaurant in St. Louis serving food outdoors," said owner Mengesha Yohannes. "We started with just a few tables and grew from there." The patio at Bar Italia is reminiscent of an Italian piazza, bustling with activity while at the same time inviting diners to relax and enjoy the fresh air and scenery. "We have spectacular views from the patio, especially in the evening," Yohannes said.

Couple the atmosphere with a good meal, and enjoy one of the most pleasurable dining experiences in St. Louis.

Second: John D. McGurk's Irish Pub
Third: Norton's Café
Honorable mention: King Louie's

Favorite Best-Kept Secret
Iron Barley Eating Establishment

Iron Barley has been the best-kept secret on the St. Louis dining scene now for two years running. How can that be possible? "I don't know what to tell you," said owner-operator Tom Coghill. "Maybe our location has something to do with it. We're not really close to any of the major attractions." While it may not be famous for its location, the restaurant, tucked into a South City neighborhood, should be famous for its "sammiches," (sandwiches to those not in the know) and soups.

Second: Yemanja Brasil
Third: Atlas Restaurant
Honorable mention: Juniper Grill

Favorite Service/Wait Staff
Tony's

Good service involves more than smiling and serving a plate of food. It involves commitment. "We have a commitment to our guests to deliver exceptional service that will make their dining experience memorable," said Tony's owner Vincent J. Bommarito.

Tony's reputation rests on that legendary service. After all, this is where the waiters once walked up the dining-room steps backwards in order not to turn their backs on their guests. Today the waiters don't do that - but only because there aren't any steps in the dining room. Tony's service is best summed up in one word: elegance. The waiters wear tuxedos and the maitre 'd wears a white tie. The team of three waiters assigned to every table serves diners' every wish and answers any questions.

Second: Eleven Eleven Mississippi
Third: Sidney Street Café
Honorable mention: Modesto Tapas Bar and Restaurant

Favorite Beer Selection
Growlers Pub

Ninety-nine bottles of beer at the bar and 32 pints on draft. Growlers may not have the largest beer selection in town, but sometimes quality trumps quantity. According to Bill Kunz, vice president of operations, a major reason the pub's selection being consistently regarded as top notch is that "it's laid out seasonally" with an emphasis on Hefeweizens and other wheat beers in warmer months. The menu shifts to stouts and porters as the temperature drops. Growlers is the place to find some of the more elusive choices like Boddington Pub Ale, Pyramid Hefeweizen and Smithwick's Irish Ale on draft.

Second: The Schlafly Tap Room
Third: Cicero's
Honorable mention: Blueberry Hill
Chain/Corporate Concept: Romano's Macaroni Grill

Favorite Wine List
Riddle's Penultimate Café and Wine Bar

Although much of the St. Louis wine world was limited to Chablis, Burgundy and rosé in jugs from California when Andy Ayers entered the restaurant business in 1979, he felt that higher-quality varietal wines would have customer interest. His first attempt was greeted by responses such as, "How can you charge $5 for a glass of wine?" Ayers was inspired to take the same 6 ounces served in a wine glass and bring it to the table in a small carafe. This "quarter bottle" actually gave the customer two nice 3-ounce servings. This was a huge and immediate hit and still continues to be the method of Riddle's wine-by-the-glass service.

This was the first restaurant in St. Louis to actually use and promote the wine-bar concept, and on June 18 it celebrated 20 years of success as the premier wine bar in St. Louis. On its list are over 20 wines by the glass, over 300 wines by the bottle and over 50 of the world's top brews. Add them all up and one thing is clear: Andy and Paula Ayers have brought innovation to the St. Louis dining experience for nearly 30 years and truly deserve the honor of our readers' affection for them once again this year.

Second: Remy's Kitchen and Wine Bar
Third: Eleven Eleven Mississippi
Honorable mention: Erato Wine Bar & Grand Market

Favorite Annual Food Event
Taste of Clayton

As the saying goes, 35,000 people can't be wrong. That's approximately how many people attend the Taste of Clayton every year. "The park is packed," Janet Eiserle, event coordinator, said. "Our event is unique. It gives people the chance to sample the great restaurants [of St. Louis] all in one day." Forty restaurants participated this year, each giving 50 percent of the proceeds to charity. This annual tasting spectacular has "raised over $660,000 for charity since its inception in 1993," Eiserle said. In addition to the tasty tidbits and libations, live music and fireworks add to the enjoyment. Good food and good fun - all for a good cause.

Second: Schlafly Oyster and Stout Festival
Third: Harvest Festival
Honorable mention: Central West End Art Fair and Taste

Favorite Caterer
Patty Long Catering

In 1989 Joan Long bought out Deborah Patty, who moved to Florida. Because neither she nor Patty were native to the area, they were able to step outside some of the St. Louis catering traditions, instead combining various culinary styles and foreign flavors. "We didn't do mostaccioli because everyone else did," Long said. "Today, everybody does fusions and international food." So, Long said, her company has differentiated itself with its service. "We want to be known for a good product and always taking care of our clients who pay our salaries," she said.

After its humble beginnings nearly 20 years ago in Long's home kitchen, Patty Long isn't finished growing. Long said the company is always looking for additional venues. "People always want something new and different," she said.

Second: Bryan Young's Catering Plus
Third: The Butler's Pantry
Honorable mention: Lazy Susan Catering

Favorite Use of Local Ingredients
Riddle's Penultimate Café and Wine Bar

Anyone who is even slightly acquainted with Riddle's Penultimate Café and Wine Bar proprietor Andy Ayers knows he can wax poetic - and political - about nearly any food-related topic. This time of year, Ayers becomes almost misty-eyed at the thought of the fresh, home-grown strawberries and blackberries and spinach and asparagus and beets and fennel he buys. He sings the praises of the local farm families in south St. Louis County, Millstadt and Granite City, Ill., who grow the broccoli, squash and herbs that make his recipes so popular.

In addition to the taste and health benefits, Ayers thinks local farms are good for the community. So good, in fact, that he'd like to see what he calls a "negative property tax" for small farms. "Since a lot of the property tax dollar goes for schools," Ayers said, "I can imagine a way for farmers to integrate their operation into the public school curriculum and really earn those property tax rebates."

Second: An American Place
Third: Harvest Seasonal Market Cuisine
Honorable mention: Schlafly Bottleworks

Favorite Farmers' Market
Soulard Farmers' Market

Oldest and biggest equals best for Soulard Farmers' Market. Founded in 1838 through the donation of real estate by Julia Cerre Soulard, Soulard Market is the lone survivor among the original public markets in the city of St. Louis. And it's the largest farmers' market in the region as well. "We have over 75 permanent vendors," Market Master Sandra Zak said.

Shoppers can find just-picked produce, bread still warm from the oven and eggs just laid by the hens - in other words, fresh. But Soulard Market does not survive on foodstuffs alone; vendors also sell household goods, jewelry and apparel. "It's the variety of products available that makes us special," Zak said. "Plus we're a tradition. Senior citizens stop and tell me how they shopped here with their grandparents."

Second: Clayton Farmers' Market
Third: Kirkwood Farmers' Market
Honorable mention: Market in The Loop

Favorite Coffee Roaster
Kaldi's Coffee Roasting Company

"We roast in small batches so our coffee is freshly roasted everyday," said General Manager Bonnie Bargatze. "We specialize in organic and fair trade coffees; in fact, we're one of the biggest distributors in the Midwest." Kaldi's supplies well over 100 restaurants and other vendors in St. Louis alone.

Of course, great beans require excellent preparation to realize their potential in the cup. That's why each bag of Kaldi's coffee provides specific brewing instructions for optimum results. Andrew Timko educates baristas, vendors and customers about quality, taste and preparation. "All our people are very passionate about our product," he said.

Second: Northwest Coffee
Third: Tie - Goshen and Hartford Coffee Company
Honorable mention: Ronnoco

Favorite Missouri Winery
Mount Pleasant Winery

Aptly named Mount Pleasant Winery sits on a beautiful hillside amid vineyards where 16 grape varieties are grown on 85 acres overlooking the Missouri River valley. All of Mount Pleasant's wine is produced in Augusta, which became the first recognized American Viticultural Area (wine district) in 1980, beating Napa Valley by three years.

"We have a great atmosphere, a beautiful setting, live music plus wine tasting," said Vice President Scott Sutter. "And we have quite a few varieties to choose from so you're sure to find at least one [wine] you like."

Second: Stone Hill Winery
Third: Montelle Winery
Honorable mention: Tie - Crown Valley Winery and St. James Winery

Favorite Local Brewery
The St. Louis Brewery- Schlafly

Beer drinkers are passionate. So are the brewmasters at The Saint Louis Brewery, who produce over 40 different varieties and styles yearly under the Schlafly brand. This number is increasing to satisfy the numerous requests received from Schlafly's growing legions of fans. "We give people what they want," said Schlafly General Manager Dan Kopman. The Schlafly brew crew's goals are to continue to expand, to improve the product and to tap into new beer varieties and styles. "Our goal is to produce world-class beer," said Kopman. "It's real simple - it's about the beer." You can enjoy the same great Schlafly brew in the restaurant at The Bottleworks as well as their Downtown location, The Tap Room.

Second: Anheuser-Busch
Third: Trailhead Brewing Co.
Honorable mention: O'Fallon Brewery

Favorite Wine Shop
The Wine Merchant

The Wine Merchant's co-owner, John Nash, attributes his shop's success to two basic factors: the selection and the staff. "We stock only high-quality wines, which is not necessarily high-priced wines. We are really picky about our selection," he said. Nash is equally picky about his staff. "The staff goes through a lot of training and they really know their stuff," he said. The staff works hard to help the customers, be they novices or connoisseurs. "We try to downplay wine as elitist. We hope people will adopt a more European perspective and enjoy wine every day."

Second: The Wine and Cheese Place
Third: Erato Wine Bar and Grand Market
Honorable mention: Tie - 33 Wine Bar and Starr's Market

Favorite Ready-to-Heat Meals from a Market
Whole Foods Market

High-quality, organic meats and produce along with great customer service are the secrets behind the success of Whole Foods Market's prepared foods department, according to kitchen manager Andrew Dedert. "We really do have great food here," Dedert said. "It's original. We use the highest-quality ingredients that you can find and we don't go light on stuff."

Around the corner from the prepared foods case is the ready-to-eat hot food and pizza bar, which offers items such as teriyaki tofu, green bean casserole, chicken ranchero, stuffed peppers, potatoes au gratin, spinach lasagna and fresh herb pizza.

Second: Straub's
Third: Provisions Market
Honorable mention: Trader Joe's

Favorite Market Cheese Section
Whole Foods Market

With more than 400 cheeses available on any given day, it's easy to see why Whole Foods Market is a considered a cheese-lovers' paradise. "We share our passion for cheese with our customers," said Marcia Whelan, director of marketing and community relations. "We listen to what our customers want."

"With interest high and increasing requests for more unique cheese styles, we've risen to the occasion and established our artisan cheese case," said Specialty Team Leader Gretchen Morfogen. "Of course we still have the mild, bland Wisconsin Cheddar we all grew up on, but we also have over 20 other Cheddars to pick form. And that's not counting the Cheddar blends." The expanding cheese department includes locally produced chesses, organic cheeses and selections from artisan cheese makers from around the world.

Second: The Wine and Cheese Place
Third: The Wine Merchant
Honorable mention: Straub's

Favorite Market Produce Section
Whole Foods Market

For a confirmed foodie, entering Sauce readers' favorite market produce section at Whole Foods Market is nirvana for the senses. The department is chock-a-block with nature's freshest vegetables and fruits as artfully arranged as any Henri Matisse painting. At the head of the artistry of the 19-member produce crew is Lin Alberti-Hall, produce team leader. Alberti-Hall explained how she and her team keep the produce fresh, beautiful and perfect. "Unlike other stores, we take down our product wall every night. We trim and re-soak nightly," she said. "And every day, starting at 4 a.m., we put it back together again."

Second: Sappington International Farmers' Market
Third: Straub's
Honorable mention: Dierbergs

Favorite Butcher
Straub's

"Naturally, there are many stories to tell through the years," said Ron Green, Clayton's head butcher and meat department manager. "In the 1950s, Straub's purchased the winning steer from the Missouri State Fair to butcher. Since then, the process has become more sophisticated, with a reliable grading system in place."

To ensure that it is selling the freshest meat possible, each Straub's location has its own butcher shop, with the meat cut on site. "Ninety-five percent of all customer orders are cut to order, which is different from the chains," said Green. With a staff of 25 butchers, Straub's has a collective total of 515 years of experience. Of these butchers, 22 have reached journeyman status, meaning they have apprenticed for two years with training from more-experienced butchers.

Second: Kenrick's Meat and Catering
Third: LeGrand's Market and Catering
Honorable mention: Tie - Hanlen's and Bauman's

CUISINE FAVORITES

Favorite American
Harvest Seasonal Market Cuisine

When Harvest first opened nine years ago its unique architectural elements and décor signaled something fresh and different could be expected on the plate. Harvest remains on the cutting edge of eclectic American cuisine. Chef/owner Stephen Gontram and executive chef Andrew White share the same vision - prepare the best seasonal foods available using creative recipes, plated to delight the eye. "Consistency is what's important," said Gontram. "From the back of the house to the front, we work hard to keep it consistent. Working seasonal and fresh is the key."

Second: Iron Barley Eating Establishment
Third: An American Place
Honorable mention: Sidney Street Café
Chain/Corporate Concept: Romano's Macaroni Grill

Favorite Bakery
Companion Baking Company

The fresh fruit season is in full swing, and the Companions (as members of the of team refer to themselves) at the Bakehouse are celebrating with the Tour de Fruit. One weekend each month the entire bakery is dedicated to one fruit. "We'll dress up the café and produce fresh pastries, tarts, breads, filled croissants, coffee cakes and add that particular fruit to french toast and a variety of breakfast entrees," said Companion Mark Forinash. The banners will be changed to focus on the fruit, bushel baskets of the month's harvest will enhance the already enchanting aromas and the lighting will be subtly altered. July 22 to 24 the celebration will revolve around peaches, while August 27 to 29 will star the apple. "We are getting our fruits from local growers," Forinash said, "so you know they'll be just right out of the field." Each item on the Bakehouse's extensive menu is handcrafted, from the soup broths to the breads. Forinash added that the Mo' Mo' Bun, a brioche dough wrapped in sugar and cinnamon, is the bakery's best-selling item

Second: Missouri Baking Company
Third: MacArthur's Party Cake Bakery
Honorable mention: Lubeley's Bakery & Deli

Favorite Bar and Grill
O'Connell's Pub

This year is O'Connell's Pub's 40th anniversary and its third year as Sauce readers' choice for favorite bar and grill. General Manager Fred Parker said "comfortability and consistency" are the reasons the pub is a favorite with customers. "They know what they are going to get when they come in," he said: a laid-back atmosphere and a reliable menu. The cheeseburger and O'Connell's Amber Ale rank as top choices. The pub got its start on Gaslight Square in 1965, moved to its current location in 1972 and will certainly be around for years to come.

Second: Blueberry Hill
Third: Growlers Pub
Honorable mention: Tin Can Tavern and Grille
Chain/Corporate Concept: Krieger's Sports Grill

Favorite Barbecue
Phil's Bar BQ

The chefs at Phil's Bar BQ like to baby their ribs - and everything else they put on the open pit. "Some restaurants put the meat in ovens, set the timer, walk away and come back in a few hours and call it barbeque," said owner Pete Tolizzi. "That's not barbeque."

The cooks rely on the smoke from hickory wood and charcoal to flavor the food. They don't use dry rubs. They do, however, make their own barbeque sauce, which can be spiced up a bit for those who prefer a little fire in their mouths. Sauce is not the only item made in house. "We have homemade brats. We make our own meatballs. We make our own Italian sausage. We make our own slaw and potato salad," Tolizzi said. It's all served up in the casual atmosphere of an old building filled with nostalgic displays.

Second: Smokin' Al's St. Louis Style BBQ
Third: Mama's Coal Pot
Honorable mention: Charlotte's Rib
Chain/Corporate Concept: Super Smokers BBQ

Favorite Breakfast
Uncle Bill's Pancake and Dinner House

Breakfast at home is often a bowl of cold cereal or toast. Breakfast at a restaurant should be a belly-busting meal that keeps you sated for the rest of the day. Uncle Bill's has been fulfilling that requirement since 1961. The pancakes are served with warm syrup. Bacon is sliced thick. The eggs are scrambled to fluffy perfection. Don't feel like having breakfast for breakfast? Order a burger or pork chops. Plus there's "a real family feel here," manager Betty Kraus said. "Many of our servers have been here for years and know customers by name." Just like home - only more filling.

Second: Chris' Pancake and Dining
Third: City Diner
Honorable mention: Kopperman's Specialty Foods and Delicatessen
Chain/Corporate Concept: First Watch

Favorite Brunch
Duff's

As a top St. Louis destination for well over two decades, Duff's has successfully dominated the competitive late-morning scene. "Tradition, consistency and fresh ingredients are Duff's recipe for success," said Karen Duffy, co-owner of Duff's. If Duff's is your favorite place to brunch, odds are you know all of the servers by name. They are easy to recognize because the restaurant has minimal employee turnover - something that contributes to its popularity.

So what's to eat? Plenty. Matt Voss and Greg Brooks, brunch chefs, offer up seasonal produce, eccentric omelets and inventive pancakes. Voss has put a spotlight on the "specials"... making them extra special. One summer pancake special boasting sliced pineapple, pecans and butter has pineapple-upside-down cake enthusiasts clamoring for a table.

Second: MoKaBe's Coffeehouse and Nadoz Café - tie
Third: Mélange
Honorable mention: SqWires
Chain/Corporate Concept: First Watch

Favorite Cajun/Creole
Broadway Oyster Bar

Paul Prudhomme, the Cajun chef well known in the '80s and '90s, set fire to America's taste buds and inspired the recipes of Broadway Oyster Bar. "We use the same recipes we've used for the last 20 years," owner John Johnson said. "It's kind of country-type Louisiana food."

While diners enjoy the tastes and smells of Louisiana, the atmosphere rounds out the experience. "I like that this place emphasizes the social aspect of eating," Johnson said. "Everybody's really friendly here." Often customers end up making new friends as they share one of the outdoor picnic tables, he said. "Many, many people I know met their husbands and wives here."

Second: Norton's Café
Third: The Gumbo Shop
Honorable mention: Juniper Grill

Favorite Chinese
House of Wong

After a recent visit to his native Cambodia, We Lim, president of House of Wong, said - not surprisingly - that his homeland bears no physical resemblance to the locations of his restaurants in Clayton and Creve Coeur, where buildings tower all around. But that doesn't mean there aren't any similarities on the inside. Lim brings authentic tastes from his homeland to his customers.

And the tried-and-true recipe for success? Well, it's pretty simple. Lim said that all he and his staff do is strive to serve the best food they can to their customers and hopefully introduce them to some more healthy dishes along the way.

Second: Yen Ching
Third: In Soo
Honorable mention: Royal Chinese BBQ
Chain/Corporate Concept: P.F. Chang's

Favorite Cocktails
Absolutli Goosed

Absolutli Goosed offers wine, beer and other bar staples, but these aren't what consistently push the 3-year-old establishment to the top of the St. Louis cocktail scene. It is the magazine-style menu with more than 60 different martini options, most of which are not available anyplace else in the city, that has earned co-owners Melissa Spear and Deb Ransom a faithful following.

Also appealing to devotees are the more unique and edgier cocktail names on the menu. For example, in the "Women of Bond and Powers" drink category, a name such as Dixie Normous is rather tame in comparison to others. But eccentricity can only carry a bar business so far - customers often want to order more-familiar cocktails. For those, there are 14 different Cosmopolitan martini alternatives as well as a range of 25 Chocolate Martinis, several "Goosed Ritas" (Margaritas) and Tequilatinis, "Gin and Sin" listings and a new selection of five different Long Island Iced Tea recipes.

Second: Famous Bar
Third: Sub Zero Vodka Bar
Honorable mention: Mirasol

Favorite Coffeehouse
Kaldi's Coffee House

Despite the plethora of coffee houses that have sprung up all over town, Kaldi's keeps its crown for the third consecutive year. "It's a St. Louis original, a family-owned business, a neighborhood restaurant," explained Amanda Lorch, one of several managers. "We've been open 11 years, and we're consistently busy. The fact that we have so many long-term customers and employees reflects what a great place this is. We've always served vegetarian fare, we try to use as organic products whenever possible and we're continually trying new recipes."

A second location of Kaldi's is now open in Kirkwood with the same variety of freshly baked goodies. And don't forget the coffee - it's really, really, really good.

Second: Hartford Coffee Company
Third: Soulard Coffee Company
Honorable mention: Tie - Northwest Coffee and MoKaBe's Café Chain/Corporate Concept: Starbucks

Favorite Kosher-Style Deli
Kopperman's Specialty Foods and Delicatessen

Kopperman's has been a family business since it originally opened Downtown in 1897. "We make everything we can from scratch, and we use the best, freshest ingredients available," said proprietor Sanford Rich. "Our slogan is: 'Taste a bit of the world,' and we like to think we offer the most diverse menu in town. We've been at this location for 22 years, and our customers know they can always get a great meal here at a great price."

Second: Pumpernickel's Deli
Third: Mom's Deli
Honorable mention: Tie - Carl's Delicatessen and Posh Nosh

Favorite Desserts
Cyrano's

It's a tough decision. The Cleopatra or the World's Fair Eclair? "It's too hard to say which one St. Louisans like best," said pastry chef Carolyn Downs. Downs and her team are always adding to their quite-the-continental menu. Two new items are an oven-roasted peach tart and a Key lime pie made with organic Key lime juice in a cinnamon-ginger crust. Patrons constantly ask for items that were on the original menu, "so we're going a little retro," Downs said. "If not this summer, then in the fall, we'll re-introduce the Apple Cavalier [an apple pie flavored with a hint of strawberry and rum] and the Rum Cake." "And," she continued, "we'll be adding all the seasonal fruits to our dishes - peaches, blueberries, raspberries and apples."

Second: Bailey's Chocolate Bar
Third: Cravings
Honorable mention: Hank's Cheesecake
Chain/Corporate Concept: The Cheesecake Factory

Favorite Diner
City Diner

Two things are needed for the perfect diner: long hours and a variety of menu items available anytime. City Diner has both, and that - along with a funky 1950s ambiance - has created diner nirvana in the South Grand neighborhood. "We have a commitment to quality," co-owner Peter Spoto said. "We go the extra mile to make our meals real. Nothing prepackaged. No shortcuts."

The half-pound burgers are the most popular item, but customers shouldn't overlook some of the new summer items. "The Cuban sandwiches are very popular right now," said co-owner Jeanne Spoto. Enjoy that sandwich on the City Diner's outside patio and bask in diner perfection.

Second: Courtesy Diner
Third: Tie - Eat-Rite Diner and Tiffany's Diner
Honorable mention: Carl's Drive-In
Chain/Corporate Concept: First Watch

Favorite English/Irish/Scottish
John D. McGurk's Irish Pub

Look beyond the Guinness and corned beef when ordering at John D. McGurk's Irish Pub, for here real Irish food can be enjoyed along with real Irish music - a combination that's been the pride of Soulard since McGurk's opened 27 years ago. The legendary Irish bands seem to make a plate of bangers and mash that much more enjoyable. "We built a tradition around our bands and our real Irish foods," said General Manager Jason Greene, who credits chef Juliet Poncez with bringing a broader base to McGurk's Irish offerings. "Nowhere else in town can you get the atmosphere, the food and the music of a real pub."

Second: Llywelyn's Pub
Third: O'Connell's Pub
Honorable mention: Dressel's Pub

Favorite French
Chez Leon

First and foremost Chez Leon is French. From the menu to the china to the front doors, everything is French. "It's like to going Paris," said owner Leon Bierbaum, who has faithfully recreated a French bistro in the heart of the Central West End. Nouvelle and haute cuisine are served in the European manner, which means you won't find string of sliver flatware at your place. À la carte selections and the bistro's special three-course prix fixe dinners showcase he talents of executive chef Eric Brenner.

Second: Café Provencal
Third: Café de France
Honorable mention: Pomme

Favorite Fusion
Red Moon

Red Moon's menu is constantly being fine-tuned, with Chef Marc Felix developing innovative dishes unique in St. Louis. "We take traditional Asian cuisine from the homes and streets of Thailand, Vietnam, China, Japan and Korea, and prepare these meals using classic French techniques," said Richard Starwalt, general manager at Red Moon. "That's how we create fusion."

As should be expected from cuisine inspired by countries that border the Pacific Ocean, Red Moon's pan-Asian menu features a wide variety of food from the sea, including Ahi Tuna Tartare, Blue Crab and Ginger Bisque, Coconut-Curried Prawns and Seafood Pad Thai. There are plenty of tempting non-seafood items as well.

Second: Mosaic
Third: 609 Restaurant
Honorable mention: Tie - Mirasol and Moxy

Favorite Greek
Olympia Kebob House and Taverna

"We offer traditional, authentic Greek food with the flavors of Rhodes," said chef Jack Hickok. "That's where the Nicholas family originated. People tell us all the time, 'It's just like my yia-yia [grandma] used to make!'"

Even after 25 years and increased competition from several new Greek restaurants in the area, "Our customers keep coming back because they know we always offer consistent, quality yia-yia food at reasonable prices," he said.
Second: Momos
Third: Spiro's
Honorable mention: Michael's Bar and Grill

Favorite Indian
House of India

Here the clay tandoor oven is fired seven days a week to satisfy customers who come to sample the famed lunch buffet and the extensive dinner menu - a menu that allows diners to heat up or cool down any dish classified as spicy. While lunch is casual, catering to the noon rush, dinner gets the white-tablecloth treatment, complete with the service one expects from fine dining. "Good food is the backbone of any restaurant, but service makes the dinning experience special," said House Manager Suresh Khurana. "Our wait staff makes us special."

Second: India Palace
Third: Tandoori Hut
Honorable mention: Priyaa

Favorite Italian
Trattoria Marcella

"It's easy to open a restaurant, but it's harder to keep one open," said Trattoria Marcella partner Jamie Komorek. Everyone who has ever worked in the industry knows how true this is. His brother, chef Steve Komorek, said, "But we're happy to have recently celebrated our 10th - yes, 10th - anniversary a few weeks ago." The salami products that Steve Komorek learned to make to make from scratch in Italy last year have been a big hit. "Although we take it off [the menu] for the summer," he said, "our patrons can count on it being back in the fall."

To what do the Komorek brothers attribute their success? First, it's their love of and passion for Italian foods. Second, it's that they continually seek out authentic dishes, re-create them and then add a little Komorek twist. Third, it's the unwillingness to take shortcuts. "We still make things the long way, by hand - like our ravioli, cannelloni and all our desserts - and by using the freshest possible ingredients," Steve Komorek said. Finally, it's being able to serve high-quality dishes for a reasonable price. "It's hard work, but we love it," he said.

Second: Cunetto's House of Pasta
Third: LoRusso's Cucina
Honorable mention: Tie - Lorenzo's and Bar Italia Ristorante and Caffé
Chain/Corporate Concept: The Pasta House

Favorite Japanese/Sushi
Sekisui

Sekisui, at the corner of Grand Boulevard and Arsenal Street, puts a contemporary spin on the ancient art of sushi. "Sushi has been around for thousands of years," said Kenji Namoto, owner and sushi chef. "We offer traditional rolls, trendy rolls and fun rolls to keep everybody happy." Traditional rolls, such as ikashiso, squid and shiso smelt, appeal to diners looking for a true Japanese experience. Trendy rolls such as the spicy tuna roll and California roll are available for those just venturing into sushi. And fun rolls such as the Cardinals roll (smelt roe, avocado, smoked salmon, cream cheese and cucumber) provide a hometown twist to this Japanese delicacy.

Sekisui also offers a varied menu, with grilled kabobs, tempura, noodle dishes and more. A small children's menu is also available. Nemoto added, "We are a family-type restaurant, but a sushi bar first. Seventy-five percent of our sales is sushi. Experience it to learn about it, but be sure to eat sushi in the right place."

Second: Tie - Miso and Wasabi
Third: Nobu
Honorable mention: Sansui

Favorite Mexican
Arcelia's Mexicana Restaurant

The family and staff of Arcelia's Mexicana Restaurant roll 800 to 1,000 tortillas by hand every day. "It's something my mom did," said manager Marta Ramirez, whose mother founded the restaurant 15 years ago. Although the matron has passed away, the family won't skimp on quality to save time or money. "We could easily go out and buy [the tortillas]," Ramirez said. "We don't want to do that. It would take away from what we are all about."

They are more concerned with consistency, quality and creating a comfortable atmosphere. "We are not about getting people in and getting people out," Ramirez said. "It's like home away from home," very casual and family friendly, she said.

Second: Pueblo Solis
Third: Chimichanga
Honorable mention: Chuy Arzola's
Chain/Corporate Concept: El Maguey

Favorite Middle Eastern
Café Natasha's Kabob International

The Bahrami family has been serving classic Middle Eastern fare for many years, first in Downtown and The Loop and now on South Grand since 2001. "We are so happy that people have come to fully appreciate Middle Eastern food," said proprietor Hamish Behshid, who runs the restaurant alongside her husband Behshid Bahrami. "It's not just about one spice, but a complexity of flavors."

"We have great pride in the dishes we create," she said. "We have always focused on serving wonderful food with great taste because we want our guests to return and enjoy these dishes again and again. Every time people come in they know we will consistently offer a quality product."

Second: Saleem's Lebanese Cuisine
Third: Al-Tarboush Deli
Honorable mention: Simon's Café

Favorite Pan-Asian
Zoë Pan-Asian Café

The menu at Zoë Pan-Asian Café spans the entire continent of Asia, but it's definitely not the clichéd mile-wide-and-inch-deep treatment. In establishing the restaurant eight years ago, owner Zoë Robinson said, "I wanted to look at Asian cuisine in a broader scope. But the real reason for starting the restaurant was that I really wanted to work with executive chef Ny Vongsaly. He's just the best around."

The minimalist décor and sleek style belie the accessible menu, which features items such as Coconut Tempura Tilapia and Grilled Lemon Grass Beef. "It's almost like we do Southeast Asian comfort food," Robinson said. "It's like if an American went to Laos and started cooking meatloaf." Really good meatloaf, we're sure.

Second: Red Moon
Third: 609 Restaurant
Honorable mention: Sekisui Pacific Rim

Favorite Pizza
Blackthorn Pub

During peak business hours Blackthorn Pub is packed wall to wall, and customers will wait up to two hours for pizza. It must be worth the wait, as readers have deemed it the best pizza in town for the second year in a row. "It takes so long," Manager Bruk Longbottom said, "because we do it how you would in your own kitchen." They chop the vegetables, make the dough by hand, brew up their own spicy sauce - and the result is a pie that's known throughout the city. "We're such a small place," Longbottom said," and so many people know us. It's just an oddity, really." And Longbottom certainly doesn't do it alone. "Everybody here knows how to cook and do every single job," she said. And the staff is capable of dealing with an enormous volume, including the occasional rowdy customer. After all, it is a pub, so think twice before bringing the little ones.

Second: Vito's
Third: Racanelli's
Honorable mention: La Pizza
Chain/Corporate Concept: Imo's Pizza

Favorite Seafood
Blue Water Grill

The summer is shaping up to be wet and wild at one of St. Louis' favorite seafood restaurants. "We've found a new fish vendor in Hawaii," said owner Tim Mallett. "They are going to be able to provide what our customers are clamoring for: new tastes." The new summer menu will focus more on wild sea creatures such a barracuda and nairagi, a marlin exclusive to Hawaii. There's less interest in the flavors of farm-raised seafood and a heightened awareness of the wide variety of flavors and textures from the deep, Mallet said. "It's not so much how it's prepared, but that it's a new flavor." The new vendor allows more focus on fresh, exotic flavors. "Hawaii is five hours [behind] us. We call them before noon, ask what they caught and serve it the next night. It's cool." Also in the spotlight is the newly released Rock Glade wine from Ste. Genevieve's Chaumette Winery. June saw a whole week of special events around this exciting new wine, which included a bus trip to the winery. "We hope to have more road trips," Mallet said, "and we're doing a lot more wine dinners."

Second: Gulf Coast Café
Third: St. Louis Fish Market
Honorable mention: Arthur Clay's
Chain/Corporate Concept: Bristol Bar and Grill

Favorite Soul Food
Del-Monico Diner

Ray Jones, chef at the Del-Monico Diner, said the thing that sets his establishment apart is that "we prepare our food with love, and not a lot of restaurants do that." Jones and company serve up home-cooked, old-fashioned fare like chuck roast, baked chicken, candied yams and crowd-pleasing macaroni and cheese - there's no real secret to what they do. They're in a family-owned business and they cook the same way you would at home; they just add a little bit of love. And that, Jones said, is what makes their food "good for the soul."

Second: Mama's Coal Pot
Third: Diner's Delight
Honorable: Eternity Vegetarian Deli and Juice Bar

Favorite Spanish/Latino
Modesto Tapas Bar and Restaurant

Heads up, St. Louis. Here's your 2005 summer style update. White is the new black. Dogs are the new babies. And Spain is the new France. Food-wise, that is. The rise of Spain as the new culinary hotbed is due in part to the avant-garde stylings of chefs such as Ferran Adria, often called the Salvador Dalí of food, who continually push the epicurean envelope with unusual tastes and textures.

In St. Louis, Spanish cuisine leans to the accessible side, emphasizing rich flavors from a variety of regional traditions. To sample the best of this hearty fare, go no further than Modesto. Chef Grace Dinsmoor attributes the increasing popularity of Spanish cuisine to the rise in travel around Spain. Its geographical location makes it easy for travelers to experience a variety of cultures. "People go to Spain, then they may go on to Portugal or Morocco. Then they get interested in the more exotic cuisines."

Second: BARcelona
Third: Mirasol
Honorable mention: Yemanja Brasil

Favorite Sports Bar
Ozzie's Restaurant and Sports Bar

Something sets Ozzie's Restaurant and Sports Bar apart from the rest of its kind in St. Louis. It could be the 55 TVs, five of them big-screens, where customers can watch virtually any sporting event imaginable. It could be the one-of-a-kind memorabilia on display, including the namesake's 13 Golden Gloves. It could even be Ozzie Smith himself, who makes regular appearances.

According to General Manager Kim Wright, the folks at Ozzie's succeed because they "concentrate on being a restaurant first" and a bar second, serving tasty food, not just everyday pub grub. But Ozzie's caters to sports fans as much as it does to foodies. Customers can request to watch any game they like, home team or not, not to mention pay-per-view specials and collegiate competitions between even the most obscure schools in the country. Basically, Wright said, if it's on TV anywhere and you want to see it, they'll make it happen. Whatever it is the folks at Ozzie's are doing, they must be doing it well because, as Wright said, they've been around for 17 years and they're a consistent favorite.

Second: Sportsman's Park Restaurant
Third: St. Louis Sports Zone
Honorable mention: Weber's Front Row
Chain/Corporate Concept: Krieger's Sports Grill

Favorite Steakhouse
Citizen Kane's

Owner Frank Kane said dining at Citizen Kane's, which is set in a historic three-story Victorian house, "is like eating in your own home." Although his restaurant has valet parking and serves only U.S. Department of Agriculture prime steaks, he likes to keep things tastefully casual. "People tell me all the time, 'You could be a five-star if you'd get linen.'" But he won't give in. "I like that the guy coming off the golf course can come in and feel comfortable," he said.

Second: Tucker's Place
Third: Sam's Steakhouse
Honorable mention: Kreis' Steakhouse
Chain/Corporate Concept: Romano's Macaroni Grill

Favorite Tapas-Style/Little Plates
Modesto Tapas Bar and Restaurant

According to Grace Dinsmoor, chef at Modesto, there are many stories about the origins of tapas. Her favorite, though, has to do with an Andalusian couple who owned a bar. When a competitor opened in town, the wife had to figure out a way to make her patrons linger and voila! Tapas was born.

Dinsmoor also believes Americans are ready for a change in the way they approach dining. Eating several little plates allows diners more variety and less chance to suffer from "entrée fatigue," that tiring feeling that overtakes you about halfway through your main course. Dinsmoor said, "I grew up eating the way the Spaniards do. I always was much happier eating several appetizers and a soup or salad than a whole entrée." St. Louisans are lucky she did.

Second: BARcelona
Third: Tie - Mirasol and Momos
Honorable mention: Mosaic

Favorite Tex-Mex/Southwestern
Tejas Grill & Cantina

Tejas Grill & Cantina chef Tim Gilsinn believes in freshness. "Everything we have in house, we make ourselves," he said. That includes everything from the ketchup to the mixed drinks. "The Margaritas are always fresh-squeezed," said owner Tony Joudy. Is it that great food or the inviting atmosphere that keeps people coming back? "I believe it's the whole ambiance," Joudy said. "This place makes you feel like you are in Texas. … We like to call it a cowboy heaven."

Second: Chuy Arzola's
Third: Nachomama's
Honorable mention: Hacienda Mexican Restaurant
Chain/Corporate Concept: Casa Gallardo

Favorite Thai
King and I

When Suchin Prapaisilp opened King and I 25 years ago, there were no other Thai restaurants in St. Louis. "The first year was very hard," Prapaisilp said. "People were not familiar with Thai cuisine. Now we are a landmark, people move out of the city but still come back." Fresh ingredients and the chance to dine at authentic Thai-style tables bring diners from all over. "Guests like our sunken tables," Prapaisilp said. And they like the curry too. "Curry dishes are some of our most popular. We grind the curry fresh," Prapsisilp added. It's easy to see how King and I came to rule.

Second: Sen Thai Bistro
Third: Thai Country Café
Honorable mention: Manee Thai

Favorite Vegetarian
The Natural Fact Deli

Although he's a St. Louis native, Kevin Loida was heavily influenced by his nearly 10 years in Boulder, Colo., after college. Loida said he wanted to bring back to St. Louis a little of the laid-back, healthier lifestyle he found in Boulder, and The Natural Fact Deli in Webster Groves is the delicious result.

Customer favorites include the grilled portabella wrap, meatless chili and homemade soups, Loida said. Also on the menu are several salads, stir fries, falafel, burritos, tabouli, two vegetarian sandwiches and a meatless burger. And vegetarians' meat-eating friends can even tag along, with selections including a lamb and beef gyro, roast beef sandwich and chicken burrito from which to choose. Natural Fact also offers homemade brownies, cookies and muffins as well as beer and wine

Second: Everest Café
Third: Govinda's Vegetarian Cuisine
Honorable mention: MoKaBe's Café

Favorite Vietnamese
Pho Grand

Authenticity is important at Pho Grand. Co-owner Tami Trinh said that she and her husband have not gone the way of so many ethnic restaurants by altering the cuisine to appease the American palate. "We keep ours traditional, so what you eat in our restaurant, you go back to Vietnam and it's the same thing," she said. Some of the herbs they use come from the gardens of the local Vietnamese population.

The family-friendly Pho Grand, which opened its doors 16 years ago, was the first Vietnamese restaurant in St. Louis. Trinh said she thought it was worth attempting because fish, chicken and vegetables are prominent in her native dishes, and dietitians here are always encouraging Americans to feature more of these foods in their own diets.

Second: Mai Lee
Third: Lemongrass
Honorable mention: Miss Saigon