A slick, white bar lined with induction cooktops is the star of the space here, and this is where the magic happens. Tai Ke’s specialty is the Taiwanese take on shabu shabu (the Japanese name refers to the sound of “swishing” meat in boiling broth), with pots of flavorful, simmering broth for DIY cooking. Choose between original or spicy broth, then pick from the list of add-ons: seafood, vegetables, fried tofu, thin slices of beef, pork, clams, noodles, and special hot pot dumplings. The shabu shabu is great, but don’t overlook the rest of the menu, which features a selection of Taiwanese cuisine you can’t find anywhere else in town. Yan su ji, or Taiwanese popcorn chicken, is a can’t-miss street food classic. Lightly battered dark meat nuggets are tossed in a gently spicy combination of white pepper and Chinese spice. The generous plate of crunchy, tender chicken and fried basil will keep you reaching for your cold beer, like you’re sweating it out in a Taiwanese night market instead of an Olivette strip mall.
9626 Olive Blvd., Olivette, 314.801.8411, taikeshabushabu.com
The Sauce 75 is a photomosaic of the best in St. Louis dining. This list is a celebration of the diverse skills, techniques and culinary traditions that meet across our region. In sum, it tells a story about where St. Louis has been, where it is now and where it’s going next. Many great and good St. Louis restaurants have not made the cut. (Seventy-five is a lot fewer than you think!) Restaurants are constantly growing and evolving and go through ups and downs. Newly opened restaurants can take time to find their feet: There are a few exciting new places we’re cheering for, but which we feel haven’t yet fully hit their stride.
This article appears in January/February 2025.