Servers share their favorite St. Louis dishes

Ever wonder what servers order for themselves? Here’s the insider intel on what to eat at St. Louis restaurants right now.

---

Brett Old Ale. Complex and slightly tart with flavors that balance between orchard and earth – at 9.5 percent alcohol content, it is a true example of what beer can be. - Rebecca Blevins, Scratch Brewing Co.

---

Our pulled pork sandwich is a Memphis-style, pulled pork shoulder with our slaw and sweet and smoky sauce. It’s a hard combination to beat. - Gloria Lee, Lil’ Mickey’s Memphis Barbeque

Our grilled fish tacos are made from tilapia grown on our farm. They come with house-made salsa and a cilantro-lime coleslaw – a great crisp kick that really sets off the flavor of the tilapia. - Lindsey Martin, Overlook Farm

---

The southwest chicken wrap with chipotle ranch and roasted garlic mayo is really delicious. I don’t like too much spice, but it has a hint that goes really well with the marinated chicken. - Ashley Randall, Urban Eats

---

The 20-ounce porterhouse has the New York strip side and the filet side – it’s just the best steak you can get. - Fredric Laden, Tucker’s Place

The Schmidtzburg is a normal diner-style double cheeseburger, but with the bacon subbed out for deliciously fatty brisket. It’s a dream and a nightmare, but mostly a dream. - Jacob Brown, Salt & Smoke

---

The pork chop is oak-fire grilled and served with local sweet corn and house-made whipped potatoes, all topped with maitake mushrooms. The flavors blend perfectly. - Jessi Scholes, Firefly Grill

---

The smoked salmon is served on a bed of delicious, creamy barbecued smoked cabbage. It’s rubbed with our rib rub, then smoked with apple-wood chips, producing a delicate fish with an amazing smoky quality and barbecue flavor. - Rita Hunt, Iron Barley

The buttermilk biscuits and gravy, John style – with chipotle-spiced, Longhorn cheese-scrambled eggs on top. I love our biscuits, our gravy and the sausage that goes in it. They’re all made from scratch. It’s super comforting with just enough spice. - Eric Nemens, Southwest Diner

---

Malvani chicken brings the heat. The chicken is cooked in gravy made with coconut milk and a mixture of Indian spices. It’s so delicious and reminds me of home. - Sridhar Kumar, Peshwa, The Royal Indian Cuisine

---

The beef tip melt sandwich is a classic made unique with in-house walnut pesto, sun-dried tomatoes and pepper jack cheese served on toasted bread. The beef tips are tender and everything just melts together perfectly. - Meg Sullivan, Benton Park Cafe