From a highly popular dual-concept restaurant in the Grove to a fun new pizza spot in the Delmar Maker District, we’ve got some exciting recommendations this month.
Malo & Chico Bueno
The latest opening from Good Hospitality Group feels like the moment everything the team has been building toward clicks into place. While Chico Bueno delivers exactly what you want from a neighborhood taqueria with approachable street food and a laid-back atmosphere, it’s Malo that demands your attention. The concept offers two distinct ways to experience chef Adrian Maldonado’s cooking: a reservation-only tasting menu tucked behind a curtain in the back and a walk-in cocktail bar and small plates restaurant up front, making the restaurant accessible whether you’re splurging on a special occasion or simply stopping in for a drink and a few bites.
The concept provides an ideal balance between polished and playful. Guests at the tasting menu gather around a long communal table, creating a fun, social atmosphere that makes it easy to chat with your neighbors while sharing the experience together. Soft lighting, chill Mexican music and an exceptionally welcoming staff keep the room feeling warm and relaxed. It’s fine dining with an easygoing spirit, where the energy in the dining room mirrors the joy coming from the kitchen.
The cocktail program deserves equal billing. Most drinks are served over crystal-clear Good Ice, a fitting nod to the group’s roots, while standouts like the Guayaba and tropical La Marea keep things fresh with just enough spice to wake up your palate. Those same cocktails, along with a concise menu of elevated Mexican small plates, are available in the front room, offering a more approachable way to experience Malo without committing to the full tasting menu. If you opt for the tasting menu, keep in mind that every course comes with a thoughtfully selected beverage pairing, so you may want to pace yourself before dinner.
Among the tasting menu highlights, the hamachi crudo is an elegant opener that wins over even reluctant seafood eaters, but the tetela is the clear standout: Pillowy masa layered with mole verde, pineapple and pickled onion delivers a remarkable combination of richness, brightness and texture. The lamb barbacoa taco closes the savory courses on a high note, with impossibly tender meat elevated by those addictive pickled peppers. Individual servings of house-pickled peppers at each place setting let guests add acidity and heat to every course as they please. Save room for dessert too. The meal finishes just as strong as it begins, with beautifully executed sweets that provide the perfect ending to an already outstanding experience. Between Malo’s ambitious tasting menu and Chico Bueno’s more casual counterpart under the same roof, Good Hospitality Group has created one of the city’s most compelling new dining destinations.
4156-4158 Manchester Ave., St. Louis, chicobuenostl.com, malostl.com
Kishimoto Mendo
There’s a new noodle obsession simmering in the Delmar Loop, and it comes with serious pedigree. Kishimoto Mendo is the long-anticipated follow-up to Steven Pursley’s nationally acclaimed Menya Rui, swapping shoyu for rich, deeply savory tonkotsu ramen. Named after Pursley’s mother’s maiden name, the sleek new “noodle hall” blends handmade noodles, glossy pork bone broth and Tokyo-style diner energy.
The experience feels refreshingly streamlined from the second you sit down. Instead of flagging down servers, you order directly from a QR code at your table, turning the whole meal into a smooth little choose-your-own-ramen adventure. One thing absolutely worth choosing: the nagoya-style wings, double-fried and glazed in a sticky sweet garlic soy sauce that somehow stays crisp beneath the lacquered sheen.
Beyond that, the menu rewards exploration. The tonkotsu ramen lineup ranges from classic rich pork bone broths to roasted garlic and spicy miso variations, while the seafood-infused gyokai bowls bring even deeper waves of umami. The tsukemen offerings feature thick cold noodles served alongside concentrated dipping broth, and the brothless mazemen dishes are savory and deliciously tangled. Get there before regular meal times or be prepared to wait.
6394 Delmar Blvd., University City, Instagram: kishimoto_stl
Del Bono
The newest concept from Ben Poremba is now open in the Delmar Maker District, bringing simple Italian fare and an easygoing neighborhood feel to one of St. Louis’ fastest-growing dining corridors. While the pizza is the headliner, don’t overlook the starters. Stracciatella is the sleeper hit of the menu, arriving as a generous mound of creamy cheese drizzled with honey and served alongside warm, fluffy focaccia. It’s rich enough to stand on its own, but the real move is treating it like a condiment, spreading it over slices of pizza or adding a dollop to a salad for an extra layer of creamy sweetness. Del Bono also flies in fresh mozzarella di bufala weekly from Campania, Italy, an uncommon luxury in St. Louis that appears on several appetizers and pizzas, both before and after they hit the oven.
The pepperoni pizza is a solid introduction to Del Bono’s pies. The restaurant embraces a classic style of pizza that predates modern Neapolitan trends, with dough fermented for 72 hours, premium Italian flour and a blistering wood-fired oven that produces a crisp, airy crust. Each pizza arrives with a pair of golden scissors instead of a pizza cutter, inviting diners to snip their own slices at the table. It’s a small touch, but one that makes the experience feel playful and interactive.
Cocktails aren’t the main attraction, though there are enough classics and spritzes to round out a meal. Just know they lean spirit-forward: Both the Garden Spritz and the Negroni packed a strong punch.
Del Bono doesn’t try to reinvent pizza night. Instead, it delivers a polished, approachable experience that feels right at home in the Delmar Maker District. Between the shareable starters, carefully crafted pies and relaxed atmosphere, it’s another welcome addition to one of the city’s burgeoning food destinations.
5232-B Delmar Blvd., St. Louis, bengelina.com/delbono
The Noble Crown
The Noble Crown brings an inviting neighborhood energy to the Central West End, pairing an approachable menu with a cocktail program that quietly steals the show. The concept comes from chefs John Perkins, Matt Daughaday, Adam Gnau and Dan LeGrand, whose combined culinary backgrounds shaped a menu that feels both refined and welcoming.
Start with No. 3, an easy favorite made with vodka, rum, pineapple-dill cordial, Aperol, Big O ginger liqueur, chocolate bitters, pineapple and lime. Bright, tropical and just bitter enough to keep things interesting, it’s the kind of cocktail that disappears faster than you might like to admit. No. 6, a mix of gin, cucumber, honeydew, basil, lime and simple syrup, is equally fresh and herbaceous. Both arrive with whimsical garden-inspired garnishes that make each glass feel like a tiny edible bouquet. The wine program is equally thoughtful, with an extensive by-the-glass selection made possible through the use of the Coravin wine preservation system.
Among the starters, the crispy Brussels sprouts are the clear winner. Tossed in chili-lime vinaigrette and served over whipped feta with crispy shallots, they’re deeply caramelized with plenty of crunch. They lean a touch salty, but the creamy feta balances everything out and makes them one of the menu’s standout dishes. The burrata with pesto alla Trapanese, basil, olive oil and grilled focaccia is another worthwhile starter. The Culpepper Dip, piled with shaved prime rib, caramelized onion jus, garlic butter and horseradish cream on a baguette, is a satisfying sandwich, while the chopped salad is a nice way to add freshness to your meal.
The Noble Crown is a comfortable new neighborhood spot where well-made cocktails, shareable plates and a welcoming atmosphere make it an easy addition to the Central West End dining rotation. The team will expand the experience later this year with The Under Ground Crown, a Mediterranean-inspired subterranean destination opening in early fall. Set within the building’s historic boiler room, the intimate space will feature international small plates, a dedicated burrata bar, a six-seat chef’s counter, a private dining room and an extensive international wine program highlighting everything from small-production growers to rare, hard-to-find bottles.
300 Euclid Ave., St. Louis, thenoblecrown.com
This article appears in August 2026.
