You can only eat so many nachos without feeling cheesy. Next time, check out chef Norman Taylor’s brisket. It’s marinated in a secret house-made wet rub, then smoked for 13 hours on-site. One bite of the tender, barbecued bliss tucked inside a toasted onion kaiser roll, and you’ll know why more than 1,200 pounds of brisket are sold at every home game. Pick the house salad as a side, and you’ve got a plate worth guarding.
Available at The Carvery in Section 148, Broadway BBQ in section 128 and in the private suites. 700 Clark St., St. Louis, 314.345.9600, stlouis.cardinals.mlb.com
This article appears in April 2014.