WildSmoke: 12316 Olive Blvd., Creve Coeur, 314.548.2222, wildsmokehouse.com Andy and Dee Dee Kohn, owners of EdgeWild Restaurant & Winery in Chesterfield, have opened WildSmoke, a fast-casual smokehouse. With a reclaimed barn-wood interior, cowhide-patterned dining booths and counter service, this 150-seat barbecue joint feels upscale and modern, but also rustic and low-key. Whether heading there for lunch or dinner, we recommend the chicken wings, ribs and prime rib sandwich. Save room for sides like a poblano-cheddar corncake, corn on the cob roasted on a wood-fired grill and massive onion rings served with barbecue aioli. While you wait for your order, sip from a frosty mug of WildSmoke’s house-made root beer.
Brevan’s Patisserie: 1009 Century Drive, Edwardsville, Ill., 618.307.5772, Facebook: Brevan’s Patisserie In late January, husband-wife pastry chef duo Dan and Amy Maddox opened Brevan’s Patisserie, named for their sons Brendan and Evan. Dan worked for eight years as pastry chef and sous chef at the Renaissance St. Louis Grand Hotel before he and Amy decided to strike out on their own in Edwardsville, Ill. The Brevan’s display case sees a frequent rotation of traditional and gluten-free muffins, breakfast bars and cookies, as well as customary cakes, tarts and flourless tortes featuring whatever combination of fruit, chocolate, peanut butter and nuts suits the Maddoxes’ whimsy. Be sure to try the cinnamon roll, warmed so the sweet frosting drips into every cranny of that flaky, buttery spiral. We’re also partial to the caramelized banana chocolate tart (or any of Brevan’s chocolate-banana combinations). This decadent tartlet hides a sweet banana purée and is the perfect size for sharing – or not.
The Good Pie: 6665 Delmar Blvd., University City, thegoodpiestl.com
Many St. Louisans have missed The Good Pie something fierce since it closed its Midtown doors last August. But the long wait is over – and worth it. At its new location in The Loop, expect what originally ignited your fervor: wood-fired pizzas boasting a bubbly, charred crust; simple yet delicious salads; a well-curated beer list; and an intimate setting. But the relocation also brings a giant, blue-tiled, fire-breathing oven; an herb wall; pasta and some charcuterie made in house; and impressive cocktails. Start your meal with the tomato polenta as you sip on No. 46 or Pennyworth’s Vacation from the cocktail menu. Then move on to an appetizer-sized portion of kale tagliolini pasta, and, of course, revisit your favorite Good Pie pies.
Athlete Eats?: 2837 Cherokee St., St. Louis, 314.932.5566, athleteeats.com
We love Cherokee Street for its Mexican cuisine and artsy bar scene. Now we’ll head there to get our healthy on. Athlete Eats is a project by two area chefs: Simon Lusky, team chef and nutrition specialist for the St. Louis Cardinals, and Bob Brazell, formerly of Monarch, Niche and most recently Entre. Grab one of the dozen seats at Athlete Eats’ counter and choose from made-to-order smoothies, juices (We recommend Hugo’s Jugo, a mellow-sweet combo of pineapple, watermelon, apple and orange.), coffees, loose teas and even house-made kombucha on tap. Athlete Eats’ five-item lunch menu changes every few weeks to showcase seasonal produce. On a recent visit, we made fast work of a hearty warm winter salad and a delicious bibimbap bowl with Rain Crow Ranch’s grass-fed beef. A brunch menu is available on weekends, and a fridge stocked with healthy grab-and-go items lets time-pressed customers still eat like pros.
-Brevan’s and The Good Pie photos by Michelle Volansky
This article appears in Guide to Beer 2014.