St. Louis Quirks!

Kristin P., M1

St. Louis has many great restaurants and is truly a foodie paradise. We also have a long history of food quirks — unusual local dishes and traditions. As a native St. Louisan, I encourage you to check them out, if only for the fun of it. 

Where to Try It: St. Louis Bread Co. (try a chocolate chip bagel sliced like bread and dip it into plain or lite cream cheese ... maybe it will make you a convert).

A quick Google search will reveal the national controversy this tradition sparked a few years ago. Many of us St. Louisans grew up ordering our Bread Co. bagels “sliced like bread” or “bread sliced” (you call it Panera, but it is St. Louis Bread Co. here). This means the bagel is actually put in the bread slicing machine, and comes it out cut into many vertical slices (rather than the typical two horizontal slices). It’s great because you can dip your bagel slices into the cream cheese! Don’t knock it ‘til you’ve tried it. We really don’t understand what all the drama is about.

Where to Try It: Zia’s, Cunetto’s.

Commonly served at South City family events. Basically a lasagna made with mostaccioli noodles. It’s mushy but tasty.

Where to Try It: Beast Butcher & Block.

Traditionally, pork steaks (a steak cut from pork shoulder) have been a mainstay of every St. Louis home’s family backyard barbecue but have been unavailable at local barbecue joints. That’s changing.

Where to Try It: buy them in any local grocery store during the fall.

 

Caramel apples with legit the best caramel.

Where to Try It: Fitz’s in the Loop.

Right in the Loop, Fitz’s makes and bottles its own root beer, which you can order on site, topped with a heaping scoop of ice cream. You have to get through some of the ice cream before you even reach the soda.

 

Where to Try It: Ted Drewes (!!), Silky’s, Mr. Wizard’s.

Similar to a DQ Blizzard but creamier and richer. Ted Drewes is a scene on a summer night, and a great stop off after a Cards game or a trip to the City Museum (make sure you go to the South City location). If you need some help ordering, we love Brownies with Butterscotch or Tedads with Salted Caramel.

Where to Try It: Straub’s is a great place to buy it (they carry a few excellent brands); Park Avenue Coffee in Lafayette Square also makes great gooey butter. The Kaldi’s in the FLTC has gooey butter sometimes but it’s too much like coffee cake ... there are better options. 

Gooey butter is so good. A rich, sweet pastry square that will either be thin (arguably better because of the balanced ratio of topping to cake) or thick (more cake-like). Definitely try the original flavor before dabbling in the spin-offs like red velvet or chocolate chip.

Where to Try It: Gus’ in Benton Park ($5 minimum on credit cards).

A St. Louis institution has been selling hand twisted soft pretzels since 1920. They’ll even make party pretzels in large shapes and numbers for your special occasion.

Where to Try It: St. Pius V, St. Cecelia (expect a line).

Every Friday during Lent, Catholic churches around St. Louis open their doors to the public to serve up fried fish. Most serve traditional fish and chips, but head to St. Cecelia’s church for tamales, refried beans, margaritas, beer, and traditional Mexican dances.

Where to Try It: Lion’s Choice.

This local fast food chain makes Arby’s seem like raccoon food. Order a roast beef and cheese sandwich, and dunk it in their hot au jus. Life hack: dunk the fries in au jus, too (works best if you first bite the end off the fry). Tons of other sauces (horseradish, tangy BBQ, etc.) and the best crushed ice (great with a Dr. Pepper, which FYI was introduced at the 1904 World’s Fair in St. Louis).

Where to Try It: On St. Louis-style pizza or salad (i.e., Imo’s), or buy some at Schnucks or Dierbergs.

Mention provel to newcomers and you will stir up some controversy. It's a processed cheese combination of cheddar, swiss, and provolone. It’s tangy and mild in flavor. When baked, it becomes creamy (similar to béchamel) and when cold, it has a soft, buttery consistency. Locals (including me) think it’s great on St. Louis-style salads and pizza; newbies are often disgusted. Keep an open mind … it’s better than nacho cheese, and people eat that without batting an eye.

Where to Try It: Buy some at Schnucks, Straub's, or Dierbergs.

Spicy potato chips that are a favorite hometown product, but are sold nationally. If you prefer to be fancy, try St. Louis’ Billy Goat Chip Company Kicker Chips (also spicy but crunchier and small batch).

Where to Try It: Eat-Rite Diner, Courtesy Diner, Rooster, Southwest Diner (the first two are open late-night).

A local hangover remedy and St. Louis original that consists of layered hash browns, chili, egg, cheese, and meat.

Where to Try It:  Imo’s, The Pasta House Co., anywhere on The Hill.

Iceberg or romaine lettuce, pimento, artichoke, parmesan, provel cheese, and St. Louis-style, sweet Italian dressing. Goes great with St. Louis-style pizza or pasta. 

Where to Try It: Imo’s!!!

A thin, cracker crust pizza with provel cheese. A St. Louis tradition … you’ll be missing out if you don’t give it a try. Read the Serious Eats article, “In Defense of St. Louis Style Pizza” for pointers — they suggest thinking of it as a pizza-flavored nacho. The article is a great introduction to St. Louis style pizza. Imo’s is most St. Louisans’ go-to but there are lots of other options, including Cecil Whittaker’s and places on The Hill.

Where to Try It: Beast Butcher & Block, Sugarfire BBQ, Grace Meat + Three.

St. Louis-style ribs are barbecue spare ribs, which are flatter than baby back ribs, making them easier to brown; they’re ultimately grilled (rather than smoked).

 

Where to Try It: Mai Lee.

Truth be told, many of us haven’t tried this St. Louis original. It’s an egg foo young patty served on white bread with pickles, onions, mayo, lettuce, and tomato. It’s never called our name but maybe it’s calling yours.

Where to Try It: Buy it at Straub's in the CWE.

Straub’s is known for their homemade chicken salad and their chicken noodle soup. Have your roommate or bae pick some up for you next time you’re feeling under the weather. The chicken salad is great on King’s Hawaiian Rolls. 

 

Where to Try It: Mama Toscana’s Ravioli (or many other places on The Hill); for a more upscale option, the t-rav at Trattoria Marcella are the BEST (handmade, though larger than what is traditional).

Everyone likes toasted ravioli, or “t-rav” as the locals call it. A breaded and fried ravioli (typically filled with meat or ricotta) that you dip in marinara sauce, it’s ubiquitous here (often from frozen), but head to The Hill's Italian restaurants for the best fresh t-rav.

Where to Try It: You’re probably too old to trick or treat, but offer to help one of your classmates who owns a house hand out candy this Halloween!

Here in St. Louis, kids must earn their candy when they trick or treat. When handing out candy, they’re asked for their joke, and upon telling it, receive the candy as a reward. We St. Louisans grew up with this tradition but it really seems to blow people’s minds when they learn about it.