"Chef Nick Bognar knows when to apply a light touch (i.e., that tuna, in three different cuts) and when to return to his roots, seasoning A5 Japanese wagyu in tribute to his grandmother’s nam tok beef."
WhereÌý•Ìý5201 Shaw AvenueÌý•Ìý314-390-2883; Ìý• Dinner by prepaid reservation. Check for current availabilityÌý•Ìý$$$$
"At its heart is the fare of the city that gives the restaurant its name and Thailand’s north more broadly: the rippling layers of pickled greens and coconut-red curry broth in the signature khao soi noodle soup; the subtle, rustic sweetness of the hung lay curry; the touch of honey in meaty roasted pork ribs."
WhereÌý•Ìý8158 Big Bend Boulevard, Webster GrovesÌý•Ìý314-961-8889; Ìý•ÌýLunch and dinner Tuesday-Saturday (closed Sunday-Monday)Ìý•Ìý$$
"The menu abounds with options brilliant in both conception and the colors on the plate. Composed sashimi dishes — silky dry-aged king salmon over the tart pop and dusky spice of a cranberry salsa macha — remain Indo’s signature."
"Here, in fast-casual fashion, you order your meal by number or build your own bowl or plump rice-paper wrap. Whichever you choose, your meal will feature Lona Luo’s unique blend of Thai and Chinese regional fare: herbaceous, often fiery and deeply flavorful whether based around meat, seafood or tofu."
