Experience the best in the St. Louis restaurant scene as local chefs share their food philosophies. 

    Marc Del Pietro doesn’t like to be the guy who buys up the best tomatoes at the farmers market. And much of the time, he sources all the tomatoes and other foods he needs for his restaurants...

    f a local farmer grows it, Tony Marchetto will work to make something delicious from it. If, that is, the food is organic or all natural, hormone free and antibiotic free. Marchetto is the chef at...

    Ande and Tye Pietoso were born into the restaurant business. Jon Berger arrived as a young teenager and never left.

    The Pietosos’ parents, Tony and Kathy, opened Cafe Napoli in Clayton in...

    Thanks to chef Ben Poremba, the intersection of Tower Grove and McRee avenues in Botanical Heights is one of the most delicious corners in town. Home to Elaia, a fine-dining restaurant; Olio, its...

    Gardens at Malmaison sit deep in the countryside in St. Albans, Mo., in Franklin County just over the St. Louis County line. The restaurant’s fine food and beautiful setting long ago won the...

    When chef Cassy Vires and her husband Josh Renbarger opened Home Wine Kitchen--a Maplewood eatery dedicated to traditional, scratch-made cooking with local and artisanal ingredients--in 2011, they...

    Scoop up some of Lisa Slay’s creamy, lemony hummus with a piece of Lebanese flatbread. Sample her stuffed grape leaves, tight cylinders filled with savory ground rice and lamb and topped with a...

    Tucked into a discreet, alley-like street in downtown St. Louis is one of the city's most exclusive eateries, Blood and Sand. This unassuming location is the perfect home for the only private...

    With seating for only 34 diners, I Fratellini is an oh-so-tiny slice of Italy in Clayton. “I try to make it as authentic as possible,” says owner Zoë Robinson. “It’s not an Italian-American...

    EdgeWild Restaurant and Winery chef Aaron Baggett was cooking at a Chinese restaurant and studying to be an architect when his sister convinced him that he belonged in culinary school. “I went...

    You’ll find a lot of France and a little bit of Disney at Vin de Set. The French influence is on the plate. The Disney is in the attitude, a can-do approach to whatever diners request.

    Chef...

    Chef/owner Bryan Carr pauses before describing Atlas Restaurant. “It’s a nice neighborhood restaurant, but our clientele comes from all over the area,” he says, explaining that Atlas, which is in...

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