The bird is the word, and Voice Places speaks it fluently. To find fried chicken in St. Louis, just search by restaurant name or neighborhood; our dozens of professional and user reviews make it easy to pick a winner of a chicken dinner.
Forget trendy "fusion" cuisine. O! Wing Plus is the most legit fusion restaurant around: America's favorite bar snack, hot wings, combined with the flavors of Korea and... More »
Since 1954 this Valley Park restaurant has been serving superb fried chicken, burgers and ice cream with the sincere friendliness of a true... More »
A St. Louis institution so popular you have to line up on a ramp, amusement-park-style, while you wait for a table. Fried chicken is the main attraction here... More »
If there isn't a shrine to the deep fryer, there ought to be - and Porter's is the ideal location. The fried chicken might not receive as much buzz as other... More »
A different kind of fusion cuisine: This tiny storefront offers Pakistani dishes as well as American fast - or fast-casual, if you prefer - food. The Pakistani dishes include... More »
Jazz at the Bistro is the main performance venue for the nonprofit Jazz St. Louis, but it's also a classic jazz club that frequently appears on lists of the best of... More »
Originally named "Jackie's Place" after NFL Hall of Famer Jackie Smith, Sportman's Park serves up classic burgers and fries, quesadillas, potato skins, wraps and drinks.
Al's RestaurantJust north of the flashy Lumio¨re Place downtown lies Al's Restaurant, which has enjoyed its home along the riverfront for 85 years. The upscale restaurant... More »
It can be easy to forget that a chicken wing does, in fact, originate on the body of a chicken. Does anyone still call them chicken wings? They are wings or hot wings or Buffalo wings or that other thing for which Hooters is known. The chicken is irrelevant; it's a vehicle for the sauce. Naked, even, wings taste of frying oil and salt, not meat.
I've always liked wings. They're a fun...
Thanksgiving isn't the ideal time to review a restaurant. For most of us, this week is a time to gather around the hearth — or, you know, the flat-screen — and reflect upon family, friends and good food. If restaurants have any role this week, it's as an escape from leftover turkey, in-laws and Black Friday crowds.
Or maybe I'm projecting. You see, curmudgeon that I am 51...
"Fusion" is a dirty word, evoking the nightmare of some recent culinary-school graduate with a copy of Larousse Gastronomique in one hand and a tube of wasabi paste in the other. Not that you can't combine the flavors of disparate cultures, but you shouldn't have to point out that the combination is a fusion. The dish should work on its own terms. Most fusion fare reminds me of what the...
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