razer

"The Wheel" drive in in Sedalia MO makes a Guberburger - peanut butter on a hamburger. Worth driving a few miles out of the way for! DD

As previous posts show, those little 'throwaway' triangles in the corners are highly prized. As are the middle piece, with no outside edge. Even the best pizza makers find it challenging to get the sauce, the cheese and the toppings all the way to the very edge. The Center Squares (suddenly I am thinking of Charles Nelson Reilly, odd) have all of the best stuff on every square millimeter! DD

St. Louis Imo's pizza is thin almost cracker like crust cut into squares. Plus it features the infamous and oft maligned PROVEL cheese (I believe it is a mix of smoked mozzerella and provolone). Regular consumers are almost all familiar with Imo's Pizza Burn which comes when piping hot cheese sticks to the roof of your mouth. DD

What I ate this Summer Ice cream, frozen custard, frozen yogurt, sweet treats, cold, creamy and delicious. Ted Drewes, Maggie Moos, Mr. Wizards, Custard Station, Fritz's doesn't matter bring it on, cold and sweet, what a treat, drive-up, drive-through, walk a block walk a mile. Chocolate-Banana, Hot Fudge with Marshmallow, add the candy, add some nuts, add the peanut butter cups. Cold and creamy, cold and sweet, it's the summer thing to eat. Amen

I agree with several of the suggestions you received....Trat. Marcella, Carl's Drive in, Kaldis, InSoo May I suggest the following: Arthur Clays Bistro or Monarch in Maplewood Iron Barley on the south side of the city Crown Candy Kitchen (can't believe anyone didn't say this!) Modesto (on the hill) for great tapas. Goody Goody for the fried chicken and waffle breakfast If you want barbecue and are a little daring, try Roscoe McCrary's on Parnell or St. Louis Rib Co. on Delmar.

Phils Bar-B-QUe on Gravois just outside the City limits is great. If you are really daring, try Roscoe McCrary's on the North Side of town....not a place I would go after sundown but it's pretty safe in the daytime. DD

Ah the slinger.......reportedly named at O.T. Hodge's Chili parlor because it was a favorite of the (forgettable) St. Louis Football Cardinals one-time (and even more forgettable) quarterback Tim Van Galder, or was it VanGelder? Not mentioned above, but a must stop place in St. Louis is Carl's Drive In in Brentwood. 16 stools, cold draft root beer, cheeseburgers and chilidogs. Oh so fine!

I lived in Springburg from 1983 until 1990 and the food was mostly bleak. McSalty's Pizza with whole wheat crusts was a good meal. There was a Korean place on the east side of the square that wasn't bad. I will never eat cashew chicken again as long as I live. The best dining we had was when a bunch of us would go down to Kimberling City - there was a woman there named Rab Crissell (sp?) who cooked in her house. You had to know somebody who knew somebody to get in. She would only cook on weekends, and only when she felt like it. From a tiny kitchen (think your grandma's house) she fed a party of 10 - 12 on her back porch and a party of 9 - 10 in her living/dining room. The food was heavenly. God only knows if she's still around, but if she is, go there!

My g-friend and I visited Chicago two weekends ago and I decided to get a copy of Chicago magazine, primarily because it touted the "best restaurants" on the cover. We were intrigued by the description of both the cuisine and experience of MOTO, and decided it was a "must do" for Saturday night. (Sushi-wabi was Friday but thats another story). Like others have mentioned in this thread, driving up to the restaurant was part of the fun - were we going to enjoy a great dining experience, or be shot down, gangland style, between the trucks lining the docks along the district? We were delighted by Moto! Ten courses and three hours later we left incredibly satisfied. The chef was able to accomodate my companions "no meat" preferences as well, something we always appreciate. Some of the highlights - thin sliced scallops with pickled daikon, the incredible scarlet runner beans and puffed rice (!!), the chilled watermelon soup with frozen dijon mustard (although we did not get a "virtual smoke machine" ), the chocolate rice pudding. The one dish that really didn' t live up to billing, nor to what I have read from others here, was the bass cooked in the cube. The experience of watching it cook was fun, but the fish itself was bland and left us both wondering what was missing. Our server was knowledgeable and fun. At one point, between the two dessert courses, I noted that I was just about done in by the meal. He quickly said (with the proper Monty Pytonesque inflection) that we had only one more course "a wyfer theen mint". Not to be outdone, I replied "you'd better bring me a bucket, then" I must say that this was one of the finest dining experiences I have ever had. Thank you chef and thanks to your fine staff.!

Although all of the chefs were inventive, the Japanese seemed to use a good deal more "foreign" ingredients than the American chefs. This could have been part of it. As I recall, the largest score discrepancies came in taste as opposed to the more visual aspects of the dishes. And really, trout ice cream?