Three St. Louis Restaurants Close

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Both old and new restaurants close in St. Louis

It’s time to say good-bye to some local favorites at St. Louis restaurants have closed or plan to close by the end of June.

Vida Mexican Kitchen y Cantina, a restaurant that recently opened last October, closed. Their website says, “It is with a heavy heart that we inform everyone that Vida Mexican Kitchen y Cantina has, in fact, closed our doors for good. We appreciate your patronage over the past seven months and have had a blast.” St. Louis Post-Dispatch wrote that the restaurant’s North Carolina location is still open.

Garavelli’s Cafeteria Restaurant decided to close on June 28th. They announced on their Facebook page, “It is with deep sadness that we announce the closing of Garavelli's Cafeteria. After many great years with all of you, we have made a decision to close our doors and do what we think best. We encourage you to come in and get one last delicious meal and say your goodbyes.”

And after forty-one years of service, Duff’s Restaurant will be closing on June 24th. River Styx, a literary organization responsible for Duff’s weekly poetry readings, will continue their events at the Tavern of Fine Arts. The last reading will be in the restaurant on June 24th at 7 P.M., STL Beacon reported.

Although you’d have to visit North Carolina for more Vida Mexican Kitchen y Cantina, you can still have your last meals at Garavelli’s Cafeteria and Duff’s Restaurants before they close for good.

Three St. Louis Families Reveal How Their Kitchens Reflect Their Lives


Susie & Jeff Hochman

“The older I get, the more I like character,” says Susie Hochman. “If it’s got a wrinkle or two, I’m fine with that.”

Her kitchen, at once raw and stylish, includes its share of weathered stone, cracked oak, and subway tile lined with a dark grout.

Hochman adores the compilation of natural materials, from the soapstone and marble countertops to the teak wood cabinets with a ceruse finish. “I feel so comfortable here. There’s nothing too precious, yet it’s beautiful,” she says.

She and her husband, Jeff Hochman, had grown weary of their Shaker-style cherry cabinets, corner sink, and the L-shaped peninsula that bisected the cooking space, when they decided to renovate their condo kitchen three years ago.

“We wanted an open space,” says Susie. “The peninsula was like a barricade, and the sink in the corner was the kiss of death.”

Designer Dana Romeis, who consulted on the project, served as referee when the couple didn’t see eye-to-eye. “After 46 years of marriage, we’ve had a couple disagreements,” says Susie, with a wink. “Dana can’t help but be neat and streamlined. And she knows us so well.”

Open oak shelving allows the couple to display the many objects they’ve found at garage sales and in travels to such places as Thailand and Italy. “We have a lot of stuff,” says Jeff. “But it’s still a clean look,” Susie finishes.

Most of the plates and bowls stacked on the shelves are used during the course of a week, so dust hasn’t been an issue. “It’s just so easy to snatch a glass,” says Susie.

It was Romeis who sourced the Ann Sacks “Foundation Brick” tile, which covers one wall and the kitchen hood. “When we saw it, we thought: ‘That is way cool!’” says Susie.

The kitchen island was Jeff’s vision. It’s built of wood, with iron legs and a footrest, much like a workbench. “We have six granddaughters,” he says. “They sit here, laugh, and giggle.”

While Susie loves the mix of materials, Jeff is partial to the details, like patches of wood beneath the shelves and nail holes that have been filled atop the island counter.

“These grooves are also fun to do,” he says, pointing to the built-in drain board on the right side of the sink. The couple love the wood floors in the new wing of the Saint Louis Art Museum and decided that they had to have something similar for their kitchen. Despite its many features, “the kitchen flows,” says Susie.

Like the spouses who love to cook side by side, the room’s components work well together.


Meredith & Jason Rabenold

Two years ago, when Meredith and Jason Rabenold moved into their Town & Country home, they realized that the kitchen didn’t flow in the way they needed it to.

“It’s where we spend the majority of our time,” Meredith explains. “With an expanding family, we wanted a space where I could cook while the kids play in the adjoining hearth room. We also needed it to be a great place to gather when we entertain.”

Designer Mary Ellen Going of Karr Bick Kitchen & Bath devised a plan to maximize the kitchen’s functionality, organizing the space into a cooking zone and a cleaning zone. Like a commercial kitchen, it has plenty of room in which to work and a separate dirty-dish area.

Hexagonal wraparound islands were replaced with a horizontal island and long prep counter. Imperial Danby marble covers the prep island, and family-friendly super-white suede-finish quartzite was selected for the perimeter, all with a substantial 6-centimeter profile. The antiqued Walker Zanger Calacatta marble tile backsplash from the company’s Rue Pierre Collection adds a unique basketweave texture.

Clean white Divinity–painted cabinetry (Divinity is a paint color offered by the cabinet manufacturer) is continued on the face of the SubZero fridge, and plentiful drawer space provides a place for everything—including a “kid drawer.”

A second dishwasher was a priority, and Meredith chose a panel-ready Bosch that eliminates the issue of little fingerprints on stainless steel.

The cooktop was upgraded to a Wolf double oven with griddle and grill, which Jason frequently uses during the winter, and his other request was plenty of light. “As a surgeon, he’s used to being in the OR and working in bright rooms,” Meredith jokes. “But we made sure the switches all had dimmers.”

The Rabenolds made the decision to renovate during a hectic time. “We have a 2-year-old and a newborn, so it was crazy for a while,” Meredith recalls. But having a kitchen that reflects your lifestyle can be worth the growing pains.

Napoli III now open in St. Charles

The bustling Streets of St. Charles development did not have an Italian restaurant—until yesterday.

Napoli III, the third iteration of the popular Italian eatery, opened December 16 at 1450 Beale, on a prime corner in the seven-year-old development.

Tucano’s Brazilian Grill and prasino were the first restaurants to locate in the complex, which now includes Dewey’s Pizza, Firebird’s, Narwhal’s, Wasabi Sushi Bar, Mission Taco Joint, and P.F. Chang’s, among others.

Tony and Kathy Pietoso opened the flagship Café Napoli in Clayton in 1989. It moved to the corner of Forsyth and Bemiston several years later, in 1994. Over the years, it expanded several times, beginning with Bar Napoli in 2003, which was operated by sons Kye and Ande. The brothers went on to run Café Napoli and Napoli 2, in Town & Country, respectively.

Kye Pietoso will manage the St. Charles location, along with executive chef Jon Berger, who had been at Napoli 2 since its inception. (Twenty-year Napoli veteran Jesus Lopez will replace Berger.) Ande will replace Kye as general manager in Clayton and, keeping it in the family, Chris Holmes, a cousin, will replace Ande at Napoli 2. Patriarch Tony Pietoso oversees all three locations.

The new Napoli location—which will open exactly when a July press release said it would—occupies 4,500 square feet and seats 130 inside, a four-seasons room seating 25, plus two glasses in private rooms (that can be combined) seating 25 each. An outside sidewalk patio will add another 18 seats.

The interior at Napoli III is more contemporary than either of its two predecessors. In the bar, eyes gravitate upward to an assortment of different lights: gold spirals, pendant globes, black drums, a dramatic gold ribbon chandelier. It’s a more casual look by design the color palette is gray and black, the tabletops are devoid of cloths, and the seats and barstools are comfy leather with fabric backs.

Kye Pietoso describes the menu as “a combination of what we do best at the other locations.” Arancini, eggplant parm, T-ravs, calamari (fritti or Livornese), carpaccio, veal and beef meatballs. All are present and accounted for.

Five worthy salads are led by the "stack," a staple at both Napoli locations featuring a wheel of fried eggplant. Chicken and veal dishes come three ways and in two portion sizes.

Salmon, scallops, and, notably, sea bass and the house shrimp and lobster scampi (both pictured below) have all been big sellers. The veal chop vino rosso and three steak options are the most pricy alternatives.

The Best Fried Chicken in Every State

From no-frills shacks to award-winning destination restaurants, these are the best spots from coast to coast to try golden, juicy fried chicken.

Related To:

Photo By: Rachel Brown Kulp

Photo By: Lori Duckworth/Oklahoma Tourism

Photo By: Spencer Pernikoff

Photo By: Doyle Wheeler for Eat Good Group

Photo By: Discover Newport

Photo By: Visit New Hampshire

Photo By: Maryland Office of Tourism

Photo By: Tennessee Department of Tourist Development

Honey Butter Fried Chicken (Illinois)

True, the Windy City is home to so much good food, but Honey Butter Fried Chicken exists to curb fried chicken cravings in an instant. Order solo or bring in a group and order a solid mix of fried chicken breasts, drumsticks and thighs, and don&rsquot forget about the sides (pimento mac n&rsquo cheese and kale and cabbage slaw are all the rage). And as the name implies, each order comes with corn muffins and their famous honey butter.

Revival (Minnesota)

Inspired by the scent of fried chicken bubbling away on the stove top during his South Carolina childhood, chef Thomas Boemer of Revival (with locations in Saint Paul and Minneapolis) has learned the craft of making fried chicken. The perfectly seasoned, golden, crackling crust draws return fans. "Revival enables us to bring the South to the Midwest, even when snow is piled high outside our doors," he says. And there are options: Southern fried, Tennessee hot, poultrygeist, and even a gluten-free option.

Martin’s Restaurant (Alabama)

Food from this legendary Montgomery soul-food restaurant has fueled locals since the 1930s. Though many regulars have their favorites, the most-famous dish is the fried chicken. From crisp breading with a hint of seasoning to the juicy meat inside, these breasts and thighs are perfectly prepared. The dish has been frequently named the best in the city by the local paper, and is often paired with their much-loved corn muffins.

Eischen's (Oklahoma)

Eischen's, the oldest bar in the state, was established in 1896 by Peter Eischen and has remained a staple to Okarche residents and beyond. It&rsquos wise to order a whole fried chicken with bread, onions and pickles, plopped down on wax paper, meant for table sharing. Plus, order fried okra and a serving of Frito chili pie to make it even more memorable.

JuneBaby (Washington)

In Seattle, Sunday supper is a prime event for city dwellers, and luckily for Southern food fanatics, chef Edouardo Jordan&rsquos family recipes, passed from generation to generation, are a mainstay at JuneBaby. The fried chicken dinner, only served on Sunday evenings, usually sells within a couple hours, so get there early or risk walking away with an empty stomach.

Grace Meat + Three (Missouri)

In St. Louis, Grace Meat + Three is a hip meat-and-three counter-service spot known for its inventive Southern-American fare, fried chicken included. Diners consistently tout chef Rick Lewis&rsquo ability to perfectly master the Southern delight, best enjoyed with skillet cornbread, collards and marinated beets.

Love & Honey Fried Chicken (Pennsylvania)

In Philadelphia diners crowd the restaurant to indulge in Love & Honey Fried Chicken&rsquos famous bird. Each piece of poultry is brined for eight hours, coated in buttermilk and seasoned flour, fried and finished off with honey to add a sweet-meets-salty element to the dish.

Southern Kin Cookhouse (Massachusetts)

Take a shopping break at the Assembly Row in Somerville for a fueled-up bite: fried chicken from Southern Kin Cookhouse. If looking for something more adventurous than traditional Southern-style, there&rsquos Southwestern-style (in a Fresno-chile-maple glaze). Or better yet, opt for the chicken and waffles where fried chicken, a cheddar-chive waffle, Fresno-chile-maple syrup and Louisiana honey-hot pepper sauce collide.

Regional Kitchen & Public House (Florida)

Sweet tea is a Southern favorite with a good meal, but West Palm Beach&rsquos Regional Kitchen & Public House incorporates the tea into its actual food. A North Carolina native, chef Lindsay Autry&rsquos signature fried chicken is brined in sweet tea, earning her a loyal following. The dish is available as a platter, in a sandwich or over waffles. Whatever the case, you won&rsquot leave hungry.

Carson Kitchen (Nevada)

Just off the strip in downtown Las Vegas, Carson Kitchen is a step back in time to the 1950s, where social plates and innovative comfort food come together. While Vegas is filled with fancy restaurants, folks appreciate the laid-back vibe and, of course, the crispy fried chicken skins served with a mouthwatering smoked honey sauce for double dipping.

The Waiting Room (Oregon)

"Fried chicken takes time," says Thomas Dunklin, co-owner and chef of The Waiting Room in Portland. "We have a special brine and flour mix that we make in house," which takes four days to prepare. Served with charred lemon and bread-and-butter pickles, the chicken is even better doused with Bee Local&rsquos cherrywood-smoked housemade, barrel-aged hot sauces.

King Chicken Fillin’ Station (Mississippi)

Tupelo&rsquos King Chicken Fillin&rsquo Station, housed inside of converted gas station, is consistently rated the best fried chicken in the state, but it&rsquos not your typical, rewarmed greasy gas station fare. Chef Mitch McCamey goes the extra mile to brine, air-dry, season and fry his birds in flour and meal. Grab the perfect craft beverage in the convenient store refrigerators and voila, the perfect meal awaits.

Kiki's Chicken & Waffles (South Carolina)

In Columbia, Kiki&rsquos Chicken and Waffles is home is home to some of the best soul food in the state, fried chicken included. The signature dish, four fried chicken wings, epically seasoned and served on a Belgian waffle, is the way to order, but you really can&rsquot go wrong here.

Hattie’s (New York)

Hattie&rsquos, in Saratoga Springs, has received many accolades for their standout fried chicken over the years, and even beat Bobby Flay in fried chicken on Throwdown! with Bobby Flay. Hattie&rsquos famous fried chicken has been served since 1938, and there&rsquos a reason it&rsquos still around: it is that good!

Steuben's (Colorado)

The two locations of Denver&rsquos Steuben&rsquos are renowned for one thing : mouthwatering, buttermilk brined chicken. "Back in 2006, Steuben&rsquos was rocking fried chicken, winning all kinds of awards before fried chicken became a hot concept," says owner Josh Wolkon. The ideal serving includes mashed potatoes, gravy and a biscuit, all the better to fortify before heading out into Colorado nature.

Worthy Kitchen (Vermont)

The Worthy Chixwich, a buttermilk fried chicken thigh with dill pickles, nestled between a noteworthy bun, is the way to go when ordering at Worthy Kitchen in Woodstock. Maple bacon and buffalo are also available, but we suggest sticking to the traditional buttermilk. The chicken and waffles are also a solid bet and come housed on a savory parmesan waffle topped with ricotta, vegetable salad, fried chicken, pickled shallots and more.

Zehnder's of Frankenmuth (Michigan)

Go to Frankenmuth to check out the Bavarian-style architecture, but stay for a family-style chicken dinner at Zehnder's. The beloved institution has been serving chicken dinners for over 70 years, and seats an average of 1,500 people at a time. That&rsquos a lot of chicken! It was ranked the number one independent restaurant in Michigan and number three in the country for number of meals served among U.S. independent restaurants, according to a Restaurant Business report in 2018.

Chicken Shack (Alaska)

Serving some of the best comfort food in the state, Chicken Shack, in Anchorage, does its namesake proud with updated spins on classic fried chicken. The locally owned restaurant takes pride in rolling each piece of chicken in special breading by hand, as well as brining their own pickles and cutting each fry by hand. The resulting perfectly crisp fried chicken can be ordered as a standalone, in a sandwich or as chicken and waffles.

H&H Restaurant (Georgia)

Opened in 1959 by Inez Hill and Louise Hudson, H&H Restaurant is a Macon institution, particularly for the city&rsquos music scene. The late "Mama" Louise Hudson cooked up some of the city&rsquos best soul food for The Allman Brothers Band, Chuck Leavell, Charlie Daniels, Marshall Tucker and more, and even went on tour with the Allman Brothers at one point. Her fried chicken, served daily, is still on the menu and best paired with fried okra, collards, potato salad and deviled eggs.

Greer’s Chicken (Connecticut)

Consistently voted the best fried chicken in Bristol and beyond, Greer&rsquos Chicken is known for its Southern fried chicken. Owner Rich Plantamuro ensures every piece is cooked and fried to his high standards, including a well-spiced batter for the chicken. Upgrade the whole thing with sides like macaroni salad and Connecticut-style clam strips.

Nexus Brewery (New Mexico)

Fried chicken? At a brewery? In Albuquerque, New Mexico? At Nexus Brewery, suds are ideal with fried chicken. Available as a fried chicken sandwich, fried chicken breast meal and fried chicken and waffles, the chicken is crisp and juicy, but the best match for beer might be the NM Hot Chicken doused in hot oil and cayenne pepper that rivals Nashville&rsquos fiery birds.

Pretty Bird (Utah)

When the only two options on a Salt Lake City restaurant menu are a fried chicken sandwich and a quarter bird, the chicken must be standout. At Pretty Bird, chef Viet Pham, who beat Bobby Flay in a hot chicken battle, focuses on serving awesome fried chicken. Order at your spice level discretion (mild, medium, hot or hot "behind") and experience some of the crispiest, crunchiest chicken around.

Honey Eatery and Social Club (Idaho)

"We wanted a chicken that has Southern style to it but with a little modern flavor and twist," says Adam Hegsted, owner of Honey Eatery & Social Club, in Coeur d'Alene. Chicken is marinated in buttermilk brine, dry-dredged and batter-fried to ensure it remains tender and moist. The golden results are served with butter and, fittingly for the establishment name, local honey.

Winner Winner (Rhode Island)

If you dine at a place with a name like Winner Winner, it&rsquos ok to expect an exceptional chicken dinner. A small BYOB operation in Newport, the restaurant specializes in moist and crispy fried chicken. Add a side of mac n&rsquo cheese and biscuits and you&rsquove got a winning takeaway meal for the night.

Mean Bird (Virginia)

Located in Richmond, Mean Bird is a take away shop, food truck and catering service that&rsquos widely known for its fried chicken. Owners Mike and Sarah Moore began as a food truck in 2016 feeding hungry festival-goers, brewery crowds and attendees at other events. Fried to order, the chicken sits for 24 hours in a special dry rub seasoning to take on ultimate flavor. Vegans also line up for the made-from-scratch "chicken," crafted from fresh vegetables, whole grains, rice, chickpeas, herbs and seasonings, and delicious coconut milk breading.

The Beal House (New Hampshire)

In Littleton, crispy fried chicken, served with potato hash, sautéed greens and housemade hot sauce and sausage gravy, is a way of life. Its claim to fame? The Beal House serves the juiciest fried chicken in the state. The owners once tried to remove it from the daily menu to serve as a Sunday night special, but customer uproar sent it right back into the daily rotation.

Lo-Lo’s Chicken & Waffles (Arizona)

Lo-Lo&rsquos owner Larry White perfected his fried chicken recipe by working alongside his grandmother. A staple since 1997, Lo-Lo&rsquos Chicken and Waffles, with locations throughout Arizona and beyond, serves made-from-scratch fried chicken and delightfully syrupy waffles all day long &mdash plus notable Southern sides like grits and collards.

Kroll's Sit Down and Eat Diner (North Dakota)

Famous for its fleischkuechle, this beloved retro diner with locations in Fargo, Bismark, Mandan and Minot also specializes in fantastic fried chicken. Get the four-piece special, with sides. Golden and crisp, the breading contains a touch of honey to create the perfect salty-sweet flavor. Get it with soup or salad and your choice of potato or cottage cheese, in the diner-approved way.

Family Meal (Maryland)

Set in a former car dealership in Frederick, Family Meal serves homey American dishes from breakfast through dinner, including standout fried chicken. Bryan Voltaggio brines the birds to keep flavor intact while the birds turn golden. The accompanying buttermilk biscuits, pickles and hot sauce (during lunch and supper) won&rsquot disappoint, and plus, it comes housed in playful chicken-shaped container. In the mornings, it&rsquos served as chicken and waffles.

Café Genevieve (Wyoming)

The iconic Willie Mae's Scotch House in New Orleans serves as recipe inspiration for chef Joshua Governale&rsquos highly acclaimed fried chicken from Café Genevieve. On any given day, find both Jackson Hole locals and tourists alike feasting on his mouthwatering concoctions, including the chicken and waffles, which are next-level. The skin boasts an extra crunch thanks to soda water mixed into the batter and subtle spice from a little Crystal Hot Sauce.

Tin Roof (Hawaii)

Chef Sheldon Simeon&rsquos Tin Roof on Maui gets a lot of acclaim for plate lunches with garlic shrimp and pork belly, but chicken fans know not to miss the mochiko chicken. The kitchen marinates chicken thighs in a bath of ginger-sake shoyu, then dredhes them in a mochiko sweet-rice batter, before double-frying them. Topped with housemade su-miso sauce, gochujang aioli and mochi crunch dime bag mix, it&rsquos a ideal for fortifying exploring the rest of the island.

Gus’s World Famous Fried Chicken (Tennessee)

Finding the best fried chicken in Tennessee is tough &mdash it is the home to Nashville and its hot birds, after all. But even against stiff competition, Gus&rsquos World Famous Fried Chicken stands out. Known for its unbeatable fried chicken and secret spice, the chicken is made from a family recipe dreamt up over 60 years ago in Mason, Tennessee. Originally sold sandwiched between two slices of white bread out of the back of a tavern, the dish became so in-demand that there are now 22 locations in 11 states. Fresh and never frozen, the crisp chicken is battered in a secret spice recipe and fried in peanut oil for the perfect amount of crisp on the outside.

Ox Yoke Inn (Iowa)

The Ox Yoke Inn, a historic family-style restaurant serving German and American food, is a National Historic Landmark, in a home built in 1856. The restaurant has remained a popular spot since 1940 thanks in large part to its fried chicken. Dusted in well-seasoned breading and deep-fried, the chicken is so popular, the restaurant serves over 41,000 pounds of it each year.

Price’s Chicken Coop (North Carolina)

In Charlotte, folks have been lining up at Price&rsquos Chicken Coop to get their hands on fried chicken that "yields crunch, succulence, won&rsquot scare-the-horses seasoning, and the trace of grease that goes with deep frying" for more than five decades now. The secret? A buttoned-up family recipe that involves frying the chicken in peanut oil. It&rsquos so tasty even Lenny Kravitz fell in love with the chicken while filming the "Hunger Games" and you best bet the Carolina Panthers teammates, Cam Newton included, flock to the joint on the regular.

The Cozzy Corner (Wisconsin)

Having lived in both Florida and Alabama, Cozzy Corner's owner, Natasha Banks, has a serious knack for Southern food. After moving to Wisconsin, she found herself missing home. "So homesick, I came up with this crazy idea to open a restaurant that would mimic my family's love of music and showcase my mother's recipes," she notes, of her restaurant situated in Appleton.

Big Mama’s Kitchen (Nebraska)

For oven-fried chicken that will wow the palate, Big Mama&rsquos Kitchen, in Omaha, is where it&rsquos at. Big Mama recently passed away, but her delicious recipe and legacy live on at the restaurant, which has a devoted loyal following. Treated with her special rub, marinated in buttermilk and dusted with flour, the poultry is next-level at this joint.

Roost Fried Chicken (Montana)

If Southern cravings kick in when visiting Big Sky country, be sure to stop by timeless Roost Fried Chicken in Bozeman. There&rsquos a whole page on the menu dedicated to Southern-style fried. Stick to the classic-style bird or opt for Nashville hot or sweet heat. The restaurant&rsquos roots can be traced to the owners&rsquo grandparents now-closed Tennessean staple, Chow-Time. We love the classic Southern fried on its own, but there are chicken and waffles and chicken sandwiches to satisfy all.

Lettie’s Kitchen (Delaware)

Many will vouch Lettie&rsquos as the best fried chicken in the state, full stop. The Hockessin establishment, named after owner Susan Alexander&rsquos late mother, continues to serve as a place where diners gather around the table for a great meal &mdash ideally on the covered porch. Fried chicken is thoughtfully broasted (broiled and roasted for extra tenderness) to make it even more palatable. "Our chicken is less greasy, always juicy on the inside and nice and crispy on the outside."

Belgrade Gardens (Ohio)

Barberton is the "Chicken Capital of the World," serving 7.5 tons of chicken each week between a mere four restaurants. The oldest of these is Belgrade Gardens, where Serbian-style fried chicken is a coveted menu item. Opened by immigrants in 1933, the restaurant has been accumulating accolades ever since.

Chicken Galore (New Jersey)

Don&rsquot let this unassuming Fair Lawn joint fool you &mdash its fried chicken is all the rage. Chicken Galore, formerly Chicken Delight, has specialized in fine fried chicken since 1978. Insiders know to buy it by the bucket as an easy, crowd-pleasing dinner solution, with onion rings, salad and rolls.

Miss Ollie’s (California)

California might be a large state but when it comes to the fried-bird discussion, Miss Ollie&rsquos, in Oakland, is a common thread. Owner Sarah Kirnon opened the Caribbean-meets-Californian spot in 2013, paying homage to her grandmother, Ollie. Chicken is stuffed with herbs and vinegar beneath the skin, fried in a skillet, and served alongside potato salad and field greens with lemon pepper sauce.

Hot Suppa (Maine)

In Portland, Hot Suppa is known for serving the best fried chicken in the state. The chicken is locally sourced, brined in sweet tea (a nod to the South) and served with a buttermilk waffle and syrup from Maine to sweeten the deal. Load up on sides lie mac and cheese or sweet potato salad and enjoy a great meal.

Hollyhock Hill (Indiana)

Founded in 1928, Hollyhock Hill helped start the Indiana fried chicken movement, and has been a sought-after stop ever since for a true, home-cooked family style meal in the Indianapolis area. The entire menu appeals, but the Indiana fried chicken dinner transcends, served with a bevy of sides and apps go.

Lot 12 Public House (West Virginia)

Forget plain chicken: In West Virginia, game meats like venison, pheasant, bison, elk and other game meats all grace plates around the state. But tucked away in a small circa-1913 house in Berkeley Springs is Lot 12 Public House, where James Beard Foundation-honored chef Damian Heath one-ups the traditional preparation of a wild game dish. His buttermilk-fried quail atop a wild ramp waffle drizzled with sriracha-bourbon maple syrup is West Virginia&rsquos delicious answer to the South&rsquos chicken 'n' waffles. (You&rsquore welcome.) And it&rsquos one of just several can&rsquot-miss New American dishes served with flair here.

AQ Chicken House (Arkansas)

Owner Roy C. Ritter began serving what he called "Southern-style chicken" in 1947 to show tourists and road trippers passing through Springdale by way of Hwy 71 just how awesome chicken could be in the Ozarks. AQ Chicken House now serves over a million happy customers each year. Fun fact: AQ stands for "Arkansas Quality," which the owner notes you&rsquoll taste in every bite.

McHardy's Chicken & Fixin' (Louisiana)

Takeout-only spot McHardy's Chicken & Fixin&rsquo turned heads in 2018 after taking home the gold at the National Fried Chicken Festival in New Orleans. Run by mother-and-son team Alvi and Rahman Mogilles, the restaurant aims to serve quality food at affordable prices. The namesake Fixins include green beans and cornbread.

Barrera’s Fried Chicken (Texas)

Barrera&rsquos Fried Chicken, just 20 miles west of Corpus Christi, has remained an iconic stop for fried chicken since 1978. It&rsquos the secret seasoning sprinkled on tip, plus the side of yellow gravy, that wow customers&rsquo palates.

Mama's Phried & Phillys (South Dakota)

Sioux Falls locals line up at Mama's Phried & Phillys for two things only: philly cheesesteaks and top-notch fried chicken. Some say it&rsquos the light and not too greasy batter and moistness of the chicken that makes it standout others vouch for the spicy kick that gives it extra personality.

The Harland Sander Cafe and Museum (Kentucky)

Where to go in the state that gives its name to an iconic, crispy fried chicken chain? The Harland Sander Café and Museum in Corbin, of course. A museum portrays the story of how world-famous Kentucky Fried Chicken (KFC) came about. Colonel Harland Sanders operated this restaurant from 1940 to 1956, where he developed the still-secret legendary KFC recipe. Visitors can still taste a slice of real deal Kentucky flavor when eating here.

Chicken Annie’s Original (Kansas)

Established in 1934, Chicken Annie&rsquos Original is the crown of Crawford County, known as the "chicken capital" of Kansas. The family-owned and -operated restaurant is known for delicious and unique recipes and sides that&rsquove been passed down over the generations. And apparently, its famous fried chicken, along with onion rings, potato salad and German-style coleslaw, are executed just as Annie Pichler made them back in the day.

The 5 Best Rooftop Bars in St. Louis

Plus, three St. Louis chefs recommend their favorite alfresco dining spots.

Visitors relax on top of the Moonrise Hotel.

In a corner of the legendary rooftop restaurant is a cozy eight-stool bar and a scattering of high-top tables, the perfect perch for a warm-weather happy-hour beverage or bite.

The only thing better than enjoying a crafted cocktail on Element’s west-facing third-floor terrace is adjourning to dinner on the dining terrace one floor below.

Atop the kitschy Moonrise Hotel, guests can see all the way to the Arch or watch the sun set into the western treeline.

Enjoy a local beer and watch a ballgame from the rooftop bar, 400 feet above Busch Stadium. Should you miss any live action, the TV telecast runs about five seconds behind.

The Four Seasons’ eighth floor is where you can view the Arch and enjoy summer cocktails. Some guests opt for an alfresco table for dinner others never leave the swivel chairs.

Photography by Kevin A. Roberts

D. Scott Phillips of Balaban’s


  • Brian Hardesty,Guerrilla Street Food: “I like to pick up a cheeseburger from White Knight Diner and wolf it down while walking downtown. Street food is kind of my thing.”
  • Matt Unger,Mathew’s Kitchen: “A pint and some German food at Urban Chestnut’s biergarten in midtown.”
  • Scott Phillips,Balaban’s: “The patio at Olio—no question. Its votive candles and strings of lights make it feel as casual as your own back yard.”

Editor's Note: The photograph has been updated to correctly identify Phillips, who was misidentified in the May issue. We apologize for the error.

St. Louis-style tailgate fare with chef Matt Daughaday

Chefs from all 32 NFL cities are joining us this tailgate season to share tips and tastes, so when the 49ers face the Rams on Nov. 1, you’ll be serving St. Louis-style deliciousness.

With Budweiser signs nearly as prominent as its Gateway Arch, St. Louis is undoubtedly a beer town, so it really comes as no surprise that the recently opened Reed’s American Table ( has a cicerone — beer’s sommelier equivalent — on staff.

Chef Matt Daughaday and his team already are drawing raves for this restaurant in the city’s Maplewood neighborhood, which is home to all things artisan — butchers, doughnuts and beer from St. Louis’ other homegrown brewer, Schlafly.

Although Daughaday has fine-dining cred, he says the mood at his place is laid back and casual, with a menu filled with things his staff grew up eating. For him, it’s pork steaks, glazed with barbecue sauce after they come off the grill. The perfect accompaniment? His bacon fat fried cornbread, which goes with any number of football party staples, from chili to barbecued ribs.

A I’ve always gone for the local team if I can. When I was getting into football, the Rams were kind of the greatest show on turf.

Q What three St. Louis restaurants should visiting football fans try?

A Pappy’s ( It’s the quintessential St. Louis barbecue place. A classic old-school place, close to downtown so you can hit it before the game, is Crown Candy Kitchen ( It’s an old-school soda shop with malts, sandwiches and housemade candies. My dad took me all the time before baseball and football games. I used to work at Taste Bar ( in the Central West End, a place owned by Gerard Craft. They do amazing craft cocktails and a bunch of small plates, so it’s a great place to go after the game.

Q What’s the ultimate tailgate food?

A Boiling some brats in beer and throwing them on the grill with burgers, that’s always classic to me. If you’re at home, I’m a big fan of chilaquiles or green chile artichoke dip with chips.

Q What food do you turn to for comfort after a big loss?

A I’m a big pasta person. Just real simple, fettuccine with garlic and chile flakes, parsley and lemon. Chili is also on the list.

Bacon Fat Fried Cornbread with Honey Thyme Butter

1 tablespoon baking powder

1/2 cup plus 1 tablespoon oil, divided

1 teaspoon fresh thyme leaves

1. Heat oven to 350 degrees.

2. In a large bowl, mix together dry ingredients. In another bowl, mix together the eggs, milk and 1/2 cup oil, then pour into the dry ingredients, stirring until just incorporated.

3. Pour batter into a 9-by-13-inch baking pan. Bake for 45-50 minutes, until just set. Let cool.

4. Meanwhile, melt butter and honey in the microwave.

5. Cut cornbread into 16-20 pieces. In a cast-iron skillet over medium-high heat, heat bacon fat and 1 tablespoon oil. Fry four pieces of bread at a time, about 2 minutes per side. Add more oil as needed for each batch. Remove fried cornbread to a plate, drizzle with honey butter, then sprinkle with fresh thyme leaves.

Three of St. Louis' Best Bike Paths

After being cooped up for a solid year, we're ready to get outside and get some fresh air. One of the best ways to do that is riding a bike. Not only will you feel free, you'll also be building lung power, which we learned from the pandemic is pretty important.

Binge watching television can only stimulate the brain so much. If you want to see what the outside world has to offer to thrill your eyeballs, these are three of the most beautiful places to bike in St. Louis.

Part of the extensive web of bike paths around St. Louis called the Great Rivers Greenway, the Gravois Greenway is a lovely way to see both nature and beautiful neighborhoods..

The path stretches from the River des Peres (right near the city/county line) all the way down around Affton, on through Shrewsbury before ending in Kirkwood.

In addition to getting a good look at Grant's Farm, riders can stop to fish, swim or enjoy wildlife on their trip. Along the way, the Gravois Greenway offers restrooms, playgrounds, benches, tables, bike racks, drinking water and historic sites that are great to check out during a rest.

  • Great Rivers Greenway now has more than 120 miles of paths, including Gravois Greenway.

Commonly known as the "Riverfront Trail," this stretch of bike path runs from Chouteau all the way up to the Old Chain of Rocks Bridge.

The paved 11.8-mile ride stands out from most others in town because not only does it follow the edge of the Mississippi River, it affords riders a great view of nature and the majesty of the old industrial riverfront area.

Trail riders can stop to explore historical sites, fish or enjoy amenities like restrooms, benches, tables, bike racks and drinking water. Many riders pack a picnic lunch to stop and eat along the banks of the mighty Mississippi &mdash something we locals should really be doing more often. The power and the beauty of the river are unmatched.

Forest Park Dual Recreational Path

A classic St. Louis exercise spot, the Forest Park Dual Recreational Path has been attracting riders for decades. The 5.7-mile path was built for bikers and runners, with the easier-on-the-knees gravel part intended for runners and a smooth asphalt section for bikers.

This wheels-and-heels path loops along the perimeter of the park, offering riders a great way to appreciate the beauty (and magnitude) of all 1,326 acres of Forest Park including its lakes, birds, wildflowers, ponds and tunnels.

There is nothing but beauty and awe to be found in Forest Park. In addition to the wildlife and fresh air, bikers may also stop to take in attractions like the James S. McDonnell Planetarium, the Missouri History Museum, the Forest Park Golf and the Saint Louis Zoo, which are all just off the path.

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Three St. Louis Restaurants Close - Recipes

We wanted to try this place out. Sitting at the bar enjoying a drink talking with the bartender he described how this started. It began with picking your protein (entree) then 3 sides which is a great idea. He went on to add that they don't do this. All entrees are a la carte with each side being an extra charge. Not to worry he said, they are very large portion 2 people can share.

The wife ordered the combination of smoked tomato soup and kitchen sink salad. Both were very good by her standards. I ordered 1/2 slb of ribs with cornbread and collard greens as sides. The ribs were very good, but most places in ST. louis that smokes meat has good ribs. The sides were a big surprise. As far as being huge - I have had sides this small at any other restaurant i have ever eaten at. The collard greens were supposed to be cooked in vinegar, but they were exceptionally bland and could have been cooked more as they were almost crunchy. The small piece of cornbread was a s[lit decision. She like the bland flavor and the dense heavy cake like texture. I like mine lighter and more crumbly.

Food is served on trays, not a plate in sight. Even her salad was just spread across her tray. Fortunately the watery greens were in a bowl.

Service was very good, but we were ate at the bar anyway. Overall, an OK place but i sure won't recommend it to my friends.

Mets Score 6 Runs In 9th To Stun Cardinals

ST. LOUIS (AP) — At least the New York Mets can spoil someone else’s fun.

Willie Harris walked to start a six-run ninth-inning rally and his two-run single was the go-ahead hit as the Mets overcame a four-run deficit and hurt the St. Louis Cardinals’ wild-card hopes with an 8-6 victory on Thursday.

The Mets wrapped up 3-3 trip, showing a bit of life after a 1-8 homestand. After surrendering a pair of seventh-inning leads the first two games, they silenced a Busch Stadium crowd that had already done the math and had the Cardinals trailing the Braves by one game for the wild card with six to go.

“It’s going to be a happy flight,” Harris said. “Those guys took the first two from us. I think we had a chance to with both of those games, also. It’s good to go back home and have some momentum for us.

Harris, who played for the Braves in 2007, said Atlanta coach Terry Pendleton texted him, “Way to go.”

Ahead 6-2, shortstop Rafael Furcal misplayed a double-play grounder and the Cardinals walked three batters. Manager Terry Collins was happy with the patience, and the fight coming off the poor homestand.

“Well, they’d better,” Collins said. “It had the perception that they were just going through the motions to get through the rest of the games. We’ve had a good trip and this really puts a big exclamation point that we played so well on the road.

“To come back against that team, that bullpen in the ninth inning, is huge.”

The Mets have 43 road victories, their most since 2007. They’re 31-44 at home.

“The guys didn’t give away any at-bats, grinded every pitch and what a comeback,” starting pitcher Chris Capuano said. “You can’t say enough about the way everybody is keeping a solid mental approach.”

The Red Sox have shown interest in acquiring Capuano. The lefty wasn’t aware of that until after the game.

“My command suffered out there, as it was,” Capuano said. “So I don’t think any distraction was going to make it any worse than it was.”

The loss dropped St. Louis two games behind idle Atlanta for the wild card, with each team having six games left. The Cardinals lost for only the third time in 16 games.

The Mets, who had lost nine of their previous 11, came back against three St. Louis relievers.

After Harris drew a leadoff walk, Nick Evans hit a routine grounder to Furcal. But Furcal, acquired in late July to boost the Cardinals’ playoff push, fumbled the ball for his fifth error in six games.

Jason Motte walked three of the five batters he faced, including pinch-hitter Justin Turner with the bases loaded. Marc Rzepczynski (0-3) allowed Jose Reyes’ RBI single.

Left fielder Shane Robinson almost saved the Cardinals with a diving try, but Ruben Tejada’s drive glanced off the tip of his outstretched glove for a two-run double that made it 6-all. Fernando Salas gave up the hits to Tejada and Harris.

Albert Pujols and Allen Craig homered for the Cardinals. The game was delayed 2 hours and 19 minutes by rain before the first pitch.

Harris missed a two-run homer by inches in the fourth on a drive to right that curved just foul, waving his arms in triumph on the bases and then in disgust after the play was upheld after a video review.

Pujols reached base safely for the 38th straight game, breaking a tie with Andre Ethier for the longest streak in the league this season and leaving him one shy of matching Johnny Damon’s major league-best. His NL-leading 37th homer left him two RBIs shy of a solid slate of 11 career 100-RBI seasons.

Craig has been filling in for injured Matt Holliday, and putting up Holliday-style numbers with three homers, three doubles and seven RBIs in eight games. He hit a two-run homer in the first and he also doubled.

Pujols, who homered in the fifth, is a career .545 hitter (18 for 33) against Capuano with five homers, four doubles and 12 RBIs.

Jake Westbrook allowed a run on three hits in six innings, retiring 13 of the first 15 hitters before running into trouble in the fifth when he walked Reyes on four pitches to load the bases and Tejada on five pitches to force in a run.

Yadier Molina added an RBI double in the Cardinals’ two-run seventh, giving him a single-season best of 63 RBIs.

David Choi Shares His Favorite Food Experiences In St. Louis, Missouri

This week we are hopping on a replica paddlewheeler and cruising up the Mississippi River to take a look at an iconic 630-foot arch. Yep, that’s right, it’s time to check out the food scene in St. Louis, Missouri with David Choi, the founder of Seoul Taco, the food truck turned fast casual restaurant. There are brick-and-mortar locations in St. Louis Columbia, MO Champaign, IL and Chicago. A fun fusion menu heavy on tacos, burritos, nachos, and gogi bowls is a hit with his customer base.

“Having the tie with young professionals and students alike, they’re looking for something fast and affordable, and we do both,” he says. “I know I’m not the first one to bring a Korean BBQ taco anywhere, but I really take pride in my recipes, and my family’s Korean barbecue, and I think we do it really well.”

Website Feast also appreciates what he is doing, calling Seoul Taco a must visit in St. Louis. The recipes, which Choi developed with inspiration from family, were called the best of each culture.

“I incorporated certain elements I like from my grandma and flavor profiles from my mom into my marinades, but the interpretation you get at Seoul Taco is really my own,” Choi says, adding with a laugh: “We each think ours is the best though.”


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