The 10 most anticipated restaurants in St. Louis for 2021

2020 will be remembered not only for its general disruption and the number of restaurant closings, but also for its sophisticated hubs and remarkable number of restaurant openings (135 this year versus 158 in 2019, by our census). With federal aid to restaurants and white-collar workers coming up, many feel that the situation has shifted from horrible to “I think we can do it”. As always (and luckily) new players will come into play. Ten of the most anticipated arrivals are listed below in order of their scheduled opening date.

Tai Ke Shabu Shabu

Estimated opening date: beginning of January

First, the owners brought Taiwanese dishes to St. Louis. Now Tai Ke introduces Tai Ke Shabu Shabu, just a few blocks west. The restaurant offers a more exotic take on the fondue experience. Shabu Shabu is a do-it-yourself hot pot in which guests toss meat and vegetables in steaming, fragrant broth. (The name is derived from the onomotopic sound given off.) Then they dip the objects in sauces. When it is finally safe to dine together, the experience will be a joy. The size of the second location offers plenty of space for parties. All of Tai Ke’s other favorites – crispy fried oysters, pork belly rolls, sizzling noodles – as well as specialties like braised duck wings and squid stew are also available. 9626 olive.

Tony’s

Estimated opening date: March

The venerable Tony’s is one of the few restaurants that never opened again in 2020 after the COVID-19 pandemic began. It is slated to open next month in a sleek new space in Clayton’s Centene complex, designed by renowned NYC architects Bentel & Bentel. In a recent conversation with SLM, owner James Bommarito reported that the new Tony’s will be similar to the old ones in many ways: the menu and beverage options, the dishes, the copper pans in the kitchen, the design of the kitchen … Bommarito was even in able to keep the long-time kitchen and floor staff who will once again take over the brigade system of table service to flawlessly serve favorites like lobster albanello and linguine with lobster and shrimp. The dining room on the main level seats 68 people. On the upper floor, Anthony’s Bar will have 40 seats and 16 bar stools. The terrace seats 40 people with a roof and sides that open and close automatically. When Tony’s reopens next month, dinner will be served in all areas, lunch only in the bar. 105 Carondelet Plz.

Don Alfonso’s house

Estimated opening date: middle of March

The new restaurant at the Ritz-Carlton St. Louis pays homage to Don Alfonso 1890, the family restaurant of the renowned Italian restaurateur Mario Iaccarino in Sant’Agata, Italy, whose chef was his father Alfonso. This is the family’s first restaurant in the US, but unlike the flagship, Casa Don Alfonso offers a more casual and rustic dining experience as it entices diners to “try the Sorrento Coast”. The menu with family recipes and items such as anti-aging soup, grandmother Titina’s ziti, Neapolitan organic pizzas and fish cartoccio was developed by Don Alfonso’s chef (and Iaccarino’s brother) Ernesto.

Expect a soft, romantic lavender color palette in the dining room accented by a cascading glass wisteria chandelier. Mediterranean landscapes and coasts as well as citrus fruits and flowers by the artist Anna Russo will line the walls of the dining room, just like in the original family restaurant in Sant’Agata. 100 Carondelet Plaza.

Beets & Bones

Estimated opening date: March

Coffeeshop owner Conor VanBuskirk and chef Nick Zotos designed a morning espresso for the first time at Upshot Coffee in St. Charles County and launched a brand within a brand that combines coffee and fresh juice with healthy foods and trendy bone broths. After the duo had their first successes in St. Charles County and at the Tower Grove Farmers’ Market, they looked for a second location in the former Northwest Coffee Spot in Clayton. Expect a variety of cold-pressed juices (in sweet squat glass bottles), accessible dishes, including five types of avocado toast (one with shrimp smoked over fruitwood, lavender, and tarragon), and a rotating selection of customizable draft bone broths. The juices and broths are currently available at Pastaria Deli & Wine and The Annex. However, keep an eye out for on-site pop-ups in Clayton as the duo soar for a spring opening. 8401 Maryland.

Uncle Julios

Estimated opening date: March

Uncle Julio finally arrives. Although the 35-unit local outpost of the upscale Mexican restaurant chain was scheduled to open in Frontenac in the spring of 2020, there was (understandably) no activity in the building for most of the year – until recently. The construction workers are back on site and plan to complete construction in 30 days. Uncle Julio’s is known for scratch-crafted, boldly spiced fajitas and Tex-Mex classics, mesquite grilled meat and fish, and a frozen margarita that is swirled with homemade sangria and topped with Grand Marnier. 1701 S. Lindbergh.

Mac’s local food Food trailer

Estimated opening date: spring

The solstice conjunction was amazing. Wait, not the Saturn-Jupiter thing – we’re excited about hosting something a little closer to your home: Mac’s Local Eats and a mobile food trailer. It’s great news in an otherwise dreary year to put these often high-altitude, crispy-cut, cheese-covered smash burgers and fiery red hot riplet fries on wheels. Mac’s was rated one of the top 20 burger places in the US by Food & Wine last year and will soon be bringing everything (hopefully including the fantastic Donut Burger) in a vehicle called – of course – The Patty Wagon.

City foundry STL

Estimated opening date: Late spring

We admit we were puzzled when we first got a glimpse of the scope of the Lawrence Group’s conversion of the former Federal Mogul Foundry into a City Foundry STL – and we were as overwhelmed as it was taking shape. After several setbacks (some mandatory, others out of control), the project is set to open in spring. One of the anchor components is the 48,000 square meter food hall (the first in the subway area), in which former cranes, catwalks, conveyors, trestles and brake dividing machines have been integrated into the design. The space is slated to open with 10 to 15 food vendors (out of a possible 20), including the Buenos Aires Café, Good Day Café, Hello Poke, Kalbi Taco Shack, Turmeric and Press Waffle Co., and Butler’s Pantry will operate 18 rails , a venue for 700 people. During the summer and fall, City Foundry STL hosted a series of popups (including this month’s WintrMarkt) to introduce the multi-purpose project to some of its vendors. 214 p. Vandeventer.

Byrd & Barrel

Estimated opening date: Early summer

When the popular Byrd & Barrel roast chicken and beer joint reopens at its new location in Hampton near Watson, co-owner Bob Brazell has some big things planned in a neighborhood known for fun spots and great food. “We’ll be in the heart of South City,” he says. “We have great neighbors like Joey B’s, SOHA, Adams Smokehouse and Chris’ Pancakes. We also have the entire Hill neighborhood right behind us. “Brazell assumes that the crowd will flock to the covered front terrace with its own shipping container bar for drinks and the legendary nugshack to eat. In addition to Byrd’s classic menu, customers can grab a hot, fresh fried chicken and a few side dishes and walk out the door in minutes. Byrd is also the word for it: Chicken Man himself will be setting up a golf cart / chicken mobile to deliver Byrd’s tariff in the local area. 2652 Hampton.

801 grill

Estimated opening date: summer

After an announcement in spring and an obligatory break in summer and autumn, plans for the opening of the 801 Grill in Frontenac are back on track. As part of the Des Moines-based 801 Restaurant Group, the offshoot is a more casual version of 801 Chophouse and priced accordingly. The menu includes starters (and salads), which are mainly available in the 1920s, various steaks and a selection of starters, burgers and side dishes. The slightly raised, 6,000 square meter area offers three walls with floor-to-ceiling windows, sufficient parking spaces, a buffer with green spaces and easy entry and exit. The Frontenac site is the second 801 grill in the nation. 2012 S. Lindbergh.

Giovanni is on the hill

Estimated opening date: summer

After Carmelo and Frank Gabriele closed Giovanni’s kitchen last month, they are now reopening Giovanni’s on the Hill, which was badly damaged by fire nearly four years ago. The mother ship was named after her father, its founder. The atmosphere was very old-fashioned, with pink elegant walls, white tablecloths, black waiters, and lots of paintings; The new iteration will be more similar to the modern Il Bel Lago. The Gabriele brothers know that the food world has changed and we are excited to see what they will do. Our money goes into remarkable pasta sauces, skillful seafood handling, and difficulty getting reservations on graduate weekends. The kitchen that fed Oprah, Sinatra and Sir Paul will soon be back in use. 5201 Shaw.

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