Decent Food in Saint Louis?
HELP HELP HELP!!!!!!! I’ve lived in Saint Louis for 6 months now and it seems like the only decent food in town is on the Hill or costs an arm and a leg at some foofy restaurant. Where are all the Mexican’s and Asian’s in this town? They have to eat somewhere…. If you tell me El McGeuey’s Mexican on Olive (or however you spell it) is good I’m going to have to hurt you… That’s not FOOD it’s HOG SLOP! And what’s with this nasty brown Chef Boyardee sauce everyone pours all over their Mexican food? I’ve got news for you… THAT’S NOT MOLE it’s liquid crap!!!! Also you can’t find fish in this town to save your life… fresh sushi just isn’t possible here!
The only thing this town has going for it is BBQ.
I’m going to starve to death living here… HELP!!!!!!!!!!
Asian
Hunan Wok
(314) 962-0898
2428 S Brentwood Blvd
St Louis, MO 63144
One of the oldest Chinese restaurants in town, the Hunan Wok offers consistently good food in a friendly atmosphere. House specialties include Beef with Black Pepper Sauce and Shrimp Hunan style. Other Chinese favorites like spicy Moo Shu (made at your table) and crispy egg rolls are expertly prepared. Dishes can be prepared more lightly spiced, if requested. The restaurant is conveniently located just a fortune cookie’s throw away from the St. Louis Galleria.
Best Steak House
(314) 535-6033
516 N Grand Blvd
St Louis, MO 63103
This is the best cheap steak in town. Served quickly, but tastes great
Guido’s Pizza & Tapas
(314) 771-4900
5046 Shaw Ave
St Louis, MO 63110
Guido’s Pizza and Tapas is an award winning restaurant that serves a variety of food including American, Italian, Spanish, Tapas.
For Tex-Mex
Chuy Arzola’s
(314) 644-4430
6405 Clayton Ave
St Louis, MO 63139
the food is great and the atmosphere is great also. As close to Tex-Mex anywhere in St. Louis.
Traditional kimbap making, SUSHI making recipe
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The Sushi Experience $58.23 Hiroko Shimbo, a trained sushi chef and Japanese food expert, provides a detailed how-to guide for those eager to make sushi at home. This popular dish, which originally started out as a way of preserving fish, can be made in a variety of ways, and Shimbo covers them all with clarity and care. Accompanied by full-color photographs. |
