It doesn't look bad but the description of the taste isn't too pleasing, IMO.

You're preaching to the choir. I live two miles from eggtc. They know how to do breakfast anyway you want. They have some really creative cooks. Does it blow all other breakfast places out of the water? Sort of... maybe. It's just breakfast fare with some twists.

I wasn't raised in StL, but I think it's decent enough. It's distinctive enough to differentiate it from the other chains, and it can cause occasional light cravings.

I think your estimation of it depends on whether or not you're a texture-phobe. Like I said, naysayers compare it to snot. I think brie is a more apt comparison. The flavor melds well with the tomato sauce. But where I like it best is on a romaine salad with italian dressing.

Mama's on The Hill makes an excellent one.

http://www.mamasonthehill.com/sites/...ouse-salad.jpg

Or like I said above, Pasta House

http://content1.tastebook.com/conten...1425287388.jpg

Best thing, here's what $5 can get you at lunch at Imo's [well $5 in Edwardsville, for a 1 topping personal pie and salad. More in the city, and with additional toppings.].

https://c.yipitcdn.com/thumbor/vypAT...1374085667.jpg

Yeah I saw that on Joe's and also Joe's won best fries. I cant say I agree with that.

The most hilarious was best sub from the readers survey. Planet Sub that is just a cut above Subway. Hell I can go to La Sala's Deli on 910 E 5th St just east of River Market and get one of the best Subs in the city. The chili dog is unreal there along with other good stuff.

Chase Daniel is that you?

http://24.media.tumblr.com/tumblr_lz...wo1_r2_500.gif

Planet Sub is heaven.

Please don't tell me it was Dane Cook, and if it was, you should be ashamed calling him a comedian! :D

Provel is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them

I also heard that along with the provel cheese, their pizzas have a tomato sauce that is very sweet with a very thin cracker like crust. Supposedly very odd and not what you would expect a pizza to taste like.

Let's just say that he was writer on the 90's Chris Rock program and leave it at that. :D

El pollo Rey rep.


Chicken, avocado, tortillas, rice...That's it. My pops still lives a couple blocks away, by the original location

YOu talk with just him or his brother too?

No LCs. List sucks.

Provel isn't "prevalent" in STL food outside of pizza. And even then, there are only a handful of (shitty) places that use it.

It seems like everyone I've ever known to visit St. Louis mentions the provel cheese. Is it because those restaurants are well known?

I've only been to St. Louis twice in my life and the first time was when I was four years. The second time I visited, I don't think I saw anything other than the inside of strip clubs, so I'm completely clueless when it comes to St. Louis cuisine.

IMOs is everywhere, and it's the basis for 'St. Louis style' pizza.

I seriously can't think of a widely known provel entree outside pizza and salads.

Otherwise, St. Louis isn't so much about a distinctive 'only here' cuisine. Probably the biggest thing is formal Italian, but it's just well done traditional dishes.

They've recently made inroads with Farm to Table stuff, but it's really recent, last 3-4 years at most.

St. Louis is more about doing traditional stuff very well than innovating.

For instance, there is a place down in Kimmswick that makes a broccoli cheese casserole that is a transcendent experience. You would put casserole and transcendent in the same sentence, . . . unless you'd been there.

This.