Quote:
Originally Posted by DaneMcCloud
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.
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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.