ýù STLMAG.COM JULY 2019 Photography by Kevin A. Roberts
MEMORABLE DÉCOR
Cobalt Smoke & Sea
The rustic crab and steer logo
telegraphs a most unusual
fusion restaurant that features
globally smoked meats, fresh
seafood, a masterly duck fat
burger, and the lightest rendi-
tion of tempura green beans in
the city. The suspended skel-
eton of a pygmy whale and LED-
enhanced ginkgo trees drive
home the curious land and sea
theme. 12643 Olive.BEST REPLACEMENT
Il Palato
Located in the former Remy’s
space, Clayton’s newest hot
spot by restaurateur Mike Del
Pietro checks off all the boxes:
handsome atmosphere, prompt
service, and (above all) good
food. It’s open for lunch and
dinner, with a frequently chang-
ing mouthwatering menu. Try
the roasted carrots, and sample
the wine list. 222 S. Bemiston.RUM SELECTION
Rhone Rum Bar
With its sandy terrace, mari-
time décor, and indoor vol-
leyball court, Rhone Rum Bar
embodies restaurateurs Paul
and Wendy Hamilton’s love
of the British Virgin Islands.
The main attraction, however,
is the rum collection—around
130 bottles painstakingly
sourced from the Caribbean,
Latin America, and beyond. Let
the bartenders explain their
nuances and help you find a sip-
pable rum that appeals to your
palate, or lounge with a frozen
cocktail or boat drink of tropi-
cal fruits, spices, and liqueurs.
2107 Chouteau.NEW BASEBALL
HANGOUTS
The Midwestern
and Quattro
Trattoria + Pizzeria
Located steps from Busch
Stadium, in the former Flying
Saucer space, The Midwestern
serves high-quality barbecue
by chef Ben Welch and offers
an extensive drink menu, with
custom cocktails by bartender
Tony Saputo. Quattro, the new
flagship restaurant in the Wes-
tin St. Louis, features fresh Ital-
ian fare with local ingredients
by executive chef Josh Wedel.
900 Spruce; 811 Spruce.COASTAL COCKTAILS
Yellowbelly
Come to Yellowbelly for the sea-
food, stay for the coastal cock-
tails. The CWE hot spot boasts
an island-inspired bar with
custom creations by bar man-
ager/co-owner Tim Wiggins.
Rum anchors many of the drink,
including popular daiquiris, the
Yellowbelly, and the Jungle Bird.
4659 Lindell.SALAD MEETS
SOPHISTICATION
Oaked
You’ll dig the chic piano
alcove, the magnificent wood
floors, the low-key cool of
the two patios, and the Moby
Dick–size wine menu. But pay
attention to the simply superb
salad of asparagus spears
with prosciutto leaves, soft-
boiled egg, pickled onion, and
a decadent knob of burrata—
a starter that hits all the right
notes for texture and flavor.
1031 Lynch.FRIED-OYSTER TACOS
Veritas Gateway to
Food & Wine
Bacon, mushrooms, and spicy
mustard sour cream? They
sound good in a taco, yes, but
there’s more: The centerpiece is
a fried oyster. All of this arrives
in a crispy corn tortilla at Veri-
tas. (We could happily dine on
the appetizers alone.) It’s bliss,
a fine accomplishment by the
ever-welcoming Stitt family.
15860 Fountain Plaza.TURN
Chef/owner David
Kirkland, a former DJ,
changes the menu with
the turn of the seasons.
3224 Locust.NUDO HOUSE
Qui Tran’s acclaimed
restaurant serves
ramen, pho, and noodle-
less dishes. 1143 Olive.WOK O TACO
A fusion of Asian and
Mexican staples.
10633 Page.POKE DOKE
Andrew Shih weighs in
on the poke trend, with a
fun name to boot.
8 S. Euclid.YUMMI TUMMI
This mashup of subs,
sushi, poke, and
ramen has a most
“kawaii”name.
3001 S. Big Bend.CLEVER NEW NAMES CUTE
DINING & NIGHTLIFE