Chicago boasts a well-known food scene, celebrated for its deep-dish pizza and Italian beef, yet many hidden culinary gems remain undiscovered beyond its borders. Venturing beyond Chicago, we embarked on a flavorful road trip and uncovered the distinct food culture of St. Louis, a city proudly staking claim to a range of unique dishes. These aren’t fleeting chef creations but rather enduring culinary traditions deeply embedded in the city’s fabric, served in numerous local eateries across this historic locale, once known as “Mound City.”
These are not the creations of upscale dining establishments. Instead, they are the authentic tastes crafted in humble, family-run spots, reflecting the true palate of the everyday St. Louis resident far more genuinely than any elaborate tasting menu could. Let’s dive into the must-try St Louis Food experiences.
Fried Ravioli: The Accidental Appetizer
Image alt text: Crispy golden brown toasted ravioli, a signature St Louis food, served with a side of marinara sauce for dipping.
Fried ravioli, often dubbed “toasted ravioli” or “T-ravs” in St. Louis, is a quintessential local appetizer remarkably simple to recreate at home. You can easily grab some ravioli from your grocery store’s freezer section, bread them, and fry them to golden perfection. The term “toasted” is somewhat of a misnomer, often used to imply a healthier preparation, though the vast majority of toasted ravioli are indeed fried.
This easy preparation makes fried ravioli a staple bar snack, achievable even by those without formal culinary training, perhaps even by the bartender in between pouring beers. Typically filled with meat, though variations exist, these square ravioli are generously sprinkled with Parmesan cheese and traditionally served with marinara sauce for dipping. Like many iconic city foods, the exact origin story of fried ravioli remains shrouded in local lore, with various bars and restaurants vying for the title of its birthplace. Biting into a crispy fried rav, Chicagoans might draw a parallel to their own pizza puffs, essentially a larger, heartier cousin of the fried ravioli. It’s undeniably perfect bar food and a must-try St Louis food.
St. Louis Pizza: A Cracker-Crust Controversy
Image alt text: Square-cut St Louis style pizza with thin cracker crust and Provel cheese, an iconic representation of St Louis food culture.
If there’s one St Louis food that might provoke a reaction from Chicagoans, a city fiercely proud of its tavern-style and deep-dish pizzas, it’s St. Louis-style pizza. Many Chicago pizza aficionados actually favor the thin, tavern-style pizza over deep-dish, often emphasizing the cracker-thin crust as a key preference. St. Louis pizza crusts, made without yeast, are extraordinarily thin and crispy, echoing that cracker-like texture. While cut into squares, similar to Chicago tavern-style, St. Louis squares tend to be slightly larger. The sauce, often leaning towards sweetness, also shares similarities with some Chicago pies. In many ways, Chicagoans will find a sense of familiarity in St. Louis pizza.
The defining characteristic of St. Louis pizza, however, is Provel cheese. Moderately applied, which is a positive for many, Provel is a processed cheese blend specifically formulated for St. Louis pizza makers by Kraft Heinz, combining Swiss, cheddar, and provolone. While mozzarella might be a more traditional preference for some, Provel, though it can be a bit sticky, melts exceptionally well – almost like American cheese – a key attribute for this style of pizza.
Taste is subjective, and for those raised on St. Louis-style pizza, it undoubtedly holds a special place. Imo’s Pizza, a regional chain with around a hundred locations, claims to be the originator of this unique pie – a claim that may well be true. Given Chicago’s diverse pizza landscape, it’s only a matter of time before a Chicago pizzeria starts offering this distinctive Italian-American pie from the Gateway to the West, showcasing another facet of St Louis food.
Frozen Custard Concrete: Dessert as Dense as Pavement
Image alt text: A Ted Drewes Frozen Custard Concrete, a thick and upside-down-proof St Louis dessert, loaded with mix-ins.
Why “concrete”? Because, like pavement, the frozen custard concrete, famously served at Ted Drewes (believed to be its birthplace), is incredibly dense, blended with a variety of mix-ins such as hazelnuts, strawberries, and graham crackers. It’s a brilliant concept: instead of merely topping your dessert, the ingredients are thoroughly incorporated, ensuring a burst of flavor in every spoonful, rather than just at the surface. Frozen custard concrete is almost always served in a paper cup, and if the consistency is just right, servers might playfully invert the cup as they hand it to you through the window, showcasing the almost defyingly solid nature of this St Louis food treat.
The mix-in possibilities are endless, and Ted Drewes features signature combinations like the Big Apple concrete, blending apple pie and vanilla custard, or the Lewis and Clark, a mix of granola, Reese’s peanut butter cup crumbles, and pretzels. For a simpler indulgence, the Mildred, a butterscotch and pecan combination, is a classic choice.
Interestingly, St. Louis also lays claim to the invention of the ice cream cone, supposedly introduced at the Louisiana Purchase Exposition in St. Louis in 1904. However, historical evidence suggests the ice cream cone likely debuted earlier in New York City in 1896, credited to Italian immigrant Italo Marchiony, who patented the cone in 1903. Regardless of its origin, a frozen custard concrete in a cup remains a definitive St Louis food experience.
Gooey Butter Cake: An Accidental Indulgence
Image alt text: A square slice of classic St Louis gooey butter cake, dusted with powdered sugar, showcasing its rich and moist texture.
Gooey butter cake is a traditional St Louis baked good, crafted from simple ingredients: cake flour, butter, sugar, and eggs. The result is a somewhat dense cake, typically under an inch in height, generously dusted with powdered sugar and boasting a delightfully thicker crust than expected. Similar to the apocryphal origin of fried ravioli – a supposed accidental drop into hot oil – gooey butter cake is also rumored to have been created by mistake when someone inadvertently reversed the proportions of butter and flour. Et voila! While reminiscent of chess cake, its unique charm and memorable “gooey” moniker likely contribute significantly to its popularity as a quintessential St Louis food.
Variations exist, including the “ooey gooey butter cake” incorporating cream cheese. The distinctive gooey butter flavor has even expanded into an eggnog-like beverage, and Jeni’s Splendid Ice Creams now offers a Gooey Butter Cake frozen confection, further solidifying its status in St Louis food culture.
Mention gooey butter cake to any St. Louis local, and you’re likely to witness a nostalgic glimmer in their eyes, as if recalling a cherished memory. These local favorites become deeply intertwined with a community’s cultural identity, much like stinky tofu in Taiwan or fried grasshoppers in Oaxaca. They are a part of the local experience that commands respect, whether or not they align with individual tastes, firmly establishing gooey butter cake as a beloved St Louis food icon.
St. Louis-Style Ribs: Spareribs with a Sweet Glaze
Image alt text: A rack of St Louis style spare ribs, generously coated in a sweet and sticky barbecue sauce, ready to be enjoyed.
Texas is renowned for brisket, Chicago for rib tips, and St. Louis proudly claims spareribs, specifically “St. Louis-style ribs.” Spareribs are cut from the lower section of the hog, typically containing eleven to thirteen long bones per rack, and are meatier and fattier than baby back ribs. Chicago rib tips are actually trimmings from spareribs, created to neaten their edges. You’re unlikely to find “St. Louis ribs” or “STL ribs” on a Chicago barbecue menu, as the term isn’t widely recognized.
The preparation of spareribs in St. Louis diverges from Chicago barbecue traditions. St. Louis ribs are liberally sauced with a blend of ketchup, brown sugar, apple cider vinegar, salt, pepper, and other spices, creating a signature St Louis food flavor profile. While Chicago ribs are usually smoked, St. Louis spareribs may be smoked and then finished over an open flame. Pitmasters brush on barbecue sauce during grilling, caramelizing the sugars to form a sweet, sticky coating, reminiscent of the baby backs at Chicago’s Twin Anchors. St. Louis-style ribs tend to be chewier than their Chicago counterparts.
Relatedly, pork steaks are often associated with St. Louis, with local grocery chain Schnucks sometimes credited with their “invention.” However, while pork steaks are popular in St. Louis, the claim of Schnucks’ invention is widely disputed, highlighting the rich and sometimes debated history of St Louis food.
Red Hot Riplets: A Chip with a Cult Following
Image alt text: A bag of Red Hot Riplets potato chips, a spicy and uniquely flavored St Louis snack food found in local stores.
Found in St. Louis convenience and liquor stores, Red Hot Riplets are ridged potato chips flavored with St. Louis’ own Red Hot Riplet Sauce. Though the sauce itself might be harder to find in restaurants, it’s readily available online, along with Red Hot Riplet merchandise like t-shirts and even shower curtains, showcasing the cult-like devotion to this St Louis food snack.
Produced by Old Vienna of St. Louis, Red Hot Riplets achieved national recognition in 2003 when Esquire magazine featured them in a “Best Potato Chips You’ve Never Tasted” list. Unfortunately for California residents, Old Vienna doesn’t ship to the state due to a disagreement over acrylamide labeling, a chemical formed in high-temperature cooking that California Proposition 65 regulations address.
The Hot Riplet flavor extends beyond chips, flavoring popcorn and pork rinds as well. While not intensely spicy, the flavor is distinct and enjoyable, making Red Hot Riplets a uniquely St Louis food experience.
Gerber Sandwich: A Deli Staple with a “Worst Cheese” Twist
Image alt text: A classic Gerber sandwich from Ruma’s Deli, featuring ham, Provel cheese, and garlic butter on French bread, a St Louis deli favorite.
If you were expecting a Gerber sandwich to be baby food-inspired, think again. Instead, this St Louis food invention is a simple yet satisfying creation: a segment of French or Italian bread, slathered with garlic butter, layered with ham and Provel cheese (yes, the same cheese from St. Louis pizza), sprinkled with paprika, and toasted. Ruma’s Deli, with multiple locations in St. Louis, is credited as the originator of the Gerber sandwich.
In truth, it’s a low-effort menu item. A typical Gerber consists of ham and Provel on lightly garlic-seasoned French bread, sometimes even missing the paprika. Like Chicago’s Jim Shoe sandwich, the Gerber likely originated as a spontaneous creation by a deli counter worker, utilizing standard sandwich ingredients to craft something new and different, a testament to St Louis food ingenuity.
In 2003, the Riverfront Times humorously dubbed a Provel-laden Gerber sandwich from a place called DBs as “the best use of the worst cheese.” Ruma’s Deli, claiming to have invented the sandwich in 1973 and named it after a neighbor, engaged in a “Gerber-gate” controversy, sending cease-and-desist letters to DBs and another restaurant for alleged copyright infringement. Legal disputes aside, the Gerber sandwich remains widely available throughout St. Louis, a testament to its enduring popularity as a St Louis food staple.
Snoots: Nose-to-Tail Barbecue, St. Louis Style
Image alt text: Crispy barbecue snoots, a St Louis specialty made from hog snout, showcasing the city’s nose-to-tail culinary approach.
Snoots were a revelation. While the concept of barbecuing hog snouts likely arose centuries ago, St. Louis has become the place for this unique offal dish, embracing nose-to-tail cooking. St. Louis offers a chance to experience this often-overlooked cut, making it a bold and adventurous St Louis food choice.
Andrew Zimmern of Bizarre Foods included St. Louis snoots in his top-ten barbecue favorites, and Danny Meyer, a St. Louis native and founder of Gramercy Tavern and Shake Shack, introduced them to enthusiastic New Yorkers. Snoots resemble pork rinds, drenched in barbecue sauce, spicy, crunchy, and rich – a surprisingly delicious St Louis food discovery.
Despite their seemingly indulgent nature, snoots are surprisingly lean. The Missouri Department of Agriculture reportedly rated snoots as having “forty-three percent protein and two percent fat.” Not only tasty but also relatively nutritious, snoots offer a unique and flavorful St Louis food experience.
St. Louis Slinger: Diner Food, Elevated (and Inverted?)
Image alt text: A fully loaded St Louis Slinger at Courtesy Diner, featuring eggs, hash browns, burger patty, chili, cheese, and onions.
The St. Louis Slinger is diner food elevated, typically featuring two eggs, hash browns, a ground beef patty, all smothered in chili, shredded cheese, and raw onions. At Courtesy Diner, a St. Louis institution, a server confirmed that the Slinger is indeed late-night “drunk food,” much like Chicago’s Akutagawa. It’s the kind of hearty meal craved after a night out enjoying local Anheuser-Busch brews, solidifying its place in St Louis food culture.
Similar to slingers found in Chicago diners, the primary distinction is the “St. Louis” prefix. While a full Slinger can be a challenge to finish, it’s a rite of passage for any St Louis food enthusiast.
St. Paul Sandwich: An Egg Foo Young Hybrid
Image alt text: A St Paul sandwich from Old St Louis Chop Suey, an egg foo young patty served on white bread with classic sandwich toppings, a unique St Louis Chinese-American food.
The St. Paul Sandwich, ironically named after a city in Minnesota, was invented in St. Louis. It consists of an egg foo young patty nestled between two slices of white bread with pickles, lettuce, tomato, and mayonnaise (condiment variations exist). Found primarily in St. Louis Chinese restaurants, the St. Paul Sandwich offers a unique Chinese-American St Louis food fusion.
This contrasts with Chicago, where St. Paul Sandwiches are rarely, if ever, seen on local Chinese restaurant menus. While enjoying a St. Paul Sandwich in St. Louis, it was noted that it was somewhat dry. Traditionally, egg foo young is served with gravy, and while some might expect gravy on a St. Paul sandwich, it’s surprisingly uncommon in St. Louis. Perhaps adding gravy could elevate this unique St Louis food creation.
Mayfair Salad Dressing: A World’s Fair Original
Image alt text: A close-up of Mayfair salad dressing, a creamy and flavorful St Louis original, highlighting its texture and ingredients.
Mayfair salad dressing originated at the now-closed Mayfair Hotel in St. Louis. Introduced at the 1904 World’s Fair in St. Louis, like Chicago’s 1893 Columbian Exposition, it served as a launchpad for regional foods, making Mayfair dressing a historical St Louis food artifact.
This dressing, available in grocery stores and some restaurants, is surprisingly simple to make at home, combining chopped celery, garlic, and onion with anchovies, Dijon mustard, black pepper, lemon juice, and mayonnaise. While readily available in St. Louis, a homemade version using high-quality ingredients can easily surpass restaurant versions, allowing you to enjoy this classic St Louis food flavor at its best.
Budweiser: The King of Beers, Born in St. Louis
Budweiser, self-proclaimed “King of Beers,” was introduced in St. Louis in 1876 by Anheuser-Busch, now the world’s largest brewer. This light lager, needing no introduction, offers a refreshing consistency, perfectly suited to steamy St. Louis summers. Nearly every dish mentioned, except perhaps gooey butter cake, pairs well with this approachable, neutral-flavored brew, a true St Louis food and beverage pairing.
By David Hammond
Dining and Drinking Editor for Newcity
