St. Louis, Missouri is a vibrant city with a unique and diverse culinary culture. From the sticky buttercake to the Paul sandwich, the city has a variety of dishes that have been shaped by its location at the confluence of the Mississippi and Missouri rivers and by other factors that have made it an immigration hub. African-Americans, German immigrants in the mid-19th century, and later groups from Italy, Bosnia, and elsewhere have all left their mark on St.
Louis' kitchen. The city is home to some of the most innovative and exciting culinary offerings in the country. Local chefs and restaurateurs are creators of the STL culture, inventing delicious dishes and redefining the gastronomic traditions of the region. Let's take a look at five of the most influential chefs who revolutionized St. Louis' dining scene. Perhaps the most famous cuisine in Missouri is barbecue.
However, the state has two different types of barbecues coming from the two largest cities, Kansas City and St. Louis. At Bulrush, they understand Ozark cuisine by looking to the past. Specifically, they explore the late 18th and early 19th centuries, when indigenous peoples first encountered settlers who often brought in enslaved people.
These three cultures came together at a certain time to create what has become the foods we eat today. The city is also known for its Provel cheese, which is a mix of Cheddar, Swiss and Provolone cheeses plus preservatives, flavorings and liquid smoke. It was invented for pizza in the 1940s and is now exclusively distributed by Imo's Pizza. Sticky buttercake is another type of cake invented in St. Louis that is served locally as breakfast, pastries and dessert. Toasted ravioli are breaded and fried ravioli that are generally served as an appetizer.
Usually some type of meat is wrapped in square ravioli, breaded, and fried until the pasta shell is slightly crisp, dry, and golden brown. There are vegetarian options which generally consist of cheese, spinach or mushroom fillings. The Paul sandwich is a type of sandwich served at many Chinese takeout restaurants in St. It consists of a Foo Young egg burger (made with mung bean sprouts and chopped white onion) served with slices of dill pickles, white onion, mayonnaise and lettuce between two slices of white bread. A Gerber sandwich is another popular dish in St. Louis that consists of half a section of Italian or French bread spread with garlic butter and topped with ham and Provel cheese seasoned with a pinch of paprika before being toasted. In 1935, chef Fred Bangerter and head waiter Harry Amos created the Mayfair salad dressing at The Mayfair Room, Missouri's first five-star restaurant at the Mayfair Hotel in downtown St.
Louis. Ellie Epperson has lived and studied for four years in Missouri and has fallen in love with its local cuisine. From barbecue to Provel cheese to sticky buttercake to toasted ravioli to Paul sandwiches to Gerber sandwiches to Mayfair salad dressing - St. Louis has something for everyone!St. Louis' culinary scene is truly unique - it's a melting pot of cultures that have come together to create some truly delicious dishes! From traditional barbecue to inventive Provel cheese dishes to classic sandwiches like Pauls or Gerbers - there's something for everyone in this vibrant city! Whether you're looking for an exciting new restaurant experience or just want to try something new - St.
Louis has it all!.
Leave Reply