st. louis guide
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DESCRIPTIONI directed and edited this publication that features the key attractions in the city of St. Louis.
The University NewsCelebrating 90 Years as a Student Voice of Saint Louis University
Oh, the Places Youll Go!
St. Louis Guide2011
St. Louis Eats St. Louis Guide The University News
Nothing brings back the taste of summer like ice cream and frozen yogurt do.
Fortunately, the St. Louis area caters to ice cream lovers on a year-round basis. Here are just a few of many options.
The Flying Cow
3331 Locust St.
Price: 42 cents per ounce
With a clean shop, 30 diverse toppings and 12 different flavors, there is no cooler ice cream parlor so close to Saint Louis University than The Flying Cow.
Located on Locust Street, The Flying Cow is a five-minute walk from campus.
In addition, it is a relatively new place that opened this past summer.
Though we are new here with business, we promise at Flying Cow you can enjoy a healthy snack that you can cus-tomize yourself, Manager Zack Smith said.
Thats right, The Flying Cow is a unique self-serve frozen yogurt destination where the possibilities for tasty treats are endless.
Currently, The Flying Cow is offering coupons for 10 percent
off purchases for SLU students, and with every nine cups of their frozen yogurt, one cup can be purchased for free.
FroYo: Premium Frozen Yogurt
4663 Maryland Ave., within walking distance of campus
6329 Delmar Blvd., in the Delmar Loop
Price: 40 cents per ounce
FroYos frozen yogurt is load-ed with vitamins, minerals and active cultured probiotics.
There are 10 different flavors of low-fat frozen yogurt, offering a strong defense for those who are not yet ready to say goodbye to summer.
Armed with a bowl of colorful frozen yogurt, customers should pay attention to FroYos toppings bar.
Customers can choose from freshly cut fruit, nuts, cookie dough, real brownies, whipped cream, chocolate sauce and sprinkles to decorate the base.
14844 Clayton Rd.
Price: 40 cents per ounce
Lancia is an ice cream shop
famous not only for its frozen yogurt, but also for its cold drinks.
The shop offers approximate-ly 40 different types of frozen yogurt, including Amaretto, Tutti Frutti, butter pecan, Dutch apple pie and many fresh fruit
By BO PENGStaff Writer
Ice cream and frozen yogurt provide year-round summer flavor
We promise at Flying Cow you can enjoy a healthy snack that you can customize yourself.
-Zach Smith, manager of The Flying Cow
With your head full of brains and your shoes full of feet,
Youre too smart to go down any not-so-good street.
If you ever get hungry and need something to eat,
Head to these tasty places for a wonderful treat!
flavors. Lancia also boasts a team of
extremely friendly employees. Customers are welcome to
try sample after sample before they settle on a certain one.
The Fountain on Locust
3037 Locust St., within walk-ing distance of campus
Price: Approximately $7 per desert
The Fountain is said to be one of the most handsome ice cream spots in St. Louis City.
The restaurants interior dec-oration is particularly cool, not just because of its signature ice cream, but also because of the beautiful, hand-painted Art Deco interior.
Home of the ice cream mar-tini, every desert at the Fountain is handcrafted to look exactly like the pictures on the menu.
With homemade ice cream sauces, chocolates, ice cream martinis, champaign floats and a variety of signature cock-tails, everything asserts The Fountains sincerity for food.
Crown Candy Kitchen
1401 St. Louis Ave.
Price: $2.50 for a one-scoop cone/cup, $3.85 for a two-scoop cone/cup
Crown Candy has been owned by the Karandzieff family since 1913, and is now living in a charming relic.
Upon stepping in the restau-rant, the first thing that may surprise a customer might be the old-fashioned atmosphere, complete with the hand-painted wooden structure and vintage Coca-Cola trays.
Taking a sip of the inch-thick Lovers Delight, or a strawberry-
pineapple-marshmallow-sauced French sundae, layered with toasted cashews and chocolate sprinkles, is an adventure for your taste buds.
The Crown Candy Kitchens turtle sundae may be the most remarkable, cloaked in silken vanilla ice cream and hot fudge, and covered with caramel sauce and buttered, toasted pecans.
Everything is served in a soda fountain glass, soaking your heart into the sweet, old-fashioned atmosphere.
Ted Drewes Frozen Custard
6726 Chippewa Ave.
Price: $5 for a concrete, $4 for a sundae
Ted Drewes offers custom-ers a different way to indulge a sweet tooth.
Since 1930, Ted Drewes has served St. Louisans with its sig-nature concrete, served upside down.
Every evening, the store will gather lines growing to the edge of Chippewa Street, but that does not mean customers cannot get custard as soon as possible.
The staff operates seven win-dows, so lines move quickly.
Ted Drewes frozen custard is also available at select local groceries.
Pappys Smokehouse complements its famous barbecue sandwiches with delectable sides, including sweet potato fries and coleslaw. Other side item menu favorites include baked beans, potato salad, fried corn on the cob, green beans and baked potatoes.
Mark Campos / Staff Photographer
Only at Pappys Smokehouse will fanatics wait in a line that extends out the back door just to sink their teeth into some good old Memphis-style barbecue.
Named as the best barbecue joint in the United States by a recent Zagat survey, Pappys crme de la crme meats and their out-of-the-ordinary busi-ness culture capture the hearts of both local residents and trav-elers alike.
Mike Emerson, owner of Pappys Smokehouse, grills with a unique mindset.
His slogan, Weve got noth-ing to hide, so the sauce is on the side, accurately describes why Pappys ribs and beef bris-ket spends anywhere between four and 14 hours in the smoker, above apple or cherry wood.
It is left up to the customer to choose which of the three home-made sauces to devour.
The simple, but delicious, sides, including sweet potato fries, baked beans and more, are nothing short of extraordinary.
Pappys just celebrated their third birthday this year.
In such a short time, Emerson and his staff have had their share in the scope from critics across the nation. Pappys has been featured on the Food Network and other related tele-vision channels.
Famous critic Adam Richman, from the TV series Man Versus
Food, made a pit stop in St. Louis to film an episode.
Richman was pinned up against the $35 dollar Big Ben meal on his trip to the Gateway City.
Emerson invented the Adam bomb, which then became planted on the full-time menu in his honor.
Seasoned customers under-stand to head to the smoke-
house early because Pappys is officially closed once the last bits of brisket are scarfed down.
Arriving early is a must, even though the visitors sometimes arrive before the doors are offi-cially opened for the day.
If an early trip is out of the question, Pappys encourag-es customers to call ahead of time and order for pickup, at 314-535-4340.
What students say...
By MATT EMODIStaff Writer
Pappys brings taste of Memphis to St. Louis
Pi Pizzeria, presidentially-approved food and fare
The deep-dish, Chicago-style pizza served at Pi Pizzeria has captured the hearts and taste buds of critics and food maga-zines alike.
The restaurant gained popu-larity when President Obama visited St. Louis and ordered pizzas for his staff, prompting the opening of a new location in Washington, D.C. this fall.
With four permanent loca-tions in the St. Louis metro area, including Kirkwood, the Delmar Loop, the Central West End and
By MATT EMODIStaff Writer
one on wheels, the Pi Truck, there is no need to stress about getting that needed pizza fix.
The prices for either a thin crust or deep dish pizza may be a bit steep, but signs show these conceptions have failed to deter people from swinging by for a hearty meal and a drink or two.
A pizza, thick or thin, can cost anywhere from $11 to $20, dep-pending on the topping selec-tion.
The deep dish pizza caught me totally off guard, said junior John Kozlik. It only took two slices to fill me up.
To accommodate the upper-
end prices are much larger slic-es of pizza, as many Chicago-style pizzas live up to.
Drinks, on the other end, have people calling Pis Green Hour one of the best happy hours in the city. From 11 a.m. to 6 p.m. every day, Pi offers varying drink specials at every location, not to mention their lengthy list of draft beers.
Not only has this restaurant become a hot spot for happy hour fiends, but they serve breakfast every day starting at 6 a.m.
Their almost famous break-fast pizza is popular among
many hot and cold breakfast items, such as waffles, biscuits and scones.
Pi has become a staple to St. Louis dining.
One might crave a simple sit-down meal with friends, or be found using Twitter to locate the official Pi Truck (@PiTruckSTL) that could be sta-tioned anywhere in St. Louis.
This pizzeria is unlike many in the industry, with trendy happy hour specials and hours of operation that are not com-mon. Like a typical college stu-dent, Pi believes that pizza is good at anytime of the day.
The Central West End Pi location includes a full-service, wrap-around bar for patrons.
Minghao Gao / Staff Photographer
Restaurants Chicago-style pizza attracts food lovers nationwide
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