Yoshio Aoki, a favorite among St. Louis sushi aficionados, has sold his namesake restaurant, but its replacement retains much of Yoshi's staff and its considerable charm. The vibe is neither the formal reverence of High Sushi nor the bustling, fast-casual soullessness of Shopping-Mall Sushi, but rather the cheery, teasing fun of a family gathering. A wide variety of traditional and more ambitious Americanized rolls are available, but the true sushi lover will be more than pleased with the selection of nigiri sushi and sashimi. The lunch specials make this a must-visit for Chesterfield workers, but it's worth the trip for everyone else.
On the ground floor of the Hampton Inn downtown lies Irish pub Tigín. The pub, decked in wood, includes several small, separate rooms for diners and football fans. The modest beer selection includes the usual suspects at Irish pubs (Harp, Guinness), while the whiskey menu offers standards and a few higher-end choices (Middleton Very Rare). The menu highlights Irish fare, from the Irish breakfast (served all day) - which includes Irish sausages, rashers, black and white pudding, mushrooms, tomatoes and pan-fried potato bread - to corned beef and cabbage, and even has some unexpected choices (the boxty quesadilla, an Irish twist on the Mexican classic, with potato pancakes serving as the tortilla).
Known for its clean, minimalist atmosphere and hefty foil-wrapped burritos the size (and weight) of a small infant, Chipotle pioneered the fast-casual, assembly line Mexican food genre that's since grown to encompass chains like Qdoba and Baja Fresh. The protocol in St. Louis and elsewhere? Diners proceed single-file down the line and orchestrate the construction of their burrito, tacos (soft or crunchy), rice bowl, or salad with proteins including braised pork carnitas and grilled chicken or steak. Rice, beans, and a kaleidoscope of salsas from mild to sinus-clearing, plus garnishes like sour cream, guacamole and lettuce, complete the picture. Once heavily backed by McDonald's, Chipotle broke away from the fast food megacorp in 2006 and has since gained favor with customers by sourcing all-natural, hormone-free meats and even some local produce. It hired celebrity chef Nate Appleman as "culinary manager" in 2010 to man the New York test kitchen and work on research a
The downtown outpost of Charlie Gitto's has been cooking since 1974. The menu includes the staples of Italian meals - spaghetti bolognese, fettuccine alfredo, osso bucco - and some St. Louis-specific selections, including T-ravs and the option of Provel on sandwiches. Fans of Gitto's red sauce and house dressing can purchase either at many local grocery stores or at the restaurant.