by I always have good intentions regarding trying new things as we travel, but sometimes there are just too many foods on The List for us to get to them all! While we were in St. Louis, though, we crossed off a number of local and regional delicacies from The List.
Toasted Ravioli is a rare item on The List that I can eat, and who doesn’t like pasta? Contrary to its name, it is not in fact toasted ravioli, but even better — it’s deep fried! We got ours from a place called STL Toasted, and it’s all they do. It was definitely tasty, but not something I’d have regularly.
I saw Butter Cake on the menu at STL Toasted, and since that was on The List, I ordered it. It didn’t not occur to me it would be served like the ravioli, even though they had a sign saying all they do is toasted ravioli. I mean, look at it! I’m sure you can tell it was very good, but it didn’t count towards The List.
We managed to track down some traditional Gooey Butter Cake (also see cover photo). It’s a dense, chewy cake with a slightly gooey center, with a consistency not unlike a brownie. It was quite good, but again, not something I’d make a detour for.
Doug and I agreed the Old Vienna of St. Louis Honey BBQ Riplets were some of the best chips we’ve had. The company dates back to 1936!
Fitz’s Root Beer opened in a suburb of St. Louis in 1993. The root beer was smooth and delicious.
St. Louis style pizza is set apart because it uses Provel cheese, which is a blend of cheddar, Swiss, and provolone (“invented” in St. Louis in 1947). It’s also got a thin, crispy yeast-free crust and is traditionally cut into squares. I’m not normally a fan of a thin crust, but that Provel cheese was a whole lotta yum!
Pictured is a St. Louis Slinger, which I think you’re supposed to eat after an intense night out on the town. It is hash browns, over-easy eggs, and sausage patties, all topped with a ladle of chili, American cheese, and a few raw onions. Doug got the “super” version that included a tamale. He thought the whole thing was delightful, and he was stone cold sober at the time.
This madness is a St. Paul Sandwich, which is a St. Louis culinary specialty. It is an egg foo young patty (yes, Chinese food) on white bread with mayonnaise. (Gag me.) Doug was impressed, though, and even made a sandwich the next day using some of my leftover shrimp egg foo young. He would definitely have it again — he loved it!
This wasn’t on The List, but is a Monte Cristo sandwich (turkey, ham, cheese) baked inside a waffle that Doug got at the Food Hall in City Foundry STL. Sweet, savory, and delicious.
Barbecue Pork Steak is a local delicacy, and this is from Smokee Mo’s St. Louis BBQ. It is served as a steak wrapped in foil, but is so juicy that the meat falls off the bone. Doug had it with a Zwickel Light beer from Urban Chestnut Brewery, a brewer that focuses on traditional and historical beer styles.
