Hear about St. Louis’ must-try restaurants on the Arch Eats podcast.
Photography by Kevin A. RobertsPhotography by Kevin A. Roberts
Café Amalia
Projected Opening Date: late August
This cozy new spot from Amy Pappas Loli blends Greek, Mediterranean, and Middle Eastern flavors in a bright, welcoming space that seats 32 downstairs and 28 upstairs (which doubles as an event space). Open for breakfast and lunch (from 7 a.m.–3 p.m. Tuesday through Sunday), it will feature such menu highlights as whipped feta tartines, orzo pasta salad, grandma’s recipe spanakopita, and a grilled chicken gyro wrap. Housemade pita, challah from Breadsmith, high-quality feta cheese from Dodoni, imported Greek oregano, and bold Greek olive oil from Pappas Loli’s family’s orchard enhance the offerings. Dinner service begins in fall, with a light-bites night menu, featuring seasonal plates, such as rack of lamb and grilled octopus served over fava bean dip. 10907 Manchester, Kirkwood.
Courtesy of Nettie’s Pizza DenCourtesy of Nettie’s Pizza Den
Margherita pizza from Nettie’s Pizza Den
Nettie’s Pizza Den
Courtesy of Nettie’s Pizza DenCourtesy of Nettie’s Pizza Den
A sneak peek at the artwork inside Nettie’s Pizza Den
Projected Opening Date: early September
Celebrated chef Mike Randolph returns with Nettie’s Pizza Den, a 45-seat pizzeria opening in the former home of Planet Smoothie and LemonShark Poke. Named after the owner’s great aunt, the shop will serve hybrid-style pizzas cooked in two ovens for ideal structure, which work equally well for dine-in or delivery. The fast-casual setup includes a glassed-in salad station and streamlined 18-item menu featuring appetizers, 10 pizzas, and nostalgic desserts such as pizza frites. Prices will stay modest, with pizzas priced between $15 and $20. Inspired by one of Randoph’s prior restaurants, Randolfi’s, the space combines vintage charm with modern design. Randolph will call the plays from an open kitchen, aiming for a casual, old-school vibe full of flavor and warmth. 33 N. Central, Clayton.
Photography by George MahePhotography by George Mahe
Stacked STL
Courtesy of Stacked STLCourtesy of Stacked STL
August burger of the month: 60/40 beef/pork patty topped with bleu cheese, red wine gastrique, spring mix, pickled red onions, grilled watermelon, fresh basil, and bacon jam on ciabatta
Projected Opening Date: September
For more than a decade, Stacked STL has been one of the area’s most popular burger destinations, known for its creatively topped thick burgers and chef-driven American fare. Now, the restaurant is branching out from the Carondelet neighborhood by opening a second location in the Central West End. Occupying the former Pi Pizzeria, the new Stacked will serve the same food that burger fans have come to love over the years, with an expanded cocktail menu and the occasional CWE-focused specialty burger. Owners Matt and Laura Windisch and partner Sam Siebenman hope the restaurant can become far more than a place to eat—they want it to be an essential part of the community. 400 N Euclid, CWE.
The Scottish ArmsThe Scottish Arms
The Scottish Arms
Projected Opening Date: mid- to late September
The storied Scottish pub is preparing for a September reopening under a new ownership group led by Marla Hare-Griffin, former general manager of The Royale and Cicero’s Basement Bar. After Hare-Griffin heard that founder and owner Alistair “Ally” Nisbet planned to close his welcoming public house, she collaborated with Lisa Andris and Fritz Beer to carry on Nisbet’s legacy. They’ve spent the spring and summer upgrading the bathrooms and patio, in addition to refreshing the restaurant’s interior. Plans for the menu include a renewed focus on Scottish fare centered on classics, such as the fish and chips, Scotch eggs, and shepherd’s pie. The selection of Scotch and beers will be streamlined, making room for wine, batched cocktails, and nonalcoholic options at the bar. 8 S. Sarah, Central West End
Photography by Kevin A. RobertsPhotography by Kevin A. Roberts
Blake Askew, Mainlander chef/co-owner
Mainlander
Courtesy of MainlanderCourtesy of Mainlander
Delicata squash flambé with fresh quark and pickled jalapeño
Projected Opening Date: late September
It’s been a while since a restaurant’s landed with a bigger splash than Mainlander. There are two seatings per night, a completely fixed menu, and no tipping. The intimate supper club broke a lotta rules, and it’s been packed, serving wildly imaginative, multi-course meals and drawing fanatically loyal regulars and eager newcomers—a problem in Mainlander’s current broom closet–size space. A move just a short distance, into Salt+Smoke’s old place, will expand things a bit and add a cool, first-come, first-served bar with light dining and more of those near-magical cocktails. 392 N. Euclid, Central West End.
Photography by Gabrielle LindemannPhotography by Gabrielle Lindemann
Nicky Slices Pizza Club
Courtesy of Nicky SlicesCourtesy of Nicky Slices
Ezzo pepperoni, ‘nduja, creamy ricotta, honey, basil
Projected Opening Date: late summer
When Nick Williams (a.k.a. “your local pizza dealer”) announced that he was rehabbing a brick-and-mortar space on The Hill, fans of Nicky Slices Pizza Club went wild. Williams has been selling take-and-bake, Detroit-style pizzas in outrageously creative combinations via Instagram since 2020, when the pandemic nixed his plans to open a restaurant. Along with his inimitable versions of the classics (pepperoni and cheese, with many varieties named after family members) and mind-blowing pizza combos (for example, hot braised chicken and broccoli, smashed potatoes, and bacon), Williams also plans to offer chicken wings, Philly cheesesteaks, and more. 2240 Edwards, The Hill.
Courtesy of Hamilton HospitalityCourtesy of Hamilton Hospitality
Centennial Malt House, aka the Vin de Set building
Extra Wavy
Projected Opening Date: early October
A new cocktails-and-raw bar from the team behind Yellowbelly and Lazy Tiger is slated to open in the former PW Pizza space near Lafayette Square. Spearheaded by On Point Hospitality’s Travis Howard and Tim Wiggins, with partners from Yellowbelly’s leadership team, the 100-seat restaurant will feature a full dinner menu, martinis, craft cocktails, and dynamic wines. Housed in the historic Centennial Malt House (commonly known as the Vin de Set building), Extra Wavy will conjure East Coast raw bar vibes with playful twists, contrasting Yellowbelly’s West Coast aesthetic. “The restaurant will ride cultural waves,” Wiggins says. “[It will be] modern and hip but not just following trends. It has substance. Without giving anything away, we don’t want it to look like any other restaurant you’ve been in.” 2017 Chouteau.
Photography by George MahePhotography by George Mahe
Cibo
Courtesy of CiboCourtesy of Cibo
Ricotta cheese ravioli with fontina cream, tomato sauce and pesto
Projected Opening Date: late October
Mike Del Pietro plans to open his sixth Italian restaurant, Cibo (pronounced CHEE-boh, Italian for “food”), at the corner of Hanley and Delmar in the former Jordan’s Auto Service space. The restaurant will serve coffee and pastries in the morning (baked by his “retired” mom, Mary Rose Del Pietro), lunch (featuring Roman-style pizza), and dinner (including pasta and dishes such as grilled octopus). The restaurant will also offer a full bar with a focus on Italian wines. 7489 Delmar, University City.
Photography by George MahePhotography by George Mahe
Humble Pie Pizza Tavern
Projected Opening Date: late fall
In the former Del Pietro’s/Riverbend/Harvest space, Fozzie’s Sandwich Emporium owner Mark Lucas will revive his short-lived Ladue pizzeria, this time in a sit-down, fast-casual setting. The 70-seater will focus on St. Louis-style pizza (“Imo’s-esque without the Provel”), quick-fire apps, salads, sandwiches on pizza bread, and duck fat fries. A street-facing soda fountain will offer “swigs” (sodas mixed with syrups and creams) and Dole Whip soft-serve in multiple flavors. An adult bar and game/private room add to the mix, and Lucas expects a robust takeout/delivery business from his pared down menu. “The quality of the ingredients will not change,” he says, “but the number of them will.” 1059 S. Big Bend, Richmond Heights.
Photo by George MahePhoto by George Mahe
Jefferson Arms Building
Projected Opening Date: late fall
The $135 million renovation of the Jefferson Arms building is among the year’s most anticipated multi-use projects and includes five food-and-drink concepts. The Taco Turko Bar offers a casual fusion of Mexican and Turkish fare, as well as a food truck. Nico’s Bakery features Balkan breads and pastries. Salonika brings a fine-dining experience inspired by Greek, Jewish, and Turkish cuisines. Hidden behind a tailor shop, Clandestino’s Speakeasy channels a Prohibition vibe with cocktails, jazz, and bar bites. And the Corner Vinyl Café transitions from coffeehouse by day to a record-spinning bar by night. Rounding out the offerings is The Gentleman’s Cut, a stylish barbershop with a full bar. 415 N. Tucker, downtown.
Rendering courtesy of SakatanoyaRendering courtesy of Sakatanoya
Sakatanoya Revolving Sushi & Ramen Bar
Projected Opening Date: late fall
Inspired by his year living in Japan and his family’s restaurant roots, 22-year-old Anthony Wang was looking to create a unique dining experience, according to Sauce. The result is Sakatanoya Revolving Sushi & Ramen Bar, the first revolving sushi restaurant in the metro area, which is moving into the space that previously housed The Melting Pot in University City. A two-tiered conveyor belt will deliver a variety of dishes, including innovative sushi rolls, classic ramen, and Japanese street food, such as yakitori and donburi. The minimalist interior, designed by Wang himself, will feature dark tones, wood accents, and a full bar. On weekends, the concept will transform into an all-you-can-drink bar, offering smaller, handcrafted cocktails. 6683 Delmar, University City.
Hear our exclusive interview with Anthony Wang on the Arch Eats podcast.
Rendering courtesy of studioDVLPRendering courtesy of studioDVLP
Proposed ground-level patio
Italian concept from the owners of Good Company
Courtesy of Good CompanyCourtesy of Good Company
Casoncelli with cotto ham, parmigiano reggiano, pork demi, rosemary
Projected Opening Date: December
The team behind Good Company in The Grove and its next-door European-style wine bar Aperi has announced its next endeavor: an Italian concept in the former Taha’a Twisted Tiki space. Chef Jon Priestly will oversee culinary operations at the yet-to-be-named restaurant, leaning on his Italian cooking background from his posts as sous chef at O+O Pizza and The Clover + The Bee. Owner Jordan Goodman says the updated interior, designed by studioDVLP, will feature an open kitchen floor plan with a chef’s counter where patrons can watch pasta being made by hand. Goodman also continues to work on a previously announced restaurant, Chico Bueno, featuring modern Mexican cuisine and an extensive lineup of mezcals. It’s expected to open in early 2026. 4199 Manchester, The Grove
Photo by Tai DavisPhoto by Tai Davis
Lineage
Projected Opening Date: early 2026
Tai Davis can do just about anything: He’s an accomplished chef and baker, a talented artist, a model, a cellist, and an episode winner of the television cooking show Chopped. Soon, he plans to add ‘restaurateur’ to that list, with his forthcoming restaurant, which he plans to open in 2026. According to Davis, Lineage will be a modern, elevated exploration of soul food, which he hopes will transform the way that people think about the cuisine. Davis has already offered diners a preview through pop-up dinners in 2024 and 2025, as he works toward opening a full-fledged restaurant that brings all of his talents together under one concept. Location TBD in the Grand Center arts district.
Other Reopenings + Relocations + Additions
Photography by George MahePhotography by George Mahe
The Mexican STL in Crestwood boasts a stage and lots of greenspace
The Mexican STL (9615 Watson): This Mexican restaurant from the Syberg’s team is slated to open at Crestwood Court in September.
Katie’s Pizza + Pasta Osteria (9635 Watson): The fourth location of Katie Lee’s pizza and pasta osteria concept is located in Crestwood, adjacent to The Mexican, and slated to open “Octoberish,” according to Lee.
Taco Buddha (1634 Tower Grove): Located in the former Elaia/Olio space in Botanical Heights, Taco Buddha’s third location is slated to open in October.
DD Mau: The modern fast-casual Vietnamese restaurant is moving from 20 Allen in Webster Groves to 8169 Big Bend (the former Weber’s Front Row space) by late fall.
Elaia, Olio, and Esca Vino & Spuntino: The May 16 tornado pushed back all three projects planned by Ben Poremba’s Bengelina Hospitality Group for the Delmar Maker District. Esca Vino & Spuntino will be a wine shop by day and wine bar by night offering Italian snacks (spuntino).
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