Fried Ravioli (Toasted Ravioli, T-Ravs)
Fried ravioli, often called toasted ravioli or T-ravs, is a quintessential St. Louis appetizer. This dish is surprisingly simple to make at home, requiring just ravioli, breading, and frying. Despite the name “toasted,” these ravioli are almost always deep-fried to achieve their signature crispy texture.
Typically filled with meat, though variations exist, fried ravioli are commonly sprinkled with Parmesan cheese and served with marinara sauce for dipping. While the exact origin is debated among local bars and restaurants, its popularity is undeniable. Biting into a fried rav offers a similar experience to Chicago’s pizza puffs, making it an ideal bar snack and a must-try when exploring St. Louis cuisine.
St. Louis Style Pizza
St. Louis style pizza is a distinctive regional variation that often sparks debate, especially among pizza aficionados from Chicago. For those who appreciate a thin, cracker-like crust, St. Louis pizza will resonate. The crust, made without yeast, is exceptionally thin and crispy, cut into squares, sometimes slightly larger than Chicago tavern-style squares. The sauce often leans towards the sweeter side, sharing similarities with some Chicago pies.
The defining characteristic of St. Louis pizza is Provel cheese. This processed cheese blend, created by Kraft Heinz specifically for St. Louis pizza, combines Swiss, cheddar, and provolone. Provel melts exceptionally well, similar to American cheese, contributing to the pizza’s unique texture. While mozzarella is a more common pizza cheese, Provel’s meltability and distinct flavor are integral to the St. Louis style, and Imo’s Pizza, a regional chain with numerous locations, is often credited with popularizing this style.
Frozen Custard Concrete
Frozen custard concrete is a St. Louis dessert institution, renowned for its incredibly thick consistency. The name “concrete” aptly describes its density – like pavement, it’s solid and substantial. Originating perhaps at Ted Drewes, a beloved local establishment, the concrete is made by blending frozen custard with various toppings, ensuring every bite is packed with flavor.
Instead of simply layering toppings on top, they are thoroughly mixed throughout the custard. Ted Drewes offers a wide array of combinations, from the classic Mildred with butterscotch and pecan, to more elaborate options like the Big Apple and Lewis and Clark. The concrete is so thick that servers at Ted Drewes are known to confidently invert the cup without any spillage, showcasing the dessert’s impressive texture. While the ice cream cone’s origin is debated, with St. Louis claiming a connection to the 1904 World’s Fair, frozen custard concrete remains an undisputed St. Louis original.
Gooey Butter Cake
Gooey butter cake is a cherished St. Louis baked good, instantly recognizable for its dense, moist texture and generous dusting of powdered sugar. Typically less than an inch tall, this cake is made with simple ingredients: cake flour, butter, sugar, and eggs, resulting in a rich and buttery flavor.
Legend has it that gooey butter cake was created by accident when a baker mistakenly reversed the proportions of butter and flour, a happy accident that led to this local favorite. Similar to chess cake in its richness, gooey butter cake’s memorable name and delightful texture have solidified its place in St. Louis culinary culture. Variations like ooey gooey butter cake, incorporating cream cheese, and even gooey butter cake flavored beverages and ice creams demonstrate its enduring popularity. For St. Louis natives, mentioning gooey butter cake often evokes a strong sense of nostalgia and local pride.
St. Louis Style Ribs
When it comes to barbecue, St. Louis stakes its claim with St. Louis style ribs. These are spareribs, cut from the lower portion of the hog, known for being meatier and fattier than baby back ribs. While Chicago is known for rib tips, St. Louis ribs are all about the sparerib, prepared in a distinct style that sets them apart.
The preparation of St. Louis ribs typically involves a liberal application of barbecue sauce, often a mixture of ketchup, brown sugar, apple cider vinegar, and spices. While Chicago ribs are often smoked, St. Louis ribs may be smoked and then grilled over an open flame. During grilling, barbecue sauce is brushed on, caramelizing the sugars and creating a sweet, sticky coating. The resulting ribs are often chewier than Chicago-style spare ribs, offering a unique barbecue experience.
Red Hot Riplets
Red Hot Riplets are a uniquely St. Louis snack, found in convenience and liquor stores throughout the city. These ridged potato chips are flavored with St. Louis’ own Red Hot Riplet Sauce, delivering a distinctive spicy kick.
Produced by Old Vienna, a St. Louis company, Red Hot Riplets gained national recognition when Esquire magazine highlighted them as a “Best Potato Chip You’ve Never Tasted.” The “Hot Riplet” flavor is also used in other snack foods like popcorn and pork rinds. While not overwhelmingly spicy, the flavor is distinctly pleasant and has become a beloved local snack.
Gerber Sandwich
The Gerber sandwich is a St. Louis deli staple, offering a simple yet satisfying combination of flavors and textures. It consists of a segment of French or Italian bread slathered with garlic butter, layered with ham and Provel cheese, sprinkled with paprika, and then toasted.
Ruma’s Deli is widely credited as the originator of the Gerber sandwich, naming it after a neighbor of the deli owner. While seemingly straightforward, the Gerber has become a local favorite, even sparking a minor controversy known as “Gerber-gate” related to copyright claims. Despite its simplicity, the Gerber sandwich is a quintessential St. Louis deli experience.
Snoots
Snoots are a truly unique and adventurous St. Louis food, showcasing the city’s appreciation for nose-to-tail eating. Snoots are essentially cooked hog snouts, deep-fried and typically drenched in barbecue sauce.
Often compared to pork rinds in texture, snoots offer a crunchy, rich, and spicy flavor profile. Celebrity chef Andrew Zimmern and restaurateur Danny Meyer have both praised snoots, introducing them to wider audiences. Despite their seemingly indulgent nature, snoots are surprisingly lean, reportedly containing a high percentage of protein and relatively low fat content. For adventurous eaters, snoots are a must-try St. Louis delicacy.
St. Louis Slinger
The St. Louis Slinger is diner food at its most indulgent, a hearty and satisfying dish perfect for any time of day, especially after a night out. This open-faced dish typically features two eggs, hash browns, and a ground beef patty, all smothered in chili, shredded cheese, and raw onions.
Served at many St. Louis diners, including the popular Courtesy Diner, the Slinger is often considered the ultimate “drunk food.” Its substantial portions and combination of savory flavors make it a comforting and filling meal. While variations exist, the core components of eggs, hash browns, beef, and chili remain constant, making the St. Louis Slinger a true diner classic.
St. Paul Sandwich
The St. Paul sandwich is an intriguing example of St. Louis’s Chinese-American culinary scene. This sandwich features an egg foo young patty nestled between two slices of white bread, along with pickles, lettuce, tomato, and mayonnaise (condiments may vary).
Found primarily in St. Louis Chinese restaurants, the St. Paul sandwich is a unique fusion dish. While egg foo young is traditionally served with gravy, the St. Paul sandwich in St. Louis is often served dry. Adding gravy could further enhance this sandwich, but even without it, the St. Paul sandwich remains a distinctive and popular St. Louis culinary creation.
Mayfair Salad Dressing
Mayfair salad dressing is a creamy and flavorful dressing with a rich history in St. Louis. Originally served at the Mayfair Hotel, this dressing has become a local staple, available in grocery stores and restaurants throughout the region.
Mayfair dressing is a simple yet elegant combination of chopped celery, garlic, and onion, blended with anchovies, Dijon mustard, black pepper, lemon juice, and mayonnaise. Its origins trace back to the 1904 World’s Fair in St. Louis, solidifying its place in the city’s culinary heritage. The dressing’s balanced flavors make it a versatile accompaniment to salads and other dishes.
Budweiser
While not a food, Budweiser is undeniably a significant part of St. Louis’s culinary identity. Introduced in St. Louis in 1860 by Anheuser-Busch, Budweiser, self-proclaimed “King of Beers,” is the flagship product of the world’s largest brewer, headquartered in St. Louis. This light lager, while not complex, is a refreshing and approachable beer, perfectly suited for St. Louis’s climate and a natural pairing for many of the city’s iconic foods.
