Brasserie by Niche is a fine-dining restaurant in St. Louis.
Gerard Craft's Central West End brasserie has poured wine and plated steak frites for over a decade, the city's most dependable French room. Warm and unfussy.
Tip: Walk-ins fare well at the zinc bar; the patio fills first on warm nights. Reserve the dining room on Resy.
Address: 4580 Laclede Ave, St. Louis, MO 63108
Edera plates modern Italian and house-made pasta on Maryland Plaza, a polished contemporary counterpoint to the red-sauce rooms of The Hill. A grown-up room.
Tip: Sit on the Maryland Plaza patio in warm months and ask which pasta was made that day. Reserve ahead at weekends.
From an Annie Gunn's alum, Olive + Oak grew into a polished Webster Groves restaurant with a smart American menu and a strong bar. A reliable suburban table.
Tip: The bar serves the full menu and is the best bet without a booking. The burger has a cult following at lunch.
Chef Tim Adams's mid-century Italian-American room in Old Webster Groves pairs handmade pastas with a wine list run by sommelier Alisha Blackwell-Calvert.
Tip: Reserve on OpenTable; the family-style four-course tasting is the way to eat here. Trust the sommelier's by-the-glass picks.
The Gallinas' vegetable-forward Central West End room is the most decorated restaurant in St. Louis, a 2026 James Beard Outstanding Restaurant finalist.
Tip: Book the tasting through OpenTable well ahead; the a la carte menu and wine garden are the easier ways in on short notice.
Nick Bognar's 18-course omakase sits in a glass pavilion behind Sado on The Hill, ranked the best restaurant in St. Louis by the Post-Dispatch since 2024.
Tip: Chef-led nights run around $250 and the trained-team nights around $175; book through Sado. Eighteen small courses, so come hungry.
James Beard Best Chef Midwest winner Kevin Nashan works a changing chalkboard menu in a century-old Benton Park storefront, the city's special-occasion table.
Tip: The menu is recited tableside from a chalkboard, so ask questions. Reserve on Resy or by phone a week or two ahead.
