Chef Tim Adams$45-75 for the family-style four-courseBook 1 to 2 weeks ahead
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.
Chef Michael and Tara Gallina$135-185Book 2 to 3 weeks ahead
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.
Chef Nick Bognar$175-250Book 2 to 4 weeks ahead
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.
Chef Kevin Nashan$60-90 a la carteBook 1 to 2 weeks ahead
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.
Chef Nick Bognar$60-100 a la carteBook 1 to 2 weeks ahead
Nick Bognar's sushi-forward Japanese room on The Hill plates high-grade seafood flown in several times a week. It shares a building with his omakase Pavilion.
Tip: Order broadly off the sushi and sashimi list and let the counter steer. Reserve on Resy a week or two out.
Chef House team$95 for 5 courses, $135 for 10Book 1 to 3 weeks ahead
Once members-only, Blood and Sand keeps an intimate downtown room built around culinary cocktails and seasonal tasting menus with a Wine Spectator list.
Tip: Request the 5- or 10-course tasting in your reservation at least 48 hours ahead; the cocktail program is a draw on its own.