Private Food Tasting Walking Tour in Saint Louis Downtown
Satisfy your culinary curiosity with a private tour that takes you on a flavorful journey through some of the city's most beloved dining spots.
What is in season in St. Louis. and what to order when the market changes.
Spring
- Morel mushrooms: Missouri's spring woods yield wild morels in April and May, which appear on menus at foraging-minded kitchens and at farmers markets across the metro.
- Asparagus and spring greens: Soulard and the Tower Grove market fill with local asparagus, ramps and tender greens through April and May, the first real produce after winter.
- Strawberries: Missouri strawberries arrive in May, sold by the flat at farmers markets and folded into pies, shortcakes and frozen-custard concretes.
Summer
- Pork steaks: Grilled pork shoulder steaks basted in Maull's barbecue sauce are the signature St. Louis backyard cookout dish, peaking through the summer months.
- Sweet corn and tomatoes: Local sweet corn and heirloom tomatoes pile up at the Tower Grove and Soulard markets from July, the heart of the Missouri growing season.
- Frozen custard: Summer is concrete season at Ted Drewes and the city's custard stands, when the thick, upside-down shakes draw their longest lines.
- Toasted ravioli on patios: Warm evenings bring The Hill's patios to life, where toasted ravioli and chilled Italian wine are the order before a Cardinals game.
Autumn
- Apples and pawpaws: Missouri orchards bring apples to market in autumn, alongside the native pawpaw, a custardy wild fruit that turns up at foraging-driven kitchens.
- Schlafly Pumpkin Ale: Autumn marks the return of Schlafly's seasonal Pumpkin Ale, one of the city's most anticipated craft releases and a beer-garden staple.
- Gooey butter cake: The dense local cake is a year-round bakery staple, but autumn holidays push gooey butter cake to the front of cases across the city.
Winter
- The slinger: Cold late nights are slinger weather, when diners and Fleur STL pile eggs, hash browns, a burger patty, chili and cheese into one warming plate.
- Bosnian comfort food: Winter is the season for Bevo Mill's hearty Bosnian cooking, from grilled cevapi to layered burek and slow-cooked stews that warm the south side.
- Italian holiday baking: The Hill's bakeries and salumerias hit their stride before the holidays, with cookies by the pound, panettone and cured meats for the table.
Book food experiences in St. Louis
St. Louis: Beignet Cooking Class at a Trendy Local Café
Learn to make melt-in-your-mouth beignets from scratch in this interactive cooking class with Chef Legina. Create a rich chocolate filling and a tangy lemon glaze.
Haunted Lemp Brewery Bottle Works Paranormal Tour
Tour the haunted Lemp Brewery Bottle Works as you pass through tunnels and massive spaces you will learn of the horrific events that occurred in these dark and forgott...