Snax Gastrobar, St. Louis: A brand-new neighborhood gathering place, Snax Gastrobar, opened in March, serving up elevated comfort food for dinner alongside craft beer, wine and cocktails. Choose from snack-perfect eats including house-cured and smoked meats, assorted pickles and Buffalo Balls – blended chicken and pork tossed in a sweet-heat glaze over stone-ground grits with blue cheese and green onions. Sandwiches include a Reuben, a griddled double-patty burger, thick-stacked BLT, shrimp po’boy and specials like a gyro-hoagie hybrid, the Gyroagie, with lamb sausage, Feta, tomatoes and tzatziki sauce on a hoagie bun. –Mabel Suen
La Burguesa, Columbia: During a show at Rose Music Hall in Columbia, belly up to the La Burguesa counter for a loaded hot dog, burger or sandwich to pair with your beer. The burger concept debuted inside the club in October, replacing Pepe’s of Columbia, a food truck that formerly served tacos in the space. Burgers have playful themes, like the El Jefe, topped with avocado, black beans, tortilla strips, tomato, lettuce, pepper Jack cheese and La Burguesa sauce, and The Big Pig, with barbecue sauce, pickles, ham, smoked pork and bacon. La Burguesa serves a selection of chicken sandwiches and sides, including seasoned fries and Low Down Dirty Fries topped with chili and cheese or cheese sauce, ham and bacon. The all-beef hot dogs – or “dogs of doom,” as they’re called at La Burguesa – are similarly themed, including the Lower East Side and Chili Con Carne. –Liz Miller
Eat Sandwiches, St. Louis: South City has a new fast-casual spot for gourmet grub: Eat Sandwiches opened in the Tower Grove South neighborhood last October. Specialty sandwiches are made fresh on the line, where co-owner and chef Byron Smith works with cooks to create the highest-quality product possible. For instance, the menu’s mainstay, the “Dip,” begins with shaved, house-roasted rib-eye stacked with sliced red onion, horseradish mayo and Prairie Breeze Cheddar from Milton Creamery. The “Jerk” features jerk-braised chicken thighs with habanero-jack cheese and Jamaican slaw. The “Pork” comes with citrus-braised pork, pickled red onions, cilantro and Chihuahua cheese. Eat Sandwiches sources locally from vendors including Vitale’s Bakery and prepares as much as possible in-house, including its bacon, turkey and tofu – the latter is slow roasted and marinated in teriyaki. –Mabel Suen
Third Street Social, Lee’s Summit: Third Street Social is the new chef-driven restaurant and bar owned by Andy Lock and chef Domhnall Molloy, the duo behind Summit Grill & Bar. The restaurant opened in downtown Lee’s Summit last June to rave reviews not only for its delicious food and drink but also for the gorgeous remodel of the historic Arnold Hall. The kitchen is putting out a familiar mix of hearty from-scratch fare such as the stacked pastrami sandwich, with house-smoked pastrami and Dijon mustard on thick slices of Farm to Market Bread Co. rye, the fried-chicken sandwich with jalapeño slaw on a potato roll or the indulgent truffled grilled cheese with taleggio, white Cheddar, fontina and truffles. –Jenny Vergara
Gordon’s Cheese Steaks, Crystal City: In Crystal City, Gordon’s Stoplight Drive-In has long been beloved for its smashed diner-style burgers. Now, St. Louis-area diners have another reason to make the trip: In late February, Gordon’s opened a sister restaurant about 100 yards up the street from the 1948 establishment. Philly-inspired cheesesteaks take the main stage at Gordon’s Cheese Steaks. The take-out restaurant’s top seller is The “Original” Philly Cheese Steak with steak, onions and Cheez Whiz. A close second is the Loaded Cheese Steak, which includes steak, provolone, Cheez Whiz, onions, green pepper, jalapeños and pepperoncini. The sandwiches feature bread from St. Louis’ Fazio’s Bakery. There is no seating inside the tiny building, so customers either call in orders for take-out or eat sandwiches in their cars. –Kaitlynn Martin
Photo of Snax Gastrobar by Mabel Suen, photo of La Burguesa courtesy La Burguesa, photo of Eat Sandwiches by Mabel Suen, photo of Gordon’s Cheese Steaks courtesy Gordon’s Cheese Steaks and photo of Third Street Social by Anna Petrow. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.