BRENTWOOD, MO – Sept. 22, 2026 (StLouisRestaurantReview) Maize & Wheat Colombian Café, a family-run restaurant that grew from a St. Louis-area festival stand into a permanent showcase for Colombian cuisine, is preparing to close its Brentwood restaurant next month unless its owner and landlord can agree on a new lease. Owner Claudia Marcella Niswonger told…
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ST. LOUIS, MO – September 21, 2026 (StLouisRestaurantReview) SOHA Bar and Grill, a longtime South City gastropub on Hampton Avenue, will permanently close Sept. 30 after approximately 14 years in business. The restaurant at 2605 Hampton Avenue in St. Louis’ Clifton Heights neighborhood opened in 2012 and changed ownership in 2024. The current ownership group…
ST. LOUIS, MO – September 21, 2026 (StLouisRestaurantReview) One of St. Louis’ longstanding family-run tea businesses is expanding again, less than a year after a new generation brought The London Tea Room back to life near Forest Park. The London Tea Room, located at 255 Union Blvd. in St. Louis’ DeBaliviere Place neighborhood, has launched…
ST. LOUIS, MO – September 21, 2026 (StLouisRestaurantReview) Coffeestamp, the locally owned specialty coffee company founded by brothers Patrick and Spencer Clapp, is expanding its St. Louis footprint with a third café on Washington Avenue, bringing a business that began as a small roastery and farmers market operation into the heart of downtown. The company…
Read More “Coffeestamp Expands With Downtown St. Louis Cafe” »
ST. LOUIS, MO – September 18, 2026 (StLouisRestaurantReview) Chao Baan, the Prapaisilp family’s regional Thai restaurant in The Grove, will permanently close after dinner service Sunday, Sept. 20, 2026, bringing an end to a seven-year run that introduced many St. Louis diners to Thai cooking extending well beyond familiar pad thai and curry dishes. The…
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ST. LOUIS, MO – September 18, 2026 (StLouisRestaurantReview) When a locally owned restaurant closes, customers often show up in its final weeks, stand in long lines, and talk about how much they’ll miss a place they assumed would always be there. The planned closing of O’Connell’s Pub should remind St. Louis diners not to wait…
Read More “O’Connell’s Closing Is a Warning for St. Louis” »
September 17, 2026 (StLouisRestaurantReview) Extraction is a word most St. Louis kitchens never say, and every one of them depends on it. Vanilla in a batter, stock out of bones, coffee at the pass. Each one pulls target compounds out of solid matter and into a liquid. Regulated cannabis runs the same play with different…
Read More “How Extraction Works In Kitchens and In Cannabis” »
SAPPINGTON, MO – September 15, 2026 (StLouisRestaurantReview) — Ask St. Louis diners to name the city’s best Italian restaurants, and familiar names are likely to dominate the conversation. The Hill has spent generations building an international reputation for Italian cuisine. Charlie Gitto’s, Zia’s, Anthonino’s, and other established restaurants benefit from strong name recognition, thousands of…
Read More “Is Roberto’s St. Louis’ Top-Rated Italian Restaurant?” »
September 15, 2026 (StLouisRestaurantReview) On a Sunday morning in late fall, the parking lot outside a family-run restaurant on The Hill fills up before the lunch rush starts. Inside, televisions tuned to a match from Turin or Milan draw a crowd ordering espresso instead of beer, arguing about offside calls between bites of toasted ravioli….
Read More “Where St. Louis Watches Serie A: A Match Day on The Hill” »
ST. CHARLES, MO – September 15, 2026 (StLouisRestaurantReview) — The closure of Sobremesa after only about three months in business is the latest chapter in a much larger transformation underway at Tilford Restaurant Group, the locally owned restaurant company created by brothers Adam and Jason Tilford. Sobremesa served its final dinner Sunday, Sept. 13, at…
Read More “Tilford Restaurant Group Faces Major Reset After Sobremesa Closure” »
ST. LOUIS, MO – September 9, 2026 (StLouisRestaurantReview) Restaurants rely on digital systems for point-of-sale transactions, online ordering, staff scheduling, loyalty programs, and vendor payments. This convenience also creates exposure to cybersecurity risks such as malware attacks, payment scams, and phishing. Could your restaurant keep operating if its payment system, email, or customer data were…
Read More “5 Cybersecurity Risks Restaurant Owners Should Not Ignore” »
ST. LOUIS, MO – September 7, 2026 (StLouisRestaurantReview) St. Louis Restaurant Review is expanding the services and promotional reach available to local restaurants through its growing relationship with affiliated news publication STL.News and its restaurant-focused online ordering platform, eOrderSTL. All three platforms operate within the St. Louis Media LLC network, creating an integrated system designed…
ST. LOUIS, MO – September 5, 2026 (StLouisRestaurantReview) Stockholm is a city that combines historic charm, modern Scandinavian design, waterfront scenery, and a relaxed urban atmosphere. Spread across numerous islands, the Swedish capital offers everything from medieval streets and royal landmarks to museums, cafés, parks, and vibrant neighborhoods. Whether you are visiting for a weekend…
Read More “Stockholm Travel Guide: How to Explore the City Without Your Luggage” »
ST. LOUIS, MO – September 5, 2026 (StLouisRestaurantReview) A federal wage investigation involving Miyako Japanese Buffet in Florida should get the attention of restaurant owners more than a thousand miles away in St. Louis. The reason is simple: restaurant payroll mistakes can become extremely expensive. The U.S. Department of Labor announced on September 3 that…
Read More “Miyako Japanese Buffet Case Is a Payroll Warning for Restaurants” »
ST. LOUIS, MO – September 3, 2026 (StLouisRestaurantReview) Every kitchen in St. Louis runs on paperwork nobody ever sees. Invoices, receiving temperatures, a lot code stamped on a case of romaine. That record sits idle for months. Then something goes wrong, and it becomes the fastest tool in the building. Alt text: Chef checking delivery…
Read More “What Cannabis Labeling Borrows From the Food Industry” »
