Iron Barley   314.351.4500 Tom Coghill, a long-time Southsider and veteran chef of many local establishments, most recently Frazier's Brown Bag. He brings his unique vision of great food and great beer to St. Louis. In addition to being able to cook up a feast that will bring a tear to your eye (only because your stomach doesn't have enough room for more) Tom is an award-winning homebrewer with years of experience at the brew kettles


Tony's     314-231-7007
Tony's Restaurant in Downtown St. Louis is world-renowned for it's exquisite menu, extensive wine portfolio, and attentive service.  A landmark since 1946, Tony's has consistently been, and continues to be, St. Louis' finest and highest rated restaurant.  Tony's is Italian dining at it's finest, and offers a vast menu consisting of veal, tenderloin, lobster, pasta, and fresh seafoods.     
Click here to visit their website.



400 Olive   314.554.7098   An Urban Grille is the perfect spot for a casual dinner business meeting or romantic rendezvous. Located in the heart of Downtown on the corners of 4^th & Olive, dine in the stunning ambience of the late 19^th century architecture. Using the best and freshest ingredients, the chef blends traditional favorites and contemporary cuisine to create meals for any occasion. An award winning wine list and extensive selection of cocktails enhances steaks, chops, seafood and pastas. Complimentary parking, prompt service and many smiles complete your experience.



Blue Elephant Royal Thai Cuisine    At Blue Elephant, you will enjoy the best dining experience in a comfortable ambiance enhanced by impeccable service and exquisite presentation.  Blue Elephant offers you the most delightful and authentic Thai eateries meticulously created by our Chef and his staff. 
Located in the heart of Downtown Clayton.  314.862.0500 


Other St. Louis Seafood Restaurants

Hardshell Cafe              314.231.1860
Gerard's Restaurant      314.821.7977
Oceano Bistro               314.721-9400

Seafood Recipes

Crayfish Soup Recipe
Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time. 1-1/2 hour.  

Eel Soup Recipe
Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water.

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.

Time. 1 hour, or rather more. 

Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup.