Photo by David Carson (Post-Dispatch)
Mariscos el Gato
One of 2016’s standout debuts, Mariscos el Gato, split in two last year, with chef Pedro “El Gato” Diaz taking his talents and the Mariscos el Gato name from the restaurant’s original Cherokee Street location to new digs in Bevo Mill. (The original location now operates as Mariscos Seafood; I haven’t dined there yet.) Diaz’s seafood cooking, inspired by the Pacific Mexican state of Nayarit, remains uniquely appealing. The best play is to visit with a group to feast on platters and molcajetes overloaded with crab, lobster, shrimp, octopus, mussels and more. The whole red snapper and seafood soups are terrific options for solo diners.
Hours: Lunch and dinner daily (closed Wednesday)
Last year's ranking: Rest of the Best
Opened: 2016
Must order: Huachinango al Gato (red snapper, $21.99)