Photo by Laurie Skrivan (Post-Dispatch)
Local Chef Kitchen
When Rob Uyemura opened Local Chef Kitchen in 2016, one of the dishes I celebrated in my review was sauteed chicken in a broth with leeks and chanterelle mushrooms. On my latest return here, I devoured crackling, juicy fried chicken. In a sleeker restaurant, Uyemura could have charged twice as much for the former. The latter, were it available daily, would earn him a devoted following. The appeal of Local Chef Kitchen is that its menu is in constant flux, guided by the local produce Uyemura brings in and his own inspiration as chef. The guarantees: There will be a range of protein and vegetarian options each week, and the price for that main course and any a-la-carte sides will be a terrific value.
Hours: 11 a.m.-7 p.m. Tuesday-Thursday, 11 a.m.-8 p.m. Friday, 8 a.m.-8 p.m. Saturday, 8 a.m.-2 p.m. Sunday
Last year's ranking: Rest of the Best
Opened: 2016