My taste and visual senses were both extremely satisfied. We sampled two appetizers, a soup, two entrees and a dessert. All were excellent. The favorite was a grilled halibut o...
I just moved to St. Louis from L.A. and was eager to go out for a great Asian meal. At Shiitake, the sushi was horrible, very dry, crumbly, and with the thinnest, lightest pink t...
The SceneShiitake's dining room features bright flower arrangements and mock rice-paper lanterns of titanic proportions. A victim of its own success, Shiitake tends to overbook its tables on busy nights. Even diners with a reservation may have to wait as long as half an hour to be seated.The FoodChef Thom Zoog melds influences from Thailand, Vietnam, Korea, China and Japan into sophisticated dishes with layers of flavor and texture. The lobster pad thai, for example, blends the silkiness of rice noodles with the crunch of bean sprouts, carrots and scallions. The dish has a mellow, peanutty taste that balances its tingly bite. Desserts are showy but not fussy. Banana splits are served on quartered pineapples, leaves and all, with chunks of fresh fruit cascading down mounds of vanilla ice cream.Citysearch reviews are based on anonymous visits, and all expenses are paid for by Citysearch.