12 Missouri Restaurants That Locals Say Are Worth Visiting For One Signature Plate
Missouri rewards repeat visits with plates that stick in memory. In towns and cities, kitchens built loyal followings around one signature order: ribs glazed to a shine, toasted ravioli with a crackly edge, crown-high pies, or a square of Provel-topped pizza cut party-style.
Lines form early, smokers whisper all day, parmesan and garlic drift across dining rooms, and servers call regulars by name.
Here are some restaurants where that one plate defines the stop, the story, and the appetite for a return visit. Bring an appetite and simple expectations today.
1. Pappy’s Smokehouse, St. Louis
Memphis-style ribs with a thick, crusty bark make this smokehouse a must-visit. The dry rub creates layers of flavor without drowning the meat in sauce.
People line up early because Pappy’s sells out fast. The ribs come off the smoker tender enough to pull apart but still have bite.
Locals know to arrive before noon on weekends. Once these ribs are gone, that’s it for the day.
2. Gioia’s Deli, St. Louis
This family-run deli has been slicing hot salami since 1918. The sandwich comes piled high with spicy cured meat that gets even better when it hits the grill.
Fresh bread soaks up all the flavorful oils while peppers add a sharp kick. It’s messy, it’s satisfying, it’s exactly what a sandwich should be.
Regulars order it the same way every time because there’s no need to change perfection.
3. Crown Candy Kitchen, St. Louis
An old-fashioned soda fountain serves what might be the city’s best BLT. Thick-cut bacon gets fried until crispy but not burnt.
Tomatoes are sliced fresh, lettuce stays crunchy, and the mayo is spread just right. Everything sits between toasted bread that holds together without getting soggy.
The place opened in 1913 and still looks like it did decades ago. Sitting at the counter feels like stepping back in time.
4. Anthonino’s Taverna, St. Louis
St. Louis invented toasted ravioli, but this taverna perfected it. Breaded and fried until golden, each piece comes out crispy on the outside with a warm, savory filling inside.
The marinara sauce for dipping has just enough tang to balance the richness. These aren’t the frozen kind you find everywhere else.
Families have been coming here for generations. The recipe hasn’t changed because it doesn’t need to.
5. Imo’s Pizza, St. Louis
St. Louis-style pizza divides people, but locals swear by it. The cracker-thin crust shatters when you bite into it.
Provel cheese melts into a gooey layer that stretches with every slice. Sweet tomato sauce ties everything together in a way that feels distinctly regional.
Cut into squares instead of triangles, this pizza looks different from what most people expect. One bite explains why it has such a devoted following across the city.
6. Blues City Deli, St. Louis
The Veno packs tender roast beef into a po’ boy that could feed two people. Meat gets piled so high you can barely fit it in your mouth.
Toppings add crunch and flavor without overwhelming the beef. The bread stays sturdy enough to hold everything together until the last bite.
This isn’t a dainty sandwich. Come hungry and maybe skip breakfast because you’ll be full for hours afterward.
7. Q39, Kansas City
Burnt ends started as a happy accident in Kansas City barbecue pits. Q39 takes those crispy, flavorful brisket pieces and turns them into something special.
Each cube has a caramelized exterior that gives way to tender meat inside. The smokiness hits first, followed by a hint of sweetness from the rub.
People drive across town just for a plate of these. They sell out regularly, so calling ahead makes sense.
8. Gates Bar-B-Q, Kansas City
Walking into Gates means getting greeted with a loud welcome that catches first-timers off guard. The burnt end sandwich justifies any initial surprise.
Chopped brisket ends come doused in their signature tangy sauce. The meat practically melts on your tongue while the sauce adds a vinegary kick that cuts through the richness.
This family business has been serving Kansas City since 1946. The recipe remains exactly as it was back then.
9. Jack Stack Barbecue, Kansas City
The Crown Prime beef rib weighs about a pound and looks like something out of a cartoon. Hickory smoke penetrates deep into the meat during hours in the pit.
Fat renders down to keep everything moist while the outside develops a dark, flavorful crust. You’ll need both hands and plenty of napkins.
Jack Stack offers a more upscale barbecue experience than most pits. The beef rib shows why people don’t mind paying a bit extra.
10. Leong’s Asian Diner, Springfield
Springfield created its own version of cashew chicken that exists nowhere else. Breaded chicken gets fried until crispy, then covered in a savory brown gravy with green onions and cashews.
The dish sits on a bed of rice that soaks up all that sauce. It’s nothing like the cashew chicken you find in other cities.
Leong’s invented this style back in the 1960s. Locals still argue about who makes it best, but this is where it all started.
11. Lambert’s Café, Sikeston
Known as the home of throwed rolls, Lambert’s tosses hot bread across the dining room to waiting customers. The chicken-fried steak is the real reason to visit, though.
A huge breaded cutlet gets smothered in peppery cream gravy. It arrives on a plate big enough to share, surrounded by heaping portions of sides.
Servers walk around offering extra helpings of fried okra, macaroni, and other fixings. You’ll leave full, maybe uncomfortably so.
12. The Blue Owl Restaurant & Bakery, Kimmswick
This tiny riverside town draws visitors for one towering slice of pie. The Levee High apple pie stands about four inches tall, packed with layers of cinnamon-spiced apples.
Flaky crust holds everything together while the filling stays tender without turning to mush. A scoop of vanilla ice cream melts over the warm pie when it arrives at your table.
The Blue Owl bakes everything fresh daily. Get there early on weekends because popular flavors disappear fast.