St. Louis, Missouri, a city steeped in history and culture, isn’t just known for its iconic Gateway Arch and vibrant music scene. It’s also a surprising hotbed of culinary innovation, a place where certain food items were invented or perfected, leaving an indelible mark on the American food landscape. From frozen custard to gooey butter cake, the Mound City boasts a delicious legacy that deserves to be explored. Let’s embark on a gastronomic journey to uncover the most famous – and perhaps some lesser-known – food creations attributed to St. Louis.
Frozen Custard: A Creamy Midwestern Treat
While ice cream reigns supreme in many parts of the country, St. Louis and the broader Midwest hold a special place in their hearts (and stomachs) for frozen custard. While not invented in St. Louis, the city undoubtedly played a crucial role in popularizing and perfecting this richer, denser, and smoother cousin of ice cream.
The Rise of Frozen Custard
Frozen custard differs from ice cream due to its higher egg yolk content (at least 1.4%) and lower overrun (amount of air incorporated during churning). This results in a denser, creamier product that melts slower and boasts a richer flavor. While the exact origins of frozen custard are debated, many believe it gained significant traction at the 1904 World’s Fair held in St. Louis.
The Fair showcased new inventions and innovations, including ice cream cones. Frozen custard was a significant draw. The slightly elevated fat content and production process made it ideal for the hot summer weather. St. Louisans embraced frozen custard.
Ted Drewes: An Institution of Frozen Custard Excellence
No discussion about St. Louis and frozen custard is complete without mentioning Ted Drewes Frozen Custard. Founded in 1930, Ted Drewes has become a St. Louis institution, famous for its thick, creamy custard and its signature “concrete” – a blend of custard so thick that it’s served upside down without spilling.
The lines at Ted Drewes, especially during the summer months, are a testament to the enduring popularity of their custard. They offer a range of flavors and toppings, but the simple vanilla custard remains a classic. It’s a testament to their unwavering commitment to quality that Ted Drewes remains a beloved landmark.
Beyond Ted Drewes: A City of Custard Connoisseurs
While Ted Drewes is arguably the most famous, numerous other frozen custard shops contribute to St. Louis’s custard culture. These establishments often experiment with unique flavors and offer their own takes on the classic treat, ensuring that St. Louis remains a haven for frozen custard lovers.
Gooey Butter Cake: An Accidental Delight
Perhaps no other food is as intrinsically linked to St. Louis as gooey butter cake. This flat, dense cake with a rich, buttery, and slightly gooey topping is a staple at bakeries, restaurants, and family gatherings throughout the region. Its story, like its texture, is somewhat messy and wonderfully sweet.
The Origin Story: A Butter-Fueled Mistake
The most widely accepted story attributes the creation of gooey butter cake to an accidental recipe mishap in the 1930s. A baker, legend has it, mistakenly inverted the proportions of butter and flour in a yeast cake recipe. The result was a flat, dense cake with a gooey, buttery topping.
Whether the story is entirely accurate, the result was undeniably delicious. Bakers, rather than discarding the “failed” creation, embraced its unique texture and flavor. Gooey butter cake quickly gained popularity in St. Louis and became a local specialty.
Two Main Variations: Yeast and Cake
Gooey butter cake typically comes in two main variations: yeast cake and cake. The yeast cake version, closer to the original accidental creation, uses a yeast-leavened dough as its base. It has a slightly tangy flavor and a chewy texture.
The cake version, on the other hand, uses a more traditional cake batter as its base. It’s typically sweeter and has a softer, more crumbly texture. Both versions are generously topped with a mixture of butter, sugar, and eggs, which creates the signature gooey topping.
A Modern St. Louis Staple
Today, gooey butter cake is found everywhere in St. Louis, from local bakeries to national grocery chains. It’s a popular dessert, a breakfast treat, and even a snack. Variations abound, with different flavorings and toppings added to the original recipe.
The Gerber Sandwich: A Toast to St. Louis Delicatessen
While not as widely known outside of St. Louis as frozen custard or gooey butter cake, the Gerber sandwich is another culinary contribution worth noting. This simple yet satisfying sandwich is a testament to the city’s love of local delis and hearty flavors.
From Ruma’s Deli with Love
The Gerber sandwich originated at Ruma’s Deli, a long-standing St. Louis institution known for its classic deli fare. The Gerber consists of sliced ham and Provolone cheese on garlic bread, topped with paprika, and then baked until the cheese is melted and bubbly.
A Delicious Combination of Flavors
The key to the Gerber’s appeal lies in its combination of flavors and textures. The salty ham, the creamy Provolone, and the garlicky bread create a harmonious blend. The paprika adds a touch of smokiness and color.
A Local Favorite
While the Gerber sandwich may not be a household name nationwide, it remains a beloved staple in St. Louis. It’s a popular choice for lunch or a quick dinner, and it’s a reminder of the city’s rich deli culture.
St. Louis-Style Pizza: A Thin-Crust Sensation
St. Louis-style pizza is a polarizing topic. Those who love it, truly love it, while others find its unique characteristics… challenging. Whatever your opinion, there is no denying that it’s a St. Louis creation.
Cracker-Thin Crust: A Foundation of Crispness
The most distinctive feature of St. Louis-style pizza is its thin, cracker-like crust. It’s unleavened, which means it doesn’t rise, resulting in a crisp, almost brittle texture.
Provel Cheese: A Blend Unlike Any Other
Another key ingredient in St. Louis-style pizza is Provel cheese, a processed cheese blend of provolone, Swiss, and cheddar. It melts beautifully and has a slightly tangy, buttery flavor that is unique to the region.
Square-Cut: Perfect for Sharing
St. Louis-style pizza is typically cut into small squares rather than triangular slices. This makes it perfect for sharing and snacking.
A Local Obsession
While St. Louis-style pizza may not be for everyone, it remains a beloved local favorite. It’s a staple at pizza parlors throughout the city, and it’s often the subject of passionate debate among St. Louisans.
Beyond the Big Names: Other St. Louis Culinary Contributions
While frozen custard, gooey butter cake, the Gerber sandwich, and St. Louis-style pizza are the most well-known culinary contributions of St. Louis, the city has also played a role in the development of other food items and culinary trends.
Mayfair Dressing: A Creamy Condiment
Mayfair dressing is a creamy, tangy salad dressing that originated in St. Louis. It’s similar to Thousand Island dressing but typically has a smoother texture and a more pronounced tang. Its origin is often attributed to the Mayfair Hotel (now the Magnolia Hotel).
Concrete: A Frozen Custard Creation
While frozen custard wasn’t invented in St. Louis, the city certainly perfected it, especially with Ted Drewes’ invention of the Concrete. This super-thick custard treat, blended with toppings, is so dense it’s served upside down.
Toasted Ravioli: An Accidental Appetizer
Many St. Louis restaurants claim to have accidentally invented toasted ravioli, a now staple appetizer. The story goes that a ravioli was dropped in hot oil instead of being boiled. Regardless of the true origin, the result was a crispy, savory delight that’s a must-try when visiting St. Louis.
A Culinary Legacy Worth Celebrating
St. Louis’s culinary contributions are a testament to the city’s rich history and its passionate food culture. From the creamy indulgence of frozen custard to the accidental delight of gooey butter cake, the city has created a range of dishes that are both unique and delicious.
So, the next time you find yourself in St. Louis, be sure to sample these local specialties and experience the culinary legacy of the Mound City for yourself. You might just discover your new favorite food. And while you are sampling, remember that each bite represents a piece of St. Louis history.
The foods created in St. Louis, though some might find it hard to believe, are as much a part of the city’s identity as the Gateway Arch itself. They offer a window into the soul of the city, reflecting its history, its ingenuity, and its unwavering love of good food. These are more than just dishes; they’re stories waiting to be savored.
What are some iconic St. Louis foods and what makes them unique?
The St. Louis culinary landscape boasts several iconic dishes, most notably toasted ravioli, gooey butter cake, and St. Louis-style pizza. Toasted ravioli, a happy accident, are deep-fried, breaded ravioli typically served with marinara sauce for dipping. Gooey butter cake, on the other hand, is a sweet, dense cake with a characteristic gooey top layer, often attributed to a baking mishap.
St. Louis-style pizza is distinct due to its thin, cracker-like crust, Provel cheese (a blend of provolone, Swiss, and cheddar), and sweet tomato sauce. The pizza is often cut into squares instead of triangles, making it a shareable and easily manageable treat. These dishes reflect the city’s blend of European heritage and Midwestern practicality, resulting in uniquely satisfying and memorable flavors.
How did German immigrants influence St. Louis cuisine?
German immigrants significantly shaped St. Louis cuisine, particularly in the realm of brewing and meat processing. They established numerous breweries, contributing to the city’s rich brewing history and influencing the development of popular beer styles. Their expertise in sausage making also led to the creation of various locally renowned sausages and meat products.
The German influence extends beyond beer and sausage. They introduced dishes like sauerbraten and schnitzel, which have become staples in some St. Louis restaurants. The emphasis on hearty, flavorful food characteristic of German cuisine resonated well with the city’s working-class population, contributing to the lasting impact on St. Louis’s culinary identity.
What is Provel cheese and why is it so closely associated with St. Louis?
Provel cheese is a processed cheese blend primarily consisting of provolone, Swiss, and cheddar cheeses. It has a low melting point and a slightly tangy flavor, making it ideal for pizzas and other dishes where a smooth, consistent melt is desired. Provel is a defining characteristic of St. Louis-style pizza and is rarely found outside the region.
Its creation and widespread use in St. Louis are largely attributed to the city’s strong Italian-American community, who sought a cheese that would melt evenly and create a distinct flavor profile for their pizzas. While it may not be universally loved, Provel has become synonymous with St. Louis pizza and is an essential element of the city’s unique food culture.
How has the Mississippi River influenced St. Louis’ culinary scene?
The Mississippi River played a vital role in shaping St. Louis’ culinary scene due to its importance as a transportation hub for goods and ingredients. Being a major port city, St. Louis had access to a wide variety of foods from different regions, which contributed to the diversity of its cuisine. Fresh catches from the river itself, such as catfish and other river fish, were also important staples.
Furthermore, the river facilitated the growth of industries like grain milling and brewing, both of which heavily influenced the city’s food culture. The river’s influence can still be seen today in the emphasis on fresh ingredients and the blending of different culinary traditions within St. Louis’ diverse restaurant scene.
What are some of the modern trends impacting the St. Louis food scene today?
The modern St. Louis food scene is experiencing a surge in farm-to-table dining, with many restaurants prioritizing locally sourced ingredients. This trend supports local farmers and producers while ensuring fresher, higher-quality meals for diners. There is also a growing interest in craft breweries and distilleries, offering unique and locally produced beverages.
Another significant trend is the increasing diversity of cuisines available in St. Louis, reflecting the city’s growing multicultural population. Restaurants are now offering a wider range of international flavors, from Vietnamese pho to Ethiopian stews, catering to the evolving tastes of St. Louis residents and visitors. This culinary exploration is enriching the city’s dining landscape and creating exciting new opportunities for chefs and food enthusiasts alike.
Beyond food, what beverages are particularly associated with St. Louis?
Besides the numerous craft beers produced throughout the region, St. Louis is historically known for its connection to Anheuser-Busch and the iconic Budweiser beer. The brewery’s presence has not only influenced the city’s drinking culture but also its economic development and identity. A visit to the Anheuser-Busch brewery is a popular tourist attraction, showcasing the brewing process and the brand’s history.
Another notable beverage linked to St. Louis is Fitz’s Root Beer. This locally produced root beer has been a favorite for generations and is often enjoyed at Fitz’s restaurant in the Delmar Loop, where it is bottled and served on tap. The combination of a rich brewing tradition and locally crafted beverages contributes to a diverse and distinctive beverage culture in St. Louis.
How has St. Louis managed to maintain its unique culinary identity despite globalization?
St. Louis’ ability to retain its unique culinary identity despite globalization stems from a strong sense of local pride and a commitment to preserving its regional specialties. Many restaurants continue to offer traditional St. Louis dishes like toasted ravioli, gooey butter cake, and St. Louis-style pizza, ensuring that these iconic foods remain a central part of the city’s culinary experience.
Furthermore, the community actively supports local farmers, producers, and restaurants, fostering a sense of ownership and encouraging the use of regional ingredients. This dedication to local flavors and traditions has allowed St. Louis to maintain its distinct culinary identity while still embracing new trends and culinary influences from around the world.