Chef Pete Peterman uses only local Missouri ingredients to re-create recipes inspired by his mother’s home cooking

Pork chili, tostadas, and housemade tamales are served at a family-owned restaurant.

Spices imported from Ethiopia flavor authentic East African stews served alongside fried goat and other Haitian specialties

Bowl of mussels, fries, and top-shelf martinis; live jazz music and 19th-century décor

Pan-Latin cuisine blends Mayan and other traditional influences; Monday nights, hands-on classes cover topics from tamales to peppers

Hand-cut Idaho-potato fries with house-made ketchup, aioli, and warm hummus; 25 beers from Tallgrass, Great Divide, and other breweries

Homemade pizza sauce and more than 30 toppings adorn whole-wheat or white crusts

Seafood-stuffed mushrooms, oven-roasted salmon, and hand-cut midwestern steaks at saloon-style steak house.

Brother owners introduce diners to the authentic Mexican dishes of their mother, a native of Jalisco

Theatrical chefs flip meats such as shrimp, steak, and mahi-mahi at tableside grills