Here's a quick tour of popular dishes at St. Louis restaurants, from the Iron Fork competition on April 7, 2010. Photos by Egan O'Keefe.
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Smoked pork ribs and smoked pork steaks from Bully's Smokehouse in Edwardsville.
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Mussels with clam juice, tomato juice, oregano, basil and thyme from Broadway Oyster Bar.
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House-made Boudin veggie burger with house-made cajun remoulade (2009 RFT Best Burger Winner) from the Bleeding Deacon Public House in South St. Louis.
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Marzipan cheese bites in a pretzel filo cup with whipped cream and fresh mint from Cedar Lake Cellars.
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Barbecue pulled-pork sliders from Growler's Pub.
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Carnitas Canape: corn, tortilla, cilantro, carnitas pork and green tomatillo salsa, from Chipotle.
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Andouille sausage from G & W Meat & Bavarian Style Sausage Co. Inc. in South St. Louis.
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Chips with spinach and artichoke dip from Global Quesailla Company in Town and Country.
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A hot salami sandwich from Gioia's Deli on the Hill.
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From Sekisui Pacific Rim sushi, the "Big Bang" sushi and "Crunchy Crab" sushi rolls.
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Louisiana barbecued shrimp prepared in a house-made Worcestershire & herb butter sauce.
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A Margherita pizza from Joanie's Pizzeria in Soulard.
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Marshmallow pie with homemade vanilla bean marshmallow, toasted Missouri pecans and semi-sweet chocolate, from Kakao Chocolate on South Jefferson Avenue.
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Peking Cuck in filo cups, with cashews from L'Ecole Culinaire cooking school in St. Louis County.
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"Cheesecake named 'Desire'" from Coldstone Creamery.
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A turkey sandwich on a pretzel roll from Nadoz (on Lindell and in Richmond Heights), which makes its pretzels fresh daily.
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A chicken quesadilla and naked chicken burrito from Qdoba.
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Hand-rolled cracker with goat cheese mousse, house-cured bacon and crispy arugula, seasoned with Sea Salt and crushed red pepper from the Scottish Arms on Sarh Street in Midtown.
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Seafood andouille gumbo from the Shaved Duck, 2900 Virginia Avenue.
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Vanilla ice cream, dipped in chocolate -- the classic "Bon Bons" -- from Serendipity Homemade Ice Cream at 8130 Big Bend Boulevard.
