Ep 5. St. Louis

In The Zimmern List season 2 episode 5, host Andrew Zimmern travels to St. Louis, Missouri to discover the city's rich culinary history and diverse food scene.

The episode starts off with Zimmern visiting a local bakery known for its gooey butter cake, a St. Louis specialty. He speaks with the owner about the history of the cake and tastes a freshly baked one on camera.

Next, Zimmern visits a family-owned Italian deli that has been in business for over 100 years. He tries classic Italian sandwiches and learns about the history of Italian immigration in St. Louis.

Zimmern then heads to a restaurant that specializes in "toasted ravioli," a St. Louis invention where ravioli is breaded and fried. He speaks with the chef about the dish's origins and tries several variations.

Continuing his exploration of St. Louis's Italian influence, Zimmern visits a local pizza joint that offers both "St. Louis-style" and "New York-style" pizza. He tries both and talks with the owners about the differences between the two styles.

Zimmern then moves on to exploring St. Louis's barbecue culture. He visits a renowned barbecue restaurant and tries various meats and sauces. He also speaks with the pitmaster about the history of barbecue in St. Louis and how it differs from other styles.

Moving away from traditional St. Louis fare, Zimmern visits a restaurant that specializes in vegan cuisine. He tries several dishes, including a vegan "meatball" sub and a beet-based "Reuben" sandwich.

Finally, Zimmern checks out a local brewery and tries several St. Louis-brewed beers. He also learns about the history of beer brewing in the city and how it has evolved over time.

Throughout the episode, Zimmern talks with local chefs and food experts about St. Louis's culinary traditions and how they have impacted the city's food scene today. He also provides historical context for many of the dishes and ingredients he tries.

Overall, The Zimmern List season 2 episode 5 offers a comprehensive look at the unique and diverse food culture of St. Louis, from Italian classics to barbecue and beyond.