Old school charm and serious steak craft meet at Kreis’ Steakhouse & Bar, a St. Louis institution since 1948. The porterhouse here is the showpiece cut that keeps regulars booking weeks ahead.
You get clubby warmth, white tablecloth service, and confident cooking that lets quality speak. If you chase peak beef flavor and a night that feels special, this is your spot.
The signature porterhouse ritual
Two personalities on one plate deliver a best of both worlds bite. The tenderloin side brings buttery softness, while the strip side packs concentrated beef flavor that sizzles to the edge. Ask for a classic char and a confident medium rare to taste why regulars swear by it.
Salt forward seasoning, blistered edges, and a rested finish keep juices where they belong. A dab of beefy jus is plenty. Skip heavy sauces and let the dry heat and marbling handle the show.
Prime rib legends and the King Cut
Stories travel fast about the prime rib, and the King Cut wears the crown. Slow roasted, rosy to the core, and carved with confidence, it is a slice that means dinner is the main event. Expect a savory crust and that gentle, buttery texture fans chase.
Pair with horseradish that clears just enough and au jus that stays clean. If you want leftovers, order big and plan a sandwich tomorrow. The bone might even make the ride home with you.
Filet mignon finesse
There is quiet confidence in a filet cooked exactly as requested. The center lands velvet soft, edges pick up a respectful sear, and the knife glides like it is showing off. Ask your server for the kitchen’s sweet spot temp if you want guidance.
Keep sides simple so the delicate flavor stays front and center. Garlic butter or a restrained peppercorn sauce can complement without masking. Reviewers call it perfection for good reason.
Smart sides to match the cut
Balance a rich steak with sides that pull their weight. Twice baked potatoes arrive puffed and savory, while mashed potatoes come silky and rich enough to rival the main. Crisp broccoli or asparagus give a welcome snap between bites.
Garlic shrimp makes a fine shareable add on if the table wants more. If cravings lean classic, sautéed mushrooms bring umami without stealing the spotlight. Keep the table uncluttered so the porterhouse stays center stage.
Starters worth arriving early for
Happy tables start with the right opener. Fried mushrooms land hot and crisp with a juicy center, an old school move that never fades. Scallops, when on, show a bronzed sear and a tender interior that pairs well with a dry white.
Salads keep it refreshing between bites of steak. Caesar for the classics crowd, or Greek for briny snap. Order promptly at 5 PM if you want a relaxed pace before prime time fills the room.
Wine and stiff cocktails that play nice
A steak this bold appreciates a pour with backbone. Think Napa Cabernet, Left Bank Bordeaux, or a rye Old Fashioned built with balance. Servers know the list well and can steer you toward something that hugs the char.
If spirits lead the night, ask for variations on the Old Fashioned to compare different whiskies. Keep sweetness restrained so tannins and sear get along. Hydration is a quiet hero, so water refills matter.
Service, reservations, and timing tips
Peak nights fill fast, so a reservation is your best friend. Saturday buzz hits early, and the room hums until closing, so choose a time that fits your pace. Staff move with polish and keep an eye on details, from water refills to temp checks.
Running late from the Central Corridor or Clayton area. Call ahead and communicate. Doors open at 5 PM most nights and 4 PM on Sunday, with a calm early window if you like quiet.
Dessert debates and sweet finishes
Carrot cake has a fan club, towering and plush with a balanced tang in the frosting. Key lime pie pops with citrus that cleans the palate after a heavy cut. Cheesecake sometimes arrives with a celebratory sparkle for birthdays.
Apple pie can vary, so ask your server what is shining that night. One shared slice is usually enough after the porterhouse. Coffee service seals it with a warm, unhurried finish.