Inside St. Louis' Most Exclusive Restaurant

I just ate at one of St. Louis' most exclusive restaurants, and honestly, every single dish felt like an work of art. This was at Carbon in Clayton, where Chef Luke has literally gone from traveling and trying dishes from all over the world, across the country, and even trained under Michelin-starred. What impressed me most was his focus on the entire hospitality experience. And he's only 23 years old. I started off with the oyster pie. It looks like something behind glass in a jewelry store. It was golden. Chawanmushi, silky custard layered with king crab, smoked trout roe, brown butter beurre blanc, lobster stock, and cured egg yolk. It was rich, delicate, and packed with flavor. From the shaved pecorino, the kale, house-made breadcrumbs. What made these unbelievable. Then came the ravioli di cipolla, which was comforting and elevated, perfectly delicate pasta. Then there was the A5 Wagyu French dip, which literally melts in your mouth. That's the best French dip I've ever had. We finished with this house-made olive oil cake. And what really took it over the edge was this lemon-was finishing it with some limoncello. And the perfect ending to an meal. And while Carbon is a members-only establishment, Chef Luke is determined to spread his with more of and he'll actually be a foodies eat first in St. Louis this August. So make sure you save this, tag your friends, and eat up.