Open late Fri.-Sat.
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Seamus McDaniel's Restaurant Review: Its Irish theme is influenced heavily by St. Louis tastes --- for example, Provel cheese is present in force on the Seamus salad, cheese bread, most of the chicken dishes and even the deep-fried vegetables and the nachos. Saturday’s prime rib special, a huge cut, is served with a twice-baked potato and nothing else, a poster dish for the straightforward meals Seamus' patrons like. The dining rooms and patio are a colorful riot of neighborhood families, birthday revelers, octogenarians out with their buddies and workers who’ve just ended their shift. Service is brisk, but the food is made to order, so the pace is leisurely, allowing plenty of time to indulge in a pint of local brew from the well-stocked bar.