× Expand A special at the flagship Blue Duck is on the menu in Maplewood (and it's a mouthful): grilled, coffee brined pork chop with fried smoked potatoes, glazed carrots, and a smoked Apple butter biscuit, topped with a bourbon and pickled mustard seed glaze and served with a shirred egg with ham, baby kale, and jack cheese.

The Blue Duck

St. Louisans who venture to The Blue Duck in Washington, Missouri, for a DLT (house-cured and smoked duck, lettuce, tomato, and fried egg, with honey chipotle mayo on house-made sourdough bread) now have to venture only as far as Maplewood. The restaurant occupies a portion of the former Monarch building, which has been subdivided into multiple spaces. Owner Chris Rayburn is excited about bringing The Duck's version of scratch-made comfort food to the area and providing Maplewood with a casual, family-friendly restaurant. (One of exec chef Jordan Knight's entrees is pictured above). 2661 Sutton.

Projected opening: late January

× Expand Farm Egg and Cover Crops, a representative dish from Vicia: roasted daikon radish, crowder peas, radish top pesto, pea flowers, mustard greens, and Missouri wheat berries

Vicia

After hosting a series of 20 pop-up events over the past year, Michael and Tara Gallina have dialed in the “vegetable-forward” fare at their much-anticipated restaurant in the Cortex district. The couple hails from New York's Blue Hill at Stone Barns, last year's winner of the James Beard Award for Best New Restaurant—arguably the most coveted honor in the restaurant industry. (Michael was chef de cuisine, and Tara was a service captain there.) Vicia will likely be the buzziest restaurant of 2017. 4260 Forest Park.

Projected opening: late January

× Expand A trio of pizzas from 'ZZA

'ZZA

In 2008, Pi Pizzeria introduced St. Louisans to a different style of pizza: a deep-dish pie with an addictive cornmeal-based crust. In 2017, owner Chris Sommers will do it again at the fast-casual ‘ZZA, where the signature item is an oval pizza with (or without) a salad placed on top. The menu of eight pizza varieties and the same number of salads (many containing protein) allows customers to mix and match. ‘ZZA pizzas will cook in two minutes, right in line with fast-casual wait times. 282 N. Skinker.

Projected opening: late January

Nudo House

Photo by Kevin A. Roberts Qui Tran, co-owner of Nudo House

After years of travel and research, several successful pop-ups, and a series of delays, Qui Tran—the face and force behind the renowned Mai Lee restaurant—plans to open his version of a ramen and noodle shop early next year. In addition to four styles of ramen (pork tonkatsu, chicken “schmaltz,” spicy miso, and mushroom-miso vegetarian), Tran will feature a Noodle Bowl of the Month, including regional soups from around the world, as well as local collaborations (Peacemaker ramen, anyone?). Look for Mai Lee favorites, including spring rolls and crab Rangoon, banh mi sandwiches, and an Asian version of the French dip. 11423 Olive.

Projected opening: February

Charleville Brewing Co. & Tavern

The partnership between Charleville Brewing Co. and Paul and Wendy Hamilton (Vin de Set, 1111 Mississippi, PW Pizza, 21st Street Brewers Bar, Malt House Cellar, Moulin Events) includes a 100-seat restaurant and bar, a brewery, and an enclosed courtyard with a greenhouse roof that connects to a patio. The facility allows Ste. Genevieve-based Charleville to better service its core market and experiment with new and existing brews that will be used in such dishes as coffee stout-braised brisket, beer-brined chicken, and a sourdough bread made from spent grain. A commercial greenhouse is also being built that will be able to host farm-to-table events. 2101 Chouteau.

Projected opening: Early March

1764 Public House

Derek and Lucas Gamlin, owners of Sub Zero Vodka Bar and Gamlin Whiskey House, like to keep it local: 1764 Public House, a nod to the year St. Louis was established, will be their third restaurant along Euclid Avenue. The breakfast-lunch-and-dinner venture that plans to “embrace the city in all ways” shares a corner with Whole Foods and a little endeavor called Shake Shack. 4910 W. Pine.

Projected opening: April

Billie-Jean

In 2017, Zoe Robinson is keeping it in the family—and the neighborhood. One of the city’s most respected restaurateurs owns two restaurants within steps of one another along Wydown Blvd--I Fratellini (Italian for little brothers) and Bar Les Frères (French for the brothers). The 950-square foot Billie-Jean (named after her parents), will open in the same block this spring, featuring contemporary American cuisine, plus Asian classics from two former restaurants, Café Zoe (her flagship in Lafayette Square) and Zoe’s Pan Asian (in the CWE). Robinson’s challenge is creating three distinct vibes within a block of each other. Billie-Jean will likely conjure the casual elegance of mid-century New York City. There might even be matchbooks. 7610 Wydown

Projected opening: April

× Expand Artist's rendering of Hofbräuhaus St. Louis–Belleville. Photo provided.

Hofbräuhaus St. Louis–Belleville

The year's biggest restaurant news—literally, as in 25,000 square feet and 1,000 seats big—was originally scheduled to open in June. Then it was moved to fall. Now, it's slated for May 2017. Based on the centuries-old Hofbräuhaus in Munich, Germany, the Belleville location will be the largest of eight U.S. franchises. Authenticity is the rule here, from the German food and beer to the lederhosen and oompah bands. 123 St. Eugene, Belleville, Illinois, 217-347-7777.

Projected opening: May

Louie

Restaurant veteran Matt McGuire has taken a 2,800-square-foot portion of the former Jimmy’s on the Park for Louie, a descendant of the venerable King Louie’s (now City Cottage on Chouteau), which he also owned and operated. King Louie’s was known for its stellar food and service; considering McGuire’s last stint as director of service for Gerard Craft’s Niche Food Group, expect this Louie to reign supreme as well. 706-B DeMun.

Projected opening: June

The Capital Grille

The former J. Buck's was completely gutted to make way for The Capital Grille.

With minimal announcement and fanfare, the popular steakhouse chain (currently with 56 units nationwide) is moving into the cavernous J. Buck’s space in Clayton. The nearly 9,000-square-foot restaurant will be the fourth steakhouse in the neighborhood, joining Morton’s, Ruth’s Chris, and 801 Chophouse. Will Clayton be able to support another steakhouse? Centene’s planned $788 million expansion might help. 101 S. Hanley.

Projected opening: July

Shake Shack

Courtesy of Shake Shack Photo by Evan Sung courtesy of Shake Shack.

Ex-pat Danny Meyer, one of the most well-respected restaurateurs in the nation, started Shake Shack more than a decade ago inside a small kiosk in New York City’s Madison Square Park. Today, there are more than 100 units worldwide, which are known as much for their hospitality as the flat-grilled burgers, frozen-custard concretes, and crinkle-cut fries. In 2017, Meyer’s hometown will finally get one of its own. 32 N. Euclid.

Projected opening: Late 2017

Editor's note: This article includes updates from an earlier version.