Gioia's Deli on The Hill since 1918 • 1918

The hot salami sandwich at this Hill institution packs eight ounces of fresh-ground pork and beef salami — sliced to order, served warm on Fazio's bread with pepperoncini and spicy mustard. Charlie Gioia brought the century-old salam de testa recipe from Marcallo, Italy, and it earned the Donley family St. Louis's first James Beard America's Classic in 2017. The building itself was constructed with brick and wood salvaged from the 1904 World's Fair.