Don’t leave St. Louis without hitting Billie-Jean, and make sure you come hungry. Their baked quail eggs with roasted tomatoes and eggplant makes for one of the greatest crusty bread dips you’ll ever encounter. It’s also one of owner Zoë Robinson’s favorite dishes on the menu.

“It is not only visually amazing but also really rich and delicious, perfect for a sophisticated weeknight dinner in very little time or an impressive appetizer for entertaining,” says Robinson. “Two of my favorite parings from our wine list at Billie-Jean are a dry Riesling from Scribe Vineyards and a Sauvignon-Semillion blend from Arietta.”

A few tips from their kitchen to make yours extra-delicious:

  • Shop local Asian markets for the best quail eggs.
  • Micro greens and edible flowers make for an exceptionally beautiful presentation for the dish.
  • Purchase a few eggs to get used to the cracking process. You can always use leftovers fried like a traditional egg on top of anything.