Lona’s Lil Eats


Keeping it Authentic at Lona’s Lil Eats

ST. LOUIS, MO: (STLRestaurant.News) – At the corner of California Avenue and Accomac Street in Fox Park, you’ll find a delightful, little place where you can enjoy authentic Asian, Thai, Vegetarian and Fushion. Lona’s Lil Eats is a bustling little restaurant, serving delectable combinations of vegetables, proteins and sauces, in bowls, or in rice paper burritos.  The name, Lona’s Lil Eats, is actually the literal translation from Chinese for “a hole-in-the-wall. Owners Pierce and Lona began their adventure in 2008,with just a single gas-grill in Soulard Farmers Market, but last September, opened a brick-and-mortar shop at 2199 California Ave.

The very popular eatery boasts of original  giant rice paper wraps. And the dumplings that made Lona’s at Soulard Farmers Market a “household name,” can be enjoyed as an appetizer at their restaurant.  Seared crisp like a pot sticker, they are stuffed either with mushrooms or a combination of mushrooms and chopped steak.  Whether you’re trying the soup, salads, wraps, or the usual Asian fare, everything is tops in flavor and freshness, and without ANY MSG.

The main menu is made up of a fast-casual build-your-own-meal model.  You choose a protein, rice or noodles, and a sauce and decide if you want it served on a plate or wrapped up “burrito-style.  Expect to pay $9.25 to $11.25 for a meal, which includes tempting side dishes, like their bamboo stew and roasted eggplant.  Lona has found a way to stick to her roots with her unique dishes from her homeland, the Yunnan province in southern China, while adding a bit of American flare. She successfully keeps everything authentic and healthy.

It may not be all frills and lace, but the food is delicious and affordable, and with the casual, laid back atmosphere and reasonable prices, you can’t go wrong.  Their hours for lunch are Tuesday thru Fridays; dinner Tuesday thru Saturday; and closed Sunday and Monday.

Lona’s Lil’ Eats – 2199 California Ave, St. Louis, MO 63104

Contributing Editor – Kara Savio

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