You can usually hear the sound of the dough before you even walk through the door. It’s a rhythmic, heavy thwack-thwack-thwack that echoes off the glass windows of the Delmar Loop. If you’re standing on the sidewalk in University City, you’re probably looking at a crowd of college students, locals, and food tourists all staring through a window at one person. That person is usually busy turning a lump of wheat flour into a tangled web of silk-thin noodles in about thirty seconds flat. That’s the soul of Corner 17 St Louis, and honestly, it’s one of the few places in the city that actually lives up to the massive amount of hype it gets on social media.
It isn't just a restaurant. It’s a family story that started with the Chu family moving from China to St. Louis and deciding to bet everything on the idea that people would care about the difference between a machine-made noodle and one pulled by hand. They were right.
The Reality of the Hand-Pulled Noodle
Most people think "fresh" means the pasta was made this morning. At Corner 17, fresh means it was a ball of dough when you sat down and a bowl of soup ten minutes later. The science behind this is actually pretty wild. When the chefs pull and fold the dough—a style known as Lanzhou lamian—they are aligning the gluten strands in a way that no machine can replicate. This gives the noodles a specific "chew" or q-texture that is central to Chinese culinary standards.
You have choices here. You can go with the hand-pulled (thin and round) or the knife-shaved (thick, jagged, and chewy). The knife-shaved ones are shaved directly off a large block of dough into boiling water. They’re irregular. Some parts are thick, some are thin, and that’s exactly why they’re good. They hold onto the sauce—especially that spicy cumin lamb—in a way that smooth, factory-made pasta never could.
Why the Delmar Loop Location Matters
The Delmar Loop is a weird, wonderful stretch of St. Louis. It’s got the Walk of Fame, the Pageant, and a million different vibes. Corner 17 St Louis fits in because it’s high-energy. It’s loud. It’s bright.
Sometimes the wait is long. Like, really long. If you show up at 7:00 PM on a Friday, expect to hang out on the sidewalk for a bit. But the turn-around is fast. The kitchen operates with a level of frantic precision that’s honestly impressive to watch. It’s a well-oiled machine run by people who clearly haven't slept enough but still care about the fold on a dumpling.
It’s Not Just About the Noodles (The Boba Factor)
We have to talk about the tea. A lot of places in St. Louis do boba, but Corner 17 treats their tea program like a laboratory. They use real fruit. That sounds like a small detail, but in an industry where most "strawberry" tea is just red powder and corn syrup, using actual smashed berries changes the entire flavor profile.
The fluff cream is another thing. It’s that salty, savory, thick foam that sits on top of the tea. You’re supposed to sip it at an angle so you get the cream and the tea at the same time. Don't use a straw for the foam. Just don't. It ruins the physics of the drink.
The Menu Staples You Shouldn't Ignore
- The Won Tons in Chili Oil: These are arguably the best in the Midwest. The skins are delicate, almost translucent, and the sauce isn't just "hot"—it’s complex, with a hint of vinegar and toasted aromatics.
- Crispy Eggplant: Even if you hate eggplant, you’ll probably like this. It’s fried until the outside is a glass-like shell and the inside is basically custard.
- Fluffy Ice: This isn't a snow cone. It's shaved milk ice that looks like ribbons of lace. It melts the second it hits your tongue.
What Most People Get Wrong About Authentic Chinese Food
There’s a misconception that "authentic" has to mean "inaccessible" or "super spicy." Corner 17 bridges a gap. They serve the regional flavors of the Chu family’s heritage while making it feel welcoming. You'll see international students from WashU eating next to families from the suburbs who are trying bao buns for the first time.
✨ Don't miss: Bathroom Remodeling Ideas Before and After: What No One Tells You About the Messy Middle
Authenticity isn't about keeping people out; it’s about the technique. The fact that they refuse to use shortcuts in the noodle-making process is what makes it authentic. It’s the labor. It’s the physical toll of pulling dough for eight hours a day.
The Impact of Social Media
Let's be real: TikTok and Instagram made this place explode. The visual of the noodle pulling is "content gold." But unlike some "Instagram restaurants" where the food tastes like cardboard once the camera is off, Corner 17 has the substance to back up the style. They’ve managed to survive the fickle nature of food trends by staying consistent. They didn't pivot to some weird fusion menu just to get clicks. They just kept pulling noodles.
How to Actually Get a Table
If you want to eat at Corner 17 St Louis without losing your mind in a crowd, you have to be strategic.
- Mid-afternoon is your friend. Between 2:30 PM and 4:30 PM, the student rush dies down. You can actually hear yourself think.
- The "Secret" Bar. There’s a small bar area where you can sometimes snag a seat faster than a booth if you’re solo or a duo.
- Takeout is an option, but... Noodles continue to cook in their own heat. If you live 20 minutes away, your hand-pulled noodles might lose that perfect texture by the time you get home. Eat there if you can.
The Business of Family
The owners, Xin and Rachel Chu, are often there. You can feel the family-run energy. It’s why the service feels human, even when they’re slammed. They’ve expanded their footprint over the years, taking over more space in the building to accommodate the boba demand and the dining room, but it hasn't lost that "hole-in-the-wall that made it big" feeling.
Final Insights for the Best Experience
Don't just order the first thing you see. Look at what the people at the table next to you are eating. Chances are, they’ve got something that looks like an edible work of art.
If you’re going for the first time, get the Beef Noodle Soup. It’s the benchmark. The broth is deep, dark, and has been simmering for hours. It tells you everything you need to know about the kitchen’s standards.
Your Corner 17 Checklist
- Watch the window: Spend at least two minutes watching the noodle puller. It makes you appreciate the food more.
- Adjust your spice: Their "medium" is a real medium. If you aren't a chili-head, start low.
- Check the Specials: Sometimes they have seasonal fruit teas that aren't on the main laminated menu.
- Parking: The Loop is notorious. Don't even try to park on Delmar. Go one block north or south to the public lots or side streets. It’ll save you twenty minutes of circling.
Go for the show, stay for the gluten. It's one of the few places in St. Louis that reminds us that cooking is a physical, demanding, and beautiful craft. There are no shortcuts to a perfect noodle, and Corner 17 doesn't try to find any.