Yahoo! Travel just announced the final tally of the most popular destinations for the past year; Las Vegas, Miami, Honolulu, Paris and such.

I’m in none of those places today. I’m on the 17th Floor of the Four Seasons Hotel St. Louis. Were you aware that there was a Four Seasons Hotel in St. Louis? I wasn’t, but am now. (It’s really comfortable, and a lot more affordable than the one back home.)

There are other things that I am now aware of. Such as, Provel cheese. Did you know that pizza here often comes out with crust as thin as a cracker, and generous helpings of this tangy processed stuff, a combination of Swiss, provolone and cheddar? I didn’t, but I do now, after a visit to local chain Imo’s to see what you get when you order a pie (cut into squares) from the region’s largest pizza player. Tasty stuff, actually — you could easily get used to eating it far too often. At least I could.

This brief stop in St. Louis is one of many I’ll be making in a whole series of Not-Top-10 destinations over the next week or so; I left Chicago on Sunday and will end up in Northern Arizona in about a week’s time. That’s right, you might have guessed already: I’m doing Route 66. Sunday night, driving across the prairie south from Chicago in the pitch dark, it must be said that I was having second thoughts.

Then came Springfield which, if you haven’t visited, you really should — the Lincoln sites, museum and presidential library make for a fascinating day. Even if all that stuff bores you, the Route 66 sites are cool too — lunch at the Cozy Dog Drive In, for example, is worth the trip. Who doesn’t like corn dogs, with a side of chili and nacho cheese?

Of course, save room for St. Louis, just an hour and a half down the road. Even if you don’t fancy a pizza topped with Provel cheese, you’re going to absolutely flip for the concretes at Ted Drewes’s custard stand, the legendary Route 66 stop that inspired Danny Meyer’s Shake Shack in Madison Square Park. The worst part about driving through St. Louis: You can only handle so much Ted Drewes’s custard in a 24-hour window.

Follow David on the road here on blogs.nypost.com/travel and on Twitter: @davidlandsel