Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 20, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Eat This

Eat This: Trout Over Grit Cakes

Saturday, July 1st, 2017

EatThis_Jul17

 

Trout over Grit Cakes, aka the best brunch dish at The Muddled Pig Gastropub, doesn’t need a runny yolk for richness. Instead, Saturday night’s grits become Sunday’s obsession after they’re sliced and fried. The crunchy, luscious rounds are topped with fresh greens and a generous scoop of cool, creamy house-smoked trout salad. With a final flourish of brittle, salty trout skin, who needs a poached egg?

The Muddled Pig Gastropub, 2733 Sutton Blvd., Maplewood, 314.781.4607, themuddledpig.com

Photo by Carmen Troesser

 

Eat This: Kale-ifornication Salad at Pi Pizzeria

Thursday, June 1st, 2017

060117_eatthis

 

Not just any salad can win our hearts over deep-dish pizza. In Pi Pizzeria’s Kale-ifornication Salad, quinoa adds heft to a baby Tuscan kale base, and spiced roasted chickpeas and flaked almonds bring necessary crunch. Tart slivers of pickled red onion and juicy grape tomatoes cut through the indulgent, peppery buttermilk dressing, and two triangles of chewy cornmeal flatbread satisfy any lingering crust cravings. Pizza who?

Photo by Julia Calleo

Related Content
Sauce Magazine: June 2017

Eat This: Brisket Mac at Farmtruk

Eat This: Lobster turnovers at Sidney Street Cafe

Eat This: Brisket Mac at Farmtruk

Monday, May 1st, 2017

 

050117_eatthis

 

Farmtruk’s Brisket Mac combines the best of a backyard barbecue in one paper basket. Fat rigatoni noodles are drowned in cheddar cheese sauce, a generous handful of braised brisket and a drizzle of sweet chipotle barbecue. It’s all finished with a sprinkle of crushed Red Hot Riplets and fresh slivers of green onion. Best paired with sunglasses and a lawn chair on a warm day.

Photo by Carmen Troesser

Catherine Klene is managing editor, digital at Sauce Magazine.

Related Content
Sauce Magazine: May 2017

The Scoop: Farmtruk’s Samantha Mitchell named executive chef at The Libertine

Best New Food Trucks: Farmtruk

 

Eat This: Lobster turnovers at Sidney Street Cafe

Saturday, April 1st, 2017

040117_eatthis

 

The Lobster Turnovers at Sidney Street Cafe are a study in richness. Sweet pieces of lobster are wrapped in flaky filo dough, brushed with clarified butter and baked until golden. If that wasn’t enough, they’re finished with a cream sauce infused with San Marzano tomatoes, brandy, tarragon and a hint of chipotle, Tabasco and cayenne for a subtle kick. Class dismissed.

Photo by Carmen Troesser

Related Content

James Beard Foundation names Kevin Nashan, Kevin Willmann Best Chef: Midwest finalists 

The Scoop: Kevin Nashan to launch new food program at 4 Hands

The Scoop: Sidney Street Cafe pastry chef Robert Zugmaier nominated for The People’s Best New Pastry Chef by Food & Wine

Eat This: Turkey Sandwich at Nathaniel Reid Bakery

Wednesday, March 1st, 2017

eatthis_mar17

 

Trust acclaimed pastry chef Nathaniel Reid to elevate the humble turkey sandwich far beyond a workaday lunch. His flaky, buttery croissant is sturdy enough to support slices of smoked turkey breast, a slice or two of havarti and a creamy swath of mayonnaise and mustard. We’ll never brown-bag a sad turkey sammie again.

Nathaniel Reid Bakery, 11243 Manchester Road, Kirkwood, 314.858.1019, nrbakery.com

Photo by Brendan Moloney

Eat This: Fried artichoke salad at Katie’s Pizza & Pasta Osteria

Wednesday, February 1st, 2017

012616_eatthis

 

The fried artichoke salad at Katie’s Pizza & Pasta Osteria is a balancing act of temperatures and textures. Blooming in hot oil, the crisp, tender fried artichokes are the stars, supported by roasted asparagus on a bed of dark leafy greens. Studded with dollops of tangy goat cheese, pistachios and a drizzle of syrupy aged balsamic, this salad makes the perfect start to pizza.

 

Photo by Carmen Troesser

Eat This: Chicken Sandwich at Square One Brewery

Sunday, January 1st, 2017

EatThis_Blog_Jan17

 

Chicken sandwiches are a dime a dozen, but the unassuming Grilled Chicken Sandwich at Square One Brewery is a diamond in the rough. A juicy, tender charred cutlet is draped in smoked white cheddar and topped with scallions and crispy bacon, served on a sturdy yet yielding ciabatta bun. But the crown jewel is the pungent, creamy swath of house honey mustard sauce, which takes this chicken sandwich to the next level.

Photo by Carmen Troesser

Related Content
Eat This: Mangia Bene at Smokee Mo’s BBQ

Sauce Magazine: January 2017

• Eat This: Strawberry Mousseline Cake at La Bonne Bouchée

 

Eat This: Mangia Bene at Smokee Mo’s

Wednesday, November 30th, 2016

120116_eatthis

 

The Mangia Bene at Smokee Mo’s BBQ requires stretchy pants and time for a post-meal nap. Thick, tender slices of smoked brisket are carved to order and smothered with Mo’s White Sauce, a creamy vinegar-horseradish aioli. The meat’s layered between two halves of buttery garlic bread shellacked with Provel cheese. Lettuce? Onion? Tomato? Such paltry accouterments would just get in the way.

 

Related Content

Eat This: Strawberry Mousseline Cake at La Bonne Bouchée

Eat This: Honey-glazed chicken wings at Diner’s Delight

Eat This: Original Palestine at Medina Grill

• Eat This: Wow Board at Annie Gunn’s

 

Photo by Carmen Troesser

 

Eat This: Strawberry Mousseline Cake at La Bonne Bouchée

Friday, November 4th, 2016

103116_eatthis

 

 

A slice of Strawberry Mousseline Cake from La Bonne Bouchée is the sweet taste of sunshine we’re savoring as winter looms. Layers of classic yellow cake, fluffy vanilla mousse and sliced strawberries are iced in a silky smooth white buttercream, ringed with slivered toasted almonds and topped with a chocolate-dipped strawberry. It’s a rich treat that’s light and fresh as a summer breeze.

-photo by Carmen Troesser

 

 

Eat This: Honey-glazed chicken wings at Diner’s Delight

Thursday, October 6th, 2016

092916_eatthis

 

In business since 1969, Diner’s Delight has been around long enough to know a thing or two about chicken. Its tender, sticky Honey-glazed Chicken Wings are fried until crackling crisp, then lacquered in a spicy honey glaze for a finishing touch of sweet heat. Practice makes perfect chicken wings.

 

-photo by Carmen Troesser

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004