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May 26, 2017
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Eat This: Brisket Mac at Farmtruk

Monday, May 1st, 2017




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.

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Eat This: Lobster turnovers at Sidney Street Cafe

Saturday, April 1st, 2017



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

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Eat This: Turkey Sandwich at Nathaniel Reid Bakery

Wednesday, March 1st, 2017



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



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



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

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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



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.


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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




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



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

Eat This: Original Palestine at Medina Grill

Tuesday, August 2nd, 2016



St. Louis is filled with shawarma, but only the beef Original Palestine from Medina Grill has our hearts. The shawarma is spit roasted and shaved to order, seared with spicy chile-tomato-vinegar sauce to add gusto, then folded into a soft pita along with lettuce, tomato, onion, pickles, a garlicky tahini sauce and a dusting of bitter sumac. It’s an addictive handheld lunch that keeps us coming back over and over again.

-photo by Carmen Troesser

Eat This: Wow Board at Annie Gunn’s

Thursday, July 7th, 2016


We don’t know who named the Wow Board at Annie Gunn’s – the staff or the customers presented with a plank piled high with house-made charcuterie, rich cheeses and pickled vegetables, seasonal chutney and ubiquitous Irish soda bread. The dozen or so offerings change daily according to chef Lou Rook III and butcher Andrew Jennrich’s whim, from blood sausage terrine to dry-aged Kobe-style beef. Don’t pester your server for details. You’ll ruin a wow-worthy surprise

-photo by Carmen Troesser

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