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Sep 20, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Eat This

Eat This: Root Vegetable Tagine at Olio

Friday, September 1st, 2017

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We are obsessed with the Root Vegetable Tagine at Olio. Turmeric-scented rice serves as the base for a plethora of root vegetables including rutabaga, parsnips, carrots and turnips. Their varied sweetness is complemented by coriander, cumin, ginger and the exotic flavors of cardamom and orange blossom. A handful of rehydrated cranberries provides a tart, fruity bite to this richly satisfying, aromatic vegetarian dish.

Photo by Carmen Troesser

Meera Nagarajan is art director at Sauce Magazine. 

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Eat This: The Classic Breakfast Sandwich at Kitchen Kulture’s The Kart

Eat This: Trout Over Grit Cakes at The Muddled Pig Gastropub

Eat This: Kale-ifornication Salad at Pi Pizzeria

Eat This: The Classic Breakfast Sandwich

Tuesday, August 1st, 2017

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Do not be deceived by the menu of add-ons at Kitchen Kulture’s THE KART stand at the Tower Grove Farmers’ Market. There is only one way to order The Classic Breakfast Sandwich: with everything. Thick, soft slices of sourdough bread are sprinkled with sea salt and topped with sharp cheddar, a fried farm egg, crisp strips of applewood-smoked bacon and a drizzle of local honey. The whole salty-sweet-rich extravagance is drenched in butter and griddled. Ignore the $12 price tag – no basic breakfast would get us up this early on a Saturday morning.

Kitchen Kulture’s The Kart, Tower Grove Farmers’ Market, Tower Grove Park, kounterkulturestl.com

Photo by Carmen Troesser 

Eat This: Trout Over Grit Cakes

Saturday, July 1st, 2017

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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

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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

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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

 

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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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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

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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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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

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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

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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

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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

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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

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Eat This: Original Palestine at Medina Grill

• Eat This: Wow Board at Annie Gunn’s

 

Photo by Carmen Troesser

 

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