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Feb 21, 2018
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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: Gnocchi at Five Bistro

Tuesday, January 30th, 2018

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On a menu that rotates almost daily, the gnocchi at Five Bistro appear often – and we’re eternally grateful they do. These delicate nuggets hold within their thin, shell-like exteriors airy potato that’s more fluff than mash. Whether served alongside an entree or snuggled in a rich ragu as the star of the first course, the only downside to these delightful dumplings is we’ll never get enough.

Photo by Carmen Troesser 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Eat This: Cheese Wraps at Vietnam Style

Monday, January 1st, 2018

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Crab Rangoon. Crab puffs. Cheese wontons. Call them what you will, these creamy delights are a surefire crowd-pleaser. But the version called Cheese Wraps served at Vietnam Style, well, they’re really special. Just one bite of these crispy wonton pinwheels bursting with a thick, custardy cream cheese and rich crabmeat filling, set with a delicate quail egg smack in the middle like a tasty jewel, will ruin other variants for you.

Photo by Izaiah Johnson 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Sauce Magazine: January 2018

Eat This: Tianjin-Style Bing at Bing Bing

• Review: Vietnam Style

Eat This: Tianjin-Style Bing at Bing Bing

Friday, December 1st, 2017

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Before Bing Bing opened off The Loop earlier this year, we had a jianbing-shaped hole in our hearts, and we didn’t even know it. Now we can’t imagine a time without the Tianjin-Style Bing. The Chinese crepe/burrito/magic-like street food starts with a super thin, tender eggy pancake wrapped around your choice of meat and sauce. Our dream combo is the slightly sweet barbecue pork and hoisin-like house sauce. Along with the standard scrambled eggs, Chinese pickles, lettuce, cilantro, scallion and crunchy wonton, it hits every silky, chewy, crunchy note you didn’t know you needed.

Photo by Carmen Troesser 

Heather Hughes is managing editor, digital at Sauce Magazine. 

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• Hit List: 3 new places to try this September

• Eat This: Pork Belly BLT at Capitalist Pig

• Sauce Magazine: December 2017

Eat This: Pork Belly BLT at Capitalist Pig

Thursday, November 2nd, 2017

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We reject wimpy bacon strips and sad translucent tomatoes. We only accept the best – in this case, the Pork Belly BLT at Capitalist Pig. Two thick layers of house-smoked pork belly bacon get cozy with sweet tomato jam, fresh green leaf lettuce and a swipe of rich chipotle aioli. Precisely assembled inside a sturdy Companion brioche bun, each bite yields the perfect balance of salt, smoke, sweet and crunch. Never settle.

Photo by Izaiah Johnson

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
Sauce Magazine: November 2017

Eat This: Vegetable Samosa at Everest Café & Bar

• Eat This: Root Vegetable Tagine at Olio

Eat This: Vegetable Samosa at Everest Café & Bar

Thursday, October 12th, 2017

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If you haven’t tried the Vegetables Samosa at Everest Café & Bar, it’s time to check your priorities. Deep golden-brown pyramids of house-made pastry are filled with velvety smashed potatoes studded with peas and onion and fragrant with coriander. The crunchy, tender pockets are perfectly seasoned and delightful on their own, but the accompanying red tamarind sauce adds a sweet, tangy highlight.

Photo by Carmen Troesser

Heather Hughes is managing editor at Sauce Magazine. 

Related Content
• Sauce Magazine: October 2017

• Eat This: Root Vegetable Tagine at Olio

• Eat This: The Classic Breakfast Sandwich

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. 

Related Content
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

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

 

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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

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Best New Food Trucks: Farmtruk

 

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