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Jul 22, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Extra Sauce: Top 5 Dishes of 2014

December 30th 11:12am, 2014

Sauce restaurant critic Michael Renner has tasted his fair share of St. Louis cuisine. All year, he shared his thoughts on New and Notable restaurants, from pizza to Southern fare to pasta. Here, he shares his top five dishes of 2014:

 

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No. 5: Bread Basket at Juniper
Despite all the great food — the deviled eggs, that tangy pimento grilled cheese, fine fried chicken — I’m going with Juniper’s bread basket because even at $9, it’s a worthy indulgence when there’s buttermilk biscuits, cornbread, hush puppies, popovers and fluffy angel biscuits made with lard.

 

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No. 4: Short Rib Pappardelle at Cucino Pazzo
Perfectly al dente house-made pappardelle noodles, carrots, celery and tender, beefy short ribs braised for 16 hours in red wine all in a sauce of cipollini onions and roasted mushrooms? No wonder it’s their most popular dish.

 

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No. 3: Venison Chop at Element
Just like baseball season, it’s gone but it sure was memorable. That farm-raised venison was something. Tasting richer than beef, the big, bone-in seared, savory chop lacked the gaminess of its wild cousin. Roasted root vegetables and a smoked Concord grape sauce balanced winter earthiness with subtle sweetness.

 

 

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No. 2: Hamburger at Three Flags Tavern
Of course Three Flags’ beef brisket was ground in-house, but it was the house-baked potato bun that didn’t disintegrate and the house sauce (mayonnaise, ketchup, mustard and pickle juice) that made this burger such a savory package. A close runner-up: the pan-fried chicken and the accompanying biscuit baked while the bird fries.

And my No. 1 dish of 2014 is…

 

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Lobster Roll at Peacemaker Lobster & Crab Co.

Regardless of the style — Maine (served cold with mayo) or Connecticut (tossed with drawn butter and served warm) — what made these rolls even more notable than the chunks of fresh, tender, sweet lobster was the bun: a split-top brioche bun griddled to a buttery, toasted perfection, soft enough for fingers to gently crunch, yet substantial enough cradle all that meat.

 

And an honorable mention goes to the duck confit at Jax Café Chef-owner Brian Hale showed style and whimsy with a savory chipotle-cherry pancake topped with arugula, creamed corn and a confit of duck leg. A lot of competition for a limited number of taste buds produced surprisingly complementary flavors.

-photos by Jonathan Gayman

By Michael Renner

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