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Mar 24, 2018
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Posts Tagged ‘July 2013’

The Month in Review: July 2013

Wednesday, July 31st, 2013

As we get ready to reveal our latest issue, we take a look back at some of our favorite stories, recipes, dishes and drinks from July.




Strange Donuts filled us in on how crazy their doughnuts will get; this salty-sweet snack had us driving to Edwardsville … a lot; you voted for this town’s most underrated restaurant; we found four southern cookbooks that inspired us; you told us about your favorite places to grab a drink; you told us your favorite place to go for a nightcap; moonshine made its comeback; jackfruit carnitas happened; cold-smoke liquors, pigs’ ears and barrel-aged fish sauce were the hottest trends; Fat Daddy Pickle Coins became our new favorite bar snack; we drank every proper house margarita we could find and picked our top three; deviled eggs got dressed-up every kind of way; Scott Carey of Sump Coffee taught us how to make the ultimate pour over; Gerard Craft’s Pastaria was voted favorite new restaurant; you picked the four chefs that really killed it this year: Ed Heath, Gerard Craft, Justin Haifley and Kevin Willmann; we snagged a recipe for some serious bisque; Josh Galliano gave us the nitty-gritty on grits; three new restaurants you should try opened up.



In This Issue: By Popular Demand – Eleven Eleven Mississippi’s Shrimp & Corn Bisque

Sunday, July 28th, 2013


We asked for the secret behind this great summer soup, and Eleven Eleven Mississippi’s Wade Waller answered. Click here for the recipe.
-Photo by Carmen Troesser


In This Issue: Southern Comforts – The Devil Wears Yellow

Monday, July 22nd, 2013


Pay attention to the starter section of the menu next time you’re at one of these eateries because this old-school potluck favorite is boasting some serious new-school flair. Click here to see more of these dressed-up little devils.

-Photo by Greg Rannells

In This Issue: Eat This

Sunday, July 21st, 2013


Sure, you could start your game-watching session at Circle 7 Ranch with fries or pretzel sticks this summer, but opt for the Fat Daddy Pickle Coins instead. Dunk each deep-fried, Panko-crusted sliver into the house-made Ranch, then savor how the cool, creamy sauce counters the briny dill pickles with their salty-spicy kick. This is bar food at its best – easy to eat, hits all the taste buds and gone before you can refill that beer glass.

-Photo by Carmen Troesser

In This Issue: Southern Comforts – Dining and Drinking Around Town

Friday, July 19th, 2013


Remember when you had to pile in the car and drive deep into Tennessee, Georgia or even Louisiana to get a taste of the South? After what seemed like forever, the rewards for not pinching your brother were nuggets of crispy okra fresh outta the fryer; a warm, crumbly square of sweet peach cobbler; and the grits – can’t forget the grits. Well, these days, you no longer have to suffer through 17 rounds of the License Plate Game in order to sink your teeth into the South. Southern ingredients are taking St. Louis by storm and, lucky for us, a few top-notch chefs are eager to celebrate them with new takes on old classics and a few well-kept secrets. In the spirit of southern hospitality, we’re spilling the beans on where you can find all of it and even how to bring it into your own kitchen. Get ready for a little southern charm.

- Photo by Greg Rannells


In This Issue: Southern Comforts – Books

Monday, July 15th, 2013


Inspired to bring a taste of the South into your kitchen? Crack open these titles, and you’ll have grits, greens and gumbo down in no time.



In This Issue: The Ultimate Bellini

Sunday, July 14th, 2013


The Bellini is the quintessential summertime sipper, classic in its flavoring – white peach purée and prosecco – and simple in its assembly – the purée goes in the glass first, chilled sparkling comes next. But to elevate this minimalist drink to greatness, all the components have to be great. Here, we share the best purée, the best prosecco, the best proportions and even the best stemware to make the ultimate Bellini. 

–Photo by Carmen Troesser

In This Issue: Cook’s Tip

Friday, July 12th, 2013


Fresh corn always beats out the canned stuff, but cutting those tiny little kernels from the cob tends to make a mess in the kitchen. This summer, make the most of the freshly shucked ears you grabbed at the farmers market with this easy trick. Place a large bowl right-side-up on a work surface. Place a small bowl with a wide, flat bottom upside down inside the larger bowl. Then, place an ear of corn atop the small bowl (cut-side-down) so that it sits flat atop the bowl’s base (aka your new cutting board). Now, get cutting. As the sweet kernels are sliced from their juicy cob, they fall neatly into the large bowl beneath, making it a cinch to stir them into salads, saute them into street corn or – quite honestly – pop ‘em in your mouth for a cool, refreshing snack.

In This Issue: New and Notable – Pan D’Olive

Thursday, July 11th, 2013

{Lobster ravioli}

While Pan D’Olive, the pan-Mediterranean restaurant housed in the former Mihalis Chophouse on McCausland Avenue, is not new (It opened in November 2012.), it is notable for a few reasons. First, there’s the affordability: Most entrees are in the mid-teens and no meze is over 10 bucks. And happy hour revelers can truly revel over the $3 select cocktails and house wines, $2 draft beers, $1 select small plates and half-price flatbreads. Then there is the space: sleek and stylish, with acres of dark wood, lots of subdued lighting and a spacious, multilevel layout, including the bar area with its illuminated bar top and striking mezzanine lounge.

Click here to read more of what Michael Renner thought about Pan D’Olive.

–Photo by Elizabeth Jochum

Southern Comforts: The Nitty Gritty on Grits

Tuesday, July 9th, 2013


Grits are essentially corn kernels that have been ground until they offer a gritty texture. Simple? Sure, but don’t let that fool you. Cooking grits skillfully is an art form – one that, when mastered, makes you wonder why you ever bothered with any other grain. Get Josh Galliano‘s step-by-step instruction for the perfect grits here.

-Photo by Greg Rannells

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