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Nov 17, 2017
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Posts Tagged ‘Retreat Gastropub’

Executive chef Michael Friedman has left Retreat Gastropub

Friday, November 3rd, 2017

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{ from left, beverage director Tim Wiggins, owner Travis Howard and executive chef Michael Friedman just before Retreat opened in 2015 } 

Chef Michael Friedman has left his post as executive chef at Retreat Gastropub in the Central West End. His last day of service was Wednesday, Nov. 1.

Friedman, who helped open Retreat in 2015, said he doesn’t have any definite plans yet, but he’s weighing his options.

“I want to challenge myself and do a little bit of personal growth,” Friedman said. “I had definitely hit the ceiling at Retreat and wanted to expand my range and fly a little bit. I think the long-term goal is to definitely open something up on my own. I’ve been talking with a couple of investment partners about that. But until that pans out, I’m doing some consulting work and I’d like to get into another restaurant.”

Retreat owner Travis Howard said in a statement that he is not naming a replacement for Friedman yet.

“Currently, we will be operating with the team that we’ve built over the past two years. We are confident in their ability to deliver all of the favorite dishes from our Retreat menu to the quality that our guests expect,” Howard said in the statement.

“We wish chef Friedman the best of luck in his future endeavors. We’re appreciative of the time that he spent with us at Retreat, and we’ll continue to feature the dishes that our guests have come to know and love, from our burger to the bread pudding.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Best New Restaurants 2015: Retreat Gastropub

• Ones to Watch 2016: Tim Wiggins at Retreat Gastropub

3 tea-infused cocktails to try at Retreat Gastropub

Trendwatch: What’s on the plate, in the glass and atop our wish list right now

Thursday, June 1st, 2017

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1. Proof in the Pudding
We’ve come a long way since Snack Packs – like the butterscotch pot de crème at Olive & Oak, a rich caramel pudding capped with salted caramel and whipped cream. At Pint Size Bakery, occasionally available Yum Cups are filled with rotating pudding flavors. But we all know chocolate reigns supreme, like the blend of milk and dark chocolate pudding with a black cocoa brownie, Thai basil ice cream and fresh blackberries currently on the menu at Taste. Retreat Gastropub recently offered an orange- and lemon-scented chocolate pudding served with toasted marshmallows and almond biscotti, while ClevelandHeath serves its version with Chantilly whipped cream and chocolate-dipped puffed rice.

 

2. Activate
Charcoal has made the move from face masks to the table. Gaining popularity as a detox ingredient at California juice shops like Pressed Juicery and Juice Served Here in recent years, activated charcoal has been making an appearance in cocktails like the inky mezcal-based Moonwalk at New York’s Mission Chinese Food. Closer to home, the black-hearted ingredient showed up for brunch in a chocolate-charcoal waffle at Hiro Asian Kitchen. Try a taste of the darkness at Clementine’s Creamery, where the black cherry ice cream is made with activated charcoal.

 

3. Bring in the Funk
Savory caramels are currently lending a sweet, funky accent to all manner of cuisine in St. Louis. The Copper Pig and Juniper have both combined fish sauce and caramel to great effect – the former on chicken wings and the latter on chicken and waffles. At Vista Ramen, crab caramel brings subtle sweetness and an unctuous umami pop to a tender pork rib dish. A little funk works just as well in cocktails, like The Sound of One Hand Clapping recently at Planter’s House, which combined tequila and mezcal with a miso-caramel syrup. On a more vegetal note, a beet caramel adds earthy sweetness to roasted beets, charred carrots and whipped herbed goat cheese at Boundary, while Vicia recently offered hazelnut financiers with an onion caramel sauce.

 

4. Get Crackin’
Pistachios have been lending their mild, nutty flavor to a variety of cocktail menus around town. The Lights Down, Music Up at ClevelandHeath uses Dumante Verdenoce, an Italian pistachio liqueur, to complement apricot and lemon in the rum-based drink. At The Preston, The Lady of Kildare, a unique tiki cocktail with Irish whiskey instead of the usual rum, includes a house-made pistachio syrup that plays well with tropical flavors like coconut and pineapple. And the Garden of Forking Paths at Taste utilizes the nut itself – ground and rimming a Collins glass.

 

5. The Big Cheese
Grilled cheese sandwiches have been subbing in for buns lately. Take The Big Lou special at The Corner Butcher in Fenton, where two of the sandwiches held two patties topped with nacho cheese. The Libertine appended GC to a classic BLT for a brunch special, and the ever-fluctuating menu at Shift: Test Kitchen recently experimented with The Sasquatch, pulled pork and cole slaw between two gooey sammies. Head to Festus for a Fatty Melt at Main & Mill Brewing Co., a classic patty melt with two grilled cheese sandwiches. And of course, Sugarfire Smoke House and Hi-Pointe Drive-In get in on the action with the Sweet Baby Cheesus special.

 

6. The Spice Route
Area bartenders are reaching into the spice cabinet for a taste of India on their cocktail menus. Retreat Gastropub mixes gin with coconut milk, turmeric and ginger in the curry leaf-topped Golden State, and combines rum, mango, vermouth and chai in its Cash Me Outside cocktail. Reeds American Table opts for yellow curry and coriander mixed with coconut milk in the Philosophical Zombie, while Planter’s House recently featured a chai five-spice syrup with bourbon, tequila and amaro in the Exit Stage Left. Polite Society’s arsenal of house-made tinctures and infusions includes a blood orange and cardamom gastrique featured in the Sanguine cocktail, made with vodka and coconut water. Frazer’s makes use of Desipop, a masala-cumin soda, in its rum-based Kama Sutra. Over at Eclipse, they’re shaking cardamom bitters into the Effervescent Love Machine, while just down the street, the team at Randolfi’s also added cardamom bitters to Advice from a Fortune Cookie and curry bitters to A Rule of Plumb.

 

Photo by Carmen Troesser

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DTWE: 3 tea-infused cocktails to try at Retreat Gastropub

Friday, March 31st, 2017

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 { Creole Colada at Retreat Gastropub }

 

When Retreat Gastropub bar manager Tim Wiggins comes up with a tea-themed cocktail menu, it’s going to be more than boozy glasses of your grandma’s finest.

“A lot of people hate tea,” Wiggins said. “These don’t taste like tea cocktails – they taste like cocktails with unusual elements.” The menu ranges from sweet and fruity to spicy and savory, balancing bold, unexpected flavors in strange-sounding, but highly drinkable cocktails.

1. If you like earthy flavors, the Parasol Shade combines the lush funkiness of Wray & Nephew overproof rum with a rooibos tea Wiggins said tastes like rich soil, all brightened by white rum, mango, cream and lime. The overproof rum’s raisin notes meet the mango’s sunnier sweetness, grounded by cream and a lively zip of lime on the finish. The complex combination is balanced – you’ll keep sipping as you try to figure it out.

2. If you like juicy and floral, try the tiki-inspired Creole Colada. Sweet, fresh pineapple juice and coconut cream are tempered by a full ounce of Peychaud’s bitters, Jamaican aged rum and an infusion of hibiscus and lemongrass. The drink is finished with a spray of hibiscus-infused absinthe and a sprinkle of nutmeg. A creamy pink, it looks throat-coating sweet, but it goes down easy with a hint of herbal spice and a pleasantly tart finish.

3. If you like vegetal drinks, order the Bells and Whistles. The savory, subtly sweet flavors of orange and yellow peppers are paired with Cana Brava rum infused with fragrant, tannic jasmine, along with green tea, honey-like white port and amontillado. Finished with a hint of lemon La Croix and garnished with a lemon wheel, it has a bright acidity and savory sweetness.

Photo by Meera Nagarajan

Related Content
Ones to Watch 2016: Tim Wiggins

Readers’ Choice 2016: Favorite Bartender – Tim Wiggins

Best New Restaurants: No. 10 – Retreat Gastropub

Budget Crunch: 9 delicious deals to devour now

Wednesday, March 22nd, 2017

Got $10 and a friend? Then contributor Kevin Korinek has 9 tasty deals you must try now.

 

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1. The new Boardwalk Waffles & Ice Cream in Maplewood is offering a special $9 chicken and waffle deal Thursdays from 4 p.m. until sold out. And yes, it will probably sell out, so make sure you’re first in line. While Boardwalk supplies the delectable waffle, the fried chicken slingers at Byrd & Barrel supply the Chicken Nugz. Adding hot sauce gets you to Flavortown fast, but a little maple syrup goes a long way.

2. A classic Italian bistro that is always adding good times and new flavors, Mangia Italiano might just be one of the best post-work spots for a good deal. Just in time for warm weather and patio dining on South Grand, you can get half off appetizers and a well-made $3 rail cocktail every weekday. Your best bet is the Honey-Cayenne Wings – a generous $5.50 pound of mouthwatering wings in Mangia’s signature sauce. They’re crunchy, spicy and oh, so satisfying.

 

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3. Every taqueria in St. Louis claims to have the best fish tacos, but The Red Shack in Dogtown may have the best monthly deal to prove it. Fridays during Lent, the Tex-Mex haven has a killer special of two, scrumptious salmon tacos with house-made chips and salsa for a mere $5.50.

4. Of course life isn’t all about tacos. It’s also about pizza. If you find yourself near Lafayette Square during the week, run (don’t walk) to happy hour at Eleven Eleven Mississippi, where you can snag a gorgeous, Tuscan-inspired flatbread for $6 to $7 each Monday to Thursday. Try the Italian sausage for authentic Old World flavor or the poached pear and fig if you’re feeling adventurous.

 

BudgetCrunch_2_Mar17

 

5. Craft beer has turned a scientific corner, and we are now seeing an explosion of flavors that would make Eberhard Anheuser and Adolphus Busch do a double take. One of the more recent highlights to hit our beloved craft scene is sour beers. Retreat Gastropub in the CWE wants you to get more acquainted at its Thursday Sour Hours. In March, select sour beers are only $5 from 4 to 7 p.m., giving you the chance to pucker-up buttercup and experience some new flavors. Rest assured, the craft beer revolution carries on – what a time to be alive.

6. Back to tacos, because tacos. If you’re eating lunch in Brentwood and looking for a quick fix, Whole Foods kitchen now has you covered. The market recently opened up a lightning fast taqueria where you can grab a made-to-order burrito or three tacos for $8. Where else can you get Mexican food and finish grocery shopping on your lunch break?

 

BudgetCrunch_4_Mar17

 

7. Copper Pig in beautiful Southampton has an amazing happy hour this month. Weekdays between 4:30 to 6 p.m., appetizers are $6 bucks and most drafts are a cool $3. The deal does not include its famous winter app, bacon jam and Brie (bummer!), but I’m sure you can find something to love between the General Tso’s cauliflower or the duck confit poutine.

8. Ramen is all the rage in St. Louis these days, and Hiro Asian Kitchen aims to keep it that way by offering a Ramen Happy Hour Tuesday through Thursday from 3 to 6 p.m. Sample from an assortment of ramen dishes that will make your head spin. If you miss the first window, don’t worry – the deal also happens for evening diners from 8:30 to 9:30 p.m. Two ramen happy hours in one day is one way to keep customers happy.

9. Again, life is nothing without damn good pizza, and Plank Road Pizza has them in spades. The Cottleville pizza den offers lunch special: an 8-inch pizza and side salad for $10. My go-to: the honey-bacon-chicken pizza. It’s a work of art – house-made crust topped with olive oil, brown sugar, roast chicken, bacon, honey, red onion and bubbling mozzarella. The lunch special is good from 11 a.m. to 4 p.m. and also comes with a side salad.

 

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

Trendwatch: 7 trends on the plate, in the glass and atop our wish list now

Friday, January 13th, 2017

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1. Smash and Grab
St. Louisans don’t have to wait until Shake Shack opens later this year to get their griddle burger fix of thin patties smashed on a flattop. Get a taste at Reeds American Table, where two patties are smothered with Swiss cheese and tallow aioli, or head to Olive & Oak in Webster Groves, where the kitchen keeps it classic with American cheese and dill pickles. The smashed Farmhouse Burger has been a fixture at Retreat Gastropub since it opened in October 2015, and The Dam in Tower Grove South does smashed patties – though the burgers are stacked so high with fixins, it’s hard to tell. Find griddled burgers at Brasserie, Local Chef Kitchen and Baileys’ Range, too.

2. Drinking like a Vegan
Aquafaba, aka the cloudy liquid in a can of chickpeas that usually goes down the drain, has seen new life as a vegan egg replacer in baked goods. Now it’s found its way behind the bar and into Pisco Sours at Los Angeles establishments like Birch and Gracias Madre. Small Batch pulled a similar move in its Cicer Sour with aquafaba, smoked almond Pisco and dry curacao. Bengelina Hospitality bar manager Drew Lucido shakes it with Old Tom Gin, Becherovka and lemon juice in The Walden at Olio, while the team across the street at Nixta uses a cream whipper to add a foamy, egg-free head to the No. 3.

3. Kung Pao That
The Chinese staple is popping up outside the takeout box these days at restaurants like Mission Chinese in San Francisco, which has a kung pao pastrami we hope someone in town will replicate. Chefs at Cleveland-Heath were inspired by a celery dish at Mission’s NYC location to create a shaved raw beef and celery kung pao special for St. Louisans to enjoy last summer. The Preston swaps in calamari for a sophisticated take on the dish, and the pop-up and future restaurant Good Fortune is crazy about kung pao. It incorporated the flavors into a bratwurst made for a collaboration with Brasserie, and made a kung pao pizza for an event with Delicious Pizza in Los Angeles.

 

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4. Rise and Shine
The Egg McMuffin will always hold a special greasy place in our hearts, but area restaurants are taking breakfast more seriously these days. Whole concepts, like Egg on Gravois Avenue and Yolklore in Crestwood, are devoted to breakfast beyond the standard flapjacks, eggs and bacon. Quick counter-service options at newly opened eateries like Sardella and The Garden on Grand mean we’re setting our weekday alarms a few minutes earlier. Even pop-up eateries are getting in on the action: Revel Kitchen chef-owner Simon Lusky and chef Adam Altnether recently hosted the breakfast-themed Waffle Nut Pop-up, serving sweet and savory waffle combos and cereal milk coffee beverages.

5. Lightning in a Mug
Loaded with antioxidants, vitamins and a large dose of caffeine, yerba mate is a light, herbaceous tea that’s creeping its way into local spots like SweetArt, where it’s served hot, and Comet Coffee, where it’s found in two forms: as hot tea and as a mocha-nut mate made with toasted mate leaves, chocolate, hazelnut and marigold flowers for a sweet treat. Pick up some of the loose-leaf tea to brew at home from international grocers like Global Foods Market or United Provisions.

6. Meat Lollipops
Some St. Louis chefs are frenching chicken drumettes, trimming classic wings into little meat lollipops. The trend has a confusing extra-work-for-less-meat quality, but we’ve bought jeans with holes in the knees, so we’re not here to judge. Try the lollies at Mona’s, where they’re smoked and served with a creamy giardiniera sauce and salsa verde, or at Copper Pig with a Vietnamese fish sauce caramel or a sweet chile basil sauce. Scapegoat offers a more traditional Buffalo version.

7. Taste the Magic
Magic Shell is making appearances outside grandma’s sundae bar these days. We noticed it with caramelized honey and honeycomb candy on soft serve at The Honey Paw in Portland, Maine, and over caramel corn and vanilla malted milk balls at Girl & the Goat in Chicago. But Peacemaker Lobster & Crab Co. has offered the topping on soft serve since it opened in 2014, and our favorite matcha-chocolate cookie gelato pop from Porano this summer was dipped in Magic Shell. Taste’s new brownie dessert with candy cap ice cream and toffee sauce lives in a Magic Shell house, too.

 

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Guide to Drinking 2016: 6 Best Bitter Bottles to Buy

Tuesday, September 20th, 2016

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Sweet-toothed Americans are increasingly embracing bitter flavors at the bar. Aperol spritzes are everywhere, and according to Randolfi’s head barman Jeffrey Moll, “No respectable home bar should be without Campari.” The pretty pink amaro and its compatriots are for more than your nightly Negroni. Bitter liqueurs and aromatized wines can be enjoyed simply poured over ice with a citrus twist or neat at room temp. We asked Moll, Planter’s House’s Ted Kilgore and Retreat Gastropub’s Tim Wiggins to tell us which bottles best bring out the bitter.

1. Amaro Sibilla is sweetened with honey but tastes boldly bitter and herbal – a siren song for the experienced amaro enthusiast. It’s great in complex cocktails. $54

2. Amaro Sibona boasts a sweet, baking spice-laced start with a smooth, slightly bitter, chocolate finish. Substitute it for Campari or sweet vermouth in your next Negroni. $30

3. Contratto Aperitif is easy to drink with prominent orange notes, like a more complex Aperol. Try mixing equal parts with a dry, sparkling white wine. $30

4. Amaro Nonino’s bittersweet caramel and baking spice notes are best on their own, rather than in a cocktail. Try as an aperitif over ice, or sip it neat after dinner. $50

5. Amaro di Angostura rolls around the palate with the spiced flavors of the classic Angostura bitters. Use in place of vermouth for an amped-up Manhattan. $22

6. Byrrh is a lightly bitter blend of young red wine and quinine. With an approachable flavor profile and price tag, it’s a safe start on your bitter journey. $18

All available at The Wine and Cheese Place in Clayton, wineandcheeseplace.com

Photo by Jonathan Gayman 

Trendwatch: Guide to Drinking Edition (Part 2)

Thursday, September 15th, 2016

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{Vista Ramen’s Matcha Gonna Do For Me? cocktail} 

1. Go Green
Teatime and happy hour combine in green tea cocktails. Matcha is found in Retreat Gastropub’s Brainfreeze Culprit, which combines the vibrant green tea powder with rum, sherry, pineapple juice, cacao and coconut. We also spied it at Hiro Asian Kitchen, in a matcha mint julep. Green tea-infused vodka gets fresh at Rooster with apple, lime, pineapple and cucumber in the Green With Envy, while Water Street uses it in its Sweet Pea along with snap peas, dandelion liqueur, mint and lemon. Meanwhile, the drink team at Vista Ramen doubles down, using matcha and cold-brewed green tea stems in the gin-based Matcha Gonna Do For Me?

2. East-Coast Vibes
If intensely hopped IPAs blow your palate, head east. The East Coast IPA is a gentler, juicier IPA best identified by its murky, unfiltered appearance. Eastern breweries like Alchemist, Trillium and Tree House are known for these less bitter, slightly resinous beers, and up-and-coming hometown brewers are taking notice. Narrow Gauge Brewing, which recently opened inside Cugino’s in Florissant, is making waves with its cloudy, dry-hopped IPAs like Fallen Flag, and forthcoming Rockwell Beer Co. shared a taste of what’s to come at Heritage Festival with Major Key, an 8.5-percent East Coast-West Coast hybrid double IPA.

3. Concept Menus
Themed drink menus may seem like a marketing gimmick, but one sip of these exclusive cocktails will sell you. Pouring Ribbons in New York has been traveling with a themed menu series, hitting Route 66 and the Silk Road. Closer to home, Olive & Oak’s Gilligan’s Island-themed menu is a boozy voyage that includes a Three-Hour Tour, while sophisticated takes on college drinks were the star on Planter’s House’s spring break menu earlier this year. Recent menus at Blood & Sand have been based off everything from ninth-century Viking trade routes to popular music, and dedicated tiki menus have been found on bar menus from The Libertine to Taste to Retreat Gastropub.

4. Taste the Rainbow
Brewers are getting experimental, fermenting some of their classic base beers with fresh fruit. Side Project Brewing Co. has released raspberry, peach, blueberry and, most recently, apricot versions of its flagship Saison du Fermier. Over at Perennial Artisan Ales, Funky Wit has seen raspberry-rhubarb, raspberry, apricot and melon varieties, while fans of 2nd Shift Brewing’s Katy can try a veritable fruit salad of blackberry, peach, cherry and raspberry varieties. Looking for an insider taste? Rumor has it that 4 Hands Brewing Co. has quietly released infrequently available strawberry- and blueberry-inflected kegs of City Wide at its tasting room.

5. Basque Wine
Txakoli, a super dry, acidic white from Spain’s Basque region, has popped up on menus and in shops all summer. Union Loafers Café and Bread Bakery offered the crisp 2014 Xarmant Txakolina with barely-there bubbles on its summer wine list, while Reeds American Table still has two Txakolis to try. 33 Wine Bar has three of these Basque beauties on its September wine list, including Gorrondona Txakolina.

Miss Part 1? Click here to find out what else in trending in the STL beverage scene. 

-photo by Jonathan Gayman

Trendwatch: Guide to Drinking Edition (Part 1)

Thursday, September 15th, 2016

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{Ben Bauer sips on the She’s Standing Right Behind You cocktail at The Libertine.} 

 

1. Taste of The Alps
Think of this French Alpine liqueur as Green Chartreuse’s little brother. With more floral notes, a lower ABV and a lower price tag, St. Louis bartenders are falling in love with Génépy. Drink it on its own as an aperitif or look for cocktails where it plays well with others: Try it paired with the gin-like Bols Genever, Yellow Chartreuse and lime in the Vivre Sa Vie from Olio’s summer menu, or sip an intense lineup of hibiscus, pomegranate and baking spices in the Heatsource cocktail at Retreat Gastropub. The bar at Público lends a Latin vibe with mezcal and lime, along with Licor 43 and Averna in Wee Willy’s Whiskers. Or visit The Whiskey Ring when winter hits for its take on a hot toddy: The Green Lantern made with Génépy, Green Chartreuse and lemon simple syrup.

2. Lager Love
Once the watery antithesis of the craft beer movement, a new wave of crisp, full-flavored lagers are making a comeback. Brewers are turning to the old-school Eastern European Czech Pilsner to create these low-ABV brews with a characteristic Saaz hop. Look for 2nd Shift’s Technical Ecstasy, Stubborn German Brewing Co.’s recently added Hip Czech Pilsner and seasonally available versions from Square One, Schlafly and The Civil Life.

3. Red Wine Float Trip
Bartenders are layering on the flavor with red wine floats atop new cocktails. Try it at The Libertine, where a mineral red tops a mixture of rye, lemon juice and lemon verbena-sweet tea in She’s Standing Right Behind You. Order the Full Sneak at The Fortune Teller Bar and watch as ruby port is floated over a blend of whiskey, ginger liqueur, lemon and ginger ale. Red also wine crowns The Juice at Scapegoat Tavern & Courtyard, which shakes up Orangecello (a house-made lemoncello that swaps the citrus), pomegranate vodka, muddled oranges and ginger beer.

4. As American as Applejack
Look for this potent fruit-based hooch cropping up by the bushel-full. Eclipse combines applejack with tequila, gin, rum and Benedictine in the 3 Mile Long Island, while The Royale keeps it simple in its Apple Buck, a mix of applejack, lemon juice and ginger beer. Scapegoat Tavern & Courtyard puts a twist on the whiskey sour, adding applejack to brandy and sour mix in The Monica.

 

Still thirsty? Click here for more of what’s trending in the STL beverage scene. 

-photo by David Kovaluk

Drink This Weekend Edition: Pomegranate-Coffee Tonic Shrub Cocktail at Sump

Friday, August 26th, 2016

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There’s no guilt in a (nonalcoholic) morning cocktail, especially when Retreat Gastropub’s Tim Wiggins teams up with Sump Coffee for a Pomegranate-Coffee Tonic. The third coffee cocktail collaboration Wiggins has developed for the coffee shop this summer, this juicy, sweet-tart treat is made with fresh pomegranate juice, pomegranate syrup, dried hibiscus and Sump cold brew, served over Fever Tree tonic.

It’s a great introduction to the bold flavors of a coffee shrub cocktail, with a little less vinegar intensity than the previous two drinks (a Cascara Fizz and Honey Burundi Julep), and more refreshing sparkle from the tonic. Marrying the bright, floral sweetness of hibiscus-inflected pomegranate with the earthy, caramel depth of Sump coffee, each sip will call for another to figure out how this unlikely couple can work so well. Sump barista Connor Usry said it best: “It tastes like a chocolate covered pomegranate seed.”

Edible Weekend: 3 events to dig into this weekend

Wednesday, August 10th, 2016

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{Byrd & Barrel chef-owner Bob Brazell, who might go bald this weekend}

 

Whether you love chicken wings or elegant French fare, there are plenty of ways to fill up this weekend: Can’t wait? Jump start the weekend with three more events today through Sunday.

 

1. Sardella Breakfast Pop-Up
Chef-owner Gerard Craft’s forthcoming concept, Sardella, has popped up all over town recently. Ready for more? Grab a bite of a farro kimchi bowl, salmon gravlax on a house-made English muffin, a coconut yogurt parfait and more from 7 to 10:30 a.m. today through Friday at Pastaria.
Aug. 10 to 12, Facebook: Sardella 

2. Shave It for the Kids School Supplies Drive
Industry pros go bald for a good cause on Sunday. If Byrd & Barrel meets its school supplies collection goal, a dozen pros including the chicken eatery’s Bob Brazell, Quincy Street Bistro’s Chris Ladley, The Libertine’s Ben Bauer and Earthbound Beer’s Stuart Keating and Ryan Pier will shave their heads outside Byrd & Barrel. Make it happen by dropping off supplies from 11 a.m. to 7 p.m. at the South City eatery, then stick around for the main event.
Aug. 14, Facebook: Shave It for the Kids 

3. Mediterranean Wine Dinner
Travel though Spain, France and Italy with Retreat Gastropub wine director Nicole Bagby. Each wine is paired with five courses from executive chef Michael Friedman. Call for reservations.
Aug. 14, retreatgastropub.com 

 

Still hungry? Sign up for the Edible Weekend newsletter to get the best food events of the weekend delivered to your inbox every Wednesday.

 

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