Where to Explore Next: Ballpark Village
While the Cardinals have proven it doesn’t take a village to create a winning team, Ballpark Village at 601 Clark Ave., is certainly playing a great game. With five distinct venues at which to eat lunch and dinner (with more on the way), and even more places to grab a drink, this truly impressive…
Wheatless Wednesday: Sesame-Almond Crescent Cookies
The lunar eclipse during the recent full moon and this week’s new moon inspired me to try my hand at a gluten-free version of crescent moon cookies, a traditional Moroccan tea cookie. Dense, crispy and layered with flavor, these are perfect to dip in your morning coffee or afternoon tea. These treats are packed…
Eat This: Canh Ga Chien at Mi Linh
Editor’s note: Mi Linh has closed. Last year, I loved Mi Linh’s Canh Ga Chien so much that it made my Top 5 Dishes of 2013 list. Lightly breaded with rice flour and cornstarch, deep-fried and then sauteed with butter, red pepper flakes, garlic and diced onions, these chicken wings made me wish I could…
By the Book: Anne Burrell’s Insalata “Chopata” with Warm Goat Cheese
I know Anne Burrell from the syndicated Food Network show “Secrets of a Restaurant Chef,” where she showed off her quirky and offbeat character but unleashed a ton of knowledge. Burrell knows what she’s talking about when it comes to cooking, and she is great at giving clear instructions, which has helped me make her…
The Scoop: New bodega to open in Tower Grove East
Tower Grove residents can add another option to their list of neighborhood markets. Grove East Provisions is set to open in mid-May at 3101 Arsenal St. The 800-square-foot space at the intersection of Arsenal and Minnesota Avenue will be a “healthier corner shop,” said owner Barry Kinder. The shop will supply Tower Grove residents…
First Look: Art Bar St. Louis
Doors recently opened at Art Bar St. Louis on April 25, revealing a creative, colorful space brimming with local artistic touches at 2732 Cherokee St. Co-owners Tom Halaska and Tatyana Telnikova told The Scoop in January they wanted to create a bar that embraced all kinds of art – visual, performance, musical and more. Already,…
Catching up with Layla Linehan at Brasserie
The Negroni is Layla Linehan’s favorite cocktail. So we’ll lift one in her honor as we ponder just how much one bartender can accomplish in a year. With more than seven years of bartending experience, this alum of Pi Pizzeria, Monarch and Demun Oyster Bar has shaken things up at Brasserie since coming aboard as…
The Scoop: Pie Five to open up to 20 locations in St. Louis
It’s no secret. St. Louisans love their pizza, from locals who swear by cracker-thin crust with Provel to the deep-dish diehards. Come fall, there will be another pizza option in the area – up to 20 of them. Texas-based, fast-casual pizza chain Pie Five has its sights set on St. Louis, as reported by the…
The Scoop: Two locals reach finals in national coffee competitions
Two faces from the local coffee scene were on the national stage last weekend, April 26 and 27, at the 2014 United States Coffee Championships in Seattle. Nora Brady, co-owner of Blueprint Coffee, took sixth in the final round of the U.S. Barista Championship, and Kaldi’s Coffee roaster Tony Auger took third in the…
Eat This: Shrimp and Grits at The Kitchen Sink
Editor’s note: The Kitchen Sink has closed. The Kitchen Sink’s shrimp and grits (eponymously named The Kitchen Sink) is simply lick-your-plate good. In this classic dish – with several big twists – cheesy grits that strike the perfect balance between runny and thick are topped with sauteed shrimp, andouille sausage, bell peppers and mushrooms and…
Our ode to the staff of superstars at Planter’s House
Yes, the cocktails are top-tier. Yes, the food is great. Yes, the décor makes you feel like a million bucks. But the real reason we love to take a seat at the hottest bar in town is the staff: a lineup of seasoned professionals who always keep their cool. From left to right: Kate Kinsey,…
The Scoop: Liz Schuster talks plans, menu for Tenacious Eats brick and mortar
{A classic film screening from a recent Movies for Foodies event, hosted by Tenacious Eats at Meyer’s Grove} Chef Liz Schuster has been a bit preoccupied lately. She recently announced that Tenacious Eats, her unorthodox dining project aimed at foodie cinephiles, will open a permanent home at 4915 Hampton Ave., as reported by St. Louis…
Drink This Weekend Edition: Wine your night away at St. Louis’ ultimate bodega
Whether you stay in or go out tonight (or you go for a run through Tower Grove Park and happen to veer off for a drink – true story, don’t judge), a stop at one of Gustine Market’s free wine samplings is never a bad idea. Join co-owner Vicky Cumminskey (pictured) tonight from 5:30…
12 reasons we love Sugarfire Smoke House
Sure, the barbecue at Sugarfire is pretty awesome, but it’s only one of the reasons we can’t stay away. Here, 12 ways to hook a foodie. 1. There are smoked sea salt-chocolate chip cookies. 2. From beer to ice cream to meat to sodas, everything is sourced locally whenever possible. 3. The chicken wings: smoky,…
Sneak Peek: Sugarfire Smoke House in St. Charles
Sugarfire Smoke House starts serving up its award-winning ‘cue in St. Charles tomorrow, April 25, at 11 a.m., when its second location at 3150 Elm Point Industrial Dr., opens. During a recent visit, we found plenty of eye candy throughout the renovated Chuck-A-Burger drive-in roadhouse to hold diners over while waiting to enjoy a Sugarfire…
The Scoop: A changing of the guard at Dressel’s Public House
{Mike Miller} Dressel’s Public House has a new executive chef. Derek Roe, previously chef de cuisine at the Central West End pub, is now helming the kitchen. Roe replaces chef Mike Miller, who served as the restaurant’s exec chef for the last three years. Miller is also co-owner of prepared foods and catering company, Kitchen Kulture.…
The perfect beer & wine hike in Ste. Genevieve
Secluded and serene, the tree-lined hiking trail between Chaumette Vineyards & Winery and Charleville Vineyard Winery & Microbrewery in Ste. Genevieve is the perfect activity for those who love the outdoors but prefer to save their energy for wine and beer rather than endure sweat and tears. Start at Chaumette’s Tasting Room and order six…
Baked: Caramel Croissant Bread Pudding
This bread pudding will not be taken lightly. Stale croissants are smothered in caramel sauce blended with bourbon and infused with lapsang souchong, a variety of black tea available at The London Tea Room. It’s topped (twice) with chopped pecans and milk chocolate chips, then drizzled with maple syrup. The tea adds a smoky…
Drink this: Moll’s Cup No. 3 at The Good Pie
Editor’s note: After moving and reconcepting in the Loop, The Good Pie has closed. At its most basic, Moll’s Cup No. 3 is a refreshing highball. Or, perhaps, a boozy fruit cocktail. But to us, it’s the epitome of what it means to be handcrafted. The cocktail gets its inspiration from a Pimm’s Cup, a…
By the Book: Amy Thielen’s Beet-Pickled Eggs with Hot Mustard Dust
I never really understood the definition of Midwestern cuisine, despite growing up in southwestern and southern Illinois. I knew and loved New England fare, Southern Sunday suppers and Tex-Mex combo platters. But hash browns, stuffed pork chops and grilled rib-eye? Those aren’t cuisine; they’re just dinner. Amy Thielen’s The New Midwestern Table: 200 Heartland…
6 Foodie Finds at St. Louis Earth Day
This year marks the 25th anniversary of St. Louis Earth Day Festival, which takes place Sunday, April 27. The day’s festivities kick off at 11 a.m. on The Muny grounds near the Pagoda in Forest Park. According to Earth Day Network, St. Louis Earth Day is now ranked the second largest such celebration in…
Secrets to great service from Pastaria server Tim Nuell
Meet the best server in St. Louis: Pastaria’s Tim Nuell. With 15 years of restaurant experience, he knows his food, he knows his wine, and he knows how to read people. He’s casual with a drop of formality and friendly without being in your face. The best part about having Nuell as a server is…
Meatless Monday: Gringo’s Vegetarian Tacos
Vegetarian options abound at Gringo, which makes it the perfect destination for a Meatless Monday meal. Bonus: Its two vegetarian tacos are also vegan. The tofu taco uses local MOFU tofu marinaded with poblano peppers and is seared to a charred, crisp exterior. The taco is topped with a spicy sauce made with toasted nuts,…
The Scoop: Strange Donuts confirms second location in Kirkwood
Kirkwood is about to get a little stranger. Strange Donuts co-owner Corey Smale confirmed that its mysterious second location will open at 107½ E. Argonne Drive, in Kirkwood, as reported by Real/TimeSTL and Feast. The popular Maplewood doughnut shop, known for unique flavor collaborations with local chefs, announced its second shop in March. Since then,…
Eat this: Pulled Chicken Sandwich at Windowsills Cafe & Marketplace in Ellisville
Editor’s note: Windowsills Cafe & Marketplace has closed. Sandwiched between a Dierbergs and a salon in an Ellisville strip mall is the humble yet hardly forgettable Windowsills Cafe & Marketplace. Step inside this cute counter-service cafe, and order its pulled chicken sandwich with Alabama white sauce. Smoked, hand-pulled chicken is piled on a house-made kaiser bun with…
Drink This Weekend Edition: Hoppy Spring at iTap
Spring finally looks as though like it’s here to stay. Celebrate its arrival Saturday at International Tap House’s Hoppy Spring. Beginning at noon, iTap’s locations in Chesterfield, Central West End and Soulard offer up a variety of hoppy libations, including some on cask. Cask beer has a gentler carbonation level and usually shows a more…
We’re obsessed with the fresh pulled noodles at Corner 17
Come for the noodles, stay for the show. At Corner 17 Chinese noodle shop in The Loop, a glass enclosure in the corner of the restaurant allows diners to watch chefs Wang and Yixiu Zheng expertly stretch wheat dough into made-to-order noodles. Noodle stretchers pull the dough and fold it in two again and again,…
Extra Sauce: DIY Easter Egg Dyes
Have you ever noticed most Easter treats take something from nature and make it, well, a little unnatural? Chocolate bunnies, marshmallow chicks, jelly beans and eggs that are either plastic, creme-filled or dyed bright blue … not exactly how Mother Nature intended. This year, add a little natural back to your Easter festivities with…
The Scoop: Sauce on the Side adds second location
Sauce on the Side recently announced plans to add a second location at 7810 Forsyth Ave., via its Facebook page. The popular downtown eatery, specializing in calzones and salads, has been open for two years. Brendan Maciariello, one of three owners of Sauce on the Side, said that the trio hopes to open their new…
The Weekend Project: Stocking Up on Stock
“Indeed, stock is everything in cooking … Without it, nothing can be done.” – Auguste Escoffier If The Weekend Project were a digital cookbook, then the post probably should have been our first recipe. Most cookbooks have recipes for stock at the beginning and for good reason. The stocks a chef creates are more than…
The Scoop: The Pasta House Co., Schlafly team up for new venue at Lambert
Two well-known names in the local food and drink scene have teamed up to create a new venue at Lambert-St. Louis International Airport. The Pasta House Co. and Schlafly have expanded their current presence with a combination restaurant and bar, now open in Terminal 2 near Gate 4E. The 1,500-square-foot space offers the traditional…
Eat this: Half-Smoked Maple Leaf Farms Duck at Truffles Restaurant
Is it wrong to lick your fingers at a fine-dining restaurant? Consider it a tribute to all the work executive chef Brandon Benack puts into Truffles’ smoked duck. To begin the three-day process, Benack brines the Maple Leaf Farms bird in a vat of salt, brown sugar, oranges, bay leaves, black peppercorns and cloves for…
The Scoop: Chef Gian Nicola Colucci takes the helm at Four Seasons Hotel St. Louis
{Chef Gian Nicola Colucci} Four Seasons Hotel St. Louis recently announced the appointment of Gian Nicola Colucci as its new executive chef. Colucci will oversee all the hotel’s culinary operations, including its fine dining Italian restaurant, Cielo Restaurant & Bar. A native of Turin, Italy, Colucci holds 20 years of experience in the hospitality…
Wheatless Wednesday: Good Luck Buckwheat Salad
When I think of the word “buckwheat,” I imagine a buckeye, a symbol of good luck, and wheat, a symbol of rotten luck for us gluten-adverse individuals. Thankfully, buckwheat isn’t harmful to the gluten intolerant – it isn’t even a grain! Buckwheat is a plant related to sorrel and rhubarb. It’s eaten widely in…
Lisa Fain’s Sopa de Lima (Mexican Lime Soup)
4 to 6 servings
By the Book: Lisa Fain’s Sopa de Lima
I was curious about Lisa Fain’s second cookbook The Homesick Texan’s Family Table: Lone Star Cooking from My Kitchen to Yours because the same week it landed on Sauce’s bookshelf, Fain’s blog Homesick Texan was nominated for a James Beard Foundation Award for individual food blog. Fain’s blog is reminiscent of Deb Perelman’s The…
Meet Josh Rowan, the artist behind 4 Hand Brewing Co.’s beer labels
Say “mace” to local graphic designer Josh Rowan, and instead of conjuring an unimaginative can of tear gas (like we did), he’ll draw you an armor-clad Viking polar bear wielding a ferocious spiked club. It’s this battle-ready beast that guards the bottle of one of 4 Hands Brewing Co.’s newest brews, Bear Mace Baltic Porter.…
The Scoop: Eric Kelly leaves Scape to move to Seattle
Scape American Bistro’s Eric Kelly has left the Central West End restaurant. After six years as chef and partner at Scape, Kelly is moving to Seattle to work for multi-concept dining operation Restaurants Unlimited. His last day in the Scape kitchens was April 10. “I’m stepping away from the kitchen and going into operations,” said…
Meatless Monday: Black Bean, Spinach and Feta Empanadas
Looking for a Mexican restaurant? Ask vegetarians. Their GPS will find one like chips find salsa. Mexican restaurants, no matter how plain or fancy, promise a variety of meat-free options well beyond the ubiquitous iceberg wedge. Plus, margaritas are vegan. As a home cook, I heart Mexican cuisine because the ingredients are inexpensive and…
The Scoop: Russo’s Catering rolls out food truck
Russo’s Catering has joined the fleet of local food trucks. Its mobile eatery, Russo’s Trucktoria, hit the pavement in late March. The Italian-centric menu for the truck includes offerings such as a chop salad, linguine Bolognese, grilled lemon-herb chicken spiedini, jumbo ravioli and sandwiches like Italian beef and a chicken BLT. The truck rolls onto…
Give your home cooking an umami boost
Spring has brought a bounce back to your step, but what about your palate? When our favorite dishes have lost their dazzle, we turn to dried mushrooms for a mega flavor boost. Mushrooms are a natural source of glutamate, the chemical responsible for the depth and complexity in flavor often referred to as umami. A…
Eat This: The Maine Event at Sweet Art
All great things start from small beginnings, and The Maine Event cookie at Sweet Art is no exception. It began years ago in Reine Bayoc’s home kitchen when she made chocolate chip cookies for her brother, Jermaine. So smitten was he with the sweet treat that he sold it at his office until Bayoc finally…
6 St. Louis Patios to Welcome Spring
Patio season has officially arrived, and after a brutal winter, we’re ready eat, drink and play al fresco. Last year, you named Vin de Set’s stunning rooftop spot your favorite patio during the 2013 Readers Choice Awards. Here, a view of what you’ll see this weekend, plus your 5 other top picks:
Stephanie Fischer is the brains behind Comet Coffee & Microbakery
“You have to see my ingredients,” said pint-sized Stephanie Fischer as she led me into Comet Coffee’s tiny kitchen. Squeezing between her hardworking KitchenAid mixer and her equally hardworking pastry chef Megan Cronin, Fischer proudly pulled out a pound of butter with an 83 percent butterfat content, organic milk and eggs, and decadent couverture chocolate made in France. Only 24 years…
The Scoop: Bocci Bar in Clayton reopening as Bocci Wine Bar
Clayton’s Bocci Bar located at 16 N. Central Ave., will unveil a new identity as Bocci Wine Bar May 1. The restaurant, which has been closed for renovation since Jan. 1, will see an updated menu, revamped decor and new additions to its eclectic wine selection. “We’re starting with some decorative changes inside to accommodate…
The Scoop: R-café, R-space now open in Soulard
Calling all coffee-hounds: R-café is now open, serving coffee, espresso, pastries, sandwiches and more as part of R-space, an artists’ and merchants’ cooperative located at 1704 S. Broadway in Soulard. A grand opening is scheduled for April 25. Patrick Reiner, who co-founded R-space with Mei Yang, sees the project as a sanctuary for artists,…
What I Do: Kore Wilbert
Kore Wilbert, 29, is a former member of hip-hop group The Royal Illete, has twice competed on the winning team at Taste of St. Louis’ Chef Battle Royale, and from time to time he works the line at Mad Tomato and MX Movies. But as sous chef at DePaul Health Center, the L’École Culinaire graduate…
Drink This Weekend Edition: Three cocktails with a new view
Like everyone else in town, we’ve caught a strong strain of the patio bug. This weekend when the weather is beckoning you to sip a fruity drink al fresco, look no further than Herbie’s Vintage ’72. Along with a new spring food and cocktail menu, this weekend the restaurant will have patio seating for the…
Make this cocktail from the Fortune Teller Bar on Cherokee
With a name like The Rattlesnake King, you expect a serious bite. But the only thing dangerous about this citrusy, well-proportioned cocktail is its drinkability. Flavors of orange and apple mingle with smooth W.L. Weller Special Reserve 7-year-old bourbon in this easy-sipping antidote to a long workweek. The Rattlesnake KingCourtesy of The Fortune Teller Bar’s…
The Scoop: Molly’s In Soulard gets new chef, updated menu
A changing of the guard is in the works at Cajun and Creole hub Molly’s In Soulard, located at 816 Geyer Ave. The kitchen will now be helmed by executive chef Bryan Johnson, following chef David Timney’s departure. Previously, Johnson worked at Brasserie for almost two years before working as a sous chef at…
Budget Crunch: 10 delicious dishes and sweet deals to try right now
Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals. 1. You say, “Cannoli Happy Hour,” and we say, “Happy? Pshaw – more like ecstatic.” On Tuesday nights at Piccione…
The Scoop: New coffeehouse Restituo opens in Shaw neighborhood
New coffeehouse Restituo is the latest addition to the expanding Shaw neighborhood. Located at 4100 Shenandoah Ave., the shop opened doors April 5. According to owner Nicole McCormack, Restituo is now brewing up a coffeehouse lineup of esperesso-based drinks, drip coffee, teas, smoothies and even snow cones. McCormack’s food menu consists of a daily…
We’re obsessed with the Petite Bar at Bar Les Frères
As if we needed another reason to frequent Bar Les Frères, restaurateur Zoë Robinson handed us one on a silver platter this winter when she turned the storefront adjacent to her petite bar into a space reminiscent of a French hotel lobby. Regal texture is everywhere: a polished wooden dining table surrounded by gilded antique…
The Scoop: Nico in The Loop to become Salt + Smoke BBQ
The word of the day is certainly barbecue! In addition to Wild Flower’s plans for Majestic in the Central West End and Dave Bailey’s announcement about a new restaurant downtown, Tom Schmidt also announced that he is changing the concept and name of his restaurant Nico (pictured), located at 6525 Delmar Blvd., in The Loop.…
Baked: Goat Cheese Sugar Cookies
Cream cheese is often used in sugar cookie recipes to soften and add tang to these sometimes overly sweet cookies. Well as it turns out, goat cheese adds an even greater flavor complexity. A splash of bourbon elevates these from a childhood treat to a classy adult snack. Both flavors are subtle – you…
The Scoop: Wild Flower owners to open barbecue restaurant in former Majestic space
Wild Flower owners Phil and Tracy Czarnec have announced plans to open BBQ Saloon in the former Majestic Restaurant & Bar space across the street from their current establishment (pictured) in the Central West End. Phil Czarnec signed the lease for the space at 4900 Laclede Ave., yesterday, April 8. The deal comes on…
The Scoop: Dave Bailey to open barbecue restaurant and rooftop bar downtown
Restaurateur Dave Bailey has announced plans to open a barbecue restaurant and rooftop bar downtown. Both venues will be located at 1011 Olive St., in the building that Bailey purchased last fall. The restaurant is slated to open in January 2015; the rooftop bar will debut in the spring of 2015. The restaurant, whose…
The Scoop: Pinckney Bend earns double gold medal at San Francisco World Spirits Competition
Missouri distillery Pinckney Bend has earned a coveted double gold medal at this year’s San Francisco World Spirits Competition. The New Haven-based company was awarded the medal for its American Rested Whiskey. Pinckney Bend is the only Missouri distillery to earn an award at the competition, which took place in late March. Results of…
By the Book: Donald Link’s Spaghetti with Pork Jowls and Fried Eggs
When it comes to understanding life below the Mason-Dixon Line, you’ll always arrive at one certainty: the American South, by way of both creativity and necessity, is endlessly inventive with its food. In Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, Louisiana chef Donald Link takes this to heart and riffs…
Trendwatch: April 2014
Editor’s note: Quincy Street Bistro, Niche, Central Table Food Hall, The Precinct, and Michon’s Smokehouse have closed. 4 Seasons Bakery has moved and rebranded as Sucrose Bakery. Athlete Eats has rebranded as Revel Kitchen. Here’s a look at what’s on the plate, in the glass and atop our wish list right now. Pimento cheeseThat pâté of…
Stone Soup Cottage is worth the trip
If your urbane coastal friends think St. Louis is a cow town surrounded by fields, embrace their misconception with an evening at Stone Soup Cottage. Located in the footprint of a 1929 barn, this elegant, fine-dining restaurant, which was built with much of the original barn’s wood, really is surrounded by farmland. It provides chef…
Make This: Ham and egg baskets
Need an easy, springtime brunch recipe? Put all your eggs into ham and egg baskets, and then watch them disappear. Preheat the oven to 400 degrees. Lightly coat a muffin tin with cooking spray. Place a thin slice of ham in the base of each muffin cup, letting any excess ham drape over the sides.…
3 Trappist brews to try now
Some of the most globally recognized beers are those by Trappist breweries. All of these breweries are housed inside the walls of Trappist monasteries and the sale of their beer is not for profit; instead, revenue supports the living expenses of the monks and the maintenance of the facilities. The International Trappist Association oversees the…
Four 100% agave tequilas to try right now
Longing for a Mexican vacation this time of year, we find ourselves turning to tequila. This agave-based spirit is notably flavored by terroir. To fully appreciate how the agave’s growing environment expresses itself in the finished product, look for “100% de agave” printed on the bottle. Anything else is tequila mixto. Avoid these, since they…
You should be drinking this greek white wine
After attending a memorable St. Louis Symphony performance recently, my wife and I stopped at Olympia Kebob House and Taverna to cure a craving for saganaki, a seductive flaming cheese dish. Looking for a simple, crisp dry white, I connected with Argyros Assyrtiko Santorini 2012. I’ve been a fan of the whites of Santorini for…
Meatless Monday: Veggie Wrap at The Royale
The Royale has always been popular for the late-night drinker with a discerning palate, but it’s also a great place to grab a bite, particularly if you’re of the vegetarian or vegan crowd. The Veggie Wrap sounds unassuming, but don’t be fooled. A large, fluffy pita smeared with a generous dollop of house-made hummus…
Eat this beef brisket sandwich at Busch Stadium
You can only eat so many nachos without feeling cheesy. Next time, check out chef Norman Taylor’s brisket. It’s marinated in a secret house-made wet rub, then smoked for 13 hours on-site. One bite of the tender, barbecued bliss tucked inside a toasted onion kaiser roll, and you’ll know why more than 1,200 pounds of…
Drink This Weekend Edition: The manifold misunderstandings of muscadet
Perhaps it’s our longing for warmer weather, our yen for coastal flavors or maybe we’ve just been drinking too many stout beers, but lately, we’ve been thinking a lot about muscadet. First, a few clarifications: Muscadet is not muscat, Moscato, moscatel or muscadelle. In fact, it is nothing like wines made from those grapes.…
Drink this smoked Manhattan at Gamlin Whiskey House
What came first – the cocktail or the glass? For Derek Gamlin, it was definitely the glass. Introduced to the whiskey pipe by a colleague, Gamlin saw its potential and bought as many as he could find. All that was left was coming up with a cocktail to do it justice. Enter: Smoked Manhattan. Once…
The Scoop: Mike Shannon’s Grill to open in Lambert St. Louis airport
Attention, passengers: a St. Louis classic is landing at Lambert-St. Louis International Airport. Mike Shannon’s co-owner Pat Shannon-VanMatre has announced plans to open a Mike Shannon’s Grill at the airport in early summer. This will be the third Mike Shannon’s restaurant location. “We are excited about representing what we feel is an iconic St.…
The Scoop: Oceano in Chesterfield to become Bishop’s Post in May
{Classic comfort food at the soon-to-open Bishop’s Post includes menu items like fried chicken, shrimp and grits, short ribs (pictured), and more.} Next month, the seafood-centric menu at Oceano Bistro in Chesterfield will be replaced with classic American comfort fare. The space at 16125 Chesterfield Parkway West that currently houses Oceano is slated…
Wheatless Wednesday: Miso Maple Cauliflower
I recently spent two weeks at a yoga retreat in Ojai Valley, Calif., where we ate three lovingly prepared Ayurvedic meals a day. Ayurveda, which means “life knowledge,” is a traditional Indian medicinal practice that focuses on the powers of self-healing and balance in every aspect of daily life, including nutrition. I returned to…
We love Dressel’s Public House’s executive chef Mike Miller
When Mike Miller took the executive chef position at Dressel’s Public House three years ago, he faced the challenge of aligning his food with a much-loved public house steeped in decades of tradition, while staying true to his own experimental, from-scratch cooking philosophy. Miller explained how he managed to find that elusive, delicious and very…
Review: Sandrina’s in St. Louis
Part corner bar, part gourmet drunk-food mecca, and part booze-soaked 3 a.m. industry clubhouse, Sandrina’s is a few-frills drinking hole that makes staying out late seem like your best idea yet. If your ideal evening involves indulging in a duck quesadilla with a stiff Gibson cocktail to a heavy metal soundtrack, this is your spot.…
Review: Cucina Pazzo in St. Louis
Editor’s note: Cucina Pazzo has closed. Corner bars, four-way stops, Italian restaurants. St. Louis is loaded with them, especially that last one. Think The Hill and newer spinoffs like Pastaria, Marcella’s Mia Sorella, Sugo’s, among the 200-and-counting Italian eateries in town. So how crazy was it for the guys behind OG Hospitality Group (The Corner…
Review: Grassi’s Ristorante & Deli in St. Louis
Despite its hidden location on a side street off Lindbergh Boulevard, Grassi’s Ristorante & Deli has been putting smiles on the faces of families from Frontenac, Ladue and Creve Coeur for long enough to be considered an institution. The cafeteria-style, casual Italian spot was purchased and remodeled by its fifth owner in May 2012, but…
Vegetable Stock
1 gallon
Dixie Grimes’ Roasted Pear and Zucchini Soup
6 to 8 servings
Brown Stock
2 to 3 quarts
Brasserie’s Caribbean Cosmo
1 serving
Ham and Egg Baskets
12 servings
Blond Stock
2 to 3 quarts
Mushroom Pâté
Makes about 2 cups
By the Book: Dixie Grimes’ Roasted Pear and Zucchini Soup
“Little House on the Prairie” was one of my favorite TV shows as a kid. Even though I always rooted for little Laura Ingalls to best her nemesis, richy-poo Nellie Olsen, I had a soft spot for Nellie’s dad. Poor Mr. Olsen! Despite marrying a pushy wife who spoiled their daughter rotten, he was…
3 Sorel cocktails worth sipping
Editor’s note: Milagro Modern Mexican has closed. The rise of craft distillers in the U.S. has provided bartenders with an arsenal of new, unique spirits with which to build memorable cocktails. One such spirit is hibiscus liqueur Sorel by New York distillery Jack from Brooklyn. Based on traditional Caribbean recipes, the combination of hibiscus, clove,…
Eat this Belgian waffles with bacon at Walk Away Waffles
We could spend hours contemplating flavor combinations at Walk Away Waffles food truck. A lemon waffle with blueberry syrup? Sounds dandy. Pumpkin with apple butter? Sounds like Thanksgiving. Chocolate with chocolate syrup? Sounds like a first-grader’s dream. But the real secret to the perfect Walk Away Waffle is adding bacon. Owner Jack Williams lays two…
Why you should be chilling your red wines
With a sweaty St. Louis summer hiding around the corner, most wine drinkers’ thoughts turn to white. Who wants to sit on a patio or stand by a grill with a glass of 15 percent ABV petite syrah as the temperature approaches triple digits? But maybe you don’t want to drink white (or rosé for…
How to make a designer pâté
Pâté is one of those French words that sounds far more dignified than the pedestrian object it describes. Like bidet. Or Gerard Depardieu. In layman’s terms, pâté is just chopped up seasoned meat that’s spread on bread. And if you’re worried that it’s snob food, remember that not-snobby liverwurst is technically pâté, which is awesome…
