The Weekend Project: Ravioli
Everyone is happier with a bag of frozen ravioli they can pull out some cold January night and share with those closest to them. Easy to make ahead and freeze, these magical little pouches can be stuffed with any tasty filling and finished with a simple red sauce, a splash of olive oil or brown…
By the Book: “Eat Mexico” by Lesley Téllez
Eat Mexico: Recipes from Mexico City’s Streets, Markets & Fondas is Lesley Téllez’s ode to her time spent studying and indulging in Mexico City’s street food scene. As with most street food, time-consuming advanced preparation (mole sauce, homemade tortillas, slow-cooked pork) makes for fast, simple assembly come dinnertime. Expected dishes like enchiladas and tacos…
Sauce restaurant critic Michael Renner’s top 5 dishes of 2015
Editor’s note: Reeds American Table, Público, and J. McArthur’s have closed. 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. Here, he shares his top five dishes of 2015: 5. Dumplings at Private Kitchen Nibble around the edges of the steamed…
Baked: Butternut Squash Pizza
This is an easy, quick weeknight meal. Mildly sweet squash is perfectly paired with a tangy onion jam and a hint of spice from crushed red pepper flakes. Served as a pizza topping with my favorite garlic and herbs cheese (feel free to substitute goat cheese, feta or ricotta), it’s tasty and addictive. You…
Best New Restaurants 2015: No. 1 – Público
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
Sneak Peek: Nami Ramen in Clayton
Clayton, get ready to slurp. Nami Ramen will open doors Wednesday, Jan. 6 at 46 N. Central Ave., in the former home of House of Wong. Jason Jan, who co-owns the restaurant with wife Yen Jan, took his passion for creating authentic ramen at home and launched it into a full-fledged business. He spent…
Que Sazon food truck under new ownership
South American food truck Que Sazon has a new team of chefs behind the window. Aaron Gray and Deana Saunders purchased the business from Fabian and Julie Ocampo last week on Dec. 22. Gray and Saunders were both chefs on the food truck Go Gyro Go since March 2012, and Gray said he’d long planned…
Extra Sauce: Top 5 Cocktails of 2015
Matt Berkley works some odd hours as Sauce’s Nightlife critic, spending many a late night sipping craft cocktails around St. Louis on a hunt for the very best. Here, Berkley names his top five cocktails of 2015: 5. The Zombie at Taha’a Twisted Tiki A tangy and tasteful battleground of flavors where Puerto…
Pan-Seared Lamb Chops
6 servings
Meatless Monday: Pappardelle with Bolognese
Put a fresh, light spin on an Italian classic with vegan Pappardalle with Bolognese. Usually a meat sauce, this Bolognese is packed with celery, carrots, mushrooms and cannellini beans to give the meal depth and heartiness. Basil, parsley and rosemary bring fresh flavor to the sauce, which liberally coats each egg-free noodle. Click here for the recipe.…
Michael and Tara Gallina announce St. Louis pop-up series
After their much heralded relocation to St. Louis, Michael and Tara Gallina have announced a series of pop-up dinners in January and February 2016. The Gallinas most recently worked at Dan Barber’s famed Blue Hill at Stone Barns; Michael Gallina served as chef de cuisine and Tara Gallina worked at the front of the house…
Blood & Sand owners put downtown bar up for sale
Want to own a private bar and dinner club? Blood & Sand co-owners TJ Vytlacil and Adam Frager are putting their members-only bar on the market. The business partners have developed and tested a point-of-sale software program called Brigade POS and are ready to take the product to the open market. Vytlacil said this switch…
Todd Geisert to open year-round market and wholesale operation
It will soon be easier to get the farms to your table, all year long. For more than two years, Geisert Farms owner Todd Geisert has been working on a retail and wholesale operation to help farmers better get their wares to market. The ink is dry, and Geisert and his wife, Katie Geisert, are…
By the Book: “Mexico: The Cookbook” by Margarita Corrillo Arronte
When we decided to do Mexican for this round of By the Book, I was more than a little excited. I am a recent transplant from Texas, and Mexican food is my love language. I have yet to sufficiently explore Cherokee Street, and I’ve been going through some serious withdrawals in a city where…
Best New Restaurants 2015: No. 4 – Randolfi’s Italian Kitchen
Editor’s note: Randolfi’s Italian Kitchen has closed. Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the…
Just Five: Gougères
Gougères (otherwise known as fancy French cheese puffs) are about the most retro, classic hors d’oeuvres you can name. Think Mad Men season three. Because this recipe involve making a pâte à choux, the intimidation factor is high. Trust me, it’s no biggie. The trick is to have all of your ingredients and tools…
Drink This Weekend Edition: Dr. No at Eclipse
Forget Expecto patronum. Harry Potter should have learned about oleo saccharum at Hogwarts. Translated from Latin, it means “sugared oil.” The process is simple: Put some orange and lemon peels in a nonreactive bowl, stir in a fair amount of sugar (1 cup per batch at Eclipse), wait a few hours and enjoy the…
What I Do: Dan Bertarelli of Bertarelli Cutlery on the Hill
Dan Bertarelli’s grandfather was basically the Steve Jobs of knife sharpening in St. Louis – he started an empire from his garage on Macklind Avenue in 1967. Today, Bertarelli Cutlery serves some of the same restaurants it did 40 years ago and now runs an addictive kitchen shop on The Hill. After a lifetime surrounded…
Qui Tran to open ramen shop Nudo in Creve Coeur
Ready your chopsticks because Nudo, the ramen venture by Mai Lee’s Qui Tran and Marie-Anne Velasco is a go. Having signed a lease for space at 11423 Olive Blvd. in Creve Coeur, which formerly housed an Einstein Bagels, Tran plans to start renovation in February and open the highly anticipated restaurant in late spring or…
Chef Tommy “Salami” Andrew to lead kitchen at Randolfi’s as chef de cuisine
The new year will see a new chef de cuisine at Randolfi’s as Tommy “Salami” Andrew joins the kitchen crew. One of Sauce Magazine’s 2015 Ones to Watch, Andrew was most recently at Byrd & Barrel and accepted the position at Randolfi’s after staging at Mike Randolph’s acclaimed University City eatery. “We didn’t want to…
First Look: Midtown Sushi in Midtown
Located in the short-lived Flying Rolls space, Midtown Sushi opened its doors on Monday, Dec. 21 at 3674 Forest Park Ave. Serving more than rolls and nigiri, Midtown Sushi offers Japanese cuisine ranging from traditional appetizers to ramen to curry. Industry veteran and co-owner Conan Sutton is no stranger to sushi and Japanese cuisine,…
The Tavern CDC Jessie Gilroy to join Peacemaker, Sidney Street Cafe
Jessie Gilroy, chef de cuisine at The Tavern in the Central West End, will join chef Kevin Nashan’s kitchen team in the new year. Her last day at The Tavern is Dec. 31. Gilroy, a member of Sauce Magazine’s 2015 Ones to Watch will spend some time at Peacemaker Lobster & Crab Co., then segue…
Community Kitchen rolls out meal delivery service
After working as personal chefs to athletes for five years, co-owners Aaron and Ashley Lyons are bringing their health-focused cuisine to St. Louisans with Community Kitchen, their prepared meal delivery service. The Lyons quietly launched their venture in November. “Our main focus now is to offer the same quality, healthy, but very gourmet meals to the…
Balentine’s Restaurant & Bar to open in Lafayette Square
Finding that retirement didn’t quite suit him, 10-year food service veteran Pierre Balentine plans to open Balentine’s Restaurant & Bar in the former Tripel space at 1801 Park Ave., in Lafayette Square. Balentine plans to offer comfort food from around the world, a concept based on his decades of travel. Customers can expect everything from…
Baileys’ Restaurants to open event space downtown
Downtown St. Louis will see a new event space when Willow, the newest member of the Bailey family of restaurants opens in spring 2016. Located next to Bridge Tap House & Wine Bar at 321 N. 10th St., the space will provide some breathing room for Bailey’s growing catering business. Events were previously held in…
Best New Restaurants 2015: No. 5 – Reeds American Table
Editor’s note: Reeds American Table has closed. Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food…
Meatless Monday: Carrot Apple Ginger Soup
Take a break from decadent holiday fare and lighten up with a bowl Carrot Apple Ginger Soup that also helps clean out the crisper. Saute onion, ginger and garlic until soft, then add sliced apple and carrots. Deglaze with white wine, then simmer with vegetable broth. Puree, then season to taste and garnish with…
Drink This Weekend Edition: Cask Beer
While you are jing-jing-jingle belling through these last days of December, don’t forget to stop and breathe. Take some time for you and cozy up to one of the most enjoyable yet underrated beers around: cask-conditioned beer. Cask-conditioned beer, or “real ale,” is a centuries-old style of beer imbibed well before draft systems were…
By the Book: “Empanadas” by Sandra Gutierrez
After spending the week up to my eyeballs in cookie dough, it was time to swap the sweet for the savory. Empanadas: The Hand-Held Pies of Latin America was the perfect substitution. Featuring 10 different dough recipes, two master meat recipes (flank steak and chicken), the book starts with the basics, then goes on…
Shell’s Coastal Cuisine to close tomorrow
It’s down to two services for Shell’s Coastal Cuisine food truck. After a four-and-a-half year run, one of The Lou’s first mobile eateries will park for good after lunch service Friday, Dec. 18 at Wells Fargo downtown. “I’ve been considering it for a few months,” said owner Shelley McMahan. “It’s my time to see what…
The Weekend Project: Figgy Pudding
“Oh, bring us some figgy pudding/Oh, bring us some figgy pudding/Oh, bring us some figgy pudding/And a cup of good cheer!” Most everyone knows that verse from the classic carol “We Wish You a Merry Christmas,” but few of us have actually eaten the heralded figgy pudding. This dish started as a savory first-course pudding…
Broadway Oyster Bar to open second location in Illinois
Illinois oyster lovers won’t have to cross the Mississippi River to get their bivalve fix once the Grafton Oyster Bar opens in mid to late February. Having received approval from the city of Grafton (and a standing ovation from the 30 or so citizens attending the meeting), co-owners John and Vicki Johnson and chef Brad…
Brevan’s Patisserie in Edwardsville to close
The ovens will cool at Brevan’s Patisserie on Saturday, Dec. 19 after nearly two years of serving cookies, cinnamon rolls and other confections in Edwardsville. In a Facebook post, owners Dan and Amy Maddox cited lack of business as the reason for the closure, but they expressed gratitude for the experience and the relationships they…
Best New Restaurants 2015: No. 7 – Living Room
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
5 Star Burgers to open third Missouri location in Creve Coeur
5 Star Burgers is set to open a third Missouri location at 11621 Olive Blvd., in Creve Coeur as early as March 2016. As reported by Feast, owner Steve Gontram said new location will serve the same fan favorites as the Kirkwood and Clayton locations. The 2,750-square-foot space will be a comparable size and design as the other…
The Restaurant at the Cheshire to close, will reopen with new concept and name
The Restaurant at The Cheshire will see one last New Year’s Eve service before closing doors for a physical and conceptual renovation. The space and the menus (both the food and the bar) will be reworked, and when the to-be-named restaurant reopens on Feb. 8, it will do so as an American brasserie-style restaurant with a…
Restauranteur Zoe Robinson sells Bobo Noodle House
After seven years, owner Zoe Robinson is handing over the keys to Bobo Noodle House, at 278 Skinker Blvd., near Washington University. New owner Kary Lockwood takes over the Southeast Asian eatery tomorrow, Dec. 16. Lockwood previously owned State Street Market in Alton for six years before relocating to Clayton. Robinson, who also owns I…
Just Five: One-Week Allspice Dram
A bottle of this delicious allspice dram is the perfect host gift for the cocktail connoisseur. I was introduced to this at the home of a friend with a killer liquor cabinet. One should cultivate and sustain these friendships – there is much to learn! Adding just ¼ to ½ ounce of this DIY…
First Look: Sheesh Restaurant on South Grand
A Turkish restaurant has joined South Grand’s international boulevard. Sheesh Restaurant, at 3226 S. Grand Blvd., opened doors Dec. 3 in a completely renovated former Chinese restaurant. Co-owners Baha and Safa Marmarchi are Iraqi, but they fell in love with Turkish cuisine while visiting and living in Turkey. The brothers hired two Turkish chefs to ensure…
Meatless Monday: Fall Squash Pasta Bake
For the indecision squash lover, we present the Fall Squash Pasta Bake. This lasagna-like casserole layers spaghetti squash, acorn squash and butternut squash with fresh rich béchamel sauce, no-cook pasta sheets and pepperjack cheese. Season generously with fresh sage, black pepper and salt, then bake around a half-hour. Brown the top, then slice an…
Best New Restaurants 2015: No. 2 – Union Loafers Cafe and Bread Bakery
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
Best New Restaurants 2015: No. 6 – J. McArthur’s An American Kitchen
Editor’s note: J. McArthur’s An American Kitchen has closed. Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that…
Best New Restaurants 2015: No. 8 – Private Kitchen
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
Best New Restaurants 2015: No. 3 – Southern
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
Drink This Weekend Edition: 3 wines for a Hanukkah weekend
Happy Hanukkah! We’re halfway through the Festival of Lights, and I have three bottles that are perfect for the holiday, whether you’re sharing with friends or pairing with traditional fried fare or milk chocolate gelt to celebrate a hard-won dreidel victory. 1. Ca’ Dei Zago prosecco. My favorite Hanukkah wines are bubbly to better…
Best New Restaurants 2015: No. 9 – Beast Craft BBQ
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
By the Book: “Hartwood” by Eric Werner and Mya Henry
Eric Werner and Mya Henry opened their restaurant Hartwood on the edge of the jungle in Tulum, located on the Yucatan peninsula. The open-air restaurant (the jungle canopy serves as the dining room’s ceiling) has little electricity, which means the fresh Mexican fare is often prepared over open flame. It’s an idyllic setting that Werner…
First Look: Gus’s World Famous Fried Chicken in Maplewood
Two days after the first St. Louis-area Gus’s World Famous Fried Chicken opened to the public, fried chicken fervor has yet to cool. Lines started forming at 10:30 a.m. today, Dec. 10, and by the time doors were unlocked at 11 a.m., the line had rounded the front of the building at 7434…
Best New Restaurants 2015: No. 10 – Retreat Gastropub
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
First Look: The Kitchen Sink downtown
Chef-owner Anthony Ellerson Jr. has brought a taste of New Orleans to Washington Avenue. The Kitchen Sink’s second location opened at 626 N. Sixth St., around the corner from the Mercantile Exchange, on Dec. 2. As The Scoop reported in April, this Kitchen Sink is across the street from the upcoming National Blues Museum. The…
Chop Shop STL to close, Angie Burger purchases truck
Chef-owner Elliot Harris has served hungry sushi lovers from the window of Chop Shop STL food truck for four years. St. Louisans can grab their last big fat sushi roll during Chop Shop’s final service tomorrow, Dec. 10, when the truck pulls up to Wells Fargo at Beaumont and Pine streets. “It was a tough decision,…
Sneak Peek: Melo’s Pizzeria in Benton Park
The son of Blues City Deli owner Vince Valenza is stoking the wood-fired pizza ovens of Melo’s Pizzeria. Joe Valenza, who co-owns the new Benton Park eatery with his father, plans to begin serving pizzas from the garage-turned-pizza shop at 2438 McNair Ave., on Friday, Dec. 18. As The Scoop reported in February, Joe Valenza, a…
Chef Samantha Pretto joins The Dark Room
After two months of consulting with chef Wil Pelly, The Dark Room in Midtown revamped its menu in November and tapped The Scottish Arms’ Samantha Pretto to take the reins. Pretto started at the wine bar and photo gallery Dec. 1. She brings “a passion for charcuterie, terrine and pairing cheese with wine,” said Chris Hansen, The…
Eat This: Chicken Adobo at Guerrilla Street Food
Even if you’re not Filipino, a comforting bowl of Chicken Adobo at Guerrilla Street Food will make you think of home. Chicken thighs are braised in a fragrant blend of cider vinegar, soy sauce, garlic, black peppercorns and bay leaves until meltingly tender. The kitchen crew then spoons it over a simple bed of jasmine rice, which…
Best New Restaurants 2015: No. 11 – Dalie’s Smokehouse
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
Budget Crunch: 10 delicious dishes and sweet deals to try now
It’s time for Budget Crunch, wherein intrepid reporter Holly Fann offers 10 tips on delicious menu items and sweet deals happening now. Got $10 and some change? Grab a friend and sample, split and stuff yourselves with these steals. 1. It may be getting cold outside but boozy ice cream martinis are especially…
The Scoop: Hofbräuhaus to open in Belleville in summer 2016
Brush up on your polka dancing skills. Hofbräuhaus plans to open the doors to its beer hall, restaurant and Biergarten in Belleville in early summer 2016, as reported by the Post-Dispatch. The Munich, Germany institution has seven restaurants and beer halls in the United States, but according to Hofbräuhaus St. Louis-Belleville president Chane Keller,…
The Scoop: Companion closes Early Bird Outlet to the public
Last Sunday, Nov. 29, marked the last day of its public sales at the Companion’s Early Bird Outlet. The Dutchtown location served as Companion’s bakehouse, and it was open to the public weekend mornings to purchase Companion bread at discounted prices. Owner Josh Allen announced the closure via Twitter today, Dec. 4. Allen said…
The Scoop: Pint Size to move to new Lindenwood Park home
{Pint Size co-owner and baker Christy Augustin} After nearly two years searching for additional elbow room, the owners of Pint Size Bakery have signed a lease to move to 3133 Watson Road in early spring 2016, as reported by Feast. The new location will feature some indoor seating and more space for customers…
Stellina announces closure at end of year
After nine years in business, Stellina chef-owner Jamey Tochtrop announced today, Dec. 4, that he will serve his last plate of house-made pasta on Dec. 31. “Stellina has come a long way from our humble beginning, and it’s my desire to go out at the top of our game,” Tochtrop said in a statement. “Full disclosures…
The Scoop: Pizzino to close Saturday
Clayton will have one less pizza parlor as Pizzino announced it will close its doors on Saturday, Dec. 5 after a year in business. Owner Jim Zimmerman cited lack of revenue as the reason for the closure and said he will spend the next few months evaluating what to do next. “There’s a possibility that…
Not-Fish Tacos
3 to 4 servings
6 food & drink trends we’re watching right now
1. Egg yolksWhites may be the healthy darling of the egg, but yolks are packed with flavor and are perfect for curing with salt and a bit of sugar. Catch them runny on top of steak tartare at Randolfi’s and Truffles, or dried and shaved over a plate of pasta carbonara at Wild Flower. Veritas…
Baked: Leftover Cranberry Tart
There are lots of ways to use up Thanksgiving leftovers, but that container of cranberry sauce can seem never-ending. Here’s a sweet treat to use up the rest of that tart side. A crusty, almost cookie-like Italian cake is scented with cinnamon and ginger and baked with cranberry sauce over the top. If you’re in…
Broaden your palate, cab drinkers
South of Sacramento, Lodi, California is typically associated with old-vine zinfandel, but on a recent visit, I found a world-class Bordeaux-style blend, or Meritage (rhymes with heritage): the 2011 Lange Twins Midnight Reserve. David Akiyoshi, former winemaker for the Robert Mondavi Winery in Napa Valley, constructed this outstanding wine using 38 percent cabernet sauvignon grapes, 31 percent petit verdot, 25 percent malbec…
Best New Restaurants 2015
Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get…
Try these surprising seasonal ales
Not all winter beers taste like pie, packed with cinnamon, nutmeg and other baking spices. Try one of these unexpected seasonals instead. Hop-lovers will enjoy Sierra Nevada Celebration Ale, a super citrusy, fresh hop IPA. The light, Belgian-style Bell’s Winter White Ale achieves a soft clove aroma without any additional spices. And Odell Isolation Ale, with caramel and dark…
Forget cranberry sauce, bring this drink to your holiday party
Jamie is fanatical about the holidays, so we make boozy treats for friends and family every year. One festively colored favorite is our luscious homemade cranberry liqueur. In a glass container, combine 6 ounces Everclear, 7 ounces water and ½ cup chopped fresh cranberries. Let steep 4 days (shaking or stirring occasionally), then strain. Add 13…
Review: Cellar House
In an unassuming strip mall off Telegraph Road in Oakville, Cellar House looks like it may have spent a previous life as a Mystic Tan or a Panda Express. Step inside, however, and it’s clear time has marched on. Owner Patrick Ahearn has created an unexpected feast for the eyes with modern, minimalist design. Surrounded…
Holiday Beer Cheer
Sing it with me: “It’s beginning to look a lot like … holiday beer season.” Embrace the centuries-old tradition of boozy, spicy, belly-warming brews for winter. The roots of “holiday” beer are embedded in mythology and winter solstice celebrations when pious pagans swilled fermentables to honor their gods. Later, medieval sippers imbibed warm, strong ale…
Sneak Peek: Frankly Sausages Food Truck
Frankly Sausages has hit the brakes in Six Mile Bridge Beer’s parking lot. Owners Bill and Jamie Cawthon have partnered with the Maryland Heights brewery located at 11841 Dorsett Road to serve house-made sausages to thirsty patrons starting this Friday, Dec. 4. Six Mile Bridge has no kitchen and is open Thursday through Saturday. During operating…
Make This: Salmon with Red Curry Sauce
Skip carry-out curry. Velvety red curry sauce doesn’t require much at-home effort to earn its complex, rich flavor. Preheat the oven to 425 degrees. In a medium saucepan over medium heat, warm 1 tablespoon oil. Whisk in 1 to 1½ tablespoons red curry paste and cook 30 seconds, stirring constantly. Whisk in 1 14-ounce can…
Review: Reeds American Table in Maplewood
Editor’s note: Reeds American Table has closed. If there were a fantasy restaurant league where diners could assemble their kitchen dream team, I’d bet – legally, of course – on Reeds American Table, Matthew Daughaday’s first venture as a chef-owner. Not since Element opened with a buzz-worthy quartet of top chefs has such a nonpareil…
Review: Medina Mediterranean Grill in St. Louis
Some dishes at the family-run Medina Mediterranean Grill showcase chef-owner Ibrahim Ead’s Palestinian heritage, but as the name indicates, many travel widely throughout the Mediterranean region. Fusion cooking is difficult to do well and can do a disservice to the foods of particular cultures by combining them. Medina has no such problem. The spaceThe restaurant…
Brandy Hard Sauce
1 cup sauce
Gougères
30 puffs
Figgy Pudding
12 servings
One-Week Allspice Dram
2 1/2 cups dram
Leftover Cranberry Tart
1 9-inch tart
Salmon with Red Curry Sauce
4 servings
Not-Fish Tacos
Tofu gets a bad rap. Haters like me mock its bland taste and rubbery, slimy texture. But since tofu is a great source of inexpensive plant-based protein, I wanted to give it a second chance. And I found its mild flavor is actually an asset, making tofu a blank canvas that soaks up seasoning and…
The Scoop: Chris Ladley takes the reins at Quincy Street Bistro
{Chris Tirone} Chef de cuisine Chris Tirone has left the kitchen at Quincy Street Bistro, handing the reins to chef Chris Ladley. Tirone (a member of the Sauce Ones to Watch 2011 class) left in late November after two years at Quincy Street, where he helmed the kitchen after chef Rick Lewis left the South…
Charles Phan’s Hot Buttered Rhum Cider
1 serving
Bergen Fish Stew
8 servings
