Lesser-known architectural treasures abound in St. Louis
Bring up the subject of architecture, and the cathedrals of Europe or the towering skyscrapers of New York easily come to mind. But what about right here in St. Louis? There is, of course, the Arch – but that’s obvious. And many St. Louisans likely know of one or two other local structures with architectural…
Like a good pizza, Soderbergh’s new film has many delicious layers
Pizza-lovers have plenty of options when it comes to enjoying their favorite pies. There’s the high-ambiance pick of dining in, savoring the aroma of yeast and garlic wafting from the kitchen while relaxing to the sound of Dean Martin crooning “That’s Amoré” from the speakers in the ceiling. If there’s no time to cook and…
Red Eyed Driver reaches the end of its restrictions with a New Sound
The band Red Eyed Driver formed around two years ago, with the four core members coming together after a variety of musical experiences in St. Louis. That initial lineup included only songwriters Bryan Hoskins (guitar) and Andy Patania (keyboards), who began writing songs and even performing together live before adding a rhythm section. Soon thereafter,…
Sunflower Shoot and Avocado Salad
2 servings
Review: Cookie’s Jazz and More in Webster Groves
GUY’S PERSPECTIVE After doing this column for a loooong time, it’s become abundantly clear that new and current bar/club owners rarely take what I have to say seriously. Why would they, really? I’m just some hack nightlife critic, not a restaurant critic. I rip spots for improper Schlafly Pilsner usage, not an improper rosemary-to-cracked-pepper ratio…
Review: Mihalis Chophouse and Onyx Bar in Richmond Heights
In a warmly lit lounge, while enjoying “the best chocolate martini” of her life, she spied a distant blue glow floating toward her table, emanating from a martini glass just slightly too small to bathe in. Six shrimp, four clams, four mussels and a fistful of tender, moist crab adorned the top of this ice-blue,…
Microgreens Salad
2 to 4 servings
The many strange battles of an open-mic emcee
Every Monday night, Heather Barth readies an old-fashioned chalkboard at the corner of the Magee’s stage, as she slots musicians for the next four hours of open-mic acoustic music. On a so-so evening, the board stays mostly empty, and musicians play a little – even a lot – longer than the usual 15-minute time allowance.…
Nothing warms the winter like seasonal beers
Ah, winter. I always anxiously anticipate the arrival of seasonal winter beers as much as I look forward to not cutting the grass every Sunday. Missouri wine country is my normal beat, but the world of grain is as interesting as that of the grape. In many of the towns along our numerous wine trails,…
With the Sazerac, being bitter is part of the fun
In that vast landscape of time I refer to as “when I used to wait tables and tend bar,” I once worked at a place that did not stock bitters. Not that there wasn’t a bitter bartender back there (because there always is), but there was no bottle of bitters – that savory, high-proof tincture…
Microgreens provide macro taste to your average salad
Not to be confused with sprouts, microgreens are shoots of vegetables, flowers or greens and are harvested when the plants are 3 or 4 inches high. These little shoots add punch to salads as well as flavor and garnish to just about any main or side dish. The leaves and graceful stems are pretty, too.…
There For All To See: Open restaurant kitchens bring diners into their dishes
Sometimes it’s not enough for customers to see what’s on their plates. They want to know how the entrées were put together. If diners are curious enough to ask, Jamie Komorek, co-owner of Trattoria Marcella, will give them the kitchen tour and expose them to the inner workings of his popular Italian restaurant. This happens…
For one area arts organization, it’s about taking jazz beyond the bistro
Beginning this month, Jazz at the Bistro will begin to operate under a new moniker, Jazz St. Louis. For 10 years, the organization has brought some of the biggest names in jazz – many in their early careers, including Diana Krall, John Pizzarelli and Benny Green – to the intimate setting of the Bistro at…
Craig Meyer is vying for a spot on the culinary world’s most elite team
Executive chef Craig T. Meyer of Algonquin Golf Club is proud that the Chefs de Cuisine Association of St. Louis, an affiliate of the American Culinary Federation, recently chose him as the 2006 Chef of Year. But he isn’t resting on his laurels. “I’m in tough competition to be part of the 2008 U.S. Culinary…
January brings cold ovens but hot movie rentals
January, and the roasting pans are cold now. The good silverware has returned to velvet-lined boxes, and the heirloom china has been carefully stacked away on shelves. Thick plastic freezer bags hold hunks of ham and turkey in cryogenic suspension until the day, weeks from now, when they will be reanimated in casseroles or soups.…
Seafood takes center stage at Bristol
Some Sundays you feel like something a little more sophisticated for brunch. Maybe it’s time to treat yourself, or it’s a special occasion and you’re looking for something a little bit more upscale. Or maybe you’ve got a serious taste for some seafood. Whether it’s one – or all – of the above, Bristol Bar…
