More from our conversation with Eliott Harris
In this month’s Five Questions column, we spoke with Eliott Harris about St. Louis’ first sushi food truck. Now, in the second part of the interview, he’s revealing even more about his plans for Chop Shop, from how the idea first came about to what it’s like to be in business for himself for the…
Ispahan Pudding Cake
6 to 8 Servings
Short List Runner-Up
In this month’s Short List, we revealed three places where you can find the ultimate indulgence: the best bread pudding in town. Now, we give you one more version of this dessert not to overlook. As for those resolutions, well, there’s always next year. Frazer’s Restaurant & Lounge 1811 Pestalozzi St., St. Louis, 314.773.8646 There’s…
Choosing the Cover
What can I say about this month’s cover feature, The Alchemy of Sake, besides the fact that it was the hardest story I have ever worked on? Honestly, it took forever. I think there were a couple of nights when it was 2 a.m., we were still at the office working on sake and we…
Review: Fox & Hounds in Richmond Heights
As much as I can’t stand the dreary calling cards of a St. Louis winter – sub-zero temps, ice storms, pale skin, utter boredom – I still look forward to the way a long sip from a tumbler of neat Scotch eases in a warm buzz on a bone-chilling night. Stepping in from the howling…
Review: Coastal Bistro and Bar in Clayton
Editor’s Note: Coastal Bistro & Bar has closed. Coastal Bistro and Bar, 14 N. Central Ave., Clayton, 314.932.7377, coastalbistro.blogspot.com I’ve said it before: For being stuck smack in the middle of the landlocked Midwest, we do pretty well when it comes to acquiring fresh fish and seafood. Not great like, say, Baltimore, Boston or Seattle,…
Recipe: Sage Urban American Grill’s Surf-n-Turf Quesadillas
While cows and crustaceans never tango in nature, they perform a beautiful pas de deux on the plate. Surf-n-turf is possibly the best friend of the indecisive glutton. Why choose when you can have a little bit of both? At Sage in Soulard, this traditional duo is jazzed up with a little south-of-the-border flare. Three…
Review: Baileys’ Range in Downtown
The hamburger is arguably the epitome of American cuisine – not because it’s some complicated culinary wonder, but because it’s simple, quick, satisfying. Baileys’ Range looks to capitalize on this. Housed in the renovated City Gourmet building, Range is the newest restaurant under the wing of Dave Bailey whose belt notches already include Rooster, Baileys’…
Freek-a-roni
4 servings
Pierogi
3 dozen 3-inch dumplings
Pierogi Sauerkraut and Ground Beef Filling
2 1/2 cups
Pierogi
2¼ cups
Surf-n-Turf Quesadillas
4 10-inch quesadillas
Pierogi Fruit Filling
2 cups
Orange Crush
From the rind to the fruit to the subtly tart juice, what’s not to love about clementines? Here’s your no-waste guide to turning that box of mini orange beauties into citrus-spiked sippers, light desserts and easy apps in no time flat. 1. Powdered zest Preheat the oven to 200 degrees. Use a sharp paring knife…
From Poland, With Love: A daughter’s edible postcard arrives filled, folded and sealed
When people inquire about my unusual name, it usually suffices to explain that Ligaya means “joy” in Tagalog, the official language of the Philippines, and that my dad is half Filipino. What I don’t typically reveal is that the other half of my dad’s blood line is Polish. Yep, my full-blooded Filipino grandfather married a…
Elixir From the Honey Pot
Honey wine, otherwise known as mead, has been around since antiquity. Although a scene of men clad in tunics and tights singing verses to the accompaniment of the lute is now only fashionable on hanging tapestry, the feasting hall beverage of choice is enjoying a renaissance. “There is now a meadery in every state of…
Short List: Bread pudding
You’ve come a long way, bread pudding. Of the many excellent bread puddings in town, the top three all share one very fortunate fact: They’ve moved well beyond the formula of raisin-studded, leftover bread baked in a flurry of rum, cream and spices, and drizzled with caramel sauce. Not that there’s anything wrong with going…
Vegetarian Shrimp Bisque
A few months ago, I attended a Very Important Business Dinner. So important, in fact, that 1) we dined at Tony’s and 2) I didn’t drink, lest I entertain the table with obscure Dr. Who references. Which is my wimpy way of explaining why, when my Very Important Companion suggested I try the shrimp bisque,…
Dressel’s Takes a Turn in a Tasty New Direction
St. Louis has no shortage of pubs – some old, some new, most dominated by sub-par food, mediocre beer lists and jostling 20-somethings more interested in the price of a Bud Light than the menu. But in a town where there’s a tavern dotting every neighborhood and strip mall, Dressel’s stands out. The Central West…
Bryan Flaxbeard puts the soul in Creole
You’d never guess that chef Bryan Flaxbeard was a picky eater, considering that these days the New Orleans native can’t get enough of frog legs, alligator, crawfish and other fare that requires a more adventurous palate. Flaxbeard’s only job has been working in kitchens, including at Commander’s Palace in NOLA and Las Vegas, as well…
