Drink This Weekend Edition: A chat with Kieran Folliard of 2 Gingers Irish whiskey
There’s no denying whiskey is the word these days. From new restaurant and bar openings like Gamlin Whiskey House, Small Batch and The Whiskey Ring to whiskey events happening almost every other day, this spirit is having a moment. For the casual whiskey drinker like myself, this has been my year of whiskey education,…
Touchdown! 7 ways to fuel your Super Bowl party
{Honey Sriracha wings} Huddle up, team. It’s two days until America’s biggest sporting event of the year, and you’ve got a pack of hungry fans about to takeover your living room. How will you sate their ravenous appetites? With a sad tray of dried-out veggies and a bag of frozen hot wings? Not in this…
31 Days of Salad: Planter’s House spinach salad
The spinach salad currently on the menu at Planter’s House is deceptively simple, but it’s all about balance. Sweet heat from the fruity, spicy guajillo chile vinaigrette works well with earthy flavors of roasted squash and spinach. Pomegranate seeds help counter the heat, and their tart flavor works well with the rich, crumbled goat…
31 Days of Salad: Truffle’s Burrata ‘Panzanella’
The Housemade Burrata “Panzanella” at Truffles is a beauty. A rotating mix of vegetables (Right now it’s peppers and eggplant.) are chopped, cooked and piled with prosciutto into an olive crouton shaped into a round mold (the “pan” in panzanella). The dish is then crowned with fresh burrata and sprinkled with smoked sea salt.…
This week, Catherine Klene is obsessed with…
{You know what every good game night needs? A brewery. Civil Life Brewing Co., has a way to entertain everyone, from the stack of New Yorker magazines and books to the dartboard and ring tossing games. My friends and I dive straight for the shelf of board games. School your friends in Bananagrams, show off…
On the Line: Staci Powell of Basso
Line cook Staci Powell started her career in corporate kitchens at P.F. Chang’s and The Cheesecake Factory. But when the she heard about an opportunity to work in at Basso under James Beard award-winning chef Patrick Connolly, she jumped at the chance. Today, you can find Powell at the pasta station, whipping out…
31 Days of Salad: The Ritz-Carlton’s St. Louis Cobb Salad
The St. Louis Cobb Salad from The Ritz-Carlton St. Louis is massive but delicious because every component is treated with care. The eggs are cooked perfectly, the blue cheese is piquant and the bacon is crunchy. The problem with some salads is that they rarely keep you full. After consuming this one, we challenge…
Baked: Peppermint Brownie Cookies
When I first spied these cookies in Bon Appétit, the thing that attracted me was their gorgeous crinkled appearance. They looked like they were going to be deliciously chocolaty with a chewy crust. I could think of nothing else until I tried putting these together myself. I first made these according to the recipe,…
Greg Henry’s Rhubarb Rosemary Flip
1 serving
Mi Linh owner discusses chef changes, Vietnamese New Year celebration
A chef change and upcoming New Years celebration have kept Mi Linh owner Dee Dee Tran busy in the Rock Hill restaurant’s kitchen. Among Tran’s more recent tasks has been ensuring a smooth transition due to the departure of her brother, executive chef Nelson Tran, who left to pursue other opportunities. “He has been gone…
Budget Crunch: Delicious dishes and sweet deals right now
{For the Family at Cielo} Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. 1. It doesn’t get much cheaper than free. And tonight (Jan. 28), a free wine tasting at Elaia and Olio features the wines of Matteo Corregia, a leading producer…
By the Book: Greg Henry’s Rhubarb Rosemary Flip
Savory Cocktails by Greg Henry is for the person who enjoys crafting interesting drinks at home and doesn’t mind spending a little extra money or time doing so. The recipes in this book call for fine ingredients and sometimes obscure ones, like black truffle-infused honey (Can a girl find that at a typical grocery…
31 Days of Salad: Caesar Fondue
Who says you need a fork to eat salad? Grilled, seasoned romaine is dipped into a home-made creamy Caesar dressing for the ultimate Caesar fondue. Click here for the recipe. -photo by Ashley Gieseking
31 Days of Salad: Epic’s Farmer’s Market House Salad
One bite and you know that this salad came from a pizza place. The Farmer’s Market House Salad at Epic Pizza & Subs is one that changes. Right now, you’ll find pickled peppers, cucumbers, bell peppers, salty feta cheese, red onion and tomatoes. You pick the dressing, from standard ranch to a lemon vinaigrette.…
The Scoop: Local Harvest launches community fundraising campaign to avoid closure
{Local Harvest Cafe in Tower Grove} Local Harvest is at a crossroads. Financial troubles have brought the locally owned grocery store and cafe in Tower Grove, its cafe downtown, and its catering operation to the brink of closure. Now, co-owners Maddie Earnest and Patrick Horine are trying to save their business with a community…
Meatless Monday: Rosalita’s Cantina’s Roasted Vegetable Torta
The roasted vegetable torta at Rosalita’s Cantina is proof positive that going veg does not mean going hungry. Piled inside a big ‘ol artisan roll is a messy mélange of veggies – zucchini, broccoli, jalapenos, onions, tomatoes – plus avocado, refried beans and queso fresco. A creamy, jalapeno mayo with just a hint of…
31 Days of Salad: Wild Flower’s Golden Chevre
A reader put us onto the Golden Chevre at Wild Flower, and we’re so glad she did. A pretty mix of greens with fresh strawberries, julienned tart green apples, sugared nuts and dried cranberries are tossed in a strawberry-poppyseed vinaigrette. But the crown jewel of this salad is a big scoop of goat cheese…
31 Days of Salad: Shredded Kale and Brussels Sprouts Salad
At times, it seems there are two types of salad: the virtuous ones that leave you hungry an hour later, or the gluttonous ones with more pork belly, cheese and runny egg yolk than veg. Rare is the salad that satisfies your appetite and dietary needs. This number fills you up and packs the…
Drink This Weekend Edition: Between The Sheets
It’s important to remember that when mixing cocktails in winter, you don’t always need reach for that bottle of whiskey. In fact, lesser-used cognac and rum are trending right now and are perfectly paired seasonal partners. An excellent example is illustrated in the delightful Prohibition-era tipple, Between The Sheets. While this rum-spiked twist on…
31 Days of Salad: Sauce on the Side’s Smokehouse Salad
When we aren’t hungry enough for a hefty calzone from Sauce on the Side, we order this ultra smoky salad that reminds us of the long days of summer. Charred corn, pancetta and smoked cheddar are tossed in a pile of butter lettuce and barbecue ranch dressing. The whole thing gets a burst of…
6 Hot Drinks to Sip Right Now
{Hot Mulled Wine can be served in a mug or in a classy martini glass as the bartenders at Atomic Cowboy did back in 2008.} It’s not often we wish we lived in Alaska, but right now, the 37-degree weather in Anchorage sounds downright balmy. If we’re lucky, St. Louis saw 13 degrees today.…
This week, Michelle Volansky is obsessed with…
{Newberry Furniture is a special addition to the St. Louis craft scene. Its kitchen items and furniture pieces are gorgeous and completely handmade. I whip out my Newberry cheese board for special occasions, and my table immediately becomes Instagram-worthy.} {While Gamlin Whiskey House seems as though it was made for my bearded, whiskey-loving…
Just Five: Spicy Sesame Shrimp
I believe you should always keep a bag of frozen shrimp in your freezer. Yes, I know, fresh is better, and if you are trying to impress guests, by all means, spend the money and time to get good, freshly-caught shrimp. But folks, this is the Midwest. Our shrimp is not local. It was…
The Scoop: Brevan’s Patisserie to open in Edwardsville
In a matter of days, Brevan’s Patisserie will unlock its doors in Edwardsville, Ill. The final touches are being made to the space at 1009 Century Drive, and the shop opens to the public Jan. 27 Brevan’s is a venture by husband-and-wife team Dan and Amy Maddox, both culinary school graduates. Dan Maddox attended the…
The Scoop: The Dark Room wine bar and photo gallery to open in Grand Center
Fine art and fine wine will be under the same roof when The Dark Room opens in Grand Center. A combination wine bar and photo gallery, The Dark Room will be located in the heart of Grand Center at 615 N. Grand Blvd., formerly occupied by William Shearburn Gallery, and is expected to open…
Wheatless Wednedays: Apple Cheese Pleasers
I recently noticed that this column has become a chronicle of my family’s culinary traditions. I’ve shared our love for chocolate crinkle cookies at the holidays, Brussels sprouts and grapes to ring in the new year, pumpkin chocolate chip cookies for fall family gatherings, and now, our Apple Cheese Pleasers. I’m proud of how…
The Scoop: DIY cupcake concept Sweetology to open in Ladue
Sweetology is to cake as Build-A-Bear Workshop is to stuffed animals. And this new entertainment retail concept is coming soon to 9214 Clayton Road in Ladue, in the space previously occupied by the Women’s Exchange of St. Louis. A project by co-owners Kara Newmark and DeAnn Bingaman, Sweetology is a place where young and…
31 Days of Salad: Mike Shannon’s Cobb salad
The Cobb salad on the lunch menu at Mike Shannon’s Steaks and Seafood is a delicious take on a classic. Warm, grilled chicken and house-made lamb bacon stand out in a mix of avocado, eggs, tomatoes and blue cheese. The dressing is a Sriracha Thousand Island because Rooster sauce really does make everything better. …
Vito’s in the Valley reopens after winter storm damages
It’s a good day to be a pasta lover in West County. Vito’s in the Valley reopens today after winter storm damages Jan. 6 forced the restaurant to temporarily close. A burst water pipe filled the dining room with 2,000 gallons of water; just 16 days later, the restaurant is open for business. Vito’s…
The Scoop: Parker’s Table to add bakery
This summer, wine shop Parker’s Table will add a new element to its Richmond Heights location. As reported by St. Louis Magazine, shop owner Jon Parker announced plans to expand his business with a wholesale and retail bakery with pastry chef Summer Wright running the kitchen. Wright, who has previously worked in the kitchens…
Molly Wellmann’s Southside
1 serving
By the Book: Molly Wellmann’s Southside
Unlike many of my colleagues at Sauce, I’ve never been a big fan of gin. It doesn’t help that my first exposure to the spirit came when a server mixed up my vodka and tonic with my dad’s gin and tonic (ordered “easy on the tonic”). I’ve since tried it in other cocktails, but…
31 Days of Salad: Louisa Shafia’s Vinegar carrots with toasted sesame seeds
Rare is the salad that barely requires chopping. For this vibrant carrot salad, all you really need is a vegetable peeler. Published in Louisa Shafia’s latest cookbook, The New Persian Kitchen, the salad gets its pungency from white and rice vinegars, and it has a nice kick from red pepper flakes. Use both white…
Meatless Monday: Creamy, Crunchy, Braised Potato, Cabbage And Leeks
It’s the middle of winter, and we admit: We aren’t sure how many more roasted root dishes we can eat. It’s time dig into our arsenal of cooking techniques and revamp our veggie prep. It’s time for a braise. This recipe yields a tender, creamy spread of beautiful leeks, vibrant red cabbage and hefty…
The Scoop: Four Missouri food companies earn Good Food Awards
It’s one thing to make a food product that tastes good. It’s another to accomplish that while also being socially and environmentally responsible. The Good Food Awards recognizes U.S. companies committed to both, and this year four Missouri businesses took home awards. Askinosie Chocolate, Hammonds Products Co., Kakao Chocolate and Patric Chocolate all received…
31 Days of Salad: PW Pizza’s California Dreamin’
The pistachio vinaigrette makes the California Dreamin’ salad at PW Pizza sing. It’s a creamy, sweet and nutty concoction that complements the buttery avocado and tangy feta cheese. Cucumbers and red bell peppers add refreshing crunch to mixed greens.
The Scoop: EdgeWild to get sister restaurant WildSmoke in Creve Coeur
New smokehouse WildSmoke is coming to Creve Coeur at 12316 Olive Blvd. In the Westgate Centre space formerly occupied by a Culpepper’s Grill and Bar, WildSmoke is the latest venture by the team behind EdgeWild Restaurant & Winery and is slated to open Jan. 28. “After seeing the success of ‘Smokin’ Sundays’ at EdgeWild,…
Tenacious Eats, Pie Oh My! team up for pie-themed dinner
Attending a Movies for Foodies event by Tenacious Eats is a little like being invited over to a friend’s apartment for dinner and a movie – the space is a little cramped, cocktails and food abound, and there are plenty of snarky comments and laughter. For each film in the series, chef Liz Schuster…
31 Days of Salad: Dressel’s Romaine Wedge and Gem salads
Dressel’s is a pub and therefore not the first place you might think of for a great salad. However, the salads chef Mike Miller and his team are churning out are so special, we picked two. The first is the Romaine Wedge salad with whole romaine hearts, chunky cornbread croutons, equally big cubes of…
31 Days of Salad: The Market at The Cheshire’s Asian chicken salad
The Asian chicken salad at The Market at The Cheshire is a healthy, clean lunch that leaves you refreshed and energized. The soy-based dressing has sweet heat from punchy ginger, and the fresh chicken is roasted on-site. A smattering of roasted red pepper and crunchy carrots, almonds and sesame seeds add texture and color…
Drink This Weekend Edition: Charleville Brewing’s Box of Chocolate
Since 2011, the new year has heralded the arrival one of the St. Louis area’s most decadent beers. Charleville Brewing has had a hit with its seasonal release, Box of Chocolate, since it first arrived bottled on the scene. The Ste. Genevieve brewery’s unique twist on the classic Belgian style known as the quadruple,…
The Scoop: Hendel’s Market Café to open candy counter
{The original Hendel’s Market in 1937} For 20 years, diners have flocked to Hendel’s Market Café & Piano Bar in downtown Florissant for farm-fresh dishes like grilled trout and Pasta Fleurissant. Now adults and children will line up for another reason: the restaurant’s new candy counter, debuting the week of Valentine’s Day. Before it…
Five Bistro’s Anthony Devoti to launch rotating concept restaurant
A bit of construction is underway at Five Bistro that will lead to big changes in the bar area of The Hill restaurant. Chef-owner Anthony Devoti recently shared his plans to add a small, rotating concept restaurant within Five Bistro. He hopes to launch the first concept in mid-February, just after Valentine’s Day. The main…
This week, Meera Nagarajan is obsessed with…
{These French toast muffins at Straub’s are buttery, cakey and perfection with a steaming cup of coffee.} {I recently went on a trip to Los Angeles and the best meal I had was at Son of a Gun. The food is exquisite. It’s simple, unpretentious and everything is beautifully executed. I can’t wait…
The Weekend Project: Smoked White Bean Chili
During the week, recipes are all about speed and ease. But when the weekend rolls around, it’s time for cooking low and slow, proofing dough and overnight marinating, soaking and resting. It’s time for a project. Each month, Dan and Anne Marie Lodholz present The Weekend Project with the game plan, the shopping list…
High on the Hog & Hominy at Pastaria Pizza Takeover
In November, Pastaria held its first Pizza Takeover when guest chef Michael Paley of Garage Bar showcased the fare from his restaurant in Louisville, Ken. Last night, the Pizza Takeover series resumed with the arrival of chefs Michael Hudman and Andy Ticer from Hog & Hominy in Memphis, Tenn. The pair prepared a three-course Italian…
31 Days of Salad: Fresh Beet Salad
This beet-lover’s salad isn’t just delicious, it’s also gorgeous. A luxurious blend of goat cheese and marscapone is sandwiched between bright gold and red beets and topped with dressed baby greens. Click here for the recipe from The Crossing that Jim Fiala originally shared with us in 2008. -photo by Jonathan S. Pollack
The Scoop: Fill up, stay fit at Athlete Eats
Maybe you go to Cherokee Street for Mexican cuisine. Or perhaps for the vibrant bar scene or tasty baked goods. Soon, you’ll be able to hit the main business district of this bustling neighborhood for healthy drinks, snacks and meals. Athlete Eats is opening in early February at 2837 Cherokee St. The company was founded…
31 Days of Salad: Pi Pizzeria’s House Salad
Pi Pizzeria’s house is predictable in that it’s good every single time. A sun-dried tomato vinaigrette adds tart brightness to a mix of field greens, walnuts, Gorgonzola, diced tomatoes and red onions. Delicious and reliable – we’ll take it.
Breaking Out of Your Beer Funk
We’ve all been there. You venture out of your beer comfort zone only to have your palate assaulted by unfamiliar, unpleasant tastes. Disheartened, you return to your same boring – but safe – brew. Here, we offer three widely available alternatives sure to help you expand your beer repertoire. Bud Light Why you like it:…
The Scoop: Craft Art Bar to open on Cherokee Street
{Craft Art Bar owners Tom Halaska (left) and Tatyana Telnikova (right) stand with interior designer and builder Jamie Jessop(center).} On the heels of the news that Yaqui’s will soon open on Cherokee Street comes word of its new neighbor. Craft Art Bar will be located just feet away at 2732 Cherokee St., and is set…
Baked: Red Velvet Cake Balls
I made these two years ago for a New Year’s Eve party. A bunch of my childhood friends threw a big bash, and I put together a dessert table. I made cookies and brownies as well, but these cake balls were by far the most popular treat. When I met with these same friends…
David Alan’s Corpse Reviver 3000
1 serving
By the Book: David Alan’s Corpse Reviver 3000
As David Alan explains in his new cocktail book Tipsy Texan: Spirits and Cocktails from the Lone Star State, Texas isn’t one of those states with a clear entry-point when it comes to writing about cocktails and spirits. It doesn’t have a defining spirit like Kentucky or a storied history of fabled taverns like…
The Scoop: Yaqui’s on Cherokee to open in late February
Yaqui’s on Cherokee, a restaurant and wine bar, is moving closer to unlocking doors. As recently reported by Nancy Stiles of the Riverfront Times, construction at 2728 Cherokee St., delayed the opening, which is now anticipated for late February. The project is a new venture by Richard J. Rodriguez, an artist and former teacher.…
EarthDance to add home gardening to apprenticeship program
EarthDance’s organic farming apprenticeship program begins its sixth year with an added twist: home gardening. For the last five years, EarthDance has equipped its apprentices with the practical skills and business savvy to start organic farming ventures of their own. This year students will leave with added skills they can use in their home…
31 Days of Salad: Stellina’s House Salad
The house salad at Stellina Pasta Cafe is another that you can easily call a meal. Every forkful is a palate adventure: red- and green-hued buttery leaves, meaty garbanzos, sweet red beets, red onion and nutty sunflower seeds. The assertive saltiness of briny Kalamata olives and crumbled feta find balance from a slightly thick,…
Meatless Monday: Circle 7 Ranch’s Tomato Cucumber Wrap
Between Personal Table Tap beer dispensing systems, a giant patio and a pretty great food menu, Circle 7 Ranch in Chesterfield, has fast-become a county favorite. While the extensive mac-n-cheese menu provides an easy win for those going meatless (Some of the mac–n-cheese dishes are topped with crushed Cheetos … enough said.), for a…
31 Days of Salad: Apricot, Coconut And Mint Salad
A person can only eat so much romaine and baby spinach. Here, a base of warm cous cous is tossed with dried apricots, roasted yellow pepper, toasted coconut and fresh mint for a bright, lettuce-less pick for 31 Days of Salad. Get the recipe here. -photo by Carmen Troesser
31 Days of Salad: Prasino’s Lobster Avocado
The Lobster Avocado at Prasino is amazing. Dressed arugula supports half an avocado that’s piled high with fresh, sweet, chilled lobster. The decadent salad (There’s arugula; it counts.) is finished with chili beurre blanc and a touch of sweet-hot mango salsa. This is rich and filling, but it won’t weigh you down.
Drink This Weekend Edition: Detox drinking at the Four Seasons
For your new year’s resolution, you vowed to eat healthier, work out more, drink less, etc. But if you’re anything like me, 10 days after all of this well-meaning resolve, you’re back to your old habits. Cielo bar and restaurant manager Cory Cuff recognized this conundrum and decided to create a series of “detox/antioxidant cocktails”…
31 Days of Salad: The Libertine’s Kitchen Sink Salad
This salad at The Libertine is loaded with vegetables that change with the season. The one we tried had sliced radish, cucumbers, carrots and cauliflower florets dressed in a light Champagne vinaigrette. But the best part of are those airy, feather-light focaccia croutons – and those never change.
31 Days of Salad: Cucina Pazzo’s Escarole Salad
This salad at newly opened Cucina Pazzo is unique and delicious. Buttermilk ranch dressing is blitzed with salty, rich Kalamata olives and pooled along side a tangle of escarole, fennel, red onion, cucumbers and tomatoes dressed in a bright lemony vinaigrette. Mix in as much of the dressing as you’d like or dip your…
This week, Julie Cohen is obsessed with…
{During this week’s snowpocalypse, my husband and I didn’t have a lot to show for ourselves, besides checking “Finish season three of The Wire” and “Drink every bottle of wine in the house” off our list. Around hour 36 of captivity, in an effort to not feel entirely useless, we cracked open David Alan’s new…
Just Five: Fish en Papillote
This dish has it all: the fancy factor (It’s French!), the fun factor (paper folding!) and the healthy factor (steamed fish and vegetables!). Cooking in parchment paper is a great way to impart lots of flavor and very little fat into your “healthy eating in the New Year” dinners. It works with shrimp, salmon,…
Wheatless Wednesdays: Sweet Brussels Sprouts and Grapes
The Spanish know a lot about happiness, laughter and celebrating life, and it’s especially evident in their New Year’s tradition of eating a dozen grapes at the stroke of midnight. The story goes that eating 12 grapes— one for each chime – and finishing before the clock ceases ringing brings you good luck all…
31 Days of Salad: Wilted radicchio and bacon salad with Peychaud’s dressing
Guests will never be able to guess that Peychaud’s is the mystery ingredient in the dressing that blankets this warm, wintertime salad. Cold month lettuces like radicchio can taste acerbic, so you might not think bitter on bitter to be the best idea. Yet, in a dressing, the ruby red liquid harmonizes with sweet…
By the Book: Kevin Liu’s Something Fruity, Not Too Strong
If you’re the kind of person who peppers the bartender with questions, chats up the liquor store guy about new spirits, and has a growing collection of shakers, OXO measuring cups and vintage barware, then Kevin Liu’s new book, Craft Cocktails at Home, should be on your shelf. Liu explains at the outset that…
31 Days of Salad: Pastaria’s Orange Salad
Most salads don’t have fan bases. But the kale salad at Pastaria is not most salads. People love it. It’s a Caesar salad made with a superfood. The dressing is bold, the kale is bolder, and they’re a perfect pair. But if you’re burnt out on kale, try Pastaria’s orange salad. We thought we’d…
31 Days of Salad: Leeks and Quail Egg Salad
We appreciate romaine for all its roughage, but we’d rather opt for a salad because it’s exquisite, not because it’s a dieter’s requisite. This lettuce-less salads – a feast for both eyes and appetite – is proof positive that a salad can be more than a mélange of rabbit food. Leeks and Quail Egg Salad…
Extra Sauce: 6 Cold-Weather Soups and Stews
{Egg Drop Soup} The frigid air cuts through your parka, numbs your nose and freezes your bones. When it’s this cold, only a big pot of brothy comfort will do. The Sauce recipe database has a soup or stew recipe to satisfy any palate and appetite, whether you want to keep things light or need…
Sauce Snow Day Cocktail Contest
The best way to enjoy a frigid winter day like this is curled up in a blanket with a cocktail in hand. This month, we’re partial to our concoction, the SA-MO2014, a twist on the classic French 75 made with local distillery Pinckney Bend’s classic tonic syrup. So to celebrate the snow day (and to…
Eat This: Goji Sole at Hiro Asian Kitchen
Editor’s note: Hiro Asian Kitchen has closed. We’d love to get away for a weeklong winter spa trip and rejuvenate with massages, yoga and healthy meals. Since we can’t, we’re doing the “feel-good” thing by ordering our favorite spa-like menu item at Hiro Asian Kitchen: Goji Sole. Fillet of sole is gently steamed with a sweet and…
31 Days of Salad: Billy G’s Cider-Poached Pear Salad
Billy G’s poaches Bosc pears in a mix of cider, vinegar and spices to give them super fruity flavor and snappy texture. It comes fanned atop mixed greens, blue cheese and toasted pecans. A champagne vinaigrette has the perfect amount of acidity to stand up to the sweetness of the fruit. And for more…
What I Do: Joy Grdnic Christensen
Back in the day, she was radio personality “Joy in the Morning” on KSHE 95. After she opened The Fountain on Locust nearly six years ago (when Midtown Alley was devoid of restaurants), she became Joy in the afternoon and evening at her eclectic, 1930s-era soda fountain. Here’s what it means to be Joy Grdnic…
First Look: 801 Chophouse
801 Chophouse opened doors Dec. 20 at 137 Carondelet Plaza in Clayton. The new restaurant is the fifth location of Midwest-based steakhouse for owner Jimmy Lynch. Other 801 Chophouses are located in Kansas City, Mo.; Omaha, Neb.; Des Moines, Iowa; and Leawood, Kan. The 10,000-square-foot space that formerly housed Araka was transformed to reflect the…
31 Days of Salad: Olio’s Moroccan shredded carrot salad
This flaming orange salad at Olio in Tower Grove is all about balance. Spicy harissa cuts down the sweetness of carrot and orange segments, while salty pecorino complements a refreshing blend of mint, chives and orange blossom water. There isn’t another dish on our salad list like this one; it’s not to be missed.…
Drink This Weekend Edition: Three Value Reds
The holiday spending hangover is here. While you experience pangs of regret over your empty bank account, you might as well have a glass of wine in your hand. In that spirit, we kept things simple this month with a small handful of value wines. Each pick greatly exceeds its price tag, and since much…
Ones to Watch 2014: Mandi Kowalski
Mandi Kowalski Why Watch Her: Bartending is her academic pursuit. Age: 24 Abstract: Mandi Kowalski began bartending while studying abroad in London. Her resume includes Petra Cafe, Livery Company, The Block, Pi, Tree House and Sanctuaria. Currently, she works at this city’s newest cocktail lounge Planter’s House. In 2013, Kowalski jumped into the bartending competition…
Ones to Watch 2014: Martin Toft
Martin Toft Why Watch Him: His Chocolate Milk Stout is 4 Hands’ best-selling seasonal to date – and his first brew.Age: 25 Call it a case of “right place, right time.” In 2011, Kevin Lemp was assembling a team to launch 4 Hands Brewing Co., just as Martin Toft, recent beer-school grad, was hunting for…
Ones to Watch 2014: Josh Charles and John Fausz
Josh CharlesAge: 23 John FauszAge:27 Why Watch Them: Every day is a meeting of inquiring minds. When Josh Charles was 16, his mother gave him a copy of Thomas Keller’s French Laundry Cookbook for Christmas. The gift would irrevocably change his life. Since then, he’s worked in about as many kitchens as he is years…
This week, Ligaya Figueras is obsessed with
{Few people make me laugh like Stephen Wancha, the gregarious food and beverage director at The Four Seasons St. Louis. His hotel stories have had me doubled over (even when I didn’t have a glass of wine in hand), particularly those of a childhood spent running amok in the resort hotels his dad managed. Clearly,…
Ones to Watch 2014: Jimmy Hippchen
Jimmy Hippchen Why Watch Him: He took one step back to take two steps forward. Age: 27 Dinner at Cleveland-Heath was literally a life-changing experience for Jimmy Hippchen. After eating a “perfect” meal there, he put down his fork – and an executive chef position at The Crow’s Nest – to pick up an education…
Vegan French onion soup
Sure, you can avoid meat when it’s obvious, but sometimes it sneaks into a seemingly vegetarian dish. At the very top of my Who Knew There Was A Cow In There? list is French onion soup. Apparently, my cold weather favorite gets its rich, hearty flavor from beef broth. Oops. One would assume it shouldn’t…
Ones to Watch 2014: Alex Lakin
Alex Lakin Why Watch Him: Come hell or high water, this guy keeps it together. Age: 26 “Someone once emailed to ask if we could accommodate a large party on a Friday night at 7 p.m. Alex didn’t just email back to explain why we’re too busy to do that then, he responded with a…
Buy This: Pinckney Bend’s Classic Tonic Syrup
We just got pickier about our tonic. The newly released tonic syrup by local distillery Pinckney Bend turns a gin and tonic on its head. Its lemon-rose garden scent, hibiscus and citrus-forward flavors and beautiful, blush-pink color make for a wowza G&T. According to Pinckney Bend’s Ralph Haynes, the distillery is the only one in…
Ones to Watch 2014: Josh Poletti
Josh Poletti Why Watch Him: His culinary journey began before most are allowed near the stove. Age: 28 From his first job at Imo’s Pizza to serving as Josh Galliano’s right-hand man at The Libertine 12 years later, all Josh Poletti ever wanted to do was cook. In between, he studied at the Oregon Culinary Institute…
Sneak Peek: Fields Foods
Fields Foods, a full-service grocery store in Lafayette Square, opens Jan. 4 at 7 a.m. In October, The Scoop reported that construction of the locally owned and operated store was underway at 1500 Lafayette Ave., across the street from The Georgian Condominiums (the old City Hospital) and near the busy intersection of interstates 44 and…
Make this: shrimp & citrus salad
Banish the winter blahs with this bright pink and green salad. In a large bowl, whisk together the juice of 1 lime, ¼ cup chopped cilantro, 3 tablespoons olive oil, 1 teaspoon agave and 1 teaspoon minced shallot. Supreme 1 pink grapefruit by peeling and removing the pith with a sharp knife, and then slicing…
3 West Coast IPAs to try right now
Long ago, beer was made differently in areas around the world, which is what created many of the modern styles. Today, this trend is still evolving as regions, even here in the U.S., have developed new interpretations and whole new styles. The West Coast version of the IPA is a great example. Often extremely dry…
2 aperitifs to sip and stir right now
As New Year’s resolutions and post-holiday cleansings commence, don’t think you need to cut out cocktails; rather, look to aperitifs. Aperitifs are lower in alcohol, are often wine-based, and find their flavors and aromatics most prominently from fruit, herbs and spices. Two aperitifs we love are Cocchi Americano Rosa (fruity, floral and slightly bitter) and…
Why you should be drinking this pinot gris now
A new year for me has meant a new winery from an old friend. For the longest time, I’ve had issues with the overly acidic, “cat pee” style of sauvignon blancs coming out of New Zealand. Well, I guess the planets are in alignment because I just found an alternative white from the land Down…
7 trends we’re watching in January 2014
Editor’s note: Nico, The Libertine, Quincy Street Bistro, Central Table Food Hall, Eau Bistro, Five Bistro, Crepes, Etc, and Nathalie’s are closed. Here’s a look at what’s on the plate, in the glass and atop our wish list right now. Breakfast for dessertThe dessert pairing of the moment is an after-church specialty: coffee and doughnuts. Element has…
Review: Billy G’s in Kirkwood
If the former Italian restaurant Massa’s was an old uncle who sipped Chianti and clung to conventions, its replacement, Billy G’s, is the rascally cousin who slips grain alcohol into the punch bowl. Even on a Wednesday, three bartenders are hustling to sling drinks for crowds two to three deep. It’s worse on weekends when…
Review: Element in St. Louis
Editor’s note: Element has closed. The beauty of roast chicken is its timeless simplicity, humble comfort and one-in-every-oven affordability. Yet, I recently read that there’s a bird boom in New York City, with some restaurants commanding upwards of $80 for a whole roasted chicken (At those luxurious prices, I’m sure it’s labeled poulet on the…
Review: Frank & Helen’s Pizzeria in University City
Neighborhood Italian spot Frank & Helen’s Pizzeria is known for three things: chicken, pizza and a cozy, unpretentious interior that has remained fairly unchanged for 58 years. With a smoked-glass mirror lining one long wall and turquoise accent partitions, Frank & Helen’s vintage dining room is perfect for Tony Soprano but has stood long enough…
Roasted Sweet Brussels Sprouts and Grapes
4 to 6 servings
Smoked White Bean Chili
8 to 10 servings
Smoked Chicken
1 chicken
Apple Cheese Pleasers
18 cookies
Poblano Chile Paste
• Day 1: Preheat the broiler. Broil the peppers, turning occasionally, until the skin is blackened on all sides. Place the peppers in a paper bag and close tightly to steam, about 15 minutes. • Meanwhile, place the garlic in a small pot and cover with canola oil. Cook over medium-high heat until the oil…
Fish en Papillotte
2 to 4 servings
Spicy Sesame Shrimp
3 servings
Shrimp & Citrus Salad
1 to 2 servings
Baked: Beet Muffins with Peanut Butter Frosting
I love these as both muffins and cupcakes. Whisk Bakeshop makes chocolate beet cupcakes that I’m head over heels for. I simply cannot resist them, so I decided to try my hand at a recipe. The best part is that you taste no beets in the final product. They humbly provide only the fluff…
Ligaya Figueras’ 5 Predictions for 2014
What will a flip of the calendar bring to the local food scene? I don’t have a crystal ball, but I do know that I’m tired of an egg on top of everything, pork belly in everything and kale on the side of everything. I don’t want them to go away entirely; I just don’t…
