The Scoop: Olive oil in Des Peres
Di Olivas Oil & Vinegar has opened in West County Center. On the shop’s shelves at the moment: 22 extra-virgin olive oils, 20 balsamic vinegars, 22 flavors of Rossi Pasta, and 28 sea salts (one of owner Robert Palleja’s favorites is chile verde salt, sprinkled over fruit or shrimp before grilling). Look for sauces, dips…
The Scoop: Mo’ Tro Mo
Monkey Snot is now available in Webster Groves. Snow cone tycoon Tropical Moose has opened a third location, at 37 Old Orchard Ave. The two-window oasis has 56 flavors – the menu is identical to the one offered in Creve Coeur and Kirkwood – and is open daily from noon to 10 p.m. Expect the…
Iron Chef College
College students are so cute. Ya know, the way they furiously scribble notes in class, cheer their football teams with rabid glee, and do beer bongs and stuff. College kids run on highlighters, cheap beer and even cheaper food. Kathy Mistretta of the Straub’s Culinary Center has some bizarre and fascinating cooking tips for these…
Sugared Raspberries
2 cups
No-cook is cool
Too hot to cook? Mississippi Mud coffee roaster Christopher Ruess gave us this simple recipe for no-cook raspberry jam. Though Ruess doesn’t have plans to switch professions, we think he’d find a place for himself as purveyor of sweet pantry perks easily enough. Sugared Raspberries Courtesy of Mississippi Mud’s Christopher Ruess Adapted from The Gift…
Back in action
Good news, sweet tooths: Jessie Pearl Hairston and her rich baked goods return to the Maplewood Farmers’ Market today. Look for her pound cakes, lemon bars, zebra cake (cream cheese center with cake batter on top and bottom), sweet potato pies (“mini Pearls,” she calls them), and much more on the last Wednesday of each…
Fresh Fish, Latin Twist: Ceviche may be the perfect summer starter
What could taste more refreshing on a scorching summer day than an icy cold plate of fish marinated in citrus juice? Yep, it’s ceviche season, and lucky for St. Louis, there are plenty of chefs around town willing to squeeze lime after lime to cure sushi-grade fish so we can eat in seafood-salad paradise. THE…
Party like it’s 1969
Forty years ago today, Apollo 11 landed on the moon – and it was famously one small step for man, and one giant leap for Tang. Tank up on Tang-tinis and Blue Moon beer from 5 to 9 p.m. at Moon Fest, hosted by the Moonrise Hotel and Eclipse in the East Loop. The astronomical…
High on the hog
This Thursday at 7 p.m., Anthony Devoti of Five Bistro on The Hill will be hosting Divine Swine, a $55 wine dinner featuring five courses of pork. All told, the porcine offerings tally up to a dozen: fried ear, braised belly, roasted ham, pan-seared pork cake and pork meatballs plus six selections of house-made charcuterie.…
The Scoop: It’s all good at Moxy and Molly’s
Seems a sign posted at Molly’s has quite a few folks all atwitter. The notice essentially declares that the Soulard spot will soon offer a new menu under the direction of chef Eric Brenner (pictured) – which, while earning cheers from some Soulard residents, has fans of Brenner’s CWE restaurant, Moxy Bistro, more than a…
The Scoop: A surprising sports bar
With its 37 TVs, Over/Under Bar & Grill, downtown’s newest sports bar, proved a great place to watch the All-Star game earlier this week. Though, with its sleek décor and menu featuring tempura shrimp and vegetables, mushroom risotto, and pan-fried trout, it’s the swankiest sports bar we’ve ever seen. Stop in to 911 Washington Ave.…
He’s your ice cream man, baby
Normally, this thing we call an interview is a series of questions. Between each question, an answer. Not so with John Harrison, official taster for Nestlé Drumstick and Edy’s Grand Ice Cream products. This is a man born to taste ice cream 60 times a day, and apparently, born to turn the answer to the first…
From Tales to Taste Bar
Craft bartenders may have the next hit on their hands. “Bring back the punch,” said Dan Warner, brand ambassador for Beefeater Gin, at last week’s Tales of the Cocktail conference in New Orleans. Noted, too, at Tales: David Wondrich — cocktail historian and author of James Beard award-winning Imbibe! — is now working on a…
Missouri farms rock
Flanked by produce stands at the Soulard Farmers’ Market, Farm Aid executive director Carolyn Mugar announced this morning that the Farm Aid 2009 concert will be held in Missouri for the first time, at the Verizon Wireless Amphitheater on Oct. 4. Farm Aid is in the process of arranging for local food producers to supply…
Bang for Your Buck: Tin Can Tavern
Both locations of Tin Can Tavern and Grille have a recession-friendly happy hour. On weekdays from 3 to 7 p.m., you can get more than 30 brews for a buck fifty each. Not a beer fan? Well drinks and wine are discounted, too, costing $2.50 and $4 per glass, respectively. The Tin Can will also…
Viva La Dolce Via
Make your reservations now for an exclusive meal at La Dolce Via in The Grove. Ramon Cuffie, the restaurant’s erstwhile head chef, will be returning on Thursday, July 30, to prepare a four-course meal. Dinner costs $35 per person, and wine is available for an additional $10. Space is limited to 30 diners. Call 314.534.1699…
Sauce extra
Editor’s Note: Phil’s Bar-B-Q has closed Man, the assignments can get rough around here. For the July issue of Sauce Magazine, we asked writer Ligaya Figueras to sample a whole mess of local barbecue sauces and share her favorites. But Figueras saved one just for you, hungry blog readers – an extra pick is below.…
A Different Kind of Grain Brew: Toasted grains make other refreshing beverages, too
When the mercury in the thermometer creeps up and your throat feels like a furnace, try reaching for some barley or rice to quench the fire – and we don’t mean beer. Grains in the form of teas, tisanes and coffee substitutes can double as refreshing, often low-cal beverages. Steeped cereals are termed teas or…
In Your Own Backyard
St. Louis-style ribs, pork steaks … darn right, we’re proud of our ‘cue. And when it comes to sauce, we like local flavor, too. Here are some of our favorites. Pappy’s Original BBQ Sauce Dry-rub and slow-smoke a slab, then slather it with Pappy’s house sauce – a deeply smoky, nice and tangy, kickin’ spicy,…
The Scoop: Hola, Amigo Joe’s
Amigo Joe’s is now open at 5901 Southwest Ave. in the Southwest Garden neighborhood. The proprietors, including an owner of Chimichanga’s in South City, have rehabbed the former Leonardo’s Little Italy space into a casual Mexican restaurant with Caribbean decorative touches. (Think parrots and a party atmosphere.) Look for house specialties such as Texas Nachos…
The Scoop: Downtown’s latest
In between all the All-Star hoopla this weekend, be sure to check out downtown’s latest culinary offering: Red Kitchen and Bar, which opened Thursday night in the lobby of the new Hyatt Regency. Described by Edan Ballantine, the hotel’s food and beverage director, as a contemporary American grill, Red offers both buffet and a la…
Not Your Garden-Variety Basils: Think purple, citrus, spicy – and then think of the fun you’ll have in the kitchen
You know sweet basil, the tomato’s best friend. But did you realize that there is a lemon-scented basil? There’s also a variety that smells (and tastes) like bay leaves, and another with such beautiful ruffly purple leaves, you’ll want to plant it in your flower garden. Here’s an introduction to five groups of basils that…
The Scoop: So long Stella?
The rumor mill is abuzz with word that Stella Blues Restaurant and Bar has shuttered, and it’s not looking good: Calls to the Tower Grove restaurant currently result in a “not a working number” message, and the RFT is reporting that the neighborhood’s Twitter account says the news is true. We’ll keep you posted; watch…
The Scoop: Late-night nosh
The Reference Room, a new late-night lounge on the third floor of the building that houses Sol Lounge and also the subject of this month’s STL Scene column, will soon offer patrons a bit of food to go with their drinks, according to Dwight Carter, the lounge’s publicity director. Late-night revelers (the bar is open…
The Scoop: More Mosaic
Washington Avenue now boasts another late-night lounge: Mosaic Lounge held its grand opening last Friday. The new downtown nightspot, owned by chef Claus Schmitz and located next door to the restaurant Mosaic’s space at 1001 Washington Ave., offers music, bottle service and food until 3 a.m., seven days a week.
7 de julio, ¡San Fermín!
The festival of San Fermín begins in Pamplona, Spain, on Tuesday. For the next week, thousands will converge on the streets, partaking in some Spanish-style merriment and daring a daily run with the bulls. Wanna have a San Fermín celebration of your own? We’ve come up with a festive menú del día for you and…
Ten Summer Recipes for Sweet Corn
Of course you’ll buy corn on the cob this summer. It’s traditional – burgers, dogs, ribs, slaw, baked beans, arctic-cold watermelon, corn slathered with butter. So why write a column about something so obvious? Because I’ll ask you to make a special trip to buy corn that’s amazingly fresh and tender, corn picked just before…
Recipe: Herbie’s Vintage ’72’s Cucumber Bisque
It took guts for Aaron Teitelbaum, chef and co-owner of Herbie’s Vintage ’72, to put Balaban’s legendary chilled cucumber bisque on his menu. The soup is one of STL’s few iconic dishes after all, one whose recipe has been a closely guarded secret for over 30 years. And one that Teitelbaum said is notoriously hard…
Review: Seasons St. Louis in Chesterfield
Strip malls don’t exactly shout coolness when it comes to fine-dining venues. Nor do they inspire diners’ curiosity to check out new restaurants. There’s one spot in Chesterfield’s Forum Center that’s seen several good restaurants come and go. First there was the Saleem’s-owned Simon’s Café. Then Peppertini’s Grill and Piano Bar. Now two young chefs,…
Review: The Reference Room in St. Louis
The steady hum of ambient noise in the Central West End’s Sol Lounge was several decibels lower than it was a few months ago. Fewer well-primped coeds idled by the long bar. The posh lounges off to the side – spots you’d normally have to go to fists over – were conspicuously vacant. Sol is…
Ceviche de Atún
4 appetizer servings
Quinoa Malted Mocha Cooler
• In a medium saucepan, boil the water and quinoa for 15 minutes. Remove the pan from the heat and strain the liquid into a heatproof bowl. Add the sugar, cocoa powder and malted barley powder, stirring till completely dissolved. Let the quinoa mixture cool in the refrigerator for 20 minutes. • After the mixture…
Gnudi
• Mix all the ingredients until combined. • Using floured hands and work surface, roll or shape the dough into the desired form. • Bring a large pot of salted water to a boil. Slide the gnudi in the boiling water and blanch until they rise to the top. • Shock in an ice bath…
Pork and Turnip Stew With African Blue Basil
• Sauté the pork meat in a stew pot on medium heat until browned. Remove the pork and add the onions and garlic and 3 tablespoons of water to deglaze the pan. • Remove the onions and garlic from the pan, and add the oil and flour to make a roux. Stir on medium-high heat…
Mrs. Burns’ Lemon Basil Ice Cr
• Combine the cream, sugar, milk and basil sprigs in a 4-quart saucepan. Bring the ingredients to a boil then shut off the heat and let steep for 20 minutes. • Whisk the egg yolks together in a small bowl, and slowly add a little of the cream mixture to the eggs while whisking. Add…
Save room for dessert
You’ve read the words here time and again: “We would have liked to have tried the desserts, but we were just too stuffed!” Not this month. After more than a dozen columns, we were ready for a sugar blitz. So we were off to Midtown to the milky mecca that is The Fountain on Locust.…
He Said/She Said: With cheese, please
Russ: Everyone knows the usual suspects when it comes to getting a good cheeseburger in St. Louis. Kathy: Yeah, but who wants the usual over and over again? R: You know, with lettuce, tomato and onions on top, a cheeseburger includes a fruit and vegetables as well as meat, dairy and grains. It’s a veritable…
Red hot rip-off?
Like any good St. Louisan, I am a devoted fan of Old Vienna Red Hot Riplets. But their tiny little distribution area leaves me without when I travel. So when a bag of Engine Co. 51 Red Hot Ripple potato chips from Minnesota made its way to my office, I thought perhaps my ship had…
Raising the (sushi) bar
After stints in Vail, San Francisco and Miami, chef and native St. Louisan Eliott Harris is back in town and has taken over the sushi bar at Clayton’s Miso on Meramec. He’s brought his deft touch and commitment to freshness to a restaurant that, in the past, has been known more for its nightlife than…
Gluttons for punishment
Nov. 20, 2004. Harrah’s, Maryland Heights, Mo. A modest crowd of about 100 in the casino convention hall looks on, bemused, as the emcee introduces each competitor. Eric “Badlands” Booker. Sonya “The Black Widow” Thomas. Tim “Eater X” Janus. “Crazy Legs” Conti. And the rest. Oh. My. God. They are all here. All my heroes…
The Belgians are coming!
It is a common misconception that “Belgian” is a style of beer, but it’s really a broad category that includes many different styles. The Belgians have been brewing tasty fermented beverages since the Middle Ages, but the beers’ widespread popularity on this side of the pond is much more recent. Mass-produced Belgian beers like Stella…
Hotcakes, hash … and hollandaise
There’s something about our city’s wealth of authentic diners – padded swivel stools at the counter, packaged cups of creamer on every table, bathrooms in the storeroom closet – that makes me especially proud to be a St. Louisan. And while I usually prefer my diners to be a bit desolate and dingy, I’ve made…
Ones to Watch: Food and drink pros with promise
A recipe for success? Eh, these people don’t need one. Introducing three fresh chefs, two sprung farmers, a cool brewer, a goddess of wine and a mixologist with intoxicating skill. All of them have time and talent on their side. We can’t wait. ADAM ALTNETHER Why to watch him: He’s a mini Gerard Craft. Adam…
West County’s newest wine list is one to watch
This month, I was excited about the assignment to explore one of West County’s newest wine lists. Only open a few months, Seasons St. Louis offers a fine-dining experience based around chefs Benjamin McNabb and Josh Striplin’s philosophy of “fresh, simple, inspired.” (Be sure to read Michael Renner’s review of the restaurant’s menu here.) The…
Sourdough Bread with Fresh Cor
• Husk and desilk the corn. Immerse the ears in rapidly boiling water. Turn off the heat, cover and let stand for 3 to 7 minutes. • Remove the ears and cool. • Cut the kernels from the cob with a sharp knife. Reserve the cut corn. • Split and seed the jalapeños. Roast flat…
