He Said/She Said: These veggie burgers sizzle with flavor
Just because you don’t eat meat doesn’t mean you should settle for a processed, characterless patty. When you’re craving a meatless burger, stick with restaurants that slather on the TLC between the buns. John’s profile: Grainy is OK, mushy not so much, no need to pretend Patricia’s profile: Prefers a grain-based burger, but not afraid…
Hungry for Home: Expats go to many lengths to taste hometown favorites
Science tells us that smell is the sense most closely linked to memory, but taste can’t be far behind. Many of us are easily able to recall nuances of flavor and texture, even from years ago. For those of us no longer residing where we grew up, indulging in our longing for tastes from years…
Seriously Stuffed: Area sausage makers find art in their craft
For 50 years Manzo’s has made traditional Italian salsiccia from a recipe founders Pietro and Brigida Manzo brought in from Sicily. “The recipe hasn’t changed a bit,” said Pete Manzo, a member of the second generation of the south St. Louis sausage-making family. “I still mix the spices in small batches. I still make the…
Pork Chops and Apple … Pie?
As I stepped through the door of Café Ivanhoe, I thought to myself (or maybe I said it out loud), “This is exactly what I was looking for.” The casual, contemporary ambiance is complemented by vibrant colors. Cool slate floors balance the burnt-orange, deep-purple and sage-green walls and high, painted tin ceilings. Diners can choose…
Curses and Corpses Triumphantly Return to Claymation
Wanna hear something spooky? Two movies are coming out within two weeks of each other. Both are a blend of comedy and horror. Both are made with stop-motion animation. Both feature Helena Bonham Carter as the voice of the romantic interest. Coincidences like that creep me out. But unlike back in 1998, when we had…
Missouri is Where the Beefalo Roam
Don’t expect to find packages of beefalo on supermarket shelves any time soon, but this hybrid cross of a domestic beef cow and a bison delivers beefy taste in a low-fat, low-cholesterol package. “The cross appeals to those who yearn for a taste of the old West and those who want the advantages [of beefalo]…
How You Like Your Coffee Tells a Lot About How You Like Your Wine
In the 35 years that I have been recommending wine, both in the retail as well as the restaurant venue, one of the most confusing subjects has always been that of sweetness and dryness. For many people, dry, which is really just a lack of sweetness, is sour. As Americans, we tend to drink cold,…
A Leisurely Music Tour Through a Long Weekend
Three-day holidays are ideal for a little catching up, and the Labor Day weekend gave me a chance to visit some old and new haunts in search of good music. Here’s a brief rundown of what I encountered: Friday: There’s a chance that we all take the Venice Café a little bit for granted. It…
The Digital Kitchen: High-tech appliances and online recipes are reshaping the way we cook
You’ve heard it before, but we’ll say it again: The Internet has changed our lives. And now it’s bringing this digital revolution to your kitchen. You may soon be able to call your oven from the office and instruct it to get started on dinner. Instead of being limited to recipes in cookbooks and those…
The Grill’s New Chef Wants to Shrink the Intimidation Factor
Fall is here, and though the road construction crews may be starting to wind down for the winter, The Grill at The Ritz-Carlton is full “reconstruction” mode. The Ritz has brought in executive chef Anthony Cole from its Naples, Fla., facility to oversee a new menu, new attitude and new synergy at the hotel. “It’s…
Mosaic Ups the Chocolate Ante in its Martinis
The description “modern fusion” refers to more than food at Mosaic; it also refers to the cocktail selections. Each month, the martini menu is recreated, and brainstorming sessions are held to name the newest creation by manager Gregg Doyle. One such concoction, a tropical summer drink called the Brazilian Daiquiri, sat atop the organicly shaped…
Superstitions, Rituals and Other Weird Things
With paintings like Munch’s “The Scream,” big-hit Broadway musicals like “Sweeney Todd, The Demon Barber of Fleet Street” and just about everything penned by Edgar Allan Poe, it’s no mystery that the arts can richly master the macabre. But what may be news to some is the strange stuff that goes on during the process…
Review: Nectar in St. Louis
GUY’S PERSPECTIVE It took me four tries to get into Nectar. Attempt one imploded when a small sign blocked the door, announcing a temporary closing because of a kitchen fire. Odd, I thought. Nectar only serves desserts. Attempt two imploded when my group was denied entry because a friend was wearing tennis shoes. One of…
Review: Limoncello Italian Café in Clayton
What is Limoncello? a.) A chilled digestif made from lemons macerated in alcohol for about a month. b.) A brand-spanking-new Italian restaurant in Clayton residing in the space that was previously Shiitake and then Tavern 43. c.) Dude, you totally misspelled lemon Jell-O. Um, yeah … it’s not “C,” but for the rest of you,…
Ricotta Cheese-Beefalo Casserole
8 servings
