Sauce Magazine: Intelligent Content For The Food Fascinated
Your Guide to St. Louis Restaurants, Recipes, and Food Culture
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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.
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This article appears in January 2014.
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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding... More by Meera Nagarajan
