Ann Lemons Pollack
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A Companionable Sandwich
We’ve enjoyed the occasional lunch at Companion Bakehouse, and always find the sandwiches a pleasure. Companion and its founder Josh Allen were among those who led a move away from boring bread in St. Louis; the bread on any sandwich is among the high points of the experience. But we’ve found a particularly delicious version
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Funeral Food
I was raised in a small town south of St. Louis, and some of the habits from those days have never left me. It’s difficult for me to telephone anyone after 9 p.m., a handmade quilt is still a first-tier wedding present—and, boy, isn’t that something that’s gone from appreciated to laughed at to almost
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Gian-Tony’s
Has it ever occurred to restaurateurs to be grateful for services like Mapquest or Google Maps? It has become so much easier for diners to find restaurants that aren’t on arterial streets, especially in these days of continual construction detours and spread-out suburbs where folks can go for a decade without venturing more than five
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Pastitsio
The farmers markets are starting to open around town, a wonderful sign of spring. Many of them feature someone selling lamb. I’m much enamored of that meat, having fallen deeply in love with it from my first bite under the watchful eye of Aris, my favorite waiter at the old Grecian Gardens on Euclid Avenue.
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Just A Thought…
This will probably kill any image we might ever have had as serious foodies, but this t-shirt at http://www.cafepress.com/moleculargastro is pretty darn funny.
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Guido’s Pizzeria & Tapas
We’re not sure how Shaw Avenue on The Hill, St. Louis’ historic Italian neighborhood, came to be Tapas Street, but so it is. Guido’s Pizzeria & Tapas would appear from its name to be a diluted version of The Real Thing. Not so. The small, corner establishment actually serves a number of tapas that are
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Trattoria Marcella
Our favorite story about Trattoria Marcella involves a meal we had there with a friend of Joe’s who writes about restaurants in New York City. It was a meal on short notice at a deeply unfashionable time of day. When we got done, the chap was practically in tears. "Yes, the food was excellent," he
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Stellina Pasta Cafe
Stellina Pasta is so darn cute a diner might be forgiven for initially thinking the food would be secondary. That’s "cute" as in good-looking, its design elements carefully thought out in modern terms. It’s emphatically not cutesy. Notice, for instance, the mosaic star under the big front window. ("Stellina" is Italian for little star.) It’s
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This Week’s Wine March 25, 2007
Good reporters are said to have a nose for news. Well, Peter Mondavi, Jr., has a name for wine. He’s part of a legendary Napa Valley wine family, grandson of Cesare and Rosa, who bought the Charles Krug winery in 1943. Their sons, Peter and Robert, operated the winery for 22 years before Robert left
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Brunch: Kemoll’s Top of The Met
Comes now the brunch season, and a new, major brunch has joined the city’s list. Kemoll’s, one of St. Louis’ oldest restaurants, still in the hands of its founding family, has begun serving at the Top Of The Met. They’ve used the space 42 floors above their primary operation for catering dinners and receptions, and