Ann Lemons Pollack
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Pastaria
Pastaria may turn out to be a learning experience for some folks. At the same time, it may also be some proof that St. Louisans are becoming more accepting of pizza that doesn’t conform to what they ate in, say, middle school. The new venture of Gerard Craft (Niche, Brasserie by Niche) a half-block off
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London: Classic British Eats
Tea, fish and chips, and a full English breakfast marked my stopover in London en route to Italy this fall. Herewith, the tale.
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Green Beans Braised in Tomatoes
The Thanksgiving menu when I was growing up was pretty much fixed. The two questions were: Waldorf salad or not? (Yes, if there were guests.) and What about a green vegetable? My schoolteacher mother didn't study nutrition in college, but there were small leaflet-like books put out during the Depression to educate citizens on proper
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Lincoln
Regular readers know that our film and theater reviews stopped when Joe passed away in early March. Those well-polished loafers of his are ones I choose not to fill. But sometimes I find things that are too good not to discuss. There's been a lot of ballyhoo about "Lincoln", as there is about all Steven
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Southtown Pub
Some of us find it pretty amusing that “dive bar” now means “not a fancy cocktail lounge”. The Southtown Pub is described that way by some of those commenting on the online reviewing sites. I know from dive bars. Dive bars were once, well, not a friend, but a nodding acquaintance of mine. And this,
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Sump Coffee
I may have found one of St. Louis’ greatest spots for playing hookey. I went to Sump Coffee the other morning. It was quiet. Big front windows in the old building at Jefferson and Winnebago allow plenty of light if that’s what you’re in need of. The decor is minimalist, bare brick walls, interesting tables
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Brunch: Bristol Seafood Grill
A while back, my associates at St. Louis Magazine chose Bristol Seafood Grill as having the best buffet-style restaurant brunch. While there were plenty of categories (you can read the whole story here), it did remind me that it had been years since I’d been there. The interior is dark, perfect for nursing any headaches or
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Five Star Burgers
St. Louis’ Year of the Hamburger is drawing to a close. Arguing about hamburgers may be like arguing about pizza or barbecue. I’ve finally come to the conclusion that if it tastes good, there’s no one way to do it “right”. It’s much about individual preference, thick versus thin, beef versus pork. Taste, whether you
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Started Thanksgiving Prep Yet? Turkey Stock
I didn't grow up in a gravy family except for milk gravy for fried chicken and pork chops. So the Thanksgiving demand for gravy when I became the sub-matriarch and chief cook in the Pollack family in 1994 left me surprised and coming up a little short, at least in my own assessment. (The family
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Zoya’s
It's gonna get cold tonight. And it's going to stay that way for a while. Hey, it's almost November, maybe the glummest month of the year. Time for soup. You can even gently croon, "Soup of the evening, beautiful soup," as the Mock Turtle did, when you stop at Zoya's, where soup's the thing, although,