Ann Lemons Pollack
-
Great ice Cream with Missouri Ties
One of the nice things about the Fancy Food Show was the chance to meet some of the people who produce delicious things that I really like. One of them was Jeni Bauer, of Columbus' Jeni's Splendid Ice Creams. We blogged about them a couple of years ago, in fact. Here's a story from Relish about
-
Fancy Food Show: Washington, DC
Talk about an eater's dream: Thanks to a tip from an old wine-writer pal, I was able to go to the summer Fancy Food Show, held this year in Washington DC. Just as huge as every one says it is, there were still a few familiar booths, and one familiar face. I wrote about it
-
Arington, VA: Jaleo
How long ago was it that we became accepting of the idea that a good restaurant can maintain its quality if there's more than one location, and that some chefs can manage multiple restaurants very effectively? There was a time when I would have felt uncomfortable about recommending a suburban restaurant that was a branch
-
Matthew’s Kitchen
Matthew's Kitchen hits the spot between home-cooking and the fancier stuff. Located in the old Del Pietro's location, they're turning out grilled Caesar salads (use a knife and fork and you'll be fine) and good fried chicken. Doesn't that photo look like Grandma's table? We wrote about it for St. Louis Magazine, and you can
-
Washington, DC: Mitsitam Cafe
Even the most intrepid sightseer has to eat. In a deeply visitor-oriented environment (read: touristy), this is tricky sometimes, and the eater who's traveling with a youngster or a more hesitant adult companion can end up in the nether world of chicken nuggets and frozen french fries. I've been there. My first vacation with a
-
J. Gilbert’s Wood-Fired Steaks & Seafood
Amazing. A chain restaurant in a mall, and the food is good. We wrote about J. Gilbert's Wood-Fired Steaks & Seafood in St. Louis Magazine. And you can read about it here.
-
Gian-Tony’s
Once in a while, a dinner, even though it isn't meant to be a working visit, will turn out to be remarkable enough on to report back on. (Most of the time this means it's good. Occasionally, though…. ) And that's just what happened one late spring evening when, the weather being clement and the
-
Remy’s Kitchen
We were long-time fans of Remy’s, and it was Joe’s go-to place for Clayton lunch meetings and latish-night chowing with visiting artists of various stripes. The mark of a classic is that it lasts, and new folks keep discovering the wine bar and the food at Remy’s. We wrote about it for St. Louis Magazine,
-
Breakfast: Cafe Osage
Weekday breakfasts out:: A pleasantly guilty pleasure. And diners are fine, but sometimes a need or a desire for something more comes along. I still remember the giddy-from-lack-of-sleep happiness of breakfast at Balaban's after working a night shift at Barnes. And while Cafe Osage doesn't come quite up to that level of luxury, it can
-
Circus Flora: The Wizard
Circus Flora remains irresistible. Even in this age of reality television – and shouldn't that word have quotation marks surrounding it, indicating its dubious accuracy? – an even that brings spectators so close to living, breathing excitement is more than worthwhile. This year's edition sparkles. Titled "The Wizard", the Arthurian theme allows for some splendid