St. Louis Restaurants
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Hilltop Inn
Once upon a time, a publication called The Bugle regaled south St. Louis, particularly the Carondelet neighborhood and adjoining areas, with news generously laced with silliness. The advertisers seemed pretty happy with its readership and dotted the pages with messages about their dry-cleaning abilities, banana and Dreft sales and real estate possibilities. Readers might note
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A Good Man Is Hard To Find
The so-called underground dinner groups, which began as almost a form of commando dining – who knew where they would pop up next – have begun taking that pop-up literally, and we have yet another currently working. Entre presents A Good Man Is Hard To Find, a tribute not to Mae West, who reversed the
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Sugarfire Smokehouse
The quality of barbecue in this town has been gathering momentum over the past decade. Now there's another entrant, Sugarfire Smokehouse, with good (f unexpected for barbecue) bloodlines. Here's the good word: http://www.stlmag.com/St-Louis-Magazine/January-2013/The-Well-Seasoned-Life-Sweet-Success/
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Cod Squad 4
After two years of trying, I made it to Soul Food Friday, the annual "extra helping" at St. Alphonsus Liquori "Rock"'s Lenten fish fry. St. Alphonsus – you can see it from the Fox or Powell Hall, just at the northern edge of Grand Center – has about the only lunchtime fish fry I know
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Brunch: The Restaurant at the Cheshire
Once upon a time, the Cheshire was The Place for big-deal brunches in St. Louis. And when I walked into The Restaurant at the Cheshire last week, I suddenly realized it was the first place I ever had a serious brunch. Oh, sure, the Station restaurant at the Clayton/Hanley Schnucks had been an occasional spot
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Cini
Cini? What’s that? It’s the nickname of arancini, the small fried balls of rice wrapped around fillings. They serve as an appetizer or bar snack in Italy. It’s also the name of the Gabriele (Giovanni’s, Il Bel Lago) family’s new spot just south of the flying saucer building on Grand at I-64. The feel is
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Elaia
Is there a new star in the St. Louis restaurant sky? It certainly looks like it. Elaia, run and cheffed by Ben Poremba, he of Salume Beddu, on certain levels it makes one think of the legendary Jefferson Avenue Boarding House. One of the levels is literal. It, too, is on the second floor of
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Cod Squad 3
Most folks know about firemen and their enthusiasm for good food. It's a long tradition. So when we saw a gaggle of firemen headed for the chow line at St. Mary Magdalen in Brentwood's fish fry, we nodded and smiled. It's a good sign. The gymnasium is large, things are organized efficiently, and the traffic
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Ocha
What used to be Tachibana has now changed names and menus again, becoming Ocha. (We missed visiting it during the short period it was House of Thai.) They’re now Thai/Japanese, an increasingly common commingling these days, not just here but across the country. Perhaps it’s because it appeals to groups with both metalmouths and non-metalmouths.
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Sauce on the Side
Baseball season is finally within sight, particularly welcome news after the weather the last week or so. If you're going down for a game, here's Sauce on the Side, a good bet for pre-game nourishment. http://www.stlmag.com/St-Louis-Magazine/December-2012/In-the-Zone-Sauce-on-the-Side/