Monday, October 20, 2014
Old Standard Fried Chicken
Last night we went to the newest Ben Poremba creation a fried chicken emporium in the Botanical Heights neighborhood just north of his Olio, Elaia, and La Patisserie Chouquette. I was opening night and it was delightful.
The restaurant has unpainted wood throughout. There's booths and tables, picture of Abe Lincoln greets you at the door. The atmosphere is welcoming and fun.
The menu is all about fried chicken, natch, and its go-withs. Here's some we tried. For starters we chose Charlotte's Mother's Dressed Eggs. These turned out to be deviled eggs with rings of tiny peppers and tiny sliced pickles. We also had the Fries with Blue Cheese Mayonnaise for Dippin'. The fries were really good, thin, crispy and hot, plus there was also catsup and hot sauce besides the blue cheese mayo. A real winner.
We also ordered the bread basket that came with two kinds of biscuits and two kinds of cornbread. With that you can mix and match several flavored butters and jellies. We chose the Lemon-Honey and Pistachio-Mint butters and Grape Jelly.
We also had the Watermelon Salad made of whole baby romaine leaves, watermelon and jalapeño peppers, it was terrific, and the Tomato and Cucumber Salad, which had a selection of different colored heirloom tomatoes, and small cucumber, which went really well with the chicken. Speaking of chicken, that's what you come here for and it is really GOOD.
You can order the fried chicken ALA CARTE ( thigh,1/2 breast, leg), HALF ( thigh,breast,leg and wing), or WHOLE ( 2 thighs,2 breasts, 2 legs, 2 wings). We opted for ALA Carte, legs and thighs, which are $4 each. Very affordable.
The chicken is mahogany brown and crunchy, just right. The chickens according to the menu are from Miller Poultry, a small, family owned company from Indiana, which have been raised in the most humane manner, fed an all vegetable drug free diet and are hormone and antibiotic free.
There were lots of sides we didn't try but there's always next time. Also ditto for the desserts, which promise to be delicious.
So take a look at their website www.oldstandard.co. to see the whole menu. You won't be sorry.
Old Standard Fried Chicken
1621 Tower Grove Ave
The restaurant has unpainted wood throughout. There's booths and tables, picture of Abe Lincoln greets you at the door. The atmosphere is welcoming and fun.
The menu is all about fried chicken, natch, and its go-withs. Here's some we tried. For starters we chose Charlotte's Mother's Dressed Eggs. These turned out to be deviled eggs with rings of tiny peppers and tiny sliced pickles. We also had the Fries with Blue Cheese Mayonnaise for Dippin'. The fries were really good, thin, crispy and hot, plus there was also catsup and hot sauce besides the blue cheese mayo. A real winner.
We also ordered the bread basket that came with two kinds of biscuits and two kinds of cornbread. With that you can mix and match several flavored butters and jellies. We chose the Lemon-Honey and Pistachio-Mint butters and Grape Jelly.
We also had the Watermelon Salad made of whole baby romaine leaves, watermelon and jalapeño peppers, it was terrific, and the Tomato and Cucumber Salad, which had a selection of different colored heirloom tomatoes, and small cucumber, which went really well with the chicken. Speaking of chicken, that's what you come here for and it is really GOOD.
You can order the fried chicken ALA CARTE ( thigh,1/2 breast, leg), HALF ( thigh,breast,leg and wing), or WHOLE ( 2 thighs,2 breasts, 2 legs, 2 wings). We opted for ALA Carte, legs and thighs, which are $4 each. Very affordable.
The chicken is mahogany brown and crunchy, just right. The chickens according to the menu are from Miller Poultry, a small, family owned company from Indiana, which have been raised in the most humane manner, fed an all vegetable drug free diet and are hormone and antibiotic free.
There were lots of sides we didn't try but there's always next time. Also ditto for the desserts, which promise to be delicious.
So take a look at their website www.oldstandard.co. to see the whole menu. You won't be sorry.
Old Standard Fried Chicken
1621 Tower Grove Ave
Saturday, February 8, 2014
De.Lish
This Friday we went to a restaurant in Florissant that a friend of mine suggested. She said it was, well-de-lish! and she was right.
She also told me it was tiny, an historical train depot, painted red. Again, she was right. If you didn't know what to look for you could easily pass it up, which would be a terrible shame because it is really a very good place. It has been open about 2 years. It's owners Jeff and Kris Mullersman are a delightful young couple who believe in quality ingredients fresh every day.
Actually, de.lish is best known for its cheesecakes that are made by Kris. De.lish was voted the Best Cheesecake in St Louis. Kris makes over 40 different kinds and any 5 of them are on offer every day.
The actual name of the restaurant is de.lish Cheesecake Bakery and Cafe. Their motto is "fresh from scratch, everyday".
They serve breakfast and lunch during the week and on weekends they stay open until 9PM. The space may be small but the menu is amazing. The offerings are mouthwatering and the hardest thing to do is to choose what to have they all sound so, well, de.lish.
I chose the McGreggor sandwich, which consisted of oven roasted chicken breast, caramelized onions, smoked gouda cheese,2 slices of applewood smoked bacon,toasted and topped with chipotle mayo, on a ciabatta bun. Oh brother, it was really de.lish, and enough for two.
Chuck ordered the BLB, which stands for bacon, lettuce bacon. It comes with 10 slices of bacon (one pound! ) romaine lettuce with chipotle mayo on French bread. Fortunately it is available in a half sandwich.
The sandwich I can't wait t try ( among many ) is the veggie which has Japanese cucumber, red onion,fresh tomatoes, roasted red pepper,spinach, feta, cream cheese and avocado hummus on a ciabatta!
Let me just say that you need to go to their website and look at their menus and that you definitely need to go there and try it all out. I may try to eat my way through the entire menu, it is that good.
If you take I-270 to Florissant Rd, go north until you get to St Catherine Street, and look for a tiny, red, historically protected train depot, you won't be disappointed.
de.lish Cheesecake Bakery and Cafe
1060 St Catherine St
Florissant, MO 63031
314-831-7400
www.delishcheesecakes.com
She also told me it was tiny, an historical train depot, painted red. Again, she was right. If you didn't know what to look for you could easily pass it up, which would be a terrible shame because it is really a very good place. It has been open about 2 years. It's owners Jeff and Kris Mullersman are a delightful young couple who believe in quality ingredients fresh every day.
Actually, de.lish is best known for its cheesecakes that are made by Kris. De.lish was voted the Best Cheesecake in St Louis. Kris makes over 40 different kinds and any 5 of them are on offer every day.
The actual name of the restaurant is de.lish Cheesecake Bakery and Cafe. Their motto is "fresh from scratch, everyday".
They serve breakfast and lunch during the week and on weekends they stay open until 9PM. The space may be small but the menu is amazing. The offerings are mouthwatering and the hardest thing to do is to choose what to have they all sound so, well, de.lish.
I chose the McGreggor sandwich, which consisted of oven roasted chicken breast, caramelized onions, smoked gouda cheese,2 slices of applewood smoked bacon,toasted and topped with chipotle mayo, on a ciabatta bun. Oh brother, it was really de.lish, and enough for two.
Chuck ordered the BLB, which stands for bacon, lettuce bacon. It comes with 10 slices of bacon (one pound! ) romaine lettuce with chipotle mayo on French bread. Fortunately it is available in a half sandwich.
The sandwich I can't wait t try ( among many ) is the veggie which has Japanese cucumber, red onion,fresh tomatoes, roasted red pepper,spinach, feta, cream cheese and avocado hummus on a ciabatta!
Let me just say that you need to go to their website and look at their menus and that you definitely need to go there and try it all out. I may try to eat my way through the entire menu, it is that good.
If you take I-270 to Florissant Rd, go north until you get to St Catherine Street, and look for a tiny, red, historically protected train depot, you won't be disappointed.
de.lish Cheesecake Bakery and Cafe
1060 St Catherine St
Florissant, MO 63031
314-831-7400
www.delishcheesecakes.com
Saturday, January 11, 2014
ELEMENT
Thursday night after being dug out of a snow clogged driveway we were at least a half hour late for our reservation. We had called and let the restaurant know we were having difficulty and they were most understanding. We happened to choose the first night they were open after the Holiday break. The snow was still a factor as many streets had not yet been cleared, so I am sure that all restaurants in our snowy area were experiencing a lower client rate.
We had been reading about Element in both the Post-Dispatch and St Louis Magazine which gave the restaurant very good reviews so we were really looking forward to having dinner there.
The reviewers were right on. Everything we had that night was excellent and the restaurant itself is handsome, with a huge open kitchen. We had a table overlooking the kitchen, which is really a wonderful opportunity to see the chefs in action and, in this case, how close the servers are to the action so they are truly well informed.
We wanted to try the Pork Belly with French Prunes, Walnuts and Blue Cheese, but our server told us they had already sold out of that, however, a new batch would be available in about a half hour. We had just ordered our drinks, so we decided to wait so we could have it. One of our party ordered the Fried Oysters with Tomatillo Aioli, Chorizo, Green Apple,with Barbecue Spices, and another ordered the Bone Marrow, with Smoked Pears, Bacon, Herbs and Grilled Bread. As it turned out the Pork Belly was ready sooner and it was absolutely delicious. The Fried Oysters were perhaps the best ever, and the Bone Marrow was guiltily yummy, all that fabulous fat, but there's not that much to clog your veins, so feel free to order it! The plating for all of these small plates was lovely.
For our main courses two of us had the special Salmon served with the skin over Roasted Vegetables, which got raves, and two of us ordered the Duck Breast with Scrapple, Brussels Sprouts, and Apple Butter. Our other choices were Fish Stew with Potato, Cabbage, Fennel and Kielbasa in a Fish Broth, Pork Tenderloin with Sweet Potato, Leek, Peppercorn Chutney, Lardo Vinaigrette, or Mussels in a Miso Broth, Shiso Leaves, Thai Chili, Ginger and Lime, and a vegetarian Polenta, Tapenade,Arugula, Blood Orange, Herbs, Goat Cheese Crema.
Why we weren't more adventuresome and tried more of the selections is pretty silly, but it does give us good reasons to return.
I spoke briefly with Brian Hardesty, the executive chef to thank him for the amazing food and his idea of having collaborative chefs as a team. As of this writing they include Sam Boettler, Brinn Coltrane and Chris Dimercurlo.
I heartily encourage you to go to this exciting addition to our city's excellent dining and drinking experiences.
Element
1419 Carroll Street
314-241-1674
We had been reading about Element in both the Post-Dispatch and St Louis Magazine which gave the restaurant very good reviews so we were really looking forward to having dinner there.
The reviewers were right on. Everything we had that night was excellent and the restaurant itself is handsome, with a huge open kitchen. We had a table overlooking the kitchen, which is really a wonderful opportunity to see the chefs in action and, in this case, how close the servers are to the action so they are truly well informed.
We wanted to try the Pork Belly with French Prunes, Walnuts and Blue Cheese, but our server told us they had already sold out of that, however, a new batch would be available in about a half hour. We had just ordered our drinks, so we decided to wait so we could have it. One of our party ordered the Fried Oysters with Tomatillo Aioli, Chorizo, Green Apple,with Barbecue Spices, and another ordered the Bone Marrow, with Smoked Pears, Bacon, Herbs and Grilled Bread. As it turned out the Pork Belly was ready sooner and it was absolutely delicious. The Fried Oysters were perhaps the best ever, and the Bone Marrow was guiltily yummy, all that fabulous fat, but there's not that much to clog your veins, so feel free to order it! The plating for all of these small plates was lovely.
For our main courses two of us had the special Salmon served with the skin over Roasted Vegetables, which got raves, and two of us ordered the Duck Breast with Scrapple, Brussels Sprouts, and Apple Butter. Our other choices were Fish Stew with Potato, Cabbage, Fennel and Kielbasa in a Fish Broth, Pork Tenderloin with Sweet Potato, Leek, Peppercorn Chutney, Lardo Vinaigrette, or Mussels in a Miso Broth, Shiso Leaves, Thai Chili, Ginger and Lime, and a vegetarian Polenta, Tapenade,Arugula, Blood Orange, Herbs, Goat Cheese Crema.
Why we weren't more adventuresome and tried more of the selections is pretty silly, but it does give us good reasons to return.
I spoke briefly with Brian Hardesty, the executive chef to thank him for the amazing food and his idea of having collaborative chefs as a team. As of this writing they include Sam Boettler, Brinn Coltrane and Chris Dimercurlo.
I heartily encourage you to go to this exciting addition to our city's excellent dining and drinking experiences.
Element
1419 Carroll Street
314-241-1674
Tuesday, September 24, 2013
PRASINO
A couple of weeks ago we ventured into St Charles to try a new restaurant Prasino.
It is located right past the bridge off i70West where the old Noah's Arc used to be located, but now is a huge modern complex of offices, condos and stores.
The restaurant is extremely attractive with a large outdoor dining patio and a beautiful dining room and bar whose scale you need to see to believe, but is designed into very comfortable spaces.
We opted for a booth as it gave us a great view of the room, the wine cellar, and it was quieter.
Our waiter was knowledgable and informative and service was very good.
This is the kind of restaurant that has become very popular as the menu has selections of small plates, tacos, flat breads, sushi rolls, big plates, salads, sandwiches ( called" hands-on") and sides plus desserts.
The crowd was young and attractive and the music was not to my liking, but I'm into classical and jazz, so never mind.
All the selections made me want to come back and try them. That night I had a Polar Bear "Roll" which consisted of crab, white tuna, avocado, wasabi mayo, cucumber, unagi sauce, and wasabi tobiko. I'm not sure what wasabi tobiko is but that sushi roll was Heaven, and it was BIG! All the "rolls" as they are listed on the menu look fabulous.
I also had trout, wood grilled with succotash, bacon confit and sage butter. I had to take half of it home but it was delicious ( the next day too).
No room for dessert that night, but you can be sure I'm returning to try again.
According to St Louis Magazine Prasino means green in Greek and is pronounced PRAHS-UH-NO.
Prasino
1520 South Fifth Street
St Charles,MO
636-277-0202
prasino.com
It is located right past the bridge off i70West where the old Noah's Arc used to be located, but now is a huge modern complex of offices, condos and stores.
The restaurant is extremely attractive with a large outdoor dining patio and a beautiful dining room and bar whose scale you need to see to believe, but is designed into very comfortable spaces.
We opted for a booth as it gave us a great view of the room, the wine cellar, and it was quieter.
Our waiter was knowledgable and informative and service was very good.
This is the kind of restaurant that has become very popular as the menu has selections of small plates, tacos, flat breads, sushi rolls, big plates, salads, sandwiches ( called" hands-on") and sides plus desserts.
The crowd was young and attractive and the music was not to my liking, but I'm into classical and jazz, so never mind.
All the selections made me want to come back and try them. That night I had a Polar Bear "Roll" which consisted of crab, white tuna, avocado, wasabi mayo, cucumber, unagi sauce, and wasabi tobiko. I'm not sure what wasabi tobiko is but that sushi roll was Heaven, and it was BIG! All the "rolls" as they are listed on the menu look fabulous.
I also had trout, wood grilled with succotash, bacon confit and sage butter. I had to take half of it home but it was delicious ( the next day too).
No room for dessert that night, but you can be sure I'm returning to try again.
According to St Louis Magazine Prasino means green in Greek and is pronounced PRAHS-UH-NO.
Prasino
1520 South Fifth Street
St Charles,MO
636-277-0202
prasino.com
Tuesday, August 13, 2013
THE LIBERTINE
Well, if you haven't tried THE LIBERTINE in Clayton you need to do so ASAP. This is a real winner. The owners, which includes the chef, Josh Galliano, have done a great job remodeling the restaurant and creating a very exciting menu.
We have been delighted with our every visit.
The concept is fresh and easy. The menu is simple to understand but the food is extraordinary. Here's the concept.
There are four columns. One for Vegetable, one for Meat, one for Seafood, and one for Dessert. OK, you say, what's so different? What is so different is that most of these items are small plates and the selections under each are creative and delicious. Let me give you some examples.
Under Vegetables you have:
Illinois Asparagus with Black Garlic,Midwest Caviar, Fried Potatoes, Boiled Fried Egg
Scorched Twisted Peppers with Molasses Bacon, Cherry Tomato, Opal Basil, Benne Seeds
Ash Roasted Carrots with Pea Cavatelli, Miso Carrot Puree, Dashi Broth, Radish
and that's less than half the Vegetable offerings.
Under Meat you have:
Crispy Pig Tails "Buffalo Style" Whipped Gorgonzola, Brown Butter Polenta
Diner Burger Double Patty of Local Beef, Molasses Bacon, Caramelized Onions, Cheese "Whiz" on a Bacon Bun with Fried Mashed Potatoes
Three Little Birds a Trio of Roasted Game Hen, Chicken and Quail with Rice Grits, blistered Tomato, PattyPan and Fava Succotash
That's only 3 of the 9 items that were offered under Meat
Under Seafood
She Crab Soup with Blue Crab Spring Roll, Sherry Pearls and Marash Chile
Frog Legs English Peas, Green Garlic Vichysoise, Fresh Hummus, Socca Flatbread
Deep Water Hake Gnudi Ricotta Dumpling, Artichoke Barigoule, Charred Cucumber, Caramelized Yogurt
See what I mean?
Dessert
The Libertine Candy Bar Salted Caramel Semi-Freddo, Hazelnuts, Ganache, Chocolate Ganache
Profiteroles
TCHO Chocolate sauce, Herb and Spring Flower Crumble,Vanilla Bean Ice Cream, Basil Paper
This is what I've tried so far. The Ash Carrots are fabulous. A carrot never tasted so new, so great. the Crispy Pigs Tails, don't be frightened about this-it's delicious, crunchy and yummy. The Diner Burger does not have regular Cheese Whiz on it, it has a cheese that Josh has created and boy is it good. The Three Little Birds is a gorgeous dish, beautiful and absolutely wonderful tasting. My husband adores the She Crab Soup and orders it every time we go there. We used to live in Maryland and he thought that was the ONLY place to get good She Crab Soup until he tasted Josh's. The Deep Water Hake, when it's available is a must.
I've never made it to Dessert, but that Candy Bar is calling to me.
You can be sure that the menu changes with the Seasons and availability plus on the second Sunday of every month Josh fries his famous chicken that is three days in preparation and is amazing; deep mahogany brown crisp, crisp crust with yummy mashed potatoes, and fresh corn. Oh boy!
Please do yourself a favor. Walk in to The Libertine and let them take care of you. The staff is great and the kitchen deserves many stars.
The Libertine
7927 Forsyth
314-862-2999
Tuesday, May 14, 2013
ELAIA
If you haven't yet been to Ben Poremba's ELAIA, I would suggest that you do so at your earliest convenience. It is a culinary experience not to be missed.
You enter ELAIA by going into OLIO where you ascend a chalk white stairway ( that reminds one of the islands of Greece ) into a second floor dining room with a huge chandelier made of cooking utensils that has to be seen to be believed, and some amazing art, some done by Ben himself, and some paintings collected by his family. The space is intimate and sophisticated with amazing wooden chairs which are surprisingly comfortable.
I will be describing the dinner we enjoyed, however, it will not be the one you will have, as the menu changes every day, or so it seems.
The menu is printed daily. It has four courses, with four choices in each category. You may order a la carte or you may opt for the Tasting Menu of all four courses. The night we were there the First course was $10, the Second was $12, the Third was $30 and the Fourth was $8. All Four Courses was $55 a person. My advice, go for the Tasting Menu, the selections are wonderful, the portions are small so you won't feel stuffed, and it's part of the experience.
Chuck chose the CHILLED SUNCHOKE SOUP with APPLE and VERMOUTH for his first course. It came in a beautiful pitcher which was emptied into a lovely soup bowl. The texture was like velvet, and the flavor was lovely. I chose PARFAIT of FOIS GRAS with RHUBARB, STRAWBERRIES, and CELERY. The plate was a work of art, an egg shaped scoop of luscious Fois Gras Mousse, with the fruit artistically arranged in a tiny mosaic. It was memorable from every angle.
For his Second Course, CJC chose SPRING SALAD, which consisted of Arugula, Speck, Green Almonds and Marconas. He loved it. I had POACHED HEN EGG with FREGOLA, GUANCIALE, and SWEET PEAS. Fregola is a pasta similar to couscous and Guanciale is unsmoked pig jowl bacon. It was a fabulous dish.
We both had the STURGEON with FAVA BEANS, CAULIFLOWER, CARROT and WHITE GAZPACHO for our Fourth course. It was everything a Spring dish should be. Crispy skin on the Sturgeon, creamy cauliflower, fava beans are one of the jewels of the Spring, brilliant green in color and a flavor that is so fabulous that no one can resist it. It is my all time favorite bean. The entire dish was perfect.
The Fourth Course, naturally, was dessert. We opted for BAR MARSEILLE made with DULCE DE LECHE and COFFEE. A beautiful bar of cake, cream, and icing. Zowee.
As I mentioned there are at least four selections for each course, so you have many choices, and I bet they are all superb.
The wine stewart has won many awards, so be sure to let him choose your pairings, or, if you prefer, our bottles. You won't be sorry.
ELAIA
1634 TOWER GROVE AVENUE
63110
314-932-1088WWW.ELAIASTL.COM
You enter ELAIA by going into OLIO where you ascend a chalk white stairway ( that reminds one of the islands of Greece ) into a second floor dining room with a huge chandelier made of cooking utensils that has to be seen to be believed, and some amazing art, some done by Ben himself, and some paintings collected by his family. The space is intimate and sophisticated with amazing wooden chairs which are surprisingly comfortable.
I will be describing the dinner we enjoyed, however, it will not be the one you will have, as the menu changes every day, or so it seems.
The menu is printed daily. It has four courses, with four choices in each category. You may order a la carte or you may opt for the Tasting Menu of all four courses. The night we were there the First course was $10, the Second was $12, the Third was $30 and the Fourth was $8. All Four Courses was $55 a person. My advice, go for the Tasting Menu, the selections are wonderful, the portions are small so you won't feel stuffed, and it's part of the experience.
Chuck chose the CHILLED SUNCHOKE SOUP with APPLE and VERMOUTH for his first course. It came in a beautiful pitcher which was emptied into a lovely soup bowl. The texture was like velvet, and the flavor was lovely. I chose PARFAIT of FOIS GRAS with RHUBARB, STRAWBERRIES, and CELERY. The plate was a work of art, an egg shaped scoop of luscious Fois Gras Mousse, with the fruit artistically arranged in a tiny mosaic. It was memorable from every angle.
For his Second Course, CJC chose SPRING SALAD, which consisted of Arugula, Speck, Green Almonds and Marconas. He loved it. I had POACHED HEN EGG with FREGOLA, GUANCIALE, and SWEET PEAS. Fregola is a pasta similar to couscous and Guanciale is unsmoked pig jowl bacon. It was a fabulous dish.
We both had the STURGEON with FAVA BEANS, CAULIFLOWER, CARROT and WHITE GAZPACHO for our Fourth course. It was everything a Spring dish should be. Crispy skin on the Sturgeon, creamy cauliflower, fava beans are one of the jewels of the Spring, brilliant green in color and a flavor that is so fabulous that no one can resist it. It is my all time favorite bean. The entire dish was perfect.
The Fourth Course, naturally, was dessert. We opted for BAR MARSEILLE made with DULCE DE LECHE and COFFEE. A beautiful bar of cake, cream, and icing. Zowee.
As I mentioned there are at least four selections for each course, so you have many choices, and I bet they are all superb.
The wine stewart has won many awards, so be sure to let him choose your pairings, or, if you prefer, our bottles. You won't be sorry.
ELAIA
1634 TOWER GROVE AVENUE
63110
314-932-1088WWW.ELAIASTL.COM
CENTRAL TABLE FOOD HALL
Last Friday Chuck and I went to see the new space on South Euclid near the Forest Park Parkway, Siteman Center and across the street from Tom's Bar and Grill.
We were alerted to its opening by both Sauce and Feast May issues. The official opening was April 30.
First of all, the 10,000 square feet of space is sophisticated and beautiful. Sauce Magazine says it is part cafeteria, part wine bar, part fine-dining restaurant. It's a bit early to characterize it as all those things yet, but I can add that it does have a coffee and "European" chocolate bar, plus a Market Place where you can pick up a few local vegetables, fancy condiments and take-out sandwiches and entrees.
The consulting chef is Cary Neff and the executive chef is Nick Martinkovic. Open so far are the Deli Bar, where you can get very interesting salads and sandwiches, the Grill Bar, which the day we were there, was serving pastas and wood oven pizzas, that looked yummy, the afore mentioned Coffee and Chocolate Bar. In the works are an Oyster and Clam Raw Bar, and freshly rolled sushi from, according to Sauce Magazine, "Chop Shop's own Eliott Harris".
We opted for salads and found the two we chose, a Caesar and a Farmhouse with beets and goat cheese, to be fresh, ice cold and well prepared. The service was unfailingly nice, courteous and welcoming. We also had a brownie from the Coffee/Chocolate bar: don't miss it!
It's brand new, it's evolving , and it promises to be a terrific alternative Central West End eatery.
After 5PM we understand that plated service will be available.
Check it out.
CENTRAL TABLE FOOD HALL
23 South Euclid
314-932-5595
www.centraltablestl.com
We were alerted to its opening by both Sauce and Feast May issues. The official opening was April 30.
First of all, the 10,000 square feet of space is sophisticated and beautiful. Sauce Magazine says it is part cafeteria, part wine bar, part fine-dining restaurant. It's a bit early to characterize it as all those things yet, but I can add that it does have a coffee and "European" chocolate bar, plus a Market Place where you can pick up a few local vegetables, fancy condiments and take-out sandwiches and entrees.
The consulting chef is Cary Neff and the executive chef is Nick Martinkovic. Open so far are the Deli Bar, where you can get very interesting salads and sandwiches, the Grill Bar, which the day we were there, was serving pastas and wood oven pizzas, that looked yummy, the afore mentioned Coffee and Chocolate Bar. In the works are an Oyster and Clam Raw Bar, and freshly rolled sushi from, according to Sauce Magazine, "Chop Shop's own Eliott Harris".
We opted for salads and found the two we chose, a Caesar and a Farmhouse with beets and goat cheese, to be fresh, ice cold and well prepared. The service was unfailingly nice, courteous and welcoming. We also had a brownie from the Coffee/Chocolate bar: don't miss it!
It's brand new, it's evolving , and it promises to be a terrific alternative Central West End eatery.
After 5PM we understand that plated service will be available.
Check it out.
CENTRAL TABLE FOOD HALL
23 South Euclid
314-932-5595
www.centraltablestl.com
Wednesday, April 3, 2013
OLIO
It's been a year since I've entered anything on this blog! I cannot believe it, but it's true. Primarily it was because we keep going to our old favorites, and when we do go to a new restaurant, I feel as though I need to go back to it at least one or two more times to do it justice. Then, there were times when I was so busy eating, enjoying the people that we accompanied there, that I plain forgot to give the food the attention it deserved in order to report on it.
Ben Poremba has changed all that. He has opened two excellent eating places; one, Olio, is an informal, delightful small plate establishment in a former gasoline station, and the other is Elaia, a sophisticated, elegant and exploratory dining room that shows off his considerable talents.
Today I will only tell you of my experiences at Olio. It is located just 2 blocks north of the Missouri Botanical Garden on Tower Grove Ave and McCree Street. The transformation from a filling station to a charming eatery is absolutely wonderful. I can't wait until the weather is warm enough so the sliding overhead glass door that used to be used to bring the cars in for repairs, is opened for outdoor dining.
The space as it is right now, works beautifully. There's a bar area with great looking, very comfortable stools, where you can sample the amazing wines and cocktails that are available, as well as have your choices off the menu. The adjacent space has several ice-cream marble tables that seat 2-4 people each.
The prep space is small, but, wow, what comes out of that space is remarkable. In the evenings there is a rotisserie and every evening there is a different choice of a rotisserie item to be had.
These are some of the dishes I have sampled there. CELERY ROOT REMOULADE, julienned celery root with a lovely, light creamy dressing. I am a big fan of celery root. It is a remarkable vegetable. It looks pretty rough when it comes out of the ground or when you find it at your grocer, but the flavor is spectacular. Julienned, the texture is crunchy and truly elegant. Do try it.
I've also had the KALE AND ANCHOVY SALAD. Tiny green ribbons of baby kale that are crunchy and never bitter, are married to a dressing that is made of anchovies and a very fine olive oil. Sharing is a must, and the portions allow you to do so handsomely. Even so, I wish I had had more to enjoy of that dish after my table mates helped themselves.
The CHARRED EGGPLANT DIP is smokey and amazing. It is served with great bread. It's a true winner.
Soups change daily and are only available at lunch. Most recently I had the CELERY SOUP which was thick with minced vegetables and came with a soft cooked egg in the center! Lovely, lovely.
In the sandwich department there's the "FAMOUS" EGG SALAD. It is better than your mama's, I promise. It is also huge, so plan on sharing. The bread it's served on is fabulous as well. I've also sampled the MORTADELLA, BUTTER AND PICKLED ONION sandwich. Yum.
The menu has CHEESE SELECTIONS that are very different from any selections I've seen on any menu around town. There's a VEGETABLE AND SALAD group, try the MARINATED BEETS AND RICOTTA. SPREADS AND DIPS are wonderful with your first glass of wine. SALUMI AND CHARCUTERIE are all home made and cured. Ben began his food adventures in St Louis with his Salumi Beddu, first at Farmers' Markets, and then at his first establishment on Hampton Avenue. All the selections in this category are worth your interest. There's FISH AND SEAFOOD and under this title I am anxious to try the OCTOPUS SALAD WITH CHICK PEAS AND EDAMAME.
As you can see there are plenty of choices for all kinds of appetites. After 5:30PM there are selections by the day of HOT PLATES AND ROTISSERIE. So come and try them out.
I have never made it to dessert yet...but one of these days.
Take a look at the menu on line at oliostl.com.
Olio
1634 Tower Grove Ave
932-1088
Saturday, April 7, 2012
RIVERBEND RESTAURANT AND BAR
We had a terrific Friday lunch at this delicious restaurant that is close to the Brewery in Soulard. Sam and Pat Kogos have created a bit of N"Orleans and it is delicious!
I had read a review of it in St Louis Magazine in March and filed it away for further reference. That review was really favorable as well, so last Friday for our Friday Lunch Date, that's where we went.
We both chose the same things, not our usual practice, and I will tell you that they were both so good that I can't wait to go back and try the entire menu.
Sam's dad seated us at a nice table in the window. It was a day in the 60's and there were so hearty folks having lunch outside, but I need the mid-70's for that kind of dining.
We had the SEAFOOD GUMBO which is served on Fridays only, and I am sure glad we did. It was scrumptious. We each had a cup instead of a bowl because we wanted to try the COCHON DE LAIT PO-BOY that had been described in the STLMagazine. All I can say is that I was disappointed when I had finished the gumbo because I wanted it to go on and on!
But then we had the COCHON (pork) de LAIT (milk) PO-BOY, which we split, because it's a big sandwich served on a hot and crusty bread made especially for them by Vitale Bakery. YUM!
It was layered with amazingly tender and flavorful pork slices, mayonnaise, tomatoes, lettuce and pickles. Positively scrumptious. What a treat.
We were both full, but we couldn't leave without trying the desserts. I had the HOUSE MADE BREAD PUDDING WITH WHISKEY SAUCE and Chuck had the TRIPLE CHOCOLATE CAKE. Pat Kogos makes the bread pudding and it is unlike any bread pudding I've had in St Louis. It's custardy, with golden raisins and an incredible sauce. It is served hot. The chocolate cake is also served hot! Yes, hot. It has chocolate chunks and a chocolate sauce and is moist and transportable. This cake is made by a lady in Clayton.
We were told that in the summer menu, which is about to appear, there will be a PRALINE CHEESECAKE made by Little Taste of Heaven Bakery from Edwardsville, and a CRAWFISH CORN BISQUE. You can't beat it.
As you can tell we were blown away by this meal. We will be back. And we encourage all of you to go there. It is truly a FIND!
Riverbend Restaurant and Bar
701 Utah Street
St Louis MO 63118
Sunday, March 4, 2012
Sidney Street Cafe
We had another wonderful experience and meal at Sidney Street Cafe Thursday night. This is one of my most favorite restaurants, as you well know if you've been reading St Louie Foodie.
The atmosphere is warm, cozy, yet sophisticated, and, dare I say, romantic. This is one restaurant where you can have an intimate conversation.
We were there with four friends and everyone agreed that the meal was delicious, the service was excellent, and the experience was one to be repeated often.
Kevin Nashan has made this St Louis favorite even better. His devotion to better food manifests his philosophy in the way he has wrapped his parking lot with raised beds of vegetables and herbs, the seeds he is sowing now for this summer, the meats he is smoking in his own charcuterie, and the jars of preserved fruits and vegetables that he canned last summer to use in his restaurant this winter.
I highly recommend this restaurant to all my good and special friends. If you haven't been to Sidney street Cafe in years, it is high time for you to remedy that. You won't be disappointed.
Sidney Street Cafe
2000 Sidney Street
St Louis, MO 63104
314-771-5777
www.sidneystreetcafe.com
The atmosphere is warm, cozy, yet sophisticated, and, dare I say, romantic. This is one restaurant where you can have an intimate conversation.
We were there with four friends and everyone agreed that the meal was delicious, the service was excellent, and the experience was one to be repeated often.
Kevin Nashan has made this St Louis favorite even better. His devotion to better food manifests his philosophy in the way he has wrapped his parking lot with raised beds of vegetables and herbs, the seeds he is sowing now for this summer, the meats he is smoking in his own charcuterie, and the jars of preserved fruits and vegetables that he canned last summer to use in his restaurant this winter.
I highly recommend this restaurant to all my good and special friends. If you haven't been to Sidney street Cafe in years, it is high time for you to remedy that. You won't be disappointed.
Sidney Street Cafe
2000 Sidney Street
St Louis, MO 63104
314-771-5777
www.sidneystreetcafe.com
Niche
Last night my husband and I went to Niche. It was a memorable experience. From the moment I walk in through the door, the atmosphere makes me feel as though I am in another city. I am not sure that this reaction is one that Gerard Craft wants, but it's there for me nonetheless. I say that because Gerard not only got the "establishment" to look at St Louis with his outstanding talent, but he is a huge St Louis booster, and he is doing whatever is in his power, to bring even more culinary interest to our city. We are blessed with talent.
Before I get to our meal, I'd like to point out that the decor, the lighting, the intimacy, the friendliness and knowledge of the staff, all combine to make dining there delightful. I say that knowing that this Summer, Niche will be moving to new quarters in Clayton, and I hope that these qualities will not be lost.
Now to our food.
Chuck and I started our meal with Celery Root Soup. It was absolutely amazingly delicious. The texture of the broth was silken. First the warm bowl came from the kitchen with a still life of crunchy wheat berries , tiny pieces of grapefruit and tarragon. Then in a separate container the soup was poured over this assemblage in a creamy, hot stream. The flavor and the different textures on your tongue hit all the high spots; salty, sweet, tart, and crunchy. It was so good I asked Carrie, our wonderful waitress to bring spoons so I could give the people sitting next to us, whom we did not even know, a taste. Earlier, they had shared some squid ink drenched bread that had been deep fried on their choice of first course, Lobster, with Celery,Green Apple and Togarashi Hollandaise. These are the kinds of things that happen at Niche.
Next, my Honey had Wild Steelhead, with Fennel, Blood Orange, Pistachio. This is a fish in the trout family with pink flesh. The fennel was roasted and caramelized, the sauce was blood orange and a kaffir lime reduction, and the pistachio was a puree mixed with marscapone cheese. There were what looked like very delicate potato chips that turned out to be the very thin, crispy skin of the Steelhead, that Carrie said is called pescarone. The plate was gorgeous; the pale pink of the fish, the red of the blood orange sauce, the soft green of the pistachio-marscapone and the pale golden brown of the fish skin that somehow was perched on its edges. It was not only delicious but exquisite.
My choice was Pork Duo, that consisted of Smoked Pork Shoulder, Pulled Belly, Popcorn Polenta, and Hickory Broth. Talk about flavor and texture! it was a tour de force. The pork shoulder had been smoked so that the flavor was perfect, not too smokey but delicious, and had been pulled apart into tender morsels. The pork belly was fatty and yummy. The popcorn polenta was wonderful. The popcorn had been popped in butter, pureed and mixed with the polenta which was then made into a cake and seared. To make something delicious even more so, the cake was topped with crispy pork cracklings. All of this was enhanced by a thin hickory broth that married all parts together beautifully. Amazing.
Our dessert came on a long, thin white plate. On it was Beet Micro Sponge Cake, Coconut Chocolate Crumble with Dehydrated Beets, Orange Sambucca Sorbet, Dark Chocolate Ice-Cream, Walnuts and Dill.
What a fabulous meal.
Niche Restaurant
1831 Sidney Street
St Louis MO 63104
314-773-7755
nichestlouis.com
Before I get to our meal, I'd like to point out that the decor, the lighting, the intimacy, the friendliness and knowledge of the staff, all combine to make dining there delightful. I say that knowing that this Summer, Niche will be moving to new quarters in Clayton, and I hope that these qualities will not be lost.
Now to our food.
Chuck and I started our meal with Celery Root Soup. It was absolutely amazingly delicious. The texture of the broth was silken. First the warm bowl came from the kitchen with a still life of crunchy wheat berries , tiny pieces of grapefruit and tarragon. Then in a separate container the soup was poured over this assemblage in a creamy, hot stream. The flavor and the different textures on your tongue hit all the high spots; salty, sweet, tart, and crunchy. It was so good I asked Carrie, our wonderful waitress to bring spoons so I could give the people sitting next to us, whom we did not even know, a taste. Earlier, they had shared some squid ink drenched bread that had been deep fried on their choice of first course, Lobster, with Celery,Green Apple and Togarashi Hollandaise. These are the kinds of things that happen at Niche.
Next, my Honey had Wild Steelhead, with Fennel, Blood Orange, Pistachio. This is a fish in the trout family with pink flesh. The fennel was roasted and caramelized, the sauce was blood orange and a kaffir lime reduction, and the pistachio was a puree mixed with marscapone cheese. There were what looked like very delicate potato chips that turned out to be the very thin, crispy skin of the Steelhead, that Carrie said is called pescarone. The plate was gorgeous; the pale pink of the fish, the red of the blood orange sauce, the soft green of the pistachio-marscapone and the pale golden brown of the fish skin that somehow was perched on its edges. It was not only delicious but exquisite.
My choice was Pork Duo, that consisted of Smoked Pork Shoulder, Pulled Belly, Popcorn Polenta, and Hickory Broth. Talk about flavor and texture! it was a tour de force. The pork shoulder had been smoked so that the flavor was perfect, not too smokey but delicious, and had been pulled apart into tender morsels. The pork belly was fatty and yummy. The popcorn polenta was wonderful. The popcorn had been popped in butter, pureed and mixed with the polenta which was then made into a cake and seared. To make something delicious even more so, the cake was topped with crispy pork cracklings. All of this was enhanced by a thin hickory broth that married all parts together beautifully. Amazing.
Our dessert came on a long, thin white plate. On it was Beet Micro Sponge Cake, Coconut Chocolate Crumble with Dehydrated Beets, Orange Sambucca Sorbet, Dark Chocolate Ice-Cream, Walnuts and Dill.
What a fabulous meal.
Niche Restaurant
1831 Sidney Street
St Louis MO 63104
314-773-7755
nichestlouis.com
Friday, December 2, 2011
HOME WINE KITCHEN
Tonight we had a very relaxed and delicious dinner at Home Wine Kitchen in Maplewood. I really like the ambiance in this place; it's friendly, calm, and welcoming. Which does not mean that it is not lively. It's that too.
There's just something about the blackboard behind the bar with the wines by the glass listed on it-reds on the right, whites on the left signified by their logo, which is a house inside a circle, lighter for the whites, darker for the reds, that somehow pleased me visually. All the wines by the glass are the same price, $7.
Their menu changes weekly. You can sign up on their website to get it my email, which I recommend. The chef is Cassandra Vires and she is very talented. She is co-owner with Joshua Renbarger, who is the "wine guy", and he really knows his stuff. The combination of these two and their philosophy of asking you to come into their "Home", "Kitchen", "Wine Bar", really works.
Tonight Chuck had the White Mackerel made with saffron, lemon, gold potatoes that had been slightly smashed with their skins still on, white wine and herbs. I had the Pork Fillet which consisted of two hearts of the pork chop wrapped in speck( bacon) fig, and white wine served with roasted Brussel Sprouts in balsamic vinegar. It was excellent. The perfect Fall meal.
For dessert I chose Sea Salt Shortbread Biscuits with Fig Jam and Humboldt Fog Cheese and Black Walnuts. The combination was perfect, but it wasn't "sweet" so my Honey didn't much care for it. i loved the cheese which is creamy and woodsy.
I recommend this place for all my friends to try. They serve lunch as well and are closed on Tuesdays.
Take a look at their website for more information.
HomeWineKitchen
7322 Manchester Road
314-802-7676
homewinekitchen.com
There's just something about the blackboard behind the bar with the wines by the glass listed on it-reds on the right, whites on the left signified by their logo, which is a house inside a circle, lighter for the whites, darker for the reds, that somehow pleased me visually. All the wines by the glass are the same price, $7.
Their menu changes weekly. You can sign up on their website to get it my email, which I recommend. The chef is Cassandra Vires and she is very talented. She is co-owner with Joshua Renbarger, who is the "wine guy", and he really knows his stuff. The combination of these two and their philosophy of asking you to come into their "Home", "Kitchen", "Wine Bar", really works.
Tonight Chuck had the White Mackerel made with saffron, lemon, gold potatoes that had been slightly smashed with their skins still on, white wine and herbs. I had the Pork Fillet which consisted of two hearts of the pork chop wrapped in speck( bacon) fig, and white wine served with roasted Brussel Sprouts in balsamic vinegar. It was excellent. The perfect Fall meal.
For dessert I chose Sea Salt Shortbread Biscuits with Fig Jam and Humboldt Fog Cheese and Black Walnuts. The combination was perfect, but it wasn't "sweet" so my Honey didn't much care for it. i loved the cheese which is creamy and woodsy.
I recommend this place for all my friends to try. They serve lunch as well and are closed on Tuesdays.
Take a look at their website for more information.
HomeWineKitchen
7322 Manchester Road
314-802-7676
homewinekitchen.com
Saturday, November 5, 2011
Side Door at Liluma
Want to have some fun? Try Liluma's Side Door. We went there last night before the Symphony and tried a bunch of things on the Side Door menu. We had a blast.
First, the menu starts off with a statement by the owner, Jim Fiala : "'You really ought to do something with that back room' has been the suggestion of many caring customers at Liluma since we opened. Let's make it simple, fun and fresh. I have not described the dishes, so you must just trust me. I promise you'll like them all."
Well, we didn't try all of them, but we tried a variety and I'll tell you about the ones I liked. The menu is divided between "Bites" $4, "Pillows"$7, and "Snacks"$10, plus "Afterthoughts"$5.
From the "Bites" menu, I chose Shitake Custard and Crostini, which reminds you of the yummy Blue Cheese Soufflé at The Crossings. This was every bit as good, I loved it. My Honey had the "Fried Green Tomato" and pronounced it yummy. Friends of ours had "Squash and Bacon" and thought it was terrific.
From the "Pillows"(which turn out, not surprisingly, to be home made ravioli), I had "Squash and Nuts", a combo of butternut squash and pistachios, really good. Chuck had "Vichyssoise" a potato and leek combination with a pesto topping, he liked it a lot.
"Snacks" turn out to be slightly larger proportions and we tried"Surf and Turf", which was a large grilled scallop and spaghetti squash ( veggies come from the "turf", get it?) and that was quite good. We also tried "Fish and Chips" which was grilled Tilapia and homemade potato chips, also good.
There's a lot more to choose from, so go take a shot at it. You'll have fun and it's a great way to share. It's nice to be surprised, and the Side Door does that with a great deal of humor.
www.fialafood.com
First, the menu starts off with a statement by the owner, Jim Fiala : "'You really ought to do something with that back room' has been the suggestion of many caring customers at Liluma since we opened. Let's make it simple, fun and fresh. I have not described the dishes, so you must just trust me. I promise you'll like them all."
Well, we didn't try all of them, but we tried a variety and I'll tell you about the ones I liked. The menu is divided between "Bites" $4, "Pillows"$7, and "Snacks"$10, plus "Afterthoughts"$5.
From the "Bites" menu, I chose Shitake Custard and Crostini, which reminds you of the yummy Blue Cheese Soufflé at The Crossings. This was every bit as good, I loved it. My Honey had the "Fried Green Tomato" and pronounced it yummy. Friends of ours had "Squash and Bacon" and thought it was terrific.
From the "Pillows"(which turn out, not surprisingly, to be home made ravioli), I had "Squash and Nuts", a combo of butternut squash and pistachios, really good. Chuck had "Vichyssoise" a potato and leek combination with a pesto topping, he liked it a lot.
"Snacks" turn out to be slightly larger proportions and we tried"Surf and Turf", which was a large grilled scallop and spaghetti squash ( veggies come from the "turf", get it?) and that was quite good. We also tried "Fish and Chips" which was grilled Tilapia and homemade potato chips, also good.
There's a lot more to choose from, so go take a shot at it. You'll have fun and it's a great way to share. It's nice to be surprised, and the Side Door does that with a great deal of humor.
www.fialafood.com
Sunday, September 25, 2011
ACERO
We returned to ACERO last night after going to see Red at the Repertory Theater (which was excellent) and got a warm welcome from the hostess and Sam Foley, the manager. It always seems warm and friendly there and I'm so grateful for restaurants like ACERO. I'm obviously not alone, the place was full and the customers looked happy.
I can't seem to go there and not have their BRUSCHETTA with CARAMELIZED ONIONS, GORGONZOLA AND A TOUCH OF HONEY. Not only that, but I had RAINBOW TROUT, ROASTED CAULIFLOWER, SPRING ONION, LEMON AND CAPERS again, too! So instead of duplicating my last blog on this terrific Italian restaurant, I will tell you about my companions' dinners.
Two of our friends had the L'INSALATA MISTA, which is made with BLUE CHEESE, DRIED CRANBERRIES, MISSOURI PECANS, PEAR AND RED ONION. How does that sound?
One of them had the CROSTINI FEGATINI, MARSALA CHICKEN LIVER MOUSSE, which was a generous portion served spread on a wonderful ciabatta bread slice. He followed that with the SPAGHETTI CHITARRA AMATRICANNA, which can be ordered with a fried egg on top for a slight charge, but he ordered extra red sauce, because he likes it that way.
Our other friend ordered the GRILLED TUNA WITH CELERY ROOT PUREE AND RED WINE SAUCE. The tuna was done to perfection and celery root is a delightful change from mashed potatoes plus it really complimented the tuna.
My husband ordered the Chef's Menu which was 4 courses. He started with BUTTERNUT SQUASH SOUP, then had the CROSTINI FEGATINI, and followed that with the GRILLED TUNA, but instead of the celery root, which he doesn't care for, ADAM GNAU, the chef, fixed it with ROASTED CAULIFLOWER and it worked really well. For dessert he chose, no surprise, the WARM CHOCOLATE TART with VANILLA ICE CREAM.
Our server, Maggie, was terrific. The room was crowded but not noisy, so you could have a conversation with your table mates and not have to raise your voice. I keep going back to ACERO, you should too.
ACERO
7266 Manchester Road
63143
314-644-1790 www.fialafood.com
I can't seem to go there and not have their BRUSCHETTA with CARAMELIZED ONIONS, GORGONZOLA AND A TOUCH OF HONEY. Not only that, but I had RAINBOW TROUT, ROASTED CAULIFLOWER, SPRING ONION, LEMON AND CAPERS again, too! So instead of duplicating my last blog on this terrific Italian restaurant, I will tell you about my companions' dinners.
Two of our friends had the L'INSALATA MISTA, which is made with BLUE CHEESE, DRIED CRANBERRIES, MISSOURI PECANS, PEAR AND RED ONION. How does that sound?
One of them had the CROSTINI FEGATINI, MARSALA CHICKEN LIVER MOUSSE, which was a generous portion served spread on a wonderful ciabatta bread slice. He followed that with the SPAGHETTI CHITARRA AMATRICANNA, which can be ordered with a fried egg on top for a slight charge, but he ordered extra red sauce, because he likes it that way.
Our other friend ordered the GRILLED TUNA WITH CELERY ROOT PUREE AND RED WINE SAUCE. The tuna was done to perfection and celery root is a delightful change from mashed potatoes plus it really complimented the tuna.
My husband ordered the Chef's Menu which was 4 courses. He started with BUTTERNUT SQUASH SOUP, then had the CROSTINI FEGATINI, and followed that with the GRILLED TUNA, but instead of the celery root, which he doesn't care for, ADAM GNAU, the chef, fixed it with ROASTED CAULIFLOWER and it worked really well. For dessert he chose, no surprise, the WARM CHOCOLATE TART with VANILLA ICE CREAM.
Our server, Maggie, was terrific. The room was crowded but not noisy, so you could have a conversation with your table mates and not have to raise your voice. I keep going back to ACERO, you should too.
ACERO
7266 Manchester Road
63143
314-644-1790 www.fialafood.com
Sunday, September 18, 2011
Observations and Recommendations in Washington DC
Well, I more or less took the summer off. Our grandchildren from Philadelphia were visiting and I wanted to give them my undivided attention, plus, their idea of eating out is Steak n Shake, and I figured everyone knows about that already.
In August, Chuck and I went East to our family's annual Crab Feast. We then went to Washington DC for a few days and I'd like to recommend the following places to eat, should the DC area be in your future.
The Source 575 Pennsylvania Ave 202-637-6100 www.wolfgangpuck.com
Right around the corner from the NEWSEUM ( a definite go-to museum! ) The Source is very attractive plus the menu is excellent. Recommended dishes are: Spicy Tuna Tartarein a Sesame Miso Cone,with Pickled Ginger and Shaved Bonito. Crystal Garlic Chive Dumplings, Chinese Mustard Sauce, Chili Garlic Sauce. Scallop and Shrimp Shu Mai, Shanghai Crry Lobster-Uni Emulsion.
Cityzen 1330 Maryland Avenue SW Mandarin Oriental 202-787-6006 www.cityzenrestaurant.com
The chef, Eric Ziebpld, was Thomas Keller's souchef and opened Per Se in New York City. You can immediately recognize his devotion to perfection. The food is precise, imaginative, gorgeous and delicious. There's a choice between a 4 or 6 course menu, and since it changes every day, check in with them. You won't be sorry.
America Eats Tavern 405 Eighth Street 202-393-0812
Hurry, this is a pop-up restaurant set up by the great chef, Jose' Andres, to compliment the "What's Cooking, Uncle Sam" exhibit at The National Archives Museum, which is scheduled to close on January 3,2012. The chef and his team have recreated historic American dishes in a 21st century form that is absolutely delighful and delicious. Recommended dishes: Cold Peanut Soup, Abalone, Short Ribs with Coleslaw. Kentucky Burgoo with Rabbit, Squab and Lamb. Shrimp and Pork Jambalaya. Bison Tomahawk Steak with Cheddar mashed Potatoes, Catsup and Pickles.
Jaleos 480 Seventh Street 202-628-7949 www.jaleo.com
Terrific tapas restaurant with a joyful atmosphere, a friendly staff, and really good Spanish wines. Check out their website.
In August, Chuck and I went East to our family's annual Crab Feast. We then went to Washington DC for a few days and I'd like to recommend the following places to eat, should the DC area be in your future.
The Source 575 Pennsylvania Ave 202-637-6100 www.wolfgangpuck.com
Right around the corner from the NEWSEUM ( a definite go-to museum! ) The Source is very attractive plus the menu is excellent. Recommended dishes are: Spicy Tuna Tartarein a Sesame Miso Cone,with Pickled Ginger and Shaved Bonito. Crystal Garlic Chive Dumplings, Chinese Mustard Sauce, Chili Garlic Sauce. Scallop and Shrimp Shu Mai, Shanghai Crry Lobster-Uni Emulsion.
Cityzen 1330 Maryland Avenue SW Mandarin Oriental 202-787-6006 www.cityzenrestaurant.com
The chef, Eric Ziebpld, was Thomas Keller's souchef and opened Per Se in New York City. You can immediately recognize his devotion to perfection. The food is precise, imaginative, gorgeous and delicious. There's a choice between a 4 or 6 course menu, and since it changes every day, check in with them. You won't be sorry.
America Eats Tavern 405 Eighth Street 202-393-0812
Hurry, this is a pop-up restaurant set up by the great chef, Jose' Andres, to compliment the "What's Cooking, Uncle Sam" exhibit at The National Archives Museum, which is scheduled to close on January 3,2012. The chef and his team have recreated historic American dishes in a 21st century form that is absolutely delighful and delicious. Recommended dishes: Cold Peanut Soup, Abalone, Short Ribs with Coleslaw. Kentucky Burgoo with Rabbit, Squab and Lamb. Shrimp and Pork Jambalaya. Bison Tomahawk Steak with Cheddar mashed Potatoes, Catsup and Pickles.
Jaleos 480 Seventh Street 202-628-7949 www.jaleo.com
Terrific tapas restaurant with a joyful atmosphere, a friendly staff, and really good Spanish wines. Check out their website.
Tuesday, August 2, 2011
The Oak Barrel American Bistro Closes
I was sorry to hear that the Oak Barrel American Bistro and Artisan Bakery closed July 31. What a shame. The chef-owner, Todd Kussman cited family concerns that needed his attention. It will be missed.
Wednesday, July 27, 2011
Water Street
We have our 12 year old grandson visiting with us this Summer and I find that my computer isn't always available, so I'm a little late in reporting on this charming place in Maplewood.
Here's the kind of small but delightful spot I really like. It's attractive, the food is interesting, the drinks are creative, and the service is friendly.
Gabe Kveton has been in the food industry for 10 years and was ready to try his wings, so he and his sister, Maria, have started Water Street. Maria does the cooking and it's excellent. Gabe is in the front of the house making sure everyone is well taken care of and happy.
They've come up with a simple, light edited menu that can be changed often. Gabe is enchanted with a book named "Vintage Spirits and Forgotten Cocktails" and he picks a "new" cocktail from the book every week. Try the Hemingway Daiquiri, with Rum, Maraschino Liqueur, Organic Lime and Grapefruit.
The Kvetons are dedicated to organic fruits and vegetables and it is reflected in their cocktails as well as their food menu. They also have a menu of non-alcoloic drinks that are delicious, like Elderberry Flower Cordial with Seltzer and Lime, or Muddled Organic Raspberries in their House Made Lemonade and Mint, to mention just two. On tap is 1554 New Belgium Dark Ale, 312 Goose Island Wheat Ale, Urban Chestnut' Winged Nut' and Great Divide Titan IPA, as well as bottled beers and an interesting wine list.
The food menu is divided by small and large plates. The night we were there we tried Cucumbers topped with Gorgonzola Mousse and Pancetta and Chicken Liver Pate with Pistachios. Both were delicious.
Chuck had the Mussels and Chorizo in a spicy tomato and white wine sauce, that was much to his liking-he asked for a spoon to get up the last of the liquid, and I had the Sauteed Golden Trout over Spinach with a Chilled Red Beet Salad. It was an interesting combination that worked really well.
For dessert we opted for the Brownie Butter Square with Fresh Fruit and Whipped Cream and the Mixed Berry almond Tart served warm with Tahitian Vanilla Ice Cream.
I recommend this very sweet place. Go soon.
Water Street
7268 Manchester Rd
St Louis, MO 63143
314-646-8355
www.waterstreetstl.com
Here's the kind of small but delightful spot I really like. It's attractive, the food is interesting, the drinks are creative, and the service is friendly.
Gabe Kveton has been in the food industry for 10 years and was ready to try his wings, so he and his sister, Maria, have started Water Street. Maria does the cooking and it's excellent. Gabe is in the front of the house making sure everyone is well taken care of and happy.
They've come up with a simple, light edited menu that can be changed often. Gabe is enchanted with a book named "Vintage Spirits and Forgotten Cocktails" and he picks a "new" cocktail from the book every week. Try the Hemingway Daiquiri, with Rum, Maraschino Liqueur, Organic Lime and Grapefruit.
The Kvetons are dedicated to organic fruits and vegetables and it is reflected in their cocktails as well as their food menu. They also have a menu of non-alcoloic drinks that are delicious, like Elderberry Flower Cordial with Seltzer and Lime, or Muddled Organic Raspberries in their House Made Lemonade and Mint, to mention just two. On tap is 1554 New Belgium Dark Ale, 312 Goose Island Wheat Ale, Urban Chestnut' Winged Nut' and Great Divide Titan IPA, as well as bottled beers and an interesting wine list.
The food menu is divided by small and large plates. The night we were there we tried Cucumbers topped with Gorgonzola Mousse and Pancetta and Chicken Liver Pate with Pistachios. Both were delicious.
Chuck had the Mussels and Chorizo in a spicy tomato and white wine sauce, that was much to his liking-he asked for a spoon to get up the last of the liquid, and I had the Sauteed Golden Trout over Spinach with a Chilled Red Beet Salad. It was an interesting combination that worked really well.
For dessert we opted for the Brownie Butter Square with Fresh Fruit and Whipped Cream and the Mixed Berry almond Tart served warm with Tahitian Vanilla Ice Cream.
I recommend this very sweet place. Go soon.
Water Street
7268 Manchester Rd
St Louis, MO 63143
314-646-8355
www.waterstreetstl.com
Sunday, July 24, 2011
Ka Ka O/ Chocolates and Confections
If you haven't stopped in at Brian Pelletier's new chocolate and confection shop at 7272 manchester Road, you need to do so immediately.
The shop is extremely attractive and the chocolates are amazing. We were there Friday evening; I could have "bought the store". We were on our way to dinner and the temperature was hovering around 98 degrees, so we bought some yummy chocolate barks and took them with us to the restaurant to keep them from becoming chocolate puddles.
We love dark chocolate bark which is a thin layer of dark chocolate with goodies embedded in them. Friday night we got Dark Chocolate with Toasted Pecans, Fire Roasted Tomato Bark ( when you buy this bark Operation food Search gets $1 of the purchase price), Cracked Whte Pepper and Sea Salt Bark, and a Baies Rose Bar with Pink Peppercorns.
As you can see, it's an adventure to go to ka ka o (pronounced with a short a in the first ka, a long a in the second ka , and a long o). It's a real treat. Yum.
ka ka o
7272 Manchester Road
Maplewood, MO 63143
314-645-4446
2301 South Jefferson Ave
St Louis, MO 63104
314-771-2310
www.kakaochocolate.com
The shop is extremely attractive and the chocolates are amazing. We were there Friday evening; I could have "bought the store". We were on our way to dinner and the temperature was hovering around 98 degrees, so we bought some yummy chocolate barks and took them with us to the restaurant to keep them from becoming chocolate puddles.
We love dark chocolate bark which is a thin layer of dark chocolate with goodies embedded in them. Friday night we got Dark Chocolate with Toasted Pecans, Fire Roasted Tomato Bark ( when you buy this bark Operation food Search gets $1 of the purchase price), Cracked Whte Pepper and Sea Salt Bark, and a Baies Rose Bar with Pink Peppercorns.
As you can see, it's an adventure to go to ka ka o (pronounced with a short a in the first ka, a long a in the second ka , and a long o). It's a real treat. Yum.
ka ka o
7272 Manchester Road
Maplewood, MO 63143
314-645-4446
2301 South Jefferson Ave
St Louis, MO 63104
314-771-2310
www.kakaochocolate.com
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