My computer's hard drive crashed when we were in Vermont and it's taken me a bit of time to replace it and try to "pick up the pieces" of what I've lost. Some things will never be found again, alas.
However, I'm happy to have a new computer now, so we can continue to let our friends know about restaurants that I feel deserve your patronage.
Mosaic Bistro/Market
14 North Central Avenue
314-932-7377
is such a place. It is a wonderful addition to the neighborhood.
The decor is contemporary and very smart looking. The walls are grey and orange. There's a charcoal banquette with cheerful throw pillows in black, white, and orange (for those of us who are not so tall to put behind our backs) plus great looking chairs. The bar is very attractive and has about a dozen black stools. The kitchen is open at the back of the restaurant and is a hive of activity; really fun to watch.
There's also a Chef's Table in the front of the restaurant and on the other side of the front door is a seating area with comfortable chairs, a bookcase and a cowhide rug. Behind the Chef's Table are shelves that had a few items for sale like white truffle oil and demi-tasse cups filled with chocolate espresso, when I was there last. I understand that more items will be added soon.
The Bistro is open for breakfast, lunch and dinner. All three menus look delicious. We've only had lunch and dinner there so I'll tell you about those.
The lunch menu has two soups and four salads. Two of the salads are available in two sizes, the Caesar and the Bibb Lettuce Salad (which by the way is made with strawberries, goat cheese, candied walnuts and white balsamic dressing). The other two salads are more entree sized. Salad Lyonnaise has curly endive, radicchio, bacon lardons, chilled asparagus, and a soft boiled egg with mustard seed vinaigrette and Seared Salmon Nicoise with arugula, fingerling potatoes, haricot vertes, olives, toasted fennel and blood orange vinagrette.
There are five sandwiches that are served with a choice of salad or locally made chips. They run from a special BLT that has avocado, French brie, and a smoked garlic aioli in addition to the normal bacon, lettuce and tomato, to paninis that all sound terrific.
Then there are regular entrees; Dry Aged Strip Steak, a Wild Mushroom Ravioli, a Goat Cheese Tart, and Prince Edward Island Mussels.
I had the Bistro BLT. It is a huge sandwich. It could easily be shared. My Honey had the Pressed Croque Monsieur with Black Forest ham, Gruyere cheese, and Dijon Mustard. He was a happy camper.
We both had the Bibb Lettuce Salad as our side.
Dinner was really special. I started with the Goat Cheese Tart with caramelized onions, goat cheese, olives and arugula salad and then had Chilean Sea Bass with a roasted red pepper puree, beluga lentils, baby spinach and a parsley emulsion. Everything was delicious and attractively served. My husband had the Prince Edward Mussels and then he had Day Boat Scallops with bacon,spring pea and rosemary puree, baby carrots and apple saba. I'm not sure what apple saba is, but he liked his dinner a lot.
The rest of the menu looked equally delicious, so you must go in and check it out yourselves.
Mosaic Bistro is owned and operated by the Schmitz clan, Ellen, Frank and Claus. They also have Mosaic Restaurant downtown, BARcelona almost next door to Mosaic Bistro/Market in Clayton, and I believe they're opening a steak place also in the downtown area, plus they have plans for a restaurant in the Centenne complex.
My good friend, Gretchen Morfogen, is directing things in the kitchen, which makes me very happy. She's a special lady.
Be sure to visit Mosaic Bistro/Market soon.
Take a look at their website: www.mosaicrestaurants.com.
Sunday, October 31, 2010
Tuesday, October 19, 2010
The Crossing
Last night my husband and a dear friend, Catherine Neville, met for dinner at The Crossing. It was a Monday night, mind you, and I am happy to announce that The Crossing was very busy; every table was full. There's a good reason that this is a popular restaurant. The wait staff is very knowledgable, the kitchen is excellent, and the menu is not only good, but intelligent as well.
'
Here you can order a la carte, or a four course tasting menu for $32, or a more elaborate tasting menu for $45, or a Chef's Tasting Menu, consisting of 9 courses, for $75.
I just love the blue cheese souffle' with the warm crisp homemade toasts that is waiting for you as you sit down at your table and start to peruse the wine list. It never disappoints.
Cat and I chose the $32 tasting menu. We both started with their famous Beet Salad; tiny cubes of perfectly cooked beets combined with puffs of goat cheese, sprinkled with pine nuts. It's a winner every time. We followed that with Spaghetti alla Chitarra. This was a lovely course with basil, tomato and pine nuts in the perfect portion; small yet choice.
At this point Jim Fiala, who is a good friend, brought out a plate with two incredible pastas for us to try. One was a large garganelli pasta tube filled with creamy ricotta with a roasted tomato and butter sauce. The other pasta was a mini garganelli noodle with Moroccan spiced lamb ragu. They were yummy.
Catherine had the Tilapia entree with Carrot Puree', Spinach, Mushrooms with a Beurre Blanc Sauce. I had the Braised Missouri Lamb, Crushed Potatoes and Pea Shoots.
My husband elected to have a small cup of Sausage Gumbo and the Amish Free Range Chicken with Shitake Mushrooms, Crushed Potatoes, with Roasted Jus.
We were all "happy campers". Then, as a special treat, Jimmy brought out a sample of Roasted Mangalitsa Pork. This pork comes from the "Wooly Pig" that Jim says will not win any beauty contests, but has a flavor like no other. It was imported to this country by Heath Putnam, and is processed in Illinois by Swiss Meat Processors. What we sampled was remarkable. There's a sweet, buttery flavor to this meat with a rich undertone, hard to describe, but absolutely delicious. I will definitely have this the next time we have dinner at The Crossing.
I love this restaurant. The atmosphere is warm and friendly. One can feel equally comfortable going there casually or for a special occasion. Jim Fiala has a philosophy of using local purveyors for the highest quality products available in portions that are sensible for today's living style, and hiring dedicated personnel both in the kitchen and in the dining room.
Take a look at www.fialafood.com. you won't be disappointed.
'
Here you can order a la carte, or a four course tasting menu for $32, or a more elaborate tasting menu for $45, or a Chef's Tasting Menu, consisting of 9 courses, for $75.
I just love the blue cheese souffle' with the warm crisp homemade toasts that is waiting for you as you sit down at your table and start to peruse the wine list. It never disappoints.
Cat and I chose the $32 tasting menu. We both started with their famous Beet Salad; tiny cubes of perfectly cooked beets combined with puffs of goat cheese, sprinkled with pine nuts. It's a winner every time. We followed that with Spaghetti alla Chitarra. This was a lovely course with basil, tomato and pine nuts in the perfect portion; small yet choice.
At this point Jim Fiala, who is a good friend, brought out a plate with two incredible pastas for us to try. One was a large garganelli pasta tube filled with creamy ricotta with a roasted tomato and butter sauce. The other pasta was a mini garganelli noodle with Moroccan spiced lamb ragu. They were yummy.
Catherine had the Tilapia entree with Carrot Puree', Spinach, Mushrooms with a Beurre Blanc Sauce. I had the Braised Missouri Lamb, Crushed Potatoes and Pea Shoots.
My husband elected to have a small cup of Sausage Gumbo and the Amish Free Range Chicken with Shitake Mushrooms, Crushed Potatoes, with Roasted Jus.
We were all "happy campers". Then, as a special treat, Jimmy brought out a sample of Roasted Mangalitsa Pork. This pork comes from the "Wooly Pig" that Jim says will not win any beauty contests, but has a flavor like no other. It was imported to this country by Heath Putnam, and is processed in Illinois by Swiss Meat Processors. What we sampled was remarkable. There's a sweet, buttery flavor to this meat with a rich undertone, hard to describe, but absolutely delicious. I will definitely have this the next time we have dinner at The Crossing.
I love this restaurant. The atmosphere is warm and friendly. One can feel equally comfortable going there casually or for a special occasion. Jim Fiala has a philosophy of using local purveyors for the highest quality products available in portions that are sensible for today's living style, and hiring dedicated personnel both in the kitchen and in the dining room.
Take a look at www.fialafood.com. you won't be disappointed.
Thursday, September 23, 2010
Stone Soup Cottage Redux
We obviously can't stay away from this charming restaurant, plus we wanted to introduce some of our friends to this exciting establishment.
Tonight's menu did not disappoint
Our amuse bouche ( or a little taste present from the chef ) was a freshly picked squash blossom, stuffed with a blue cheese mousse, deep fried and served with a garlicky rouille (garlic, olive oil aioli ) that was absolutely delicious. The wine served with it was fabulous; Aveleda Vino Verde from Portugal. It was light with some tiny bubbles like Prosecco, and very little alcohol content that went beautifully with that squash blossom gem.
The first course was a Rabbit Consomme' with Smoked Rabbit Confit ( which means that the rabbit is slowly smoked and then poached gently in its own fat-but don't worry, it's not a bit fatty or oily, it's delicious)
This was followed by Butternut Squash Souffle' with Heirloom Micro-Greens and Hot Pancetta Vinaigrette. It was a masterpiece: fluffy, creamy and savory all at once with a crisp parmesan tuille stuck in the top of the souffle'. A real winner.
Next came Grilled Alaskan Coho Salmon with a Ginger Buerre Blanc and Fresh English Peas. Granted there's no salmon streams anywhere near St Louis, and this is not pea season, but the combination was wonderful none the less. Living in the center of the country we have to be aware that locovare can only take us so far.
Dessert was an Apple Tarte Tatin with Vanilla Bean Gelato. It came to the table pipping hot with the caramelized sugar just starting to set, then the vanilla gelato was spooned on top to cool the tart just enough so the sugar wouldn't burn our mouths.
Our friends were delighted with the meal, the ambiance and the McConnells, and you will be too.
This place is truly special.
The four course Tasting Menu is $49.95, the six course is $69.95.
The menu changes bi-weekly. Go to their website and make reservations. You won't be sorry.
http://www.stonesoupcottage.com/.
Tonight's menu did not disappoint
Our amuse bouche ( or a little taste present from the chef ) was a freshly picked squash blossom, stuffed with a blue cheese mousse, deep fried and served with a garlicky rouille (garlic, olive oil aioli ) that was absolutely delicious. The wine served with it was fabulous; Aveleda Vino Verde from Portugal. It was light with some tiny bubbles like Prosecco, and very little alcohol content that went beautifully with that squash blossom gem.
The first course was a Rabbit Consomme' with Smoked Rabbit Confit ( which means that the rabbit is slowly smoked and then poached gently in its own fat-but don't worry, it's not a bit fatty or oily, it's delicious)
This was followed by Butternut Squash Souffle' with Heirloom Micro-Greens and Hot Pancetta Vinaigrette. It was a masterpiece: fluffy, creamy and savory all at once with a crisp parmesan tuille stuck in the top of the souffle'. A real winner.
Next came Grilled Alaskan Coho Salmon with a Ginger Buerre Blanc and Fresh English Peas. Granted there's no salmon streams anywhere near St Louis, and this is not pea season, but the combination was wonderful none the less. Living in the center of the country we have to be aware that locovare can only take us so far.
Dessert was an Apple Tarte Tatin with Vanilla Bean Gelato. It came to the table pipping hot with the caramelized sugar just starting to set, then the vanilla gelato was spooned on top to cool the tart just enough so the sugar wouldn't burn our mouths.
Our friends were delighted with the meal, the ambiance and the McConnells, and you will be too.
This place is truly special.
The four course Tasting Menu is $49.95, the six course is $69.95.
The menu changes bi-weekly. Go to their website and make reservations. You won't be sorry.
http://www.stonesoupcottage.com/.
Friday, September 10, 2010
STONE SOUP COTTAGE
Remember that amazing meal you had in that tiny, dear country inn in Europe where the wife did the cooking and the husband was the host and served your meal? Will you ever forget it? Would you like to repeat it?
You are in luck! Tonight we went to Stone Soup Cottage in Cottleville; just 35 minutes from downtown Clayton, and we were transported back to just such an ideal spot.
Owners Nancy and Carl McConnell have created this little piece of Heaven for us all. Here Carl does the cooking and Nancy is the hostess in a charming stone cottage that they have made into a warm and welcoming place to dine.
Candlelight gives a soft glow to the diningroom that seats only 24 people. The menu is seasonal and changes bi-weekly. Norman and Ruth Wiese of the Farm Wiese Nursery grow the produce that Carl uses to create his garden to kitchen menus.
The tables are covered in damask tablecloths and the silver is lined up like soldiers; but since you have your choice of a four or six course chef's tasting menu, you will likely need to use every fork, knife and spoon.
Our dinner tonight started with an amuse bouche (a tidbit to enchant you for the meal that is coming) Steak Tartar with a Blue Cheese Vinagrette in a tiny puff pastry shell with lemon juice, sea salt, and oregano and micro-greens from the Wiese's garden. This was served with a glass of a 2007 Napolean champagne.
We opted for the four course tasting menu but if you belong to the "hates to miss club" you need to try the six course and in both instances there are wine pairing options. The four flight wine pairing is very reasonable at $35.
Let me give you the menu we had tonight. Remember that the menu changes often, so you might have a very different experience, but I promise it will be wonderful.
For the first course tonight we had Late Harvest Summer Squash Soup with Candied Squash Seeds and Creme Fraiche. It was magnificent. The soup was velvety with both sweet and salty tones thanks to those candied seeds and the perfect hand of the chef.
The next course was Seared Foie Gras with Elderberry Conserve and Micro-Greens, a melt in your mouth sensation; perfect in every way.
The third course was House Smoked Prawns with an Heirloom Tomatoe Coulis. I thought the prawns could have used another minute in the smoker, but the tomato coulis was delicious with a buttery, rich finish.
For dessert we had our choice of Jonathan Apple and Talagio Cheese Souffle with Cinnamon Creme Anglais or a Fromage Plate with Dried Fruit and Toasts. Our table opted for the souffle. It came in individual souffle cups buttered and sugared before baking so that the oozing souffle clung to the sides of the cups in the most appetizing manner. Carl then came around and broke the quivering tops of the souffle with a large spoon and poured an ample amount of the warm cinnamon Creme Anglais into the center. It was the perfect end to a lovely meal.
These two young people have created something unique and wonderful. They are extremely personable and make you feel not only welcome, but a very valued guest. The Stone Soup Cottage celebrated its one year anniversary in June. I predict they will celebrate many, many more.
The Stone Soup Cottage is open Thursday through Saturday with one seating at 6:30PM. On Sundays they serve a Sit-Down Champagne Chef's Tasting Brunch at 12:30PM.
Check out their website for menus and reservations- and go soon, you'll love it.
Carl McConnell
Executive Chef, Owner
http://www.stonesoupcottage.com/.
You are in luck! Tonight we went to Stone Soup Cottage in Cottleville; just 35 minutes from downtown Clayton, and we were transported back to just such an ideal spot.
Owners Nancy and Carl McConnell have created this little piece of Heaven for us all. Here Carl does the cooking and Nancy is the hostess in a charming stone cottage that they have made into a warm and welcoming place to dine.
Candlelight gives a soft glow to the diningroom that seats only 24 people. The menu is seasonal and changes bi-weekly. Norman and Ruth Wiese of the Farm Wiese Nursery grow the produce that Carl uses to create his garden to kitchen menus.
The tables are covered in damask tablecloths and the silver is lined up like soldiers; but since you have your choice of a four or six course chef's tasting menu, you will likely need to use every fork, knife and spoon.
Our dinner tonight started with an amuse bouche (a tidbit to enchant you for the meal that is coming) Steak Tartar with a Blue Cheese Vinagrette in a tiny puff pastry shell with lemon juice, sea salt, and oregano and micro-greens from the Wiese's garden. This was served with a glass of a 2007 Napolean champagne.
We opted for the four course tasting menu but if you belong to the "hates to miss club" you need to try the six course and in both instances there are wine pairing options. The four flight wine pairing is very reasonable at $35.
Let me give you the menu we had tonight. Remember that the menu changes often, so you might have a very different experience, but I promise it will be wonderful.
For the first course tonight we had Late Harvest Summer Squash Soup with Candied Squash Seeds and Creme Fraiche. It was magnificent. The soup was velvety with both sweet and salty tones thanks to those candied seeds and the perfect hand of the chef.
The next course was Seared Foie Gras with Elderberry Conserve and Micro-Greens, a melt in your mouth sensation; perfect in every way.
The third course was House Smoked Prawns with an Heirloom Tomatoe Coulis. I thought the prawns could have used another minute in the smoker, but the tomato coulis was delicious with a buttery, rich finish.
For dessert we had our choice of Jonathan Apple and Talagio Cheese Souffle with Cinnamon Creme Anglais or a Fromage Plate with Dried Fruit and Toasts. Our table opted for the souffle. It came in individual souffle cups buttered and sugared before baking so that the oozing souffle clung to the sides of the cups in the most appetizing manner. Carl then came around and broke the quivering tops of the souffle with a large spoon and poured an ample amount of the warm cinnamon Creme Anglais into the center. It was the perfect end to a lovely meal.
These two young people have created something unique and wonderful. They are extremely personable and make you feel not only welcome, but a very valued guest. The Stone Soup Cottage celebrated its one year anniversary in June. I predict they will celebrate many, many more.
The Stone Soup Cottage is open Thursday through Saturday with one seating at 6:30PM. On Sundays they serve a Sit-Down Champagne Chef's Tasting Brunch at 12:30PM.
Check out their website for menus and reservations- and go soon, you'll love it.
Carl McConnell
Executive Chef, Owner
http://www.stonesoupcottage.com/.
Saturday, August 28, 2010
The Farmhaus
This tiny restaurant is one of the best things that has come to St Louis this year. Kevin Willmann, chef and owner, has created a foodie's oasis on Ivanhoe Avenue between Bradley and Fyler.
His concept is simple; the best ingredients he can find, used in fresh and imaginative ways, served beautifully and when ready.
The place holds about 50 people. There's a bar room that has about 3 more tables of 4 and there are stools at the bar that might hold 8 more. During the warm months he has a few tables on the sidewalk in front.
Eating here is an unbelivable treat. The menu changes daily, so what I describe here may not be available when you look at the menu, but that is part of the charm of this place.
Eric Scholle is the manager and a great personality for the front of the house. He knows all the ingredients, where they come from, and he's wonderfully helpful when you just can't make up your mind.
I have to admit that we've been there for dinner at least once a week since Kevin Nashan, chef and owner of Sidney Street Cafe, told us about it, unless we've been out of town. I can't wait to see what's on the menu. It's all delicious.
The menu selections are so enticing that I find myself ordering all sorts of small plates because I don't want to miss anything. For instance last week I had the Roasted Ozark Forrest Mushroom Salad. It consisted of Terra Bella Farms greens, with goat cheese and toasted pecans and was served warm with a hot bacon vin. Then I chose the Peach Salad, after all, this is peach season and it doesn't last nearly long enough. This was made with Grandpa's Berry Farm peaches, house ricotta, with a raspberry-honey vin balsamic reduction. My next choice was the Fried Green Tomatoes; Fournie tomatoes and okra, with a bacon goat cheese dressing. I never got to the fish or the Chilled Roast Beef with Horseradish panna cotta, that came with a truffle espuma ( whipped cream with truffle juices), I was just too full.
Fortunately for me, we were with friends and they shared their Blue-Green Snapper(Uku) that was roasted in duck fat, and was served over the most melt in your mouth creamed corn I have ever tasted, with tomato comfit, oven dried tomatoes and a choron sauce (which is a hollandaise sauce tinted pink with tomatoes). The other entree was the Bacon Wrapped Meatloaf with mashed sweet and Yukon Gold poatatoes, sous vide pearl onions ( that means that the pearl onions were cooked for a very long time at a low temperature until they becomes creamy and yummy), and tomato sauce. Both guys at our table loved it.
By that time we could only share dessert, and the choice was a peach dessert in a flakey pastry with a homemade peach sorbet.
This will not be my only report about this fabulous restaurant. We have a date to introduce some other friends to it next week. Keep tuned, and take a look at their website.
The Farmhaus
3257 Ivanhoe Ave
St Louis, MO 63139
http://www.farmhausrestaurant.com/.
His concept is simple; the best ingredients he can find, used in fresh and imaginative ways, served beautifully and when ready.
The place holds about 50 people. There's a bar room that has about 3 more tables of 4 and there are stools at the bar that might hold 8 more. During the warm months he has a few tables on the sidewalk in front.
Eating here is an unbelivable treat. The menu changes daily, so what I describe here may not be available when you look at the menu, but that is part of the charm of this place.
Eric Scholle is the manager and a great personality for the front of the house. He knows all the ingredients, where they come from, and he's wonderfully helpful when you just can't make up your mind.
I have to admit that we've been there for dinner at least once a week since Kevin Nashan, chef and owner of Sidney Street Cafe, told us about it, unless we've been out of town. I can't wait to see what's on the menu. It's all delicious.
The menu selections are so enticing that I find myself ordering all sorts of small plates because I don't want to miss anything. For instance last week I had the Roasted Ozark Forrest Mushroom Salad. It consisted of Terra Bella Farms greens, with goat cheese and toasted pecans and was served warm with a hot bacon vin. Then I chose the Peach Salad, after all, this is peach season and it doesn't last nearly long enough. This was made with Grandpa's Berry Farm peaches, house ricotta, with a raspberry-honey vin balsamic reduction. My next choice was the Fried Green Tomatoes; Fournie tomatoes and okra, with a bacon goat cheese dressing. I never got to the fish or the Chilled Roast Beef with Horseradish panna cotta, that came with a truffle espuma ( whipped cream with truffle juices), I was just too full.
Fortunately for me, we were with friends and they shared their Blue-Green Snapper(Uku) that was roasted in duck fat, and was served over the most melt in your mouth creamed corn I have ever tasted, with tomato comfit, oven dried tomatoes and a choron sauce (which is a hollandaise sauce tinted pink with tomatoes). The other entree was the Bacon Wrapped Meatloaf with mashed sweet and Yukon Gold poatatoes, sous vide pearl onions ( that means that the pearl onions were cooked for a very long time at a low temperature until they becomes creamy and yummy), and tomato sauce. Both guys at our table loved it.
By that time we could only share dessert, and the choice was a peach dessert in a flakey pastry with a homemade peach sorbet.
This will not be my only report about this fabulous restaurant. We have a date to introduce some other friends to it next week. Keep tuned, and take a look at their website.
The Farmhaus
3257 Ivanhoe Ave
St Louis, MO 63139
http://www.farmhausrestaurant.com/.
Thursday, August 26, 2010
The Terrace View
Last night was one of those rare, beautiful evenings when the temperature was perfect, there was a soft breeze, and we had a glorious view of the City Garden. It doesn't get much better than that. This little jewel of a restaurant is a lovely spot day or night.
Jimmy Fiala and his chefs have created an oasis of excellent dining in downtown St. Louis. The menu offers all one could want if you're looking for fresh, local foods in reasonable portions for moderate prices. And who isn't?
Last night I chose thin slices of white raw tuna, dressed in lemon and olive oil with a collection of tiny red and yellow cherry tomatoes. The tuna was delectable and the olive oil was of very high quality. It was simple and utterly delicious with tiny bits of a local yellow watermelon to give it a sweetness and texture that contrasted well with the tuna. I followed that with scallops with a tomato and basil salad. The scallops were crispy brown top and bottom and served on individual pieces of thick smoked bacon. The textures and the flavors were perfect, with the tomato salad giving the whole a sweet, acidic flavor that enhanced the entire dish.
One of our friends had the gnudi, that I can only describe as a pasta that literally melts in your mouth. You must try it.
We chose a dessert called "Monkey Bread" and it was the best bread-type pudding, ever; dense, sweet and buttery.
The menu changes often with the offerings of the farms around this region. We are so blessed to have a restaurant of this quality and moderately priced in our city that overlooks the lovely City Garden, Gateway Foundation's amazing and beautiful gift to all of us.
The Terrace View
810 Chestnut Street
63101
314-436-8855
http://www.fialafood.com/.
Jimmy Fiala and his chefs have created an oasis of excellent dining in downtown St. Louis. The menu offers all one could want if you're looking for fresh, local foods in reasonable portions for moderate prices. And who isn't?
Last night I chose thin slices of white raw tuna, dressed in lemon and olive oil with a collection of tiny red and yellow cherry tomatoes. The tuna was delectable and the olive oil was of very high quality. It was simple and utterly delicious with tiny bits of a local yellow watermelon to give it a sweetness and texture that contrasted well with the tuna. I followed that with scallops with a tomato and basil salad. The scallops were crispy brown top and bottom and served on individual pieces of thick smoked bacon. The textures and the flavors were perfect, with the tomato salad giving the whole a sweet, acidic flavor that enhanced the entire dish.
One of our friends had the gnudi, that I can only describe as a pasta that literally melts in your mouth. You must try it.
We chose a dessert called "Monkey Bread" and it was the best bread-type pudding, ever; dense, sweet and buttery.
The menu changes often with the offerings of the farms around this region. We are so blessed to have a restaurant of this quality and moderately priced in our city that overlooks the lovely City Garden, Gateway Foundation's amazing and beautiful gift to all of us.
The Terrace View
810 Chestnut Street
63101
314-436-8855
http://www.fialafood.com/.
Monday, August 23, 2010
Stellina Pasta Cafe
Last Friday my husband and I tried Stellina Pasta Cafe for lunch. Years ago when the Clayton Farmers' market was on Central Ave between Forsyth and Maryland, Stellina had a booth there and I loved his pasta. It was always fresh tasting with fascinating fillings. Now he is located at 3342 Watson Rd. near Fyler. All the pasta is handcrafted and it shows in the flavor and texture.
However, Stellina has other selections on its menu so we decided to try something new. I am into salads, big time these hot summer days, so I ordered the BIG SALAD, which consists of romaine,spinach,cucumber,red onion,carrots, turkey,ham,bacon,white cheddar,sunflower sprouts,and a sweet onion dressing. It was a fabulous salad, and so beautiful. Every component was delicious in its own right. It came with grilled bread and made for a perfect lunch.
My husband chose the HOG WILD sandwich. A great combination of shaved ham, bacon,granny smith apple, white cheddar,sweet hot mustard on a peasant bread and grilled. He loved it. It came with a homemade slaw that was crunchy and creamy with a touch of sweetness.
Stellina has been touted for its SOUTH SIDE SMOKE sandwich; pulled pork with caramelized onions, smoked gouda cheese on a sea salt ciabatta. It looked awesome.
By all means you must try this restaurant for lunch as well as dinner. Naturally, the dinner menu has more formal entrees and I read somewhere that their wine selections are wonderful and they run specials on them from Tuesday through Thursdays. Give Stellinas a try-soon!
Stellinas Pasta Cafe
3342 Watson Rd
63139
314-256-1600
http://www.stellinapasta.com/.
However, Stellina has other selections on its menu so we decided to try something new. I am into salads, big time these hot summer days, so I ordered the BIG SALAD, which consists of romaine,spinach,cucumber,red onion,carrots, turkey,ham,bacon,white cheddar,sunflower sprouts,and a sweet onion dressing. It was a fabulous salad, and so beautiful. Every component was delicious in its own right. It came with grilled bread and made for a perfect lunch.
My husband chose the HOG WILD sandwich. A great combination of shaved ham, bacon,granny smith apple, white cheddar,sweet hot mustard on a peasant bread and grilled. He loved it. It came with a homemade slaw that was crunchy and creamy with a touch of sweetness.
Stellina has been touted for its SOUTH SIDE SMOKE sandwich; pulled pork with caramelized onions, smoked gouda cheese on a sea salt ciabatta. It looked awesome.
By all means you must try this restaurant for lunch as well as dinner. Naturally, the dinner menu has more formal entrees and I read somewhere that their wine selections are wonderful and they run specials on them from Tuesday through Thursdays. Give Stellinas a try-soon!
Stellinas Pasta Cafe
3342 Watson Rd
63139
314-256-1600
http://www.stellinapasta.com/.
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