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
Sunday, March 4, 2012
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.
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