Saturday, August 31, 2013 / 8:30 AM
The following modules appear on the "Food & Drink" home page of stlmag.com and get updated weekly. Past entries get archived on that page as well.
Zimmern's Faves: After a recent appearance on Bizarre Foods America with Andrew Zimmern, several local haunts are hotter than ever. The Zimm-man fawned over the snoots at Smoki O's, pig heart pastrami at Farmhaus, and St. Louis-style pizza and another local classic--the brain sandwich--at Schottzie's Bar and Grill. Want a taste? The St. Louis episode will re-air on Monday, September 2, at 7 PM CDT on the Travel Channel.
Go to Bistro 1130--Now This well-appointed bistro is both hidden and underrated. For that special date night, grab for a deuce booth or (while you can) a table on the lush patio over looking the water. The food's great, as is the presentation...even the stemware is elegant and proper. Split the almond basket for dessert. Thnak us later. 1130 Town and Country Commons, 636-394-1130, bistro1130.com
Pre-Sliced Gyro Meat We damn-near salivate watching that lamb-y meat being sliced from the rotating vertical spit moments before it becomes our lunch. The combination of moistness and crunch is what keeps us coming back. So when we see dry, pre-sliced meat being pulled out of a food warmer--or worse yet, a microwave--we wanna ask why even bother firing up that gizmo? Just buy the meat pre-sliced. The gyro houses with no customers do.
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