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The following modules appear on the "Food & Drink" home page of stlmag.com.
When the question is, "Can you recommend a restaurant that's good...and not expensive?" one of our go-to answers is The Block, Marc Del Pietro's restaurant/butcher shop, with locations in Webster and the CWE. In-house butchering and prep translates to entrees priced in the teens, a rarity. A great deal gets better at Happy Hour, with $5 apps and cocktails, plus standard and craft brews for $2.50. The good rep is spreading: FlipKey, a blog curated by TripAdvisor, recently singled out The Block as its Missouri choice for a "Top Restaurant Worth Traveling For."
Count it among the unknown, unsung, and unappreciated, but don’t count Nora’s out. We speak, of course, of the tiny sandwich shop on Tamm Avenue in Dogtown, the one that owner Rob Quaison named after his mother. House-smoked meats and some unusual ingredients translate to some wonderful sandwiches, like the For Pete’s Sake, with applewood pork loin, caramelized onions, melted brie, bacon, and apple sauce. And don’t wait until The Ancient Order of Hibernians parade day (next Monday) to stop by; Nora’s is closed on Monday. Sneak in this weekend, before all of the hullabaloo gets underway. 1136 Tamm, 314-645-2706, norasindogtown.com.
Unbused Tables. Like it or not, restaurant servers—in this country, anyway—expect tips. Customers, in turn, expect to be served, a significant part of which includes clearing plates and flatware from the table after the meal. Servers who ignore that basic task—who have to create space on the table just to drop the check—have earned a special place in the coldest part of our hearts. Is it unjust to think a half-bused or unbused table deserves half a tip or no tip?
