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The following modules appear on the "Food & Drink" home page of stlmag.com and are updated weekly.
Gringo: After months of inconsistency and miscues, los dos gringos Chris Sommers and Frank Uible drafted into service Cary McDowell, one of the city's better chefs, and the results have been (is anyone surprised?) remarkable. Gringo's formerly undistinguished tacos now shine: McDowell's famed brisket leads the taco hit parade, followed by a lamb Barbacoa and an Al Carbon using beef cap steak. Chef McDowell now cooks using hardwood charcoal instead of sous-vide; he's also replaced the gimmicky grasshopper tacos with a "Cheeseburguesa” torta, a bit of whimsy that works...and doesn't get stuck in your teeth. 398 N. Euclid, 314-449-1212, gringo-stl.com
In case you haven't heard, chef Jack W. MacMurray III is now at Joe Buck's downtown. This is the same "Jack Mac" who won the Chef's Battle Royale at Taste of St. Louis, won the Crystal Cajun Cook-Off in Soulard, and launched Jac Mac's Distinctive Taste, a line of five spices and rubs. His recent menu additions at Buck's include: an Eggs Benedict Burger, Basil Hummus, and made-to-order, bacony mac 'n cheese balls, rolled in panko crumbs and then deep fried. Sure, joke about Jack's balls all you want, but this is wonderously decadent stuff. 1000 Clark, 314-436-0394, jbucks.com/downtown/
Snow Discounts at Piccione Pastry Even the threat of snow causes consumers to fill fridges and cupboards, then once the snow hits, it's crickets at groceries, restaurants, and retail stores. Wisely, the folks at Piccione Pastry have turned lemons into limoncello by offering a 30% discount the day after an official snowfall of 3 inches or more in January and February. Keep in mind that in addition to single-serve Italian desserts, the pastry shop now offers savory items at breakfast and lunch, including frittatas, foccacias, and house-made soups. And keep in mind that snow is predicted for this weekend--but that Piccione is closed on Mondays. 6197 Delmar, 314-932-1355, piccionepastry.com
