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The following modules appear on the "Food & Drink" home page of stlmag.com and are updated weekly.
801 Chophouse: After a spate of sub-zero t's and a foot of snow, the curious have finally discovered the city's newest steakhouse, 801 Chophouse--and they have spoken. Receiving the most raves here at rave central are the bone-in filet, pistachio-encrusted Colorado double lamb chops, Chilean sea bass (flown in whole and processed in house), and prime rib. Of note: all beef is USDA Prime, meats are a la carte, and prices are high. For a less expensive initial foray, consider the Sunday night prix fixe dinner, $33 for 3 courses. Go with the prime rib, and rave at us later. 137 Carondelet Plz, 314-875-9900, 801restaurantgroup.com
Head for the Mountains at G&W Summertime, wintertime, anytime is sausage time, especially when you can source German-style brats, Cajun andouille, Mexican chorizo, Italian salsiccia, and Polish hot links at G&W Bavarian Style Sausage Company, the city’s preeminent weiner supplier for the last 50 years, where shoppers are encouraged to enjoy a complimentary “Bavarian beverage” while they wait--in the form of a cold, frosty can of Busch Bavarian beer. 4828 Parker, 314-352-5066, gwsausage.com
Crumby Booths The tabletops in booths always get wiped down, as do the chandeliers, artifacts, and seating surfaces. But rarely, rarely does anyone attend to that area between the seat and the cushioned back, known in the biz as "the crack," home to bread crumbs, dust bunnies, gum wrappers, coins of all denominations, and bits of dried meat that aren't jerky. Ok, somebody's gotta say it, it might as well be us: Please wipe the crack.
