Ask George: How common are cash-only restaurants and bars in St. Louis these days?
The practice is generally limited to smaller mom-and-pop operations, but there are exceptions.
Ask George
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Why St. Louis keeps seeing more restaurant openings than closings
Year after year and regardless of the economic climate, St. Louis restaurant openings continue to outnumber closings.
Ask George: With prices up and appetites down, is splitting an entrée frowned upon?
Once an occasional request, sharing a main course is becoming increasingly commonplace.
St. Louis restaurant openings, closings, and coming soons
The “ins, outs, and almosts” in metro St. Louis for the past month
Ask George: Should you tip restaurant workers more on holidays, such as Labor Day?
Is a standard tip still the standard when your server is working a holiday?
Why some St. Louis restaurants don’t accept prepaid Visa gift cards
The cards may work like cash at retailers, but some local restaurateurs say gratuity holds and reimbursement issues can make them surprisingly complicated at restaurants.
Is it OK to ask a restaurant where its lettuce comes from?
Amid concerns over a multistate cyclospora outbreak linked to iceberg lettuce, St. Louis restaurateurs weigh in on whether diners should ask about produce sourcing.
Ask George: When I see that a restaurant is having a soft opening, does that mean it’s open to the public?
Diner beware, as the term “soft opening,” when referring to restaurants, has several connotations.
Why are there so few German restaurants left in St. Louis?
As Dreamland Palace closes, local experts ponder how a city shaped by German immigrants lost so many of its German dining institutions.
Ask George: Where in St. Louis can I get a fresh peach sundae?
It’s the peak of peach season, after all.