Do you think it’s inappropriate or insulting to ask a restaurant where it sources its lettuce? —Laura R., St. Louis
This question is especially timely, given yesterday’s CDC’s update that the number of cyclospora cases has risen substantially, with 10,930 confirmed illnesses across 17 states. The good news: The outbreak appears to be slowing, and the implicated produce—traced to iceberg lettuce processed by Taylor Farms de Mexico and sourced from central Mexico—should no longer be in circulation. The public’s concerns are real, however, and continue to resonate with diners. Local restaurateurs are equally mindful of these concerns. We asked several St. Louis restaurateurs to share their thoughts:
Ben Poremba, Bengelina Hospitality Group: “Perfectly appropriate—even encouraged!”
Tony Gianino, Gianino Family Restaurants: “I’ve got no issues with anyone asking. Interesting enough, I’ve been spending a lot of time at the new Lake Saint Louis location working the room, and no one is asking. The Gianino’s house salad remains the top-selling item at all nine restaurants.”
Brant Baldanza, Shack, The Tavern Kitchen & Bar, The Corner Pub & Grill: “No, I don’t, but we haven’t been getting asked those types of questions lately.”
Frank Romano, The Parkmoor Drive-In, Madrina: “No, I don’t. I think that restaurants should share the sourcing of all products. At The Parkmoor and Madrina, we use small producers and locally sourced produce and proteins when available. Even our olive oil comes from a small producer in California. We are proud to share where they come from. When I worked for Larry Forgione at An American Place, we listed all of the farmers and ranchers on the menu. That really opened my eyes that local and smaller tastes better.”
Natasha Kwan, Frida’s and Bonito Bar, Diego’s Cantina: “It’s totally fine to inquire, especially with today’s concerns. We are often asked where we get a lot of our items. Our ‘distributors’ is usually our answer, followed currently with, ‘We have not and do not have anything from Taylor Farms.’ We trust the buying experts with our partnered vendors—their businesses are also on the line.”
Follow dining editor George Mahe on X and Instagram, or send him an “Ask George” email at [email protected]. For more from St. Louis Magazine, subscribe or follow us on Facebook, X , and Instagram.
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