HOT SPOTS
Happy Hour at BrickTops – It’s a fact that Happy Hour bargains around town just keep getting better and better. Case in point: seven days a week from 4 to 6 p.m., BrickTops in Frontenac offers its signature guacamole; spinach artichoke dip; deviled eggs with sugared bacon; a daily flatbread; and (our favorite), three different sushi rolls—California, spicy tuna, and dynamite—all for $5. Pair ‘em with a $ draft beer, $4 glass of house wine, $5 cocktail, or $6 signature martini, and you’ll see why we’re smiling. Happy, even. 10342 Clayton, 314-567-6300, bricktops.com
INSIDER TIPS
The Truffles Experience -- Over the last year or so, ever since chef Brandon Benack arrived at Truffles restaurant in Ladue, we’ve been wowed not just by the menu offerings at lunch and dinner (a mix of old classics and new), but what Benack does off-menu. Hearty, heavy hitters like suckling pig, roasted bone marrow, and mushroom risotto with black truffles; starters like salmon crudo served on a brick of pink Himalayan sea salt; or sweets like a truffled ice cream mini-cone or blackberry pudding with lemon anglaise poured over the top by Benack himself. See if Benack has anything special that day; chances are he will; or go full monty and order the four-course tasting menu. In either case, we’ll lay odds you'll experience something memorable. 9202 Clayton, 314-567-9100, todayattruffles.com
MICRORANT
Bad Buns – Anyone and everyone who sells hamburgers and dogs must realize that half the enjoyment of their end product arises from the bun, clearly the most overlooked sandwich component. Sellers either choose the cheapest option available or manage to mishandle a better quality bun—too hard, too soft, too crumbly, too stale, too cold, too big or small. Don’t underestimate your customer, Mr. Restaurant Owner. Little things do count: What’s insignificant to you may be a deal breaker to them. And a reason they may not return.
