Courtesy Beets & Bones/Katie's
HOT SPOT
Free Juice at Katie’s!
Katie Lee and Ted Collier, along with their two Katie’s Pizza & Pasta Osteria restaurants, receive many, many kudos and deservedly so. Their latest endeavor is a collaboration with Beets & Bones, the dispenser of organic, cold-pressed juices and bone broths that debuted in Cottleville late last year. The Colliers arranged for Beets & Bones to make a special “KPPO immunity juice,” which they will be giving away for free. The signature cold-pressed juice blend includes kale, pear, parsley, orange, lemon, ginger, and oregano. A small glass will be provided every day to both staffers and dine-in guests (in 3-ounce glasses) and curbside customers (in 3-ounce bottles) “for the foreseeable future,” according to Lee. “Juicing is something we live by and believe in anyway,” she says. “We thought it was a good time and a good way to introduce more people to it. It’s like a timely amuse-bouche.”
Courtesy Bolyard's
Lamb porterhouse steaks at Bolyard's
INSIDER TIP
Bolyard’s Meat Prices Remain Stable
Courtesy Bolyard's
Breakfast sandwiches are served every Saturday from 10 AM till sold out.
Anyone who’s shopped for meat in a grocery store lately has likely noticed the increase in prices, as much as 30 percent higher than normal for some items. At Bolyard’s Meat & Provisions, however, the prices don’t fluctuate with the commodity meat industry. “Our prices, standards, sources, and supply have not changed,” notes the Maplewood shop’s latest newsletter. “We are still able to provide our community with the finest quality, nutrient-dense, locally sourced, pasture-raised, hand-cut meat at the same comfortable price.” Sandwich aficionados also know that Bolyard’s six offerings are some of the best in town. (Plus, there’s outside seating.) The Maplewood shop is open Tuesday–Friday from 11 a.m.–6 p.m. and Saturdays from 10 a.m.–6 p.m. (Note that only three guests are allowed in the store at a time.) 2810 Sutton, 314-647-2567.
MICRORANT
Extraordinarily Long Food Pickup Times
champja/iStock/Getty Images Plus
Over the past four months, we’ve become big advocates (and supporters) of carryout food and its counterpart, curbside pickup. Along with meal delivery, they’ve become the lifeblood of restaurants across the country. In many cases, they’ve become a permanent part of a new business model. At the same time, however, 90- to 120-minute pickup times (sometimes during weekdays) is a sure way not to advance the business model (especially when a restaurant’s competitors are typically running 20- to 30-minute times). If a restaurant chooses to play in this arena, it must also be able to compete in the game.
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