Three Tidbits: Get crabby at Vin De Set, more resto patio options, holding our sides

St. Louis Magazine dining editor George Mahe discusses topical dining subjects.

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INSIDER TIP

Fave Dish of the Week

Although two appetizers at Vin De Set routinely vie for bestseller status—Potato & Gruyere Croquettes and Spicy Crab Beignets—we admit that we crave the latter. Often. About the size of a golf ball and plated four to an order, it’s the perfect shareable (and you can add extras, so there’s no fighting or splitting). The base is jumbo lump crab meat bound with mayo and spices. A light batter produces a craggy, crackly eminently satisfying crunch that only a skillful fry cook can produce. While it’s technically a fritter, we munch in near silence, as we don’t want anything about this wondrous dish to change. 2017 Chouteau, 314-241-8989.

HOT SPOTS

Preferred Patios

While the St. Louis weather remains unseasonably cool, consider checking out a few restaurant patios that you’ve either forgotten about, haven't been to in a while, or not known about in the first place. Here’s what’s on our list, in alphabetical order: Bait (new), Big Sky Cafe (happy hour until 8 p.m. on Tuesdays), Evangeline’s (live music), Frazer’s (26 years young), Frisco (two outside options), Kingside Diner (which also serves its diner menu at Kingside After Dark on Thursday through Saturday nights), Marcella’s Mia Sorella (with a long patio hidden out back), Oaked (newish, incredible wine list), POP (the former Baileys’ Chocolate Bar patio), Russell’s on Macklind (patio is hidden below grade), Scarlett’s Wine Bar (order the truffled Parmesan popcorn while you peruse the tablet menu), Tompkins by The Rack House (a new addition to St. Chuck), and two of the newest hotel rooftop bars (Angad Rainbow Terrace, The Last Rooftop).

MICRORANT

Combo Meal Madness

We hope this doesn’t become a trend, but we’re concerned that fast-food joints are so concerned with selling numbered combo meals, they are downplaying any à la carte options. While we realize that restaurants make more money (and customers can save more) with the practice, we sometimes just want a cheeseburger, a piece of fish, or a few chicken strips without having to commit to French fries, coleslaw, Texas toast, and a sugar-laden drink.

Follow George on Twitter @stlmag_dining and feel free to send him Tidbits at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook, Twitter, and Instagram.

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