INSIDER TIP
Chef-inspired fish fry options
Photo credit Ed Aller
Every Friday during lent, Frankly Sausages’ Bill Cawthon will be preparing fresh, line-caught Alaskan cod (pictured above), made with Six Mile Bridge Irish Red Ale beer batter and served with his famous hand-cut fries. The once-yearly special will be available at Frankly On Cherokee (2744 Cherokee) from 11 a.m. until sold out and from the Frankly Sausages food truck at Six Mile Bridge Beer (11841 Dorsett) from 5 p.m. until sold out. Chef Matt Borchardt will also convert his Essentially Fries food truck to serve fish n’ chips on Fridays during lent, offering $12-per-plate orders (pictured at right) from the parking lot of Edibles & Essentials (5815 Hampton) from 5–9 p.m. The restaurant will also offer fresh seafood specials on Lenten Fridays, as well a shrimp po' boy and crawfish etouffée every day through the end of March.
HOT SPOT
Cluckin' good pizza
The list of favorite dishes at Byrd & Barrel is long and varied: Southside Poutine, Buttermilk Fried Nugz, the Mother Clucker Sandwich, Fried Tots... Add to that list Detroit-style pizza, available on Tuesday nights in limited quantities. Next week, the pizza contains fried chicken, mashed potatoes, brick cheese, and two kinds of gravy (smoked mushroom and fried chicken)—a most improbable but delicious combination. There's just one size (10-by-14-inches, but substantial), one price ($20), and you must call the restaurant to reserve a pie by Monday at 5 p.m. 3422 S. Jefferson, 314-875-9998.
MICRORANT
Poorly ventilated open kitchens
While we can appreciate an efficient, well-designed open kitchen, the converse is also true. A properly illuminated, quiet, and well-ventilated space is a thing of beauty—but when greasy smoke comes billowing out into the restaurant proper, we long for the days of demising walls and the ol’ double swinging doors. Lives shouldn’t be shortened over an exhaust hood adjustment that’s easily made by a qualified HVAC company. Restaurant customers’ lungs are worth a few hundred bucks, aren’t they?
Follow George on Twitter @stlmag_dining or send him an email at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook and Twitter.
