HOT SPOTS
Lucy Quinn Pop-Up
St. Louis diners may have never heard of Lucy Quinn, but if chef Ben Welch’s series of modern soul food pop-ups (named after his maternal grandmother) finds an audience, an eponymous brick-and-mortar will get launched in her honor. Welch hosted several similar pop-ups before becoming the executive chef/managing partner at The Midwestern Meat & Drink in downtown St. Louis, the location for subsequent Lucy Quinn pop-ups. The first event is August 6, featuring four courses with an option for cocktail pairings from Tony Saputo, The Midwestern’s beverage director. On the menu are Porchetta di Testa, chicken thighs, catfish, and the chef’s famous banana pudding, courses designed to show attendees “a glimpse of the future of soul food.” (See complete menu descriptions and sides above). There are two seatings—5:30 and 7:30 p.m.—and the price is $40 per person ($65 with beverage pairings). Tickets are limited to 25 guests per time slot and are available through Eventbrite. 900 Spruce, 314-696-2573.
Photo by George Mahe
INSIDER TIP
Carrot Dog at Prados
Courtesy Prados
At a glance, it looked like a perfectly normal Mexican-style gourmet hot dog, topped with pico de gallo, guacamole, chimi aioli, and potato chips, obscuring what seemed to be a perfectly fat wiener. But the dog wasn’t made of beef, pork, soy, tofu, or a lab-engineered meat substitute. It was an expertly smoked, grilled, and caramelized hot dog-size carrot. Nestled in a perfectly steamed poppy seed bun, the impostor proved nearly as satisfying as a regular dog but eminently more healthy and without the mystery meat connotations. It was my first trip to Prados, the “Modern Mexican Cantina with a Twist” in Lake Saint Louis, but it won’t be my last. That hot dog was the best thing I ate all week—and the churro dessert waffle wasn’t half bad either. 21 Meadow Circle, Lake Saint Louis, 636-695-8600.
Photo by George Mahe
MICRORANT
Plastic Ramekins For Side Dishes
Everything in a restaurant has its place, and we think the best use for those plastic-lidded ramekins is for holding dressings, sauces, and condiments for to-go orders, not as the vessels for the potato salad on our dine-in sandwich. How much harder, cheaper, socially responsible, and more appetizing would it be to portion the side dish onto the plate with a scoop (same principle), then fork it apart to pretty it up? Remember two things: Diners eat with their eyes first. And if restaurants can eliminate any plastic from a service plate, they should.
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.
