Courtesy Edera
HOTSPOT
Edera’s First Fall Market
Courtesy Edera
Mark your calendars for October 9, when Edera hosts its first fall-focused event in the Central West End. The fall bazaar, dubbed An Evening At Edera: A Community Night Market, will feature more than 25 retailers and food trucks, organized for leisurely shopping and noshing around Maryland Plaza and the restaurant’s European-style courtyard. Edera will also be serving its full menu inside the restaurant and its line of popular pizzas outside. The Italian eatery’s Limoncello Martini will also be available in a grab-and-go pouch to enjoy while strolling the event. Hours are 6–10 p.m. Admittance is free and open to the public. Vendor products, food, and beverage are available for purchase. 48 Maryland Plaza, 314-361-7227.
INSIDER TIP
Wine Dinner Next Week
Photography by Kevin A. Roberts
The chefs at Union 30 restaurant at Hotel St. Louis is hosting a wine dinners next week, from 6 to 8 p.m. on September 28, in conjunction with Spire Collection wines (selections from Willamette Valley, Alexander Valley, and Tuscany will be featured). That evening, corporate executive chef Yoni Heredia and the renowned Brian Hale (the newly-hired chef) will serve osso bucco with scallop, smoked parsnip puree, roasted red carrot, and Bordelaise sauce, plus “Daffy Duck” and “Rabbit Food,” playful names but serious dishes. Hale, one of the more colorful chefs in the area, has a local resume that runs long and deep (Monarch, Bocci Bar, Coastal, Chase Park Plaza, Cobalt Smoke & Sea). Tickets are $160 per person, inclusive of food, wine, tax, and gratuity. The event is limited to 30 guests. The complete menu with wine pairings, plus ticket information can be found here.
MICRORANT
Online Menu Aloofness
art-sonik / iStock / Getty Images Plus
While we’ve yammered on before about restaurants that don’t post their menus online or keep them up to date (causing us to anticipate items that may no longer be offered), just as disquieting is the online “menu” we discovered that’s barely that: no descriptions or prices, just item names (pretzels, wings, club sandwich, etc.). While this tactic might be suitable for a beer list, it doesn’t extrapolate to edible items, which beg for fetching names and descriptors. To us, such brevity comes across as apathy, with no ownership, no pride, and no self-respect for what’s coming out of the kitchen. Our response: “No thanks.”
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