MICRORANT
Hard Core(s)
We’re lookin’ at you, prep cooks. Part of your daily duties involve slicing, quartering, and/or chopping fresh tomatoes. This is accomplished using a sharp knife or an even sharper electric slicer, so we know you have to be paying attention. So please explain why so many tough, woody, tomato cores end up in our sandwiches, salads, and hamburger garnish. We'll let you chew on that for awhile.
HOT SPOT
Life's a Beach
Flip-flops. Check. Cardinals gear. Check. Coppertone. Check. Twenty-four tons of powdery white sand were recently delivered to The Outfield (behind the former Mike Shannon’s Steaks and Seafood at 7th and Walnut), adding “a fun, beachy element—something new for downtown,” says GM Justin VanMatre, grandson of Cardinals broadcaster Mike Shannon. The 1,200-square-foot “beach” (below) contains both lounge chairs and high-top tables. Beer and tropical-themed frozen drinks will be served, and Pappy’s barbecue will be available before game time. The Outfield will be open for all home games and special stadium events, but the official launch will happen next Thursday, on Cinco de Mayo, which coincides with a Cardinals game. “The Blues play that night, too,” says VanMatre. “It should be quite a day.”
INSIDER TIPS
Lightsabers Welcome
The pun “May the fourth be with you” has led Star Wars fans to recognize May 4 as Star Wars Day—on this planet, anyway. Commemorating the event in grand style is Evangeline’s Bistro in the CWE, where seven Star Wars movies will be shown on big screens back to back from 11 a.m. until 1: 30 a.m. Costumes are encouraged (with $500 worth of prizes), themed cocktails and snacks will be in abundance, and admission is free. Other down-to-earth reasons to visit the NOLA-themed restaurant include the popular Sunday Swing Jazz Brunch, daily live music, and the house favorite Crawfish Carolyn, which is even more addictive with a few shakes of Louisiana hot sauce. 512 N. Euclid, 367-3644.
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.
