HOT SPOT
Contento in Clayton
Last week, Pastaria rolled out its first happy-hour specials, running Monday through Friday from 3:30–6:30 p.m. Owner Gerard Craft dubbed the occasion Aperitivo, after the word for both the tradition of going out for a pre-dinner beverage and the drinks consumed. Executive chef Ashley Shelton’s inaugural menu includes Crispy Chickpeas, Fried Potatoes with Salmoriglio Sauce, Seasonal Pickles, Beet Hummus (pictured), Nduja Risotto Balls, and a Cheese Plate (the majority priced at $5–$7). A selection of Italian-inspired cocktails are $7 each, and select drafts and bottles are half price. 7734 Forsyth, 314-862-6603.
INSIDER TIP
Unscrew Wine Caps the Easy Way
Not cool: grabbing the top of a wine bottle’s screw top and wrestling to break it free of its perforation. (Recently, a waiter became so flummoxed, he resorted to using his apron). Hip and efficient: either holding the bottle in one hand and turning the metal skirt (not the top) counterclockwise with the other, or holding the entire screw cap assembly and turning the bottle, thereby releasing the cap. Your friends will be impressed at your proficiency—and more so when you refer to the aluminum apparatus as a “Stelvin closure,” its proper name.
MICRORANT
Supersized Sandwiches
We’ll start with a blanket apology to Carnegie Deli, the possible creator of the mile-high deli sandwich, and to the hoards that followed. Mega-monster sandwiches created to evoke ‘oh, wow’ reactions are great for marketing and Instagram purposes. But is it wrong to want to ingest one in the traditional manner, without resorting to reptilian jaw maneuvers to negotiate the behemoth? We don’t want to squish and smash the beast nor be forced to use a knife, fork, and oftentimes spoon. New rule: If the “sandwich” requires cutlery, then just call it something else.
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.
