Three Tidbits: Garden parties at Peppe's Apt. 2, fresh foods at Starrs, malcontents at the curb

St. Louis Magazine dining editor George Mahe discusses topical dining subjects.

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INSIDER TIP

Patio at Peppe’s Apt. 2

We’ve mentioned many attractive restaurant patios in this space over the past few months, but alas, we forgot one of the nicest in town, perhaps because it’s practically hidden from view. At Peppe’s Apt. 2, a former residence in Kirkwood, guests can reserve tables in the home’s former (and quite spacious) garden. There are eight tables (plus several deuces in front of the restaurant): Most are in the open, others are secluded, some have umbrellas, others are bedecked with tablecloths, all are socially-distanced and charming. The patio is open for lunch Tuesday through Friday and for dinner Tuesday through Saturday. All dishes are $18.95 at lunch; dinner is prix fixe for two to seven courses and includes nightly specials. Reservations are recommended for the patio at all times. A curbside to-go menu is also available offering both individual- and family-size portions. 800 S. Geyer, 314-909-1375.

HOT SPOT

Gettin’ Fresh at Starrs

We’ve long touted the extensive wine selection at Starrs. Several years ago, it was the cheese and charcuterie offerings, curated by John Nash, which caught our eye. Then came the cut-to-order USDA Prime steaks and fresh-every-Friday fish options that get sold by the next day. Recently, owner Bud Starr has upped the ante: Fresh fish now arrives several times per week (black grouper is featured this week), supplemented by boutique meats (Illinois lamb racks and Red Wattle pork chops) and an ever-changing selection of fruits, vegetables, and eggs from local farms. Last week, Calhoun County peaches and black plums appeared, as did heirloom tomatoes picked the same morning. Flats of Michigan blueberries were driven directly to Starr’s, available by the carton or flat. Also available was local broccoli, asparagus, arugula, spring mix, baby spinach, and potatoes. There’s a freezer case, with house-made chicken, lamb, and steak pot pies, plus lasagna made with beef tenderloin. Beer and booze, too. All told, it’s an impressive array. Starr’s is open Monday through Saturday from 10 a.m.–7 p.m. The newsletter lists weekly offerings and specials. 1135 S. Big Bend, 314-781-2345.

MICRORANT

Best Foot Forward

Any restaurant owner knows the importance of leaving the customer with a positive impression, which is why a cheery staffer or manager is always posted at the front desk to bid a guest farewell. Today, considering the last (and sometimes only) point of customer contact is often a curbside runner or an employee at a pickup table, it’s crucial that position be granted to the star player. Being forced to deal with a grump will not endear a customer who has many restaurant alternatives. Restaurants should not lose potential future sales over something so controllable.

Follow George on Twitter and Instagram, or email him at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook,  Twitter, and Instagram.

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