HOT SPOT
Slushies at Porano
'Tis the season for a lot of wondrous things, including boozy slushies. Gerard Craft’s Porano Pasta now features a “guest slushy” from St. Louis’ elite bartenders. This month, Chelsea Little and Zoe Raiden of Olive + Oak created the Pimm's Slush (pictured), a frozen cocktail with Pimm’s No. 1, Tres Agaves Tequila Reposado, five-spice infused honey syrup, and lemon juice. The concoction will be served alongside Porano’s signature slushy, a frozen Negroni. A month ago, the downtown fast-casual restaurant added Detroit-style pizza to its repertoire. Pizza and slushies? Craft might just be onto the next new thing. 634 Washington, 314-833-6414.
INSIDER TIP
Collaborative Kolaches
It's not that owner Russ Clark wasn’t content with just 32 varieties of kolach (that is the singular, you know) at the two locations of St. Louis Kolache. The out-of-the-box thinker knew that he could cast his net a little wider by collaborating with other enlightened restaurant minds. Consider the kolache collaborations: Pappy’s beef brisket and pulled pork Cuban, Byrd & Barrel’s Mother Clucker, Gioia’s hot salami with giardiniera (pictured), and a gooey butter option from Ann & Allen. St. Louis Kolache has locations in Creve Coeur and Ballwin.
MICRORANT
Limp, Lukewarm Fries
If fast fooderies like Lion’s Choice can consistently serve burn-your-lips hot French fries cooked to order, then why can’t mid-echelon restaurants do the same? The person cooking the cheeseburger is usually the same person cooking the fries. Yet the former is always fresh-cooked and the latter sometimes is not. Hey, burger and grill folks: “Hot enough” isn’t enough. French fries must be cooked to order.
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.
