INSIDER TIP
Crispy collaboration
When Crispy Edge founder David Dresner and Café Napoli co-owner Kye Pietoso met one evening in downtown St. Louis, they discovered a mutual admiration for fine food…and pot stickers. Dresner had been developing a squid-ink version and decided that Café Napoli would be the ideal place to launch the calamari-inspired ’sticker, stuffed with squid, Pecorino, garlic, and chile, with an Italian bread crumb edge and garnished with housemade marinara. The appetizer, dubbed the Bed of Diablo, is available at Café Napoli for “quite a while, in all likelihood, given the overwhelming response,” says Pietoso. The restaurateurs say it’s the beginning of a long-term collaboration. 7754 Forsyth, 314-863-5731.
White truffles from Alba, Italy, are now in season.
HOT SPOT
Pop-up truffle dinner at Peno
On Monday, December 10, Peno in Clayton will host its first truffle dinner, featuring white truffles recently received from Alba, Italy. Joining owner Pepe Kehm and exec chef John Komotos for the six-course extravaganza will be Jesse Mendica and Mike Risk (executive chefs at Olive + Oak and The Clover and the Bee, respectively). The pre-dinner festivities commence at 6 p.m. with cocktails and antipasto, including truffled mini-pizzas with fontinella and homemade ricotta as well as roasted garlic custard with crostini and shaved white truffle served with assorted salami and ’nduja. Courses (all including shaved truffle, save dessert) include bay scallops with “Pepe” pastini, ricotta agnolotti with black pepper Parmesan broth, sweetbreads with celery root purée, and potato gnocchi with vodka Taleggio cream. The cost is $150 per person (not including tax and gratuity), wine pairings are available for each course, and seating is limited to 30. In the event of a sellout, a second dinner has been penciled in for Monday, December 17. For reservations or inquiries, visit Peno’s website or Facebook.
MICRORANT
Premature vacuuming
While we always appreciate a staffer’s diligence, firing up the ol’ Hoover during business hours should be on the no-no list. When heard or seen in the next room, it’s off-putting; in the same room, it’s an affront. Nothing says “We don’t care about you” more than performing housecleaning chores while guests are still eating. While we’re spending money under your roof (we chose your place over your competition, remember?), don’t be signaling to us that it’s time to go. What’s next? Flickering the lights?
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, Twitter, and Instagram.
