HOT SPOT
Sunday Asado at Cinder House
On Sunday, November 11, Gerard Craft’s Brazilian-themed Cinder House at the Four Seasons Hotel St. Louis introduced "Sunday Asado," an unusual riff on the traditional Sunday brunch. Centered on dishes from the restaurant’s wood-burning hearth, the asado concept combines the casualness of a backyard barbecue with the flavors of South America. In addition to a whole pig that gets carved between 11 a.m. and noon, Sunday Asado includes the following stations: Meat Mecca, featuring an array of meats and sauces; a ceviche station; flame-roasted, seasonal, local vegetables; traditional breakfast items; a made-to-order omelette/egg station; plus fresh fruit and salads. Available every Sunday from 10 a.m. to 3 p.m., tickets are $54 for adults and $24 for children ages 5 to 12 (kids 4 and under eat free). Tickets for adults include two drinks, including frozen caipirinhas, seasonal punch, Bloody Marys, and mimosas. 999 N. Second, 314-881-5800.
INSIDER TIP
Drop anchor at the Boathouse
Even though the warm weather is astern, The Boathouse at Forest Park is still full speed ahead. In addition to its regular hours, on Thursday, November 15, executive chef Jack MacMurray III will host a four-course/$40 dinner featuring Schlafly beers. The menu includes cha cha calamari, goat cheese/butternut ravioli, smoked pork loin roulade, and chocolate chip bread pudding with Octoberfest caramel sauce. On Saturday, December 8 and 15, Chef Jack Mac presents a family-friendly/dog-friendly brunch with Santa Claus, including hot chocolate and photo ops in front of the Post-Dispatch lake. View the full brunch menu here. To make reservations for either event, call the Boathouse at 314-366-1555.
MICRORANT
Two-handed appetizers
You’ve been at this cocktail party, the one with unwieldy passed apps. Short of spontaneously growing another hand, it’s impossible to demurely consume such inappropriate portions while holding a beverage (which is mandatory at such affairs, is it not?). The two- or three-biter is relegated to single-bite status (rendering conversation temporarily impossible) or you end up spilling more than you ingest and wishing you’d brought along that Tide To Go stick.
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.
