Courtesy Taco Buddha
HOT SPOTS
"Late Night" Happy Hour at Taco Buddha
Taco Buddha, one of the biggest restaurant success stories of the past two years (beginning with opening in a “cursed” location), has given its friends and neighbors another reason to frequent the joint. A post-dinner happy hour on Fridays and Saturdays from 8:30 to 9:30 p.m. offers the same deals as its 3 to 6 p.m. counterpart: $1 off chips and dip, $2 off top-shelf margs, $8 off pitchers, $2 off glasses of wine, $7 off bottles. And next week, construction begins on a patio extension (complete with canopy), so more people can join in the fies-tivities. 7405 Pershing, 314-502-9951.
INSIDER TIP
Tapas Dinner at BARcelona
Courtesy BARcelona
Although some may remember Piccolo’s downtown or Blue Water Grill’s “Flying Saucers” menu from the ’90s, it’s likely that most St. Louisans got their first taste of small plates, tapas-style dining at BARcelona, now in its 18th year. Its sprawling sidewalk patio has been a beacon on the Clayton restaurant scene for what seems like forever. On Tuesday, October 15, owner Frank Schmitz is hosting a Spanish Wine Tasting and Tapas Happy Hour from 5 to 6:30 p.m. The $35 price includes six wines paired with six tapas. Seating is limited and RSVP is required. The regular menu will be available that evening as well, which includes a ton more tapas and three sizes of ribeye steaks, dry-aged in house for 60 to 90 days. 34 N. Central, 314-863-9909.
Overflowing Bowls and Dishes
Photo by George Mahe
For years, restaurants have overfilled small salad bowls and plates to convey quantity and value. And for just as long, we’ve been cleaning up errant shreds of cheese and chasing olives and cherry toms across the table before they roll to freedom over the edge. Instagram has caused establishments to extend the practice to side dishes and more, so we’re now attending to wayward baked beans, wedges of potato salad, and shreds of coleslaw. Now we’re not here to wet blanket the appealing visuals, but can we get a few extra napkins over here, please?
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