New international food, a forthcoming aquarium, a rising biotech startup scene, and 47 more reasons to love St. Louis now
How our region’s becoming more global, equitable, creative, philanthropic, and livable
November 2018
50/Fifty Kitchen: Here’s a look at the half-meat/half-vegetarian menu at the Northampton spot
The name 50/Fifty is both a game plan and an ethos: a menu that’s half for carnivores and half for vegetarians, with a nudge to encourage the former to become a bit more like the latter.
Soldiers Memorial Military Museum is reopening. Here’s what to see
After a two-year, $30 million renovation funded by anonymous donors, the museum will open with a new exhibition “St. Louis in Service.”
How Robert Lefton of Psychological Associates became a “shrink to the stars” for the corporate world
“I know a leader who leads through email, and he feels he’s a great communicator,” says Lefton. “I think eventually that’s gonna bite him.”
Why did St. Louis send France that country’s first grizzly bear?
Was it an act of generosity, a polite prank, or an exercise in one-upmanship?
Flyover Comedy Festival headliner Cameron Esposito uses star power to highlight LGBTQ groups and local comedians
Esposito will perform November 9 at The Ready Room.
Shakespeare Festival’s new program rolls out original plays not written by the Bard
The new works are what’s needed “for a theater to be really rich and alive,” says Tom Ridgely, the festival’s executive producer.
Yellowbelly makes a big splash in the Central West End
The sister restaurant to Retreat Gastropub has customers anxiously anticipating their first bites of celeb chef/consultant Richard Blais’ splashy, colorful menu.
Why Lux and Nyx founder Lisa Hu left her finance job and started a handbag line
Hu designs her bags for “someone who’s working on her career—a rock star at what she does who is going places.”
The Block’s Marc Del Pietro opens 58hundred in Southwest Garden
“Today, people’s tastes and palates have become more vegetable- and plant-focused, so it made sense for the focus to be more 50/50, proteins and vegetables,” says Del Pietro.