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Relish March 2014

Ask George: I know customers complain a lot, but what are the biggest problems servers have with their guests? John S. St. Louis Servers get lambasted all the time, but restaurant customers ar... Read more

Dining

How does one teach a safety and sanitation course in a town where potable drinking water is scarce and electricity is reliably unreliable? That’s one of many challenges that Vito Racanelli, chef-ow... Read more

Dining

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Courtesy of Cordish Companies

The following list is accurate as of a late March press date and will be published in the May 2014 issue of SLM . Editor's Note: With seven restaurants at Ballpark Village tipping the scales, ... Read more

Dining

Matt Mulholland is not so different from a lot of other people who have passed through the kitchens of so many St. Louis restaurants like a journeyman defenseman hopping from team to team in the NH... Read more

Dining

Editor's Note: As scribblings on Post Its and cocktail napkins pile up here at Relish Central, a periodic round-up article is in order. To that end, the latest edition of  Loose Ends. Itacate ... Read more

Dining

Chef John O’Brien had long dreamed of opening a restaurant consisting of  “40 Seats and a Bar” -- and naming it just that. At the former Harry’s Bar and Grill, he and his wife Cathy found it--plus ... Read more

Dining

Editor's Note: Being able to clear even one small plie of scribblings off one's desk is an accomplishment. To that end, the inaugural edition of Loose Ends. Eleven65 (1165 Technology Drive i... Read more

Dining

Ask George: Do you have a favorite Lenten fish fry in St. Louis? Barry E., St. Louis By my count, there are 150-175 fish fries in the metro area this year, most of them held in the gymnasiums o... Read more

Dining

If any kind of seafood can be part of a worthy Lenten dinner, why not ceviche? Still, our eyes bugged when we beheld the menu at Our Lady of Guadalupe’s fish fry last Friday. Ceviche? Fish lasagna?... Read more

Dining

SLM contributor Byron Kerman weighs in regularly on local food events, happenings, and dining news of note. Look for his wit, wisdom, and whimsy every other week both here and in SLM's e-newslette... Read more

Dining

At the end of this month, from the 25 th through the 29th, Scape American Bistro in the Central West End will be running a three-course prix-fixe menu “celebrating the versatility of one single ... Read more

Dining

This year will mark the sixth Taste of Edwardsville , which will take place on March 29, from 7 to 11 p.m. at the N.O. Nelson Leclaire Room and the RE/MAX Integrity party tent (622 Troy Rd., Edwar... Read more

Dining

We have thought about writing a cookbook. Our preparation of a Shanghai style Lion’s Head braise has achieved a semi-legendary status among our Chinese neighbors.  It would only be a slight exag... Read more

Dining

On April 1 1014, Euclid Hospitality Group, owner/managers of Pi Pizzeria and Gringo , will implement a minimum wage of $10.10 per hour in all seven of its restaurants, according to Chris Sommers... Read more

Dining

When the semifinalists for the 2014 James Beard Foundation Awards were announced a month ago, followers of the local dining scene were elated: St. Louis had received seven semifinalist noms, its ... Read more

Dining

There are days when we curse modern technology and days when we’d kiss our smartphone on both cheeks (if it had cheeks). Local diners, go ahead and cyberpucker up: NoWait has arrived.       Th... Read more

Dining

Three Kings Pub describes itself as “upscale pub food with a Mediterranean twist” but there are more jewels in its crown than that. Since the pub's inception in the Delmar Loop almost three ye... Read more

Dining

The following modules appear on the "Food & Drink" home page of stlmag.com . When the question is, "Can you recommend a restaurant that's good...and not expensive?" one of our go-to answers is ... Read more

Dining

The joke writes itself. To enter the new retail storefront for Pharaoh’s Donuts, you have to walk through the door of an adjacent business, St. Louis Pain Management. We don’t know about you, but i... Read more

Dining

Editor's Note: Like almost everyone else in St. Louis, we've steeled ourselves for an onslaught of dry, humdrum corned beef briskets in the next couple of days. So when Greg Ziegenfuss, executive ... Read more

Dining