Relish November 2012

Editor's Note: This is the second installment of a two-part examination of horse slaughter. For part one, click here . Like cattle, pigs, sheep, and chickens, horses too are abused at some sl... more

Nov 30, 2012 11:50 AM Dining

Editor's Note: This is the first installment of Jenny Agnew's insightful examination of horse slaughter. Part two wiill appear in Relish tomorrow. When I pass a trailer transporting animals on ... more

Nov 29, 2012 3:50 PM Dining

It’s always nice when a local purveyor is recognized by a broader audience for their chops. We’re thinking about Forbes Magazine calling out Salume Beddu, Bissinger’s being recognized at the Fa... more

Nov 29, 2012 3:10 PM Dining

Some additional miscellany and commentary from this month's Ins, Outs, and Almosts, published here : Re: Firehouse Subs --Since we neglected to mention the arrival of the inaugural store (in ... more

Nov 28, 2012 4:15 PM Dining

In the steakhouse-is-so-yesterday landscape, pork isn’t just the other white meat, it’s the new black. From bacon-flavored gum to the apotheosis of the country smoker, these days, to diners and che... more

Nov 28, 2012 9:30 AM Dining

The most recent restaurant openings, closings, and coming soons more

Nov 27, 2012 7:53 PM Dining

Patrick Connolly had the same reaction to Basso as we did. The St. Louis native and James Beard Award-winning chef happened to be staying at the recently refurbished (and renamed) The Cheshir... more

Nov 27, 2012 2:50 PM Dining

Helen Fletcher, Pastry Chef at Tony’s, isn’t sure if her new cookbook, European Tarts: Divinely Doable Desserts with Little or No Baking , is a “teaching” or “learning” book. The first in a series... more

Nov 26, 2012 10:55 AM Dining

There’s a new hybrid in town, and with apologies to our aging Honda Insight, we really like this one. Becky Parker, co-owner of two Viviano’s Festa Italiano grocery-cafes, combined cannoli and pump... more

Nov 21, 2012 1:34 PM Dining

The newest food truck to hit this burg is really gonna make people smile. The Walk Away Waffles truck dispenses warm Belgian waffles in a variety of flavors from an adorable 1958 International Ha... more

Nov 21, 2012 1:34 PM Dining

At age 50, Ben Stratton wanted to lose some weight and wanted the loss to last. Like most of us who've ever gone on a diet (which. let's face it, is most of us), he would lose a few pounds only t... more

Nov 21, 2012 1:34 PM Dining

Q: What’s the difference between gnocchi and gnudi? Emily B., St. Louis A: The first step in any quest for knowledge is proper pronunciation, and these two are tricky. The most effective way to... more

Nov 21, 2012 1:34 PM Dining 1 Comments

Brothers Derek and Lucas Gamlin, owners of Sub Zero Vodka Bar at 308 N. Euclid, signed a lease last week to take over the space on the SE corner of Maryland and Euclid (perennially the hottest co... more

Nov 21, 2012 7:05 AM Dining


Twinkies spin atop the Hostess plant in Ogden, Utah

First they came for the Twinkies, and I didn’t speak out because I didn’t eat Twinkies. Then they came for the Little Debbies, and I didn’t speak out because I didn’t eat Little Debbies. Then... more

Nov 19, 2012 1:35 PM Dining

Come November--and even a day or two before Thanksgiving--it's not difficult to find a better-grade fresh turkey (or even an organic, free-range, and sometimes even a heritage bird), but a great, h... more

Nov 19, 2012 12:25 PM Dining

Editor's Note: Scotch expert Bill Meyers weighs in with part two of a two-part series on spirits tasting. For part one and another perspective, click here. Many whisky neophytes have gazed at... more

Nov 18, 2012 9:00 AM Dining

An unintended consequence of attending an event like Whiskey In The Winter – or any large tasting event – is the challenge to discern and ultimately describe the differences between the whiskeys ... more

Nov 16, 2012 3:05 PM Dining

It would be fair to say that guilt is the order of the day at the newly opened Whisk: A Sustainable Bakeshop . There is the guilt that comes with bombing the human anatomy with the sugar, as in cu... more

Nov 15, 2012 4:45 PM Dining

My 48-hour layover in London in late summer ended up full of good-to-superb examples of traditional British food, some by design but mostly by chance. Since our visit last year had been abruptly al... more

Nov 14, 2012 6:02 PM Dining

“We’re the Sam’s Warehouse of cocktails,” Matt Seiter says with a laugh. Yeah, no kidding. Seiter (left) is a mixologist and manager of Sanctuaria, a cocktail bar in the Grove, that boasts over 200... more

Nov 14, 2012 11:30 AM Dining