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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

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

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

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

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

Dining

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

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

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

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

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

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

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

Dining

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

Dining

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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

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

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

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

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

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

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

Dining