Gut Check celebrates the election season — with polls!
As I noted a few weeks ago, the Gut Check blog (blogs.riverfronttimes.com/gutcheck) celebrated its first birthday by introducing a slew of new features, including polls.
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9th Street Deli
900 Shenandoah St.
St. Louis, MO 63104
Category: Restaurant > Deli
Region: St. Louis - Clayton
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2 user reviews
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Mattingly Brewing Company
3000 S. Jefferson Ave.
St. Louis, MO 63118
Category: Restaurant > American
Region: St. Louis - Clayton
Patrick McKeane's Pub
3152-54 Osceola
St. Louis, MO 63111
Category: Restaurant > American
Region: St. Louis - South City
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The first (highly unscientific) poll asked readers which cheese they prefer on their cheesesteaks. Provolone was the clear winner, garnering nearly half of the votes. Cheez Whiz, which I celebrated in my review of 9th Street Deli ("Cheesesteak Quest," May 22, 2008), finished a distant second.
To coincide with the review of the new, environmentally friendly pizza parlor Pi ("Magnum Pi," May 29, 2008), I polled readers' pizza crust preferences, and whether a restaurant's "green" practices might affect one's decision to dine there. Thin crust (as in New York-style pizza) won with 31% of the vote, with very thin (as in Neapolitan-style pizza) and deep dish neck-and-neck for second.
Visit Gut Check today to see the results of last week's question (Which celebrity chef would you most want to open a restaurant in St. Louis?) and to answer this week's new poll.
Speaking of Pi: Apparently, my review of Pi caused some confusion and consternation — specifically, that the beginning of the review (and the tease below its headline) mention Provel. So let me make clear: Pi does not use Provel cheese in its pizza. I used Provel as an example of how important a pizza's crust is — since Pi's greatest asset is its awesome deep-dish, cornmeal crust. The reason I dislike St. Louis-style pizza has as much to do with its cracker-style crust as with Provel. I apologize for the confusion.
Openings: Now open at 3000 South Jefferson Avenue is Mattingly Brewing Co. The brewpub, owned by Douglas and Michael Mattingly, features microbrews and food, including pizza. Call 314-881-1500 for more info.
Traditional pub fare like bangers and mash is available at Patrick McKeane's Irish Pub. Patrick McKeane's is adjacent to — and shares owners with – Crusoe's Original Restaurant at 3152 Osceola Street. The pub is open 11 a.m.-3 a.m. daily, with the kitchen open till midnight.
Opening a new restaurant? Know of a place that has closed? Something else for Ian to chew on? E-mail ian.froeb@riverfronttimes.com.
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