magazine, which arrived in my mailbox this weekend and is the annual "restaurant issue," includes two mentions of St. Louis. Details after the jump...
Mathew Rice, executive pastry chef at Niche
, has a recipe included in
the article "Desserts à la Mode." Rice's recipe is for buttermilk cake
with lemon- and thyme-glazed pear compote and Greek yogurt ice cream.
Photographs of Rice's dessert make up both halves of the article's
two-page opening spread (pictured above).
Also in the issue,
is included in a list of six "top picks" for root beers. The
brief article describes Fitz's as having a "classic aroma, bold flavor
and a sassafras-like sweetness."
The new issue of