Are you blushing? Gut Check is blushing. The national media has so many nice things to say about St. Louis!
Let's begin at the New York Post, which on Monday filed a survey of our contemporary dining scene titled "Beyond the BBQ in St. Louis". Which headline and accompanying article ("Long the bastion of barbecue and mass-market beer," it begins) not only reinforces the misconception that historically St. Louis was a barbecue town on par with Memphis or Kansas City, but also almost entirely ignores the barbecue renaissance that has been such a key part of the contemporary dining scene in St. Louis. But never mind.
Author Paul Brady praises several restaurants, including Pastaria (7734 Forsyth Boulevard, Clayton; 314-862-6603, Nico (6525 Delmar Boulevard, University City; 314-727-0200) and Dave Bailey's empire. He does mention one of the new barbecue spots, though it happens to be the one that's closed until spring: Capitalist Pig (2727 South Twelfth Street; 314-771-8230). And he checks in with the craft-brewing boom at the Schlafly Tap Room (2100 Locust Street; 314-241-2337) and Six Row Brewing Company (3690 Forest Park Avenue 314-531-5600).
Meanwhile, your parents' favorite travel guide, Fodor's, yesterday posted "Where to Eat and Drink in St. Louis" on its blog. According to author Alexis Gorman, St. Louis has an "enticing food and drink scene (yes, we said enticing)."
Yes, she said enticing.
Among the enticing destinations she mentions are Salt (4356 Lindell Boulevard; 314-932-5787), Acero (7266 Manchester Road, Maplewood; 314-644-1790) and Water Street Cafe and Cocktail Bar (7268 Manchester Road, Maplewood; 314-646-8355). She also notes the beer scene, some specialty food stores and "culinary experiences".
Finally, our friends at Eater put together another one of their "Heat Maps" late last week: "The 21 Hottest Coffee Shops Across the US: Where to Drink Coffee Right Now" Included in the list is Half & Half (8135 Maryland Avenue, Clayton; 314-725-0719), which Eater describes as "one of the most exciting shops around, and that's not counting the killer doughnuts."
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