Food Blog

Monday, May 22, 2017

Made in St. Louis, Karuna Beverages Are a Plant-Based Alternative to Juice

Posted By on Mon, May 22, 2017 at 6:17 AM

Karuna founder Angela Zeng though she was doing the right thing. As a mother, she tried her best to make healthy choices for her children — organic food, fresh fruits and vegetables, no soda. Naturally, she was excited when cold-pressed juices hit the market, making it possible to provide a...

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Thursday, May 18, 2017

Lemmons by Grbic Opens Next Week, Giving New Life to a Classic Venue

Posted By on Thu, May 18, 2017 at 6:10 AM

“There’s so much history with Lemmons,” says Erna Grbic. “It seems like everyone in St. Louis has been in this space." Each generation of St. Louisans may remember Lemmons differently, as the south city landmark reinvented itself multiple times over the years. Now its newest reinvention is nearly ready...

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Wednesday, May 17, 2017

Up-Down Gets Its Liquor License, With Conditions (and a Challenge?) to Follow

Posted By on Wed, May 17, 2017 at 4:01 PM

Up-Down Arcade Bar has been granted a liquor license for 405 N. Euclid Avenue in the Central West End, but both the details — and a possible appeal of that decision — are still in flux. The city's hearing officer, Tom Yarbrough, said he will take two weeks to survey...

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Behold Sugarfire's St. Lunatic Burger, the Most St. Louis Food of All Time

Posted By on Wed, May 17, 2017 at 12:43 PM

A single cheeseburger, smothered in BBQ pork steak. Red Hot Riplets and provel cheese, just to dress it up a little. Some toasted raviolis tossed in for good measure. Two slices of Imo's pizza for the buns. Good god in heaven, the St. Lunatic burger is the most St....

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Tuesday, May 16, 2017

Tapped Brings 48 Taps — and Self-Pour Technology — to Maplewood

Posted By on Tue, May 16, 2017 at 10:21 AM

Ryan and Lindsay Reel had been talking for years about opening a restaurant when Lindsay stumbled on the perfect concept in New Orleans: A self-pour wine bar. Ryan Reel was intrigued, but offered one simple edit. "We're in St. Louis," he said. "We've gotta do beer." Earlier this month, the...

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At Teatopia, Reginald Quarles Is Looking for a Way to Make People Feel Better

Posted By on Tue, May 16, 2017 at 6:27 AM

Reginald Quarles, the owner of Teatopia (2619 1/2 Cherokee Street, 314-669-1464), has always loved tea — though it's only recently that he found out what it actually tastes like. "I have always been into tea, but I used to drown it in so much sugar," Quarles laughs. "Over time,...

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Monday, May 15, 2017

Cursed Bikes & Coffee Opens This Week in University City, Combining Just That

Posted By on Mon, May 15, 2017 at 6:52 AM

For years, Jeff Gerhardt has built custom bicycles for customers who want their frames just so — taking the knowledge he gained in his half-dozen years at Big Shark Bicycles to make a name for himself as FeCycles. But now Gerhardt is planning to combine his love of bicycles with...

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Up-Down Arcade Bar Faces Showdown Over Liquor License at City Hall Wednesday

Posted By on Mon, May 15, 2017 at 6:45 AM

It's been almost four months since Up-Down Arcade Bar signed a lease to move into the former home of Herbie's Vintage 72 in the Central West End — but there hasn't been can of paint opened or a nail pounded as April has turned to May. Instead, owner Josh Ivey...

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Thursday, May 11, 2017

Pizza Head Is Now Packing Them in on South Grand

Posted By on Thu, May 11, 2017 at 6:13 AM

You might have thought the last thing South Grand needed was another restaurant — but you'd have been wrong. Pizza Head (3196 S. Grand Boulevard, 314-266-5400), Scott Sandler's week-old New York-style pizza joint, has been packed almost since the moment it opened its doors. The "soft opening" May 3 drew...

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Tuesday, May 9, 2017

Armin Grozdanic Is Making What Might Be the Best Cevapi in St. Louis

Posted By on Tue, May 9, 2017 at 6:13 AM

Armin Grozdanic, chef and owner of Yapi Mediterranean Subs and Sandwiches (5005 S. Kingshighway, 314-354-8333), sees his job in the restaurant business as no surprise. "The majority of my family members were cooks, butchers or restaurant owners," Grozdanic says. "My aunt owned a place very similar to and...

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