Everything appealing about Momos, the three-month-old "ouzaria taverna" on the western fringes of University City, can be found at the bottom of a glass of mead. A strange brew traditionally (or, more accurately, primordially) made by fermenting honey, yeast and water with myriad herbs and spices, mead's heyday came with biblical times and went with early Anglo-Saxon civilization. Whatever business mead's got on the drink menu of a manifestly hip Greek restaurant in St. Louis county might not translate in concept or on paper. But one glance, one... More >>>
By Jennifer Silverberg
Ben Roberts combines our two favorite elements --
fire and cheese -- to create saganaki.