Forest Park Southeast* bistro Five (4317 Manchester Avenue; Web site) is hosting a "Provence Wine Dinner" on Thursday, March 12. The dinner will pair chef Anthony Devoti's cooking with selections from Major Brands sommelier Linda McGovern. The dinner is from 6:45-9:30 p.m. and costs $55 per person. Call 314-535-5553 for reservations or more info.(* Five is planning to move from its current location to the former Pizzeria della Piazza location at 5100 Daggett Avenue on the Hill.)
Jennifer SilverbergAnthony Devoti in 2006As I posted yesterday, Five (Web site) is moving from 4317 Manchester Avenue to the former Pizzeria della Piazza location at 5100 Daggett Avenue on the Hill. The final dinner service at Five's original location is tomorrow.I had a chance yesterday to speak with owner and chef Anthony Devoti about the move. He told me the end of the restaurant's current lease was the impetus for the move: "We wanted to buy our own building. [Our landlord] wasn't able to se
Five (Web site) has completed its move from Forest Park Southeast's Grove neighborhood to the Hill. The restaurant is now open at 5100 Daggett Avenue, the former Pizzeria della Piazza space. I spoke with owner and executive chef Anthony Devoti about the new space just before the original location's final weekend: "It's a gut rehab job. We ripped everything out. The idea is to be the
same restaurant as the original Five. We're keeping the same color
scheme. We'll be bringing all of our paintings
If you didn't already know from its frequent appearance in FoodWire, Five (5100 Daggett Avenue; website) hosts many wine dinners. The latest is this Thursday, August 27, at 7 p.m., featuring wines from the wine importer Quintessential Wines. The five-course meal, with wine pairings, is $55 per person (tax and tip not included). Reservations are required. For more information or to make reservations, call 314-773-5553.Check out chef Anthony Devoti's menu after the jump.
Robin WheelerAnthony Devoti of Five and Newstead Tower Public House"I think that every food writer should be forced to put their credentials on their write-ups every single week. I don't understand how you can write about what goes on in a kitchen if you haven't worked in a kitchen," Chef Anthony Devoti tells me as I tear into the roasted poulet he's set before me at Five, his restaurant on the Hill. "You can't write about food if you don't understand flavors and if you don't know where thin
Robin WheelerAnthony Devoti of Five and Newstead Tower Public HouseMy visit with chef Anthony Devoti focused on the abundance of local ingredients and how he's using them at Five and Newstead Tower Public House. When using fresh,
high-quality ingredients, the food doesn't require difficult preparation. This isn't so much a recipe as a flexible guideline for preparing a simple, delicious roasted poultry dish with
vegetables that can be altered based on ingredient availability and the number o
Another week, another new column. (Just one more new column to introduce, by the way.) We welcomed the Beertender this week. Check it out, if you haven't already. We also heard news on Niche and Pi, paid a visit to Anthony Devoti of Five and celebrated the St. Louis Rams waiting tables and the first Midtown Street Fest with pictures.Oh -- and there was that whole Best of St. Louis 2009 thing.What else happened this week?Throwback of the House said to hell with it and microwaved aluminum foil.
