Subject:

Chris Bork

  • Blogs

    June 30, 2014

    Chef Chat: Chase Overacker on Cooking in the Marines, His Food Crush and Fox Park

    It was a long road from the Smoky Mountains of eastern Tennessee to the Purple Martin (2800 Shenandoah Avenue; 314-898-0011) in Fox Park, but it made Chase Overacker the chef he is today. "I grew up around classic Southern comfort food," he explains. "Gumbo, shrimp and grits, anything smoked -- pork ... More >>

  • Blogs

    June 2, 2014

    Chef Chat: Does Planter's House's Bradley Hoffmann Sing in the Shower?

    It's rare for a chef to be a restaurant's unsung hero, but that's the case for Bradley Hoffmann. The Planter's House (1000 Mississippi Avenue; 314-696-6203) executive chef is in the unenviable -- or enviable depending on one's perspective -- position of preparing dishes that match the genius of Ted ... More >>

  • Blogs

    May 27, 2014

    Chef Chat: Juniper's John Perkins Explains the Dangerous "Steak Double Down"

    It's been quite a year for pop-up chef-turned restaurateur John Perkins. First came the opening of his permanent restaurant, Juniper (360 North Boyle Avenue; 314-329-7696) -- already considered one of the city's best. Then came his Iron Fork win, where he somehow managed to turn beef liver into a br ... More >>

  • Blogs

    January 31, 2014

    Blood & Sand Owners to Take Over Vacant Citygarden Restaurant

    We were hoping Shake Shack would get in on the Citygarden space vacated by Joe's Chili Bowl, but it looks like the new tenants will be a little more high-end. The owners of Blood & Sand (1500 St. Charles Street; 314-241-7263), the members-only bar and restaurant, are taking over the space and callin ... More >>

  • Blogs

    January 2, 2014

    5 Restaurants We're Looking Forward to in 2014

    2013 is going to be hard to top. Some of the best restaurants in years debuted -- the St. Louis dining scene is going strong. There are a slew of new projects we're looking forward to in 2014, both from all-stars like Ben Poremba and newcomers like the father-and-son-team behind a Festus brewery. Le ... More >>

  • Blogs

    December 19, 2013

    Chris Bork Talks Leaving Blood & Sand

    Executive chef Chris Bork is leaving members-only hotspot Blood & Sand (1500 St. Charles Street; 314-241-7263), making room for Central Table Food Hall's Nick Martinkovic to take over. We talked to Martinkovic this week about the decision, but we wanted to know what Bork's plans are, too. See also: ... More >>

  • Blogs

    December 18, 2013

    Nick Martinkovic on Leaving Central Table for Blood & Sand

    Central Table Food Hall (23 South Euclid Avenue; 314-932-5595) is one of our favorite restaurants of the year -- and that's largely because of executive chef Nick Martinkovic. He took what could have been an insane concept (a food court?) and made it chic, delicious and convenient all at the same ti ... More >>

  • Blogs

    November 8, 2013

    The Ten Best Food Events in St. Louis This Weekend: November 8 to 10

    There's something for every food lover this weekend, whether its beer, cupcakes, po' boys, or Indian food. Celebrate Diwali at the St. Louis County Library or celebrate New Orleans at the Best of BOB Festival at Broadway Oyster Bar. Check out the rest of our food-related recommendations after the ju ... More >>

  • Blogs

    September 27, 2013

    Cassy Vires, RFT's Best Chef Winner, on Foam, Fried Chicken and Her Killer Pastry Chef

    By now, we all know the obvious about chef Cassy Vires. She has made lightning strike twice with her two restaurants, Maplewood's Home Wine Kitchen (7322 Manchester Road, Maplewood; 314-802-7676) and Table (1821 Cherokee Street; 314-449-1888) in Benton Park. She is a master of refined rustic cuisine ... More >>

  • Blogs

    April 10, 2013

    Loving Pig's Face and Learning to Leave His Roast Chicken Alone: A Q&A with Vino Nadoz's Chris DiMercurio

    This is part two of Gut Check's Chef's Choice profile of Chris DiMercurio of Vino Nadoz. Read part one, a profile of DiMercurio, here. Part three, a recipe from DiMercurio, will be published on Friday. Chris DiMercurio worked alongside -- and learned from -- some of St. Louis' talented young chefs ... More >>

  • Dining

    December 27, 2012
  • Blogs

    December 18, 2012

    Top Ten Dishes 2012 #5: Grilled Quail at Blood & Sand

    I'm counting down the top ten dishes from the new restaurants that I reviewed in 2012. Read the complete series to date. #5: Grilled quail at Blood & Sand (1500 St. Charles Street; 314-241-7263)

  • Dining

    October 11, 2012
  • Blogs

    October 9, 2012

    Review Preview: Blood & Sand

    This week, at long last, I finally manage to get in the door of Blood & Sand (1500 St. Charles Street; 314-241-7263), the members-only restaurant and bar featuring the cocktail wizardry of TJ Vytlacil and the cooking of Chris Bork.

  • Blogs

    October 3, 2012

    The Ten Best New Restaurants in St. Louis 2012

    Selecting the Riverfront Times Best of St. Louis 2012 was no picnic. Choosing the winner meant several worthy candidates would go unmentioned -- until now. In this Gut Check series, we're chewing our way through notable runners up in a number of categories. To see hundreds more winners and finalists ... More >>

  • Blogs

    August 13, 2012

    Blood & Sand's Chris Bork Asks Locals To Please Stop Egging Valeted Cars, Restaurant Employees

    New restaurants will always have start-up issues, but at members-only Blood & Sand (1500 St. Charles Street; 314-241-7263) the management has encountered some rather unusual ones. The following is a Facebook post published by Blood & Sand chef Chris Bork on Thursday, August 9:

  • Blogs

    July 26, 2012

    Esquire Features Urban Chestnut Brewing Company, Bon Appetit Prints Blood & Sand Recipe

    In an article published by Esquire titled "The Best Beers of the Future," Evan S. Benn, Post-Dispatch beer blogger and assistant editor, calls local craft brewery Urban Chestnut Brewing Company's (3229 Washington Avenue; 314-222-0143) new euro bottles, "the bottle of the future." Released earlier t ... More >>

  • Blogs

    December 6, 2011

    Holiday Cocktail Countdown #14: Blood & Sand's Blitzentrapper

    Like any red-blooded American, Gut Check uses liquid medication to cope with holiday stress. Not only does a good winter cocktail make it possible to tolerate family members, say, inquiring about your procreation plans, it helps keep you warm, too. From now until Christmas, we're calling upon local ... More >>

  • Blogs

    November 4, 2011

    Romantic Notions Highlights this Weekend's Art Openings

    Helen Maurene Cooper, Cat Tails, 2007. Archival pigment print, Edition of 5, 30 x 40 in.​ Romantic Notions: Group show features work that examines contemporary cultures idealized notions of romance. Opening reception from 7 to 10 p.m. Saturday, November 5. Nov. 5-Dec. 3, free. Los Caminos, 26 ... More >>

  • Blogs

    September 19, 2011

    A Visit to Opening Night at Blood and Sand

    Beth Farrow ClaussThe bar, complete with live ferns at Blood and Sand​Blood and Sand (1500 St. Charles Street) the private bar and restaurant owned by TJ Vytlacil and Adam Frager opened its doors on Saturday night to its charter members. Still smelling slightly of spackle and paint, the restau ... More >>

  • Blogs

    August 19, 2011

    Mike Johnson of Cyrano's, Boogaloo, Part 2

    This is part two of Chrissy Wilmes' Chef's Choice profile of chef Mike Johnson of Cyrano's and Boogaloo. Part one can be found here. Part three, a recipe from Johnson, will be published shortly. Chrissy Wilmes​Did your family cook when you were a child? Not a lot. We ordered out, or I ended up ... More >>

  • Blogs

    August 9, 2011

    St. Louis Chefs Are an Educated Lot

    Chrissy WilmesChris Williams of Franco studied at the Culinary Institute of America in New York.​Last week Eater asked chefs if they thought culinary school was worth the time and expense for aspiring chefs. The answer was a resounding "probably not." The discussion made us wonder how well-e ... More >>

  • Blogs

    July 12, 2011

    Araka's Steven Caravelli to Replace Chris Bork at the Mud House

    Holly FannChris Bork during his time at the Mud House. ​It was announced this week that Blood and Sand, the private restaurant and club due to open in September, has hired Mud House's (2101 Cherokee Street; 314-776-6599) chef Chris Bork to head up the kitchen. Although the menu is still in t ... More >>

  • Dining

    June 23, 2011
  • Blogs

    February 25, 2011

    This Week in Gut Check, Regurgitated

    Holly FannChris Bork shared a recipe for poached eggs in this week's Chef's Choice​This week, we paid visits to Nora's, Pizzeria Tivoli and Thai Pizza Co. and celebrated American Wine Appreciation Week in the classiest fashion. What else did we do this week? We talked to chef Christopher Le ... More >>

  • Blogs

    February 24, 2011

    Chef Chris Bork of the Mud House: Recipe for Poached Egg with Ham Fat, Chorizo Puree and French Horns

    This is part three of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part one can be found here. Part two is here. Holly FannYou can do this! You can poach an egg! Go ahead, give it a whirl!​A perfectly poached egg is a thing of beauty -- elegant, delica ... More >>

  • Blogs

    February 24, 2011

    This Week's Tip of the Tongue Newsletter

    ​Gut Check not providing enough dining tidbits for you? Consider subscribing to Tip of the Tongue, the Riverfront Times' weekly e-mail dining newsletter. In this week's newsletter, learn about the New Orleans style beignets at Café Ventana, Mud House chef Chris Bork and more. Subscribing ... More >>

  • Blogs

    February 23, 2011

    Chef Chris Bork of the Mud House, Part 2

    This is part two of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part one can be found here. Look for part three, a recipe from Bork, on Thursday. Holly FannChris Bork, chef at the Mud House (2101 Cherokee Street; 314-776-6599)​Did your family cook whe ... More >>

  • Blogs

    February 22, 2011

    Chef Chris Bork of the Mud House

    This is part one of Holly Fann's Chef's Choice profile of Chris Bork of the Mud House in south St. Louis. Part two, a Q&A with Bork, will be published tomorrow. Look for part three, a recipe from Bork, on Thursday. Holly FannChef Chris Bork, the Mud House​It's getting warmer out. The earth is ... More >>

  • Blogs

    June 3, 2010

    Christopher Lee of Cafe Ventana, Sanctuaria and Chuy Arzola's, Part 2

    This is part two of Robin Wheeler's Chef's Choice interview with Christopher Lee of Cafe Ventana, Sanctuaria, and Chuy Arzola's. To read part one, click here. Part three, a recipe from Chef Lee, will be available soon. Robin Wheeler​Did your family cook when you were a child? If so, what mea ... More >>

  • Blogs

    March 26, 2010

    Chef's Choice, Part 2: Chef John of Entre:Underground

    Robin WheelerCulinary man of mystery, Entre:Underground's Chef John​This is part two of Robin Wheeler's Chef's Choice interview with Chef John of Entre:Underground; to read part one, click here. We'd be most surprised that you eat _____. Microwave popcorn, and just because I am lazy. Stovetop ... More >>

  • Blogs

    December 9, 2009

    Farmers' Market Share: Brussels Sprouts, Battle Axes and Baby Sloths

    Alissa Nelson​In previous posts, I've talked a lot about how I like cute things: dogs eating green beans, dogs falling asleep in weird positions, dogs in general.Oh, and food. There's plenty of cute food, like cupcakes and other various expressions of twee craft-show fare. Brussels sprouts fit in ... More >>

  • Blogs

    November 10, 2009

    The Novice Foodie Goes Clandestine with the Clandestine Chef

    Kelli Best-Oliver​I'd read about underground supper clubs before. The New York Times has written a few features on them, as have several of the food magazines. But I didn't have the in on any operating here in St Louis -- being a Novice Foodie and all -- and I was intrigued by the speakeasy-ish a ... More >>

  • Dining

    August 19, 2009
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