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 >>
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.
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 >>
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:
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 >>
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 >>
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 >>
Beth Farrow ClaussThe bar, complete with live ferns at Blood and SandBlood 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 >>
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 WilmesDid your family cook when you were a child? Not a lot. We ordered out, or I ended up ... More >>
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 >>
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 >>
Holly FannChris Bork shared a recipe for poached eggs in this week's Chef's ChoiceThis 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 >>
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 >>
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 >>
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 >>
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 HouseIt's getting warmer out. The earth is ... More >>
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 WheelerDid your family cook when you were a child? If so, what mea ... More >>
Robin WheelerCulinary man of mystery, Entre:Underground's Chef JohnThis 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 >>
Alissa NelsonIn 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 >>
Kelli Best-OliverI'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 >>