I'm counting down the top ten dishes from the new restaurants that I reviewed in 2012. Read the complete series to date. #8. "Dad's Green-Chile Cheeseburger" at Five Star Burgers (8125 Maryland Avenue, Clayton; 314-720-4350)
Our water glass is perspiring so furiously, it's making a puddle on the bar. Diners are fanning themselves with menus. We are waiting for a table at the newly renovated Stellina Pasta Café. It's Friday night, the place is packed and the a/c is on the fritz. An employee opens a few windows, and the ... More >>
The opening day of the Maplewood Farmers' Market was almost rained out. But shortly before the market was to open at 4 p.m., the clouds cleared up just as quickly as they had gathered, allowing farmers from around the region to show off their products.Amir KurtovicThis award-winning goat cheese, ... More >>
Friday, March 31, 9 p.m. Lemmons (5800 Gravois Avenue)
Eckert's Country Farms
Expensive entrees and Bud Light hoisters just don't jibe at this Cajun cafe
Backyard, south city, 8:30 a.m.
Why does Cedar Crest ice cream taste so good?
Graffiti Global Grill is as bright and appealing as a brand-new box of Crayolas
La Bonne Bouchée
Arcelia's Comida Authentica
Lynch Street Bistro takes a pause that refreshes
Welcome to Aqua Vin, the seafood restaurant for people who aren't all that thrilled about the stuff
Adriana's (on the Hill)
The venerable Billy Sherman's Deli makes a move but doesn't stray too far from where it came
Café Lavash goes to the Republic of Georgia so you don't have to
California Pizza Kitchen
Eat the food of the gods at Assumption Greek Orthodox Church's weekly luncheon
Bellews Creek Farm
St Louis Bread Co.
Pasta House Co.
Uncle Bill's Pancake & Dinner House
University City's Market in the Loop is home to Fatima's, a new Nigerian restaurant
Maharaja curries a taste for the spices of India
The King & I
St. Mary of Victories Church
Dave Owens is just one of a number of local chefs who have turned to organic food as a source of inspiration
In the era of modern agribusiness, organic farmer Paul Krautmann faces a tough row to hoe, but his innovative natural solutions yield delicious results
After more than 150 years of operation, Soulard Market is being reinvented. But the change isn't going down easily.
Vendors at historic Produce Row battle the forces of modern commerce