This is the part three of Gut Check's Chef's Choice profile of Rick Lewis of Quincy Street Bistro. Read part one, a profile of Lewis, here. Read part two, a Q & A with Lewis, here.
"Seeing as how we are a comfort food restaurant, I thought the 'Chicken 'n Biscuits' may be a fun one for the at-home ... More >>
Emily WassermanThe Place: Cuisine d'Art (701 North New Ballas Road, Creve Coeur; 314-995-3003), a small, locally owned French-themed café and catering company with large breakfast, brunch and lunch menus.
The Lunch: Chicken salad crowns, served with a side salad and a banana ut muffin, for ... More >>
Deborah HylandGut Check's official dog-food critic, Steuben, tastes the cheese puff yappetizer.Imagine the horror of a restaurateur approached about working with Three Dog Bakery (1134 Town and Country Crossing Drive, Town and Country; 636-527-3364) to co-host a Dogs' Night Out at his or her ... More >>
With a growing wholesale fresh pasta business, Mangia Italiano executive chef David Timney (profiled on Gut Check yesterday) hopes to see more home cooks using the restaurant's product. Dierbergs now carries Mangia's fresh pasta under the store's brand name, and Mangia's staff do in-store demos on ... More >>
flickr.com/photos/creativilleIn this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.Just in time for the Fourth, here's Clint Whittemore's Match burger ... More >>