Subject:

Marc Baltes

  • Blogs

    August 10, 2011

    Chris Sommers (Deep) Dishes on the Changes at Pi Pizzeria

    Robin Wheeler Steven Caravelli is headed to Pi Pizzeria.​Pi Pizzeria this week announced a change at the top of its culinary team: Steven Caravelli, formerly the executive chef of Sleek and Araka as well as a brief stint at The Mud House, is taking over for Marc Baltes, who is leaving St. L ... 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

    February 8, 2011

    The Knives Have It: Local Chefs and Their Favorite Tools

    co.designMore gadgets than a Williams-Sonoma outlet store. (Click pic for humongous version.)​ Got gadgets? Pop Chart Lab does, and they've put 100 of them on a poster. But are all of them beloved? Can you find any local chefs who give names to their chinoise, or keep their clam knife in hand ... More >>

  • Blogs

    April 9, 2010

    Chef's Choice Recipe: Marc Baltes' Pasta all'Amatriciana

    This is part three of Robin Wheeler's Chef's Choice interview with chef Marc Baltes of Pi Pizzerias; part one is available here; part two is here. Robin Wheeler​"The absolute key to a decent bowl of pasta is pasta water," says Pi's Marc Baltes as he ladles water from the pasta pot into his sa ... More >>

  • Blogs

    April 9, 2010

    Chef's Choice, Part 2: Marc Baltes of Pi Pizzerias

    This is part two of Robin Wheeler's Chef's Choice interview with Marc Baltes of Pi Pizzerias; to read part one, click here. Part three will be published later today. Robin Wheeler​Favorite local ingredient? Greenwood Farms bacon. Five words to describe your food. Fresh. Simple. Generous. Bal ... More >>

  • Blogs

    April 8, 2010

    Chef's Choice: Marc Baltes of Pi Pizzerias

    This is part one of Robin Wheeler's Chef's Choice interview with Marc Baltes of Pi Pizzerias; stay tuned for parts two and three. Robin Wheeler​"I was the world's pickiest eater as a child," says Marc Baltes, a Culinary Institute of America grad who now works as executive chef for Pi Pizzeria ... More >>

  • Dining

    December 30, 2009

    All for Aughts: Let's count down the best local restaurant openings of the decade!

    This is part one of Robin Wheeler's Chef's Choice interview with Marc Baltes of Pi Pizzerias; stay tuned for parts two and three. Robin Wheeler​"I was the world's pickiest eater as a child," says Marc Baltes, a Culinary Institute of America grad who now works as executive chef for Pi Pizzeria ... More >>

  • Blogs

    December 29, 2009

    2009 in Review: September

    ​​September is a very special month here not only at Gut Check International Headquarters but at the RFT as a whole: We release our annual Best of St. Louis issue. Check out our winners in the Restaurants and Food & Drink categories. The rest of the month, after the jump.

  • Blogs

    December 28, 2009

    2009 in Review: August

    ​Ian FroebThe Terrace View in Citygarden​August was an unusually busy month, with numerous restaurant openings and closings. Let's dwell on the positive above the fold: The Terrace View opened in Citygarden, Downtown's spiffy new sculpture park; Downtown scored an honest-to-God grocery store in ... More >>

  • Blogs

    December 22, 2009

    The Ten Most Important St. Louis Restaurant Openings of the Aughts #10: Pi (2008)

    ​Pi (2008)Forget for a moment that then-Senator Obama declared Pi's pizza the best he'd ever eaten. Forget too that President Obama invited Pi owner Chris Sommers and staff to cook at the White House. Consider that in only two years, Pi's cornmeal crust recipe, though imported from San Francisco, ... More >>

  • Dining

    October 7, 2009

    Chez Leon gives way to a new Niche

    ​Pi (2008)Forget for a moment that then-Senator Obama declared Pi's pizza the best he'd ever eaten. Forget too that President Obama invited Pi owner Chris Sommers and staff to cook at the White House. Consider that in only two years, Pi's cornmeal crust recipe, though imported from San Francisco, ... More >>

  • Dining

    September 2, 2009

    Gut Check: Dorm Room dinnertime!

    ​Pi (2008)Forget for a moment that then-Senator Obama declared Pi's pizza the best he'd ever eaten. Forget too that President Obama invited Pi owner Chris Sommers and staff to cook at the White House. Consider that in only two years, Pi's cornmeal crust recipe, though imported from San Francisco, ... More >>

  • Blogs

    September 2, 2009

    Review: El Pollo Loco

    Jennifer Silverberg​My review of El Pollo Loco is now online. The first St. Louis outpost of the fast-food chain founded in Guasave, Mexico, is located at 4103 Lemay Ferry Road. You can find the menu and more at its website. No slideshow this week. For those who still haven't read my take on Marc ... More >>

  • Blogs

    August 28, 2009

    This Week in Gut Check, Regurgitated

    ​Quite a week here, highlighted by the debut of two new columns, the Novice Foodie and Farmer's Market Share. We also celebrated a magazine appearance by Josh Galliano of Monarch, the cooking of Marc Baltes at 33 Wine Shop & Tasting Bar and things that even bacon can't improve. What else happe ... More >>

  • Blogs

    August 25, 2009

    Marc Baltes Storms the "Dorm Room" at 33 Wine Shop & Tasting Bar

    Hedwig von Ebbel, Wikimedia Commons​As I waddled back to my car last night after the latest Dorm Room dinner at Lafayette Square's 33 Wine Shop & Tasting Bar, the evening air thick with woodsmoke from the grill where Marc Baltes was braising pork shoulder for the next seating, I wondered which ... More >>

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