Always a fan of DC Comics, Gut Check often imagines with glee what the aftermath of a visit from Mr. Freeze would look like. Fortunately for us this week's eighth annual Delmar Loop Ice Carnival on Saturday, January 19, should paint a pretty reliable picture.
Yep, from 10 a.m. to 6:30 p.m. this fa ... More >>
This is part two of Holly Fann's Chef's Choice profile of Matthew Daughaday of Taste. Part one can be found here. Part three, a recipe from Daughaday, will be published tomorrow.
Chef Matthew Daughaday of Taste (4584 Laclede Avenue; 314-361-1200) talks to Gut Check about food, family, Gerard Craft ... More >>
Gut Check dishes on our favorite St. Louis food blogs.
A Veggie Venture: Alanna made a Swiss chard skillet.
Sweet Art: Amrita shared fig and honey mascarpone cake.
Rhubarb and Honey: Kimberly made pesto caprese stacks.
The Sweets Life: Natalie shared tomato bacon basil pizza rolls.
A brand-new restaurant has joined the Delmar Loop's league of lunch and dinner destinations just in time for this year's early spring, readily equipped with an outdoor patio, plenty of elegant indoor seating and a fully stocked bar. Nico (6525 Delmar Boulevard, University City; 314-727-0200), the yo ... More >>
Ian FroebNico, the highly anticipated "younger brother" to Soulard's Franco, will open this Friday evening, February 24, at 6525 Delmar Boulevard in University City. (This, of course, was the longtime home of Brandt's.)
This is part one of Mabel Suen's Chef's Choice profile of Mike Warhover of Baileys' Range. Part two, a Q&A, will be published tomorrow, and part three, a recipe from Warhover, will be available on Thursday.
Mike Warhover has firmly grounded St. Louis roots, and his humble experience as a lin ... More >>
I'm counting down my ten favorite dishes from the restaurants that I reviewed in 2011. Look for a slideshow featuring most of the winners on Wednesday, December 28.Jennifer SilverbergFrom left to right are Cary Exler and Salume Beddu co-owners Ben Poremba and Mark Sanfilippo.An occasional special ... More >>
Mourad Lahlou, acclaimed chef (ahem, Iron Chef) and owner of Aziza in San Francisco, has just released his first cookbook: New Moroccan. The pages are filled with gorgeous photographs and recipes, of course. But just as important are the glimpses into Lahlou's history and philosophy that are ... More >>
Bryan PetersGet it while the gettin's good.Featured on its fall menu, Franco's (1535 South Eighth Street; 314-436-2500) Moroccan vegetable stew is a dish that so embodies the season's bounty, it tastes like a holiday homecoming.
This is part two of Emily Wasserman's Chef's Choice profile of chef Elie Harir of The Mediterranean Grill. Part one can be found here. Part three, a recipe from Harir, will be published tomorrow.
Kelly HoganDid your family cook together when you were a child? Yes, I would help my mother in t ... More >>
wikimedia commonsIt has been a particularly grim summer already in music festival fatalities, with one death over the weekend at Electric Daisy and two more at Bonnaroo a couple weeks ago. But this is hardly a new phenomenon: The combination of crushing crowds, heat and mind-altering substanc ... More >>
Ian FroebEric Miranne, the owner of Bistro 1130, which opened in September at 1130 Town & Country Crossing Drive, got in touch with me this week to clear up a misunderstanding. In the build-up to Bistro 1130's opening, this blog and most other St. Louis food publications focused on the fact t ... More >>
Khalid OuazzaniAn auto-parts dealer from Kansas City yesterday pleaded guilty to sending $23,000 to the terrorist group, al Qaeda. Khalid Ouazzani, a 32-year-old Moroccan immigrant, sold his Truman Used Auto Parts in August 2007 and donated $6,500 from the proceeds to al Qaeda. Months earlier -- ... More >>
Roaming Revelry"Lolli-cobs" with chili-honey butter, served at a supper club last year. Monday night is generally to restaurant people what Sunday night is to 9-to-5ers: a time to relax and recharge for the week ahead. So why would two young St. Louis cooks choose Monday -- their night off -- to ... More >>
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 >>
Each serving -- each bite -- was a revelation. I didn't know octopus could be this delicious, or this tender. The tentacles are roasted with onion and olive oil before service. They shrink considerably and take on a texture closer to buttery scallops than their own chewy nature. They are served ... More >>