This ends badly.Man v. Food host Adam Richman visits St. Louis spots Crown Candy Kitchen, Iron Barley and Pappy's Smokehouse.8:57 p.m.: We'll be live in just a few minutes. Unless LOST runs late.9:05 p.m.: Uh... LOST ran 5 minutes late. Apparently, I missed Iron Barley. D'oh. Sorry, Tom Coghill. I did live blog your Food Network appearance.9:09 p.m.: We don't actually have "St. Louis barbecue," Adam. We have a great bbq joint that happens to be in St. Louis.9:11 p.m.: This guy is freakin' annoyi
This weekend, before you admit defeat to To Catch a Predator reruns, check out these suggestions for having fun on a budget. At least, for two glorious days, you won't have Bossy Bosserson sending you e-mails about the broken copier (because we know how it really broke) or your mother, bless her heart, forwarding time-sucking chain-letters. So, turn off your computer (after you read this, of course) and get out there.Naughty By Nature's self-titled 1991 album.Naughty By Nature at STL Prom at
Iron Barley (5510 Virginia Avenue; website) is holding its fourth annual Tomato Fest tomorrow, August 8, and Sunday, August 9. Saturday is the Tomato Ball, which features a dinner buffet, prizes and live music. The cost is $30 per person. Call 314-351-4500 for reservations. Sunday's party runs from 1-7 p.m., and will include owner and chef Tom Coghill and his crew attempting to break the record for the world's largest BLT sandwich. Both days benefit the Lift for Life Gym.
The fifth-annual Tomato Fest at Iron Barley in South St. Louis wrapped up Sunday with owner Tom Coghill and a crew of 90 volunteers working to create the world's longest bacon-lettuce-and-tomato sandwich, at 179-feet, two-inches. (That's a lot of bacon -- 500 pounds of savory, crispy, delicious bacon.) The previous record was 169 feet. More and video photos and BLT stats after the jump. (All photos by Tom Lampe; check out his Flickr page, too.)
Iron Barley (2003)Tom Coghill's laidback -- but decidedly not quiet -- restaurant has enjoyed a recent surge in interest thanks to its appearance on the Food Network's megapopular Diners, Drive-Ins and Dives. It's the rare case when I don't want to kick host Guy Fieri in his Rocky Mountain oysters: Iron Barley deserves publicity for its incredible selection of oak-roasted meats, "sammiches" and cast iron-seared fare. And it demands praise for being a forerunner of one of this decade's best tr
