December 17, 2012 Slideshows

Share on Facebook
Tweet
Submit to Reddit
Email

Ian Froeb's Top Ten Dishes of 2012 

Ian's counting down the top ten dishes he ate at new restaurants in 2012. Get your St. Louis restaurant news at Gut Check, the RFT food & drink blog.
10. The Oatmeal Cream Pie at Pint Size Bakery & Coffee

The oatmeal cream pie at self-described "punk-rock grandma" Christy Augustin's tiny bakery are two oatmeal cookies, delightful on their own, sandwiched around a layer of marshmallow-fluff buttercream that will kick your brain into Proustian nostalgia overdrive.
Jennifer Silverberg
9. The Pambazo at Siete Luminarias

Siete Luminarias offers this version of the classic Mexican torta -- though before you assemble a pambazo, you soak the bread in a guajillo-chile sauce, giving it a distinctive red hue and a mild kick.
Jennifer Silverberg
8. "Dad's Green-Chile Cheeseburger" at Five Star Burgers

"Dad's Green Chile Cheeseburger" (the recipe is from owner Steve Gontram's father) features hatch chiles from New Mexico in three ways: a layer of raw chiles beneath the burger; a layer of battered and deep-fried chiles atop the patty and its two slices of pepperjack cheese and, on the side, a green-chile mayonnaise.
Jennifer Silverberg
7. Pho at St. Louis Pho

On a weekday afternoon at St. Louis Pho, even the Vietnamese pop ballads blasting from the television speakers can't entirely obscure the business of eating pho: the clinking of chopsticks against the rim of the bowl as diners stir bean sprouts, fresh basil leaves and shreds of sawtooth herb into the broth; the squelching of bottles of Sriracha chile sauce and hoisin; and, of course, the slurping and slurping of rice noodles.
Jennifer Silverberg
6. "Spicy Wonton Soup" at Famous Szechuan Pavilion

"Spicy Wonton Soup" betrays its chile heat in the vivid orange-red of its broth, in which bob plump little wontons stuffed with ground pork.
Jennifer Silverberg
5. Grilled Quail at Blood & Sand

As terrific as the quail is, you might remember even more fondly the miniature tamale that accompanies it. The masa is perfectly moist, thanks in no small part to the fact that it has soaked up bacon fat. (Pictured: The dining room of Blood & Sand.)
Jennifer Silverberg
4. The "Pork Porterhouse" at Cleveland-Heath

The pork chop "porterhouse," topped with a sunny-side-up egg and served over jalapeño-cheddar bread pudding, perfectly captures the Cleveland-Heath aesthetic of elevated comfort food.
Jennifer Silverberg
2. Chitarra at Pastaria

Its beauty and charm is its simplicity: the lightly chewy pasta coated with the fruity, nutty oil, the garlic softened to a very mild bite, just a pinch of chile heat. Which is why the chitarra is so exciting: It's the perfect introduction to what simple, casual and affordable Italian food should be, not the limp, oversauced slop it all too often is. (Pictured: Pasta makers Greg Reece and Mike McManus at work at Pastaria.)
Jennifer Silverberg
1. The "Flying Pig" at Guerrilla Street Food

The "Flying Pig" is Guerrilla's standout dish: tender slow-roasted pork on a bed of jasmine rice, the meat's natural flavor subtly spiced and then spiked with chiles, sriracha sauce and calamansi (a lime-like citrus fruit).
1/10
10. The Oatmeal Cream Pie at Pint Size Bakery & Coffee

The oatmeal cream pie at self-described "punk-rock grandma" Christy Augustin's tiny bakery are two oatmeal cookies, delightful on their own, sandwiched around a layer of marshmallow-fluff buttercream that will kick your brain into Proustian nostalgia overdrive.
Play Slideshow

Best Things to Do In St. Louis

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

© 2016 Riverfront Times

Website powered by Foundation