April 14, 2009 Slideshows

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The Food of Iron Fork 

While local chefs competed during the RFT's Iron Fork, 1,100 eaters noshed on bite-sized samples from 25 eateries. If you missed it, here's a quick tour.
By Nick Lucchesi
Burnt ends (beef, pork ends, brisket and pork loin) from Jake's Steaks.
By Nick Lucchesi
New Zealand green-lipped mussels from The Stable.
By Nick Lucchesi
The "Bacon Blue" from the U., with grilled onions, bacon, blue cheese, lettuce, tomato and Thousand Island dressing. Open 'til 3:30 a.m. boasted the cook, and the RFT's Best Place for Late-Night Dining in 2008.
By Nick Lucchesi
Homemade meatballs and marina from 10th Street Italian.
By Nick Lucchesi
Tacos El Pastor with guajillo salsa from J. Buck's.
By Nick Lucchesi
The Cuban wrap, with Cobb smoked ham and carnitas, grilled in a tomato wrap with gruyere cheese, dill pickle and dijon, from Café Ventana.
By Nick Lucchesi
From the Melting Pot: crown cake, strawberries, Rice Krispie treats and brownies, layered in chocolate.
By Nick Lucchesi
The Beach Club sandwich, with smoked pork, turkey, bacon, pepper cheese and mango mustard, from Graham's Grill & Bayou Bar in Kirkwood.
By Nick Lucchesi
Honey walnut shrimp from Chopstix in Jennings.
By Nick Lucchesi
The Irish staple, miniature Bangers and Mash (lamb sausage atop mashed potatoes with Bourbon leak sauce), from Llewellyn's Pub.
By Nick Lucchesi
"Mexican meatballs" from Agave, comprised of ground steak, rice, Poblano chile peppers and a few "secret ingredients."
By Nick Lucchesi
A load of spinach, pepperoni and sausage stromboli from Racanelli's Cucina.
By Nick Lucchesi
Crawfish and andouille in a lobster sherry cream sauce from Sage.
By Nick Lucchesi
Tabouli, the traditional Lebanese salad with chopped parsley, tomato, onion and cracked wheat, from Labeebee's.
By Nick Lucchesi
Smoked chicken with Havarti cheese and bacon. Served with roasted garlic and black pepper aioli sauce. From the Scottish Arms.
By Nick Lucchesi
From the Shaved Duck, eighteen-hour smoked pulled pork, prepared by owner Ally Nisbet.
By Nick Lucchesi
A hot fudge brownie sundae prepared by the staff from Serendipity.
By Nick Lucchesi
A Baja fish taco from Flaco's Cocina.
By Nick Lucchesi
Chicken Spedini from the Pasta House Co. Catering.
By Nick Lucchesi
Mesquite turkey, with smoked bacon, fresh avocado, oven-roasted tomato, with a balsamic Aioli sauce, from 9th Street Deli.
By Nick Lucchesi
Spinach lasagna from Joanie's Pizzeria in Soulard.
By Nick Lucchesi
The Asian duck tacos -- hoisin glazed, with mango salsa and orange mirin dipping sauce -- from Top of the Riverfront, the restaurant at the Millennium hotel.
By Nick Lucchesi
Carnitas from the popular Chimichanga's Mexican Restaurant on South Grand.
By Nick Lucchesi
Red curry chicken from Simply Thai in Florissant.
By Nick Lucchesi
Bunches of smoked pulled pork sandwiches with house-made barbecue sauce from Deluxe in Maplewood.
1/25
By Nick Lucchesi
Burnt ends (beef, pork ends, brisket and pork loin) from Jake's Steaks.
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