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Monday, November 12, 2018

Clementine's Chocolate Coconut Fudge Is the Best New Vegan Ice Cream in the U.S.

Posted By Sarah Fenske on Mon, Nov 12, 2018 at 10:50 AM

Coming as no surprise to anyone who's ever tasted it, the chocolate coconut fudge at Clementine's Naughty & Nice Creamery (two locations, including 1637 South 18th Street, 858-6100) has just been named the best new vegan ice cream in the whole damn country. That's according to the National Ice...

Sugarfire Smoke House Just Made the Best Sandwich in the World

Posted By Sarah Fenske on Mon, Nov 12, 2018 at 8:26 AM

The winner of the 2018 Sandwich World Championship is straight out of St. Louis. David Molina, a chef at Sugarfire Smoke House (multiple locations, including 9200 Olive Blvd #114, Olivette; 314-997-2301), took first prize at this weekend's Sandwich World Championship for his "Cuban Reuben" — smoked ham, mustard, pulled...

At the Chocolate Pig in Cortex, Decadent Desserts Are Only Part of the Menu

Posted By Desi Isaacson on Mon, Nov 12, 2018 at 6:35 AM

Did you know a pig’s orgasm lasts 30 minutes? Well, the restaurateurs at the Chocolate Pig (4220 Duncan Ave, 314-272-3230) are fully aware of that fact — and they think if you stop in, your food orgasm might last even longer. The newly opened restaurant inside Cortex combines elevated...

Friday, November 9, 2018

The Cut Has Closed After One Year Inside Cherokee's Fortune Teller Bar

Posted By Sarah Fenske on Fri, Nov 9, 2018 at 9:22 AM

Chef Ari Jo Ellis has closed her sausage concept, the Cut (2635 Cherokee Street), after just over a year in business. The scoop comes from Sauce Magazine, which reports that Ellis wanted to focus on opening Morning Glory, the diner-style eatery she'll be opening in the former home of...

Perfect Taste Adds Traditional Szechuan to the Loop's Dining Options

Posted By Desi Isaacson on Fri, Nov 9, 2018 at 6:11 AM

New to the Loop, across the street from Meshuggah Cafe and Peacock Diner, is Perfect Taste (6310 Delmar Boulevard, University City), a restaurant serving classic Szechuan dishes. You can get Americanized favorites here, like sesame or orange chicken; they're listed on the last page of a very long menu...

Wednesday, November 7, 2018

Aldi's Wine Advent Calendar Sold Out in Minutes Thanks to You Filthy Drunks

Posted By Jaime Lees on Wed, Nov 7, 2018 at 1:30 PM

Aldi's hotly anticipated 2018 Wine Advent Calendar was released today to thirsty shoppers — and sold out in south city in less than ten minutes because you're all drunks who stood in line before going to work to buy 24 bottles of wine all at once, you dirty lushes....

Tuesday, November 6, 2018

Michael Wise Is at Home at Edibles & Essentials

Posted By Cheryl Baehr on Tue, Nov 6, 2018 at 6:30 AM

Michael Wise was exposed to the restaurant business from an early age — growing up in Florida as the son of a chef, it was an experience he could not avoid. Both parents were in the industry, and they even owned a few restaurants of their own. Of course,...

Cuddle a Turkey This Thanksgiving Instead of Eating One, the Gentle Barn Says

Posted By Sarah Fenske on Tue, Nov 6, 2018 at 6:17 AM

Ellie Laks first cuddled a turkey because the turkey insisted on it. The turkey followed her around. She chattered. And she just kept chattering. "I started thinking she was trying to tell me something," Laks says. Then the turkey took matters into her own hands: She crawled into Laks'...

Johnny's West Brings the Spirit of the Soulard Original to Maryland Heights

Posted By Ellen Prinzi on Tue, Nov 6, 2018 at 6:04 AM

When longtime restaurateur Johnny Daus III closed his beloved Johnny’s in Soulard a little over than a year ago, his plan was to ride off into the proverbial sunset. He hoped to enjoy a slower pace with his toddler son, Johnny Daus IV, after working and owning restaurants since...

Monday, November 5, 2018

The Crafted Bone Turns Local Beer Grains Into Your Dog's Favorite Treat

Posted By Desi Isaacson on Mon, Nov 5, 2018 at 6:00 AM

Charles Saso and Kim Meyer, owners of the Crafted Bone (www.thecraftedbone.com, 636-345-4473), started as home brewers like anybody else. But the waste that others took for granted bothered them. "We had all these leftover grains and we kind of felt bad about throwing them out," Saso explains. The two...

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