Food Blog

Tuesday, August 8, 2017

Peel Wood-Fired Pizza to Open in Clayton

Posted By on Tue, Aug 8, 2017 at 3:49 PM

Peel Wood-Fired Pizza is coming to Clayton. The pizzeria has submitted plans to take over the first-floor retail area at 212 South Meramec Avenue in downtown Clayton. The 8,800-square-foot space sits at the bottom of a new, 26-story luxury apartment building, Two Twelve Clayton. The fledgling pizza chain opened its...

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Game 6 Honky Tonk Joint to Open Downtown This Fall, Replacing Pastimes

Posted By on Tue, Aug 8, 2017 at 7:35 AM

A new country-themed bar is set to open this fall in place of Pastimes, which was featured on Spike TV's Bar Rescue in 2015, yet was unable to be rescued. Game 6 Honky Tonk Joint (756 S. 4th Street) is gearing up to bring a Nashville-style restaurant/bar to downtown St. Louis....

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Polite Society's Travis Hebrank Went From Passing the Bar to Tending It

Posted By on Tue, Aug 8, 2017 at 6:59 AM

Travis Hebrank of Polite Society (1923 Park Avenue, 314-325-2553) was on the brink of law school graduation, set to follow in the footsteps of his father and sister, who are both attorneys, when he made an abrupt change of course. "I was good at it, but I knew I never...

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Nudo House Is Now Open in Creve Coeur, Offering Ramen with Mai Lee's Pedigree

Posted By on Tue, Aug 8, 2017 at 6:45 AM

If you only know ramen from the cheap noodle packages with powdered seasoning sold in groceries stores, it's time to wake up: Ramen has come a long way in the United States in the past ten years. Originating in Japan more than a century ago, traditional ramen began showing up...

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Monday, August 7, 2017

The Sweet Divine Is Open Again, with a Stylish New Storefront

Posted By on Mon, Aug 7, 2017 at 6:32 AM

Ten months after flames gutted the Sweet Divine (1801 S. 9th Street), the Soulard bakery is back in business. The local favorite went up in flames last October due to a malfunctioning compressor under a refrigerator. The fire left the dessert shop homeless — although owners Jenna and Jason Siebert...

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SweetFixx Is Now Open in the Grove, Offering Luxury Desserts

Posted By on Mon, Aug 7, 2017 at 6:30 AM

The wall of SweetFixx (4420 Manchester Avenue), the new bakery in the Grove, says it all: "Kiss boring desserts goodbye." And if that's the command, you're well on your way to achieving it by visiting. You couldn't find a boring dessert here if you tried. Nor is the space itself...

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Thursday, August 3, 2017

Stix and Ice Brings Kabobs and Daiquiris to North County

Posted By on Thu, Aug 3, 2017 at 6:02 AM

Stix and Ice (35 Florissant Oaks Shopping Center, Florissant), which opened in late May in Florissant, is a bar, family restaurant and a hang-out spot like no other. Its specialties: kabobs and daiquiris. Owner Erika Wilkes is a marketing, business and technology teacher at Jennings Senior High by day. She...

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Wednesday, August 2, 2017

Stage Left Diner Has Closed in Grand Center

Posted By on Wed, Aug 2, 2017 at 9:29 AM

Stage Left Diner (541 N. Grand Boulevard, 314-533-7500) has taken its final bow. Located next to the Fox Theatre, the bright faux-diner has been a regular stop for theater-goers in Grand Center for years, first as City Diner, and as Stage Left Diner. But on July 31, owner Steve Smith...

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Tuesday, August 1, 2017

Nixta, Vicia Are Among the 50 Best New Restaurants in the U.S.

Posted By on Tue, Aug 1, 2017 at 1:13 PM

It's about to get even harder to get a reservation at Nixta or Vicia: Bon Appetit chose the two St. Louis hotspots today as among the 50 best new restaurants in the entire country. Nixta (1621 Tower Grove Avenue, 314-899-9000), which is owned by Ben Poremba and helmed by chef Tello...

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Brian Hardesty Found His Passion at Guerrilla Street Food

Posted By on Tue, Aug 1, 2017 at 6:18 AM

While many eight-year-olds can be found playing video games or running around outside with friends as dinner time approached, a young Brian Hardesty was in the kitchen. "When I was a child, my mother and grandmother taught me the fundamentals of cooking — how to make pizza dough, how to...

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