Jennifer Silverberg
Speck sandwich with Fontina Val d'Aosta and preserved lemons
The most exciting dish in St. Louis right now appears to be barbecue. I don't mean that as a blanket overview of the area's dining scene. I mean, literally, there is a specific dish at Salume Beddu that at first glance looks like barbecue: smoked pork ribs, to be precise. They are indeed pork ribs, but they are not smoked. The flavor is like nothing I've had before, beguiling -- and delicious.Visit the RFT restaurant page late this afternoon or check back here tomorrow morning to read my review.
