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3. Lorenzo's Trattoria (1933 Edwards Street; 314-773-2223)
Catelli Veal Picatta Veal with portabella mushrooms, capers and sun-dried tomatoes with pappardelle and spinach
Various Risottos Featuring veal and chanterelle mushrooms; chicken, grilled asparagus and fresh tomatoes; shrimp, calamari and scallops in mushroom ragu
Owner Larry Fuse, Jr., says, "He was a great guy, super generous. Anyone who came up to him, he always talked to them. He loved sitting on the patio, just loved sitting outside. He loved all the risottos, the veal picatta. He loved all our soups."
4. Herbie's Vintage 72 (405 North Euclid Avenue; 314-769-9595)
Braised Short Ribs
Shea Behymer, director of operations over at Herbie's in the Central West End confirms that Coach Majerus liked pretty much everything on the menu. Behymer says, "He was always very nice, very jovial. The guy loved his food. I can't say there was any one dish he liked in particular. He did love the braised short ribs; he'd usually do all of the specials. He would usually come in with friends. He was very talkative. He didn't find a food he didn't like."
5. Gelato Di Riso (5204 Wilson; 314-664-8488)
Gelato Straciatella Chocolate chip Italian ice cream
According to Larry Fuse, Jr. at Lorenzo's, Coach Majerus loved Gelato Di Riso's homemade gelato, his favorite flavor being straciatella (chocolate chip). Gelato Di Riso's Stephanie Hof makes the gelato by hand. She tells RFT why Majerus loved that particular flavor: "It's not a vanilla base, it's just a pure base that you could put anything on. All our bases come from Italy. We add dark chocolate, it's liquid when it goes in and then it hardens. Since we make it here, it's fresh, there are no preservatives. It's not whipped, there's no air in it, so it's denser. It's just delicious. It's one of our most popular flavors."
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