Support Local Journalism. Join Riverfront Times Press Club.

Tuesday, December 18, 2012

Rick's Picks: Six of Coach Majerus' Favorite St. Louis Eateries [Updated]

Posted By on Tue, Dec 18, 2012 at 9:00 AM

Page 2 of 3

RFT PHOTO
  • RFT Photo

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."

Herbie's Vintage 72. - STEW SMITH
  • Stew Smith
  • Herbie's Vintage 72.

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."

Gelato Di Riso. - LAURA ANN MILLER
  • Laura Ann Miller
  • Gelato Di Riso.

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."

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

Read the Digital Print Issue

January 19, 2022

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2022 Riverfront Times

Website powered by Foundation