Wednesday, April 17, 2013

Pimento Cheese, Heavy Metal and Learning to Salt Your Food: A Q&A with Brian Moxey of Pastaria

Posted By on Wed, Apr 17, 2013 at 7:00 AM

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Brian Moxey overlooks the line at Pastaria in Clayton. | Ian Froeb
  • Brian Moxey overlooks the line at Pastaria in Clayton. | Ian Froeb

What are your favorite St. Louis restaurants, not counting your own? Mai Lee is always delicious. We just had a great experience at Olio. We went on a Sunday night for the no-menu scenario. They were super grateful, took good care of us, the food was super delicious, really simple. I've got a birthday coming up. I'm taking a couple days, and I'm just going to attack a couple restaurants to see more of what's out there.

Which St. Louis chef most impresses you? Kevin Nashan (Sidney Street Café) is amazing. He just gives you a big bear hug every time he sees you. He's always concerned about what's going on. He's curious. He's larger than life almost. He's a really cool guy.

What's your favorite city for food and restaurants? I gotta say New York right now, I guess. I say that purely because that's still all I know. I'm excited about getting out more here.

What's your favorite restaurant elsewhere? A restaurant I went back to the most was Lupa Osteria in Manhattan, one of Mario Batlai's little casual places. It was really simple, really well excuted, great price point.

Anything we have in St. Louis you didn't have in New York City? Good barbecue. I definitely missed that.

I have been pretty surprised at the amount of different cultural foods that are available here. That's really comforting to me. We lived up in West Harlem, and all the different Dominican spots were just amazing. The little old lady who sold tamales out of her Igloo cooler. Incredible.

I haven't had Chinese takeout here. I feel like there were a couple places in New York that were really good. It wasn't just your standard sweet-and-sour chicken. I'm pretty open to try pretty much anything. I'm big on Vietnamese right now.

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