Food Blog

Monday, December 18, 2017

BEAST Craft BBQ Is Now Offering Meat You Can't Get Anywhere — Anywhere! — Else

Posted By on Mon, Dec 18, 2017 at 6:45 AM

David Sandusky could coast. Since opening BEAST Craft BBQ (20 S Belt W, Belleville, Illinois; 618-257-9000) in December 2014, the acclaimed pitmaster has been at the helm of one of the bi-state area's top barbecue restaurants, winning accolades, numerous awards and legions of fans for his "all killer no...

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Thursday, December 14, 2017

Forest Park's Boathouse Is Getting New Operators: the Sugarfire Smokehouse Group

Posted By on Thu, Dec 14, 2017 at 10:57 AM

You'll soon have a new menu to try at the Boathouse in Forest Park — and a number of its dishes will be familiar favorites. According to St. Louis Magazine's George Mahe, the ownership group behind Sugarfire Smokehouse, Hi-Pointe Drive-In, Cyrano's and Sugarfire Pie will be taking over the...

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Monday, December 11, 2017

Yellowbelly, New CWE Restaurant, Planned by Retreat Gastropub Owners

Posted By on Mon, Dec 11, 2017 at 10:59 AM

Shake Shack's grand opening isn't the only good food news to hit the Central West End today. This morning Travis Howard and Tim Wiggins of Retreat Gastropub (2 N. Sarah Street) announced plans to open a second concept in the neighborhood in mid-2018. Known as Yellowbelly, the restaurant and...

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Shake Shack Founder Danny Meyer's Guide to St. Louis

Posted By on Mon, Dec 11, 2017 at 7:10 AM

If you ask Danny Meyer to share his inspiration for Shake Shack (60 North Euclid Avenue, 314-627-5518), his culinary love song to St. Louis that opens its latest outpost today in the Central West End, the answer is self-evident: Ted Drewes for the frozen custard, Steak 'N Shake for...

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Friday, December 8, 2017

Mac's Local Buys Market Brings Small-Batch Goods to Dogtown

Posted By on Fri, Dec 8, 2017 at 10:55 AM

Chris McKenzie, better known as “Mac,” has been in the food business for a long time, but he’s recently started a new venture in Dogtown — Mac’s Local Buys Market (1221 Tamm Avenue). The shop specializes in local food made in small batches, from fresh-baked bread to dry-aged, grass-fed...

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Thursday, December 7, 2017

The Clover & the Bee Opens Today in Webster Groves

Posted By on Thu, Dec 7, 2017 at 6:09 AM

From the team behind raved-about dinner destination Olive + Oak comes the Clover & the Bee (100 Lockwood Avenue), a counter-service breakfast and lunch spot in the space next door. After a few days of soft opening, it officially launches today, December 7. One of the owners, Mark Hinkle, says...

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Wednesday, December 6, 2017

Vicia Is in the Running for the Best New Restaurant in the Country

Posted By on Wed, Dec 6, 2017 at 9:00 AM

The national accolades keep coming for Vicia (4260 Forest Park Avenue; 314-553-9239), the eight month-old restaurant from Michael and Tara Gallina. The latest nod comes from USA Today, which named Vicia one of the twenty best new restaurants in the country. A panel of food writers made the initial selection,...

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Tuesday, December 5, 2017

Justin Bell's Love of Foraging Landed Him the Job of a Lifetime with Rob Connoley

Posted By on Tue, Dec 5, 2017 at 8:32 AM

Growing up in rural Missouri, Justin Bell of Squatter's Cafe (3524 Washington Avenue, 314-925-7556) didn't have a lot of options for exploring his love of food. There was McDonald's, where he worked as a teenager, and his mom's kitchen, where he watched her make her legendary biscuits and gravy. But for...

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Big Boyz Burgers and More Brings Just That to North County

Posted By on Tue, Dec 5, 2017 at 6:29 AM

If you've ever dreamt of leaving your long-time profession to follow your passion, you might find that Jeffery Reed would prove a good role model. Even as he toiled as a supervisor for Express Scripts, Reed ran a weekend walk-up burger stand, making box lunches at a flea market...

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Monday, December 4, 2017

Frankly on Cherokee Brings Gourmet Sausages to South City

Posted By on Mon, Dec 4, 2017 at 7:12 AM

When Bill Cawthon came up with the idea for his artisanal sausage concept, Frankly Sausages, he knew he had a winning idea. He just needed to figure out how best to get it to the public. At first, he and his wife Jamie thought about opening up a counter-service...

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