Food Blog

Tuesday, November 21, 2017

Garbanzo Mediterranean Fresh Is Now Open in Clayton

Posted By on Tue, Nov 21, 2017 at 12:43 PM

Since 2009, Garbanzo Mediterranean Fresh (8143 Maryland Avenue, Clayton; 314-224-5222) has been serving fast-casual, healthful Mediterranean-inspired food to the people of Denver. Now, the growing brand is branching out of the Mile High City, and St. Louis is one of its first stops. "Our goal is to make you...

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India Palace to Close Iconic Airport Location, Reopen in Maryland Heights

Posted By on Tue, Nov 21, 2017 at 7:32 AM

India Palace (4534 Long Road, Bridgeton; 314-731-3333), the iconic restaurant known as much for its soaring views of Lambert International Airport as its lamb vindaloo, has some shocking news: The restaurant is closing its landmark location and moving to a strip mall in Maryland Heights. The restaurant, a multiple-year...

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How William Pauley Found Healing — and a Business — in Kombucha

Posted By on Tue, Nov 21, 2017 at 6:39 AM

William Pauley of Confluence Kombucha/the gastroLAB (4507 Manchester Avenue; 314-833-3059) may have been called "Chef Billy" by his sister when he was a kid, but by the time he was old enough to get a real job in the kitchen, he had to start out with a much humbler job...

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Monday, November 20, 2017

Poke Doke Brings Fresh Fish Bowls to the Central West End

Posted By on Mon, Nov 20, 2017 at 6:27 AM

Poke bowls are nothing exotic on the West Coast. The cubes of raw fish, combined with spices or fresh veggies, originated in Hawaii — and have become ubiquitous in LA and the Bay Area. But is St. Louis ready for a restaurant serving that — and pretty much only that?...

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Friday, November 17, 2017

The Dapper Doughnut Brings Delicious Mini Treats to Creve Coeur

Posted By on Fri, Nov 17, 2017 at 6:32 AM

The newest franchise to hit St. Louis metro area, the Dapper Doughnut (11600 Olive Boulevard, Creve Coeur; 314-227-5544), offers something the city already has lots of — donuts. But even if you think we're hit saturation point, you may still want to find room in your heart (and stomach)...

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Skanksgiving Is a Very Real St. Louis Holiday, Google Shows

Posted By on Fri, Nov 17, 2017 at 6:11 AM

In cities that young people tend to move to — your LAs, your San Diegos, your Phoenixes — the night before Thanksgiving is not a party night. People go grocery shopping. People go to the airport. People do not, as a rule, get shit-faced as though it was their last...

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Thursday, November 16, 2017

Eni's Pizzeria Brings Pizza with Balkan Flair to Princeton Heights

Posted By on Thu, Nov 16, 2017 at 9:26 AM

Brahim Mehmetaj has built a successful life for himself that has nothing to do with the restaurant business. A civil engineer by training who owns a Farmers Insurance agency, Mehmetaj's day job keeps him plenty busy and puts food on his table. However, when considering what to with the...

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Wednesday, November 15, 2017

One of the Best Winery Restaurants in the U.S. Is Near St. Louis

Posted By on Wed, Nov 15, 2017 at 6:54 AM

If you're looking for excellent food paired with great wine, Grapevine Grill at Chaumette Vineyards & Winery (24345 State Rte WW, Ste. Genevieve) is one of your best bets in the country. That's according to USA Today 10Best, which held a reader's poll for the ten best winery restaurants...

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Tuesday, November 14, 2017

La Patisserie Chouquette Just Made the Coolest Wedding Cake in St. Louis

Posted By on Tue, Nov 14, 2017 at 1:11 PM

You haven't seen a truly amazing wedding cake until you see what La Patisserie Chouquette (1626 Tower Grove Avenue) served at a wedding reception last Saturday at the Palladium in Lafayette Square. Owner Simone Faure posted a photo of the impressive cake on Facebook Sunday. The shop's tallest wedding...

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For David Kirkland of Turn, Cooking Is Like DJing

Posted By on Tue, Nov 14, 2017 at 6:47 AM

David Kirkland, the chef/owner of Turn (3224 Locust Street; 314-240-5157) laughs when he's asked about how his mom taught him to cook. "It wasn't some romanticized nurturing thing," he says. "When I got older, she worked the second and third shifts so it was more about just getting it done —...

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