December 17, 2012

Ian Froeb's Top Ten Dishes of 2012

Ian's counting down the top ten dishes he ate at new restaurants in 2012. Get your St. Louis restaurant news at Gut Check, the RFT food & drink blog.
Scroll down to view images

Join the Riverfront Times Press Club

At a time when local-based reporting is critical, support from our readers is essential to our future. Join the Riverfront Times Press Club for as little as $5 a month

10. The Oatmeal Cream Pie at Pint Size Bakery & Coffee
The oatmeal cream pie at self-described "punk-rock grandma" Christy Augustin's tiny bakery are two oatmeal cookies, delightful on their own, sandwiched around a layer of marshmallow-fluff buttercream that will kick your brain into Proustian nostalgia overdrive.
10. The Oatmeal Cream Pie at Pint Size Bakery & Coffee

The oatmeal cream pie at self-described "punk-rock grandma" Christy Augustin's tiny bakery are two oatmeal cookies, delightful on their own, sandwiched around a layer of marshmallow-fluff buttercream that will kick your brain into Proustian nostalgia overdrive.
9. The Pambazo at Siete Luminarias
Siete Luminarias offers this version of the classic Mexican torta -- though before you assemble a pambazo, you soak the bread in a guajillo-chile sauce, giving it a distinctive red hue and a mild kick.
Jennifer Silverberg
9. The Pambazo at Siete Luminarias

Siete Luminarias offers this version of the classic Mexican torta -- though before you assemble a pambazo, you soak the bread in a guajillo-chile sauce, giving it a distinctive red hue and a mild kick.
8. "Dad's Green-Chile Cheeseburger" at Five Star Burgers
"Dad's Green Chile Cheeseburger" (the recipe is from owner Steve Gontram's father) features hatch chiles from New Mexico in three ways: a layer of raw chiles beneath the burger; a layer of battered and deep-fried chiles atop the patty and its two slices of pepperjack cheese and, on the side, a green-chile mayonnaise.
Jennifer Silverberg
8. "Dad's Green-Chile Cheeseburger" at Five Star Burgers

"Dad's Green Chile Cheeseburger" (the recipe is from owner Steve Gontram's father) features hatch chiles from New Mexico in three ways: a layer of raw chiles beneath the burger; a layer of battered and deep-fried chiles atop the patty and its two slices of pepperjack cheese and, on the side, a green-chile mayonnaise.
7. Pho at St. Louis Pho
On a weekday afternoon at St. Louis Pho, even the Vietnamese pop ballads blasting from the television speakers can't entirely obscure the business of eating pho: the clinking of chopsticks against the rim of the bowl as diners stir bean sprouts, fresh basil leaves and shreds of sawtooth herb into the broth; the squelching of bottles of Sriracha chile sauce and hoisin; and, of course, the slurping and slurping of rice noodles.
Jennifer Silverberg
7. Pho at St. Louis Pho

On a weekday afternoon at St. Louis Pho, even the Vietnamese pop ballads blasting from the television speakers can't entirely obscure the business of eating pho: the clinking of chopsticks against the rim of the bowl as diners stir bean sprouts, fresh basil leaves and shreds of sawtooth herb into the broth; the squelching of bottles of Sriracha chile sauce and hoisin; and, of course, the slurping and slurping of rice noodles.
6. "Spicy Wonton Soup" at Famous Szechuan Pavilion
"Spicy Wonton Soup" betrays its chile heat in the vivid orange-red of its broth, in which bob plump little wontons stuffed with ground pork.
Jennifer Silverberg
6. "Spicy Wonton Soup" at Famous Szechuan Pavilion

"Spicy Wonton Soup" betrays its chile heat in the vivid orange-red of its broth, in which bob plump little wontons stuffed with ground pork.
5. Grilled Quail at Blood & Sand
As terrific as the quail is, you might remember even more fondly the miniature tamale that accompanies it. The masa is perfectly moist, thanks in no small part to the fact that it has soaked up bacon fat. (Pictured: The dining room of Blood & Sand.)
Jennifer Silverberg
5. Grilled Quail at Blood & Sand

As terrific as the quail is, you might remember even more fondly the miniature tamale that accompanies it. The masa is perfectly moist, thanks in no small part to the fact that it has soaked up bacon fat. (Pictured: The dining room of Blood & Sand.)
4. The "Pork Porterhouse" at Cleveland-Heath
The pork chop "porterhouse," topped with a sunny-side-up egg and served over jalapeño-cheddar bread pudding, perfectly captures the Cleveland-Heath aesthetic of elevated comfort food.
Jennifer Silverberg
4. The "Pork Porterhouse" at Cleveland-Heath

The pork chop "porterhouse," topped with a sunny-side-up egg and served over jalapeño-cheddar bread pudding, perfectly captures the Cleveland-Heath aesthetic of elevated comfort food.
3. Steak Tartare at Little Country Gentleman
2. Chitarra at Pastaria
Its beauty and charm is its simplicity: the lightly chewy pasta coated with the fruity, nutty oil, the garlic softened to a very mild bite, just a pinch of chile heat. Which is why the chitarra is so exciting: It's the perfect introduction to what simple, casual and affordable Italian food should be, not the limp, oversauced slop it all too often is. (Pictured: Pasta makers Greg Reece and Mike McManus at work at Pastaria.)
Jennifer Silverberg
2. Chitarra at Pastaria

Its beauty and charm is its simplicity: the lightly chewy pasta coated with the fruity, nutty oil, the garlic softened to a very mild bite, just a pinch of chile heat. Which is why the chitarra is so exciting: It's the perfect introduction to what simple, casual and affordable Italian food should be, not the limp, oversauced slop it all too often is. (Pictured: Pasta makers Greg Reece and Mike McManus at work at Pastaria.)
1. The "Flying Pig" at Guerrilla Street Food
The "Flying Pig" is Guerrilla's standout dish: tender slow-roasted pork on a bed of jasmine rice, the meat's natural flavor subtly spiced and then spiked with chiles, sriracha sauce and calamansi (a lime-like citrus fruit).
Jennifer Silverberg
1. The "Flying Pig" at Guerrilla Street Food

The "Flying Pig" is Guerrilla's standout dish: tender slow-roasted pork on a bed of jasmine rice, the meat's natural flavor subtly spiced and then spiked with chiles, sriracha sauce and calamansi (a lime-like citrus fruit).