a Better Bubble™
The Sushi Scene I finally got a last-minute reservation at Sado! While the sushi is chilled, the reservations are a hot item. If you’re into sushi, you know that chef/owner Nick Bognar has moved from Ballwin to The Hill. The relocation adds a new ethnic dimension to an area historically known for authentic Italian cuisine....
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The Success of a Rain Dance Depends on Timing It was dry as a bone when we reached the farm for the holiday weekend. The grass looked like straw and the ponds as low as I’d ever seen these. Most of the rock garden looked pretty thirsty, though the basil, day lilies, purple cone flowers,...
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A Dessert You Can Salute When Julia Child “retired” from her cooking shows, she was often the “guest” of some aspiring, young chef. I know how she felt when my friend, Grace, walked into my farm kitchen and declared: “I want to make dessert tonight.” I said, “Whoop-de-doo?” During the next half hour, I watched...
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We’re nearing the 4th of July weekend. I always think of John Adam’s proposition that it should be celebrated “with pomp and parade, with shows, games, sport, bells, bonfires, and illuminations from one end of the continent to the other.” Though he alludes to fireworks, he neglected to include summer salads in the celebration. So...
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Remember Milk? Once upon a time, both children and adults drank milk for a healthy, calcium-laced diet. Every porch in our neighborhood had a metal box, where the milkman made daily deliveries. The glass bottles with the crimped paper lid had a rounded bulge at the top, where the cream settled. Homogenizing was done in...
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When You’re Needing Some Comforting N’awlens Grub If you have a hankerin’ for some authentic gumbo, jambalaya, or Ă©touffĂ©e, where do you go? NOLA is the mecca of Creole/Cajun cooking, but it’s 700 miles away. Fortunately, there’s a good alternative within blocks of the Arch. The food and atmosphere at Broadway Oyster Bar (aka BOB)...
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The New York Times recently published a piece by food guru Tanya Sichynsky entitled Dips for Dinner. Really? When I think of dips, I picture a lovely appetizer tray, not a dinner entrĂ©e. But Sichynsky wrote that sometimes “I don’t want to cook. I want dips for dinner! Shallow bowls of whipped ricotta, tubs of...
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Yes, There’s a Difference Between Men and Women Diners As I was waiting for an elevator, I overheard a man talking on his cellphone, arranging lunch with a friend. “Hey, Joe, can you meet me at the Plaza Grill for lunch today?” he asked. “Great! See you at noon.” I couldn’t believe it! He had...
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Garden and Glass Don’t miss Chihuly in the Garden 2023. The floral glass sculptures are breathtaking! Go during the day; go at night. They are totally different experiences. But go. In the 18-piece display, the legacy of botanist Henry Shaw merges magically with the work of world-renown artist Dale Chihuly. When Art and Nature Meet...
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Sipping on Memories For those who’ve been living under a rock, I might mention that Crown Candy is one of the oldest soda fountains in the country. The vintage juke box, candy jars, Coke memorabilia, and spiffy wooden booths give the North St. Louis icon the charm of yesteryear. A Step Back in Time Sure,...
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From Wheelbarrow to Tins Remember humming the Irish ballad about Molly Malone? She’s the legendary fishmonger, who “wheeled her wheelbarrow through streets broad and narrow, crying cockles and mussels, alive, alive-o.” It is said she still wanders the streets of Dublin, but I didn’t see her when I was last there. For those that are...
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Welcome Back to the Central West End After a a three-year hiatus and months of extensive remodeling, Dressel’s Public House is holding a soft opening at its former location in the Central West End. I was so happy to see the lamb burger available once again. The topping of goat cheese and apricot chutney adds...
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Bonding with Your Baguette Whenever I saw someone coming from a French boulangerie in Paris with an elongated loaf of bread tucked under one arm, I had to giggle. You don’t see such thing in these parts. So, what are the advantages of poking a two-foot loaf of warm bread beneath your wing? The “arm...
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Cyndy, my friend and cohort here at GoodFoodSTL, sent me photos of a recent Pooch Paw-ty, she hosted in her backyard. When I saw the charcuterie spread, I had to know more. Q & A below: Who Let the Dogs Out? Jean: How did you come up with this playful idea? Cyndy: Well, five of...
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Little Bites of Happiness I wonder if the King and Queen of England pause for Afternoon Tea each day? And do they nibble on dainty tea sandwiches? Those who know the answers to such things say yes. But Queen Elizabeth also had a sweet tooth. From the time she was a wee child, she ate...
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Celebrate the Season If you have the good fortune to come upon some garlic scapes or ramps at a farmers’ market, be sure to give them a try. What are they, you might ask, unless you grew up in Appalachia or know how to stalk the wild things. Here’s a brief overview: Difference Between Ramps...
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The St. Louis Sushi Scene I venture to say St. Louis has more sushi bars per person than the average Midwestern city. Sushi outlets around town are beginning to rival pizza joints. The newest star in the sushi galaxy is Sado, on the Hill, where I’ve yet to find a time that works for both...
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A Taste of Tuscany “Where are we lunching today?” I asked Robin one day last week. “Vicini,” she said. “It’s in the Lafayette Square area. A family run place that just opened several months ago. I’ve heard lots of good things.” I paused. “Vicini?” I said. “Hmm . . . wasn’t that the name of...
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You’ve got to have a sense of humor to give a BBQ joint in Dogtown the name Hogtown Smokehouse. But I like a bit of humor in restaurant names and owner Rico Lange definitely gives his patrons a smile to go with their brisket. I fell in love with Dogtown years ago when Robin bought...
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I’ve taken to using frozen, sweet cherries as nibblers. Rather than ice cream or a cookie, I find it just as satisfying to reach for a handful of the frosty, red fruit. I like them icy cold, straight from the freezer. But they also add a sweet touch to a salad, smoothies, breakfast oatmeal, or...
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