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  • November 23, 2014

Spicy Bits - Ladue News: Food & Dining

Spicy Bits

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Posted: Thursday, March 14, 2013 12:00 pm

Fans of  CRUSHED RED URBAN BAKE & CHOP SHOP, which opened last year in Clayton, soon will have two new locations to get their fix: The eatery is scheduled to open its second space in May at 140 S. Kirkwood Road in Kirkwood; while a third location should bow at 313 N. Euclid Ave. in the CWE later this summer, if all goes according to plan.

The last of the new restaurants at THE CHESHIRE has opened its doors. The Market debuted earlier this month, and will be open daily for breakfast, lunch and take-home items. The menu includes deli sandwiches, soups and salads, house-made pastas and other specialties, as well as local beers on tap and wines by the glass.

The latest location of SUSHI AI has opened at 910 Olive St. downtown. The new place is the sixth Sushi Ai restaurant, and the fifth on this side of the river.

Our friends at STRINGBEAN COFFEE COMPANY have introduced two new single-origin roasts, Mexican Chiapas and Ethiopian Harrar True Blue. In fact, there's quite a lot going on with Stringbean. The company has been certified kosher, and its coffee is now available at Ladue Market and at Straub's in Clayton, Town and Country and the CWE. Also, Windcrest Dairy of Trenton, Ill., is in the process of making Vanilla Latte, a new yogurt flavor made with Stringbean coffee, which will be available soon at Freddie's Market, Local Harvest and select Schnucks stores.

Another craft brewery is entering the local beer market. The GARY W. PINSON BREWING COMPANY has released its Old St. Louis brand and its now available at several local stores. The company's first three brews are Court House Lager, Gaslight Square Ale and Streetcar IPA.

Future culinary pros can find out how to further their education at the Culinary Institute of America (CIA) during a reception at HERBIE'S in the CWE on Tuesday, April 2. The evening will be hosted by Herbie's executive chef and co-owner AARON TEITELBAUM, who earned his bachelor’s degree in culinary arts management from the CIA in 2001. More info on the event is available at ciachef.com.

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