Posted: Thursday, February 9, 2012 12:12 pm
- Chef VITO RACANELLI has announced that he’s no longer
affiliated with Onesto Pizzeria & Trattoria. He made the break
in order to fully concentrate his efforts on his latest project,
Mad Tomato, which just unveiled its new winter menu. The Clayton
eatery also has announced a new charitable giving initiative, with
a goal of raising $10,000 this year for area charities through
- Medianoche, the latest project from MIKE RANDOLPH of The Good
Pie, opened recently in Clayton. The restaurant is open in the
evenings, and shares space with Randolph’s breakfast and brunch
spot, Half & Half, which is open during the day. Medianoche
features Mexican cuisine, and a bar program that specializes in
South American spirits and creative cocktails.
- Urban Chestnut Brewing Company just celebrated its first
anniversary and got a pretty nice gift: Ratebeer.com just declared
the brewery to be one of the top five new breweries in the world.
It also rates the brewpub as one of the world’s best!
- Congratulations also are due to local favorite Amighetti’s,
which made Parade magazine’s list on Top 10 Super Bowl eats for its
- Veteran St. Louis broadcaster DAVID CRAIG is hosting a new
weekly show, Food Talk STL, on 590-The Fan, KFNS, on Saturdays from
11 a.m. until noon. The program will feature conversations with
area restaurants staffers, wine and beer experts and members of
local and national food media. More info, which debuted Feb. 4, is
available at foodtalkstl.com.
- A new culinary collaboration between local chef ERIC BRENNER
and entrepreneur AARON GREENWALD called BOLD Organics is bringing
gourmet gluten-, dairyand GMO-free frozen pizzas to area stores, as
well as locations nationwide. The pies are available locally at
area Dierberg’s stores, and on the Washington University Danforth
campus, and will be on the shelves at area Straub’s stores in mid-
February, and at Schnucks, Shop ‘N Save and Whole Foods stores
soon. The pizzas come in four varieties, including vegan cheese,
veggie lovers, and two meat pizzas that are nitrate-free, as
- Chef ERIC KELLY at Scape American Bistro in the CWE is hosting
an in-house Iron Chef competition at the restaurant. Each week,
he’ll challenge his staff to create a five-course tasting menu
using a secret ingredient, which must be used in every course. The
menu will then be offered in either three-, four- or five-course
versions in the dining room on Tuesdays, Wednesdays and Thursdays.
The weekly challenge goes through March 24. Get the details at
Thursday, February 9, 2012 12:12 pm.