With all of the great pizza places around town, it takes a lot of confidence to open up yet another one. The folks at A Pizza Story have that confidence and it's definitely warranted.
Coastal Retreat: Mercana La Maison Sea Urchin salt cellar. Available through Savvy Surrounding Style.
Q: Chef, I love Crab Rangoon and would love to make some, but I’m afraid they won’t turn out as good as the ones at the restaurant. I am not even sure what type of dough I need to use. Can you give me an easy recipe I can try it at home?
• KEEP IT CONSISTENT. Many times, we're asked to do outdoor areas where we get involved with everything—fireplace, hot tub, outdoor kitchen… It's nice to have one designer or company design the whole thing. That way, you can use all the same stone for the entire area.
The first-ever summer edition of Clayton Restaurant Week (CRW) takes place Monday, July 14, through Sunday, July 20. The participating establishments include Bar Napoli, Bocci Wine Bar, Cardwell’s, C.J. Muggs, Coastal Bistro & Bar, Crushed Red, Jimmy's On The Park, Oceano Bistro, Pomme Café & Wine Bar, Pomme Restaurant, Remy’s Kitchen & Wine Bar, Roxane, and Ruth's Chris Steak House. Each restaurant will offer a special three-course dinner promotion for a fixed price of $25 per person, plus tax and tip. CRW patrons also have the option of adding a $5 ‘Extra Helping’ donation to their dining bill to benefit Operation Food Search. More info is available at claytonrestaurantweek.com.
About 2.5 million years ago, the earliest humans were chipping away at stones to make rudimentary tools (hence, the ‘Stone Age’), running away from mastodons and other prehistoric beasts, and eating whatever they could hunt and gather. And they must have been a healthy bunch!
More and more stories are sprouting up about people returning to their roots and to the ‘old way’ of doing things. There’s a growing feeling in the marketplace that buying local is a good thing, and some have even left successful careers behind to become producers for that local market.
As the temperatures increase, your body needs more water. Dehydration is a potentially dangerous condition, and it’s more common during summer.
Lately, there has been an influx of new restaurants offering their take on barbecue and what has been termed Southern-style ‘comfort food.’ The latest eatery in the Michael Del Pietro Restaurant Group stable, The Salted Pig, serves up a bit of both.
So, you’re looking for something different to do this weekend? Well, you’re in luck, because you’ve just hit the performing arts jackpot with the third annual St. Lou Fringe Festival.
Fans of fine food and the works of The Bard will be pleased to find out that Bixby’s, located on the second floor of the Missouri History Museum, is partnering with Shakespeare Festival St. Louis for this year’s productions of Henry IV and Henry V. Bixby’s will host an intimate and elegant communal dining experience for five nights throughout the run of the show. Guests can make reservations to dine at a community table, under the stars, and enjoy a lavish full-course meal, focused on dining with local influence. This experience is limited to 40 guests per night. Tickets are $50 and include a reserved seat for the show; dinners begin at 6 p.m. Tickets can be purchased online at sfstl.com.
You might have read it in a national magazine, found it on Pinterest, or it was something passed down from your mom. Homemade beauty treatments are a fascination for many women, especially do-it-yourselfers (DIY) who want to live an all-natural, organic lifestyle. But are they really all they’re cracked up to be?
Nothing says summer like a festive outdoor fete. Lucky for us, St. Louis has a full slate of art and entertainment under the summer sun and stars—many with the welcoming perk of free admission. So, as the season starts to heat up, be sure to save the date for these festival favorites.
Lately we've been lucky enough to have some great dining experiences at restaurants that appear quite understated, but serve up some really delicious and creative food. The latest to turn our heads is Jax Café in Benton Park.
He's a classic gentleman. He's a fun-loving guy. He's the man of the hour at this celebration! This Father's Day, show Dad how much you care with a party fit for him: local beers, tasty snacks, and gifts perfect for pop.
Q: I'm looking for something to make this Mother's Day. My family will be celebrating with steaks, and I want to make something. Do you have any suggestions? A: What better way to elevate steaks than lobster?
From the ice cream cone to hot dogs, hamburgers and even iced tea, the 1904 World’s Fair in St. Louis has long been lauded for many firsts of the food industry. While those claims mostly are myths, as local author Pam Vaccaro explains in her book, Beyond the Ice Cream Cone: The Whole Scoop on Food at the 1904 World's Fair, St. Louis certainly served as an international stage for the jumping-off point of these food items' popularity during that memorable early 20th century spring and summer.
Q: Chef, I am a newcomer to St. Louis. With the hope of warmer weather coming, I am getting ready to pull my grill out of the garage and fire it up. I want to invite my neighbors over and get to know them. Do you have any great recipes that will be good for our first grill of the season?
While its most known attribute may be the Kentucky Derby, our recent visit to Louisville proved that this Ohio River town is a whole lot more than just a one-trick pony.
Gamlin Whiskey House is the latest from the folks behind SubZero Vodka Bar. Like that popular eatery, Gamlin Whiskey House pairs a huge selection of a particular spirit with a complementary food menu for an all-around taste experience.
Most people who’ve had kidney stones can tell you how painful they are. These solid masses—predominantly composed of calcium—form in the kidney and can be excruciating as they pass out of the urinary tract.
Sometimes, the best things come in the most humble of packages. Quincy Street Bistro is one such case. It may look like a nondescript South City bar and grill to the casual observer, but there's some extraordinary deliciousness going on inside.