- 1 Painter wins $350,000 in suit claiming retaliation by St. Louis union
- 2 Five dead, six injured in crash of 15-passenger van near Vandalia, Ill.
- 3 Kirkwood schools move to give iPads to all students
- 4 Crews dig through night to find survivors in Oklahoma twister
- 5 Angry mob pelts man thought to be sex attacker
- 6 Missouri social services agency loses two top officials in a week
- 7 'Sunny' Glassberg dies; philanthropist who donated Turtle Park
- 8 St. Louis-area schools have emergency plans in place for tornadoes
- 9 Storm knocks out power to thousands in St. Louis County
- 10 Massive tornado roars through Oklahoma City suburb
Live Chats
Eating with Evan
Food critic Evan Benn answers your dining questions
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@Julie Good question. I'm just as happy eating good ethnic food in a hole-in-the-wall joint as I am dining at a Michelin-starred "destination" restaurant. And my food "likes" far outnumber my dislikes. Come to think of it, there isn't much food I don't like or won't eat (case in point: the chicken feet I took down at a Chinese buffet last week). But there is one ingredient I've yet to wrap my palate around: white pepper. To me, it tastes like the smell of (human) feet. -

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@LD As far as I know, Josh, who was executive chef of Monarch when it closed this year, is scouting locations, trying to find the right spot to open his own restaurant. In the meantime, he's keeping himself busy and keeping his followers satisfied with several "pop-up" restaurants. The first was a fried-chicken-and-fish pop-up at Half & Half last month, and on Sept. 17, he's doing a gumbo take-out during lunch at the new Pint-Size Bakery on Watson. -

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@MrHallas I've always said it is hard work running a brewpub (ie, a brewery that serves food). Lots of places either get the beer right or the food right, but it's rare to find a place that can do 'em both. I'm going to defer from picking the "best," but these places all deserve props, and I'd be glad to eat and drink at any of them: Ferguson Brewing (can't get enough of their smoked chicken wings); Schlafly Tap Room for its fish 'n' chips and cask beer, Bottleworks for its veggie burger; Perennial Artisan Ales' Claire Mendez is doing great stuff out of their kitchen...very beer-friendly, local, fresh food; Urban Chestnut offers a smart selection of small bites, and I pointed out last week that their Bier and Brat Plate is one of the best values in town. -

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@amveats Joe Bonwich has been an absolute mensch during this changeover. The best advice he gave me was to care about food, care about writing, and do my homework. My gym visits have increased in frequency from once every three weeks to once every other week. Like you, it shows. -

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@LD I doubt it will be a "big" trend, but I am seeing more and more sorghum on menus these days. Salt in the CWE has a sorghum-glazed duck breast on the menu, and the aforementioned Josh Galliano pop-up had sorghum-glazed pork belly. Which leads to your next question... -

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@LD Funny. No. But when "Brew in the Lou" came out, I did channel Jon Lovitz in the episode where he had a tape-recording of him saying, "Buy my book! Buy my book! Buy my book!" Seriously: Buy my book. -
How badass is the new logo for Sump? www.sumpcoffee.com -

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OK, so my Top 3 STL pizzas right now are Pi and The Good Pie, constantly battling for 1 and 2 in my book, and a close third is Feraro's, which isn't fancy, just good. I call it Poker Pizza, because it's the kind of pizza that I could scarf down a few slices while playing poker and not feel guilty that I'm not fully savoring its gourmet qualities. What else is out there that I should consider? -

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