Sauce Magazine // July 2016

What's your favorite flavor of ice cream?

JULY

2016 • VOLUME 16, ISSUE 7

PUBLISHER

ART DIRECTOR

MANAGING EDITOR

MANAGING EDITOR, DIGITAL

ASSOCIATE EDITOR

EDIBLE WEEKEND EDITOR

STAFF WRITER

PROOFREADER

PRODUCTION DESIGNER

CONTRIBUTING PHOTOGRAPHERS

CONTRIBUTING ILLUSTRATOR

CONTRIBUTING WRITERS

Allyson Mace

Meera Nagarajan

Heather H ughes

Catherine Klene

Tiffany Leong

Catherine Klene

Kristin Schultz

Emily Lowery

Michelle Volansky

Jonathan Gayman, Ashley Gieseking, David Kovaluk, Greg Rannells, Carmen Troesser, Michelle Volansky

Vidhya Nagarajan

Glenn Bardgett, Andrew Barrett, Matt Berkley, Julie Cohen, Sara Graham, Katie Herrera, Heather Hughes, Kellie Hynes, Jamie Kilgore, Ted Kilgore, Catherine Klene, Tiffany Leong, Meera Nagarajan, Michael Renner,

Dee Ryan, Kristin Schultz, Lauren Schumacker

ADVERTISING SALES MANAGER

ACCOUNT EXECUTIVES

ADVERTISING ACCOUNTS COORDINATOR

EVENTS COORDINATOR

LISTINGS EDITOR INTERNS

Allyson Mace

Jill George, Angie Rosenberg

Jill George

Amy Hyde

Amy Hyde

Pralines and cream - anything with nuts in it, actually

Kathleen Adams, Jennifer Deist, Mitch Mackowiak, Mia Marlotte

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All contents of Sauce Magazine are copyright ©2001-2016 by Bent Mind Creative Group, LLC. The Sauce name and logo are both registered to the publisher, Bent Mind Creative Group, LLC. Reproduction or other use, in

whole or in part, of the contents without permission of the publisher is strictly prohibited. While the information has been compiled carefully to ensure maximum accuracy at the time of publication, it is provided for general guidance only and is subject to change. The publisher cannot guarantee the accuracy of all information or be responsible for omissions or errors.

Additional copies may be obtained by providing a request at 314.772.8004 or via mail. Postage fee of $2.50 will apply.

Sauce Magazine is printed on recycled paper using soy inks.

EDITORIAL POLICIES The Sauce Magazine mission is to provide St. Louis-area residents and visitors with unbiased, complete information on the area’s restaurant, bar and entertainment industry. Our editorial content is not influenced by who advertises with Sauce Magazine or saucemagazine.com.

Our reviewers are never provided with complimentary food or drinks from the restaurants in exchange for favorable reviews, nor are their identities as reviewers made known during their visits.

A $30 CHECK TO: SAUCE MAGAZINE – SUBSCRIPTIONS for a

Green mint chocolate chip - a double scoop in a ginormous waffle cone

Mexican chocolate: chocolate with a bit of cinnamon and a hint of heat. I have fond memories of getting this flavor at Oliver's in Clayton as a child.

PHOTO BY GREG RANNELLS

(Flip the magazine over to see Readers' Choice Winners.)

Where are your favorite places to eat, drink and shop? We asked; you voted. We tallied, then tallied again. Now, our readers and editorial team have declared the 2016 Readers' Choice Winners, including champions like Southern, your Favorite New Restaurant (That's chef-owner Rick Lewis on the cover.). A Saucy congrats to all the winners!

by Greg Rannells

miso corn ramen at robata of maplewood p. 17

publisher’s perspective

allyson mace waits in line at your 2016 favorite new restaurant, southern. flip the magazine over to see all our readers' choice winners.

IN LIFE AND IN BUSINESS, ESPECIALLY IN CULINARY PURSUITS, SIMPLIFYING WITHOUT DIMINISHING IMPACT OR EXPERIENCE IS AN ART FORM.

Like art, food is a reflection of our community. Today, among others with myriad roles, our chefs and restaurateurs seem more open to reassessing and recalibrating priorities, finding that less is indeed more.

In the last three years or so, we’ve witnessed a subtle but deliciously authentic shift toward a more simplified plate. While unexpected creative collaborations, innovative food and drink pairings and meticulous customer service continue, chefs and restaurateurs are moving from more complex, fine-dining fare to casual, straightforward dishes across a number of cuisines.

One aspect of the trend I’m most excited about is the way it influences our social constructs and connections. As elaborate detail and refined presentation give way to casual polish, guests are encouraged to ask more questions, to share more, and to unwind and relax. More intimate environments reflect the communal spirit of neighborhood eateries and exude comforting familiarity. Minimalist menus mirror the attitudes of their creators, and those who gather around the table, to share the nobull stories and honest conversation that yield the fondest memories.

Make no mistake, however. Our discriminate food community doesn’t equate simplicity with diminished taste. Our culinary innovators provide high-quality dishes at more accessible price points, accentuating their most essential flavors.

Take Southern, the 2016 Readers’ Choice Favorite New Restaurant winner, as an example: A tight menu, counter service and informal presentation frame some seriously high-caliber, no-fuss cooking.

St. Louis culinary tastemakers at places like Southern, Porano (Favorite Fast-Casual

Restaurant), Olive & Oak (2nd Favorite New Restaurant), Reeds American Table (Favorite American Nouveau) and Retreat Gastropub (3rd Favorite New Restaurant) have perfected simple details in mouth-watering ways –which is why you voted them Sauce Magazine’s Readers’ Choice Award recipients. Congratulations to all our winners and our culinary community.

Cheers, Allyson Mace

Founder and publisher

PHOTO BY CARMEN

editors' picks

We don’t know who named the WOW BOARD at ANNIE GUNN’S – the staff or the customers presented with a plank piled high with house-made charcuterie, rich cheeses and pickled vegetables, seasonal chutney and ubiquitous Irish soda bread. The dozen or so offerings change daily according to chef Lou Rook III and butcher Andrew Jennrich’s whim, from blood sausage terrine to dry-aged Kobe-style beef. Don’t pester your server for details. You’ll ruin a wow-worthy surprise.

hit l ist

4 new places to try this month

Style meets good tastes at Cherokee Street’s ultra-cool Vista Ramen. The relaxed, stylish interior sets the stage for approachable Asian-inspired food with a hint of fine-dining finesse. The menu of mostly small plates and ramen bowls comes courtesy of chef Chris Bork (formerly of Blood & Sand). Dishes rotate frequently; an artfully plated, unexpected starter featuring bites of beet and black sesame chiffon cake drizzled with charred lemon sauce and popcorn has already disappeared from the menu. However other dishes, like the small plate of Korean fried chicken sliders, are still available. Crisp chicken is tossed in a spicy gochujang-based sauce and topped with fish sauce pickles sandwiched between a sweet house-made Hawaiian roll. Among the ramen, we slurped up the veggie version with firm noodles swimming in a delicate broth alongside seasonal vegetables and the perfect egg with a yolk as thick as cold custard. Likewise, the well-rounded pozole hit all the right notes: spicy, savory, silky broth soaked pulled chicken with a fresh green hit of cilantro on top.

2609 Cherokee St., St. Louis, 314.797.8250, vistaramen.com

VISTA RAMEN

vista ramen

SCARLETT’S WINE BAR

Fans of Sasha’s on Shaw should flock to sister restaurant, Scarlett’s Wine Bar. The Central West End counterpart is busy and cheerful, stylishly designed with a tinned ceiling and marble-topped bar. Glance over the iPad menu boasting dozens of wines, or take our sage advice and request a glass of Benton-Lane pinot noir, an easy red with dark berry notes. Enjoy a light meal with the fresh crab salad. Tender greens, lump crab, grilled asparagus and avocado are dressed in light white balsamic vinaigrette for an indulgent meal that won’t weigh you down. Though, you should probably round out your order with the sausage and pepper pizza. This memorable pie boasts wood-fired crust that bread aficionados will love, baked in an oven Italophiles would kill for.

4253 Laclede Ave., St. Louis, 314.797.8223, Facebook: Scarlett’s Wine Bar

SCAPEGOAT TAVERN & COURTYARD

Scape’s sister space has switched to the night shift. The former home of Crepes, Etc. is now Scapegoat Tavern & Courtyard. The newly renovated space features a long L-shaped bar lined with sleek white subway tile and bottle after boozy bottle. Grab a seat inside (or on the secluded back patio it shares with Scape) and start with a classic cocktail like a summery mojito. For a snack as you sip, turn your attention to small plates like the G.O.A.T. Sliders: macadamia nutcrusted fried chicken topped with pepper jack cheese and a honeymustardy sauce on a Hawaiian bun. You can also split a crisp flatbread slathered in arugula pesto, tart balsamic glaze, roasted peach slivers and melted burrata. Hungier patrons can opt for the entree-sized housesmoked pastrami melt stuffed with kraut, gooey Gruyere and Russian dressing. Scape’s little sister is all grown up.

52 Maryland Plaza, St. Louis, scapegoatstl.com

a glass of scarlett hexflame rosé at scarlett’s wine bar

scarlett’s wine bar the back patio and the juice cocktail at scapegoat

Kirkwood has recently been granted a membership to Club Taco. Start with a West County Housewife, which weaves adobogrilled beef tenderloin with portobello mushrooms, candied bacon and Gorgonzola on a house-made corn tortilla. The vegetarian Fun-Guy features those same portobellos and stout-braised black beans covered with roasted green chiles and topped with a slice of fried avocado. Break all the rules with the Deep South: fried chicken on a bed of mashed potatoes with corn relish and a spicy pepper sauce. Snag a side of Club Tots, too: crisp tater tots smothered in white cheddar, green chiles, chipotle crema and a sunny-side up egg.

200 N. Kirkwood Road, Kirkwood, 314.858.1488, Facebook: Club Taco

CLUB TACO

rev iews

Robata of Maplewood

BY MICHAEL RENNER | PHOTOS BY JONATHAN GAYMAN

Owner Thom Chantharasy was behind the counter bar when I arrived, steadily serving food and drawing pints of beer while overseeing the frenetic operations of Robata, his combination sushi-ramen-yakitori eatery in Maplewood. Behind him, the cramped, open galley kitchen hummed with activity. Meats charred on a gas grill while broths simmered

miso corn ramen at robata

in giant stockpots, throwing off clouds of fragrant smoke and steam as cooks churned out plates of nigiri and rolls, bowls of ramen, stacks of tempura and skewers of grilled yakitori. Servers wove their way throughout the restaurant, zigzagging around 30 tightly spaced seats inside and several communal picnic tables sectioned off in the parking lot.

In some respects, Robata is a rebranding of Sekisui, the South Grand sushi restaurant Chantharasy closed in 2014. But where Sekisui felt flagging toward the end, Robata is bright and energized. Chantharasy transformed the defunct Church’s Chicken on Manchester Road into a hip, inviting space – a remarkable

task. There’s an izakaya vibe going on here, more Japanese gastropub than restaurant. It’s a place to share and stack small appetizer plates and slurp bowls of ramen.

The two oversized menus were extensive and overwhelming, both in size and content (Unwieldy big menus and small tables don’t get along.). It’s tempting to just start ordering – a practice you’ll regret come settling-up time. Fortunately, servers understand every aspect of the menu and are ready to explain how best to build a meal.

Start with some yakitori – nothing thrilling, but it’s hard to resist bamboospeared bites. Strictly speaking, yakitori

refers to grilled chicken and kushi-yaki refers to everything else grilled on a stick, but both are used interchangeably. All grilled items can be prepared two ways: with salt (shio) or marinated in a thick teriyaki sauce (tare). It makes a difference depending on the meat. Pork belly (butabara) was flavorful enough without the addition of marinade, so go with the simplicity of shio. Chicken – breast, thigh or wing – was a neutral vehicle for the tare preparation, which added flavor and caramelized the skin to charred crispiness. Scallops, teeny and few, picked up nothing from the shio treatment and aren’t worth the expense.

Other selections are more shareable. The Ocean Pyramid may sound gimmicky, but it was hard not to smile at the geometric structure layered with sushi rice, tuna, salmon and yellowtail tartare, capped with green and orange flying fish roe (tobiko) –not to mention the fun of tearing it down with chopsticks. Fried octopus dumplings, or takoyaki, are a required order: a handful of golf ball-sized fritters that revealed lumps of tender octopus meat upon first crispy bite. The accompanying katsu sauce and Japanese mayo topping were fine for dipping, but unadorned is really the way to enjoy these fried beauties.

The Bar-B-Que Don bowl incorporated the same pork used in the ramen, but slathered in teriyaki sauce, cooked to a crispy stickiness and served over white rice with scallions. It’s the kind of deeply flavorful dish you want around the house all the time. Add a side of kimchi for a hit of contrasting spicy-sourness to the meat’s sweetness. I don’t know how much hamachi kama (yellowtail cheek or collar) Robata sells (It’s listed as limited on the menu.), but I found my new favorite cut of tuna. Grilled on the bone, the meat was sweet, tender, rich and especially juicy. A squeeze of lemon and a dunk in

the soy dipping sauce was all that was needed for this simple treat.

As long as the fish is clean-tasting and the rice properly seasoned, I’m happy with any sushi. Both were the case here, and it was nice to have the option when putting together a full meal of small plates. Same for rolls. Nothing remarkable, but my STL Roll was nice and simple, with optional real lump crab, asparagus and cream cheese topped with seared salmon and drizzled with sweet soy and spicy mayo.

Of course, there was ramen. St. Louis is in the midst of a ramen storm, a tsunami of broth and raining noodles. If chefrestaurateur-writer David Chang’s claim earlier this year is true, that “ramen is dead,” that it’s lost all originality, the people milling outside Robata like extras in The Walking Dead didn’t seem to care. Nor did those sitting inside, happily slurping noodles at the tall counters lining the floor-to-ceiling windows. All this over noodles and broth?

The classic pork tonkotsu ramen may be played out according to Chang, but it’s the first dish I ordered. No, it’s not the same you’d get at Chang’s renowned Momofuko Noodle Bar in New York City (He still serves it.), but we’re not in New York City. Let ramen scholars debate the nuances while I enjoy Robata’s version: fragrant, milky, opaque pork broth chockablock with shaved wood-ear mushrooms, bamboo shoots, scallions, bean sprouts, strands of red ginger, half a soft-boiled egg and a couple slices of char-sui roast pork. Choose from regular noodles, rice noodles or “fat cut,” referring to the slightly thicker, springier noodles made locally by Midwest Pasta. Chicken broth, glistening with rendered fat, provided a lighter base for several soup styles like the miso corn, which added corn to the same ingredients with the optional substitution of pulled chicken for pork.

The busy drive-thru – a remnant from Church’s used for carryout orders – is another reminder that ramen lives.

The patio at Robata of Maplewood

Lunch Rush

SALT & SMOKE

BY ANDREW BARRETT | PHOTOS BY DAVID KOVALUK

Barbecue is meant to be shared, especially Salt & Smoke’s Bestie Combo Plate, so grab your BFF for a bite of Texasstyle smoked brisket. Seating is ample, but even when busy you’ll find top-level service. On one visit, four different employees asked if I had been helped before I sat down. Like any great barbecue joint, items are subject to availability. Lunchtime bonus: It’s unlikely anything will sell out so early in the day. Now get acquainted with some meaty treats.

SMOKED WINGS

The smoked wings were some of the best in town. Mellow smoke let the juicy chicken come through for an elevated taste without drenching you in sauce. A tangy white barbecue sauce changed up the flavor and added bite to each bite.

FRIED PICKLES

An assortment of spears, chips and gherkins were all lightly fried and served with flaxseed mayo. Each had its own distinct brine for a variety of shapes, tastes and textures. Don’t be shy about dipping them in the barbecue sauces on your table. I liked the spears the most, but remember: Besties always share.

BRISKET SANDWICH

Any of the sandwiches are a great pick, but the brisket was a standout. All sandwiches are served on a house-made bun so good you’ll want to friend it on Facebook. The brisket was smoky and tender, served with burnt-end mayonnaise and crispy tobacco onions. The accouterments complemented the brisket while still letting it speak for itself, just like a BFF should.

SMOKED TROUTDALE TROUT SANDWICH

Barbecue can be heavy for lunch. When a pound of meat isn’t the right option, go for the lighter trout sandwich. It still packed in barbecue charm with smoked tomato mayo on smoky fish.

SMOKED WINGS

BESTIE COMBO PLATE

The Bestie allows you to sample more than one meat (more than once, since it’s a massive amount of food and you’re sure to be taking a couple boxes back to the office). Choose two, three or four meats, along with two sides and a popover. Start with the brisket (keeping it classic) and the fried jalapeno-cheddar bologna (because weird is good, too). The St. Louisstyle ribs were also worthy – even without sauce.

SO MANY SIDES

The garlic and herb fries were an optimal delivery method for the many tempting

sauces. Try the Hotangy and Mustarolina to spice things up, or go true fire with the I Can’t Even. Turns out Ritz crackers are what’s missing from your mac and cheese – they added texture to thick, cheesy noodles in the satisfying White Cheddar Cracker Mac. If you can’t get enough meat, the pit beans with smoked bacon were akin to eating pulled pork. The creamed corn packed a pleasantly surprising kick, almost like spicy elotes, even if it was a bit runny. And finally, the sweet pepperpotato salad was sweet, tangy and bound to please both mustard- and mayo-based salad-lovers.

THE DOWNSIDE

At no fault of Salt & Smoke, The Loop is a mess of construction right now. Just crossing the street can be arduous, but don’t let that deter you. Walk or bike if you can – it’s worth the trip. Prices are fair, but the lack of a lunch menu makes for a daunting pile of food at noon. Either plan to take some home or buddy up with a bestie to share.

Salt & Smoke

6525 Delmar Blvd., University City, 314.727.0200, saltandsmokestl.com

nightlife gaslight lounge

BY MATT BERKLEY | PHOTOS BY DAVID KOVALUK

With an upbeat vibe and a focus on the fundamentals (stiff cocktails, smooth music and superior bar food), Gaslight Lounge is a unique and highly enjoyable little drinking hole. Here are a few reasons to check out The Hill’s newest cocktail bar/ taco spot/recording studio.

The Concept Stepping inside Gaslight, you’ll find a fully functional music lair. Tall glass windows at the far end of the bar encase a high-end recording studio and working music school – a showcase of local talent who jam for the bar patrons outside to enjoy. The dimly lit, repurposed industrial space is heavy with exposed brick and a bold red and dark gray color scheme, offset by

warm wooden tables and black-and-white snapshots of St. Louis’ fabled Gaslight Square (to which the bar pays tribute). The intriguing, cover charge-free music concept is pulled off well. On several visits, I was treated to up-tempo jazz acts whose sharp notes melted into the background, creating the lively atmosphere of a jazz club. On any given night, this could be a heavy metal venue or even a bluegrass bar. Despite its Spartan decor, the bar retains a laid-back lounge feel energized by music.

The Bar Beer nerds and thirsty frat boys do equally well at this contemporary cool saloon. The former could choose around 10 regional taps, including Urban Chestnut, Civil Life, 4 Hands and Modern Brewery. The latter had the option of Budweiser,

Miller High Life, Stella Artois and even Modela Especial. The cocktail menu was a quirky pleasure to mull over and held some gems, including the Pepe A Go Go: a masterful spin on the classic mojito that introduced fresh basil along with mint and smooth jasmine liqueur to even out spiced rum. The Smokey Joe was a heavier, spicysweet smack across the face, blending bourbon and mezcal with hot habanero syrup and orange bitters. It was one of those drinks that immediately made the night warm and happy. But not everything is as impressive. The Crystal Palace, with vodka, lemon, sparkling white wine and crème de violette, ended up falling flat into watered-down disappointment. Likewise, the Greenwich Corners overly diluted a perfectly good bottle of Still 630 rye in its poor take on a Manhattan.

The Food Gaslight is well served by the attached Cha Cha Chow on Shaw, a brick-and-mortar of the much-loved food truck. After ordering at the counter, you can walk next door and kick back with a cocktail at Gaslight until the kitchen texts when your food is up. While heavy on tacos, my favorite offerings were the cheese and pork pupusas, exclusively offered at this location. The stuffed, melted delights paired rich adobo pork with smooth white cheddar cheese inside a deliciously charred tortilla, served with a side of slaw and hot salsa. The Cha Cha Burger, a tiny but tasty little guy, packed a poblano punch, served on a fantastically crispy baguette alongside a decadent handful of seasoned fries.

The Crowd On the far east fringe of The Hill neighborhood, Gaslight draws a solid group of young urban professionals and smartly dressed 20- to 40-something patrons. Still in its infancy, the place is hardly overflowing, but the intimacy is also part of its charm. Gaslight is an easygoing, secluded destination perfect for couples nights or a casual evening out with friends. Though still finding its feet, Gaslight is an inspired and exceptional one-stop shop for booze, music, grub and good times.

ORDER IT: Gaslight Lounge

Order the Cha Cha Burger from neighbor Cha Cha on Shaw, then take it back to the bar.

Gaslight’s Pepe a Go Go adds jasmine liqueur to a classic mojito. NIGHTLIFE

Gaslight

BY

dine & drink

A SEAT AT THE BAR /

Four experts tell us what to sip, stir and shake

GLENN BARDGETT

Member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s

When I first saw moscato on a Missouri label, I questioned how this famed European grape could be locally grown. Apparently, the bureaucrats in Washington D.C. deemed the Valvin muscat grape worthy to be labeled as the increasingly popular varietal moscato. Pick up the luscious Stone Hill Winery Moscato for a sweet, low-ABV version with a rain-washed floral aroma perfect for pairing with summer fruits. $8. Friar Tuck Beverage, 4635 State Highway K, O’Fallon, Missouri, 636.300.4300, friartuckonline.com

TED AND JAMIE KILGORE

USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planter’s House

The votes are in: Recent primary elections have us thirsty for an El Presidente cocktail. This tasty Cuban drink became wildly popular during Prohibition when Americans traveled to Cuba to enjoy libations. With light tropical notes layered with spiced orange, it refreshes on a hot day. Combine 1½ ounces white rum, ½ ounce dry vermouth, ½ ounce dry orange curacao and a dash of grenadine in a stirring glass with ice. Stir at least 35 seconds, strain into a chilled cocktail glass and garnish with an orange twist.

KATIE HERRERA Co-founder of Femme Ferment and manager at The Side Project Cellar

brasserie de blaugies bière darbyste is a wheat saison fermented with fig juice.

I’m a big fan of subtle fruit additions in beer, especially when they complement and round out the acidic nature of sour beers or accentuate the funkiness of farmhouse brews. Prickly pear fruit softens the tartness of the thirstquenching gose-style Sierra Nevada Otra Vez. Or check out Brasserie de Blaugies Bière Darbyste, a wheat saison fermented with fig juice to lift its black pepper, lemon and honey notes. Fields Foods, 1500 Lafayette Ave., St. Louis, 314.241.3276, fieldsfoods.com

Say salud to sangria

BY KRISTIN SCHULTZ

Like a 5-gallon tub of Legos, sangria variations are limited only by your imagination. Essentially a wine punch, traditional sangria contains red wine, sugar and fruit. From there, you can add a splash of the hard stuff – like brandy or rum – and bubbles like club soda. Most any vino is a good choice as long as it’s inexpensive, younger and not overly oaky.

Sangria is so popular at Barcelona Tapas Restaurant that it’s made in 10-gallon batches and put on tap. Chunks of fresh apples and oranges finish the glass or pitcher.

For Italian flair, Guido’s Pizzeria & Tapas bartender Charles Meyer uses a mix of Burgundy and Chianti wines. After apples, oranges and spices soak 24 hours, the infused wine is strained and bottled. Meyer gives it an effervescent hit of lemon-lime soda and a scoop of fresh fruit before serving.

“There are no rules,” said Copper Pig bartender Todd Brutcher. “Just use what you like. Use an inexpensive wine because you’re manipulating the flavors anyway.”

He would know; Brutcher has been getting creative with sangria for six years, starting at Onesto Pizza & Trattoria. Brutcher said his white sangrias are more popular than his reds at Copper Pig, and on any given weekend can contain anything from Sungold tomatoes, pineapples and basil to cherries and peppercorns.

“Cooking fruit down will give sangria more flavor,” he said, but fruits with high water content like watermelon and cucumber are exceptions. Brutcher also steers clear of bananas, which take on an unappealing consistency and “do not translate well.”

Sangria is a great way to make the most of seasonal ingredients. Modesto takes advantage of strawberry season, adding them to sparkling brut cava, brandy, vodka and triple sec. Grapeseed also stays summery and local with Double Star Farms strawberries macerated in sugar then soaked in a mix of apple brandy, botanical Pinckney Bend gin and rosé.

Whether you go for traditional red sangria or a creative white concoction, raise your glass to the no-rules wine punch we can’t stop sipping. Order a pitcher for the table when you’re out or embrace summer flavors at home with Grapeseed’s rosé sangria recipe.

ROSÉ SANGRIA

Courtesy of Grapeseed’s Sierra Scott

6 SERVINGS

1½ cups halved strawberries

¼ cup sugar

1 bottle syrah, grenache or cinsault rosé

¼ cup apple brandy

¼ cup Pinckney Bend gin

Club soda

Sliced strawberries and apples for garnish

• In a large bowl, macerate the strawberries by stirring together with sugar. Let stand at room temperature at least 45 minutes.

• In a large pitcher, combine the rosé, apple brandy and gin. Add the macerated strawberries and refrigerate 2 to 3 days.

• To serve, fill a Collins glass with ice, pour the sangria, top with club soda and garnish with fresh sliced strawberries.

Barcelona Tapas Restaurant

34 N. Central Ave., Clayton, 314.863.9909, barcelonatapas. com

Copper Pig

4611 Macklind Ave., St. Louis, 314.499.1166, copperpigstl. com

Grapeseed

5400 Nottingham Ave., St. Louis, 314.925.8525, grapeseedstl.com

Guido’s Pizzeria & Tapas

5046 Shaw Ave., St. Louis, 314.771.4900 guidosstl.com

Modesto Tapas Bar and Restaurant

5257 Shaw Ave., St. Louis, 314.772.8272, modestotapas. com

grapeseed's rosé sangria

Vegan chocolate zucchini cookies

BY KELLIE HYNES | PHOTOS BY CARMEN TROESSER

The first time I dined with my future mother-in-law, she caught me dipping a forkful of peas into my mashed potatoes. Embarrassed to be busted in a food faux pas, I over-explained, “I don’t like how peas taste. This hides their pea-ness.” In that moment, all parties involved hoped the earth would swallow me whole like my starchcostumed legumes. I eventually became more graceful at both conversation and the fine art of vegetable disguise.

This time of year, I’m a big fan of zucchini bread, whose sweet buttery taste doesn’t at all resemble its namesake squash. The bread’s tender texture is due in part to the fact that a zucchini is 95 percent water. And while eating a loaf of zucchini bread does not count toward our recommended eight daily glasses, I thought perhaps this green chameleon could be substituted for the dairy in a cookie recipe.

The first step was to chop up the zucchini into a sneaky size. Shredding in my food processor made stringy green strands that would fool no one, but grating the zucchini on the small holes of a box grater yielded much finer bits in just a minute. Once the zucchini is grated, remove as much water as possible, or else your cookies will be soggy. Simply wrap the grated zucchini in a pile of paper towels or clean dishcloth and squeeze over the sink. Then let the bundle rest. Even after all that wringing, the fresh

zucchini made the cookies so moist and spongy I didn’t need to add soy or almond milk.

The most difficult cookie ingredient to vegan-ize is sugar. You may be surprised to know that granulated white sugar (the type most of us keep in our sugar bowls) isn’t vegan. That’s because fragments of cattle bones, called char, are used as a filter to make the sugar sparkling white. And no, brown cane sugar is not better; it’s just char-brightened white sugar with a little molasses. Turbinado sugar, which is unrefined cane sugar, is vegan, but the larger turbinado grains didn’t fully incorporate when I creamed it in the vegan butter, nor did they melt while baking. Hoping to do better than a crunchy hockey puck, I hunted around the baking aisle at Whole Foods and found coconut palm sugar. These grains blended into the vegan butter beautifully, and its caramel-like taste is so flavorful, I used a quarter cup less sugar than my traditional recipe called for.

To make my cookies extra decadent, I decided to add chocolate chips. The chips you use depend on how strictly vegan you are, since it’s easier to slip a vegetable into a cookie than it is to find inexpensive vegan chocolate made in a milk-free facility. If you prefer to spend approximately three times more for chips that aren’t milk-adjacent, Whole Foods’ Equal Exchange Bittersweet Chocolate Chips contain organic ingredients and promise to be

free of major allergens, including dairy. If you find the whole concept of vegan chocolate chips to be overwhelming, simply substitute nature’s own candy, raisins, and move on.

My cookies were soft and sweet with enough healthy ingredients to count as a salad in my food journal. Unfortunately the coconut palm sugar made them a drab brown color, and the flecks of green zucchini weren’t fooling anyone. A few tablespoons of cocoa powder saved the day, transforming the cookies into little mounds of fudgy happiness. Even if you divulge the hidden zucchini, the cookies are so tasty the resulting conversation won’t be the slightest bit awkward.

VEGAN CHOCOLATE ZUCCHINI COOKIES

2 DOZEN COOKIES

1 large zucchini, ends trimmed

1½ tsp. Ener-G Egg Replacer

2 Tbsp. warm water

8 Tbsp. (1 stick) Earth Balance vegan buttery sticks, room temperature

¾ cup organic coconut palm sugar

1 tsp. vanilla extract

2¼ cups flour

¼ cup unsweetened cocoa powder

1 tsp. baking powder

1 tsp. baking soda

½ tsp. ground cinnamon

BUY IT

Equal Exchange Bittersweet Chocolate Chips: $6; Wholesome Organic Coconut Palm Sugar: $6

Whole Foods Market, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com

½ tsp. kosher salt

1 cup vegan chocolate chips or raisins

• Preheat the oven to 350 degrees. Coat 2 cookie sheets with nonstick cooking spray or line with silicone baking mats. Set aside.

• Shred the zucchini on the small hole side of a box grater. Roll the zucchini in paper towels or a clean dishtowel. Squeeze the towel over the sink and let the bundle rest 10 minutes, until the zucchini is dry. Measure 1 cup lightly packed, grated zucchini and set aside, reserving the remainder for another use.

• In a small bowl, combine the egg replacer with warm water and mix thoroughly. Set aside.

• In a large bowl using a hand mixer on high speed, beat the vegan butter and coconut palm sugar until creamy. Add the egg replacer mixture and vanilla and mix again until combined. Add the flour, cocoa powder, baking powder, baking soda, cinnamon and salt and mix until well combined. Fold in the grated zucchini, then the chocolate chips.

• Drop rounded tablespoons of the batter onto prepared baking sheets 1 to 2 inches apart. Bake 15 minutes, until the cookies puff up. Allow the cookies to cool to the touch before transferring to cooling racks.

MAKE THIS

With tropical creaminess and a burst of summer fruit, this dessert is a treat for the eyes as well as the taste buds. In a large bowl, whisk together ½ cup stirred full-fat coconut milk, ½ cup Coco Lopez cream of coconut, 1 tablespoon matcha green tea powder and ² ∕³ cup sweetened condensed milk. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip 1½ cups heavy cream at medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the whipped cream into the coconut-matcha mixture. Pour into an airtight container, cover and freeze 2 hours. Stir in 1 cup coarsely chopped fresh or frozen cherries, cover and freeze 5 hours, preferably overnight. - Dee Ryan

Known for its antioxidant properties, matcha is green tea leaves ground into a fine powder. Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com

AHMAIZEING

8 great corn recipes from breakfast to dessert

by dee ryan | photos by carmen troesser

recipes

corn and bacon pancakes

Flakes aren’t the only way to eat corn in the morning. This quick and delicious pancake batter is made better with a little bacon and fresh sweet corn.

4 TO 6 SERVINGS

4 strips thick-cut bacon

1 cup flour

4 tsp. baking powder

2 Tbsp. sugar

¾ cup whole milk

2 large eggs

1 tsp. vanilla extract

2 Tbsp. vegetable oil

One average ear of corn produces about 3 ∕4 cup kernels.

2 ears corn, shucked and kernels removed Maple syrup, for serving

• In a cold skillet, arrange the bacon in a single layer, then place over medium heat. Cook until crisp, about 4 to 5 minutes per side, then remove and set on a paper towellined plate to cool. Pour excess bacon fat into a small bowl, but do not wipe out the skillet. Chop the cooled bacon and set aside.

• In a large bowl, combine the flour, baking powder and sugar.

• In another large bowl, whisk together the milk, eggs, vanilla, oil and 2 tablespoons reserved bacon fat. Stir in the corn and bacon.

• Stir the wet ingredients into the dry ingredients until fully incorporated.

• Return the skillet to the stove over medium heat. Working in batches, pour ¹∕³ cup batter per pancake and cook until bubbles appear on the surface, about 2 minutes. Flip and cook until the bottom is light brown, 1 to 2 minutes.

• Serve with warm syrup.

fresh corn polenta

Polenta from a dry mix is convenient, but making it with fresh sweet corn tastes better and is just as easy. Serve with greens sauteed with garlic, poached eggs, sauteed mushrooms, pulled pork or a spoonful of harissa.

4 TO 6 SERVINGS

6 ears corn, shucked and cut in half crosswise

2 Tbsp. unsalted butter

Pinch of kosher salt, plus more to taste ¼ cup grated Parmesan cheese Freshly ground black pepper to taste Olive oil

• Over a large bowl, grate the corn off the cobs with a box grater, collecting the juices along with the kernels. Discard the cobs.

• In a medium saucepan over medium heat, melt the butter then add the corn and a generous pinch of salt. Reduce the heat to low and simmer, stirring frequently, until thickened, about 3 minutes.

• Remove from heat. Add the Parmesan, the salt and pepper to taste and a drizzle of olive oil.

corn gazpacho

8 SERVINGS

3 large yellow tomatoes, chopped

2 yellow bell peppers, seeded and chopped

4 ears corn, shucked and kernels removed

¼ cup chopped white or yellow onion

2 cloves garlic, smashed

1 Tbsp. chopped jalapeno

2 tsp. kosher salt, plus more to taste

¹∕³ cup olive oil

¼ cup sherry or red wine vinegar

2 Tbsp. fresh lime juice

Fresh cilantro and smoked paprika to garnish

• In a large bowl, combine the tomatoes, bell peppers, corn, onion, garlic, jalapeno and salt. Let rest at room temperature 1 to 3 hours.

• Stir in the olive oil and use a food processor, blender or immersion blender, to puree the soup to the desired consistency, working in batches if needed.

• Stir in the vinegar, lime juice and additional salt to taste.

• Cover and refrigerate until ready to serve. Garnish with cilantro and a sprinkle of smoked paprika.

jamaican street corn

6 SERVINGS

Vegetable oil for grill

6 ears corn, shucked

½ cup mayonnaise

2 Tbsp. curry powder

½ tsp. cinnamon

½ tsp. ground ginger

½ tsp. dried thyme

¼ tsp. allspice

¼ tsp. cayenne pepper

1½ cup toasted coconut flakes

• Prepare a charcoal grill for high, direct heat then brush with oil.

• Grill the corn over direct heat, turning occasionally until slightly charred and cooked through, about 10 minutes.

• In a small bowl, stir together the mayonnaise, curry powder, cinnamon, ginger, thyme, allspice and cayenne pepper.

• Brush the grilled corn with the spiced mayonnaise, then roll in the toasted coconut flakes. Serve immediately.

grilled zucchini and corn salad

Perfect for a potluck, this salad is even better the second day.

4 TO 6 SERVINGS

3 ears corn, shucked

2 medium zucchini, cut longwise into ¼-inch slices

2 Tbsp. olive oil, plus more for grilling

1 tsp. dijon mustard

2 Tbsp. lemon juice

10 cherry tomatoes, halved ¼ cup crumbled feta cheese

½ cup chopped fresh dill

Kosher salt and freshly ground black pepper to taste

• Prepare a charcoal grill for high, direct heat.

• Brush the corn and zucchini with olive oil then grill over direct heat, turning occasionally, until tender, 3 to 5 minutes for the zucchini and 10 minutes for the corn. Remove from grill and let cool.

• Chop the zucchini into bite-sized pieces and remove the kernels from the cob.

• In a large bowl, whisk together the mustard, lemon juice and olive oil. Add the corn and zucchini and toss. Stir in the tomatoes, feta, dill, and salt and pepper to taste. Refrigerate until ready to serve.

corn cocktail

Bourbon isn’t the only way to drink corn. Mix and muddle things up.

2 SERVINGS

½ cup corn kernels

4 basil leaves, plus more for garnish

1 oz. lime juice

1 oz. simple syrup

3 oz. dark rum

Soda water

• In a cocktail shaker, muddle the corn and basil until milky.

• Add the lime juice, simple syrup and rum, then fill with ice and shake 20 seconds.

• Strain into 2 cocktail glasses. Top with the soda, garnish with a basil leaf and serve.

husk-roasted sea bass

While we always recommend you use the highest quality ingredients, definitely use organic, pesticide-free corn for this dish incorporating the husk.

4 SERVINGS

2 ears organic corn

½ cup room-temperature unsalted butter

2 tsp. chopped fresh chives

2 tsp. chopped fresh tarragon

2 tsp. chopped fresh flat-leaf parsley

Pinch of kosher salt, plus more for seasoning

Olive oil for grilling

4 4-oz. sea bass filets, cut into 2-by-6inch pieces

Freshly ground black pepper

1 shallot, thinly sliced

• Shuck the corn, saving the larger outer husks. Set the corn aside. Soak 12 husks in water while preparing the grill and compound butter.

• Prepare a charcoal grill for medium, direct heat.

• Meanwhile, to the bowl of a food processor, add the butter, chives, tarragon, parsley and a pinch of salt. Pulse a few times to combine, then scrape onto a piece of plastic wrap, roll into a log and refrigerate.

• Lightly oil the corn and grill over direct heat, turning every few minutes, until fully cooked, about 10 minutes. Remove from heat and let cool. Remove the kernels from the cob and set aside.

• Drain the husks and shake to remove excess water. Stack 2 husks and top with 1 piece of fish, then season with salt and pepper. Top with one quarter of the shallots and 1 tablespoon

sweet corn ice cream

with blackberry sauce

compound butter, then cover with another husk and wrap tightly. Tie the packet closed with wet string. Repeat with remaining fish.

• Grill the packets over medium heat 15 minutes, then remove and let rest 5 minutes.

• Place each packet on a plate and use scissors to cut the husks and string. Open and spoon the grilled corn onto each piece of fish. Serve immediately.

2 cups heavy cream

1¼ cups sugar, divided 1¼ tsp. kosher salt, divided 6 large egg yolks

½ tsp. vanilla extract

6 oz. blackberries ½ tsp. grated lemon zest

• Remove the kernels from the cobs and place in a medium saucepan with the cobs. Add the milk, cream, ½ cup sugar and 1 teaspoon salt. Bring to a simmer over medium heat, then remove from heat, cover and let cool.

sauce

1 QUART

4 ears corn, shucked and cut in half crosswise

2 cups whole milk

• Remove and discard the cobs, then pour the mixture into a blender or food processor and puree until smooth. Return the mixture to the saucepan, bring to a simmer over medium heat, then remove from heat and cover.

• Prepare an ice bath in a large bowl.

• In a medium bowl, whisk together the egg yolks and ½ cup sugar. Whisk 1 cup corn mixture into the yolks to temper the eggs, then return the entire mixture to the saucepan,

Or if you’re into gadgets, we love OXO Good Grips Corn Peeler

whisking constantly to avoid scrambling the eggs. Cook over medium-low heat until the custard thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla.

• Strain the custard through a finemesh sieve into a medium bowl, pressing on the solids. Discard the solids and transfer the bowl to the ice water bath. Let cool 1 hour, adding additional ice as needed.

• Freeze in an ice cream maker according to the manufacturer’s directions.

• Meanwhile, make the sauce by combining the berries, lemon zest and the remaining ¼ cup sugar in a small saucepan over medium heat. Cook 5 minutes, stirring frequently. When the juices begin to release, mash down the solids with a fork.

• Strain the sauce through a fine-mesh sieve, pressing on the solids, and refrigerate. Serve over the sweet corn ice cream.

sweet corn ice cream with blackberry

To remove kernels, cut the cob in half crosswise and place the flat side down on a board to slice.

$10. Cornucopia, 107 N. Kirkwood Road, Kirkwood, 314.822.2440, cornucopia-kitchen.com.

Ice

r e a m

TREAT YOURSELF TO THE FINEST SCOOPS, SHOPS AND FLOATS AROUND

TREAT YOURSELF TO THE FINEST SCOOPS, SHOPS AND FLOATS AROUND

BY HEATHER HUGHES, MEERA NAGARAJAN, LAUREN SCHUMACKER AND KRISTIN SCHULTZ

ten to try

The best house-made scoops of summer

BY

pistachio ice cream from clementine’s naughty and nice creamery

PHOTO

JONATHAN GAYMAN

butter pecan

White Cottage, 102 Lebanon Ave., Belleville, 618.234.1120, whitecottageicecream.com

strawberry with balsamic and white pepper Clementine’s Naughty and Nice Creamery, 1637 S. 18th St., St. Louis, 314.858.6100, clementinescreamery.com

basil

Pastaria, 7734

Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com

tiramisu

Baileys’ Range, 920 Olive St., St. Louis, 314.241.8121, baileysrange.com

salted dulce de leche

Ices Plain & Fancy, 2256 S. 39th St., St. Louis, 314.601.3604, icesplainandfancy.com

peanut

Gelato Di Riso, 5204 Wilson Ave., St. Louis, 314.664.8488, gelatodiriso.com

gooey butter brownie batter

Jilly’s Ice Cream Bar, 8509

Delmar Blvd., University City, 314.993.5455, jillyscupcakebar.com

Cotton candy ice cream with chocolate sandwich cookies and cookie dough; Serendipity Homemade Ice Cream, 8130 Big Bend Blvd., Webster Groves, 314.962.2700, serendipity-icecream.com

butter brickle

Buttery ice cream with English toffee; Velvet Freeze, 7355 W. Florissant Ave., Jennings, 314.381.2384

salted

cookie monster

floating some ideas

Fitz’s

Fitz’s Hard Root Beer + VANILLA ICE CREAM

La Marca Prosecco + STRAWBERRY ICE CREAM

Vess Grape Soda + PEANUT BUTTER ICE CREAM

Gose beer + ANY ICE CREAM

Lindemans Framboise Lambic + VANILLA ICE CREAM

Old Bakery Porter + PEANUT BUTTER ICE CREAM

Vess Pineapple Soda + COCONUT ICE CREAM

sorbet. 7322 Manchester Road, Maplewood, 314.899.9821, reedsamericantable.com

Manchester Road, Maplewood; 314.932.5758, iscreamcakes.com

eating in the parking lot is a key part of the custard experience.

A rose by any other name may smell as sweet, but what about frozen treats? We caught up with Casey Shiller, certified executive pastry chef and coordinator of baking and pastry arts at St. Louis Community College at Forest Park, to learn the difference between ice cream, gelato and frozen custard. Here’s the scoop. – K.S.

GELATO

Gelato is made with more milk than cream, and the base sometimes contains egg yolks. It’s churned slowly, allowing the mix to freeze without incorporating a lot of air, making gelato dense and intense. It’s served warmer than ice cream, between 12 and 18 degrees.

ICE CREAM

Ice cream is made with more cream than milk and is churned quickly to create a light, fluffy texture. Some recipes, called French ice cream, incorporate eggs for increased richness. Others, called American or Philadelphia ice cream, don’t use eggs. “Because there’s more cream and no eggs, it takes flavor very well,” Shiller said. Both kinds are served at low temps, around 7 degrees.

HOMETOWN HEROES

Our go-to concretes from the top three STL custard stands –K.S.

Ted Drewes | Lemon Crumb Graham cracker pieces are a sweet, crunchy counterpoint to the semi-tart lemon cream in this bright, summery spoonful. Ted Drewes Frozen Custard, 6726 Chippewa St., St. Louis, 314.481.2652; 4224 S. Grand Blvd., St. Louis, 314.352.7376, teddrewes.com

St. Louis Frozen Custard Factory | Peanut Butter Island

Real Reese’s Peanut Butter Cups are whirled with vanilla custard and crowned with whipped cream and chocolate sprinkles. You’ll want to live on this peanut butter island. St. Louis Frozen Custard Factory, 9420 Manchester Road, Rock Hill, 314.961.9191, stlouiscustard.com

Silky’s | Elvis Pretzely Chocolate-covered pretzels add crunch and salty-sweet balance to silky-smooth vanilla custard ribboned with sticky caramel. Silky’s Frozen Custard, multiple locations, silkys.com

FROZEN CUSTARD

The magic formula for frozen custard is copious egg yolks, a generous amount of cream and milk and then a slow, gentle churn. The dense, uber-creamy treat is also served between 12 and 18 degrees, ideally spooned directly from the machine to your cone or cup.

PHOTO BY JONATHAN GAYMAN

ICE CREAM THAT CHANGED MY LIFE

While many of us have favorite spots and flavors to hit each summer, those who scoop the sweet stuff day in and day out have had some life-changing ice cream. Here are the childhood stories and scoops that shaped these St. Louis ice cream makers’ careers. – L.S.

Anne Croy Executive Pastry Chef, Pastaria

“One of the things we got to do (when my dad would take over cooking) was make ice cream sundaes for dessert and choose the different things we want in there. … So I got some vanilla ice cream and a big spoonful of peanut butter. I really liked peanut butter between two graham crackers dipped in milk, so I thought, “Well, I have to crush up graham crackers, and stir that in.” I also really liked bananas as a kid, so I sliced those over the top after I mushed it all together. I still like it – one of my favorite ways to eat vanilla ice cream is with a spoonful of peanut butter; I smear it all over the top. I did it for the tasting I did for Gerard (Craft, chef-owner of Pastaria) to get the job – a banana gelato with a peanut butter swirl and graham crackers.”

Max Crask Co-owner, Ices

Plain & Fancy

“We used to always go to car shows with my dad, and then we’d go to Ted Drewes and get Flying Dutchmen (chocolate, butterscotch and pecans with vanilla custard). Everyone’s happy when they’re eating ice cream. There’s not any pretention or anything with it. It’s a relief to be doing something like that for a living now.”

Tamara Keefe Owner, Clementine’s Naughty and Nice Creamery

“Every Sunday after church we would go home and make ice cream. … The flavor we always made was my mom’s specialty and favorite – it’s on my rail today, and it always will be. It’s called Tommy’s Toffee Butter Brickle. I named it after my brother because my mom would make it, and the next day we’d wake up and it would be gone. We’d all get in trouble and everyone was like, ‘I didn’t do it!’ And my brother would come out of his room and he’d have it all over his face and his pajamas. But he would never cop to it.”

Beckie Jacobs Owner, Serendipity Homemade Ice Cream

“(My parents), over all the years of driving back and forth to Baltimore, where my dad is from, found a place called Tom’s Ice Cream Bowl (in Zanesville, Ohio) … I went on a solo road trip a couple of summers ago and ended up driving through Zanesville. My father passed away the weekend Serendipity was supposed to open 13 years ago, so he never got to try my ice cream. I found myself sitting outside of Tom’s totally enveloped in this bowl of ice cream … and I had a good cry, just sitting there, remembering all the trips we made and how much my dad loved that place.”

Andy Karandzieff Owner, Crown Candy Kitchen

“When I was little – my family’s in the ice cream business and I would still beg my mother to drive to St. Charles Dairy so I could have Raspberry Ripple ice cream. I don’t know what it was about it. I look back on that now and think, ‘OK, I must have been a pain in the you-know-what to make my mother drive to an ice cream place to buy ice cream that’s not ours.’”

FINISHING TOUCH

Try these three sophisticated toppings for ice cream that’s all grown up – M.N.

AMARENA WILD CHERRIES IN SYRUP

8 oz.: $11. Porano, 634 Washington Ave., St. Louis, 314.833.6414, poranostl.com

TONEWOOD MAPLE CUBE

This crystallized cube of Vermont maple syrup can be grated atop ice cream for a sophisticated finish. $18. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

TOSCHI CANDIED ORANGE PEELS IN SYRUP

$15. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com

owner andy karandzieff at crown candy kitchen

stuff to do: JULY

BY KRISTIN SCHULTZ

The Night Market

Wednesdays – 6 to 9 p.m., Elijah P’s Burgers & Brews, 401 Piasa St., Alton, 618.463.1016, downtownalton.com

Night owls, this evening session of the Alton Farmers’ and Artisans’ Market is for you. Grab a beer from Elijah P’s and stroll through rows of vendors as the sun sets. Pick up fresh produce, eggs from Rustic Roots Farm and a jar of Greene County Salsa Co.’s salsa. Keep caffeinated with a cup of coffee from Bunkhouse Joe Coffee. Take your finds home and whip up a midnight snack.

Sensational Summer Nights

Thursdays – 5 to 8 p.m., Missouri Botanical Garden, 4344 Shaw Blvd., St. Louis, 314.577.5100, mobot.org/ sensationalsummer

Spend an evening in nature as the Missouri Botanical Garden stays open three hours late every Thursday. Wander through the flora while sipping on a botanical-inspired tipple like a vodka martini with lavender syrup, blueberry and lemon juice. While you sip, snack on a caprese crostini or a nitro ice cream from Ices Plain & Fancy.

Burgers & Brews

July 9 – 6 to 10 p.m., Main and St. Louis streets, Edwardsville, 618.307.6045, goshenmarket.org

Enjoy sliders and suds in downtown Edwardsville. Five restaurants including Cleveland-Heath, County Seat Cafe and Mike Shannon’s Grill prepare sliders made of beef, pork, lamb, chicken and even beets. Choose three plus side dishes, then enjoy a debut

beer from Recess Brewing in honor of the 20th anniversary of The Land of Goshen Community Market. Tickets available online.

Little Black Dress Cocktail Party

July 12 – 5:30 to 7:30 p.m., Bixby’s, 5700 Lindell Blvd., St. Louis, 314.361.7313, bixbys-mohistory.com

The Missouri History Museum explores all things LBD (that’s little black dress) at its most recent exhibit, and Bixby’s is joining the party. Enjoy hors d’oeuvres like pimento deviled eggs or lamb meatballs with lentils and a smoked pepper coulis. Sip The Morning to Night (peach schnapps and orange juice with a Champagne topper), then tour the exhibit, which explores the history of black dresses from a symbol of mourning to the mark of sophisticated fashion. Wear your own LBD and receive a free glass of Champagne when you walk in the door. Online reservations recommended.

Berries & BarBQ Wine Trail

July 30 – 10 a.m. to 5 p.m.; July 31 – 11 a.m. to 5 p.m., participating wineries, Hermann, 800.932.8687, hermannwinetrail.com

Chefs and vintners pair up at the wineries of the Hermann Wine Trail for a celebration of summer berries, barbecue and wine. Drive or hop on the trolley and go from winery to winery, enjoying pairings like strawberry wine punch and tropical chicken from Bias Winery and Gruhlke’s Microbrewery or a vin gris with a Red, White and Bleu-berry slider at Hermannhof Winery. Tickets available online.

STL Sips Pub Crawl

July 30 – noon to 4:30 p.m., participating locations, Main Street, St. Charles, Facebook: STL Sips Pub Crawl

Buy a ticket benefitting the Animal Protective Association of Missouri to stop in six participating bars in historic St. Charles. Grab half-price fried pickles, t-ravs and more at Bobby’s Place, or a brew at Llywelyn’s Pub, Tuners, Mr. Thirsty’s Bar & Grill and more. Tickets available online.

Art Hill Film Series

Fridays from July 8 to 29 – 6 p.m., Art Hill, 1 Fine Arts Drive, Forest Park, St. Louis, 314.721.0072, slam.org/filmseries

Enjoy dinner and a movie in Forest Park’s grassy outdoor amphitheater at the Art Hill Film Series presented by Saint Louis Art Museum. More than a dozen food trucks start dishing grub at 6 p.m.; grab a bite from favorites like Slide Piece, The Fire & Ice Cream Truck and Taco Truck STL. Make sure to secure your picnic spot on Art Hill before the film starts at 9 p.m. The series begins July 8 with the ’80s classic Top Gun

Clayton Restaurant Week

July 11 to 17 – varying times, participating restaurants, claytonrestaurantweek.com

sponsored events

Food Truck Friday

July 8 – 4 to 8 p.m., Tower Grove Park, 4256 Magnolia Ave., St. Louis, 314.772.8004, saucefoodtruckfriday.com

Gather your crew, roll up the picnic blanket, grab your pup and head to Food Truck Friday. Line up at your favorite trucks like Frankly Sausages and Revel, then grab a pint from 4 Hands Brewing Co. and Urban Chestnut Brewing Co. Jam along to Tommy Halloran and grab custom FTF swag screenprinted on demand from Shirt Kong.

Let Them Eat Art

July 8 – 6 to 11 p.m., participating locations, Maplewood, cityofmaplewood.com/ltea

Celebrate Saratoga Lanes centennial during Maplewood’s annual street and art festival. A parade kicks off the event, which continues into the night with live music, performances and art demonstrations. While you walk, nosh on snacks served street-side from restaurants like The Muddled Pig, Water Street and The Crow’s Nest.

Clayton Restaurant Week’s summer edition returns starting July 11, bringing the perfect opportunity to explore Clayton’s current culinary scene. Fifteen restaurants including The Wheelhouse, The Libertine and Avenue will offer $25 or $35 three-course dinner menus, and patrons can add an Extra Helping donation to support Operation Food Search. Menus available online. Reservations highly recommended.

Field to Fork

July 23 – 5 p.m., Bellecourt Manor, 225 E. A St., Belleville, 618.566.4451 x10, heartlandsconservancy.org/field-to-fork

Celebrate southwestern Illinois and support land conservation with a six-course meal at Field to Fork. Each course features locally sourced ingredients prepared by area chefs: Pastaria’s Ben Rudis, Bellecourt Manor’s Tim Faltus, Cleveland-Heath’s Jenny Cleveland, Olive & Oak’s Jesse Mendica, Beast Craft BBQ’s David Sandusky and Element’s Josh Charles. Reservations available online.

Tower Grove Farmers’ Market

Saturdays – 8 a.m. to 12:30 p.m., Tower Grove Park, 4256 Magnolia Ave., St. Louis, tgmarket.org

Dig into summer’s bounty this month at the Tower Grove Farmers’ Market. Start your morning with outdoor qi gong classes or a sun salutation at yoga, then roll up your mat and grab fresh produce like stone fruit from Ringhausen Orchards and your weekly round of bacon from Robinson Family Farms.

Phil Jarvis WHAT I DO

If you dine out in St. Louis, you’re probably a fan of Phil Jarvis’ work – you just don’t know it yet. Jarvis is a local artist, muralist and sign painter, carefully identifying hundreds of restaurants, bars and tattoo shops in the U.S. and dozens more around the world. In the industry 40 years, his elegant handpainted lettering and mural work grace establishments from Sugarfire Smoke House and Sauce on the Side to Sump Coffee and Reeds American Table, each signed with his name and a bearded profile. Here, Jarvis shared why some signs stand the test of time. – Catherine Klene

First impressions

“A hand-painted sign better represents who they are as a shop or restaurant because they are one unique place. … The sign is really the first impression people get when they walk into a place. … (Owners) are very conscientious about every part of the product. I think a sign done by hand represents that same sort of mentality.”

More than graphic design

“I’m not really fond of just doing straight-up Helvetica or regular block font. Mainly because a computer can do that. What’s the point? I try to embellish it with shadows and highlights, make it look more 3-D, put some flourishments around it.”

Better with age

“Vinyl doesn’t get more character as it gets older; it looks old and worn out.

But you can look at (a handpainted sign) and almost tell how old it is and see the brush strokes as it gets older.”

Clarity and art

“I learned pretty quickly that a sign is not meant to be ambiguous. If the sign says ‘Turn right,’ and there’s an

arrow, you don’t want them to contemplate what the meaning of ‘right’ is. … On the other hand, when I come home and paint, the opposite is true. … (My art is) supposed to be something that they contemplate.”

Sign painting renaissance

“It’s definitely taken a surge upward. There’s lots of kids in their 20s wanting to learn how to paint signs. … There are not a lot of avenues for artists these days to do things by hand. Everything is done on a computer: graphic design, all the illustrations, even signs. The only two industries left really are tattoos and sign painting.”

Worldwide clientele

“I can’t call myself worldwide until I’ve got four continents, and I’ve only got three so far. Australia or southern Africa, either one of those would be fine. I’m not so fond of Antarctica … but if I were invited, I’d go down and paint one sign.”

Facebook: Phil Jarvis, Instagram: Philjarvis

PHOTO BY ASHLEY GIESEKING

rick lewis' southern is your favorite new restaurant of 2016

READERS' CHOICE

BY

PHOTO

ASHLEY GIESEKING

clockwise from bottom: readers' choice favorite restaurateurs gerard craft, dave bailey, kevin nashan and nick luedde

st. louis' favorite restaurateurs

The menus have been printed, revised, reprinted, revised … and reprinted again. The staff has been trained forward and backward. The silverware has been polished until it’s too shiny to behold. Friends and family have flown in for the soft opening with compliments fit for the pope/Shakespeare/Beyoncé of restaurant owners. But when doors finally open to the public, what’s going through a restaurateur’s mind? – Julie Cohen

winner

GERARD CRAFT

Owner, Niche Food Group (Brasserie by Niche, Pastaria, Porano Pasta, Sardella, Taste)

“I think my opening of Niche was way different from any opening you will see today. In 2005, social media wasn’t really a thing. People finding out about new things were not overnight happenings. Now you open a restaurant and a million people line up out your door — definitely not with Niche. No one knew who we were. It

was me, one other cook and my pastry chef who I basically kidnapped. We opened to 12 customers, and I think six of those were from the bar across the street, who I think I convinced to come over if I would feed them for free. …

“I was 25. My wife was pregnant. I was doing something a little bit different, which certainly didn’t make it easier. I would work from 8 a.m. until 2:30 a.m. every day. It was intense – a lot of anxiety, a lot of stress. … It was this dream, but also so much reality. And I physically remember when we finally got reviewed — (former St. Louis PostDispatch critic) Joe Bonwich just gave us this love letter. After, I looked up and … there were so many people, we didn’t know what to do. I almost threw up. I was like, ‘Oh shit, I have to cook for all these people!’”

2nd

NICK LUEDDE

Co-owner, The Libertine

“We had been in the press and had such a highly anticipated opening. … Ten minutes prior to opening — the staff looks great, and we had 200 people on the books — but I’m looking at my wife (Audra Luedde), afraid no one was going to show up. We had so much money invested. This was everything. … It all comes down to whom you’ve hired. If those people are people you actually want to have a drink with, the rest takes care of itself.”

3rd

KEVIN NASHAN

Chef-owner, Peacemaker Lobster & Crab and Sidney Street Cafe

“Obviously you want to throw up in your mouth. It’s such a big rollercoaster. You just hope people come and are so grateful when they do. It takes a village — everyone contributes to your success. … There are so many variables on opening day. The system you have sometimes completely changes during service, after service.”

honorable mention

DAVE BAILEY

Owner, Baileys’ Restaurants (Baileys’ Chocolate Bar; Baileys’ Range; Bridge Tap House & Wine Bar; Rooster; Shift, Test Kitchen & Takeout; Small Batch; The Fifth Wheel)

“My seven stages of opening a restaurant for the first time:

Electric shock: Woke up early that sunny morning with no alarm clock with a surge through my body and the immediate thought, ‘I am opening a restaurant today! You’ve been working on this day and night, sleeping two hours at a time on top of the bar. It’s actually real now. Go go go!’

A burning sensation in the back of the head and neck: Is there enough time to get everything done? … What did I forget? Will anyone come? Will too many people come? Why am I doing this on a Friday? Why didn’t I do a soft opening?

Accelerated breathing and hypersensitivity to sound and touch: Almost there; we’re looking pretty good; it’s all about to happen; this is going to be amazing!

Calmness and solidarity of purpose: Ready. Everything looks right; everything feels right; everyone is in position.

Panic and self doubt: Why wasn’t there a line at the door? Is anyone going to come? Was this a terrible idea in the first place? I can’t afford for this not to work.

Total absorption in work and an extremely narrowed focus: Wow, it’s really busy. Everyone seems happy. We are almost keeping up; we need to go faster; we need to go much faster. Touch more tables. ... Make them happy no matter what.

Complete relief and a feeling of having learned and grown more in hours than in the past several years: It worked. We built it, and they came. We are going to do an even better job tomorrow.”

Restaurateurs Gerard Craft and Dave Bailey join Sauce art director Meera Nagarajan this month on Sound Bites. Tune in to 90.7 KWMU as they discuss what they have learned and what's next for their restaurant groups.

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GREG RANNELLS

Bone-In Fried Chicken

“It’s the star of the show. I like it with medium heat. I prefer dark meat, but the bone-in breasts are delicious. The way we handle the chicken, it just stays so moist and flavorful.”

Collard Greens

“It’s the quality of the things we use that makes them really good. We steal (neighbor) Pappy’s smoked chicken drippings and pour some in.”

favorite new restaurant SOUTHERN

Since it opened in 2015, St. Louisans have flocked to Southern for fried chicken. “People who were in here two days ago can’t believe they’re back,” said chef-owner Rick Lewis. “People literally get hooked.” And hooked you are. Offering more than a tasty bird, Southern took home this year’s Readers’ Choice Favorite New Restaurant award. Here, Lewis dished on his favorite dishes. – Kristin Schultz

3108 Olive St., St. Louis, 314.531.4668, stlsouthern.com

Biscuits

“It’s a real buttery biscuit that has a golden brown crunch outside and is light and fluffy inside. We whip butter with good honey and make jams – so simple but so good.”

Fried Pickles

“I took them off the menu but had to start doing them again because people kept asking for them. … We use dill seed that gives them a tasty, dilly flavor. I have to say, in the world of fried pickles, they’re up there.”

Fried Bologna Sandwich

“It’s an in-house favorite. We smoke the bologna over apple wood and cherry and put pimento cheese on it. Some of our guys put it on a biscuit.”

BEST BEST THE OF

BY ANDREW BARRETT AND KRISTIN SCHULTZ

the decadent aporkalypse pretzelwich at your favorite sandwich shop, blues city deli

your favorite restaurant, cleveland-heath

FRIDAY NIGHT

Cleveland-Heath

It’s Friday night, and you just got paid. Time to start your tour of the best St. Louis has to offer with a trip out to Readers’ Choice Favorite Restaurant ClevelandHeath. (Yes, it’s in Edwardsville, and, yes, it’s worth the drive.) Fridays are busy, which means you should get in line with the Nowait app before leaving, but also that the restaurant is alive with energy. When you arrive, step up to the bar and

ask bartender Andrew Dolinky to choose your first whiskey of the night, or select a well-thought-out cocktail like the Meadow Lane with gin, elderflower and ginger liqueurs, dry vermouth and oloroso sherry.

Once seated, the Favorite Wait Staff delivers specials in its signature unpretentious, attentive style. Ask any question and you can expect knowledgeable answers. Browse the menu of Cleveland-Heath’s Favorite American Traditional dishes. The thick and hearty pork porterhouse tastes like

a giant slice of Canadian bacon – maybe the best piece of pig you can remember. Mexican- and Asian-inspired dishes (like the savory pozole soup or okonomiyaki seafood-barbecue Japanese pancake) are just as good as the American offerings. Calling them better would suggest there is something on the menu that isn’t worth your time.

With Chef of the Year Ed Heath and coowner Jenny Cleveland in the kitchen, you know what to order: the special. It doesn’t matter what it is. Get the special.

Trust that the attention to texture and flavor interplay will astonish, with each bite precise on every axis. With dishes like melt-in-your-mouth tuna poke and a foiesmeared toast dolloped with a strawberryblueberry compote, you’re sure to find a flavor, crunch or aroma that you’ll be dreaming about well into the weekend.

As the evening comes to a close and you finish off the last perfectly puffy beignet, congratulate your servers, bussers and bartenders for their well-deserved accolades. – A.B.

CROQUE MADAME

BRASSERIE BY NICHE

SATURDAY MORNING

La Patisserie Chouquette

Ease into Saturday with a treat from La Patisserie Chouquette, winner of Favorite Cakes and Pastries. Step into the bright, Botanical Heights patisserie and order The Darkness, an over-the-top chocolatechocolate-chocolate croissant, or go savory with the tarte Provençal with roasted tomato, fig, fontina cheese, bacon and onion. Sip a cup of The London Tea Room’s Cream Earl Grey while you nibble and discuss your weekend plan of attack.

Soulard

Farmers Market

One of the oldest and largest west of the Mississippi, Soulard Farmers Market boasts a riverboat-load of vendors hawking everything from turnips to T-shirts. Wander the four wings and be sure to grab produce from Millstadt, Illinois’ Scharf Farm and some goat cheese from Baetje Farms. With as many as 100 vendors, there’s no shortage of meat, produce, spices and baked goods, which may be why its your Favorite Farmers Market

SATURDAY AFTERNOON

Blues City Deli

Just over the highway and a bit south from Soulard Farmers Market is sandwich paradise. Always generous with the meat and fixings, Blues City Deli makes your Favorite Sandwiches. There’s something for everyone at this Benton Park institution. Order the Prez Reuben, a bag of Kettle Kurls and a can of 4 Hands City Wide, or go off menu and ask for the never-disappointing Aporkalypse Pretzelwich crammed with garlic-pepper pork roast, provolone, pickles and bacon covered in zingy Boom Boom sauce on a Companion pretzel bun.

Planter’s House

After napping off lunch, head to Lafayette Square for your Favorite Craft Cocktails at Planter’s House. Co-owner Ted Kilgore and crew stir can’t-miss classics and shake up in-yourface-fun originals that capture trends and seasonal spirits. Linger inside the lush interior of the Bullock Room while you marvel at the back bar’s selections or pull up a seat on the patio and sip a Take Me With U, a fruit-forward mix of blanc vermouth, bitters, lemon, a rosemary tincture and a happy splash of bubbles.

SATURDAY EVENING

Reeds American Table Dinner is served at Reeds American Table in Maplewood, where chef-owner Matt Daughaday’s creatively refined classic flavors have won your heart. Less than 1 year old, Reeds is your Favorite American Nouveau. Order

one of Daughaday’s favorites: the fried lamb – a braised lamb neck breaded in chickpea flour and fried, served with a grilled little gem salad and a yogurtcreamed feta. Check out the impressive drinks menu, then let advanced sommelier Andrey Ivanov choose your wine pairing.

Strange Donuts

After dinner, leave the car parked and hoof it a block west to Strange Donuts for dessert. From classics like the vanillafrosted, rainbow-sprinkled Rainbow Pony to collaborative

specials featuring savory meat combinations, Strange Donuts is full of surprises. Order the gooey butter for a masterful take on the classic dessert from among your Favorite Doughnuts

SUNDAY MORNING

Kaldi’s Coffee

Rise and shine – it’s time to get back out there. For a proper java jolt, hit a Kaldi’s Coffee, your Favorite Coffee Shop. A St. Louis staple for 22 years, the local shops feature fairtrade or single-origin options and flavored varieties roasted right in Midtown. Get a handbrewed pour over or a sidecar (cappuccino with a shot of espresso on the side) and prepare to take on the day.

Brasserie by Niche Be prepared to brunch hard at Brasserie by Niche in the Central West End. Maybe it’s the eggs en cocotte –eggs poached in cream with spinach and bacon served in a little cast-iron skillet – or the Mornay sauce blanketing the ham and cheese croque madame with an egg on top. Whatever your Frenchinspired siren song, Brasserie

delivers a taste of Paris on a lazy Sunday morning. Perhaps that’s why you voted it your Favorite Brunch

SUNDAY AFTERNOON

International Tap House

Just around the corner from Brasserie, take the afternoon to digest and relax at iTap in the CWE by people-watching on the patio or watching a game inside. Pull up a seat on any of the three floors and order a pint from the Readers’ Choice Favorite Beer List With just about every St. Louis area brewery represented, you can drink local all day, or opt for a regional craft beer like the crisp, tart Bell’s Oarsman Ale. The beer world is yours.

SUNDAY EVENING

Barbecue Battle

from left, a tray of canelés at la patisserie chouquette, planter's house punch, bartender matt sorrell shaking drinks at planter's house, sugarfire smoke house

For your weekend’s final dinner, two barbecue heavyweights go toe-to-toe. Sugarfire Smoke House and Pappy’s Smokehouse tied for Favorite Barbecue, so you be the judge. Stop in at Pappy’s and order the Big Ben to go: a hefty combination of ribs, a brisket sandwich, a pulled pork sandwich, a chicken quarter and four sides (opt for the baked beans, fried corn on the cob, sweet potato fries and potato salad). Then swing downtown to the Sugarfire location on Washington Avenue and get the Meat Daddy combination plate with ribs, a smoked sausage link, brisket, pulled pork and turkey. Spread a picnic blanket under the Arch and argue the meaty merits of St. Louis’ favorite barbecue. May the best rib win.

Broadway Oyster Bar

To end this whirlwind tour of St. Louis’ best, grab a seat at the iconic Broadway Oyster Bar. Chill N’awlins-style with a frosty bottle of Abita beer or a boozy Sazerac, the iconic New Orleans cocktail. Dance the night away to live music, then snack on some your Favorite Creole and Cajun food like the Shrimp Voodoo once you’ve worked up an appetite. End the weekend by raising a glass to this year’s class of St. Louis favorites. – K.S.

I'LL HAVE WHAT THEY'RE HAVING

Sure, you have your favorites. That’s why you voted these restaurants among St. Louis’ finest. Ever wonder, though, what servers order for themselves? Here’s the insider intel on what to eat at the restaurants you can’t get enough of. – Compiled by Sara Graham

THE BOURBON STREET STEAK IS A CAJUN-RUBBED SHOULDER TENDERLOIN SLICED OVER A HOUSEMADE POTATO CAKE, FINISHED WITH AN INTENSELY RICH CRAWFISH ASIAGO CREAM SAUCE.

– Tim Benz, Grapevine Grill at Chaumette Vineyards & Winery

THE STRAMMER MAX: AN OPEN-FACED SANDWICH ON RYE TOAST WITH SWEET ONION JAM, COMTÉ AND CITY HAM TOPPED WITH A FRIED EGG. IT GOES GREAT WITH OUR BOCKBIERS OR OUR DUNKEL.

– Jimmy Dolan, Urban Chestnut Brewing Co.

The Omnivurger is a blend of grass-fed beef, roasted mushrooms, garlic puree, caramelized onions, smoked paprika and a bit of salt. It's simple but delicious. Melt some good cheese on top, get a nice bun, grab a beer and you're set.

– Jon Todd, Bolyard’s Meat & Provisions

The Fa La La La La is like the holidays in a sandwich. Turkey joins house-made cranberry sauce, Swiss cheese, lettuce and creamy tarragon mayo. It comes on our ciabatta, which is the best bread ever!

– Matthew Schorr, Companion

MY FAVORITE BOWL BEGINS WITH ORGANIC SEMOLINA PASTA TOPPED WITH SUNDAY SMOKY SUGO, MEATBALLS AND BRUSSELS SPROUTS, FINISHED OFF WITH FRESH HERBS, GRANA PADANO CHEESE AND TOASTED BREADCRUMBS.

– Malcom Xavier, Porano Pasta

My favorite thing is our Playgirl roll. It has spicy tuna mix and tempura shrimp rolled into rice and topped with ahi tuna, avocado, spicy mayo, wasabi mayo and eel sauce. A lot of flavor is packed into this roll.

– Conor Mortka, Wasabi Sushi Bar

MY FAVORITE BURGER IS THE PB&J. THIS SLIGHTLY SWEET BURGER HAS OUR ARUGULA PESTO, HOMEMADE TOMATO JAM AND GOAT CHEESE ALL ON A BISON PATTY.

– Alex Gromacki, Baileys’ Range

IN THE SUMMER, MY FAVORITE DISH IS THE CAPRESE SALAD. THE TOMATOES AND FRESH MOZZARELLA ARE DELICIOUS, AND I LOVE THE BALSAMIC DRESSING. YEAR-ROUND, I LOVE THE CHEESESTEAK WITH WHITE AMERICAN CHEESE.

– Karley Monroe, The Post Sports Bar & Grill

The lobster roll, Mainestyle. I like the contrast of the warm, fresh brioche roll combined with the cold lobster paired with hot, crispy french fries.

– Ronnie Walters, Peacemaker Lobster & Crab

MY FAVORITE DISH IS THE BEET "RAVIOLI": THIN BEET SLICES FASHIONED INTO RICOTTA- AND ASPARAGUS-FILLED RAVIOLI SITTING ATOP A GOLDEN BEET PUREE. IT’S REFRESHING, COLORFUL AND BEAUTIFUL.

– Lucy Swan, Taste Bar

I love the shrimp rolls. They are very flavorful and fresh, the texture is incredible, and they’re always steaming hot.

– Adam Eubanks, Lulu Seafood & Dim Sum

The pinchos morunos - lamb skewers served with a ginger crema and salsa fresco - is my favorite plate off our spring menu. (It’s) the perfect tapa this time of year .– Andrew Holt, Modesto Tapas Bar and Restaurant

YOUR FAVORITE PLACES TO EAT

chef of the year

ED HEATH

Cleveland-Heath, 106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Gerard Craft, Niche Food Group

3rd: Kevin Nashan, Peacemaker Lobster & Crab and Sidney Street Cafe

Honorable Mention: Mike Randolph, Público, Randolfi’s and Half & Half and Nate Hereford, Niche (closed) (tie)

bartender of the year

TIM WIGGINS

Retreat Gastropub, 6 N. Sarah St., St. Louis, 314.261.4497, retreatgastropub.com

2nd: Ted Kilgore, Planter’s House

3rd: Ben Bauer, The Libertine

Honorable Mention: Seth Wahlman, Eclipse

favorite restaurateur GERARD CRAFT

Niche Food Group, various locations, nichestlgroup.com

2nd: Nick Luedde, The Libertine

3rd: Kevin Nashan, Peacemaker

Lobster & Crab and Sidney Street Cafe

Honorable Mention: Dave Bailey, Baileys’ Restaurants

favorite wait staff

CLEVELAND-HEATH

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Eleven Eleven Mississippi

3rd: Planter’s House

Honorable Mention: Sidney Street Cafe

favorite new restaurant SOUTHERN

3108 Olive St., St. Louis, 314.531.4668, stlsouthern.com

2nd: Olive & Oak

bibimbap from oriental spoon, your favorite korean restaurant

3rd: Reeds American Table and Retreat Gastropub (tie)

Honorable Mention: Porano Pasta

favorite restaurant

CLEVELAND-HEATH

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Eleven Eleven Mississippi and Broadway Oyster Bar (tie)

3rd: Pastaria

Honorable Mention: Mai Lee

favorite restaurant to take visitors

BLUEBERRY HILL

6504 Delmar Blvd., University City, 314.727.4444, blueberryhill.com

2nd: Broadway Oyster Bar

3rd: The Shaved Duck

Honorable Mention: Taste

favorite fast-casual restaurant

PORANO PASTA

634 Washington Ave., St. Louis, 314.833.6414, poranopasta.com

2nd: Pappy’s Smokehouse and Lona’s Lil Eats (tie)

3rd: Seoul Taco and Southern (tie)

Honorable Mention: Crushed Red Urban Bake & Chop Shop

favorite date-night spot TASTE

4584 Laclede Ave., St. Louis, 314.360.1200, tastebarstl.com

2nd: Vin de Set

3rd: Cleveland-Heath

Honorable Mention: Brasserie by Niche and Element (tie)

favorite outdoor patio VIN DE SET

2017 Chouteau Ave., St. Louis, 314.241.8989, vindeset.com

2nd: John D. McGurk’s Irish Pub & Garden

3rd: Boathouse Forest Park

Honorable Mention: Billy G’s Kirkwood

favorite late-night eats MISSION TACO JOINT

Various locations, missiontacojoint.com and PEACOCK LOOP DINER (tie)

6261 Delmar Blvd., University City, 314.721.5555, peacockloopdiner.com

2nd: Uncle Bill’s Pancake and Dinner House

3rd: Courtesy Diner

Honorable Mention: City Diner

favorite food truck SEOUL TACO

314.863.1148, seoultaco.com

2nd: Guerrilla Street Food

3rd: Completely Sauced on Wheels and Mission Taco Truck (tie)

Honorable Mention: Cha Cha Chow Food Truck

favorite barbecue PAPPY’S SMOKEHOUSE

3106 Olive St., St. Louis, 314.535.4340, pappyssmokehouse.com and SUGARFIRE SMOKE HOUSE (tie)

Various locations, sugarfiresmokehouse.com

2nd: Bogart’s Smokehouse

3rd: Salt & Smoke

Honorable Mention: The Shaved Duck

favorite brunch

BRASSERIE BY NICHE

4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

2nd: Half & Half

3rd: Cleveland-Heath

Honorable Mention: Nathalie’s

favorite burger

BAILEYS’ RANGE

920 Olive St., St. Louis, 314.241.8121, baileysrange.com

2nd: O’Connell’s Pub and Five Star Burgers (tie)

3rd: Blueberry Hill

Honorable Mention: Stacked Burger Bar and The Dam (tie)

favorite chicken wings

SYBERG’S RESTAURANT & BAR

Various locations, sybergs.com

2nd: Culpeppers Grill and Bar and The Shaved Duck (tie)

3rd: Three Kings Public House

Honorable Mention: Michael’s Bar & Grill

favorite doughnuts

STRANGE DONUTS

2709 Sutton Blvd., Maplewood, 314.932.5851; 107 E. Argonne St., Kirkwood, 314.394.2323, strangedonuts.com

2nd: Vincent Van Doughnut

3rd: World’s Fair Donuts

Honorable Mention: Donut Drive-In

favorite sandwiches BLUES CITY DELI

2438 McNair Ave., St. Louis, 314.773.8225, bluescitydeli.com

2nd: Fozzie’s Sandwich Emporium

3rd: Union Loafers Café and Bread Bakery

Honorable Mention: Adriana’s on The Hill and Mom’s Deli (tie)

favorite fried chicken SOUTHERN

3108 Olive St., St. Louis, 314.531.4668, stlsouthern.com

2nd: Gus’s World Famous Fried Chicken

3rd: Hodak’s Restaurant

Honorable Mention: Porter’s Fried Chicken and Byrd & Barrel (tie)

favorite frozen desserts TED DREWES FROZEN CUSTARD

6726 Chippewa St., St. Louis, 314.481.2652; 4224 S. Grand Blvd., St. Louis, 314.352.7376, teddrewes.com

2nd: Ices Plain & Fancy

3rd: Serendipity Homemade Ice Cream

Honorable Mention: Clementine’s Naughty and Nice Creamery

favorite pizza

PI PIZZERIA

Various locations, pi-pizza.com

2nd: Dewey’s Pizza

3rd: Peel Wood Fired Pizza and PW Pizza (tie)

Honorable Mention: Pastaria and Katie’s Pizza & Pasta Osteria (tie)

favorite seafood

PEACEMAKER LOBSTER & CRAB

1831 Sidney St., St. Louis, 314.772.8858, peacemakerstl.com

2nd: Broadway Oyster Bar

3rd: DeMun Oyster Bar and Oceano Bistro (tie)

Honorable Mention: 801 Fish and Farmhaus (tie)

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YOUR FAVORITE PLACES TO EAT

favorite steak TUCKER’S PLACE

Various locations, tuckersplacestl.com

2nd: Citizen Kane’s Steak House

3rd: 801 Chophouse

Honorable Mention: Annie Gunn’s

favorite vegetarian/vegan LULU’S LOCAL EATERY

3201 S. Grand Blvd., St. Louis, 314.300.8215, luluslocaleatery.com

2nd: Tree House Vegetarian Restaurant

3rd: Small Batch

Honorable Mention: Frida’s and Gokul Indian Restaurant (tie)

favorite american nouveau

REEDS AMERICAN TABLE

7322 Manchester Road, Maplewood, 314.899.9821, reedsamericantable.com

2nd: Niche (closed)

3rd: Sidney Street Cafe

Honorable Mention: Boundary and The Libertine (tie)

favorite american traditional CLEVELAND-HEATH

106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

2nd: Annie Gunn’s

3rd: J McArthur’s An American Kitchen

Honorable Mention: One 19 North Tapas Wine Bar

favorite cajun/creole BROADWAY OYSTER BAR

736 S. Broadway, St. Louis, 314.621.8811, broadwayoysterbar.com

2nd: Riverbend Restaurant & Bar

3rd: Evangeline’s Bistro & Music House and The Kitchen Sink (tie)

Honorable Mention: Molly’s in Soulard and Sister Cities Cajun & BBQ (tie)

favorite chinese

LULU SEAFOOD & DIM SUM

8224 Olive Blvd., University City, 314.997.3108, luluseafood.com

2nd: Chinese Noodle Cafe

3rd: Royal Chinese BBQ and Sesame Chinese Restaurant (tie)

Honorable Mention: House of Wong and Wang Gang Asian Eats (tie)

favorite eastern european/ bosnian HANDLEBAR

4127 Manchester Ave., St. Louis, 314.652.2212, handlebarstl.com

2nd: Bosna Gold (closed)

3rd: Stari Grad

Honorable Mention: Taft Street Restaurant & Bar

favorite english/irish/scottish THE SCOTTISH ARMS

8 S. Sarah St., St. Louis, 314.776.1407, thescottisharms.com

2nd: John D. McGurk’s Irish Pub & Garden

3rd: Dressel’s Public House

Honorable Mention: Seamus McDaniel’s

favorite french BRASSERIE BY NICHE

4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

2nd: Vin de Set

3rd: Bar Les Frères

Honorable Mention: Café Provencal

favorite german SCHNEITHORST’S RESTAURANT & BAR

1600 S. Lindbergh Blvd., St. Louis, 314.993.4100, schneithorst.com

2nd: Urban Chestnut Brewing Co.

3rd: Dreamland Palace German Restaurant

Honorable Mention: The Feasting Fox

favorite greek OLYMPIA KEBOB HOUSE AND TAVERNA

1543 McCausland Ave., St. Louis, 314.781.1299, olympiakebobandtaverna.com

2nd: Spiro’s

3rd: Michael’s Bar & Grill

Honorable Mention: Momo’s Ouzaria Taverna

favorite indian HOUSE OF INDIA

8501 Delmar Blvd., University

City, 314.567.6850, hoistl.com

2nd: India Rasoi

3rd: Haveli Indian Restaurant and India Palace (tie)

Honorable Mention: Taj Indian Cuisine

favorite italian PASTARIA

7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com

2nd: Trattoria Marcella

3rd: Cunnetto House of Pasta and Zia’s on The Hill (tie)

Honorable Mention: Acero

favorite sushi/japanese WASABI SUSHI BAR

Various locations, wasabisushibars.com

2nd: Nobu’s Japanese Restaurant

3rd: Tani Sushi Bistro and Robata of Maplewood (tie)

Honorable Mention: Café Mochi

favorite korean ORIENTAL SPOON

229 Harvard Drive, Edwardsville, 618.655.9633, orientalspoon.net

2nd: Seoul Taco

3rd: Seoul Garden Korean Restaurant and Asian Kitchen

Korean Cuisine (tie)

Honorable Mention: Kim Cheese Asian Fusion

favorite mexican MISSION TACO JOINT

Various locations, missiontacojoint.com

2nd: Chava’s Mexican Restaurant

3rd: Pueblo Solis

Honorable Mention: Milagro Modern Mexican and Taqueria El Bronco (tie)

favorite middle eastern RANOUSH

6501 Delmar Blvd., University City, 314.726.6874, ranoush.com

2nd: Cafe Natasha’s and Aya

Sofia (tie)

3rd: The Vine Mediterranean Café & Market and Sameem Afghan Restaurant (tie)

Honorable Mention: Everest Café & Bar

from top, the gim rolls and spicy pork bulgogi from oriental spoon

favorite soul food/southern SWEETIE PIE’S

Various locations, sweetiepieskitchen.com

2nd: Southern

3rd: Juniper

Honorable Mention: Old Standard

favorite south american/pan latin MANGO PERUVIAN CUISINE

1001 Washington Ave., St. Louis, 314.621.9993, mangoperu.com

2nd: Público

3rd: Fritanga Nicaraguan Cuisine

Honorable Mention: Yemanja Brasil Restaurante

favorite spanish MODESTO TAPAS BAR AND RESTAURANT

5257 Shaw Ave., St. Louis, 314.772.8272, modestotapas.com

2nd: Barcelona Tapas Restaurant

3rd: Guido’s Pizzeria & Tapas

Honorable Mention: Público

favorite thai FORK & STIX

549 Rosedale Ave., St. Louis, 314.863.5572, forknstix.com and KING AND I RESTAURANT (tie)

3155 S. Grand Ave., St. Louis, 314.771.1777, kingandistl.com

2nd: Sen Thai Asian Bistro

3rd: Thai Kitchen and Pearl Café (tie) Honorable Mention: Basil Spice Thai Cuisine

favorite vietnamese MAI LEE

8396 Musick Memorial Drive, Brentwood, 314.645.2835, maileestl.com

2nd: Pho Grand Restaurant

3rd: Banh Mi So # 1

Honorable Mention: LemonGrass Restaurant

winner TIM WIGGINS

Retreat Gastropub

“I was talking to a boss of a company at the bar. I’m trying to remember the exact quote. It was basically, ‘I’m excited for our new hires because I’ve already slept with everyone in the office.’”

2nd

TED KILGORE

Planter’s House

“All of the worst things people have confessed are unfit for print. I have worked at mostly classy places and have served Nebraska farmers, exotic dancers and movie stars. The one connection is people sometimes get really weird after a few drinks. … It’s like improv sometimes.”

3rd

BEN BAUER

The Libertine

“It’s mainly the things you see more than confessions. Most recently I had a couple sitting at the bar, and they seemed really happy when they came, but at some point during the meal they got super quiet. Then she just left, and he started slamming cocktails and talking to everyone about how she had just broken up with him.”

st. louis' bartenders of the year

honorable mention SETH WAHLMAN

Eclipse

“A robotics engineer once told me he felt bad about wiping out factory jobs and that his wife was a replacement for his first love. Other than that, it’s mostly affairs.”

– Compiled by Heather Hughes

from left, tim wiggins, ben bauer, seth wahlman and ted kilgore at retreat gastropub

WITH SEVEN READERS’ CHOICE WINNERS ON ONE STREET, THE DELMAR LOOP IS THE TASTIEST STROLL IN ST. LOUIS. – MATT BERKLEY

favorite food truck

SEOUL TACO

Stuffed to the breaking point with kimchi fried rice, lettuce, cheese, carrots, green onions, sour cream and Seoul sauce, the spicy pork burrito is reason enough for a pilgrimage to the brick and mortar of this Korean barbecue mecca. Throw in a couple pan-fried pot stickers for good measure.

favorite restaurant to take visitors

BLUEBERRY HILL

This Loop staple serves a ridiculously good, flawlessly charred 7-ounce, 100-percent ground chuck burger. It’s worth the long wait. Stave off hunger pangs with a basket of fried cheddar cheese balls alongside salsa for proper dunking. Order your out-of-towners the fluffy toasted ravioli – some of the best in the city.

favorite middle eastern

RANOUSH

Standouts at this traditional Middle Eastern kitchen include the fried kibbe balls and cheese-stuffed grilled pita kalaj starters, along with the succulent grilled beef shawarma wrapped in a warm pita with creamy garlic sauce.

favorite pizza

PI PIZZERIA

Take on Chicago deep-dish pizza at its cornmeal-crusted best in the South Side Classico, a supreme feast of gooey mozzarella, thick mushrooms, savory hunks of Berkshire sausage and crisp green peppers and onion.

favorite late-night eats (tie)

PEACOCK DINER

Order the Loop Fling from the breakfast-all-day menu – a sinfully good slinger covered with chorizo gravy. With booze-fueled, Serendipity ice cream-laced milkshakes available well past midnight, it’s little surprise that the Peacock Diner is an afterhours favorite.

favorite thai (tie)

FORK & STIX

Delve into an overwhelming bowl of khao soi , a rich and satisfying curry noodle soup swimming with soft wonton noodles, crispy yellow noodles and chunks of beef, chicken or tofu. And be sure to make use of the nam prik num , a fiery Thai hot sauce.

favorite mexican and favorite late-night eats (tie)

MISSION TACO JOINT

Mission gives Mexico’s (and Baja California’s) darling finger food serious thought. Get the killer Mango-HopAnero Shrimp Taco, with 4 Hands Incarnation IPA-battered shrimp and fresh mango in hand-pressed corn tortillas. It begs for a cold sip of cerveza

your favorite bloody mary at cafe osage

YOUR FAVORITE PLACES TO DRINK

favorite bar TASTE

4584 Laclede Ave., St. Louis, 314.361.1200, tastebarstl.com

2nd: Planter’s House

3rd: The Side Project Cellar and 21st Street Brewer’s Bar (tie)

Honorable Mention: Three Sixty

favorite beer list INTERNATIONAL TAP HOUSE

Various locations, internationaltaphouse.com

2nd: The Side Project Cellar

3rd: Global Brew Tap House & Lounge

Honorable Mention: 21st Street Brewer’s Bar

favorite local beer ZWICKEL

Urban Chestnut Brewing Co., 3229 Washington Ave.; 4465 Manchester Ave., St. Louis, 314.222.0143, urbanchestnut.com

2nd: American Brown, The Civil Life Brewing Co.

3rd: Citrapolis, The Modern Brewery

Honorable Mention: Abraxas, Perennial Artisan Ales and Send Help, 4 Hands Brewing Co. (tie)

favorite local brewery SCHLAFLY BEER

2100 Locust St., St. Louis; 7260 Southwest Ave., Maplewood, 314.241.2337, schlafly.com

2nd: Urban Chestnut Brewing Co. and 4 Hands Brewing Co. (tie)

3rd: The Civil Life Brewing Co.

Honorable Mention: Perennial Artisan Ales

favorite craft cocktails PLANTER’S HOUSE

1000 Mississippi Ave., St. Louis, 314.696.2603, plantershousestl.com

2nd: Taste

3rd: Eclipse

Honorable Mention: The Libertine and Sanctuaria (tie)

favorite coffee shop

KALDI’S COFFEE

Various locations, kaldiscoffee.com

2nd: Sump Coffee

3rd: Blueprint Coffee

Honorable Mention: Park Avenue

Coffee and Comet Coffee & Microbrewery (tie)

favorite bloody mary CAFE OSAGE

4605 Olive St., St. Louis, 314.454.6868, bowoodfarms.com

2nd: Hiro Asian Kitchen

3rd: Sub Zero Vodka Bar

Honorable Mention: Rooster

favorite sports bar

THE POST SPORTS BAR & GRILL

7372 Manchester Road, Maplewood, 314.645.1109; 763 Old Ballas Road, Creve Coeur, 314.736.1205, thepostsportsbar.com

2nd: Friendly’s Sports Bar & Grill

3rd: Sportsman’s Park and Lester’s Sports Bar & Grill (tie)

Honorable Mention: Amsterdam Tavern

favorite day-drinking spot

URBAN CHESTNUT BREWING CO.

3229 Washington Ave.; 4465 Manchester Ave., St. Louis, 314.222.0143, urbanchestnut.com

2nd: The Civil Life Brewing Co. and Blueberry Hill (tie)

3rd: Sasha’s on Shaw

Honorable Mention: The Royale Food and Spirits

favorite wine bar SASHA’S ON SHAW

4069 Shaw Blvd., St. Louis, 314.771.7274, sashaswinebar.com

2nd: Robust Wine Bar

3rd: 33 Wine Shop & Bar

Honorable Mention: Ernesto’s Wine Bar and Olio (tie)

favorite local winery

CHAUMETTE VINEYARDS & WINERY

24345 State Route WW, Ste. Genevieve, 573.747.1000,

chaumette.com

2nd: Montelle Winery

3rd: Cedar Lake Cellars

Honorable Mention: Chandler Hill Vineyards

YOUR FAVORITE PLACES TO SHOP

favorite bread bakery COMPANION

Various locations, companionbaking.com

2nd: Union Loafers Café and Bread Bakery

3rd: 222 Artisan Bakery

Honorable Mention: Great Harvest Bread Co.

favorite butcher shop BOLYARD’S MEAT & PROVISIONS

2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

2nd: Kenrick’s Meats and Catering

3rd: Baumann’s Fine Meats and The Block Restaurant, Butcher and Bar (tie)

Honorable Mention: Manninos Market and Truffles Butchery (tie)

favorite cakes/pastries LA PATISSERIE CHOUQUETTE

1626 Tower Grove Ave., St. Louis, 314.932.7935, simonefaure.com

2nd: Pint Size Bakery & Coffee

3rd: La Bonne Bouchée

Honorable Mention: Sarah’s Cake Shop

favorite candy/chocolate shop

CROWN CANDY KITCHEN

1401 St. Louis Ave., St. Louis, 314.621.9650, crowncandykitchen.com

2nd: Kakao Chocolate

3rd: Bissinger’s Handcrafted Chocolatier

Honorable Mention: Chocolate Chocolate Chocolate Co.

favorite caterer HOLLYBERRY CATERING

10037 Manchester Road, Kirkwood, 314.835.9977, hollyberrycatering.com

2nd: Butler’s Pantry

3rd: Catering St. Louis

Honorable Mention: Moulin Events and Meetings

favorite cooking classes DIERBERGS MARKETS

Various locations, dierbergs.com

2nd: Kitchen Conservatory

3rd: Schnucks

Honorable Mention: Eckert’s Country Store and Farms

favorite farmers market SOULARD FARMERS MARKET

730 Carroll St., St. Louis, 314.622.4180, soulardmarket.com

2nd: Tower Grove Farmers’ Market

3rd: Kirkwood Farmers’ Market

Honorable Mention: Schlafly Farmers Market

favorite grocery store DIERBERGS MARKETS

Various locations, dierbergs.com

2nd: Trader Joe’s

3rd: Schnucks and Whole Foods (tie)

Honorable Mention: Straub’s

favorite liquor store RANDALL’S WINES & SPIRITS

Various locations, shoprandalls.com

2nd: Friar Tuck Beverage and Lukas Wine & Spirits

Superstore (tie)

3rd: Total Wine & More

Honorable Mention: Parker’s Table

favorite wine shop THE WINE AND CHEESE PLACE

Various locations, thewineandcheeseplace.com

2nd: The Wine Merchant Ltd.

3rd: Parker’s Table

Honorable Mention: Bin 51 Wine & Spirits