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Esca in the Delmar Maker District in St. Louis. Credit: Michelle Volansky
View of the patio at Esca. Credit: Michelle Volansky
The patio at Esca in the Delmar Maker District. Credit: Michelle Volansky
The entrance lobby at Esca. Credit: Michelle Volansky
View of the open kitchen at Esca. Credit: Michelle Volansky
View toward the bar at Esca. Credit: Michelle Volansky
This shelf contains a few bottles of vintage amari. Credit: Michelle Volansky
Ben Poremba at work in the kitchen at Esca. Credit: Michelle Volansky
View of part of the dining room at Esca. Credit: Michelle Volansky
The Caffe Boulevardier at Esca. Credit: Michelle Volansky
The Vieux Carre at Esca. Credit: Michelle Volansky
The Brooklyner at Esca. Credit: Michelle Volansky
Bar manager Noah Davidson making a limoncello sour. Credit: Michelle Volansky
Clay pot negroni at Esca. Credit: Michelle Volansky
The cervelle de canut (cheese and onion dip) at Esca. Credit: Michelle Volansky
Straciatella at Esca. Credit: Michelle Volansky
The vitello tonnato (shaved veal, left) and mortadella (right) at Esca. Credit: Michelle Volansky
Salads at Esca. Credit: Michelle Volansky
Battuta di carne cruda (veal tartare) at Esca. Credit: Michelle Volansky
Mushroom crepes at Esca. Credit: Michelle Volansky
Escalavida at Esca. Credit: Michelle Volansky
Prime beef cuts are grilled over charcoal at Esca. Credit: Michelle Volansky
A variety of Esca’s side dishes. Credit: Michelle Volansky
Side dishes at Esca. Credit: Michelle Volansky
Cannelloni at Esca. Credit: Michelle Volansky
Esca’s meat entrees are all grilled over charcoal. Credit: Michelle Volansky
A selection of Esca’s indulgent desserts. Credit: Michelle Volansky

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Born and raised near Edinburgh, Scotland, Iain has been writing about food and drink, among other things, for over a decade. Before moving to St. Louis in 2018, he spent close to 15 years living in Beijing,...