Drink This Weekend Edition: A hauntingly delicious spirit for a spooky night
Halloween is all about transformations. This weekend, it’s a Shirley Temple that’s been wickedly bit by Dracula. A trio of red liquids – cranberry juice, grenadine and Campari – give Vampire’s Punch a blood red tinge, while vodka and Campari lend a bite that’s tempered to your taste by a topping of 7UP. You’ll want…
The Scoop: New chef at Bistro 1130
Bistro 1130 owner Eric Miranne recently informed Sauce of a change in the kitchen at the Town and Country restaurant. Chef Marc Felix, who was hired last spring to design the bistro’s menu, has been replaced by chef Karim Bouzammour, who has been helming the kitchen since the restaurant opened in mid-September. Bouzammour, a Moroccan…
The Scoop: Fin Japanese Cuisine swims into Chesterfield
Fin Japanese Cuisine has brought Japanese fish fare to Chesterfield. The restaurant, which opened last Saturday in the former Einstein Bros. Bagels spot at 1682 Clarkson Road next to Krieger’s, offers a full lineup of sushi as well as cooked Japanese fare. “We have a lot of grilled fish and a lot of traditional Japanese…
The Scoop: Gourmet to Go closing its Clayton location
The Clayton location of Gourmet to Go, the series of local shops offering prepared meals for take-out for families and offices alike, will close after service this week. The decision to close the store at 7807 Clayton Road has been in the works for two years, according to president and owner Martha Uhlhorn. “We knew…
3 Reasons to do your Halloween hoarding at these local candy shops
Welcome to Three Reasons, a new online column that tells you exactly what you’ll find at various stops around St. Louis. We won’t just tell you that a new restaurant has opened, we’ll tell you what to get there. We won’t simply report that a festival is happening this weekend, we’ll tell you what parts…
The Scoop: Devoti on closing Newstead, future of Five
As reported over the weekend by the Riverfront Times and the St. Louis Post-Dispatch, Anthony Devoti, chef-owner of Five Bistro on The Hill and Newstead Tower Public House, announced the imminent closing of his gastropub in The Grove. Yesterday, Devoti told Sauce that plans to close Newstead were a year in the works. “The original…
Stocking Up: Pumpkins primed for pie
If you’re planning to pick out a jack-o’-lantern-worthy pumpkin at the Tower Grove Farmers’ Market this weekend, you might be tempted to walk on by the folks at the Double Star Farms stand. The farm’s pumpkins are awfully cute, but they sure are tiny. That’s because they’re pie pumpkins, too tiny for carving, but perfect…
The Ritz Carlton stirs up ghostly cocktails
The kids will be running around collecting candy on Sunday. And since all good neighbors will be handing out candy on the very night, adult revelers can have their own Halloween fun on Friday and Saturday night. One place that has spirited eves in store: The Ritz-Carlton in Clayton. At the bar, you’ll find a…
More from our Ones To Watch: City Greens Produce
Throughout October, we’re bringing you more from our Ones To Watch. For seasonal recipes and tips from this talented group, visit the Extra Sauce page. Pumpkin French Toast Courtesy of City Greens Produce’s Meg White Serves 4 4 large eggs 2 Tbs. canned pumpkin ¼ tsp. cinnamon 4 slices whole wheat bread 2 tsp. tub…
Extra Sauce: More from City Greens Produce
Throughout October, we’re bringing you more from our October issue and our Ones To Watch on our Extra Sauce page. Last week, Robust Wine Bar’s Jayce McQuerter suggested two bottles of wine that are perfect for any holiday dinner table. Four Seasons Bakery’s Agi and Aaron Groff also shared their recipe for an orange and…
The Scoop: New breakfast and lunch spot opens in Clayton
Folks who work in Clayton will want to check out this new food find. The Patio Cafe opened last week in the first floor of The Equity Building at 7711 Bonhomme Ave., between South Hanley Road and South Bemiston Avenue. The restaurant has a lineup of breakfast and lunch fare that impresses with its freshness…
Ted Kilgore wants you to mix like a master, too
Sure, you know how to make a mean Bloody Mary and a nice Mojito. You can even serve up a martini – extra dirty – just the way you like it. But do you know when to shake and when to stir? Do you know the flavor profile of your liquor of choice? How about…
The Scoop: Mississippi Mud Coffee signs deal with Dierbergs
If you order a cup of coffee at local indie establishments such as The Mud House, Sacred Grounds Cafe, The Stable, Kakao Chocolate or Ernesto’s Wine Bar, you’ll be served a tasty cup of java (that boasts great crema) brewed from Mississippi Mud Coffee beans. Today, owner Christopher Ruess told Sauce that his small-batch, fire-roasted,…
Teetotaler: The Mango Lassi
For all those times when I’m not quite hungry enough to eat but too hungry not to, I usually choose the liquid diet to satiate my belly’s yearning. And Kaldi’s is a good place for just such a thing. Aside from coffee, lunch, snacks and treats, Kaldi’s is also home to a long list of…
What did Kilgore age in the third barrel?
This summer, bartender Ted Kilgore of Taste by Niche rolled out a first for St. Louis spirits when he batched up a couple cocktails – a variation on a Negroni and the Holy Molé combination of Wild Turkey rye whiskey, amaro, green Chartreuse and chocolate mole bitters – and aged them in whiskey barrels. But,…
Drink This Weekend Edition: Apple cider martini is ripe for autumnal tippling
The kiddos are sipping mugs of apple cider this time of year. What are you imbibing? This week’s seasonal go-to cocktail is the apple cider martini from Brio Tuscan Grille in Frontenac. Tummy-warming rum and brandy, amber hues and cinnamon scents make this one oh-so-ripe for autumn. We love that the Frontenac restaurant is using…
The Scoop: An American Place to close
Rumors had been swirling that An American Place would be closing and today, Sauce received confirmation from chef-owner Larry Forgione that indeed he would not be renewing the lease for his St. Louis restaurant. “It was a five-year renewable. I would have considered extending it a little bit, but not for five years,” said Forgione.…
More from our Ones To Watch: Robust Wine Bar’s Jayce McQuerter
Ones To Watch: Food and drink pros with promise The old adage goes something like, “the holidays are all about family.” If your family is anything like mine, however, you know that family translates into two things: conflict and competition. These wines solve both issues this holiday season. They’ll appeal to everyone at the table and…
Extra Sauce: More from Robust’s Jayce McQuerter
Throughout October, we’re bringing you more from our October issue on our Extra Sauce page. Yesterday, we brought you a delicious cake recipe from our Ones To Watch 4 Seasons Bakery’s Agi and Aaron Groff. Today, we’re giving you more from another of our Ones To Watch: Jayce McQuerter, the so-called Vino Virtuoso at Robust…
Orange and Lavender Olive Oil Cake
Two 9-inch round cakes or 6-plus mini-bundt forms
More from our Ones to Watch: 4 Seasons Bakery’s Agi and Aaron Groff
Throughout October, we’re bringing you more from our October issue on our Extra Sauce page. Last week, we brought you the rest of Sauce contributor Byron Kerman’s 5 Questions interview with Marc Del Pietro that you didn’t see. We also revealed whose crab cake fell just shy of making this month’s Short List. Now, we…
Stocking Up: Local varieties of an American favorite
There’s certainly no lack of apple imagery in the English language. We’ve all heard “You’re the apple of my eye,” and “as American as apple pie.” Fortunately, local farmers’ markets have no lack of apples varieties this season either. Sure, you could stick with timeworn varieties such as Red Delicious or Fuji, but why not…
Extra Sauce: More from 4 Seasons Bakery’s Agi and Aaron Groff
Throughout October, we’re bringing you more from our October issue on our Extra Sauce page. Last week, we brought you the rest of Sauce contributor Byron Kerman’s 5 Questions interview with Marc Del Pietro that you didn’t see in print. We also revealed whose crab cake fell just shy of making this month’s Short List.…
The Scoop: Six Row’s winter menu slated
Mike Rami, one of the six partners at Six Row Brewing Co. (named Best Local Brewing at the Fest-of-Ale held at the Butterfly House this weekend), checked in with Sauce today to discuss the expanded food menu that will debut within the next month to 45 days. While the menu is primarily sandwiches, paninis and…
Fiala’s chefs battle it out in the St. Louis Chef Wars
Jim Fiala is the owner of four restaurants around town: Liluma in the Central West End, The Crossing in Clayton, Acero in Maplewood and The Terrace View downtown. But he’s also a chef. And you may not know it yet but those who wear the white coats at each of his acclaimed restaurants will soon…
Teetotaler: A house-made chai filled with fall flavors
There’s something to be said about an establishment that goes the extra mile by preparing a recipe in-house. Not only is it more economical to do it the old fashioned way, but the final product may have some extra rare ingredients – and definitely a lot more love. At Foam Coffee & Beer at 3359…
Drink This Weekend Edition: Shake up a couple cups ‘o joe
Not long ago, Northwest Coffee Roasting Co.’s David Gulick asked Ted Kilgore of Taste by Niche if he could make him a coffee cocktail. “I grabbed a bag from my car and watched the magic happen. When we went over to Franco and told TJ [Vytlacil] (whose last day at Franco was yesterday) about that,…
Extra Sauce: Short List Runner-Up
Each month, we scour the city for the best version of a single dish. Be it French fries or foie gras, Buffalo wings or BLTs, we report which three spots are dishing up St. Louis’ best – and exactly what we loved about them. But who says we have to pick just three? Our writers…
Short List Runner-Up: Crab cakes
Each month, we scour the city for the best version of a single dish. Be it French fries or foie gras, Buffalo wings or BLTs, we report which three spots are dishing up St. Louis’ best – and exactly what we loved about them. But who says we have to pick just three? Our writers…
Three Reasons to help North City Farmers’ Market close the season
Welcome to Three Reasons, a new online column that tells you exactly why to visit certain spots around town. We won’t just tell you that a new restaurant has opened, we’ll tell you what dish we’d get there. We won’t simply report that a festival is happening this weekend, we’ll tell you which parts can’t…
The Scoop: Sweet Basil to reopen serving American fare
Doors are locked and all’s dark at 903 Pine St. Call the Sweet Basil Thai Café phone number and you’ll get no response. What’s going on? A call to owner Somying Fox today confirmed that the restaurant has closed, but not for long. Fox, who opened the establishment just this past January and who also…
Stocking Up: Exotic eggplant helps say farewell to grilling season
They’re just so darn cute, laying artfully arranged at the Veggie Boy Produce booth at the Clayton Farmers’ Market. Purple, white, orange-striped, the miniature eggplants on display are a source of visual – as well as culinary – interest. Far smaller than their grocery store counterparts, most of these mini versions could fit comfortably in…
Ones to Watch: Food and drink pros with promise
They’re talented, they’re innovative and they’re ready for their close-up. From what to drink to what to eat and who gets to eat it, these eight culinarians are poised to make an impact on the local food landscape. We’re keeping an eye on them — and so should you. Benjamin Love Why to watch him:…
The Scoop: Ritz-Carlton’s new exec chef eager for farm-to-table dining at hotel’s restaurants
The Ritz-Carlton, St. Louis has a new executive chef. Azhar Mohammad, who most recently served as executive sous chef at The Ritz-Carlton, New Orleans, is now responsible for The Restaurant, The Grill, banquet facilities and in-room dining at the luxury hotel in Clayton. While Mohammad has been busy the last three weeks “trying to find…
Extra Sauce: More from our 5 Questions Interview with Marc Del Pietro
Marc Del Pietro, the chef-owner of Luciano’s Trattoria, Del Pietro’s and Kilkenny’s Pub, is now whipping up healthy, gourmet meals for all the kids at Our Lady of Lourdes Catholic elementary school in University City. For our 5 Questions interview in our October issue, Sauce contributor Byron Kerman talked with Del Pietro about the program.…
More from our 5 Questions interview with Marc Del Pietro
Marc Del Pietro, the chef-owner of Luciano’s Trattoria, Del Pietro’s and Kilkenny’s Pub, is now whipping up healthy, gourmet meals for all the kids at Our Lady of Lourdes Catholic elementary school in University City. For our 5 Questions interview in our October issue, Sauce contributor Byron Kerman talked with Del Pietro about the program.…
Teetotaler: The benefits of yerba mate
Welcome to Teetotaler, a new online column geared at showing you the amazing non-alcoholic drink options around the city. You’ve seen our recommendations for where to get the best brews, booze and bubbly around town. Now it’s time to show you that you don’t have to get tipsy to taste the best this city has…
Missouri’s Moneymaker
When black walnuts fall to the ground in September and early October, the green hulls signal good eating. The intense flavor of the wild nuts makes them a coveted ingredient for bakers the world over, which means those green hulls also signal money in your pocket. Hammons Products Co. is the largest supplier of American…
Drink This Weekend Edition: Robust uncorks champagne program
A celebratory third anniversary weekend has come and gone at Robust Wine Bar in Webster Groves, but the cup still runneth over. Today, owner Stanley Browne, with help from Jayce McQuerter, wine director at Robust and one of this month’s Ones to Watch, is launching a champagne program to give patrons of the wine bar…
Pop, pop, fizz, fizz at The Royale
This Sunday is 10/10/10, and over at The Royale, adventurous mixologist Robert Griffin is planning something special for the occasion. As part of the Cocktail Museum series – a Sunday night tradition at the Royale where patrons can sip pre-Prohibition ‘tails with a few mid-20th century drinks mixed in – Griffin is slowly making his…
The Scoop: The Buzz from Sage chef Jack Mac
Jack MacMurray III, exec chef and partner at Sage Urban American Grill, has picked up a new profession – beekeeper. MacMurray started beekeeping this year and now he’s reaping the sweet reward. His two hives, totaling some 45,000 bees, has yielded him 65 pounds – translating to nine quart-size jars – of oozy, sticky, yummy…
Cannellini Bean Soup With Prosciutto
About 3½ quarts
Three Reasons to stop in for sipping at the new 3500 Winehaus
Welcome to Three Reasons, a new online column that tells you exactly why to visit certain spots around town. We won’t just tell you that a new restaurant has opened, we’ll tell you what dish we’d get there. We won’t simply report that a festival is happening this weekend, we’ll tell you which parts can’t…
![The Big Read: A festival for [cook]book lovers](https://i0.wp.com/www.saucemagazine.com/wp-content/uploads/2010/10/100710_bigread.webp.webp?resize=200%2C150&ssl=1)
The Big Read: A festival for [cook]book lovers
The annual festival of books, authors and reading in Clayton, The Big Read, becomes “The Big Cook” when the annual book festival welcomes four fun cookbook authors for a day of cooking demos and book signings this Saturday. The demonstrations, which will happen around the corner from the Big Read at Portabella at 15 N.…
More from our Ones To Watch: The Crossing’s Ian Vest
Throughout October, we’re bringing you more from our Ones To Watch on our Extra Sauce page. Yesterday, we gave you the recipe for a fall drink created by Taste by Niche bartender Travis Garner. Now, The Crossing’s Ian Vest shares his recipe for Cannellini Bean Soup With Prosciutto. This simple soup is the perfect way…
The Scoop: Chefs Nashan and Craft are proud owners of hoop houses
There’s a tinge of sadness as the end of the growing season draws near: Tomatoes are done. Cukes have had their run. Vines are turning brown in the field. However, news today from chef-owners Kevin Nashan and Gerard Craft brought a smile to our faces. Nashan and Craft bought a pair of 60-by-20-foot hoop houses…
Extra Sauce: More from The Crossing’s Ian Vest
All throughout October, we’re giving you some Extra Sauce and bringing you more from our Ones To Watch. Yesterday, we gave you the recipe for a fall drink created by Taste by Niche bartender Travis Garner. Now, The Crossing’s Ian Vest shares his recipe for Cannellini Bean Soup With Prosciutto. This simple soup is the…
Stocking up: Persimmons run wild
Wild persimmons are the Steve Buscemi of the fruit world. They’re wrinkly, ungainly and downright weird looking. But one bite of these sweet treats will turn you into a dedicated fan. Unlike their cultivated counterparts, usually the Fuyu variety that you’ll see in grocery stores later this winter, wild persimmons are smaller, darker and slightly…
The Scoop: Vito Racanelli to serve up rustic Southern Italian fare in downtown Clayton
Vito Racanelli Jr., owner of Onesto Pizza & Trattoria and V. Catering & Events, has just inked the lease for the old Carondelet Grill space, securing the spot at 8000 Carondelet Ave., in downtown Clayton for a southern Italian restaurant. The menu at the yet-to-be-named restaurant will focus on “wholesome, simple, rustic cuisine” from southern…
More from our Ones To Watch: Taste by Niche bartender Travis Garner
Throughout October, we’re bringing you more from our Ones To Watch on our Extra Sauce page. Yesterday, we gave you an oyster recipe from Cielo’s Benjamin Love that put the season’s bounty on center stage. Now, we have more from Taste by Niche bartender Travis Garner, who is sharing a drink he created that’s ideal…
Extra Sauce: More from Taste by Niche bartender Travis Garner
All throughout October, we’re bringing you more from our Ones To Watch. Yesterday, we gave you an oyster recipe from Cielo’s Benjamin Love that put the season’s bounty on center stage. Now, we have more from Taste by Niche bartender Travis Garner, who is sharing the recipe for a drink he created that’s ideal for…
Winners wrap-up from Taste of St. Louis
A Saucy congrats to Jack MacMurray III, head chef at Sage Urban American Grill, who was crowned Master Chef 2010 at this year’s Taste of St. Louis festival. A second congrats to Pi Pizzeria’s John Nall who won the first-ever Taste of St. Louis Pizza Games. Instead of tasting which local pizzeria served the tastiest…
The Scoop: Tex-Mex restaurant and coffee bar could make 13th and Washington Ave. a cornerstone in Loft district
Developers Tim and Seamus McGowan are hoping they can make 13th Street and Washington Avenue a focal point in the downtown Loft district. The first or second week of November, they will be opening Tex-Mex restaurant Rosalita’s Cantina at 1229 Washington Ave. (even though the website says it will be opening early fall). Just adjacent…
Cielo’s Kumamoto Oysters With Apple Gelée
4 servings
Extra Sauce: More from Cielo’s Benjamin Love
Everything’s better with a little Extra Sauce. That’s why, throughout the month, we will be giving you more of what you loved reading in this month’s issue right here at SauceMagazine.com. You’ll get more from our Ones To Watch, find out whose crab cake just missed the cut for this month’s Short List (but is…
More from our Ones To Watch: Cielo’s Benjamin Love
Throughout the month, we will be giving you more from our Ones To Watch. Up first, Cielo sous chef Benjamin Love shares his recipe for Kumamoto Oysters With Apple Gelée just in time for apple season. Stop by Extra Sauce throughout October for recipes, suggestions and tips from the rest of our Ones To Watch!…
Blood Orange Margarita
1.5 oz Milagro Reposado 1 oz Gran Gala or Grand Marnier ½ oz. fresh lime juice ¼ oz. fresh lemon juice 1 ½ oz. blood orange puree • Mix all ingredients in a shaker. • Shake and strain into a salt-rimmed (optional) chilled cocktail glass. • Garnish with a slice of blood orange
The Scoop: New taphouse looks to bring global craft beer to Edwardsville
With their soon-to-open Global Brew Tap House and Lounge, owners Laura and Ryan High and partner Ryan Lowe are looking to bring the exploding category of craft beers to Edwardsville. “Beer culture is so cool and evolving,” said Laura High. “We want Global Brew Tap House to be an experience.” The Highs and Lowe have…
Milagro Margarita
1.5 oz Milagro Silver 1 oz Gran Gala or Grand Marnier 1 oz. fresh lime juice ½ oz fresh lemon juice ½ oz. agave nectar • Mix all ingredients in a shaker. • Shake and strain into a salt-rimmed (optional) chilled cocktail glass. • Garnish with a slice of lime.
Gateway to the Zest
Serves 1 4 large fresh blackberries, divided 3 to 4 2-inch long cuttings lemongrass 1 oz. freshly squeezed lemon juice 1/2 oz. simple syrup 2 oz. Hendrick’s Gin 2 dashes Fernet Branca Small portion absinthe Fresh mint sprig Fresh lemon peel • Add 3 blackberries, lemongrass, lemon juice and simple syrup to a mixing glass.…
Teetotaler: Schlafly’s birch brew
Welcome to Teetotaler, a new online column geared at showing you the amazing non-alcoholic drink options around the city. You’ve seen our recommendations for where to get the best brews, booze and bubbly around town. Now it’s time to show you that you don’t have to get tipsy to taste the best this city has…
In Fashion
1 serving
Blood Orange Margarita
1 serving
Milagro Margarita
1 serving
Gateway to the Zest
1 serving
Recipe: Schlafly Bottleworks’ White Cheddar-APA Soup
We like cheese. We like beer. We like soup. And we like the genius who first thought of putting these things together, because beer-cheese soup might just be the perfect fall comfort food. We’re partial to the version served at Schlafly Bottleworks, where chef Josh King blends the brewer’s hoppy APA with tangy sharp Cheddar…
Review: The Pour House in St. Louis
It’s Saturday night and the bartender at The Pour House has been knee-deep in drink orders for hours. Getting a beer is proving to be difficult. Monopolizing the barkeep is a pack of ex-frat-boy types crowded around the lucky few who landed seating at the small bar. I’m about to get her attention, and –…
How to Cook Cardoons This Fall
Tall, rangy and greenly gray, cardoon is one homely thistle. Its cousin, the artichoke, got the good looks in the family, but cardoon’s elegant taste makes up for its gangly appearance. Imagine the sweetness of artichoke heart crossed with the slightly bitter aftertaste of good celery. The texture runs smooth and meaty, but the way…
Review: Cheeseology on the Loop
Editor’s note: Cheeseology has closed. Each entrée at Cheeseology has two things in common: macaroni noodles and, of course, cheese. Yep, an entire restaurant that serves only mac and cheese. Awesome, right? Turns out, it’s not as great as it sounds. Served in iron skillets, the dishes will address – but not necessarily satiate –…
Review: Copia Urban Winery in St. Louis
Say, have you heard the news? Copia reopened. Of course you have, the chatter has been nonstop. It’s been the most anticipated resurrection since word got out Peabody was reviving Kiel Opera House. Welcome to the return of Copia Urban Winery and Market. When arson destroyed the popular restaurant almost three years ago, people worried…
Steven Caravelli takes his experience to Araka
Upon graduating from Mizzou’s journalism school, Steven Caravelli tried his hand at writing and even landed a few assignments at Sauce. Luckily for St. Louis foodies, Caravelli, who worked at a few eateries during college, decided to devote himself to cooking food instead of writing about it – even though “10 years ago, it wasn’t…
Lemon-Lime Polenta Sandwich Cookies
• Preheat the oven to 350 degrees. • Whisk together the flour, polenta and salt until completely combined; set aside. • Cream the butter and sugar until light and fluffy. Add the lemon zest, lemon juice, honey, egg and vanilla, and mix until combined. • Slowly add in the dry ingredients and mix until well…
Grove Smash
1 serving
Campari Cucumber Cocktail
1 serving
White Cheddar-APA Soup
8 to 10
Tequila Sunset
1 serving
Cardoon Tapenade
2¼ cups
New Buddy
1 serving
Cookie Swap: Polenta cookies bridge the seasonal dessert gap
Some people note the change of seasons with a wardrobe switch, some with a final dip in the pool. I make the switch from summer to fall in a simpler way: I change my morning beverage. Every year, sometime in late September or early October, I will come downstairs, dump out the pitcher of iced…
Extra Sauce: Choosing the Cover
Cary Grant provided the inspiration for our October cover. I just enjoy saying that. I was reading a story called The 50 Most Stylish Men of the Past 50 Years in a back issue of GQ. That particular story is loaded with amazing portraits. Cary Grant is included (how could he not be?), and instead…
Short List: Crab cakes
Don’t be fooled by the name; a crab cake isn’t just a crab cake. Front and center, yes, is a cake made of crab, and only the real thing need apply. But a crab cake is a Gestalt experience, i.e. the sum is greater than the parts. A great cake can command an audience sitting…
Copia’s wine list offers great values
As expected, I found the rebuilt and reopened Copia to be a beautiful facility with a huge menu and an interesting wine list. What I did not expect was a winery with no wine. Obviously there are no vines growing in the vicinity of downtown St. Louis, but a long relationship with the Les Bourgeois…
Drink This Weekend Edition: Milagro, a modern miracle
With so many tequila labels to choose from, where do you start? For us, the infatuation with Milagro began when we set our eyes on that cool, cobalt blue bottle. Being indie supporters, we smiled upon hearing that it was two Mexican college buddies who formed Milagro in the late 1990s. But it’s the liquid…
Choosing the Cover
Cary Grant provided the inspiration for our October cover. I just enjoy saying that. I was reading a story called The 50 Most Stylish Men of the Past 50 Years in a back issue of GQ. That particular story is loaded with amazing portraits. Cary Grant is included (how could he not be?), and instead…
Pumpkin Cocktails Spice Up Fall Drinking
Pumpkins are on our mind this month. We love “produce-in-a-glass” cocktails and these children of the gourd family, brightly dressed in orangey flesh and offering a mildly sweet flavor, are oh-so-ripe for some adult beverages. At Harvest in Richmond Heights, lead bartender Veronica Schuster is shaking up the Spice Pumpkin. The cocktail features fresh pumpkin…
Portabella’s Affordable Indulgence
The kitchen at Portabella has a way with fried foods. Almost every dish I tried had some crispy, golden exterior giving way to oozing mozzarella or sweetly golden onions or steamy potatoes. Adding fried anything to a dish is a way to up the “I shouldn’t” indulgence without necessarily going luxurious (i.e. expensive) like adding…
