Gamlin Whiskey House is taking whiskey and ice cream to new heights with Boozy Ice Cream Flights. Creations from Clementine’s Naughty & Nice Creamery are paired with 1-ounce pours of Gamlin’s top-shelf whiskeys, including Rally Point Rye from St. Louis-based Still 630.
[on the small screen]
The Cooking Channel’s Pizza Masters, Francis Garcia and Sal Basille, stopped to film a segment at downtown Maplewood’s Tiffany’s Diner. But they weren’t looking for pizza. Tiffany’s GM Tom Gray reports, “They stopped here for the sausage gravy, the Slinger and the Yin Yang, a slinger that’s half chili, half gravy.” The segment is slotted to run from mid-November to early December.
[creativity never rests]
Mike Randolph keeps mixing it up. His latest invention, a pop-up dinner series dubbed Diversions, will take place at Randolfi’s, his new nod-to-Italian restaurant. Randolph is planning five or six pop-ups a year, in which he’ll collaborate with fellow local chefs. They’ll create about 13 to 14 courses for a tasting menu to be paired with wines by Jeffrey Moll Jr., Randolfi’s sommelier.
[ready & waiting]
The doors are open at Byrd & Barrel (3422 S. Jefferson Ave.). Chef/owner Bob Brazell’s fast-casual eatery with a drive-up take-out window isn’t the usual chicken joint. Besides plates of chicken and mashed potatoes, expect goodies like South Side Poutine (chef-made tater tots, smoked pulled chicken, cheese curds and gravy). Also newly opened: Robata, a sushi spot in the former Church’s Chicken in Maplewood; Southern, a collaboration between Rick Lewis and Mike Everson near Pappy’s; and Sushi Station in Webster, where the old Fizzy’s was.
