Town&Style

Quick Bites: 10.7.15

qb_shutterstock_99093065-copy[fire & ice]
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.

Left Bank Books joined CWE foodie haunts Herbie’s Vintage 72 and Kingside Diner to host bestselling author and former Gourmet magazine editor in chief Ruth Reichl to promote her new book, My Kitchen Year: 136 Recipes that Saved My Life. The dinner spotlighted small plates featured in the book paired with wine, and guests received personalized copies.

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