[professional pours]
Top St. Louis bartenders TED CHARAK (formerly of Brasserie), TED KILGORE (formerly of Taste) and his wife JAMIE have opened their cocktail castle, PLANTER’S HOUSE, at 1000 Mississippi Ave. Exposed brick walls, chandeliers and, of course, lots of elegant glassware give the beverage-focused restaurant a decidedly swanky vibe.
[steaking a claim]
801 CHOPHOUSE is set to open before the end of the year at 137 Carondelet Plaza, the former home of Araka. Spokesman Ian Rockwell says the menu is similar to those at its four sister restaurants and focuses on steaks and hearty sides. Emulating the feeling of the Roaring Twenties, the interior features a large oval bar and mahogany and leather booths.
[a winning gamble]
Executive chef JOHN DILL leads the kitchen at FINAL CUT STEAKHOUSE, the new restaurant at Hollywood Casino St. Louis. The eatery replaces Kelly English Steakhouse, the flagship restaurant of the former Harrah’s.
[gourmet gluten-free]
Chef THOMAS KELLER of famous Napa Valley restaurant The French Laundry has created a gluten-free flour, Cup4Cup, made from all-natural ingredients. In most recipes, the product can replace all-purpose wheat flower in equal measurements. It is now available at Schnucks in Des Peres and at Dierbergs.
[back to the beginning]
NEPHI CRAIG, founder of the Native American Culinary Association, demonstrated Native American cooking at Washington University last month. During the event, titled ‘Maatibi. Imokwayli. Ittanahli. Hunt. Fish. Gather,’ he prepared corn, beans and squash, known as the Three Sisters, and discussed how the sustainable food movement intersects with Native American traditions.
By Rebecca Koenig
