Quick Bites: 3.2.16

hot dog!
Steve’s Hot Dogs is coming to The Pageant. Owner Steve Ewing, frontman for local band The Urge, started the hot doggery in 2011 to provide fans with a meal after concerts. The Pageant locale, a collaboration with Pat Hagin and Joe Edwards, will be his third. Faves include the Gorilla Mac & Cheese Dog, the Waffle Dog and a build-your-own dog, with prices in the $5 range.

shakin’ it up
St. Louis is celebrating the announcement of the soon-to-come Shake Shack. The creation of native son Danny Meyer, it’s an urban burger stand he originated in NYC, but with top-grade offerings like antibiotic- and hormone-free beef, fresh-made frozen custard and flat-top hot dogs. It is set to open at 32 N. Euclid Ave. in 2017.

qb-james-beard-award-copystl proud
Chef extraordinaire Mike Randolph (Half & Half, Publico, Randolfi’s) has caught the attention of the James Beard Foundation, which nominated his Latin gastropub Publico, for Best New Restaurant (and the chef himself for Best Chef Midwest). Also nominated: Stone Soup Cottage for Outstanding Service, The Side Project Cellar for Outstanding Bar Program, and other local super chefs for Best Chef Midwest: Kevin Nashan, Ben Poremba, and Kevin Willmann. Fingers crossed, everyone!

tweaks for taste
Local chef Ryan Callahan’s book, Cooking for Chemo … and After!, won Best in the USA in its category at the Gourmand World Cookbook Awards. The book gives tips on how to adjust foods for chemotherapy patients to combat metallic tastes, loss of appetite and mouth sores. Callahan will go on to compete in Yantai, China, for a Best in World award. Good luck!qb_hard-rock

Everyone’s Irish on St. Pat’s Day! Which is why it’s the perfect time to indulge in a Guinness & Jameson Bacon Cheeseburger. You’ll find it at Hard Rock Cafe through April 10.

spoonfedYum! is the consensus of staffer Anna Kaczkowski after two trips to Gerard Craft’s new fast-casual restaurant Porano Pasta, downtown. Both the pasta bowl and the rice bowl were a-maze-ing!

A great, romantic meal is how senior account exec Wendy Krems described her Valentine’s dinner with husband Bob at I Fratellini. Their recommendation? The salmon or the rack of lamb.


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