bravo for bread!
Piccione Pastry in the U. City Loop has added a full menu of breads to its offerings. And they are amazing! The house-made artisan loaves include pretzel loaf, olive and rosemary, Asiago Italian and Italian white loaf, each priced from $4 to $5.75.
high-tailing it
In the next couple of months, Iron Barley is leaving its South City spot at 5510 Virginia Ave. and relocating to the not-very-nearby High Ridge. Owners Tom and Geralyn Coghill cite space issues as the reason. The new spot, to be named Iron Barley’s High Hog Ridge, will offer enough room for private parties.
The Cup is turning 10! Started in the CWE by Ericka Frank, the bakery is partying with a weeklong celebration July 17 to 22. Stop by for free treats July 17, 19 and 20 (one per for the first 200 guests) and buy one, get one cupcakes July 21 and 22. The Cup, at 28 Maryland Plaza Rear, was the area’s first gourmet cupcake bakery.
beyond bonbons
A new and improved Bissinger’s, at 32 Maryland Plaza, has reopened as a restaurant offering breakfast, lunch and dinner (albeit a light one). Newly remodeled, the spot has quiche, granola and breads in the a.m.; sandwiches, salads and soups midday; and flatbreads, cheese and charcuterie, and spreads at night. And, of course, chocol
a place of his own
Chef Rick Lewis (of Southern and Quincy Street Bistro fame) has committed to a space at 4270 Manchester Road in The Grove for his new restaurant, partnering with wife Elisa Lewis. The new place, once the fabled Sweetie Pie’s, will specialize in Southern cuisine. In 2014, Rick was a James Beard semifinalist for Rising Star Chef of the Year. A name for the new restaurant is TBA. Good luck!