Dining

Quick Bites: 8.6.14

qb-chicken[just hatched]
You can’t top a fresh egg, and it doesn’t get fresher than this. New local company THE EASY CHICKEN, owned by Seth and Maria Jansen, offers all-inclusive backyard chicken packages for homeowners hoping to take their breakfasts to the next level. Customers rent hens and coops to try out the experience, then
they can purchase the birds and equipment at a discount if they decide to become permanent chicken parents.

[budget blessing]
Hoping to offset rising food costs, restaurateur PAUL HAMILTON converted a parking lot near Vin de Set into a quarter-acre urban fqb-sushiarm. The plot provides lettuce, kale, broccoli, tomatoes, squash, herbs, carrots and other veggies. Each of his restaurants is keeping a log of produce used to calculate money saved.


[on a roll]

A new sushi venture is coming to Midtown. BAIKU SUSHI LOUNGE will open this autumn in Hotel Ignacio under the direction of Brad Beracha, restaurateur of Miso on Meramec and Araka, in collaboration with The Lawrence Group. Chef SOUNG MIN LEqb-gardenE, previously of Miso and Central Table Food Hall, will run the kitchen.


[order in]

Eating healthy can be hard. CHEF’S TABLE STL aims to simplify the shopping-cooking-eating process by offering customers wholesome meals prepared by chef Christopher Lee. People order online from a menu whose options include soups, salads, sides and entrees. Customers can pick up their orders or wait for home deliveries, which take place Tuesdays and Thursdays.

[tidbits] 
Continuing its expansion efforts, PI PIZZA announced its third out-of-town location: Miami.
COMPANION’s Clayton Cafe received a face-lift last week and reopened on Monday.

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