[bread and beyond]
There’s more to life than white bread. Just ask Scott Rinaberger, owner of McArthur’s Bakery Café, who moved the time-honored bakery’s Kirkwood location across the street to 201 N. Kirkwood Road and expanded it into a cafe. It now includes all-day breakfast, soups and salads, and signature sammies like 3-Cheese and Chutney Panini. Rinaberger, a local franchiser, intends to continue the bakery’s 60-year tradition of artisan breads, cakes and pastries while hoping to expand the brand. Move over, Panera.
[top tables]
Gerard Craft’s Niche and Mike Randolph’s Publico share a place at the table—Open Table’s list of the 100 Best Restaurants for Foodies in America! Chief dining officer Caroline Potter says the list spotlights those eateries where “magic happens and the rules of fine dining are being rewritten.” Kudos to our hometown culinary heroes!
[new eateries & eats]
Reeds American Table has finally opened in Maplewood, where former Taste chef Matt Daughaday has taken over Cassie Viers’ former Home Wine Kitchen spot. Speaking of Maplewood, a new sushi place is in the works right next to Schlafly Bottleworks: Robata Maplewood is gearing up to open soon, featuring sushi, ramen and yakitori. Guerrilla Street Food on Arsenal Street at Grand Boulevard is planning to add desserts to its menu. The new-ish stationary spot is also planning to rotate dishes seasonally.
[spirited discussion]
Total Wine & More, newly opened in Town & Country’s Meadows Center on Manchester Road, promises a knowledgeable staff, one-on-one interaction and an in-store classroom with private tastings and food pairing classes. The early bird gets the worm—and a $10 savings for the upcoming Randall’s Wine & Spirits Tasting St. Louis, to be held at Union Station from 6 to 9 p.m. Oct. 22. More than 60 tables of beer, wine and spirits will toast the evening’s nonprofit recipients, Cherokee Street Reach and Think wRite. Order before Sept. 30, the cut-off for early bird tickets. Jeff Harlan’s Standard Brewing Company (on Dorsett Road) is the area’s latest brewpub. The menu specialty is beer grain-crusted pizzas made from the brewery’s spent grains, a creation of the local Pulse Pizza team.
