our first trip destination was obvious – Chicago! As a Chicago-based company full of long-time Chicago residents, we know well the culinary delights and amazing this city has to offer, and we decided to start offering these delights to our foodie travelers on our Chicago food tours. The prodigal son gets added bonus points for helping the STL culinary community gain another sharp, talented chef, his wife Jessica Nguyen.When we decided to start offering midwest cooking tours in the U.S. Chef Tony Nguyen packed his bags, leaving Crustacean on Rodeo Drive, to open the highly anticipated Snō by Tony Nguyen - a sleek, smart, restaurant rooted, but not bound by, Asian ingredients and technique. And we love to rally and support a local chef who traveled the world to hone their craft, before coming back to share their interpretations of all they experienced with the city that they will always call home. The new sandwich and craft cocktail eatery will offer a cast iron pressed sandwich that chef Logan Eli devised during what must have been a most delicious fever dream. The talented group responsible for the wildly clever restaurant which harmonizes technical precision and artistic grace, The Lucky Accomplice, caused quite the commotion when, earlier this year, they started dropping hints on their social media about Press. But maybe what you heard was the echo from the happy shouts coming from Maplewood residents who learned that Laotian restaurant Han Lao, which also shuttered during covid, was reopening in the downtown district. You could almost hear a collective cheer ring across the city when news recently broke that the Take Root restaurant group (which also includes Vicia) would be re-opening the beloved French Bistro, Bar Les Freres in Clayton, whose future had been precarious since closing during covid. Louis, what new restaurants they are excited for, and you will likely be listening for a while. The intimate 14 person dinners have been selling out within minutes of being announced on social media, and their popularity continues to grow.Īsk any food lover in St. The team of three are adept storytellers, able to capture and recreate a specific zeitgeist through food, cocktails, wine pairings, and ambiance all communicated with warmth and gracious hospitality. Each of the curated evenings are a sort of gastronomic memoir. In November of last year, chef Chris Bork, Caitlin Franz, and Joe Mooney debuted Place and Time, an intimate, monthly, underground dinner series. Chef and baker Ben Grant, launched 4PlexDining, selling a seasonal selection of his masterful sweet and savory creations including a jaw dropping shishito, caramelized onion and Manchego cheese galette, and a chocolate chip cookie which you would likely fist fight a beloved family member for. The masterful Omakase chef, Heidi Skye Hamamura, known for her stunning sushi and sashimi presentations, launched Taberu, offering custom trays and a curated selection of dishes to the public. Forward thinking food entrepreneurs like The Fattened Caf, whose Filipino barbecue and smoked meats are profoundly flavorful, multi-dimensional and heartfelt, scheduled regular pop-ups that proved to be wildly popular. Some of our most talented local chefs found unique ways to be resilient and resourceful, all sharing one common goal - to find ways to offer their food and hospitality to a community hungry for delicious and unique experiences. And the city is going to pass out soon as we hold our breath waiting for his sophomore sushi spot, SADO, to open this fall.Ĭovid forced restaurants to lay off valued and skilled staff, as well as derailed and delayed business plans. Nick Bognar's iNDOwas the talk on everyone's lips both locally and nationally, when the deft, masterfully sound, and slightly rascally, sushi chef opened his debut in Botanical Heights. Culinary accolades are abundant not only for our veteran chefs. Louis cuisine, we have matured, confident that what we have in our own neighborhoods is not only significant and of quality, but also relevant and forward thinking. Louis chefs, Kevin Nashan and Gerard Craft (both best chef midwest winners) had on reimagining the future of St. But with the increase in national media attention, and recognition by powerful institutions like the James Beard Foundation of the profound impact that St. It used to be that the dining community seemed to believe that success meant keeping pace with cities that have eight times the population. We've enjoyed watching the progress and growth happening all over the city and county.
Louis diners have been looking inwards for a long time. One of the reasons we unabashedly adore our food and dining scene is that we worked hard for it.
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