http://www.f-sharpcafe.com/
Nawlins in the Lou
Wednesday, June 27, 2007
8:59 PM CDT
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F Sharp brings Crescent City flavors to South St. Louis
By Bill Beene
Of the St. Louis American
When Felicia Lewis left St. Louis to attend Xavier University in New Orleans, her best lessons came outside of lecture halls.
The city’s rich culture of unique Southern cuisine and live music quickly became interesting study subjects for Lewis.
Not to mention: cooking and music was already flowing through her veins.
Her mother, Dianna Lewis, was a “great cook” and had Felicia in the kitchen at 11-years-young. Her father, Alphonso, was self-taught pianist and vocalist, who later got his degree from Webster University, which donated the talented musician a piano.
Today, that piano sits in an elegant, lone black-owned restaurant on The Hill, a historic St. Louis neighborhood known for its concentration of Italian restaurants and markets.
The owner? Felicia Lewis. The piano is her father’s. And the food is mixture of Lewis’s mother’s style, New Orleans cuisine and Felicia’s own touch.
The restaurant is F Sharp, located at 5901 Southwest just east of Hampton in South St. Louis.
“I always wanted to bring a piece of New Orleans back home,” Lewis said.
“Nowadays, everything is so fast - nobody’s really doing home-cooked meals, but sometimes people want home-cooked favorites.”
For New Orleans residents, those favorite, which can be found on Lewis’ menu, are crawfish, sausage and red beans and rice, gumbo, shrimp po’ boys and beignets, a breakfast item similar to a funnel cake.
“These are the things I enjoyed in New Orleans,” she said.
Her menu also includes soul food favorites like greens, breakfast dishes such as buttermilk biscuits with homemade southern-style gravy.
“I was happy to see Felicia bring Nawlins-style cooking to St. Louis, and F Sharp doesn’t disappoint,” said Leonard Veazie, a New Orleans native.
“The gumbo, jambalaya, crab cakes, etoufee (crawfish and shrimp), red beans and rice and sausage are delicious and as naturally New Orleans as the Southern heat and humidity.”
read more
http://www.f-sharpcafe.com/
Nawlins in the Lou
Wednesday, June 27, 2007
8:59 PM CDT
F Sharp brings Crescent City flavors to South St. Louis
By Bill Beene
Of the St. Louis American
When Felicia Lewis left St. Louis to attend Xavier University in New Orleans, her best lessons came outside of lecture halls.
The city’s rich culture of unique Southern cuisine and live music quickly became interesting study subjects for Lewis.
Not to mention: cooking and music was already flowing through her veins.
Her mother, Dianna Lewis, was a “great cook” and had Felicia in the kitchen at 11-years-young. Her father, Alphonso, was self-taught pianist and vocalist, who later got his degree from Webster University, which donated the talented musician a piano.
Today, that piano sits in an elegant, lone black-owned restaurant on The Hill, a historic St. Louis neighborhood known for its concentration of Italian restaurants and markets.
The owner? Felicia Lewis. The piano is her father’s. And the food is mixture of Lewis’s mother’s style, New Orleans cuisine and Felicia’s own touch.
The restaurant is F Sharp, located at 5901 Southwest just east of Hampton in South St. Louis.
“I always wanted to bring a piece of New Orleans back home,” Lewis said.
“Nowadays, everything is so fast - nobody’s really doing home-cooked meals, but sometimes people want home-cooked favorites.”
For New Orleans residents, those favorite, which can be found on Lewis’ menu, are crawfish, sausage and red beans and rice, gumbo, shrimp po’ boys and beignets, a breakfast item similar to a funnel cake.
“These are the things I enjoyed in New Orleans,” she said.
Her menu also includes soul food favorites like greens, breakfast dishes such as buttermilk biscuits with homemade southern-style gravy.
“I was happy to see Felicia bring Nawlins-style cooking to St. Louis, and F Sharp doesn’t disappoint,” said Leonard Veazie, a New Orleans native.
“The gumbo, jambalaya, crab cakes, etoufee (crawfish and shrimp), red beans and rice and sausage are delicious and as naturally New Orleans as the Southern heat and humidity.”
read more
http://www.f-sharpcafe.com/
