They're keeping the mural as per the email announcement! Hope they are successful, Steve's has been popping since they've reopened. Wondering if something else will take their former space.
Now they are building a wooden outdoor seating in the parking in front of the vacant Kaldis on Vandaventer. I assume there has to be a permit for that. Maybe its for Narwals?
I think it was previously discussed on here, somewhere, that this would become a "parklet".lobot3000 wrote: ↑May 10, 2021Now they are building a wooden outdoor seating in the parking in front of the vacant Kaldis on Vandaventer. I assume there has to be a permit for that. Maybe its for Narwals?
https://trailnet.org/2020/05/14/parklets/
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Can Co-ops Save Restaurants?
“We need a new idea, something that changes the rules a little bit.”
https://www.motherjones.com/food/2021/04/can-co-ops-save-restaurants/
“We need a new idea, something that changes the rules a little bit.”
https://www.motherjones.com/food/2021/04/can-co-ops-save-restaurants/
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St. Louis, MO has a strong deli game.... but where might one find the best Philly cheesesteak in town?
I read that 9th Street Deli has a good one, but I haven't gone.
I read that 9th Street Deli has a good one, but I haven't gone.
That's one area where we lack. But try Vinnie's.KansasCitian wrote: ↑May 17, 2021St. Louis, MO has a strong deli game.... but where might one find the best Philly cheesesteak in town?
I read that 9th Street Deli has a good one, but I haven't gone.
https://www.vinniesstl.com/menu
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I feel like they used to?? But when they moved it just isn't the same. I really think they use cheese wiz. NOT authentic. I have always been a Chicken Philly guy and really find the most authentic ones at the chains - Jersey Mike's is one. Locally, City Grill has a pretty good Blacken Chicken Philly but it isn't authentic. Not sure how much that matters.KansasCitian wrote: ↑May 17, 2021St. Louis, MO has a strong deli game.... but where might one find the best Philly cheesesteak in town?
I read that 9th Street Deli has a good one, but I haven't gone.
Whiz not authentic? Maybe not original, but it's authentic.STLCityMike wrote: ↑May 17, 2021I feel like they used to?? But when they moved it just isn't the same. I really think they use cheese wiz. NOT authentic. I have always been a Chicken Philly guy and really find the most authentic ones at the chains - Jersey Mike's is one. Locally, City Grill has a pretty good Blacken Chicken Philly but it isn't authentic. Not sure how much that matters.KansasCitian wrote: ↑May 17, 2021St. Louis, MO has a strong deli game.... but where might one find the best Philly cheesesteak in town?
I read that 9th Street Deli has a good one, but I haven't gone.
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it is not on an cheesesteak from Philadelphia. I am not sure what a person looks for in a Cheesesteak, and my definition of "authentic" would be what you would find in a Philly Cheesesteak.urbanitas wrote: ↑May 17, 2021Whiz not authentic? Maybe not original, but it's authentic.STLCityMike wrote: ↑May 17, 2021I feel like they used to?? But when they moved it just isn't the same. I really think they use cheese wiz. NOT authentic. I have always been a Chicken Philly guy and really find the most authentic ones at the chains - Jersey Mike's is one. Locally, City Grill has a pretty good Blacken Chicken Philly but it isn't authentic. Not sure how much that matters.KansasCitian wrote: ↑May 17, 2021St. Louis, MO has a strong deli game.... but where might one find the best Philly cheesesteak in town?
I read that 9th Street Deli has a good one, but I haven't gone.
Oh yes it is. Pat's and Geno's, the two most famous cheesesteak places in Philly, both use cheese whiz, as do most of the places in touristy areas like Old City and South Street. And the places that don't use whiz offer American cheese, which is basically the same thing...STLCityMike wrote: ↑May 17, 2021it is not on an cheesesteak from Philadelphia. I am not sure what a person looks for in a Cheesesteak, and my definition of "authentic" would be what you would find in a Philly Cheesesteak.urbanitas wrote: ↑May 17, 2021Whiz not authentic? Maybe not original, but it's authentic.STLCityMike wrote: ↑May 17, 2021I feel like they used to?? But when they moved it just isn't the same. I really think they use cheese wiz. NOT authentic. I have always been a Chicken Philly guy and really find the most authentic ones at the chains - Jersey Mike's is one. Locally, City Grill has a pretty good Blacken Chicken Philly but it isn't authentic. Not sure how much that matters.
The post and penn station are two of my favs. But I don’t like the authentic cheese whiz version.
^^And to clarify, when I say "American cheese", I mean Kraft Singles or the stuff at the deli counter that comes in a perfect orange brick, not the orange vegetable oil "American slices" which have no cheese at all in them.
Cheese whiz is for sure used throughout Philly. Thought this was common knowledge.urbanitas wrote: ↑May 17, 2021Oh yes it is. Pat's and Geno's, the two most famous cheesesteak places in Philly, both use cheese whiz, as do most of the places in touristy areas like Old City and South Street. And the places that don't use whiz offer American cheese, which is basically the same thing...STLCityMike wrote: ↑May 17, 2021it is not on an cheesesteak from Philadelphia. I am not sure what a person looks for in a Cheesesteak, and my definition of "authentic" would be what you would find in a Philly Cheesesteak.urbanitas wrote: ↑May 17, 2021Whiz not authentic? Maybe not original, but it's authentic.
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I guess I stand corrected. I always thought it was provolone. Perhaps it was because I almost always got chicken.
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^You know, I could see where provel could work well on a cheesesteak. *ducks*
Someone has that. Can’t remember who. Better than cheese whiz.......symphonicpoet wrote: ↑May 19, 2021^You know, I could see where provel could work well on a cheesesteak. *ducks*
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My company has a satellite office outside of Philly and I feel like the cheez whiz on cheesesteaks argument goes on even with the locals.
This discussion also reminded me of when John Kerry made the "mistake" (Mis-steak?) of ordering his with Swiss cheese.
https://www.phillymag.com/foobooz/2018/ ... ladelphia/
This discussion also reminded me of when John Kerry made the "mistake" (Mis-steak?) of ordering his with Swiss cheese.
https://www.phillymag.com/foobooz/2018/ ... ladelphia/
I was surprised some time ago to see Miss Robbie of Sweetie Pies revealing that she uses Velveeta in their mac & cheese.
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^Like Colby, Swiss, and Cheddar, blended all together for a taste that melts with ease! My mom sometimes makes fancy grilled cheese with a blend of fancy cheeses and Velveeta. It works fine for some things. (None of which alters the fact that I do rather like a good Brie drizzled with honey on pumpernickel, say. Or Volpi salami and Münster on Italian bread.)
Americans are obsessed with Brie, I have been trying to educate my wife in that respectsymphonicpoet wrote: ↑May 20, 2021^Like Colby, Swiss, and Cheddar, blended all together for a taste that melts with ease! My mom sometimes makes fancy grilled cheese with a blend of fancy cheeses and Velveeta. It works fine for some things. (None of which alters the fact that I do rather like a good Brie drizzled with honey on pumpernickel, say. Or Volpi salami and Münster on Italian bread.)
one great alternative is Delice de Bourgogne with a drizzle of truffle honey. You can find DdB at Whole Foods or, if you prefer to shop local, they sell a great one at Parker's Table- 340
Panera will be revamping their restaurants, starting with Ballwin.
https://www.ksdk.com/amp/article/news/l ... cd1e0fea32
No mention of menu changes. Just cosmetic.
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https://www.ksdk.com/amp/article/news/l ... cd1e0fea32
No mention of menu changes. Just cosmetic.
Sent from my LM-V600 using Tapatalk
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You got a problem with Brie? I like Camembert too, as it happens. And Münster, Havarati, Pepperjack, Swiss, Limburger, Gouda . . . Honestly, I've rarely met a cheese I didn't like. (Save for Kraft singles, which just seem like oil to me.) Happy to try about anything, though I don't typically shop the sparkly out-of-towners. (When there are so many perfectly good options that are closer, more convenient, or both.) That said . . . I will look up this Delice de Bourgogne you recommend.kipfilet wrote: ↑May 20, 2021Americans are obsessed with Brie, I have been trying to educate my wife in that respectsymphonicpoet wrote: ↑May 20, 2021^Like Colby, Swiss, and Cheddar, blended all together for a taste that melts with ease! My mom sometimes makes fancy grilled cheese with a blend of fancy cheeses and Velveeta. It works fine for some things. (None of which alters the fact that I do rather like a good Brie drizzled with honey on pumpernickel, say. Or Volpi salami and Münster on Italian bread.)
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Well, this one sucks...
STL Biz Journal: Quincy Street Bistro closes doors, a move owner says he hopes is temporary
STL Biz Journal: Quincy Street Bistro closes doors, a move owner says he hopes is temporary
Owner Todd Tiefenauer, in a blog post on the restaurant's website and shared on Facebook, said that he had applied for grants through the Restaurant Revitalization Fund. "We have hopes that those much-needed funds will come through, for us and for many others like us," he wrote. "However, faced with the growing number of issues and legal snags that the RRF has been facing, we are not anticipating hearing anything from them any time soon.
"So it is with deep regrets that we announce that, as of today, we are closing our doors," Tiefenauer continued. "We are hopeful that this decision will only have to be temporary, and that we will be able to come back bigger and better than ever on the other side."
Peno's chef-owner, Pepe Kehm, has recruited a handful of "St. Louis' classic chefs" from days and restaurants past to cook event dinners featuting some of the items that made them famous. Nostalgic, fun idea. https://www.stlmag.com/dining/peno-to-host-chef-legends-of-st-louis-event-series-beginning-july-12/
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Pizzeria and Gelateria coming to NW corner of Maryland & Taylor
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