No, that's not something you dreamed the other night. It's the fun arrangement you'll find laid on the 50-person table at the beginning of Byrd & Barrel's video game-inspired dinner at Start Bar on Mon., Sept. 19.
The night of a heat advisory probably wasn’t the best time for hot soup, but there I was, uncontrollably slurping my way through a big bowl of steaming broth and noodles at chef Chris Bork’s hotly anticipated first restaurant, Vista Ramen.
Trying to get information about the newest Mexican restaurant to open on Cherokee Street is not easy, especially if you're the kind of person who only remembers a few rusty phrases from high school Spanish class.
If you didn't know the story behind the bright green neon sign that hangs above Vista Ramen's open kitchen, bearing the restaurant's name, you'd probably assume it goes something like this: Owners come up with restaurant idea; owners come up with restaurant name; owners commission sign.
When we talked with ice cream maker extraordinaire Kerry Soraci and pastry chef Beth Hughes at the neon-bright I Scream Cakes store on Cherokee Street, Soraci greeted us with a spoonful of her delicious all-organic vanilla bean ice cream, freshly churned.
Whether you’re a dedicated ramen aficionado, a recent convert to the Japanese noodle soup as it enjoys its moment in the St. Louis dining scene, or a curious rookie, I offer you the same advice for your first visit to Vista Ramen: Leave any expectations or concerns outside.
Beginning and ending at STL Stylehouse, you'll go everywhere from Carondelet to the Ville to the Riverfront to Tower Grove and get the scoop on the badass women who have shaped St. Louis — from artists to moms to prostitutes.
St. Louis isn’t just another city on Leahey’s tour schedule. It also happens to be the first place he performed after his tumor was removed. “We played on Cherokee Street, and everything about it was awesome,” Leahey says.
Whisk: A Sustainable Bakeshop first began baking solely for Fair Shares CCSA, but owner Kaylen Wissinger quickly learned that there are many local products and produce that translate well into cupcakes.