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CLOSED "Gastropub" is a silly term. Better to say Newstead Tower Public House serves pub "grub" the way it should be: simple, hearty and utterly delicious. Ingredients are topnotch (grass-fed beef in the hamburger and steak frites are a highlight), and attention is paid to small details, from the three house-made mayonnaises that accompany the excellent beer-battered onion rings to the Brie on a cheese plate, properly runny. Executive chef and owner Anthony Devoti has already set up shop in the Grove neighborhood with the well-regarded Five, but at this friendly spot it feels like he's come home.
Selecting Riverfront Times' Best of St. Louis 2011 was no picnic. Choosing the winner meant several worthy candidates would go unmentioned -- until now. In this Gut Check series, we are chewing our wa... More »
As I prepare to count down my ten favorite dishes of the past year, unemployment is skyrocketing, the Big Three automakers are begging Congress for a bailout and I've spent another week cataloguing local restaurant closings on Gut Check, the... More »
Barack Obama handily won the Scholastic News election by a margin of eighteen points. The students who vote, from kindergarteners to high school seniors, have correctly picked the president-elect all but twice since the first Scholastic ballot... More »
On the first day of the art history class I took in high school, the teacher asked us to define "art." I assumed this was a rhetorical question and we'd spend the next 40 minutes debating what "art" means, only to be told it can't be defined... More »
It's an accepted fact that victory is attractive. But what of the poor skill-less souls for whom winning doesn't come all that naturally? How should that kind of player hope to get some play? Well, that kind of player should schedule a first date on a Wednesday at Newstead Tower Public House. Not only is the gastropub's menu uniformly delicious, meaning there is no risky food choice that will leave you hungry and regretful (classic burgers, their vegetarian mushroom sandwich equivalents and... More »
The burger at Newstead Tower Public House is never exactly the same burger twice. That's its beauty. Unlike so many burgers, merely the end product of an agricultural-industrial process, the patties more often than not formed by a machine in another state and thawed in the restaurant kitchen, this is a product made by human hands. The patties are irregularly shaped. The beef is grass-fed ground chuck from Fruitland Farms (in the tiny town of Fruitland, located off Interstate 55 north of Cape... More »
Ask a dozen food types to define a gastropub and you'll get a dozen different answers. They'll probably agree on two things, though: 1) it's a silly term; and 2) it has nothing to do with snails and slugs. Like pornography, you know a gastropub when you see it -- or, in the case of Newstead Tower Public House, taste it. There's nothing snazzy about the menu from owner and executive chef Anthony Devoti and his right-hand man Cory Shupe (see also Best Service in a Restaurant, which lauds... More »
The key to the hamburger is the hamburger. If that's not a Zen koan, it should be. Too many burger joints view the humble patty -- which, you know, just so happens to be a cornerstone of American culture -- as a vacant lot on which they can build terrifying towers of caloric excess. (Yes, we're looking at you, Thickburger.) That ain't the case at Newstead Tower Public House, the new gastropub in Forest Park Southeast's Grove neighborhood. Here the star of the hamburger is the meat... More »
The key to the hamburger is the hamburger. If that's not a Zen koan, it should be. Too many burger joints view the humble patty — which, you know, just so happens to be a cornerstone of American culture — as a vacant lot on which they can build terrifying towers of caloric excess. (Yes, we're looking at you, Thickburger.) That ain't the case at Newstead Tower Public House, the new gastropub in Forest Park Southeast's Grove neighborhood. Here the star of the hamburger is the meat itself: a plump, juicy hunk o' chuck nestled between two halves of a soft, slighty sweet roll. But that's not any old ground chuck. It's grass-fed beef from Cape Girardeau's Fruitland Farms, and that's what really sets this burger apart. This is what beef should taste like, a clean, pure flavor that will make you wonder if you've ever really had a hamburger before.
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