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When you think of a tavern, what images appear? Do you envision the well-heeled urban professionals of Clayton drinking martinis and cosmopolitans? And what food comes to mind when you imagine tavern fare? It's kind of like when your grandfather... More »
Any fly lucky enough to have parked himself on the wall last Monday evening at Grenache would have heard tell of such fine things as braised fennel and corn quiche, butter-poached lobster tail and white-chocolate bread pudding. The occasion was... More »
The first clue to the personality of Brian Menzel, a longtime country-club chef who has just opened the first restaurant of his very own, B. Tomas, came right after we were seated. Somewhat incongruously for a fancy Clayton place, there at a café... More »
Are there pan-American restaurants in Tokyo? Do the menus read "cream of macaroni-and-cheese soup with bologna fritter"? Do they devise slingers with quail eggs, fried sweet potatoes, salmon croquettes and black-bean lobster chili? What about... More »
"A shiitake a day keeps the doctor away," is how Nicola MacPherson lyrically translates one venerable Japanese axiom. A self-avowed mycophile and secretary of the Missouri Specialty Mushroom Growers Association, MacPherson asserts that in its... More »
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