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The restaurant will be an extension of the Pastaria brand.
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The restaurant will keep a menu and atmosphere that will mostly likely feel familiar to those who visited the previous iteration.
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Owner Bryan Scott expanded his food truck into a brick-and-mortar restaurant.
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The restaurant chain donates meals to Feed My Starving Children.
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The chef-owner shares a recipe for spicy pork rib and tofu stew.
When Jessica Schlanker was diagnosed with lupus, she created something good for her body that was just as tasty.
Smothered in housemade peperonata – a sweet and spicy combination of peppers and onion – and whole-grain mustard, The Beast takes the humble sausage to the next level.
The sauces are now sold in over 1200 stores.
Meggie Mobley creates hand-painted bonbons that are as beautiful as they are delicious.
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St. Louis Favorite Quincy Street Bistro Will Reopen This Fall Under New Ownership
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Arkansas-Based Tacos 4 Life Will Open Its First Missouri Location in St. Louis Next Year
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Niche Food Group Will Open Pastaria Deli & Wine in the Former Sardella Space
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In Carondelet, the New Doggie Mac's Storefront Offers Loaded Hot Dogs, Mac 'n' Cheese and More
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Munsok So of Drunken Fish and Kimchi Guys Shares His Tips For Cooking with Korean Pantry Staples
Frozen pizza has been one way to increase sales during this uncertain time.
These four Missouri makers offer all kinds of popped kernels.
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The popular wine shop has moved its ordering counter outside for the duration of the pandemic.
The restaurants will close during the slow season and are slated to reopen this spring.
The beer comes with four different illustrated labels that are all inspired by the park's landmarks.
They're known for their crunchy ridges and a distinctive sweet heat.
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The brisket burger incorporates barbecue so you don't have to settle for one or the other.
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Don't Touch the Baby gets its signature kick from habaneros.
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For $40, you can get a meal for two delivered to your door from a local restaurant.
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The company will still operate its other locations in the St. Louis area.
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She owns the acclaimed Bosnian restaurant with her husband, Edo.
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The bagels are made locally in Southwest Garden.
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The concept features several Italian dishes from the dinner menu at The Clover & The Bee, plus Neapolitan/New Haven-style pizzas.
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It's one of St. Louis' oldest traditions.
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The concept, which specializes in ribs and wings, will be called KC Bones.
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The new concept offers a handful of signature pizzas, salads and gooey butter.
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The salsa is spiced with taco seasonings, which makes it taste like a taco in and of itself.
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Stephen Hale will hand-deliver a prize pack to the doorstep of the winner.
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At the Clayton restaurant, he specializes in comfort food from his birthplace.
The BLT taco will support Forward Through Ferguson and Urban League of Greater Kansas City.
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The concept specializes in chicken wings, tenders and sandwiches.
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These sandwich lives up to its name with three types of smoked meat.
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The brewery teamed up with Switchgrass Spirits to distill one of its most popular beers into schnapps.
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Popular blends include Hot Sassy Cinnamon, Sweet Peaches and Berry Blast cold-brews, Mint Chocolate Chip and Vanilla Bean Chai.
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Look for the signature breakfast sandwich as well as steak and eggs and an English muffin sandwich.
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The chef shares his favorite pantry staples to have on hand.
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Poptimism is Heading to City Foundry, Adding Homemade Soft Serve and Boozy Ice Pops to Its Offerings
You'll be able to get one of St. Louis' favorite ice pops at the upcoming food hall.
This classic St. Louis dish is adorned with 14 pieces of bacon.
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The concept originally launched inside Corvino Supper Club & Tasting Room.
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The "Gala To-Go" comes with a three-course meal and wine pairings.
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The bar is the newest venture from the owners of Retreat Gastropub and Yellowbelly.
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The team is shifting their focus to a new concept in the neighbrhood.
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The event will happen across four separate dates.
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The restaurant is slated to open in late October or early November.
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This month saw the opening of several ghost kitchens, as well as some reopenings and a few closures.
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The online marketplace allows customers to shop from multiple local farms at once.
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Owner Bob Brangle, a longtime barbecue enthusiast, started the company after a smoking experiment.
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This skirt steak is served with guacamole, queso fresco and bone marrow.
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The chef behind one of St. Louis' most popular restaurant shares his go-to spices, cooking tips and more.
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The acclaimed barbecue spot is expanding after 12 years in Midtown.
When COVID-19 hit, the food industry changed overnight. Those affected got creative.
When the COVID-19 pandemic hit the region, they used their expertise for a greater purpose.
It’s said that necessity is the mother of invention, and this summer, Missouri’s food and drink industries proved the old adage true. As bars and restaurants across the region were forced to rethink their operations amid the COVID-19 pandemic, many responded swiftly, in downright creative ways.
The majority of the shop’s products are visible from the sidewalk, so customers can window shop and then order.
They contain all the ingredients (and sometimes the tools) you need to make a round of drinks at home.
We are actively working to further hone our platform, bringing ever more voices and perspectives to the table.
The restaurant will serve serve breakfast in the morning and chef-inspired entrees, dessert cocktails and gelato by night.
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The drive-thru food distribution event is expected to attract thousands.
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The 175-year-old family farm and country store in Belleville recently invested in its own cider mill.
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When the weather is just right, dining al fresco in St. Louis is one of life's simple pleasures. Whether you are looking to have a patio beer or a full-blown feast, here are some of the spots in St. Louis that have opened their patios for the season. Be prepared for proper social distancing …
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This seafood boil will transport you to a breezy ocean-side shack.
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Owners Bridgett and Deundrake Lewis say the show has helped save their small business.
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The pastry chef shares easy tips for making baked good vegan and gluten-free.
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Chef Rob Connoley is offering his elevated Ozarks fare in the safety of customers' cars.
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The new concept from McArthur's Bakery will staff adults with intellectual disabilities.
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This will be the first store outside of the St. Louis area.
Look for flavors like char siu, roasted shishito-lime and fish sauce caramel.
Local chefs Michael Corvino and Michael Gallina were finalists in the Best Chef: Midwest category.
Look for pastels, empanadas, a burger and more.
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You can find the cheesy sauce in the same aisle you would find chips and dips.
