Once inside their doors you begin to feel the magic, but one look at the bakery case and you realize it isn’t just any magic--it’s a different kind, an adventurous kind. Five years ago in September, co-owners Molly Martin and Andrea Mohn opened Antoinette Baking Company after their home-business grew too large to manage and too life-changing to give up. They needed a shop. Their first location in Tulsa’s Brookside area was so successful it outgrew itself in just two short years. In need of a larger space, they found and began renovation of their current shop in the thriving downtown Brady Art District.
At St Louis Union Station Hotel, Chef Russell Cunningham brandishes an artistic edge in perfect fine dining style by using fresh local ingredients as his basis for classic and modern dishes. For the Grand Hall you’ll find an assortment of small plates that, ordered in combination, offer an entire, satisfying meal themselves. The Stuffed Meatballs are filled with mozzarella, pepper jack and mascarpone cheeses making a rich, creamy center. It’s served over a tomato-olive fondue with focaccia toast, pecorino and red wine reduction.
Is there anything Hotel Vandivort and The Order can’t do? This Springfield Missouri chic hotspot has launched its brand new spring and summer menu, and, as is usual for Executive Chef Zach White, it’s completely defying the norm. You'll want to finish each and every dish down to the ceramic. Let’s take a look.
“Do you love what you do?” we asked. “You have to . . . to really do it well,” Executive Chef Rex Hale said, smiling. Between intervals of purposed movement, he would come and sit calmly with us in the restaurant Basso. There was a passionate energy about him that reminded you to really focus on the flavors you were experiencing. As Executive Chef for all the restaurants at The Cheshire, a boutique hotel in St. Louis, Missouri, it is this man’s pride in his work, his love for all things taste, and deep passion for his craft, that are the constant undercurrents of his confident and calming presence. They are the impetus that keep the engine of the entire operation running magnificently.
Washington Avenue Historic District has many restaurants, but only one of them is Peruvian. Mango has a sharp edge to it. Clean, crisp, white linens greet guests at each table, the high ceilings say “grandeur,” the warm colors and art say “style and heritage.” It’s the only Peruvian restaurant in the city, so there’s truly nothing else like it.
Although our small family comes to our house every year for Thanksgiving, we really don’t cook for them; we cook for us. Like I’ve said, my mother doesn’t spend much time in the kitchen except around the holidays. And by “holidays” I mean just one in particular--Thanksgiving.