St. Louis' mobile kitchens — nearly 40 of them, cooking up all kinds of cuisines — are flourishing rather than fizzling.
After 15 years, Jim Fiala’s the Crossing is still serving some of the best food in St. Louis.
pumpkin and ham bone soup (credit: Becky Stein) In tomorrow’s AJC I have a review of Ink & Elm, the new tavern/restaurant in Emory Village. When you visit, you’ll have to make a choice. Will it be Ink or Elm?
Can't the show think of any other ways to divide the chefs up? Hey, did everyone have a good Thanksgiving? I ate two full dinners and forgot the names of every single cheftestant on Top Chef New Orleans. It was glorious.