Initial offerings will run the gamut from waffles to Korean-inspired tacos to cheesecake.
The restaurateur will work with St. Louis CITY SC to develop a food experience at the stadium that is uniquely St. Louis.
Peter Slay has been selected to lead the restaurant's kitchen.
The restaurant group will take over the space formerly home to Cafe Osage.
Meyer will serve up a kimchi carbonara this weekend at Pastaria, and follow it up with a fundraising brunch at Bulrush later this month.
The spirits are designed by Meredith Barry, formerly the bar manager of Taste.
The Four Seasons hotel in downtown St. Louis and its restaurant Cinder House are taking every precaution when it comes to providing a stress-free environment for guests to enjoy a meal or staycation. They have partnered with Johns Hopkins Medical Center to come up with a strategic plan to prioritize safety in their hotel and restaurant.
The event will support the organization's Operation Backpack program.
The "Gala To-Go" comes with a three-course meal and wine pairings.
Look for pastels, empanadas, a burger and more.
North Sarah Food Hub wasn't designed to feed thousands of people each week. But then COVID-19 hit.
The organization is feeding students, families and more amid the COVID-19 pandemic.
Three St. Louis restaurateurs weigh in on the steps they're taking to save their businesses.
Owner Gerard Craft announced Monday that all of his restaurants, except for Cinder House, will be closed, effective immediately.
Look for stuffed dates, piri piri chicken wings and a burger.
Gerard Craft came into the St. Louis culinary scene with a bang when the opened the original Niche in 2005. Ten years later, he became the first St. Louis chef to take home the coveted James Beard Best Chef: Midwest award in 2015. And as his Niche Restaurant Group grows, he has added mentoring younger chefs to his list of job descriptions.
Proceeds of four special dishes will go to World Central Kitchen, an organization that provides fresh meals to people in times of crisis.
Martinez is excited to help oversee the daily breakfast, lunch and dinner menus at the restaurant alongside the more upscale tasting menu concept, Dia's Room, located within the space at the Four Seasons Hotel St. Louis.
Former executive chef Aaron Martinez is headed to Cinder House.
The menu reimagines classic Italian dishes, like a play on puttanesca with hamachi crudo.
After working at nearly all of Gerard Craft's restaurants, he's now sous chef at Taste.
Craft’s offerings (executed by executive sous chef Michael Fricker) include throwbacks to the early days at Niche as well as expertly cooked steaks for the business set.
There's been a bit of a chef shuffle at Gerard Craft's Niche Food Group.