00:00 Intro01:45 Special guest MaryEatsSTL04:32 Bulrush closing05:31 Mary's tips for influencers07:03 Bliss, the restaurant for men over 35 (and women over 30)08:13 History of Fleur16:33 Yelp Reviews20:00 The Experience26:35 The Food30:56 Slinger talk31:53 More food talk36:43 Bloody Mary talk39:29 Wrap it Up

<description>&lt;p&gt;00:00 Intro&lt;/p&gt;&lt;p&gt;01:45 Special guest MaryEatsSTL&lt;/p&gt;&lt;p&gt;04:32 Bulrush closing&lt;/p&gt;&lt;p&gt;05:31 Mary's tips for influencers&lt;/p&gt;&lt;p&gt;07:03 Bliss, the restaurant for men over 35 (and women over 30)&lt;/p&gt;&lt;p&gt;08:13 History of Fleur&lt;/p&gt;&lt;p&gt;16:33 Yelp Reviews&lt;/p&gt;&lt;p&gt;20:00 The Experience&lt;/p&gt;&lt;p&gt;26:35 The Food&lt;/p&gt;&lt;p&gt;30:56 Slinger talk&lt;/p&gt;&lt;p&gt;31:53 More food talk&lt;/p&gt;&lt;p&gt;36:43 Bloody Mary talk&lt;/p&gt;&lt;p&gt;39:29 Wrap it Up&lt;/p&gt;</description>

Refreshing diner experience in the former Eat Rite location downtown

Tim Eagen has transformed the historic, downtown Eat Rite restaurant into a beautiful new space that honors the site and delivers new, amazing diner food at a great price.

Fleur STL

00:00 Intro01:31 Joshua Sturma (Owner of Hatch'd)12:21 Scarlett's Wine Bar history17:00 Yelp Reviews22:29 The Experience27:49 The Food34:42 "How to Say This Phrase, Meaning 'Frogs Legs'&nbsp;in French"43:17 Wrap it Up

<description>&lt;p&gt;00:00 Intro&lt;/p&gt;&lt;p&gt;01:31 Joshua Sturma (Owner of Hatch'd)&lt;/p&gt;&lt;p&gt;12:21 Scarlett's Wine Bar history&lt;/p&gt;&lt;p&gt;17:00 Yelp Reviews&lt;/p&gt;&lt;p&gt;22:29 The Experience&lt;/p&gt;&lt;p&gt;27:49 The Food&lt;/p&gt;&lt;p&gt;34:42 "How to Say This Phrase, Meaning 'Frogs Legs'&amp;nbsp;in French"&lt;/p&gt;&lt;p&gt;43:17 Wrap it Up&lt;/p&gt;</description>

The return of a popular CWE spot with wood-fired pizza and amazing atmosphere.

Wine, wood-fired pizza and amazing atmosphere in the Central West End. We discuss Scarlett's Wine Bar with Joshua Sturma, the owner of one of STL's favorite breakfast spots, Hatch'd!

Scarlett's Wine Bar

<figure class="
 sqs-block-image-figure
 intrinsic
 "
 >
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 <img data-stretch="false" data-image="https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png" data-image-dimensions="3024x3024" data-image-focal-point="0.5,0.5" alt="" data-load="false" elementtiming="system-image-block" src="https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=1000w" width="3024" height="3024" sizes="(max-width: 640px) 100vw, (max-width: 767px) 100vw, 100vw" onload="this.classList.add(&quot;loaded&quot;)" srcset="https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=100w 100w, https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=300w 300w, https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=500w 500w, https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=750w 750w, https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=1000w 1000w, https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=1500w 1500w, https://images.squarespace-cdn.com/content/v1/5c72f4b70b77bd79139c8d1d/eb84fb4e-0e09-48d4-a9bc-3c78eee09c03/Idol-Wolf-Header2.png?format=2500w 2500w" loading="lazy" decoding="async" data-loader="sqs">

 
 
 
 
 

 
 
 <figcaption class="image-caption-wrapper">
 Basque Baked Eggs &amp; Chorizo from Idol Wolf at 21c Museum Hotel
 </figcaption>
 
 
 </figure>

<description>We brought some friends to check out the new exhibit at 21 Museum Hotel and enjoy the new brunch menu at their Spanish-inspired restaurant, Idol Wolf.</description>

We dig into the new brunch menu at Idol Wolf

We brought some friends to check out the new exhibit at 21 Museum Hotel and enjoy the new brunch menu at their Spanish-inspired restaurant, Idol Wolf.

Special Report: Idol Wolf Brunch at 21c Museum Hotel

00:00 Intro01:37 Black Salt Overview03:21 Yelp Reviews07:23 Fiona's Hot Sauce Ad Break08:39 The Experience (and The Food)26:52 Wrap it Up

<description>&lt;p&gt;00:00 Intro&lt;/p&gt;&lt;p&gt;01:37 Black Salt Overview&lt;/p&gt;&lt;p&gt;03:21 Yelp Reviews&lt;/p&gt;&lt;p&gt;07:23 Fiona's Hot Sauce Ad Break&lt;/p&gt;&lt;p&gt;08:39 The Experience (and The Food)&lt;/p&gt;&lt;p&gt;26:52 Wrap it Up&lt;/p&gt;</description>

Is this the new best Indian restaurant in the St. Louis?

After we get over ourselves having to drive an extra ten minutes to Chesterfield, we get serious and ask....is this the best Indian restaurant in St Louis?

Black Salt

0:00 Intro1:26 Catching up With Sarah3:44 Mini-comics7:59 Getting into Cooking10:02 "I Think You're Saucome"12:31 Let's Talk About "Let's Make Ramen!"19:27 Let's Talk About "Let's Make Dumplings!"23:47 Process35:53 Let's Talk About "Let's Make Bread!"48:48 St. Louis Restaurant Reminiscing50:43 The Pizza Question53:51 What's next?www.sarahbecan.com

<description>&lt;p&gt;0:00 Intro&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;1:26 Catching up With Sarah&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;3:44 Mini-comics&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;7:59 Getting into Cooking&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;10:02 "I Think You're Saucome"&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;12:31 Let's Talk About "Let's Make Ramen!"&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;19:27 Let's Talk About "Let's Make Dumplings!"&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;23:47 Process&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;35:53 Let's Talk About "Let's Make Bread!"&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;48:48 St. Louis Restaurant Reminiscing&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;50:43 The Pizza Question&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;53:51 What's next?&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;www.sarahbecan.com&lt;/p&gt;</description>

We chat about food, comics, and of course, comics about food

Author/illustrator/former St. Louisan Sarah Becan (Let’s Make Ramen!, Let’s Make Dumplings!) joins us to talk about her background and process for making comics about food, and gives us some info about her brand-new comic book cookbook with Flour, Water, Salt, Yeast author Ken Forkish, Let’s Make Bread!, out now from Ten Speed Graphic!

Special Report: Interview with Author/Illustrator Sarah Becan

The podcast that reviews new restaurants in and around St. Louis

Eat Me in St Louis

Details

Recent Episodes