Feast Magazine | Inspired Local Food Culture
Feast covers local food culture in St. Louis and beyond
(162)
Feast Magazine broadens the conversation about food and engages a large, hungry audience of food lovers.
The industry veteran is funneling his extensive experience in a new direction as the proud co-owner of The Gelateria Coffee Co., where he’s preserving the charm of one of St. Louis’ most beloved institutions while expanding the menu in all directions.
The industry veteran is funneling his extensive experience in a new direction as the proud co-owner of The Gelateria Coffee Co., where he’s preserving the charm of one of St.
The menu includes a wide variety of pan-Asian options ranging from Korean fried chicken and hibachi entrées to fried rice and poke bowls.
The restaurant has been home to several special events in the past year, and is ramping up to the holidays by expanding its hours to meet demand.
From balconies to beer gardens, al fresco dining is everywhere. But at concepts like Full Thyme Farms, Elworth Supper Club and Farm Spirit at Such & Such Farm, outdoor elements play an active role at every event.
From balconies to beer gardens, al fresco dining is everywhere. But at concepts like Full Thyme Farms, Elworth Supper Club and Farm Spirit at Such & Such Farm, outdoor elements
Switchgrass Spirits' co-founder head distiller discusses his favorite Korean spot, the power of being an educated consumer and a hitchhiking adventure in the Pacific Northwest.
The multi-course tasting in collaboration with Little Fox starts with small bites in Neon Greens’ Harvest Capsule, followed by a farm tour and a five-course meal in the dining room
In each quarterly issue, the Feast team is tasked with highlighting some of our favorite eats and drinks all over St. Louis. The only challenge? Narrowing it down to just a handful. Here are some of the things we've been loving recently.
In each quarterly issue, the Feast team is tasked with highlighting some of our favorite eats and drinks all over St. Louis. The only challenge? Narrowing it down to just
The average American eats between one and three snacks every day, but that’s not necessarily a bad thing. Here's how to make the most out of your snacking in a healthy way.
We reach for snacks for all kinds of reasons — for the taste, out of boredom, to bridge the gap between meals. The average American eats between one and three
The French-inspired eatery is making the most of those distinctive warm-weather flavors and ingredients.
Go behind the scenes with Meredith Barry, where she shows us how New Society's version of a Manhattan – the Elicit Dreams – comes to life.
Niche Food Group's Expat BBQ soft-opened inside City Foundry STL this month; meanwhile, Farm Spirit opened in Blue Jay Brewing Co., and Looking Meadow Café closed in Maplewood.
Opened in mid-June, the spot has gained a reputation for its laid-back atmosphere and innovative drink menu – but more than that, owner Kaleb Harvey hopes it will become a community hub.
Opened in mid-June, the spot has gained a reputation for its laid-back atmosphere and innovative drink menu – but more than that, owner Kaleb Harvey hopes it will become a
It's a long weekend, and while many of us are heading out of town and beelining it to the lake, those who opt to stay have many options of events to enjoy around town.
It's a long weekend, and while many of us are heading out of town and beelining it to the lake, those who opt to stay have many options of events
Introducing the Stew Jack City!
Jack Nolen's August special is a collab with Stew’s Food and Liquor. Featuring brisket, short rib, chuck burger blend, sliced mozzarella cheese and Stew’s Kimchi bacon jam, vibrant slaw, and sriracha mayo. https://jacknolens.com/
There’s a new chef in the kitchen at DraftKings at Casino Queen, and he’s really bringing the heat.
Content by DraftKings at Casino Queen. There’s a new chef in the kitchen, and he’s really bringing the heat.
We saw the sign, but it seems only right that Nicky himself beat us to the announcement – the coolest club in the world will open at 2240 Edwards Street.
The new brick-and-mortar operation will offer a full lineup of sandwiches, sides and snacks, including the double-patty smash burgers that have become a ritual for Saturday marketgoers.
The Delmar Loop is one of St. Louis' most iconic stretches of road. Running through University City and the western edge of the city, this vibrant strip is packed with shopping, entertainment and a wide array of dining and drinking options.
The Delmar Loop is one of St. Louis' most iconic stretches of road. Running through University City and the western edge of the city, this vibrant strip is packed with
The heralded private dining club recently opened in a new location that elevates its already-celebrated experiences.
In the fall edition of Feast Magazine, you will meet the makers, farmers and chefs behind some of your favorite restaurants and find out where to get our favorite bites around the city.
Pick up your copy in the Sunday, September 1 edition of the St. Louis Post-Dispatch.
Feast readers, our Fall 2024 issue is coming to St. Louis Post-Dispatch stands near you on September 1.
At only 26 years old, Hannah Rehmer is a rising star in the industry here in St. Louis, making a name for herself first as a pastry chef at Niche Food Group, and now as the general manager at the newly revived Porano.
At only 26 years old, Hannah Rehmer is a rising star in the industry here in St. Louis, making a name for herself first as a pastry chef at Niche
After years of meticulous planning and construction, the globally inspired barbecue concept is set to prove it’s been worth the wait.
The food truck offers classic Hawaiian dishes and a generous side of soul.
From root beer dreams to behind-the-scenes, uncover all the fizz-tastic magic behind Fitz's and Dierbergs' partnership! Learn more at dierbergs.com.
Here’s what to know about this year’s upcoming festival.
The casual restaurant debuted in July, centered around Andrew Cisneros' signature pollo a la brasa, or Peruvian roast chicken.
One of St. Louis’s most popular events of the year is this weekend – Festival of Nations. Get the details on this and other events happening around town here.
Go behind the scenes with us at Grace Meat + Three, where Rick Lewis shows us how the restaurant makes their famous catfish.
Now open on North Grand Boulevard, The Food Gallery offers a diverse menu and promises top-notch hospitality to the residents of North St. Louis.
901 N. Tenth Street
St. Louis, MO
63101
Be the first to know and let us send you an email when Feast Magazine posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to Feast Magazine:
From root beer dreams to behind-the-scenes, uncover all the fizz-tastic magic behind Fitz's and Dierbergs' partnership! Learn more at dierbergs.com.
Julie Tristan is trying an after-school snack recipe from Dierbergs! It’s so easy - your kiddos could even help you make it! Learn more at dierbergs.com.
If you’ve been to @gracemeatthree in The Grove, you know that the restaurant nails its catfish every time. Go behind the scenes with @rickjlewis1 to find out what makes it so special and why it’s such an enduring favorite with customers. Watch the full video at the link in our profile. 🎥: @puma4329
Dierbergs is a homegrown company that defines local as tradition. Each summer you can get the freshest produce in stores that was picked within 24 hours from a field in Missouri or Illinois! @dierbergs features a ton of mouthwatering recipes including these Bourbon Glazed Pork Chops with Grilled Peaches from Bader Farms in Campbell, Mo. Learn more at dierbergs.com/recipes.
Treat Dad to a nice steak dinner, starting with Dierbergs Markets, your ultimate destination for grilling greatness! Highlight their premium choice angus cuts with this mouth-watering recipe from Christina | Easy Gourmet Meals (@tasting.with.tina on Instagram). For more grilling tips and recipes visit dierbergs.com
🥩Father's Day is this weekend! Thinking of treating dad to a nice steak dinner? 🌟 You're going to want to stop and watch the following vid! >> Dive into steak heaven with Jeff Ahart, Director of Meat Operations at Dierbergs. Whether it's a porterhouse, New York strip, or the ultimate ribeye, Dierbergs Markets has the perfect cut for your grill. 🔥🥩 Learn more at dierbergs.com.
Dierbergs Markets Local spotlight this month is rootberry! This St. Louis based company is bringing globally-inspired, 100-percent plant-based entrees and snacks to your freezer! Available exclusively at Dierbergs!
For your weekend: There’s beauty in transformation. Look at nature and you’ll see it everywhere – a caterpillar into a butterfly, an acorn into an oak, a tadpole into a frog. We spent a day with Joseph Schrum of @halcyonforge and watched him transform a piece of Japanese high-carbon steel into a gorgeous Gyuto knife – a metamorphosis you can watch from beginning to end. Find the short film at the link in our profile. 📝+🎥: @puma4329
Get ready for a seamless shopping experience! Dierbergs Markets NEW updated app is your ultimate grocery companion. ⭐️🛒 Download or update now and make shopping a breeze! Learn more at tinyurl.com/c6sxussv.
It's Lenten Season! DYK: Dierbergs Markets will cook your seafood for free? Join Dierbergs Brand Ambassador, Jay Pippi, as he polls his way to the freshest seafood, cooked for free! For more ways to enjoy fresh seafood visit dierbergs.com.
February 14th is almost here! Don't panic – everything you need to celebrate your Valentine is at Dierbergs Markets! Shop beautiful arrangements or thoughtful gifts. Order online, get it delivered! Learn more at tinyurl.com/mwnje9ut.
Every January, a certain magic takes over @urbanchestnut . This year marked the 10th annual Wolpertinger Festival, a brewing event like no other that features guest brewers, craft beer lovers, live local rock and brass bands, and the enigmatic Wolpertinger – a life-size realization of the mystical Germanic folktale (similar to the American jackalope). Go behind the scenes of this lively gathering at the link in our profile. 🎥: @puma4329
Dierbergs Markets' mission is to provide the freshest selection of sustainable and ethically harvested seafood, with the best service in town. Highlight their superior salmon with delicious wintery recipe featuring pomegranates! Recipe by @Tasting With Tina for Dierbergs. Learn more at dierbergs.com/recipe/pomegranate-salmon.
Dining trends may come and go, but one thing has proven itself time and time again; St. Louis loves its fried chicken, and no one does it better than @sundaybest_chicken , the newest concept from owner John Perkins. Although there’s no shortage of offerings around the area, there’s something about this chicken – a fixture on longstanding Juniper’s menu and now the centerpiece of Sunday Best’s offerings – that stands out from the pack. Sunday Best takes what propelled Juniper into the national spotlight – its immaculately prepared fried chicken – and makes it the centerpiece of a restaurant that’s high quality and highly approachable. The allure of Sunday Best’s chicken is how finely tuned the recipe is, the result of over a decade of tweaking to utter perfection. The crust – shatteringly crisp and impeccably seasoned – surrounds chicken delivered at peak tenderness. The dinner menu weaves its way around the main event, with chicken by the piece, whole birds, tenders, salads and sandwiches. And of course, that’s just the beginning: find out why it’s the place you’ll want to be this winter at the link in our profile. 📝: @aperiodictable 📷: @mablsuen
Dining trends may come and go, but one thing has proven itself time and time again; St. Louis loves its fried chicken, and no one does it better than @sundaybest_chicken , the newest concept from owner John Perkins. Although there’s no shortage of offerings around the area, there’s something about this chicken – a fixture on longstanding Juniper’s menu and now the centerpiece of Sunday Best’s offerings – that stands out from the pack. Sunday Best takes what propelled Juniper into the national spotlight – its immaculately prepared fried chicken – and makes it the centerpiece of a restaurant that’s high quality and highly approachable. The allure of Sunday Best’s chicken is how finely tuned the recipe is, the result of over a decade of tweaking to utter perfection. The crust – shatteringly crisp and impeccably seasoned – surrounds chicken delivered at peak tenderness. The dinner menu weaves its way around the main event, with chicken by the piece, whole birds, tenders, salads and sandwiches. And of course, that’s just the beginning: find out why it’s the place you’ll want to be this winter at the link in our profile.
Dining trends may come and go, but one thing has proven itself time and time again; St. Louis loves its fried chicken, and no one does it better than @sundaybest_chicken , the newest concept from owner John Perkins. Although there’s no shortage of offerings around the area, there’s something about this chicken – a fixture on longstanding Juniper’s menu and now the centerpiece of Sunday Best’s offerings – that stands out from the pack. Sunday Best takes what propelled Juniper into the national spotlight – its immaculately prepared fried chicken – and makes it the centerpiece of a restaurant that’s high quality and highly approachable. The allure of Sunday Best’s chicken is how finely tuned the recipe is, the result of over a decade of tweaking to utter perfection. The crust – shatteringly crisp and impeccably seasoned – surrounds chicken delivered at peak tenderness. The dinner menu weaves its way around the main event, with chicken by the piece, whole birds, tenders, salads and sandwiches. And of course, that’s just the beginning: find out why it’s the place you’ll want to be this winter at the link in our profile.
Want the inside scoop on all things Dierbergs? Follow Dierbergs' very own brand ambassadors for your new favorites, hot tips and recipes! • Carlie Lawrence (@carlielaughs) • Caitlin Parker Ladd (@caitlinparkerladd) • Pippi ⚜️ STL Events, Travel Foodie, Park Gay, Bookstagrammer (@jaypippi) • STL Foodie - Stephen (@stepheneatsstl)
After years of speculation – and years of work – @notastl , the speakeasy concept from Gerard Craft’s @nichefoodgroup , opens today underneath City Foundry STL. The sophisticated cocktail lounge is accessible via a nondescript door marked by a single red light. Guests are met with an industrial door original to the space, which opens to reveal a series of tunnels lined with graffiti cut and repurposed from areas all over the campus. The twists and plunges to reach the final destination disorient in the best way, infusing heightened anticipation into the big reveal. A final door unveils a room that shimmers even in the dimmest of lights. For the Niche team, it’s a natural iteration of the iconic Taste Bar, which closed in late 2021 to make way for Brass Bar, an extension of the Brasserie concept. Craft notes that the library room at the speakeasy recalls the feel of the upstairs couches at Taste, where guests could tuck themselves for the evening over drinks and conversation. Fans of Taste will notice elements of one of St. Louis’ most missed concepts alive and well in None of the Above’s details, most notably the cocktail menu. “We started this process before we closed Taste,” Craft says. “[The closure] definitely left a void in my heart and in many hearts as a place to get really fun, inventive cocktails with no pretension, and also be able to get really well-executed classic cocktails.” Get your first look at None of the Above at the link in our profile. 📝: @aperiodictable 📷: @mablsuen
Today’s the day! Our winter quarterly issue is a treat from front to back. Experience the print edition, available in the Sunday, Dec. 3 issue of the St. Louis Post-Dispatch, on newsstands now. But hurry; today is the only day to grab your copy. Within its pages, you’ll encounter this year’s Rising Stars and Industry Innovators, who are cooking up magic in St. Louis’ food scene; holiday dessert recipes with just the right dose of nostalgia; ways to give back to local food nonprofits and much more. If you miss out on the physical edition, read it online for free at the link in our profile.
For your weekend: @misterhandpie all started with a bad chicken pot pie. “We’re like, ‘We can definitely make one way better.’ So we made one at home and then we’re like, ‘this is the best chicken pot pie anyone’s ever had!’” … We started making them for friends and parties, and ideas started forming.” Each week, Mister Hand Pie owners Megan Rice and Preston Blaine put in the work to get their beloved pastries into the hands of their loyal customers and newcomers alike. From early morning @tgfarmersmarket setups to hand-crimping dough, Mister Hand Pie is a labor of love. Watch our short film on what an average day looks like for the duo at the link in our profile. 📝+🎥: @puma4329
Feast Magazine broadens the conversation about food and engages a large, hungry audience of food lovers. Our large-format print magazine is the backbone of the Feast brand, covering the entire state of Missouri with a focus on St. Louis and Kansas City, as well as eastern Kansas and southern Illinois. The magazine, which launched in August 2010, distributes 150,000 copies, with 80,000 in the St. Louis area; 57,000 in the Kansas City area; and 13,000 in Columbia, Jefferson City and throughout Missouri’s wine regions. Feast's digital content offers an expanded online and social media presence. Those looking for a taste of their hometowns or seeking new places to dig into get instant access to all of the region’s best food and drink through Feast's digital outlets. Feast TV, the magazine’s Emmy-winning half-hour television program, showcases the people and places that define the flavor of our region. Feast TV can be seen on the Nine Network in St. Louis, drawing an average of 50,000 households to tune in each month, and also airs on KCPT in Kansas City, KMOS in mid-Missouri and WSIU in Illinois. Media’s strength is measured by its voice and Feast is constantly expanding its reach through cooking classes, wine tastings, cross promotions, appearances on radio and television and event sponsorships. Feast is an active part of food and drink in the Midwest region, one that positively promotes the local culinary scene and encourages growth in the industry.
