On a Monday afternoon downtown, a woman stands at a sidewalk grill on Locust Street, flipping burgers. The heady aroma of smoke and seared meat wafts around us, a welcome respite from the rank exhaust belching from workday traffic. The sight is remarkable enough, given the city's pathetic lack of street food, but later we learn that the burgers are made from grass-fed Missouri beef, an unexpected touch of the Slow Food ethos in the midst of downtown's lunch rush.Visit the RFT restaurant page late tomorrow afternoon or check back here Wednesday morning to see what I think.
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