by Ian Froeb
It would be nice to get a few more restaurants giving breakfast the attention it deserves (Rooster, Benton Park Cafe and Winslow's Home aren't enough!), and St. Louis could afford to have a new fresh seafood restaurant. We could also use some more restaurants that do bartending and cocktails the right way (I hate the term "mixologist," but...) -- in-house infused alcohols, old school mixing techniques, hand-cut ice. But my biggest wish for the new year -- I would love to see restaurants FINALLY stop overusing the term "tapas"!Agreed 100% on tapas, Ben. As far as house-infused alcohols, I know Farmhaus and Milagro Modern Mexican have been playing around with various concoctions.