Gut Check tells you what's new and tasty at our favorite restaurants.
Schmidt tells me that while Nico is doing great with Dinsmoor at the helm, "I'm having a love affair with Franco lately.
"Everything I'm eating here, I'm really into."
Schmidt traces his love affair with Franco to the decision to stop serving lunch. This, he says, has allowed Jon Dreja, who took over as executive chef last November, to dial up the creativity at dinner.
Among the new dishes exciting Schmidt the most are smoked veal sweetbreads barigoule (a fortified artichoke broth) with spring artichokes; a rabbit-prosciutto terrine with mustard hand-ground in the Franco kitchen; and flounder with spring peas, pea shoots, oyster mushrooms; and escargot with house-cured pork cheek.
St. Louis restaurants: Do you have a new dish to share with Gut Check readers? Drop us a line.
Support Local Journalism.
Join the Riverfront Times Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Riverfront Times Club for as little as $5 a month.