Tidbits: Craft and Nashan Cooking in NYC, Central Table Food Hall Sets Opening Date, Balaban's Adds Brunch



- Gerard Craft of Niche (7734 Forsyth Boulevard, Clayton; 314-773-7755) will find out in a little over a week whether he is the James Beard Foundation's "Best Chef: Midwest" for 2013. Ahead of the gala awards ceremony in New York City on Monday, May 6, Craft and Kevin Nashan of Sidney Street Café (2000 Sidney Street; 314-771-5777), a semifinalist for the same award, will have an opportunity to showcase their skills for the citizens of the Big Apple.

Craft and Nashan will cook together on Thursday, May 2, at City Grit, a self-described "culinary salon" that hosts a continuing series of special dinners. Craft and Nashan will alternate courses for the event, which (should you happen to be in New York next week and be feeling homesick) costs $85 per person.

See Also: - Gerard Craft To Be Featured in Art Culinaire Magazine - Gerard Craft of Niche a James Beard Foundation Award Finalist for "Best Chef: Midwest"

Gut Check is always hungry for more restaurant news. Feed us your tips.

- Central Table Food Hall (23 South Euclid Avenue), the 10,000-square-foot upscale food court and market in the Central West End, will open its doors next Wednesday, May 1. Central Table will have limited options for its first few days, with dinner service, its cafe and "grab-and-go" market items available, according to its press rep.

Central Table will be fully open, including breakfast, lunch and dinner service as well as its market, on Monday, May 6. Gut Check will have an in-depth First Look at Central Table next week

See Also: - Q&A With Central Table Food Hall Developer Walter McClure

- Balaban's Wine Cellar & Tapas Bar (1772 Clarkson Road, Chesterfield; 636-449-6700) is introducing brunch service. The first service will be -- surprise, surprise -- Mother's Day, Sunday, May 12. Regular brunch hours will be every Sunday from 10 a.m.-2 p.m. Brunch will include a buffet line as well as omelet and carving stations.

Riverfront Times works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of St. Louis and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep St. Louis' true free press free.