About seven years ago, a group of four men decided to form a competitive barbecuing team, the Missouri Shark Fisherman’s Club.
In our monthly “Soundbites” segment in partnership with Sauce Magazine we explore the world of competitive barbecuing with teammates Matt Riordan and Robin Brown. Host Steve Potter also talks with Julie Cohen, managing editor of Sauce Magazine and the author of a feature story about the Club.
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Earlier this month, Central Table Food Hall opened in the Central West End at 23 South Euclid Avenue.
It’s a unique 10,000-square-foot location, unique to St. Louis, which offers dining in a communal atmosphere and unique retail options.
There are seven components which include: a wine and craft beer bar, gourmet coffee, tea and chocolate shop, a deli with salads, soups and sandwiches, a tapas restaurant, a raw bar, a seasonal grill and an artisan market with prepared foods to-go.
A successful urban neighborhood is made up of several components, some of which are schools, restaurants and residential housing.
During the 1970s, when business owner Joe Edwards opened Blueberry Hill in The Loop, University City experienced a certain measure of renewal. The well-known restaurant remains an anchor for that stretch of Delmar Boulevard.
Current examples of urban renewal through new restaurants include Cherokee Street and the Carondelet neighborhood in South City.