Orange Freeze from Lion's Choice.
Risotto balls are a must. Next I would go with a citrus salad. Then Strozapretti Bolognese or Bucatini Amatriciana. If you are with a group, share an Nduja pizza.
University City. There’s such amazing architecture, and it’s our mini melting pot of different cuisines. It holds our version of Chinatown with so many various dining options. With the Loop and Wash U, it makes the whole area feel super energetic and vibrant.
Boulevardier at Pastaria.
Funny, I was literally just explaining this. Start with a good chicken, cut it in half, brine it, then sear the chicken skin side down and put it in a 500 degree with a couple cloves of garlic. Don’t overcook it. Take bird out of the pan and deglaze with wine, and a ton of butter. Toast a piece of bread with a ton of butter. Put chicken on top of bread and pour all the butter over it so the bread soaks up even more butter
Dia’s cheese bread, the coxinha, Feijoada, and the rice pudding.
KIIN downtown. The sister restaurant to Fork & Stix.
Tough call. Fork and Stix for sure, Peacemaker, Publico, Vicia, and very soon it will be Balkan Treat Box. I’m leaving out a lot, but not because I don’t love them.
I was just in Italy recently! It was the first time that I’ve been back in over five years. We ate our way around the country, but also visited some of our favorite producers, like our balsamic vinegar maker, Andrea Bezzecchi. I always say that Paris is my favorite city and Italy is my favorite country.
Hanging out with the kids and being outside as much as possible. We love to camp when we can get away.