Whiskey and Soba

By Whiskey and Soba | A food and travel blog, currently based out of St. Louis.  www.whiskeyandsoba.com

Big Baby Q and Smokehouse | St. Louis | Whiskey & Soba

Every restaurant has a different vibe. It’s not just how the restaurant looks, but how it makes you feel. For example, eating lunch at Vicia makes me …

BBQ

Pie Hard Pizza Food Truck | St. Louis | Whiskey & Soba

“We wanted to dedicate our truck to the greatest hero this nation has ever known: John McClane,” chef/owner Michael Pastor tells me. “The documentary …

Matt Wynn's Summer Corn Soup Recipe | Whiskey & Soba

Method<p>In a pot, add cobs, herbs (you can wrap them all together in cheesecloth), and cover with water. Cook this together for about 2 hours. You will …

City House Nashville (and their amazing pizza) | Whiskey & Soba

Here’s how I ended up at Nashville’s City House: a friend told me to go. I didn’t look at the menu. I didn’t even ask him what to get. He told me to …

Pizza

Recipe: Poached Peaches with Chamomile Honey Panna Cotta

St. Louis summer can be brutal. Oppressive humidity, days where it’s as hot as the desert, spiders. Sometimes I wonder why anyone decided to settle …

Recipes

Burn Out, Yelp Sucks, and a New Job at Olio City

“Is Whiskey and Soba dead?”<p>No. Much like Batman in the time between <i>The Dark Knight</i> and <i>The Dark Knight Rises</i>, I needed to step away for a bit. There …

Meet & Greet: Big Heart Tea Co.'s Founder, Lisa Govro

What started as an art project in 2012 has evolved into St. Louis’ hottest tea business. I sat down with Big Heart Tea Co.’s (formerly Retrailer Tea) …

Dish of the Day: Salt + Smoke's Brisket | St. Louis, MO

There are a lot of things to like about Salt + Smoke, like owner Tom Schmidt’s sultry voice and his Leonidas beard, dense as Germany’s Black Forest, …

BBQ

Guerrilla Alliance #1: Nowell Gata | St. Louis, MO

My introduction to Filipino food is the way I wish I could be introduced to <i>all</i> cuisines: a massive neighborhood potluck, 20-plus dishes, all cooked …

Recipe: Cup of Sunshine Dust Glazed Ginger Cookies

Method<p>You can bake two trays per oven—put one tray towards the top, one towards the bottom. Preheat to 350F.<p>Combine flour, crystallized ginger, …

Baking

Dish of the Day: Taqueria Durango's Torta Ahogada

I do my best not to do the standard Food Network reaction when I eat something delicious (you know the one: they take a bite, then simultaneously …

Mexican Food

Technique: Restaurant Quality Grilled Steak — At Home

Steak. Let’s talk about it.<p>You brag about how you cook a mean steak at home, but deep inside, you know you don’t. You overcook it. You undercook it. …

BBQ

Recipe: Nduja Stuffed Baked Brie

I was hesitant to post this recipe, not because it isn’t delicious, but because you really don’t have to do much. It’s slightly more challenging than …

Recipes

Recipe: Grilled Sesame & Harissa Hen-of-the-woods Mushrooms

Method<p>If you’re using a charcoal grill, which I prefer, get your fire started. I prefer all the coals to be on one half of the grill, so that side is …

Recipes

Dish of the Day: Union Loafers' Pizza | St. Louis, MO

<i>Hey Spencer, didn’t you already write about Union Loafers’ pizza?</i><p>I sure did. Back in the old days (this summer), Loafers only made pizza once a week. …

Pizza

Recipe: Oaxacan Black Mole Braised Beef Neck

I’m not a butcher, but I’ve hung around Bolyard’s Meat enough to consider myself a meat journeyman. I’ve learned by watching, not doing. Can I break …

Beef

I Love Juice Bar Opens and I Love The Juice Bar - St. Louis

Wasn’t it great complaining/humble-bragging to your coworkers at work the last few days about how you’re <i>still</i> full from Christmas feasting, when you …

Restaurants

Cookbook Picks: Winter 2016

We are living in a digital world, and I am a digital girl—except when it comes to cookbooks. I’m a cookbook collector (and possibly a burgeoning …

Cookbooks

I Ate Everything at Nathaniel Reid Bakery — St. Louis

I went to France for 2 weeks in 2006, which makes me uniquely qualified to discuss <i>les</i> <i>pâtisseries viennoises,</i> <i>entremets,</i> and <i>baguettes</i>. I see myself as …

Roast Beef

Jeffrey Moll's Aged Egg Nog - A Cocktail Recipe

Growing up in a pseudo-Kosher, moderately Jewish household, I missed out on all the fun parts of Christmas: the gifts, the ham, the egg nog. I’d sit …

Recipes

Publico's New Happy Hour Menu (Mini tacos!) - St. Louis, MO

“The Mini-Taco Chronicles”<p><b>INT. HIGH SCHOOL CAFETERIA, ST. LOUIS, MO – 2005</b><p>A young Spencer stands in line in his school’s cafeteria, anxiously …

Frozen

Dish of the Day: Union Loafers' Hot Pastrami Sandwich

“I find the pastrami to the be most sensual of all the salted, cured meats.” –<i>Seinfeld,</i> Episode: “The Blood”<p>I don’t want to sexualize pastrami, due …

Los Angeles

A Conversation with Gerard Craft: From Niche to Sardella

Gerard Craft is undeniably one of the most influential chefs in the Midwest, and has been for nearly a decade. His progressive thinking and …

Restaurants

Dish of the Day: Randolfi's White Bolognese Alla Pappardelle

Months ago, I recommended that a friend have a celebratory dinner at Randolfi’s. She texted me midway through her meal, exclaiming that the white …

Dinner

The Cold, Dark, Stirred Bitter Truth: A Cocktail Recipe by Jeffrey Moll

In an ideal world, I’d spend every evening at Randolfi’s. I’d walk in with my glorious beard, impeccably tailored peacoat, and shawl collared …

Recipes

Moll It Over: Amaro with Randolfi's Jeffrey Moll

Here’s what I know about amaro: it’s Italian, and Randolfi’s master mixologist, Jeffrey Moll,<p>likesloves it.<p>That’s it.<p>I asked Moll to give me the run …

Neat

I'm in Love with Maketto's Modern Cambodian — D.C.

Queenstown, New Zealand. Tia Carrere. The White Stripes.<p>All things I fell in love with instantly. There haven’t been many moments in my life where my …

Restaurants

The Partisan: Death by Meat in D.C.

“So where else do you want to eat while you’re in D.C.? We could go to The Partisan—it’s got really good cocktails and the menu is almost entirely …

Food & Dining