Is there a dish that you especially love from a St.
When published, the space allotted is the equivalent of a half-page or three-quarter-page ad, with no cost to the restaurant. Louis-area restaurant a big favor by making a recipe request. We all owe Mary a debt of gratitude for her work, see more about her retirement. MARY BILLINGS After more than ten years and an amazing run of 501 columns, Mary Billings retired from writing the Special Request column in 2011. This list was developed and is maintained by Alanna Kellogg, author of the online recipe column Kitchen Parade (the site you're visiting), the food blog about vegetables, A Veggie Venture and since 2011, the Special Request column for the Post-Dispatch. Looking for a particular restaurant or recipe? Leave a comment and I'll add it sooner than later. PLEASE KNOW This list is a work in progress and a labor of love! There are many restaurants to add and several hundred more recipes to list.
Louis Post-Dispatch and beginning some time later (I'm still figuring out exactly when) online at. Beginning in 1996, Special Request recipes were published in the print edition of the St. Louis Post-Dispatch's popular restaurant recipe request column, published Wednesdays in the Food section. The Bottom Line: This family-run Italian joint is perfect for families, out-of-towners, and anyone else.SPECIAL REQUEST COLUMN All the recipes listed here have been published in 'Special Request', the St. Though we still think they’re probably actors. Louis Italian fare in a place where real St. Service is slow without reservations, you might spend some time at the bar. Avoid the weekly all-you-can-eat crab leg special-which takes way too long to be served-but embrace the burger served on a garlic-cheese bun. Shrimp scampi are grilled with garlicky breadcrumbs. A salmon fillet is broiled and dressed with a dill sauce.
#Massa's restaurant town and country full#
Flour-dusted chicken breasts get the piccata treatment, pan-fried with a lemony butter sauce speckled with capers that’s well prepared and full of flavor. Baked white fish fillets are crusted in Parmesan. A white wine–and–mushroom sauce enlivens grilled beef tenderloins. Louisan pasta con broccoli here gets sliced mushrooms thrown into the lustrous cream sauce, which is matched with thick fettuccini for a dish that’s exactly the way you’d want it. Mussels, scallops, and clams are mare generously tutto tossed in buttery linguini. Lasagna is thick and gooey, with Provel that’s molten in a casserole. The house dressing on the dinner salad is delectable. Ignore the bread that comes with it-the light bread served when you’re seated is a much better accompaniment. Even better is a saucer of portobello with shredded crab and shrimp. They’re great-vinegary with a crispy batter. The most exotic item on the menu: artichoke hearts. It’s the Italian restaurant that out-of-towners might expect to find on The Hill. Massa’s isn’t the place for cutting-edge gastronomy. A pea-studded cream sauce glistens on tortellini knobs. Baked mostaccioli is layered with a tangy red sauce. This so-called restaurant specializes in American–Italian cuisine. A fellow strolls in behind us, and the barkeep says, “Chuck!” instead of “Norm!”-clearly blowing his line. Mothers at another table are making up a carpool schedule for their grade-schoolers. At the bar, a couple of guys waiting for their takeout commiserate about the traffic along Manchester. Here’s a table commandeered by actors pretending to be an extended family, including Gramps and some chattering kids. Wander in, and the scene’s obviously contrived.