Breakfast @ Cielo

Corned beef hash with romesco sauce. Spicy. Egg white fritatta. Elegantly Italian. This was like but short of love.

Bottomless Bloody Mary bar @ Cielo

Full disclosure. Bloodies are not my thing and we did not indulge. Style points alone for variety and presentation. Seemingly all food groups represented. Flavored ice cubes? Maybe I should've!

Pizza @ PW Pizza

PW Pizza. I think this is the best crust in STL. At once crisp and tender. Toppings and dough do not become one but compliment each other. I'm a homer but this is not STL style pizza. I love that PW will combine any two varieties onto a crust. Pictured: BBQ chicken and Classic Pepperoni.

Buttermilk cake, sour milk jam, and cherries poached in gin @ Brad's house

This dessert was featured recently in Bon Appetit, plucked from an LA restaurant named best new in the country. The beauty of this recipe is you make each component as if it were a standalone and assemble when you are ready to serve. Each component can be made two to three days ahead-brilliant!

The buttemilk cake is more savory than sweet. Add to the cake dollops of the ”jam”, which is a sweetened up creme fraiche, plus the gin poached dried cherry garnish are a threesome I'm calling menage a delicious!

Deviled eggs @ Panorama

Couldn't be any creamier filling

Wedge salad @ Panorama STL Art, Museum

classic wedge with shrimp.

Cheese plates and sauvignon blanc at home

Autumnal cheeses-four pepper goat cheese with toasted pumpkin cranberry crisps and fresh raspberries-irish cheddar and apple slices with pita crisps with cranberries and pumpkin -manchego and chorizo on baguette accompanied by blood orange marmalade.,