Over the past few weeks, I’ve written some interesting pieces for Feast Magazine. I got to write a first look at a new restaurant called Cleaver & Cocktail, an eatery that’s bringing the Coastal trend of dry-aged steaks to St. Louis. Check out my Cleaver & Cocktail piece here.
After a year of writing for Feast’s website, I had my first article appear in print in June’s issue and it’s all about a favorite St. Louis dish. Toasted ravioli is a classic St. Louis food and STL Toasted is a new pop-up eatery that now has a permanent home in City Foundry STL Food Hall. Read the digital issue of June Feast here.
And, I also got to write a feature on a pizzeria in the St. Charles community of New Town. Padavan’s NY serves up New York and St. Louis style pizzas, and a whole lot more! Read all about Padavan’s here.
If you look forward to reading these updates on my food writing, then stay tuned! I’ll have a couple articles coming up that will be exclusive to my blog, (meaning I haven’t written about it for Feast or any other publication).