The January issue of Feast Magazine, a free newsprint type of thing found in grocery stores, features some "best of" and "rising stars" and "innovators" among local chefs. I found myself scratching my head in wonder, wonder if I'd ever eat any of the offerings these chefs are cooking up. For example:
Rising Star Logan Ely who opened Square Project in the Delmar Loop provides only 12 seats, has no kitchen, and uses an induction burner, toaster oven and two pots. Everything is vegetable heavy and meat is used sparingly-"think beef fat or dried pig heart."
For a recent dish he "fermented green tomatoes for two weeks, cooked them for another four months until they were black, then blended them with ripe tomatoes for a umami broth. This was paired with warm cow's milk curd and topped with snap peas, black lime peels and preserved winter cress."
These meals have a "reasonable" 60 dollar per person price tag and come with drink pairings.
Frankly, no. Pick up your own copy and see if I'm just making stuff up, there are more odd mixtures throughout the whole issue.
Meanwhile, Louie on Demun has opened for dinner service only at this time, with Italian type meals, fire baked pizza and a huge assortment of Italian wines. The bar seats 21 people and the restaurant seats 77. More my style really.
Also Del Pietro's opened in the former Riverbend attached to Hank's Cheesecakes. This place offers the Del Pietro family's traditional Italian dishes.