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Sunday Brunch All Day! Russell’s on Macklind – Southampton https://macklind.russellscafe.com 5400 MurdochSt. Louis, MO 63109(314) 553-9994Tu-Th 7:00AM-9:00PM F & Sat 7:00AM-10:00PM Sun 7:00AM-3:00PM

Saturday Brunch Our brunch menu at Edibles & Essentials is served Saturdays from 9am-2pm.We mix it up each week to offer you the very best! Edibles and Essentials 2015 • 5815 Hampton Ave., St Louis, Mo. 63109 • (314) 328-2300 • Hours: Mon.-Thur. 11am-9pm, Fri. 11am-10pm, Sat. 9am-10pm http://www.ediblesandessentials.com

Chefs & Restaurant Owners: Please feel free to set up an account for yourselves as individuals as well as a business one for your restaurant. This way, you can post as the restaurant for events, specials and more, keeping your restaurant's image and reputation in line. It also gives you the ability to use the forum on a personal level if you'd like. Be sure to use the "signature line" to your advantage as well... List your address, web site, and more...

Join Us For Our Award Winning Brunch Buffet $23.99 10 am – 1 pm 314-241-8989 2017 Chouteau Ave. St. Louis, MO 63103

Fridays at Sqwires Restaurant, it’s Oyster Bar Happy Hours – enjoy one dollar fresh shucked oysters and jumbo steamed shrimp 5 pm till 7 pm, plus live music. SqWires Restaurant 1415 South 18th Street St Louis, MO 63104 Historic Lafayette Square Phone: 314.865.3522 E-mail: info@sqwires.com

SqWire's Brunch both Saturday and Sunday.... Saturday & Sunday Brunch: Enjoy our ala carte menu beginning at 8 am. Famous bloody mary and mimosa bar begins at 9 am . SqWires Restaurant Phone: 314.865.3522 E-mail: info@sqwires.com 1415 South 18th Street St Louis, MO 63104 Historic Lafayette Square

YiaYia's Euro Cafe - Chesterfield Sundays Only 10:00 AM to 2:00 PM Adults $24, Children 5-12 $9 Brunch Menu: http://www.yayasstl.com/sunday-brunch-menu.php Have you had a Ya Ya's bloody Mary? Check them out!

1860's Hard Shell Cafe in Soulard has Pasta Night for just $9.95. Come join us and listen to live music as well. 1860Saloon.com

1860's Hard Shell Cafe in Soulard has Cajun Night All You Can Eat for just $9.95 1860Saloon.com

1860's Hard Shell Cafe in Soulard has 1/2 price pizza when you dine in from 7-10 PM 1860Saloon.com 1860 S 9th St, Saint Louis, MO 63104United States

I tend to make pasta once a week. I like it, there are endless varieties, and, like a girl I knew in high school, it's fast and easy. While all of the dishes that I make are good, some are better than others. This one falls into the latter category as being a "10" on the Yummy Scale (not an official unit of measure, but it should be). There is just something about those Cajun spices that take this over the top. I spotted this recipe on the Small Town Woman blog, and it is a must try. Easy and intensely flavorful, you'll find yourself returning to this recipe again and again. Bacon Asparagus Cajun Pasta ​8 ounces rigatoni 4 slices bacon, coarsely chopped 12 stems asparagus, cut in bite-size pieces 4-6 cloves garlic, minced 8 cups fresh baby spinach 1/2 cup dry white wine 1 1/4 cups heavy cream 4 teaspoons Cajun spice 1 cup freshly grated Parmesan Cook pasta according to package instructions; drain well. In a large skillet over medium heat place bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes longer. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate. Using the same skillet pour in the wine, scraping pan bottom to remove browned bacon bits. Add cream, Cajun spice, and simmer to desired thickness, stirring frequently. Slowly add the Parmesan cheese, and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately. This post is linked to: Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else View the full article

Stackhouse Burger | 9 8 oz. Stackhouse Cheeseburger and a draft beer

Whole Rack of Ribs | 18 || Half Rack |10 Whole Rack of Ribs or Half Rack Served with two regular sides StackHouseStL.com

New York Strip | 9 Hand Cut New York Strip, Baked Potato and Green Beans StackHouseStL.com

Stack House Bar & Grill Wednesday night Fried Chicken dinner. $14.99 Half of a chicken, mashed potatoes and gravy and green beans StackHouseStL.com

Try a 6 oz version of our award winning burger served with golden brown french fries for just $3.99 with the purchase of any beverage! Dine in only. 6-10 pm SatchmosGrill.com

How long has it been since you’ve treated yourself to a succulent, hand-cut steak dinner? Every Wednesday we offering a mouth watering, cooked to order 7 oz sirloin steak with baked potato for only $8. Let us take care of dinner plans tonight. You’ve earned it! Dine in only. Special valid with the purchase of any beverage. 6-10 pm SatchmosGrill.com

Hand breaded in our specially seasoned signature breading. Served with mashed potatoes with brown gravy, and our seasonal veggie on the side. All for just $12.95! 6-10pm SatchmosGrill.com

Stack House Bar & Grill has Fried Chicken Specials on Sunday $14.99 for half chicken, mashed potatoes, and green beans. I haven't had it yet, but heard that the chicken pieces are good sized and really tasty. Looking forward to giving them a try soon. Has anyone else had their chicken yet? stackhousestl.com

Huge Congratulations go out to Rick Lewis of Southern for bringing "Hot" Fried Chicken to the St. Louis food scene. Not only did he "bring it to the food scene", he won Best Hot Fried Chicken Restaurant in St. Louis. Just in case you're not hungry for hot fried chicken, Rick also offers fresh made Country Fried Steak at Southern. I've had it and was completely satisfied. It's a little different than the frozen precooked stuff that many other places have... This is fresh cubed beef steak. This country fried steak will have you coming back for more. On top of that, Rick hosted the Fried Chicken Festival in July 2016 in St. Louis. Who would have though.... a festival for fried chicken... I'm in!!! If you love hot foods, you'll love Southern's fried chicken. I've had the medium, and it was HOT!! Next time I'll get the mild. Either way, congratulations Rick. http://www.stlsouthern.com

I make no secret of the fact that I love Melissa's Fire Roasted Sweet Red Bell Peppers. So much so that, when I'm down to my last jar in the pantry, I get positively panicky. Here's why. This jar of red peppers, as much of a pantry staple for me as are flour and sugar, can brighten any dish, substitute for fresh peppers, take the place in fine fashion of pimientos in casseroles, perk up a salad, give some zing to a casserole, make a superb sandwich topping or relish, and, as I will show you here, give you an appetizer or starter soup in about three minutes. I found this recipe on Epicurious.com and, being the huge fan of roasted red peppers that I am, had to try it. I expected it to be good; I did not expect it to be amazing. It is! I mean, it gets five stars right off the bat for being so darned easy, but it also gets five in the category of taste. It is hard to stop eating once you start. Serving it in shooter glasses with a variety of toppings give it both interest and extra appeal. You can also customize for holidays, using minced cilantro or parsley to make the shooters red and green for Christmas, using feta to make it appropriate for Valentine's Day, chopped egg to turn it into picnic food, crumbled bacon to make it football food, or a tiny sprig of basil to say "Welcome Spring" when the time comes. It's Sunday! Time to sip some soup. Roasted Red Pepper Soup Shots 1 15.5-ounce jar Melissa’s Fire Roasted Sweet Red Bell Peppers, with juices 1 tablespoon Sherry vinegar (I used a bit more) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil (use the best you can find) Purée red peppers with their juices, Sherry vinegar, salt, and 1/4 pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add olive oil. Season to taste with salt, pepper, and more vinegar, if desired. This post is linked to: What’s for Dinner Sunday BLUE Monday Art of Homemaking Monday Make it Pretty Monday Inspire Me Tuesday Dishing it and Digging it Amaze Me Monday Cooking & Crafting with J&J Homestead Wednesday No Place Like Home Thoughts of Home on Thursday Home Sweet Home Weekend Linky Party Grace at Home Simple & Sweet Friday Foodie Friday & Everything Else Share Your Cup Wildly Original Creative Ways Party Saturday Show Off Share Your Style Simple Saturday Blog Hop A Bouquet of Talent View the full article

I've got several domains in mind, and several already purchased as well. I need your help in naming this food forum. If you have a better website name, please share it as well, and I'll add it to the list. Cheers, and thanks for your assistance, Joel