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Wing Nut

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Everything posted by Wing Nut

  1. Wing Nut
    I think the Admin posted this for the restaurant..... Doesn't look like they had a contact email address..
  2. Wing Nut
    I had the McGuire sandwich once... I think it took me all afternoon to eat it, it was so large. They have some great local stuff there... I often see a Wenneman Meat truck delivering to them.
  3. Wing Nut
    Sorry I'm late,,, Happy Birthday!
  4. Wing Nut
    They're still a little high... hope belly and bacon prices come back down before they go up again for tomato season for BLT's.
  5. Wing Nut
    Chef Joe Hemp is revising and helping start Snax Gastro Pub, which was the old J.MacArthurs. Chef Hemp has done some great things at Robust. I can hardly wait to visit them and try their American fare
  6. Wing Nut
    Anyone have an update on this?
  7. Wing Nut
    Great job Chef Grupe!!!
  8. Wing Nut
    I saw this too... Thanks for the link to the USDA report. It'll be interesting to see how high quality bacon gets.
  9. Wing Nut
    I've never been to C.J. Muggs (either location), but thought I'd give it a try for lunch today. Their menu is really interesting, and their cajun influence looks to make some really great dishes. I sat at the bar, and had a very pleasant bartender go over the specials... then I saw the meat loaf... She strongly recommended it, so I had to order it. I guess I'm a sucker for meatloaf. The meatloaf had a great flavor, on a bed of carrot strips, and other vegetables and had fried onion rings on top. If you love meatloaf, you have to give this one a try!
  10. Wing Nut
    Looks good... sometimes its a gamble with rib eyes... I guess its hard to pre-determine if the meat will be stringy or not, except by making sure it's "Choice" grade or higher... although "Prime" grade ribeye would be outrageously priced. Thanks for the reviews!!!
  11. Wing Nut
    I was there the other day.. My wife had the country fried steak... It was AMAZING! she loved it too... apparently they cook it on a flat top, not in a deep fryer... something different and truly good. I was told they get the beef cubed steaks made to their specs from a butcher shop in IL, not some warehouse prepackaged product. I had the Fried chicken medium heat... it was perfect for my tastes. All the sides were well done, and complimented each other... Rick and his crew are doing a great job, that's why TV crews are there.. Keep up the great work Chef!!!!
  12. Wing Nut
    what will all be on the specials or is this determined as you go?
  13. Wing Nut
    It's a shame the Mike Johnson didn't win, but he sure did put on a show and was creative in making his own fresh sausage... Good job Mike!
  14. Wing Nut
    I saw the promos too... it'll be interesting and I hope none of my favorite restaurants are one of the "failing" ones.
  15. Wing Nut
    New keyboard please.... I have drool all over mine... great idea. Gonna give that a try as well...
  16. Wing Nut
    What's your final best wish you'd make if you found a Genie in a bottle and was granted one wish? No, you can't wish for unlimited wishes... Sorry.... That's too obvious
  17. Wing Nut
    I heard your review, so I decided to stop in.... This meatloaf was really good, without a doubt. The meat had a great taste, everything was cooked perfectly.... The only thing I would have liked is a little more mashed potatoes. All in all though, this meatloaf is in my top 5 in all of St. Louis. Thanks for the heads up Joe
  18. Wing Nut
    I really love the goat cheese & bacon jam combination... I found the Three Kings Bacon Jam burger to be pretty darned good... They offered to switch out the cheese to a goat cheese, and it was AMAZING!! By far, one of my favorite burgers in the area!. This gives me reason enough to go back and get another one to take pictures of... Once you see it, you'll want one.
  19. Wing Nut
    I usually visit the location on Des Peres, and there's nearly always a wait... Love the bar area and the outdoor seating option. Food there is always great and large portioned. Looking for another option in South County.
  20. Wing Nut
    I'm going to have to give both the hot fried chicken AND the country fried steak a try... Looking forward to my next visits. Thanks for the reviews.
  21. Wing Nut
    I can see why this is a tough decision... Do you own all of those domains already? I like one or two syllable domains with .com, but that's nearly impossible to attain any more, unless you want to spend $5,000 or more. I'll list my choices, wish we could have chosen up to 3... not sure if that's an option or not... Anyway here's my top 3: HotFood.US FeastForum.com Hot-Eats.com, Chow-Time.com, Chef-Chat.com, Menu-News.com These are all great, but the "-" dash may throw people off.... not sure....
  22. Wing Nut
    I was at Molly's in Soulard recently, as it's been several years since I ate in that area. I have to say that I was truly impressed with their most recent build out of banquet space, using recycled barn wood. Anyway, I think they have one of the largest patio areas, with various spacious levels and areas to sit. I had the burger loaded with their locally sourced bacon, and was extremely pleased. This burger is now in my top 3 burgers in all of the St. Louis Region. Really good service, great food, great atmosphere...... That will keep me coming back! Good job Chef! Here's a pic of the patio from their site:
  23. Wing Nut
    I heard recently that Mike Johnson of Sugarfire was going to be going up against Bobby Flay. Does anyone know if this has already aired on TV in the St. Louis region, and what channel / time it will be on? I know Mike has a vast amount of knowledge, didn't he even work with Emeril in New Orleans years ago? He's hitting home runs with everything he gets his hands on.. Hope he does well.
  24. Wing Nut
    Hello, my wife and I enjoy fine restaurants and have made many friendships with chefs and restaurant owners through the years. We're perfectly fine eating brats tailgating, wings at a sports bar, or putting on a tie (black dress for her) and heading out somewhere nice. This site is interesting, and I'm glad to be one of the earlier people to become a member. There are a lot of great topics organized throughout the forum. I like the integration of peoples' blogs and look forward to their updates. The site truly fills the gap between chefs, restaurant owners and their customers. This site could very well become THE site for a true connection for consumers to chefs and restaurant owners, bringing everyone together. Thanks, and I look forward to meeting everyone, Dave A.
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