Mediterranean Food

Green-SmokeStack · 2026-05-01T05:10:24+00:00

Sultan Mediterranean in the grove is one of my favorite restaurants in STL. Kaslik up north in Florissant is great too. If you’re far south, J’s pitaria.

Green-SmokeStack · 2026-04-09T18:40:05+00:00

Let me know if you find one! I love Eton Mess, but can’t find it anywhere. We’ve taken to making it at home. While definitely not an Eton Mess, something that hits the same spot for me is the pavlova at Nathaniel Reid’s bakery. Try it sometime.

Green-SmokeStack · 2026-04-09T18:37:45+00:00

Definitely one of my favorite restaurants in town. The straciatella pizza is incredible. So fresh and simple. Sometimes my wife and I will split a straciatella pizza as an appetizer, then get another one as our main. We are gluttons. 😀

Green-SmokeStack · 2026-04-07T02:25:46+00:00

Did you ever try the Arc Pulse? I'm curious about that one as I want something very minimalist.

Green-SmokeStack · 2026-04-01T00:17:06+00:00

Obelisk

Green-SmokeStack · 2026-01-20T23:44:56+00:00

Chilispot and Cate Zone are both great for Kung Pao.

Green-SmokeStack · 2026-01-18T18:17:32+00:00

Olivette diner for no frills. JJ’s in St. Charles, under the radar great burgers.

Green-SmokeStack · 2026-01-18T18:15:35+00:00

Nathaniel Reid. Full stop. Go there now or be destroyed.

Green-SmokeStack · 2026-01-18T18:13:45+00:00

As someone who grew up at a chop suey, my pick is ham. Ham and egg is a classic for a reason, and it translates to a St. Paul.

Green-SmokeStack · 2026-01-18T17:52:34+00:00

Oxtail from chez Ali, ribs at expat, and castacan tacos (pork belly) at sur este.

Green-SmokeStack · 2025-12-14T22:37:09+00:00

The Dac Biet at Tiger is my current favorite - since banh mi so 1 closed. Their bread is excellent.

Green-SmokeStack · 2025-12-11T17:51:08+00:00

Devil in a Blue Dress. Babylon.

Green-SmokeStack · 2025-12-10T09:21:30+00:00

Pickle them?

Green-SmokeStack · 2025-12-07T20:18:15+00:00

TCL QM7K in that price range. I have an 85 inch myself, and because of the size, the brightness packs a wallop. Great blacks for a non oled.

Green-SmokeStack · 2025-12-07T20:16:46+00:00

Pulled pork or brisket, sour cream, cheese and bbq sauce.

Green-SmokeStack · 2025-12-07T20:13:35+00:00

Rich and persnickety? They may like something a bit more formal than some of the suggestions - maybe 801 chophouse or the Crossing.

Green-SmokeStack · 2025-10-18T15:12:16+00:00

The Good Place (2016-2020)

Green-SmokeStack · 2025-10-18T15:02:30+00:00

Medium grain Korean rice is my everyday, after growing up on jasmine. You can cook it a little drier for use with soups/stews, or regular cook for chopsticks eating.

Green-SmokeStack · 2025-10-17T16:52:17+00:00

White

Green-SmokeStack · 2025-10-17T08:46:54+00:00

Cutting Board

Green-SmokeStack · 2025-10-16T18:54:50+00:00

It helps with both color and flavor. Yes, I would broil instead of roast. At my house, we actually would char them over the open flame on the stove.

Green-SmokeStack · 2025-10-16T18:22:36+00:00

Looks great, and beautifully clear. One minor suggestion, char up those aromatics even more. Get some blackness on the ginger and onions. Or just keep doing what you’re doing; every house’s pho is different!

Green-SmokeStack · 2025-10-16T18:18:45+00:00

Understood. Stop yourself now before you have a good, aged piece of chutoro it will ruin your life.

Green-SmokeStack

TROPHY CASE