Mussels, Crawfish, and gulf shrimp in red pepper tomato brothĪfter two days of minimal sleep and amazing memories, it was time to go home. The truffle and loads of parmesan cheese were just extras on an already great dish. Don’t get me wrong, dried pasta is great and perfect for a lot of dishes, but there is a distinct flavor and texture that you get from fresh that matched perfectly with braised short rib. Few people have the simple pleasure of eating fresh pasta and it’s truly a shame. The sauce and meat slowly cooks in it’s own fat for hours breaking down all the tough muscular rib meat into tender morsels. This dish is the definition of rich and sumptuous. It’s a relatively simple dish that requires a lot of time to execute, but patience yields some amazing results. The star of the show was Sqwire’s short rib ragu with papardelle. Braised Short Rib Ragu with house made papardelle and truffle baguette
The building was kind of dark, so the pictures didn’t come out the way I wanted them to. It may sound mundane to you, but you don’t really see a lot of brick in Orange County, so I enjoyed looking at the building. The restaurant itself is inside what appears to be a renovated factory, with classic brick work and big uniform windows. The neighborhood is filled with small upscale restaurants and Victorian style houses surrounding a large park. Located in an area called Lafayette Square. The meats and sauces were ALL great though.ĭinner that night was spent at a modern American eatery called Sqwires. The sides that we all ordered were okay, but nothing really stood out as exceptional. I think I prefer baby back ribs more than these, but they were pretty damn good. The outside is charred and the meat is more firm, it was just asking to be drenched in sticky BBQ sauce (which is also part of the STL style). Salt + Smoke uses a Texas dry rub to season it’s ribs, but the cut and cooking style is St Louis. Whereas many styles use indirect heat over long periods of time to smoke their ribs, STL style ribs are cooked on a grill. Louis style BBQ? the secret lies in the heat and the sauce.
DUTCH CRUNCH BREAD CARTOON CRACKER
STL style ribs with Sweet potato chips, cracker Mac & cheese with Bacon cheddar Popover Luckily for me, my local friends took me to Salt + Smoke in the Delmar Loop, a modern University district filled with restaurants and bars. Unfortunately, this trip was too short to get an opportunity to try it. Louis is Pappy’s Smokehouse, which I would’ve loved to try if it not for the long lines and limited amounts of food. Louis, so it must be good right? Either way, I was in the mood to fill my stomach with smokey meat and thick sweet BBQ sauce. I know it doesn’t quite have the BBQ reputation that Kansas City does (Which is located in Missouri President Trump), but there is a style of rib named after St. Louis food scene, but the first thing that pops into my head when it comes to STL is barbecue. A portion of the time I was eating catering, so this is going to be a mini slay blog post, but know that each meal I had was shared with new friends and great conversation. It was two days of matching names to faces and eating more than any human should. But you certainly can’t beat the view of the cabins we stayed in:Īfter three years of speaking with most of the people at the office on the phone and Whatsapp, I finally got a chance to meet a lot of them at the company winter party in St. Apparently, owning nothing but cotton clothing doesn’t do much for you in snowy, windy weather. Lucky me! I know I say it a lot in my travels, but my California ass was NOT even remotely ready for the frigid STL weather. As it turns out, my job has given me more opportunities to try food from places I never planned to go to. I figured I could cover most places in the OC and eventually move onto something else (like being a Vine star or racist youtube vlogger). There was a time during the infancy of this blog where I thought I was going to just focus on sandwiches in Orange County.
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