hastings

Right about St. Louis and right about the description, but the dish is referred to by natives as "toasted ravioli", despite the luxuriant grease bath that makes it so delicious.

Have eaten at Picholine three times: wedding night, anniversary and birthday. Each meal was outstanding, each plate memorable. Two complaints 1) sticker shock on some dishes makes you think it's Alain Ducasse; it's not 2) some customers seem to think their contributions to the toilet bowl belong on the cheese cart: I've never seen such "shit don't stink" attitude in a restaurant on the West Side, the side of town where I expect foodies, not self-satisfied bloviators channeling Judge Smails from Caddyshack.

Has anyone ever had better frozen custard than that served at TD's?

Again, my comment refers only to Farotto's toasted ravioli, ditto for the Pasta House. While Farotto's and the Pasta House may have all the warmth and personality of an Amoco station, they still score big for this dish. An interesting question, and one I'd love to hear answered by someone more in touch than I, is where to go for better toasted ravioli in St. Louis or elsewhere.

Best frozen custard: Ted Drewes' on Chippewa Best toasted ravioli, a true St. Louis treat: The Pasta House or Farotto's Best music and casual food: Blueberry Hill. By the way, it's owned by Joe Edward's, not Chuck Berry. He just plays there on occasion.

St. Louis offers or offered the following world-class options. Great burgers and root beer floats: Carl's on Manchester Rd. World-Class Mexican: Pueblo Nuevo in North St. Louis Nouvelle Cuisine: Fio's La Fourchette in the old Famous-Barr building. Now closed, it used to offer a 6 course tasting menu with five options per course and the opportunity to repeat a course or portion of a course as often as one wished for about 80 dollars. The food was exceptional and the set-up was unique. Don't know who the new tenant in the space is, but it might be worth a try.