Hoosier food is elevated to haute status at this unassuming South St. Louis outpost, where chef and owner Tom Coghill (previously head kitchen honcho at Frazer's Brown Bag) wields his cast-iron cookware to produce unbelievable creations: oak-roasted pork and chicken, toasted barley, green beans with bacon and onion, barley paella, hot smoked salmon and more. Coghill goes for broke and hits the jackpot with sweet-salty-spicy combos, like the Ballistic Elvis Sammiche (or sandwich, to the unenlightened): American cheese, strawberry preserves, sliced bananas, peanut butter and red pepper flakes. Just-plain-folk service and kitschy-cute Southern décor round out the experience one that's worth having over and over, and cozy outdoor bar and patio make it worth stopping in casually whenever the hunger strikes.
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that s especially irritating? great question for charles, dr. chuck williams, trained child and ad dough less ant therapist and educational psychologist joining us now. asking questions about the holidays and what we can do to stay sane. dr. chuck, great to see you today. you ve already got me laughing, jenna. thanks for having me on. jenna: is there something different about the holidays? why is it a lot of those emotions bubble up? this is such a great conversation because all of us deal with this in some way, psychology notwithstanding. you know it starts off with people singing christmas carols. and it is like the griswalds at christmas. it end with people fighting and kicking, name-calling and chicken gravy and your grandmother in corner leaning with the blue wig to the front and it is chaos and we love it. every year we do a lot to prepare ourselves to spend time with family and friends. we don t always go about it the