Randolfi’s Launches Fall Menu, Nudo House Hosts Pop-Up at Mai Lee

Executive chef Tommy Andrew of Mike Randolph’s Randolfi’s Italian Kitchen has prepared a new, locally-sourced menu to celebrate fall. To start, there’s a burrata insalata with black garlic, roasted squash and zucchini ribbons served with Union Loafers toast. From there, try out other dishes such as the seafood-packed squid ink pasta dish Fruitti di Mare alla Clam Shell, a pork chop with peach butter and root vegetables or a salami pizza covered with mozzarella, pesto, Calabrian chili and garlic. Don’t forget fall desserts: apple ricotta cake with honey from Andrew’s at-home bees and fennel pollen. 6665 Delmar Blvd., University City

The Loop landed St. Louis’s first Thai-style ice cream shop recently in the former Cheesology spot. Snow Factory comes from owner Van Liu—a senior at UMSL— and serves up frozen rolls of ice cream made on a very cold Hibachi-style platform with innovative and Asian-inspired flavors like matcha green tea, taro, red bean paste, lychee and more. You can also order ice cream served in a house-made egg waffle. 6602 Delmar Blvd., University City

Qui Tran’s newest venture Nudo House recently hosted a sit-down tasting at Tran’s popular Vietnamese spot Mai Lee. Diners enjoyed a bowl of pork tonkotsu or chicken ramen by Tran and executive chef Marie-Anne Velasco. The ramen joint is expected to open in Creve Coeur later this fall. Mai Lee, 8396 Musick Memorial, Brentwood

Eager diners got a final preview of what’s to come for Sardellabefore chef-owner Gerard Craft brings his new Italian spot to the former Niche space. This four-course dinner was held at Half & Half last week and featured dishes like Calabrian chili roasted chicken with schmaltz-potatoes, preserved lemon, dates and arugula. Half & Half, 8133 Maryland Ave., Clayton

Photo courtesy of Randolfi’s

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