This Week's Dish: Fred and Ricky's Plant Delicious Foods Arrives This Week

By Katlyn Moncada
In Food

Maintaining a plant-based diet doesn’t mean eating tasteless, raw vegetables and fruits. Kathleen Kimmell Waidmann (Fred) and Richard (Ricky) Waidmann are the owners of new dining spot Fred and Ricky’s Plant Delicious Foods and they on a mission to prove eating a sustainable, whole plant-based diet is not only good for you and the environment, but also tasty. The husband-and-wife duo has developed a menu of nutritious entrees, soups and desserts that everyone can enjoy.

Plantasagna® — Carnivores can’t tell there’s no cheese in this veggie-packed dish, which has turned into a "showstopper" for Fred. | Photo courtesy of Fred and Ricky's

Plantasagna® — Carnivores can’t tell there’s no cheese in this veggie-packed dish, which has turned into a “showstopper” for Fred. Photo courtesy of Fred and Ricky’s

“It’s been a long time coming,” Fred Waidmann says. “But we are beyond excited to be finally opening our doors to so many wonderful and enthusiastic supporters.” There are two locations coming to St. Louis, with the first opening in Westport on April 8. 64 Weldon Parkway, Maryland Heights

Another spot can be added to your lunch break options in the city. Gioia’s Deli opened its second location April 1 in the spot which formerly housed Sauce on the Side’s original Downtown location. Similar to its popular flagship location on The Hill—which made its debut in 1918—as well as the mobile food truck version, you can enjoy the signature Hot Salami along with a variety of other fine delicatessen fare. 903 Pine St., Downtown

Pint Size Bakery is officially closing its original bakery this Friday, April 8, in preparation to move to its new location down the road. Announced via Facebook, the bakery plans to be closed for about a week until its opening at the new spot. 3133 Watson Road, Lindenwood Park

Chefs John and Mary Bogacki and Billy Oziransky are planning to bring comforting brunch fare in a new venture called Yolklore. As reported by Feast, the spot will aim to offer handmade, locally-sourced food in a fast-casual setting. John will bring his expertise in making items in house such as sausage or chorizo while Mary will plan to offer her pastry skills in fresh breads, desserts and more. Oziransky will manage the front of house and beverage program. Expect to get a taste of the food in the meantime at pop-ups around town and help them out through a Kickstarter campaign that will launch April 12.

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