February 2017 Feast Magazine

Page 18

where we’re dining From new restaurants to renewed menus, our staff and contributors share their picks for where we’re dining this month.

CrusHed red Written by Lauren Miers

573.442.0016, crushed-red.com


Check out Crushed Red on Feast TV at feastmagazine.com.

Hi-poinTe drive-in Written by nanCy stiLes


photography by JaCKLyn Meyer

ST. LOUIS. regulars at Mike Johnson’s sugarfire smoke house

know how good the burger is, but Johnson believes he’s made it even better at his latest restaurant, Hi-Pointe Drive-In. the burger, sandwich and shake joint opened in January behind the iconic hi-pointe theater. Don’t miss the taco burger, a taco-seasoned patty made with crushed Cool ranch Doritos and Chili Cheese Fritos, seared and topped with american cheese, lettuce and Mission taco Joint sauce. in addition to beef, turkey and veggie burgers, hi-pointe’s menu features sandwiches like a salmon banh mi, a hot salami made with salume beddu genoa and soppressata and the abaconing, with smoky Wenneman Meat Market’s bacon, bacon-fat aïoli, collard greens, white Cheddar and a bacon bits-fried tomato. Longtime sugarfire chef adam pritchett is hi-pointe’s chef de cuisine, while pastry chef Carolyn Downs serves a selection of hand pies, whoopie pies and cookies. Look for a rotating milkshake collaboration with strange Donuts, too – the first on offer was a spiced pear-gooey butter flavor. 314.349.2720, hipointedrivein.com



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Trago Bar and Tapas Written by Jenny Vergara photography by anna petroW

KANSAS CITY. Finding a locally owned restaurant

near the Liberty triangle that delivers the flavor, personality and warmth that Trago Bar and Tapas does is worth celebrating. owner Kandi Kerns opened the doors to her first restaurant in october, serving a tapas menu that focuses on the dishes she learned to cook from her grandmother and celebrates the cuisines of spain, guatemala and Mexico. Chef

ryan nesbitt works with Kerns to plate these comforting dishes in sophisticated ways. start with the shrimp ceviche served on a bed of fresh guacamole, and then try the street tacos, pan-seared shrimp in a garlic sauce or patatas fritas. order a traditional paella for the table with either seafood, chicken or vegetables for one of the most traditional spanish house specialties. the large bar and lounge is as colorful as the drink menu; order from the mostly spanish wine list or enjoy a glass of sangria. 816.429.8950, tragokc.com

photography by aaron ottis

COLUMBIA, MO. Crushed Red, a st. Louis-based fast-casual concept centered on chopped salads and handmade, oblong pizzas, opened in Columbia, Missouri’s broadway bluffs this fall. order at either the hot food or salad counter; stay and sip on a selection of wines and local beers or take your meal with you on the go. try the big island pizza – signature Crushed red sauce, pineapple, prosciutto, onions, cheese and cilantro on a hand-stretched crust – or create your own by choosing from more than 20 toppings. you can also craft a chopped salad from a selection of vegetables, cheeses, beans, proteins, fruits and dressings; try one of Crushed red’s signatures, like the Farmer’s Market with roasted turkey breast, goat cheese, sunflower seeds, apples and cranberries with field greens and honey mustard.

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