Weekly Wrap

I’ve neglected this weekly segment for a while. Time to get back on the bus. Listeners of KFRU’s “Morning Meeting” yesterday got the scoop that I’ll be making regular appearances on the show starting April 29 at about 9:15 a.m. We’ll talk restaurants, farmers market produce and whatever else we have time for – should be fun. In the meantime…

Mrs. SMEs and I are in Washington, D.C. for the weekend and stops are planned at Ristorante Tosca, Restaurant Eve and Zaytinya. STL Hops took a road trip to Columbia (and were surprised by a long wait at Flat Branch). Tallulah’s kitchen store will “try to open” tomorrow at 10:00 a.m. Spanish soccer giants Barcelona and Real Madrid will play each other four times in the next 17 days – starting tomorrow at 3:00 p.m. Cheers.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

2 thoughts

  1. Timely as always Scott. Either that or you need to move out of my head.

    Just got back from a semi-business lunch at Flat Branch. And seeing your comment about the long wait, I have to wonder why. My husband ordered their “special” which was a Beal Street Pork Sandwich. Description said – pork chop, Swiss cheese, bacon, sautéed onions and Bourbon BBQ sauce on Focacia. Not something I’d eat, but husband is Southern, so I forgive him these indulgences.

    The pork had NO flavor at all. None. Ok, the grill marks did taste like charcoal. A little salt and pepper would have gone a long way here. The underlying pork taste was very very mild, almost bland.

    The Swiss cheese may not have been a good choice as it was over powering as was the three gigantic slices of thick bacon. It was like the pork chop was the after thought!

    And finally, the BBQ sauce missed the mark. Completely. We saw a dime sized stain on a corner of the bottom slice of focacia bread that may have been the BBQ sauce, but we weren’t sure, and neither was our very attentive and overly apologetic waiter.

    Sadly, if you are going to feature a special, the chef needs to make sure it is in fact “special”.

    Sigh. Husband never thinks of Flat Branch as a go-to place. This may have sealed it.

    So I have to ask, why the line at Flat Branch???


  2. Maria, thanks for the report. Flat Branch is always crammed to the gills because a) the food – the pork sandwich aside – is solid and b) the beer is decent. Also, c) they have a nice patio area and d) are kid-friendly.

    That said, I don’t think it deserves the omnipresent line out the door…but it’s an above-average option to me.

    Finally, memo to Flat Branch: brine yo pork!

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