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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Burgers I Have Known

…my culinary journey. Though my true strengths don’t lie behind the cook line manning the stoves. I haven’t worked as— what I would consider— a true chef in a couple…

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Babalu

…arrives as it is prepared. I love that, because I am into communal eating and sharing plates. Babalu is all about the complete experience that is sharing a meal. There’s…

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Eating Europe

…I’ll have my hands full, but the “true” work will be done by my wife who will be homeschooling a 5th grader and a 9th grader. Prayers needed. In Italy,…

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The Breakfast Rut

Last year I made a commitment to start an annual four-part summer column series that featured my top-10 New Orleans dinner, lunch, brunch, and breakfast restaurants on four consecutive weeks….

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Guilty Food Pleasures

…do apple pies in the old school manner). So dear reader, my confession is over. Absolve me from my culinary sins, and make me say 50 Hail Betty’s (Crocker), though…

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Choices

…salad with that? What type of salad dressing? Which side order would you like with your entrée? I am almost always going to order an appetizer. Usually I’ll order several…

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Chicago's Greatest Hits

…a blender or small food processor. Puree for 1-2 minutes and then slowly begin drizzling in the olive oil while the blender is still running. If the mixture becomes too…

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Holy Smokes: Discovering Barbecue Heaven at Sacred Ground

…a satisfying crunch, while the marbling in the meat keeps it moist and tender. The beef rib comes from a different section of the rib primal than the ribeye, with…

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Country bacon at its best comes from Benton’s

…heard of Allan Benton. New York’s Tom Colicchio had yet to place his first order with Benton; which would eventually lead to David Chang placing an order; which would then…

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