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Robert St. John

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

Breakfast

…to the eggs on the plate.” When it comes to biscuits, I will admit that I don’t usually make homemade biscuits. It’s not that I don’t know how, but it…

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Hometown Jewel

…do is put the glass-is-half-empty attitude on the shelf with the giant cinnamon roll and focus on what we do have. I vow to appreciate what is around me. Today,…

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Tips

…tends to make one appreciate good service. I am a serial over-tipper. I am a server’s dream. I know what they go through and what they deal with on a…

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Per Se

…crumbled walnuts and served with a small compote of poached apples. I have resigned myself to the fact that I will never eat foie gras prepared as expertly as that…

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The Beauty of Pizza

The older I get the more I appreciate the simple things in life. As the tire around my gut grows over my belt and the hairs on my head turn…

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Superpowers

…headquarters was located, how his suit appeared, who his villains were, and— most importantly— what specific superpower each held. My son has a very active imagination and was very good…

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Restaurant People

…Never is this more apparent than with restaurant people. Restaurant people are a unique breed. We truly are. Sure, there are other careers that set people a breed apart— but…

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Robert’s Top Ten 2006

Robert’s Top Ten 2006 As is the tradition in this column, each year I compile a list of the top ten dining experiences I enjoyed over the past year. The…

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Labor Day at the Lake: A Family Affair

…more like a beginning—a fresh start, a reminder to cherish these moments, to hold onto what truly matters. To keep moving forward, yes, but to also pause and appreciate the…

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