Skip to content

Robert St. John

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

The Blue Crab Invasion of 2023

…mood, what genre of the food world I am exploring at that moment, and a dozen other factors that might come into play. Nevertheless, the ingredient I cite most often…

Read more

This or That

…blinds or curtains? Carpet or hardwood floors? Car or truck? These decisions cover everything, down to toilet paper placement, over or under? And storing coffee cups in the cabinet, right…

Read more

The 32nd Anniversary of My 29th Birthday

…writing about meals I ate 50 years ago. They matter. So, as I move on from the 32nd anniversary of my 29th birthday, I am keenly aware that the older

Read more

TO THE MISSISSIPPI GRADUATES OF 2023

“Tell me, what is it you plan to do with your one wild and precious life?” —Mary Oliver It’s graduation season in Mississippi. I didn’t deliver a commencement address this…

Read more

Game Day Breakfast

…new and the world as we will know it on that day is just beginning to unfold. Breakfast foods appeal to me, too. My inner carboholic appreciates the breads that…

Read more

Multiple Choice

…harsher taskmaster and homeschool teacher than their actual teachers back home, for whom they have a newfound appreciation. g.) Their mother has a newfound appreciation for those same teachers back…

Read more

Gulf Shores Surprise

…way to the back bar and ordered fried crab claws and boiled shrimp appetizers because we had 7 p.m. reservations at Lucy Be Goode’s. Did I mention that there was…

Read more

Home Is Where the Realized Nouns Are

…to go away to appreciate it, but every time I come home, I am so glad to be from here and to live and work here Coming home after each…

Read more

The Mississippi Culinary Hall of Fame

…Jerry Lee Lewis, and a small-town kid from Tupelo named Elvis. Mississippi is fertile ground for creativity. Legendary radio commentator, Paul Harvey, once said of Mississippi, “No state can point…

Read more