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Robert St. John

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

The Blue Crab Invasion of 2023

Featured image:  “Crabs” by Wyatt Waters, from our book A Southern Palate One of the most frequent questions I am asked in interviews is, “What is your favorite ingredient?” That’s a broad and subjective question, but it’s low hanging fruit for an interviewer when speaking to someone in the food business. My answer typically variesContinue reading “The Blue Crab Invasion of 2023”

RSJ’s New Orleans Restaurant Recommendations 2023

NEW ORLEANS— In a poll of national food critics I believe New Orleans would be listed among the top three food cities in America. To my taste— and I’ve eaten extensively in most of America’s top restaurant cities— New Orleans is number one. Period. No question. End of discussion. I consider myself fortunate to haveContinue reading “RSJ’s New Orleans Restaurant Recommendations 2023”

Ten Things I’ve Learned Opening a Bakery

I am opening a bakery today. Opening any style of restaurant is one of the most stressful activities one will ever experience. I’ve done it two dozen times. Opening any business is stressful, complicated, and grueling. But there are so many moving parts to a restaurant, no matter how many foodservice establishments one has workedContinue reading “Ten Things I’ve Learned Opening a Bakery”