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Robert St. John

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

Tuscany 2018 (part II) It’s the People

…travel apps are a poor substitute for human interaction and soon-to-come long-lasting relationships. When it comes to the Italians in my life, then and now, it begins and ends with…

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Bologna

…Portici Hotel. It was very nice, well situated, and inexpensive (89 euro per night).   Onward     Follow Robert St. John’s Eating Europe at www.robertstjohn.com     Pesto Pasta…

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The Mississippi 20

…is completely dissolved. Cool the syrup completely. Place the simple syrup, karo syrup, lemon juice and pineapple in a blender. On high speed, puree the mixer until it is smooth….

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Special Delivery

If I never have to endure another shelter-in-place order, I will die happy. I just wasn’t wired for such activities. I am not a homebody. Never have been, never will…

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Seasons in Mississippi

…winter, and we wouldn’t appreciate the cool crisp evenings of fall without the shoe-sole melting heat of summer. We need them all. San Diegans might have world-class temps year-round. But…

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The Early Days

complete wreck. There was no way, with the limited funds we had, we were going to open a restaurant in that location. Our limited preparation would be all for naught…

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Jennifer

…seem to come together like the generations before us. Are we so busy that we have forgotten the importance of community, friends, and family?” I was wrong. Very wrong. Community,…

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Recipe Requests

for one of our competitors, where our creation magically appears on the menu. It happens. Today, our business is an open book. I have published most of our popular recipes…

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Neck Deep In King Cake Development

…didn’t want to miss Mardi Gras season, so Foose and Bender set up shop working overnights in the Midtowner kitchen, six nights a week. Bender, a recipient of accolades in…

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