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Robert St. John

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

Grilling Lessons

…manufacturing company. These days, I am a Weber man, to the core. I love my Weber grill and I use 100% whole lump charcoal and no artificial fuel. I had…

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An Attitude of Gratitude

…we feel as if every shift is graduation Friday. I am not complaining. It is a blessing. But it’s also a daily challenge keeping all of the balls in the…

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Mac & Cheese

There were a lot of crappy foods in my childhood meal rotations— cereals with way too much sugar, cheap meats, odd sandwich combinations, and frozen dinners— but I never ate…

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The Restaurant Family Takes a Vacation

Last week I spent seven days in the Florida Panhandle on “vacation.” I used the word “vacation” because that is the easy, go-to, and common nomenclature one uses when describing…

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The State of the Restaurant Business 2020

apparent restaurants weren’t coming back anytime soon. Restaurants are unique and the business model for restaurants is singular. Unlike most other businesses, restaurants are based on seating capacity. When opening…

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Home Again

…desire to push Italy on other people as my aunt and uncle did with France years ago. They say absence makes the heart grow fonder. I don’t know who “they”…

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The Airstream

…After an exhaustive search I finally found one in the tiny tip of Brownsville Texas. But before I could send the company a check it was sold out from under

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Chicago 2022

…about this industry under one roof. Actually, under several roofs at McCormick Place on Lake Michigan. For a guy who spent all his spare time in college in the library…

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Mosca’s

My New Orleans restaurant to-do list is almost complete. Actually, it will probably never be complete as there will always be new restaurants to visit and old standbys to re-visit….

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