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Robert St. John

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

The End of an Era

…learn nothing.” One of the harder components of this isn’t just closing the doors—it’s having to explain the closure to my Italian friend, Enzo Corti. I named the restaurant after…

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Food Fight!

…in one meal. It should be done approximately four times each year. Unfortunately, it only happens once a decade in my house. My wife is a packrat when it comes…

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Ugly Food

…sidewalk under heaters and under an enclosure and ate 12 courses of some of the best Milanese cuisine I have ever tasted. The highlight of the meal was the Pamigiana,…

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An Overdue Apology

…handles all of the bartending duties when friends come over. She is quite adept at both. During these days of sheltering in place, I have come to appreciate her devotion…

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Spring Break 2008 Part II

…one the surface. Roll the lamb tightly into a cylinder. Tie the lamb with butcher’s twine so that it maintains the cylinder shape. Rub the outside of the lamb with…

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Order History

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Walter Anderson: The Extraordinary Live and Art of the Islander

This beautiful book shines light on all the facets of Anderson’s unbelievable output and presents a thoughtful progression of his life and art. With complete access to the Anderson family…

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Late to Tea

What do the creator of the first thesaurus Peter Roget, Colonel Sanders the inventor of the first fried-chicken franchise, and your humble columnist have in common? We are all late-comers…

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Walter Anderson: The Extraordinary Live and Art of the Islander

This beautiful book shines light on all the facets of Anderson’s unbelievable output and presents a thoughtful progression of his life and art. With complete access to the Anderson family…

Read more