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Robert St. John

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

Lunch With Jill

…wearing shorts and a t-shirt. Though I have somehow come full circle. It’s not that I’m some altruistic monk who shuns worldly things— far from it. But these days, I…

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Exposure

…milk to make excellent pecorino cheese. This farm isn’t for show. It’s where three families live and work. The spicy fig jam they sell in their small shop comes from…

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Gumbo and Football

…three things that separate legitimate gumbo from imposters.   A dark roux is a key component. It’s not complicated. It just takes time. The flour and fat should be cooked…

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Subway 911

…to complain that the Subway restaurant had left the sauce off of his sandwich. Peterson, 42, actually called 911 twice. The first call was to complain about his sandwich. The…

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Team and Leadership

…statement; it’s a daily focus. I always believed in it, but I hadn’t communicated it well. The same goes for our core values: hospitality, quality, consistency, cleanliness, and community.Today, they’re…

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What’s In A Name?

…much more interested in responding to issues people are interested in than trying to decipher what they want to hear. One of the most common questions I receive is, “How…

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Breakfast Guys

…my life, she and my grandfather lived in New York. When they would come to visit, she made pancakes every day. I have always said, pancakes are love. It’s true….

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Quiche Muffins

combine flour, Creole seasoning, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough just comes together to form…

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Toast and Stuff

The older I get the less enamored I am with inanimate objects. As a kid, I loved “stuff.” I could spend 30 minutes on the 15-foot long toy shelf at…

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