http://casadonalfonsostlouis.com When I want to feel getting a taste of Italy, I take myself to Casa Don Alfonso at the Ritz Carlton, in Clayton, Missouri. You get that European feeling with the cascading wisteria chandelier sculptures, hand-painted tile in the open kitchen, and lavender accents. The food is inspired by Mario Iaccarino's childhood in Southern Italy. The service is superb.
contact@nrbakery.com My dad always said if there's a line outside the place must be good. And, that's definitely true about Nathaniel Reid Bakery in Kirkwood, Missouri. At the helm is Reid who graduated from Le Cordon Bleu in Paris in Culinary and Pastry Arts. He's actually taught top pastry chefs throughout the world including Norman Love Confections in Fort Myers.
When you dine at Terra Nostra Ristorante in south Fort Myers you become part of the Cacciatore family. Everyone is greeted by owners Vincenzo and his brother, Pietro who are continuing in their fathers passion of serving reasonably priced, good quality food to family clientele. They are also known for their extensive wine list and a Wine Spectator award winner
House of Omeletshttp://www.houseofomelets.com House of Omelets with 3 locations in Southwest Florida is like a well-oiled machine. Diners may be lined up outside to get in, but the wait isn't very long. The restaurant serves breakfast and lunch seven days a week from 7 a.m. to 3 p.m. It's got that New York kind of diner
Mustard Crusted Salmon The farm-to-table food movement is alive and well at Harold's Restaurant in South Ft. Myers. Chef Harold Balink owns and operates this upscale venue. All items are made from scratch. The menu is changed up weekly with simple elegance. Presentation is everything and the wine list is well appointed. We started the evening with Local
It was our first visit to Allentown, PA and we were looking for a good spot for breakfast and spotted a cute corner bistro called Union & Finch. It did not disappoint. Located at 1528 West Union Street. The menu is a blend of home cooked favorites with a twist of the unusual. We were there for brunch. We had