"Dead" Dining Trends: How Does St. Louis Rate?
|Trendy pie? No, thanks. We're still eating our trendy cupcakes.|
|This photo of a beer growler has received the craft-beer-enthusiast stamp of approval.|
Growlers: Growlers are/were a trend? Really? Growlers are simply one of the many aspects of the craft-beer boom. Eater suggests canned beer has supplanted growlers, but the comparison is false: Growlers are meant for draft beer; cans supposedly offer better storage for beer than glass bottles. Not a trend, period, let alone one in St. Louis.
Discount Fine-Dining: St. Louis doesn't have enough "fine" dining options for such a trend to reach critical mass, but with the explosion of locally based Groupon-esque services (including, yes, one offered by this paper) and the proliferation of casual menus like the "Southern Bistro" concept at Monarch and the Monday "family supper" menu at Niche, something like this trend is alive and well in St. Louis.
Speakeasies: This presents a conundrum. If St. Louis has a number of speakeasies, would the vast majority of us know about it? There's the Thaxton Speakeasy, but it doesn't really try to be "secret."
Tiki: Eater seems to be referring to actual tiki bars, rather than tiki-bar cocktails. As far as I know, St. Louis has no new tiki bars -- anyone know differently? -- but some of our mixology-focused bars do have tiki-influenced drinks. (Taste, for example, which I visited recently for my upcoming review, has two.)