This article was in the Post Dispatch on Wednesday.
Life & Style > Cooking > StoryApricot glaze enhances lamb chops By JACK AND
MARY BILLINGSSpecial to the Post-Dispatch04/27/2005
I would like the recipe for the Sidney Street lamb chops. I believe they have
some sort of glaze with teriyaki and either orange or lemon.
Judy Fritz
Kevin Nashan, executive chef and co-owner of Sidney Street Cafe, describes
the care and maintenance of a restaurant menu as "slow evolution." While he
continues to prepare established favorites, nightly specials audition regularly.
"You've got to keep it fresh, 'keep a sharp edge on the knife,'" Nashan
quipped.
Nashan promotes local farmers and their products, such as the lamb from Dave
Hillebrand's Prairie Grass Farms, by naming them on the menu.
Sidney Street Cafe serves its lamb chops with wilted broad-leaf spinach and
roasted-garlic mashed potatoes.
Three other cooks help Nashan and sous-chef Michael Danaher turn out the
appetizers, entrees and desserts that have made the restaurant a St. Louis
landmark. In the front of the house, Nashan's partners, his brother, Chris, and wife,
Mina, handle the bar, dining room and wait staff.
Nashan is proud of the fact that the 120-seat Sidney Street Cafe fits well in
the neighborhood.
Sidney Street Cafe
2000 Sidney Street
St. Louis
314-771-5777
www.sidneystreetcafe.com
1 comment:
Congratulations Mike! I think the last time the words "Danaher" and "landmark" were used in the same sentence were in reference to Timmy's presence in the corner of the Sugar Bowl.
Post a Comment