September 25, 2014
St. Louisans likely don't think of Moroccan food when a Middle Eastern cuisine craving hits, but ...
St. Louisans likely don't think of Moroccan food when a Middle Eastern cuisine craving hits, but we're willing to bet it's because it simply hasn't been introduced to them yet. Baida opened on South Grand last year, bringing the first ever Moroccan restaurant to the area and forever changing our perception of the Middle East's culinary potential. Baida's m'lwee and bastilla take the idea of meat pies to an entirely new level, encasing succulent fillings in flaky pastry — the m'lwee is filled with rich, savory garlic kefta, and the bastilla with a sweet, minced almond-chicken topped with caramelized onions and honey glaze. Traditional dishes include flavorful couscous studded with large cuts of tender vegetables as well as slowly braised tajines brimming with warm spices. This particular space on South Grand has seen its fair share of ethnic eateries over the years, but we certainly hope that Baida is here to stay.
September 25, 2014
The next time you get a taste for flavors reminiscent of the turquoise waters and sun-bathed beaches of the Mediterranean, you don't have to travel very far. St. Louis has a wealth of restaurants that feature the cuisines of Greece, Morocco, Italy, Turkey, France and Spain, offering seafood, lamb, beef and chicken and a bounty of vegetables all flavored by olive oil and native herbs and spices. Continue on for our top ten favorites.
Baida Moroccan Restaurant
(3191 South Grand Boulevard; 314-932-7950)
Baida is St. Louis' first Moroccan restaurant, open just over a year. An entire section of the menu is devoted to tagine, dishes cooked and served in a traditional lidded clay tagine pot. The tangier, or chicken tajine, is a slowly braised half-chicken with onions, potatoes, preserved lemon, green olives, ginger, saffron and cardamom. A distinctive dish, the chicken bastille is spiced pulled chicken pie cooked with eggs, onions, almonds, cinnamon and honey, dusted with powdered sugar and topped with a plum and apricot sauce. And a customer favorite, the mash'wee, is oven-roasted lamb shoulder, rubbed in sea salt, cumin, coriander, garlic, vegetables and saffron.
July 17, 2014
While temperatures have cooled this week, the mercury is set to soar again before long. A scorching St. Louis evening is not the ideal time for a heavy, hot, stick-to-your-ribs kind of meal. You're more likely to go looking for a beautiful, light and fresh salad. And just because it's good for you doesn't mean it has to be boring.Gut Check called around to some of our favorite spots and found ten salads we think are must-tries before the season is over.
Orange and lettuce salad with cinnamon, powdered sugar, red onions, golden raisins and honey-balsamic vinaigrette.
Baida | Caroline Yoo