“St. Louis Good”

I’ve been having some very interesting conversations with other local eaters regarding this locally used nomenclature.   Over the past  few years there has been a rise in attention to the culinary arts here and the request for well prepared, local, seasonal ingredients in our restaurants.  The movement is still very small but is evolving.  Some of the non-local eaters have dubbed the phrase ‘St. Louis Good’ equating it to notion of mediocrity…or just plain ‘acceptable’.  Being born and raised here, I have no problem with the phrase….I even have adopted it into my vocabulary.  On the other hand, some local food industry people have not taken kindly to it.  Any thoughts about what is happening in your city?  The evolution of the mainstream restaurant?

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