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A type of cake supposedly invented by a German-American baker in St. Louis. [6] It is buttery and sweet, and relatively short and dense compared to other cakes. Mayfair salad dressing: Created by chef Fred Bangerter and head waiter Harry Amos at The Mayfair Room, Missouri's first five-star restaurant in the Mayfair Hotel in downtown St. Louis ...
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This page was last edited on 3 December 2024, at 03:32 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Fleur de Lys has been ranked as one of the top 40 restaurants in the United States in 2004, 2005, and 2006 by Gayot restaurant guide, [7] and was awarded one Michelin star in 2006. Fleur de Lys has also been ranked as one of the top 25 restaurants in the United States by Food & Wine magazine. [8]
This page was last edited on 28 January 2024, at 12:07 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
In late 1989, Fiala returned to St. Louis and worked for just over a year preparing food for Catering St. Louis. Fiala enrolled in the California Culinary Academy in San Francisco at the beginning of 1991. During his time in the Bay Area he worked for chef Jeremiah Trotter at Stars restaurant and for chef Patricia Unterman at Hayes Street Grill.
The original Fleur de Lys was ranked as one of the top 40 restaurants in the United States in 2004, 2005, and 2006 by Gayot restaurant guide. [ citation needed ] As of 2008 [update] the Las Vegas restaurant had a Gayot rating of 16, and the original 15.
The spelling Saint Louis usually refers to the person, while St. Louis refers to the city. The Fleur-de-lis, emblem of the French monarchy, is on the flag of St. Louis City and is used extensively throughout the region on the logos of various charities and non-profits.