We start by visiting the short-lived St. Louis foodie restaurant called Table, then we mix it up by exploring garnishes, syrups, juices, and other various cocktail ingredients. For our Entree, we explore St. Pat's Day and Pi Day - two glorious days for food. Next we'll speculate about the non-food aspects of what can cause a restaurant to succeed or fail. Finally, in our Carryout, Andy asks the question: Can you call something The Taste of St. Louis if it doesn’t occur in St. Louis?
