Tag Archives: delmar loop restaurant

Publico

After many months of anticipation, Publico finally opened its doors in the Delmar Loop. The designers of the restaurant completely transformed a former hair salon into a modern and artistic, yet comfortable space. As you walk in the front door, the wonderful smell of hickory and oak takes over your senses and you notice your eyes being drawn to the left side of the restaurant where several 3-D trees appear to emerge from the wall. There is a large bar in the middle of the restaurant and a kitchen in the back that is open to the dining area (which explains the great wood fire smell).

We arrived andPublico 1 were told that our table was not yet ready so we took a seat at the bar and ordered an original margarita and a mescal margarita. The mescal margarita differed from the original in that it is made with mezcal liquor instead tequila making it very smooth and more of a craft cocktail. I was starting to get frustrated after 40 minutes had passed from our reservation time but a table finally opened up and we were seated. Luckily, the long wait time was my only complaint of the night.

We were greeted by our lovely server, Sara, who was as upbeat and excited about the food as I was. I will warn you, Publico is not for those who shy away from bold flavors and aren’t willing to be open-minded. Although items such as lamb hearts and shredded duck gizzard are scattered about the menu, you will still find options such as guacamole, a wide variety of tacos, and grilled meats. We started with two small plates, the first being pinto beans. These flavorful beans were made with lamb drippings, mint, chives, queso fresco and were served in a metal cup with a masa cake on the side. The second dish was the cobia crudo served with ginger, lime, sweet potato, and truffle. The fish was incredibly fresh and it had a spicy kick which I really enjoyed.

I opted for street tacos for dinner. They are small, come two to an order, and are served with house-made corn tortillas. First up were the fish tacos. These took me completely by surprise as they are made with smoked white fish that, as the description suggests, pack a huge smoky flavor. They were topped with jalapeno cream cheese, cilantro, and crispy shallots which gave it the texture it needed. Next up were the Hongos tacos (Spanish for mushroom) topped with cucumber, radish, goat cheese crema, and huitlacoche. These were amazing, I just wish the shell had been a bit bigger to hold all of the filling. Publico’s tacos were fantastic and in my opinion, they are the first in St. Louis that stand up to Mission Taco. Based on the recommendation of our server, my husband ordered the pork shoulder seasoned with lime, sesame, and brown sugar. This lean cut of meat was seared and crisp on the outside and tender in the middle. His only disappointment was that the dish was served with nothing besides a lime wedge. We were thinking about ordering dessert but decided to go for a second order of Hongos tacos and we were not disappointed.

The restaurant really seems to be about options. The bar is large and comfortable enough to spend your evening having drinks and small plates or you can opt for a table to enjoy a more formal meal. The wide range of pricing allows you to have a less expensive meal of tacos or celebrate an occasion with larger plates. Unique menu items will push you out of your comfort zone if you are feeling adventurous but allow you to kick back with an appetizer if guacamole is what you prefer. Despite the 40 minute wait (with a reservation), I loved my experience at Publico and will definitely be back for more.

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Corner 17 in the Delmar Loop

Looking for something new? Ever heard of hand-pulled noodles or fluffy ice? Two concepts that are hugely popular in other parts of the world have finally made their way to St. Louis and Corner 17 is the place to discover them. Located in the heart of the Delmar Loop, this new hotspot serves up several noodle and rice dishes as well as your traditional and not so traditional bubble tea.

We managed to snag the last table available when we arrived on a Tuesday night around 6:30 p.m. and the restaurant remained 100% full the entire time we were there. The diners at this restaurant represented the Loop demographic perfectly and included families with children, international students, and couples. There were only 2 servers working the whole restaurant but they moved at warp speed and we were served right away.

The origin of hand-pulled noodles can be traced back to China where dough is repeatedly pulled, stretched, and folded onto itself. Once the dough is the proper consistency it is stretched to arm’s length and folded into a loop at which point the process is repeated until multiple strands are created. It is then separated and placed in a pot to finish cooking. What makes Corner 17 special is that this is done at the back of the restaurant behind a glass wall so you can watch the whole process.
The origin of hand-pulled noodles can be traced back to China where dough is repeatedly pulled, stretched, and folded onto itself. Once the dough is the proper consistency, it is stretched to arm’s length and folded into a loop at which point the process is repeated until multiple strands are created. It is then separated and placed in a pot to finish cooking. What makes Corner 17 special is that this is done at the back of the restaurant behind a glass wall so you can watch the whole process.

We started with bubble tea and we immediately noticed that unlike most bubble tea that is served in plastic cups with a sealed plastic lid on top, the tea at this restaurant is served in nice glassware. I chose to try a flavor new to me, red bean milk tea. You already have to be okay with odd textures to handle the boba (tapioca balls) that is in bubble tea but you really have to be ready for the red bean tea as it has actual pieces of beans mixed in to the drink which I happened to love. Based on the recommendation of the server, my husband chose lychee milk tea. We decided that this must be an acquired taste as it tasted similar to what I would imagine floral perfume would taste like. However, the server happily exchanged it for a taro milk tea which was 100% more palatable.

Our food arrived shortly thereafter and I was served spicy tofu with steamed rice. This was a very healthy portion of food which lasted me another two meals. When they say spicy, they mean spicy, but the flavor was delicious and although they could have gone a little lighter on the oil, I would happily order it again. My husband chose beef noodle soup. The huge bowl was filled with the hand-pulled noodles they are so well known for as well as big pieces of beef. This is not something I would order on a first date because the noodles can be a little cumbersome to eat but they are so fresh and have such a perfect texture that you would be doing yourself a disservice if you skipped out on trying them. The beef was just a little bit fatty but my husband thought the flavor was just right.

We thought we were finished with our meal until we saw another table with the most intriguing looking dessert. We decided to order it and we were served a giant plate of mango fluffy ice topped with mango sauce and fresh fruit. This was the lightest, most refreshing dessert I have ever eaten and I would return just for that!

Overall we really enjoyed this meal and loved the quick, friendly service. The price is right and it is great for a quick bite to eat if you are looking for a cuisine that is a little out of the ordinary.

Corner 17 can be found at 6623 Delmar Blvd St. Louis, MO 63130

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