Sweetie Pie's Upper Crust
Dinner Plate

In a year when St. Louis restaurants are busting out their best recipes, Sweetie Pie's still does more than hold its own. It's Mississippi cooking, she says, learned from her mother and her great-grandmother. There's meatloaf and sweet potatoes and greens and chicken and dumplings. Oxtails? Yup, some days, just like liver and onions. The chicken, greaseless and crisp, hinting of garlic and of onion, seduces. The greens are dark and smoky, a little peppery with bits of ham laced through them; the sort of dish one could make an entire meal of, especially when accompanied by cornbread, something to set in front of a French chef and watch for a reaction. After church on Sundays there's always a line, so allow for that, but there are pleasant folks to carry your tray, and the price is absolutely right.More on Miss Robbie, the owner of Sweetie Pies and her fascinating story: http://tinyurl.com/zj9e5yj

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St. Louis Eats and Drinks
3643 Delmar Blvd, St. Louis, MO 63108, United States
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