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Mastro's has a very good butter cake on their menu. Don't know if is same as a St.Louis style but is very moist and tasty(and loaded with calories,I'm sure) This is a high end restaurant ,not a coffee shop or bakery but I am sure they Could be ordered for take out.
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Blue Cow Kitchen. Not coffee shop, nor bakery, but there is a pastry chef, and they do serve coffee.
Not totally authentic, but it's along the lines.
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re: ipsedixit
Does that mean you actually tried it? Or? http://www.yelp.com/biz_photos/81kXey...
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re: ipsedixit
While it's obviously impossible to tell about "texture" in a photo this other snap http://www.yelp.com/biz_photos/81kXey... of the one at Blue Cow certainly looks to be similar to the ones of "authentic" versions found via Google Image search. Sweet is in the mouth of the beholder of course. But I hate desserts that aren't sweet, so that probably wouldn't be an issue for me. Now I've got to get to the BC and sample this item. Dammit! I need my "ersatz" ooey, gooey butter cake...and I need it NOW! ;-D>
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re: a213b
My kitchen is out of service.
But if I were to go the non-restaurant/non-LA route, might be easier just to order one from here: http://www.mcarthurs.com/Gooey%20Butt...
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Sorry you got left hanging, ipse.
I'm from St. Louis, and most of my family still lives there most of the year. So I go back at least a couple of times a year.
No, I don't know where to find gooey butter cake here. When I go back, the first thing I go for is St. Louis pizza -- ultra-thin crackery crust, cut into squares, the yummy melty provel cheese, most toppings under the cheese layer, and cut into squares instead of wedges. My favorite is Cafe Manhattan on Hanley in Clayton. "Toasted" ravioli, breaded deep-fried ravioli served with the tomato sauce on the side for dipping, has penetrated L.A. I know they offer it at Enzo's in Westwood Village, but I haven't tried their's yet. Finally, where would be a destination in SoCal where we could set up a Ted Drewe's, with their lines of happy Cards fans getting rich, eggy vanilla frozen custard made into sundaes or concretes, mixed with flavorings (my fave is chocolate with extra malt) so thick they stay in the cup upside down and have to be eaten with a spoon?
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