| Ted Drewes dispenses frozen custard from two longstanding St. Louis locations. Flavors like mint, peach, pralines and Heath Bar can be scooped into cones, blended into concretes and used in specialties such as Terramizzou (custard with a secret blend of chocolate and pistachios) and the Dutchman Delight with chocolate, butterscotch and pecans. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
