Marilyn and Bruce Olson along JC, Nina and I chat over lunch at Fork & Stix, a small cafe crouched on a side street just off Delmar.
I’m a sucker for a sidewalk cafe. I especially like the ones in Paris, but, hey, I’ll settle for the Central West End or the Delmar Loop. Those located on a tree-lined, side street with less noise and and fewer tables suit me best.
I recently had lunch at Fork & Stix. It was an outing made all the sweeter by the addition of Robin and JC, our friend Nina, and two total strangers. The occasion of our meeting was for Nina Ganci (Skif International on the Hill) to introduce me to a couple of writers.
Fork & Stix opened to rave reviews in 2012 and is still a widely-held favorite. The place holds about 35, but I favor the street, weather permitting. A second location, Kiin Essentially Thai, opened last month in the MX Building downtown.
Meet Bruce and Marilyn Olson
Bruce Olson had just completed a fascinating two-volume book along with his wife, Marilyn, who did the editing and attractive cover drawing. Bruce worked for UPI and Reuters during his long career as a journalist. Since his retirement, he’s woven an intriguing historical tapestry, a two-volume book entitled That St. Louis Thing, An American Story of Roots, Rhythm and Race.
We listened as Bruce read from his recently published book It’s a St. Louis Thing. What a great way to pass a noon hour. It’s easy to bond with those who have endured the woes and wonders of book publication.
We were fascinated to hear about the 1914 Pageant and Masque, as Bruce read to us about the event held on a vast stage built over the Grand Lagoon near Art Hill in Forest Park. The four-hour, open-air theater production occurred the last of May with four shows viewed by 400,000 people. The cast of 7,500 depicted the history of St. Louis from Mound builders to the end of the Civil War. In a day before amplification, they had to depend on the water and wind to carry the sound. Apparently, it worked because people living nearby could also hear the performance. The successful show instigated the Forest Park Muny Opera.
From Masque to Menu
When we finally focused on the menu, we ordered a wide assortment of Thai dishes: Papaya Salad, Som Tum, Lab Gai, their signature dish Chicken Khao Soi, Pad Ka Prao, and Hung Lay Curry. I’ve not had this many Thai dishes since I was in Bangkok some years ago.
The food at Fork & Stix is brilliant, light and seductive. And this cozy street getaway is a perfect place to yum it up with friends.
Som Tum, an appetizer of spicy papaya salad with tomatoes, green beans, thai chili, lime juice, fish sauce, garlic, shrimp and peanuts. Spicy!
Lab Gai, another appetizer, contains minced chicken, red onions, cilantro, mint, garlic.
Pad Ka Prao is a Thai fan favorite, a stir-fry made with green beans, bell pepper, onion, soy sauce, Thai chili paste and Queen of Siam basil, served with rice.
Chicken Kao Soi, or Chiang Mai Noodles, is a Northern Thai curry soup served with red onions, pickled mustard greens topped with a nest of ropy, egg noodles. Don’t miss this!
Hung Lay Curry. This Northern Thai dish of sweet pork belly and pork shoulder is enlivened with curry with palm sugar, turmeric, peanuts, and fresh ginger served with Jasmine rice. A Chiang Mai classic.
Chicken Pad Thai. A stir fry rice noodles dish with green onions, bean sprouts, eggs, sun dried shrimps, tofu, fish sauce, tamarind. Serve with crushed peanuts and lime wedge.
Fork & Stix, 549 Rosedale Avenue in the Delmar Loop. Downtown: Kiin Essentially Thai, MX Building. Open: Tue-Thu 11a-3p, 5p-9p; Fri 11a-3p, 5p-10p; Sat 12p-3p, 5p-10p; Sun 12 p-3p, 5p-9p, closed Monday.
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