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Gerard Craft gets to the root of Italian eating.

“On my last trip to Italy, I did a driving tour and explored a lot of areas I hadn’t spent much time in before. That’s what informed the menu and atmosphere of Pastaria. I wanted to open a restaurant that reminded me of the places where I could take my kids and still eat really great food. The freeing thing about cooking in the Italian way is that it’s based on what you have. When we had an abundance of radishes, we played around with roasting them. They get really earthy and sweet. Paired with the crunchy bread and that little bit of spice from the garlic, it’s a great combination.”


Who Gerard Craft, chef/owner

Where Pastaria, in St. Louis



2 tablespoons olive oil

2½ pounds radishes, peeled and sliced 

½ tablespoon lemon juice

salt and pepper


garlic clove



1. Warm olive oil in a sauté pan over medium heat. Add radishes and cook until golden brown and tender. Stir in lemon juice, and season with salt and pepper.

2. Cut baguette into slices, then toast for 4 minutes in a 450-degree oven. Rub with the garlic clove, then spoon radishes on top.



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