How a 24-Seat Maplewood Restaurant Made the New York Times List
Robin, the James Beard-nominated restaurant that seemingly came out of nowhere, is the hottest table in St. Louis — and maybe in the country. Jacob Kirn sits down with Alec Schingel, Robin's owner and chef, to dig into the real story behind one of the most talked-about restaurant openings in recent memory.
Alec traces his culinary journey from Urbana to the kitchens of Gerard Craft, to Belgium and back, and explains why a small 24-seat counter-service model in Maplewood turned out to be a masterclass in restaurant economics. He breaks down how a surprise visit from a New York Times critic led…
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