St. Louis vs. Boston in a World Series of Food

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Feed Me

The dish on Long Island's restaurant and food scene.

New York and San Francisco, Chicago and Los Angeles, even Miami and Seattle any combo could juice up the World Series of Food.

But we're faced with St. Louis and Boston, a much less-appetizing game starting Wednesday night.

The St. Louis line-up includes toasted ravioli, a specialty that's breaded, fried, and depending on your defense, one that won't make it to first base.

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Hitting second: St. Louis-style ribs. They're trimmed pork ribs and usually are a hit.

Third: barbecued pork steaks. Success depends on who's pitching.

Clean-up: St. Louis pizza. Yes, St. Louis pizza o,r as anyone who has tasted one will note, a strikeout. The whiff comes courtesy of a wafer-thin cracker crust, generic pizza sauce and processed Provel cheese.

And let's speed things up with the "slinger," a dish of eggs and hash browns, completed with a hamburger, chili and cheese.  It has a clear purpose. And it must taste good after a six-pack of Bud.

No wonder Tums antacid was invented in St. Louis.

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So, the  winner in this series has to be Boston, with a steady if not flashy line-up. Leading off with New England clam chowder and fried clams, followed by Boston baked beans, fish-and-chips or baked scrod, steamed lobster and Boston cream pie.

The Cardinals and the Red Sox, of course, will make it closer. Wainwright vs Lester; first pitch, 8:07 p.m.

As a fan of the orange-and-blue, I'll be thinking about Shake Shack.

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