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Three Tidbits: Tea time at The Ritz, Serendipity plays ball, barbaric behavior at restaurants

St. Louis Magazine dining editor George Mahe discusses topical dining subjects.

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HOT SPOT

Tea Time in Clayton

After a near year-long hiatus, the beloved tea tradition at The Ritz-Carlton, St. Louis will return on May 2 and May 16, this time in a new space. Part of a recent hotel renovation that includes Casa Don Alfonso, The Solarium is the magnificent indoor/outdoor rooftop garden terrace on the mezzanine level, which is reservable for special events. Chef Melissa Lee has curated a special menu of sweet and savory light bites to accompany the traditional tea service. The price is $59 per person, with the option to upgrade to Royal Tea with endless Prosecco for another $35. Reservations must be made in advance by calling 314-719-1433. 100 Carondelet Plaza.

INSIDER TIP

Play Ball at Serendipity 

Just in time for Opening Day, “Play Ball” Crackerjacks–inspired ice cream returns for the month of April at Serendipity Homemade Ice Cream. “Teaming” with swirls of caramel and crunchy peanuts, the popcorn-flavored ice cream is available by the scoop, pint, or served sundae-style in a Cards baseball cap cup. Also returning in April is the “Name of the Day” ice cream giveaway. Each day by noon, one name (compiled from a list of the top baby names for 2021) is pulled at random, entitling same-named fans to a free scoop of ice cream. The winning names are posted on Serendipity’s Facebook, Instagram, and on a chalkboard in the shop’s front window. 9130 Big Bend, 314-962-2700.

MICRORANT

Post-Pandemic Boorishness

Last June, we noted that local diners had at long last discovered a true appreciation for the fragility of restaurants. Thousands of gift cards were being purchased, and tips increased markedly. We assumed that the indebtedness would be permanent, but reports of impatient and impudent customers have begun to surface as the industry crawls back toward normality. Critical Yelp reviews are being posted, and customers are challenging restaurant managers and staffers about safety policies mandated by others. Now isn’t the time for churlish behavior—don’t assume that an industry that’s been in a precarious situation for more than a year will make a miraculous recovery.

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