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After years of suffering through a slow and antiquated process, restaurateurs are demanding change

St. Louis restaurant owners report 'sticker shock' as pandemic triggers supply shortages Denny Corrigan opened O'Fallon's Irish Gypsy restaurant during the height of the pandemic, and he says it's been one curveball after another Author: Sara Machi Updated: 7:56 PM CDT May 4, 2021 ST. LOUIS — A cloudy, dreary sky before the Tuesday lunch rush can't keep Denny Corrigan's spirits down, as he lets out a full-body laugh to customers walking through the front door. "The last six months have been the longest day of my life," he jokes. Corrigan opened O'Fallon's Iri...

Notes: Keep the cheeses cold in the refrigerator until ready to grate them. • Juniper uses Duke’s mayonnaise for this recipe, which has a distinctive flavor. • Be sure to use smoked paprika for this dish. • Juniper uses Crystal Hot Sauce as the hot sauce. • While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do. • The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe. • The dip is baked and served in cast iron at Juniper, ...

Notes: Keep the cheeses cold in the refrigerator until ready to grate them. • Juniper uses Duke’s mayonnaise for this recipe, which has a distinctive flavor. • Be sure to use smoked paprika for this dish. • Juniper uses Crystal Hot Sauce as the hot sauce. • While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do. • The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe. • The dip is baked and served in cast iron at Juniper, ...