FROM THE EDITOR
OH, THE LIFE of a dining writer. Yes, it has its perks: the noshing and imbibing, of course, but also the relationships with restaurateurs, the insider knowledge, the platform to share an informed opinion. At the same time, it brings its share of challenges: the calories, the long hours, the equally opinionated restaurateurs. It's a job that can be both incredibly rewarding and all-consuming—in every sense of the phrase. This issue's cover story is a sort of culmination of all that sampling and sipping. It features our biannual Best Restaurants feature, arguably our most popular Best List. Dining editor George Mahe and staff writer Cheryl Baehr—two of St. Louis' most knowledgeable dining experts, having worked a wide range of roles in the industry, from busser to owner—spent countless hours covering…