Gonzalez, Martin launch food blog

Anna Gonzalez (left), vice chancellor for student affairs, and Chancellor Andrew D. Martin (right) met Steve Ewing, owner of Steve’s Hot Dogs, during their dining tour of the South Grand neighborhood. (Photo: Michael Thomas)

Dining together for the first time, Chancellor Andrew D. Martin told Anna Gonzalez, the newly named vice chancellor for student affairs, that St. Louis boasted a world-class food scene. 

Gonzalez was skeptical. A self-identified foodie (she lists it between “vice chancellor” and “dog mom” on her Twitter bio), Gonzalez had lived in and visited the globe’s preeminent dining destinations. How could St. Louis possibly compare? 

“Let’s just say my expectations weren’t that high,” recalled Gonzalez with a laugh. “But I am happy to say that Chancellor Martin was right. Not only does St. Louis have a lot of great restaurants, there is so much variety — great cheap eats, fine dining, cuisine from every corner of the globe.”  

Chancellor Martin, Dr. G dish on their favorite dishes


Favorite ethnic food: I love Indian food. We do carryout from House of India a couple times a month.

Favorite pizza place: Pizzeoli Wood Fired Pizza in Soulard. They do a great Neapolitan-style pizza.

Favorite Ted Drewes order: I gave up eating dessert in 2014.


Favorite carryout: I like Perfect Taste Sichuan on the Loop. Chancellor Martin also introduced me to Mai Lee. I always get the pho or their banh xeo, which is a savory crispy crepe.

Favorite burger joint: Hi-Pointe. If I’m on a diet, I’ll eat the turkey burger wrapped in lettuce. Otherwise I will get their regular burger with everything and an order of onion rings.

Favorite Ted Drewes order: Just a basic chocolate concrete.

Now it’s Gonzalez’s turn to educate newcomers. During Bear Beginnings orientation in August, she and Martin took first-year students on a food tour of the South Grand neighborhood, where they dined at Steve’s Hot DogsTerror Tacos and Salve Osteria and shopped at the beloved grocery store Jay’s International Foods.

Read full story in The Source