![]() But Christ-followers don’t always act as though we believe this to be true. God’s Word tells us the last will be first, and the smallest becomes the greatest. Which Jesus tells us, “No way… this isn’t it… you were made for far more.” Not only does this harm our own hearts, but it can also push others down at the expense of our attempts to feel good about ourselves or feel like we’re safely at home in this world. But when they become our ultimate goal… and especially when they’re wrapped in the guise of false humility… they can be toxic. We might realize that our motives get mixed up sometimes-that we are actually seeking our own sense of peace, guarding our sense of self-worth, or growing our assurance that we’ve got people around us to meet our needs for connection, acceptance, security, or significance.Īt times, humility is twisted into a tool to get attention or recognition-neither of which are bad things in themselves. In moments of clarity, we might even realize that our kind, humble, servant-hearted approach to life is sometimes less about others. There are social media influencers putting humility to work for themselves in order to win favor, gain likes, get that thumbs up, increase subscriptions, and monetize their brand. ![]() We can find corporate leaders abusing humility for the ultimate goal of boosting their bottom line. “One constant,” he said, “will be the organic San Marzano pizza sauce and the organic flour in the dough.” There will be plenty of room for tinkering, as Lucas is currently converting the existing order kiosk into a dough-production room.Humility isn’t what it used to be. ![]() Lucas plans to experiment with other pizza styles (“Sicilian for sure and maybe even Detroit-style”), depending on what sells. New York-style slices will also be offered at lunch. (Red-L used a commercially-made, Imo’s-style shell.) A dozen Chicago-style, thin-crust specialty pizzas (read: no Provel) will be the headliners, likely served in 12-, 14-, and 18-inch sizes. Lucas will continue to offer several of Red-L’s more popular items (like the chopped salad), but also plans to offer several different styles of pizza, made onsite from small batch dough. Although Red-L was profitable, Rice said, in the end his time would be better spent attending to his growing real-estate business, a sobering decision for a lifelong restaurateur. (“We’d open a can to do one pizza and not get another order until just after we'd thrown the rest of the can away,” he quipped.)Ī year ago, Rice and Lucas entertained a partnership, but Rice recently reconsidered and offered to sell the business to Lucas outright. Our favorite was the short-lived pizza with escargots ("the ultimate slow food'," according to Rice), an absolutely delicious pie with an appeal not shared by many. ![]() Pizza toppings included nitrate-free hot dogs, marinated shrimp, roasted pine nuts, sautéed crimini mushrooms, fennel, leeks, cauliflower, zucchini, caramelized onions, fresh garlic-even kale. Red-L was kitschy and fun, with a menu headlined by two items from the legendary Redel’s, a landmark restaurant on DeBaliviere Avenue in the '80s and '90s: a chopped vegetable salad and a thin crust pizza that wasn’t topped with Provel. Orders were placed at a small window, prepared in a kitchen around the corner, and delivered to a scatter of wrought-iron tables and idling automobiles. Louis’ quirkiest (and the city of Ladue’s first) pizza joint. When John Rice (of Balaban’s, Redel's, Colorado, Space) and Lee Redel (of Balaban’s, Redel’s) opened the tiny, pick-up only pizzeria in early 2010, it was St. Taking its place in February will be another pizza-and-salad concept, Humble Pie, a new endeavor from Mark Lucas, owner of Fozzie's Sandwich Emporium. ![]() Red-L Pizza in Ladue closed on November 1, after almost six years in business. ![]()
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