St. Louis County Library’s Summer Reading Club starts June 1 and runs through Aug. 6. The program is available for all ages. Participation is free and registration begins June 1. Visit www.slcl.org/summer-reading for details. Summer Reading Club participants can track their reading online, pick up a paper log from any branch or print one online.

The husband-and-wife team of Ted and Katie Collier that owns Katie's Pizza & Pasta Osteria in their newly renovated frozen pizza production facility in Creve Coeur. Katie’s Pizza & Pasta Osteria this week unveiled plans for a third location of their St. Louis-based pizza and pasta chain, this time at Ballpark Village downtown, but don't expect to hear news about location No. 4 anytime soon.

Noon Wednesday, June 1, is the deadline to appear in next week’s “Around Town” listing. We must receive your event in writing with a contact phone number for questions. Due to the number of submissions, events may run only one time in print, will be edited and appear in the week before the event date.

A new café has opened on Chatsworth Road in Chesterfield, becoming the latest addition to the popular food and drink offer in the area. Café Nellie promises a relaxed and informal atmosphere, and will offer popular favourites such as scrambled eggs with smoked salmon, pâté and hummus plates, and of course a delightful range of cakes and sweet treats.

Typically there's nothing groundbreaking about a fast-food chain selling a hamburger. But Arby's has never sold one — until now. Better known for its roast beef, the chain is adding a hamburger to its menu for the first time in its nearly 60-year history. Arby's announced Monday it's adding the "Wagyu Steakhouse Burger," which costs $5.99, as a limited-time offering beginning Monday through July 31.

Meredith Shadwick isn't completely sure if the story of how Tropical Moose (150 East Argonne Drive, Kirkwood) got its name is true. Still, it's the legend everyone tells. "The original owner, Jack Williams, started it in south St. Louis, but he brought it to Kirkwood around 2001," Shadwick says. "From what he said, he initially had the idea to make more of a mousse — like a fluffy, whipped dessert — but it didn't work very well.