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Jul 25, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Extra Sauce: In case you missed it…

July 24th, 2017

St. Louis is popping with new food ventures from big name restauranteurs to local families just starting out. Here’s a quick rundown of the food news from last week, ICYMI.

 

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1. Dave Bailey has tackled burgers, breakfast and a vegetarian whiskey bar, and now he’s adding L’Acadiane, a Cajun and Creole eatery, to his restaurant portfolio.

 

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2. Grab your bibs and crackers – Mad Crab is now open in University City. The seafood boil spot opened doors July 17 at 8080 Olive Blvd., in the former home of Kim Son Seafood.

 

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3. National steakhouse chain The Capital Grille will soon open its 57th location –  and the first in the St. Louis area – in the former J. Buck’s space at 101 S. Hanley Road in Clayton in mid-September.

4. Three years after launching MK’s Rolls and Wraps food truck, owner MK Vongnarath has parked the mobile eatery and opened a permanent location, MK’s Asian Persuasion.

 

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5. Center Ice Brewery is keeping things cool in Midtown. The hockey-themed brewery opened July 21 at 3126 Olive St., just a couple doors down from Pappy’s Smokehouse and Southern.

 

 

First Look: Center Ice Brewery in Midtown

July 21st, 2017

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It’s blistering hot outside, Center Ice Brewery is keeping things cool in Midtown. The hockey-themed brewery opened today, July 21 at 3126 Olive St., just a couple doors down from Pappy’s Smokehouse and Southern.

As The Scoop reported in August 2016, Center Ice is the brainchild of owner-brewer Steve Albers. “I’ve been playing hockey since I was a kiddo. It’s in my blood,” Albers said. “Breweries represent the brewer’s personality – and that’s me.”

The 5,000-square-foot brewery features reclaimed materials from the old St. Louis Arena – the wood bar and tables in the 2,000-square-foot main bar area used to make up the arena’s roof, and the old penalty box door can be found as a photo-op box adjacent to Center Ice’s brewing equipment. The brewing floor is separated from customers by a low rink wall, which also curves around a private event space that will accommodate 30 to 40 people and offers 10 private taps.

A long time homebrewer, Albers planned to open with three of his own brews along with supplemental taps from area breweries like Main & Mill and Charleville Brewing Co. Center Ice’s opening lineup includes Golden Contract (an American golden ale contract brewed with Charleville), Hop Shelf IPA (a West Coast-inspired IPA) and Off Season Saison (a light, summery example of the style).

Albers said he chose approachable styles to open, but plans on starting a berry series made with fresh fruit and other more unusual beers soon. “With so many beers out there, you should set yourself apart and make something exciting,” he said.

Center Ice is open Wednesday through Saturday from 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 5 p.m. Here’s a first look at what to expect from St. Louis’ first hockey-themed brewery:

 

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Photos by Michelle Volansky 

Heather Hughes is managing editor, print at Sauce Magazine.

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DTWE: 6 Kölsches to kill the heat wave

July 21st, 2017

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Whoa boy, St. Louis. You really got hot all of a sudden. I was very much enjoying the lack of the 100-plus-degree days and the abnormal heat index at 8 a.m. while walking my dog. Alas, humidity and sweltering heat have taken over. To counteract this obtrusive weather this weekend, go get yourself some approachable, light-bodied beers that taste great extra cold.

Kölsch, the German-style lagered ale originally from Köln, is one of my go-to styles for hot weather. These clean and crisp low-ABV beers are über flavorful with delicate fruity aromatics, low levels of Pilsner malt graininess and subtle hop bitterness. Their refreshing nature is enhanced with adequate carbonation that drives soft flavors of cereal, pear, citrus, grass and even grape at times. These balanced brews tend to finish with an energizing zip leaving you ready for your next.

Here are a few locally available Kölsch-style brews to pack in the cooler for these dog days of summer:

1. Schlafly Kölsch (4.8-percent ABV) Available on draft, in bottles and in cans in mass quantity around the St. Louis area, this is one of my first favorite local beers.

2. Mark Twain Brewing Co. Clemens Kölsch (4.4-percent ABV) A new canning line for Mark Twain means this summer crusher is now available in a get-out-on-the-river float trip ready package.

3. Missouri Beer Company Kölsch (4.5-percent ABV) If you find yourself near O’Fallon, Missouri this weekend, stop by this new(ish) brewery and grab a Crowler for the weekend – it’s delightful.

4. Boulevard Brewing Co. Kölsch (4.6-percent ABV) A winner from the other side of the state, it’s available on draft and in cans for pairing with your favorite summer pastime.

5. Left Hand Brewing Co. Travelin’ Light Kolsch (4.8-percent ABV) This Colorado stud of a brewery jumped on the session ale train and canned this new-to-the-market refresher. Another canned goody means more variety for your outdoor adventures.

6. Urban Chestnut Brewing Co. Bap (4.9-percent ABV) Of course the most German-inspired brewery in The Lou is going to knock this German-style bier out of the park. Grab a growler at The Grove brewery and Bierhall this weekend.

Photo courtesy of Schlafly 

Katie Herrera is co-founder of Femme Ferment and a brand representative for Craft Republic. 

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First Look: Mad Crab in University City

July 21st, 2017

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Grab your bibs and crackers – Mad Crab is now open in University City. The seafood boil spot opened doors July 17 at 8080 Olive Blvd., in the former home of Kim Son Seafood.

As The Scoop reported earlier this month, Mad Crab is a partnership between first-time restaurant owners and brothers Victor and Nam Ho. They were inspired by similar concepts in Dallas, Texas, where Victor Ho lived for several years.

The 5,000-square-foot space seats an impressive 205 people and sports a nautical theme, bedecked with rope, paddles and a prominent lighthouse atop the host stand.

The build-your-own boil menu starts with a choice of market-priced seafood (currently arriving daily at the restaurant) like lobster, snow or king crab legs, whole blue or Dungeess crabs, crawfish, clams or mussels. Sausage is also available, and customers can mix and match by the pound.

Next, they choose from three sauces or combine them all for The Whole Sha-Bang, and choose their spice level. The boils arrive in a plastic bag served atop paper-lined tables for easy clean up.

Those in the mood for a neater, less visceral meal can order from a menu of plates including gumbo, fried rice or noodles with crawfish or shrimp. Mad Crab also offers fresh raw oysters, hot wings and fried shrimp baskets as appetizers. Once a liquor license is approved, customers can sip canned or bottled brews with their boils.

Mad Crab is open daily from 11 a.m. to 10 p.m. Here’s a first look at what to expect from St. Louis’ newest seafood spot:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine.

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The Scoop: MK’s Asian Persuasion swaps wheels for a brick and mortar

July 20th, 2017

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Three years after launching MK’s Rolls and Wraps food truck, owner MK Vongnarath has parked the mobile eatery and opened a permanent location, MK’s Asian Persuasion.

As reported by St. Louis Magazine, the fusion restaurant opened its doors at 6417 Hampton Ave., last month and sold its food truck. “By having a permanent location, we get to add on certain things we cannot carry on the food truck,” Vongnarath said.

Guests can expect Asian-inspired dishes including crab Rangoon, spring rolls, spicy beef, chicken, shrimp and more. Vegetarian and gluten-free options like tofu and rice paper will also be available.

“Not everything will be authentic – things change, time changes and people want to eat healthier,” Vongnarath said.

The space features table and bar seating, two lounge areas and a patio, seating 90 total inside and approximately 20 on the patio. With coffee, tea and boba smoothie options, Vongnarath hopes to offer a relaxed, cafe experience. Once the restaurant’s liquor license is approved, look for beer and wine options as well, all the better to enjoy the Friday karaoke nights from 9 p.m. until midnight.

Vongnarath has lived in South City for more than 30 years, and his wife, Sheila Vongnarath, a St. Louis native. “We don’t want to be just a restaurant,” he said. “We want to be a part of the community.”

MK’s Asian Persuasion is open Tuesday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to midnight.

Photo from Google Maps

Caitlin Lally is an editorial intern at Sauce Magazine.

 

The Scoop: The Capital Grille will open first St. Louis-area location

July 20th, 2017

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National steakhouse chain The Capital Grille will soon open its 57th location –  and the first in the St. Louis area – in the former J. Buck’s space at 101 S. Hanley Road in Clayton in mid-September.

According to managing partner Geoff Dill, who will also be the onsite manager, the restaurant group turned its eyes to the St. Louis market after 17 successful years in Kansas City. “It was only a matter of time before we opened one on the other side of the state,” Dill said.

The restaurant will feature traditional steakhouse options, including large cuts aged up to 24 days in-house, as well as seafood, vegetarian options and seasonally and locally sourced produce.

The 8,700-square-foot space will be open for lunch and dinner, and will accommodate up to 250 people and offer four private dining rooms. Dill said the interior would be modern and upscale but remain approachable and comfortable. He said the company likes to make each restaurant unique to the city it’s located in.

“There will be a lot of pictures and memorabilia celebrating all things St. Louis,” he said.

Additionally, Dill said the large bar will be a focal piece that will grab guests’ attention when they enter. The full bar program will feature an award-winning wine list as well as plenty of cocktails, like one of the restaurant’s best-sellers, the Stoli Doli made with Stolichnaya vodka infused with pineapple.

“We pour so many it could serve the entire country of Iceland for one night,” Dill said.

Photo courtesy of The Capital Grille

Caitlin Lally is an editorial intern at Sauce Magazine. 

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Just Five: Zucchini Carpaccio

July 19th, 2017

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‘Tis the season for many friends to offer zucchini “free to a good home” on social media. I have such a home and jumped on a similar post, so I drove to Kirkwood to pick up quite possibly the largest zucc I’ve ever seen – more baseball bat than vegetable. Thanks to a recent lunch at Olio, it was destined for a home run (see what I did there?).

Olio’s zucchini carpaccio is made with preserved lemon and herb oil. With five ingredients at your disposal, there’s room to play here: add minced fresh herbs or try different nuts (toasted walnuts, hazelnuts or pepitas would be great). The trick is to thinly shave the zucchini with a decent vegetable peeler. This is a quintessential summer dish, perfect with some crusty bread and glass of white wine.

 

Zucchini Carpaccio
Inspired by a dish at Olio
4 to 6 servings

2 medium zucchini
1 tsp. kosher salt
2 Tbsp. lemon juice
1 tsp. lemon zest
2 cloves garlic, thinly sliced
½ cup shaved Parmesan or pecorino cheese
¼ cup toasted pine nuts
Freshly ground black pepper to taste
Drizzle of olive oil, for serving

• Trim the ends of the zucchini and use a vegetable peeler to shave them into thin ribbons, discarding the first and last peelings that are mostly skin.
• Toss the zucchini ribbons in a colander with the salt and let drain 30 minutes, tossing occasionally. Blot the zucchini dry with paper towels and layer them in a shallow baking dish.
• Tuck the garlic slices between the layer and sprinkle with the lemon juice and lemon zest. Cover with plastic and marinate at least 15 minutes.
• Remove and discard the garlic. Place the zucchini in a shallow serving bowl and top with Parmesan, pine nuts, pepper and a drizzle of olive oil immediately.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This. 

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The Scoop: Dave Bailey announces new concept, L’Acadiane

July 18th, 2017

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Dave Bailey has tackled burgers, breakfast and a vegetarian whiskey bar, and now he’s adding a Cajun and Creole eatery to his restaurant portfolio.

As Sauce reported last month, the space that formerly housed Baileys’ Chocolate Bar at 1915 Park Ave., in Lafayette Square is undergoing some changes. The Chocolate Bar is being relocated to the second floor, and a new restaurant has been announced on the lower level: L’ Acadiane, a nod to the Acadiana region in southern Louisiana, which will feature Cajun and Creole fare.

“We’ve got the menu down, the drink menu down,” said Bailey. “We did a really big construction push over the past week. All those decisions are done and the place is at punch list time now. We’ll spend the next three weeks hiring and training and getting ready to open up.”

The rotating menu will feature approximately 15 items, all focused on the region. The initial menu will feature items like house boudin corn dogs with cucumber relish and remoulade, a trio of po’boys, and larger entrees like fried chicken and jambalaya. Cocktails will have a southern bent as well, including takes on regional favorites like the Sazerac and the Hurricane.

Bailey said he hopes to have the doors to L’ Acadiane open by Aug. 23 or Aug. 30. He said the Chocolate Bar should reopen at the end of July with revamped food and drink menus.

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Frankly Sausages to open brick and mortar on Cherokee

July 14th, 2017

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Another local food truck is going the brick-and-mortar route. Frankly Sausages co-owner Jamie Cawthon confirmed a lease has been signed on a location.

“We’re on Cherokee Street,” said Cawthon, adding the address isn’t being released yet. “We’re still doing some negotiating and bidding on a lot of the work, so it’s still pretty early. We don’t have an opening date.”

Jamie and chef Bill Cawthon launched their popular food truck in December 2015.

Cawthon said the new space would have a larger menu than what’s available on the truck. As things progress, she said the plan is to hold pop-up events in the area to try out dishes.

“You’ll see more than sausages and fries,” she said. “It’s still going to be in the style of Frankly Sausages.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: BLK MKT Eats will open next month in Midtown

July 13th, 2017

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A new eatery with a flair for worldwide flavors and an interest in healthy eats will arrive at 9 S. Vandeventer Ave., Midtown. Co-founders Kati Fahrney and Ron Turigliatto are looking at a late August opening for BLK MKT Eats.

The restaurant will bring flavors from around the world to burrito-sized sushi rolls and bowls. The fast-casual restaurant will feature raw fish options like a poke roll (the Shaka Spirit) or the Swedish Fish, which pairs Scandinavian-cured salmon with yuzu slaw and lemon-spiked asparagus. The menu offerings also include organic tofu, buttermilk fried chicken and veggies.

“We have flavor profiles for everybody,” Turigliatto said.

The 1,000-square-foot space will be primarily carryout, but there 14 seats are available for dining in. Turigliatto said they hope to offer a late-night option for hungry diners and college students.

“We’ve always been foodies at heart,” Turigliatto said. “We wanted to bring flavors to St. Louis that people aren’t used to.”

This is their first foray into the restaurant scene, but both Fahrney and Turigliatto are passionate home cooks with a penchant for traveling and teaching others. Fahrney recently returned from a trip to Korea and Taiwan, and Turigliatto, a former brand ambassador for Deschutes Brewing and special education teacher, spent summers teaching children with autism how to cook and expand their palates.

“We’ve always loved cooking and getting in the kitchen and being home chefs,” Turigliatto said. “The opportunity presented itself to take it to the next level.”

Curious consumers can get a taste of what’s to come when BLK MKT Eats pops up on July 21 at 7 p.m. in Tower Grove Park shop during a screening of “The Big Lebowski.” Tickets available online.

Photo courtesy of BLK MKT Eats 

Micki Wagner is an editorial intern at Sauce Magazine. 

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