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Mar 19, 2018
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Wang Gang owner will open Primo’s, an Italian delivery joint

Monday, March 5th, 2018



The owners of Wang Gang Asian Eats in Edwardsville plan to open Primo’s Italian Garage in late April.

As reported by Feast, the delivery-only restaurant will serve customers in Edwardsville and Glen Carbon, while catering services will be available in the St. Louis area. President and operating partner Ryan O’Day said Primo’s will operate out of a central location in Edwardsville.

Convenience for the customer and the restaurant drew him to the delivery concept. Nixing dine-in eliminates many overhead costs, he said, and makes the Primo’s concept ideal for franchising. He hopes Primo’s appeals to families, working couples and others those looking for a convenient, reasonably priced, quality meal.

“The experience is to take back the home,” O’Day said. “I want to bring families back to the table on Sunday nights, like I used to do as a kid.”

Primo’s will take online or call-in orders for family-style Italian classics like spaghetti and meatballs, mushroom fettuccine Alfredo and tortellini bianco. Each pasta is meant to serve three adults and comes with a 12-inch loaf of Italian bread. Salads will also be available for purchase.

O’Day plans to source the fresh pasta from a local business, Carla’s, and he’s working to obtain a liquor license so Primo’s can offer wine delivery, too. Primo’s will initially launch with dinner delivery, while catering can be arranged for lunch or dinner.

Stock Photo 

Laura Kern is an editorial intern at Sauce Magazine. 

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Texas de Brazil location will open in the Galleria

Wednesday, February 21st, 2018



Brazilian steakhouse Texas de Brazil plans to open a new dine-in location on the first level of the Saint Louis Galleria, in the space that previously housed Mexican eatery Casa Del Mar.

According to Hannah Thompson, director of marketing and PR for the Texas de Brazil franchise, the churrascaria restaurant will offer a variety of hand-carved meats, including beef, lamb, pork and chicken sausage, and an extensive self-serve salad area. General manager Raphael Rybero managed the Tampa, Florida location before coming to St. Louis. Thompson said that the restaurant has tentative plans to open the last week of February or the first week of March.

For a flat $43, customers at Texas de Brazil get endless cuts of meat, which are carved and served tableside, and unlimited access to the salad area, which includes items like leafy greens, sushi, moqueca fish stew and lobster bisque.

The restaurant will have a full bar, but its beverage service will focus on wine with a heavy emphasis on South American varietals. Texas de Brazil will also stock its own private Chile-based label.

“The Saint Louis Galleria offers a dynamic mix of retail stores and restaurants that will provide a bustling environment for us to thrive in,” Thompson said.

Thompson said Texas de Brazil appeals to wide variety of diners. “[We want people] to take in the experience as they will, and dine at their own pace,” she said. “We just hope to bring something that’s a little different. It’s a very festive environment, where you can spend lots of time with friends and family. It’s a great experience with good quality food.”

Texas de Brazil will seat 205 diners. The restaurant will be open for dinner service only for the first few months of operation, but it will add additional hours in the future.

Photo courtesy of Texas de Brazil

Laura Kern is an editorial intern at Sauce Magazine. 

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Urban Harvest STL announces plans for third rooftop garden

Tuesday, February 6th, 2018



Urban Harvest STL and the Kranzberg Arts Foundation have partnered to develop a new rooftop garden atop the KAF’s newest venue, the .ZACK building at 3224 Locust St., in Midtown. Urban Harvest executive director Mary Ostafi said construction will begin March 24 and the first seeds planted by mid-April.

Ostafi said the collaboration furthers Urban Harvest’s mission to distribute fresh produce throughout food-insecure neighborhoods and the KAF’s long-term plan to increase the sustainability of their arts programs. “The opportunity just came to us,” she said. “Once we saw what they were doing and learned about their mission, we started this great collaboration.”

Ostafi said the Grand Center location of the .ZACK building is useful for Urban Harvest because of its close proximity to its other farms and the neighborhoods they serve. From this site, Ostafi plans to engage with local schools and community members to expand awareness about urban agriculture, food insecurity and food justice. 

The .ZACK building will be Urban Harvest’s third rooftop garden, but despite years of practice, Ostafi said they are still learning: this new rooftop garden will employ a modular system of growing crates that maximizes the farm’s water efficiency. “We like to try new methods,” she said. “It’s a great opportunity to create living laboratories for urban agriculture across the city.”

Even after the completion of the rooftop garden at .ZACK, Ostafi said that Urban Harvest has no plans to slow down. “We envision continuing to expand a network of urban farms in St. Louis,” she said. “The more farms, the better.”

Photo courtesy of Urban Harvest STL 

Laura Kern is an editorial intern at Sauce Magazine. 

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9 recipes we’re cooking for Super Bowl LII

Friday, February 2nd, 2018

We’re nearing the end zone: Super Bowl LII is approaching. Shouting at the television takes a lot of energy, and if you’re wondering what to feed the group of rabid fans crowding your couch, wonder no more. All you have left to do is prepare your touchdown dance.


lemon pepper chicken wings recipe


1. Recipe: Lemon-Pepper Chicken Wings 

2. Recipe: Clam Chowder

3. Recipe: Cheese Not-Steak Sandwiches 


vegan buffalo cauliflower bites recipe


4. Recipe: Macho Vegan Cauliflower Poppers and Dip 

5. Recipe: Ernesto’s Roasted Potato Salad

6. Recipe: Chicken Nachos 




7. Recipe: Root Beer Pulled Pork 

8. Recipe: Honey Sriracha Wings 

9. Recipe: Lebanese Cole Slaw 

Wings photo by Amrita Song; cauliflower photo by Carmen Troesser; sandwich photo by Greg Rannells

Laura Kern is an editorial intern at Sauce Magazine. 

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