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Jul 26, 2017
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SERVING SAINT LOUIS SINCE 1999
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First Look: Nudo House in Creve Coeur

Tuesday, July 25th, 2017

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After years of anticipation, Nudo House is ready to make its debut. The ramen and pho shop from co-owners Qui Tran and Marie-Anne Velasco is slated to open this weekend on Friday, July 28 or Saturday, July 29.

Tran, whose family also owns Mai Lee in Brentwood, first dropped hints about Nudo in 2014, and the restaurant location was officially announced at 11423 Olive Blvd., in Creve Coeur at the end of 2015. Since then, Tran and Velasco have hosted pop-ups to test recipes and drum up anticipation while they did extensive renovations.

 

Upon entering the 2,300-square-foot space, customers step up to the counter and place their order, then grab a seat and watch as their meals are prepared in the open kitchen. The menu includes spring rolls, a few salads and banh mi, but the staples are the pho and ramen bowls.

The four 3-1-Pho options include beef, chicken, shrimp or a combination of all three. Four ramens are also available: a traditional pork tonkotsu, a spicy miso pork, a chicken option and a mushroom-based vegetarian bowl.

Meals can end with a sweet treat, too. Tran and Velasco installed a soft-serve machine where they will offer rotating flavors like coconut and pandan leaf, passion fruit, lychee or mango.

Nudo will be open Monday to Saturday from 11 a.m. to 9 p.m. Here’s a First Look at what to expect from this highly anticipated noodle house:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
The Scoop: Qui Tran to open ramen shop Nudo in Creve Coeur

What I Do: Marie-Anne Velasco of Nudo House

The Scoop: Mai Lee’s Qui Tran moves closer to opening a ramen shop

What I Do: Qui Tran of Mai Lee

First Look: Mad Crab in University City

Friday, 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 Dungeness 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.

Related Content
The Scoop: Seafood boil spot Mad Crab to open mid-July

The Scoop: Senn Bierwerks cancels plans to build U. City brewery

Baked: Shrimp ‘Boil’

Eat This: Trout Over Grit Cakes

Saturday, July 1st, 2017

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Trout over Grit Cakes, aka the best brunch dish at The Muddled Pig Gastropub, doesn’t need a runny yolk for richness. Instead, Saturday night’s grits become Sunday’s obsession after they’re sliced and fried. The crunchy, luscious rounds are topped with fresh greens and a generous scoop of cool, creamy house-smoked trout salad. With a final flourish of brittle, salty trout skin, who needs a poached egg?

The Muddled Pig Gastropub, 2733 Sutton Blvd., Maplewood, 314.781.4607, themuddledpig.com

Photo by Carmen Troesser

 

Elixir: Booze Cruise

Saturday, July 1st, 2017

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Float trips don’t require much: a raft or canoe (or inner tube, if you must), sunscreen and a large cooler full of beer. Our days of Bud Light and Wild Turkey shoots are remembered fondly (or not at all), but our palates have grown since those first drinking days on the river. Now we sip session IPAs, crisp wheat beers and juicy pale ales as we bob down Missouri waterways. Here are the six cans – no glass on the river! – we’re floating with this year.

 

1. 2nd Shift Brewing Co. Brewligans
Originally meant to sustain St. Louis Football Club fans through a 90-minute soccer game, this 6-percent brew is an IPA for hopheads who want to kick back on the Black River.
Four-pack: $12. 2nd Shift Brewing Co., 1601 Sublette Ave., St. Louis, 314.669.9013, 2ndshiftbrewing.com

2. Civil Life Brewing Co. German Pilsner
For those who forage in the cooler for something besides hop bombs and fruity adjuncts, we present the cool, crisp 5.1-percent German Pilsner. This is a Pils as it should be.
Six-pack: $10. Civil Life Brewing Co., 3714 Holt Ave., St. Louis, thecivillife.com

3. 4 Hands Brewing Co. Passion Fruit Prussia
The lowest ABV in our cooler is also one of the most flavorful. 4 Hands loads tropical passion fruit into a Berliner Weisse for a 4-percent taste of the Caribbean on the Current River.
Four-pack: $11. Craft Beer Cellar, 8113 Maryland Ave., Clayton, 314.222.2444, clayton.craftbeercellar.com

4. Destihl Brewing Co. Wild Sour Blueberry Gose
Destihl has canned a rainbow of tasty brews in its Wild Sour series. The 5.2-percent Blueberry Gose offers a hint of salinity and puckering notes of sweet-tart blueberry.
Four-pack: $10. Saint Louis Hop Shop, 2606 Cherokee St., St. Louis, 314.261.4011, saintlouishopshop.com

5. Old Bakery Beer Co. Citrus Wheat
Looking for less hop and more grain? This 4.7-percent wheat beer offers a touch of citrus and coriander that pairs perfectly with southwest Missouri sunshine.
Four-pack: $9. Lukas Wine & Spirits, 15678 Manchester Road, Ellisville, 636.227.4543, lukasliquorstl.com

6. Narrow Gauge Brewing Co. Fallen Flag
Grab a 32-ounce Crowler of this juicy, hazy Northeast-style American IPA on regular rotation at the Florissant brewery. True, at 7 percent, it breaks our lower ABV rule, but it wouldn’t be a true float trip if you didn’t get just a little drunk.
$12. Narrow Gauge Brewing Co., 1595 N. US Highway 67, Florissant, 314.831.3222, narrowgaugestl.com

Illustration by Vidhya Nagarajan

First Look: Greer Brewing in Ellisville

Friday, June 30th, 2017

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Ellisville’s first brewery is officially open. Brewer-owner Chris Greer opened Greer Brewing Co. at 16050 Manchester Road on June 24.

After scouting several locations in the West County area, Greer settled on a former lawn and garden shop as the spot to make his homebrewing hobby a full-time job. He spent the last nine months gutting and renovating the space, which was vacant for 14 years, to house a 15-barrel brewing system and 92-seat tasting room.

Greer keeps his brews true to style, focusing on German beers like a hefeweizen and Vienna lager. In addition to eight taps, Greer also installed a cask system to pull his traditional English ordinary bitter. A small kitchen turns out pub fare like Irish nachos, pretzels served with beer cheese and bratwurst sliders.

Greer Brewing is open Wednesday through Friday from 2 to 10 p.m., Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 7 p.m. Here’s a first look at what to expect from Ellisville’s first brewery:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
Guide to Beer 2017: Class of 2017

The Scoop: New Craft Beer Cellar location to open in South City

Sauce Magazine: Guide to Beer 2017

First Look: Third Wheel Brewing in St. Peters

Friday, June 16th, 2017

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St. Peters has welcomed its first brewery. Third Wheel Brewing opened doors at 4008 N. Service Road on Wednesday, June 7.

As The Scoop reported last September, Third Wheel is a six-person partnership among Ron and Valerie Woerndle, Wade and Erin Alberty, Brad Wheeling and brewer Abbey Spencer, who is a co-founder of The OG, a St. Louis women’s craft beer collective.

Wheeling said the massive space sat vacant for a decade before Third Wheel moved in. The nearly 10,000-square-foot tasting room offers plenty of space for patrons to spread out and enjoy full or half pours of the five house brews and seven guest taps currently available.

Third Wheel’s current offerings lean lighter (though Spencer said a porter and chocolate stout will debut in a few weeks) with a Belgian wit, American pale ale, a double IPA, a Berliner Weiss and an American brown ale. Growlers are available to go and a Crowler machine is on the way, but Spencer said no plans are in the works to distribute Third Wheel at this time.

From the beginning, Wheeling wanted Third Wheel to be “a brewery with food, not a restaurant.” Enter brothers Scott and Steve Kline and chef Kevin Hummel, who operate The Window, a separate business that serves food inside the brewery. As the name implies, customers step up to the window to order from a menu of burgers, sandwiches, wraps and salads. Sides like house-made chips, fries and sweet potato fries come with a selection of 14 dips from ranch to marinara to gooey warm marshmallow.

Third Wheel Brewing is open Wednesday and Thursday from 3 to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m. and Sunday from noon to 6 p.m. Here’s a first look at what to expect from St. Charles County’s newest brewery:

 

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Photos by Michelle Volansky

Catherine Klene is managing editor, digital at Sauce Magazine.

Related Content
Sauce Magazine: Guide to Beer 2017

Guide to Beer 2017: Class of 2017

The Scoop: Third Wheel Brewing to come to St. Peters in 2017

Eat This: Kale-ifornication Salad at Pi Pizzeria

Thursday, June 1st, 2017

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Not just any salad can win our hearts over deep-dish pizza. In Pi Pizzeria’s Kale-ifornication Salad, quinoa adds heft to a baby Tuscan kale base, and spiced roasted chickpeas and flaked almonds bring necessary crunch. Tart slivers of pickled red onion and juicy grape tomatoes cut through the indulgent, peppery buttermilk dressing, and two triangles of chewy cornmeal flatbread satisfy any lingering crust cravings. Pizza who?

Photo by Julia Calleo

Related Content
Sauce Magazine: June 2017

Eat This: Brisket Mac at Farmtruk

Eat This: Lobster turnovers at Sidney Street Cafe

The Scoop: Rick Lewis to open new restaurant in The Grove

Thursday, June 1st, 2017

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A local favorite will soon put down roots in a classic St. Louis neighborhood.

Rick Lewis is stepping down from his role as executive chef at Southern to open up his own place with his wife, Elisa Lewis. The new venture will be located at 4270 Manchester Ave., the former home of Sweetie Pie’s in The Grove.

Lewis and Mike Emerson of Pappy’s Smokehouse opened Southern in June 2015 after he left his executive chef post at Quincy Street Bistro.

Lewis, who will no longer have an ownership stake in Southern, said he’ll stay on for as long as necessary to make the transition. He said they are still deciding who will take over the kitchen.

“This is our first endeavor as husband and wife,” Lewis said. “It’s exciting. Elisa and I have grown a lot over the last two years, and there have been lots of opportunities that have come our way. When we came across this building, it just felt right to us.”

Lewis is excited to open in a neighborhood like The Grove.

“One of the cool things we saw at Southern was how all walks of life would come together, and it was really a community-building thing. Everyone would be sharing plates together and sitting next to each other,” he said. “We want to convey that sense of fellowship and community at this place. We want it to be comfortable and inviting and give people a sense of coming into our home for a meal.”

Lewis said the idea is to stay true to the history of the building – and of course, there will be fried chicken. “It’s going to be our take on Southern meat and three,” he said.

Lewis said he expects the space will seat approximately 100, and very little work will be necessary before the doors open. “We’re hoping to open in late summer or early fall,” Lewis said.

And what will he call his new establishment? “The name is top secret as of now,” he said.

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Readers Choice 2016 Favorite New Restaurant: Southern

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The Scoop: Rick Lewis to leave Quincy Street Bistro, open chicken shack with Pappy’s Mike Emerson

Readers’ Choice Favorite New Restaurant: Olive & Oak

Thursday, June 1st, 2017

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{ clockwise from top, mixed green salad, Cuban sweet potatoes, O&O Burger, The Dip, blue crab gratin at Olive & Oak }

 

If you could actually snag a standing reservation at the wildly popular Olive & Oak in Webster Groves, you’d find a different menu each time. Executive chef Jesse Mendica tweaks vegetable preparations or swaps a protein in her playful twists on classics nearly every day.

“Just trust us,” she said. “I won’t lead you into something you don’t want.” Here, Mendica shared her go-to salad, staff obsessions and the handful of constants on the flexible menu of your Favorite New Restaurant.

Mixed Green Salad
“It’s over grilled, awesome potato bread – that’s a sleeper hit. To call it a potato bread is a shame because its half mashed potatoes-half bread, so it’s dense and thick and gooey.”

Cuban Sweet Potatoes
“When you make people happy with vegetables, that’s a real feat. Steak is easy, a fatty burger is easy – vegetables take a little more effort and risk. When people dig on the vegetables, I’m so excited.”

O & O Burger
“We have to plead with [employees] to eat something other than a burger. We’re worried about you. You’re going to become a burger.”

The Dip
“It’s roasted leg of lamb with drunken goat cheese and lamb jus. Don’t miss it. We did a veggie dip and a ham dip and a pork dip, but nothing compares to this. I’m head over heels for it.”

Blue Crab Gratin
“It’s total comfort food. It’s just a cheesy crab dip – spicy and warm and sharable.”

Photo by Carmen Troesser

Related Content
Sauce Magazine: Readers’ Choice 2017

Best New Restaurants 2016: Olive & Oak

Review: Olive & Oak

The Scoop: Olive & Oak owners to open cafe in Webster Groves

First Look: Charleville Brewing Co. & Tavern in Lafayette Square

Wednesday, May 17th, 2017

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{ Charleville director of operations Tait Russell } 

 

After 14 years brewing in Ste. Genevieve, Charleville Brewing Co. has a second home in Lafayette Square. Charleville Brewing Co. & Tavern opened its 7-barrel brewery and restaurant at 2101 Chouteau Ave., yesterday, May 16.

As The Scoop reported in October 2016, the new space is a partnership between Charleville co-owners Jack and Joal Russell and Hamilton Hospitality co-owners Paul and Wendy Hamilton. The Hamiltons own the building, as well as surrounding restaurants 21st Street Brewers Bar, Eleven Eleven Mississippi, PW Pizza and Vin de Set.

Charleville director of operations Tait Russell said the 15-barrel brewhouse in Ste. Genevieve will continue to produce the brewery’s core portfolio and seasonal offerings, while the smaller St. Louis brewery will allow his brewing team to play with one-off and limited-release beers. They hope to start brewing in two weeks.

Until then, patrons can grab a pour of 14 Charleville brews, including new offerings like the 2101 Pale Ale brewed with Cascade hops and the Chouteau Common, the brewery’s take on a California common. Four Charleville wines are also available to sip.

Executive chef Ryan Luke developed an extensive menu of comfort food options done with a creative flair, like a lobster corn dog appetizer or chicken curry hand pie. Many dishes incorporate Charleville beer or byproducts of the brewing process like a spent grain soft pretzel or beef patty melt topped with amber ale-caramelized onions.

Charleville Brewing Co. & Tavern is open Monday through Thursday from 11 a.m. to 11 p.m., Friday from 11 a.m. to midnight, Saturday from 10 a.m. to midnight and Sunday from 10 a.m. to 9 p.m. Brunch service takes place on the weekends until 2 p.m.

Take a first look at Charleville’s new St. Louis home:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to Beer 2017

The Scoop: Hamilton Hospitality, Charleville Brewing to open brewery, restaurant in 2017

Drink This Weekend Edition: Charleville Brewing’s Box of Chocolate

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