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Jan 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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The Scoop: Kaldi’s to open two new STL locations

Thursday, April 14th, 2016

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Kaldi’s Coffee Roasting Co. announced plans for two new St. Louis locations to open this year. The first will be located in the historic Gerhart Building, at Laclede and Vandeventer avenues, and the second at Washington University’s Mid Campus Center at 4590 Children’s Place. The two stores will mark the seventh and eighth in St. Louis.

The Gerhart location is slated to open this summer and is part of an larger restoration to the historic Midtown building. Kaldi’s brand manager Louis Nahlik said the 1,800-square-foot location will seat 20 to 30 caffeine cravers with additional seating out front. The building itself is listed on the National Register of Historic Places and will showcase historic architectural details like a tin ceiling and wood floors. According to Nahlik, the food and drink menu will be largely the same as other Kaldi’s stores, but the menu is in development and will likely feature sandwich, salad and coffee offerings unique to the store.

“The location is really amazing, with all the development going in between IKEA, the Cortex and the various apartments being put in,” Nahlik said.

The Mid Campus Center location will also accommodate 20 to 30 customers and will be housed in a building currently under construction. Look for that location to open by the end of 2016.

The Scoop: Plank Road Pizza owner to open Cottleville Cookies & Cream

Monday, March 7th, 2016

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Cottleville residents can look forward to a sweet summer as Plank Road Pizza owner Andrew Brewer plans to expand into desserts. Located at 5525 Oak St., Cottleville Cookies & Cream is set to open sometime in the late spring or early summer.

The transformed residential building is just a block away from Plank Road Pizza, and Brewer said the space will feature a large patio with seating for around 60 and a dining room that can accommodate around 30. Menu items will include house-made cookies, hand-scooped ice cream and Fitz’s bottled sodas.

“We want it to be a family thing,” Brewer said. “We’ve been making pizza and cookies and ice cream in my family since before I was born, and I wanted to bring that to Cottleville.”

Up to 12 different flavors of ice cream will be offered, all of which can be topped with a multitude of traditional ice cream toppings. As for cookies, chocolate chip is set to be the mainstay, while other recipes like rich gooey butter cookies will come and go depending on season and popularity.

Brewer said he hopes Cottleville Cookies & Cream will help build community in the St. Charles County town. “What I like most about Plank Road is the family atmosphere,” Brewer said. “I think that is what helps a community grow, having those things to go out and do in the daytime.”

 

Meatless Monday: Skillet-Glazed King Trumpet Mushrooms

Thursday, February 25th, 2016

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Break away from basic baby portobellos and try Skillet-Glazed King Trumpet Mushrooms. Saute them in a pan until lightly browned, then add chopped shallot, butter, thyme and vegetable stock. Reduce until the stock and butter form an unctuous glaze, then season with salt and pepper and serve immediately. Get the recipe here.

 

 

The Scoop: Highlander Pub & Grill to become St. Louis Ribhouse

Thursday, February 25th, 2016

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Super Smokers BBQ owner Terry Black is bringing his award-winning barbecue inside the St. Louis city limits. Located at 5656 Oakland Ave., St. Louis, the Highlander Pub & Grill will become St. Louis Ribhouse, as reported by St. Louis Magazine, but the menu has already changed to reflect the new concept. Highlander owner Bill Liebe brought Black on as managing general partner and tasked him with revamping the menu.

“The heart and soul is the same (as Super Smokers),” Black said. “But the rubs, seasonings and some sauces are different.”

Among the new sauces is the Hawg Glaze, which is a thinner, tomato-based sauce that is lightly sweet with a spicy finish. Ribs will feature prominently on the menu, as will pulled pork, chicken, shrimp and brisket. Meat will be smoked over a combination of apple wood and oak pellets.

The interior will remain largely the same, still able to seat 150 diners in addition to three semi-private rooms, but in the coming months, customers can expect the installation of a counter-service area for busy lunch-goers and a whole hog Tuesday dinner special available by the plate.

Black said he is excited for the opportunity to be close to a hotel and bring St. Louis barbecue to out-of-towners. “We truly want to be good ambassadors for the St. Louis region. This is our way of trying to present St. Louis as a good place. Our vehicle is good food,” he said.

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