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Apr 26, 2017
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SERVING SAINT LOUIS SINCE 1999
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Frankenpizzas: 7 weirdly wonderful pies

Wednesday, February 1st, 2017

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We can only assume each of these monstrosities began in the heart of a hungry drunk, and we thank them.

1. The T-Rav Pie at The Sliced Pint
The ultimate St. Louis drunk food: This double-decker pie is stuffed with toasted ravioli filling. The second crust is adorned with your choice of toppings to solve the age-old, late-night dilemma: pizza or t-ravs?
1511 Washington Ave., St. Louis, 314.696.8787, theslicedpint.com

2. Felix’s Baby Back Pie at Felix’s Pizza Pub
This 18-incher is topped with a half slab of ribs: Shredded rib meat, barbecue sauce and a sprinkle of dry rub join with mozzarella and are crowned with the final three bone-in ribs for good measure. It looks prehistoric.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

3. The Clayton at Felix’s Pizza Pub
Why choose between Thai and Italian? Coconut red curry replaces standard tomato sauce in this fusion pie, which is topped with chicken, lettuce, tomato, green onion and a deluge of jalapeno ranch sauce.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

 4. Cubano at Pi Pizzeria
Is it a sandwich or a pizza? Who cares when yellow mustard replaces tomato sauce and is layered with a healthy dose of Swiss cheese, savory slow-cooked pulled pork shoulder, country ham and dill pickle slices for a pie that satisfies all kinds of cravings.
Various locations, pi-pizza.com

5. Tim’s Breakfast Pizza Pie at Chris’ @ the Docket
Slathered in sausage gravy and topped with smoked cheddar, sunny side up eggs and broccolini, this pie stands out as exceptionally odd amongst its breakfast pizza compatriots.
100 N. Tucker Blvd., St. Louis, 314.977.4615, chrisatthedocket.com

6. Vampire Slayer at Basso
This fancy Frankenpizza version of a sausage pie features shrimp sausage, Fresno chiles, salmoriglio (an Italian dressing made from lemon juice, garlic, oregano and olive oil) and garlic chips with a creamy fontina bechamel.
7036 Clayton Ave., St. Louis, 314.932.7820, basso-stl.com

 7. Spaghetti Pizza at Jonny’s Pizza & Pasta
This is exactly what it sounds like: just spaghetti noodles and a sweet house-made meat sauce on a hand-tossed crust with mozzarella cheese. The place isn’t called pizza or pasta, people.
4628 N. Illinois St., Fairview Heights, 618.416.4464, jonnyspp.com

Illustration by Vidhya Nagarajan

Related Content
Sauce Magazine: February 2017

Sneak Peek: The Sliced Pint downtown

The Scoop: Chris’ Pancakes to open downtown location, Chris’ @ The Docket

Sneak Peek: Cork & Barrel Chop House and Spirits in St. Peters

Friday, January 27th, 2017

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Cork & Barrel Chop House and Spirits opens doors with brunch service this Sunday, Jan. 29. As The Scoop reported in June, the 7,000-square-foot restaurant is located at 7337 Mexico Road.

Executive chef Lee Gustin worked with co-owners Joel and Jill Ragan to develop a menu focused on chop house cuts of beef and pork, smoked meats and twists on classic fare like nachos, flatbreads and sandwiches. Gustin, who has spent time in kitchens from Cedar Lake Cellars to the St. Louis Blues, uses a Big Green Egg, a ceramic charcoal grill, to smoke and sear many of the meats.

The main dining room seats 140 guests and features a large gas fireplace. A large patio offers additional seating in warmer months. A private dining room seats 20 for special events and connects to a private patio space with room for 40.

Cork & Barrel will be open Monday through Thursday from 11 a.m. to 11 p.m., Friday and Saturday from 11 a.m. to 1 a.m., and Sunday from 10 a.m. to 10 p.m. Here’s what to expect when it opens this Sunday:

 

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Photos by Michelle Volansky

 

Related Content
The Scoop: Cork & Barrel Chop House to open in St. Peters

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

First Look: New Day Gluten Free in Clayton

Friday, January 27th, 2017

NewDay_01

 

New Day Gluten Free has a new home in Clayton. After closing their Ellisville location three months ago, co-owners Garrett and Kelly Beck have reopened their gluten-free, peanut-free restaurant and bakery at 7807 Clayton Road on Monday, Jan. 16.

Kelly Beck said the kitchen is twice as big as the Ellisville location, which makes it possible to hire more staff and expand its offerings. The menu is currently the same as the Ellisville location, though with the addition of a deep-fryer, Beck has added house-made chips and is developing recipes for gluten-free doughnuts.

The 3,800-square-foot space seats 40 inside and will seat an additional 25 when the weather warms. “It’s almost triple the seating we had in Ellisville,” Beck said. “We learned a lot at the other space, but [the new space] is what I always envisioned when we first started talking about opening a gluten-free cafe.”

New Day Gluten Free is open Monday through Friday from 8 a.m. to 6 p.m. and Saturday from 8 a.m. to 4 p.m. Here’s what you’ll find when you visit the new space:

 

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Photos by Michelle Volansky

Related Content
Wheatless Wednesdays: Gluten-free recipes

The Scoop: New Day Gluten Free closes doors, intends to open new location this year

• The Scoop: New Day Gluten Free to open Clayton cafe in December

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

Thursday, January 5th, 2017

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Webster Groves is getting another restaurant from the owners of Olive & Oak, and it’s right next door. As reported by St. Louis Magazine, the restaurant will serve breakfast, lunch and dinner at 100 W. Lockwood Ave., in the former Webster Groves Bookstore space.

The team chose to stay in the same neighborhood for their second concept because, “the neighborhood needed it,” said co-owner Mark Hinkle. “They were asking for something like this, and I think we can give it to them in a fun way.”

The menu will keep with Olive & Oak’s classic American cuisine in a fast casual format. Expect cafe standards like coffee and pastries, soups, salads and sandwiches, all with Olive & Oak executive chef Jesse Mendica’s special spin.

Hinkle hopes the 2,200-square-foot space will open in the early summer.

First Look: Hi-Pointe Drive-In

Thursday, January 5th, 2017

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Hi-Pointe Drive-In opens today, Jan. 5, at 1033 McCausland Ave. As The Scoop reported last July, the minds behind Sugarfire Smoke House tore down the former Del Taco building for the colorful, new 3,000-square-foot burger and sandwich joint.

The menu will satisfy both traditionalists and trend-seekers: Classic griddled burgers and fries are offered alongside a taco burger seasoned with Cool Ranch Doritos and Chili Cheese Fritos, and creative sandwiches like The Abaconing, an indulgent take on a BLT, made with fried tomatoes and collard greens.

Milkshakes are available in a few classic flavors as well as Dreamsicle, butterscotch and a seasonal Strange Donuts collaboration shake. Add booze to any of those, or order a boozy slushie, wine or one of the 8 beers on tap. Excel sodas are also available.

Hi-Pointe Drive-In will be open daily from 10 a.m. to 10 p.m. Here’s what to expect when you walk in:

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-photos by Michelle Volansky

The Scoop: Stur Restaurant and Lounge in Edwardsville closes

Thursday, December 29th, 2016

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After two-and-a-half years in business, Stur Restaurant and Lounge has closed its doors in Edwardsville. The closure was announced on the restaurant’s Facebook page Tuesday, Dec. 27.

Co-owners Angie and John Schmitt opened Stur in June 2014 with a menu focused on cocktails, shared plates and appetizers. Schmitt opened with the help of My Mixologist, a consultancy program that designs cocktail menus and trains staff to create the beverages.

The Facebook post did not identify the reason for closing, but thanked its customers for their patronage. Angie Schmitt did not return requests for comments.

 

Related Content
The Scoop: Stur Restaruant and Lounge opens in Edwardsville 

• The Scoop: Queen’s Cuisine to open tea room in Edwardsville

 The Scoop: Foundry Public House to open in Edwardsville

 

Extra Sauce: 4 gifts on Tiffany’s holiday wish list

Friday, December 23rd, 2016

From sustainably raised beef to countertop butter crocks, here’s what associate editor Tiffany Leong wants this holiday season.

 

TifanyWishList_Book

 

1. The Flavor Bible by Karen Page and Andrew Dornenburg 
This is the perfect book for those “this sauce needs something” moments.
$38. Intoxicology, Facebook: Intoxicology

 

TifanyWishList_ButterCrock

 

2. Le Creuset butter crock
I’ve recently been obsessed with butter keepers, which your butter softened and spreadable on your kitchen counter.
$40. Kitchen Conservatory, kitchenconservatory.com

 

TifanyWishList_MeatMoney

 

3. Bolyard’s Meat & Provisions Meat Money
Buying sustainably raised meat is a responsible – and sometimes expensive – decision. But it’s worth every penny when you try your first bite.
Bolyard’s Meat & Provisions, bolyardsmeat.com

 

TifanyWishList_Spiralizer

 

4. KitchenAid 5-blade spiralizer attachment
Turning veggies into noodles isn’t new, but using my trusty julienne peeler can be too labor-intensive for a quick weeknight dinner.
$100. Sur La Table at Plaza Frontenac, surlatable.com

 

More Holiday Gift Guides
• Holiday Gift Guide: 5 gifts for the person you have to shop for
• Holiday Gift Guide: 5 gifts to stock a starter kitchen
• Holiday Gift Guide: 5 gifts for your boozehound
• Extra Sauce: 4 gifts on Heather’s holiday wish list

Best New Restaurants: No. 9 – Egg

Thursday, December 1st, 2016

To be the best, everything matters – atmosphere, service and food. Here, the places that dazzled us from the moment they opened: St. Louis’ 10 Best New Restaurants of 2016.

 

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{ cornbread benedict }

Egg, the former weekend brunch pop-up at Spare No Rib, hatched into its own restaurant this October, and we couldn’t be happier.

Certain combinations may sound odd, but don’t let that stop you from ordering chakchouka alongside a cheesy carne asada wrap or a chorizo breakfast taco with the cornbread and gravy.

The eclectic, Tex-Mex-leaning menu is a reflection of chef-owner Lassaad Jeliti’s background, from growing up in Tunisia to running a barbecue/taco joint for the past three years. The chakchouka, a hearty tomato and pepper stew topped with creamy soft-baked eggs and served with toast for dipping, was a childhood breakfast favorite. The Benedicts begin with the sweet, crumbly cornbread Jeliti perfected at Spare No Rib, topped with sauteed veggies or house-smoked pork belly and poached eggs, all drenched in hollandaise.

“They all have similar flavor profiles,” Jeliti said of his influences. “The Mexicans got their flavors from the Spaniards, who got their flavors from [North Africans],” he joked. “That’s my theory, anyway.”

Whatever its heritage, Egg’s flawlessly prepared, wide-ranging fare keeps us coming back for brunch.

 

More about Egg

• First Look: Egg in Benton Park

• The Scoop: Spare No Rib to move to larger space, expand Egg

Photo by Cory Miller

By the Book: Cooking from the Heart by John Besh

Wednesday, November 23rd, 2016

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James Beard Award-winning chef John Besh’s Cooking from the Heart is chock-full of recipes inspired by his native Louisiana, with whole chapters dedicated to types of seafood and wild game. Despite those more unfamiliar territories, the book was approachable and dishes were straightforward. I decided to try something from the wild game section. Since Kenrick’s doesn’t sell wild boar heads (yes, seriously), I went with something tamer: schmaltz with apples and rosemary.

Schmaltz usually refers to chicken fat, but here it’s made with good old-fashioned pork belly. The process is fairly simple: simmer all the ingredients in a large pot to render the fat, then let it cool and solidify in the refrigerator. Unfortunately, after nearly two hours of simmering and an overnight chill, my infused fat was still more liquid than solid. Only the top layer was hard enough to spread atop bread.

While the rosemary notes were pronounced, the apple wasn’t strong enough to power through the intense porky flavor. Slathering cold animal fat on a piece of bread was an odd way to consume it, too. Instead of eating it like butter, we brainstormed other possibilities for the remaining schmaltz: adding it to mashed potatoes, using it in place butter or lard for biscuits or tossing with root veggies for a decadent side.

Skill level: Recipes run the gamut from beginner to advanced.
Other recipes to try: Fried kale salad, cote de boeuf with red wine and porcini mushrooms, milk chocolate and hazelnut clafoutis
The verdict: Bourdain’s meatballs take the W this week.

 

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Schmaltz with Apples & Rosemary
Makes 1 small bowl

3 lbs. pork belly, cut into small chunks
2 onions, peeled and quartered
4 cloves garlic, peeled and smashed
2 apples, cored and quartered
2 sprigs fresh rosemary
Salt
Freshly ground black pepper

• Combine the pork belly, onions, garlic, apples, and 4 cups water in a large heavy-bottomed pot and bring to a boil over high heat. Reduce the heat to medium low and slowly simmer for 45 minutes. Add the rosemary and reduce the heat to low. Simmer until the water has evaporated and the rendered fat is clear and slightly bubbly, about 1 hour.
• Strain the rendered fat through a fine-mesh strainer into a bowl and season with salt and pepper. Chill. Serve on warm, crusty bread.

 

Reprinted with permission from Andrews McNeal Publishing 

First Look: Intoxicology in The Grove

Tuesday, November 22nd, 2016

Intoxicology_05

 

A new cocktail supply and spirits shop is now open in The Grove. Intoxicology opened doors Friday, Nov. 18 at 4321 Manchester Ave. As The Scoop reported in August, co-owners Andy Foerstel and Melissa Pfeiffer aim to supply small batch spirits, bitters and barware to cocktail enthusiasts.

In addition to liquor and an extensive collection of bitters, Intoxicology sells tools of the trade, right down to Kold-Draft ice cubes by the bag. “We were sick of having to go around to multiple stores to find everything we needed to make a cocktail,” Pfeiffer said. “We wanted to create a place where you can find everything you need in one place.”

Foerstel and Pfeiffer credited Planter’s House co-owner Ted Kilgore with introducing them to a proper drink. “Ted really got us into cocktails about 12 or 13 years ago, back when he was at Monarch,” Foerstel said. “He’s been really encouraging and helpful during this whole process.”

Intoxicology is open Tuesday to Thursday from 11 a.m. to 7 p.m., Friday and Saturday from 11 a.m. to 8 p.m. and Sunday from noon to 6 p.m. Here’s a first look at what to expect:

 

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Read more about The Grove
• The Scoop: Parlor to open in The Grove
• The Scoop:Rockwell Beer Co. announces location in The Grove
• The Scoop: Intoxicology spirits and bar supply store to open in The Grove
• The Scoop: Lemon Gem Kitchen Goods to open in The Grove
• The Scoop: Gezellig Tap House & Bottleshop to replace The Demo in The Grove

-photos by Michelle Volansky

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