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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: 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

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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

Sneak Peek: Mauhaus Cat Cafe & Lounge in Maplewood

Friday, November 11th, 2016

Mauhaus-14

 

St. Louis cat lovers have a new favorite hangout. Mauhaus Cat Cafe & Lounge opens tomorrow, Nov. 12, at 3101 Sutton Blvd., in Maplewood. As The Scoop reported last year, the 1,500-square-foot space will serve coffee, tea and pastries with international influences. Co-owners Dana Huth and Ben Triola worked with Maplewood architecture firm ADG to create a dual-purpose space that was safe for cats on one side and safe for food preparation and consumption on the other.

Food and drinks will be ordered in a humans-only section with four bar seats, but diners can bring their food into the lounge through a vestibule built between the two spaces. People must walk into the vestibule and close the door behind them before entering the lounge.

The menu features handheld treats like miniature cupcakes, vegan hummus and babka that can be paired with coffee drinks made with nearby La Cosecha Coffee Roasters or even catnip tea. “The idea is to have the food in one hand, and be petting a cat with the other,” said Mauhaus pastry chef Alyssa Bennett,

Mauhaus provides temporary homes for 13 adoptable cats from Tenth Life Cat Rescue, a St. Louis-based shelter and adoption center, and also houses two resident cats. Customers who can’t get enough snuggles with a particular cat, they can apply through Tenth Life to start the adoption process.

Since the cat lounge can only accommodate 20 people at a time, customers are encouraged to make online reservations to play in the lounge; there is a $10 deposit to reserve a time slot, which can be used as a credit for food, drinks and merchandise. There is no charge for walk-ins.

Mauhaus will be open from 11 a.m. to 8 p.m. Thursday through Sunday. Here’s what to expect from St. Louis’ first cat cafe:

 

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-photos by Michelle Volansky 

 

 

 

 

The Scoop: Pi Pizzeria’s Chris Sommers to open new pizza concept, ’Zza

Tuesday, November 8th, 2016

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Pi Pizzeria co-owner Chris Sommers is branching out on his own to open ’Zza, a counter-service pizza spot at 282 N. Skinker Blvd. As reported by St. Louis Magazine, the 1,600-square-foot space is slated to open early next year.

Sommers said the menu will consist of personal-size pizzas, salads and a combo plate called a pizzata: a pizza with the center cut out and replaced with a salad. Customers can choose from set topping combinations and salads, or create their own.

Don’t expect the pizza to be a rehash of Pi’s offerings. Sommers developed his own recipes for its new concept. “The dough has higher gluten content, has more chew to it,” he said. “It’s not as thin and crispy as Pi’s [thin crust pizza], but not as deep as its deep dish.”

“This is something I’ve wanted to do for years,” Sommers said. “I finally found the right oven, and there’s better access to better quality food for the speed, price and quality that didn’t necessarily exist a few years ago.” He said he’s already in talks regarding additional locations.

 

The Scoop: Nathalie’s to close Nov. 5  

Saturday, October 29th, 2016

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After nearly three years in business, Nathalie’s is closing doors at 4365 Lindell Blvd., in the Central West End. Owner Nathalie Pettus said the restaurant’s last day will be Saturday, Nov. 5, as reported by St. Louis Magazine.

Pettus, who also owns the 327-acre Overlook Farm in Clarksville, said operating two businesses so far from each other was too difficult to maintain. “It’s so bittersweet,” she said. “It’s just too much with two endeavors 65 miles apart.”

Pethus will sell the building (which also saw life as Salt and Savor) to focus on operations at Overlook Farm, which raises and sells chicken, beef, pork, duck, tilapia and catfish, and grows produce in 26 hoop houses. It also serves as a popular weekend getaway destination and event venue. “It’s really hard,” she said. “I expected to be walking around in the space when I’m in my 90s. “But I hope to one day come back and eat someone else’s food in the space.”

Nathalie’s opened in December 2013 and hosted regular entertainment acts, too. “The best part is getting to know the people,” Pettus said. “We’ve had some incredible guests and incredible musicians, some of St. Louis’ finest. It’s been very special getting to know them and getting to showcase them.”

 

 

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