Hello Stranger | Login | Create Account
Nov 28, 2015
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A


Extra Sauce: 6 frozen treats to cool down summer

Sunday, August 2nd, 2015

When it comes to summer in St. Louis, keeping cool is the name of the game. Chill out this summer with 6 cold treats using everything from cucumbers to beer.



1. We may be landlocked, but that doesn’t mean that we can’t “staycation” like it’s Cabo. Mix three types of cream and top with a coil of lime zest for a tropical touch with this Lime-in-the-Coconut Ice Cream.




2. Turn your morning cup of joe into something more decadent: a layered Chocolate-Coffee Ice Cream Cake. Add a splash of Kahlua and bourbon to the ice cream and garnish with cocoa nibs for a grown-up treat.




3. Blitz together vanilla ice cream with caramel, pretzels, chocolate and milk to create the Salty Kisses Milkshake from Fozzie’s Sandwich Emporium in less than five minutes.




4. Adding toasted grains to dessert totally ups the health factor (we assume). This Quinoa Malted Mocha Cooler will rival any Frappuccino. (Check out other beverages you can make with toasted grains.)




5. Refresh your palate with a Cucumber and Honeydew Granita. Like spiked spa water, this icy cocktail is best served poolside.




6. Beer and chocolate is a well-known, loving marriage. Add woodsy maple syrup for a satisfying happy-hour dessert with Square One’s Maple Stout Ice Cream. (Discover other ways to incorporate beer into your cooking.)

Happy Hour Like a Boss – Part 4

Tuesday, July 28th, 2015

When the whistle blows at 5 p.m., there’s nothing like a strong drink to wash away the pains of the workday. You can find happy hours at any neighborhood bar and at watering holes near office buildings and factories. All of them will settle your fix for a cheap drink just fine, but a few get high marks – whether for the top-shelf drink selection, awesome food options or the duration of the deal. Our July issue features 22 places to unwind after work, whatever your reason for grabbing a seat at the bar.



{ Mango }

For an international happy hour: Mango Peruvian Cuisine
Happy hour: Mo. to Fri. – 3 to 6 p.m. and 9 to 11 p.m.

Crispy plantain chips and vibrant salsa verde land quickly on the table for a crunchy, satisfying start to this South American happy hour downtown. A generous glass of fruity and not-too-sweet sangria ($5) could tide you over, unless you opt for the equally economical pitcher ($15). Select local craft beers are available on draft ($3). Mango’s food menu offers seven small plates ($5 each). Among them, try the meaty Anticuchos Trio, three packed skewers of your choice of chicken, beef or tender, rich beef heart. Carb up with Bolas de Yuca, four deep-fried mashed yucca balls reminiscent of a hush puppy served with creamy, subtly spicy Huancaina dipping sauce. Better yet, make it a fiesta and order one of everything. – K.S.

For the late-night drinker: Sasha’s on Shaw
Happy hour: Sun. – 9 p.m. to midnight, Mon. to Sat. – 9 p.m. to 1 a.m.

Sasha’s inviting garden is full of people chatting away in the cool late-night air after a hard day’s work. Pita pizzas ($6), delicious and intense in their flavors, include toppings ranging from asparagus to olives. Every open bottle of wine is available by the glass, with pours discounted by 50 percent. With all these options at your disposal, try a few new wines with a friend. The crisp and balanced Vincent Mothe Chablis is especially enjoyable. Beer deals include discounts on cans of 4 Hands ($2.50). Inside, the great vibe continues with comfy couches, a bar, lovely tables, and a welcoming staff to make you feel at home. – B.W.



{ Soy-braised pork cheeks at Mike Shannon’s Steaks and Seafood }

For classy lushes: Mike Shannon’s Steaks and Seafood
Happy hour: Mon. to Fri. – 3 to 6 p.m., except during St. Louis Cardinals home games

Take a seat at the swanky bar or one of the nearby high-top tables, and prepare to eat like a king. All wines by the glass are half off ($3 to $10.50); sip on the 2013 Seaglass Sauvignon Blanc ($4), an easy-drinking dry white with notes of cantaloupe. As for the food, think elevated dishes on a discount; most appetizers are half price. Try the Cajun shrimp ($8), five plump seared shrimp swimming in a spicy caper cream sauce – ask for bread so you won’t waste that sauce. The crème de la crème are the soy-braised pork cheeks ($5), insanely tender meat served atop a silky celery root purée and garnished with a crunchy, sweet and spicy salad of green apple and jalapenos. When the bill comes, refrain from doing a happy dance. Stay classy, St. Louis. – M.N.

-Mango photo by Michelle Volansky, Mike Shannon’s photo by Carmen Trosser

Tweet Beat: The week’s best tweets from #STL foodies

Friday, July 24th, 2015

Are you following us on Twitter? Come on, get Saucy @saucemag



A man at the bar asked me if he needed to move over & his girlfriend walked up, accused him of flirting with me and punched him in the face ‏

Woman laughing while eating salad. #stl #salad #lunch #whatiate

Drink coffee, write. Repeat all day. It’s quittin’ time.

Met some old friends at @urbanchestnut, and of course had some awesome food and beer!

A match made in heaven @davidchoiSTL @SeoulTaco
https://twitter.com/KatiePizzaPasta/status/624601340862279680/photo/1 ‏

I am not kidding when I say that this is maybe tied for the best meal I’ve had in my life… #shayaNOLA

Formaggio eataly. Omg.


Think you should be on this list? Follow us and let us know @saucemag


Tweet Beat: The week’s best tweets from #STL foodies

Friday, May 29th, 2015

Are you following us on Twitter? Come on, get Saucy @saucemag


Eat me! ‪#NationalBurgerDay

St. Louis! ‪#STL RT ‪@esquire And the best bar city in America is… ‪http://esqm.ag/6011CLBt

I like my beds the way I like my candy, king sized

If it were possible to marry places, I would book the chapel for ‪@CornerPub_Grill in a second bc wow we are a match made in heaven

A huge thank you to Cleveland Heath, The Block and Five Bistro for your continued faith in my program!!! Couldn’t do this without you guys!!

Wish every day could be a winery day, but if you can’t get to a winery, ‪@robustwinebar is the perfect… ‪https://instagram.com/p/3G-io6sham/ 


Think you should be on this list? Follow us and let us know @saucemag

The Scoop: Nico in The Loop to become Salt + Smoke BBQ

Wednesday, April 9th, 2014



The word of the day is certainly barbecue! In addition to Wild Flower’s plans for Majestic in the Central West End and Dave Bailey’s announcement about a new restaurant downtown, Tom Schmidt also announced that he is changing the concept and name of his restaurant Nico (pictured), located at 6525 Delmar Blvd., in The Loop. Instead of Mediterranean-inspired cuisine, patrons will be able to fill up on, you guessed it, slow-smoked barbecue. The new concept will be called Salt + Smoke BBQ and, while Schmidt has targeted an early summer opening, he stated that the restaurant may open as early as the last week in May.

“This is a great time for this concept to come to The Loop,” said Schmidt regarding the switch from Mediterranean fare to barbecue. “We’ve been smoking and curing meat in-house for years,” he said about the culinary program at his other restaurant, Franco. “Chef is excited to expand that passion into the barbecue world,” he elaborated, adding that while the menu will be barbecue-focused, “sides won’t be an afterthought.”

John Dreja will take on the role of pitmaster for Salt + Smoke. Helming the kitchen will be Haley Riley, who assumed the executive chef position at Nico last week, replacing chef Grace Dinsmoor. Dinsmoor’s last day at Nico was March 31. While she has accepted a position with a different employer, when The Scoop spoke with her, she was not at liberty to disclose such information.

Nico remains open but will close for a brief period in late May or early June so that the interior can be remodeled and the kitchen outfitted to accommodate the new menu.

– photo by Jonathan Gayman

Sauce Holiday Countdown: Perfect Partners

Tuesday, December 17th, 2013



For the host with the most, Perfect Partners equals the perfect gift. North Light Foods takes the guesswork out of pairings by pre-selecting gourmet cheeses and chocolates to pair with  white wine, red wine or beer. There’s even a guide to help you impress with the perfect cheese tasting party. It’s a gift that benefits the giver, too; never get stuck at a party with boring cheddar and swiss cubes again. Pairing kits: $28 to $38. Planning guide: $12.50. northlightfoods.com 

And now…

We’re giving away two boxes of the Perfect Partners chocolates: one to pair with white wine and cheese and the other to pair with red wine and cheese. We’re also throwing the Tasting Guide to Cheese Party Planning. Click here to enter!

Tweet Beat: The week’s best tweets from STL foodies

Friday, June 21st, 2013


Are you following us on Twitter? Come on, get Saucy @saucemag

Off the Menu: Food Network’s ‘Restaurant: Impossible’ filming next week at Mama Campisi’s http://bit.ly/16jgrtR #STL #DINING

Thanks Andy Ayers for the sexy carrots http://instagram.com/p/awPuC7g_GS/

Creepy Uncle Steven
Please stop calling yourself a “Foodie”

Karen King
I got to creep in the new @iTAPCoMo space today. Excited for August!

Britta Thornton
Whoa. Post-relationship diets drastically decrease digits on the scale. Not my goal, but now my skinny jeans are baggy.

Tony Busekrus
Ready for Brewers Fest! Real men have bread necklaces :) (@ St. Louis Brewers Heritage Festival) [pic]: http://4sq.com/13HIMZF 

Wine & Cheese Place
The New @PerennialBeer Woodside Tripel with @gregrannells Woodside Honey is in stock now

Keri Schrimpf
Collage of a great meal @thelibertinestl last night. Thanks for a great meal, @cookingkid and staff! pic.twitter.com/15Xf0bxkck

Foodie in STL
Only 1 unless my friends and I are invited!“@Cooking_Light: Planning a wedding? A good rule of thumb is to plan 1 bottle of wine per guest.

Chris Ladley
Murray’s.  Best shaved ice there is. http://instagram.com/p/auICPLI3Fy/ 

Brandon Benack
First batch of black summer truffles tonight at @TrufflesSTL pic.twitter.com/qe2CSRdnfb

Lee Williams
This much awarded Bitter is tasting fantastic with my big plate of liver and onions. http://instagram.com/p/atmopbFxX4/ 

Think you should be on this list? Follow us and let us know @saucemag 



Tweet Beat: The week’s best tweets from STL foodies

Friday, May 31st, 2013

Are you following us on Twitter? Come on, get Saucy @saucemag

Thuy Nguyen
@knashan @GerardFCraft @thelibertinestl Pigtails from @cookingkid = my new #crack !

Chris DiMercurio
Olive Garden thinks they can make risotto now?! Wonder if @bmox will join my black ops chef assassination squad?

john perkins
there might be poutine at the agrarian, just sayin…@threefourteen @garrick_s @amveats

Qui Tran
Another great soft shell crab in the Louie @farmhausstl! Amaze buckets! pic.twitter.com/s19jTVTI1l

I’m not sure heated shrimp should be an allowable office lunch.

Larissa Riley
Taco dip, BLT dip, feta dip. #madethismorning http://instagram.com/p/ZveITZh3uI/ 

Ned Dirlik
Dinner @sidneystcafe then 3D Imax Trek. Can’t wait for the awesome visuals, eye-popping action, intrigue… & hopefully the movie’s good too

Sudden strong craving for chil mac. You crazy, Friday.

@cookingkid @EpillzTirone My husband said it was the best macaroni and cheese he’s ever had. Ever. And he knows cheese.

my little one decided she would design her first table this afternoon #prouddad http://pic.twitter.com/Ae1efk5EYt

@AmuseDouche11 @QuincyStBistro nothing wrong with beets, just not what most people start a list of manly foods with.

Our newest beer on draught today is our collaboration ale with @guerrillastreet. Kalamansi Shandy. http://pic.twitter.com/EdUFEMZ6GC

Think you should be on this list? Follow us and let us know @saucemag

The Scoop: Baked & Loaded coming soon to a curbside near you

Tuesday, May 28th, 2013

As the food truck season switches into high gear, a new food truck is getting ready to join the mobile cuisine scene. Baked & Loaded will specialize in baked potato wraps.

The food truck is a venture by chef Lori Megdall, who holds degrees in hospitality management and dietetics and has worked in the food industry for more than 30 years. Her baked potato wraps are made with shredded potatoes and her own seasoning blend. “My inspiration came from latkes, and wanting to make a healthier version,” explained Megdall. “I bake the wraps until they are crisp-tender, then load them up with combinations of slow-roasted prime meats, hormone-free chicken, fresh seafood, veggies and herbs, cheeses, spreads and sauces.” Megdall stated that she plans to source as much locally grown and organic ingredients as possible.

The inaugural Baked & Loaded menu will feature five different baked potato wraps: Devonshire (featuring slow-roasted shredded chicken breast with Provel and Swiss cheeses); Red Hot Bird (spicy, slow-roasted chicken breast); Primal (herbed beef and white cheddar); 66 (honey-baked ham with cheese, pickles and tomato); and VeeGee (a vegetarian option that holds roasted mushrooms, artichoke hearts, bell peppers, rosemary, shallots, Provel and a spread of sun-dried tomatoes and olives).

Look for the Baked & Loaded truck – it is a refurbished mini school bus outfitted with a surf theme – to begin roaming the streets of St. Louis in about two weeks. To keep track of its whereabouts, follow Baked & Loaded on Twitter @bakedloaded.

Tweet Beat: The week’s best tweets from STL foodies

Friday, May 24th, 2013


Are you following us on Twitter? Come on, get Saucy @saucemag

Cory King
Absolutely amazing dinner from @StephAndTheGoat & @farmhausstl tonight at Little Goat for #ccbw. Thank you chefs for beer dinner perfection!

erikka cox
I came home early just to eat mac&cheese in bed and watch Law&Order reruns with my dog. Just try to keep your hands off me.

m. knaus
Drunk. Gym. Turbokick.

Hate when my @MaiLeeSTL spring roll cravings happen when I’m four hours away

Kyle Worlitz
I love scotch, scotch, scotch, scotch! Let’s go #HanshinTigers !!!

Andy karandzieff
If I win the lottery I’m buying @Pigpicker a bigger restaurant

Went to chelsea training, thought the field looked great..Way too much Bud for that crowd though and not enough good beer#knowyourfans

When life gives you lemons, make sours.

Qui Tran
Eating leftover pork craklins from @cookingkid @thelibertinestl for breakfast this morning! Great idea!

Ian Froeb
Already spotted #SoccerAtBusch @Pigpicker in Chelsea shirt driving a golf cart like the awesome badass he is.

Claire A.
Just booked a weekend at KY Lake w/friends. They’re going to be stunned by the amount of wine & booze we’ll bring. Then they’ll get drunk.

Kevin Nashan
Foie, strawberries, coffee, cilantro, herbs pic.twitter.com/sflQNLFBdO

Nicholas Handler
Porchetta plate is slammin @salumebeddu Jesus I will miss this place when I move!#pork #praisethelard pic.twitter.com/YBYPWQLX5x

Think you should be on this list? Follow us and let us know @saucemag

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2015, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004