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May 27, 2016
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The Scoop: James Beard award eludes Willmann and Nashan

Monday, May 2nd, 2016



Local restaurant enthusiasts hoping one of its own would take gold again this year were disappointed as a James Beard Foundation Award has eluded two St. Louis chefs. Kevin Nashan and Kevin Willmann were two of five finalists in the Best Chef: Midwest category, with the top prize going to Paul Berglund of The Bachelor Farmer in Minneapolis.

Nashan is the chef-owner of Sidney Street Café, and Willmann is the chef-owner of Farmhaus. This was Nashan’s second time being named a finalist, while it was Willmann’s first finalist nod.

The Scoop: Narwhal’s Crafted Urban Ice to bring frozen craft cocktails to Midtown

Friday, March 11th, 2016



Co-owners Brad Merten and Brandon Holzhueter plan to cool down Midtown this summer with frozen adult beverages at Narwhal’s Crafted Urban Ice. The duo announced that their new bar, located at 3906 Laclede Ave., is slated to open in early summer.

The announcement comes on the heels of the news that the city recently revoked the liquor license of Tropical Liqueurs, a Soulard bar serving slushy alcoholic beverages, after resident complaints. Holzhueter said he has worked closely with Saint Louis University and the surrounding community to keep them fully informed of the concept, and Narwhal’s will not offer carryout drink options.

“I know there will be people who have that preconceived notion,” he said. “I want to combat that idea that you even want to leave. (We want to) provide them with a classy, cool yet comfortable atmosphere where (people) want to stay and drink.”

Holzhueter said Narwhal’s will use fresh fruit, house-made sodas and herbs grown in-house to create slushy alcoholic cocktails. “We’re growing what we can and doing things as fresh as we can,” he said. “Making it a truly craft cocktail … in frozen form.”

A rotating menu will include spins on classic cocktails like a blackberry Moscow mule with fresh blackberries, house-made ginger beer and fresh mint; a root beer float with house-made ice cream; and a grapefruit whiskey sour with house-made grapefruit soda and sour mix.

The 1,900-square-foot space will feature a large patio in back and 14 stainless-steel frozen beverage machines spinning behind the indoor bar. While there won’t be food available onsite, but customers are welcome to bring in food or order delivery.



Extra Sauce: In case you missed it…

Sunday, March 6th, 2016

Our new issue hit stands this week, and we’ve got the hottest news and trends in our annual Sauce Guide to Beer. And from popups putting down roots to juicy new shops in Edwardsville, here’s what went down in the STL food scene this week, in case you missed it…



1. Our new issue featuring our annual Guide to Beer hit stands this week. Don’t miss a word. Click above to read it online now!

2.. Combining Asian culinary roots with love of the established Mexican food scene on Cherokee Street, Sue Wong-Shackelford and husband Mark Shackelford plan to open Kalbi Taco Shack in late spring or early summer at 2301 Cherokee St.




3.. Everyone is movin’ on up on Watson Road. Kitchen Kulture’s Michael Miller and Christine Meyer announced March 3 that they will open Kounter Kulture in the space currently occupied by Pint Size Bakery.

4. Fresh juice and good vibes were flowing on Tuesday at Source Juicery in downtown Edwardsville as owners Michelle Motley, Lisa Hudson and Chrissy Stevens, formerly of the Cleveland-Heath kitchen, opened the doors of their healthy food-to-go concept at 220 N. Main St.




5. A carryout taco joint and a recording studio walk into a bar … Rather, they share a space with one at 4916 Shaw Blvd., on The Hill, where patrons can now experience all three in one night at Cha Cha on Shaw, The Gaslight and Gaslight Studio.




6. After 14 years at Schlafly, Troika Brodsky became a one-man PR machine for the Guild’s 40-plus area breweries. Find out his thoughts on the power of St. Louis beer.



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.


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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/ 


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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/ 

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