Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Mar 30, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Extra Sauce

Extra Sauce: In case you missed it…

Sunday, March 19th, 2017

From national honors for hometown chefs to a new restaurant announcement from Dave Bailey, here’s what went down last week in the St. Louis food scene, in case you missed it…

 

050216_jamesbeardsidebyside

 

1.The St. Louis restaurant scene experienced a bit of déjà vu when the finalists for the James Beard Foundation Awards were announced March 15. Two St. Louis chefs moved on as finalists in the Best Chef: Midwest category: Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. Both chefs were finalists in this category last year.

 

TwoPlumbers_01

 

2. Two Plumbers Brewery & Arcade officially opened doors Saturday, March 18, at 2236 First Capitol Drive in St. Charles. As The Scoop reported in December 2016, Two Plumbers is the brainchild of owner Robert Schowengerdt and head brewer John Simon.

 

031517_hugos

 

3. Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch.

 

031617_tapped

 

4. Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space.

 

Extra Sauce: Three new brunches to try this month

Friday, March 10th, 2017

030817_vistabrunch

{ Okonomiyaki from Vista Ramen }

This town loves a good brunch, and three restaurants have recently debuted new, diverse offerings for our weekend noshing.

“Brunch was never really part of the original plan,” said Monas owner Brendan Marsden. But after hearing that customers wanted more brunch options on The Hill, Marsden decided to oblige on Saturdays and Sundays, from 10 a.m. to 3 p.m. Mona’s brunch menu includes breakfast pizza with potato, bacon, salsa verde and sunny side up eggs, and a skillet hash with fingerling potatoes, baby carrots, peppers, onions, kale and two eggs, topped with a white cheddar sauce.

From Nutella risotto balls to cured salmon eggs benedict, Sardella is covering all the sweet and savory bases on its new brunch menu, offered Saturdays and Sundays from 10 a.m. to 2 p.m. “It’s not a 20-page brunch list,” said chef-owner Gerard Craft. “It’s maybe food you’ve seen before, but from our perspective.” Try Craft’s current favorite – the umami bomb Parmesan French toast, served with mascarpone and maple syrup.

Beginning March 19, Vista Ramen will also be in on the brunch game on Sundays from 10 a.m. to 2 p.m. “I felt like there was a gap we could fill,” said chef-co-owner Chris Bork. “We offer a little something different.” Look for Asian-inspired dishes like grits with smoked shrimp XO sauce, shiro dashi, poached eggs, bacon and furikake, and a Reuben-inspired okonomiyaki (Japanese pancake) piled with corned beef, white kimchi, house-made pickles, dollops of thousand island dressing and a sunny side up egg.

Mona’s, 5257 Shaw Ave., St. Louis, 314.772.8272, monasjoint.com; Sardella, 7734 Forsyth Blvd., Clayton, 314.773.7755, sardellastl.com; Vista Ramen, 2609 Cherokee St., St. Louis, 314.797.8250, vistaramen

- photo by Michelle Volansky

Extra Sauce: Casting a line with Friday Night Fish

Thursday, March 9th, 2017

030917_fishfry

 

 

I met Stephen Ibendahl in the basement of St. James The Greater Catholic Church in Dogtown. I wasn’t searching for any religious experience, but rather a plate piled high with golden fried fish. And who better to ask than the man behind Friday Night Fish, a website dedicated to that most popular of St. Louis traditions, the Lenten fish fry.

Each year, Christians abstain from meat on Fridays during Lent, a 40-day period of reflection and sacrifice before Easter. During this time, many churches host a Friday fish fry where those observing Lent or those hankering for a piece of battered cod can get their fill.

We staked out our place in line, which coiled around the perimeter of the basement, and as we inched forward, Ibendahl told me how his quest for the best fish fry in St. Louis began.

A decade or so ago, he lived in the Central West End, and his parish at the time, the Cathedral Basilica of Saint Louis, only hosted one fish fry a year. This forced him to find fries outside the neighborhood. A self-professed “stats geek,” he started keeping track of his favorites for fun, until his wife, Elise Ibendahl, encouraged him to take his hobby online.

Since then, Ibendahl, usually accompanied by his wife, three children and assorted other relatives, has been to more than 60 fish fries, and his website clocks 30,000 to 40,000 views each Lent. For many area aficionados, it’s become the definitive resource for all things fish fry.

“Between the city and the inner-ring suburbs, we’ve probably been to almost all of them,” Ibendahl said. In fact, he’s hit so many that he’s now circling back and revisiting ones he hasn’t been to in years, like St. James, which he reviewed in 2007 and 2013.

Ibendahl’s process is simple, his rules minimal. Fish fries are evaluated on four basic criteria: food, value, atmosphere and way finding/greening (how easy is it to find the dining room and whether recycling efforts are in place), then given a rating of one to four fishes.

Though he has occasionally sampled non-parish fish fries put on by organizations like the Knights of Columbus and the Veterans of Foreign Wars, Ibendahl won’t review restaurants featuring Lenten fish specials – the fries he attends have to be volunteer-run operations. He pointed to St. Pius V Catholic Church on South Grand as a prime example of a fish fry that hits all the marks.

“St. Pius really has all of the elements,” he said. “Great atmosphere, really good food and they use real plates. It’s the quintessential fish fry.”

Ibendahl’s verdict on our St. James’ experience: three out of four fishes – a solid showing. Good fish, decent sides with pasta and desserts as high points, he noted, though signage was definitely lacking. As for me, I was impressed there was a professional card reader available for those without cash.

Ibendahl used to try a new fry every week, but now he’s focused on fish fries closer to home and smaller-scale fries held only once or twice a year. He figures he’s still got at least a few years left on the fish fry circuit. His desired end to this quest: support the local fish fry community … and maybe just a touch of notoriety.

“I’ve always wanted to be in The A-Hed column of The Wall Street Journal,” Ibendahl said. “I always thought it’d be cool to be mentioned on there.”

 

Extra Sauce: In case you missed it…

Sunday, March 5th, 2017

From our new issue to a new arcade bar coming to the CWE, here’s what went down last week in the St. Louis restaurant scene, ICYMI…

 

 
1. Our March issue featuring our annual Guide to Beer hit stands this week; don’t wait! Click above to read online now!

2. Chocolate Chocolate Chocolate Co. is closing its Lake Forest Chocolates storefront at 7801 Clayton Road in Clayton. Co-owner and second-generation chocolatier Dan Abel, Jr. said the tentative closing date will be Saturday, March 11.

 

030117_updown

 

3. Arcade bar Up-Down has signed a lease on the space at 405 N. Euclid Ave., in the Central West End. Up-Down will open in the former home of Herbie’s, which moved to 8100 Maryland Ave., in Clayton late last year.

4. Tazé Mediterranean Street Food is taking its fast-casual concept to the Central West End. Co-owners Casey and Justin Roth will open a second location at 8½ S. Euclid Ave., in the space formerly occupied by Tortillaria Mexican Kitchen.

 

Summer/Fall Internship Opportunity: Editorial Interns

Wednesday, March 1st, 2017

012616_hitlist3

 

Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for summer and fall 2017. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media.

As a Sauce Editorial Intern, you will:

-Assist Sauce editorial team with the production of the monthly print publication and daily online products. Duties include, but are not limited to, reporting, conducting interviews, writing articles for The Scoop, fact checking, assisting with research for upcoming articles, interview transcription, etc.
-Attend occasional events and tastings with the Sauce editorial team, gaining real-world experience as a food journalist.
-Hone your reporting, writing and editing skills with the goal of producing published clips for use in future portfolios
-Assist Sauce Events Coordinator and Sauce editorial team at all Food Truck Friday events. Assist in preparation and execution of the annual Saucy Soiree on June 4 (summer interns only).
-Perform other duties as assigned

The Sauce Editorial Intern must have:

-A passion for the St. Louis food scene and the written word
-A working knowledge of AP Style, grammar rules, Microsoft Office and Mac computer systems
-A working knowledge of various social media platforms (Facebook, Twitter, Instagram, Pinterest, Snapchat, etc.)
-Experience conducting phone interviews and writing news articles for print/online publication
-A personable and professional attitude in online, phone and written communication
-The ability to manage his or her time efficiently; should be a self-starter
-A reliable mode of transportation

This internship is unpaid; a summer intern begins in mid- to late-May, and a fall intern begins in mid- to late-August. Scheduling is flexible, but the intern must be available 10 to 12 hours a week. Interested applicants may submit a cover letter, resume and three to five writing clips to Catherine Klene, Managing editor, digital, at cklene@saucemagazine.com. All resumes must be submitted no later than April 1. No calls, please.

Photo by Michelle Volansky

Extra Sauce: In case you missed it…

Sunday, February 5th, 2017

From our new issue to the sneak peek of a new ice cream shop in Maplewood, here’s what went down this week in the STL food scene, ICYMI…

 

1. Our February issue hit stands on Wednesday, and we’ve only got one thing on our minds… Click above to read online now!

2. Looking for an alternative to your daily cup of joe? Check out Teatopia, which opened its doors at 2619½ Cherokee St., on Monday, Jan. 30.

 

BoardwalkWaffles_04

 

3. The scent of fresh-made waffles now soon wafts down Manchester Road in Maplewood when Boardwalk Waffles & Ice Cream opened doors Saturday, Feb. 4.

4. Midtown’s Diablitos Cantina will shut its doors for good after service on Feb. 14. The closing was announced on the restaurant’s Facebook page on Thursday, Feb. 2.

 

020317_ratebeer

 

5. Once again, St. Louis-area breweries, taprooms, bars and retailers were well represented at the annual RateBeer Best Awards. Side Project Brewing, Perennial Artisan Ales and Saint Louis Brewery were all named among the Top 100 Best Brewers in the world.

 

Don’t miss out on all the St. Louis restaurant news – follow Sauce Magazine on Facebook and Twitter for the latest Scoops and Sneak Peeks!

 

Summer Internship Opportunity: Special Events Internship

Wednesday, February 1st, 2017

050116_foodtrucks

 

Do you love the STL food scene? Can’t get enough Food Truck Friday? Be a part of bringing it all together as a Sauce Special Events Intern.

As a Special Events Intern, you will:

-Assist Sauce Events Coordinator in preparing for, setting up, operating and breaking down all Food Truck Friday events beginning May 12
-Assist in preparation and execution of the annual Saucy Soiree on June 4
-Learn how to plan and execute large-scale food-driven events
-Learn how to promote and market events on a variety of print and online platforms
-Other duties as assigned

The Special Events Intern must be:

-At least 18 years old with a reliable form of transportation
-Outgoing, reliable and flexible with experience working events
-Personable and professional on the phone, in written communication and in person
– Have a proven track record for taking initiative and working harmoniously on a team project
-Proficient in Microsoft Office
-Able to work outdoor events during St. Louis summers
-Comfortably lift up to 30 pounds
-Willing to occasionally get his or her hands dirty

This internship is unpaid; interested applicants may submit a cover letter and resume to Special Events Coordinator Amy Hyde at ahyde@saucemagazine.com. Resumes must be submitted no later than Friday, April 1. No calls please.

 

Photo by Greg Rannells

Extra Sauce: In case you missed it…

Monday, January 30th, 2017

From national recognition of a hometown staple to the opening of new St. Peters chop house, here’s what went down last week, ICYMI…

 

011216_gioias

 

1. The James Beard Foundation has announced the five recipients of its 2017 America’s Classics award, and one of St. Louis’ longtime favorites has landed on the list. Gioia’s Deli is the first St. Louis restaurant to receive the honor since the award’s inception in 1998.

2. The annual Good Food Awards were announced Jan. 20, and area chocolatier Kakao Chocolate has earned top honors in the confections category with its Norton Pâtés du Vin, a fruit gel made with Augusta Winery’s Norton.

 

CorkAndBarrel_02

 

3. Cork & Barrel Chop House and Spirits opened 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.

4. White Rooster Farmhouse Brewery is set to start brewing in Sparta, Illinois, in the near future. Co-owner Mike Deutschmann said the brewery should be up and running at 113 W. Jackson St., this spring.

 

NewDay_01

 

5. 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.

6. Arlene Maminta Browne and Stanley Browne have announced their first non-Robust Wine Bar concept: Snax Gastrobar, set to open in early March.

 

012617_giovannis

 

7. Giovanni’s On The Hill at 5201 Shaw Ave., was damaged by fire on Wednesday, Jan. 26. Co-owner Carmelo Gabriele said no one was hurt, but the building did suffer substantial damage.

The Smokin’ Monkey food truck, which specialized in “barbecue with a tropical twist,” is officially off the road.

 

Extra Sauce: In case you missed it…

Saturday, January 14th, 2017

From new locations of popular barbecue joints and brunch spots to the closing of a 40-year-old Fairview Heights institution, here’s what happened last weekend in the St. Louis dining scene, ICYMI…

 

011117_pizzeoli

 

1. Scott Sandler, owner of Pizzeoli in Soulard, has announced he will open a new restaurant called Pizza Head at 3196 S. Grand Ave., in the former Absolutli Goosed and Brickyard Tavern space.

2. Pastry chef Alex Feick is bringing her baking game to area restaurants and retailers. Prioritized Pastries aims to supply area restaurants, stores and individuals with quality artisan breads, pastries and desserts.

 

120814_halfandhalf_ClaraCakes_CarmenTroesser

 

3. Mike and Liz Randolph, co-owners of Randolph Restaurants,  have announced a second location of Half & Half in Webster Groves. The breakfast and lunch spot will open in late spring or early summer at 220 W. Lockwood Ave., in the current First Watch space.

4. The Tom & Chee location at 1280 Highway K in O’Fallon, Missouri, has closed. The closing was announced on the location’s Facebook page Jan. 9, citing “circumstances beyond our control.”

 

011117_saltandsmoke

 

5. Delmar Loop favorite Salt & Smoke is getting ready to expand its barbecue empire to South St. Louis this summer. Owner Tom Schmidt has announced that he will open a new location of the restaurant at 5625 Hampton Ave., the former home of Mathew’s Kitchen that shuttered last year.

6. Another longstanding Metro East establishment is shutting its doors. Dandy Inn Pub in Fairview Heights is scheduled to close on Sunday, Jan. 15, after 40 years in business.

7. Moya Grill, located at 567 Mehlville Ave. in University City, has been shuttered. The casual Ethiopian eatery from the owners of Meskerem on South Grand closed over the holidays.

 

Don’t miss out on all the St. Louis restaurant news – follow Sauce Magazine on Facebook and Twitter for the latest Scoops and Sneak Peeks!

 

Save

Extra Sauce: In case you missed it…

Sunday, January 1st, 2017

From a tour a Herbie’s new home in Clayton to the closure of J McArthur’s An American Kitchen, here’s what you missed last week, ICYMI…

 

122816_jmcarthurs

 

1. Changes are underway at 3500 Watson Road in Lindenwood Park. J McArthur’s An American Kitchen will close doors for good Dec. 31 after a year-and-a-half in business, according to co-owner Kathleen Bibbins.

2. 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.

 

Herbies_02

 

3. Herbie’s dropped the Vintage ’72 from its name when it moved into 8100 Maryland Ave., and opened doors to its new space in early November. Chef Chris Vomund recently took Sauce on a tour of the new 183-seat space.

4. From new arcade bars downtown to long-awaited breweries in Maplewood, these are the 10 Sneak Peeks you couldn’t wait to check out before they opened in 2016.

 

122916_Renner_KounterKulture

 

5. Sauce restaurant critic Michael Renner has tasted his fair share of St. Louis cuisine. All year, he shared his thoughts on New and Notable restaurants. This week, he shared his top five dishes of 2016.

6. From big chef changes at Niche Food Group to new taco restaurants in Kirkwood and steakhouses in Sunset Hills, here are the 10 The Scoops you were most excited about this year.

 

 

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, 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