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May 25, 2016
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Extra Sauce

Extra Sauce: In case you missed it…

Saturday, May 21st, 2016

From big changes and Central West End and Clayton institutions to four botanical brews you must try, here’s what went down the STL food scene last week, ICYMI…




1. The Clayton dining scene gains a new neighbor in October when Herbie’s Vintage ’72 pulls up stakes in the Central West End and replants them in Clayton. Herbie’s Vintage 72 will take over Cardwell’s in Clayton, which will close on Oct. 1 as owners Rich and Debbie Gorczyca retire.

2. Now that we’re spending every available moment outdoors, reach for less assertive, more refreshing beer styles brewed with botanical ingredients like flowers and herbs. Don’t miss these 4 botanical brews to try this spring.




3. Amigos Cantina in Kirkwood launched its food truck on Thursday, May 5. Called Amigos on Wheels, the mobile eatery has started serving at community and special events and will eventually expand to regular lunch service around the metro area.

4. Was your weekend boring? Ours wasn’t. Don’t miss out again. Sign up for Edible Weekend and get the top 4 food-filled weekend events delivered direct to your inbox every Wednesday.




5. Downside to not living by the ocean: no ocean. Upside to not living by the ocean: We don’t have to fight the seagulls for these shrimp rolls.


Extra Sauce: In case you missed it…

Saturday, May 14th, 2016

From new locations to spelunking in upcoming breweries, here’s what went down this week in the St. Louis restaurant scene, in case you missed it…




1. St. Louis born and bred Crushed Red Urban Bake & Chop Shop will open its next location in Edwardsville. Located on the ground floor of a new construction building at 222 E. Park St., this will mark the fourth location for co-founder and chief expansion officer Powell Kalish and CEO Chris LaRocca.

2. Co-owners Travis Parfait and Melton will open a new Sister Cities Cajun & BBQ location by Aug. 1. In the meantime, it’s popping up on Cherokee Street for lunches and dinners.




3. The Earthbound Beer team is currently renovating a 150-year-old former brewery space into a tasting room and brewery worthy of its history. Sauce took a tour in April to check out the progress at the new space.

4. A piñata cake is a safer birthday party choice (and doesn’t require blindfolds and sticks).




5. If you can’t head off to summer vacation just yet, find some consolation in the cool refreshment of a Dark & Stormy made with homemade ginger beer. And don’t sweat the DIY; the effort required to make ginger beer is about as taxing as a lazy afternoon on the beach.




Extra Sauce: Underground at Earthbound

Thursday, May 12th, 2016



{Earthbound Beer co-owner and brewer Stuart Keating} 

One hundred and fifty years after beer fermented at a stockhouse at 2724 Cherokee St., Earthbound Beer is preparing to brew its singular suds in the same space.

As The Scoop reported in September 2015, Earthbound Beer announced its plans to leave the tiny brewery at 2710 Cherokee St. for a massive new facility that housed Cherokee Street Brewing starting in 1866. Co-owners Stuart Keating, Rebecca Schranz and Jeff Siddons have been hard at work turning the space (most recently Waberi Grocery, which moved across the street) into a brewery and tasting room worthy of its history. Sauce took a tour in April to check out the progress at the new space.




{The future tasting room at Earthbound Beer’s massive new space on Cherokee}


Upon entering, we stood in the cavernous forthcoming tasting room, which was filled with rubble, not brewing equipment at the time. A film of dust covered everything, the result of ripping 30 tons of plaster, flooring and building materials off the walls and ceiling, which now climbed 17 feet high and exposed barrel-vaulted archways.

Amid the debris, Keating described the future 3,200-square-foot space, tracing his fingers over lines drawn and redrawn on blueprints. Here, he explained, is where the long bar will run along the right side of the room. Tables will be scattered throughout, and overhead a yet-to-be constructed mezzanine will overlook the scene below. A small full-service kitchen (TBD on the menu) will be tucked behind the bar.

But the public tasting room was only a part of the story. To get the full picture of the new Earthbound, we had to go underground. An extension ladder stretched its way from a hole in the tasting room floor down another 20 feet to the basement. Keating quickly descended; after months spent plumbing the depths of the new space, he claimed he can scurry up and down the ladder with a beer in one hand.




{The basement at Earthbound Beer’s new location}


Bathed in bright florescent light, the basement was roughly the same size as the tasting room, sporting the same towering support columns. A long conveyor belt was camped in the middle of the room, surrounded by piles of gray stone waiting to be zipped up to the first level. This basement will house Earthbound’s fermenters, bottling and packaging line, and office. The new seven-barrel brewing system has the potential for up to 1,500 barrels a year. That’s a far cry from when they first opened, brewing one batch at a time in the tiny shotgun space.




{Unearthing more space in Earthbound Beer’s basement}


Off to the right, Keating led the way through a low opening in the wall, revealing what appeared to be an archeological dig, right down to the shovels and wheelbarrows. The Earthbound team spent weeks excavating the room, removing loads of dirt and unearthing rows of low brick archways. The curved lines and cool temperatures lend themselves to perfect barrel-aging conditions – and perhaps a room for chef dinners or private events, Keating said.

Back in the main room of the basement, an eerie green light illuminated the far corner. We climbed down an even steeper ladder, taking care to step on the small footbridge of two-by-fours placed over a shallow puddle. The sub-basement smelled dank and cool, and a soft trickle of water could be heard from the shadows. A cell phone signal couldn’t penetrate this far below the earth.




{The entrance to the sub-basement at Earthbound}


Earthbound dug its way back in time to the building’s roots, pumping 80,000 gallons of water from the sub-basement in order to descend to its depths. Keating shone a flashlight on the wet stone walls; the constant flow of water seemed to melt the rocks into one sheet. He believes this was the limestone quarry that was covered over and converted into a brick factory before its life as a brewery. His small flashlight barely illuminated the inky black caverns below. Once the water is finally removed and the stone sealed, Keating said they envision a dance space here, or perhaps a single screen movie theater.




{Earthbound Beer’s current tasting room is less than 1,000 square feet.} 


Back above ground and down the street, the current Earthbound space seemed even more cramped than before. While it may hold sentimental value, Keating said he and the Earthbound crew are looking forward to brewing more than one batch at a time – in a space bigger than a bedroom closet. “It seems silly to build something new when you’ve got a great, beautiful, functional space that doesn’t take much to get it up and running,” Keating said. Look for the new Earthbound to open to the public in September.


-photos by Catherine Klene, Meera Nagarajan and Michelle Volansky


Extra Sauce: In case you missed it…

Sunday, May 8th, 2016

From our new issue and new online newsletter to a conversation with a malbec expert, here’s what went down last week in the St. Louis food scene, in case you missed it…


1. Our May issue hit stands this week, featuring the best new food trucks in St. Louis, a preview of summer drinking trends and reviews of Parigi, Sheesh and The Preston. Don’t wait; click here to read the entire issue online now!

2. 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.




3. Laura Catena, owner-vintner of Luca Wines, will host a wine dinner at Annie Gunn’s on Monday, May 9, and she shared her thoughts on the growth of Argentine wine and the growing international market for malbec.

4. The latest build-your-own eatery has come to Chesterfield. Sym·Bowl, a rebranded second location of The HotPot in Kirkwood, opened on Wednesday, April 27.

5. Folks on the go in Clayton will have a new healthy option when Wicked Greenz opens. Co-owners Chris Sedlak, Matt Ratz and chef Justin Haifley are targeting a July open date for the flagship location at 16 N. Central Ave.




5. Our Edible Weekend newsletter has a new look and the best food-filled events taking place each weekend in the St. Louis area. Don’t miss out! Sign up now to get the best food events delivered straight to your inbox each Wednesday.

6. Call it tenacity, determination or plain old stubbornness. After months of demo, construction and brewing, co-owners Chris and Tammy Rahn opened Stubborn German Brewing Co. in downtown Waterloo on Wednesday, April 27.





Extra Sauce: Food Truck Friday Speed Pass Giveaway

Wednesday, May 4th, 2016



Calling all food truck fanatics: Celebrate our best new food trucks and the start of Food Truck Friday season with a month of Sauce Speed Pass Giveaways!  Six Best New Food Trucks means six chances to win!

What’s a Speed Pass? These $10 tickets allow you to use an expedited line at one food truck during Food Truck Friday. We’re giving away 6 pairs of Speed Passes throughout May. Here’s how it works:

Staring May 4, we’ll announce the Best New Food Truck of the Day on Instagram and Twitter. Grab lunch from that truck, and while you’re there, look for the Food Truck Friday logo hidden nearby. (Hint: Check trees, benches, parking meters, etc.) Then follow these instructions:

1. Snap a photo of yourself with the logo and your meal from our Food Truck of the Day.

2. Post it to Instagram or Twitter and tag @SauceMag and #SauceFoodTruckFriday. We will reply to confirm your post.

3. Present the logo at the Sauce tent at Food Truck Friday to claim your Speed Passes.

Good luck!


Extra Sauce: In case you missed it…

Friday, April 29th, 2016

From new restaurants in Benton Park and Crestwood to new bars downtown and on Cherokee Street, here’s what when down in the St. Louis food scene, in case you missed it.





1. A taste of Alsace, France is coming to the corner of Lemp Avenue and Lynch Street later this year when Hommage opens its doors. Owner D.J. Huchzermeier – most recently the general manager of The Purple Martin – plans to open the eatery at 2800 Lemp Ave., in Benton Park as a tribute to the historical significance of St. Louis.

2. Fun and games are coming to downtown as barcade Start Bar is slated to open in June at 1000 Spruce St.




3. Pint Size Bakery has moved up the street to 3133 Watson Road in Lindenwood Park. The new, 1,800-square foot location opened for business Tuesday, April 26.

4. Just three weeks after Art Bar on Cherokee Street closed its doors, Tom Halaska has announced he will be the general manager at DeMun Oyster Bar effective April 25.




5. A taste of Mother Russia is coming to Cherokee Street when owner Tatyana Telnikova opens Propaganda in the former ArtBar St. Louis space at 2723 Cherokee St.

6. Rise and shine, Crestwood. Elevated breakfast is coming to the corner of Watson and Grant roads. Yolklore will open at 8958 Watson Road this summer.

Extra Sauce: In case you missed it…

Saturday, April 23rd, 2016

From chef changes at some of STL’s top restaurants to new University City’s first brewery, here’s what went down in the STL food scene in, in case you missed it…




1. Niche executive chef Nate Hereford will hang up his apron at the Clayton institution at the end of May. Hereford said he has accepted a position at Hampton Creek as a research, design and development chef in San Francisco.

2. Audra Angelique and Audrey Faulstich have launched A2 The GFCF Cafe and Restaurant, which opened doors on April 11 at 1330 Washington Ave.




3. Drive down Dorsett Road with the windows down and you may catch a whiff of wood smoke from Big Baby Q and Smokehouse. The new restaurant opened in the Fee Fee Center at 11658 Dorsett Road in Maryland Heights on Monday, April 18.

4. After three years on Cherokee Street, Revel Kitchen will close its doors on Sunday, April 24, as reported by Feast. Revel Kitchen’s delivered prepared food service will also be suspended.




5. Former food truck sushi chef Elliot Harris has found a new, more stationary home. Harris, who sold Chop Shop STL in December 2015, is now executive sushi chef at Baiku Sushi Lounge in Midtown.

6. A new tap room and brewery is in the works, looking to open in early 2017. Senn Bierwerks, founded by Dustin and Kristen Chalfant and James Hellmuth, will produce and distribute beers from a facility at 7593 Olive Blvd., at the corner of Olive and North and South boulevards.


-Niche Food Group photo by Jonathan Gayman; Big Baby Q photo by Michelle Volansky; Baiku photo by Carmen Troesser 

Extra Sauce: In case you missed it…

Saturday, April 16th, 2016

From new restaurants in the Central West End to new markets in Washington, here’s what happened last week in the St. Louis food scene, in case you missed it…




1. Scape American Bistro is getting a little sister when Scapegoat opens in the former Crepes Etc. space at 52 Maryland Plaza in the Central West End next month.

2. Kaldi’s Coffee Roasting Co. announced plans for two new St. Louis locations to open this year. The first will be located in the historic Gerhart Building, at Laclede and Vandeventer avenues, and the second at Washington University’s Mid Campus Center at 4590 Children’s Place.




3. LuLu Chinese & Dim Sum Truck hit the road this week, rolling out for the first time on Tuesday, April 12.

4. The venerable Maplewood coffee shop, Foundation Grounds, has changed hands, as Neil Suthar took ownership of the business on March 25.




5. It’s now easier to buy local in Franklin County. Farm to You Market opened at 5025 Old Highway 100 in Washington on Wednesday, April 13.


Extra Sauce: In case you missed it…

Sunday, April 10th, 2016

From new grab-and-go options in Maryland Heights to our new issue, here’s what happened last week in the St. Louis restaurant scene in case you missed it…

1.Our new issue hit stands, and this month we explore the no waste food movement and why you should eat ugly carrots, off cuts and cover crops. Click above or here to read now.

2. The slushies will keep flowing after April 9 at Tropical Liqueurs in Soulard. The owners announced a state court judge in the St. Louis city circuit ruled that the bar, located at 1800 S. 10th St., will keep its liquor license until further notice.

3. Chef David Kirkland will depart Café Osage on Tuesday, April 12 and head to Grand Center, where he said he will start David Kirkland Catering this summer and open a to-be-named restaurant in spring 2017.




4. Grab-and-go got healthier in Maryland Heights. Fred and Ricky’s opened doors April 8 at 64 Weldon Parkway, serving prepare plant-based, health-focused meals.

5. For a little more than three years, Jim and Mary Randall served up barbecue in Ballwin. On Friday, April 1, Jim closed BBQ ASAP’s physical location and catering operations after Mary died in 2015.

6.  Mexican fare and more is coming to Cherokee Street when Mèxcla opens at 2818 Cherokee St. later this month. Owner Pablo Quezada has worked in the restaurant industry for years and is hoping to bring diversity to the neighborhood with the opening of his first place.




Extra Sauce: In case you missed it…

Sunday, March 27th, 2016

From neon tiki drinks to new ownership in Maplewood, here’s what went down last week in the St. Louis restaurant scene.




1. Pie Oh My! founder and owner Jane Callahan is passing the rolling pin to employee Melennie Lorence in a sale set to be finalized on March 31.

2. Restaurateur Dave Bailey continues to expand his strip of Locust Street downtown, announcing multiple projects, including another event space, Slate, at 1015 Locust St., this summer.




3. Boozy, juicy and the ultimate exercise in escapism, tiki cocktails are appearing (and staying) on menus across town. Giving winter a defiant one-finger salute, Ben Bauer launched the Tiki Attack menu at The Libertine.

4. You can hit up just about any restaurant in St. Louis and have a beer with your food, but there are certain restaurants that bring craft beer to life. Here are seven places that take pints to the next level.




5. Butter-free, healthy-ish chocolate chip cookies mean we’ll eat twice as many as we should.


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