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Aug 20, 2017
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Extra Sauce: In case you missed it…

Sunday, August 6th, 2017

It’s been a busy week in the STL restaurant scene with openings, closings and national accolades. Here’s what went down, ICYMI.




1. Bon Appétit has announced its list of 50 Best New Restaurants in America, and two of St. Louis’ hottest eateries, Vicia and Nixta, made the cut.

2.  Chef-owner Michael Pastor debuted his new pizza-themed food truck, Pie Hard, on Saturday, July 29, at a soft opening event at his commissary kitchen, located at 8201 W. Main St., in Belleville.




3. Ari Jo Ellis, a member of the Ones To Watch class of 2016, is striking out on her own. Ellis will open The Cut, which will replace the recently closed Little Dipper inside The Fortune Teller Bar at 2635 Cherokee St., at the end of August.

4. Satisfy your sweet tooth at a new bakery in The Grove. Sweetfixx, located at 4420 Manchester Ave., opened July 29, and is serving up sweet treats.




5. The later is still a work in progress (look for an opening later this month), but the new Baileys’ Chocolate Bar reopened yesterday, Aug. 3, after just three weeks of frenzied activity.

6. 4204 Main Street Brewing in Alton recently closed its doors, only to rebrand and open as The Perfect 10 Pub & Grill on Friday, July 28.




7. The St. Louis craft beer boom continues, and it’s finally starting to take root out west. Case in point: Good News Brewing Co., which opened a brewpub in mid-July at 330 Sonderen St., in O’Fallon, Missouri.

8. Manchester has a new specialty store: Pan-Asia Supermarket at 14246 Manchester Road. The 30,000-square-foot grocery hosted its grand opening Saturday, July 22, and offers a wide variety of Asian products, including fresh seafood, dry goods, fruit and veggies, international liquors and spices.




9. After a fire destroyed The Sweet Divine in October last year, the Soulard bakery reopens its shop at 1801 S. Ninth St., Thursday, Aug. 3.

10. Stage Left Diner quietly closed its doors on Monday, July 31. The diner, located at 541 N. Grand Blvd., debuted in September 2016, when owner Steve Smith and restaurant consultant Brad Beracha took over the space next-door to the Fabulous Fox Theatre from the former City Diner.

Extra Sauce: In case you missed it…

Sunday, July 30th, 2017

From one of the area’s most anticipated restaurant openings to national accolades for Vicia, here’s what went down last week, ICYMI.


1. After years of anticipationNudo House made its debut. The ramen and pho shop from co-owners Qui Tran and Marie-Anne Velasco opened this Thursday, July 27 in Creve Coeur.

2. A new restaurant downtown has sprung up and is starting to grow on people. Red Oak Eats ‘n Treats, located at 1330 Washington Ave., opened on Wednesday, July 19. The fast-casual eatery features hydroponic plants on its menu.




3. Vicia has made a splash on the local and national dining scenes even before its highly anticipated opening in March, and now, the Central West End restaurant has just been named one of Eater’s 12 Best New Restaurants In America.

4. Fans of sparkling will soon have an oasis in which to imbibe a wide variety of bubbles. Extra Brut, a sparkling wine and oyster venue from the folks behind Louie’s Wine Dive, is set to debut at 16 S. Bemiston Ave., in Clayton on Friday, Aug. 4.




5. Chef-owner Ryan Lewis is moving his popular Springfield, Illinois, restaurant Driftwood Eatery & Cocktail to St. Louis. The restaurant – to be renamed and rebranded Pig & Pickle Eatery – is set to open this fall at 5511 Pershing Ave., and includes the space that formerly housed Atlas Restaurant.




6.Southern comfort food spot Juniper will move to a new location in April 2018. Chef-owner John Perkins said the eatery’s new digs would be located on the first floor of the new mixed-use building currently under construction at 4101 Laclede Ave., in the Central West End.



Fall Editorial Internship Opportunity

Thursday, July 27th, 2017



Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for 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 Harvest Festival on Oct. 15.

-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; internship begins in late August/early September. 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 Aug. 15. No calls, please.

Extra Sauce: 4 bottomless brunches for any beverage

Thursday, July 27th, 2017



Some people go to brunch for the atmosphere. Some go for the food. Others go for the booze. While bottomless brunches abound in St. Louis, these four restaurants offer creative options in all-you-can-drink proportions.

1. Build-Your-Own
Herbie’s offers an unlimited build-your-own bloody mary bar for $18 Saturdays and Sundays from 10 a.m. to 2 p.m. Choose the house bloody mary mix or start with a clean booze-free slate with plain tomato juice, then customize with hot pepper-infused vodka and crispy bacon, among other boozy and edible options.

2. Rosé All Day
Wheelhouse takes bottomless mimosas to the next level. Not only can you get a classic OJ and sparkling combo, but also a rosé-mosa, made with rosé, cranberry juice and grapefruit juice, and the seasonal frozé (aka, a frozen rosé-mosa). Try them for $15 each on Saturdays and Sundays from 9:30 a.m. to 3 p.m.

3. Shake It Off
Cielo Restaurant and Bar offers a bottomless bloodys and mimosas, but it’s the unlimited boozy milkshakes that we’re really after. Options like a vanilla bean milkshake with bourbon topped with smoked cinnamon vary weekly. Get your hands on them Sundays during Cielo’s brunch buffet (which includes drinks) for $68.

4. Treat Yo’ Self
Reeds American Table makes its bottomless mimosas fancy by using Saint Hilaire Blanquette De Limoux sparkling wine, which is regarded as one of France’s oldest sparkling. Experience it Saturdays and Sundays between 10 a.m. to 2 p.m. There’s a 90-minute limit on bottomless consumption, but for $17, we aren’t complaining.

Micki Wagner is an editorial intern at Sauce Magazine. 

Related Content
Best of Brunch 2017

Extra Sauce: Three new brunches to try this month


Extra Sauce: In case you missed it…

Monday, July 24th, 2017

St. Louis is popping with new food ventures from big name restauranteurs to local families just starting out. Here’s a quick rundown of the food news from last week, ICYMI.




1. Dave Bailey has tackled burgers, breakfast and a vegetarian whiskey bar, and now he’s adding L’Acadiane, a Cajun and Creole eatery, to his restaurant portfolio.




2. Grab your bibs and crackers – Mad Crab is now open in University City. The seafood boil spot opened doors July 17 at 8080 Olive Blvd., in the former home of Kim Son Seafood.




3. National steakhouse chain The Capital Grille will soon open its 57th location –  and the first in the St. Louis area – in the former J. Buck’s space at 101 S. Hanley Road in Clayton in mid-September.

4. Three years after launching MK’s Rolls and Wraps food truck, owner MK Vongnarath has parked the mobile eatery and opened a permanent location, MK’s Asian Persuasion.




5. Center Ice Brewery is keeping things cool in Midtown. The hockey-themed brewery opened July 21 at 3126 Olive St., just a couple doors down from Pappy’s Smokehouse and Southern.



Extra Sauce Recipe: Maqluba (Upside Down Lamb and Rice)

Wednesday, July 12th, 2017



Last month, the Jewish Community Relations Council invited their Muslim neighbors to an interfaith iftar dinner at the St. Louis Jewish Community Center. While the diners may have different beliefs, everyone had their fill of fried dough, samosas and tabbouleh  – all kosher and made by Akram Ali-Hassan, a Palestinian Muslim who has worked for Kohn’s Kosher Meat & Deli Restaurant for 20 years. Here, he shares his family recipe for maqluba, a lamb and rice dish that’s inverted before serving.


Maqluba (Upside Down)
Courtesy of Akram Ali-Hassan
8 to 10 servings

2 lbs. eggplant
2 tsp. kosher salt, divided
1½ pounds lamb stew meat, bone-in or boneless
1 yellow onion, chopped
6 cups water
2 cups olive oil, for frying
2 large beefsteak tomatoes, chopped
3 cups uncooked white rice
1 Tbsp. allspice

• Peel the eggplant and cut into 1-inch slices. Sprinkle with 1 teaspoon salt and set aside.
• In a large stockpot over medium heat, saute the onion and lamb and saute until the meat is browned on all sides, 5 to 10 minutes.
• Add the water and bring to a boil over high heat. Cover, reduce the heat to medium and simmer 25 minutes.
• Drain the liquid into another large pot and set aside. Leave the meat in the bottom of the pot and set aside.
• Meanwhile, drizzle a fry pan with a layer of olive oil over medium-high heat. Working in batches, fry the eggplant until golden-brown on both sides, 2 to 3 minutes. Place the eggplant on top of the meat in stockpot, then add the tomatoes and rice. Repeat with the remaining eggplant, adding more oil as needed.
• Add the remaining 1 teaspoon salt and the allspice to broth, then slowly pour it over the rice. Bring the pot to a boil over high heat, then reduce the heat to medium. Cover and simmer 20 minutes until the rice has absorbed all the water. Remove from heat.
• Remove the lid. Place a large serving dish over the pot and carefully invert and set the serving dish on the counter. Let rest 5 minutes, then remove the pot and serve.

Photo by Glenn Reigelman for the Jewish Community Relations Council 

Shannon Cothran is a contributing writer for Sauce Magazine. 

Related Content
Extra Sauce: Area Muslim and Jewish communities gather at iftar

Extra Sauce: Casting a line with Friday Night Fish


Extra Sauce: Area Muslim and Jewish communities gather at iftar

Tuesday, July 11th, 2017



The sweating water cups on each table taunted every Muslim in the room. It was Ramadan, a holy month for Muslims during which they fast through daylight hours and focus on doing good works. They hadn’t had a sip of water since sunrise, and it was 8:27 p.m., three minutes away from sunset.

Newlyweds Mariam Hashimi and Fardin Mohammadi kept their eyes on each other instead of their water glasses. “It’s a reflex to drink a glass of water that’s in front of you,” Hashimi said. “But you get used to catching yourself just before you grab the cup.”

The St. Louis Jewish Community Center isn’t the first place that springs to mind when picturing an iftar, the meal Muslims eat to break the fast. But that night, the Jewish Community Relations Council had invited their Muslim neighbors to the JCC for an interfaith iftar dinner.

“There are a lot of Jews and Muslims in the world, and what you hear about is strife. We have to remember that’s not everybody,” said Rabbi Hyim Shafner. “This meal is an opportunity to appreciate our commonality. We have so much in common! And no matter how holy we are, we all eat.”

Imam Dr. Helal Ekramuddin began the prayer, during which Hashimi and Mohammadi grabbed two dates and drained their waters. Paul Kravitz, a Jewish man seated next to them, followed their lead. After the prayer, Hashimi and Kravitz fell into conversation about how fasting is a part of most religions.




While the diners may have different beliefs, everyone had their fill of fried dough, samosas, tabbouleh and maqluba (get the recipe here) – all kosher and made by Akram Ali-Hassan, a Palestinian Muslim who has worked for Kohn’s Kosher Meat & Deli Restaurant for 20 years.

“Maqluba is upside-down lamb and rice, the most traditional dish in kitchens in Palestine,” he said. “My father brought this recipe with him when he and his family became refugees of Palestine in 1948.”

These two cultures united in spite of – or maybe because of – their sometimes tangled, volatile history. “Seeing the human face of each other makes it difficult for bigots to bring divisions and demonize ‘the other,’” said Dr. Bahar Bastani, a professor at Saint Louis University.




Hashimi and Kravitz passed plates of nut-and-honey filled fried dough called ataif as Mohammadi joked about having to work the grill in his family’s restaurant while fasting during Ramadan. Around the room, Muslims and Jews shared dessert, stories and old family recipes.

“People of different Abrahamic faiths have much more in common than differences,” said Ghazala Hayat, public relations committee chair of the Islamic Foundation of St. Louis. “The basics of celebrations are the same: gratitude, family and friends. Sharing bread makes us part of the same community.”

Photos by Glenn Reigelman for the Jewish Community Relations Council 

Shannon Cothran is a contributing writer for Sauce Magazine. 

Related Content
Extra Sauce Recipe: Maqluba (Upside Down Lamb and Rice)

Extra Sauce: Casting a line with Friday Night Fish

Editor’s Note: This piece originally said Imam Asif Umar led the prayer. Also, a paraphrase was incorrectly attributed to Bahar Bastani. It was updated at 3:15 p.m. to correct these errors. 


Extra Sauce: In case you missed it…

Sunday, July 2nd, 2017

From our new issue featuring the best of brunch to big changes for Baileys’ Chocolate Bar, here’s what went down last week in the STL dining scene, ICYMI.

1. Our July issue hit stands and we’re ready to brunch hard. Don’t wait – click here to read online now!

2. Things are heating up at the Mad Crab, a new seafood boil concept set to open July 17 at 8080 Olive Blvd., in University City.




3. A Lafayette Square favorite is being reimagined and a new concept introduced – all in the same space. Owner Dave Bailey announced he will pare down Baileys’ Chocolate Bar and reopen part of the space at 1915 Park Ave., as a new restaurant.

4. Ellisville’s first brewery is officially open. Brewer-owner Chris Greer opened Greer Brewing Co. at 16050 Manchester Road on June 24.




5. Two local favorites, 2nd Shift Brewing and Guerrilla Street Food, are teaming up for a one-two punch of food and drink. The popular Filipino food purveyors will run the kitchen at 2nd Shift’s brewery and tasting room at 601 Sublette Ave., starting Wednesday, July 5.

6. Got $10 and a friend? Then Budget Crunch has 10 tasty deals you must try now.


Don’t miss out! Follow Sauce on Facebook and Twitter to get The Scoop on all the area dining news first. 

Extra Sauce: In case you missed it…

Sunday, June 25th, 2017

It’s been a week of ups and downs in the St. Louis restaurant industry. Here’s what went down, ICYMI.




1. Chef-owner Michael Del Pietro will open Del Pietro’s at 1059 S. Big Bend Blvd., the former home of Riverbend Restaurant & Bar and Harvest, this fall.

2. St. Louis will have to wait a bit longer for Senn Bierwerks to debut. On Thursday, June 15, the company announced via Facebook that its brewery project wouldn’t be going forward at the proposed location at 7593 Olive Blvd. in University City.




3. An old favorite in The Delmar Loop will close its doors for good. Cicero’s will shutter at 6691 Delmar Blvd., on Sunday, June 25 after four decades in business.

4. Long known for its sweet treats, Bissinger’s is branching out into the restaurant scene with Handcrafted by Bissinger’s, a new cafe concept located at the company’s longtime space at 32 Maryland Plaza in the Central West End.




5. Chef Rick Lewis’ forthcoming restaurant has a name: Grace Meat & Three. As Sauce reported earlier this month, Lewis and his wife, Elisa Lewis, left Southern to strike out on their own at 4270 Manchester Ave., in The Grove, the former home of Sweetie Pie’s.




6. David Dresner intends to open the “mecca of pot stickers” this fall at 4168 Juniata St., in Tower Grove South. Dresner is finalizing his two-year long endeavor to launch a production facility for his retail line of pot stickers, Crispy Edge, and a yet-to-be-named restaurant.

7. Local craft brewer Evan Hiatt has been tapped as cider master of the upcoming Brick River Cider Co. Hiatt was co-founder and brewmaster of Six Row Brewing Co., which closed in 2015, then served as brewmaster for Pappo’s Pizzeria & Brew Co., which took over the Six Row space and closed this spring.





Extra Sauce: In case you missed it…

Sunday, June 11th, 2017

From new locations of Craft Beer Cellar and Jilly’s to the closure of Scapegoat in the Central West End, here’s what went down last week the STL food scene, ICYMI.




1. A second Craft Beer Cellar is set to open in at 5760 Chippewa St., near the Hampton Village shopping center. Owner Brandon Nickelson is hoping to open doors at the beer-focused bottle shop by end of the year.




2. Scapegoat Tavern & Courtyard, the more casual arm of fine dining restaurant Scape in the Central West End, has closed its doors. The restaurant ceased operations after Memorial Day, according to Bob Koplar, general counsel for Koplar Properties, which owns the space.




3. Popular sweets purveyor Jill Segal, owner of Jilly’s Cupcake Bar & Café, is heading east to open her latest project, Jilly’s. Segal expects to debut in late June at 222 E. Park St., in Edwardsville, just in time for the flagship restaurant’s 10th anniversary in July.




4. Condensed milk and hazelnut praline take basic pound cake to the next level. Get the recipe in this week’s Baked. 


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