Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 25, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

First Look

First Look: Center Ice Brewery in Midtown

Friday, July 21st, 2017

CenterIce_04

 

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

As The Scoop reported in August 2016, Center Ice is the brainchild of owner-brewer Steve Albers. “I’ve been playing hockey since I was a kiddo. It’s in my blood,” Albers said. “Breweries represent the brewer’s personality – and that’s me.”

The 5,000-square-foot brewery features reclaimed materials from the old St. Louis Arena – the wood bar and tables in the 2,000-square-foot main bar area used to make up the arena’s roof, and the old penalty box door can be found as a photo-op box adjacent to Center Ice’s brewing equipment. The brewing floor is separated from customers by a low rink wall, which also curves around a private event space that will accommodate 30 to 40 people and offers 10 private taps.

A long time homebrewer, Albers planned to open with three of his own brews along with supplemental taps from area breweries like Main & Mill and Charleville Brewing Co. Center Ice’s opening lineup includes Golden Contract (an American golden ale contract brewed with Charleville), Hop Shelf IPA (a West Coast-inspired IPA) and Off Season Saison (a light, summery example of the style).

Albers said he chose approachable styles to open, but plans on starting a berry series made with fresh fruit and other more unusual beers soon. “With so many beers out there, you should set yourself apart and make something exciting,” he said.

Center Ice is open Wednesday through Saturday from 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 5 p.m. Here’s a first look at what to expect from St. Louis’ first hockey-themed brewery:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Heather Hughes is managing editor, print at Sauce Magazine.

Related Content
The Scoop: Center Ice Brewery to open in Midtown

The Scoop: Wellspent Brewing to open in Midtown

Guide to Beer 2017: Class of 2017

First Look: Clementine’s Creamery in Clayton

Monday, July 10th, 2017

Clementines_01

 

Location number two of Clementine’s Naughty & Nice Creamery is now open for business at 730 DeMun Ave., in Clayton.

Picture a combo of a classic European cafe and an old-fashioned ice cream parlor, and you’ll have the vibe of the new spot. Outdoor seating, restored copper trim around the front windows and window art from local artist Phil Jarvis set the scene outside. Inside, details like charcoal and white Portuguese floor tile, an antique sideboard and a wall full of copper molds create an atmosphere both rustic and urbane.

Clementine’s has 24 flavors of ice cream on hand – eight “naughty” (with booze) and 16 “nice” (sans alcohol), which can be had in cups, by the pint or ensconced in a variety of cones, including house-made waffle cones and flavored cones from The Konery in Brooklyn, New York.

Floats are available, too, and owner Tamara Keefe said shakes will also be a thing in the next week or so. The location is also offering macaroons from Like Home/Comme A La Maison.

Hours for the new location are Sunday through Thursday from 11 a.m. to 10 p.m., and 11 a.m. to 11 p.m. Friday and Saturday. Heres’s a first look at Clayton’s newest ice cream shop:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
The Scoop: Clementine’s launches special events ice cream truck

The Scoop: Clementine’s to open second location

• Ice Cream that Changed My Life

First Look: Greer Brewing in Ellisville

Friday, June 30th, 2017

GreerBrewing_06

 

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

After scouting several locations in the West County area, Greer settled on a former lawn and garden shop as the spot to make his homebrewing hobby a full-time job. He spent the last nine months gutting and renovating the space, which was vacant for 14 years, to house a 15-barrel brewing system and 92-seat tasting room.

Greer keeps his brews true to style, focusing on German beers like a hefeweizen and Vienna lager. In addition to eight taps, Greer also installed a cask system to pull his traditional English ordinary bitter. A small kitchen turns out pub fare like Irish nachos, pretzels served with beer cheese and bratwurst sliders.

Greer Brewing is open Wednesday through Friday from 2 to 10 p.m., Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 7 p.m. Here’s a first look at what to expect from Ellisville’s first brewery:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
Guide to Beer 2017: Class of 2017

The Scoop: New Craft Beer Cellar location to open in South City

Sauce Magazine: Guide to Beer 2017

First Look: Third Wheel Brewing in St. Peters

Friday, June 16th, 2017

ThirdWheel_02

 

St. Peters has welcomed its first brewery. Third Wheel Brewing opened doors at 4008 N. Service Road on Wednesday, June 7.

As The Scoop reported last September, Third Wheel is a six-person partnership among Ron and Valerie Woerndle, Wade and Erin Alberty, Brad Wheeling and brewer Abbey Spencer, who is a co-founder of The OG, a St. Louis women’s craft beer collective.

Wheeling said the massive space sat vacant for a decade before Third Wheel moved in. The nearly 10,000-square-foot tasting room offers plenty of space for patrons to spread out and enjoy full or half pours of the five house brews and seven guest taps currently available.

Third Wheel’s current offerings lean lighter (though Spencer said a porter and chocolate stout will debut in a few weeks) with a Belgian wit, American pale ale, a double IPA, a Berliner Weiss and an American brown ale. Growlers are available to go and a Crowler machine is on the way, but Spencer said no plans are in the works to distribute Third Wheel at this time.

From the beginning, Wheeling wanted Third Wheel to be “a brewery with food, not a restaurant.” Enter brothers Scott and Steve Kline and chef Kevin Hummel, who operate The Window, a separate business that serves food inside the brewery. As the name implies, customers step up to the window to order from a menu of burgers, sandwiches, wraps and salads. Sides like house-made chips, fries and sweet potato fries come with a selection of 14 dips from ranch to marinara to gooey warm marshmallow.

Third Wheel Brewing is open Wednesday and Thursday from 3 to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m. and Sunday from noon to 6 p.m. Here’s a first look at what to expect from St. Charles County’s newest brewery:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky

Catherine Klene is managing editor, digital at Sauce Magazine.

Related Content
Sauce Magazine: Guide to Beer 2017

Guide to Beer 2017: Class of 2017

The Scoop: Third Wheel Brewing to come to St. Peters in 2017

First Look: Lemmons in South City

Wednesday, May 24th, 2017

Lemmons_01

 

Lemmons in South City has been known for many things over the years, from fried chicken to pizza to live music. Today, May 24, the space reopens as Lemmons by Grbic, soon to be known for Balkan-American cuisine and cold beer.

As The Scoop reported in August 2014, Grbic family, known for Grbic Restaurant, bought the building at 5800 Gravois Ave., nearly three years ago. Chef Senada Grbic said her father, Sulejman Grbic, initially had plans to reinvent Lemmons as a sports bar, but soon changed course.

The result was a complete gut rehab of the building. “There’s not an original electrical wire left,” Senada Grbic said, adding that the only appointment former Lemmons patrons will likely recognize are the exposed brick walls.

The interior is eclectic, owing to the different tastes of the three Grbic siblings, who were let loose to handle the decor: Erna, who employs a modern sensibility; Ermin, who favors a more industrial vibe; and Senada, who tends toward farmhouse chic. Appointments range from old school graffiti to light fixtures hanging from knotted ropes to an eclectic array of collectible salt-and-pepper shakers on the tables.

The menu features what Grbic describes as Balkan-American fusion. Some dishes are more traditionally American, like the smoked chicken wings, while others include a distinctive Balkan influence, like Babo’s flatbread, which features grilled chicken and an ajvar spread made with roasted peppers and eggplant.

Grbic said Lemmons aims to maintain its reputation as a neighborhood place where everyone is welcome. “It’s about giving something to everyone,” she said.

Lemmons opens tonight at 4 p.m. Regular business hours will Tuesday through Thursday from 4 to 11 p.m., Friday and Saturday from 4 p.m. to midnight and Sunday from 4 p.m. to 10 p.m.

 

This slideshow requires JavaScript.

Photos by Michelle Volansky 

Matt Sorrell is staff writer for Sauce Magazine. 

Related Content
The Scoop: Lemmons by Grbic to give new life to an STL favorite

The Scoop: Grbic family wins ‘Guy’s Grocery Games,’ announce plans to open new Lemmons

The Scoop: Lemmons in South City to close

 

First Look: Charleville Brewing Co. & Tavern in Lafayette Square

Wednesday, May 17th, 2017

Charleville_13

{ Charleville director of operations Tait Russell } 

 

After 14 years brewing in Ste. Genevieve, Charleville Brewing Co. has a second home in Lafayette Square. Charleville Brewing Co. & Tavern opened its 7-barrel brewery and restaurant at 2101 Chouteau Ave., yesterday, May 16.

As The Scoop reported in October 2016, the new space is a partnership between Charleville co-owners Jack and Joal Russell and Hamilton Hospitality co-owners Paul and Wendy Hamilton. The Hamiltons own the building, as well as surrounding restaurants 21st Street Brewers Bar, Eleven Eleven Mississippi, PW Pizza and Vin de Set.

Charleville director of operations Tait Russell said the 15-barrel brewhouse in Ste. Genevieve will continue to produce the brewery’s core portfolio and seasonal offerings, while the smaller St. Louis brewery will allow his brewing team to play with one-off and limited-release beers. They hope to start brewing in two weeks.

Until then, patrons can grab a pour of 14 Charleville brews, including new offerings like the 2101 Pale Ale brewed with Cascade hops and the Chouteau Common, the brewery’s take on a California common. Four Charleville wines are also available to sip.

Executive chef Ryan Luke developed an extensive menu of comfort food options done with a creative flair, like a lobster corn dog appetizer or chicken curry hand pie. Many dishes incorporate Charleville beer or byproducts of the brewing process like a spent grain soft pretzel or beef patty melt topped with amber ale-caramelized onions.

Charleville Brewing Co. & Tavern is open Monday through Thursday from 11 a.m. to 11 p.m., Friday from 11 a.m. to midnight, Saturday from 10 a.m. to midnight and Sunday from 10 a.m. to 9 p.m. Brunch service takes place on the weekends until 2 p.m.

Take a first look at Charleville’s new St. Louis home:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to Beer 2017

The Scoop: Hamilton Hospitality, Charleville Brewing to open brewery, restaurant in 2017

Drink This Weekend Edition: Charleville Brewing’s Box of Chocolate

First Look: Turn in Grand Center

Wednesday, May 17th, 2017

Turn_05

{ Turn chef-owner David Kirkland }

 

Turn, the breakfast and lunch spot from chef-owner David Kirkland, officially opened on May 7 on the first floor of the .ZACK building at 3224 Locust St. in Grand Center.

Turn is a study in minimalism. Cool blues, grays and whites dominate, and tall windows on two sides of the dining room let in plenty of light, giving the space an open airiness. The lofty ceilings enhance the effect. Patrons who used to frequent Plush, the funky coffee house/restaurant/performance venue that used to call the building home, will hardly recognize it.

The name Turn has many meanings. It’s a nod to another of Kirkland’s passions — DJing — as are the classic album covers on the wall and the LP-sized food menus, divided into sides A and B. It also refers to Kirkland’s penchant the new ingredients each season brings and turning tables during service.

Kirkland intends to explore new flavors on the menu, like the arepa, featuring grilled corn cakes, chorizo and salsa verde, and some will recognize a few of Kirkland’s signatures during his tenure as Cafe Osage executive chef.

“A biscuit and gravy variation will follow me everywhere I go,” Kirkland said.

Though it’s only open from breakfast and lunch, there are plenty of adult beverages to choose from, including cocktails, wine and beer. Coffee fans can also indulge in espressos, cold brews and lattes.

Kirkland intends to host a monthly dinner series and possibly host culinary event that coincide with theater productions in the area. Turn is open Tuesday through Saturday from 8 a.m. to 3 p.m. and Sunday from 9 a.m. to 3 p.m. Here’s a first look at what to expect from the newest restaurant in Grand Center.

 

This slideshow requires JavaScript.

 

Photos by Michelle Volanksy

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
The Scoop: Sophie’s, an artist lounge and bar, to open in .ZACK space

• The Scoop: French patisserie opens in Grand Center

• The Scoop: David Kirkland to leave Café Osage, open catering company and restaurant

First Look: Patois in downtown St. Louis

Friday, April 21st, 2017

Patois_07

 

Caribbean-American-inspired Patois Eatery & Social Lounge is now open at 2617 Washington Ave.

As The Scoop reported in April, the space retains the same ownership as its former incarnation, The Rustic Goat, but the management and direction of the restaurant have changed, according to marketing director Johnnie Franklin. The massive two-level space seats around 200 guests with small lounges available for private parties.

Helmed by head chef Carmen Harris, the open kitchen features tried-and-true jerk recipes from Chicago-based Jamaican restaurant, Uncle Joe’s Jerk. Chicken, catfish and shrimp are all offered as jerk preparations. A selection of small plates including pizza-like flatbreads and tacos are also available. Behind the bar, general manager Crystal Burkley has created a dozen or so house cocktails and offers a selection of national-label beers and a few wines by the glass.

Franklin intends to host several themed nights to attract nearby businesses and make use of the performance space in the center of the restaurant. Look for weekly music and drink specials like a reggae-themed happy hour and R&B and soul Saturdays.

Patois is open for lunch Tuesday to Saturday from 11 a.m. to 3 p.m. and for dinner Tuesday to Thursday from 5 to 11 p.m. and Friday and Saturday from 5 p.m. to 1:30 a.m. Sunday brunch service takes place 11 a.m. to 4 p.m. Here’s a first look at Patois:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky

Catherine Klene is managing editor, digital at Sauce Magazine.

Related Content
The Scoop: Patois to open in former Rustic Goat space downtown

The Scoop: Brick River Cider, St. Louis’ first cidery, to open downtown

Sneak Peek: The Sliced Pint in downtown St. Louis

First Look: Pizza Head on South Grand

Wednesday, April 19th, 2017

PizzaHead_05

{ Pizza Head chef-owner Scott Sandler }

 

Scott Sandler, best known for his vegetarian Neapolitan pizzeria Pizzeoli, is putting the finishing touches on his latest pizza project, Pizza Head. As The Scoop reported in January Sandler took over the space at 3196 S. Grand Ave., the former home of Absolutli Goosed and Brickyard Tavern. The new restaurant will serve up New York-style pies to the sounds of classic punk music when it opens in early May.

The menu features cheese, white and vegan 20-inch pizzas with a short list of vegetarian toppings. With just one salad and a handful of drinks, the barebones menu is focused on pizza specials. An enormous cheese pizza and four 16-ounce cans of Stag are available for $25, or snag two foldable slices and a pint for $8.

“The great thing about this pizza is it’s great warmed up,” Sandler said. “Reheated it’s almost better.” He hopes about half the business will be carryout and plans to partner with Postmates to offer delivery.

Pizza Head will be open for lunch and dinner Tuesday through Sunday, starting around the first week of May with a possible soft opening next week. Here’s a first look at what to expect on South Grand’s newest place to grab a slice:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky

Heather Hughes is managing editor, print at Sauce Magazine. 

Related Content
The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Obsessed: The relentless repetition of St. Louis pizzaioli

Review: Pizzeoli in Soulard

First Look: Polite Society in Lafayette Square

Wednesday, March 29th, 2017

PoliteSociety_03

 

Polite Society quietly opened in the in Lafayette Square at 1923 Park Ave. on March 23. As The Scoop reported in October 2016, co-owners Jonathan Schoen and Brian Schmitz have spent nearly a year renovating the former home of Ricardo’s, which closed in 2015 after 26 years in business.

Schoen and Schmitz met in the late ’90s as servers at Bar Italia. Since then Schoen opened Savor in the Central West End, as well as restaurants at The Cheshire, while Schmitz opened The Grind coffee house and Sol Lounge. When the 3,000-square-foot space on Park Avenue became available, they leapt at the chance to open a restaurant together.

The co-owners collaborated with executive chef Thomas Futrell, most recently of Scape, to create a menu of appetizers, snacks, salads and entrees that can easily accommodate palates and dietary preferences from all-consuming omnivores to gluten-intolerant vegans. Entrees include a duck breast, a mushroom raviolo and a crispy tofu and riced cauliflower stir-fry.

Another Scape alum, Travis Hebrank, helms the beverage program. With a year to experiment, he created an extensive portfolio of syrups, tinctures and infusions that feature in 10 house cocktails. Around 20 wines are available by the glass, and an extensive cellar is available by the bottle. There is also a curated bottled beer selection.

Brunch and lunch plans are the works, but for now, Polite Society is open daily from 5 p.m. to 1 a.m., with dinner service ending at 10 p.m. Monday through Thursday, 11 p.m. Friday and Saturday, and 9 p.m. Sunday. Here’s a first look at what to expect at Lafayette Square’s newest eatery:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Related Content
The Scoop: Details emerge as Polite Society plans on late 2016 opening

The Scoop: Ricardo’s closes in Lafayette Square

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