Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 02, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

About town

The Scoop: Nathalie Pettus to open Nathalie’s, bring taste of Overlook Farm to the CWE

Tuesday, August 27th, 2013

082713_nathaliepettus

 

Nathalie Pettus is glad to have her space back. Pettus owns the building at 4356 Lindell Blvd., former home to Salt, which closed this summer, unable to recover from financial setbacks and legal battles. Pettus, who also owns Overlook Farm in Clarksville, Mo., has decided to open her own restaurant, Nathalie’s, in the stately building in the Central West End, as reported by Ian Froeb of the Post-Dispatch.

Nathalie’s will bring the flavors of Overlook Farm to the city. While the restaurant will offer new American cuisine, Pettus emphasized that because the restaurant will source so much from its own farm, Nathalie’s will be farm-to-table unlike any other restaurant in town. “It’s not just seasonal,” she said of the menu. “It’s what’s in the garden today.” While proteins like grass-fed beef or tilapia, both raised on the farm, will be staples on the menu, she noted that methods of preparation – “how we do it” – will change frequently, and dishes will be more creative compared to the fare at its sister restaurant, The Clarksville Station at Overlook Farm, because of “what can fly in the city.” Jimmy Voss, executive chef at Overlook Farm, also will oversee the culinary brigade at Nathalie’s.

Although Pettus will not be making any structural changes to the building or its interior, she is adding an awning to the front entrance, which will be used as the main entrance. The side entryway will be used for handicap accessibility. Pettus also is making changes to the decor. “I’m trying to make this as ‘me’ as possible,” she said, which means adding vibrant color to the walls and restoring gilt on moldings. Pettus also will display some family history in the space, like photos of her grandmother when she was crowned VP queen in 1906, and even prints of paintings by her grandfather used as menu covers.

Pettus added that she hoped to use the upstairs theater for magic shows, chamber music and even film screenings. She hopes to open the restaurant in a matter of weeks. “We’re pushing day to day,” she said. “We want to be able to take advantage of good weather.”

 

 

The Scoop: Robust to open doors in Edwardsville Thursday

Tuesday, August 20th, 2013

082013_robust

 

Stanley and Arlene Browne, husband and wife owners of Robust, are just a couple days away from opening doors at the newest location for their wine bar, shop and cafe concept in downtown Edwardsville, Ill. Last May, they announced the expansion of the Robust brand for a third time, taking the location at 126 N. Main St., previously occupied by Erato on Main. Renovations now complete, Robust will open doors for dinner this Thursday, Aug. 22.

The core menu at the new Robust will be the same as that at its sister restaurants downtown and in Webster Groves. Arlene Browne added there will be distinct specials at the Edwardsville location, and there are individual specials at the other locations, too. Similar to downtown Robust space, the Edwardsville outpost also will have a few larger plates on the menu.

Although Joseph L. Hemp is the executive chef for all Robust locations and its catering arm, on a day-to-day basis it will be general manager Brendan Hickman, formerly of Demun Oyster Bar and Salt, overseeing kitchen operations in Edwardsville. Other members of the Robust E-ville team include sous chef Ben Rudis and sommelier Byron Beiermann, a native of Edwardsville who joins the team having worked at the luxury St. Regis Aspen Resort in Colorado.

Former patrons of Erato on Main will notice numerous changes to the space. “It looks completely different,” remarked Browne, who called the interior design a “modern vintage” look with lots of dark wood, chandeliers, covered leather benches, gilded chairs and an immense mirror in an gilded antique frame that holds court in the wall across from the bar. The retail section has been created in the center space between the front and rear dining areas.

“I love the space! I love this location!” said an excited Browne. Robust was a vendor at a recent cycling event in Edwardsville. “I cannot get over the overwhelming support that we got from the community,” she said of the event. “People were so excited … introduced themselves to us. It’s an amazing and supporting community. I feel so welcome and can’t wait to serve all our new customers.”

Robust will have only dinner service during its first Thursday, Friday and Saturday of business. Beginning the following weekend, it will expand its hours to include lunch. Sunday hours are still to be determined.

 

 

The Scoop: Balaban’s names D. Scott Phillips executive chef

Monday, August 19th, 2013

081913_ballabans

 

D. Scott Phillips has been named executive chef at Balaban’s Wine Cellar and Tapas Bar. Phillips was promoted from the position of catering and banquet chef, which he held at the Chesterfield restaurant and wine shop since coming aboard last fall when Balaban’s expanded, adding 2,000 square feet of private event space, including an intimate wine room. In his new role, Philips will oversee all kitchen operations.

“Scott manages and cooks superbly,” said Balaban’s co-owner Steve McIntyre. “In a short time, he proved himself invaluable to our operation, so we reorganized the kitchen to take advantage of his talents and experience.”

Moving forward, Phillips said he plans to “highlight fresh vegetables, fresh ingredients, classic flavors and some different versions of the classics.” He added, “We will focus on every element of every dish. That includes the quality, the flavor and the presentation.” Since the restaurant added regular Sunday brunch hours in May, guests at Balaban’s can enjoy this fresh fare daily.

Prior to joining Balaban’s, Phillips worked for eight years as executive chef and kitchen manager at now defunct Provisions Gourmet Market in Creve Coeur. A culinary graduate of Johnson & Wales University in Providence, R.I., Phillips also has worked at St. Louis-based Food Service Consultants and its subsidiary Specialized Catering.

 

 

The Scoop: Sub Zero owners to open tiki bar, sign vodka bar deals with Blues, Rams

Monday, August 5th, 2013

080513_subzero

 

It’s not enough for brothers Derek and Lucas Gamlin, owners of Sub Zero Vodka Bar to be in the throes of transforming the old Liluma space into Gamlin Whiskey House, slated to open in a matter of weeks. The brothers are juggling multiple projects.

For starters, the Gamlins are on track to open another venue, also in September. This one will be a tiki bar called Tahaa Twisted Tiki, located at 4199 Manchester Ave., across the street from Sanctuaria in The Grove. Formerly Premium Lounge, Tahaa (an island located in French-Polynesia) is in the midst of a makeover. When construction is complete, the interior will have more of a nightclub feel, explained Derek Gamlin, while the laidback patio will double in size and boast an outdoor bar, tiki torches and a firepit.

The drink menu is being developed by Dustin Parres, who has become the executive bartender for all the Gamlins’ ventures. Eric Weis, currently at Sub Zero, will become bar manager at Tahaa. Since there is no kitchen at Tahaa, Gamlin noted that “we have to be creative.” The solution: a gas grill outside for firing up fare such as kabobs with a Polynesian twist.

Oh, but there’s more. The Gamlin’s have finalized deals with two local professional sports teams to bring vodka to thirsty fans. The Scottrade Center, home of the St. Louis Blues, will see four Sub Zero spots circling the rink. The Sub Zero Vodka Bar-Grey Goose Club will be a venue only accessible to Blues season ticket holders; however, general ticket holders can sip away at one of three bars inside the arena. One will be located on the main level in the space formerly called Pearl Bar, and two satellite bars will be located on the upper level.

Finally, Gamlin said Sub Zero also has finalized a contract with the St. Louis Rams that includes a five-year extension on the club it currently operates at the Edwards Jones Dome and the addition of two more Sub Zero bars at the stadium.

“It’s going to be a great year for us,” summed Gamlin.
 

The Scoop: A-B unveils The Biergarten at Brewery and Tour Center

Monday, August 5th, 2013

AB_Biergarten_02_490px

 

This afternoon, Anheuser-Busch unveiled The Biergarten, the new outdoor establishment at its Brewery and Tour Center,  located at 12th and Lynch streets in Soulard. Speaking to an assembled crowd of guests and media, Mayor Francis Slay called The Biergarten an enhancement to what is already “a must-see attraction for the hundreds of thousands of people who come to our city every year.”

As The Scoop reported in May, the new 275-seat space, surrounded with iconic A-B signage, is intended to give guests a relaxing place to gather while exploring a variety of A-B beers, including 17 beers on draft. One of the highlights will be a 3 p.m. Brewmaster’s Tasting, when of-age drinkers can taste beer at precisely the same time that Anheuser-Busch brewmasters from around the country taste beer each day to ensure quality and consistency.

Food also will be available at The Biergarten. That menu, which Brad Beracha, owner of now-defunct Miso on Meramec and Araka, consulted on, will be divided into “Snacks,” “Pick-up Sticks” (your choice of chicken, steak au poivre or shrimp on a stick) and “Dogs-n-Brats.”  The menu includes suggested pairings for individual beers, as well as flights. A children’s menu also is available.

The Biergarten will open tomorrow, Aug. 6. Hours of operation will be Monday to Saturday from 11 a.m. to 8 p.m. and Sundays from 11 a.m. to 6 p.m.

 -Photo by Michelle Volansky

 
 

Hit List: Four new restaurants to try this month

Monday, August 5th, 2013

080113_hitlist

 

Veritas Gateway to Food and Wine: 15860 Fountain Plaza Drive, Ellisville, 636.227.6800, veritasgateway.com

In its new home on the northeast corner of Clarkson and Clayton roads, Veritas retains its original character – like an open kitchen with counter seating where guests can enjoy items from a changing weekly menu – while adding new elements, including a 20-seat bar area. The Mustard Bar (bedecked with vintage Vienna-sausage bar stools and mustard tins repurposed as lighting fixtures) features a separate menu of creative snacks and plates like can’t-miss, bacon-wrapped, cheese-stuffed prunes and corn-fried ribs. And if your mouth has yet to meet the Veritas burger, make that happen. Wine still holds court at the family-owned restaurant and wine shop, but a full bar means you now can pair a farm-to-glass cocktail with chef-driven fare.

 

080113_crafty

 

The Crafty Chameleon Bar: 1384 Clarkson Clayton Center, Ellisville, 636.220.9144, craftychameleonbar.com

From fruit beer to hefeweizen, double IPA to Doppelbock, between 40 rotating draft beers (and a strong showing among Missouri microbrews) plus 300 bottles or cans, you’ll find every style at The Crafty Chameleon Bar in Ellisville. Feel like tempering the bitterness of that brew or lightening up the alcohol? Check out the “crafty concoctions” list of shandy variants and beer cocktails like the Dirty Heifer, made with your choice of wheat beer and a splash of fruity framboise. Enjoy your pint indoors, and watch the big game on one of 15 flat-screen TVs, or take it outside to the breezy, covered patio. Following the beer bar trend, Crafty Chameleon doesn’t have a kitchen, but food is just a phone call away when you grab a binder full of menus from nearby restaurants that offer carryout and delivery.

 

080113_blueprint

 

Blueprint Coffee: 6225 Delmar Blvd., St. Louis, 314.266.6808, blueprintcoffee.com

There’s no better proof that we’ve entered the age of the barista-owned coffee roasting company than Blueprint Coffee, a project by six coffee pros, most with ties to local roaster Kaldi’s. The brew bar at Blueprint will offer a daily rotation of four specialty coffees using beans roasted in-house and hopes to use artisan roasters around the country such as Intelligentsia, Madcap, PT’s, Handsome and local roaster Sump. Blueprint will offer hand-brewed coffee prepared via a pour-over method, as well as espresso drinks. Those looking to become coffee connoisseurs can sit in on cuppings (pictured) at Blueprint’s handcrafted wooden cupping table. Just wanna hang out with friends over java and house-made snacks? Grab a seat at one of the high-top tables – and don’t leave without checking out the roaster in action.

Tripel: 1801 Park Ave., St. Louis, 314.678.7787, tripelstl.com

The newest gastronomic destination in Lafayette Square, puts a spotlight on Belgian food and drink. At this brasserie, you can try a traditional Flemish dish like kippenwaterzooi (chicken stew) and blinde vinken (stuffed veal cutlets), or enjoy mussels in preparations like moules a la marinière that arrive piping hot in an aromatic white wine-shallot broth. For a decadent treat, order escargots à la moelle and slip that roasted marrow straight off the bone, slather it on a slice of grilled baguette, and top with buttery escargots, briny capers and fresh parsley. Pair this indulgent repast with one of dozens of Belgian-style beers, a glass of French wine or a handcrafted cocktail.

-Photos by Michelle Volansky

 

 

Tweet Beat: The week’s best tweets from STL foodies

Friday, August 2nd, 2013

Are you following us on Twitter? Come on, get Saucy @saucemag

lambert_mel
ComicsU, @SeoulTaco and @PiccionePastry makes for an awesome Wednesday. #wednesdayisthenewfriday

LVehlewald
Dammit, @SAUCEmag – your cover story on tacos let my carefully hoarded #KimCheese out of the bag! Ah, well, they totally deserve the praise!

_bgates
@LVehlewald you knew about #KimCheese too?? I thought I was the only one driving 30 min for a burger with kimchi on it.

enncloud
The first rule of Beer League is you do not talk about beer league. The second rule of Beer League is beer. …I’m breaking both.

jayeedoubleeff
Even on vacation, I can’t get away from making cocktails @LCGentleman . Train manhattan! #traincocktail

theandyhille
don’t worry everyone, i survived the pastaria/perennial dinner and am now in my stretchy pants. #stlouiscraftpajamasweek

ChefCoxCooks
So far this morning I’ve gotten my car door stuck in the ground & put salt in my coffee. It’s 8:20am & I quit.

QuincyStBistro
Huge thanks from our family to @sippinstl @9smag @SAUCEmag @PintSizeBakery @TimEzellTV for all the love and support!

MrBehrmann
I should have tweeted pictures when my mom and I were making blackberry jam earlier today. How un-foodie-like of me. Forgive me @SAUCEmag

BrightTrotter
“What are you mixed with?” I’m sorry. I’m not a bowl of cake batter.

APieceofMahler
Photo: Did someone say Basil Gimlet? Thanks for the weather, STL! http://tmblr.co/Zx0THwqm8pBm

barbbolla
Sorry #basil you’re going to die and become #pesto http://instagram.com/p/cSDve2H67e/

southcitystudio
Today’s harvest. My first eggplant. So excited! #growyourveg #eatyourveg #citygarden http://instagram.com/p/cVE7wqr7AG/

Think you should be on this list? Follow us and let us know @saucemag

 

 

Top Chef: The Ultimate Burger Challenge

Friday, August 2nd, 2013

080213_topchefburger

 

Sauce Magazine and Alive Magazine present an epic summer grill-off, Top Chef: The Ultimate Burger Challenge. This homegrown competition features six local chefs pitted against each other for the chance to be crowned Top Chef 2013. Participating are Zach Rice of Three Monkeys, Bob Waters of Blueberry Hill, Mike Johnson of Sugarfire Smokehouse, Eric Brenner of Alumni Saint Louis, Ian Craig of Sub Zero Vodka Bar and Matt Galati of The Dam. The chefs will grill up their best burgers, and attendees can sample each one in mini form.

Tickets, available here, are $25 online or $30 at the door. Attendees will receive six mini burgers, two complimentary beverages and enjoy live entertainment.

What: Live grill-off, tasting and entertainment

When: Aug. 18, Noon – 4 p.m.

Where: Circa Properties, 5501 Pershing Ave., St. Louis

 

 

In This Issue: Global Pantry

Monday, July 29th, 2013

Quick! What’s the one ingredient you could never live without? Tough question, we know, and doubly tough for chefs, since they really don’t want to live without anything from their culinary arsenal. Read on to find out the one ingredient that chefs at some of your favorite restaurants said they’d be hard-pressed to do without.

 

072913_globalpantry

 

Crawfish
“Being a Cajun and Creole restaurant, true to our roots in southern comfort food, crawfish stand for that. We stuff bread with crawfish, we make crawfish enchiladas, we do fresh, seasonal crawfish boils every year. The taste of crawfish – it’s a great meat for adding to sauce, stuffing fish. There’re not a lot of restaurants that cook with crawfish. For me, crawfish is my go-to seafood.”
– Brad Hagen, executive chef-general manager, Broadway Oyster Bar, 736 S. Broadway, St. Louis, 314.621.8811
 

Aji amarillo
“Aji amarillo is essential to Peruvian cooking. It brings not only a little heat but a full burst of aromatics to whatever it touches. I use it in so many of our dishes: ceviche, aji de gallina, lomo saltado. There’s nothing like it here in the States that can compare in complexity and aroma. It truly is what gives everything that Peruvian flavor.”
- Jorge Calvo chef-owner, Mango Peruvian Cuisine, 1101 Lucas Ave., St. Louis, 314.621.9993

 

Pork fat
“I would probably say pork. Do I have to say what part of the pig? Probably pork fat just because it’s so diverse. It can be used so many different ways. You can render it down to sauce, cure it into lardo, the fat is what makes bacon, bacon.”
– Carl Hazel, executive chef, The Scottish Arms, 8 S. Sarah St., St. Louis, 314.535.0551

 

Butter
“Butter. Because everything tastes better with butter.”
-Frank Kane, owner/operator Citizen Kane’s Steak House, 133 W. Clinton Place, Kirkwood, 314.965.9005

 

Chopped garlic
“It’s in most items that I cook. I always have the smell of the garlic on my food. I want this aroma to be around when I cook so I start with garlic.”
– Moon Louneviseth, executive chef, The King & I, 3157 S. Grand Blvd., St. Louis, 314.771.1777
 
 

Readers’ Choice: Best Bar for a Nightcap

Saturday, July 27th, 2013

The 2013 Readers’ Choice results are in. You voted for your top places to eat, drink, shop and enjoy all things food in St. Louis. Winners ran the gamut from classics like Sidney Street Cafe and Pappy’s Smokehouse to up-and-comers like Sump Coffee and Sauce on the Side. And after all that eating and imbibing, when you need just one more, you head to Pin-Up Bowl for a nightcap:

 

072513_pinup

 

At the Pin-Up Bowl, the alcoves by the entrance are cozy enough to be romantic, yet large enough to accommodate you and your late-night entourage. From the cushioned banquet, you can pluck a drink off the bar, hear the crash of pins in the distance and stare out the window at the 2 a.m. crowd stumbling down Delmar. You voted Pin-Up the perfect place for a nightcap, and this is the perfect seat to sip it in. Bartender, we’ll have another.

- Photo by Carmen Troesser

 

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, 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