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Jan 17, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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The Scoop

Pappy’s Mike Emerson joins the Guerrilla Street Food crew

Tuesday, January 16th, 2018

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Guerrilla Street Food has teamed up with an industry veteran to help them expand their Filipino street food empire. Mike Emerson, co-founder of Pappy’s Smokehouse, joined the GSF team as a consultant as they grow their brand.

“I originally reached out to Mike just to ask some advice on what to look for when trying to expand,” said Guerrilla Street Food co-owner Brian Hardesty. “He’s been through all that and come out the other side successfully.”

That meeting evolved into Emerson joining the team to assist in growing the business. “He’ll be kind of an ambassador for Guerrilla,” Hardesty said. “That’s going to be huge for us. He’s kind of got it all figured out. We’re excited to have him on, and the possibilities are endless with him in the mix.

Though no longer involved in the day-to-day operations, Emerson is a spokesperson for Pappy’s and sister eateries Bogart’s Smokehouse, Dalie’s Smokehouse, Adam’s Smokehouse and Southern.

His plate will remain full during the next few months as Guerrilla Street Food prepares to open its next two locations, at 6120 Delmar Blvd., in the Delmar Loop and inside Tropical Liqueurs at 4104 Manchester Ave., in The Grove.

“These guys know what they’re doing,” Emerson said. “Brian just called me and I thought ‘Well, maybe I can help them around a couple of rocks in the river.’ Plus, I feel like it’s a St. Louis requirement to help your brothers out.”

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine. 

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• What I Do: Heidi Hamamura at Guerrilla Street Food

• Guerrilla Street Food will open a location in The Delmar Loop

• Guerrilla Street Food to open second STL location in new Trops

Tiny Italian eatery Parm Pasta & Sandwich Co. will open on Cherokee

Monday, January 15th, 2018

Chalk up another restaurant for Cherokee Street. As reported by the Riverfront Times, Parm Pasta & Sandwich Co. is scheduled to open its doors this week at 2619½ Cherokee St., in the original Teatopia space.

“We’re shooting (to open) either Jan. 15 or 16,” said Sal D’Ippolito, who owns the shop with his daughter, Diane Maijala.

By his count, D’Ippolito has around 40 years in the restaurant industry, including six years at Cunettos, which is owned by his family, as well as 12 years at his own place, Salvatore’s Casa di Pasta in Lafayette Square. Maijala has spent her career in the medical field and Parm is her first official restaurant gig, though she grew up spending a lot of time in her family’s eateries.

“I’ve always been interested (in the industry),” Maijala said. “I’ve always wanted to do this, and this is the time.”

Parm will have a menu of six hot and cold sandwiches, including a meatball sub, an eggplant parm and a salsiccia sandwich featuring house-made sausage. Other menu items will include mostaccioli with meat sauce plus  daily pasta and soup specials, an Italian salad, chili and homemade cannolis. Maija said all of the dishes are her father’s creations.

“It’s all his recipes,” she said. “His pasta, his meatballs, his salsiccia, everything.”

Due to the diminutive size of the spot, Parm will be a carry-out only affair, according to D’Ippolito. Maijala said the days and hours of operation are still a work in progress, but added Parm will be open Tuesday through Saturday starting at 11 a.m.

Stock photo

Blood & Sand hires chef Brian Coltrain, opens to public Monday and Tuesday

Friday, January 12th, 2018

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Members-only Blood & Sand has a new executive chef. Chef Brian Coltrain quietly assumed leadership of the kitchen in late November, according to general manager Sean Coltrain, who is also Brian’s brother.

Brian Coltrain has spent time in many of the area’s top kitchen, including Element, Niche and Guerrilla Street Food. Most recently he helped open Grace Meat & Three, where he served as front-of-house manager.

“We needed a true leader to be here,” Sean Coltrain said. The restaurant hadn’t had an official executive chef since Josh Charles left the post last spring. “(Brian’s) first real menu was our New Year’s menu. It’s cool to see the new direction he’s going. Now we have a creative force in the kitchen who can pull off what we’ve always wanted to do.”

Brian Coltrain said he’s excited to return to his fine dining roots.

“I’ve always felt I was meant to do fine dining,” he said. “It always felt right. I love the artistic expression. I love being able to use these unique ingredients from all over the world. It just feels like the right time to get back into what I really love.”  

Going forward, Coltrain said he wants to adhere to owner Tim Murphy’s motto: “The food you never knew you loved.”

“I want to introduce people to new ingredients that are prepared in a way that’s approachable and introduces them to another part of the world or another style of cuisine or brings in some history,” he said, adding he also wants to have more vegan and vegetarian dishes.

In addition to his new menu, Blood & Sand will host industry nights on Monday and Tuesday starting mid-January that are open to the public and feature a special menu.

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Chef Josh Charles departs Blood & Sand

New owner discusses vision for Blood & Sand

Zac Adcox moves from Blood & Sand to Reeds American Table

Ferguson Brewing Co. owners will open a pizzeria

Thursday, January 11th, 2018

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Baked Wood-Fired Pizzeria, a new restaurant from the folks behind Ferguson Brewing Co., will open in mid-February at 235 S. Florissant Road in Ferguson.

“It’ll be wood-fired Neapolitan-style pizza, salads, appetizers and a full bar,” said co-owner Robb Wiesen, who is also general manager of Ferguson Brewing Co. “We’re capturing a niche with the wood-fired pizza that’s not really here in Ferguson or North County at all.”

Beverages on tap will include a couple of Ferguson brews, including one specifically brewed for the restaurant, and approximately 10 other taps of mostly local beers.

Wiesen said the location is a new mixed-use development, and Baked will be part of the retail component on the first floor. The restaurant will have approximately 75 seats, including the bar.

Photo courtesy of Baked Wood-Fired Pizzeria 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Peel Wood Fired Pizza inks a lease on first Missouri location

• Pie Hard pizza truck launches in Belleville, will expand to STL

• Sauce Magazine: February 2018 – The Pizza Issue

Sen Thai moves to new Washington Avenue spot next week

Thursday, January 11th, 2018

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Sen Thai Asian Bistro is heading to new digs downtown. The restaurant, which has been located in the Shell Building at 1221 Locust St. since 2002, will move to 1000 Washington Ave., the space that most recently housed Prime 1000.

Manager Nuttamon Pongmanawut said this Saturday, Jan. 13, will be the last day of service at the Locust location.

“We have been thinking of moving for a long time,” she said. “We’ve been here for quite a while. We thought we’d move out of downtown, but we still love downtown.”

She said the new space’s location on the corner of a busy thoroughfare that was within walking distance of the previous location for longtime customers made it the perfect choice.

Pongmanawut said the move will take approximately two weeks, and the restaurant should reopen by the end of the month, depending on how the inspection process goes.

The space has been subdivided since the Prime 1000 days – the other side is now home to Caruso’s Deli. Pongmanawut said the new Sen Thai will feature 100 seats, roughly the same as the Locust location, and the menu will remain the same – for now. Eventually Pongmanawut said they will broaden the menu to include other Asian cuisines.

“We’re going to expand and add some items,” she said. “The intention of the owners in the beginning was to be an Asian bistro, so we’re going to add more types of Asian food.”

Photo by Josh Monken 

Matt Sorrell is staff writer at Sauce Magazine.

Related Content

• The Eatery food hall to open downtown

• Tin Roof to open in former Joe Buck’s space downtown

• Red Oak Eats ‘n Treats is now open on Washington Ave.

Steamed bun shop Bao will open in Clayton

Friday, January 5th, 2018

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{ Chinese bao, or steamed buns, are traditionally filled with meat, egg, vegetables or bean paste. }

Clayton will soon be home to a restaurant specializing in Chinese steamed buns. As reported by St. Louis Magazine, the aptly named Bao (short for baozi, the Chinese word for steamed bun) is scheduled to open later this month at 14 N. Central Ave., in the former location of Coastal Bistro.

Co-owner R.J. Xu said the restaurant, which seats 50, would initially focus on breakfast and lunch service, with a menu featuring several styles of steamed buns. Eventually, Xu said Bao would expand to included dinner service with a selection of Asian dishes, including Chinese and Japanese fare, along with the eponymous buns. He said the menu is still being finalized.

Stock photo

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Coastal Bistro & Bar closes in Clayton

• The Libertine will close for good this weekend

• First Look: Billie Jean in Clayton

The Libertine will close for good this weekend

Thursday, January 4th, 2018

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The Libertine has announced doors will close this weekend. In a Facebook post, owners Nick and Audra Luedde said the Clayton eatery’s last night of service will be Saturday, Jan. 6:

“We will be ending operations as The Libertine so as to focus our collective efforts on a brand new restaurant concept that we will be announcing the details of later this month … so stay tuned!”

The Lueddes went on to say in the post that while they looked forward to the new project, closing The Libertine would be “truly bittersweet.”

“The Luedde family would like to extend a heartfelt thank you to all of you for the past five years of unforgettable moments that only a night at The Libertine could provide.

“Audra and I will cherish the great times we shared with all of you at The Libertine and we will truly never forget them. I am so proud of what we have done at The Libertine, its contributions to the STL culinary scene and what The Libertine represented.

“We are so grateful to our staff, family, patrons and friends who have made the experience of operating The Libertine so unforgettable!

“Again, thank you to everyone that helped make The Libertine a truly special place and we look forward to feeding you all very soon!”

The Libertine opened to critical acclaim in May 2013 with chef Josh Galliano at the helm. In June 2015, Galliano left the Clayton eatery for Companion Bakery, and chef Matt Bessler took over the kitchen. Farmtruk chef-owner Samantha Mitchell took the top toque in April 2017.

Mitchell said she won’t continue on with the Lueddes’ new concept. Instead she will focus on Farmtruk and participating in the upcoming food truck court, Court Louie, located at 4001 Utah St., which will have its soft opening on Friday, Jan. 19.

Nick and Audra Luedde did not immediately return requests for comment.

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Farmtruk’s Samantha Mitchell named executive chef at The Libertine

• The Libertine’s Josh Galliano to join Companion Bakery, Schlafly chef Matt Bessler to replace Galliano

• Review: The Libertine

 

Shack will open in Creve Coeur and O’Fallon, Mo.

Thursday, January 4th, 2018

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Shack will expand in a big way this year. The popular local breakfast and lunch chain will open four Missouri locations in Creve Coeur, O’Fallon, Overland Park and Kansas City, according to Brant Baldanza, managing partner of OG Hospitality Group.

“After we opened Frontenac and Chesterfield, we knew we were on to something,” Baldanza said. “We never want to grow just to grow, but we saw a vacancy in the market and decided to go for it.”

OG Hospitality Group, which also owns The Tavern Kitchen & Bar and Corner Pub & Grill, has Shack locations in Valley Park, Frontenac and Chesterfield. Baldanza said Shack No. 4 would debut in O’Fallon at 2931 Highway K in February in an 8,000 square-foot space with 200 seats.

In April, the fifth Shack is scheduled to open at 12521 Olive Blvd., in Creve Coeur, formerly home to a Shogun location. Baldanza said that OG Hospitality has also signed a letter of intent for a space in South County, and he hopes to have a lease signed soon. All the new Shacks will essentially feature the same menu as the original.

In addition to St. Louis, Shack will open two locations in Overland Park in Kansas City in late spring and early summer. Like their St. Louis counterparts, Baldanza said the Kansas City restaurants will feature local purveyors for items like coffee and beer.

Photo courtesy of Shack

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Shack to open third location in Chesterfield

• OG Hospitality group to close Cucina Pazzo, open a second Tavern Kitchen & Bar

• The Tavern CDC Jessie Gilroy to join Peacemaker, Sidney Street Cafe

Gioia’s Deli will open third location in Creve Coeur

Tuesday, January 2nd, 2018

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Good news for sandwich fans: Gioia’s Deli will set up shop in West County in the new year. The popular sandwich shop will open a Creve Coeur location at 623 N. New Ballas Road by April 1, according to co-owner Alex Donley.

Gioia’s food truck has hit the Creve Coeur area since 2014, and Donley said it almost always sells out. That success, coupled with an increase in Gioia’s catering business in the area, made opening a brick-and-mortar location there a no-brainer.

“We were just waiting for an opportunity,” he said. “This space came across our bow in October, and we’ve been working [to get it] ever since.”

Donley said the menu will be the same as the other two Gioia’s locations to start. The space will have 40 seats and possibly some outside seating, too, as well as a 60-space parking lot. Donley said the building, which most recently housed a Goodcents Deli Fresh Subs, would only require some aesthetic tweaks to get it up and running.

“We just have to make the space our own, and give it that Gioia’s charm,” he said.

Photo courtesy of Gioia’s Deli

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
• James Beard Foundation declares Gioia’s Deli an American Classic

• Sneak Peek: Gioia’s Deli Downtown

• St. Louis food community reacts to James Beard wins

Top 10 Scoops of 2017

Wednesday, December 27th, 2017

From big ownership changes at Cleveland-Heath to St. Louis’ first cidery, here’s the dining news you were most excited about in 2017.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get The Scoop on the latest St. Louis-area restaurant news.

 

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1. Cleveland-Heath owners sell restaurant, will relocate to Utah

2. Brick River Cider, St. Louis’ first cidery, to open downtown

3. Chihuahua’s to re-concept, relocate as Casa Juarez Mexican Town

 

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4. Big changes to come at Baileys’ Chocolate Bar

5. Chef Jessie Gilroy to open Pangea in St. Charles

6. Seoul Taco will open new location in Chesterfield

 

The same menu will be served at the Webster Groves location, including an 11 a.m. lunch menu and breakfast dishes like the berry-coated Clara Cakes.

 

7. Half & Half to open second location in Webster Groves

8. Up-Down arcade bar to open in former Herbie’s space

9. Kevin Nashan to launch new food program at 4 Hands

10. Guerrilla Street Food will open a location in The Delmar Loop

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