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Jun 27, 2017
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The Scoop

The Scoop: Cicero’s will shutter after 40 years in The Delmar Loop

Thursday, June 22nd, 2017



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.

The closure was announced via Facebook on Tuesday, June 20, and comes on the heels of a previous announcement that the venue would no longer book live music, as reported by The Riverfront Times.

No specific reason was given for the closure. In the post, the owners thanked patrons and acknowledged the hard work their family put into the business over the years:

“After nearly 40 years of serving up some of St. Louis’ best pizza, and beer, among other things, we’ve determined it no longer makes sense to continue. Our father, Shawn, put his heart and soul into a place that has become a St. Louis institution. He, and our mom, Alice, sacrificed everything our family had, and took a huge risk, to open Cicero’s. We couldn’t be prouder of them for their accomplishments.”

Neither the owners nor real estate agent Ron Kramer, who will sell the building, responded to repeated requests for comment.

Photo courtesy of Cicero’s

Matt Sorrell is staff writer for Sauce Magazine. 

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First Look: Handcrafted by Bissinger’s in the Central West End

Thursday, June 22nd, 2017



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. Handcrafted opened softly last week, offering a new food menu in addition to Bissinger’s famous confections and desserts.

As The Scoop reported in March, the chocolate company announced it would rebrand its CWE retail storefront. “We’ve upped the game,” said Nick Miller, executive chef of Bissinger’s sister company 23 City Blocks.

Salads, sandwiches and soups are available all day, and in the evening, house charcuterie, fondue and shareable plates are available as well. Fans of Bissinger’s desserts shouldn’t despair of the new direction: the popular chocolate overdose cookie and classic Cococcino – flourless chocolate cake with vanilla creme anglaise – remain on the menu.

The revamped space boasts hightops and couches, perfect for hanging out and sharing some small plates, and the wine wall that features the Wine Emotion wine dispensing system. Guests buy a card at the counter, then insert it in the wall and pour themselves 2-, 6- or 8-ounce pours from 24 rotating bottles of vino. A full bar with house cocktails is also available.

Handcrafted is open Monday through Thursday from 7 a.m. to 11 p.m., Friday from 7 a.m. to 12:30 a.m., Saturday from 8 a.m. to 12:30 a.m., and Sunday from 10 a.m. to 10 p.m. Take a First Look at what to expect when you arrive at Bissinger’s new concept:


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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Pot sticker restaurant, retail business to launch this fall

Wednesday, June 21st, 2017


{ Crispy Edge owner David Dresner } 


David Dresner intends to open the “mecca of pot stickers” this fall at 4168 Juniata St., in Tower Grove South.

As reported by St. Louis Magazine, 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.

“I was building this on my own vision and own intuition, and over the past several years of development, I have found an unbelievable following for pot stickers – the love of it is there,” Dresner said.

Dresner, who also owns custom coffee-sleeve printing company Sleeve A Message, began making pot stickers as a child. This is his first food and restaurant venture.

“A lot of my inspiration came from my father, who saw me making pot stickers all the time,” he said. “He suggested I expand beyond an ordinary pot sticker and make something far more extraordinary.”

With flavors inspired by Mediterranean, Spanish and Asian cultures, Dresner said nothing is off limits when it comes to ingredients. “I would say our pot stickers have an immense amount of creativity from the dough, filling, edge, sauce and pairings,” he said.

Dresner said the “pot sticker-centric” restaurant will be set up as a 76-seat modern cafe and will feature a hot beverage and bar program to accompany the globally influenced dumplings. He said guests can expect a clean space with warm lighting large enough to relax while enjoying the fare.

St. Louisans can look for Crispy Edge in local grocery stores this fall.

Photo courtesy of Crispy Edge

Caitlin Lally is an editorial intern at Sauce Magazine.

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The Scoop: Evan Hiatt tapped as cider master for Brick River Cider Co.

Tuesday, June 20th, 2017



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.

As The Scoop reported in April, Brick River is rehabbing a former downtown firehouse at 2000 Washington Ave. and will be the first dedicated cidery in St. Louis.

“I had my eye on Evan for a while because he’s one of the few people who has winery experience in addition to beer experience,” said Brick River founder Russ John. “He worked several years at Les Bourgeois, one of the largest wineries in Missouri, so he has an understanding of how working with a natural product like fruit juice is a little different than brewing.”

Hiatt said he looked forward to combining both his beer and winemaking skills.

“Cider is nice because it’s a hybrid of beer and wine,” Hiatt said. “The technical side of it is all winemaking. You’re starting with a fruit juice, but you’re carbonating it at the end, kind of like a beer. And you end up with something really unique. It’s pretty exciting.”

Brick River is still on track for a fall opening, hopefully by Halloween.

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Rick Lewis dubs new restaurant Grace Meat & Three

Tuesday, June 20th, 2017



{ co-owners Rick and Elisa Lewis with the key to their new restaurant } 


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.

“Grace means good will and good virtue, and it’s the prayer we say before we eat,” Rick Lewis said. “We thought it represents the sense of community we’re trying to achieve.”

Lewis said he’s working on recipes right now, but expect to see traditional meat and three fare front and center at Grace, including fried chicken, barbecue and meatloaf. Vegetarian options will be available as well, and sides will encompass a rotating array of seasonal ingredients.

Lewis said the project is on track for an August opening. “We’re on schedule as of right now,” he said.

The restaurant will serve lunch and dinner Tuesday through Sunday and eventually offer Sunday brunch and a Sunday family-style dinner.

Photo courtesy of Grace Meat & Three

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Senn Bierwerks cancels plans to build U. City brewery

Monday, June 19th, 2017



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. As The Scoop reported in April 2016, the owners intended to build a facility from the ground up at the corner of Olive and North and South boulevards.

“It had absolutely nothing to do with U. City,” said co-owner Dustin Chalfant. “They were awesome to work with. It was just us and the development team. We just couldn’t come to terms on the final details of the deal.”

Chalfant said the search for a new location is on and he hopes to open in the next 10 to 12 months.

“We’re not opposed to new construction, but we’re most likely going to retrofit an existing structure, so that’ll help increase the timeline and save a little bit of money,” he said.

Chalfant said Senn’s final home may not be in University City.

“We have some areas we’d like to be in, some because of business reasons, and some because of emotional ties. I would say we’re most likely going to move south and east of the U. City location,” he said. “There are also sites we’ve looked at inside U. City as well. Everything’s an option right now.”

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: The Eatery food hall to open downtown

Thursday, June 15th, 2017



Downtown will soon get its own food hall. The Eatery is set to open this fall at 211 N. Broadway in the Metropolitan Square Building. As reported by Feast, The Eatery will open on the ground floor in the former Kemoll’s space. That restaurant moved to the top of the building in 2009, and the original space has been vacant since.

Commercial real estate service company JLL manages the property. Rick Spector, senior vice president, retail brokerage, said the 10,000-square-foot space will undergo a $2.5 million renovation, which would includes a new 1,000-square-foot outdoor seating area.

The food hall’s kiosks can accommodate configurations ranging from full restaurants to kiosks. So far, West County eateries Kimcheese Asian Fusion and Dino’s Deli have signed on as tenants, as well as newcomer Arista Gourmet Salads & Flatbreads.

“We’re still negotiating a few other leases now and still listening to proposals,” Spector said.

Rendering courtesy of The Eatery 

Matt Sorrell is staff writer at Sauce Magazine. 

The Scoop: Cafe Osage taps Scott Davis for head chef

Thursday, June 15th, 2017


{ Brie LT at Cafe Osage }

Scott Davis, who most recently helmed the kitchen at Rise Coffee House, has been tapped to take over as head chef at Cafe Osage.

Cafe Osage general manager Lizzy Rickard said Davis would step into the role next week. The position has been vacant since spring 2016 when chef David Kirkland left to start his own ventures, David Kirkland Catering and Turn.

“At that time, the team we had rose up to take over various positions,” Rickard said. “We’ve been very busy, and we decided it was time to bring in a chef again to best utilize our garden, bring some fresh creativity to the menu and help elevate the dining experience and the dishes.”

Rickard said the time is perfect for the change, since summer produce is starting to come from the garden, which will give Davis plenty to work with.

“We’ve let him know he has the freedom to really make it his own, and we’re open to new ideas and fresh starts,” Rickard said.

Photo by Michelle Volansky

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Iron Barley to move to High Ridge

Tuesday, June 13th, 2017


{ Iron Barley’s Monte Cristo Dog }


A South City favorite will soon head west. The owners of Iron Barley announced via Facebook last week that the restaurant, located at 5510 Virginia Ave., will move to a new location at 3367 High Ridge Blvd., in High Ridge.

According to the post, the St. Louis location will remain open until mid-August, and the new space will debut in mid-September with a new name: Iron Barley’s High Hog Ridge. The space is three times the size of the current facility and will offer more parking.

Co-owners Tom and Gen Coghill opened Iron Barley in 2003. The Coghills did not respond to repeated requests for comment.

Photo by Jonathan Pollack 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Sister Cities Cajun opens on South Broadway

Monday, June 12th, 2017



After a run of bad luck, Sister Cities Cajun is reopening for business in a new location at 3550 S. Broadway. The grand opening was Saturday, June 10.

As The Scoop reported last year, the restaurant’s original location at 4144 S. Grand Blvd., was struck on two separate occasions by vehicles, resulting in the building being shut down.

“It’s an awesome location,” said co-owner Pamela Melton. “We’re at the corner of Broadway and President, and President Street has access to I-55 South. I think it’s going to give us a whole new demographic. I’m excited about it.” The restaurant will also be close to the annual Soulard Mardi Gras festivities.

The space currently seats 99, and Melton said a deck and back bar are being added to rear of the building, and there are plans to put in a mini dog park behind the deck. A few tables will also be positioned outside in front of the building.

Melton said the new menu would be mostly the same as the original.

“We’ll have all of our staples, our gumbo, our Dirty Chick, the Creole pasta, the mussels – everything is pretty much the same,” Melton said. “We are adding a few things. We’re introducing a veggie stir-fry, and it’ll vary slightly depending on the vegetables at the market. We’re also offering rice cauliflower in place of white rice in most of our dishes.”

The taco selection from the old location is also bolstered by new additions, including a steak chimichurri version, and a new Sunday brunch service will feature an a la carte menu.

Sister Cities Cajun’s new hours are Tuesday through Thursday from 11 a.m. to 11 p.m. and Friday and Saturday from 11 a.m. to midnight. Sunday brunch is slated for 10 a.m. to 2 p.m. Counter service is available during the week from 11 a.m. to 2 p.m. for those in a rush, along with regular table service.

Matt Sorrell is staff writer at Sauce Magazine. 

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