Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
May 26, 2016
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

The Scoop

The Scoop: Firecracker Pizza and Beer to open in The Grove

Wednesday, May 25th, 2016

052516_pizza

 

{From left, Firecracker Pizza and Beer owner Chip Schloss, chef Wil Pelly and beverage director Tony Saputo}

With the goal of putting pizza and beer on the same footing, Atomic Cowboy owner Chip Schloss has teamed up with chef Wil Pelly and barman Tony Saputo to open Firecracker Pizza and Beer at 4130 Manchester Road in late summer. “The focus will be to match the quality of the pizza with the quality of the beer,” Schloss said.

The menu is still in development. While neither Schloss nor Pelly (who was most recently corporate executive chef at Sugarfire Smoke House and oversaw culinary operations at In Good Company restaurant group before that) will divulge specifics, they said their pizza style will be unique – “the opposite of thin, wood-fired pizza” – and will incorporate ingredients also used in beer, such as brewer’s yeast or spent grains. Available by the slice or as whole pies, the pizzas will feature a variety of toppings, some with an international influence.

“If somebody wants a pepperoni pizza, we can do that, but we will have mostly nontraditional options,” Pelly said

Schloss, Pelly and Saputo plan to have a large selection of craft beers on up to 60 taps, half of which will feature local options. The remaining 30 will be divided between regional and national brands. “We want this to be a place for beer drinkers, a craft beer house,” said Saputo, who also helms Atomic Cowboy’s beverage program.

Schloss has sustainability in mind which is why any bottle program would likely be limited. “The best recycling is to not use (bottles or cans) in the first place,” he said.

Once complete, Firecracker will accommodate 80 guests inside with an equal capacity on the back patio, which will also include space for yard games. Late-night Grove-goers can look forward to an eventual window service that will offer pizza by the slice. “We want a place that feels comfortable, where people can stop before or after a concert or just hang out,” Schloss said.

The Scoop: 2nd Shift to open brewery on The Hill

Monday, May 23rd, 2016

052316_2ndshift

 

{From left, Becca Senn, Mikey Manning, Steve Crider, Jake Senn, Libby Crider, Michael Sweeney and Irene Wan}

 

The Hill is about to get sudsier as 2nd Shift Brewing announced that after a three-year search, the brewery has leased a building at 1601 Sublette Ave., which will house both production facilities and a tasting room. The new facility will be open for a preview day on Thursday, June 9, and the brewery hopes to fully open in late June or early July.

Co-owners Libby and Steve Crider are moving the brewery from its current location in New Haven, Missouri. “We wanted to be central and be a part of the beer community,” said Libby Crider.

Located amid local favorites like Perennial Artisan Ales, Urban Chestnut Brewing Co., 4 Hands Brewing Co. and more, 2nd Shift plans to use the 18,000-square-foot space to increase its brewing capacity, have options for future packaging and help thirsty patrons put a face with the name behind the brew.

“I can’t wait to have a tasting room where I can be face-to-face with people,” Crider said. “We put ourselves behind the beer, and now people can come to us, meet us and see the passion behind our beer.”

 

052316_2ndshift

 

In addition to a more personal experience with 2nd Shift’s offerings, customers can look forward to small-batch brews. “We’ll be able to do more of what we’re (brewing) now to start,” Crider said. “But once we have our feet under us, we can play with one-off brews just for the tasting room.”

Once open, the tasting room will be able to seat between 150 and 200 guests with an additional 50 to 75 in the Biergarten. 2nd Shift will pair with Tilford Restaurant Group (which owns Mission Taco Joint, Milagro Modern Mexican and Tortillaria) to provide food; specific dishes are still in development. The new brewery will have five guest taps featuring local brews from around the area as well as a “small, really boutique” wine list curated by Libby Crider, a certified sommelier.

 -photo courtesy of 2nd Shift/Jenny Martinez

The Scoop: Amigos Cantina hits the road with Amigos on Wheels

Monday, May 16th, 2016

051616_amigos

 

Amigos Cantina in Kirkwood launched its food truck on Thursday, May 5. Called Amigos on Wheels, the mobile eatery has started serving at community and special events and will eventually expand to regular lunch service around the metro area.

“We were doing some catering and wanted to start to look for a second location,” said manager Luke Scarborough. “Someone in the meeting suggested to do a food truck instead.”

Amigos on Wheels will serve nachos and steak, pork, chipotle chicken, portabello mushroom and fish tacos. The truck will also whip up limeade, mango and strawberry smoothies, as well as specialty flavors. Find where the colorful truck will park on Twitter at @amigosonwheels.

 

The Scoop: Herbie’s Vintage ’72 to move to Clayton, Cardwell’s in Clayton to close

Monday, May 16th, 2016

051616_herbies

 

{The Grand Plateau at Herbie’s Vintage ’72} 

 

The Clayton dining scene gains a new neighbor in October when Herbie’s Vintage ’72 pulls up stakes in the Central West End and replants them in Clayton. As reported by St. Louis Magazine, the 8-year old French-American restaurant will serve its last crepe in the CWE on Oct. 2, move to 8100 Maryland Ave., and reopen at the beginning of November. Herbie’s Vintage 72 will take over Cardwell’s in Clayton, which will close on Oct. 1 as owners Rich and Debbie Gorczyca retire.

“I know the Rich and Debbie and originally looked at Cardwell’s when I first wanted to open Herbie’s,” said chef-owner Aaron Teitelbaum. “The location is right, the patio and the building matches up to who Herbie’s is.”

Rich Gorczyca agreed. “We’ve had a good, long run and Herbie’s is going to be a great fit,” he said. “The arrangement is good for all of us and what really swayed me is that (Teitelbaum) is going to offer every one of my current employees a position.”

In addition to familiar faces, Herbie’s current historic feel with French decor will remain the same at the new location, but customers will be able to enjoy new features, including three additional private rooms, a 100-seat patio and lunch service.

“We’re excited to be in Clayton where there’s such a great lunch clientele,” Teitelbaum said. “Clayton has a lot going on, and Herbie’s clients know our team to be professional and accommodating.”

Teitelbaum said he looks forward to bringing that accommodating environment and eclectic menu, including seafood, steaks and burgers, to the Clayton dining scene.

“For us, we’re driven by a team mentality,” he said. “We have a chef that will cook without ego. He has a menu and specials, but it’s more important that we are accommodating to if a guest wants something, we say, ‘Yes.’ If we don’t have it, we’ll run out and get it.”

Don’t look for the Gorczycas to ride off into the sunset. The couple plans to travel and Rich hopes to pursue volunteer opportunities with St. Louis Children’s Hospital and the Humane Society. “We want to thank all of our friends and patrons and business associations who have supported us for almost 30 years,” Gorczyca said.

 

-photo by Carmen Troesser

 

The Scoop: Crushed Red to open in Edwardsville

Wednesday, May 11th, 2016

051116_crushedred

 

St. Louis born and bred Crushed Red Urban Bake & Chop shop will open its next location in Edwardsville. Located on the ground floor of a new construction building at 222 E. Park St., this will mark the fourth location for co-founder and chief expansion officer Powell Kalish and CEO Chris LaRocca.

“We’ve been looking for several years for a location in Edwardsville, but couldn’t find the right spot,” said LaRocca. “Our concept makes sense for the area and for the lifestyle of the Edwardsville consumer.”

When it opens in late fall, the restaurant will accommodate 102 diners inside with an additional 40 or so patrons on a patio. The menu of chopped salads, soups and pizzas will be the same as other area locations and will be included in Crushed Red’s Limited Time Offer menu trials where new menu items are tested.

“If we get a good response, we consider that items for permanent menu placement,” said La Rocca, who said the This Pear is on Fire Salad was one of the successful LTO offerings.

LaRocca and Kalish plan to open four locations in 2016 including one in Columbia, Missouri and two additional unannounced locations.

 

The Scoop: Sister Cities Cajun & BBQ to relocate, pop-up in meantime

Tuesday, May 10th, 2016

050916_sistercities

 

 

There’s good news and bad news for Sister Cities Cajun & BBQ. First, the bad news: After a car smashed though the restaurant window on Jan. 20, co-owners Travis Parfait and Pamela Melton said they cannot continue business at the South Grand location. 

Now, some good news: Parfait and Melton have been renovating a building at 3550 S. Broadway (formerly the Brick of St. Louis) for about a year. Parfait and Melton hope to open the new Sister Cities location by Aug. 1, and in the meantime they’re popping up on Cherokee Street for lunches and dinners.

“There’s a badass food scene here,” Parfait said. “When we started our Go Fund Me campaign to pay our employees after the accident, Sam (Kogos) from Riverbend (a Creole and Cajun restaurant in Richmond Heights) donated, and he’d be the closest thing we have to competition.”

Capitalizing on the cooperative environment, Sister Cities is popping up at Melt at 2712 Cherokee St., on Mondays from noon to 6 p.m. and Saturdays from 6 to 9 p.m. with a limited menu of recognizable dishes, as well as new plates like the shrimp and grits.

When Sister Cities opens on Broadway, there will be room for 100 diners inside with additional seats outside, along with a dog park that will be located behind the restaurant. Parfait said he is looking forward to bringing the successful Cajun restaurant to a new neighborhood. “We’ll keep our soul but introduce new things, too,” he said.

 

 

The Scoop: Healthy eats spot, Wicked Greenz, to open in Clayton

Friday, May 6th, 2016

050616_wickedgreens

Folks on the go in Clayton will have a new healthy option when Wicked Greenz opens. As reported by St. Louis Magazine, Chris Sedlak, Matt Ratz and chef Justin Haifley are targeting a July open date for the flagship location at 16 N. Central Ave. Wicked Greenz will serve lunch and dinner, focusing on healthy dishes served quickly.

“The people who want to eat healthy have a hard time because they can’t get food that’s fast and consistent,” said Sedlak. “Most of the stuff in the category didn’t have robust flavors or was something you would crave. Thanks to Justin’s talents, we’ve found a way to do that.”

Haifley said he has served as chef for 17 restaurant openings across the country, including his most recent position helming the kitchen at St. Louis’ The Tavern Kitchen & Bar. At Wicked Greenz, Haifley has developed a menu of salads, soups and “grips” (salads wrapped in tortillas). The salads and grips can be ordered with proteins like beef, shrimp, salmon and chicken and are served with dressings. Dishes can be customized, and Haifley lists suggested protein and dressing pairings.

The owners’ unanimous favorite menu item is the Mexicali, a mix of black beans, avocado, red onion, sweet corn, cilantro, pico de gallo, pepper jack cheese, crispy tortilla strips and avocado-lime crema. Haifley suggested pairing it with charred tomato vinaigrette with adobo grilled chicken or blackened shrimp.

Other offerings will take an Asian turn, such as a salad composed of edamame, green onion, bell pepper, almonds, cilantro, wontons and bean sprouts with sesame-soy vinaigrette. Fresh fruit and vegetables will come together in the Sunburst – strawberries, grapes, green apple, toasted almonds, quinoa, parsley, cucumber, broccoli, kale and avocado.

When complete, diners can grab a bite at one of 60 to 70 seats inside or can take in some fresh air at one of a dozen outdoor seats. Meals will be available from a grab-and-go section and via delivery, as well.

Sedlak, Ratz and Haifley are currently in negotiations for four additional locations in the St. Louis area. With planned expansion, all the dressings and soups will be made in a commissary kitchen, which is under construction in University City.

The Scoop: James Beard award eludes Willmann and Nashan

Monday, May 2nd, 2016

050216_jamesbeardsidebyside

 

Local restaurant enthusiasts hoping one of its own would take gold again this year were disappointed as a James Beard Foundation Award has eluded two St. Louis chefs. Kevin Nashan and Kevin Willmann were two of five finalists in the Best Chef: Midwest category, with the top prize going to Paul Berglund of The Bachelor Farmer in Minneapolis.

Nashan is the chef-owner of Sidney Street Café, and Willmann is the chef-owner of Farmhaus. This was Nashan’s second time being named a finalist, while it was Willmann’s first finalist nod.

The Scoop: Propaganda to open in former Art Bar Space

Thursday, April 28th, 2016

042816_propaganda

 

 

A taste of Mother Russia is coming to Cherokee Street when owner Tatyana Telnikova opens Propaganda in the former ArtBar St. Louis space at 2723 Cherokee St. Open only on Fridays and Saturdays beginning May 7, Propaganda will host its grand opening and around June 1, as reported by St. Louis Magazine.

For Telnikova, an immigrant from Russia and owner of HandleBar, Propaganda represents a personal invitation to customers to experience the Russian hospitality she remembers and extends to friends here in the States.

“This is close to home for me,” Telnikova said. “I really enjoy certain parts of my heritage. We had friends over very often and would offer everyone food and drinks no matter who they are or what time of day it is.”

Telnikova plans to serve Russian beer along with local selections, as well as whiskey, mezcal and tequila. There will be house-infused vodkas like her mother’s horseradish and honey vodka, which she said is sipped for health when the two have lunch. Propaganda will offer snacks, possibly prepared at HandleBar like pierogi or bread and spreads. Telnikova said she isn’t ruling out expanding the food menu in the future.

HandleBar general manager Keeley Kromat will also manage Propaganda, emphasizing the culture of hospitality and “meaningful drinking” that Telnikova hopes to share. To that end, thirsty patrons may look forward to a nightly toast. “A chance to stop and think about something that’s important to you,” Telnikova said. “A toast to community or family or those who are not with us anymore.”

 

The Scoop: Hommage to open in Benton Park

Wednesday, April 27th, 2016

042616_hommage

 

A taste of Alsace, France is coming to the corner of Lemp Avenue and Lynch Street later this year when Hommage opens its doors. Owner D.J. Huchzermeier – most recently the general manager of The Purple Martin – plans to open the eatery at 2800 Lemp Ave., in Benton Park as a tribute to the historical significance of St. Louis.

“We’re focusing on old, old St. Louis,” said Huchzermeier. “Everything will tell a story, a pleasant haunting for St. Louis. It’s reverence of River City.”

Drawing on our city’s French and German roots, the food at Hommage will be Alsatian, which features French cuisine with a German influence. “It will be food that pairs well with beer, but also elegant,” Huchzermeier said. “I see sausage and sauerkraut but also tart flambé .”

Huchzermeier said he could not name either the chef or the bar manager at this time, but he described the beverage program as an even split between primarily local beer, French and Alsatian wine and culinary cocktails. Hommage will seat around 50 diners inside and an additional 50 outside. In the patio area will also be a dedicated space for the French version of bocce ball called pétanque. The property will also feature a greenhouse and raised beds, which will provide produce for the restaurant.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2016, 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