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Mar 29, 2017
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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

The Scoop: St. Louis Soup Dumplings to open in University City

Tuesday, March 28th, 2017

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{Private Kitchen co-owners chef Lawerence and Emily Chen }

 

Fans of Private Kitchen, the reservations-only Chinese restaurant in University City, will soon have a more casual venue to indulge in one of the restaurant’s most popular dishes. As reported by the Riverfront Times, Private Kitchen owner Lawrence Chen will open St. Louis Soup Dumplings at 8110 Olive Blvd.

Chen said he was inspired to open the restaurant because many Private Kitchen customers enjoyed the pork soup dumplings, but didn’t always want to make reservations and text ahead to order. St. Louis Soup Dumplings will be a no-reservations affair with 15 to 20 seats, quick service and carryout.

In addition to pork, Chen said St. Louis Soup Dumplings will offer chicken, shrimp and vegetable versions, along with some non-dumpling dishes. The full menu is still a work in progress.

“I’m still thinking about how many different kinds we can make,” Chen said.

He expects the restaurant, which used to house a cell phone store next to Private Kitchen, to open late spring, depending on renovations.

Photo by Greg Rannells

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The Scoop: Nadoz Cafe & Catering sold to Deer Creek Cafe owner

Tuesday, March 28th, 2017

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Steven Becker Fine Dining has sold Nadoz Cafe & Catering, located at 12 The Boulevard in Richmond Heights, to Deer Creek Cafe owner Kent McCarty. As reported by St. Louis Magazine, McCarty took possession of the space on Tuesday, March 14.

“I liked the feel of the cafe,” McCarty said. “And it’s far enough away from the first Deer Creek to complement it.”

McCarty said he’ll rebrand the restaurant as another Deer Creek Cafe this summer, but for now, it will remain open as Cafe Nadoz and feature the same menu. He said in the coming weeks the hours will be expanded from 3 to 7 p.m. McCarty also owns a Mississippi chain of coffee shops called Java Moe’s.

Steven Becker said the cafe was the last restaurant or banquet facility owned by the company. Going forward, he will concentrate on hospitality consulting and management work; the company has been renamed Steven Becker Hospitality Consulting. Becker said 35 years in the industry have given him a unique perspective to help others up their game.

“The plan is to help people out and use some of the experiences that I’ve lived through from all of the different ventures and facilities and things that I’ve done,” he said.

 

The Scoop: Riverbend Restaurant closes

Monday, March 27th, 2017

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Riverbend Restaurant & Bar, located at 1059 S. Big Bend Blvd., in Richmond Heights, has closed. The last day of service was Sunday, March 26, as reported by St. Louis Magazine.

Owner Sam Kogos opened Riverbend in 2010 in Soulard after relocating from New Orleans. The restaurant moved to its Richmond Heights location in 2014.

Kogos did not return requests for comment, but Riverbend’s website and a message on the restaurant’s voicemail confirmed the closure.

This follows on the heels of another prominent closing, Three Flags Tavern, in early March, also reported by St. Louis Magazine. Owner John O’Brien did not respond to multiple requests for comment since the closure. The restaurant opened in 2014; Sauce reviewed it in August of that year.

 

The Scoop: Fire erupts at Soulard’s Restaurant

Wednesday, March 22nd, 2017

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Longtime neighborhood staple Soulard’s Restaurant & Bar caught fire Friday, March 17.

St. Louis Fire Department Capt. Garon Patrick Mosby said the fire started at the restaurant, located at 1731 S. Seventh St., when an employee was burning off some grease from a stove, and the fire “got away from him.” No one was injured. “Investigators have ruled it was an accidental incident,” Mosby said.

Soulard’s owner did not return requests for comment, but did announce the fire on the restaurant’s Facebook page.

This marks the fourth St. Louis-area restaurant fire in six months. Fellow Soulard business The Sweet Divine caught fire in October 2016; Waterloo brewery Hopskellar also suffered a fire just one month after opening. Most recently, a fire broke out on the second floor of Giovanni’s on The Hill, causing smoke and water damage to the dining room.

Photo courtesy of St. Louis Fire Department

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The Scoop: Fire breaks out at Giovanni’s on The Hill

The Scoop: New Waterloo brewery catches fire Sunday

The Scoop: The Sweet Divine catches fire, owners intend to rebuild

The Scoop: Pour-your-own bar and restaurant Tapped to open in Maplewood

Thursday, March 16th, 2017

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Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space, as reported by Feast Magazine.

While the kitchen will remain basically the same, Ryan Reel said changes to the space include new windows, a new front door and a walk-in cooler. A large part of the build-out process involves installing the lines and electronics for the iPourIt tap system, the first in Missouri.

To utilize the system, customers will check in, start a tab and receive a radio frequency identification (RFID) wristband. Each tap will have an iPad mounted above it with information about the beverage. Customers then activate their chosen tap with the wristband, and the system tracks how many ounces customers pour. There will be 48 taps – 40 for beer, cider and Bitts coffee from Living Room in Maplewood, and another eight taps for wine.

“It’s a pretty extensive undertaking,” Reel said.

Reel said the Tapped beer program will be centered on local breweries. “Our focus is putting the craft beers next to each other so you can come to one location and be able to try a bunch of different things,” he said, adding that beers from other craft breweries around the country may eventually be added.

Customers will order food via a point-of-sale system at the counter, where they will pick up the finished product. Reel said Tapped staff will be available to answer questions and bus tables.

A Pizza Story’s wood-fire pizza oven will fire once more with a menu of pizzas and “elevated bar fare,” an assortment of larger plates and a build-your-own charcuterie and cheese board. Dessert options will include items from nearby Maplewood businesses Pie Oh My!, Kakao Chocolate and Encore Baking Co.

“The whole concept is really around the beer and the wine, and the pairing of food,” Reel said. “It’ll really be a social house type of atmosphere.”

 

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Sauce Magazine: Guide to Beer 2017

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The Scoop: James Beard Foundation names Kevin Nashan, Kevin Willmann Best Chef: Midwest finalists

Wednesday, March 15th, 2017

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{ from left, Sidney Street Cafe chef-owner Kevin Nashan, Farmhaus chef-owner Kevin Willmann } 

 

The St. Louis restaurant scene experienced a bit of déjà vu when the finalists for the James Beard Foundation Awards were announced today, March 15. Two St. Louis chefs moved on as finalists in the Best Chef: Midwest category: Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. Both chefs were finalists in this category last year.

“I’m so grateful,” Nashan said. “You never know if you’re going to on the list again – it’s torturous! I’m just so grateful and really excited for the team. I just found out and I’m really blown away.”

Willmann found out about the news when Sauce called for comment. “Oh, no shit? Hell yeah!” he said. “I’m really proud of my team this year, we have an awesome groove going, and the sky’s the limit. “

As The Scoop reported in February, the James Beard Foundation named four St. Louis-area chefs as semifinalists in the Best Chef: Midwest category. Olive & Oak executive chef Jessie Mendica and Público chef-owner Mike Randolph did not make it to the final round. Pastaria executive chef Ashley Shelton, a semifinalist for Rising Star Chef of the Year, also didn’t advance to the final round.

Winners of the chef and restaurant awards will be announced at a ceremony in Chicago on May 1. Local eatery Gioia’s Deli will also be honored at the gala; the Beard Foundation honored The Hill sandwich shop with an America’s Classic award in January.

 

Related Content
• The Scoop: 5 St. Louis chefs earn James Beard Foundation semifinalist honors

The Scoop: James Beard Foundation declares Gioia’s Deli an American Classic

The Scoop: James Beard award eludes Willmann and Nashan

The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Wednesday, March 15th, 2017

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Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch. Bailey bought the building, which formerly housed The Good Pie, last year.

“With Small Batch being over there, we were familiar with the building, and when it became available, it seemed like a good opportunity,” said Bailey. “I think Midtown is growing, and it’s a good connecting point between Cortex and downtown. It’s going to fill out, and we want to be there.”

Named after Bailey’s son, the restaurant will have a 12-seat bar, inside seating for 120 and 60 seats in the back garden. The one-story brick building is divided into four individual units, or bays. The bar and dining room take up two of those bays, while the kitchen occupies the third. Bailey said he’ll reveal his plans for the fourth bay in the next couple of weeks.

The main event at Hugo’s will be 12-inch pizzas cooked in a gas-fired deck oven at 550 degrees. Hugo’s will offer a Roman-style crust, house-made ingredients like pepperoni and sausage and other ingredients from the company’s micro-farm.

“It’s going to be familiar cuisine but elevated, family-friendly but open to everybody, much like (Baileys’) Range or Rooster,” said Bailey. “It’s completely approachable. We just love pizza and want to present a version of it that we think is really good.”

On the beverage side, Hugo’s will feature 30 draft beers, a selection of wines and a full bar. In addition to pizza, the menu will feature items like burrata, meatballs, wings and salads.

For those who want to get an early taste, starting today, March 15, Bailey’s Shift, Test Kitchen & Takeout will serve three 10-inch pizzas: cheese, pepperoni and a rotating daily special. The pizzas will also be available as a lunch special with a salad and a drink. The smaller size pizza will also be served as a lunch option at Hugo’s.

 

 

The Scoop: Tazé to open second location in the CWE

Friday, March 3rd, 2017

 

Tazé Mediterranean Street Food is taking its fast-casual concept to the Central West End. As reported by St. Louis Magazine, co-owners Casey and Justin Roth will open a second location at 8½ S. Euclid Ave., in the space formerly occupied by Tortillaria Mexican Kitchen. Casey Roth said the restaurant should open in early summer.

The space will seat 35 to 45 seats inside with another 40 seats outside. The new Tazé will feature the same menu as the downtown flagship location at 626 Washington Ave., but it will also have what Roth described as “robust happy hour specials,” a tapas menu and entree specials. Roth said there will also cocktail offerings, beer and wine, to appeal to the Central West End clientele.

The Roths opened their first Tazé in June 2015. The restaurant specializes in build-your-own meals with Middle Eastern and Mediterranean influences.

Photo by Michelle Volansky

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• The Scoop: Mission Taco Joint to open at the Streets of St. Charles, Tortillaria to close in CWE

• Sneak Peek: Tazé Mediterranean Street Food

• The Scoop: Tazé Mediterranean Street Food to open downtown

The Scoop: Up-Down arcade bar to open in former Herbie’s space

Wednesday, March 1st, 2017

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{ Up-Down’s Kansas City location } 

Arcade bar Up-Down has signed a lease on the space at 405 N. Euclid Ave., in the Central West End. As reported by the St. Louis Business Journal, Up-Down will open in the former home of Herbie’s, which moved to 8100 Maryland Ave., in Clayton late last year.

Co-owner Josh Ivey said the company plans to utilize all of the approximately 8,000 square-foot space. “It’ll be very much in the spirit of the Kansas City version,” Ivey said. “I think that’s a great representation of what we want to do.”

The Kansas City Up-Down features more than 50 vintage arcade games and pinball machines, as well as a large draft beer selection and pizza menu. Up-Down also has locations in Minneapolis and Des Moines, Iowa.

Ivey said there’s no estimated opening date for the St. Louis Up-Down. “We’re trying to figure out what the guts of the building really are,” Ivey said. “We just got our demo permit, and we’re doing some exploratory demo and trying to decide the best way to attack the space and make it our own.”

 

Related Content
Sauce Magazine: Guide to Beer 2017

The Scoop: Kevin Nashan to launch new food program at 4 Hands

• Extra Sauce: A tour of Herbie’s new space in Clayton

The Scoop: Lake Forest Chocolates storefront to close in March

Monday, February 27th, 2017

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Chocolate Chocolate Chocolate Co. is closing its Lake Forest Chocolates storefront at 7801 Clayton Road in Clayton. Co-owner and second-generation chocolatier Dan Abel, Jr. said the tentative closing date will be Saturday, March 11.

Chocolate Chocolate Chocolate bought the Lake Forest brand in 2009. At that time, production took up approximately 80 percent of the Clayton space, with the retail shop occupying the rest of the space. In 2012, the company moved production of Lake Forest confections to its newer facility on The Hill at 5025 Pattison Ave., and Abel said it has become cost-prohibitive to keep the storefront open.

“We’ve been looking at what to do for a few years, but since then we haven’t found a reason to have that extra space in the back,” Abel said. “It’s been sitting empty for five years, and with the lease coming up, we decided not to renew.”

Lake Forest products will still be available at all current retail locations.

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