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Feb 23, 2018
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Archive for February, 2016

Extra Sauce: In case you missed it…

Sunday, February 28th, 2016

From new taco shops in Kirkwood to the sale of an ice cream truck, here’s everything that went down last week in the STL food scene, in case you missed it…




1. Club Taco, a new taco restaurant opening at 200 N. Kirkwood Road, is slated to open in late spring or early summer 2016 in the former Petra space in Kirkwood.

2. Sweet (and savory) success for Pie Oh My! proprietor Jane Callahan prompted her to sell the Pie Oh My! food truck after two years on the road and at private events.




3.The anti-big burger is being cooked up at Rock Hill’s newest restaurant as The Slider House started splitting buns at 9528 Manchester Road on Tuesday, Feb. 23 and will host a grand opening on Friday, March 6.

4. Joey B’s is opening a fourth restaurant in Manchester at 14445 Manchester Road in a former Chili’s. General manager Megan Rice said as long as construction stays on schedule, the newest Joey B’s will open in mid-April, just in time for patio season.




5. Beckie Jacobs, owner of Serendipity Homemade Ice Cream, and Webster Groves attorney Matt Armstrong have purchased The Fire & Ice Cream Truck.

6. Super Smokers BBQ owner Terry Black is bringing his award-winning barbecue inside the St. Louis city limits. Located at 5656 Oakland Ave., St. Louis, the Highlander Pub & Grill will become St. Louis Ribhouse.



The Scoop: Menu and kitchen changes at Cellar House

Friday, February 26th, 2016


Chef Jami Gebert is trading her title as pastry chef for head chef at Cellar House in South County, the sister restaurant to wine retailer, Bottle Cellars.

Gebert had been the pastry chef since Cellar House opened in spring of 2015, and has contributed to the entire menu. “The most popular items were always ones she had created. She brings beauty to each plate,” said owner Patrick Ahearn.

With the new title, Gebert has totally revamped the menu. There is a new Beet and Goat Cheese Napoleon small plate, complete with watercress and lemon vinaigrette. Look for new large plates like scallops served with a cucumber-cabbage salad tossed in a sesame-soy dressing. Gebert’s infamous bread pudding remains on the menu, but she has also tweaked the dessert offerings. Gebert hopes that the “passion and love she puts into everything she makes” is evident.

The Scoop: Yiro/Gyro to open second location

Friday, February 26th, 2016


Yiro/Gyro is bringing fast casual Mediterranean food to Midtown. Business partners Mirza Imamovic and Hardy Azad are opening a second location around June, at 3900 Laclede Ave. as first reported by Feast.

Azad looks forward to bringing Yiro/Gyro to Midtown food scene and the university students in that area. “We’ll be bringing a good Mediterranean fast casual restaurant to the area. I know a lot of kids from SLU really like gyros.”

The Midtown location will be open for lunch and will add dinner hours, keeping the restaurant open until about 8 p.m. Right now, the menu will be the same as the first location and will include popular items like the Doner Kabab, Ana’s salad and build-your-own options. The dinner menu is currently under development.

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

Friday, February 26th, 2016


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



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First Look: The Slider House in Rock Hill

Thursday, February 25th, 2016



The anti-big burger is being cooked up at Rock Hill’s newest restaurant as The Slider House started splitting buns at 9528 Manchester Road on Tuesday, Feb. 23 and will host a grand opening on Friday, March 6. Managing partner Craig Ceranna and operating partner Dave Watchell also own The Slider House in Nashville.

“Dave is from Nashville and has a Slider House by his house, and I wanted one by my house,” Ceranna said. “We have a menu of curated flavors so people can try a lot of different things and not just have one huge burger.” The pair does not plan to franchise but may open second locations in St. Louis and Nashville in the future.

With six beef, five chicken, three vegetable and two pork options – most available gluten-free via lettuce wrap or a gluten-free bun created by Elaia and Olio’s Ben Poremba – there are plenty to choose from. Diners may select one type or mix and match any two sliders, plus a regular side dish like the house chips for about $10. Two specialty sliders will rotate seasonally.

Seven dinner-sized salads are available as are seven starters ranging from the roasted vegetables to wings. For those in a rush or feeding a crowd, cases of sliders, sides, salads and apps are available in quantity for carryout or delivery via a separate entrance.

The Slider House is open Monday through Thursday from 11 a.m. to 11 p.m. and Friday through Sunday from 11 a.m. until close. Here’s what to expect when you slide into The Slider House:


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-photos by Michelle Volansky 



Budget Crunch: 10 delicious dishes and sweet deals to try now

Thursday, February 25th, 2016

It’s time for Budget Crunch, wherein intrepid reporter Holly Fann offers 10 tips on delicious menu items and sweet deals happening now. Got $10 and some change? Grab a friend and sample, split and stuff yourselves with these steals.




1. Take your lunch cravings to Salume Beddu for The Beast, a beautiful mess of a sandwich featuring house-made fiama salsiccia, peporanata and grain mustard on crusty bread. Savory, rich and loaded with tender sweet peppers, this sammy will only set you back $8.50, leaving you enough cash to add a San Pellegrino to wash it all down.

2. Don’t let U City Grill’s gruff appearance keep you from ordering a primo bowl of bimbimbap. A Korean dish literally meaning “mixed rice,” it is a bowl filed with bulgogi beef, vegetables, hot sauce and topped with a fried egg. For only $6, you’ll get to enjoy some of the tastiest Korean fare in St. Louis.




3. Cleveland-Heath offers its full menu at lunch and dinner, allowing you to order the Okonomiyake or Japanese Pancake whenever your heart desires. The traditional Japanese street food receives a lavish upgrade, topped with wild Gulf shrimp, bacon, cabbage, Kewpie mayo, barbecue sauce and bonito flakes for $9.

4. The gelato pops at the new fast-casual Italian eatery Porano Pasta are not the dull popsicles of your youth. These velvety pops come in flavors like mango, vanilla bean, Askinosie chocolate and salted caramel. At only $3 a pop(!), these fun treats are a steal.




5. Vegetarians can feast on the Mediterranean Grain Salad at Winslow’s Home completely guilt free. The satisfying salad is chock-full of bulghur, farro, cucumber, peppers, olives, capers, feta, parsley, lemon, hummus and topped with a crispy falafel. The half size is generous and runs $7, but you can order an even heartier full order for $10.

6. At Bar Les Freres you can dine on four warm potato blinis dressed with creme fraiche and a handsome portion of caviar, all served on fine bone china for a mere $10. Surrounded by the dim glow of candles, attentive staff and overstuffed settees, you’ll feel like royalty.




7. The first thing you see when you enter Royal Chinese BBQ is the open kitchen window displaying golden, crisp-skinned ducks and hunks of glistening cherry-red pork. Order the Honey Roasted Pork and a cook will go to the window, retrieve the slow-cooked and lacquered pork from the hook and slice up a portion for you. The caramelized, sticky goodness is served with steamed white rice for just $9.50 an order.

8. Sometimes over-the-top flavor and a little indulgence is exactly what you need. Fulfill both with the Pat Say Jack Burger from The Kitchen Sink. Grilled andouille, roasted pork loin, jalapeno bacon, Swiss and pepper jack cheese, fried pickles and fried banana peppers struggle to stay atop the toasty bun. Served with house chips, this mega meal will set you back an even ten spot.




9. Cocktails at Water Street Cafe are intriguing combinations of liquors, spirits, fruits and sometimes, vegetables. The $10 Sweet Pea Cocktail uses green tea-infused vodka, local Lion’s Tooth dandelion liquor, lemon and muddled snap peas and mint for a refreshing, vegetal sipper.

10. For a great happy hour snack for two, try the Imam Baylidi at Olio. A Middle Eastern dish of charred eggplant, yogurt and pomegranate molasses, the creamy dip is served with slices of crusty bread. At $10, its bright, vibrant flavor will satiate and satisfy early evening munchies.


-photos by Holly Fann 


The Scoop: Joey B’s fourth location to open in April

Thursday, February 25th, 2016



Joey B’s is opening a fourth restaurant in Manchester at 14445 Manchester Road in a former Chili’s. General manager Megan Rice said as long as construction stays on schedule, the newest Joey B’s will open in mid-April, just in time for patio season.

“The patio is going to be out of this world,” Rice said. “There will be a full-service outdoor bar and cabanas with table service.”

Rice said the Manchester location will serve the same staples that customers have come to expect from Joey B’s, but the kitchen hopes to add 10 to 12 new items like fresh fish, new sandwiches and appetizers, which will debut at the Manchester location before being rolled out to the other Joey B’s.

Rice said Joey B’s aims to bring something new to Manchester. “It was something (the Gianino restaurant group) always had their eye on,” said Rice. “Bringing something completely different out there and to have a place everyone can go to.”

Joey B’s has three locations on The Landing, The Hill and at Concord Plaza. The Gianino family of restaurants also includes Gianino’s, Frankie G’s, Aero Hawk Catering, Frankie Gianino’s, Billy G’s and Scottie’s.

Meatless Monday: Skillet-Glazed King Trumpet Mushrooms

Thursday, February 25th, 2016



Break away from basic baby portobellos and try Skillet-Glazed King Trumpet Mushrooms. Saute them in a pan until lightly browned, then add chopped shallot, butter, thyme and vegetable stock. Reduce until the stock and butter form an unctuous glaze, then season with salt and pepper and serve immediately. Get the recipe here.



The Scoop: Highlander Pub & Grill to become St. Louis Ribhouse

Thursday, February 25th, 2016



Super Smokers BBQ owner Terry Black is bringing his award-winning barbecue inside the St. Louis city limits. Located at 5656 Oakland Ave., St. Louis, the Highlander Pub & Grill will become St. Louis Ribhouse, as reported by St. Louis Magazine, but the menu has already changed to reflect the new concept. Highlander owner Bill Liebe brought Black on as managing general partner and tasked him with revamping the menu.

“The heart and soul is the same (as Super Smokers),” Black said. “But the rubs, seasonings and some sauces are different.”

Among the new sauces is the Hawg Glaze, which is a thinner, tomato-based sauce that is lightly sweet with a spicy finish. Ribs will feature prominently on the menu, as will pulled pork, chicken, shrimp and brisket. Meat will be smoked over a combination of apple wood and oak pellets.

The interior will remain largely the same, still able to seat 150 diners in addition to three semi-private rooms, but in the coming months, customers can expect the installation of a counter-service area for busy lunch-goers and a whole hog Tuesday dinner special available by the plate.

Black said he is excited for the opportunity to be close to a hotel and bring St. Louis barbecue to out-of-towners. “We truly want to be good ambassadors for the St. Louis region. This is our way of trying to present St. Louis as a good place. Our vehicle is good food,” he said.

By the Book: “Honey & Jam” by Hannah Queen

Thursday, February 25th, 2016



My favorite kind of cooking is the kind that makes people happy. While chocolate makes most of us happy, gluten is another story. When looking through Honey & Jam by Hannah Queen, I wanted to make something for everyone – including a certain gluten-intolerant Sauce editor – and so I settled in to make Dark Chocolate Flourless Cake with Pomegranate Ganache.

The ingredients were simple (chocolate and more chocolate, some eggs, cream, butter, etc.) and easily procured, except for the pomegranate seeds, which I could not find despite trips to multiple stores. The directions were straightforward and required basic kitchen equipment like bowls, saucepans, whisks and a springform pan.

The cake and ganache came together in a snap and the result was as expected – a dense, chocolaty slice covered in an equally decadent ganache brightened with the subtle acidity of pomegranate juice. Perfect for winter and gluten restrictions, this flourless chocolate cake was a delight to make and would make any chocolate lover very happy.


Skill Level: Easy to intermediate. While this recipe was simple, others in Honey & Jam require more steps, more obscure ingredients and specialized kitchenware.
This book is for: The dessert lover enamored with seasonal ingredients and a deep desire to make people happy.
Other recipes to try: Pear and Almond Chocolate Cake with Cider Glaze and Chocolate-Cherry Cupcakes with Coffee Buttercream
The verdict: Though the Salt and Pepper Caramel Brownies were complex, the recipe had flaws that led to a cracked, crumbly caramel. This cake, however, was perfection in chocolate form. Winner!




Dark Chocolate Flourless Cake with Pomegranate Ganache
1 9-inch round

For the cake:
8 oz. dark chocolate, chopped
½ cup (1 stick) unsalted butter
1 cup granulated sugar
¼ tsp. salt
1 tsp. vanilla extract
4 large eggs
½ cup unsweetened cocoa powder

For the ganache and assembly:
8 ounces dark chocolate, chopped
½ cup heavy cream
½ cup pomegranate juice
1 cup pomegranate seeds

• Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
• In a medium saucepan, warm the chocolate and butter over medium heat until they are just melted. Transfer mixture to a medium bowl and stir in the sugar, salt and vanilla. Let cool. Whisk in the eggs one at a time, beating until smooth. Add the cocoa powder and stir to combine. Pour the batter into the prepared pan and bake until set, 30 to 35 minutes. Let cool in the pan for 30 minutes. Run a knife around the edge of cake before unmolding it.
• To make the ganache: Place chocolate into heatproof bowl. Pour in cream and pomegranate juice into a small saucepan and bring the mixture to a boil over medium-high heat. Pour it over the chocolate and let stand for 5 minutes. Whisk until smooth.
• To assemble the cake: Pour ganache over the top of the cake and sprinkle it with the pomegranate seeds.

Reprinted with permission from Stuart, Tabori and Chang

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