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Aug 23, 2017
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Archive for June, 2017

DTWE: Molecular drinks at The Libertine

Friday, June 30th, 2017

061617_dtwe_01

{ A Wonderland Dilemma }  

Cocktail nerds take note: The Libertine debuted a menu featuring libations made with molecular techniques not seen much around town, along with a short list of blended concoctions perfect for summer sipping.

A Wonderland Dilemma takes the cocktail into the realm of cuisine, presented like two pieces of sushi – spheres of “roe” made from tequila, rum and lime juice are nestled in a fried orange peel cup dusted with cinnamon sugar that tastes like a tiny puff pastry. It’s chewed, not sipped, and primes the palate for whatever’s next like a spirited amuse.

Blended drinks aren’t always taken seriously, but done right, nothing’s better for beating the heat. Try the Tokyo Milk Dart – Reexamined. Based on the Korean spirit soju, this pink drink features mild watermelon, lime and a hint of salt, all topped with a delicate green cucumber water foam. No frozen margs here.

Photo by Heather Hughes

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Greer Brewing in Ellisville

Friday, June 30th, 2017

GreerBrewing_06

 

Ellisville’s first brewery is officially open. Brewer-owner Chris Greer opened Greer Brewing Co. at 16050 Manchester Road on June 24.

After scouting several locations in the West County area, Greer settled on a former lawn and garden shop as the spot to make his homebrewing hobby a full-time job. He spent the last nine months gutting and renovating the space, which was vacant for 14 years, to house a 15-barrel brewing system and 92-seat tasting room.

Greer keeps his brews true to style, focusing on German beers like a hefeweizen and Vienna lager. In addition to eight taps, Greer also installed a cask system to pull his traditional English ordinary bitter. A small kitchen turns out pub fare like Irish nachos, pretzels served with beer cheese and bratwurst sliders.

Greer Brewing is open Wednesday through Friday from 2 to 10 p.m., Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 7 p.m. Here’s a first look at what to expect from Ellisville’s first brewery:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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Budget Crunch: 10 delicious deals to try now

Thursday, June 29th, 2017

Got $10 and a friend? Then we’ve got 10 tasty deals you must try now.

 

BudgetCrunch_03_Jun17

{ EdgeWild’s burger }

1. If you’re jones-ing for a great burger, EdgeWild Bistro & Tap in Creve Coeur has saved you a seat. On Tuesdays from 4 to 10 p.m., check out its $5 burger night, where they serve a traditional hamburger with fries, chips or creamy coleslaw. This thing comes fully loaded with toppings piled sky-high on a juicy, mouthwatering all-beef patty.

2. Closer to the city and still want to get your burger fix? Tucker’s Place in Soulard has you covered. Every Monday through Friday until 4 p.m. you can get its signature, charbroiled 9-ounce Tucker Burger, complete with a side and beverage for a hard-to-beat $6. Think it might be a late night with friends? Take advantage of the late-night happy hour from 9 p.m. to midnight and save on $2 bottles, pints and well drinks.

3. Take a deep dive into the farthest recesses of your couch and you can swing Syberg’s $7 blue plate specials like a culinary Jacques Cousteau. The plates change daily to the whim of the head chefs, but regular recurring items have included a Buffalo shrimp wrap with a side of fruit and country-fried steak with mashed potatoes and green beans. Sometimes there’s even a helping of fried chicken.

 

BudgetCrunch_04_Jun17

{ selections from Pastaria’s new Aperitivo Menu } 

4. Pastaria is ramping up its happy hour by introducing a new Aperitivo Menu, which includes colorful, $7 summer cocktails and table-sharing snacks like the $9 ’nduja risotto balls and the $7 fried potatoes with salmoriglio sauce. The new bites are perfect for unwinding and noshing with friends, but keep in mind, this menu is only available Monday through Friday from 3:30 and 6:30 p.m. Plan to get there on time by leaving work early. (You were going to anyway.)

5. When you find yourself in the valley after a sprint of power shopping, visit Brick House Tavern & Tap during its lengthy happy hour Monday through Friday from 4 to 7 p.m. for a few good eats like soft pretzels, deviled eggs or spiked calamari for a mere $5 each. Toss in an extra two bucks and go for the specialty snacks like crispy ducks wings or Buffalo chicken meatballs. Add a $3 domestic draft on top of that, and you’ve got yourself a mini-meal.

 

BudgetCrunch_01_Jun17

 { Dollar Express Chinese chicken }

 6. Sure, you can splurge for the fancy stuff, but this super cheap Chinese food has got us all aflutter. At the recently opened Dollar Express Chinese Restaurant in Overland, traditional Chinese fare is $1 per scoop. Yes, you read that right. Throw down a couple bucks for some spicy Kung Pao chicken, egg rolls and crab rangoon, and you’ll still have cash for a second helping. If you’re looking for a king’s feast on a commoner’s budget, you’ve come to the right place.

7. Start your week off right at Bella Milano for Martini Mondays, where you can get martinis and select appetizers for $5. Think of it as good motivation for a hectic workday. If you need more than an appetizer to fill you up, stick with $10 lunch specials offered weekdays from 11 a.m. to 3 p.m. With items like the Thai chile pasta or the honey pecan white fish, you won’t regret it.

8. Soulard restaurants are rocking lunch deals like nobody’s business. At Epic Pizza & Subs, splurge on a generous slice of cheesy, pizza goodness with a side salad and drink for $9.09. Known for their New York-style slices with thin crust and fired in the brick oven, just the way a pizza pie should be.

 

BudgetCrunch_02_Jun17

{ T-Ravasaurus Rex Dog at Steve’s Hot Dogs }

9. Almost everything on Steve’s Hot Dogs menu is Budget Crunch friendly, but for a real treat, watch for the weekly specials like this week’s T-Ravasaurus Rex Dog: a quarter-pound Nathan’s hot dog with Anthonino’s Taverna toasted ravs and mac n cheese. The dog is complete with red sauce and Parmesan cheese. Mention the weekly word (check social media), and get $1 off your total.

10. Fried chicken takes a long time to prep, so avoid messing up your kitchen and check out Helen Fitzgerald’s in Kirkwood on Sundays and Mondays, where you can get a colossal four-piece fried chicken meal and side for a cool $8. That’s plenty of yardbird to split between you and a friend and still have money to tip.

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

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The Scoop: Guerrilla Street Food will take over 2nd Shift kitchen

Thursday, June 29th, 2017

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{ 800-pound Guerrilla at Guerrilla Street Food } 

 

Two local favorites, 2nd Shift Brewing and Guerrilla Street Food, are teaming up for a one-two punch of food and drink. The popular Filipino food purveyors will run the kitchen at 2nd Shift’s brewery and tasting room at 601 Sublette Ave., starting Wednesday, July 5.

Co-owner Brian Hardesty said he and co-owner Joel Crespo had always enjoyed working with 2nd shift co-owners Steve and Libby Crider.

“Back before 2nd Shift had food, Joel and I both thought we’d love to sell food there. Their beer is great and they’re super-cool people,” said Hardesty.

But he soon found out that the Tilford Restaurant Group (of Mission Taco Joint and Milagro Modern Mexican) had signed on to run the kitchen. “When that ended up not working out, we heard about it and let them know ‘If you’re still interested, so are we,’” he said.

Since there’s already a kitchen in place, Hardesty said he expects to be moved in by Monday, July 3. Hardesty said initially, the menu will feature familiar items, including customer favorites like the 800-pound Guerrilla, chicken adobo, Flying Pig and pancit. The kitchen hours will remain the same.

“Our food goes great with beer, so I think it’ll be a really great fit,” Hardesty said. “As time goes by, we’ll finish moving in. We hope to eventually offer a few different things that you can only get at 2nd Shift. But everyone can always expect to get the classics.”

 

2ndshift

{ 2nd Shift tasting room }

 

Hardesty said the new venture won’t affect operation of the Guerrilla Street Food food truck, the current brick and mortar location at 3559 Arsenal St., or the upcoming location inside Tropical Liquers in The Grove, which Hardesty said should open by the end of summer.

“We already have staff hired because of The Grove location, so we’re just going to shuffle things around a bit,” he said. “They’re already trained and ready to go.”

2nd Shift operations manager Mike Sweeney thanked the Tilford Restaurant Group “who helped us get set up as we were trying to find something more permanent,” and looked forward to working with the Guerrilla Street Food team.

“We’ve always been really excited about their food. We couldn’t be happier about this,” he said. “They make some fun, quirky and very traditional food, and we make some fun, quirky and also very traditional beers sometimes, so it all works out.”

Photos by Dave Moore

Matt Sorrell is staff writer at Sauce Magazine. 

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Just Five: Vess Soda Pork Chops

Thursday, June 29th, 2017

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Based on the overwhelming response to a recent Red Hot Riplet-based Just Five, I decided to incorporate another location favorite as one of my key five ingredients. Ladies and gentlemen, I bring you Vess pineapple soda. Like New England’s Moxie and the South’s Cheerwine, Vess is uniquely St. Louis, and pineapple soda is … well, it almost sounds like a dare. It also happens to make a heck of a good marinade when mixed with soy sauce.

A thin-cut pork chop made for a super quick weeknight dinner, but this marinade would also be great on chicken. While I made this in a skillet on the stovetop, using a thicker chop and grilling it would be fantastic.

 

Vess Soda Pork Chops
2 servings

2 thin-cut pork chops
1 cup Vess pineapple soda
½ cup soy sauce
½ tsp. serrano pepper, or more to taste
1 Tbsp. vegetable oil
¼ cup chopped cilantro

• Place pork chops in a zip-top bag with the soda, soy sauce and serrano pepper. Seal and refrigerate at least 30 minutes or up to 2 hours.
• Remove the chops from marinade and shake off excess. Set aside.
• Pour the remaining marinade in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5 to 10 minutes, until it starts to thicken. Remove from heat and set aside.
• Place a heavy-bottom skillet over medium-high heat and add the oil. Sear the pork chops 3 minutes, then flip and sear 2 minutes more. Spoon 3 tablespoons reduced marinade atop the pork chops and cook 1 minute more
• Remove from heat and let rest. Sprinkle chopped cilantro atop the pork and serve.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine and pens Make This

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The Scoop: Big changes to come at Baileys’ Chocolate Bar

Wednesday, June 28th, 2017

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{ Baileys’ Chocolate Bar patio } 

 

A Lafayette Square favorite is being reimagined and a new concept introduced – all in the same space. Owner Dave Bailey announced today, June 28, that he will pare down Baileys’ Chocolate Bar and reopen part of the space at 1915 Park Ave., as a new restaurant.

The “old” Chocolate Bar will serve its last confection Saturday, July 8.

“We want to breathe new life into it,” Bailey said. “It’s been 13 years, and Chocolate Bar has become, at least in our minds, a St. Louis institution, as we’d hoped. But I think it’s time for a decor update, and it’s time to take a new approach with the desserts.”

The new version will be located on the second floor of building, while the ground level will debut a new restaurant. The new concept, which will be announced in mid- to late July, will be an independent entity expected to open in August.

“They’ll be separate restaurants,” Bailey said. “Separate look, separate feel, separate everything. We’ll be putting stuff out on social media with more specific info on the opening date soon.”

Bailey said he hopes the new incarnation of the Chocolate Bar will reopen about two weeks after closing. Its new menu will be more curated, but the Baileys’ Chocolate Bar name would remain.

“We want to carry over some of the familiarity of the Chocolate Bar, but we want it to be brand-new at the same time.” He said some design elements would be retained, like the chandeliers, but “frankly, that’s about it. From a decor standpoint, you’ll have a sense that you’re still at Chocolate Bar, but it will be brand-new.”

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Seafood boil spot Mad Crab to open mid-July

Tuesday, June 27th, 2017

062717_madcrab

 

Things are heating up at the Mad Crab, a new seafood boil concept set to open July 17 at 8080 Olive Blvd., in University City.

As reported by the Riverfront Times, Victor Ho, whose family also owns Max Beauty Source, will open Mad Crab first restaurant venture with brother Nam Ho as manager.

Similar seafood boil concepts in Dallas inspired Ho to bring the concept to his hometown. Friend Bon Quach will help give the 5,000-square-foot space an oceanside vibe to go with the relaxed atmosphere.

Ho said customers will peel and eat shellfish atop paper-lined tables. Look for boils with options like lobster, oysters, mussels, shrimp and crawfish – not to mention plenty of crab. Those who prefer utensils can order from a short list of dishes like crawfish pasta and fried catfish.

“I hope that [people] come and try it because it’s going to be one-of-a-kind,” Ho said.

Caitlin Lally is an editorial intern at Sauce Magazine. 

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Baked: Honey & Yogurt Cake

Tuesday, June 27th, 2017

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This cake is perfect for a Sunday brunch. It’s not too sweet and can be made savory with by swapping just a few ingredients. The base is simple: yogurt, honey and olive oil. Use your finest honey and olive oil since those shine the brightest. The tangy yogurt balances the sweetness from the honey and the crumb is moist and light. I added thawed, semi-dried green figs from Trader Joe’s, which gave a gentle crunch to each bite. Try this recipe with thyme, rosemary or sage – or serve with jam or fresh fruit. Just be prepared to love it. Enjoy and happy baking!

 

Honey & Yogurt Cake
Adapted from a recipe at The Kitchn
8 to 12 servings

1 cup plain yogurt (regular or Greek)
⅔ cup honey
⅔ cup olive oil
3 large eggs
1½ cups flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
½ cup coarsely chopped fresh or dried figs
Jam or fresh fruit, for serving (optional)

• Preheat the oven to 325 degrees. Grease a 9-inch cake pan with nonstick spray line the bottom with parchment paper.
• In a large bowl, whisk together the yogurt, honey and olive oil. Whisk in the eggs, then use a rubber spatula to gently fold in the flour, baking powder, baking soda and salt.
• Pour the batter into the pan and sprinkle the figs over the top. Bake 40 to 50 minutes, until golden and a knife inserted into the center (avoid poking the figs) comes out clean or with a few crumbs attached.
• Let cool at least 10 minutes before removing from the pan. Serve warm or at room temperature with jam or fresh fruit, if desired.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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Extra Sauce: In case you missed it…

Sunday, June 25th, 2017

It’s been a week of ups and downs in the St. Louis restaurant industry. Here’s what went down, ICYMI.

 

062017_delpietro

 

1. Chef-owner Michael Del Pietro will open Del Pietro’s at 1059 S. Big Bend Blvd., the former home of Riverbend Restaurant & Bar and Harvest, this fall.

2. 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.

 

062217_ciceros

 

3. 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.

4. 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.

 

062017_Grace

 

5. 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.

 

062117_crispyedge

 

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

7. 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.

 

 

 

 

Baked: Roasted Green Beans

Friday, June 23rd, 2017

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Roasted green beans are a great way to add veggies to your diet. Roasting them with some simple seasonings results in nicely charred, full flavored beans that make a great side or even just a mid-afternoon snack. Drizzle with a bit of balsamic, a strong cheese like feta or Parmesan or your favorite herbs for a final flourish. You can do this with broccoli, cauliflower or Brussels sprouts, but green beans are my personal favorite.

 

Roasted Green Beans
2 to 3 servings

1 cup balsamic vinegar
1 to 2 Tbsp. honey
1 cinnamon stick
1 lb. green beans, washed and trimmed
3 Tbsp. olive oil
2 tsp. garlic powder
Sprinkle sea salt
Sprinkle freshly ground black pepper
Handful chopped basil, for garnish

• Preheat the oven to 425 degrees.
• In a small saucepan over low heat, gently reduce the balsamic vinegar, honey and cinnamon stick until the mixture is thick and coats the back of a spoon. Remove from heat and set aside.
• Toss the green beans in a bowl with the oil until evenly coated.
• On a wide baking sheet, spread the green beans in a single layer, then evenly sprinkle them with the garlic powder, salt and pepper.
• Roast 20 minutes, until nicely charred and crisp.
• Remove to a serving plate, drizzle with 1 tablespoon balsamic reduction, garnish with basil and serve immediately.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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