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Sep 21, 2017
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Archive for July, 2017

Extra Sauce: In case you missed it…

Sunday, July 30th, 2017

From one of the area’s most anticipated restaurant openings to national accolades for Vicia, here’s what went down last week, ICYMI.

 

1. After years of anticipationNudo House made its debut. The ramen and pho shop from co-owners Qui Tran and Marie-Anne Velasco opened this Thursday, July 27 in Creve Coeur.

2. A new restaurant downtown has sprung up and is starting to grow on people. Red Oak Eats ‘n Treats, located at 1330 Washington Ave., opened on Wednesday, July 19. The fast-casual eatery features hydroponic plants on its menu.

 

072717_viciagallina

 

3. Vicia has made a splash on the local and national dining scenes even before its highly anticipated opening in March, and now, the Central West End restaurant has just been named one of Eater’s 12 Best New Restaurants In America.

4. Fans of sparkling will soon have an oasis in which to imbibe a wide variety of bubbles. Extra Brut, a sparkling wine and oyster venue from the folks behind Louie’s Wine Dive, is set to debut at 16 S. Bemiston Ave., in Clayton on Friday, Aug. 4.

 

071917_driftwood

 

5. Chef-owner Ryan Lewis is moving his popular Springfield, Illinois, restaurant Driftwood Eatery & Cocktail to St. Louis. The restaurant – to be renamed and rebranded Pig & Pickle Eatery – is set to open this fall at 5511 Pershing Ave., and includes the space that formerly housed Atlas Restaurant.

 

062315_johnperkins

 

6.Southern comfort food spot Juniper will move to a new location in April 2018. Chef-owner John Perkins said the eatery’s new digs would be located on the first floor of the new mixed-use building currently under construction at 4101 Laclede Ave., in the Central West End.

 

 

5 can’t-miss STL Craft Beer Week events

Friday, July 28th, 2017

072817_dtwe

 

If you haven’t cleared your schedule for next week, do so now: St. Louis Craft Beer Week is upon us.

It begins today, July 28, and features more than 130 events scattered across the metro area during its nine-day span. Sip suds at beer dinners, tap takeovers and a rare beer tapping sprinkled in here and there, and learn from industry professionals and drinkers alike. Enjoy the beer camaraderie and education, STL, and stay safe.

 
1. If you miss your college days like I do (Madison, Wisconsin is perfect in the summertime.), then enjoy Sunday Funday on July 30 at Beer Olympics at Charleville Brewing Co. and Tavern. Starting at 1 p.m., witness Herculean feats during drinking games like beer pong (an undergraduate staple of mine), corn hole and flip cup. And if Long White Cloud Pilsner is flowing, don’t miss it.

2. Odell Brewing takes over the taps at The Crafty Chameleon in Ellisville on Aug. 1 at 7 p.m. Enjoy pours of malt-forward 90 Shilling, hop bomb Myrcenary and Brazzle, the sour and funky oak-aged ale that sat on golden raspberries. Super rep Jake Snyder will raffle off an Odell river tube – summer ain’t over yet, y’all.

3. South Grand Avenue staple and vegetarian restaurant Tree House hosts organic brewery Old Bakery Brewing Co. for a fantastic eco- and veggie-friendly five-course beer dinner on Aug. 2. Spaces are available for two seatings at 5:30 and 8 p.m. Pro tip: Check out the menu on the STLCBW website. A peach-coconut ice cream float with OBB’s Cerveza con Lima? yes, please!

4. When a group of female craft beer industry professionals get together, some really wonderful things happen. Join these women (some of whom are pictured above) from breweries like Side Project Brewing, Civil Life Brewing Co., Earthbound Beer, Perennial Artisan Ales and many more for the Aug. 3 release of NaSTLy Woman, an oak-aged sour brown ale full of empowerment and beauty, at 6 p.m. at 2nd Shift Brewing Co. Proceeds from this collaboration benefit Planned Parenthood.

5. International Tap House in Soulard hosts its seventh annual Firkin Fest on Aug. 5. This showcase of real ale, or beer on cask, is truly a fun concept. Nowhere else in St. Louis will you find this variety of cask beer. Starting at 2 p.m., iTap lines the bar top with 5-gallon firkins, and when the time is right, wallops each barrel with a mallet, spurring the flow of beautiful, uncarbonated beer served at proper cask temperature.

Photo courtesy of 2nd Shift Brewing Co. 

Katie Herrera is co-founder of Femme Ferment, an account manager at Craft Republic and participated in the production of NaSTLY Woman. 

Related Content
Sauce Magazine: Guide to Beer 2017

• Guide to Beer 2017: Get Festive

Ones to Watch 2017: Troy Bedik of Civil Life Brewing Co.

Red Oak Eats ‘n Treats is now open on Washington Ave.

Friday, July 28th, 2017

072617_redoak

 

A new restaurant downtown has sprung up and is starting to grow on people. Red Oak Eats ‘n Treats, located at 1330 Washington Ave., opened on Wednesday, July 19. The fast-casual eatery features hydroponic plants on its menu.

Billing itself as the first “room-to-table” eatery in Missouri, Red Oak grows produce in house and hydroponically in water and without soil. The food that is not grown in-house is sourced from owner Derek Schuzle’s farm in Warrenton, in addition to local distributors.

“We see a lot of farm-to-table restaurants, and we’re trying to challenge that,” said first-time restaurateur Schulze.

Growing up on a farm, Schulze said he’s seen the way uncontrollable factors have affected food security, and believes growing indoors eliminates those factors. Without using pesticides or herbicides and using significantly less water, he grows lettuce and basil in the restaurant that appears in nearly every dish.

“We think St. Louis is a great place to showcase hydroponics, being at the fore front of agriculture for hundreds of years,” he said.

Featuring fresh greens and family recipes, Red Oak serves breakfast, lunch and made-from-scratch bakery items daily, with a late night menu available on the weekends. The menu includes a Midwestern Corn Belt Salad with corn and black bean salsa, avocado cream, pickled red onion and a Southwestern ranch dressing, a breakfast biscuit sandwich, and the Home-Style Sandwich featuring a meatloaf recipe passed down through generations.

The 800-square-foot establishment that formerly housed A2 Cafe now displays antiques from Schulze’s great-grandparents’ barn and flourishing hydroponic gardens. Schulze said he wanted the atmosphere to showcase farming from 1880s and the future of farming, all in one space.

Red Oak seats 49 currently, although Schulze said once he receives a sidewalk permit, 20 more seats will be available outside, and is currently open daily from 7 a.m. to 5 p.m.

Photo courtesy of Red Oak Eats ‘n Treats

Caitlin Lally is an editorial intern at Sauce Magazine. 

Related Content
The Scoop: The Eatery food hall to open downtown

The Scoop: Gluten-free A2 Cafe closes downtown

• Eater names Vicia one of the country’s Best New Restaurants

Fall Editorial Internship Opportunity

Thursday, July 27th, 2017

Brunch_02_Jul17

 

Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for fall 2017.

 

We need students with a passion for the St. Louis food scene who want to translate that love to print and online media. As a Sauce Editorial Intern, you will:

-Assist Sauce editorial team with the production of the monthly print publication and daily online products. Duties include, but are not limited to, reporting, conducting interviews, writing articles for The Scoop, fact checking, assisting with research for upcoming articles, interview transcription, etc.
-Attend occasional events and tastings with the Sauce editorial team, gaining real-world experience as a food journalist.
-Hone your reporting, writing and editing skills with the goal of producing published clips for use in future portfolios
-Assist Sauce Events Coordinator and Sauce editorial team at all Food Truck Friday events. Assist in preparation and execution of the annual Harvest Festival on Oct. 15.

-Perform other duties as assigned

The Sauce Editorial Intern must have:

-A passion for the St. Louis food scene and the written word
-A working knowledge of AP Style, grammar rules, Microsoft Office and Mac computer systems
-A working knowledge of various social media platforms (Facebook, Twitter, Instagram, Pinterest, Snapchat, etc.)
-Experience conducting phone interviews and writing news articles for print/online publication
-A personable and professional attitude in online, phone and written communication
-The ability to manage his or her time efficiently; should be a self-starter
-A reliable mode of transportation

This internship is unpaid; internship begins in late August/early September. Scheduling is flexible, but the intern must be available 10 to 12 hours a week. Interested applicants may submit a cover letter, resume and three to five writing clips to Catherine Klene, Managing editor, digital, at cklene@saucemagazine.com. All resumes must be submitted no later than Aug. 15. No calls, please.

Extra Sauce: 4 bottomless brunches for any beverage

Thursday, July 27th, 2017

072117_bloody

 

Some people go to brunch for the atmosphere. Some go for the food. Others go for the booze. While bottomless brunches abound in St. Louis, these four restaurants offer creative options in all-you-can-drink proportions.

1. Build-Your-Own
Herbie’s offers an unlimited build-your-own bloody mary bar for $18 Saturdays and Sundays from 10 a.m. to 2 p.m. Choose the house bloody mary mix or start with a clean booze-free slate with plain tomato juice, then customize with hot pepper-infused vodka and crispy bacon, among other boozy and edible options.

2. Rosé All Day
Wheelhouse takes bottomless mimosas to the next level. Not only can you get a classic OJ and sparkling combo, but also a rosé-mosa, made with rosé, cranberry juice and grapefruit juice, and the seasonal frozé (aka, a frozen rosé-mosa). Try them for $15 each on Saturdays and Sundays from 9:30 a.m. to 3 p.m.

3. Shake It Off
Cielo Restaurant and Bar offers a bottomless bloodys and mimosas, but it’s the unlimited boozy milkshakes that we’re really after. Options like a vanilla bean milkshake with bourbon topped with smoked cinnamon vary weekly. Get your hands on them Sundays during Cielo’s brunch buffet (which includes drinks) for $68.

4. Treat Yo’ Self
Reeds American Table makes its bottomless mimosas fancy by using Saint Hilaire Blanquette De Limoux sparkling wine, which is regarded as one of France’s oldest sparkling. Experience it Saturdays and Sundays between 10 a.m. to 2 p.m. There’s a 90-minute limit on bottomless consumption, but for $17, we aren’t complaining.

Micki Wagner is an editorial intern at Sauce Magazine. 

Related Content
Best of Brunch 2017

Extra Sauce: Three new brunches to try this month

 

Eater names Vicia one of the country’s Best New Restaurants

Thursday, July 27th, 2017

072717_viciagallina

 

Vicia has made a splash on the local and national dining scenes even before its highly anticipated opening in March, and now, the Central West End restaurant has just been named one of Eater’s 12 Best New Restaurants In America.

Eater restaurant editor Bill Addison wrote that each year, he has two goals when identifying the top new eateries: “Identifying the essential modern classics for our Best Restaurants in America list, and seeking out the new paragons — the restaurants that energize their communities and will come to define national excellence.”

Addison lauded owners Tara and Michael Gallina for their use of seasonal procduce and no-waste philosophy, as well as Vicia’s price-conscious lunch service and tasting menu. “Tara and Michael Gallina’s remarkable debut restaurant … aims for out-and-out usefulness to its community,” he wrote.

General mangaer Tara Gallina said they were excited to receive the news.

“We’re very proud and honored to represent the city of St. Louis on a national scale,” she said. “We’ve been working really hard since before we opened and pushing everyone to do their absolute best, so it’s awesome for the entire team to be recognized,” she said.

Photo courtesy of Vicia

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Review: Vicia

Waste Not: The case for eating ugly carrots, beef neck and beetle-bitten cros

Sneak Peek: Vicia in the Central West End

Ones to Watch 2017: Jen Epley of Vicia

Sparkling wine and oyster bar, Extra Brut, will open in Clayton

Thursday, July 27th, 2017

072717_extrabrut

 

Fans of sparkling will soon have an oasis in which to imbibe a wide variety of bubbles. Extra Brut, a sparkling wine and oyster venue from the folks behind Louie’s Wine Dive, is set to debut at 16 S. Bemiston Ave., in Clayton on Friday, Aug. 4.

“It’s simple in a lot of ways, but with complex products,” said owner Whitney VinZant.

Patrons enter the space speakeasy-style via a nondescript entrance adjacent to Louie’s and tagged with the initials EB. After traversing a long hallway lit by vintage-inspired sconces, they’re ushered into the space itself, which seats approximately 55, including booths and communal tables. Light fixtures crafted from used wine barrels and custom glassware cabinets enhance the minimalist design aesthetic of the space, and a small stage in the corner will feature live music.

Extra Brut will only be open on Friday and Saturday from 5 p.m. to midnight. During the week, the space will serve as a private dining area for Louie’s.

Despite the under-the-radar entrance, advanced sommelier and corporate beverage director Patrick Olds said he hopes Extra Brut shows people sparkling wines aren’t just for special occasion.

“The environment, awesome as it is, is secondary,” said Olds. “The goal is getting really good juice in front of people and making it accessible.”

To this end, the beverages are limited to just sparkling wines – no spirits, no cocktails, no beer – and certified sommeliers will be on hand to help navigate the offerings.

The bar will have a list of approximately 60 variations, ranging from French Champagne to cremant to Spanish cava and Italian prosecco. A couple of by-the-glass offerings will be available, but Olds said the focus is sharing bottles.

Photo courtesy of Extra Brut

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
What I Do: Patrick Olds of Louie’s Wine Dive

Review: Louie’s Wine Dive

The Scoop: Louie’s Wine Dive to open location in Clayton

First Look: Nudo House in Creve Coeur

Tuesday, July 25th, 2017

Nudo_10

 

After years of anticipation, Nudo House is ready to make its debut. The ramen and pho shop from co-owners Qui Tran and Marie-Anne Velasco is slated to open this weekend on Friday, July 28 or Saturday, July 29.

Tran, whose family also owns Mai Lee in Brentwood, first dropped hints about Nudo in 2014, and the restaurant location was officially announced at 11423 Olive Blvd., in Creve Coeur at the end of 2015. Since then, Tran and Velasco have hosted pop-ups to test recipes and drum up anticipation while they did extensive renovations.

 

Upon entering the 2,300-square-foot space, customers step up to the counter and place their order, then grab a seat and watch as their meals are prepared in the open kitchen. The menu includes spring rolls, a few salads and banh mi, but the staples are the pho and ramen bowls.

The four 3-1-Pho options include beef, chicken, shrimp or a combination of all three. Four ramens are also available: a traditional pork tonkotsu, a spicy miso pork, a chicken option and a mushroom-based vegetarian bowl.

Meals can end with a sweet treat, too. Tran and Velasco installed a soft-serve machine where they will offer rotating flavors like coconut and pandan leaf, passion fruit, lychee or mango.

Nudo will be open Monday to Saturday from 11 a.m. to 9 p.m. Here’s a First Look at what to expect from this highly anticipated noodle house:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
The Scoop: Qui Tran to open ramen shop Nudo in Creve Coeur

What I Do: Marie-Anne Velasco of Nudo House

The Scoop: Mai Lee’s Qui Tran moves closer to opening a ramen shop

What I Do: Qui Tran of Mai Lee

Driftwood Eatery owner to open Pig & Pickle in St. Louis

Tuesday, July 25th, 2017

071917_driftwood

{ Pig & Pickle chef-owner Ryan Lewis } 

 

Chef-owner Ryan Lewis is moving his popular Springfield, Illinois, restaurant Driftwood Eatery & Cocktail to St. Louis.

The restaurant – to be renamed and rebranded Pig & Pickle Eatery – is set to open this fall at 5511 Pershing Ave., and includes the space that formerly housed Atlas Restaurant. Driftwood closed its doors this Saturday, July 22.

Lewis said Pig & Pickle would have the same concept as Driftwood, yet with a bit more refinement. “The idea is locally focused small plates with a southern feel,” he said.

Most of Lewis’ management team will join him in the move to St. Louis, and the restaurant will keep several of its original suppliers like Garden Gate Farm in Fairbury, Illinois, which supplies his grits.

Lewis, who is originally from Bethalto, Illinois, said it was time to move on from Springfield, and he hoped St. Louis, with its vibrant culinary scene, would welcome his creativity.

“The food scene in St. Louis is blowing up,” Lewis said. “I’ve been (in Springfield) for eight years, and I’ve done all I can. It’s time to make the move to a new area and use what I’ve learned.”

Pig & Pickle will serve a variety of small plate options including braised pork cheek, roasted bone marrow and blackened shrimp. A few popular dishes from the old restaurant will remain, including the pretzel-crusted cheese curds and the fried chicken and biscuit.

Lewis said the new restaurant would retain the cocktail focus of Driftwood, but the hefty 70-cocktail list would be pared down significantly.

The restaurant will offer dinner Tuesday through Saturday and brunch on Saturdays and Sundays, with possible plans to serve lunch in the future.

Photo by Kari Bedford for Pig & Pickle 

Rachel Wilson is an editorial intern at Sauce Magazine.

Related Content
The Scoop: Atlas Restaurant to close

The Scoop: Juniper to move to new location in Central West End, launch new concept

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

 

 

The Scoop: Juniper to move to new location in Central West End, launch new concept

Tuesday, July 25th, 2017

062315_johnperkins

{ Juniper chef-owner John Perkins }

 

Southern comfort food spot Juniper will move to a new location in April 2018.

Chef-owner John Perkins said the eatery’s new digs would be located on the first floor of the new mixed-use building currently under construction at 4101 Laclede Ave., in the Central West End.

“I would imagine in a year from now we’ll be open in that spot,” Perkins said. “We expect to get the space by the beginning of November, and then take it from there and do the build out.”

The new space will be larger than the original location at 360 Boyle St., which opened in October 2013, but not overwhelmingly so.

“I wanted to get bigger, but I didn’t want to get too big,” Perkins said. “There will be about 3,200 square feet, which is about 1,400 square feet more than we have now,” Perkins said. “There’ll be a bigger kitchen and a wood-burning grill that I’m excited about.”

The current Juniper location has 64 seats, including the bar. Perkins said the new incarnation would boast 120 seats. The new dining room will have the same 56 seats the original space has, with most of the new seats picked up in the expanded bar area. Two separate patio spaces round out the floor plan. As befits the larger bar area, Perkins said to expect an expanded bar program.

Perkins said he’s aware of the perils of relocating from an established spot, but he’s confident in the move.

“I think I have a pretty good idea of what the space is going to look like, and I think it’s going to feel like a continued evolution of what Juniper is. It won’t feel disconnected,” he said.

Fans of the original Juniper location shouldn’t despair. Perkins said he plans on keeping the space for private events, and he’ll develop a new concept there called Little Bird in the near future (details to follow). Juniper will stay open in its current location until March 2018.

Perkins is also still in the running for the Fantasy Food Fare competition, sponsored by Equifax, Rise and the St. Louis Small Business Development Center. The winner will receive two years rent free in a fully set-up restaurant space in Old North, among other prizes. If he takes the top spot, Perkins said he’ll open a meat-and-three concept in the space.

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
Eat This: The Breadbasket at Juniper

The Scoop: Cassy Vires departs Juniper, John Perkins to step in with new menu

• Review: Juniper

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