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Jan 23, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Archive for January, 2018

First Look: Casa Juárez Mexican Town in Maryland Heights

Monday, January 22nd, 2018

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Casa Juárez Mexican Town, a sprawling new concept from the folks behind Chihuahua’s Mexican Restaurant, opens its doors for dinner tonight, Jan. 22, at 12710 Dorsett Road in Maryland Heights.

The Casa Juárez menu has plenty of south-of-the-border favorites, from gourmet tacos to enchiladas to nachos, along with items not usually associated with a Mexican restaurant, including a variety of hand-cut steaks and seafood dishes like Juarez salmon topped with chipotle sauce. Everything is prepared in the open kitchen including the tortillas, which are made daily.

The appellation “town” for the restaurant is more than apt. The space, some 11,000 square feet, seats 250 inside with an additional 120 on the front patio. The colorful exterior, painted to resemble adobe and with two Aztec warriors guarding the entrance, gives a hint of what awaits inside.

The interior is a riot of color and patterns – multicolored tiles, Aztec suns and elaborate light fixtures abound. Other amenities include a full bar and a gift shop. Keep an eye out for Rico’s Street Tacos, a dedicated street taco bar inside the restaurant, and a tequila tasting room, opening in the coming weeks.

The kitchen at Casa Juárez will be open from 11 a.m. to 10 p.m. Monday to Saturday (the bar will be open until midnight) and 11 a.m. to 9 p.m. Sunday.

 

This slideshow requires JavaScript.

Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Chihuahua’s to re-concept, relocate as Casa Juarez Mexican Town

First Look: Westport Social in Maryland Heights

• Hit List: 10 new places to try in January

Extra Sauce: In case you missed it…

Saturday, January 20th, 2018

An industry veteran finds a new project and a tiny Italian sub shop opens on Cherokee Street. Here’s what went down, ICYMI…

 

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1. Guerrilla Street Food has teamed up with an industry veteran to help them expand their Filipino street food empire. Mike Emerson, co-founder of Pappy’s Smokehouse, joined the GSF team as a consultant as they grow their brand.

2. Chalk up another restaurant for Cherokee Street. Parm Pasta & Sandwich Co. opened its doors last week at 2619½ Cherokee St., in the original Teatopia space.

 

Farmtruk hot salami sandwich

 

3. St. Louis’ first food truck court, Court Louie, officially opens for business at 4001 Utah St. in Tower Grove South on Monday, Jan. 22. The court will be the semi-permanent home for four area trucks: Farmtruk, Go! Gyro! Go!, Steak Louie and Locoz Tacoz.

4. Chef Joseph Hemp V is leaving his post as executive chef of Robust Wine Bar and Snax Gastrobar. His last service will be Feb. 14.

 

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5. The McArthur’s Bakery Café location at 13700 Olive Blvd., will close its doors for good  Sunday, Jan. 21. Owner Scott Rinaberger made the announcement in a Facebook post  Jan. 18.

Don’t miss out! Follow Sauce on Facebook and Twitter for the latest Scoops in the St. Louis restaurant scene.

 

8 can’t-miss beers at Urban Chestnut’s Wolpertinger Festival

Saturday, January 20th, 2018

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Urban Chestnut Brewing Co. marks its seventh birthday tomorrow, Jan., 21, with its annual Wolpertinger Festival. If you’re unfamiliar with this annual celebration, snag a ticket online tonight or at the door tomorrow (if you can!) and head to UCBC’s Grove Brewery and Bierhall from 1 to 5 p.m. for a hell of a great time highlighted by local beer, UCBC grub, Wolpi the mythological beast and several musical acts.

There are several beers I’m excited to try. As in years past, I’m looking forward to Wolpertinger 2018, UCBC’s anniversary brew; it’s always big, bold, and complex. Fun fact: I hear they will also tap Wolpertinger vintages.

In keeping with another tradition, UCBC has invited a single, non-local brewery to partake in the festivities. This year’s guest is La Cumbre Brewing from Albuquerque, New Mexico. La Cumbre rolls into The Lou with its core lineup, the newest in its Project Dank series and the not-to-miss In the Money DIPA, a 100-percent Citra double dry-hopped double IPA brewed with fresh pineapple and guava. Give me all the pineapple and guava, please.

I’m equally as excited to try La Cumbre’s Malpais, a foreign export stout that has seen its share of awards. I’ll be looking for roasted malts, notes of coffee, a touch of sweetness mid-palate and a lingering bitterness to finish.

Because it’s a beer festival, I’ll be on the lookout for all the thirst-quenching lagers, light-bodied beers and hops. Perennial Artisan Ales is bringing one of its newest releases, Pils, a light-bodied German-style Pilsner with classic notes of Pilsner malt, fruity aromatics and a clean dry finish. Charleville Brewing Co.‘s Long White Cloud hoppy Pilsner and Missouri Beer Co,’s Kölsch will also make their way into my glass more than once.

For those who don’t venture into St. Charles County, I have it on good authority that Missouri Beer Co. will also show up with its BeerSauce Shop collaboration, a barrel-aged Imperial oatmeal milk stout. It’s a lovely, medium-bodied, roasty stout that boasts booze and barrel, bittersweet chocolate and vanilla.

White Rooster Farmhouse Brewing Co. will bring Kairos Remix, a nontraditional Berlinerweisse complete with higher alcohol content, a heavier malt bill, lactose and a secondary fermentation on pineapple and mango. After a wonderful introduction to White Rooster beers at 2nd Shift’s Cask Fest last weekend, I am incredibly excited about everything coming out of this brewery.

Katie Herrera is a longtime contributor to Sauce Magazine and an account manager at Craft Republic.

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• Welcome to the Farmhouse: White Rooster Farmhouse Brewery makes Sparta, Illinois, a beer destination

• 4 last-minute bottles for your beer nerd

First Look: Court Louie food truck court in Tower Grove South

Friday, January 19th, 2018

Farmtruk hot salami sandwich

 

St. Louis’ first food truck court, Court Louie, officially opens for business at 4001 Utah St. in Tower Grove South on Saturday, Jan. 20.

The court will be the semi-permanent home for four area trucks: Farmtruk, Go! Gyro! Go!, Steak Louie and Locoz Tacoz. As The Scoop reported in June 2017, Court Louie is the brainchild of Steak Louie truck owner Paul Listenberger.

Court Louie integrates the food truck and restaurant worlds into a single experience. Customers order indoors at the counter, which is divided into four stations – one for each truck. The food is made to order on the trucks, which are parked behind the building. Customers pick up their orders from the counter and grab one of 49 seats inside or another 25 on the patio.

Listenberger said at least two trucks will be onsite during lunch, and three or all four will normally park for dinner service. Other area trucks will make occasional guest appearances, too. Each truck will post when they will be at Court Louie on their social media sites.

Fans of roving meals need not fear. All four trucks will continue to operate on the street and at special events. Court Louie will be open Friday from 3 to 8 p.m. and Saturday from 9 a.m. to 4 p.m. Here’s a First Look at what’s in store at St. Louis’ first food truck court.

 

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Photos by Michelle Volansky

Editor’s Note: Shortly after publication, Court Louie changed its operating hours. The original article also included an incorrect opening date. The article was updated at 12:20 p.m. Jan. 22 to reflect those changes. 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Food truck food court to open in South City

• Farmtruk’s Samantha Mitchell named executive chef at The Libertine

The Libertine will close for good this weekend

Longtime chef Joseph Hemp V steps down at Robust Wine Bar

Friday, January 19th, 2018

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Chef Joseph Hemp V is leaving his post as executive chef of Robust Wine Bar and Snax Gastrobar. His last service will be Feb. 14.

Hemp began his tenure with Robust owners Stanley and Arlene Maminta Browne in 2012 as executive chef at the Robust Webster Groves location. He took over the kitchen at the downtown location in 2013, and then took the helm at sister restaurant Snax Gastrobar when it opened in September 2017.

“It just felt like the time,” Hemp said. “I love Stanley and Arlene. They’ve been a huge part of my life. But I’ve had the aching for something new.” Hemp doesn’t know exactly what that “something new” will be yet, and said he may even pursue opportunities outside of the restaurant industry.

“There’s part of me that’s ready to say ‘I’ve had a good run,’ and move on,” he said. “But I’ll always love cooking, every part of it. So maybe I’ll just take a step back from management and just enjoy cooking again. It’s a coin toss right now.”

Arlene Maminta Browne said Hemp will be sorely missed. “There’s not enough words to describe how amazing Joe is as a person and a partner,” said Maminta Browne. “He’s been so great for the organization and really grew us to another level. I’m going to miss him terribly.”

Maminta Brown said after Hemp’s departure, each restaurant will have its own head chef instead instead of one overall executive chef. Zach Dale, who is currently executive sous chef at Robust in Webster Groves, will become the executive chef at that location. Derek Northway, who came onboard at Snax last month after chef de cuisine Chris Ladley left for Nudo House, will run the kitchen there. Maminta Browne said the search is still ongoing for a head chef at Robust Downtown at The MX.

Hemp agreed with the new staffing arrangement. “I started when there was only one store. I worked out because I grew into the position,” he said. “I know the intricacies of everything, but to put that on somebody new is next to impossible. What works at Webster doesn’t work downtown, and what works downtown doesn’t work at Snax, so having one chef be able to spend their entire focus on one store – I think we’re going to end up with a greater product at the end.”

Photo courtesy of Robust Wine Bar

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
 J McArthur’s to close, new concept from Robust owners to open

• How to conquer the wine list

• Review: Snax Gastrobar

 

McArthur’s Bakery will close location on Olive in Chesterfield

Thursday, January 18th, 2018

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The McArthur’s Bakery Café location at 13700 Olive Blvd., will close its doors for good  Sunday, Jan. 21. Owner Scott Rinaberger made the announcement in a Facebook post today, Jan. 18, citing changes to its online ordering and delivery platform:

“Imagine: it’s just two hours before your big celebration. You’re rushing around, getting everything ready, and the last thing you need is to go out of your way to pick up a cake. With our new online ordering platform, you won’t have to. We’ll bring the cake directly to you!

“As exciting as this new system is, it does not come without a cost. McArthur’s has a limited production capacity and resources with our ovens running nearly 20 hours a day during most of the year. As a result, difficult decisions must be made in regards to where we are and where we are heading.

“One of these difficult decisions is the closure of Chesterfield’s Olive Boulevard location (13700 Olive Blvd.) at the end of business this Sunday, January 21st. This closure will free up many valuable resources, allowing us to focus on serving more people in St. Charles County, Jefferson County, and several communities in Illinois without brick and mortar.”

Tina Tebbe, a spokesperson for McArthur’s Bakery Café, said Rinaberger declined requests for comment.

This is the second McArthur’s Bakery Café closure in recent months. The location at 6630 Delmar Blvd., closed on Sunday, Oct. 1, 2017.

The company still has three locations at 3055 Lemay Ferry Road in South County, 210 N. Kirkwood Road in Kirkwood and 158 Long Road in Chesterfield.

Photo courtesy of McArthur’s Bakery Café

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• McArthur’s Bakery Café to open location in The Loop

• McArthur’s Bakery Café relocates in Kirkwood, revamps breakfast and lunch menus

• First Look: Seoul Taco in Chesterfield

Recipe: New Year, New You Smoothie

Wednesday, January 17th, 2018

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This has been my breakfast almost every day for more than a month. Sure, I alter it: I add a leaf of kale or a handful of spinach if I want to impress others with how healthy I am (or pick stuff out of my teeth all day), or maybe a teaspoon of fresh ginger or some frozen berries. Sometimes, I’ll use peanut butter instead of almond butter, but the base is the base.

I’m not lying to myself. While this smoothie is better than stopping for doughnuts on the way to work, it won’t be featured on the Goop Detox either. Baby steps – delicious, chocolaty baby steps.

 

Chocolate-Banana Smoothie
1 serving

1½ cup unsweetened vanilla almond milk
1 banana
3 pitted dates, quartered
2 Tbsp. almond butter
1 Tbsp. cocoa powder

• Place all ingredients in a blender with 2 to 3 ice cubes. Puree until smooth and serve.

Stock photo 

Dee Ryan is a longtime contributor to Sauce Magazine who pens Just Five

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Pappy’s Mike Emerson joins the Guerrilla Street Food crew

Tuesday, January 16th, 2018

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Guerrilla Street Food has teamed up with an industry veteran to help them expand their Filipino street food empire. Mike Emerson, co-founder of Pappy’s Smokehouse, joined the GSF team as a consultant as they grow their brand.

“I originally reached out to Mike just to ask some advice on what to look for when trying to expand,” said Guerrilla Street Food co-owner Brian Hardesty. “He’s been through all that and come out the other side successfully.”

That meeting evolved into Emerson joining the team to assist in growing the business. “He’ll be kind of an ambassador for Guerrilla,” Hardesty said. “That’s going to be huge for us. He’s kind of got it all figured out. We’re excited to have him on, and the possibilities are endless with him in the mix.

Though no longer involved in the day-to-day operations, Emerson is a spokesperson for Pappy’s and sister eateries Bogart’s Smokehouse, Dalie’s Smokehouse, Adam’s Smokehouse and Southern.

His plate will remain full during the next few months as Guerrilla Street Food prepares to open its next two locations, at 6120 Delmar Blvd., in the Delmar Loop and inside Tropical Liqueurs at 4104 Manchester Ave., in The Grove.

“These guys know what they’re doing,” Emerson said. “Brian just called me and I thought ‘Well, maybe I can help them around a couple of rocks in the river.’ Plus, I feel like it’s a St. Louis requirement to help your brothers out.”

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• What I Do: Heidi Hamamura at Guerrilla Street Food

• Guerrilla Street Food will open a location in The Delmar Loop

• Guerrilla Street Food to open second STL location in new Trops

Tiny Italian eatery Parm Pasta & Sandwich Co. will open on Cherokee

Monday, January 15th, 2018

Chalk up another restaurant for Cherokee Street. As reported by the Riverfront Times, Parm Pasta & Sandwich Co. is scheduled to open its doors this week at 2619½ Cherokee St., in the original Teatopia space.

“We’re shooting (to open) either Jan. 15 or 16,” said Sal D’Ippolito, who owns the shop with his daughter, Diane Maijala.

By his count, D’Ippolito has around 40 years in the restaurant industry, including six years at Cunettos, which is owned by his family, as well as 12 years at his own place, Salvatore’s Casa di Pasta in Lafayette Square. Maijala has spent her career in the medical field and Parm is her first official restaurant gig, though she grew up spending a lot of time in her family’s eateries.

“I’ve always been interested (in the industry),” Maijala said. “I’ve always wanted to do this, and this is the time.”

Parm will have a menu of six hot and cold sandwiches, including a meatball sub, an eggplant parm and a salsiccia sandwich featuring house-made sausage. Other menu items will include mostaccioli with meat sauce plus  daily pasta and soup specials, an Italian salad, chili and homemade cannolis. Maija said all of the dishes are her father’s creations.

“It’s all his recipes,” she said. “His pasta, his meatballs, his salsiccia, everything.”

Due to the diminutive size of the spot, Parm will be a carry-out only affair, according to D’Ippolito. Maijala said the days and hours of operation are still a work in progress, but added Parm will be open Tuesday through Saturday starting at 11 a.m.

Stock photo

Extra Sauce: In case you missed it…

Sunday, January 14th, 2018

A longtime brewery gets into the pizza game and a popular downtown Thai restaurant finds a new home. Here’s what went down last week, ICYMI.

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1. Sen Thai Asian Bistro is heading to new digs downtown. The restaurant, which has been located in the Shell Building at 1221 Locust St. since 2002, will move to 1000 Washington Ave., the space that most recently housed Prime 1000.

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2. Baked Wood-Fired Pizzeria, a new restaurant from the folks behind Ferguson Brewing Co., will open in mid-February at 235 S. Florissant Road in Ferguson.

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3. Most people boil gnocchi for a quick meal, but have you tried roasting them? This recipe crisps the edges a bit, giving them a nice texture.

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