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Oct 02, 2014
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SERVING SAINT LOUIS SINCE 1999
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The Scoop: Josh Galliano goes to the movies

November 9th 12:11pm, 2012

Josh Galliano, former executive chef at the now-defunct Monarch restaurant, was recently hired as chef for MX Movies. MX Movies, located at 7th Street and Washington Avenue, is part of the Mercantile Exchange, a property downtown between 6th and 7th Streets that includes a Pi Pizzeria and will soon house several more restaurants, stores and The National Blues Museum.

Galliano’s role as chef will be to design and execute MX’s menu, which will be served in the bar and lounge area in addition to the three movie theaters. “Designing the men is in draft phase now, but as far as the concept goes, we’re trying to showcase a lot of Midwestern flavors in an inexpensive-causal bistro menu format,” Galliano said. “Granted,” he explained, “the environment [eating in a movie theatre] is not bistro, so we are focusing on easy-to-eat food – hearty flavors that are easy to share.”

As Galliano spoke with The Scoop, he was on his way to look at sample trays for the theater, prototypes that will function both as a tray for the food to be transported on and an armrest-style table for the food to be set upon. “There’s a lot of cool technology going on now,” Galliano said, referring to the E-tablet interface that will allow moviegoers to order their food without interruption from a server. After the food is delivered, he explained, “Servers can go back into the shadows, so to speak, so you can keep enjoying the movie.”

Galliano’s plan right now is to get MX’s food program off the ground and on two solid feet. “My relationship is an ongoing one,” he said. “My name is attached to this, so I don’t want to see it fall apart.” Once the program is running smoothly, Galliano hopes to move to more of a supervisor role and then “whole-heartedly find my location for my own restaurant.”

For the past several months, Galliano has hosted a handful of one-day pop-up restaurants around town, a project he’s decided to stop for the time being. “They are so draining (in a good way), but they consume so much time,” he noted. “I’m drawing a line in the sand a little bit; I just can’t do that much.”

Galliano hopes to debut some of MX’s food options in mid-December and launch the full menu on the first of the year.

By Julie Cohen

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