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Oct 30, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Hit List: Five new restaurants to try this month

May 6th 10:05am, 2013

PICCIONE PASTRY: 6197 Delmar Blvd., St. Louis, 314.932.1355, piccionepastry.com

Next time you’re in The Loop, stop by this new corner bakery for a sugar rush that will make you feel as though you’ve been strolling the cobblestone streets of Italy. Dunk bombolini into a trio of dipping sauces (rich chocolate or fruit-forward raspberry and lemon curds), nibble one of nine varieties of cream-filled cannoli or eat the Italian flag with a slice of chocolate-dipped marzipan Italian Tricolor cake (pictured).

BOMBAY FOOD JUNKIES: 573.578.6583, twitter.com/bombayfoodtruck, facebook.com/bombayfoodjunkies

A new truck rolls into town this month that pays homage to the vegetarian street fare of Bombay. Start with the vada pav, a potato burger served with a bright green cilantro-jalapeno chutney, and the pav bhaji, a fiery mixture of vegetables cooked in a slew of spices, sopped up with a buttery Indian bun. Finish things off with a cup of kulfi ice cream, which tastes of sweet cardamom.

ALUMNI SAINT LOUIS: 200 N. 13th St., St. Louis, 314.241.5888, facebook.com/alumnistl 

Chef Eric Brenner (formerly of Moxy) helms the kitchen at this new spot, where STL classics are infused with from-scratch preparations and locally sourced ingredients. T-ravs are rolled out in the kitchen and filled with a blend of salsiccia, veal, beef and cheese. The slinger is topped with farm-fresh eggs. And the gooey butter cake looks more like a blueberry cheesecake. But one bite reveals Alumni’s mission: “To celebrate the people, places and food that make Saint Louis great.”

CENTRAL TABLE FOOD HALL: 23 S. Euclid Ave., St. Louis, 314.932.5595, centraltablestl.com

Part cafeteria, part wine bar, part fine-dining restaurant (pictured above), it’s hard to define this much-anticipated behemoth of a space, but it’s easy to find a reason to stop in. Those who work nearby will find burgers, pizzas, sushi and grab-and-go sandwiches ready in time for a quick lunch break, while dinner patrons will be seated for plated service starting at 5 p.m. That’s when chef Nick Martinkovic’s creative, locally sourced menu shines with wood-fired pizzas, house-made pastas, globally influenced small plates, an oyster-and-clam raw bar, and freshly rolled sushi from Chop Shop’s own Eliott Harris. With wines by the bottle or the glass, a handful of local brews on draft, and a sake list to boot, there’s something to whet any appetite.

THE WHEELHOUSE: 15 N. Central Ave., Clayton, 314.726.7955, wheelhousestl.com

Nearly three-dozen TVs and loads of Red Bull will make college grads flock to this Clayton sports bar, but the from-scratch menu, helmed by Nick Del Gaiso (former sous chef at Scape), will crush any bar food clichés. Almost everything is made in-house, from the smoked jalapenos in the sweet-and-smoky chutney topping the Wheelhouse Burger (ground in the back) to the preserved lemons and freshly whipped mayo comprising the aioli, which accompanies the smelt chips.

— photo by Michelle Volansky

By Stacy Schultz

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