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SERVING SAINT LOUIS SINCE 1999
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The Scoop: Tazé Mediterranean Street Food to open downtown

October 28th 01:10pm, 2014

102814_taze

{A rendering of the interior at Tazé Mediterranean Street Food}

The Mercantile Exchange building will soon welcome Tazé Mediterranean Street Food downtown at 626 Washington Ave., Ste. 103.

Calling it a “fast-style Mediterranean” concept serving wraps, salads and other Mediterranean-inspired foods, Tazé co-owner Casey Roth said the restaurant plans to open in January or February 2015. Roth is partnering with his brother, Justin Roth, and their father, Steve Roth. Though the family has no prior restaurant experience, it has tapped Matt Borchardt, former culinary director at L’Ecole Culinaire, to serve as chef consultant while the menu is being developed and to oversee the restaurant’s first few months.

“We’ve been lucky to travel the world,” said Casey Roth. “Through different relationships (we have) in Turkey, Spain and other countries … We look forward to creating something fun for the St. Louis area.”

At Tazé, the Turkish word for “fresh,” diners will file down an ordering line, selecting a bread (pita or laffa) and a filling, such as chicken shawarma, steak gyro or pork kebab, all cooked in tandoor ovens on display behind a glass partition. Next, diners choose from six flavors of hummus and around a dozen toppings, such as tabbouleh and lentil salad. Falafel and portobello mushrooms will also be available as vegetarian options.

The Roths have contracted SPACE Architecture + Design to oversee the interior construction of the space, which will seat 115. Though lunchtime customers will pay at the counter, Roth said the concept also plans to target the happy hour and dinner crowds, switching to table service in the evenings. The bar program will offer up eight beers on tap, many of them local, Roth said, and a wine list is currently in development.

Borchardt and Justin Roth left the country this week for a culinary research tour of the Mediterranean region and were unavailable for comment.

By Garrett Faulkner

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