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Oct 22, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Anthony Ellerson Jr.’

Extra Sauce: In case you missed it…

Sunday, December 13th, 2015

From a fried chicken frenzy in Maplewood to the final pitstop for a 4-year-old food truck, here’s everything that went down in the St. Louis food scene last week, in case you missed it…

 

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1. Fried chicken fervor has yet to cool after the first St. Louis-area Gus’s World Famous Fried Chicken opened to the public in Maplewood.

2.  The Dark Room has tapped chef Samantha Pretto to take the reins in Midtown after a menu revamp in November.

 

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3. St. Louisans can grabbed their last big fat sushi roll during Chop Shop STL’s final service on Dec. 10, but the truck will not side idle for long.

4. Chef-owner Anthony Ellerson Jr. has brought a taste of New Orleans to Washington Avenue. The Kitchen Sink’s second location opened at 626 N. Sixth St., around the corner from the Mercantile Exchange.

 

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5. Joe Valenza, the son of Blues City Deli owner Vince Valenza, is stoking the wood-fired pizza ovens of Melo’s Pizzeria.  Valenza plans to begin serving pizzas from the garage-turned-pizza shop Dec. 18.

6. From cocktails to sandwiches to egg rolls, we’ve got 10 delicious deals and sweet treats available now on Budget Crunch.

First Look: The Kitchen Sink downtown

Wednesday, December 9th, 2015

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Chef-owner Anthony Ellerson Jr. has brought a taste of New Orleans to Washington Avenue. The Kitchen Sink’s second location opened at 626 N. Sixth St., around the corner from the Mercantile Exchange, on Dec. 2.

As The Scoop reported in April, this Kitchen Sink is across the street from the upcoming National Blues Museum. The 225 Union Blvd. location in the Central West End, which has been temporarily closed since Nov. 30 to give Ellerson time to prepare downtown, will reopen for business Dec. 15.

The new location is sizable with 7,000 square feet, lofty ceilings featuring exposed beams and ductwork and large windows that flood the dining room with natural light. Seating is available for 160 with ample room for private events. Eight large-screen TVs dot the walls, and a game room gives diners a place to unwind with a drink and darts or a game of pool with friends.

The 22-seat bar boasts 20 taps featuring national and local craft breweries like Schlafly and 4 Hands. Bar manager Chibueze Onukogo created a house cocktail menu of fruity concoctions as well as classic cocktails like Sazeracs and martinis.

The extensive food menu featuring Cajun and Creole-inspired fare from breakfast through dinner remains the same, but Ellerson said the new space will allow him to be more creative with daily specials. Look for rotating burger and sandwich specials, as well as seafood and steak entrees. Ellerson also plans to install a high-temperature oven and offer a late-night pizza menu in the new year.

The Kitchen Sink is open daily from 11 a.m. to 1:30 a.m. Here’s a first look at what you’ll find on the corner of Lucas and Sixth streets.

 

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Editor’s Note: This post originally stated that The Kitchen Sink is located at Locust and Sixth streets. It has been updated with the correct location at Lucas and Sixth streets.

 

-photos by Michelle Volansky 

 

The Scoop: The Kitchen Sink jumps on board the Washington Avenue restaurant bandwagon with second location

Friday, April 24th, 2015

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Central West End nook The Kitchen Sink will set up a second location at 555 Washington Ave., downtown later this summer, according to chef-owner Anthony Ellerson Jr.

Ellerson said he is broadening his Cajun/Creole-inflected menu and hopes to draw crowds visiting the nearby National Blues Museum, which will open next year. The chef, who opened the first Kitchen Sink on DeBaliviere Avenue before moving to its current location at 255 Union Blvd., in 2013, confirmed the expansion has quietly “been going on for several months,” and he is aiming for an August opening.

Kitchen Sink devotees shouldn’t expect too many departures from the new menu, though Ellerson said the emphasis will be less on breakfast, which won’t be available all day (as it is at the Central West End location) and more on entrees and ambience.

“It’ll be more steaks, more seafood,” he said. “There will be a live band every night. I’m going to have a little dance floor. I want to have it be something a little more crazy and different.”

Though details on menu and décor are still rough, Ellerson said his plans to offer multiple varieties of steak and crab legs were absolute. He also confirmed several new additions to The Kitchen Sink’s eclectic burger selection, including a build-your-own option – with added incentive. The house will select one inspired diner’s creation to be featured on the menu as burger of the month. “We’ll offer a smorgasbord of things and still stay true to my roots,” he said.

Ellerson’s new venture will be among the ballooning cadre of restaurants set to orbit the new museum and growing Washington Avenue neighborhood, including a fourth location of Sugarfire Smoke House; Gerard Craft’s newest fast-casual venture, Porano Pasta + Gelato; and soon-to-open Tazé Mediterranean Street Food.

 

 

 

In This Issue: A chat with Anthony Ellerson Jr.

Tuesday, September 10th, 2013

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After a year in business, The Kitchen Sink’s Anthony Ellerson Jr. feels more like a mayor than a cook. Now he’s running for a second term as he prepares to relocate his tiny diner adjacent to the Forest Park MetroLink station to a 150-seat space at 255 Union Blvd., in the Central West End. Here, he discusses his career, his campaign staff and the struggles of keeping his constituents happy.

Why’d you decide to open a restaurant?
I was running a kitchen, but I lost my desire to work there. I sat at home, and I told my mom I wasn’t going to work for anybody else. We put our money together and started The Kitchen Sink.

Does she work at the restaurant?
She likes to come in and sit down and order food.

Does your dad help?
He does my bookkeeping. It’s mom and pop all the way.

What have you learned during your first year of owning a restaurant?
I was not prepared for the spotlight. I enjoy talking to my customers, but I feel like a politician because everybody shakes your hand. I’m just cooking food. I didn’t do anything special.

You started as a busser at Rigazzi’s. What’d you learn there?
Work ethic. At the old Rigazzi’s, you had to bust your butt. It was one of the busiest restaurants I worked at besides Blueberry Hill.

What’s your favorite dish there?
I like the nachos. The cheese sauce they make is pretty good.

It’s an Italian place.
Yeah, they make good cheese sauce. I’m a simple guy. My favorite places to eat are Steak ‘n Shake, Chris’ Pancake, Blues City Deli and Olympia. When I go to those places, I get the same thing every time.

What’s in your fridge?
There’s nothing in there that’s good. It’s filled with sodas or milk. My dog eats good. He’s lovin’ the restaurant.

What’s the most popular dish on Kitchen Sink’s menu?
Crab Cake Benie, The Kitchen Sink – a very different spin on shrimp and grits – the burgers, the wings … pretty much everything.

Pretty much everything is less than $10.
I have two items over $10. I’m not in it to be a millionaire.

How would you define the menu?
St. Louis-style Creole. None of us is from New Orleans. I went to New Orleans and stayed at my friend’s. I didn’t eat the food ‘cuz we spent all the money drinkin’. I don’t know what Cajun food in New Orleans tastes like.

Would you call The Kitchen Sink a diner?
We’re a five-star diner without the five-star ambiance.

Will that change when you move?
We won’t have canned sodas, and we’ll have alcohol. One of the problems I have with moving to another place: I want to change my menu, but there’s not one thing I can take off without pissing somebody off.

Why are you going into a bigger space?
I think we do a good job now, but I’d like to see what we can do when we’re on equal ground as other restaurants. On my arm, I have the seven deadly sins tattooed. I commit a lot of these [sins] thinking about other places. I’m envious of other restaurants all the time.

Why do you think you’ll succeed?
I have a good team of people around me. Murph [Patrick Norton], who’s moving to the front of the house to be my GM, grew up in the restaurant business. Aurthur [Brooks], the kitchen manager, has a newborn baby. Everybody has their reason, what they’re busting their ass for.

What sets your restaurant apart?
Customer service. We have to go the extra mile to make people want to come back. People always ask me, “Are you the owner?” I tell them the honest truth: “No, I’m the manager. You’re the owner. Because if you don’t come back, I don’t have a business.”

The Kitchen Sink, 280 DeBaliviere Ave., St. Louis, 314.261.4455, letseat.at/thekitchensink

-Photo by Ashley Gieseking

 

 

 

 

The Scoop: The Kitchen Sink relocating to Rhine Haus space on Union

Monday, July 8th, 2013

{Crab Cake Benie at The Kitchen Sink}  

The Kitchen Sink opened in September 2012 at 280 DeBaliviere Ave., in the Skinker-DeBaliviere neighborhood. The diner, which specializes in Cajun and Creole cuisine, has been well received during its first year, and owner Anthony Ellerson Jr., is preparing to go bigger by relocating The Kitchen Sink a few blocks east to 255 Union Ave., in the space formerly occupied by Rhine Haus Eatery & Pub.

While The Kitchen Sink currently only has seating for a couple dozen guests, its 5,000-square-foot space on Union Avenue – plus two patios – will be able to seat 150 patrons. In its new location, The Kitchen Sink also will expand its menu with more specials, seafood dishes and vegetarian fare. In addition, Ellerson plans to acquire a liquor license, with doors staying open until 1:30 a.m. daily.

“Everybody said that I wouldn’t succeed here,” said Ellerson of the high traffic that The Kitchen Sink sees at its current location adjacent to the Forest Park MetroLink station. Can he succeed on Union? “I’m ready to show them,” he said. Look for doors to open in the new space by the end of August.

 

 

The Scoop: The Kitchen Sink set to open on DeBaliviere Avenue next week

Thursday, September 13th, 2012

The Kitchen Sink is opening in the Skinker-DeBaliviere neighborhood on September 17. The 12-seat diner is located at 280 DeBaliviere Ave., formerly home to Wing Express, in the building adjacent to the MetroLink DeBaliviere Station.

The Kitchen Sink is owned by Anthony Ellerson Jr., a St. Louis native who has worked in the restaurant industry since 1996, getting his start as a busser at Rigazzi’s on The Hill. Most recently, Ellerson could be found in the kitchen at Market Pub House in The Loop. He left that post in March to bring The Kitchen Sink to fruition.

The Kitchen Sink will offer burgers, sandwiches, wings, salads and a smattering of Southern fare such as jambalaya, étouffée, seafood gumbo, and shrimp and grits. The restaurant sources all of its ingredients locally, with bread coming from Companion and Fazio’s Bakery. Ellerson noted that all of the meat is fresh instead of frozen, and the meat for the burgers is ground in-house.

The name is based on the idiom “Everything but the kitchen sink.” For this endeavor, Ellerson explained that the phrase meant that he’s “putting everything into the food — all the love for my food, all of myself.”

The Kitchen Sink opens doors this coming Monday. Hours of operation are weekdays from 11 a.m. to 8 p.m., and weekends from 11 a.m. to 5 p.m. The restaurant doesn’t have a website or Facebook page yet, but the phone number is 314.261.4455.

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