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Jan 23, 2018
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Posts Tagged ‘bar’

The Scoop: Pour-your-own bar and restaurant Tapped to open in Maplewood

Thursday, March 16th, 2017



Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space, as reported by Feast Magazine.

While the kitchen will remain basically the same, Ryan Reel said changes to the space include new windows, a new front door and a walk-in cooler. A large part of the build-out process involves installing the lines and electronics for the iPourIt tap system, the first in Missouri.

To utilize the system, customers will check in, start a tab and receive a radio frequency identification (RFID) wristband. Each tap will have an iPad mounted above it with information about the beverage. Customers then activate their chosen tap with the wristband, and the system tracks how many ounces customers pour. There will be 48 taps – 40 for beer, cider and Bitts coffee from Living Room in Maplewood, and another eight taps for wine.

“It’s a pretty extensive undertaking,” Reel said.

Reel said the Tapped beer program will be centered on local breweries. “Our focus is putting the craft beers next to each other so you can come to one location and be able to try a bunch of different things,” he said, adding that beers from other craft breweries around the country may eventually be added.

Customers will order food via a point-of-sale system at the counter, where they will pick up the finished product. Reel said Tapped staff will be available to answer questions and bus tables.

A Pizza Story’s wood-fire pizza oven will fire once more with a menu of pizzas and “elevated bar fare,” an assortment of larger plates and a build-your-own charcuterie and cheese board. Dessert options will include items from nearby Maplewood businesses Pie Oh My!, Kakao Chocolate and Encore Baking Co.

“The whole concept is really around the beer and the wine, and the pairing of food,” Reel said. “It’ll really be a social house type of atmosphere.”


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The Scoop: Up-Down arcade bar to open in former Herbie’s space

Wednesday, March 1st, 2017


{ Up-Down’s Kansas City location } 

Arcade bar Up-Down has signed a lease on the space at 405 N. Euclid Ave., in the Central West End. As reported by the St. Louis Business Journal, Up-Down will open in the former home of Herbie’s, which moved to 8100 Maryland Ave., in Clayton late last year.

Co-owner Josh Ivey said the company plans to utilize all of the approximately 8,000 square-foot space. “It’ll be very much in the spirit of the Kansas City version,” Ivey said. “I think that’s a great representation of what we want to do.”

The Kansas City Up-Down features more than 50 vintage arcade games and pinball machines, as well as a large draft beer selection and pizza menu. Up-Down also has locations in Minneapolis and Des Moines, Iowa.

Ivey said there’s no estimated opening date for the St. Louis Up-Down. “We’re trying to figure out what the guts of the building really are,” Ivey said. “We just got our demo permit, and we’re doing some exploratory demo and trying to decide the best way to attack the space and make it our own.”


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First Look: The B-Side on Cherokee Street

Friday, October 28th, 2016



Cherokee Street has a new spot for cheap, late-night eats and just one more round. The B-Side hosted a soft opening on Friday, Oct. 21 at 2709 Cherokee St.

As The Scoop reported in March, co-owners Francis Rodriguez and Joe Timm had their eyes on the spot down the street from their restaurant, Yaqui’s, when Los Punk unceremoniously shuttered doors at the end of 2015. The newly stripped down, 49-seat space is dominated by a large neon B hovering about an old-school jukebox. A patio out back seat a dozen more.

Timm said the goal was to have a late-night hangout where people could grab a burger and pint of beer in two minutes for less than $5. Hence, The B-Side’s single draft beer (Stag) and four canned options: Busch, Budweiser, Pabst Blue Ribbon and 4 Hands Citywide. A small spirits selection is available, too.

The B-side’s food menu consists of two primary items: burgers and vegan chili. The restaurant grills the patties outside on patio, then holds them in a broth of Stag, Worchestershire sauce and onions. Single and double patties and the usual toppings are available, as well as the house Comeback Sauce – a spicy mayo-based dressing reminiscent of In-N-Out’s famous burger sauce.

The B-Side is currently open Monday to Saturday from 7 p.m. to 1:30 a.m. and Sunday from 7 p.m. to midnight. Here’s a first look at what to expect when you swing by for a late-night snack:


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Editor’s note: This post originally misspelled Joe Timm’s last name. It was updated to correct the error. 

-photos by Michelle Volansky 

The Scoop: The Wandering Sidecar Bar offers mobile beverage service

Wednesday, June 29th, 2016



A chic, new way to host an open bar at your next event has hit the pavement. The Wandering Sidecar Bar, brainchild of co-owners Tiffany and Dave Unger, is a souped-up camper customers can rent for beverage service at private event. Tiffany Unger said she discovered the concept last November in a magazine and wasted no time in replicating it. The couple bought a 1960 Avalon camper, renovated it and hosted their first event June 10.

The operation is simple. With 18 years of bartending experience behind her, Unger helps clients build a beverage menu for their event and gives them a shopping list of alcohol and mixers for that menu. At the event, she bartends and while Dave Unger barbacks. They provide the drinking vessels, ice and drink garnishes and additional services as needed.

“It’s a unique, one-of-a-kind service,” said Unger. “We take over and take care of everything. The venue we provide is an added perk, something that draws attention.”

Unger thought their concept would attract primarily weddings, but requests to work events from birthdays to block parties have pleasantly surprised her. She would also like to see their camper used in unintended ways like a retail cart or to serve as a water and lemonade stand for large events.

“Being involved in the community is very important for us,” said Unger. “We don’t want to be pigeonholed as a wedding vendor. We want to be out in the community doing things like food truck events, getting out there and being seen.”

Unger said a renovated 1967 horse trailer will soon join the mobile fleet. “We’re a new company ready to explore options,” she said. “We feel like we have a really cool product and give really good service. I don’t think we have limitations to what we can do.”


The Scoop: Narwhal’s Crafted Urban Ice to bring frozen craft cocktails to Midtown

Friday, March 11th, 2016



Co-owners Brad Merten and Brandon Holzhueter plan to cool down Midtown this summer with frozen adult beverages at Narwhal’s Crafted Urban Ice. The duo announced that their new bar, located at 3906 Laclede Ave., is slated to open in early summer.

The announcement comes on the heels of the news that the city recently revoked the liquor license of Tropical Liqueurs, a Soulard bar serving slushy alcoholic beverages, after resident complaints. Holzhueter said he has worked closely with Saint Louis University and the surrounding community to keep them fully informed of the concept, and Narwhal’s will not offer carryout drink options.

“I know there will be people who have that preconceived notion,” he said. “I want to combat that idea that you even want to leave. (We want to) provide them with a classy, cool yet comfortable atmosphere where (people) want to stay and drink.”

Holzhueter said Narwhal’s will use fresh fruit, house-made sodas and herbs grown in-house to create slushy alcoholic cocktails. “We’re growing what we can and doing things as fresh as we can,” he said. “Making it a truly craft cocktail … in frozen form.”

A rotating menu will include spins on classic cocktails like a blackberry Moscow mule with fresh blackberries, house-made ginger beer and fresh mint; a root beer float with house-made ice cream; and a grapefruit whiskey sour with house-made grapefruit soda and sour mix.

The 1,900-square-foot space will feature a large patio in back and 14 stainless-steel frozen beverage machines spinning behind the indoor bar. While there won’t be food available onsite, but customers are welcome to bring in food or order delivery.



Just Five: One-Week Allspice Dram

Tuesday, December 15th, 2015



A bottle of this delicious allspice dram is the perfect host gift for the cocktail connoisseur. I was introduced to this at the home of a friend with a killer liquor cabinet. One should cultivate and sustain these friendships – there is much to learn! Adding just ¼ to ½ ounce of this DIY liqueur elevates the flavor of Manhattans, warm apple or cranberry cider and eggnog. It’s truly an ideal accessory to the bar this winter. While not difficult to make, it does take a week to infuse, so start now and you’ll have plenty just in time for a Christmas Eve get together.
One-Week All Spice Dram
2½ cups

1½ oz. whole allspice (about ¼ cup)
1 cup light rum such as Bacardi
1 cinnamon stick
1 2-inch piece lime peel
1½ water
⅔ cup brown sugar

● Coarsely crush the allspice, but do not grind to a powder. Place it in a pint-sized mason jar and add the rum. Screw on the lid and shake well. Let sit 2 days, swirling the jar once a day.
● Remove the lid. Break the cinnamon stick into a few pieces and add the lime peel to the jar. Seal again and shake daily 4 more days.
● Use a fine-mesh sieve to strain the mixture into a small bowl. Discard the solids, then strain again through a coffee filter and set aside.
● In a small pot over medium-high heat, combine the water and brown sugar and stir until the sugar is completely dissolved. Let cool completely.
● Combine the sugar syrup and the allspice-infused rum, then pour in a clean bottles or jars. Refrigerate until ready to use.



The Scoop: Johnnie Walker’s San Loo to open in former Livery space on Cherokee

Wednesday, May 6th, 2015



Three friends with experience in the St. Louis bar and music scenes are opening a neighborhood watering hole called Johnnie Walker’s San Loo this month at 3211 Cherokee St. “If I’m going to frequent a bar, I’d rather do it the way I’d like to do it and have fun with it,” said co-owner Jon Coriell, who plays with local band Wolfpussy.

The space previously housed Livery Company, which moved two doors down to 3227 Cherokee St., as reported by the Riverfront Times. Because the interior doesn’t need much work, Coriell said, he hopes to open around May 15.

The bar’s unique moniker has two sources of inspiration. The first part comes from the name of one of its co-owners, John Walker Eckles. The second honors the San Loo Chinese Checkers games produced in the first half of the 20th century by the St. Louis-based Northwestern Products Co.

Johnnie Walker’s San Loo won’t serve food, and guests are welcome to bring their own meals. The bar will feature six taps with Pabst Blue Ribbon and a rotating selection of local beers from breweries like 4 Hands and The Civil Life. The liquor selection will lean toward whiskey, and Coriell said mixed drinks will be available, but don’t expect a full cocktail menu. “We’re not going to get too fancy-dancy on anybody,” he said.

Coriell anticipates hosting two live music shows a week, one on Wednesdays and another during the weekend, ranging from punk rock to blues to “jazz for a quiet weeknight show.” But music won’t be the bar’s main focus. “I want it to be a place where you can come and have a conversation,” he said.

The bar will be open daily from 5 p.m. to 1:30 a.m. Monday through Friday, 2 p.m. to 1:30 a.m. Saturday, and 2 p.m. to midnight Sunday.



First Look: Shakers

Tuesday, May 5th, 2015



From the outside, the building at 554 E. Broadway in Alton doesn’t look like much. But follow your ears – and your nose – inside, where local bands keep Shakers rocking all night long. Married co-owners Paul and Lisa Light quietly opened their new bar on weekends in March, and they are now open for regular business Tuesday through Sunday.

The Lights have long been a fixture in the local music scene; Paul Light operated bar and music venue The Lighthouse in Alton for 15 years. The two decided to create a space where their passion for music and the arts would also provide a venue for Lisa Light’s daughter, chef Lauren Everhart Washburn, to showcase her culinary abilities.

Three performance spaces are spread through the two-story, 4,000-square-foot space. Two smaller stages frame the entrance, and customers can stroll to the back of the building where a new, much larger stage is nearly completed. Order a bottle of beer at the bar, then grab one of 80 seats downstairs and settle in for the night’s entertainment, or head up the large metal staircase to the bright, airy second floor and watch the sunset over the Mississippi River.

Washburn serves up a different kind of pub grub; deep-fried fare is eschewed in favor of made-to-order paninis, wraps and house-made flatbreads. Weekends see additional items like baked jalapenos stuffed with apple, cream cheese and bacon, as well as a rotating selection of stuffed mushrooms and fresh salsa and chips.

Shakers is open from Tuesday through Sunday from 4 p.m. to 12:30 a.m. Here, a first look at one of Alton’s newest nightspots:


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Editor’s Note: This post originally located Shakers at 544 E. Broadway St. It has been updated to correct the error. 

-photos by Michelle Volansky 

The Scoop: The U Bar to open in old Sir’s BBQ space in U. City

Thursday, February 26th, 2015



The space at 6714 Olive Blvd., in University City will see new life next month as The U Bar, opening March 6. The U Bar is a venture by husband and wife team Jason and April Spain. Though the Spains have experience in the nightlife biz (He was the owner of now defunct J. Spain’s Waffles & Wings at 1901 Washington Ave.) , they aren’t going for a late-night club scene this time. Instead, The U Bar will lean toward neighborhood bar and grill.

The Spains hope to attract lunch-goers from offices on Olive Street and to keep the traffic flowing with a happy hour and as an evening hangout. “We want to create a neighborhood vibe that is comfortable, approachable, safe,” said Jason Spain, a University City resident.

The abbreviated menu includes just six or seven items. Spain ticked off hand-battered wings, a burger, fries, hand-battered shrimp, a chicken sandwich and a salad, plus periodic specials. “Everything hand-made. We’re not freezing anything,” Spain said. “We’re a bar with a great kitchen.”

The full-service bar will not be “fancy-dancy,” said Spain, but that doesn’t mean cocktails won’t be made with care. Expect fresh juice in that mixed drink “to get the flavor and taste of what great cocktails are,” he said. The U Bar will have six beers on tap and a small selection of wine.

The Spains made minimal changes to the 50-seat interior since its days as Sir’s BBQ, which closed in late 2012. Spain said the tweaks they have made emphasize the history and architecture of the building, whose art deco glass block windows are a prominent feature at the entrance.

The U Bar initially will be open Monday through Saturday from 2 p.m. to 1 a.m. After a few weeks, it will open for lunch at 11 a.m.



The Scoop: Tiny Bar to open downtown in April

Tuesday, January 27th, 2015



Downtown St. Louis will gain an itty bitty bar this spring. Tiny Bar will be set up a 250-square-foot shop in the lobby at 1008 Locust St. The bar, set to open in April, is a joint venture between Aaron Perlut (pictured), Andrew Barnett and Brian Cross of public relations firm Elasticity and the building’s owner Daniel Cook, as reported by St. Louis Business Journal. Elasticity is located on the third floor of the same building.

“It was a really instinctive decision in that Dan was trying to find a use for the space,” Perlut said. “We really wanted to create a very unique space that would complement what’s already downtown and serve high-quality beverages.”

True to its name, The Tiny Bar will seat just eight to 12 people, and Perlut said Tiny Bar will serve wine, five local craft beers on draft and top-shelf liquor and cocktails. We’ve been working with (co-owner) Ted Charack from Planter’s House to create a drink menu. We certainly won’t be relying on any of the (Elasticity) owners’ expertise for that stuff.”



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