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Jan 23, 2018
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Posts Tagged ‘Bissinger’s’

Budget Crunch: 8 delicious deals to try now in STL

Thursday, September 7th, 2017

Got $10 and a friend? Then we’ve got eight delicious deals you must try now in St. Louis.

 

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1. Turning your favorite food into an ice cream counterpart is a fun game. Choco Tacos. Ice cream cookies. Boozy floats. But now we have doughnuts. Swing by Vincent Van Doughnut in The Grove and magically turn any of its house-made doughnuts into a ice cream sandwich for around $7.

2. Now through October, sample the new fall lunch and dinner menus at The Presentation Room, the student-run restaurant by L’Ecole Culinaire. For $10, enjoy a three course-meal that includes appetizer, entree and desert, all inspired bites from culinary students and future chefs in the making. Choose from flavors like chicken white-bean cassoulet, black and white pasta with steamed mussels or a juicy bourguignon burger, and don’t forget about the vanilla bean ice cream with port wine glaze.

3. Cantina Laredo in downtown Clayton is featuring half-price combination steak and chicken fajitas on Wednesdays after 5 p.m. While you’re there, enjoy a 3 G’s Please cocktail made by bartender Lucero Ortiz, the recent winner of the 2017 National Tequila Day competition.

 

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4. 4204 Main Street Brewing in Alton recently changed its name to The Perfect 10 Pub and Grill, and it’s everything you could want in a hangout spot – literally, everything on the menu is $10 or less, including daily specials, like its Monday steak and beer night – an 8-ounce sirloin with one side and a 4204 beer.

5. If you’ve got a taste for something light and fruity, check out the wild flavors of Bissinger’s Gummy Pandas. At $4 a package, electrify your taste buds on the cheap with flavors like Strawberry Mango and Blackberry Hibiscus. They’re perfect for late-summer campouts or between sets at LouFest.

 

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6. School is back in session, and hungry college students can get their fix of sweet and savory Italian treats at Piccione Pastry on College Night. Every Wednesday from 5 to 9 p.m., college students with an ID get 25 percent off just about everything in the store. That’s a lot of panini and cannoli, kids.

7. Every home cook knows the important of taste testing before you serve the meal. Lend a hand (and your taste buds) to Kakao Chocolate in Maplewood on Taste Test Tuesdays. Watch the chocolate shop’s Facebook page for the daily code word, then utter it at the counter for a free tasty treat. “Classic” for a milk chocolate-sea salt caramel? “How do you like them apples?” for an apple caramel? Yes, please!

8. Can’t make it to the Grafton Apple Festival this weekend? Get a taste of the season with The Daily Bread’s apple pie. Each pie is filled with more than 2½-pounds of apples, and you can snag a slice for a few bucks in Des Peres.

Photos courtesy of Vincent Van Doughnut, Cantina Laredo and Piccione Pastry 

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

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First Look: Handcrafted by Bissinger’s in the Central West End

Thursday, June 22nd, 2017

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Long known for its sweet treats, Bissinger’s is branching out into the restaurant scene with Handcrafted by Bissinger’s, a new cafe concept located at the company’s longtime space at 32 Maryland Plaza in the Central West End. Handcrafted opened softly last week, offering a new food menu in addition to Bissinger’s famous confections and desserts.

As The Scoop reported in March, the chocolate company announced it would rebrand its CWE retail storefront. “We’ve upped the game,” said Nick Miller, executive chef of Bissinger’s sister company 23 City Blocks.

Salads, sandwiches and soups are available all day, and in the evening, house charcuterie, fondue and shareable plates are available as well. Fans of Bissinger’s desserts shouldn’t despair of the new direction: the popular chocolate overdose cookie and classic Cococcino – flourless chocolate cake with vanilla creme anglaise – remain on the menu.

The revamped space boasts hightops and couches, perfect for hanging out and sharing some small plates, and the wine wall that features the Wine Emotion wine dispensing system. Guests buy a card at the counter, then insert it in the wall and pour themselves 2-, 6- or 8-ounce pours from 24 rotating bottles of vino. A full bar with house cocktails is also available.

Handcrafted is open Monday through Thursday from 7 a.m. to 11 p.m., Friday from 7 a.m. to 12:30 a.m., Saturday from 8 a.m. to 12:30 a.m., and Sunday from 10 a.m. to 10 p.m. Take a First Look at what to expect when you arrive at Bissinger’s new concept:

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Bissinger’s to re-concept

Friday, March 31st, 2017

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Bissinger’s at Maryland Plaza in the Central West End is undergoing a transformation this spring. The location, at 32 Maryland Plaza, will be rebranded as Handcrafted by Bissinger’s, and feature an expanded menu and a self-serve wine wall, along with Bissinger’s gourmet chocolates.

The current menu will be expanded to include breakfast, lunch and dinner options, courtesy of sister company 23 City Blocks Catering executive chef Nicholas Miller. Breakfast will feature a selection of quiches, lunch offerings will include soups, salads and sandwiches, and dinner will be “light bites,” as opposed to large plates. Orders will be placed at the counter, where guests can also purchase cards to use at the wine wall. The wall will feature 24 rotating bottles to choose from, available in 2-, 5- or 8-ounce pours.

Kennedy Calton, marketing coordinator for 23 City Blocks, said renovations are expected to begin sometime in May. The restaurant should only be closed for three to five days, and reopen by June.

“We don’t have much to do in there,” she said. “We’re just looking to make it a bit more warm and comfortable.” Changes will include the addition of some soft seating and a bar along the front window.

Once the doors reopen, hours will be extended to Monday through Thursday 7 a.m. to 11 p.m., Friday 7 a.m. to 12:30 a.m., Saturday 8 a.m. to 12:30 a.m. and Sunday 10 a.m. to 10 p.m.

 

The Scoop: Bissinger’s The Caramel Room nabs Nick Miller as chef

Thursday, August 14th, 2014

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Nick Miller, former chef-owner of the recently shuttered Harvest has been hired as executive chef for The Caramel Room at Bissinger’s. The Caramel Room is a private event space situated on the top floor of the chocolate company’s new downtown location at 1600 N. Broadway, scheduled to open Sept. 29.

“The day I found out Harvest was closing, I called him (Miller),” said Amanda Little, director of events for 23 City Blocks, management company for The Caramel Room and Lumen event space, which it acquired in late July. After an interview and a seven-course tasting, the chef was offered the position. “We want a chef that can have our guests feeling as if they were at a culinary restaurant,” she said.

The Caramel Room will be used for weddings, corporate events and other private parties. The 13,000-square-foot space features large, warehouse-style windows that give way to a flood of natural light and sights of the downtown skyline, plus an outdoor terrace that offers views of the Mississippi River. “It’s modern but not over the top,” Little said.

While menus will be tailor-made for guests, chocolate-inspired offerings will be a focus at The Caramel Room. “We’re a working chocolate factory,” she said. “We want to infuse chocolate in our menu.”

As the 23 City Blocks team prepares to open, the rest of the four-story building is bustling with activity as Bissinger’s relocates its headquarters and local manufacturing operations from 3983 Gratiot St.

“We’re in the throes of moving the operation now,” said Dave Owens, Bissinger’s vice president of taste and chief chocolatier. Owens said the company would vacate the building by the end of August and production will commence at the new location as early as next week.

 

 

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