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Mar 18, 2018
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Posts Tagged ‘Blondie’s Coffee and Wine Bar’

Meatless Monday: Blondie’s Coffee and Wine Bar

Monday, May 19th, 2014



We’ve pigeonholed Blondie’s Coffee and Wine Bar into the “date night” and “girls’ night out” categories for too long. Add “vegetarian” and “lunch” to the mix because the upscale cafe located downtown on Washington Avenue more than satisfied with noontime meatless fare.

There are a few vegetarian salads on the menu, but we were hungry, which means that we went the sandwich route and ordered the JuJu Veggie – sliced avocado and cucumber, mixed greens and Swiss cheese between slices of toasted honey-wheat bread smeared with pesto. Sandwiches can be ordered cold, hot or in a wrap and come with a side order of fresh fruit, chips or a pasta salad. For a lighter meal, order a half-sandwich and pair it with any half-order of salad or soup for $7.50.




Speaking of soup, we also opted for a bowl of roasted red pepper and Gouda. Sweet tomato and herbs shone through and warmed our bellies on an unseasonably chilly spring day. Not feeling the usual sandwich-and-soup combo? Try the hummus, a generous portion of the chickpea dip flecked with feta and accompanied by sliced cucumbers and warm, oil-brushed pita.

For this lunch run, we indulged in a basket of popovers, the restaurant’s specialty. Among sweet and savory spreads to pair with that puffy goodness, we picked the seasonal marmalade. Currently, it’s orange – and sensational.

Even though Blondie’s stays open on Mondays until 4 p.m., the kitchen closes at 2 p.m., so make lunch the meatless meal of your day.

Washington Avenue restaurants participate in pilot composting program

Monday, September 17th, 2012

The Partnership for Downtown St. Louis has launched an environmental stewardship program with downtown restaurants on Washington Avenue. The 16 eating establishments, all located between 9th and 14th Streets, participating in Project Compost will focus on waste reduction by depositing pre- and post-compostable waste into compost bins located on-site.

According to Project Compost’s web page, the goal of the project is to divert more than 1,500 tons of organic food waste from landfills per year, for a total of 3,000 tons of waste diverted over the two-year life of the pilot project. The program is funded by a grant from the Solid Waste Management District and the Missouri Department of Natural Resources. Upon completion of the pilot program, Partnership for Downtown St. Louis hopes to encourage participating establishments throughout downtown to advance the composting and recycling process independently.

Restaurants participating in the initiative include: Blondie’s Coffee and Wine Bar, Caruso’s Deli, Copia Restaurant & Wine Garden, The Dubliner, Flannery’s Pub, Gelateria Tavolini, Lola, Lucas Park Grille, Mizu Sushi Bar, Nara Cafe & Hookah Lounge, Prime 1000, The Over/Under Bar & Grill, Rosalita’s Cantina, Rue 13, Washington Ave Post, and Park Avenue Coffee.


The Scoop: Meaty news from the restaurant scene

Tuesday, July 24th, 2012

There’s been a changing of the toque at Prime 1000. This past Sunday, Ray Carpenter left his post as executive chef at the downtown restaurant. According to GM Tom Sutliffe, Carpenter decided to “pursue other options” in what was described as an “amicable departure.”

Two sous chefs at Prime 1000 – Rachel Obermeyer and Josh Charles – are stepping in to fill the top slot, sharing duties until a hiring decision is made regarding the position. Sutliffe called Obermeyer and Charles “capable and talented,” noting that “they have both been with us since we opened” in 2010. (Charles left briefly to lead the culinary team at nearby Blondie’s Coffee and Wine Bar.) Sutliffe also stated that plans for Prime 1000 to expand beyond the steak house concept, news that The Scoop reported on in late June, are still moving forward and that the new menu will be launched very soon.

Restaurateurs Mike Johnson and Carolyn Downs have also given diners meat to chew on with news that they are opening Sugarfire Smokehouse. As reported by George Mahe of St. Louis Magazine, the restaurant will be located in Olivette at 9200 Olive Blvd. Johnson and Downs hope to open in late September. With other barbecue joints like Capitalist Pig and Vernon’s BBQ & Catering slated to unlock doors in the coming weeks, barbecue-lovers should have no problem getting their fill of smoky meats.

Drink This Weekend Edition: Warm up with a blondie this weekend

Friday, December 2nd, 2011

100211_drinkthisIt’s cold and the shortened daylight hours can be downright depressing. But while we’re all darting for the hybernating ways of down comforters and Netflix, Washington Avenue’s newest café/wine bar, Blondie’s, might be the real cure for the winter blues. Just walking into the sunshine-colored, window-abundant, elegantly outfitted space will cheer you up. But it’s those drinks – the ones with booze (although there are many choices among non-alcoholic beverages) – that will keep you content for hours.

The Blondie’s drink menu is a flirt with the screen actresses of old and new. Beverages from all four sections of the cocktail menu – bombshell martinis, dessert martinis, cold dessert drinks and hot dessert drinks – are named after famous man-eaters: Betty Grable, Jean Harlow, Farrah Fawcett, Brigitte Bardot and Kim Basinger, just to name a few.

The most popular blonde bombshell has been champagne cocktail The Uma Thurman (pictured). The drink is a combination of Belvedere Citron Vodka, peach schnapps, lemon juice, St. Germaine Elderflower and Chambord, with cranberry juice tingeing the cocktail to a pinkish hue. The mix is shaken over ice, strained, then topped with Chandon sparkling wine. The cocktail feels innocently sweet at first, but finishes smarter, tarter, even bold. It’s the Uma Thurman whose naive character, after a blush or two, gets bed-smart in Dangerous Liaisons.

Got a hankering for something hotter? The Lana Turner is the leading lady you want to try. This steamy hot-chocolate drink turns grown-up with an ounce each of Herradura Añejo Tequila and Tuaca (an Italian liqueur flavored with vanilla and citrus), and pinches of cayenne and cinnamon, before being topped with house-made whipped cream.

If you come with a hungry tummy, get ready to loosen your belt because chef Josh Charles sends out some tasty small plates. The Mac Daddy Cheese and Charcuterie Plate is a nice example of the local sourcing and house-made pantry items that characterize food offerings at Blondie’s. The plate features cheeses from Fox River Dairy, meats from Salume Beddu, along with a relish, chutney, baked olives, candied nuts and other nice-touch accompaniments. For a peek at this platter and other noteworthy aspects at Blondie’s Coffee and Wine Bar, check out our Sneak Peek on the Sauce Facebook page.

The Scoop: Blondie’s Coffee and Wine Bar coming downtown

Wednesday, June 22nd, 2011

062211_blondiesBlondie’s Coffee and Wine Bar is slated to open downtown at 1301 Washington Ave., in the fall. The restaurant is a project by Kathleen McGowan, sister to developers Tim, Bill, Sean and Seamus McGowan of McGowan Brothers Development.

Kathleen McGowan told The Scoop that the restaurant will be an upscale coffee and wine bar with a casual, cozy vibe. To that end, customers will order breakfast, lunch and dinner at the counter and servers will then run freshly baked morning sweets, midday sandwiches, salads and paninis, as well as small plates and apps in the evening, to the tables.

As far as beverages go, Blondie’s will be using Kaldi’s coffee to prepare its hot drinks and will feature six to eight white and red wines by the glass and by the bottle. A slew of handcrafted martinis will also be on the list. As for brews, McGowan said that she’ll offer “the Buds of the world, but also some unique style beers you can’t find everywhere else that are fun and different.”

Situated at the corner of Washington Avenue and 13th Street, the patio at Blondie’s should be a fun place to hang, but another crowd attraction just might be the popovers. McGowan grew up in Connecticut with fond memories of the East Coast baked good. “The only place I know in St. Louis that has them on the menu consistently is the Neiman Marcus café,” said McGowan. Popovers will dot the Blondie’s menu in several ways: as a sweet hallowed roll served with strawberry or apple butter, savory with herbs, as sandwich bread for lunch eats and even as a dessert such as popover bread pudding.

Look for Blondie’s to join the Washington Avenue strip in late Septemeber. Until then, you can take a look at the soon-to-open spot on Facebook.

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