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Feb 24, 2018
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Posts Tagged ‘Bogart’s’

Trendwatch: A look at what’s on our plate, in the glass and atop our wish list right now (Part 2)

Thursday, August 6th, 2015

Don’t miss Part 1 of Trendwatch here.




4. Filipino food at the forefront: The flavors of the Phillippines are gaining traction across the country with big-name chefs like Leah Cohen of Pig & Khao in NYC, Christina Quackenbush of NOLA’s Milkfish and Paul Qui at Qui in Austin, Texas. It’s also finding footing in this town at places like Mandarin House in University City, where Sunday brunch turns into a Filipino fete. Its Kamayan buffet includes dozens of classic dishes with everything from tocino (Filipino-style sweet breakfast bacon) to lechon (roast suckling pig). Settle dinner pangs at Hiro Asian Kitchen Tuesdays and Wednesdays when chef Malou Perez-Nievera (know for her Filipino food blog Skip to Malou) prepares a menu of modern Filipino specials. And if you haven’t gotten on the bandwagon for Filipino fusion by mobile eatery Guerrilla Street Food, tuck in at its new brick-and-mortar restaurant near the corner of Arsenal Street and Grand Boulevard.


5. Dressed in meat: It’s no secret that bacon fat gives unctuous oomph to salad dressings, but chefs are picking other proteins to beef up their vinaigrettes. Missed the scallops swimming in chorizo dressing at Cleveland-Heath or the chicken fat vin on the salad lyonnaise at Old Standard? Experience an alt-meat salad dressing with Sidney Street Cafe’s bone marrow vin on its smoked brisket dish, or order the beet salad dressed in a fiery-hot Italian ’nduja vinaigrette at Reeds American Table in Maplewood when it opens later this month.




6. Jewish deli dance: Quit kvetching about a lack of Jewish flavors in St. Louis; there are signs that Jewish noshes are seeing some chef love. Now, you can find house-made pastrami at places like Dalie’s Smokehouse, Bogart’s and Death in the Afternoon (whose exec chef David Rosenfeld also digs into his Jewish roots for inspiration on multiple dishes at sister restaurant Blood & Sand). Then there’s restaurateur Ben Poremba (Elaia, Olio, Old Standard Fried Chicken): The news about his upcoming Jewish deli in Clayton has us salivating for lox and bagels, chopped liver sandwiches, knishes and matzo ball soup. While we’re waiting, if someone would make avant garde Jewish-inflected fare like the octopus “pastrami” at Bâtard in NYC, we’d dance the hora.


-photos by Michelle Volansky

The Scoop: Adam’s Smokehouse joins Pappy’s, Bogart’s ‘cue family

Thursday, July 18th, 2013


The barbecue family at Pappy’s and Bogart’s is growing. Mothership, the ownership group behind these two local barbecue joints, is bringing another into the fold. Adam’s Smokehouse, the first licensee for Mothership, will be located at 2819 Watson Road.

Mike Emerson, one of the Mothership partners and the face behind Pappy’s, explained that Adam’s Smokehouse will be operated by his son-in-law Mike Ireland and Ireland’s business partner Frank Vinciguerra. Ireland and Vinciguerra have worked closely with Emerson during the last few years, noted Emerson. “They’ve learned our philosophy – what we believe and what we want to happen in St. Louis,” he said.

What Emerson and his Mothership partners want to happen is that the new 20-seat restaurant “not be a duplicate of Pappy’s or Bogart’s.” Guests at Adam’s will find distinctions in the ribs and other meaty fare “to be announced as we perfect them,” said Emerson. Adam’s, named in honor of Adam Gaffney, who died unexpectedly as a young man and was a friend of Emerson’s son John, is on target to open around Labor Day.

Mothership isn’t stopping with one new project, though; soon, it will be an international clan. Boogie’s BBQ, which opened a year ago in Nuremburg, Germany, is set to become a second Mothership licensee within a matter of days.




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