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Dec 11, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘burgers’

Best New Restaurants: No. 10 – Hi-Pointe Drive-In

Friday, December 1st, 2017

To be the best, everything matters – atmosphere, service and food. Here are St. Louis’ 12 best new restaurants of 2017.

 

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First off, try not to get distracted. There’s the Taco Burger, and sometimes silly, indulgent specials (grilled cheese buns, doughnuts, who knows), but this is your day. Burger day.

Hi-Pointe staff will probably treat you like a regular, which means they won’t sufficiently explain what’s happening, but don’t let the lack of direction put you off. Check the massive menu and make some choices. How many flavorful, tender, crispy-edged patties will it be?

There’s no full list of toppings, so scope out the case and make a plan of action before your turn to order – cheese (duh), maybe an egg and bacon, and the regulars: mayo, lettuce, tomato, red onion. They’ll write the list on your tray, then you can watch your burger get all dressed up to meet you at the cash register.

The burgers are good enough to land Hi-Pointe a spot on the list, but the rest of the menu is what makes this place a standout. A burger joint that offers a legit salmon banh mi and whose salads are interesting and satisfying – Greens & Grains, with its quinoa, wild rice and wheatberry base would be happy at any healthy cafe – is something special.

Photo by Carmen Trosser

Heather Hughes is managing editor at Sauce Magazine.

Related Content
• Review: Hi-Pointe Drive-In

• Mr. Johnson’s Opus

• Sauce Magazine: Best New Restaurants 2017

First Look: Hi-Pointe Drive-In

Thursday, January 5th, 2017

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Hi-Pointe Drive-In opens today, Jan. 5, at 1033 McCausland Ave. As The Scoop reported last July, the minds behind Sugarfire Smoke House tore down the former Del Taco building for the colorful, new 3,000-square-foot burger and sandwich joint.

The menu will satisfy both traditionalists and trend-seekers: Classic griddled burgers and fries are offered alongside a taco burger seasoned with Cool Ranch Doritos and Chili Cheese Fritos, and creative sandwiches like The Abaconing, an indulgent take on a BLT, made with fried tomatoes and collard greens.

Milkshakes are available in a few classic flavors as well as Dreamsicle, butterscotch and a seasonal Strange Donuts collaboration shake. Add booze to any of those, or order a boozy slushie, wine or one of the 8 beers on tap. Excel sodas are also available.

Hi-Pointe Drive-In will be open daily from 10 a.m. to 10 p.m. Here’s what to expect when you walk in:

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-photos by Michelle Volansky

First Look: The B-Side on Cherokee Street

Friday, October 28th, 2016

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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 

Grilled: Stuffed Greek Burgers

Friday, September 9th, 2016

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Contributor (and Nightlife critic) Matt Berkley knows that grilling season is a year-round event in St. Louis. In his new column, he’s breaking away from the backyard basics and sharing fresh recipes perfect for open fire cooking.

 

Cheeseburgers are nothing to scoff at. A properly grilled burger is a sublime feast that begs for deep glass of red wine. Such is the case with this burger recipe, which leans on simple, fresh ingredients to do the heavy lifting.

Essentially a gyro in burger form, savory grilled lamb is accentuated by a soft inner layer of feta and a bright juicy fresh tomato-cucumber dressing in this Mediterranean spin on a traditional burger. If you’re leery of using all lamb, which is quite rich and very distinct, feel free to swap half the meat in for more familiar beef. However, don’t dare omit the tomato-cucumber dressing or the yogurt sauce. These burgers are not friendly to ketchup and mustard. They are best enjoyed on top of hot pita bread or served with a heaping side of couscous. And a big glass of red wine certainly wouldn’t hurt either.

 

Stuffed Greek Burgers
8 servings

2 lbs. ground lamb
½ cup minced red onion
1 tsp. kosher salt
1 tsp. freshly ground black pepper
6 oz. traditional feta cheese (crumbled or whole)
Olive oil, for greasing
Tomato-Cucumber Dressing (recipe follows)
Garlic-Lemon Yogurt Sauce (recipe follows)

• Preheat a charcoal or gas grill for medium-high, direct heat.
• In a large bowl, thoroughly combine the lamb, onion, salt and pepper. Divide into 16 thin patties. Create a small well in the center of 8 patties and place a small amount of feta in each well. Cover the cheese with the remaining 8 patties and press around the edges to seal.
• Brush grates with olive oil and grill the burgers 5 minutes. Flip and grill another 5 to 6 minutes. Remove, tent with foil and let rest 10 minutes. Serve topped with the Tomato-Cucumber Dressing and Garlic-Lemon Yogurt Sauce.

 

Tomato Cucumber Dressing

2 to 3 medium tomatoes, diced
1 medium cucumber, peeled, seeded and diced
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. freshly ground black pepper
1 tsp. kosher salt

• In a medium bowl, stir together all ingredients.

 

Garlic-Lemon Yogurt Sauce

1 cup plain Greek yogurt
2 Tbsp. lemon juice
2 minced garlic cloves

• In a small bowl, whisk together all ingredients.

 

The Scoop: Owners of Sugarfire Smoke House to open burger joint this fall

Friday, July 15th, 2016

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The owners of Sugarfire Smoke House are opening another restaurant – but barbecue isn’t on the menu. As reported by St. Louis Magazine, The Hi-Pointe Drive In will serve griddled burgers on potato buns, fries and shakes in a new space at 1033 McCausland Ave., after tearing down the former Del Taco building at that address.

Sugarfire co-owner Mike Johnson has wanted to open a burger joint for years. “Probably even before Sugarfire first opened,” he said. “We’ve been working on it for a long time.”

The building will be made up of shipping containers, to be designed by Tom Cohen. “It’s going to be unreal,” Johnson said. “You won’t believe you’re in St. Louis.”

The fast-casual Hi-Pointe Drive In is slated to open in November.

First Look: The Slider House in Rock Hill

Thursday, February 25th, 2016

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The anti-big burger is being cooked up at Rock Hill’s newest restaurant as The Slider House started splitting buns at 9528 Manchester Road on Tuesday, Feb. 23 and will host a grand opening on Friday, March 6. Managing partner Craig Ceranna and operating partner Dave Watchell also own The Slider House in Nashville.

“Dave is from Nashville and has a Slider House by his house, and I wanted one by my house,” Ceranna said. “We have a menu of curated flavors so people can try a lot of different things and not just have one huge burger.” The pair does not plan to franchise but may open second locations in St. Louis and Nashville in the future.

With six beef, five chicken, three vegetable and two pork options – most available gluten-free via lettuce wrap or a gluten-free bun created by Elaia and Olio’s Ben Poremba – there are plenty to choose from. Diners may select one type or mix and match any two sliders, plus a regular side dish like the house chips for about $10. Two specialty sliders will rotate seasonally.

Seven dinner-sized salads are available as are seven starters ranging from the roasted vegetables to wings. For those in a rush or feeding a crowd, cases of sliders, sides, salads and apps are available in quantity for carryout or delivery via a separate entrance.

The Slider House is open Monday through Thursday from 11 a.m. to 11 p.m. and Friday through Sunday from 11 a.m. until close. Here’s what to expect when you slide into The Slider House:

 

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-photos by Michelle Volansky 

 

 

The Scoop: Chop Shop STL to close, Angie Burger purchases truck

Wednesday, December 9th, 2015

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Chef-owner Elliot Harris has served hungry sushi lovers from the window of Chop Shop STL food truck for four years. St. Louisans can grab their last big fat sushi roll during Chop Shop’s final service tomorrow, Dec. 10, when the truck pulls up to Wells Fargo at Beaumont and Pine streets.

“It was a tough decision, but it’s time to close this chapter,” Harris said. “The last four years have been the most rewarding, and it’s a great sense of accomplishment to do well.” Harris said he has “a couple of irons in the fire” and plans to stay in the culinary field.

The truck will not side idle long, though. Harris said things fell into place this summer when he rented his truck to the Budweiser Bud & Burgers competition in July. The winner of that battle, St. Louis native Angie Saville, used his truck during the competition and left a knife behind. The forgotten blade led to a friendship between her and Harris, and Saville purchased the truck with her competition winnings. She will rewrap and rename the mobile eatery Angie Burger, to roll out in spring of 2016.

The small menu will focus on burgers, including Saville’s award-winning entry The Angie Burger. Ground beef is mixed with Budweiser, bacon, cheese and seasonings, then grilled and topped with glazed bacon, caramelized onions and two kinds of cheese. Other burgers and sides are in the works.

 

-photo by Laura Miller 

The Scoop: Zippy Burger to open in the Loop

Monday, July 27th, 2015

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A quick bite in the Loop is about to get even faster, with the limited-service Zippy Burger slated to open in early September. The burger restaurant is moving into Seoul Taco’s former location at 571 Melville.

To live up to its name, seating will be limited and the 900 square-foot restaurant will serve only three menu items: old-school griddle burgers, French fries and a chili mac – in this case, spaghetti with chili sauce.

“At the end of the day, it’s about making a few products really well,” co-owner Josh Shulman said. “We’re not trying to reinvent the wheel, just make burgers as good as we can.”

Owners Shulman and Billy Evans have worked at different levels in the food industry, but this is their first restaurant. “We’ve been friends since we were kids,” Shulman said. “We wanted to open a restaurant together.”

 

First Look: Elijah P’s in Alton

Tuesday, May 12th, 2015

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Alton is experiencing something of a foodie renaissance of late, with recent openings that include the massive Old Bakery Beer Co., the petite Spoon Baking Co., and the rockin’ bar-music venue Shakers. Now a new restaurant has entered the downtown scene: Elijah P’s quietly opened doors at the end of April, serving up creative burgers, hearty appetizers and plenty of suds.

As The Scoop reported in March, owner Russ Smith named the restaurant, located at 401 Piasa St., for Elijah P. Lovejoy, the Alton newspaper editor and abolitionist murdered by a pro-slavery mob in 1837. The name is just one nod to the river town’s past. The walls of the 8,000-square-foot eatery are decked with framed maps and prints extolling attractions and historical events from the 19th and early-20th centuries, and even the 17-seat bar was restored from a 1930s riverboat.

Smith, who co-owns Alton nightspot Bossanova, completely renovated a former furniture store, dividing the space into a 100-seat dining room, a private 70-person party room and a gaming room that will soon see video poker machines. Outside, a full 2 acres sees a 100-seat pavilion and ample parking.

Bossanova chef Jarvis Putnam also helms the Elijah P’s kitchen, creating a menu of familiar dishes with creative twists like house-made toasted ravioli breaded with crushed walnuts and pine nuts and served with a tomato-vodka sauce. Ten burgers are offered, all served on buttered house-made buns.

Sixty tap handles and 70 whiskey bottles gleam behind the bar. Two house cicerones have curated a wide selection of draft and bottled brews. Local heavy hitters like Civil Life and Urban Chestnut pour alongside local nanobreweries, such as Alton’s Templar and Scratch Brewing from Ava, Illinois.

Elijah P’s is currently open from 4 p.m. to midnight Tuesday through Thursday, and until 1 a.m. Saturday and Sunday. Here’s a first look at what to expect at Alton’s newest restaurant:

 

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-photos by Michelle Volansky 

DIY condiments to wow at your Memorial Day barbecue

Monday, May 26th, 2014

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It happened; you were designated to bring the boring bottle of ketchup to today’s Memorial Day barbecue. But why settle for boring bottles when you could whip up one of our homemade condiment recipes? Not only will they impress friends and family, they will also mask the taste of potentially charred burgers and hot dogs.

Check out a slideshow of haute condiment recipes, including a tarragon mayonnaise to take your home fries to the next level, spicy stout mustard for your bratwurst, a sweet-savory ketchup that shows Hunt’s what’s what, horseradish butter for a spicy and savory corn on the cob, and roasted green chile sauce for your pork steak.

In a pickle for other condiments to surprise and intensify your typical barbecue fare? We’ve also got recipes for Barbecue Flavored Cryo-pickled Onions that will improve even the blandest of burgers and simple bread-and-butter pickles kids will love. Happy Memorial Day, St. Louis!

-photo by Greg Rannells

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