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Posts Tagged ‘Byrd & Barrel’

Budget Crunch: 9 delicious deals to devour now

Wednesday, March 22nd, 2017

Got $10 and a friend? Then contributor Kevin Korinek has 9 tasty deals you must try now.

 

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1. The new Boardwalk Waffles & Ice Cream in Maplewood is offering a special $9 chicken and waffle deal Thursdays from 4 p.m. until sold out. And yes, it will probably sell out, so make sure you’re first in line. While Boardwalk supplies the delectable waffle, the fried chicken slingers at Byrd & Barrel supply the Chicken Nugz. Adding hot sauce gets you to Flavortown fast, but a little maple syrup goes a long way.

2. A classic Italian bistro that is always adding good times and new flavors, Mangia Italiano might just be one of the best post-work spots for a good deal. Just in time for warm weather and patio dining on South Grand, you can get half off appetizers and a well-made $3 rail cocktail every weekday. Your best bet is the Honey-Cayenne Wings – a generous $5.50 pound of mouthwatering wings in Mangia’s signature sauce. They’re crunchy, spicy and oh, so satisfying.

 

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3. Every taqueria in St. Louis claims to have the best fish tacos, but The Red Shack in Dogtown may have the best monthly deal to prove it. Fridays during Lent, the Tex-Mex haven has a killer special of two, scrumptious salmon tacos with house-made chips and salsa for a mere $5.50.

4. Of course life isn’t all about tacos. It’s also about pizza. If you find yourself near Lafayette Square during the week, run (don’t walk) to happy hour at Eleven Eleven Mississippi, where you can snag a gorgeous, Tuscan-inspired flatbread for $6 to $7 each Monday to Thursday. Try the Italian sausage for authentic Old World flavor or the poached pear and fig if you’re feeling adventurous.

 

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5. Craft beer has turned a scientific corner, and we are now seeing an explosion of flavors that would make Eberhard Anheuser and Adolphus Busch do a double take. One of the more recent highlights to hit our beloved craft scene is sour beers. Retreat Gastropub in the CWE wants you to get more acquainted at its Thursday Sour Hours. In March, select sour beers are only $5 from 4 to 7 p.m., giving you the chance to pucker-up buttercup and experience some new flavors. Rest assured, the craft beer revolution carries on – what a time to be alive.

6. Back to tacos, because tacos. If you’re eating lunch in Brentwood and looking for a quick fix, Whole Foods kitchen now has you covered. The market recently opened up a lightning fast taqueria where you can grab a made-to-order burrito or three tacos for $8. Where else can you get Mexican food and finish grocery shopping on your lunch break?

 

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7. Copper Pig in beautiful Southampton has an amazing happy hour this month. Weekdays between 4:30 to 6 p.m., appetizers are $6 bucks and most drafts are a cool $3. The deal does not include its famous winter app, bacon jam and Brie (bummer!), but I’m sure you can find something to love between the General Tso’s cauliflower or the duck confit poutine.

8. Ramen is all the rage in St. Louis these days, and Hiro Asian Kitchen aims to keep it that way by offering a Ramen Happy Hour Tuesday through Thursday from 3 to 6 p.m. Sample from an assortment of ramen dishes that will make your head spin. If you miss the first window, don’t worry – the deal also happens for evening diners from 8:30 to 9:30 p.m. Two ramen happy hours in one day is one way to keep customers happy.

9. Again, life is nothing without damn good pizza, and Plank Road Pizza has them in spades. The Cottleville pizza den offers lunch special: an 8-inch pizza and side salad for $10. My go-to: the honey-bacon-chicken pizza. It’s a work of art – house-made crust topped with olive oil, brown sugar, roast chicken, bacon, honey, red onion and bubbling mozzarella. The lunch special is good from 11 a.m. to 4 p.m. and also comes with a side salad.

 

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

The Scoop: Good Fortune finds a home in Botanical Heights

Wednesday, February 8th, 2017

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{ Rendering of the future home of Good Fortune in Botanical Heights }

 

Highly anticipated Chinese-American restaurant Good Fortune has finally found a home. Co-owner Corey Smale announced today, Feb. 8, that the restaurant will open this July in the Botanical Heights neighborhood.

Smale, former co-owner of Strange Donuts, purchased a building at 1654 Tower Grove Ave., with attorney James P. Sanders and realtor Chris Hulse. The trio will be the landlords, with Good Fortune as the tenant. The upcoming eatery is also co-owned by Bob Brazell, Ryan McDonald and Hana Chung of Byrd & Barrel.

Good Fortune announced its inception last year and was on the hunt for a location for several months. The team hosted several pop-ups and collaboration dinners around town, introducing people to its takes on Chinese-American fare.

J.P. Burcks will provide arts and graphics for the project, and Gabe McKee and V Three Studios will handle architecture duties. The building, which was constructed in 1954, was most recently a day care facility. Smale said there’s a lot of work to be done before the doors open.

“It’s pretty gnarly right now,” Smale said. “We’re going to keep the bricks and floor and whatever we can. We’ll make it ours.”

While construction is underway, Good Fortune will host some more pop-up events to whet the public’s appetite, including a 12-course collaboration with chef Mike Randolph at Half & Half in Clayton on Friday, Feb. 24, and Saturday, Feb. 25.

The Scoop: Parlor to open in The Grove

Tuesday, November 15th, 2016

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A new arcade bar is coming to The Grove as five co-owners prepare to open Parlor in next spring or summer at 4170 Manchester Road. As reported by Feast, the hangout will feature pool tables a rotating selection of classic and modern pinball and cabinet games, as well as a drink menu of local craft beer and classic, straightforward cocktails.

“We want to be the neighborhood bar,” said co-owner Sean Baltzell. “There are a lot of party bars in The Grove to dance in until 3 in the morning, but there’s a lack of places with that neighborhood bar feel.”

Baltzell also owns Tower Classic Tattoo in The Grove and Knife & Flag aprons, and has ownership stakes in Union Barber Shop, City Tattoo and Alton Tattoo. Fellow Grove business owner Mike Cracchiolo of The Ready Room, veteran barman Casey Colgan, Casey Watson and Josh Martin round out the ownership team.

While Parlor will not have a kitchen, the bar will team up with Byrd & Barrel by way of a food truck, which will be parked adjacent to the 50-seat patio on Kentucky Avenue. Byrd & Barrel owner Bob Brazell is currently looking for a school bus to convert into the Nug Bus. In addition to serving the South City restaurant’s chicken nuggets (aka Nugz), Brazell plans to offer some of the same sides his brick-and-mortar does, including the tots and mac and cheese, as well as some funkier offerings.

“We’re still working on it,” Brazell said. “But I can see people eating fresh pork rinds with hot sauce and playing video games.”

While the design has not been finalized, Brazell plans to have a service window facing Kentucky Avenue so that Parlor patrons – and others walking by – can get a bite.

Parlor hopes to join booking forces with The Ready Room and offer music and live DJs to an after-show crowd. Look for Parlor to be open from 3 p.m. to 1:30 a.m. daily.

 

Edible Weekend: 3 events to dig into this weekend

Wednesday, August 10th, 2016

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{Byrd & Barrel chef-owner Bob Brazell, who might go bald this weekend}

 

Whether you love chicken wings or elegant French fare, there are plenty of ways to fill up this weekend: Can’t wait? Jump start the weekend with three more events today through Sunday.

 

1. Sardella Breakfast Pop-Up
Chef-owner Gerard Craft’s forthcoming concept, Sardella, has popped up all over town recently. Ready for more? Grab a bite of a farro kimchi bowl, salmon gravlax on a house-made English muffin, a coconut yogurt parfait and more from 7 to 10:30 a.m. today through Friday at Pastaria.
Aug. 10 to 12, Facebook: Sardella 

2. Shave It for the Kids School Supplies Drive
Industry pros go bald for a good cause on Sunday. If Byrd & Barrel meets its school supplies collection goal, a dozen pros including the chicken eatery’s Bob Brazell, Quincy Street Bistro’s Chris Ladley, The Libertine’s Ben Bauer and Earthbound Beer’s Stuart Keating and Ryan Pier will shave their heads outside Byrd & Barrel. Make it happen by dropping off supplies from 11 a.m. to 7 p.m. at the South City eatery, then stick around for the main event.
Aug. 14, Facebook: Shave It for the Kids 

3. Mediterranean Wine Dinner
Travel though Spain, France and Italy with Retreat Gastropub wine director Nicole Bagby. Each wine is paired with five courses from executive chef Michael Friedman. Call for reservations.
Aug. 14, retreatgastropub.com 

 

Still hungry? Sign up for the Edible Weekend newsletter to get the best food events of the weekend delivered to your inbox every Wednesday.

 

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Trendwatch: What’s on our plates and in our glasses right now – Part 2

Thursday, December 3rd, 2015

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{South Side Poutine at Byrd & Barrel}

4. Don’t Call Them Cheese Fries When Americans slather french fries in cheese, meat and gravy, it’s called drunk food. When Canadians do it, it’s called poutine, which has taken St. Louis by storm. Byrd & Barrel covers house-made tater tots in smoked chicken, cheese curds and either smoked mushroom or fried chicken gravy in the South Side Poutine. Winslow’s Home likewise uses tots in its poutine with oxtail gravy. Retreat Gastropub keeps it veg-friendly with mushroom gravy and fried fingerling potatoes, while Small Batch swaps cheese curds for gooey fontina on its house-cut fries. The Libertine ups the ante with sweet peas and foie gras gravy, and the newly opened Copper Pig offers three versions: traditional with beef gravy, a duck confit or a saag paneer option. Urban Chestnut in The Grove has a poutine of the moment that previously featured white gravy with chicken and bacon. Or cash it all in for the foie gras poutine at Sidney Street Cafe featuring a crispy potato cake, french fry-encrusted foie and pickled apples.

5. The Spirit of Norway There are only two things to do during a long Norwegian winter – drink and, well, you can figure it out. Aquavit, a neutral distilled spirit flavored with herbs and botanicals, is the Norwegian sauce of choice. Lucky for us, the clear, full-bodied liquor isn’t just for Scandinavians. Chat up Matt Osmoe at Blood & Sand and sample the flavor variations ranging from dill to caraway to anise. Have it mixed by Randolfi’s Jeffrey Moll in the lemonade-like Madam I’m Adam. Emphasizing Aquavit’s food-friendly qualities, Planter’s House can whip up a bloody mary-esque Bloody Well Right.

6. Grape Crush Chefs around the country are taking grapes to the next level with vinegar, smoke, dehydration and high heat. New York’s Blue Hill restaurant pairs smoked grapes with Brussels sprouts and uses dehydrated grapes in a chicken dish. Blackbird in Chicago pairs pickled grapes with scallops. Get in on the trend closer to home with the newly opened Standard Brewing’s Coraline salad, where sweet-sour pickled grapes are tossed with radishes, goat cheese and spinach. Sound weird? Give them a try at Bridge Tap House and Wine Bar in a starter, or see how they do when roasted with mushrooms in both the seared scallops and the strip steak at Eclipse. At Randolfi’s, try the lamb hearts and sausage starter with roasted grapes.

Check out Part 1 of Trendwatch here

 

-photo by Michelle Volansky 

Hit List: 5 new restaurants you must try this month

Tuesday, November 3rd, 2015

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1. Union Loafers Cafe and Bread Bakery: 1629 Tower Grove Ave., St. Louis, 314.833.6111,
unionloafers.com

After years of planning, renovating and baking, Ted Wilson and Sean Netzer have opened the highly anticipated Union Loafers in Botanical Heights. The cafe and bakery serves a small, rotating lunch menu of sandwiches, soups and salads along with artisanal loaves. Bite into the roasted pork sandwich, their take on a Cuban made with roast pork, country ham, Gruyere and house-made pickles piled high on Loafers’ ciabatta with house-made mustard and mayonnaise. Or try the smoked beet sandwich, also on ciabatta, which marries ruby sliced beets with Emmenthal cheese, hard-boiled egg, house-fermented sauerkraut and Thousand Island dressing. The real dark horse is a delectable nut butter and house-made jam sandwich (almond butter and raspberry jam during our visit) on buttered Light & Mild country loaf; it’s a childhood staple all grown up. Go green with a Little Gem Salad tossed with house buttermilk dressing, pickled shallots, fine herbs and sourdough breadcrumbs, and don’t forget to pick up a full or half-loaf on your way out to savor artisanal bread all week long.

 

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2. Retreat Gastropub: 2 N. Sarah St., St. Louis, 314.261.4497, retreatgastropub.com

Lace up your boots and hike over to Retreat Gastropub in the Central West End for elevated pub food. Grab a seat at the concrete bar or cedar tables and benches lining the interior and tuck in to the substantial poutine with fried fingerling potatoes and cheese curds bathed in a rich mushroom demi-glace. Though you may want to inhale all the gravy-soaked goodness, leave room for the Farmhouse Burger. Two smashed beef patties topped with house-made cheese sauce, candied bacon and a sunny egg, served on an English muffin-like bun from Companion. Be sure to grab a drink at the bar, which serves up a creative cocktail menu embroidered with house-made tinctures and shrubs. You can’t go wrong with the Fort Collins, a lively concoction of Bulldog gin, grapefruit and lemon juices, Amaro Averna, IPA syrup, a black pepper tincture and house vermouth.

 

3. Tai Ke: 8604 Olive Blvd., University City, 314.801.8894

You don’t have to be an expert on Taiwanese cuisine to enjoy an authentic meal at Tai Ke. Start with an array of small plates, which are billed as side dishes and Taiwanese snacks. We swooned over the downy bao bun that holds a sliver of flavorful pork belly, and we devoured the link of red sausage on a curved bed of sticky rice that looks like a Taiwanese hot dog. Tai Ke also handles beef with aplomb – it’s incredibly tender in both the beef noodle soup (where you can cut your meat with a spoon), and spiced up with generous hits of black pepper in the sizzling beef entree over rice.

 

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4. Robata of Maplewood: 7260 Manchester Road, Maplewood, 314.899.9595, robatamaplewood.com

Robata is the first of several anticipated ramen restaurants to open its doors in the St. Louis area. But before you slurp, peruse the numerous yakitori options and share the grilled shishito peppers, pork belly or bacon-wrapped enoki mushrooms, all skewered and grilled to order. An array of sushi is available, too (Robata’s owners ran the now-shuttered Sekisui). The main event, though, is the ramen, which can be customized with a variety of noodle choices, broths and garnishes. We sunk our spoons into regular-cut noodles swimming in tonkotsu-style ramen, featuring rich pork broth topped with roast pork, green onions, a boiled egg, bamboo shoots, bean sprouts, pickled ginger and wood-ear mushrooms.

 

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5. Byrd & Barrel: 3422 S. Jefferson Ave., St. Louis, 314.875.9998, Facebook: Byrd & Barrel

Byrd & Barrel has come home to roost on Jefferson Avenue. This new South City eatery serves up pressure-fried chicken and indulgent fare. Choose from one of 50 canned beers and start your meal with the South Side Poutine: house-made tater tots coated in shreds of smoked chicken, mellow cheese curds and a choice of smoked mushroom or chicken gravy. Order a few juicy wings to share, but save room for the over-the-top Mother Clucker sandwich that piles a fried boneless thigh with caramelized onions, spicy pepper jelly, house-made Provel “Cheez-whiz” and Red Hot Riplets. If you manage to save room for a side, don’t miss the creamy Provel mac-n-cheese.

 

-photos by Michelle Volansky and Meera Nagarajan

The Scoop: Tommy Andrew to join kitchen at Byrd & Barrel

Friday, September 25th, 2015

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The band is getting back together. Tommy Andrew is slated to man the line as sous chef at just-opened Byrd & Barrel. He will join co-owner and chef Bob Brazell, as well as fellow chefs and cooks Ryan McDonald, Drew Sedlack and Luke Cockson. Andrew and McDonald first met in the kitchen at Monarch, and their paths have since crossed at eateries around town including Juniper and Truffles.

Andrew, a member of this year’s Ones to Watch class, currently serves as head butcher and sous chef at Truffles Butchery under executive chef Steven Caravelli. Andrew and McDonald worked together at Butchery until McDonald left for Byrd & Barrel in June.

Andrew’s first day at the new fast-casual fried chicken shack will be around Oct. 8, and he’s anxious to get back in the kitchen. “I haven’t cooked in a year and I’ve missed it,” he said.

Byrd & Barrel currently uses Andrew’s Inappropriate Apiaries honey in its sweet chili honey sauce, but Brazell recruited his former co-worker for more than his culinary chops. “He’s an amazing chef,” Brazell said. “And his attitude is the best. He’ll do anything for anybody.”

 

-photo by Carmen Troesser

Sneak Peek: Byrd & Barrel in South City

Thursday, September 24th, 2015

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Smooth your feathers and grab your appetites on Friday, Sept. 25, when Byrd & Barrel  opens its doors at 3422 S. Jefferson Ave., in St. Louis for flocks of fryer fanatics.

As The Scoop reported in November 2014, Bob Brazell announced his plans to open a fast-casual chicken shack in a former Popeye’s in South City, complete with dine-in and drive-thru options.

Unlike traditional deep-fried chicken, Brazell uses a pressure fryer to quickly fry his buttermilk-marinated fried chicken, available by the piece, bucket or as boneless chicken “nuggz.” Sides include mashed red potatoes and fried chicken gravy, kale cole slaw, Provel mac-n-cheese and house-made tater tots. Wash it all down with one of 11 varieties of Vess soda or a sudsy 58-cans list of beer from 4 Hands to Hamm’s.

While fried chicken dominates the menu, Byrd & Barrel does not put all its eggs in one basket. Start with one of six appetizers featuring everything from fried chicken skins to roasted cauliflower. Sandwiches are also up for grabs, including a fried chicken-liver bahn mi or the larger than life Mother Clucker. Byrd & Barrel will offer daily specials, one of which will be vegetarian or vegan friendly.

The fast-casual eatery just south of Cherokee Street seats about 40 inside at banquets and two bar-style areas; another two dozen spots available outside. Starting Monday, Sept. 28, patrons won’t even have get out of the car to get a fix; a pared-down version of the menu will be available at its drive-thru.

Byrd & Barrel will be open daily from 11 a.m. to 1:30 a.m. Here’s a sneak peek and what to expect when the fryers heat up tomorrow.

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky 

The Scoop: Caravelli signs on at Butchery, Andrew takes over as head butcher, McDonald departs for Byrd & Barrel

Wednesday, June 24th, 2015

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{Steven Caravelli}

 

Do the Truffles shuffle! A considerable role shift is underway at Truffles Butchery. The Ladue restaurant and meat market recently announced Steven Caravelli has assumed the executive chef-ship of Butchery in cooperation with Brandon Benack, executive chef of Truffles. Caravelli, who started at Butchery June 16, is most recently an alum of Cucina Pazzo; he also has helmed Tavern Kitchen, Pi, Gringo, Araka and Sleek.

“It’s kind of a new aspect right now. I’ve been calling myself a shopkeep,” Caravelli said. “I’ve got to know about wine, about all these prepared items we have in the case. I have to know about all the mustard and barbecue sauces we have. It’s almost like a grocery store. For me, it’s a very exciting … opportunity to learn.”

Caravelli said he hopes to expand Butchery’s catering and prepared foods program, particularly boxed lunches that will include house-prepared roast beef, ham and other deli meats. “I want to maintain the consistency and quality of the place,” he said. “We pride ourselves on catering to the neighborhood. We’re trying to figure out what the neighborhood wants and what the neighborhood eats and make more of that.”

 

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{Tommy Andrew}

 

While Caravelli will oversee much of the management duties both in the kitchen and in Butchery’s retail section, butcher Tommy Andrew – a member of this year’s Sauce’s Ones to Watch class – will fill the sous chef and head butcher positions. Caravelli and Andrew previously worked together at Gringo. “(Tommy’s) great at breaking down whole animals,” Caravelli said. “We work well together.”

While staying mostly mum on the details of his new role, Andrew said he is “definitely going to be stepping up a bit.” His promotion comes soon after the departure of Ryan McDonald, who left several weeks ago to be a chef at upcoming fried chicken eatery Byrd & Barrel, slated to open in July.

 

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{Ryan McDonald} 

 

“To be honest, I missed cooking,” McDonald explained. “Butchering was awesome, running the shop was a lot of fun … but my love is in cooking. Me and Bob (Brazell, co-owner of Byrd & Barrel) have been good friends for years and years now, so it seemed like the right move.”

He also mentioned McDonald’s expertise with charcuterie, which he hopes to add to the Byrd & Barrel menu. “Ryan and I have been really close friends since Monarch,” Brazell said. “I want someone that I trust and is going to care about it as much as I do. Ryan’s one of the most talented chefs I’ve worked with. … (He’s) definitely going to be having a lot of influence.”

“Getting back, having fun, cooking really good food and keeping high expectations,” McDonald said. “That’s our main goal: to cook good food for good people.”

 

-Caravelli and Andrew photos by Carmen Troesser; McDonald photo by Greg Rannells

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