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Jan 23, 2018
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Posts Tagged ‘Cary McDowell’

Sneak Peek: ‘Zza Pizza & Salad in Skinker Debaliviere

Friday, February 17th, 2017



The new fast casual restaurant ‘Zza Pizza & Salad from the folks behind Pi Pizzeria is scheduled to open later this month at 282 N. Skinker Blvd., in the Skinker Debaliviere neighborhood.

As The Scoop reported in November 2016, ‘Zza will focus exclusively on pizzas and salads, with an emphasis on quick service and quality ingredients. The single-serve, oblong pizzas are designed so each slice is an edge piece. The crust is a combination of pizza styles with the chew of Neapolitan and the structure of New York style.

Two beers will rotate on tap (Schlafly Kölsch and 4 Hands Incarnation IPA to start), wine and sodas from Blue Sky, and canned and bottled wine and beer will be offered. Approximately 45 seats will be available for guests who opt to eat in and enjoy the 1,600-square-foot space decorated with hand-painted art by the local artist Phil Jarvis.

There will be plenty of ways to order ahead of time, including ‘Zza’s website, Facebook page and a smartphone app, as well as via Yelp and Google. Washington University students can also use Bear Bucks to pay for their pizza. ‘Zza will be open daily from 11 a.m. to 11 p.m. Here’s a sneak peek of what’s in store at ‘Zza:


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Photos by Meera Nagarajan

Related Content
The Scoop: Pi Pizzeria’s Chris Sommers to open new pizza concept, ’Zza

The OGs of St. Louis Pizza

Sauce Magazine: February 2017


Meatless Monday: Strawberry Soup

Monday, May 12th, 2014



When it comes to cold soups, you don’t have to wait until the peak of summer for that tomato-based gazpacho. Serve up a bowl this jewel-like Strawberry Soup to start (or end) the meal. Succulent red strawberries shine in this recipe from Gringo’s Cary McDowell, who served this during his time at Winslow’s Home. A splash of orange juice and a few mint leaves take this strawberry puree to the next level. Click here for the recipe, and read more about cold fruit soups here.


-photo by Carmen Troesser

The Scoop: Wilfrin Fernandez-Cruz moving to Winslow’s Home

Friday, September 27th, 2013


As of next month, Wilfrin Fernandez-Cruz will be the new executive chef at Winslow’s Home located at 7213 Delmar Blvd. In a press release, Winslow’s Home owner Ann Sheehan Lipton wrote, “His leadership couldn’t come at a better time, as our new kitchen and private dining expansion are close to completion.”

After moving to St. Louis from New York City, Fernandez-Cruz was working as executive chef at The Restaurant at The Cheshire, and he currently oversees operations at Washington University’s fine-dining restaurant, Ibby’s. In regards to his new position, Fernandez-Cruz said, “The place has such a history in St. Louis. The chef before was doing such great things. I want to make sure we are going in the same direction. The new restaurant in the basement will be a huge step for Winslow’s Home. I’m very very excited.”

Fernandez-Cruz will take the place of Cary McDowell, who is now working as executive chef for Gringo.


The Scoop: Chef shake-up at Euclid Hospitality Group, The Tavern

Thursday, August 15th, 2013

081513_stevenc{Steven Caravelli}


Steven Caravelli is no longer the corporate executive chef for Euclid Hospitality Group. Instead, you can find him in Valley Park at The Tavern Kitchen & Bar, holding the chef de cuisine post. Taking Caravelli’s place with Euclid Hospitality Group, owners of Pi Pizzeria locations in St. Louis and Washington D.C., as well as Gringo, will be Winslow’s Home exec chef Cary McDowell, as reported by St. Louis Magazine’s George Mahe. Euclid Hospitality Group owners Chris Sommers and Frank Ubile did not return The Scoop’s immediate requests for comment.

According to Caravelli, last weekend marked his final days at his former position, although he gave notice a month ago. Caravelli stated that his departure was amicable and driven by his desire to “get back to a single restaurant … I’ve been with [Euclid Hospitality Group] for two years, and it was a great experience. We opened three restaurants in two years. I’m exhausted.” He said that with two small children, working at just one restaurant would be “good for family time” and “finding balance.”

Regarding the The Tavern, Caravelli said he’s currently “digging in and training.” He expects to assume a larger role as The Tavern executive chef Justin Haifley (who placed third in this year’s Sauce Reader’s Choice poll category, “This chef really killed it this year.”) spends more time readying a sister restaurant, Cucina Pazzo, for a November opening.

-Photo by Carmen Troesser



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