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Apr 30, 2017
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Posts Tagged ‘Casey Roth’

The Scoop: Tazé to open second location in the CWE

Friday, March 3rd, 2017

 

Tazé Mediterranean Street Food is taking its fast-casual concept to the Central West End. As reported by St. Louis Magazine, co-owners Casey and Justin Roth will open a second location at 8½ S. Euclid Ave., in the space formerly occupied by Tortillaria Mexican Kitchen. Casey Roth said the restaurant should open in early summer.

The space will seat 35 to 45 seats inside with another 40 seats outside. The new Tazé will feature the same menu as the downtown flagship location at 626 Washington Ave., but it will also have what Roth described as “robust happy hour specials,” a tapas menu and entree specials. Roth said there will also cocktail offerings, beer and wine, to appeal to the Central West End clientele.

The Roths opened their first Tazé in June 2015. The restaurant specializes in build-your-own meals with Middle Eastern and Mediterranean influences.

Photo by Michelle Volansky

Related Content
• The Scoop: Mission Taco Joint to open at the Streets of St. Charles, Tortillaria to close in CWE

• Sneak Peek: Tazé Mediterranean Street Food

• The Scoop: Tazé Mediterranean Street Food to open downtown

Sneak Peek: Tazé Mediterranean Street Food

Tuesday, June 2nd, 2015

Taze_05

 

 

Brothers Casey and Justin Roth have worked for nearly two years to develop their fast-casual restaurant concept, Tazé Mediterranean Street Food. A multi-continent food research trip and construction behind them, the Roths and chef Matt Borchardt are ready to dish up gyros, kebabs, hummus, baba ghanoush and other Mediterranean classics in the Mercantile Exchange building at 626 Washington Ave. Doors open to the public June 8.

The Tazé menu centers around a build-your-own meal concept. Customers select a warm house-made pita or a bowl of saffron rice or mixed greens, which is filled with their choice of sliced gyro meat; locally sourced chicken, beef or pork kebabs cooked in a tandoor oven; or vegetarian options such as portobello mushrooms or falafel. It is all topped with fresh fixings – tomato, onion, olives, cucumber, feta and more – then drizzled with house-made sauces like harissa or tahini. The $9 meal includes one of a dozen side dishes and one of five varieties of house-made hummus.

One could easily make a meal of the sides alone, which include mostly vegan options like stuffed grape leaves, grain-based salads and hand-cut french fries. Among house-made desserts are the requisite baklava, Greek yogurt popsicles and cookies like a snickerdoodle scented with the Moroccan spice blend ras al-hanout. Tazé will also have a selection of prepackaged hummus, salads and other grab-and-go options for the diner on the move.

The restaurant, which will be open daily from 11 a.m. to 11 p.m., will also offer a separate happy hour food menu from 4 p.m. to close. Look for options like meatballs with tzatziki and skewered shrimp. Besides fountain soda and bottled juices, the 21-and-older crowd can pick from six local craft beers on draft or 14 wines (primarily from Italy, Spain and France) by the glass.

Here’s what to expect when Tazé opens next Monday:

 

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-photos by Michelle Volansky 

The Scoop: Tazé Mediterranean Street Food to open downtown

Tuesday, October 28th, 2014

102814_taze

{A rendering of the interior at Tazé Mediterranean Street Food}

The Mercantile Exchange building will soon welcome Tazé Mediterranean Street Food downtown at 626 Washington Ave., Ste. 103.

Calling it a “fast-style Mediterranean” concept serving wraps, salads and other Mediterranean-inspired foods, Tazé co-owner Casey Roth said the restaurant plans to open in January or February 2015. Roth is partnering with his brother, Justin Roth, and their father, Steve Roth. Though the family has no prior restaurant experience, it has tapped Matt Borchardt, former culinary director at L’Ecole Culinaire, to serve as chef consultant while the menu is being developed and to oversee the restaurant’s first few months.

“We’ve been lucky to travel the world,” said Casey Roth. “Through different relationships (we have) in Turkey, Spain and other countries … We look forward to creating something fun for the St. Louis area.”

At Tazé, the Turkish word for “fresh,” diners will file down an ordering line, selecting a bread (pita or laffa) and a filling, such as chicken shawarma, steak gyro or pork kebab, all cooked in tandoor ovens on display behind a glass partition. Next, diners choose from six flavors of hummus and around a dozen toppings, such as tabbouleh and lentil salad. Falafel and portobello mushrooms will also be available as vegetarian options.

The Roths have contracted SPACE Architecture + Design to oversee the interior construction of the space, which will seat 115. Though lunchtime customers will pay at the counter, Roth said the concept also plans to target the happy hour and dinner crowds, switching to table service in the evenings. The bar program will offer up eight beers on tap, many of them local, Roth said, and a wine list is currently in development.

Borchardt and Justin Roth left the country this week for a culinary research tour of the Mediterranean region and were unavailable for comment.

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