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May 25, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Chesterfield’

The Scoop: Russell’s to open third location in Chesterfield

Wednesday, April 5th, 2017

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Restaurateur Russell Ping will soon open a third bakery and restaurant to complement his other two locations, Russell’s on Macklind and Russell’s Cafe & Bakery in Fenton. The new spot, which will also be named Russell’s Cafe & Bakery, is slated to open later this fall (hopefully September) at 14888 Clayton Road in Chesterfield.

“We’ve been looking for a while at opening a third store, and weighing our options on whether another city location would be good, or something else out in the county,” Ping said. “And it really came down to the space being a good fit.”

The 4,000-square-foot space, formerly a St. Louis Bread Co. location, will receive a complete gut rehab, including a full kitchen and a bakery production area. Construction is slated to begin in the next few weeks.

Ping said initially the cafe will be open for breakfast and lunch, and there will be items from both the Fenton and Macklind menus available. He said there are items, like biscuits and cinnamon rolls, which are available only on Sundays at Russell’s on Macklind that may make regular appearances on the Chesterfield menu as well.

“Having the bigger kitchen will allow us to expand,” Ping said. “So we’ll start out with the things everyone loves, and then add to the menu as we grow and expand.” He said the beverage program would be ramped up as well.

“We’ve worked with Kaldi’s for a very long time, but we’re looking to add to our coffee program,” Ping said, adding that Kaldi’s is in the process of refurbishing an antique espresso machine for the new location. Beer and wine will also be available.

Photo by Dustin Bryson 

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Review: Russell’s on Macklind

The Scoop: Copper Pig gastropub to open on Macklind Avenue

The Scoop: Russell’s Cafe & Bakery in Fenton to relocate in early June

Ones to Watch 2017: Alex Pille of Annie Gunn’s

Sunday, January 1st, 2017

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Title: Sous chef, Annie Gunn’s
Age: 28
Why watch him: His gardening exploits are likely to land on your plate.

Annie Gunn’s sous chef Alex Pille grows the usual slate of Midwestern fruits and vegetables like tomatoes and peppers, but that’s where the similarities to your grandmother’s garden end.

“I love to try new things,” Pille said. “Amaranth is an ancient grain crop. It has a giant flowering head that can be dried and is kind of like quinoa.” He’s also grown sorghum, rice, saffron and zucca – one of the world’s largest gourds that can weigh up to 100 pounds.

He grows produce his boss, executive chef Lou Rook III, never knew existed and some stuff he has a hard time finding. “I’ve been working with farmers since 1989 and had never heard of these [lemon drop] chiles,” Rook said. “I was so excited about them and Alex goes, ‘Oh yeah, I grew those last year. They’re great.’”

“I research online, but with the more obscure things, it only goes so far,” said Pille. “That’s where the chef part comes in. I found out a lot of people use zucca as a filler in jams. I decided to make applesauce with it. It worked out great.”

The current beneficiaries of Pille’s harvest are his family, friends and sometimes diners at Annie Gunn’s. But that may change.

“Last year I had a variety of around 60 plants growing,” Pille said. “I kept expanding my garden and before I knew it, it was a quarter of an acre.” This spring he plans to plant at least one of the five acres he recently bought in De Soto. “Hopefully by the end of the year, I can have a greenhouse out there, too.”

For Pille, farm-to-table is not a marketing gimmick; being a better farmer makes him a better chef. “He’s farming the food to bring to the table,” Rook said. “He understands food, how to prepare different things, because of his farming background.”

Eventually, he’d like to have his own produce business, selling to area restaurants. “I could be in both realms. I can grow unique things and also offer methods and applications for these obscure ingredients.”

Photo by Carmen Troesser

 

The Scoop: Rock & Brews now open in Chesterfield

Wednesday, November 23rd, 2016

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Rock & Brews, the restaurant franchise founded by KISS members Gene Simmons and Paul Stanley, opened an 8,000-square-foot restaurant at 17258 Chesterfield Airport Road in Chesterfield a few weeks ago.

Franchise owner Kirk Williams said he is excited to bring the first area Rock & Brews to St. Louis. “People will love our food, and they will be able to tell immediately that we make our food from scratch,” he said. Chef John Sydow, who previously worked at Sugarfire Smoke House, serves classic American fare like burgers and pizza. Many dishes are named after classic rock bands or songs like Ring of Fire wings and Hotel California Cobb Salad.

Area beer lovers will find two bars: one with 52 craft beers on tap, and another Missouri-focused bar with 16 taps featuring breweries like Schlafly and 4 Hands Brewing Co. Wine, cocktails and sangria are also available.

Rock & Brews is open Monday through Thursday from 11 a.m. to 11 p.m., Friday and Saturday from 11 a.m. to midnight and Sunday from 10 a.m. to 10 p.m.

 

The Scoop: The Cup to close Chesterfield location, expand delivery and retail options

Tuesday, October 4th, 2016

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The Cup will close its Chesterfield location at 1590 Clarkson Road at the end of business on Saturday, Dec. 24, to focus on expanding delivery services and distribution.

“(The Chesterfield location is) just too much space for us,” owner Ericka Frank said. “People have been requesting more and more delivery, and this way we’ll have the resources to expand. It just made sense.”

The Cup is already increasing retail production, and Frank plans to decrease minimum order requirements and expand its delivery area further into West County. The Chesterfield location will be open limited hours for order pickups Dec. 19 to 24 from 10:30 a.m. to 4:30 p.m.

Frank said it will be business as usual for The Cup’s other two locations in the Central West End and Edwardsville.

 

 

The Scoop: Shack to open third location in Chesterfield

Tuesday, August 23rd, 2016

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Good news for early risers in Chesterfield: Pancakes, omelet and hashbrown skillets will soon be served at a third location of Shack, opening in October at 14810 Clayton Road.

Owner Brant Baldanza said he is “super excited” to bring an outpost of his breakfast and lunch restaurant to the town where he grew up. He thinks the location – formerly home to a Lester’s – has a “vacancy for breakfast,” and he hopes to attract diners from Wildwood, Ballwin and Chesterfield Valley.

The restaurant will have the same hours (breakfast 6:30 a.m. to 2 p.m. daily, lunch 11 a.m. to 2 p.m. Monday through Saturday) and menu as its sister Shack in Frontenac, and all three locations will start serving a few new dishes in October.

There may be more Shacks springing up in the near future. Baldanza plans to expand his restaurant concept in the St. Louis market and hopes to open two or three more locations next year, with possible openings in St. Charles, St. Peters and Edwardsville. He’s looking for neighborhoods with high schools, churches and young communities with growing families. “Every Saturday and Sunday, we have lots of family breakfasts,” he said.

The Scoop: Yori opens in Chesterfield

Tuesday, July 19th, 2016

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Don’t let the Kampai Sushi Bar sign fool you. Yori, a new Korean restaurant, has opened at 1637 Clarkson Road in Chesterfield.

As reported by Feast, co-owners Sae Kim and Jay Moon were looking for a place to expand from their flagship location in West Lafayette, Indiana, and discovered one of Kim’s St. Louis friends, the owner of Kampai Sushi Bar, wanted to leave the 2,200-square-foot space in West County. Kim and Moon said they welcomed the opportunity to expand the neighborhood’s palate. “We’re trying to introduce our authentic Korean food to people who aren’t so familiar with it,” said Moon.

A few signature dishes include the galbi, short ribs marinated with Korean barbecue sauce, and soon tofu soup. “The tofu has a very silky smooth texture, and we make the broth with seafood and beef stock so it has a very deep flavor,” said Moon.

Kim and Moon quietly opened the 85-seat space three weeks ago, and it will hold a grand opening next week partly to celebrate one important change. “Our sign still shows Kampai Sushi Bar. We are just waiting to get a new sign,” said Moon, laughing.

Yori is currently open Tuesday through Saturday from 11:30 a.m. to 3 p.m. and 5 to 9:30 p.m. and Sunday from 3 to 9:30 p.m.

First Look: Absolute BBQ Indian Wish Grill in Chesterfield

Thursday, July 14th, 2016

Absolute BBQ Indian Wish Grill opened doors at 17409 Chesterfield Airport Road on June 23.

Absolute BBQ Indian Wish Grill, Chesterfield’s new Indian fusion joint, started serving up lunch and dinner on June 23 at 17409 Chesterfield Airport Road.

As The Scoop reported in February, the menu is inspired by first-time restaurant owner Venkatesh Sattaru’s travels. Various curry, kabab and biryani dishes are offered with a choice of protein, and Sattaru hopes to add Naan wraps and Chinese barbecue dishes to the menu soon.

Sattaru has big plans for his new venture, hoping to open a second location in The Loop, a food truck and franchises across the country. For now, the Chesterfield Absolute BBQ Indian Wish Grill is open Sunday through Thursday from 11:30 a.m. to 11 p.m., and Friday and Saturday from 11:30 a.m. to 1 a.m. Here’s a first look at what the restaurant has to offer:

 

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-photos by Michelle Volansky

Eat This: Wow Board at Annie Gunn’s

Thursday, July 7th, 2016

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We don’t know who named the Wow Board at Annie Gunn’s – the staff or the customers presented with a plank piled high with house-made charcuterie, rich cheeses and pickled vegetables, seasonal chutney and ubiquitous Irish soda bread. The dozen or so offerings change daily according to chef Lou Rook III and butcher Andrew Jennrich’s whim, from blood sausage terrine to dry-aged Kobe-style beef. Don’t pester your server for details. You’ll ruin a wow-worthy surprise

-photo by Carmen Troesser

The Scoop: StackHouse Pub & Grill to open in former Miller’s Crossing space

Monday, June 20th, 2016

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Chesterfield residents started the new year without their neighborhood joint when Miller’s Crossing at Hog Hollow closed on December 31, 2015. Now, the space at 14156 Olive Blvd., will see new life at the end of June when it reopens as StackHouse Pub & Grill. Pitmaster Matt Thornton said he and executive chef Christopher Leith will offer the same atmosphere with a completely revamped menu.

“The owners have given us free run of creativity,” Thornton said. “We get to use our minds and do the things we were trained to do in culinary school, and it’s going to show in the food.”

The menu will feature barbecued ribs, smoked brisket and turkey, as well as cut-to-order Delmonico and New York strip steaks. Thornton and crew also plan to break down whole fish in-house, and many items will be cooked over an outdoor wood-fired grill.

Thornton said the beverage program will remain largely the same as Miller’s Crossing with a large wine selection and 12 beer taps. Similarly, the 110-seat interior space has been moderately renovated but kept largely the same to preserve the atmosphere.

The Scoop: The HotPot to rebrand, open new location in Chesterfield

Thursday, March 17th, 2016

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The HotPot in Kirkwood will open a new location in the old Surf Dogs building at 137 Chesterfield Town Center.

While the Kirkwood location is slated to remain as is, the Chesterfield location will take on a different moniker, Sym•Bowl. The location is also getting a new chef, Robert McClellan from now-shuttered Gringo. “We want to focus on making it easy for families to have dinner together,” said HotPot general manager Becky Schoenig. “In the restaurant, yes, but more also to take home.”

The menu at the new location will be the similar to The HotPot, including fresh smoothies and juices, salads and customizable bowls featuring Asian and Indian inspired fare with additional globally influenced flavors in the works. The larger location will also allow for expanded catering and private event space, which will be available to reserve on weekend evenings.

Schoenig said the team is planning to open around early April. Lunch and dinner will be served Monday through Friday, while and lunch will be available on the weekends. Diners are welcome nosh in the 40-seat space or take their meals to go.

 

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