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Nov 27, 2015
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Posts Tagged ‘Chesterfield’

The Scoop: Italian restaurant Villa Farotto closes doors in Chesterfield

Monday, May 11th, 2015



Chesterfield’s Villa Farotto has shuttered. Matt Meyers, who manages sister restaurant Farotto’s Italian Restaurant and Pizzeria, confirmed that yesterday, May 10, was the final day of service at the upscale Italian eatery.

Villa Farotto, located at 17417 Chesterfield Airport Road, opened in 2004, offering pasta, pizza, steak, seafood and other northern Italian and Italian-American dishes. While the West County restaurant has come to an end, its sister restaurant on Manchester Road in Rock Hill, remains open. Owner Jeff Parrott did not immediately return a call for comment.



The Scoop: WildSmoke to close Jan. 10, will become EdgeWild Bar & Grill

Wednesday, January 7th, 2015



After a one-year run, smokehouse and bar WildSmoke is closing doors Jan. 10 and will reopen this spring as EdgeWild Bar & Grill. Owner Andy Kohn announced plans for the space at 12316 Olive Blvd., in Creve Coeur today, Jan. 7.

“We’ve been talking over the last couple months,” said Todd Wyatt, director of operations of EdgeWild and WildSmoke. “We added more of a bar area (to WildSmoke) because we didn’t feel we were getting the traction with the spirits and beer. It moved the needle slightly, but not to where we wanted it to be.” Wyatt said while WildSmoke succeeded with the lunch crowds, barbecue is a competitive environment and the restaurant group wanted to grow the EdgeWild brand. Edgewild Winery & Restaurant, located at 550 Chesterfield Center in Chesterfield, opened in 2011.

The new bar and grill concept will focus on traditional bar food, appetizers, sandwiches and iconic dishes from across the U.S., such as a Philly cheesesteaks and po’boys. Other potential menu items include meatloaf, pan-fried chicken and onion rings, with some menu crossover from its sister restaurant. Current EdgeWild executive chef Aaron Baggett will oversee the kitchens at both locations.

The space will also undergo a renovation that includes the addition of a large central bar, which will offer some proprietary EdgeWild wines. Wyatt said he and the restaurant team hope to unveil EdgeWild Bar & Grill by April 1.


The Scoop: Sushi House offers Japanese cuisine and karaoke in Chesterfield

Wednesday, September 10th, 2014



You don’t have to sing for your supper at Sushi House in Chesterfield, but you can sing with your supper at the new Japanese restaurant and karaoke bar at 17265 Chesterfield Airport Road. Doors opened at the eatery Aug. 25.

Chef Jin Bae joins his parents and restaurant owners Hyeong and Myong Bae, who previously owned Momoyama, in the family’s new venture. Sushi House offers traditional Japanese cuisine, including a variety of sashimi and sushi rolls, along with a full compliment of rice and noodle dishes like udon, fried rice and grilled teriyaki chicken.

Bae has six years of sushi-making experience at Lumiere Casino’s Asia restaurant and developed the sushi, lunch and dinner menus. “We wanted to satisfy everyone that comes in,” he said. “Some people don’t like sushi. With this menu, everybody can enjoy their own food.” Bae’s favorite item is the Sea of Love Roll which has shrimp tempura, eel, cucumber, avocado, asparagus, tataki tuna, spicy mayo, eel sauce and crunch.

Sushi House offers a wide variety of wines, beers and spirits to accompany its dishes.  More than 10 different sakes are available, each of which can be paired with different types of sushi. For example, Bae said the sushi rolls pair best with a full-flavored sake, while the unfiltered sakes work well with sashimi. The bar also offers 12 draft beers, some of which will rotate seasonally.

The 143-seat restaurant also has five private rooms equipped with karaoke equipment where guests can dine until 10 p.m. and croon late into the night. Sushi House is open Monday through Saturday from 11 a.m. to 1 a.m., and Sunday from 11 a.m. to midnight. A grand opening celebration is slated for the end of September.



The Scoop: Taste of St. Louis to bring in Food Network chefs

Wednesday, July 30th, 2014


{From left, chefs Tyler Florence and Duff Goldman}

Taste of St. Louis recently announced that Food Network chefs Tyler Florence of Food Court Wars and The Great Food Truck Race and Duff Goldman of Aces of Cakes fame, will make appearances at its 10th annual festival, as reported by Alive Magazine. Both chefs will participate in 45-minute showcases, including interactive cooking demos, at the Chesterfield Amphitheater during the three-day festival.

These events, along with the Grand Tasting on Sunday, Sept. 21, are new, ticketed additions to Taste of St. Louis, which announced its relocation from downtown St. Louis to Chesterfield in March. K Sonderegger, Taste co-director and marketing director, said the new space allowed for bigger events like this to take place. “We wanted to do something really big and go really food-centric,” she said.  “Bringing that kind of talent is so expensive, so we wanted to make sure we had a place where everyone could actually enjoy seeing it.”

Florence will be in town Friday, Sept. 19, and Goldman hits the stage Saturday, Sept. 20. In addition to the chef showcases, tickets to the Chesterfield Amphitheater events will also include local culinary talent demos, live music acts and fireworks. Sonderegger also noted that there are still many free events to enjoy, including Sauce Magazine’s Restaurant Row, the Chef Battle Royale Culinary Competition, children’s activities, a wine walk and more.

-photos courtesy of Taste of St. Louis

Sauce Magazine is a sponsor of Taste of St. Louis.

The Scoop: Oceano in Chesterfield to become Bishop’s Post in May

Wednesday, April 2nd, 2014



{Classic comfort food at the soon-to-open Bishop’s Post includes menu items like fried chicken, shrimp and grits, short ribs (pictured), and more.}


Next month, the seafood-centric menu at Oceano Bistro in Chesterfield will be replaced with classic American comfort fare. The space at 16125 Chesterfield Parkway West that currently houses Oceano is slated to become Bishop’s Post on May 9.

Last week, an investment group headed by Ben Bishop Jr. finalized the purchase of Amer Abouwardah’s interest in the Oceano Chesterfield location. Abouwardah has purchased that group’s interest in the original Oceano location in Clayton, which will retain its name and concept.

Bishop’s Post will be open daily for lunch and dinner on weekdays and dinner only on weekends. Bishop’s Post GM Christy Rayfield said the menu includes classic comfort dishes like fried chicken, shrimp and grits, smoked meats, classic steakhouse cuts (such as a prime rib and a porterhouse), as well duck, quail and fresh seafood. The concept will be “more casual comfort than upscale comfort,” said Rayfield, whose 15 years in the industry include an eight-year run at the front of the house at Annie Gunn’s and most recently as a wine sales representative for A. Bommarito Wines.

Dave Rook will helm the Bishop’s Post kitchen. Rook’s 30-year culinary career has taken him to places like the now-defunct Aqua Vin and Crazy Fish, as well as Copia. In addition to his executive chef duties at Bishop’s Post, Rook also owns Empire Deli and Pizza downtown, which opened early last year, with brother Mike Rook.

While managing partner Bishop lends his last name to the restaurant, the “Post” part pays homage to Chesterfield pioneer Justus Post, who once owned the land where the restaurant currently sits. Artwork at Bishop’s Post will pay tribute to historic Chesterfield. “We want to embrace the community. We want you to be a part of us as much as we want to be a part of you,” Rayfield said.

Oceano will remain open until Bishop’s Post opens doors. “It will be a seamless transition,” Rayfield said.



(UPDATED) The Scoop: Taste of St. Louis to move to Chesterfield

Monday, March 3rd, 2014


Update: Earlier today, The Scoop reported that organizers of 2014 Taste of St. Louis will relocate the annual food festival from downtown to Chesterfield. Since publication, Taste of St. Louis’ K. Sonderegger spoke with The Scoop about the decision to move the festival to West County.

K. Sonderegger, Taste of St. Louis’ co-director and marketing director, said the new space in Chesterfield would allow for a more “food-centric” event. “We really want to ramp it up his year,” she said. “Our goal is to bring in heavy hitters from Food Network, Bravo and Cooking Channel. What was neat about Chesterfield is the permanent amphitheater space.”  Sonderegger said this venue will allow for ticketed shows distinct from free events at Taste.

Sonderegger said she does not feel Taste of St. Louis is abandoning downtown, where the event has taken place since its inception 10 years ago. “We have always tried to be the best regional food event there is,” she said. “It’s not abandoning downtown. It gives us an opportunity to be more regional.” She explained Taste organizers want the festival to be “geographically diverse” and to offer a variety of food from diverse cuisines.

Some Taste of St. Louis attendees used the MetroLink to get to the festival downtown; Sonderegger said she does not believe transportation will pose a problem for fairgoers attending this year’s event. “You can take the MetroLink and then take the MetroBus to get out to the county. And it is a 20-minute drive from downtown St. Louis,” she said.

Though still working out the details, Taste organizers anticipate that 30 to 35 restaurants will participate in Restaurant Row. “Every year we have restaurants that don’t participate for one reason or another,” Sonderegger said when asked if she expected former Restaurant Row venues not to participate because of the new location. “I think this year will be as good as any other year.”

The original version of this post is below.

Organizers of Budweiser Taste of St. Louis are moving the annual culinary festival westward to Chesterfield. Previously held downtown at Soldiers’ Memorial, the 10th annual Taste of St. Louis will take place Sept. 19, 20 and 21 at Chesterfield’s Central Park and Chesterfield Amphitheater.

According to a press release, the new location offers a permanent, stadium-style stage “to showcase culinary talent from across St. Louis and around the country, enhancing the visitor experience.” The release also states that an expanded lineup of restaurants from St. Louis, St. Louis County, St. Charles County, Southern Illinois and beyond will make for a “more geographically-diverse Restaurant Row.”

Also new at this year’s Taste, chefs will be encouraged to showcase their most unique signature culinary creations. Visitors will be able to use smartphones and tablets to vote for the winning dish, which will be named Taste of St. Louis Best Bite.

As in prior years, Taste will showcase national culinary stars from Food Network, Cooking Channel and Bravo, and offer beer and wine tasting experiences, concerts, an artist area and a family area.

Requests for comment from Taste organizers were not immediately returned.




Sneak Peek: Nadoz Bakery + Café in Chesterfield

Monday, February 17th, 2014

Nadoz Bakery + Café opens its third location today at 17089 N. Outer Forty Road at the Taubman Prestige Outlets in Chesterfield.

Nadoz owners Stephen and Cathy Becker, who have two other locations in Midtown and at The Boulevard in Richmond Heights, brought old Nadoz favorites – and then some – to the new spot. From an expansive juice bar program, a wide selection of baked goods, a hefty burger menu featuring Angus beef on house-made brioche buns, and even wine on tap, there are plenty of reasons to head to Chesterfield and check out Nadoz No. 3:


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-photos by Michelle Volansky

The Scoop: Vito’s to bring its Italian fare to Chesterfield Valley

Friday, August 9th, 2013



Longtime Midtown Italian restaurant and pizzeria Vito’s will open a second location, Vito’s in the Valley, at 138 Chesterfield Towne Centre in Chesterfield, as reported by the Riverfront Times’ Nancy Stiles.

Giovanni La Fata, who has managed the Midtown restaurant with his brother Vito La Fata for nearly 20 years, said they always planned to open another location. Since many Vito’s customers are frequent theatergoers from St. Louis County, a restaurant out west made good business sense. “Chesterfield Valley is blowing up with outlet malls and is doing so well,” he said. “We went as far west as you could go, and Vito’s in the Valley has such a nice ring to it.”

Giovanni will oversee day-to-day operations at the 150-seat space that once housed Trattoria Branica, while Vito and brother Marco will manage the original location. The Chesterfield menu will include many of Vito’s classic Sicilian-style dishes and pizzas, but the brothers are discussing new entrees and appetizers that will make appearances on both menus. Giovanni is currently on the hunt for an executive chef.

With construction underway, Vito’s in the Valley is slated to open in late September. “I can’t wait,” Giovanni said. “I can’t even sleep past 4 a.m. anymore; I’m up doing stuff on the computer. I’m scheduling myself in the morning and going crazy for the entire day. I love it.”



By the Book: Lou Rook’s Steamed Prince Edward Island Mussels in a Spicy Tomato Vermouth Broth with Grilled Crusted Bread

Tuesday, February 26th, 2013

The Chesterfield Valley wasn’t always The Chesterfield Valley. When I was a kid, that area was grassland and soccer fields as far as the eye could see. Oh, and there was The Smokehouse Market. After two or three hours of running after a black-and-white speckled ball (or away from it, in my athletically inept case), my prize for the energy exerted was lunch at The Smokehouse Market. We’d go up to the counter and stand on our tippy toes to order a smattering of house-made items, forming makeshift sandwiches out of fresh cheeses and roasted vegetables on thickly sliced whole-grain bread. Dessert was a chocolate chip cookie from the counter right next to the cash register that my sister and I had to split. When the flood devastated the area in ’93, I worried that my beloved lunchtime market had gone with it. Indeed, it had filled with several feet of water, as had Annie Gunn’s restaurant that sat next to it. But fortunately, Tom Sehnert, who owned both eateries, planned to rebuild.

Enter chef Lou Rook. Together, Rook and Sehnert created a new concept for Annie Gunn’s – one that infused fine-dining reliability with farm-to-table roots. After a series of slow changes to the menu, everything from the meat to the produce to the cheese came from local farms, and the food that Rook created using these ingredients was fantastic. Twenty years later, chef Rook has released his first cookbook, Rook Cooks: Simplicity at Its Finest, filled with many of the mainstay dishes that have made Annie Gunn’s worthy of a trip to Chesterfield for even the most jaded critics of West County.

As we finish up our month of cooking from cookbooks penned by St. Louis culinary stars, I was ecstatic to cook from one of my very favorite chefs in town (Bonus: Chef Rook is an incredibly nice guy.). This recipe for mussels epitomizes what I believe Rook is trying to accomplish with this book: quality yet easy-to-find ingredients that are prepared simply to provide big flavor. (I must note that not all of the recipes in this book do so, such as those which call for making stocks and sauces that, on their own, would take many hours and dollars.) And boy did this one deliver. The 1/3 cup of minced garlic and the full tablespoon of crushed red pepper flakes tossed into the broth made for a load of flavor that tickled my taste buds with every bite. While milder palates may prefer to knock the garlic and pepper flakes down a few notches, my heat-loving household happily sopped it up with the grilled bread I served alongside.

For the tomatoes, Rook recommends the only canned tomatoes that you should ever buy: San Marzanos, available at just about any corner grocery. I opted for the white wine I had in the fridge, but if you happen to have vermouth lying around, by all means pop it open for this savory and spicy broth. I do wish Rook was a bit clearer on the rest of the ingredient list, however. After all, what exactly is pure olive oil and did I really need it? A call to Extra Virgin, An Olive Ovation in Clayton quickly answered that question: “Mussels will taste better with extra virgin,” owner Marianne Prey quickly affirmed. And what is clam broth? A little research proved that it’s just the juice that canned clams are packed in. The grilled bread mentioned in the title of Rook’s recipe was left out of the recipe completely, but figuring out how to make it proved easy.

The instructions, however, were fairly spot-on, especially the note on how to de-beard the mussels and smoothing out the sauce with a touch of honey. It worked like a charm. The only tweak I’d recommend: more mussels. With a 28-ounce can of tomatoes and a full 2 cups of clam broth, this broth was begging for more of those meaty little prizes inside the shell. Next time, I’d double the number of mussels and make this a meal for four.

Twenty years after the flood, I’m still a regular at both of Rook’s eateries as they both continue to hold a special place in my heart. On the day my boyfriend and I brought home our first puppy, we sat on the patio at The Smokehouse and ate fresh cheese and roasted vegetable sandwiches. While The Valley may now just, unfortunately, be The Valley, Annie Gunn’s and The Smokehouse Market remain the gems among a breathtakingly large line of chain restaurants. And that makes this cookbook a treasure of its own.

Steamed Prince Edward Island Mussels in a Spicy Tomato Vermouth Broth with Grilled Crusted Bread
2 Servings 

24 Prince Edward Island Mussels
¼ cup pure olive oil
1/3 cup minced garlic
1 Tbsp. red peppercorn flakes
1/3 cup dry vermouth or white wine
1 28-oz. can crushed tomato, preferably San Marzano, Muir Glen or your homemade crushed tomatoes
2 cups clam broth (Note: I used the juice from canned clams.)
Italian parsley
Basil (optional)
2 Tbsp. extra-virgin olive oil
1 tsp. honey (optional)
Kosher salt, to taste
Butter (optional)

• Scrub the outer shells of the mussels and de-beard them. Set the mussels aside.
• Add the pure olive oil to a 4-quart stockpot and begin heating the oil on high heat.
• Reduce the heat to medium, add the garlic and red pepper flakes and cook them to a light toast.
• Deglaze the pot with the vermouth, then add the crushed tomatoes and clam broth. Let the pot simmer for 30 minutes.
• Add the mussels and steam them until they open.
• Lift the mussels out of the sauce with a strainer or slotted spoon and place them onto a platter or into two bowls.
• Finish the sauce with Italian parsley, basil, 2 tablespoons of extra-virgin olive oil and salt to taste.

• Spoon the sauce over the top of the mussels and garnish to your liking with fresh herbs.


  1. To de-beard mussels, simply use a rag to pull the beards from the mussels while you are washing them. The beard is the part of the mussel that hands outside of the shell.
  2. If the sauce seems a little on the acidic side, smooth it out with honey.
  3. Prince Edward Island is world-renowned for their high-quality mussels with distinctive flavor – they truly do set the standard. The broth can be made in advance and can hold up to a week in the refrigerator.
  4. Butter is always good in anything, so you can add a little to finish the sauce if you would like.

Recommended Beverages:
Light lager, wheat beer, riesling, Gewürztraminer or Missouri Traminette

What’s your favorite memory from The Smokehouse Market or Annie Gunn’s? Tell us about it in the comments section below for a chance to win a copy of Rook Cooks. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Joe, whose comment on last week’s By the Book has won him a copy of Stone Soup Cottage: A Vignette of Seasonal Recipes. Joe, keep an eye out for an email from the Sauce crew. 

Drink This Weekend Edition: Raise a glass at Balaban’s Wine Cellar & Tapas Bar

Friday, January 25th, 2013

We appreciate history in this fair city of ours, including storied restaurants. A place like Cafe Balaban held attraction for years as a see and be seen spot in the Central West End. While the sign on the doors at 405 N. Euclid Ave., now bears the name of a different crowd pleaser, Herbie’s Vintage 72, Steve McIntyre and Brian Underwood gave our old favorite life again when they opened Balaban’s Wine Cellar & Tapas Bar in Chesterfield in 2009.

Now, with a recently completed expansion, which includes a new private event space and an intimate wine room (pictured above) that doubles as the treasure-trove for Balaban’s Library Wines (special bottles from the original Cafe Balaban cellar), McIntyre and Underwood are giving wine lovers more reasons to pass through the doors of their wine shop and restaurant at 1772 Clarkson Road. Need an excuse to grab a glass at Balaban’s this weekend? Here are three:

1. Complimentary tastings. Balaban’s consistently earns a Wine Spectator Award of Excellence for its cellar selections. Every Saturday from 1 to 3 p.m., you can sample fine wines for free and become wine savvy by chatting up the knowledgeable staff.

2. Wine dinners done right. When it comes to wine dinners, Balaban’s puts on a great show. This Sunday marks the restaurant’s popular Siduri Wine Dinner and will feature winemaker Adam Lee, who produces single vineyard Pinot Noir from 20 vineyards, which stretch from Santa Barbara, Calif., to the Willamette Valley in Oregon. The five-course dinner, held in the gracious new event space (pictured above), should be a feast for all your senses. To make a reservation for the $85 (plus tax and gratuity) affair, call 636.449.6700.

3. The wine club. Priced at $35 a month, the Balaban’s Wine Club is a darn good deal. On the first Wednesday of each month, you’ll not only grab your two bottles (along with tasting notes), but you can stick around to sample additional wines, nosh on appetizers and mingle with other members. It’s a happy hour dubbed the Pick-up Party, and it alone is a reason to join. Plus, if you like what Balaban’s retail wine manager and wine club director Scott Krietemeyer (pictured) is pouring that evening, you can take home a bottle at a discounted price.

— photos by Michelle Volanksy

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