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Dec 12, 2017
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Posts Tagged ‘Clayton’

Barrister’s closes doors for good in Clayton

Friday, November 10th, 2017

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Barrister’s in Clayton has closed its doors, effective today, Nov. 10. As reported by the Post-Dispatch, the announcement was made via the restaurant’s Facebook page.

“We’ve truly enjoyed bringing our dreams to reality during this chapter of our lives That is why, with a heavy heart, we are announcing that we have decided to close Barrister’s day to day operations effective Nov. 10, 2017,” the post read.

“More recently, we have had a few unforeseen personal circumstances develop that will require our full and undivided attention. We appreciate your support as we move forward into the next chapter of our lives.

“We cannot thank you all enough for your understanding. We will always hold a special place in our hearts for the Clayton community, our patrons and our staff that have become more like our family.”

Calls and messages to Barrister’s owners Kristie and Sam Boctor were not returned. The couple purchased Barrister’s from Jason Tilford of the Tilford Restaurant Group in 2015.

Photo courtesy of Barrister’s 

Matt Sorrell is staff writer at Sauce Magazine. 

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Peel Wood Fired Pizza inks a lease on first Missouri location

Thursday, November 9th, 2017

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Peel Wood Fired Pizza will head across the river next year. The popular Illinois eatery, which has locations in O’Fallon and Edwardsville, will debut its first Missouri restaurant in Clayton, according to co-owner Brandon Case.

The newest Peel will take up residence in the main floor of 212 S. Meramec Ave., currently under construction in downtown Clayton. Case said the 8,800-square-foot space will feature a patio and three wood-fired pizza ovens. He estimated the doors would open around the middle of 2018.

The menu will include some favorites from the other restaurants, along with some items specifically made for the Clayton crowd.

“Both of our current locations’ menus are about 95 percent the same,” Case said. “And they both have nine to 12 new items, and we’re changing those monthly. We have ideas for the [Clayton] menu, but we know we’ll be doing something different for that location. We want to do something a little different so the ones that know us in Illinois have a reason to go over there and vice versa.”

Case said there would be 36 beers on tap, focused on craft and import offerings. Peel is looking to pick up a Missouri distributor for its own beer, which is brewed at its O’Fallon location.

Case said he and co-owner Patrick Thirion wanted to bring Peel to Missouri for a while, and Clayton offers the opportunity to serve a large population.

“It’s a very growing, diverse area,” Case said. “It’s a little bit different than our demographic in O’Fallon and Edwardsville. Going to Clayton, it’s almost two times the amount of people in a 15-mile radius.”

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Eat This: Jalapeno Sausage Pizza at Peel Wood Fired Pizza and Brewery

• Peel Wood Fired Pizza announces second location

• Sparkling wine and oyster bar, Extra Brut, will open in Clayton

The Scoop: The Capital Grille will open first St. Louis-area location

Thursday, July 20th, 2017

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National steakhouse chain The Capital Grille will soon open its 57th location –  and the first in the St. Louis area – in the former J. Buck’s space at 101 S. Hanley Road in Clayton in mid-September.

According to managing partner Geoff Dill, who will also be the onsite manager, the restaurant group turned its eyes to the St. Louis market after 17 successful years in Kansas City. “It was only a matter of time before we opened one on the other side of the state,” Dill said.

The restaurant will feature traditional steakhouse options, including large cuts aged up to 24 days in-house, as well as seafood, vegetarian options and seasonally and locally sourced produce.

The 8,700-square-foot space will be open for lunch and dinner, and will accommodate up to 250 people and offer four private dining rooms. Dill said the interior would be modern and upscale but remain approachable and comfortable. He said the company likes to make each restaurant unique to the city it’s located in.

“There will be a lot of pictures and memorabilia celebrating all things St. Louis,” he said.

Additionally, Dill said the large bar will be a focal piece that will grab guests’ attention when they enter. The full bar program will feature an award-winning wine list as well as plenty of cocktails, like one of the restaurant’s best-sellers, the Stoli Doli made with Stolichnaya vodka infused with pineapple.

“We pour so many it could serve the entire country of Iceland for one night,” Dill said.

Photo courtesy of The Capital Grille

Caitlin Lally is an editorial intern at Sauce Magazine. 

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Extra Sauce: A tour of Herbie’s new space in Clayton

First Look: Clementine’s Creamery in Clayton

Monday, July 10th, 2017

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Location number two of Clementine’s Naughty & Nice Creamery is now open for business at 730 DeMun Ave., in Clayton.

Picture a combo of a classic European cafe and an old-fashioned ice cream parlor, and you’ll have the vibe of the new spot. Outdoor seating, restored copper trim around the front windows and window art from local artist Phil Jarvis set the scene outside. Inside, details like charcoal and white Portuguese floor tile, an antique sideboard and a wall full of copper molds create an atmosphere both rustic and urbane.

Clementine’s has 24 flavors of ice cream on hand – eight “naughty” (with booze) and 16 “nice” (sans alcohol), which can be had in cups, by the pint or ensconced in a variety of cones, including house-made waffle cones and flavored cones from The Konery in Brooklyn, New York.

Floats are available, too, and owner Tamara Keefe said shakes will also be a thing in the next week or so. The location is also offering macaroons from Like Home/Comme A La Maison.

Hours for the new location are Sunday through Thursday from 11 a.m. to 10 p.m., and 11 a.m. to 11 p.m. Friday and Saturday. Heres’s a first look at Clayton’s newest ice cream shop:

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Clementine’s launches special events ice cream truck

The Scoop: Clementine’s to open second location

• Ice Cream that Changed My Life

The Scoop: Denver-based Garbanzo to open first St. Louis location

Wednesday, May 10th, 2017

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A tasty little bean is taking over Clayton this September when Garbanzo Mediterranean Fresh opens at 8143 Maryland Ave.

With the help of St. Louis investor Michael Staenberg of The Staenberg Group, St. Louis native and CEO James Park is bringing the Denver-based chain home to offer fresh, healthy flavors in a casual, quick setting.

Park said the onsite Clayton manager will be Marvin Brown, who has been with the company for eight years. “We believe there’s a great opportunity in St. Louis,” Park said. “The universe was coming together, and it was the right time for us. We’re excited to bring [Garbanzo] to St. Louis and celebrate with St. Louis.”

Serving up falafel, shawarma, gyros, falafel and pita, Garbanzo’s menu is friendly to vegan, vegetarian, paleo and gluten-free diets.

“The Mediterranean diet is the healthiest recognized diet in world,” Park said. “It’s delicious and nutritious. A lot of food today unfortunately doesn’t follow those guidelines — they can be incredibly tasty, but poor in nutrition.”

The idea for the restaurant came from the founder’s Mediterranean roots and got its name from a core ingredient derived there — the chickpea, aka the garbanzo bean. “The original founder was from Israel, so a lot of the food was inspired from the cooking of his grandmother back home,” Park said.

Park said there are plans to open at least two more stores in the year following Clayton location’s grand opening.

“We’ve already planned out 10 potential sites in St. Louis,” Park said. “We’re looking to go full steam ahead and target those sites aggressively.”

Photo courtesy of Garbanzo Mediterranean Fresh

Caitlin Lally is an editorial intern at Sauce Magazine. 

The Scoop: Wicked Greenz to launch food truck, open O’Fallon location this spring

Thursday, February 16th, 2017

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Clayton’s Wicked Greenz will soon open a new location in O’Fallon, Missouri and go mobile. Director of operations Matt Ratz said the company has purchased the former Shell’s Coastal Cuisine truck and will be taking its health-focused eating options on the road this spring. Ratz said the plan is to debut the truck at the Forever Vintage Market event at Taubman Prestige Outlets on Friday, April 21.

“We think we can provide something different than the normal food truck does,” said Ratz.

Wicked Greenz opened its fast-casual concept last October at 16 N. Central Ave., in Clayton, offering customizable salads and wraps. Ratz said the food truck’s abbreviated menu would likely include four or five salads and a couple of soups, as well as pitas and hummus and possibly some one-off specials. “We’ll really be able to put things out quickly,” he said.

Ratz said the company decided to launch a food truck to increase brand awareness. He said the truck may be parked at the upcoming Wicked Greenz location at 4015 Highway K in O’Fallon, which is expected to open in June, before the restaurant opens to give diners a sneak peek.

Photo  by Michelle Volansky

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The Scoop: Half & Half to open second location in Webster Groves

Monday, January 9th, 2017

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{ Clara Cakes at Half & Half }

 

 

Mike and Liz Randolph, co-owners of Randolph Restaurants (Randolfi’s, Público, Half & Half), have announced a second location of Half & Half in Webster Groves. The breakfast and lunch spot will open in late spring or early summer at 220 W. Lockwood Ave., in the current First Watch space.

Liz Randolph said Webster Groves has many similarities to Clayton, which has proven to be a supportive environment for the original location. These include a community that patronizes local business and plenty of nearby residential areas. The city also has a university with a large student population.

“We have wanted to expand for a while, but it needed to feel right. It’s important to us that we continue to be a part of a community. Webster Groves seems like a great fit, and we are really excited to take this next step,” she said. “We’d been talking about it for about a year, and I always figured it would work out when the time was right. You can’t rush it.”

Randolph said the space was especially attractive since it’s already set up as a restaurant. “We’ve turned an old Blockbuster and a former hair salon into restaurants before,” she said, adding that transforming them into restaurants took considerable work. “I’m just excited to have a kitchen this time.”

The new space will have more seats than the Clayton location, she said, but less than First Watch. Space Architecture & Design will oversee the restaurant’s rustic design, which will include a large coffee bar, mason jars, a white wood bar and antique mirrors.

The Webster Groves Half & Half will share hours and menu items with the Clayton location, though Randolph said the chefs at each restaurant will be creating their own brunch specialties.

 

 

Related Content
The Scoop: Olive & Oak owners to open cafe in Webster Groves

• The Scoop: J McArthur’s to close, new concept from Robust owners to open

• Sauce Magazine: January 2017

Extra Sauce: A tour of Herbie’s new space in Clayton

Thursday, December 29th, 2016

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It’s been a year of change for fine dining eatery Herbie’s Vintage ‘72. In May, owner Aaron Teitelbaum announced he would move the 8-year-old restaurant from its corner in the Central West End to the home of Cardwell’s in Clayton, which closed Oct. 1.

Herbie’s dropped the Vintage ’72 from its name when it moved into 8100 Maryland Ave., and opened doors to its new space in early November. Chef Chris Vomund recently took Sauce on a tour of the new 183-seat space.

 

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Customers stepping into the bar area will immediately recognize light fixtures, chairs and booths from the CWE space in a new home. Vomund said it was important to bring key elements of the former location’s character into the new restaurant. Large prints of 1920s liquor posters scattered throughout the dining area harken back to Herbie’s previous location.

 

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While many new restaurants trend toward light wood, Edison bulbs and communal tables, Herbie’s new dining room offers white tablecloths and privacy. Clusters of banquettes sectioned off by dark wood partitions and frosted glass create a sense of intimacy in the large space.

 

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A handful of additional rooms offer private dining for small six-person gatherings to larger soirees. Cardwell’s former wine room has been transformed into a 10-seat dining space equipped with a large television for presentations. And when warmer weather arrives, Herbie’s will add nearly 100 seats on its large patio that wraps around the corner from Maryland Avenue to Brentwood Boulevard.

 

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{ Herbie’s chef Chris Vomund }

 

Diners aren’t the only ones adjusting to the new space. Vomund is navigating a significantly smaller kitchen. He compared the move to downsizing from a house to a condo. However, he said this means his crew is more organized and operates more seamlessly than before, only one step away from each other.

While the dinner menu remains familiar, Vomund has added weekday lunch to serve the Clayton business crowd. The menu features soups, salads and sandwiches including a bison burger, a roasted beet Rueben and a BLTM (mozzarella, that is.) Seven heftier entrees are available for hungrier diners, such as bouillabaisse, steak frites and vegetable lasagna. Lunch is available Monday through Friday from 11 a.m. to 2 p.m.

Photos by Michelle Volansky

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The Scoop: Herbie’s Vintage ’72 to move to Clayton, Cardwell’s in Clayton to close

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The Scoop: Herbie’s owner to open chess-themed Kingside Diner in Central West End

Extra Sauce: Top 10 Sneak Peeks of 2016

Thursday, December 29th, 2016

From new arcade bars downtown to long-awaited breweries in Maplewood, here are the 10 places you couldn’t wait to check out before they opened in 2016.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get Sneak Peeks and First Looks of the latest St. Louis-area restaurant, bar and shop openings.

 

 

1. First Look: Start Bar downtown

2. Sneak Peek: Farm to You Market in Washington

 

 

3. Sneak Peek: Sardella in Clayton

4. Sneak Peek: The Sliced Pint in downtown St. Louis

5. Sneak Peek: Wicked Greenz in Clayton

 

 

6. Sneak Peek: Side Project Brewing in Maplewood

7. Sneak Peek: Yolklore in Crestwood

8. First Look: Catrinas in Edwardsville

 

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9. First Look: Nathaniel Reid Bakery in Kirkwood

10. Sneak Peek: Nixta in Botanical Heights

Photos by Michelle Volansky 

Related Content

10 Best New Restaurants of 2016

Extra Sauce: Top 5 Dishes of 2016

Extra Sauce: Top 10 Scoops of 2016

 

 

Sneak Peek: Sardella in Clayton

Tuesday, November 1st, 2016

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Get ready, St. Louis. After five months of anticipation, Sardella will open doors for its first dinner service tomorrow, Nov. 2, pending final inspections today. Niche Food Group chef-owner Gerard Craft said Sardella will start with dinner tomorrow and then breakfast service, which will debut Thursday, Nov. 3.

Sardella moves into the former home of Niche, Craft’s flagship restaurant, which he closed in June after 11 years. The announcement came as a surprise to many; Craft had just won the James Beard Foundation Award for Best Chef: Midwest in 2015 for his work at the fine dining restaurant.

Niche was lauded for its focus on highly regional, Missouri-sourced cuisine. At Sardella, Craft casts off the hyper-local limitations in favor of Italian-inspired dishes. While local purveyors are still widely used, Sardella’s dishes feature previously prohibited ingredients like seafood, lemons and chocolate. “I just want people to have fun again,” Craft said. “I want a noisy restaurant with people having fun.”

Craft also traded in Niche’s white tablecloths and subdued fine-dining demeanor for warm white walls, light wood, intricate blue-and-white tile work and cheery golden-yellow banquette seating. And the bar now seats eight and runs half the length of the restaurant, allowing for a much larger beverage program than Niche’s. One thing that hasn’t changed is the open kitchen visible through the pass, where customers can watch the busy crew under the direction of executive chef Nick Blue and executive pastry chef Sarah Osborn.

 

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{Sardella executive chef Nick Blue, executive pastry chef Sarah Osborn and Niche Food Group chef-owner Gerard Craft}

Sardella will offer breakfast and dinner service, with lunch to follow a few weeks later. Craft said he wanted to bridge the gap between heavy American breakfast (think pancakes and eggs or biscuits and gravy) and unhealthy fast-food options. Sardella will offer a European-style breakfast service with pastries and a coffee program (Sardella’s baristas trained under Sump Coffee owner Scott Carey.). Customers can snack on a cinnamon roll and espresso at the bar, grab a vegan yogurt parfait to go or snag a seat for a smoked salmon English muffin or avocado toast.

Dinner service will feature more than a dozen shareable small plates, a handful of pastas and four heartier meat entrees. “The way (my wife Suzie Craft and I) like to eat these days is having a few small plates,” he said, citing favorite menu items like arugula salad, gnocco fritto and warm dinner rolls (“like crack”).

Sardella’s bar program will be far more expansive than Niche’s offerings. Under the guidance of general manager and beverage director Chris Kelling, the bar will offer six draft beers and a handful of large-format bottled options. Niche Food Group veterans like David Greteman and Kyle Mathis have designed the house cocktail list, and Kelling himself oversaw the wine selection, which Craft described as fun, approachable and “not so fussy.”

Sardella will be open for breakfast Monday to Friday from 7 to 11 a.m., and coffee and pastries will be available until 3 p.m. Dinner service will be offered daily at 5 p.m. Here’s a sneak peek of what to expect when one of the most anticipated restaurants of 2016 opens doors:

 

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More on Gerard Craft and Sardella

• The Scoop: Gerard Craft to close Niche, Sardella to open
• The Scoop: Gerard Craft to open second Pastaria in Nashville
• The Scoop: Nate Hereford to exit Niche, Brasserie’s Nick Blue to take the helm
• The Scoop: Gerard Craft wins James Beard award
• What I Do: Nick Blue of Sardella

-photos by Michelle Volansky

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