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Feb 20, 2018
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Posts Tagged ‘Clayton’

Steamed bun shop Bao will open in Clayton

Friday, January 5th, 2018

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{ Chinese bao, or steamed buns, are traditionally filled with meat, egg, vegetables or bean paste. }

Clayton will soon be home to a restaurant specializing in Chinese steamed buns. As reported by St. Louis Magazine, the aptly named Bao (short for baozi, the Chinese word for steamed bun) is scheduled to open later this month at 14 N. Central Ave., in the former location of Coastal Bistro.

Co-owner R.J. Xu said the restaurant, which seats 50, would initially focus on breakfast and lunch service, with a menu featuring several styles of steamed buns. Eventually, Xu said Bao would expand to included dinner service with a selection of Asian dishes, including Chinese and Japanese fare, along with the eponymous buns. He said the menu is still being finalized.

Stock photo

Matt Sorrell is staff writer at Sauce Magazine. 

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The Libertine will close for good this weekend

Thursday, January 4th, 2018

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The Libertine has announced doors will close this weekend. In a Facebook post, owners Nick and Audra Luedde said the Clayton eatery’s last night of service will be Saturday, Jan. 6:

“We will be ending operations as The Libertine so as to focus our collective efforts on a brand new restaurant concept that we will be announcing the details of later this month … so stay tuned!”

The Lueddes went on to say in the post that while they looked forward to the new project, closing The Libertine would be “truly bittersweet.”

“The Luedde family would like to extend a heartfelt thank you to all of you for the past five years of unforgettable moments that only a night at The Libertine could provide.

“Audra and I will cherish the great times we shared with all of you at The Libertine and we will truly never forget them. I am so proud of what we have done at The Libertine, its contributions to the STL culinary scene and what The Libertine represented.

“We are so grateful to our staff, family, patrons and friends who have made the experience of operating The Libertine so unforgettable!

“Again, thank you to everyone that helped make The Libertine a truly special place and we look forward to feeding you all very soon!”

The Libertine opened to critical acclaim in May 2013 with chef Josh Galliano at the helm. In June 2015, Galliano left the Clayton eatery for Companion Bakery, and chef Matt Bessler took over the kitchen. Farmtruk chef-owner Samantha Mitchell took the top toque in April 2017.

Mitchell said she won’t continue on with the Lueddes’ new concept. Instead she will focus on Farmtruk and participating in the upcoming food truck court, Court Louie, located at 4001 Utah St., which will have its soft opening on Friday, Jan. 19.

Nick and Audra Luedde did not immediately return requests for comment.

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Farmtruk’s Samantha Mitchell named executive chef at The Libertine

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• Review: The Libertine

 

First Look: Billie Jean in Clayton

Wednesday, December 20th, 2017

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Billie Jean, the latest concept from restaurateur Zoe Robinson, opens tomorrow, Dec. 21 at 7610 Wydown Blvd. in Clayton, just a block or so east from Robinson’s other eateries, I Fratellini and Bar Les Fréres. Named after Robinson’s parents, the new eatery brings together New York City style and Midwestern hospitality.

The bill of fare at Billie Jean presents contemporary American cuisine from Robinson’s longtime collaborator and chef, Ny Vongsaly. The menu contains nods to international culinary traditions from Europe to Asia with dishes ranging from whole-roasted snapper to wild mushroom pizza to mahogany-glazed spare ribs.

The elegant, almost austere exterior and an entry way shielded by black canvas that only sports the name of the restaurant and the address offers the barest hint of what the space holds in store for diners.

The interior of Billie Jean is a study in subtlety. Carved walnut chairs, walnut barstools and a welcoming bar area warm contrasting black walls and white tablecloths. Paintings by Robert Motherwell and photographs from Harry Benson add tension and drama to the mix. The overall feel is more Manhattan than Clayton. With 34 seats and shotgun floor plan, it’s intimate but not cramped.

Billie Jean is open for dinner from 5 to 10 p.m. Tuesday through Thursday and 5 to 11 p.m. Friday and Saturday. Here’s a first look at what to expect when Billie Jean opens doors:

 

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Restaurant photos by Michelle Volansky, Robinson photo by Greg Rannells 

Matt Sorrell is staff writer at Sauce Magazine. 

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Herbie’s unveils new chef, menus

Friday, December 15th, 2017

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Herbie’s has a new executive chef in the kitchen. Chef Jeramie Mitchell replaced chef John O’Brien in October. Herbie’s owner Aaron Teitelbaum announced the change this month, when Mitchell launched the restaurant’s new menus.

Following Herbie’s move from the Central West End to Clayton last year, owner Aaron Teitelbaum said he wanted a chef who could handle the leadership and the bigger crowds at the new location. Mitchell is the fourth chef to lead the Herbie’s team since the move.

“We needed someone to handle that volume and quality,” said Teitelbaum. “Mitchell has a similar style [to myself] and appreciates classic French techniques, but puts American influences into it.”

An Indiana native, Mitchell earned his culinary degree from Johnson & Wales. He has worked in kitchens in Florida and the Carolinas, and most recently Bristol Seafood Grill before taking over at Herbie’s.

Mitchell launched new brunch, lunch and dinner menus with new dishes like the soy caramel salmon, crab croquettes and seafood risotto, though Teitelbaum said classic dishes like the Firecracker Shrimp and beef Wellington will remain.

“I want customers to leave our restaurant and go ‘Wow, that’s amazing,’” said Teitelbaum. “That’s exactly what [Mitchell] has done here.”

Photo courtesy of Herbie’s 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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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. 

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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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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 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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