Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 31, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Clayton’

The Scoop: Athlete Eats’ Simon Lusky aims for a hat trick with second location, new concept and food truck

Monday, October 27th, 2014

050114_5qssimonlusky

 

Baseball season may be almost over, but Athlete Eats owner Simon Lusky isn’t slowing down. Now that the Cardinals team chef is in the off-season, Lusky announced plans for rapid expansion of the Athlete Eats brand with a second location in Brentwood, a food truck and another restaurant concept.

Athlete Eats opened its brick-and-mortar cafe at 2837 Cherokee St. in February 2014, specializing in health-focused eats, fresh-squeezed juices, smoothies and even house-made kombucha on tap. The small cafe also provided a bigger kitchen for Lusky to expand his prepared meal delivery service. Now, less than a year after opening, Lusky said he has found a second location in Brentwood to debut in spring 2015. “We really like Cherokee, and it was a great place for us to start, but we have so many customers coming from that way,” he said. “We wanted to be more accessible.”

The new location (the address will be announced in the coming weeks) will initially offer the same menu as the flagship location, but with 1,200 square feet and a patio, the new Athlete Eats will seat 50, more than four times the capacity of the first. Lusky said he hopes to expand menu options at the Brentwood location and plans to offer daily breakfast and later nighttime hours.

But for those who can’t make it to either spot, Athlete Eats may just come to them. The Athlete Eats food truck is slated to roll out in early 2015 to add more fast-casual healthy options downtown, as well as at special events like marathons and cycling races. Athlete Eats kitchen manager Beth Ruble will helm the mobile eatery.

And if that weren’t enough, Lusky has his sights set on Clayton to debut another health-conscious restaurant concept with a fine-dining bent.  He’s particularly excited to design a bar program featuring local or organic beers and wines and cocktails made with fresh squeezed juice or kombucha. “We really want our presence to be felt in St. Louis and in other areas of the city,” Lusky said. “I’m only 26 years old, and I feel like let’s go for it now while I have the energy.”

-photo by Ashley Gieseking

 

The Scoop: Bryan Carr to close Pomme Restaurant and Pomme Café & Wine Bar, open Avenue in Roxane space

Tuesday, September 2nd, 2014

090214_RichardNichols

Editor’s Note: This Scoop has been updated to include comments from Roxane co-owner Natasha Creel.

Chef-owner Bryan Carr is closing his two Clayton restaurants, Pomme Restaurant and Pomme Café & Wine Bar, with plans to merge the best elements of each in a new restaurant called Avenue. The new concept will be located just one block west of the Pomme eateries, at 12 N. Meramec Ave., in the space currently occupied by Roxane. That Clayton establishment recently announced it is closing its doors for good this Saturday, Sept. 6, on its Facebook page.

“We were looking for a way to combine the two restaurants,” Carr said. “We hoped to stay on N. Central, maybe expand, but we couldn’t find a practical way to do that. We wanted to stay in the same neighborhood, (wanted) a friendly space and one that is easy to use. We love the outdoor dining in our new location. The layout gives us a chance to separate one room when needed so we can accommodate private events.”

Regular guests at Pomme restaurants will notice numerous similarities between those eateries and Avenue – from décor to dishes to precise execution in preparation and service. While the old Roxane space won’t undergo structural changes, Carr said it will see cosmetic ones. “Diane (Carr) will put her style on it,” he said. “If you like the rooms at Pomme, you’ll like the room at Avenue.”

As for familiar dishes, look for Pomme Café’s trout and some pasta dishes on Avenue’s menu, as well as Pomme Restaurant’s short ribs and its notable Apples For Olivia dessert, honey-roasted apples in puff pastry with pine nut cream and apple sorbet. Pomme Restaurant will close in late September, with the cafe following soon afterward, according to Carr. Avenue will open in early October.

Roxane co-owner Natasha Creel said after more than seven years, she and co-owner Emily Matthes decided they were ready for a new project. “It was time to take a step back … focus a bit more on ourselves and do a smaller venture,” Creel said.

Creel and Matthes are starting This and That Catering and have plans to roll out a food truck. Creel said that like Roxane’s, the menus for both the catering company and the food truck will be an eclectic selection of anything from smoked meats to Mexican fare. Look for more information about their upcoming mobile eatery closer to its launch date in mid-October.

Catherine Klene contributed to this report.

-photo by Richard Nichols

The Scoop: Breakfast and lunch cafe Whitebox Eatery to open in Clayton

Friday, May 30th, 2014

051414_whitebox_logo_web

The space at 176 Carondelet Plaza in Clayton is getting a new tenant. Whitebox Eatery, a breakfast and lunch concept, is slated to open in the spot formerly occupied by Stratton’s Café in late July or early August.

Whitebox Eatery is a venture headed by Brendan Marsden, co-owner of Modesto Tapas Bar & Restaurant and online wine, spirits and beer boutique Clink. The restaurant will be open daily, offering quick service, with counter ordering and food delivered to the table (on china, not plastic) by servers. To accommodate patrons pressed for time, Marsden plans to incorporate a rapid pick-up system that allows customers who place an order online or via phone to pick up their food packaged in white box carryout containers.

Breakfast offerings will include house-made pastries, breakfast sandwiches and a few hearty plates, plus doughnuts by Vincent Van Doughnut, an area food truck co-owned by Marsden’s brother, Brian Marsden. Lunch will consist primarily of sandwiches, salads and house-made soups. Marsden compared the fare to a chef-driven elevated Panera Bread, featuring as much organic and local ingredients as possible. An area chef has been tapped to helm the kitchen, but the individual’s name will be announced at a later date.

A limited selection of beer and wine will be available, including the sale of bottles for off-premise consumption, which may appeal to building employees and guests of nearby hotels.

Besides the 110-seat cafe, Whitebox will operate a kiosk in the plaza lobby for building employees. Danishes, bagels, grab-and-go items and coffee will be available at the kiosk. Whitebox will also offer delivery throughout Clayton, as well as catering.

Marsden said the restaurant’s name references the construction and real estate term for a “white box,” a space with a concrete slab floor, a finished ceiling, walls prepped for painting, lighting, and heating and cooling systems. He anticipates opening doors – after giving the space a makeover that will leave it contemporary” and sleek, yet casual.

 

 

Sneak Peek: Craft Beer Cellar

Tuesday, May 13th, 2014

Craft Beer Cellar opens May 17 at 8113 Maryland Ave., in Clayton. A venture by franchisees and brothers Brandon and Ryan Nickelson, the shop marks the first Missouri location for the Massachusetts-based craft beer retailer. A location in Columbia, Missouri is also in the works.

The store, which will be open daily, looks to be a craft beer haven with more than 1,000 different products available. Craft Beer Cellar also has a tasting bar and tasting tables. At the former, customers can enjoy free samples or purchase a five-beer flight. (Beer-infused baked goods by Pint Size Bakery and locally made Billy Goat chips will also be available here.) At the tasting tables, built with reclaimed wood by local furniture company Rustic Grain, brewery representatives and distributors will be on hand to offer tastings of featured brews.

Craft Beer Cellar also carries some wine and soda. With a full liquor license, Ryan Nickelson said the store may carry spirits in the future. Look also for beer-related products including books, home-brewing kits and gifts.

Here’s what you’ll find when Craft Beer Cellar opens its doors.

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky

First Look: 801 Chophouse

Friday, January 3rd, 2014

801 Chophouse opened doors Dec. 20 at 137 Carondelet Plaza in Clayton. The new restaurant is the fifth location of Midwest-based steakhouse for owner Jimmy Lynch. Other 801 Chophouses are located in Kansas City, Mo.; Omaha, Neb.; Des Moines, Iowa; and Leawood, Kan.

The 10,000-square-foot space that formerly housed Araka was transformed to reflect the concept’s signature 1920s style. The vast space features high ceilings, dark wood and sumptuous leather booths. In addition to the expansive dining room that seats 275, the restaurant has five private dining rooms. 801 Chophouse’s menu offers USDA Prime beef, seafood and an extensive wine list.

 

This slideshow requires JavaScript.

 

-photos by Sara Graham

The Scoop: Clayton’s newest steakhouse nears December opening

Tuesday, November 12th, 2013

111213_scoop_801

 

The space at 137 Carondelet Plaza in Clayton hasn’t seen diners since Araka shuttered in March. Doors are just weeks away from reopening, this time to a steakhouse instead of a Mediterranean-inspired concept.

801 Chophouse is slated to open early-to-mid December. This will mark the fifth location for the Midwest-based steakhouse. Others are located in Des Moines, Iowa; Omaha, Neb.; Kansas City, Mo.; and Leawood, Kan. The restaurant is the flagship concept for 801 Restaurant Group, which also operates 801 Fish and Pig & Finch Gastropub. According to Ian Rockwell, general manager for the St. Louis restaurant, the menu will mirror that of the other 801 locations, and there will be “features, seasonal things and fish preparations that change,” Rockwell said. Such offerings are noted on the restaurant’s Fresh Sheet menu and can include sushi-grade ahi tuna, live Maine lobster or wild salmon from the Pacific Northwest. Rockwell added that fish is flown in daily and filleted in-house.

Helming the kitchen will be Christopher Dennis. He recently relocated to the Gateway City from Leawood, where he worked as executive chef at that city’s 801 Chophouse. Dennis has worked at each 801 location, noted Rockwell, who likewise recently moved to St. Louis. He transferred from the restaurant’s Omaha location, where he worked as general manager.

While USDA prime beef and other steakhouse classics are the restaurant’s calling card, beverages are not an afterthought. Look for an extensive by-the-glass wine list. 801 Chophouse also will have a signature cocktail menu, including its signature 801 Martini that combines gin and vodka. Rockwell also said the bar program includes some house-made bitters and infusions.

Those who once frequented Araka will notice drastic changes to the space. The mezzanine has been removed, and a 35-seat oval-shaped bar will serve as a focal point. The restaurant’s footprint has been expanded to include the storefront to the west; the additional space enabled the construction of five private dining areas, the largest of which seats 50 guests. Expect a classic steakhouse feel to emanate from dark wood, leather booths and polished brass fixtures that decorate the venue.

 

 

Clayton student launches company to sell DIY lemonade stands

Friday, August 30th, 2013

082913_lemonade

 

Every year, young entrepreneurs across the country learn the value of a hard day’s work and earn their own money selling lemonade, a quintessential summer beverage. That idea, along with a desire for a cold glass of lemonade, inspired Clayton High School student Joel Zeid to come up with a new, do-it-yourself product, Lemonade Stand in a Box.

Made of recyclable paper, the stand was developed with the help of engineers at St. Louis’ Loy-Lange Box Co.  The lemonade stand weighs in at less than 11 ½ pounds and is assembled with waterproof adhesive, so it can handle most abuse a young lemonade stand operator could put it through. Its white linerboard serves as a blank canvas, letting children create their own designs to market their lemonade.

In the spirit of entrepreneurship, Zeid launched a company to sell his product, Do It Yourself Toys. Lemonade Stand In a Box is currently available at Happy Up Toys in St. Louis and Edwardsville, Ill., and Imagination Toys in St. Louis.

 

 

 

 

Hit List: Five new restaurants to try this month

Monday, May 6th, 2013

PICCIONE PASTRY: 6197 Delmar Blvd., St. Louis, 314.932.1355, piccionepastry.com

Next time you’re in The Loop, stop by this new corner bakery for a sugar rush that will make you feel as though you’ve been strolling the cobblestone streets of Italy. Dunk bombolini into a trio of dipping sauces (rich chocolate or fruit-forward raspberry and lemon curds), nibble one of nine varieties of cream-filled cannoli or eat the Italian flag with a slice of chocolate-dipped marzipan Italian Tricolor cake (pictured).

BOMBAY FOOD JUNKIES: 573.578.6583, twitter.com/bombayfoodtruck, facebook.com/bombayfoodjunkies

A new truck rolls into town this month that pays homage to the vegetarian street fare of Bombay. Start with the vada pav, a potato burger served with a bright green cilantro-jalapeno chutney, and the pav bhaji, a fiery mixture of vegetables cooked in a slew of spices, sopped up with a buttery Indian bun. Finish things off with a cup of kulfi ice cream, which tastes of sweet cardamom.

ALUMNI SAINT LOUIS: 200 N. 13th St., St. Louis, 314.241.5888, facebook.com/alumnistl 

Chef Eric Brenner (formerly of Moxy) helms the kitchen at this new spot, where STL classics are infused with from-scratch preparations and locally sourced ingredients. T-ravs are rolled out in the kitchen and filled with a blend of salsiccia, veal, beef and cheese. The slinger is topped with farm-fresh eggs. And the gooey butter cake looks more like a blueberry cheesecake. But one bite reveals Alumni’s mission: “To celebrate the people, places and food that make Saint Louis great.”

CENTRAL TABLE FOOD HALL: 23 S. Euclid Ave., St. Louis, 314.932.5595, centraltablestl.com

Part cafeteria, part wine bar, part fine-dining restaurant (pictured above), it’s hard to define this much-anticipated behemoth of a space, but it’s easy to find a reason to stop in. Those who work nearby will find burgers, pizzas, sushi and grab-and-go sandwiches ready in time for a quick lunch break, while dinner patrons will be seated for plated service starting at 5 p.m. That’s when chef Nick Martinkovic’s creative, locally sourced menu shines with wood-fired pizzas, house-made pastas, globally influenced small plates, an oyster-and-clam raw bar, and freshly rolled sushi from Chop Shop’s own Eliott Harris. With wines by the bottle or the glass, a handful of local brews on draft, and a sake list to boot, there’s something to whet any appetite.

THE WHEELHOUSE: 15 N. Central Ave., Clayton, 314.726.7955, wheelhousestl.com

Nearly three-dozen TVs and loads of Red Bull will make college grads flock to this Clayton sports bar, but the from-scratch menu, helmed by Nick Del Gaiso (former sous chef at Scape), will crush any bar food clichés. Almost everything is made in-house, from the smoked jalapenos in the sweet-and-smoky chutney topping the Wheelhouse Burger (ground in the back) to the preserved lemons and freshly whipped mayo comprising the aioli, which accompanies the smelt chips.

— photo by Michelle Volansky

Sneak Peek: The Wheelhouse

Wednesday, April 17th, 2013

{Grilled Steak Salad}

Friends and business partners Stephen Savage, Lou Groff and Jared Ater are opening their upscale sports bar The Wheelhouse as early as tomorrow, Thursday, April 18. The bar and restaurant, most recently occupied by The Pasta House Co., is located at 15 N. Central Ave., in Clayton.

Savage noted that one of the hardest parts about opening their new spot was deciding on a name. As to the name The Wheelhouse, Savage cited his employee handbook, which defined it as: “A popular term referring to an area of expertise or a particular skill.” For Savage, Groff and Ater, operating a bar is their wheelhouse, Savage noted, as witnessed when the three used to manage Harpo’s together, in Columbia, Mo.

In addition to 34 TVs for sports watching and a menu filled with cocktails, beer and wine, the food menu is what the owners of The Wheelhouse hope will set their bar and restaurant apart from other sports bars. The menu will be prepared by executive chef Nick Del Gaiso, who is the former sous chef at Scape. Del Gaiso attested that almost every product on The Wheelhouse’s menu, from the salad dressings to the smoked jalapeños, is made in-house. The menu features soups, salads, appetizers, wraps, burgers, sandwiches and entrees.

When doors are unlocked on April 18, The Wheelhouse will be open daily from 11 a.m. to 1:30 a.m., while the kitchen will close at 10 p.m. A Sunday brunch is also in the works.

For a sneak peek at what’s in store, head to our Facebook page.

— photo by Michelle Volansky

The Scoop: Extra Virgin, an Olive Ovation relocating to Colonial Marketplace on Ladue Road

Monday, April 8th, 2013



{Extra Virgin, an Olive Ovation owner Marianne Prey}

Extra Virgin, an Olive Ovation is getting ready for a change of address. The specialty shop announced that it will be moving this summer to 8829 Ladue Road in a portion of the space formerly occupied by Wild Oats in the Colonial Marketplace shopping plaza.

News from Extra Virgin came on Friday in an email sent to its supporters. The announcement noted that the relocation will mean a 30-percent increase in space as well as curbside parking. The email mentioned: “We’ll have a big party table, space for classes during store hours and room for many more of your favorite products.” Extra Virgin is one of a handful of businesses taking space in Colonial Marketplace. The Original Pancake House and fast-casual Italian eatery Cini are also both adding a location in the shopping plaza.

The specialty olive oil shop currently remains open for business at its location at 143 Carondelet Plaza in Clayton.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004