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Mar 24, 2018
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Coma Coffee will open another location in The Grove

Monday, December 4th, 2017



Coma Coffee Roasters is getting ready to expand its brand. The company, which also has a location at 1034 S. Brentwood Blvd. in Richmond Heights, plans to open a second cafe at 4013 Papin St., on the eastern edge of The Grove.

Owner Macy Holtzman said she’s in the process of approving architectural drawings and hopes to start construction by the end of the year. The space is currently being used as Coma’s roasting facility. “My goal is to be open by spring,” Holtzman said.

To get customers engaged in the process, the roaster will be visible to the dining area. The menu will include hand brews, pour-overs and a selection of craft cocktails. Holtzman said she plans on having approximately 50 seats, and there’s a potential for mezzanine seating as well.

“It’ll be an extension of what we have now, just offering customers a different experience,” Holtzman said.

There will also be a full kitchen. “We’re going to keep the menu really small, but super fresh and seasonal, and keep as many of the ingredients local as possible,” she said.

Holtzman’s family owns the building, and plans to convert the rest of it into a boutique hotel or apartments, with additional retail space on the first floor.

“We’re talking to some breweries about their interest in moving in, and other craft specialty shops,” she said.

Photo courtesy of Coma Coffee

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Fiddlehead Fern Cafe in the Shaw neighborhood

Tuesday, October 24th, 2017



Fiddlehead Fern Cafe recently hosted its grand opening Oct. 14 at 4066 Russell Blvd., and owner Darcy Heine is inviting St. Louis to try a cup of coffee new to St. Louis.

Heine, who grew up in the area, has worked in the coffee industry since she was 15 and said she’s long wanted to open her own cafe. “The idea started about five years ago when a place that I was managing closed, and it was at that point where I realized I could do this,” Heine said.

Heine sources Fiddlehead’s beans from PERC Coffee Roasters in Savannah, Georgia, where she used to live and work. “It was the best cup of coffee I’d ever had,” she said. “It’s very special, and I wanted to bring that to St. Louis.”

Unlike most cafes with large espresso machines, Fiddlehead Fern uses the minimalist Modbar, a modular coffee brewing system that tucks the bulk of the machinery below the counter, with only shiny metal spouts exposed. These devices create both espresso-based and pour over coffees. “It’s really beautiful, and it makes for a more intimate interaction between the customer and the barista,” Heine said.

Fiddlehead Fern not only offers a coffee buzz, but also a boozy one. The cafe also offers wine, sangria and cocktails using shrubs from local company Heirloom Bottling Co.

The bright cafe is illuminated mostly by natural light with white walls and wood accents. The space seats 24 comfortably with an extra standing bar. “Our very subtle theme is very botanical based, and that comes from inspiration from the Missouri Botanical Garden, which is just a couple blocks away,” Heine said.

Fiddlehead also serves baked goods and light lunch fare, featuring soup and toasts like avocado or apple and brie served on bread from St. Louis baker Joey Vitale (not affiliated with the well-known Vitale’s Bakery on The Hill).

The full menu is still in development, but Heine said it will be available next week. “We’re kind of starting out slow, but really … everything should be available all the time coming up soon,” Heine said.

Fiddlehead Fern Cafe is open daily from 7 a.m. to 3 p.m. Here’s a first look at what to expect at Shaw’s new coffee shop:


This slideshow requires JavaScript.


Photos by Caitlin Lally 

Caitlin Lally is a contributor to Sauce Magazine. 

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Blueprint Coffee will open new location in Lindenwood Park

Friday, August 11th, 2017


{  Blueprint co-owner Kevin Reddy }


Lindenwood Park will soon become a destination for those in search of a quality cup of coffee. As reported by the St. Louis Post-Dispatch, Blueprint Coffee co-owners Mike Marquard and Kevin Reddy have announced they will open a second location at 4206 Watson Road this November.

“The two things that attracted us to the space is its an area that we feel is pretty primed for specialty coffee, and it’s an area where some of us live,” Marquard said. “I’m over there a lot for my kid’s soccer tournaments at Lindenwood Park or Francis Park.”

Marquard said the building, which used to house a brake repair shop, measures approximately 1,100 square feet and will have 20 to 30 seats inside with an additional 10 to 20 seats outside. Marquard said it won’t take much work to get the building coffee-ready, since there won’t be roasting facility at this location, unlike Blueprint’s original spot on Delmar Boulevard.



{ Blueprint’s original location on Delmar Boulevard } 


“It’s kind of a blank canvas right now,” he said. “It’s just a matter of digging some trenches to run plumbing and drainage and building the bar and adding the bathrooms. There’s not too much structural work we’ll be doing to the building. We’re going to try and keep it an open and breezy space.”

The breeziness should be facilitated by the building’s five garage doors, two of which will open onto the bar to facilitate walk-up service and one that will become the entrance to the rear patio space. Marquard said he’s particularly excited about the patio possibilities, something the Delmar location lacks.

The coffee and food menus will also be different than those at the Delmar location.

“We won’t have a full kitchen, but we’ll have some good prep equipment and be able to do some food,” he said. “We want to make sure we’re capturing what is and isn’t in the neighborhood, so we’re not overstepping too much on things that are already there and also bring in something new.”

Construction is scheduled to begin next week.

Reddy photo courtesy of Blueprint Coffee; Delmar photo by Jonathan Gayman

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Kaldi’s Coffee to open new locations in Citygarden, CWE

Monday, February 6th, 2017




The folks at Kaldi’s Coffee are going to have a busy 2017. The company has three new projects in the city: one coming soon to Citygarden, another to the Central West End and one that just opened in Midtown.

Co-owner Tricia Zimmer Ferguson said another location of the local coffee shop will open later this spring in the former Death In The Afternoon space at 808 Chestnut St., downtown.

Zimmer Ferguson said the new location will feature a bigger menu with more plated items as well as brunch service. Frank McGinty, Kaldi’s director of culinary development and marketing, said there will be beer and wine available at the Citygarden location, as well as batched cocktails, along with plenty of Kaldi’s signature coffee and tea drinks.We’ve really focused more on the food menu,” Zimmer Ferguson said. “And we want this to be a community space, so it’ll definitely have that laid-back vibe.”

McGinty said he plans to use the spacious basement area as a research and development test kitchen. Plans include taking advantage of the large space to host special events like chef collaborations and expanding the company’s catering operations.

McGinty said the only major renovation will be rebuilding the front bar to accommodate espresso machines, along with some tweaking of the décor. He said the plan is to have the location and up and running in time for Cardinals opening day on April 2.




{ From left, co-owners Tyler Zimmer and Tricia Zimmer Ferguson and director of culinary development and marketing Frank McGinty. }


Yet another Kaldi’s Coffee is slated to open in November at The Euclid in the Central West End, a 72-unit mixed-use development that will also house St. Louis’ first Shake Shack.

To keep city dwellers satisfied in the meantime, Kaldi’s also debuted a new Midtown spot on Saturday, Feb. 4, at 3900 Laclede Ave. As The Scoop reported in April 2016, the spacious corner location features 36 seats inside – a mix of tables, soft seating and bar stools – and an additional 22 seats outside.

“We want to continue to be a part of the city landscape, and we think this is a great place to do that,” said McGinty. He said its proximity to The Cortex, Ikea and SLU, as well as Kaldi’s roastery at 3983 Gratiot St., make it an ideal location.

The full food menu includes a variety of sandwiches, wraps, salads and breakfast items. Of course, there’s a plethora of coffee and tea drinks to be had, including coffee and tea on tap. Hours will be Monday though Friday from 6 a.m. to 10 p.m. and Saturday and Sunday from 7 a.m. to 10 p.m.


Editor’s note: This Scoop was updated at 10:45 a.m. to include information about another upcoming Kaldi’s location in the Central West End. 

Kaldi’s photo by Kimberly Morice-Damhorst; group photo by Allyson Mace

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The Scoop: Sump Coffee to open second location in Nashville

Tuesday, May 31st, 2016



{Sump owner Scott Carey}


South City coffee roaster Sump Coffee will open a second location in Nashville, Tennessee this fall. Sump’s space in the OneC1TY development in the West Nashville/Midtown neighborhood will be “as close to (the Nashville Pastaria location) as we can be and still be separate,” said Sump owner Scott Carey.

The same developer that is bringing Gerard Craft’s Pastaria to the Tennessee capitol approached him about opening a second location in the 19-acre development. Carey said a Sump customer (and Nashville native) recently described the Midtown neighborhood as a “trendy, youthful part of town.”

Despite the distance between locations, Sump in Nashville will maintain the St. Louis experience, roasting beans onsite and maintain its coffee-centric focus. “We’re going to offer the same emphasis,” Carey said. “But like we did here, we’ll see what the reception is and make adjustments from there.”

The new 50-seat location is located between two universities and is on a major thoroughfare, which Carey said could prompt him to expand Sump’s menu offerings to include decaffeinated coffee and sweeteners. He said he may also offer pastries made at neighboring Pastaria.

Carey is dispatching a long-time Sump employee to Nashville to manage the new location, and he will split his time between St. Louis and Nashville for a few months after the anticipated October opening to ensure continuity. “To build a brand in a brand-new market will require a big investment of my time,” Carey said. “But I’m not going to abandon the ship we sailed from up here.”


The Scoop: Kaldi’s to open two new STL locations

Thursday, April 14th, 2016



Kaldi’s Coffee Roasting Co. announced plans for two new St. Louis locations to open this year. The first will be located in the historic Gerhart Building, at Laclede and Vandeventer avenues, and the second at Washington University’s Mid Campus Center at 4590 Children’s Place. The two stores will mark the seventh and eighth in St. Louis.

The Gerhart location is slated to open this summer and is part of an larger restoration to the historic Midtown building. Kaldi’s brand manager Louis Nahlik said the 1,800-square-foot location will seat 20 to 30 caffeine cravers with additional seating out front. The building itself is listed on the National Register of Historic Places and will showcase historic architectural details like a tin ceiling and wood floors. According to Nahlik, the food and drink menu will be largely the same as other Kaldi’s stores, but the menu is in development and will likely feature sandwich, salad and coffee offerings unique to the store.

“The location is really amazing, with all the development going in between IKEA, the Cortex and the various apartments being put in,” Nahlik said.

The Mid Campus Center location will also accommodate 20 to 30 customers and will be housed in a building currently under construction. Look for that location to open by the end of 2016.

The Scoop: Picasso’s Coffee opens second St. Charles location

Tuesday, November 24th, 2015



Picasso’s Coffee hosts the grand opening for its second location at 1650 Beale St., in The Streets of St. Charles today, Nov. 24. The new location is only five minutes from the original shop in historic downtown St. Charles, but it offers a new opportunity for owner Chris Schulte.

“I started Picasso’s first store 13 years ago,” said Schulte. “The coffee industry is so dynamic and changing that this was an opportunity for me to open up Picasso’s a decade later with newer technology and explore the latest trends in the coffee industry.”

The menu is largely the same as the original location with a few updates. Since the new space boasts an oven, the staff is busy creating original pastries like a bread pudding muffin with cranberries. The 40-seat restaurant also allows for a 50-bottle wine selection including 10 available by the glass. Beer and specialty cocktails are also served.

A breakfast menu features a bagel and lox, as well as a veggie scramble with eggs, spinach, feta and sundried tomatoes. Other offerings include pastries baked both in house and brought in from La Bonne Bouchee. Grilled paninis like turkey and Swiss with pesto and red peppers and small plates like house-made bruschetta are available for lunch and dinner.

“We’re a coffee shop first and foremost and the quality of the coffee is important to us,” Schulte said. “We do a lot of things, but we try to do them all well.” He also stressed the shop’s community roots and emphasis on local sourcing, such as its coffee that comes from Goshen Coffee and Chauvin.


Good Food mentions sweep St. Louis

Wednesday, November 5th, 2014



Your food may taste amazing, but is it good? Three national organizations recently gave nods to St. Louis-area nonprofits and artisans for their efforts to raise awareness of and produce products that are mindful of community health or the environment.

The James Beard Foundation and Food Tank recently announced their Good Food Org Guide, a national listing of nonprofits that work to educate their communities about about food and create healthier, more informed citizens. Two St. Louis nonprofits made that list: EarthDance, an organization that teaches farming and the importance of community agriculture and, Urban Harvest STL, which creates urban gardens on vacant property around St. Louis.

“The heart of Urban Harvest is to bring food systems back into where people live,” said Mary Ostafi, founding director of Urban Harvest STL.




In other “good food” news, both Kaldi’s Coffee and Kakao have been recently nominated for Good Food Awards, headed by sustainable food advocate and St. Louis native Sarah Weiner. Now in its fifth year, the Good Food Awards celebrates local food manufacturers from across the country that provide delicious, healthy food while respecting the environment. With more than 1,000 entrants in 11 categories, Kakao was named as a finalist in the confection category for its Turkish coffee truffle and gazpacho pate de fruit, while Kaldi’s received a finalist nod for its Ethiopia Dama coffee.

Kaldi’s marketing director Chris Reimer said the honor was a testament to the roasters’ talents. “They really use their senses during the entire coffee making process,” Reimer said. “They use their ears to hear the first crack of the bean and carefully smell the beans, as well. If they have a cold, we have to find a replacement for the day.”

Neither establishment are new to the Good Food Awards; Kakao won earlier this year for its lavender truffle, while Kaldi’s was a finalist three of the last five years.



What I Do: Nora Brady of Blueprint Coffee

Monday, September 8th, 2014



In four short years, Nora Brady, 24, has gone from working as a barista at Kaldi’s to co-owning Blueprint Coffee, one of the top cafes (and roasters) in town, and taking sixth place nationally at this year’s U.S. Barista Championship finals. Here, Brady gives us the full scoop on why she loves the daily grind of the coffee world.

What intrigues you about coffee?
That it comes from the earth. We can alter a few things about it, and science plays a huge part in it, but really, it’s an organic product.

What was it like to compete at the U.S. Barista Championship?
It was my third year competing. You work hard all year and go through intense training. (The) finals were really surprising. I felt more confident this year than I ever had, but I had a lot of things go wrong.

What went wrong?
Before your 15-minute presentation, you have 15 minutes to set up. We bring all of the equipment we’re using. When I was wheeling my cart out, I had my milk for my cappuccinos on top of the cart. I hit a bump and all of the milk spilled throughout my cart on everything. You bring extras of everything, so I had to run across the room and grab all the stuff that I needed. I thought for sure that I was toast. But they called my name. I advanced to the (next) round.

You have to make a signature coffee drink as part of the competition. What was yours?
I macerated raw beets (to make) a beet syrup. A little bit of Meyer lemon for balance. Four shots of Victor Milano espresso, but I chilled the espresso and skimmed the crema off of it – it basically pulls all the bitterness off the coffee. The whole drink was cold. I charged with an iSi charger. So it was this “espressoda” – effervescent, super creamy. It was like drinking velvet.

What’s the trendiest order at Blueprint right now?
Cortado. They look awesome and they are the perfect ratio (of coffee to milk).

What coffee trend do you predict is on the horizon?
Coffee cocktails. Not alcoholic, but coffee cocktails. I think the industry is super interested in using coffee as “the strong” and diversifying our offerings. We’re about to roll out a new cocktail menu all designed around the specific coffee.

What’s the weirdest order you receive?
I always think it’s weird when someone wants an iced cappuccino, but they want you to steam the milk and pour the whole drink over ice.

Most annoying order?
A flat white. It’s an Australian-European drink that’s essentially just a wet latte, so no froth, and it’s a weird size – like an 8-ounce drink. People come in and they want a flat white, but they all want it different. Nobody really knows what they’re ordering. They just heard about it.

What do you order?
Brewed coffee and a shot of espresso.

How many coffee makers do you have at home?
I’m trying to visualize the shelf. Probably 10 or 12.

Which one is your favorite?
Chemex, hands down. It’s a single vessel and easy to clean.
How much coffee a day do you drink?
A 12-ounce cup in the morning. You taste the espresso throughout the shift – that’s a lot of espresso. And I make myself an espresso to go home because I’ve got a lot of stuff to do.

-photo by Ashley Gieseking


The Scoop: New ownership for Kopperman’s Deli

Friday, August 1st, 2014

Kopperman’s Deli has changed hands. Brian Shearrer, co-owner of Hartford Coffee Company, confirmed that he and business partner Darin Jenkins purchased the popular Central West End delicatessen from previous owner Sanford Rich, effective July 29.

“We were looking to expand … (and it) seemed like this might be a good fit,” said Shearrer. He added that while a couple of adjustments for the space are planned, they are minimal.

“We don’t plan to change much. (The facility) needs a little love and attention … but we’re going to keep the menu, we’re going to keep the name, we’re going to keep the concept.”

Shearrer said he and Jenkins plan to extend the morning service hours to begin at 6 a.m., instead of 7:30 a.m., as a means of enticing commuters and other breakfast-oriented patrons. The slightly expanded breakfast menu will offer savory scones, muffins and breakfast sandwiches. Additionally, a new espresso machine will serve Hartford Coffee’s house espresso drinks. Brewed coffee will also be available.

Breakfast will revolve mainly around counter service, allowing customers to grab coffee and a scone to go, or to sit at the tables for a more leisurely meal.

Dinner service is on the new ownership’s bucket list too, though won’t be implemented for at least several weeks. Shearrer said that he is planning to update the decor to a “lighter, fresher, newer” aesthetic once the dust settles from the sale.

He added the transition will be seamless, and the storefront will remain open during its normal daytime hours, 7:30 a.m. to 4 p.m. The new hours and menu items will take effect in mid-August.

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