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Feb 22, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘coming soon’

First Look: Small Change in Benton Park

Friday, February 2nd, 2018

small change in benton park

Small Change, the neighborhood bar from the folks behind Planter’s House, opened quietly on Thursday, Feb. 1, at 2800 Indiana Ave. in Benton Park.

Small Change, named after a Tom Waits record, combines qualities of a dive bar and a cocktail bar. There’s no food per se, just a couple vending machines to dispense bar snacks – all the better to focus on the drinking.

The cocktail menu features seven drinks named after Tom Waits songs or lyrics like Chocolate Jesus and Waltzing Mathilda, along with a couple of shot options: Little Drop of Poison, a rotating amaro shot, and PBJ Time, a combo of peanut butter fat-washed cognac and Manischewitz grape wine.

As at sister bar Planter’s House, Small Change focuses on fresh juices, house-made modifiers and select spirits. There’re also canned beers to choose from, along with a couple draft options.

Inside, Small Change is decorated with vintage bar signs and liquor-related novelties. Small Change has 49 seats, and when the weather starts cooperating on a regular basis, there’ll be an additional 40 to 50 seats outside.

Small Change hours are Monday through Thursday from 4 p.m. to midnight, Friday and Saturday from 4 p.m. to 1 a.m., and Sunday from 4 p.m. to 10 p.m.

This slideshow requires JavaScript.

Photos and captions by Caitlin Lally 

Matt Sorrell is staff writer at Sauce Magazine and occasionally bartends at Planter’s House. 

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River’s Edge Social will open in St. Louis Hills next month

Thursday, February 1st, 2018

020118_riversedge

 

River’s Edge Social will soon fire up the stoves at 6997 Chippewa St., in the former Johnny Gitto’s location. As reported by St. Louis Magazine, Aurel Bardho, who co-owns the restaurant with his father, Fatmir Bardho, said he hopes to open sometime in March.

Owning his own place has long been Aurel Bardho’s aspiration. “Pretty much I’ve done everything, front of the house, back of the house, since I was 15 years old. This has long been my dream, to have my own restaurant,” he said. “We’re excited to bring this to the neighborhood.”

Bardho said the River’s Edge menu of small plates will feature American with Mediterranean influences and include items like gyros, steaks, pasta and pizza. He said the kitchen will start with a standard four-deck pizza oven, but a wood fire oven will eventually take its place.

Running the kitchen will be executive chef Phillip John Paris, an industry veteran who worked with Bardho at Hilton St. Louis at the Ballpark. “We’ll also stick to the seasons and use local farms as much as possible,” Paris said. “We want to start simply and see it grow.”

River’s Edge will seat 150 to 200 including the patio and will also have private banquet room. Bardho said the location was especially attractive since it straddles the St. Louis city/county line at the River Des Peres and is easily accessible.

Hours for River’s Edge will be 10 a.m. to midnight daily during the week, and until 1 a.m. on Friday and Saturday. Bardho said weekend brunch service would kick off shortly after opening.

Photo courtesy of Aurel Bardho

Matt Sorrell is staff writer at Sauce Magazine.

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Volpi will open a dine-in cafe on The Hill

Thursday, January 25th, 2018

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Volpi Foods retail market at 5257 Daggett Ave. on The Hill will soon offer cafe seating to enjoy the store’s famous house-made meats onsite. The new area will debut on Friday, Feb. 9.

Store manager Kimberly Cook said the space underwent an extensive renovation last year, and the in-store dining idea developed as an offshoot of that project.

“We didn’t really plan to have the cafe area,” Cook said. “We thought it might be a coffee station at first, but then we brainstormed about what we can do and what we could do new for our customers.”

The cafe area will have six seats, and a menu consisting of five different charcuterie boards, available in different serving sizes. These include Three Kings with prosciutto, culatello, speck, Parmigiano and fig jam; the Whole Hog, featuring coppa, mortadella, pancetta, genoa salame and prosciutto with crostini and dried figs; and a build-your-own option called the Blind Pig. Wine and craft beers will also be available.

Volpi’s dine-in service will be available during regular store hours: Tuesday through Friday from 8 a.m. to 6 p.m. and Saturdays from 8 a.m. to 5 p.m.

Photo courtesy of Volpi Foods

Matt Sorrell is staff writer at Sauce Magazine. 

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Twisted Roots Brewing Co. will open this spring in Midtown

Thursday, January 25th, 2018

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Another brewery will soon make beer in Midtown. Twisted Roots Brewing Co. is set to open this spring at 3690 Forest Park Ave., once the home to Falstaff Brewing, Six Row Brewing Co. and Pappo’s Pizza, as reported by the Riverfront Times.

“We’ve been brewers by trade for a number of years working for other breweries,” said co-owner Adam Patterson. “We’ve been looking for a place to get back to brewing for fun, for us, instead of doing large-batch distribution brewing, and this really fit the bill for us.”

Patterson and co-owner Kris Wangelin are beer industry vets. Wangelin started out washing kegs at Cathedral Square Brewing. He then worked positions at 4204 Main Street Brewing Co. in Belleville and 4 Hands Brewing Co., eventually serving as head brewer at Peel Brewing Co. Patterson served as general manager for the restaurant at 4204 Main Street Brewing, eventually assuming the role of head brewer there.

Twisted Roots will offer 12 to 14 beers on tap – five core brews plus rotating seasonals. The partners said the core beers will most likely include an American lager, an English Strong Bitter, a Belgian wit and a brown ale.

Twisted Roots’ 7-barrel brew house will supply just enough beer for the pub. Wangelin and Patterson said they are adamant about not getting into the distribution grind, and instead want to focus on the neighborhood bar aspect of the business.

“We want to be what brew pubs were 15 years ago, before everyone had to get onto the grocery store shelves,” Patterson said. “We’re looking to go back more to the roots.”

Since Twisted Root is a brewpub, there will be plenty of food to be had in addition to beer. “We’re going to go back to more of a classic bar menu, but we are going to put some twists on it to make it a little bit interesting,” Wangelin said. Look for dishes like smash burgers, vegetarian burgers, Reuben eggrolls and a pork belly BLT, among other offerings.

Twisted Roots will open with approximately 60 seats on the main floor, with soft seating on the second floor and a back patio with another 40 to 50 seats to follow later, Wangelin said.

Photo courtesy of Twisted Roots

Matt Sorrell is staff writer at Sauce Magazine. 

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City Foundry STL Food Hall locks in first 7 local restaurants

Thursday, January 25th, 2018

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{ City Foundry STL rendering } 

The first group of Food Hall tenants at City Foundry STL, the sprawling 15-acre mixed-use development at 3700 Forest Park Ave.,in Midtown, have been announced.

Brad Beracha, director of culinary services for The Lawrence Group, which is developing the project, said all occupants will be from the St. Louis area and include a mix of established vets and up-and-comers. “It’ll be all top operators and chefs, all St. Louis based, in the food hall,” he said.

 

Essentially Fries owner Matt Borchardt passes a basket to hungry hands.

{ Essentially Tacos owner Matt Borchardt } 

The first group of food hall residents includes:

Matt Borchardt: The chef-owner of Edibles & Essentials will focus on street tacos at Essentially Tacos.

Natalie DuBose: The owner of Natalie’s Cakes & More will bring her penchant for sweet treats to the hall.

Michael Friedman: Formerly the executive chef of Retreat Gastropub, Friedman will open Lost & Found, a burger and pizza concept.

Tamara Keefe and Frank Ubile: The duo will open another location of their popular Clementine’s Creamery.

Brendan Marsden: The owner of Whitebox Eatery plans to introduce a sister restaurant centered on salads.

Britt Simpson and Kevin Pellegrino: The duo behind BK Catering will open Hari Manok, a Filipino grilled chicken restaurant.

Jason and Maria Sparks: The husband and wife who own Layla in The Grove will open Sumax, focused on house-made hummus and wraps.

 

Clementine’s owner Tamara Keefe

{ Clementine’s Creamery owner Tamara Keefe } 

 

The food hall is part of the $185 million first phase of the $230 million project and will eventually be home to 20 individual concepts. Beracha said that the current plan is for the food hall to open in the summer 2019 with 15 of those slots filled.

The Foundry also announced that Austin-based Alamo Drafthouse Cinema plans to open a 10-screen theater and restaurant in the complex. A location of Punch Bowl Social, the Denver-based concept that combines arcade games and food and drink, will call City Foundry home, as well.

In addition to the food hall, the City Foundry complex will also include four brick-and-mortar restaurants that will be home to regional concepts. Fassler Hall from Oklahoma has committed to the project, and Beracha said letters of intent have been signed for the remaining three spots.

Rendering courtesy of City Foundry STL, photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Growler USA will open first area location in St. Charles

Wednesday, January 24th, 2018

012418_growler

 

Beer lovers out west will soon have another place to indulge their hops habit. Owners Nicholas and Jody Hester will open a new location of Colorado-based beer pub chain Growler USA next month at 3833 Elm St.

“We want to be a part of the local beer scene by having as many local beers as possible on tap,” said Nicholas Hester, citing breweries such as 4 Hands Brewing Co., Urban Chestnut Brewing Co., Perennial Artisan Ales and Civil Life Brewing Co.

Growler USA St. Charles will have 100 taps that will pour beer, wine and cider. The pub will also have a full kitchen. Hester said kitchen manager Doug Sayles will initially feature a menu with classic pub fare – think wings and burgers – and will eventually spotlight takes on St. Louis favorites, such as “a T-rav with an elevated spin to it.”

The 2,300-square-foot space, which used to be home to a fitness center, will have 73 seats inside, including the bar, and another 50 on the patio when the weather breaks.

Photo courtesy of Growler USA 

Matt Sorrell is staff writer at Sauce Magazine. 

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Upcoming pot sticker restaurant Crispy Edge hires exec chef

Tuesday, January 23rd, 2018

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  { from left, Crispy Edge executive chef Tori Foster and owner David Dresner } 

Crispy Edge is edging closer to opening. Tori Foster has been tapped to fill the executive chef role at the pot sticker eatery, which is set to open at 4168 Juniata St. in Tower Grove later this spring.

Owner David Dresner said Foster’s academic credentials and passion for all types of food made her the outstanding candidate for the position.

“Crispy Edge aims to explore global cuisines in a traditional Chinese vehicle,” he said. “(Tori) is half-Filipino. She’s lived in Hawaii. She’s very high energy at large. Her enthusiasm to try other flavors and ideas is awesome, and it resonated with me.”

Crispy Edge is Foster’s first executive chef gig, but food has been part of her life from the beginning. She comes from a military family and traveled widely growing up, all the while absorbing the cuisines of the places she lived, and she said her Filipino heritage exposed her to a wide array of influences, as well.

Eventually, Foster attended culinary school at Johnson and Wales University in Providence, Rhode Island, where she got her associate’s and bachelor’s degrees. Then she made her way to St. Louis to attend the master’s program in nutrition and dietetics at Saint Louis University.

 

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Foster said Dresner’s enthusiasm sold her on the job. “Just hearing how David loved it and what his philosophy on pot stickers was really what drew me in,” she said. “And we’re on the same wavelength on what food should be and what it does, how it creates community and how we can experience it. Everyone is familiar with pot stickers, but we’re doing something completely different with it, and we’re able to be so creative and inclusive of different cuisines.“

Foster, who is involved in recipe development for the company’s wholesale pot sticker business as well, said her goal is to be a well-rounded leader behind the stoves.

“I want to be the executive chef I’ve always wanted,” she said. “I want to run this (kitchen) in the way I’d want a kitchen run that I was working in. I want to be the executive chef who’s hands-on and communicates well with their employees, but also striving to do new things and try new flavors.”

Photos courtesy of Crispy Edge

Matt Sorrell is staff writer at Sauce Magazine. 

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Sauce Magazine: January 2018

 

First Look: Casa Juárez Mexican Town in Maryland Heights

Monday, January 22nd, 2018

CasaJuarez_09

 

Casa Juárez Mexican Town, a sprawling new concept from the folks behind Chihuahua’s Mexican Restaurant, opens its doors for dinner tonight, Jan. 22, at 12710 Dorsett Road in Maryland Heights.

The Casa Juárez menu has plenty of south-of-the-border favorites, from gourmet tacos to enchiladas to nachos, along with items not usually associated with a Mexican restaurant, including a variety of hand-cut steaks and seafood dishes like Juarez salmon topped with chipotle sauce. Everything is prepared in the open kitchen including the tortillas, which are made daily.

The appellation “town” for the restaurant is more than apt. The space, some 11,000 square feet, seats 250 inside with an additional 120 on the front patio. The colorful exterior, painted to resemble adobe and with two Aztec warriors guarding the entrance, gives a hint of what awaits inside.

The interior is a riot of color and patterns – multicolored tiles, Aztec suns and elaborate light fixtures abound. Other amenities include a full bar and a gift shop. Keep an eye out for Rico’s Street Tacos, a dedicated street taco bar inside the restaurant, and a tequila tasting room, opening in the coming weeks.

The kitchen at Casa Juárez will be open from 11 a.m. to 10 p.m. Monday to Saturday (the bar will be open until midnight) and 11 a.m. to 9 p.m. Sunday.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Ferguson Brewing Co. owners will open a pizzeria

Thursday, January 11th, 2018

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Baked Wood-Fired Pizzeria, a new restaurant from the folks behind Ferguson Brewing Co., will open in mid-February at 235 S. Florissant Road in Ferguson.

“It’ll be wood-fired Neapolitan-style pizza, salads, appetizers and a full bar,” said co-owner Robb Wiesen, who is also general manager of Ferguson Brewing Co. “We’re capturing a niche with the wood-fired pizza that’s not really here in Ferguson or North County at all.”

Beverages on tap will include a couple of Ferguson brews, including one specifically brewed for the restaurant, and approximately 10 other taps of mostly local beers.

Wiesen said the location is a new mixed-use development, and Baked will be part of the retail component on the first floor. The restaurant will have approximately 75 seats, including the bar.

Photo courtesy of Baked Wood-Fired Pizzeria 

Matt Sorrell is staff writer at Sauce Magazine. 

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Steamed bun shop Bao will open in Clayton

Friday, January 5th, 2018

010518_bao

{ 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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