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Oct 19, 2017
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Posts Tagged ‘coming soon’

First Look: BLK MKT Eats in Midtown

Friday, October 13th, 2017

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St. Louis has danced with the dual sushi bowl and poke trends for years, but cousins Kati Fahrney and Ron Turigliatto have brought the first fast-casual sushi bowl and roll restaurant to St. Louis with BLK MKT Eats.

The restaurant, located at 9 S. Vandeventer Ave., across from Saint Louis University, opens for lunch Wednesday, Oct. 18.

As The Scoop reported in July, Turigliatto and Fahrney are first-time restaurant owner who turned their passion for home cooking and travel into a business. The former teachers traveled across the country exploring similar concepts and fine-tuning their menu.

The 1,000-square-foot space will operate primarily as a carryout operation with curbside pickup and delivery to come in the near future. Ravenous diners who can’t wait to get home can snack on the spot at a standing bar or one of four stools at the window.

The menu features a handful of items that can be served as a burrito-sized sushi rolls wrapped in thin sheets of nori or as bowls with greens, brown or white rice. Three items are also available as nachos served atop house-made wonton chips.

The cousins source their raw salmon and tuna from Seattle Fish five to six times a week and use it in a variety of items like the OG Fire, which includes the customer’s choice of salmon or tuna. The Swedish Fish showcases Fahrney’s cured salmon, a recipe she’s perfected over years of family Christmas Eve dinners.

Those squeamish about raw fish can try the Tasty As Cluck featuring buttermilk-fried chicken or the Seoul Delicious with grilled chicken. Vegans and vegetarians are not forgotten, either; the Holy Shiitake swaps meat and seafood for braised mushrooms.

BLK MKT Eats will be open Monday to Wednesday from 11 a.m. to 9 p.m., Thursday to Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m. Here’s a First Look at what to expect from Midtown’s newest fast-casual spot:

 

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Editor’s Note: This article originally stated BLK MKT Eats received fish deliveries three to five times a week. It was updated at 4:45 p.m. with the correct information. 

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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• BLK MKT Eats will open next month in Midtown

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Chef Rob Connoley will open Squatters Café in Grand Center

Tuesday, October 3rd, 2017

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Chef Rob Connoley will open Squatters Café in the KDHX building at 3524 Washington Ave., in Grand Center on Nov. 1. The restaurant will take the place of KDHX’s Magnolia Café.

“The kitchen already exists. It’s already inspected, so that’s why we’re able to open so quickly,” he said.

Connoley, a St. Louis native and James Beard semifinalist for 2014 Best Chef: Southwest, said the breakfast and lunch cafe will feature house-made and locally sourced ingredients. The menu is still a work in progress, but he plans to announce dishes soon.

“If we had opened this in June, and I would have had more access to local produce, I could give you a menu toady,” he said. “I have a strong draft. I’m just working out some kinks.”

The restaurant will offer a grab-and-go and carryout options and will seat 20 to 24. Connoley said he will also have access to the attached performance space for additional seating.

Connoley returned to his hometown last year with plans to open Bulrush, a fine-dining concept highlighting local and foraged ingredients. He said Squatters Café is not replacing Bulrush, but will augment it.

“All along, the master plan was to have a nighttime and a daytime concept that were separate, because I think they both require certain attention that I didn’t think could be done in the same space,” he said. “With the delays (with Bulrush), it just made sense to switch it instead of waiting and waiting.”

Connoley said that despite the delays, he’s has his eyes on a location for Bulrush and hopes to announce the address by the end of the year.

“It’s the perfect space, so it’s worth waiting for,” Connoley said. “Bulrush is a one in a lifetime gig. I’m not a chef who jumps around and opens up a place every two or three years. It’s going to be my baby, and if it’s going to be my baby, it’s got to be perfect.”

 

Editor’s Note: This article originally said Bulrush would be open by the end of the year. It was updated at 1:25 p.m. on Oct. 3 to correct the error. 

Photo courtesy of Rob Connoley

Matt Sorrell is staff writer at Sauce Magazine. 

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1956 Utah will bring vegetarian, vegan pub fare to Benton Park

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1956 Utah will bring vegetarian, vegan pub fare to Benton Park

Friday, September 29th, 2017

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More vegetarian and vegan options will be available in Benton Park this fall. As reported by NextSTL, a new veggie-centric restaurant, dubbed 1956 Utah after the address of the building, is set to open in the South City neighborhood in November.

“I’ve been vegetarian, almost vegan, for 25 years,” said executive chef Christopher Bertke. “It’s definitely better now, but St. Louis hasn’t always had a lot of vegetarian options.”

Bertke, who owns No Class Catering and has worked at area restaurants like Harvest in Richmond Heights, has put together an 80-to-90-percent vegetarian and vegan menu. A few meat-based dishes will also be available, and he hopes to make all dishes GMO-free.

Bertke said 1956 Utah will serve traditionally meat-heavy elevated pub or diner food. The centerpiece of the menu is a plant-based meat substitute he’s developed and refers to as his “science project.”

In addition to vegetarian versions of dishes like fried chicken and meatloaf, the menu will include non-meat variations of such fast food favorites as Big Mac and White Castle sliders. “I hate fast food for what it is, but I love fast food for the way it tastes,” he said.

The kitchen will also have a brick oven for pizzas, and the restaurant will have a full bar as well.

The building, originally constructed in 1937, was a service station in its former life, but has been unoccupied in recent years. Bertke said there would be just less than 40 seats inside, and an extensive outdoor seating area with another 50 to 60 seats, along with an organic garden.

Photo courtesy of Chris Bertke

Matt Sorrell is staff writer at Sauce Magazine. 

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Mike Randolph will open Privado in former Randolfi’s space

Thursday, September 21st, 2017

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Mike Randolph is finally getting his experimental fine-dining restaurant. As The Scoop reported in late August, Randolph closed his Italian Randolfi’s at 6665 Delmar Blvd. earlier this month. He plans to open Privado in the same space in October.

“It is exciting,” Randolph said. “It took a little bit of time to just get over the hurt of Randolfi’s, but once we figured out what was possible and what we wanted to do, we kept coming back to this.”

Privado will be a fine-dining tasting menu restaurant open on Friday and Saturday evenings for one service of about 15 courses for just 16 patrons. Tickets for each dinner will be available online for $100 each. The first service is planned for Oct. 20.

“I’ve thrown a ton of things at the wall, but I’ve never given [fine-dining] a fair chance,” Randolph said. “We want to be in there two, three, four days a week experimenting, tweaking techniques, processing ingredients.”

He plans to design the space and experience – the plating, lighting, music, even the smell in the room – in ways that were impossible at his previous fine-dining projects (Little Country Gentleman and the Diversion Dinners series), since they took place in other, permanent establishments. “This is no longer a divergence from work – this is work,” Randolph said. “This is a singular focus.”

The bar will be open around weekend dinners, so customers can have a cocktail before or after their meal. A handful of snacks and desserts will be available for those who just want to pop in for a drink as they wait for a table at Público or wander in from The Loop – though reservations are encouraged for bar seats as well.

During the week, Privado will serve as a private event space, available for everything from baby showers to cooking demonstrations, and a kind of commissary kitchen that Randolph’s other restaurants can use when they need extra space. “This will give us a really flexible space,” he said. “We can do anything we need to do within the restaurant group out of that space.”

“We’re excited – that’s the long and the short of it,” Randolph said. “It’s switched from sorrow to excitement.”

 

Photo by Greg Rannells for Mike Randolph

Heather Hughes is managing editor at Sauce Magazine. 

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First Look: Pig & Pickle in DeBaliviere

Thursday, September 21st, 2017

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Chef-owner Ryan Lewis is putting the finishing touches on his new restaurant, Pig & Pickle, opening at 5511 Pershing Ave., on Friday, Sept. 29.

Those who’ve passed through Springfield, Illinois in recent years may have stopped at Lewis’ previous restaurant, Driftwood Eatery & Cocktail. As The Scoop reported in July, he decided to close the popular restaurant this summer and open an updated concept with a new name in St. Louis.

Lewis, who grew up across the Mississippi River in Bethalto, said the St. Louis market was a better fit for the type of food he wanted to do. He described Pig & Pickle as a “southern-inspired small plates restaurant” offering sharable dishes of veggies, meat and seafood with southern accents like buttermilk biscuits or pimento cheese.

The space that formerly housed Atlas Restaurant received a fresh coat of paint, new floors and barnwood shelving behind the bar. Lewis said he was attracted to the neighborhood’s residential density and hopes to fill the roughly 50 seats with area regulars.

Some Driftwood favorites like the fried chicken and biscuit and pretzel-crusted cheese curds have landed on Pig & Pickle’s menu, but Lewis said he’s looking forward to new items like a gremolata-style mushroom small plate and a charred octopus dish.

Lewis will continue relationships with several Illinois purveyors like Garden Gate, who produces his grits and cornmeal, but he’s also working with new area vendors like Ozark Forest Mushrooms and Theis Farms.

Once Pig & Pickle receives its liquor license, the bar program will feature house cocktails (Driftwood once boasted a 70-drink menu) and local brews on four taps and in 20 to 30 bottles and cans.

The restaurant will open with dinner service Tuesday to Saturday from 4:30 to 10 p.m. with Saturday and Sunday brunch soon to follow. Here’s a first look at what’s to come from Pig & Pickle:

 

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Photos by Meera Nagarajan

Catherine Klene is managing editor, digital at Sauce Magazine. 

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First Look: Earthbound Beer on Cherokee Street

Thursday, September 21st, 2017

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At long last, Earthbound Beer’s new home is ready to welcome customers. The brewery and tasting room at 2724 Cherokee St., opens Saturday, Sept. 23.

The massive 2,500-square foot tasting room has been a project two years in the making. As The Scoop reported in September 2015, co-owners and brewers Stuart Keating, Rebecca Schranz and Jeff Siddons announced they were moving from their flagship location down the street at 2710 Cherokee St. The space was less than 1,000 square feet and only allowed the brewers to make one beer at a time.

Eight old Earthbounds could fit into the new space that once housed part of Cherokee Street Brewing in the late 1800s. The tasting room seats around 80 on the first level and mezzanine, a feature designed by architecture and general contractor Nathan Dirnberger. The mezzanine appears to float above the tasting room thanks to railings made of tension wire and heavy-duty chains suspended from the 17-foot barrel ceilings.

Read more: Go underground at Earthbound Beer during construction

Behind the bar, 16 taps will pour Earthbound brews and a few guest taps, with another two nitro taps available. A small selection of spirits will be available (still no mixers or ice, the owners noted) with the potential for batch cocktails in the future. Earthbound patrons can now enjoy wine, too, with two reds, two whites and a rosé available by the glass.

Below the tasting room, a 7-barrel system will increase Earthbound’s production tenfold. The space also houses a canning line that will crank out 16-ounce four-packs of staple brews. Caves underneath neighbor 2720 Cherokee St. will allow for a barrel-aging program in the future.

As The Scoop reported in August, Vista Ramen chef-owner Chris Bork will helm the food program at Earthbound. The menu will feature smoked meats, sausages and sandwiches, though food won’t be available until November at the earliest.

Earthbound’s new location means new hours, too. It will be open Tuesday to Friday from 4 p.m. to midnight, Saturday from noon to midnight and Sunday from noon to 10 p.m. Here’s a first look at Earthbound Beer’s new home.

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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Build-your-own poke bowl spot Poke Doke will open in the CWE

Wednesday, September 13th, 2017

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Central West End will soon see its first build-your-own poke bowl restaurant, Poke Doke. As reported by St. Louis Magazine, siblings Andrew, Annie, Leon and Steve Shih will open Poke Doke at 8 S. Euclid Ave., in October.

While riffs on the Hawaiian raw fish salad have popped up on St. Louis menus for years, this will be the city’s first dedicated poke restaurant. Andrew Shih called the dish “the Chipotle of sushi bowls.”

After 10 years running Hot Wok Cafe in Chesterfield with his father, Shih said he and his siblings decided to start the restaurant after eating poke bowls nearly every time they traveled outside St. Louis. They also have family and friends who operate poke restaurants in Los Angeles.

Shih said frequent fresh fish deliveries will ensure quality at Poke Doke. “We fly [the fish] in that same day, the second it gets fished out of the water,” he said “Within 48 hours, it’s at our table. Our No. 1 job is to keep everything fresh.”

Customers will build their own bowls, starting with a base of white or brown rice, noodles or salad greens, then pick a protein such as tofu, octopus, raw tuna or salmon. Next, they’ll choose a spice level for the sauce, and finally choose from toppings like cucumbers, pineapple, fried shallots, Sriracha and eel sauce. Other dishes such as pot stickers, miso soup and crab Rangoon will be available.

Shih said Poke Doke will seat about 30 inside with additional patio seating available. He hopes to be open daily for lunch and dinner service.

Photo: iStock

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Knead Bakehouse & Provisions will offer fresh bread in Southampton

Monday, September 11th, 2017

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There’s a bun in South City’s oven, and it’s due this October. Knead Bakehouse & Provisions will open at 3467 Hampton Ave., the former home of Salume Beddu.

Owners AJ and Kirsten Brown said Knead will offer fresh bread and baked goods to the area. “Our goal is bringing that old world style of bread with a modern American flair,” AJ Brown said.

The Browns started small, selling their bread at farmers markets in St. Charles County. After launching a Kickstarter campaign three years ago and “a lot of different headaches,” they found a space to scale up their production and seat 25 in a breakfast and lunch cafe.

Brown learned his craft after college when he traveled to France for culinary school. His breads use the same sourdough starter, carefully tended for five years.

“I’ve always had a passion for food,” he said. “My family is full of men, and we weren’t into sports but during the holidays, we would be in the kitchen and be engaged in that way.”

Brown said he and his wife embrace “traditional bread roots,” sourcing the ingredients from Eat Here St. Louis, Missouri Grain Project and Heartland Mill. Knead’s loaves will include a rich brioche-like loaf and a staple sourdough, Brown’s favorite. “It cuts back to the bare minimum, but it has so much character,” he said.

Guests can expect breakfast and lunch menus featuring doughnuts and sandwiches, respectively, alongside coffee and tea. Loaves and flour mixes for home baking will also be available for purchase.

“Bread is the centerpiece of what we do,” Brown said. “Everything we make is centered around how well it pairs with the bread.”

Photo courtesy of Knead

Caitlin Lally is an intern at Sauce Magazine. 

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First Look: Essentially Fries Food Truck

Thursday, September 7th, 2017

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Kick off the weekend with a basket of fries from one of the city’s newest food trucks, Essentially Fries. The truck debuts this Friday, Sept. 8, at Food Truck Friday in Tower Grove Park.

As The Scoop reported in May, Edibles & Essentials chef-owner Matt Borchardt announced plans to launch a food truck concept around his Southampton restaurant’s popular french fries. To maximize efficiency, Borchardt kept the menu narrow menu with one main dish and a variety of toppings.

“People constantly come up [at Edibles & Essentials] and say they’re the best freaking fries they’ve ever had,” Borchardt said. “Not a day goes by.”

Toppings range from Carolina pulled pork to fajita vegetables to white chicken chili. You can also order a classic basket, topped with just garlic and Grana Padano and served with a rich truffle aioli and a house-made smoked ketchup for dipping.

Edibles & Essentials chef Steven Teters, who has previously worked at Sidney Street Cafe, will man the truck. Borchardt and a few others will help out at big events and festivals.

“Our plan is to do primarily corporate events and obviously any festivals, Food Truck Friday-type events and community events we can,” Borchardt said. Customers can follow the truck on Twitter, Facebook and Instagram for updated locations.

 

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Editor’s note: Food Truck Friday is a Sauce Magazine event. 

Photos by Meera Nagarajan 

Heather Hughes is managing editor at Sauce Magazine. 

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First Look: Grace Meat & Three in The Grove

Wednesday, September 6th, 2017

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Chef Rick Lewis is bringing his southern food to The Grove. Grace Meat & Three will open Wed., Sept. 13 at 4270 Manchester Ave., in the former home of Sweetie Pie’s at The Mangrove.

As The Scoop reported in June, Lewis left his role as executive chef of Southern to open his own project with wife Elisa Lewis. Grace will offer a traditional “meat and three” menu featuring mains and rotating seasonal sides like greens, biscuits and mac and cheese.

“It’s all the things we’ve learned over the years coming to fruition here,” Rick said.

Elisa designed the 4,000-square-foot space with finds from rummage sales and items they’d collected over the years like old mattress springs that were turned into living wall decor with succulents and Spanish moss. The space will seat 100, and features a community table and bar stools designed by Goebel & Co.

 

 

Place your order at the counter, then grab a seat and wait for runners to drop off cafeteria trays laden with comfort food. Pick from mains like sweet tea-brined turkey legs, catfish bites or fried chicken, then pick two or three sides. Sandwiches including Rick Lewis’ famous house-made fried bologna and a burger are available, as well as a handful of salads and sharable starters.

Nonalcoholic beverages are self-serve, but customers can pick up canned and bottled beer, a few local draft options and a small selection of cocktails like ice picks, mint juleps and bloody marys at the bar.

Grace will start with lunch service Wednesday to Sunday from 11 a.m. to 4 p.m., with dinner service soon to follow. Here’s a first look at the newest project from Rick and Elisa Lewis.

 

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Photos by Meera Nagarajan and Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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