Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
May 23, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘coming soon’

The Scoop: Lemmons by Grbic to give new life to an STL favorite

Thursday, May 18th, 2017

051817_lemmons

{ fried chicken at Lemmons by Grbic } 

 

An old favorite is getting a new lease on life, thanks to the folks behind Grbic Restaurant. Lemmons by Grbic is slated to open on Wednesday, May 24, at 5800 Gravois Ave.

The popular South City bar and music joint closed doors in June 2014 after 12 years in business. As The Scoop reported later that year, the Grbic family bought the building in August and embarked on an extensive gut rehab. The new space has 99 seats, a full-service bar and plenty of TVs.

According to Senada Grbic, who also helms the kitchen, the total investment in the building is just less than $1 million.

“It’s your friendly neighborhood sort of place,” Grbic said. “As far as the food goes, I’m going to do a short, simple menu, things that I love to eat and I know other people love to eat.”

Grbic said she’s excited for the chance to be a bit more creative with the cuisine at Lemmons, which she refers to as “American cuisine with a Balkan fusion.”

Take the 50/50 burger. Because many people from the Balkans don’t eat pork, Grbic uses equal parts ground beef and ground beef bacon, which Grbic said has a similar texture to pork bacon. The burger is topped with provolone and a fried egg seasoned with vegeta, a traditional Balkan spice blend.

Grbic said for the first few weeks, Lemmons by Grbic will only be open for dinner Tuesday through Sunday, but lunch service will soon follow.

Photo courtesy of Lemmons by Grbic

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
The Scoop: Grbic family wins ‘Guy’s Grocery Games,’ announce plans to open new Lemmons

The Scoop: Lemmons in South City to close

The Scoop: Denver-based Garbanzo to open first St. Louis location

Wednesday, May 10th, 2017

051017_garbanzo

 

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: Meal prep service, The Dinner Bell, to open in Cottleville

Friday, April 28th, 2017

042817_thedinnerbell

Don’t feel like going through the hassle of planning your meals and shopping for ingredients? Co-owners Carson Burks and Tamara Whitfield aim to make the process easier with The Dinner Bell.

As reported by St. Louis Magazine, the meal preparation service is scheduled to open later this summer at 475 Miralago Shore Drive in Cottleville.

Each month, The Dinner Bell will offer 14 different meal options. Customers select their meals and schedule a time to prepare them at The Dinner Bell. Once at the facility, they’ll go to an assigned workstation, where a detailed recipe and all prepared ingredients will be laid out. Customers assemble their dishes and take them home and to store in the freezer until they’re ready to cook.

“We’re going to offer a wide variety of meals to prepare,” said Burks, including gluten-free and vegetarian options. Burks said four years as executive chef at Legends Country Club have given him a solid background in large-scale preparation and modifying dishes for dietary restrictions.

“We’ll also have to-go items available, too, for people who can’t do a session,” Burks said.

“They don’t have to any of the prep work,” said Whitfield. “We do all of the shopping and chopping. We take out all of the hassle, and you get to do the fun part.” She said cleanup is included as well.

The space, which used to be the golf cart storage building at the former Mid Rivers Golf Links, is currently undergoing a complete overhaul. A soft opening is scheduled for mid-June and a grand opening event, which will benefit the Ronald McDonald House, is slated for mid-July.

Logo courtesy of The Dinner Bell 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
First Look: Cottleville Cookies & Cream in Cottleville

The Scoop: The Creative Cookery to help aspiring culinarians with shared cooking space

The Scoop: The Creative Cookery to help aspiring culinarians with shared cooking space

Wednesday, April 26th, 2017

042617_creativecookery

 

Aspiring culinarians without brick-and-mortar spaces of their own will soon have a new option to ply their trade. The Creative Cookery, a shared cooking space, will open midsummer at 2566 Gladiator Drive in Fenton.

“The idea is to have a space for caterers, bakers and food truck operators to rent by the hour,” said co-owner Joe Henderson.

Henderson, who participates in amateur barbecue competitions with the St. Louis Barbecue Society, got the idea for The Creative Cookery when he tried to do some barbecue catering on the side and couldn’t find anywhere to prep and cook which met area health code requirements.

“I saw a real need for it in St. Louis,” Henderson said, so he spent two years visiting similar facilities around the country and researching what it would take to open his own space.

The 1,200-square-foot facility, which most recently was a tanning salon, will feature two main kitchens, one for caterers and another for bakers, as well a classroom that can be used for cooking classes or small events and a food prep area. The space is currently undergoing a gut rehab and should be up and running in late June.

The Creative Cookery won’t require contracts. Instead, users will sign up for a block of time online and pay beforehand. The space will be available 24 hours a day, and each client will be given a unique code to access the facility. The building will be monitored remotely via security cameras, and staff will be onsite during business hours.

“It’s kind of like a laundromat, basically,” Henderson said. “It’s kind of based on that format.”

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
The Scoop: Diablitos Cantina launches lunch at Sanctuaria

The Scoop: Standard Brewing Co. will close at the end of April

The Scoop: Brick River Cider, St. Louis’ first cidery, to open downtown

The Scoop: Brick River Cider, St. Louis’ first cidery, to open downtown

Thursday, April 20th, 2017

042017_brickriver2

 

St. Louis has seen an explosion of craft breweries in recent years, and soon it will welcome its first dedicated cidery.

Owner Russ John is in the process of opening Brick River Cider Co. downtown at 2000 Washington Ave., in a former firehouse. The name of the company is a nod to St. Louis’ position as a leading national supplier of bricks in years past. John said he hopes to have construction and permitting completed in August, then start production and have cider ready to drink just in time for bonfire season.

“My heart is hoping to make Halloween weekend, but I’m optimistic, probably, to hope it’ll be that soon,” he said. “It’s probably realistically sometime in November.”

John has a background as cider homebrewer. His family has owned apple orchards in the area since the late 1860s and has made cider on a small scale almost as long.

“The family legend is that the two bottles of cider I have on my desk were made by my grandfather during Prohibition,” John said.

John is currently putting together a group of a half-dozen different suppliers within a day’s drive of the cidery in an effort to support local agriculture. He plans to work exclusively with fresh-pressed Midwest apple juice.

The Brick City space will not only house a production facility, but it will also boast a tasting room. The space will have a 30-to 40-seat bar area on the first floor, along with the cider production facility, and a larger dining room on the second floor with a full kitchen.

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Pressed to Impress

Drink This Weekend Edition: 3 ciders for wine lovers

Guide to Drinking 2014: Cider Comes Back Hard

The Scoop: Germania Brew Haus to serve coffee, beer in Alton

Thursday, April 20th, 2017

042017_germania

 

Alton will soon be home to a new destination for coffee and beer. Husband and wife team Jared and Carolyn Brynildsen will open Germania Brew Haus at 617 E. Broadway in late May.

The Brynildsens are active duty military officers, he with the Army and she with the Air Force. Jared grew up in Alton, and Carolyn spent some of her childhood in Troy, Illinois, though they didn’t meet until they were both deployed to Afghanistan. A mutual desire to participate in Alton’s revival led them to put down business roots – though they’re currently stationed in Hawaii.

The couple will remain in Hawaii and will keep tabs on the business remotely, but day-to-day operations will be handled by Jared Brynildsen’s brother, Ben Brynildsen, who has a background as a barista and bartender.

“Because we’re in the military, we’ve traveled all over the world, and we’ve seen many things we’ve liked, so we’ve compiled them into Germania Brew Haus,” said Jared Brynildsen.

Those things include brews two ways, coffee and beer, as well a convivial atmosphere. Germania Brew Haus will feature Crimson Cup coffee during the day, and it will turn into a taproom in the evenings with 16 craft beers and ciders on tap via a self-serve iPourIt system. Wine will also be available, though not via iPourIt.

Neighbor Frost Bakery, located down the street at 4 E. Broadway, will provide light bar fare like pretzels. Brynildsen said the space is meant to provide an environment for friends to hang out and converse over quality beverages.

“It’s not going to be a sports bar. There won’t be a bunch of TVs or loud music. It’s meant to stimulate social gatherings,” he said.

The Brynildsens bought the building, which was a bank in a former life, in March, and only minor renovations were needed. The space will have approximately 20 seats outside and 60 to 80 seats inside, including a quieter second-floor study and a private meeting room.

Photo courtesy of Germania Brew Haus

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
The Scoop: Pour-your-own bar and restaurant Tapped to open in Maplewood

The Scoop: Alton gourmet popcorn shop reopens as PopUtopia

The Scoop: El Morelia Supermercado owners to open The Taco & Ice Cream Joint

Friday, April 14th, 2017

041317_cherokee

 

More tacos and ice cream are coming to Cherokee Street. The team behind El Morelia Supermercado in Bridgeton will open The Taco & Ice Cream Joint at 2738 Cherokee St., at the end of April, as reported by St. Louis Magazine.

Building on the success of the Bridgeton market’s popular Taco & Ice Cream weekend brunch, The Taco & Ice Cream Joint will offer a wide variety of street tacos alongside house-made ice cream and paletas, Mexican ice pops.

Karen Rico, daughter and business partner of owner Salvador Rico, said the new restaurant gives the El Morelia team a chance to innovate. “It’ll be really unique, not just tacos, but different types of ribs and make-your-own burrito and taco stations. We’ll also have all our usual ice cream flavors ­– mango, coconut, Mexican Twinkie, the favorites, and some new, exotic flavors we’ve been coming up with,” she said.

El Morelia will continue its weekend brunch service. Rico said they plan to open The Taco & Ice Cream Joint daily from 11 a.m. to 11 p.m.

 

Sam Flaster is an editorial intern at Sauce Magazine. 

Photo courtesy of Google Street View

Related Content
The Scoop: Tiny tea shop Teatopia opens on Cherokee Street

Short List: Tacos al Pastor

First Look: The B-Side on Cherokee Street

The Scoop: Food truck food court to open in South City

Thursday, April 6th, 2017

040617_steaklouie2

 

A new “food court” for area food trucks is in the works in South City.

Earlier this year, Steak Louie owner Paul Listenberger bought the 2,200-square-foot building at 4001 Utah St., which formerly housed Annie Moons Bakery. The space has served as a commissary kitchen for Steak Louie, as well as fellow trucks Farmtruk and Go! Gyro! Go! Now, Listenberger plans to turn it into a one-stop shop where food truck fans can indulge in their favorite fare in one central location.

According to Listenberger, the actual rehab of the space will be minimal. “It’s a great building as-is,” he said. “We’re just doing basically cosmetic changes.”

Listenberger said the plan is for customers to order at a counter, and then food will be brought to their tables. Inside and outside seating will be available, and he plans to serve beer as well.

Steak Louie, Farmtruk and Go! Gyro! Go! have all signed on to participate in the venture, and Listenberger said he hopes to have Holy Crepe on board soon, as well. He also intends to eventually bring in other trucks for collaborations and events.

Initially, Listenberger said the food court would be open for Friday dinner service, and breakfast, lunch and dinner service on Saturday and Sunday. The space, which has no official name as of yet, is about four to six weeks from opening. “We want to get the patio open as soon as we can,” he said.

Related Content
Food Truck Friday is back May 12, 2017!

6 Best New Food Trucks of 2016

Hit List: 5 new places you must try this May

The Scoop: Patois to open in former Rustic Goat space downtown

Wednesday, April 5th, 2017

040517_patois

 

Downtown’s The Rustic Goat will soon be replaced with a new, multifaceted concept. As reported by the Riverfront Times, the restaurant at 2617 Washington Ave., will close and reopen as Patois Eatery & Social Lounge on Saturday, April 15.

“We’re rebranding and going in a different direction,” said Johnnie Franklin, marketing director for the restaurant’s new management team. “We’re going to change the whole concept to more of a Caribbean-Creole-American fusion eatery and social lounge.” Franklin said ownership hasn’t changed, but the restaurant is under new management.

The Patois menu will boast a wide variety of items from jerk chicken and oxtail to seafood and pasta. Weekday lunch and Sunday brunch service will also be available.

The new direction will also include a hookah lounge and live entertainment. On Fridays, Patois will host After Work Office Lounge, or AWOL, which will spotlight live Caribbean music and a DJ playing between sets. On Sunday evenings, the restaurant will play host to live comedy acts. Franklin said only minor cosmetic changes will be made to the space.

Franklin said in the interim before the official reopening, The Rustic Goat will remain open for previously scheduled private events, but regular service has ceased.

Photo courtesy of Patois

Related Content
The Scoop: Alpha Brewing Co. to open second location

The Scoop: Gluten-free A2 Cafe closes downtown

Sneak Peek: The Sliced Pint in downtown St. Louis

 

The Scoop: Russell’s to open third location in Chesterfield

Wednesday, April 5th, 2017

040517_russels

 

Restaurateur Russell Ping will soon open a third bakery and restaurant to complement his other two locations, Russell’s on Macklind and Russell’s Cafe & Bakery in Fenton. The new spot, which will also be named Russell’s Cafe & Bakery, is slated to open later this fall (hopefully September) at 14888 Clayton Road in Chesterfield.

“We’ve been looking for a while at opening a third store, and weighing our options on whether another city location would be good, or something else out in the county,” Ping said. “And it really came down to the space being a good fit.”

The 4,000-square-foot space, formerly a St. Louis Bread Co. location, will receive a complete gut rehab, including a full kitchen and a bakery production area. Construction is slated to begin in the next few weeks.

Ping said initially the cafe will be open for breakfast and lunch, and there will be items from both the Fenton and Macklind menus available. He said there are items, like biscuits and cinnamon rolls, which are available only on Sundays at Russell’s on Macklind that may make regular appearances on the Chesterfield menu as well.

“Having the bigger kitchen will allow us to expand,” Ping said. “So we’ll start out with the things everyone loves, and then add to the menu as we grow and expand.” He said the beverage program would be ramped up as well.

“We’ve worked with Kaldi’s for a very long time, but we’re looking to add to our coffee program,” Ping said, adding that Kaldi’s is in the process of refurbishing an antique espresso machine for the new location. Beer and wine will also be available.

Photo by Dustin Bryson 

Related Content
Review: Russell’s on Macklind

The Scoop: Copper Pig gastropub to open on Macklind Avenue

The Scoop: Russell’s Cafe & Bakery in Fenton to relocate in early June

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, 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