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Jun 28, 2017
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Posts Tagged ‘coming soon’

The Scoop: Rick Lewis dubs new restaurant Grace Meat & Three

Tuesday, June 20th, 2017

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{ co-owners Rick and Elisa Lewis with the key to their new restaurant } 

 

Chef Rick Lewis’ forthcoming restaurant has a name: Grace Meat & Three.

As Sauce reported earlier this month, Lewis and his wife, Elisa Lewis, left Southern to strike out on their own at 4270 Manchester Ave., in The Grove, the former home of Sweetie Pie’s.

“Grace means good will and good virtue, and it’s the prayer we say before we eat,” Rick Lewis said. “We thought it represents the sense of community we’re trying to achieve.”

Lewis said he’s working on recipes right now, but expect to see traditional meat and three fare front and center at Grace, including fried chicken, barbecue and meatloaf. Vegetarian options will be available as well, and sides will encompass a rotating array of seasonal ingredients.

Lewis said the project is on track for an August opening. “We’re on schedule as of right now,” he said.

The restaurant will serve lunch and dinner Tuesday through Sunday and eventually offer Sunday brunch and a Sunday family-style dinner.

Photo courtesy of Grace Meat & Three

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: New Craft Beer Cellar location to open in South City

Wednesday, June 7th, 2017

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{ Craft Beer Cellar in Clayton }

 

A second Craft Beer Cellar is set to open in at 5760 Chippewa St., near the Hampton Village shopping center. Owner Brandon Nickelson is hoping to open doors at the beer-focused bottle shop by end of the year, as reported by Feast.

Nickelson, who co-owns the current Clayton location of Craft Beer Cellar with brother Ryan Nickelson, is helming this project solo. “[I] think South City is a really good fit and a very strong community,” he said. The Nickelsons opened in Clayton in May 2014; both brothers continue to own and operate that space.

Nickelson said South City is an underserved market for beer. As with its sister location, Craft Beer Cellar will carry hundreds of local, national and international brews for customers to purchase. It will also house more taps at the in-house bar – 15 to 16, Nickelson estimated – for customers to sample new or rare offerings.

“The new bar location should be a larger service bar with cozy seating,” he said. “It will definitely be a lot bigger.”

Nickelson said education will remain the backbone of the operation. “We do focus on education in our shops and we try to make sure everybody that comes into our shop has a wonderful time,” he said.

Photo by Michelle Volansky

Bailey Synclaire is an editorial intern at Sauce Magazine. 

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The Scoop: Jilly’s to open second location in Edwardsville

Monday, June 5th, 2017

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Popular sweets purveyor Jill Segal, owner of Jilly’s Cupcake Bar & Café, is heading east to open her latest project, Jilly’s. Segal expects to debut in late June at 222 E. Park St., in Edwardsville, Illinois, just in time for the flagship restaurant’s 10th anniversary in July.

The new location will be somewhat similar to the original location at 8509 Delmar Blvd., in University City. There will be full ice cream service, including trendy, over-the-top crazy shakes, and all 16 flavors of Jilly’s cupcakes.

The food menu will be more compact initially, limited to cold grab-and-go items, though Jilly’s chef and self-titled “food dude” Dana Holland said eventually, warm dishes may be available. Production will still occur at the Delmar location, and food will be delivered to the Edwardsville store.

Segal said she was looking at the Edwardsville area for a while but just couldn’t find the right location, until she learned about the new building project off Highway 157. The 1,400-square-foot space is situated on the first floor of the new Madison Mutual building, and will seat approximately 30 with an additional 18 picnic table seats outside, and a private event room with another 20 seats.

“I personally think we’re in the best spot in Edwardsville,” Segal said.

Holland said the new concept might also be used as a model for future expansion.

Photo courtesy of Jilly’s Cupcake Bar & Cafe

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Rick Lewis to open new restaurant in The Grove

Thursday, June 1st, 2017

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A local favorite will soon put down roots in a classic St. Louis neighborhood.

Rick Lewis is stepping down from his role as executive chef at Southern to open up his own place with his wife, Elisa Lewis. The new venture will be located at 4270 Manchester Ave., the former home of Sweetie Pie’s in The Grove.

Lewis and Mike Emerson of Pappy’s Smokehouse opened Southern in June 2015 after he left his executive chef post at Quincy Street Bistro.

Lewis, who will no longer have an ownership stake in Southern, said he’ll stay on for as long as necessary to make the transition. He said they are still deciding who will take over the kitchen.

“This is our first endeavor as husband and wife,” Lewis said. “It’s exciting. Elisa and I have grown a lot over the last two years, and there have been lots of opportunities that have come our way. When we came across this building, it just felt right to us.”

Lewis is excited to open in a neighborhood like The Grove.

“One of the cool things we saw at Southern was how all walks of life would come together, and it was really a community-building thing. Everyone would be sharing plates together and sitting next to each other,” he said. “We want to convey that sense of fellowship and community at this place. We want it to be comfortable and inviting and give people a sense of coming into our home for a meal.”

Lewis said the idea is to stay true to the history of the building – and of course, there will be fried chicken. “It’s going to be our take on Southern meat and three,” he said.

Lewis said he expects the space will seat approximately 100, and very little work will be necessary before the doors open. “We’re hoping to open in late summer or early fall,” Lewis said.

And what will he call his new establishment? “The name is top secret as of now,” he said.

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Taco Buddha to open in University City

Friday, May 26th, 2017

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University City will soon be home to another taco spot. Taco Buddha is slated to open at 7405 Pershing Ave., this summer in the former home of short-lived Perjax American Kitchen.

“Taco Buddha is world flavors put into the vessel of a taco,” said owner Kurt Eller. Eller, who came to St. Louis from Austin, Texas, said his tacos are similar to those served in the Southwest. “It’s not strictly meat and lettuce and cheese,” he said.

Menu items will include a chicken tandoori taco with a mango chutney salsa and a Thai-influenced taco with beef marinated in ginger and red pepper flakes. Eller has property in New Mexico and brings back chiles from the area, which he plans to incorporate in his creations.

A variety of breakfast tacos will also be offered, as well as other dishes, like cilantro lime rice and beans and sopapillas.

Eller said he expects doors to open in late June or early July, and the counter service cafe will have 25 seats inside and 25 patio seats.

Initially, Taco Buddha will be open for breakfast and lunch on Thursday and Friday, and breakfast, lunch and dinner on Saturday. Eller said he expects to expand hours and be open six days a week in October.

Photo courtesy of Taco Buddha

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Tin Roof to open in former Joe Buck’s space downtown

Thursday, May 25th, 2017

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Tin Roof, the Nashville-based chain of music venues/fast-casual eateries, is set to open up a St. Louis location this summer, and they’ve tapped a local culinary up-and-comer to helm the kitchen. Nowell Gata, formerly an executive sous chef for Baileys’ Restaurants, will assume the role of executive chef.

Tin Roof St. Louis will be housed in the former Joe Bucks’ space downtown at 1000 Clark St. The restaurant will have approximately 135 seats inside, 40 bar seats, 32 patio seats and 12 seats at the patio bar.

There will also be a rooftop event space as well as a VIP room, and Gata said the hope is for the doors to open in late June.

Tin Roof will be hosting local and touring musicians, as well as offering favorites like burgers, po’boys and house-smoked pulled pork. Gata said he hopes to include some regional favorites as well.

“I definitely want to do a slinger for brunch,” he said, adding that late night food will also be available.

Photo courtesy of Tin Room

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Chef Jessie Gilroy to open Pangea in St. Charles

Tuesday, May 23rd, 2017

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{ Chef Jessie Gilroy } 

 

Another Sauce One to Watch is striking out on her own. Jessie Gilroy, currently sous chef at Sidney Street Cafe, will soon head west to start her own restaurant, Pangea. Gilroy plans to open doors in The New Town  neighborhood in St. Charles this September.

Gilroy – who declined to share the exact address at this time – said the concept will be casual fine dining, and, as the name of the place implies, the menu will be eclectic.

“I don’t want to do the white tablecloth thing. That’s just not me,” Gilroy said. “But I do want people to be able to enjoy that kind of food but not have to get dressed up. It doesn’t have to be a once a month kind of thing. I don’t want to blow people’s budgets.”

Gilroy said the menu will span the globe and blur borders.

“Pangea was the super continent before all of the continents split, so I want to have a worldly influence on the food and show that you can have spices or techniques from anywhere in the world and have it be cohesive,” Gilroy said.

“You don’t have to just do Italian or just do French. People ask me what kind of food I like to eat, and I like to eat everything, so the best way I can put me on a plate is to show that everything can go together.”

One dish that’s already in her sights: foie gras and a miso waffle with a shallot and pepper mostarda, a mashup of Italian and Asian influences.

Gilroy said the space doesn’t need much in the way of rehabbing and most of the work will be cosmetic.

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

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

Thursday, May 18th, 2017

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{ 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. 

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

Wednesday, May 10th, 2017

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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

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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. 

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