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Jan 21, 2018
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Posts Tagged ‘coming soon’

Plantain Girl will open Alpha-Teria inside new Alpha Brewing space

Tuesday, November 28th, 2017

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One current local brewery trend has nothing to do with beer. Breweries tap a local restaurateur to provide quality eats for taproom customers while brewers concentrate on what they do best – beer. The latest of these collaborations is between Alpha Brewing Co. and Plantain Girl owner Mandy Estrella, who built a following for her Caribbean catering services and pop-up events.

As The Scoop reported in April, Alpha is currently constructing a new facility at 4310 Fyler Ave., slated to open in mid-February. In addition to a 15-barrel brew house, co-owner and head brewer Derrick Langeneckert said the new digs will also boast a taproom, restaurant and beer garden area with seating for approximately 300.

The restaurant, called Alpha-Teria, will feature Estrella’s signature Cuban, Dominican and Puerto Rican cuisine. The menu will include shareable plates like empanadas, pollo con queso and a rotating selection of tacos, along with mains like the ropa vieja plate (braised flank steak, white rice, black beans, maduros, pickled red onions and cilantro), and sandwiches like the tripleta with diced steak, pork, ham, Swiss cheese, grilled onions, lettuce and tomato on toasted French bread.

 

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Langeneckert said he was looking for something different to complement Alpha’s variety of beers. “Our beers are more aggressively flavored,” he said. “We just didn’t want to do the typical hamburger or pizza, because the food would get really lost. We were looking for something spicy.”

Langeneckert happened to visit Six Mile Bridge Beer during one of Estrella’s pop-ups there, and the rest was history.

“We were getting to the point where we were already going to phase out the pop-ups,” Estrella said. “We were about two years out from opening some form of a Latin fast-casual restaurant, so when Derrick approached me with this, it wasn’t exactly what I was going to do, but was kind of the middle ground. I could open a kitchen without having to open a full restaurant. It seemed like a great opportunity with less risk.”

She said the built-in audience of Alpha fans was also an incentive, as well as the fact that many Plantain Girl followers are from the Tower Grove area, where the new Alpha location will be. Estrella said she’ll continue to cater under the Plantain Girl moniker.

Plantain Girl photo by Ashley Gieseking

Matt Sorrell is a staff writer at Sauce Magazine. 

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• Alpha Brewing Co. to open second location

• What I Do: Mandy Estrella of Plantain Girl

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Boardwalk Waffles & Ice Cream will open a second location in West County

Wednesday, November 22nd, 2017

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After a successful Maplewood opening in February, Boardwalk Waffles & Ice Cream is set to open a second location, this time near Valley Park.

As reported by St. Louis Magazine, owner Eric Moore said he will open the second Boardwalk Waffles & Ice Cream at 2901 Dougherty Ferry Road in February 2018 in the former home of frozen yogurt shop, Yo My Goodness. The new space will offer more seating and a similar menu to the flagship location: scoops of Serendipity ice cream sandwiched between house-made Belgian waffles, as well as individual waffles and ice cream by the scoop.

Growing up in New Jersey, Moore said he used to go to the boardwalk and order a waffle ice cream sandwich. “They’d throw frozen waffles in a toaster and then scoop some ice cream out of a tub,” said Moore. “I’m doing [that concept] on steroids; we make the waffles right in front of you, and customers get it fresh right in their hands.”

 

Fluffy Belgian waffles are made to order; customers can also order plain waffles and drizzle them with butter and maple syrup.

 

Customers at Boardwalk Waffles can order a quarter-, half- or full-waffle sandwich with one to four scoops of any 16 Serendipity ice cream flavors. Seasonal waffles, like the current pumpkin waffle, are also available, with an upcoming winter red velvet waffle in the works.

At the Boardwalk Waffles’ Valley Park location, Moore noted a few updates were being made to the space, and how the additional seating allowed for some possible menu variations. He also said they plan on having live music on the weekends on the space’s patio. “We might extend hours to breakfast and just serve waffles then,” he said.

Moore also plans to launch at least one Boardwalk food truck in the spring, and a third brick-and-mortar location in Fayetteville, Georgia, also in February. Other locations are in development, including a spot in Peachtree City, Georgia, and Moore is working on getting Serendipity distributed out of state. “I have a goal,” said Moore. “Fifteen [locations] in St. Louis and 15 in Georgia, along with food trucks. From there, who knows?”

 

Photos by Michelle Volanksy 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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• First Look: Boardwalk Waffles & Ice Cream in Maplewood

Boardwalk Waffles & Ice Cream headed to Maplewood

Top 10 St. Louis Scoops

Planter’s House owners will open Small Change in Benton Park

Tuesday, November 21st, 2017

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 { from left, Ted Charak, Jamie Kilgore and Ted Kilgore }

Big news for cocktail aficionados: Planter’s House owners Ted Kilgore, Jamie Kilgore and Ted Charak will open their second bar, Small Change, in mid-January at 2800 Indiana Ave., in Benton Park.

More minimal than Planter’s House, Ted Kilgore said Small Change, named after a Tom Waits tune, will feature canned and draft beer, a small selection of spirits and a tight menu of five to six rotating cocktails, along with some bartender’s choice specials. There won’t be a formal menu per se, just a chalkboard with the day’s featured drinks.

“We’ll still have quality ice and fresh juices and some geeky stuff, but also beers and shots of quality whiskey that won’t break the bank,” Kilgore said.

Small Change won’t have a kitchen, though there will be a vending machine and a microwave on hand for those who crave some low-brow, late-night eats. “Think truck-stop sandwiches and noodle bowls, some healthy stuff, and some not-so-healthy stuff,” Kilgore said.

The trio intends for Small Change to be a neighborhood joint where guests can unwind without pressure or pretense. “The space is comfortable and laid back,” he said. “It’s similar to Planter’s House, where it feels like it could’ve been around for a while or brand-new at the same time.”

The “hobo chic” interior, which seats 49, includes repurposed chairs, tables and doors. The ancient Falstaff sign outside above the entrance, though, will eventually be replaced with the Small Change logo.

Planter’s House vet Harrison Massie will helm Small Change, and Sam McCulloch, who has previously worked at Cleveland-Heath and Niche Restaurant Group, will serve as assistant bar manager. The space will be open Sunday through Thursday from 4 p.m. to midnight and Saturday from 4 p.m. to 1 a.m.

 

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The Kilgores and Charak are warming up the space Friday, Nov. 24 when Miracle, the Christmas-themed pop-up cocktail bar franchise, returns with a few changes. This year, Miracle will remain open through Dec. 31 (the last day of service in 2016 was Christmas Eve), only closing on Christmas Day.

Reservations will also be available this year via Tock, and bar seats and standing room will be available on a first-come, first-served basis. Miracle will be open from 4 p.m. to 1 a.m. Monday through Saturday, and 4 p.m. to 11:30 p.m. on Sunday.

Kilgore said Miracle is also partnering with Tom’s Town Distillery. A portion of the sales of drinks featuring Tom’s Town gin and vodka will support Santa’s Helpers, an area nonprofit that assists families in need.

Owners photo by Michelle Volansky, Miracle photo courtesy of Jamie Kilgore

Matt Sorrell is staff writer at Sauce Magazine. 

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• Chef Sam Boettler steps into the kitchen at Planter’s House

• Review: Planter’s House

• Drink This Weekend Edition: Miracle on Chouteau Pop-up Bar

Olive & Oak shares details on new concept, The Clover and The Bee

Tuesday, November 14th, 2017

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The latest project from the folks behind Olive & Oak now has an official name, The Clover and The Bee, and an almost official opening date.

As reported by St. Louis Magazine, co-owner Mark Hinkle said the restaurant should debut at the end of this month. “As far as opening day, I hate to throw anything firm out there, but hopefully not long after the Thanksgiving holiday,” Hinkle said.

As The Scoop reported in January, Hinkle announced his plans to open another spot at 100 W. Lockwood Ave., in Webster Groves, next door to his successful restaurant, Olive & Oak.

The Clover and The Bee’s name is taken from a line in Emily Dickinson’s poem “To Make A Prairie.” It is an homage of sorts to the space’s former tenant, Webster Groves Bookshop, and the teamwork needed to open a new venture.

Hinkle said at first The Clover and The Bee will serve only breakfast and lunch, though he expects to start dinner service in early 2018. The restaurant has 40 to 45 seats, and unlike Olive & Oak, will have counter service and be a more fast-casual experience. A walk-up coffee window, delivery service and carryout will also be available.

Hinkle said the menu is still a work in progress, but will have fun twists on breakfast items. “We’re going to try and get out of that normal box you see at breakfast,” Hinkle said. “It’ll be Olive & Oak-style food, but tweaked a little bit for the daytime.”

 

Matt Sorrell is staff writer at Sauce Magazine. 

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• Olive & Oak owners to open cafe in Webster Groves

• Best New Restaurants 2016: Olive & Oak

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Humble Pie makes way for Dottie’s Flour Shop in Ladue

Monday, November 13th, 2017

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Pizza takeout spot Humble Pie, which opened in April, has officially closed its doors, but the space at 9783 Clayton Road in Ladue won’t be empty for long.

As reported by the Riverfront Times, Jessica Lucas, who owns both Humble Pie and Fozzie’s Sandwich Emporium with husband Mark Lucas, will open Dottie’s Flour Shop in the space with her business partner, Dottie Silverman.

Mark Lucas said Dottie’s will be an organic bakeshop that will also feature upscale kitchen goods. “We’re starting on the changeover this week,” Lucas said. “We have to do a couple of cosmetic things and some equipment swaps, but they should be in there within a week or so.”

Lucas said Humble Pie initially closed in mid-October for a menu overhaul, but it became apparent that a concept change was needed.

“We just found that the kitchen space was just too small for that menu,” he said. “[Dottie’s Flour Shop’s] business has just grown, and they were looking for a space, so it just made sense.”

Lucas said he plans to revisit Humble Pie at some point. “We’re kind of putting it on the back burner,” he said. “It’s just a matter of finding the right space for it. Right now we have enough going on with the transition, and I’d like to do some stuff with Fozzie’s, so I’d say we’ll revisit it in maybe six months or a year and see where we are.”

Photo courtesy of Humble Pie 

Matt Sorrell is staff writer at Sauce Magazine. 

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Devil Dogs Wienery will open hot dog eatery inside The Silver Ballroom

Friday, November 10th, 2017

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Local hot dog cart Devil Dogs Wienery has found a permanent home inside The Silver Ballroom at 4701 Morgan Ford Road.

Co-owners Bill and Jamie Wiser will serve their signature hot dogs over the bar, as well as through an exterior window at The Silver Ballroom, beginning in December or January.

The Wisers launched Devil Dogs Wienery in 2015 as a collaboration with chef Christopher Lee featuring loaded hot dogs like the Common Enemy, a slinger-inspired hot dog with a scrambled egg patty, chili, bacon crumbles and white gravy; and the Mexican-inspired El Diablo infused with chorizo spices and topped with refried beans, sour cream and crispy tortilla crumbles.

Lee creates the individual hot dogs’ spice blends, and they’re processed and cased at Trenton Processing Center in Illinois. “We’re trying to keep everything as local as possible,” Wiser said

The couple has parked their cart around St. Louis, including concert venues like Off Broadway and CBGB, before committing to a more permanent space. The Silver Ballroom offers Australian meat pies, but doesn’t have a full-service food program. “We’ve had very positive feedback on our hot dogs,” Wiser said. “Now [The Silver Ballroom] is a good transition into something bigger.”

Wiser said he grew up listening to punk rock and enjoys the vibe at The Silver Ballroom. “It’s punk rock pinball, and what goes best with that? Wieners,” he said. “I think it’s a really good fit.” Wiser said general manager Matthew Gallagher will helm the kitchen day-to-day.

When the space opens, Devil Dogs will unveil its newest offering, the Mogwai: a teriyaki dog infused with soy sauce powder and topped with chow mein noodles, Chinese slaw, barbecue-teriyaki sauce and wasabi mustard. Wiser said he also plans to have rotating monthly specials and serve Billy Goat Chips and Lucky Cola through the service window.

Photo courtesy of Devil Dogs Weinery

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Vista Ramen chef-owner shares plans for Mothership at Earthbound

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• First Look: Squatter’s Café in Grand Center

Vista Ramen chef-owner shares plans for Mothership at Earthbound

Friday, November 3rd, 2017

Executive chef and co-owner Chris Bork created a menu inspired by several Asian cultures. Dishes include  Japanese ramen, Thai sausage and Korean fried chicken.

 

Vista Ramen chef-owner Chris Bork will land the Mothership at Earthbound Beer this winter.

As The Scoop reported in August, Earthbound Beer announced Bork would helm the kitchen at its new location at 2724 Cherokee St., which opened in September, but the concept was still in the works. Now, Bork has announced the initial menu lineup and a tentative opening timeline, as reported by Feast.

“My inspiration was to find a niche on Cherokee that didn’t exist,” Bork said. “We really just bought a smoker and built the menu around that.”

 

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While bowls of ramen won’t make the move to Mothership, Bork has put together a tight inaugural menu focusing on smoked meats. In addition to a rotating barbecue plate, Mothership will feature smoked turkey with pita, sumac, pickles and yogurt; smoked chicken chili with cottage cheese and pickled daikon; a veggie burger topped with fontina, Kewpie mayo, lettuce and red onion; and kielbasa with mustard and onions.

Sides also follow the barbecue theme: beans, potato salad and coleslaw, along with a variety of kimchi and pickles. House sauces will include pomegranate, root beer, Carolina, Korean barbecue and vinegar. Hawaiian rolls with gochujang honey butter will round out the offerings.

Bork said some of the new menu items will be available at Earthbound’s third anniversary party, scheduled for Friday, Nov. 17, and Mothership should open “a week or two after Thanksgiving.”

Photo by Michelle Volansky; logo courtesy of Chris Bork 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content

• Vista Ramen will helm kitchen at new Earthbound location

• First Look: Earthbound Beer on Cherokee Street

• Trendwatch: What’s on your plate and in your glass in St. Louis now

First Look: Squatter’s Café in Grand Center

Friday, November 3rd, 2017

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Grand Center is adding another spot to its roster of breakfast and lunch spots. Squatter’s Café, the daytime eatery from chef Rob Connoley, is set to open Monday, Nov. 6, at 3524 Washington Ave., the former location of KDHX’s Magnolia Café.

While the space itself has changed very little since the Magnolia days, the menu at Squatter’s is light-years removed from the previous bill of fare. Connoley, who was a James Beard Award semifinalist for Best Chef: Southwest in 2014, has developed a streamlined menu that features frequent culinary surprises – like the tiny white chocolate cup filled with espresso nestled in the raw oatmeal, or the soup dumpling at the heart of the cassoulet.

“I don’t do health food, but I do healthy food,” Connoley said.

He has also recreated sophisticated versions of childhood favorites like Crunchy Cinnamon Toasters served with pecan milk and an upcoming take on the venerable Pop-Tart.

Sustainability is also a focus at Squatter’s. Most serving dishes are compostable, and the yogurt and raw oatmeal on the breakfast list are served in glass jars diners can take home.

The Squatter’s space has approximately 24 seats, but many of the menu offerings are made for the grab-and go contingent like the foldable Sidewalk Tart, Connoley said, is “a full breakfast you can hold in your hand as you walk down the street.”

Squatters Café will be open Monday through Friday from 7:30 a.m. to 2 p.m. Here’s a first look at Grand Center’s newest lunch spot:

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Edible cookie dough spot Dough Co. to open in West County Center

Friday, November 3rd, 2017

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If your idea of the best cookie is one that never saw the oven, you’re in luck. Dough Co. will open for business on Nov. 15 at West County Mall, serving up edible cookie dough by the scoop and pint, as well as other cookie dough-themed treats.

Owner Martha Sneider said the inspiration for the business came from her 14-year-old daughter, Bonnie. “She’s the driving force,” Sneider said. “[Bonnie] loves the idea of baking and of enterprise.”

Sneider is a St. Louis entrepreneur who founded Logo Loops, a customizable headband company, eight years ago. Dough Co. is her first food venture, and she hired Heidi Haller to be executive chef and manager.

Sneider said all Dough Co. cookie dough is made with heat-treated flour and pasteurized eggs, making the dough safe to eat raw – though it can be baked, too. Customers will choose between nine regular cookie dough flavors, with scoops served in either a cone or cup. The cookie dough can also be bought in pints to take home and eat later or bake into a dozen 1½-ounce cookies.

Flavors include a classic chocolate chip, snickerdoodle with white chocolate chunks, oatmeal cookie and a turtle with caramel and pecans. Sneider said the 24/7 Chocolate flavor is one of her favorites. “It’s German cocoa and chocolate chunks and just really rich,” she said. “We overdid it. We went as far as we could.”

Dough Co. will also serve baked cookies, cupcakes and brownies iced with cookie dough, and even Bonnie’s creation, The Bon Bon: three mini scoops of chocolate chip dough dipped in chocolate. Beverages include milk, iced coffee and lemonade.

Photo courtesy of Dough Co. 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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Guerrilla Street Food will open a location in The Delmar Loop

Monday, October 30th, 2017

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Guerrilla Street Food’s take on Filipino fare is heading to The Loop at 6120 Delmar Blvd. Owners Brian Hardesty and Joel Crespo plan to open before the end of the year in the space that once housed Pita Pit across from The Pageant.

“The Loop has always been in our business plan,” Hardesty said. “There’s a lot of investment going on [east of Skinker Boulevard] and we feel like that’s something we want to be a part of – besides the fact that it’s just a really cool neighborhood.”

Guerrilla Street started as a food truck in 2011 and has since added a brick-and-mortar location at 3559 Arsenal St., just off South Grand Boulevard, as well as operating the kitchens inside 2nd Shift Brewing’s tasting room and the forthcoming Tropical Liqueurs in The Grove.

Hardesty said The Loop location will operate as a dine-in, counter-service restaurant like its sister location off South Grand. The 2,100-square-foot space is three times the size of the South Grand space and will seat 50 to 60 patrons inside and another 20 or so on the front patio.

Hardesty tapped chef Heidi Hamamura to helm the new kitchen. She will create new offerings exclusive to the Delmar location, while also executing dishes the restaurant is known for like the Flying Pig and chicken adobo.

“We constantly try to push the edge of what Filipino food means to us, and she’s going to continue that conversation,” Hardesty said. Hamamura joined the Guerrilla team a few months ago; her culinary resume includes time with chef Ben Grupe at Elaia and Olio, Skip to Malou chef-owner Malou Perez-Nivera and a lifetime working with her father, noted sushi chef Naomi Hamamura.

Guerrilla Street has grown its brand as well as its footprint around the city in recent years, hosting pop-ups and visiting Filipino chefs. “The whole reason behind the pop-ups concept is to spread the word of what we do and who we are and gauge interest in certain areas,” Hardesty said.

He and Crespo aren’t done yet; they intend to open more locations throughout the Midwest and “spread the good word of Filipino food.”

Photo by Dave Moore

Catherine Klene is managing editor, digital at Sauce Magazine. 

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