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Jan 23, 2018
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Posts Tagged ‘Creve Coeur’

Shack will open in Creve Coeur and O’Fallon, Mo.

Thursday, January 4th, 2018

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Shack will expand in a big way this year. The popular local breakfast and lunch chain will open four Missouri locations in Creve Coeur, O’Fallon, Overland Park and Kansas City, according to Brant Baldanza, managing partner of OG Hospitality Group.

“After we opened Frontenac and Chesterfield, we knew we were on to something,” Baldanza said. “We never want to grow just to grow, but we saw a vacancy in the market and decided to go for it.”

OG Hospitality Group, which also owns The Tavern Kitchen & Bar and Corner Pub & Grill, has Shack locations in Valley Park, Frontenac and Chesterfield. Baldanza said Shack No. 4 would debut in O’Fallon at 2931 Highway K in February in an 8,000 square-foot space with 200 seats.

In April, the fifth Shack is scheduled to open at 12521 Olive Blvd., in Creve Coeur, formerly home to a Shogun location. Baldanza said that OG Hospitality has also signed a letter of intent for a space in South County, and he hopes to have a lease signed soon. All the new Shacks will essentially feature the same menu as the original.

In addition to St. Louis, Shack will open two locations in Overland Park in Kansas City in late spring and early summer. Like their St. Louis counterparts, Baldanza said the Kansas City restaurants will feature local purveyors for items like coffee and beer.

Photo courtesy of Shack

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Shack to open third location in Chesterfield

• OG Hospitality group to close Cucina Pazzo, open a second Tavern Kitchen & Bar

• The Tavern CDC Jessie Gilroy to join Peacemaker, Sidney Street Cafe

Gioia’s Deli will open third location in Creve Coeur

Tuesday, January 2nd, 2018

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Good news for sandwich fans: Gioia’s Deli will set up shop in West County in the new year. The popular sandwich shop will open a Creve Coeur location at 623 N. New Ballas Road by April 1, according to co-owner Alex Donley.

Gioia’s food truck has hit the Creve Coeur area since 2014, and Donley said it almost always sells out. That success, coupled with an increase in Gioia’s catering business in the area, made opening a brick-and-mortar location there a no-brainer.

“We were just waiting for an opportunity,” he said. “This space came across our bow in October, and we’ve been working [to get it] ever since.”

Donley said the menu will be the same as the other two Gioia’s locations to start. The space will have 40 seats and possibly some outside seating, too, as well as a 60-space parking lot. Donley said the building, which most recently housed a Goodcents Deli Fresh Subs, would only require some aesthetic tweaks to get it up and running.

“We just have to make the space our own, and give it that Gioia’s charm,” he said.

Photo courtesy of Gioia’s Deli

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
• James Beard Foundation declares Gioia’s Deli an American Classic

• Sneak Peek: Gioia’s Deli Downtown

• St. Louis food community reacts to James Beard wins

Best New Restaurants: No. 5 – Nudo House

Friday, December 1st, 2017

To be the best, everything matters – atmosphere, service and food. Here are St. Louis’ 12 best new restaurants of 2017.

 

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Nudo House, the noodle shop from Mai Lee’s Qui Tran and Marie-Anne Velasco, was years in the making. When instant gratification is the norm – we want what we want, and we want it yesterday – it’s nice to be reminded that some things are worth the wait.

Unlike the voluminous menus found at many Asian restaurants, Nudo keeps things simple with a handful of cold apps like spring rolls and kimchi, vegetables sides and two bahn mi variations. Four versions of pho, the Vietnamese noodle soup Tran’s Mai Lee is famous for, are also on the menu.

 

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But the star of the show at Nudo is the ramen, the traditional Japanese noodle dish that inspires untold obsessive devotion in so many diners. In those seeming eons of R&D, Tran and Velasco delved headfirst into the world of ramen, sampling versions from across the country and hosting pop-ups around town to keep up interest.

At Nudo, there are four different versions that build on the basics, melding tradition with a distinctive creative bent. Standouts include the vegetarian Shroomed Out ramen, which deploys meaty, earthy king oyster mushrooms to delicious effect, and perhaps the ultimate in cross-cultural comfort cuisine, the Hebrew Hammer, a rich and creamy combo of tender ramen noodles and chicken schmaltz. Tuck in with a bowl and take your time.

Photos by Izaiah Johnson

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Sauce Magazine: Best New Restaurants 2017

• Review: Nudo House

• First Look: Nudo House in Creve Coeur

First Look: Nudo House in Creve Coeur

Tuesday, July 25th, 2017

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After years of anticipation, Nudo House is ready to make its debut. The ramen and pho shop from co-owners Qui Tran and Marie-Anne Velasco is slated to open this weekend on Friday, July 28 or Saturday, July 29.

Tran, whose family also owns Mai Lee in Brentwood, first dropped hints about Nudo in 2014, and the restaurant location was officially announced at 11423 Olive Blvd., in Creve Coeur at the end of 2015. Since then, Tran and Velasco have hosted pop-ups to test recipes and drum up anticipation while they did extensive renovations.

 

Upon entering the 2,300-square-foot space, customers step up to the counter and place their order, then grab a seat and watch as their meals are prepared in the open kitchen. The menu includes spring rolls, a few salads and banh mi, but the staples are the pho and ramen bowls.

The four 3-1-Pho options include beef, chicken, shrimp or a combination of all three. Four ramens are also available: a traditional pork tonkotsu, a spicy miso pork, a chicken option and a mushroom-based vegetarian bowl.

Meals can end with a sweet treat, too. Tran and Velasco installed a soft-serve machine where they will offer rotating flavors like coconut and pandan leaf, passion fruit, lychee or mango.

Nudo will be open Monday to Saturday from 11 a.m. to 9 p.m. Here’s a First Look at what to expect from this highly anticipated noodle house:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
The Scoop: Qui Tran to open ramen shop Nudo in Creve Coeur

What I Do: Marie-Anne Velasco of Nudo House

The Scoop: Mai Lee’s Qui Tran moves closer to opening a ramen shop

What I Do: Qui Tran of Mai Lee

The Scoop: Sym•Bowl to open new locations in St. Charles, Creve Coeur

Wednesday, February 8th, 2017

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Sym•Bowl, which specializes in build-your-own bowls, will open its third location at 1456 Bass Pro Shop Drive in St. Charles in late March or early April, according to co-owner Becky Schoening.

The new St. Charles location, which was formerly a sushi restaurant, will have approximately 30 seats, feature the same menu as its sister restaurants, and will also house a small bottling facility for Sym•Bowl’s line of hot sauces.

But the Sym•Bowl expansion isn’t over. Schoening said she and business partner Gregory Owens will soon open a fourth location in Creve Couer. Schoening said details should be finalized in the next few weeks, and store number five will hopefully follow soon.

“We’re also looking for something in the city, but nothing is on the radar yet,” Schoening said, adding that both upcoming locations will be approximately the same size as the other restaurants and feature the same menu.

Sym•Bowl opened its second location last year in Chesterfield at 137 Chesterfield Town Center. The original Kirkwood restaurant at 11215 Manchester Road, which had initially retained the name The HotPot, changed over to the Sym•Bowl moniker after the first of the year.

Photo by Michelle Volansky

Related Content
First Look: Sym•Bowl in Chesterfield

The Scoop: The HotPot to rebrand, open new location in Chesterfield

 

 

The Scoop: Vero Pasto to deliver pizza and pasta kits

Tuesday, July 19th, 2016

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After a limited trial run earlier this year, Katie and Ted Collier, along with Katie’s mother Belinda Lee and brother Johnny Lee, have secured a space in Creve Coeur where they will launch Vero Pasto – a meal delivery service initially offering a weekly selection of pizza and pasta. The Colliers, who also own Katie’s Pizza & Pasta Osteria, hope to have the business open by the holiday season.

Unlike some other local options, Katie Collier said Vero Pasto (that’s “real meal” in Italian) will deliver the raw ingredients and customers will cook the dishes courtesy of written recipes, as well as You Tube tutorials.

“We’re doing this because we love our restaurant and love serving the community,” said Collier. “With a restaurant we can only reach so many people and we’ve been thinking how to expand and reach more people with our food.”

Meal kits will include the raw ingredients necessary to prepare pizza or pasta at home, including handmade pizza dough and extruded pasta along with raw vegetables and other components. New kits are available each week. The Lees and Colliers plan to source fresh, seasonal ingredients and hope to use local vendors like Volpi and Salume Beddu.

“We want this to be a fun experience,” said Collier. “We want it be easy but interesting so people can cook then say, ‘Wow, I made that.’”

Orders will be placed online. Delivery will follow a couple of days later with ingredients arriving in temperature-controlled packaging. Pricing is still being determined, but each kit pizza kit will contain items for two pizzas, and each pasta kit will serve four people and will run between $25 and $30.

“We’ll pivot and learn as we grow,” said Collier. “We’re starting off humbly and small, but we chose a space where we can grow quickly if we need to. The meal delivery system, like Blue Apron, is a new phenomenon within the last few years. We’ll learn and grow it naturally.”

 

First Look: Sym•Bowl in Chesterfield

Wednesday, May 4th, 2016

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The latest build-your-own eatery has come to Chesterfield. Sym·Bowl, a rebranded second location of The HotPot in Kirkwood, opened on Wednesday, April 27. Co-owners Becky Schoenig and Gregory Owens not only wanted to open another location, but also have their eyes on franchise opportunities. As The Scoop reported in March, Sym·Bowl opened in the old Surf Dogs building at 137 Chesterfield Town Center.

Like other customizable dining options, Sym·Bowl lets diners choose a protein, vegetables, sauces and style (in warm broth or as a salad) and welcomes different dietary needs. Chef and manager Robert McClellan, formerly of now-shuttered Gringo, and has created paleo, gluten-free, vegetarian and vegan-friendly options.

HotPot regulars will recognize the numerous proteins including chicken, beef, tofu, shrimp, pork or vegetables. As in Kirkwood, they can choose from an additional 11 vegetables or add them all with the “rake it through the garden” option. All bowls are available warm with one of seven sauces like green curry, lemon-mango or bone broth and choice of noodles, quinoa, rice and more. Diners can also cool things down with one of five cold dressings like cilantro-lemongrass or ginger-sesame in a grain-free wrap or atop greens or grains. These “chill out” options will soon be available at The HotPot.

Smoothies, fresh juices and desserts are also offered, and Schoenig hopes to add carryout family meals in the future. Sym·Bowl is open Monday through Friday from 10:30 a.m. to 8 p.m. and Saturday from 10:30 a.m. to 3 p.m. Here’s what to expect when you step inside The HotPot’s newest location, Sym·Bowl :

 

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-photos by Michelle Volansky 

 

 

 

 

 

 

Sneak Peek: Fred and Ricky’s in Maryland Heights

Thursday, April 7th, 2016

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Grab-and-go is about to get healthier in Maryland Heights. Fred and Ricky’s opens doors tomorrow, April 8, at 64 Weldon Parkway. Co-owners Kathleen “Fred” Waidmann and Richard Waidmann have custom-built a 5,000-square-foot commissary kitchen to prepare plant-based, health-focused meals.

As The Scoop reported in November 2015, Fred and Ricky’s menu features dishes without meat, dairy, eggs, refined sugar or oil. A small storefront at the commissary kitchen houses a refrigerated case displaying packaged breakfasts, salads, soups, baked goods and entrees like mushroom barley risotto and Plantsagna, a vegetarian lasagna with dairy-free cheese.

Chef Andy Harris has scaled up Kathleen Waidmann’s recipes that she developed for her husband, who follows a plant-based diet. While the Maryland Heights location is only grab-and-go, the Waidmanns are already working on another satellite location at 11252 Olive Blvd., in Creve Coeur, which will offer a handful of seats for customers. That location is slated to open at the end of the month.

Rather than operate a full-service restaurant, the Waidmanns said they opted for a grab-and-go operation to provide nutritious meals quickly for workers looking for a fast lunch or an easy dinner option. Mostly single-serving portions are packaged in recyclable, BPA-free plastic containers and include microwave reheating instructions. The Waidmanns hope to expand their concept quickly, adding more locations to be supplied from the Maryland Heights kitchen. They’re also planning a delivery service.

Fred and Ricky’s will be open Monday to Friday from 7 a.m. to 6 p.m. and Saturday 9 a.m. to 3 p.m. Here’s a sneak peek at what to expect when doors open tomorrow morning:

 

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-photos by Meera Nagarajan

The Scoop: Qui Tran to open ramen shop Nudo in Creve Coeur

Wednesday, December 23rd, 2015

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Ready your chopsticks because Nudo, the ramen venture by Mai Lee’s Qui Tran and Marie-Anne Velasco is a go. Having signed a lease for space at 11423 Olive Blvd. in Creve Coeur, which formerly housed an Einstein Bagels, Tran plans to start renovation in February and open the highly anticipated restaurant in late spring or early summer 2016.

“We’ve done a lot of hard work, a lot of research and reached out to the right people,” Tran said. “When you make pho, there’s one basic way to do it. Some regions use fish sauce and some don’t, but there’s a basic way. With ramen, it’s corner to corner.”

As a result, the menu will feature Nudo’s own style of pork tonkotsu-style ramen and spicy miso ramen. Tran and Velasco are also developing a vegetarian version and a “schmaltz ramen” made with chicken. St. Louis’ king of pho will also offer the rich and savory soup at Nudo.

Located near Granite City Food and Brewing and the forthcoming Five Star Burger, the area is ideal for Tran’s 50- to 60-seat, fast-casual venture. “It’s a residential and business area,” Tran said. “It’s an area craving local flare.”

-photo by Ashley Gieseking

The Scoop: 5 Star Burgers to open third Missouri location in Creve Coeur

Wednesday, December 16th, 2015

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5 Star Burgers is set to open a third Missouri location at 11621 Olive Blvd., in Creve Coeur as early as March 2016. As reported by Feast, owner Steve Gontram said new location will serve the same fan favorites as the Kirkwood and Clayton locations.

The 2,750-square-foot space will be a comparable size and design as the other locations, seating approximately 90 people with another 36 on the patio. Gontram said Creve Coeur was the right choice for their expansion because it was a similar location as their two previous restaurants. “Opening a restaurant is something I really love to do,” he said. “I love the energy and the stress. It’s never easy, but at this point, we’ve learned a lot from the other two locations.”

Although no other expansion plans have been officially announced, Gontram said he is entertaining the idea of opening additional St. Louis locations, as well as reaching beyond the 314 into other  markets. Gontram’s father originated the 5 Star Burger concept it New Mexico, where there are four locations.

 

 

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