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Jan 16, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Dottie’s Flour Shop’

Extra Sauce: In case you missed it…

Sunday, November 19th, 2017

From the opening of a new sausage joint on Cherokee Street to our go-to Thanksgiving recipes, here’s what went down last week, ICYMI.

 

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1. Bill and Jamie Cawthon have put the finishing touches on the brick-and-mortar iteration of their popular food truck, Frankly Sausages. Frankly on Cherokee opened at 2744 Cherokee St., Friday, Nov. 17.

 

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2. 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. Co-owner Mark Hinkle said the restaurant should debut at the end of this month.

 

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3. 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.

 

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4. We all love an invitation, but who doesn’t panic at the thought of hosting? Let’s face it, if you’re in the kitchen, you’re missing the party. The planning, the prep, the cleanup, hours over the stove with complicated recipes… it doesn’t have to be that way. Use these seven recipes to feel like a guest at your own shindig.

 

Don’t miss out! Follow Sauce on Facebook and Twitter for the latest Scoops in the St. Louis restaurant scene.

 

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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