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Apr 23, 2017
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Posts Tagged ‘Edwardsville’

The Scoop: Edwardsville Frozen foods is now Goshen Butcher Shop

Thursday, March 30th, 2017



An old Edwardsville favorite is getting a new name, a renewed focus and a top area chef. Local butcher shop Edwardsville Frozen Foods at 246 N. Main St., is now Goshen Butcher Shop, and chef Ben McArthur, most recently behind the range at J McArthur’s in Lindenwood Park, will helm its culinary program.

Edwardsville natives Bob Keyser and Jeff Merkel recently purchased the 70-year-old butcher shop. Keyser said they plan to keep the main butcher business and add a farm-to-table component with carryout and catering services.

Merkel recently joined the board of the Land of Goshen Community Market, and Keyser said they plan to partner with the market to source local products.

“We want to have a one-stop shop, where you can come in and get local produce and locally sourced meats,” Keyser said.

Keyser said they’re working with the Edwardsville Historical Society to recreate what the exterior of the building looked like in 1940s. “For the physical changes, we’re in the mapping and planning phases of those right now,” Keyser said. “We’re going to ease in and do things on a step-by-step basis.” He said the intention is to complete as many renovations as possible without shutting down parts of the operation. Interior renovations include a full kitchen, which should be ready in early summer.

While the kitchen is built out, McArthur said he’ll assist in the planning process and ramp up his knowledge of butchery. “What I’ve learned in school doesn’t always carry over into real life,” he said. “They’ve been doing it for 70 years here, so it’ll be cool to get more hands-on experience with it.”

McArthur will focus on private and public events and  high-end carryout items, as there won’t be seating in the shop. McArthur said the dishes include local produce, foraged greens and mushrooms and freshly butchered meat. “It’s going to be composed though,” he said. “It’s not just going to be thrown in a to-go box.”

McArthur said he’s excited to work in the area. “I love Edwardsville, I love the small-big town feel of it,” McArthur said. “When I was at J McArthur’s, we were working with 40 or 60 different farmers, and it was a bit of a challenge. But here, it’s not. It’s just a drive up the road, so it was attractive to me to be able to get develop closer relationships to the farmers.”

And longtime fans need not fret: Keyser said Herbie the Hereford, the oversized cow mascot, will remain on his rooftop perch.


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Best New Restaurants: No. 6 – J. McArthur’s An American Kitchen

Extra Sauce: Top 10 Scoops of 2016

Thursday, December 29th, 2016

From big chef changes at Niche Food Group to new taco restaurants in Kirkwood and steakhouses in Sunset Hills, here’s the dining news you were most excited about this year.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get The Scoop on the latest St. Louis-area restaurant news.




1. The Scoop: Kirkwood to see new taco restaurant

2. The Scoop: Owners of Sugarfire Smoke House to open burger joint this fall

3. The Scoop: Catrinas opens in Edwardsville




4. The Scoop: Jimmy’s on the Park closes after more than two decades

5. The Scoop: Joey B’s fourth location to open in April

6. The Scoop: Twisted Tree to open in Sunset Hills




7. The Scoop: Nate Hereford to exit Niche, Brasserie’s Nick Blue to take the helm

8. The Scoop: Old Standard Fried Chicken to close

9. The Scoop: Two Plumbers Brewery & Arcade to open in St. Charles




10. The Scoop: Firecracker Pizza and Beer to open in The Grove


Related Content
10 Best New Restaurants of 2016

Extra Sauce: Top 5 Dishes of 2016

Extra Sauce: Top 10 Sneak Peeks of 2016

Extra Sauce: Top 10 Sneak Peeks of 2016

Thursday, December 29th, 2016

From new arcade bars downtown to long-awaited breweries in Maplewood, here are the 10 places you couldn’t wait to check out before they opened in 2016.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get Sneak Peeks and First Looks of the latest St. Louis-area restaurant, bar and shop openings.



1. First Look: Start Bar downtown

2. Sneak Peek: Farm to You Market in Washington



3. Sneak Peek: Sardella in Clayton

4. Sneak Peek: The Sliced Pint in downtown St. Louis

5. Sneak Peek: Wicked Greenz in Clayton



6. Sneak Peek: Side Project Brewing in Maplewood

7. Sneak Peek: Yolklore in Crestwood

8. First Look: Catrinas in Edwardsville




9. First Look: Nathaniel Reid Bakery in Kirkwood

10. Sneak Peek: Nixta in Botanical Heights

Photos by Michelle Volansky 

Related Content

10 Best New Restaurants of 2016

Extra Sauce: Top 5 Dishes of 2016

Extra Sauce: Top 10 Scoops of 2016



The Scoop: Queen’s Cuisine to open tea room in Edwardsville

Wednesday, June 15th, 2016



Anyone for a spot of tea? This Friday, June 17, Queen’s Cuisine opens its first brick-and-mortar location, Queen’s Cuisine Tea Room, at 120 S. Main St., on the corner of East Park and South Main streets in Edwardsville.

Owner Jane Muscroft launched Queen’s Cuisine in 2007, serving afternoon tea in people’s homes. Since then, Muscroft has expanded into Edwardsville’s Land of Goshen Community Market and Tower Grove Farmers’ Market, using commissary kitchens to create a variety of British-inspired baked goods including sausage rolls, quiches and 10 different scones.

“It’s been my ambition to find my own tearoom,” said Muscroft. “I’m looking forward to having a spot where our regular customers can come and where we can expand what we offer.”

Queen’s Cuisine slowly outgrew the commissary kitchen, so Muscroft found the Edwardsville facility, a house-turned-commercial space, with a 400-square-foot tearoom that will seat 30. Diners can look forward to Queen’s Cuisine’s farmers market offerings, as well as a lunchtime menu of soups, Cornish pasties and coronation chicken.

Equipped with a permanent location, Muscroft plans to collect Queen Cuisine’s disparate activities under one roof. She has already moved monthly afternoon teas previously served at Fleur De Lys Mansion to the tearoom, and plans to evaluate her presence at farmers markets after the 2016 season in order to extend the tearoom’s hours to Wednesday and Thursday. Muscroft also hopes to begin offering cooking classes.

Queen’s Cuisine Tea Room will be open Friday and Saturday from 10 a.m. to 4 p.m., with afternoon tea reservations available after 1 p.m.

The Scoop: Foundry Public House to open in Edwardsville

Friday, June 10th, 2016




The newest entrant in the Edwardsville food scene has taken up residence at 126 N. Main St.  Foundry Public House opens Tuesday, June 14, in the former Robust Wine Bar space. Co-owners Greg Elmore, Jason Armbruster and Rodney Lanham aim to create a place that crosses a neighborhood pub with an upscale dive bar.

“Everybody loves a neighborhood pub, and everybody loves a dive bar,” Elmore said. “We wanted to build the kind of place we wanted to hang out in.”

Drawing on their experience in the restaurant industry, the three designed Foundry Public House to emphasize a bar program. To that end, Foundry will boast 16 drafts and 55 cans and bottles ranging from Anheuser-Busch products to rarer, artisanal bottles. Similarly, wine will be available by the glass or, if guests are so inclined, they can spring for bottles. Whiskey will dominate the spirits and cocktails menu. “We want to be a drinker’s paradise with really good food,” said Elmore.

That food will come courtesy of chef Thomas Hayes, most recently from the kitchens at Bar Louie in St. Charles. Hayes is building a menu that will offer what Elmore described as an upscale twist on Americana with elements of Southern comfort. Guests can expect chicken and biscuits, diner-style burgers, beer-cheese fondue, steak sandwiches and more. There will be gluten-free and health-focused options, as well.

“The bar is kind of like church,” said Elmore. “It’s the one place everyone is welcome. We want to be a neighborhood staple and be a place that’s not pretentious and everyone is comfortable.”

Look for Foundry Public House to be open Sunday through Wednesday from 11 a.m. to 1 a.m. and Thursday through Saturday from 11 a.m. to 2 a.m.


The Scoop: Crushed Red to open in Edwardsville

Wednesday, May 11th, 2016



St. Louis born and bred Crushed Red Urban Bake & Chop shop will open its next location in Edwardsville. Located on the ground floor of a new construction building at 222 E. Park St., this will mark the fourth location for co-founder and chief expansion officer Powell Kalish and CEO Chris LaRocca.

“We’ve been looking for several years for a location in Edwardsville, but couldn’t find the right spot,” said LaRocca. “Our concept makes sense for the area and for the lifestyle of the Edwardsville consumer.”

When it opens in late fall, the restaurant will accommodate 102 diners inside with an additional 40 or so patrons on a patio. The menu of chopped salads, soups and pizzas will be the same as other area locations and will be included in Crushed Red’s Limited Time Offer menu trials where new menu items are tested.

“If we get a good response, we consider that items for permanent menu placement,” said La Rocca, who said the This Pear is on Fire Salad was one of the successful LTO offerings.

LaRocca and Kalish plan to open four locations in 2016 including one in Columbia, Missouri and two additional unannounced locations.


The Scoop: Source Juicery opens doors in downtown Edwardsville

Wednesday, March 2nd, 2016



Fresh juice and good vibes were flowing on Tuesday, March 1 at Source Juicery in downtown Edwardsville as owners Michelle Motley, Lisa Hudson and Chrissy Stevens, formerly of the Cleveland-Heath kitchen, opened the doors of their healthy food-to-go concept at 220 N. Main St.

“We wanted to fill a gap for healthy food for healthy people on the go,” said Motley. “You get busy and find yourself turning to unhealthy choices because it’s convenient.”

Source Juicery offers cold-pressed juices made by grinding the whole fruit and pressing the resulting pulp in a hydraulic press. Motley said this exposes the juice to less oxygen, resulting in options like a Carrot Cake made with carrot and apple juices spiked with cinnamon. Smoothies are also available like the Purple Power loaded with blueberries, banana, almond butter, nut milk, vanilla Greek yogurt and vanilla whey protein.

Source Juicery also offers prepared healthy breakfasts and lunches using locally sourced ingredients from Sun Farms, Joe’s Market Basket and others. Dishes featured on the menu include a quinoa bowl with roasted veggies and Cleveland-Heath’s kale salad, which the neighboring restaurant prepares for Source Juicery. For a filling snack or breakfast, overnight oats are made using certified gluten-free oats, chia, blueberries, pecans, maple syrup, vanilla and almond milk.

Diners can carry out their packaged food home or to enjoy their meal in the 20-seat shop. Source Juice’s hours for pick-up and dining are Tuesday through Friday from 7 a.m. to 3:30 p.m. and Saturday from 7 a.m. to 1 p.m.




Extra Sauce: In case you missed it…

Sunday, January 31st, 2016

From chef changes at The Scottish Arms to new eateries in Webster Groves, Midtown and Edwardsville, here’s a rundown of everything that went on last week in the STL food scene, ICYMI.




1. Chef Will Volny now leads the kitchen staff at Bixby’s, the restaurant located on the second floor of the Missouri History Museum operated by Butler’s Pantry.

2. Executive chef Carl Hazel fired his final ticket at The Scottish Arms on Wednesday, Jan. 27. He worked at the Central West End restaurant since 2007, having left in 2012 and returned again in 2013.




3. Webster Groves welcomed its newest restaurant when Olive & Oak fired up the burners Jan. 26 at 102 W. Lockwood Ave.

4. The tide has gone out for good as Coastal Bistro & Bar closed its doors Saturday, Jan. 23 after five years in business.




5. It was out with the arcade and in with asada when Catrinas opened at 1027 Century Drive in Edwardsville.

6. A longtime Maplewood bar and grill is closing to make way for a new gastropub. The Muddled Pig is set to open doors in mid-February in the space currently occupied by The Wood at 2733 Sutton Blvd




7. Pappo’s Pizzeria & Brew Co. opened doors in the former home of Six Row Brewing Co. in Midtown, serving up pizzas and house beer.




First Look: Catrinas in Edwardsville

Thursday, January 28th, 2016



It was out with the arcade and in with asada when Catrinas opened on Thursday, Jan. 21 at 1027 Century Drive in Edwardsville. As The Scoop reported Monday, Jan. 26, Catrinas moved into the space formerly occupied by Unkle Munkey’s Coin Club after it closed doors in November 2015.

Co-owners Megan and Ana Becerril serve up Mexican-inspired fare that aims to go beyond the Tex-Mex chimichanga. Eight starters range from octopus salad with avocado toast to taquitos to corn and bean salsa and chips. The taco selection eschews ground beef or shredded chicken with offerings like a chicharrón and a pulled pork version with habanero onion slaw. Hungrier diners can choose from nearly a dozen platters featuring chicken, pork, beef and fish, as well as a vegetarian option.

Margaritas made with house-squeezed juice feature Tres Agaves tequila with additional flavors like strawberry-habanero available on Margarita Mondays. Catrinas is open Monday, Wednesday and Thursday from 11 a.m. to 9 p.m., Tuesday, Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m.

Here’s what to expect when you step inside Edwardsville’s newest eatery:


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-photos by Michelle Volansky 



The Scoop: Catrinas opens in Edwardsville

Tuesday, January 26th, 2016



Uncle Munkey’s Coin Club is out, and Catrinas is in at 1027 Century Drive in Edwardsville. Co-owners Megan and Ana Becerril both worked at Uncle Munkey’s owner Ryan O’Day other restaurant, Wang Gang, and decided to open their own place when Uncle Munkey’s shuttered in early November after a sale of the bar and arcade fell through. Wang Gang expanded into Unkle Munkey’s dining area, adding more seating, and Catrinas opened in the remaining space Thursday, Jan. 21.

“My husband’s side of the family is from Mexico,” Megan Becerril said. “We want to serve the food you’d find if you walked into a kitchen in rural Mexico.”

To that end, do not expect to see chimichangas, refried beans or seasoned ground beef on the menu. Catrinas offers a variety of tacos like carne asada and al pastor cooked to order on house-made tortillas. Also on the menu is a Bistecitos Criollos – a thick cut, 8-ounce steak topped with bell pepper sauce, tomatoes and a sunny side-up egg served with either mashed potatoes or Mexican rice.

The drink menu will feature beer, wine and margaritas made with Tres Agaves tequila and fresh juice, which diners can enjoy in the 70-seat dining room or in the 30-seat bar area. Plans are in the works for a patio as well. Catrinas is open for lunch and dinner service.


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