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Jan 24, 2018
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Posts Tagged ‘Eleven Eleven Mississippi’

Budget Crunch: 9 delicious deals to devour now

Wednesday, March 22nd, 2017

Got $10 and a friend? Then contributor Kevin Korinek has 9 tasty deals you must try now.




1. The new Boardwalk Waffles & Ice Cream in Maplewood is offering a special $9 chicken and waffle deal Thursdays from 4 p.m. until sold out. And yes, it will probably sell out, so make sure you’re first in line. While Boardwalk supplies the delectable waffle, the fried chicken slingers at Byrd & Barrel supply the Chicken Nugz. Adding hot sauce gets you to Flavortown fast, but a little maple syrup goes a long way.

2. A classic Italian bistro that is always adding good times and new flavors, Mangia Italiano might just be one of the best post-work spots for a good deal. Just in time for warm weather and patio dining on South Grand, you can get half off appetizers and a well-made $3 rail cocktail every weekday. Your best bet is the Honey-Cayenne Wings – a generous $5.50 pound of mouthwatering wings in Mangia’s signature sauce. They’re crunchy, spicy and oh, so satisfying.




3. Every taqueria in St. Louis claims to have the best fish tacos, but The Red Shack in Dogtown may have the best monthly deal to prove it. Fridays during Lent, the Tex-Mex haven has a killer special of two, scrumptious salmon tacos with house-made chips and salsa for a mere $5.50.

4. Of course life isn’t all about tacos. It’s also about pizza. If you find yourself near Lafayette Square during the week, run (don’t walk) to happy hour at Eleven Eleven Mississippi, where you can snag a gorgeous, Tuscan-inspired flatbread for $6 to $7 each Monday to Thursday. Try the Italian sausage for authentic Old World flavor or the poached pear and fig if you’re feeling adventurous.




5. Craft beer has turned a scientific corner, and we are now seeing an explosion of flavors that would make Eberhard Anheuser and Adolphus Busch do a double take. One of the more recent highlights to hit our beloved craft scene is sour beers. Retreat Gastropub in the CWE wants you to get more acquainted at its Thursday Sour Hours. In March, select sour beers are only $5 from 4 to 7 p.m., giving you the chance to pucker-up buttercup and experience some new flavors. Rest assured, the craft beer revolution carries on – what a time to be alive.

6. Back to tacos, because tacos. If you’re eating lunch in Brentwood and looking for a quick fix, Whole Foods kitchen now has you covered. The market recently opened up a lightning fast taqueria where you can grab a made-to-order burrito or three tacos for $8. Where else can you get Mexican food and finish grocery shopping on your lunch break?




7. Copper Pig in beautiful Southampton has an amazing happy hour this month. Weekdays between 4:30 to 6 p.m., appetizers are $6 bucks and most drafts are a cool $3. The deal does not include its famous winter app, bacon jam and Brie (bummer!), but I’m sure you can find something to love between the General Tso’s cauliflower or the duck confit poutine.

8. Ramen is all the rage in St. Louis these days, and Hiro Asian Kitchen aims to keep it that way by offering a Ramen Happy Hour Tuesday through Thursday from 3 to 6 p.m. Sample from an assortment of ramen dishes that will make your head spin. If you miss the first window, don’t worry – the deal also happens for evening diners from 8:30 to 9:30 p.m. Two ramen happy hours in one day is one way to keep customers happy.

9. Again, life is nothing without damn good pizza, and Plank Road Pizza has them in spades. The Cottleville pizza den offers lunch special: an 8-inch pizza and side salad for $10. My go-to: the honey-bacon-chicken pizza. It’s a work of art – house-made crust topped with olive oil, brown sugar, roast chicken, bacon, honey, red onion and bubbling mozzarella. The lunch special is good from 11 a.m. to 4 p.m. and also comes with a side salad.


Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

Trendwatch: What’s on our plate, in our glasses and at the top of our wish lists now (Part 1)

Wednesday, April 6th, 2016



1. Sweet Heat: Golden honey infused with chile peppers makes for a fiery topping around town. Hot spiced honey is drizzled over a mountain of rich butternut squash on toast at Cleveland-Heath, while the crew at Pastaria adds the spicy nectar to balance its ’nduja pie. Likewise, chef Cary McDowell was spotted drizzling this sticky treat atop Pi’s Burning Man pizza. Top your DIY creation with Mike’s Hot Honey at Porano Pasta or pick up a bottle at Larder & Cupboard in Maplewood.


2. Carbonara Change Up: Chefs are putting their stamps on this classic Roman dish. Carbonara traveled south of the Mason-Dixon line at Juniper, where country ham stepped in for bacon. Farmhaus has gilded the creamy lily with lobster and a butter-poached farm egg, while Eleven Eleven Mississippi opts for roasted red pepper fettuccine and grilled chicken. The Libertine combines two Italian favorites (cacio e pepe and carbonara) and adds crispy pork belly; Small Batch goes the vegetarian route with bacon-esque smoked mushrooms, roasted cauliflower and snap peas; and Element chef Josh Charles breaks the carbonara mold completely with celery root-black pepper tortellini, sous vide egg yolk and pancetta.


3. Hooked on Whole Fish: Forget fillets; St. Louis is looking whole fish square in the eye. Público and Olive & Oak encourage sharing with a rotating whole fish special. Boundary offers whole fried snapper with Vietnamese salad, or you can fuse those Vietnamese flavors with Peruvian notes at Copper Pig when you order the fried red snapper with sofrito rice, maduros and a chile-tamarind sauce. Dig into herb-stuffed and grilled pompano at Lona’s Lil Eats, then dive in at Chaparritos with Mexican mojarra, whole fried tilapia served with rice, beans and tomatoes.

-photo by Greg Rannells


Better Than Nonna’s: Chef secrets for the perfect plate of pasta

Friday, September 25th, 2015



{Spaghetti with Heirloom Cherry Tomato, Shrimp and Arugula} 


A beautiful plate of pasta is nothing short of enchanting – rich aromas, nuanced flavors and the painstaking presentation of the professional chef. It’s easy to boil a pot of noodles, but turning strands of wet spaghetti into a Michelin-starred dish can be a tall order for the home cook. Here, area chefs share their better-than-Nonna’s recipes and secrets for everything you need (Pro tip No. 1: Start with fresh pasta.) to take your pasta from basic to bellissima. Get the recipes for:


-photo by Greg Rannells

January 2014 Trendwatch: Part 2

Wednesday, January 8th, 2014


{Beignets with espresso cream at Three Sixty}

Breakfast for Dessert
The dessert pairing of the moment is an after-church specialty: coffee and doughnuts. Element has cleared the menu of coffee creme brulee with doughnuts for dessert, but you can still find caffeinated sweet treats elsewhere. Order beignets stuffed with espresso mascarpone and drizzled with coffee liqueur and warm chocolate sauce at Nico or bite into beignets with espresso cream at Three Sixty.

Why go as far as Portland, Ore., to try the sausage-stuffed duck neck at St. Jack Restaurant when you can find funky neck dishes all around town? On a recent Butcher Block Wednesday at Eleven Eleven Mississippi, chef-GM Bob Colosimo broke down the bird – turkey, that is – and turned the neck into a heck of a turkey osso bucco. Meanwhile, lamb is running neck and neck with birds of a feather. At Taste, chef Matt Daughaday shakes up his mainstay, lamb neck sugo, by giving lamb neck a long hot braise in Moroccan flavors then serving it as a ragú over cavatelli. And over at Sidney Street Cafe, chef Kevin Nashan features a roasted lamb dish with a side of roasted lamb neck stuffed in pastry, fried and served with curry aioli.

PB&Js Grow Up
The quintessential sandwich of your childhood – a PB&J – is something you can never outgrow. And why would you, when unconventional adult versions improve on the original? In the crepe cake recently offered at Crêpes: Etc, muscat jelly and peanut butter mousse were spread between crepe layers. Iron Barley’s Ballistic Elvis sees strawberry preserves and chunky peanut butter, grilled bananas, American cheese and hot pepper flakes (add bacon if your arteries can handle it) slapped between two pieces of Texas toast and then grilled, making it the hottest PB&J you’ve ever eaten. The childhood delight makes for a fine ending to a meal at Five Bistro, where you can periodically find a brioche doughnut with jam, peanuts and pecans.

Snap, Crackle, Pop
Forget Rice Krispies. Get your snap, crackle, pop from cracklings – and not the pork variety. The Libertine was serving both beef and squid versions of these crunchy munchies. The kitchen brigade at Brasserie is still quacking up over its special of duck confit-stuffed eggs garnished with duck cracklings, and you can dive into scallop cracklings at Sidney Street Cafe when you order Scallops and Piggy Noodles.




The Scoop: St. Louis brewer’s bar to open in basement of Vin de Set building

Wednesday, November 27th, 2013



It’s been a mere 18 months since Paul and Wendy Hamilton opened PW Pizza, but they aren’t really ones to sit still. The owners of Vin de Set and Moulin event space, also housed with PW Pizza inside the building at 2017 Chouteau Ave., as well as nearby Eleven Eleven Mississippi, have more projects in the works.

Paul Hamilton explained he will be converting 1,800 square feet of unused banquet space in the basement of the Chouteau Avenue building into what he called a “St. Louis brewer’s bar.” The bar will serve draft beer brewed within a to-be-determined radius of St. Louis. The local brewing pride will carry over to the decor with portraits of brewers and their bios hanging atop the 20-seat bar. While beer will take the spotlight, Hamilton said there will be a full bar offering wine and spirits, adding that he would like to offer a bourbon locker component, as that is his favorite spirit. The bar will not offer food; patrons can order from PW Pizza.

Hamilton described the space as “rustic” and “masculine,” vibes that will come from the stone walls and from reclaimed wood that will be used to build the bar and a smattering of high-top tables. He hopes to open the to-be-named bar by the end of February, in time for the annual Centennial Beer Festival, which will take place in the historic building.

Hamilton said the opening is not in response to the soon-to-open Planter’s House across the street. “They are a classic cocktail [place],” he said. “This is more beer concentrated. We never want to compete. We try to do something different.“ He cited his pizzeria as an example. “We did it because there was no pizza in the area, especially sit-down. Why do something to directly compete?”

Hamilton also said that with many new restaurants and bars opening in Lafayette Square, he hoped to organize an advertising co-op extension of the Lafayette Square Business Association to promote the neighborhood as an entertainment and dining district, similar to The Grove and Washington Avenue downtown. “Tripel, Element, Moulin and all of [the restaurants in this building], Planter’s House … there’s enough going on.”

Well, not quite enough. Hamilton isn’t done moving. He is purchasing the building adjacent his own at  2101 Chouteau Ave., with plans to convert what is currently 4,000 square feet of auto parts storage into another Moulin banquet room. “We’re really busy with banquets,” he said, noting that the main Moulin banquet room was nearly all booked for Saturday evenings in 2014. “It allows us to do two big weddings and a small wedding at the same time.” When that space opens in fall 2014, Hamilton will open the 2.5-acre parking lot across the street to facilitate guest parking.



Meatless Monday: Eleven Eleven Mississippi’s Pear and Fig Pizza

Monday, November 11th, 2013



Bob Colosimo, general manager at Eleven Eleven Mississippi, coordinates a carnivorous carnival every Wednesday at the restaurant in Lafayette Square. The special offerings, dubbed Bob’s Butcher Block, have included off-cuts of duck, turkey, lamb and other meats turned into dishes like duck liver pate, turkey osso bucco and grilled lamb kidneys. While I partook in a few of those specials recently, I was compelled to round things out with a vegetarian order of the pear and fig pizza.

We loved this fruit-laden flatbread enough in September 2009 to track down the recipe. We still love it, especially in this season of poached pears and dried figs. What’s more, today is 11/11 and the final day of an 11-day celebration of the restaurant’s 10th anniversary. Among today’s deals are: $10 bottles of wine, 10 guests will be chosen to receive a free meal, and there will be a free champagne toast for all dinner guests. Also, couples celebrating their 10th anniversaries today will receive a $10 gift certificate, and guests in the restaurant at 11:11 p.m. will receive a free gooey butter cake dessert.

-photo by Carmen Troesser



Budget Crunch: Delicious dishes and sweet deals right now

Tuesday, October 29th, 2013


{The Wow Board at Annie Gunn’s}


Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

1. Fozzie’s Sandwich Emporium has World Series fever. The restaurant with the same name as the Muppet who crows “Wocka Wocka Wocka!” is honoring Cards pitching phenom Michael Wacha with the Wacha Wacha milkshake ($3 for a regular, $6 for a large), which has Cracker Jacks, caramel and white chocolate.

2. Open just a few weeks now, Strange Donuts offers a festive vibe during the late-night hours, from 9 p.m. until midnight Thursday through Friday. Donuts from $1 to $5 in flavors – and with fun names – like Bart’s Revenge (Butterfinger), PBJ, Young Grasshopper (chocolate mint), Peanut Butter Fat Baby and Briscuits & Gravy have kept a line of customers literally out the door.

3. The new $5 Rush Hour at Big Sky Cafe means $5 wines, cocktails and snacks from 4:30 to 6 p.m., Tuesday through Friday. Cocktails include a Strawberry Screwdriver; snacks include a Geisert Farms all-pork “Hog Dog” with spicy green peppercorn mustard and sour cabbage.

4. Vito’s in the Valley has a new Harvest Pizza that turns seasonal ingredients into a formidable pie for $12. Sage pesto, yellow squash, caramelized red onions, prosciutto, goat cheese and Parmesan work together on this one.

5. Bob’s Butcher Block is a weekly Wednesday-night appetizer special at Eleven Eleven Mississippi that showcases unusual cuts of meat, aka offal, for $8 to $10. Recent delicacies have included duck liver pate on crostini with crisp-fried sage, braised oxtail ravioli in oxtail consomme, and deconstructed steak and kidney pie. Walk on the wild side?

6. You have to love the name of the new autumn Fall & Oates Bars at Foundation Grounds Coffeehouse & Café. They’re made with organic apples, oats and caramel sauce, and they might just give you a John Oates-style mustache made of sweet, sticky caramel. These $4 treats must be preordered to guarantee a bite, or take your chances and pop in to see if they are the day’s special.

7. Annie Gunn’s offers a Wow Board charcuterie board that changes every day based on the rest of the menu. You might find spicy hot-link sausage, lamb bacon, horseradish mustard, Irish soda bread, bone marrow with gooseberry chutney, golden raisin apricot chutney, eggplant jelly, Iberico ham, German speck cured pork, brie, house-pickled vegetables and a vegetable terrine; it was all featured on a recent pallet of pleasure. For $20, it can easily satisfiy two people.

8. The $5 lunch at Truffles might be a barbecue burger, chicken and white bean chili with crispy tortilla strips, a turkey sandwich and fries, chicken and shrimp gumbo, a wedge salad with bacon lardons and boiled egg, or some other deliciousness. With a pint of beer included, the price is a steal. (Available 11 a.m. to 2 p.m. Tuesday to Friday.)

9. The Thursday special at The Fountain on Locust is a surprise hit – a $9 Moroccan pot pie made with chicken, carrots, onions, raisins, peanuts, tomatoes and olives, domed with flaky puffed pastry. It’s a great cold-weather-fighter, too.

10. Panorama, the signature restaurant at the Saint Louis Art Museum, doesn’t get to have all the glory. The smaller, more casual Café at the Saint Louis Art Museum, located on Level 1of the South Building, offers $8 sandwiches with amusing names like the Beckmann (honey ham, apple butter, horseradish mustard, greens and cheese on Parisian bread) and the Hart Benton (turkey bacon aioli, tomatoes, greens and cheddar on sourdough), and $7 salads called the Motherwell (faro, greens, pickled red onions, peppadews, Oaxaca cheese, honey and chipotle dressing) and the Donatello (romaine, herb croutons, Marcoot heritage cheese, grilled chicken or poached salmon, and anchovy dressing).

 -photo by Michelle Volansky


In This Issue: By Popular Demand – Eleven Eleven Mississippi’s Shrimp & Corn Bisque

Sunday, July 28th, 2013


We asked for the secret behind this great summer soup, and Eleven Eleven Mississippi’s Wade Waller answered. Click here for the recipe.
-Photo by Carmen Troesser


The Scoop: New chef wades into Eleven Eleven Mississippi, departing chef Carl Hazel cooking up new project

Wednesday, April 17th, 2013

There’s been a chef change at Eleven Eleven Mississippi. Carl Hazel is no longer at the helm of the Tuscan-inspired restaurant in Lafayette Square. Now running the kitchen is Wade Waller.

Waller re-joins Eleven Eleven, having worked there for a short stint last year as a sous chef. He then spent a few months at sister restaurant Vin de Set before moving across the river to the kitchen at Cleveland-Heath in Edwardsville, Ill., as reported by Evan Benn of the Post-Dispatch.

The change in top toque should not be a rocky transition at the restaurant, noted co-owner Paul Hamilton, particularly since Waller has the assistance of Bob Colosimo, the restaurant’s current GM and former exec chef. Colosimo has worked at Eleven Eleven for the last six years and is a graduate of the Culinary Institute of America. Since the spring menu debuted before the chef change, Hamilton stated that Waller will have an opportunity to put “his own stamp” on the menu when it switches again in mid-summer.

Hazel’s departure was mutually agreeable, confirmed both Hazel and Hamilton. When Hazel was hired for the position a year ago, both parties committed to a one-year tenure for Hazel, agreeing to revisit the subject 12 months later. “Going from The Scottish Arms – gastro pubby, nose-to-tail, all local – to a restaurant that scale was a big switch,” explained Hazel. “From their perspective as well … it was a risk for both of us.”

Hamilton agreed, calling Eleven Eleven Mississipi a “big operation.” “We gave it a year, he said. “Carl is more suited for a more intimate type of setting. That’s where his expertise lies.”

As for Hazel’s future: “I’m going to be doing a bit of consulting work for the next few months while I’m getting ready to do things on my own.” His goal: to open a restaurant of his own, “a small, organic bistro” located within St. Louis city. “It’s in the beginning states of the business plan,” he said. “It’s something I’ve been sort of working on for awhile. Now I’ll have the time to work on it.”

The Scoop: Chefs on the move

Tuesday, December 4th, 2012

Three area chefs are adding heat to an already hot restaurant scene. Brian Hardesty (pictured, left) co-owner of food truck Guerrilla Street Food, is planning to open a restaurant, as reported by St. Louis Magazine’s George Mahe. Hardesty, who was executive chef for the short-lived Root at Starr’s in Richmond Heights and who previously helmed now shuttered Terrene, plans to open his restaurant, Element, at 1419 Carroll St., on the doorstep of the Lafayette Park neighborhood.

Element will be a “modern American restaurant that is local, seasonal and affordable,” said Hardesty. Its home will be on the second and third floors of the former power plant for City Hospital. The industrial feel of the space – there will be a restaurant and a lounge as well as two outdoor terraces – is also one of the inspirations for the restaurant’s name, related Hardesty, adding that the name was abstract enough to give the concept and the cuisine some “freedom.”

Leeway will be key, Hardesty emphasized, since his newest project is still in its infancy. “We’ve got blueprints drawn out. But until construction starts, I can’t say when it will be completed. Summer of 2013 is totally a guess. It’s more like, ‘hope [for] summer.’”

While Hardesty is excited to be back in the world of fine dining, he is still involved with Guerrilla Street Food, noting that he and his business partner, Joel Crespo (pictured, right), remain on the hunt to find the right brick-and-mortar place for their Filipino fusion operation. “We’re not in any hurry,” he said in regards to that business move.

John Perkins, chef-owner of underground dining and mobile catering business Entre, is another local food figure making moves. Starting in January, Perkins will be holding month-long, themed restaurants at 360 N. Boyle Ave., in the Central West End, another news item that Mahe was first to report.

Perkins’ first concept is chicken-themed Le Coq. Why chicken? “I love chicken, and I feel like it’s not very well appreciated as an ingredient,” said Perkins. “We’re trying to improve its reputation, [to show] that you can do a lot with chicken, use it a lot of ways. Pretty much every dish on the menu has chicken on it.” To get an idea of the pointedly poultry menu, check out the November 26 post on Entre’s Facebook page.

Le Coq is one of four concepts that Perkins has planned. Following Le Coq, and likely to debut in April, is A Good Man is Hard to Find. The concept, inspired by Flannery O’Connor’s short story that explores tensions between the old and new South, will feature Southern comfort food. This summer will see the arrival of a vegetarian restaurant, Green. The fourth concept, Black Walnut, will feature dishes prepared from hyper-local food sources.

Le Coq (and subsequent concepts) will operate for one month only, Thursday through Saturday, serving dinner from 6 to 10 p.m. At Le Coq, diners can choose from a 3-course prix fixe for $35, a 5-course prix fixe for $55, or a chicken dinner for four that runs at $160. The latter, noted Perkins, will also be available for carryout. Reservations to Le Coq are not necessary but will be accepted. Perkins is in the process of updating the Entre website so that reservations can be made online.

Finally, Jon Dreja is the new executive chef at Franco, as reported first by Evan Benn of the Post-Dispatch. Dreja replaces Kris Janik, who took over this spring when Chris Williams moved over to Nico, Franco’s sister restaurant in The Loop, to help open the new eatery. Dreja has worked for restaurateurs Paul and Wendy Hamilton at Eleven Eleven Mississippi and most recently at Vin de Set.

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