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Oct 23, 2017
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SERVING SAINT LOUIS SINCE 1999
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Sneak Peek: Small Batch

Wednesday, December 18th, 2013

Vegetarian cuisine paired with whiskey. That’s the concept restaurateur Dave Bailey is bringing to Midtown Alley with his soon-to-open Small Batch at 3001 Locust St., in Midtown Alley.

 

 

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{A view of the bar and main dining area at Small Batch}

Bailey has transformed a former Model T sales floor into a sleek space that features a 25-seat bar and mezzanine. While design elements like ironwork, high ceilings and large glass windows may seem cold, they work together to achieve an inviting, stay-awhile vibe.

 

121813_SmallBatch05_blog{A view of the 30-seat dining area in the L-shaped mezzanine at Small Batch.}

Small Batch offers a selection of more than 40 bourbons and nearly 60 whiskeys in total. Sample a few by ordering a flight, or check out the 11-drink cocktail menu, which features whiskey-centric drinks such as Bourbon No. 2.

 

121813_SmallBatch02_blog

{Bourbon No. 2 is a tweak on a Manhattan that features bourbon, vermouth, Campari and rose liqueur.}

 

The all-vegetarian menu at Small Batch is divided into small ($4 to $10) and large plates ($9 to $14), and is rounded out with a selection of salads and desserts. Small fare offerings feature familiar items such as hummus, tartine and pickled eggs that are prepared using a melting pot of global flavors.

 

 

121813_SmallBatch09_blog{A sample of pho, featuring a mushroom-shallot wonton, swimming in lemongrass broth with scallions and ginger.}

 

Italian fare dominates the large plates offered at Small Batch. Menu items include: brown butter gnocchi, cannelloni, fettuccine pomodoro, ravioli, spaghetti carbonara, papperdelle, linguine and pizza. All pasta is made in-house.

The dessert selection includes house-made vegan ice cream, a warm lemon-ricotta tart with fig and ginger jam or a Baileys chocolate brownie.

Small Batch will open in the coming days. A tweet from @SmallBatchSTL will provide details regarding exactly what day doors unlock.

For an indepth look at what’s in store at Small Batch, go to our Facebook page.

 

 

 

 

Sneak Peek: Nathalie’s

Tuesday, December 10th, 2013

Nathalie’s is set to open Friday, Dec. 13. The restaurant, located at 4356 Lindell Blvd., in the Central West End, is the newest project by Nathalie Pettus, proprietor of Overlook Farm in Clarksville, Mo. Pettus has transformed the space that previously housed Salt into one that reflects her family’s St. Louis roots, and she will serve up the bounty of the harvest from Overlook Farm.

 

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{Jimmy Voss, Nathalie Pettus}

 

“Local-global” is how Nathalie’s executive chef Jimmy Voss described the menu. “It’s the flavors of the world. My [cooking] has always been global,” Voss said, who was a longtime face in the kitchen at now defunct Duff’s before helming culinary operations at Overlook Farm. “But we’re using our local stuff,” Pettus added. The menu, which is divided into starters, chef’s specials, entrees, desserts and a late-night bar menu, will feature numerous ingredients raised and grown at Overlook – from produce to pigs – and from other local sources.

 

porkchop

{Pretzel-crusted pork chop with German potato salad, braised red cabbage and herb mustard}

Former Duff’s patrons will recognize some signature dishes from that beloved restaurant on the menu at Nathalie’s, such as French onion soup, steak salad, vegetarian winter roulade and desserts like peppermint pie and white chocolate cheesecake.

 

choco_dessert

{A gluten-free Ibarra cake, a flourless chocolate cake with orange glaze and chocolate ganache}

Nathalie’s also will offer numerous vegetarian, vegan and gluten-free options. Working alongside Voss will be chef de cuisine Chris Ayala, who was the event chef for Catering St. Louis prior to coming aboard Nathalie’s.

 

front_awning

 

Pettus has put her personal touch on the ornate space, beginning with the exterior, which now features an awning that runs from the sidewalk to the front door. Her influence also extends from the wine room in the cellar to the dining area and event space on the second floor.

 

cellar_wineroom

 {The wine room in the cellar}

Paintings by Pettus’ grandfather hang on dining room walls, while Veiled Prophet memorabilia that pays homage to Pettus’ grandmother, crowned VP queen in 1906, frame soft lounge seating in the bar area. “This celebrates me, my family, St. Louis,” said Pettus, as she passed by family portraits that hang in a stairwell leading to the second floor dining room and an event space. That area will be used for entertainment such as film screenings, plays and live musical performances (Erin Bode is slated to play at Nathalie’s on Saturday, Dec. 14.), as well as private parties.

Nathalie’s initial hours of operation will be 4 p.m. to midnight every day except Tuesdays. Weekend brunch, weekday lunch and weekday breakfast service will be added later.

For an even more in-depth look at what’s in store at Nathalies’s, go to our Facebook page.

-photos by Michelle Volansky

 

 

Sneak Peek: Planter’s House

Tuesday, December 3rd, 2013

120313_PlantersHouse_06{From left, Planter’s House co-owners Ted Charak, Jamie and Ted Kilgore}

 

Even if Jamie and Ted Kilgore did not write about spirits and cocktails for Sauce Magazine, we’d still be buzzing over Planter’s House, the cocktail bar that the husband-and-wife bartending team, along with business partner Ted Charak, are opening in Lafayette Square. Located in a historic building at 1000 Mississippi Ave., at the corner of Chouteau Avenue, Planter’s House has been highly anticipated since Kilgore announced the concept a year ago.

The powerhouse bar team at Planter’s includes Matt Obermark, Travis Garner, Matt Sorrell, Mandi Kowlaski, Will Fischer and Ted Kilgore. “It’s a badass staff for a badass place,” said co-owner Ted Kilgore.

The wait is nearly over. Planter’s House will open to the public Thursday, Dec. 5. Fittingly, that date is also Repeal Day, which marks the end of Prohibition. When doors open, hours will be Tuesday through Thursday from 5 p.m. to midnight, Friday and Saturday from 2 p.m. (yes, 2 p.m.) to 1 a.m., and Sunday from 2 p.m. to 11 p.m.

As you wait for the cocktail shaking to commence at Planter’s House, get a glimpse of what’s in store on our Facebook page.

 

 

You Like Us! You Really, Really Like Us!

Tuesday, April 2nd, 2013

 

While print will always be our first love, we can’t help but swoon over all the outlets we have online today. From our website and our App to Twitter, Facebook, Pinterest, Instagram and – wow, we’re gonna stop counting now – we can’t get enough of all the unique ways we can interact with our readers.

And apparently, you love it, too. Because we are this close to reaching 20,000 likes on Facebook. And to us, that means something. Because keeping our readers happy is the very reason we do what we do.

So to show our gratitude for your constant support, we’re offering the 20,000th person to “like” us on Facebook four tickets to this year’s Saucy Soiree, our Readers’ Choice preview party that will be held at the Four Seasons on June 30 (a combined $140 value).

So if you already like us, tell your friend to (and then convince her to share her tickets with you). And if you don’t, well, you know what to do.

 

Sneak Peek: The Market at The Cheshire

Thursday, February 21st, 2013

On Monday, February 25, The Market, a combination cafe and retail shop, will open at The Cheshire in Richmond Heights. The Market joins two recently opened eateries – The Restaurant and Basso – at the newly renovated structure on 7036 Clayton Ave., adjacent to the historic inn. The Market will be open weekdays from 6 a.m. to 8 p.m., and on weekends from 7 a.m. to 8 p.m. For a Sneak Peek at The Market, head on over to our Facebook page.

UPDATE 1.25.13: The Market is now scheduled to open on Thursday, February 28, not Monday, February 25 as previously stated.

— Photo by Michelle Volansky

Sneak Peek: Pi Pizzeria downtown

Thursday, May 17th, 2012

When Sauce arrived to check out the newest location of Pi Pizzeria in the MX district downtown at 610 Washington Ave., the restaurant was abuzz with activity. At one end, bartenders were in the midst of training. At the opposite end, servers were taking menu tests. Meanwhile, the fire marshal and his entourage were inspecting the back of the house. In the midst of such chaos, Pi owners Chris Sommers and Frank Ubile gave Sauce a preview of what the public will see when doors open next Wednesday at 11 a.m.

Pi regulars will notice a few new items on the food menu. Among them are: soups (now that the kitchen has a stovetop); a salad showcasing warm Ozark Forest mushrooms; and a thin-crust pizza called Ballpark (mozzarella, salsiccia, roasted red peppers, onion, fresh basil with tomato-mustard sauce). The lunchtime crowd will see calzones as well as the express menu, which Pi recently launched at its other locations so busy diners can receive their food order within 20 minutes.

On the drink side, look for 24 tap handles, primarily featuring local beer. Pi has quite a few exclusive beverages: Pi Common, a beer brewed exclusively for Pi by Schlafly; Collaboration PiPA by area brewery 4 Hands; and Pi Ginger Beer, made by Fitz’s. The latter two also make their way into a couple drinks on the 10-strong cocktail menu.

Check out our Facebook page for a sneak peek of the soon-to-open Pi downtown.

Ask the Chef: We’ve asked chef Anthony Devoti every question in the book. Now, it’s your turn.

Thursday, July 14th, 2011

102710_ADevotiWelcome to Ask the Chef, a new online column in which we take a step back from our journalistic duties to let you, our readers, talk to some of the best and brightest in St. Louis’ culinary scene. First up: Anthony Devoti.

As chef-owner of Five Bistro, the farm-to-table restaurant that sits on the corner of Daggett Avenue and Hereford Street on The Hill, Anthony Devoti is one of the area’s most renowned chefs. A meal at Five is a glimpse of the locavore movement, featuring local and organic produce, freshly caught fish and naturally raised meat prepared using a variety of cooking techniques. Devoti prides himself on using ingredients from several area farmers he has close relationships with, changing his menu daily to provide his diners with a taste of the seasons and the region. A devotee to nose-to-tail cooking, he’s the in-house butcher and charcutier at Five, which he runs alongside his parents (who will greet you at the door with a smile as you walk in).

He’s also the former chef-owner of the now shuttered Newstead Tower Public House, a seasonally focused gastropub and home to what many local food folk have deemed the best burger in the city. Devoti is well-versed in St. Louis’ bustling craft beer scene and can hold his own with a wine list, often handpicking the bottles for the wine and beer dinners he regularly offers to diners at his restaurants.

Devoti’s skills in the kitchen have even garnered a bit of national attention. Earlier this year, he was up for Food and Wine Magazine’s first People’s Best New Chef award for the Midwest region, a new accolade where voters determine the winner. And just last April, Eater included the Five burger on its list of 15 of the Country’s Hottest Burgers.

So there you have it – a few things about this talented chef (more on Devoti’s credentials here). Now, get your pens out (Or shall we say keyboards?) because it’s your turn to play reporter. From what makes the Five Burger so darn tasty to his favorite way to prepare pork to how he really felt about having to close Newstead, this is your chance to ask one of St. Louis’ stars whatever’s on your mind. And it couldn’t be easier. Just post your question on our Facebook wall, tweet us your question with the hashtag #askthechef  or e-mail us here. We’ll be chatting with Devoti next Tuesday, so be sure to get your questions in quickly and check back next week to see if he answered your queries. So what are you waiting for? Go on, ask the chef!

Sneak Peek: Hamburger Mary’s

Wednesday, June 1st, 2011

041911_HamMarysWhen news came that St. Louis would be home to a Hamburger Mary’s Bar and Grille, hundreds of Sauce readers expressed their approval of the hamburger chain that markets itself as gay-friendly. The Scoop recently met with Mark Erney, lead partner from the group of investors bringing the chain to 3037 Olive St., in Midtown, to discuss the Hamburger Mary’s concept and get a sneak peek at the space that will soon be transformed from a nightclub into a family restaurant and bar.

The Scoop’s initial question was what made Hamburger Mary’s GLBT friendly? Erney explained that the franchise was founded by a predominately gay ownership who offered “good food in a non-threatening atmosphere.” As the chain has grown, what continues to link all of the Hamburger Mary’s locations across the United States is “good food and that there is always something fun going on,” said Erney, citing a variety of entertainment such as bingo, karaoke and live music. (At the St. Louis location, a baby grand piano will be positioned near the entrance.) Erney stressed that the restaurant welcomes more than the GLBT community. “We want it to be a place that you can take your family, a stroller-to-walker place,” he summed.

Hamburger Mary’s was initially slated to open in June. However, as so often happens in the restaurant industry, the open date has been pushed back by at least three months. “If we open by Labor Day that would be a great thing,” said Erney.

In the meantime, take a look at our Facebook page to sneak a peek at the plans in the works for Hamburger Mary’s.

Sneak Peek: Half & Half

Tuesday, May 31st, 2011

053111_halfnhalfWhen Michael Randolph, owner of Midtown’s The Good Pie, whipped up some of the dishes that would be served up at Half & Half, his new Clayton breakfast and lunch destination, for our Guide to Entertaining, he left us drooling for more – and dying for his restaurant, located at 8135 Maryland Ave., to open. The long-awaited day has arrived and Randolph and his team did not disappoint. Half & Half opened its doors this morning and we were excited to get a sneak peek. Check out our Facebook page for a look at the interior and a few tasty menu items.

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