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Jul 22, 2017
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Posts Tagged ‘food truck’

The Scoop: Frankly Sausages to open brick and mortar on Cherokee

Friday, July 14th, 2017

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Another local food truck is going the brick-and-mortar route. Frankly Sausages co-owner Jamie Cawthon confirmed a lease has been signed on a location.

“We’re on Cherokee Street,” said Cawthon, adding the address isn’t being released yet. “We’re still doing some negotiating and bidding on a lot of the work, so it’s still pretty early. We don’t have an opening date.”

Jamie and chef Bill Cawthon launched their popular food truck in December 2015.

Cawthon said the new space would have a larger menu than what’s available on the truck. As things progress, she said the plan is to hold pop-up events in the area to try out dishes.

“You’ll see more than sausages and fries,” she said. “It’s still going to be in the style of Frankly Sausages.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Buzz’s Hawaiian Grill food truck brings island fare to St. Louis

Friday, July 7th, 2017

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{ Buzz’s Hawaiian Grill owner Thomas Moore (second from left) launched his food truck in June. } 

 

Thomas “Buzz” Moore hopes to offer a Hawaiian escape in St. Louis with his new food truck, Buzz’s Hawaiian Grill. The food truck – painted with Hawaii’s clear blue skies, choice waves and sandy shores – opened in June and serves classic Hawaiian dishes.

Moore, a native St. Louisan, lived in Hawaii for five years, as well as California and Okinawa, Japan. When he moved back to his hometown several years ago, he was disappointed in the city’s lack of Hawaiian food. After decades of traveling back to the island state to visit family and cooking Hawaiian fare for family and friends, he decided to launch his first culinary venture showcasing the cuisine and its blend of international influences from China and Japan to the Philippines  and Hawaii’s native islanders. “It’s not just pineapple,” Moore said. “It’s food from everywhere.”

Moore said he hopes to bring a spirit of aloha to the Midwest, which he describes as a way of life that’s about “chilling and being friendly and open to one another.”

The truck rotates between St. Louis City and County and features Hawaiian plate lunches, a popular meal that features two scoops of rice, Hawaiian macaroni salad and a protein like chicken yakitori, kalbi ribs or kalua pork.

Other dishes include fish tacos, musubi (Spam and rice and a sweet egg pancake wrapped in nori) and poke, a raw fish salad that has gained popularity on the mainland in recent years. Look for sides like lomi lomi (a tomato and salmon salad) and lumpia.

Find Buzz’s Hawaiian Grill by following the truck on Facebook and Twitter.

Photo courtesy of Buzz’s Hawaiiian Grill 

Rachel Wilson is an editorial intern at Sauce Magazine. 

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The Scoop: Edibles & Essentials launches french fry food truck

Friday, May 26th, 2017

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Edibles & Essentials is hitting the streets this summer with a new food truck, Essentially Fries.

“I’ve always wanted to do a food truck,” said chef-owner Matt Borchardt. “I was going to do one before Edible & Essentials opened.”

After looking for a commissary, Borchardt opted to open his brick-and-mortar establishment first.

The truck will feature Edibles & Essentials popular classic hand-cut fries, along with an initial menu of other fry-based specialties. Look for beef bulgogi fries, Greek caprese fries, Carolina pulled pork fries and a poutine with duck confit. Borchardt said there would likely be some seasonal variations subbed out down the line.

Essentially Fries will be making the rounds of food truck events, as well as offering catering services once it’s on the road in late June. Follow the truck on Twitter at @essentiallyfry, and on Facebook and Instagram at @essentiallyfries.

Photo courtesy of Edibles & Essentials

Matt Sorrell is staff writer at Sauce Magazine.

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• The Scoop: Slide Piece launches truck No. 2

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The Scoop: Slide Piece launches truck No. 2

Thursday, May 4th, 2017

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Lately, it’s been a thing for food truck operators to open brick-and-mortar locations and expand their reach. But Tommy Lee, owner of Slide Piece food truck, is expanding in a different direction, adding a second slider truck to the streets this week.

“We got our streets department license yesterday (Wednesday, May 3), but we’ve been able to do private events around the city for a couple of weeks,” Lee said. Both trucks will sport the same graphics, operate in the greater St. Louis area, and have the same basic menu, though each will run unique specials.

Lee said the reason for rolling out truck No. 2 is pretty straightforward — business is booming. The first Slide Piece truck debuted in December 2015, and since then, demand has steadily increased, especially for private functions.

“I think we’ve seen the food truck scene in St. Louis continually evolve and expand,” Lee said. “And we’re seeing a lot of people who see the flexibility of trucks for graduation parties, weddings, private events like that, where we can come in and get set up in 45 minutes and be completely gone 15 minutes after the event is over.”

Photo courtesy of Slide Piece

Matt Sorrell is staff writer at Sauce Magazine. 

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Eat This: Brisket Mac at Farmtruk

Monday, May 1st, 2017

 

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Farmtruk’s Brisket Mac combines the best of a backyard barbecue in one paper basket. Fat rigatoni noodles are drowned in cheddar cheese sauce, a generous handful of braised brisket and a drizzle of sweet chipotle barbecue. It’s all finished with a sprinkle of crushed Red Hot Riplets and fresh slivers of green onion. Best paired with sunglasses and a lawn chair on a warm day.

Photo by Carmen Troesser

Catherine Klene is managing editor, digital at Sauce Magazine.

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The Scoop: Food truck food court to open in South City

Thursday, April 6th, 2017

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A new “food court” for area food trucks is in the works in South City.

Earlier this year, Steak Louie owner Paul Listenberger bought the 2,200-square-foot building at 4001 Utah St., which formerly housed Annie Moons Bakery. The space has served as a commissary kitchen for Steak Louie, as well as fellow trucks Farmtruk and Go! Gyro! Go! Now, Listenberger plans to turn it into a one-stop shop where food truck fans can indulge in their favorite fare in one central location.

According to Listenberger, the actual rehab of the space will be minimal. “It’s a great building as-is,” he said. “We’re just doing basically cosmetic changes.”

Listenberger said the plan is for customers to order at a counter, and then food will be brought to their tables. Inside and outside seating will be available, and he plans to serve beer as well.

Steak Louie, Farmtruk and Go! Gyro! Go! have all signed on to participate in the venture, and Listenberger said he hopes to have Holy Crepe on board soon, as well. He also intends to eventually bring in other trucks for collaborations and events.

Initially, Listenberger said the food court would be open for Friday dinner service, and breakfast, lunch and dinner service on Saturday and Sunday. The space, which has no official name as of yet, is about four to six weeks from opening. “We want to get the patio open as soon as we can,” he said.

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The Scoop: Wicked Greenz to launch food truck, open O’Fallon location this spring

Thursday, February 16th, 2017

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Clayton’s Wicked Greenz will soon open a new location in O’Fallon, Missouri and go mobile. Director of operations Matt Ratz said the company has purchased the former Shell’s Coastal Cuisine truck and will be taking its health-focused eating options on the road this spring. Ratz said the plan is to debut the truck at the Forever Vintage Market event at Taubman Prestige Outlets on Friday, April 21.

“We think we can provide something different than the normal food truck does,” said Ratz.

Wicked Greenz opened its fast-casual concept last October at 16 N. Central Ave., in Clayton, offering customizable salads and wraps. Ratz said the food truck’s abbreviated menu would likely include four or five salads and a couple of soups, as well as pitas and hummus and possibly some one-off specials. “We’ll really be able to put things out quickly,” he said.

Ratz said the company decided to launch a food truck to increase brand awareness. He said the truck may be parked at the upcoming Wicked Greenz location at 4015 Highway K in O’Fallon, which is expected to open in June, before the restaurant opens to give diners a sneak peek.

Photo  by Michelle Volansky

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The Scoop: Smokin’ Monkey food truck has closed

Wednesday, January 25th, 2017

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The Smokin’ Monkey food truck, which specialized in “barbecue with a tropical twist,” is officially off the road.

“It was just time,” said co-owner Kimberly Patterson. “The market is oversaturated. There are a million food trucks now, and people aren’t as excited about it as they used to be.”

Patterson said she and her husband and business partner, Kyle Patterson, who also works in the kitchen at Boundary, will still maintain the business and may do some catering. The Pattersons plan to sell the truck, which they’ve operated since 2013. Patterson said they might revisit the food truck concept in the future or possibly a brick-and-mortar location.

 

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The Scoop: Blues Fired Pizza food truck to open a brick and mortar

Thursday, January 5th, 2017

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Another area food truck is putting down roots. The owners of Blues Fired Pizza (formerly Pyro Pizza) are in the process of opening a drive-up/walk-up brick and mortar location at 10800 Big Bend Blvd. in Kirkwood.

Co-owner Tony Lee said the location, which has formerly housed coffee and custard stands, will serve as a commissary for the truck, as well as another place to sell its pizza. The new space will share the same menu as the truck and will utilize a similar wood-fired grill. Lee said there will be tables outside during warmer weather for those who want to “dine in.”

The space will be convenient for diners who can’t follow the truck, and for the owners as well.

“My business partner and I both live in Kirkwood, and this is only a few blocks from our houses,” Lee said.

He hopes the location will be up and running by late January or early February.

-photo by Matt Sorrell

The Scoop: Parlor to open in The Grove

Tuesday, November 15th, 2016

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A new arcade bar is coming to The Grove as five co-owners prepare to open Parlor in next spring or summer at 4170 Manchester Road. As reported by Feast, the hangout will feature pool tables a rotating selection of classic and modern pinball and cabinet games, as well as a drink menu of local craft beer and classic, straightforward cocktails.

“We want to be the neighborhood bar,” said co-owner Sean Baltzell. “There are a lot of party bars in The Grove to dance in until 3 in the morning, but there’s a lack of places with that neighborhood bar feel.”

Baltzell also owns Tower Classic Tattoo in The Grove and Knife & Flag aprons, and has ownership stakes in Union Barber Shop, City Tattoo and Alton Tattoo. Fellow Grove business owner Mike Cracchiolo of The Ready Room, veteran barman Casey Colgan, Casey Watson and Josh Martin round out the ownership team.

While Parlor will not have a kitchen, the bar will team up with Byrd & Barrel by way of a food truck, which will be parked adjacent to the 50-seat patio on Kentucky Avenue. Byrd & Barrel owner Bob Brazell is currently looking for a school bus to convert into the Nug Bus. In addition to serving the South City restaurant’s chicken nuggets (aka Nugz), Brazell plans to offer some of the same sides his brick-and-mortar does, including the tots and mac and cheese, as well as some funkier offerings.

“We’re still working on it,” Brazell said. “But I can see people eating fresh pork rinds with hot sauce and playing video games.”

While the design has not been finalized, Brazell plans to have a service window facing Kentucky Avenue so that Parlor patrons – and others walking by – can get a bite.

Parlor hopes to join booking forces with The Ready Room and offer music and live DJs to an after-show crowd. Look for Parlor to be open from 3 p.m. to 1:30 a.m. daily.

 

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