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Feb 21, 2018
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Posts Tagged ‘Frank Ubile’

City Foundry STL Food Hall locks in first 7 local restaurants

Thursday, January 25th, 2018


{ City Foundry STL rendering } 

The first group of Food Hall tenants at City Foundry STL, the sprawling 15-acre mixed-use development at 3700 Forest Park Ave.,in Midtown, have been announced.

Brad Beracha, director of culinary services for The Lawrence Group, which is developing the project, said all occupants will be from the St. Louis area and include a mix of established vets and up-and-comers. “It’ll be all top operators and chefs, all St. Louis based, in the food hall,” he said.


Essentially Fries owner Matt Borchardt passes a basket to hungry hands.

{ Essentially Tacos owner Matt Borchardt } 

The first group of food hall residents includes:

Matt Borchardt: The chef-owner of Edibles & Essentials will focus on street tacos at Essentially Tacos.

Natalie DuBose: The owner of Natalie’s Cakes & More will bring her penchant for sweet treats to the hall.

Michael Friedman: Formerly the executive chef of Retreat Gastropub, Friedman will open Lost & Found, a burger and pizza concept.

Tamara Keefe and Frank Ubile: The duo will open another location of their popular Clementine’s Creamery.

Brendan Marsden: The owner of Whitebox Eatery plans to introduce a sister restaurant centered on salads.

Britt Simpson and Kevin Pellegrino: The duo behind BK Catering will open Hari Manok, a Filipino grilled chicken restaurant.

Jason and Maria Sparks: The husband and wife who own Layla in The Grove will open Sumax, focused on house-made hummus and wraps.


Clementine’s owner Tamara Keefe

{ Clementine’s Creamery owner Tamara Keefe } 


The food hall is part of the $185 million first phase of the $230 million project and will eventually be home to 20 individual concepts. Beracha said that the current plan is for the food hall to open in the summer 2019 with 15 of those slots filled.

The Foundry also announced that Austin-based Alamo Drafthouse Cinema plans to open a 10-screen theater and restaurant in the complex. A location of Punch Bowl Social, the Denver-based concept that combines arcade games and food and drink, will call City Foundry home, as well.

In addition to the food hall, the City Foundry complex will also include four brick-and-mortar restaurants that will be home to regional concepts. Fassler Hall from Oklahoma has committed to the project, and Beracha said letters of intent have been signed for the remaining three spots.

Rendering courtesy of City Foundry STL, photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• City Foundry to open in Midtown 2018

• First Look: Essentially Fries Food Truck

• Mona’s on The Hill will close doors this Sunday

The Scoop: Chef shake-up at Euclid Hospitality Group, The Tavern

Thursday, August 15th, 2013

081513_stevenc{Steven Caravelli}


Steven Caravelli is no longer the corporate executive chef for Euclid Hospitality Group. Instead, you can find him in Valley Park at The Tavern Kitchen & Bar, holding the chef de cuisine post. Taking Caravelli’s place with Euclid Hospitality Group, owners of Pi Pizzeria locations in St. Louis and Washington D.C., as well as Gringo, will be Winslow’s Home exec chef Cary McDowell, as reported by St. Louis Magazine’s George Mahe. Euclid Hospitality Group owners Chris Sommers and Frank Ubile did not return The Scoop’s immediate requests for comment.

According to Caravelli, last weekend marked his final days at his former position, although he gave notice a month ago. Caravelli stated that his departure was amicable and driven by his desire to “get back to a single restaurant … I’ve been with [Euclid Hospitality Group] for two years, and it was a great experience. We opened three restaurants in two years. I’m exhausted.” He said that with two small children, working at just one restaurant would be “good for family time” and “finding balance.”

Regarding the The Tavern, Caravelli said he’s currently “digging in and training.” He expects to assume a larger role as The Tavern executive chef Justin Haifley (who placed third in this year’s Sauce Reader’s Choice poll category, “This chef really killed it this year.”) spends more time readying a sister restaurant, Cucina Pazzo, for a November opening.

-Photo by Carmen Troesser



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.

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