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Nov 24, 2017
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Posts Tagged ‘Frankly Sausages’

Extra Sauce: In case you missed it…

Sunday, November 19th, 2017

From the opening of a new sausage joint on Cherokee Street to our go-to Thanksgiving recipes, here’s what went down last week, ICYMI.

 

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1. Bill and Jamie Cawthon have put the finishing touches on the brick-and-mortar iteration of their popular food truck, Frankly Sausages. Frankly on Cherokee opened at 2744 Cherokee St., Friday, Nov. 17.

 

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2. The latest project from the folks behind Olive & Oak now has an official name, The Clover and The Bee, and an almost official opening date. Co-owner Mark Hinkle said the restaurant should debut at the end of this month.

 

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3. Pizza takeout spot Humble Pie, which opened in April, has officially closed its doors, but the space at 9783 Clayton Road in Ladue won’t be empty for long.

 

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4. We all love an invitation, but who doesn’t panic at the thought of hosting? Let’s face it, if you’re in the kitchen, you’re missing the party. The planning, the prep, the cleanup, hours over the stove with complicated recipes… it doesn’t have to be that way. Use these seven recipes to feel like a guest at your own shindig.

 

Don’t miss out! Follow Sauce on Facebook and Twitter for the latest Scoops in the St. Louis restaurant scene.

 

First Look: Frankly on Cherokee

Thursday, November 16th, 2017

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Bill and Jamie Cawthon have put the finishing touches on the brick-and-mortar iteration of their popular food truck, Frankly Sausages. Frankly on Cherokee is set to open at 2744 Cherokee St., tomorrow, Nov. 17.

The husband-and-wife team launched the truck in December 2015, specializing in artisan sausages and fries. As The Scoop reported in July, they announced plans to open a restaurant and expand the concept.

The former home of Calypso Cafe has been transformed into a 38-seat counter-service eatery with an open kitchen. While they order, patrons can watch chef Bill Cawthon and his team break down whole animals from Grand Army Farms, Such & Such Farms and others for house-ground, handmade sausages.

Large menu boards are divided into classic sausages like German, Polish and beer bratwursts, and more nontraditional options like a Thanksgiving-inspired turkey and an alligator sausage. A board of rotating sharable plates feature salads and off-cuts dishes like chicken liver crostini. Frankly Sausages fries will also be available at the new space, and on Fridays and Saturdays, Cawthon will break out the raclette wheel for funky, gooey cheese fries.

The Cawthons recruited pastry chef Michelle Hedman, formerly of Sarah’s on Central, to helm their dessert program. Look for seasonal options like a maple-pecan cheesecake, apple pie and caramelitas, caramel and chocolate oat bars.

Instead of a full bar program, they tapped friend and barman Phil Haltom to craft single-serve batch cocktails for on-site consumption. Classics like a Manhattan, a bubbly Gin and Tonic and a carbonated Negroni are available in 6.2-ounce glass bottles. Local draft beer and wine will also be available in the coming weeks.

Frankly fans need not fear the loss of their favorite meal on wheels. The Cawthons said the new space will serve as a commissary kitchen, and the truck will actually increase business after the restaurant opens.

The brick-and-mortar will be open 4 to 10 p.m. Tuesday to Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Here’s a First Look at what to expect when doors open tomorrow:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Frankly Sausages announces details, location on Cherokee Street

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• Sneak Peek: Frankly Sausages Food Truck

 

Frankly Sausages announces details, location on Cherokee Street

Thursday, August 17th, 2017

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Frankly Sausages now has an official address for its new concept: 2744 Cherokee St.

As The Scoop reported in July, Frankly Sausages co-owners Bill and Jamie Cawthon announced their intent to open a brick-and-mortar location somewhere on Cherokee Street. Now, the concept and the exact location have been revealed, as reported by St. Louis Magazine.

Jamie Cawthon said the restaurant will be called Frankly on Cherokee in the space that once was home to Calypso Cafe. The space will have 38 seats.

“It’s an expansion on the concept,” Cawthon said. “We’re going to have shareable plates, and Bill is going to do a weekend dinner plate that will be completely different from us before, and it’ll be different every weekend.”

There will also be a monthly featured sausage made with ingredients from a local farm.

Frankly fans can get a taste of the new menu at Cherokee Beach this Saturday, Aug. 19 from 5 to 10 p.m., including a duck sausage from Grand Army Farm and desserts.

There will be additional pop-ups scheduled leading up to the grand opening, which Cawthon said should be in early October.

 

Photo by Michelle Volansky

Matt Sorrell is staff writer at Sauce Magazine. 

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Frankly Sausages to open brick and mortar on Cherokee

• Best New Food Trucks 2016

• Sneak Peek: Frankly Sausages 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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Best New Food Trucks 2016

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Trendwatch: What’s trending now in the STL dining scene (Part 1)

Friday, August 5th, 2016

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1. A Better Swiss Cheese
You may not recognize the name, but you’ve probably seen raclette (a funky, nutty Swiss-French cow’s milk cheese that melts like a dream) on a BuzzFeed list or foodie Instagram account. You don’t have to go to Raclette NYC (Yes, a whole restaurant is named for the cheese.) to get it. Urban Chestnut Brewing Co. has topped winter veggies with the stuff on seasonal menus since it opened in The Grove. Larder & Cupboard has held fondue and raclette classes, and chef-owner Jim Fiala currently melts this gooey goodness over beef tenderloin at The Crossing. Chef-owner Bill Cawthon purchases whole wheels of the stuff and broils until molten, then scrapes it to order over a basket of fries at Frankly Sausages food truck.

2. Fit to Be Fried
It’s never too early for Chinese food – or completely bastardized, completely delicious American-Asian fusion. Places like The Rice House start mornings off with breakfast fried rice (fried rice with the addition of eggs and a breakfast meat). Half & Half offers a spicy version with scrambled eggs, sausage, jalapeno and grilled onion, while Cleveland-Heath goes with green onion, bacon, peas and sesame seeds topped with eggs any style.

 

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3. Get Lit
Neon isn’t just for dive bars anymore. The beer sign classic has a fancy new job as a fun design element lighting up a number of restaurants around town. It’s the red pulsing heart behind the bar at Olive & Oak. See neon inside Friendship Brewing Co. telling guests where to eat with bright pink letters. Vista Ramen took its name from the massive vintage sign that now glows green in its small Cherokee space.

4. Spotlight on Sambal
First there was Sriracha, then pungent gochujang. Now sambal is heating up plates around town. Planter’s House uses the spicy Southeast Asian chile paste to add heat to pickled eggs, as well as the cornbread crumbs scattered atop its summer salad. Seafood got sauced with the condiment at Hiro Asian Kitchen, where it graced the grilled whole squid, and at Guerrilla Street Food, where it livened up a recent pan-roasted salmon special. The Crossing drops the temp a few degrees, mixing sambal into a cooling aioli for its Maryland blue crabcake sandwich, and a house-made version snuck in with strawberries atop ricotta and fresh snap peas at a recent Sardella pop-up.

 

Ready for more? Click here for Part 2 of Trendwatch.  

Hit List: 6 new restaurants you must try this month

Sunday, January 3rd, 2016

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1. Frankly Sausages: 11841 Dorsett Road, Maryland Heights, franklysausages.com

Frankly Sausages hit the road this fall and promptly parked it Thursday through Saturday at Six Mile Bridge Beer in Maryland Heights. Owners Bill and Jamie Cawthon serve hand-made sausages to brewery-goers, and there’s no waiting in line. Just grab a table in the tasting room, place your order and artisan sausages and fries are delivered inside. Don’t miss the Six Mile Bridge Session IPA brat, topped with sauerkraut and coarse ground mustard, or the rotating special: chile verde pork sausage with avocado and tomatillo relish, queso fresco, cilantro and lime. All the sausages come nestled in LaBonne Bouchee baguettes. Share (if you must) a side of the hand-cut fries: russet potatoes brined and double-fried with a house-made dipping sauce like the creamy buttermilk ranch.

 

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2. Melo’s Pizzeria: 2438 McNair Ave., St. Louis, 314.833.4489, Facebook: Melo’s Pizzeria

Vince Valenza opened Melo’s Pizzeria in a renovated garage behind his Blues City Deli in Benton Park with the help of his son, self-taught pizzaiolo Joe Valenza. Joe did Dad proud with a tight menu of 12-inch Americanized Neapolitan-style pizzas and named the spicy Veets pizza (which features fontina, sausage and pepperoni) after his father. And don’t miss the salty, fragrant Angelina pizza (named for Joe Valenza’s great-grandmother) which includes green onion, Grana Padano and Romano cheese and optional whole anchovy filets. All pies are baked in a wood-fired oven, resulting in crisp, chewy house-made crust. Order at the counter, then dig in at the standing bar or grab your pizza and take a seat inside Blues City’s dining room.

 

 

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3. Copper Pig: 4611 Macklind Ave., St. Louis, 314.499.7166, copperpigstl.com

Copper Pig is serving up gastropub fair with Asian influences on Macklind Avenue in Southampton. Grab a seat at the copper-topped bar and order a refreshing, gin-based Socialite cocktail. Start your meal with Copper Pig’s duck confit poutine featuring crispy fries, piping hot gravy and cheese curds. Then check out the Three Little Pigs sandwich, which features bacon, ham and a panko-breaded pork cutlet, stacked high with brie, hot pepper jelly and an egg on lapinja, a chewy Bosnian bread. Larger plates include a bibimbap bowl of tender bulgogi beef, sweet Chinese sausage, pickled carrot and daikon, kimchi, bean sprouts and a sunny egg rest atop a bed of garlic rice.

 

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4. Sheesh Restaurant: 3226 S. Grand Blvd., St. Louis, 314.833.4321, sheeshrestaurant.com

Kebabs are king at Sheesh on South Grand Boulevard. Don’t miss the Adana kebab (heavily spiced, tender ground lamb served over fragrant rice) or the Iskender kebab (thinly shaved lamb served atop bite-sized pieces of pita and covered with tomato sauce). Start with a bowl of spicy, tomato-based Ezogelin Soup or a sharable side of kibeh, two football-shaped balls of bulgur stuffed with ground beef and walnuts and fried. And be sure to save room for dessert: The flaky pistachio baklava pairs well with a strong cup of Turkish coffee.

 

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5. Gus’s World-Famous Fried Chicken: 7434 Manchester Road, Maplewood, 314.899.9899, gusfriedchicken.com  

The newest (and busiest, judging from the lines that form around 10:30 a.m.) fried chicken shack in the St. Louis-area came to Maplewood via Memphis. Order two- or three-piece plates of crisp, slightly spicy chicken or half a bird. All plates come with sides of baked beans, creamy cole slaw and a slice of white bread. While you wait for your bird, start with tangy fried green tomatoes or poppable fried okra. For dessert, indulge in the sweet satisfaction of chocolate chess pie.

 

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6. Yo! Salsa: 2 W. Pearce Blvd., Wentzville, 636.856.8444, yolosmex.com

Firmly planted in downtown Wentzville, the brick-and-mortar expansion of Yo! Salsa food truck welcomes diners craving big flavor at truck prices. Build your own tacos or salad and choose from 10 proteins such as chorizo and fried sweet potato or the achiote-grilled mahimahi, which is well spiced without searing your taste buds. Larger entrees are amply portioned dishes developed and honed on the truck. Try the shrimp and creamy poblano grits featuring large Gulf shrimp, bell peppers and spicy chorizo. While you nosh, sip a top-shelf, house-made margarita at a pocket-pleasing $7.

 

-photos by Michelle Volansky

 

 

Sneak Peek: Frankly Sausages Food Truck

Wednesday, December 2nd, 2015

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Frankly Sausages has hit the brakes in Six Mile Bridge Beer‘s parking lot. Owners Bill and Jamie Cawthon have partnered with the Maryland Heights brewery located at 11841 Dorsett Road to serve house-made sausages to thirsty patrons starting this Friday, Dec. 4.

Six Mile Bridge has no kitchen and is open Thursday through Saturday. During operating hours, customers can place their orders with servers, who will run them to the food truck parked outside. Servers will then deliver the fresh-made sausages to the table.

The limited menu – three classic sausages, three rotating specialty sausages, hand-cut fries and dipping sauces – focuses on using as many local purveyors as possible. The all-beef hot dogs are made and smoked at Bolyard’s Meat & Provisions, while Buttonwood Farms supplies the chicken for the chicken sausage and the rolls are made at LaBonne Bouchée. Bill Cawthon, who used to serve as chef de cuisine at Cardwell’s, uses those same kitchen facilities to prepare his sausages and other house-made items.

Find Frankly Sausages Thursdays and Fridays from 5 to 11 p.m. and Saturdays from noon to 11 p.m. Here’s a sneak peek at what to expect when Frankly Sausages parks it outside Six Mile Bridge this Friday.

 

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-photos by Michelle Volansky 

Extra Sauce: In case you missed it…

Sunday, November 1st, 2015

New food trucks are getting ready to roll down St. Louis streets longtime hometown favorites are seeing new life. ICYMI, here’s the latest in the STL food scene last week:

 

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1. Frankly Sausages, a gourmet sausage truck, will hit the town in November, offering a classic food pairing with the Lou’s favorite beverage. Get the Sauce Scoop on owner Bill Cawthon’s upcoming project.

2. Winter may be coming, but that won’t stop die-hard food truck fans. If house-made sausages aren’t your thing, check out STL BLT, which aims to fire up the griddle Dec. 1. Click here to learn more on the Sauce Scoop.

 

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3. Cherokee Street staple Black Bear Bakery announced yesterday, Oct. 27, that it will suspend its storefront operation, effective Nov. 1. Find out where the owners will bake and sell their loaves on the Sauce Scoop.

4. Long-shuttered California Do-Nut Co. at 2924 South Jefferson Ave., will re-open under the same name in January 2016 with first-time restaurant owner Felinna Love manning the fryer. Click here to find out what’s in store on the Sauce Scoop.

 

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5. Seattle-based pizza company MOD Pizza plans to open a total of five store in the St. Louis area next year in Ellisville, Kirkwood, St. Charles, Wentzville and Cottleville. Find out why its expanding to STL in the Sauce Scoop.

6. Two weeks after the curtain fell on Absolutli Goosed, it rose again on Brickyard Tavern. Find out what’s in store for at the neighborhood bar and grill in the Sauce Scoop.

 

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7. We found 10 delicious deals and sweet steals available around STL for $10 or less from places like 4 Hands Brewing, The Libertine, Pint Size Bakery and more. Find out where on Budget Crunch.

8. We baked a stunning Olive Oil Sweet Wine Cake from The Violet Hour Cookbook, and now we’re giving away a copy of this reigning champion. Get the full story in By the Book.

The Scoop: Gourmet sausage food truck to hit the streets

Thursday, October 29th, 2015

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St. Louis is a beer town, and in November, Frankly Sausages, a gourmet sausage truck, will hit the town offering a classic food pairing with the Lou’s favorite beverage. Cawthon will make all sausages served on the truck, as reported by St. Louis Magazine.

After graduating from the Culinary Institute of America in New York, Bill Cawthon and his wife, Jamie Cawthon, spent four years in Los Angeles before returning to their hometown in December 2013. Bill Cawthon served as sous chef and chef de cuisine at Pastaria and is currently the chef de cuisine at Cardwell’s on the Plaza.

Frankly Sausages will be Cawthon’s first solo venture. “I’m looking forward to being out on my own,” he said. “I’m glad I get to work with Jamie, and a food truck will give me more time with the family.”

As for the menu, Cawthon plans to start with classics: beer brats and Italian sausages and sides of hand-cut fries. Eventually he hopes to branch out into lesser-used proteins like alligator and additional sides. Currently, the Cawthons are looking for local bread sources and plan to serve their sausages in Companion rolls. “It’s the right time for us,” said Jamie Cawthon. “A truck makes sense for us right now. We can be nimble and keep it simple.”

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