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Dec 21, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Herbie’s’

The Scoop: Former exec chef at The Nest Chris Vomund joins culinary team at Herbie’s

Thursday, October 9th, 2014

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Herbie’s Vintage 72 is seeing changes to its kitchen crew. Chris Vomund will join the team at the CWE restaurant Oct. 14. He will initially assume the position of chef de cuisine, but Herbie’s owner Aaron Teitelbaum said the goal is for Vomund to become the restaurant’s executive chef, replacing chef Chris Ladley, who left Herbie’s in September. Teitelbaum called Vomund “a solid cook” whose style suits the classical French cuisine at Herbie’s.

Previously, Vomund was executive chef at The Nest in Frontenac. Upon its closure this summer, he took an interim position as sous chef at 1111 Mississippi. His 12 years of restaurant experience also includes working as kitchen manager at Pi in the CWE, helping to open the Pi carryout location in Chesterfield and managing the kitchen at Hard Rock Cafe at Union Station.

“I’m looking forward to taking classical French and maybe incorporating a little of the great farm-fresh stuff we have in the Midwest,” Vomund said of his new position.

As for Ladley, who ran the kitchen at Herbie’s since March 2013, he has joined chef Rick Lewis’ culinary brigade at Quincy Street Bistro. In addition, he is butchering for The Block. “I spend my Wednesdays breaking down lots of pigs and Fridays doing the same thing with beef,” Ladley said. “It’s nice to have a life again and see my fiancee.”

The Scoop: Jeff Orbin bids farewell to Herbie’s and Monarch

Thursday, March 13th, 2014

031314_jefforbin_PhotobyBrianFagnani

{Jeff Orbin}

 

A longtime face in the restaurant industry has decided to call it quits. Jeff Orbin, business partner of Aaron Teitelbaum and a familiar face at Herbie’s Vintage 72 and Monarch Event Space, is leaving the hospitality world. Teitelbaum is now the sole owner of both spaces.

“I’m going back into the design world. That’s what love to do,” said Orbin, whose background in design includes graphic design, Web, print, interior and brand solutions. “It just got to be that time for me. I wanted to do what I am passionate about.” Orbin said there are currently many opportunities for design and consulting, and he expects to branch out beyond hospitality-related design projects. He will remained based in St. Louis.

Orbin, who created the logo and brand identity for now-defunct Miso on Meramec, said when he partnered with Teitelbaum to launch Monarch, he wanted “to do something different for design” in St. Louis restaurants.

Orbin said he has considered leaving the restaurant business for more than a year. Last week, he and a third partner, Gabe Grossberg, reached a buyout agreement with Teitelbaum. “It was a tough decision,” Orbin said. “Aaron and I are great friends, even before the business, and we will be great friends.”

Teitelbaum agreed that Orbin’s departure was amicable. “It was time for the company to continue growing, but also a time to evaluate where everybody wanted to be,” Teitelbaum said. “Jeff and I have been best friends since we were kids. My passion has been restaurants. Jeff’s was design. He wanted to follow his passions a little bit more.”

Teitelbaum and Herbie’s executive chef Chris Ladley have been busy preparing for the April 1 launch of new menus for both the bistro and the dining room. The bistro menu will be primarily small plates, featuring anything from house-made sausages to cheeses to steak tartare to sliders. On weekends, diners can expect to see a chef at a raw seafood bar making fruits de mer platters.

The new dining room menu will feature upscale French-style cuisine, similar to dishes served at the 1904 World’s Fair.  “We’re going to elevate the dining scene in our dining room,” Teitelbaum said. “We think there hasn’t been enough focus on fine dining; we think people are afraid of it.”

- photo by Brian Fagnani

The Scoop: Monarch to shutter in March

Thursday, February 23rd, 2012

Monarch is closing. After a search to move the Maplewood restaurant to a smaller location over the past year, owners Jeff Orbin and Aaron Teitelbaum have decided to close the restaurant that has stood at 7401 Manchester Road for the last nine years, according to a press release sent out this afternoon. Orbin and Teitelbaum, who also own Herbies in the Central West End, explained that a trio of problems – poor economic conditions, the sheer size of the restaurant and the “multitude of discount dining deal programs” – led to their decision.

“Unfortunately, the St. Louis dining population has been unable to adequately support a restaurant of our caliber and size, in our current location on a consistent basis,” the release said.

Executive chef Josh Galliano, who was named a semifinalist for a 2012 James Beard Foundation Award in the Best Chef: Midwest Category just this week, confirmed to The Scoop that, while he doesn’t know what his next moves will be, he plans to stick around.  “I’m privileged to stay in St. Louis to do what I do. I’ve made my culinary reputation in other cities and I’m making it here as a chef.”

There is a ray of sunshine for Orbin and Teitelbaum as well. Amid announcing the closure, Orbin and Teitelbaum also noted that they are looking to launch a new concept in fall 2012, with hopes of making the announcement this summer. Monarch will shutter its doors on Sunday, March 11.

See all our coverage of Monarch here.

Drink This Weekend Edition: Five Bistro’s fab burger is no secret, but how ‘bout those cocktails?

Friday, November 25th, 2011

112311_peardrinkYou go to Five Bistro for a standout burger. You go to Five Bistro to sup from a menu crafted from 90-percent local ingredients. But cocktails? Five Bistro wasn’t on my typical suspects list for a well-crafted mixed drink – until now.

Bartender Mary Mangan came aboard Five this past March. Mangan has tended bar at Carmine’s, Lucas Park Grille and Herbie’s. Her training at the latter – by seasoned bartender Heather Dodderer (now at Taste) – shows in the quality selection of liquors, smart pairing of ingredients for original recipes, and blessed willingness to measure.

Classic drinks on Five’s 10-item cocktail menu include pre-Prohibition gin cocktail The Last Word, a Moscow Mule and a seasonal Bloody Mary. Mangan brings these oldies into the 21st century using products from boutique, small-batch distilleries like North Shore (No. 6 gin for the Last Word and its aquavit for the Moscow Mule) and Boyd & Blair (The distillery’s potato vodka, my personal vodka fave right now, is poured into Five’s Autumn Mary).

Among Mangan’s own creations, the winner was the Prickly Pear (pictured), which showcases Mangan’s ability to stick with chef-owner Anthony Devoti’s fresh-is-best and make-it-from-scratch philosophies. The drink is made with muddled pears, house-made ginger syrup, Ransom Old Tom Gin, Belle de Brillet Pear Liqueur, St. Germaine Elderflower Liqueur, fresh lemon juice and St. Elizabeth Allspice Dram. Pear, ginger and a touch of clove, cinnamon and nutmeg from the allspice dram keep the Prickly Pear bundled in winter flavors. Another of Mangan’s originals, The Muse, is an unexpected trio of New Holland The Poet Oatmeal Stout, locally produced Spirit of St. Louis Island Time Amber Rum and a tawny port by Portuguese maker Dow’s. This delicious beer cocktail is filled with chocolate and sweet cherry notes, but, as my husband cautioned, that ounce of rum and half-ounce of port added to the beer is “just gonna get you into trouble.” My response: “Stick with one and be done.”

Ah, but don’t leave without ordering one little edible: the fried deviled egg. This deep-fried delight is filled with a smooth mix of egg yolk, aïoli, crème fraîche, whole grain mustard, freshly grated horseradish, Sriracha and Spanish smoked paprika. It’s served on a bed of micro mustard greens with a dollop of tangy mustard-balsamic aïoli and a smidgeon of subtly citrus lemon-caper vinaigrette. You wont find it on Five’s menu but Devoti’s kitchen brigade will be happy to get this crazy-good creation down your gullet.

Sauce: The Photographs

Friday, August 27th, 2010

082710_champtowerWe loved this cover. Local photographer Brian Fagnani shot this gorgeous photograph at Herbie’s in the Central West End for the November 2009 issue of Sauce. We’d almost call it our favorite, except that it’s too difficult to pick a favorite, thanks to the group of incredibly talented photographers we have working with us here at Sauce. From a lowly fungi to a stunning squash blossom, delicate garlic skins to chocolate that’s smooth as silk, these stunning images truly make our coverage of the local food scene jump off the page.

Tomorrow night, you can peruse 40 of the most mouthwatering of these photos, framed and available for purchase, at the very first Sauce: The Photographs event, held at downtown’s Philip Slein Gallery at 1319 Washington Ave. The show starts at 6 p.m., and no tickets are needed; admission to the event is absolutely free.

Sounds like quite a tasty Saturday night to us. See you tomorrow!

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