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Oct 22, 2017
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Posts Tagged ‘Herbie’s’

Extra Sauce: 4 bottomless brunches for any beverage

Thursday, July 27th, 2017

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Some people go to brunch for the atmosphere. Some go for the food. Others go for the booze. While bottomless brunches abound in St. Louis, these four restaurants offer creative options in all-you-can-drink proportions.

1. Build-Your-Own
Herbie’s offers an unlimited build-your-own bloody mary bar for $18 Saturdays and Sundays from 10 a.m. to 2 p.m. Choose the house bloody mary mix or start with a clean booze-free slate with plain tomato juice, then customize with hot pepper-infused vodka and crispy bacon, among other boozy and edible options.

2. Rosé All Day
Wheelhouse takes bottomless mimosas to the next level. Not only can you get a classic OJ and sparkling combo, but also a rosé-mosa, made with rosé, cranberry juice and grapefruit juice, and the seasonal frozé (aka, a frozen rosé-mosa). Try them for $15 each on Saturdays and Sundays from 9:30 a.m. to 3 p.m.

3. Shake It Off
Cielo Restaurant and Bar offers a bottomless bloodys and mimosas, but it’s the unlimited boozy milkshakes that we’re really after. Options like a vanilla bean milkshake with bourbon topped with smoked cinnamon vary weekly. Get your hands on them Sundays during Cielo’s brunch buffet (which includes drinks) for $68.

4. Treat Yo’ Self
Reeds American Table makes its bottomless mimosas fancy by using Saint Hilaire Blanquette De Limoux sparkling wine, which is regarded as one of France’s oldest sparkling. Experience it Saturdays and Sundays between 10 a.m. to 2 p.m. There’s a 90-minute limit on bottomless consumption, but for $17, we aren’t complaining.

Micki Wagner is an editorial intern at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Sunday, May 21st, 2017

It was a week of new looks for old favorites in the St. Louis dining scene. Here’s what went down, ICYMI…

 

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1. After 14 years brewing in Ste. Genevieve, Charleville Brewing Co. has a second home in Lafayette Square. Charleville Brewing Co. & Tavern opened its 7-barrel brewery and restaurant at 2101 Chouteau Ave., on May 16.

 

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2. The chef-owner of the recently shuttered Three Flags Tavern has landed a new job as executive chef at Herbie’s in Clayton. John O’Brien’s first day at the helm was May 17.

 

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3. Turn, the breakfast and lunch spot from chef-owner David Kirkland, officially opened on May 7 on the first floor of the .ZACK building at 3224 Locust St. in Grand Center.

 

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4. An old favorite is getting a new lease on life, thanks to the folks behind Grbic Restaurant. Lemmons by Grbic is slated to open on Wednesday, May 24, at 5800 Gravois Ave.

 

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5. Six Mile Bridge Beer has joined the hop wave and released Mosaic IPA, the first in a series of single-hopped IPAs on draft this weekend at the Maryland Heights brewery.

 

 

The Scoop: Three Flags Tavern chef-owner to helm Herbie’s kitchen

Wednesday, May 17th, 2017

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The chef-owner of the recently shuttered Three Flags Tavern has landed a new job as executive chef at Herbie’s in Clayton.

John O’Brien’s first day at the helm is today, May 17. As reported by St. Louis Magazine, O’Brien replaces Patrick Shaughnessy, who took over in March after the departure of Christopher Vomund.

“I was looking for someone who had the type of experience, knowledge and management style that matched up with the kind of business that we do today,” said Herbie’s owner Aaron Tietelbaum. “We’re kind of an old guard-style restaurant and I need somebody running my kitchen that has the capability to understand classics and tradition, while at the same time having the ability to manage a young and excited team, and John fit that bill perfectly.”

Three Flags Tavern closed in March after three years in business.

Teitelbaum said Shaughnessy is definitely a talent in the kitchen, but he wasn’t the best fit for executive chef position.

“Patrick is a spectacular cook, and he does amazing food, but I think it was a little bit too big of a team and operation for an executive chef’s first executive chef job,” Teitelbaum said. “And I hired him knowing that, and I probably put him in a position where he wasn’t quite ready for. He’s got a lot of potential, and he will do something great with somebody at some point.”

Teitelbaum said O’Brien will bring some of the dishes he was known for at Three Flags Tavern, and they will also work together to create new menu items. He said the target is 45 to 60 days for a menu change.

O’Brien said he could definitely see Three Flags’ famous burger and lobster roll making appearances on Herbie’s menu, and due to his penchant for seafood, he hopes to beef up the restaurant’s oyster program as well.

O’Brien was almost ready to pursue a position in Cape Cod when he got a call from Teitelbaum.

“I was about five minutes away from moving,” O’Brien said, but he was attracted to the larger scale operation at Herbie’s. He also has some history with the brand, having worked for Herbie Balaban in the 1980s.

“It was important to find someplace I feel comfortable in,” he said. “I like the restaurant, I like the French style. It’s how I like to cook and how I like to eat.”

 

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: A tour of Herbie’s new space in Clayton

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The Scoop: Herbie’s Vintage ’72 to move to Clayton, Cardwell’s in Clayton to close

 

The Scoop: Up-Down arcade bar to open in former Herbie’s space

Wednesday, March 1st, 2017

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{ Up-Down’s Kansas City location } 

Arcade bar Up-Down has signed a lease on the space at 405 N. Euclid Ave., in the Central West End. As reported by the St. Louis Business Journal, Up-Down will open in the former home of Herbie’s, which moved to 8100 Maryland Ave., in Clayton late last year.

Co-owner Josh Ivey said the company plans to utilize all of the approximately 8,000 square-foot space. “It’ll be very much in the spirit of the Kansas City version,” Ivey said. “I think that’s a great representation of what we want to do.”

The Kansas City Up-Down features more than 50 vintage arcade games and pinball machines, as well as a large draft beer selection and pizza menu. Up-Down also has locations in Minneapolis and Des Moines, Iowa.

Ivey said there’s no estimated opening date for the St. Louis Up-Down. “We’re trying to figure out what the guts of the building really are,” Ivey said. “We just got our demo permit, and we’re doing some exploratory demo and trying to decide the best way to attack the space and make it our own.”

 

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• Extra Sauce: A tour of Herbie’s new space in Clayton

Extra Sauce: A tour of Herbie’s new space in Clayton

Thursday, December 29th, 2016

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It’s been a year of change for fine dining eatery Herbie’s Vintage ‘72. In May, owner Aaron Teitelbaum announced he would move the 8-year-old restaurant from its corner in the Central West End to the home of Cardwell’s in Clayton, which closed Oct. 1.

Herbie’s dropped the Vintage ’72 from its name when it moved into 8100 Maryland Ave., and opened doors to its new space in early November. Chef Chris Vomund recently took Sauce on a tour of the new 183-seat space.

 

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Customers stepping into the bar area will immediately recognize light fixtures, chairs and booths from the CWE space in a new home. Vomund said it was important to bring key elements of the former location’s character into the new restaurant. Large prints of 1920s liquor posters scattered throughout the dining area harken back to Herbie’s previous location.

 

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While many new restaurants trend toward light wood, Edison bulbs and communal tables, Herbie’s new dining room offers white tablecloths and privacy. Clusters of banquettes sectioned off by dark wood partitions and frosted glass create a sense of intimacy in the large space.

 

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A handful of additional rooms offer private dining for small six-person gatherings to larger soirees. Cardwell’s former wine room has been transformed into a 10-seat dining space equipped with a large television for presentations. And when warmer weather arrives, Herbie’s will add nearly 100 seats on its large patio that wraps around the corner from Maryland Avenue to Brentwood Boulevard.

 

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{ Herbie’s chef Chris Vomund }

 

Diners aren’t the only ones adjusting to the new space. Vomund is navigating a significantly smaller kitchen. He compared the move to downsizing from a house to a condo. However, he said this means his crew is more organized and operates more seamlessly than before, only one step away from each other.

While the dinner menu remains familiar, Vomund has added weekday lunch to serve the Clayton business crowd. The menu features soups, salads and sandwiches including a bison burger, a roasted beet Rueben and a BLTM (mozzarella, that is.) Seven heftier entrees are available for hungrier diners, such as bouillabaisse, steak frites and vegetable lasagna. Lunch is available Monday through Friday from 11 a.m. to 2 p.m.

Photos by Michelle Volansky

 Related Content
The Scoop: Herbie’s Vintage ’72 to move to Clayton, Cardwell’s in Clayton to close

Cooking the Classics: Chicken and Dumplings

The Scoop: Herbie’s owner to open chess-themed Kingside Diner in Central West End

Cooking the Classics: Chicken and Dumplings

Tuesday, November 24th, 2015

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Chris Vomund, Herbie’s Vintage ’72 executive chef, has taken traditional chicken and dumplings in some surprising flavor directions. Start with the classic recipe below, then dream up your own flavor combinations or try one of Vomund’s ideas like miso and mushrooms, ginger and lemongrass, juniper and marjoram, and tomatoes, zucchini, yellow squash and red wine.

Chicken and Dumplings
Adapted from a recipe by Herbie’s Vintage ’72’s Chris Vomund
4 servings

1/3 cup olive oil
4 Tbsp. white wine vinegar, divided
2 lbs. boneless, skin-on chicken thighs*
2 Tbsp. butter
2 carrots, sliced
2 large celery ribs, sliced
2 garlic cloves, minced
1 small onion, diced
2 tsp. dried rosemary, divided
2 tsp. dried sage, divided
2 tsp. dried thyme, divided
2 cups dry white wine
6 cups chicken stock
2 1/3 cups flour, divided, plus more for dusting
1½ tsp. kosher salt, divided
¾ cup water
½ tsp. freshly ground black pepper

• In a large mixing bowl, whisk together the olive oil and 2 tablespoons vinegar. Add the chicken thighs and toss to coat. Cover and refrigerate overnight.
• In a large Dutch oven over medium-high heat, melt the butter. Meanwhile, pat the chicken dry with paper towels. Cook the chicken skin-side down until browned and the fat renders, 10 to 15 minutes. Flip the chicken and cook another 5 minutes, then transfer to a cutting board. Pour all but 1 tablespoon pan drippings into a measuring cup. It should total about ¼ cup.
• Add the carrots, celery, garlic and onion to the Dutch oven over medium heat and cover, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme and stir about 30 seconds. Increase heat to high, add the wine and the remaining 2 tablespoons vinegar and boil 5 minutes. Add the chicken stock and return to a boil, then decrease the heat to medium-low and simmer 30 minutes to reduce.
• Meanwhile, prepare the dumpling dough: On a clean work surface, combine 2 cups flour and 1 teaspoon salt with your hands. Gather the flour into a mound and make a well in the center. Slowly add the water, mixing with your hand until a dough starts to form. Knead the dough a few times to form a ball, but do not overwork.
• Lightly sprinkle the work surface and a rolling pin with flour. Roll the dough to ⅛- to ¼-inch thickness and sprinkle with the remaining 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme. Fold the dough in half, then roll out again to ⅛- to ¼-inch thickness. Use a sharp knife to slice the dough into 1½-inch pieces. Set aside.
• In a small saucepan over low heat, prepare a roux by whisking together the reserved ¼ cup pan drippings and the remaining 1/3 cup flour until well blended. Cook about 5 minutes, whisking frequently.
• Pour the roux into the Dutch oven and bring to a boil over high heat. Meanwhile, cut the chicken into 1-inch chunks. Stir in the chicken, pepper and the remaining ½ teaspoon salt, then add the dumpling dough to the stew, making sure the dough pieces don’t touch. Gently shake the Dutch oven to coat the dumplings in liquid. Return to a boil, then reduce heat to medium-low, cover and simmer 30 minutes, gently shaking the Dutch oven occasionally.

*Ask your butcher to debone skin-on chicken thighs, but save the bones to make stock.

 

-photo by Greg Rannells

The Scoop: Herbie’s owner to open chess-themed Kingside Diner in Central West End

Wednesday, March 18th, 2015

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The team at Herbie’s Vintage ’72  in the Central West End is extending its talents to pancakes and sides of bacon. Herbie’s owner Aaron Teitelbaum has announced plans to open Kingside Diner this April in the former Lester’s at 4651 Maryland Ave., as reported by St. Louis Magazine.

Teitlebaum said the daily diner will fill a void in the Central West End restaurant scene since the closure of longtime staples like Herschel’s and The Majestic. “There’s a very big void also for late-night dining,” he said, adding that Kingside will be open until 3 a.m. on Fridays and Saturdays.

The kitchen will churn out classic diner fare for all-day breakfast and lunch beginning at 6 a.m. Herbie’s chef Chris Vomund, formerly of The Nest, will oversee the menu development and culinary operations at the new diner, which will also feature daily blue-plate specials. Herbie’s beverage director Amanda Wilgus will handle the beverage program, which will focus on breakfast cocktails and bottled beer.

Kingside will seat 90 people inside and an additional 90 to 100 when warmer weather allows for patio seating. The diner will also offer a walk-up counter and a grab-and-go section for customers on the move.

The diner’s chess-inspired name comes thanks to its neighbor – and landlord – the World Chess Hall of Fame. Teitelbaum said he plans to partner closely with the organization, opening Kingside to beginner’s play Sundays through Thursdays after 3 p.m., when the menu will switch from breakfast and lunch options to small plates and a full bar.

“We’re not here to bring in something that’s going to compete with my friends and neighbors,” said Teitelbaum. “We want to be something that adds to the community.”

 

 

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

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{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.

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