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Sep 22, 2017
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Posts Tagged ‘Hugo’s Pizzeria’

First Look: Hugo’s Pizzeria in Midtown

Wednesday, September 20th, 2017

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Restaurateur Dave Bailey’s latest venture, Hugo’s Pizzeria, opened doors today, Sept. 20, at 3135 Olive St., in Midtown, formerly home to The Good Pie.

As The Scoop reported in March, Hugo’s marks Bailey’s seventh restaurant concept in the St. Louis area. He named the pizzeria for his son.

The menu at Hugo’s is based around a variety of hand-tossed pizzas. Bailey said they are akin to Roman-style pies with a yeasty pillow-like dough. The pizza selection includes classics like pepperoni and sausage and a white pizza with bechamel, prosciutto and lemon zest topped with charred grapes. For an additional charge, diners can add house-made pepperoni in five varieties: beef, spicy beef, duck, Buffalo chicken or a vegan variant. Vegan cheese and gluten-free dough can be subbed in, too.

The menu also includes salads and shareable plates like meatballs or fresh mozzarella with garlic oil, black honey, toast and more of those charred grapes. On the beverage front, Hugo’s offers a small selection of cocktails, a wine list heavy on Italian varietals, plus approximately 25 beers on tap.

Hugo’s seats approximately 100 inside and also boasts a partially covered patio space. The interior’s centerpiece is an open kitchen, fronted by the bar, for pizza aficionados who want to see the action up close. Rough-hewn wooden tables with fresh flowers and colorful metal chairs soften exposed brick and concrete floors in the dining areas.

Hugo’s is open 11 a.m. to 10 p.m. Wednesday, Thursday and Sunday, and 11 a.m. to 11 p.m. Friday and Saturday. Here’s a first look at Bailey’s latest new project.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Sunday, March 19th, 2017

From national honors for hometown chefs to a new restaurant announcement from Dave Bailey, here’s what went down last week in the St. Louis food scene, in case you missed it…

 

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1.The St. Louis restaurant scene experienced a bit of déjà vu when the finalists for the James Beard Foundation Awards were announced March 15. Two St. Louis chefs moved on as finalists in the Best Chef: Midwest category: Sidney Street Cafe chef-owner Kevin Nashan and Farmhaus chef-owner Kevin Willmann. Both chefs were finalists in this category last year.

 

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2. Two Plumbers Brewery & Arcade officially opened doors Saturday, March 18, at 2236 First Capitol Drive in St. Charles. As The Scoop reported in December 2016, Two Plumbers is the brainchild of owner Robert Schowengerdt and head brewer John Simon.

 

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3. Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch.

 

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4. Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space.

 

The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Wednesday, March 15th, 2017

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Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch. Bailey bought the building, which formerly housed The Good Pie, last year.

“With Small Batch being over there, we were familiar with the building, and when it became available, it seemed like a good opportunity,” said Bailey. “I think Midtown is growing, and it’s a good connecting point between Cortex and downtown. It’s going to fill out, and we want to be there.”

Named after Bailey’s son, the restaurant will have a 12-seat bar, inside seating for 120 and 60 seats in the back garden. The one-story brick building is divided into four individual units, or bays. The bar and dining room take up two of those bays, while the kitchen occupies the third. Bailey said he’ll reveal his plans for the fourth bay in the next couple of weeks.

The main event at Hugo’s will be 12-inch pizzas cooked in a gas-fired deck oven at 550 degrees. Hugo’s will offer a Roman-style crust, house-made ingredients like pepperoni and sausage and other ingredients from the company’s micro-farm.

“It’s going to be familiar cuisine but elevated, family-friendly but open to everybody, much like (Baileys’) Range or Rooster,” said Bailey. “It’s completely approachable. We just love pizza and want to present a version of it that we think is really good.”

On the beverage side, Hugo’s will feature 30 draft beers, a selection of wines and a full bar. In addition to pizza, the menu will feature items like burrata, meatballs, wings and salads.

For those who want to get an early taste, starting today, March 15, Bailey’s Shift, Test Kitchen & Takeout will serve three 10-inch pizzas: cheese, pepperoni and a rotating daily special. The pizzas will also be available as a lunch special with a salad and a drink. The smaller size pizza will also be served as a lunch option at Hugo’s.

 

 

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