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Mar 18, 2018
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Posts Tagged ‘Maryland Heights’

First Look: Casa Juárez Mexican Town in Maryland Heights

Monday, January 22nd, 2018



Casa Juárez Mexican Town, a sprawling new concept from the folks behind Chihuahua’s Mexican Restaurant, opens its doors for dinner tonight, Jan. 22, at 12710 Dorsett Road in Maryland Heights.

The Casa Juárez menu has plenty of south-of-the-border favorites, from gourmet tacos to enchiladas to nachos, along with items not usually associated with a Mexican restaurant, including a variety of hand-cut steaks and seafood dishes like Juarez salmon topped with chipotle sauce. Everything is prepared in the open kitchen including the tortillas, which are made daily.

The appellation “town” for the restaurant is more than apt. The space, some 11,000 square feet, seats 250 inside with an additional 120 on the front patio. The colorful exterior, painted to resemble adobe and with two Aztec warriors guarding the entrance, gives a hint of what awaits inside.

The interior is a riot of color and patterns – multicolored tiles, Aztec suns and elaborate light fixtures abound. Other amenities include a full bar and a gift shop. Keep an eye out for Rico’s Street Tacos, a dedicated street taco bar inside the restaurant, and a tequila tasting room, opening in the coming weeks.

The kitchen at Casa Juárez will be open from 11 a.m. to 10 p.m. Monday to Saturday (the bar will be open until midnight) and 11 a.m. to 9 p.m. Sunday.


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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Chihuahua’s to re-concept, relocate as Casa Juarez Mexican Town

First Look: Westport Social in Maryland Heights

• Hit List: 10 new places to try in January

11 reasons to go to Westport Social right now

Tuesday, December 19th, 2017



Westport Social is a versatile bar. You want to drink craft cocktails? No problem. How about getting crazy competitive while playing bocce ball? Sure thing. Even if you just want to sit in the corner with a glass of wine and a healthy-ish salad, you can do that, too. If you’re not convinced, here are 11 more reasons to go.

1. Pingpong tables + a killer beer list = grown-up beer pong, basically.

2. Funnel cake fries, please.

3. We’re into these nachos for more than the cheese sauce. They’re made with crisp wonton skins riddled with air pockets, burnt ends from heaven and the occasional vinegar blast of pickled banana pepper.

4. Big, comfy leather couches and other modern touches add sophistication to the warehouse-sized space.

5. The punch, made with Old Tom gin, Crown Royal, Giffard pamplemousse, lemon and yerba mate, is fresh and goes down super easy.

6. A solid wine list proves this isn’t just a bro bar – furmint, anyone?

7. Pop-a-Shot-style basketball hoops in the back are regulation-size. (Watch for a rogue elbow – competition gets stiff.)

8. With crowd noise and larger than life-sized players (one of the many TVs is 9-by-15 feet), it’s like you’re at the game – only better.

9. Karaoke in private rooms means you can make a fool of yourself to a select audience of your choosing.

10. When the energy gets too crazy inside, there are fire pits to cozy up next to on the patio.

11. Shuffleboard two ways: tabletop or on sprawling cruise ship-style floor courts. Those cues are fun even if you don’t know what you’re doing.

Photo by David Kovaluk

Meera Nagarajan is art director at Sauce Magazine. 

Related Content
• Sauce Magazine: December 2017

• First Look: Westport Social in Maryland Heights


First Look: Westport Social in Maryland Heights

Friday, September 8th, 2017



Get in touch with your inner child at Westport Social, which opened earlier this month at 910 Westport Plaza Drive in Maryland Heights.

The cavernous, adults-only space – almost 14,000 square feet – is billed as a “classic bar and gaming lounge” with an extensive selection of beer, wine and house cocktails, elevated pub grub and an adult playground with all manner of diversions.

Patrons can grab a drink and try their hands at bocce ball, table tennis, foosball, or even shoot a few free throws. Those who don’t feel like playing can catch the latest college or pro game of the moment on banks of ginormous TVs or play rock star in the karaoke lounge on the second floor.

Westport Social pairs industrial elements like ultra-high ceilings, exposed ductwork and brick walls with warm wood, metal and leather accents. An entire wall in the front of the space features a colorful mural highlighting Westport amenities. There’s plenty of room for 175 or so to spread out at two bars, tables, patio seating with fire pits and indoor alcoves replete with upholstered armchairs, rockers and couches.

The menu features several shared plates and pub fare like pulled pork or chicken sliders, burnt end nachos and meat skewers. Tacos, pizzas and a handful of entree-sized plates are available, as well. The beverage program at Westport Social is rife with libations from curated wine and beer lists to classic and house cocktails available solo or by the pitcher.

Westport Social is open Tuesday to Sunday from 4 p.m. to 1 a.m. Here’s a First Look at Westport’s newest happy hour hotspot:


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Photos by Meera Nagarajan

Matt Sorrell is staff writer at Sauce Magazine. 


First Look: Big Baby Q and Smokehouse in Maryland Heights

Thursday, April 21st, 2016



Drive down Dorsett Road with the windows down and you may catch a whiff of wood smoke from Big Baby Q and Smokehouse. The new restaurant opened in the Fee Fee Center at 11658 Dorsett Road in Maryland Heights on Monday, April 18.

The father-son venture owned by Bennie and Ben Welch focuses on traditional proteins like brisket and pulled pork, as well as outside-the-smoker-box fare like house pastrami and smoked jerk tofu. The six sauces also run the gamut from sweet and tangy house sauce to the creamy Alabama white sauce to a Korean barbecue sauce.

Hefty portions come with a choice of sides, including vegetarian options. Choose from platters, sandwiches, ribs, smoked chicken or a little bit of everything on the Big Baby Big Plate. Welch dry rubs the meat with his blend of brown sugar, chili powder, garlic, onion, paprika, cumin and more, then smokes it over a blend of oak and cherry wood.

Pastry chef Karolyn Page helms the sweet side of the kitchen, offering six homemade desserts like the chocolate-chocolate chip cookie and the moist, not-too-sweet sweet potato pound cake.

Get your grub to go as the limited seating includes a picnic table inside and another outside. Big Baby Q and Smokehouse is open Monday through Friday from 11 a.m. until sold out. Here’s a first look at what to expect when you step inside Big Baby Q.


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-photos by Michelle Volansky 

Sneak Peek: Fred and Ricky’s in Maryland Heights

Thursday, April 7th, 2016



Grab-and-go is about to get healthier in Maryland Heights. Fred and Ricky’s opens doors tomorrow, April 8, at 64 Weldon Parkway. Co-owners Kathleen “Fred” Waidmann and Richard Waidmann have custom-built a 5,000-square-foot commissary kitchen to prepare plant-based, health-focused meals.

As The Scoop reported in November 2015, Fred and Ricky’s menu features dishes without meat, dairy, eggs, refined sugar or oil. A small storefront at the commissary kitchen houses a refrigerated case displaying packaged breakfasts, salads, soups, baked goods and entrees like mushroom barley risotto and Plantsagna, a vegetarian lasagna with dairy-free cheese.

Chef Andy Harris has scaled up Kathleen Waidmann’s recipes that she developed for her husband, who follows a plant-based diet. While the Maryland Heights location is only grab-and-go, the Waidmanns are already working on another satellite location at 11252 Olive Blvd., in Creve Coeur, which will offer a handful of seats for customers. That location is slated to open at the end of the month.

Rather than operate a full-service restaurant, the Waidmanns said they opted for a grab-and-go operation to provide nutritious meals quickly for workers looking for a fast lunch or an easy dinner option. Mostly single-serving portions are packaged in recyclable, BPA-free plastic containers and include microwave reheating instructions. The Waidmanns hope to expand their concept quickly, adding more locations to be supplied from the Maryland Heights kitchen. They’re also planning a delivery service.

Fred and Ricky’s will be open Monday to Friday from 7 a.m. to 6 p.m. and Saturday 9 a.m. to 3 p.m. Here’s a sneak peek at what to expect when doors open tomorrow morning:


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-photos by Meera Nagarajan

Sneak Peek: Companion in Maryland Heights

Monday, February 1st, 2016



Companion is inviting the public into its baking process starting tomorrow, Feb. 2. As The Scoop reported in January 2015, Companion moved its headquarters, along with a baking school and cafe, to 2331 Schuetz Road in Maryland Heights. The 5,000-square-foot cafe seats 66 and will serve the same menu as the Ladue and Clayton locations with a few additions to the bakery offerings like bread pudding and doughnuts.

The airy, industrial cafe has two full walls of windows overlooking into the production bakery. “You weren’t in the middle of the process in the other locations,” said co-owner Josh Allen. “With the exception of dish washing, you see everything that happens.”

In addition to the visible bakery, Companion welcomes community involvement through a teaching kitchen at the new location. Chef Cassie Vires recently joined the Companion team to lead the array of public culinary and baking classes Allen hopes to offer in April. Chef Josh Galliano, who joined Companion as production manager in June 2015, will also teach.

The new Maryland Heights location will be open Monday through Friday from 6 a.m. to 3 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m. Here’s a sneak peek at what to expect at Companion’s new home:


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-photos by Meera Nagarajan

What I Do: Ryan and Lindsay Sherring at Six Mile Bridge Beer

Monday, January 4th, 2016



It’s a craft beer love story: A homebrewing South African boy falls for a St. Louis girl working in Cape Town. A few years and a wedding later, Ryan and Lindsay Sherring launched 021 Brewing in Cape Town. In 2014 they left it all behind and brought his brewing knowhow and her marketing savvy to launch Six Mile Bridge Beer in Maryland Heights.

How do the St. Louis and Cape Town brewing scenes compare?
RS: I don’t even think they are comparable. … I know that the market has matured since we’ve left, but even so, there are probably as many craft breweries in St. Louis as there are in all of South Africa right now.
LS: I like to compare it to craft beer in St. Louis in the early ’90s. There’s only a few players. It’s 20 years behind, and that’s just because there hasn’t been a market for it.

How did the St. Louis brewing community welcome you?
RS: South Africa is very cutthroat. Nobody shares any information. It’s each man for himself. When we got here, it was such a surprise because all of the sudden these people wanted to help us and to get involved. … Brian (Owens), the head brewer at O’Fallon Brewery, is a really busy guy, and he took two nights out of his week to help me fix up our bottling machine.
LS: It caught us by surprise because in Cape Town, we did approach other brewers to do collaboration beers and everyone was very: “Stay at arms length.” Here, the culture is very much: “A rising tide floats all ships.”

Why did you want to have a tasting room here?
RS: We were always going to be a production brewery. … (But we wanted) to be able to build relationships with our patrons.
LS: People come in and they ask what’s our next beer. People here want more because they have expanded palates, and they know more about the beer industry. … We didn’t really interact on a level where people wanted to know that much about the process in Cape Town.

Where did the name Six Mile Bridge come from?
RS: Sixmilebridge is a village (in Ireland) between two cities where people used to stop and rest for the night, stay at pubs to have a beer and meet new friends. I don’t think there’s a better medium for people to connect over than a drink. You have a beer, everybody relaxes, starts to talk and you start to build friendships. I think Six Mile Bridge encompasses that.

How has this business affected your relationship?
RS: Lindsay is highly competent. I’ve worked with some pretty smart people – I wouldn’t trust them with what Lindsay’s doing. She’s definitely the secret ingredient.
LS: When we are working 85- to 100-hour weeks … we get to do it together, and we’re passionate about it, and I think that’s what fuels us every day.

Six Mile Bridge Beer is just one brewery that opened in Maryland Heights last year. Click here for our experts’ picks on what to drink in St. Louis’ newest beer hotspot. 

-photo by Emily Suzanne McDonald

The Scoop: Companion closes Early Bird Outlet to the public

Friday, December 4th, 2015



Last Sunday, Nov. 29, marked the last day of its public sales at the Companion’s Early Bird Outlet. The Dutchtown location served as Companion’s bakehouse, and it was open to the public weekend mornings to purchase Companion bread at discounted prices. Owner Josh Allen announced the closure via Twitter today, Dec. 4.

Allen said the bakery will continue production for deliveries until the inspections are complete and Companion’s operations move to its new facility in Maryland Heights. Allen hopes to open the new Companion campus, which will house baking operations, a private event space, a baking school for home cooks and a 60-seat cafe serving breakfast and lunch, by the end of 2015. “We’re trying to move in the immediate term, and the cafe will open to the public after the first of the year,” Allen said.



Sneak Peek: Frankly Sausages Food Truck

Wednesday, December 2nd, 2015



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 

The Scoop: Big Baby Q and Smokehouse to fire up the smokers in Maryland Heights

Thursday, November 12th, 2015



Former Brandt’s Café and The Stable chef Ben Welch is breaking into the St. Louis barbecue scene. Big Baby Q and Smokehouse, located at 11658 Dorsett Road in Maryland Heights, is set to open in early 2016.

This is Welch’s first restaurant, and he is taking on the venture alongside his father, Bennie Welch. “It’s just a father-and-son barbecue project,” said Welch. He will serve as pitmaster and his father, a native of St. Louis with a background in industrial design, will serve as the barbecue joint’s general manager.

“We want to continue the tradition of great barbecue here in St. Louis, and we want you to really experience the love we put into smoking the meats,” Welch said.

The menu will offer Memphis-style barbecue classics like dry-rubbed smoked brisket, turkey and pulled pork plates and sandwiches alongside more unusual items like pastrami, beer-braised corned beef and pork steak. Sauces will be served on the side.

Six sides will be on offer – three cold and three hot, including meat-laced greens. The dessert menu will include dishes like sweet potato pound cake and banana pudding. Seating will be limited as Big Baby Q’s will focus on carryout and the corporate catering market.



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