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Feb 21, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Matt Borchardt’

City Foundry STL Food Hall locks in first 7 local restaurants

Thursday, January 25th, 2018

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{ City Foundry STL rendering } 

The first group of Food Hall tenants at City Foundry STL, the sprawling 15-acre mixed-use development at 3700 Forest Park Ave.,in Midtown, have been announced.

Brad Beracha, director of culinary services for The Lawrence Group, which is developing the project, said all occupants will be from the St. Louis area and include a mix of established vets and up-and-comers. “It’ll be all top operators and chefs, all St. Louis based, in the food hall,” he said.

 

Essentially Fries owner Matt Borchardt passes a basket to hungry hands.

{ Essentially Tacos owner Matt Borchardt } 

The first group of food hall residents includes:

Matt Borchardt: The chef-owner of Edibles & Essentials will focus on street tacos at Essentially Tacos.

Natalie DuBose: The owner of Natalie’s Cakes & More will bring her penchant for sweet treats to the hall.

Michael Friedman: Formerly the executive chef of Retreat Gastropub, Friedman will open Lost & Found, a burger and pizza concept.

Tamara Keefe and Frank Ubile: The duo will open another location of their popular Clementine’s Creamery.

Brendan Marsden: The owner of Whitebox Eatery plans to introduce a sister restaurant centered on salads.

Britt Simpson and Kevin Pellegrino: The duo behind BK Catering will open Hari Manok, a Filipino grilled chicken restaurant.

Jason and Maria Sparks: The husband and wife who own Layla in The Grove will open Sumax, focused on house-made hummus and wraps.

 

Clementine’s owner Tamara Keefe

{ Clementine’s Creamery owner Tamara Keefe } 

 

The food hall is part of the $185 million first phase of the $230 million project and will eventually be home to 20 individual concepts. Beracha said that the current plan is for the food hall to open in the summer 2019 with 15 of those slots filled.

The Foundry also announced that Austin-based Alamo Drafthouse Cinema plans to open a 10-screen theater and restaurant in the complex. A location of Punch Bowl Social, the Denver-based concept that combines arcade games and food and drink, will call City Foundry home, as well.

In addition to the food hall, the City Foundry complex will also include four brick-and-mortar restaurants that will be home to regional concepts. Fassler Hall from Oklahoma has committed to the project, and Beracha said letters of intent have been signed for the remaining three spots.

Rendering courtesy of City Foundry STL, photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• City Foundry to open in Midtown 2018

• First Look: Essentially Fries Food Truck

• Mona’s on The Hill will close doors this Sunday

The Scoop: Edibles & Essentials launches french fry food truck

Friday, May 26th, 2017

052617_edibles

 

Edibles & Essentials is hitting the streets this summer with a new food truck, Essentially Fries.

“I’ve always wanted to do a food truck,” said chef-owner Matt Borchardt. “I was going to do one before Edible & Essentials opened.”

After looking for a commissary, Borchardt opted to open his brick-and-mortar establishment first.

The truck will feature Edibles & Essentials popular classic hand-cut fries, along with an initial menu of other fry-based specialties. Look for beef bulgogi fries, Greek caprese fries, Carolina pulled pork fries and a poutine with duck confit. Borchardt said there would likely be some seasonal variations subbed out down the line.

Essentially Fries will be making the rounds of food truck events, as well as offering catering services once it’s on the road in late June. Follow the truck on Twitter at @essentiallyfry, and on Facebook and Instagram at @essentiallyfries.

Photo courtesy of Edibles & Essentials

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
Review: Edibles & Essentials

• The Scoop: Slide Piece launches truck No. 2

The Scoop: Edibles & Essentials to open in St. Louis Hills

First Look: Edibles & Essentials at St. Louis Hills

Thursday, October 8th, 2015

100815_meatloafsandwich

 

Part cafe, part market, Edibles & Essentials opened its doors at 5815 Hampton Ave., this Monday, Oct. 5. Chef-owner Matt Borchardt said his aim is to create a comfortable atmosphere and support regional and national artisans.

On the edible side, the menu offers six small plates of salad and meat options, as well as eight large plates of sandwiches and banh mi tacos. Charcuterie boards can be customized at a per-person price with a regional rotation of salumi, cheese, nuts, pickles, olives, fruit and bread.

The essentials are displayed on shelving around the perimeter of the store and feature a blend of international sauces like Korean Yuzu mayonnaise and Italian olive oils. Domestic offerings like a white Alabama-style barbecue sauce from Lillie’s Q. Also scattered on the shelves are locally handmade cutting boards and pottery made by Borchardt’s brother, Anthony Borchardt.

The back patio accommodates three dozen diners who have an unobstructed view across the field of Bishop DuBourg High School. The market and cafe also offers catering and private parties.

Edibles & Essentials is open Monday to Saturday from 9 a.m. to 9 p.m. and Sunday from 11 a.m. to 4 p.m. Here’s what to expect at South Hampton’s latest eatery:

 

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-photos by Meera Nagarajan

The Scoop: Edibles & Essentials to open in St. Louis Hills

Thursday, August 27th, 2015

082715_ediblesessentails

 

 

St. Louis Hills will soon see the opening of Edibles & Essentials, a counter service cafe and market at 5815 Hampton Ave. Chef-owner Matthew Borchardt said the 1,600-square-foot space will include an artisan market and a counter-service cafe showcasing dishes from around the world.

Borchardt most recently served as a consulting chef for Taze Mediterranean Street Food, along with previous roles at Cafe Provencal, Frazer’s Restaurant & Lounge and a program director position at L’Ecole Culinaire. For his first independent venture, Borchard is opening his shop on home turf.

“My wife and I met as next-door neighbors in Clifton Heights. My parents’ house was in the Lindenwood Park area right up the street from Mom’s Deli. I love the St. Louis Hills area,” Borchardt said.

On the market side, Edibles & Essentials will offer a variety of imported and locally sourced goods including oils and vinegars, breads, cheeses, wine and spirits, spices, cured meats, cookbooks, cookware, kitchen utensils and kitchen gadgets. A small butcher counter will also feature a selection of hand-cut steaks, chops and seafood.

The cafe will feature globally inspired cuisine and fresh, seasonal ingredients. Standard menu items will include small plates like french fries, sauteed spinach or crab cakes and larger entrees such as a roasted pork sandwich and grilled meats. The menu will also feature charcuterie boards paired with jams, jellies, cheeses, pickles and breads. Both international and local bottled brews and wines by the glass or bottle will also be available for customers. Borchardt hopes to seat 20 inside and an additional 30 under a covered courtyard.

 

 

 

 

Sneak Peek: Tazé Mediterranean Street Food

Tuesday, June 2nd, 2015

Taze_05

 

 

Brothers Casey and Justin Roth have worked for nearly two years to develop their fast-casual restaurant concept, Tazé Mediterranean Street Food. A multi-continent food research trip and construction behind them, the Roths and chef Matt Borchardt are ready to dish up gyros, kebabs, hummus, baba ghanoush and other Mediterranean classics in the Mercantile Exchange building at 626 Washington Ave. Doors open to the public June 8.

The Tazé menu centers around a build-your-own meal concept. Customers select a warm house-made pita or a bowl of saffron rice or mixed greens, which is filled with their choice of sliced gyro meat; locally sourced chicken, beef or pork kebabs cooked in a tandoor oven; or vegetarian options such as portobello mushrooms or falafel. It is all topped with fresh fixings – tomato, onion, olives, cucumber, feta and more – then drizzled with house-made sauces like harissa or tahini. The $9 meal includes one of a dozen side dishes and one of five varieties of house-made hummus.

One could easily make a meal of the sides alone, which include mostly vegan options like stuffed grape leaves, grain-based salads and hand-cut french fries. Among house-made desserts are the requisite baklava, Greek yogurt popsicles and cookies like a snickerdoodle scented with the Moroccan spice blend ras al-hanout. Tazé will also have a selection of prepackaged hummus, salads and other grab-and-go options for the diner on the move.

The restaurant, which will be open daily from 11 a.m. to 11 p.m., will also offer a separate happy hour food menu from 4 p.m. to close. Look for options like meatballs with tzatziki and skewered shrimp. Besides fountain soda and bottled juices, the 21-and-older crowd can pick from six local craft beers on draft or 14 wines (primarily from Italy, Spain and France) by the glass.

Here’s what to expect when Tazé opens next Monday:

 

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-photos by Michelle Volansky 

The Scoop: Tazé Mediterranean Street Food to open downtown

Tuesday, October 28th, 2014

102814_taze

{A rendering of the interior at Tazé Mediterranean Street Food}

The Mercantile Exchange building will soon welcome Tazé Mediterranean Street Food downtown at 626 Washington Ave., Ste. 103.

Calling it a “fast-style Mediterranean” concept serving wraps, salads and other Mediterranean-inspired foods, Tazé co-owner Casey Roth said the restaurant plans to open in January or February 2015. Roth is partnering with his brother, Justin Roth, and their father, Steve Roth. Though the family has no prior restaurant experience, it has tapped Matt Borchardt, former culinary director at L’Ecole Culinaire, to serve as chef consultant while the menu is being developed and to oversee the restaurant’s first few months.

“We’ve been lucky to travel the world,” said Casey Roth. “Through different relationships (we have) in Turkey, Spain and other countries … We look forward to creating something fun for the St. Louis area.”

At Tazé, the Turkish word for “fresh,” diners will file down an ordering line, selecting a bread (pita or laffa) and a filling, such as chicken shawarma, steak gyro or pork kebab, all cooked in tandoor ovens on display behind a glass partition. Next, diners choose from six flavors of hummus and around a dozen toppings, such as tabbouleh and lentil salad. Falafel and portobello mushrooms will also be available as vegetarian options.

The Roths have contracted SPACE Architecture + Design to oversee the interior construction of the space, which will seat 115. Though lunchtime customers will pay at the counter, Roth said the concept also plans to target the happy hour and dinner crowds, switching to table service in the evenings. The bar program will offer up eight beers on tap, many of them local, Roth said, and a wine list is currently in development.

Borchardt and Justin Roth left the country this week for a culinary research tour of the Mediterranean region and were unavailable for comment.

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