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Posts Tagged ‘Matt Ratz’

The Scoop: Wicked Greenz to launch food truck, open O’Fallon location this spring

Thursday, February 16th, 2017

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Clayton’s Wicked Greenz will soon open a new location in O’Fallon, Missouri and go mobile. Director of operations Matt Ratz said the company has purchased the former Shell’s Coastal Cuisine truck and will be taking its health-focused eating options on the road this spring. Ratz said the plan is to debut the truck at the Forever Vintage Market event at Taubman Prestige Outlets on Friday, April 21.

“We think we can provide something different than the normal food truck does,” said Ratz.

Wicked Greenz opened its fast-casual concept last October at 16 N. Central Ave., in Clayton, offering customizable salads and wraps. Ratz said the food truck’s abbreviated menu would likely include four or five salads and a couple of soups, as well as pitas and hummus and possibly some one-off specials. “We’ll really be able to put things out quickly,” he said.

Ratz said the company decided to launch a food truck to increase brand awareness. He said the truck may be parked at the upcoming Wicked Greenz location at 4015 Highway K in O’Fallon, which is expected to open in June, before the restaurant opens to give diners a sneak peek.

Photo  by Michelle Volansky

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Sneak Peek: Wicked Greenz in Clayton

The Scoop: Healthy eats spot, Wicked Greenz, to open in Clayton

Sneak Peek: Wicked Greenz in Clayton

Wednesday, September 28th, 2016

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Lunching Claytonites will line up at the soon-to-open Wicked Greenz at 16 N. Central Ave., Monday, Oct. 3. As The Scoop reported in May, co-owners Chris Sedlak, Matt Ratz and chef Justin Haifley will offer counter-service lunch and dinner with a focus on healthy, veggie-focused dishes.

The menu consists of customizable greens-based dishes, which come “bowled or rolled” (as a salad or a wrap) in two sizes. Menu items can be topped with recommended proteins or dressings, or customers can choose their own. Options include proteins such as marinated steak or lemon-pepper shrimp and dressings such as charred tomato vinaigrette or sweet basil ranch.

A variety of soups like smoked chicken gumbo and the beer cheese and broccoli will be available individually or as part of a combo. Additionally, Excel sodas and a handful of house-made sides can be purchased.

For those pressed for time, a cooler offers packaged salads, wraps and drinks available to grab and go. Wicked Greenz will also provide in-house bicycle delivery service.

Wicked Greenz will be open daily from 10 a.m. to 8 p.m. Here’s a sneak peek of what’s to come when doors open Monday:

 

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-photos by Michelle Volansky 

The Scoop: Healthy eats spot, Wicked Greenz, to open in Clayton

Friday, May 6th, 2016

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Folks on the go in Clayton will have a new healthy option when Wicked Greenz opens. As reported by St. Louis Magazine, Chris Sedlak, Matt Ratz and chef Justin Haifley are targeting a July open date for the flagship location at 16 N. Central Ave. Wicked Greenz will serve lunch and dinner, focusing on healthy dishes served quickly.

“The people who want to eat healthy have a hard time because they can’t get food that’s fast and consistent,” said Sedlak. “Most of the stuff in the category didn’t have robust flavors or was something you would crave. Thanks to Justin’s talents, we’ve found a way to do that.”

Haifley said he has served as chef for 17 restaurant openings across the country, including his most recent position helming the kitchen at St. Louis’ The Tavern Kitchen & Bar. At Wicked Greenz, Haifley has developed a menu of salads, soups and “grips” (salads wrapped in tortillas). The salads and grips can be ordered with proteins like beef, shrimp, salmon and chicken and are served with dressings. Dishes can be customized, and Haifley lists suggested protein and dressing pairings.

The owners’ unanimous favorite menu item is the Mexicali, a mix of black beans, avocado, red onion, sweet corn, cilantro, pico de gallo, pepper jack cheese, crispy tortilla strips and avocado-lime crema. Haifley suggested pairing it with charred tomato vinaigrette with adobo grilled chicken or blackened shrimp.

Other offerings will take an Asian turn, such as a salad composed of edamame, green onion, bell pepper, almonds, cilantro, wontons and bean sprouts with sesame-soy vinaigrette. Fresh fruit and vegetables will come together in the Sunburst – strawberries, grapes, green apple, toasted almonds, quinoa, parsley, cucumber, broccoli, kale and avocado.

When complete, diners can grab a bite at one of 60 to 70 seats inside or can take in some fresh air at one of a dozen outdoor seats. Meals will be available from a grab-and-go section and via delivery, as well.

Sedlak, Ratz and Haifley are currently in negotiations for four additional locations in the St. Louis area. With planned expansion, all the dressings and soups will be made in a commissary kitchen, which is under construction in University City.

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