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Jul 22, 2017
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Posts Tagged ‘Matt Sorrell’

The Scoop: Dave Bailey announces new concept, L’Acadiane

Tuesday, July 18th, 2017

071817_scoop

 

Dave Bailey has tackled burgers, breakfast and a vegetarian whiskey bar, and now he’s adding a Cajun and Creole eatery to his restaurant portfolio.

As Sauce reported last month, the space that formerly housed Baileys’ Chocolate Bar at 1915 Park Ave., in Lafayette Square is undergoing some changes. The Chocolate Bar is being relocated to the second floor, and a new restaurant has been announced on the lower level: L’ Acadiane, a nod to the Acadiana region in southern Louisiana, which will feature Cajun and Creole fare.

“We’ve got the menu down, the drink menu down,” said Bailey. “We did a really big construction push over the past week. All those decisions are done and the place is at punch list time now. We’ll spend the next three weeks hiring and training and getting ready to open up.”

The rotating menu will feature approximately 15 items, all focused on the region. The initial menu will feature items like house boudin corn dogs with cucumber relish and remoulade, a trio of po’boys, and larger entrees like fried chicken and jambalaya. Cocktails will have a southern bent as well, including takes on regional favorites like the Sazerac and the Hurricane.

Bailey said he hopes to have the doors to L’ Acadiane open by Aug. 23 or Aug. 30. He said the Chocolate Bar should reopen at the end of July with revamped food and drink menus.

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Frankly Sausages to open brick and mortar on Cherokee

Friday, July 14th, 2017

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Another local food truck is going the brick-and-mortar route. Frankly Sausages co-owner Jamie Cawthon confirmed a lease has been signed on a location.

“We’re on Cherokee Street,” said Cawthon, adding the address isn’t being released yet. “We’re still doing some negotiating and bidding on a lot of the work, so it’s still pretty early. We don’t have an opening date.”

Jamie and chef Bill Cawthon launched their popular food truck in December 2015.

Cawthon said the new space would have a larger menu than what’s available on the truck. As things progress, she said the plan is to hold pop-up events in the area to try out dishes.

“You’ll see more than sausages and fries,” she said. “It’s still going to be in the style of Frankly Sausages.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Wellspent Brewing to open in Midtown

Thursday, July 13th, 2017

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Things are rolling along for Wellspent Brewing Co. According to brewer-owner Kyle Kohlmorgen, the brewery’s space at 2917 Olive St., in Midtown is on track for a late 2017 opening.

“We’ve got equipment on order, and we’re rolling through construction right now,” Kohlmorgen said. “We’re still in the position to get (the equipment) in and brew beer and be open by the end of the year. We’re happy with the timeline.”

He said what slows some new breweries down is taking care of federal licensing requirements, which Wellspent has already completed. The space will have 77 seats inside, and the large outside patio should seat approximately the same.

Kohlmorgen said initially, the brewery will put out traditional Belgian and German styles, as well as a few hoppier styles, like pale ale. He said eventually, Wellspent will experiment with mixed fermentation sour styles as well. “We’ll start on those after we get rolling,” he said.

He said the food program should be up and running within the first year. “We’ll start with some basic packaged food while we build out our kitchen,” he said. “The kitchen most likely won’t be done by the time the brewery is done, and we’re open.”

Once the mixed fermentation sour program starts, the brewery may do some limited self-distribution. “Our plan is if we can sell all of the beer we can make at our place, then that’s what we want to do,” Kohlmorgen said.

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Clementine’s Creamery in Clayton

Monday, July 10th, 2017

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Location number two of Clementine’s Naughty & Nice Creamery is now open for business at 730 DeMun Ave., in Clayton.

Picture a combo of a classic European cafe and an old-fashioned ice cream parlor, and you’ll have the vibe of the new spot. Outdoor seating, restored copper trim around the front windows and window art from local artist Phil Jarvis set the scene outside. Inside, details like charcoal and white Portuguese floor tile, an antique sideboard and a wall full of copper molds create an atmosphere both rustic and urbane.

Clementine’s has 24 flavors of ice cream on hand – eight “naughty” (with booze) and 16 “nice” (sans alcohol), which can be had in cups, by the pint or ensconced in a variety of cones, including house-made waffle cones and flavored cones from The Konery in Brooklyn, New York.

Floats are available, too, and owner Tamara Keefe said shakes will also be a thing in the next week or so. The location is also offering macaroons from Like Home/Comme A La Maison.

Hours for the new location are Sunday through Thursday from 11 a.m. to 10 p.m., and 11 a.m. to 11 p.m. Friday and Saturday. Heres’s a first look at Clayton’s newest ice cream shop:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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• Ice Cream that Changed My Life

The Scoop: Barnett on Washington to open public outdoor bar, The Bronson House

Friday, July 7th, 2017

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A new watering hole is set to start pouring next week. The Bronson House will open for business Friday, July 14, at 3201 Washington Ave., adjacent to its sister event space, Barnett on Washington.

Local company Artisan Well Bar Services will manage the beverage program at the outdoor bar.

“We’re aiming for somewhere between fun and elegant,” said Artisan Well co-founder Noah Prince-Goldberg. “It’ll all be patio-themed. We want the drinks to coordinate with all of that. We’re trying to build as much of an experience as possible.”

He said the drinks list will include a lot of fresh fruit and wine-based cocktails, as well as communal-style drinks, like punches and sangrias.

Food-wise, Prince-Goldberg said initially there would be a limited menu of small plates available, though the menu is expected to expand in the near future.

The outdoor space, which boasts a fountain and plenty of greenery along with approximately 60 seats and additional standing room, will also host live music several days a week. Prince-Goldberg said during inclement weather, the party will move inside the Barnett space if there are no previous events booked.

In addition to those guests looking to hang out for extended patio imbibing sessions, Prince-Goldberg said he hoped The Bronson House would also attract Grand Center crowds before and after shows, as well as patrons leaving events at Barnett.

Photo courtesy of The Bronson House

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Owner swaps KimCheese for Seoul Garden

Wednesday, July 5th, 2017

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{ bimbimbap at Kimcheese } 

The Creve Coeur location of Asian fusion restaurant KimCheese closed on Friday, June 30, and is slated to reopen as the second location of owner Sean Moon’s other restaurant, Seoul Garden, on Friday, July 7.

Moon said he had been looking for a second Seoul Garden location for a while.

“The original Seoul Garden was at full capacity,” Moon said. “We were actually looking for a second location that wasn’t too far from the original location. Overall, the space is more a sit-down restaurant as opposed to fast-casual. We realized it would be much better to just switch to Seoul Garden.”

Not much was needed to make the switch, Moon said, and many of the upgrades, such as new tables and lighting, were done after hours over the previous month to avoid disrupting service. He said the menu would remain focused on Korean barbecue, along with other Korean dishes.

The KimCheese location in Chesterfield will remain open, and Moon said a KimCheese food truck is in the works as well.

“All we need is to get it wrapped and permitted,” Moon said. He hopes to be on the road in a month or so.

As Sauce reported last month, KimCheese has also signed on to be part of the upcoming food hall, The Eatery, at One Metropolitan Square downtown, which is scheduled to open this fall.

Photo courtesy of KimCheese

Matt Sorrell is staff writer at Sauce Magazine.

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What I Do: Mary Bogacki at Yolklore

Saturday, July 1st, 2017

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Mary Bogacki has done it all. After getting her start schlepping buffet trays as a teen server, she found her way into the sweet world of pastry. She’s crafted delicate delights at the Four Seasons, baked comforting classics at Winslow’s Home and got downright weird at Strange Donuts. Now she’s cracking eggs at her popular Crestwood lunch spot, Yolklore. Here, the local sweets star on getting started, keeping it in the family and the future of Yolklore.

 

My first restaurant job was at Russo’s Catering. I was a banquet server. I think I was 16. It was the absolute worst. But they were shorthanded one day, and asked me to help plate up for this huge banquet for 300. So I jumped on it and started plating and thought, ‘This is awesome.’ That’s probably what sucked me in at first.”

I honestly never thought I’d end up with someone who was in the industry. But I think that that’s the only way it works out – either you have an extremely understanding partner, or someone who’s also in the industry and gets it. My dream was always to open a restaurant with my husband and have that be our family. John [Bogacki]’s dad is an executive chef, so he grew up in the culture of the kitchen. By working together, we’ve elevated each other. I couldn’t be happier. I definitely wouldn’t have done it with anyone else.”

If I wasn’t in the restaurant industry? I don’t know. I think I might have been a tattoo artist. I thought about doing that for a while, but I never had the guts. John’s always like, ‘It’s not too late!’”

We try to go out and try new stuff. We just moved to South County, so we’re trying to discover what’s there. We found a cool little Thai place by us, Thai Orchid, that has a beef noodle soup, like their version of a pho. We love going to Soulard – Tucker’s Place is our place to go there. They have the best burgers, and they’re only like $5.95. I don’t know what they do to them, but they’re great, and different from the South County location.” 

I play hockey with my dad when I can, usually late at night. There’s a group called the Wednesday Night Eagles at the ice rink in Affton. It’s just a pickup game with whoever shows up. My sister says, ‘You’re the son Dad never had.’”

We play around with so many ideas. We love the idea of doing another concept, or doing something similar to Yolklore. There’s no solid plan as of yet. We just like to dream, and don’t sit still for too long. But as of right now we’re pretty content just trying to train a solid crew and getting everything where it needs to be.”

Photo by Izaiah Johnson

DTWE: Molecular drinks at The Libertine

Friday, June 30th, 2017

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{ A Wonderland Dilemma }  

Cocktail nerds take note: The Libertine debuted a menu featuring libations made with molecular techniques not seen much around town, along with a short list of blended concoctions perfect for summer sipping.

A Wonderland Dilemma takes the cocktail into the realm of cuisine, presented like two pieces of sushi – spheres of “roe” made from tequila, rum and lime juice are nestled in a fried orange peel cup dusted with cinnamon sugar that tastes like a tiny puff pastry. It’s chewed, not sipped, and primes the palate for whatever’s next like a spirited amuse.

Blended drinks aren’t always taken seriously, but done right, nothing’s better for beating the heat. Try the Tokyo Milk Dart – Reexamined. Based on the Korean spirit soju, this pink drink features mild watermelon, lime and a hint of salt, all topped with a delicate green cucumber water foam. No frozen margs here.

Photo by Heather Hughes

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Guerrilla Street Food will take over 2nd Shift kitchen

Thursday, June 29th, 2017

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{ 800-pound Guerrilla at Guerrilla Street Food } 

 

Two local favorites, 2nd Shift Brewing and Guerrilla Street Food, are teaming up for a one-two punch of food and drink. The popular Filipino food purveyors will run the kitchen at 2nd Shift’s brewery and tasting room at 601 Sublette Ave., starting Wednesday, July 5.

Co-owner Brian Hardesty said he and co-owner Joel Crespo had always enjoyed working with 2nd shift co-owners Steve and Libby Crider.

“Back before 2nd Shift had food, Joel and I both thought we’d love to sell food there. Their beer is great and they’re super-cool people,” said Hardesty.

But he soon found out that the Tilford Restaurant Group (of Mission Taco Joint and Milagro Modern Mexican) had signed on to run the kitchen. “When that ended up not working out, we heard about it and let them know ‘If you’re still interested, so are we,’” he said.

Since there’s already a kitchen in place, Hardesty said he expects to be moved in by Monday, July 3. Hardesty said initially, the menu will feature familiar items, including customer favorites like the 800-pound Guerrilla, chicken adobo, Flying Pig and pancit. The kitchen hours will remain the same.

“Our food goes great with beer, so I think it’ll be a really great fit,” Hardesty said. “As time goes by, we’ll finish moving in. We hope to eventually offer a few different things that you can only get at 2nd Shift. But everyone can always expect to get the classics.”

 

2ndshift

{ 2nd Shift tasting room }

 

Hardesty said the new venture won’t affect operation of the Guerrilla Street Food food truck, the current brick and mortar location at 3559 Arsenal St., or the upcoming location inside Tropical Liquers in The Grove, which Hardesty said should open by the end of summer.

“We already have staff hired because of The Grove location, so we’re just going to shuffle things around a bit,” he said. “They’re already trained and ready to go.”

2nd Shift operations manager Mike Sweeney thanked the Tilford Restaurant Group “who helped us get set up as we were trying to find something more permanent,” and looked forward to working with the Guerrilla Street Food team.

“We’ve always been really excited about their food. We couldn’t be happier about this,” he said. “They make some fun, quirky and very traditional food, and we make some fun, quirky and also very traditional beers sometimes, so it all works out.”

Photos by Dave Moore

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Big changes to come at Baileys’ Chocolate Bar

Wednesday, June 28th, 2017

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{ Baileys’ Chocolate Bar patio } 

 

A Lafayette Square favorite is being reimagined and a new concept introduced – all in the same space. Owner Dave Bailey announced today, June 28, that he will pare down Baileys’ Chocolate Bar and reopen part of the space at 1915 Park Ave., as a new restaurant.

The “old” Chocolate Bar will serve its last confection Saturday, July 8.

“We want to breathe new life into it,” Bailey said. “It’s been 13 years, and Chocolate Bar has become, at least in our minds, a St. Louis institution, as we’d hoped. But I think it’s time for a decor update, and it’s time to take a new approach with the desserts.”

The new version will be located on the second floor of building, while the ground level will debut a new restaurant. The new concept, which will be announced in mid- to late July, will be an independent entity expected to open in August.

“They’ll be separate restaurants,” Bailey said. “Separate look, separate feel, separate everything. We’ll be putting stuff out on social media with more specific info on the opening date soon.”

Bailey said he hopes the new incarnation of the Chocolate Bar will reopen about two weeks after closing. Its new menu will be more curated, but the Baileys’ Chocolate Bar name would remain.

“We want to carry over some of the familiarity of the Chocolate Bar, but we want it to be brand-new at the same time.” He said some design elements would be retained, like the chandeliers, but “frankly, that’s about it. From a decor standpoint, you’ll have a sense that you’re still at Chocolate Bar, but it will be brand-new.”

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

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