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Apr 24, 2017
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Posts Tagged ‘Matt Sorrell’

The Scoop: Standard Brewing Co. will close at the end of April

Friday, April 21st, 2017

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Standard Brewing Co. in Maryland Heights will soon pour its last pint. The 2-year-old brewery announced via Facebook on Wednesday, April 19, that its last day will be Sunday, April 30.

The brewpub opened in 2015 in a former Fudrucker’s space. Co-owner Albert Middeke said the reason for the closure is pretty straightforward.

“Operationally, we just couldn’t pull things together,” he said. “It became a little bit more than we could afford. There’s nothing too dramatic or exciting about it.”

He said there are no plans to continue the brand in a smaller space.

Middeke said the brewpub will be open for normal business hours through April 30. “There’s plenty of inventory,” he said. “There will be deep discounts on growlers, happy hour and late-night specials.”

Photo by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Brick River Cider, St. Louis’ first cidery, to open downtown

Thursday, April 20th, 2017

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St. Louis has seen an explosion of craft breweries in recent years, and soon it will welcome its first dedicated cidery.

Owner Russ John is in the process of opening Brick River Cider Co. downtown at 2000 Washington Ave., in a former firehouse. The name of the company is a nod to St. Louis’ position as a leading national supplier of bricks in years past. John said he hopes to have construction and permitting completed in August, then start production and have cider ready to drink just in time for bonfire season.

“My heart is hoping to make Halloween weekend, but I’m optimistic, probably, to hope it’ll be that soon,” he said. “It’s probably realistically sometime in November.”

John has a background as cider homebrewer. His family has owned apple orchards in the area since the late 1860s and has made cider on a small scale almost as long.

“The family legend is that the two bottles of cider I have on my desk were made by my grandfather during Prohibition,” John said.

John is currently putting together a group of a half-dozen different suppliers within a day’s drive of the cidery in an effort to support local agriculture. He plans to work exclusively with fresh-pressed Midwest apple juice.

The Brick City space will not only house a production facility, but it will also boast a tasting room. The space will have a 30-to 40-seat bar area on the first floor, along with the cider production facility, and a larger dining room on the second floor with a full kitchen.

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Germania Brew Haus to serve coffee, beer in Alton

Thursday, April 20th, 2017

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Alton will soon be home to a new destination for coffee and beer. Husband and wife team Jared and Carolyn Brynildsen will open Germania Brew Haus at 617 E. Broadway in late May.

The Brynildsens are active duty military officers, he with the Army and she with the Air Force. Jared grew up in Alton, and Carolyn spent some of her childhood in Troy, Illinois, though they didn’t meet until they were both deployed to Afghanistan. A mutual desire to participate in Alton’s revival led them to put down business roots – though they’re currently stationed in Hawaii.

The couple will remain in Hawaii and will keep tabs on the business remotely, but day-to-day operations will be handled by Jared Brynildsen’s brother, Ben Brynildsen, who has a background as a barista and bartender.

“Because we’re in the military, we’ve traveled all over the world, and we’ve seen many things we’ve liked, so we’ve compiled them into Germania Brew Haus,” said Jared Brynildsen.

Those things include brews two ways, coffee and beer, as well a convivial atmosphere. Germania Brew Haus will feature Crimson Cup coffee during the day, and it will turn into a taproom in the evenings with 16 craft beers and ciders on tap via a self-serve iPourIt system. Wine will also be available, though not via iPourIt.

Neighbor Frost Bakery, located down the street at 4 E. Broadway, will provide light bar fare like pretzels. Brynildsen said the space is meant to provide an environment for friends to hang out and converse over quality beverages.

“It’s not going to be a sports bar. There won’t be a bunch of TVs or loud music. It’s meant to stimulate social gatherings,” he said.

The Brynildsens bought the building, which was a bank in a former life, in March, and only minor renovations were needed. The space will have approximately 20 seats outside and 60 to 80 seats inside, including a quieter second-floor study and a private meeting room.

Photo courtesy of Germania Brew Haus

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Pastaria’s Ashley Shelton is named Sardella exec chef

Thursday, April 20th, 2017

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Chef Ashley Shelton’s star continues to rise at Niche Food Group.

On Monday, Niche Food Group owner Gerard Craft announced that Nick Blue was stepping down as Sardella executive chef, and Craft wasted no time filling the role. Luckily, he had in-house talent to fill the bill.

Shelton, Pastaria executive chef and a 2017 James Beard Rising Star semifinalist, will take over the Sardella kitchen – and continue to helm operations at her current restaurant.

“Ashley is super talented, so that was easy,” Craft said. “She’s worked at Niche, Pastaria and in Italy, so I think that helps give her a distinct point of view. And she’s an amazing leader and operator. Honestly, it was an easy choice to make.”

In addition to her Beard Foundation nod, Shelton is also a member of the Sauce Ones to Watch Class of 2016 and won Eater’s Young Gun competition in 2016.

“I’m always ready for the next challenge and always ready to keep pushing and keep learning, so (Craft) asked me to do it, and how could I say no?” Shelton said. “I’m super excited about it.”

Logistically, Shelton said it will be easy to divide her time between the two locations, which are connected at their Clayton location in the Centene building.

“I’m in the building already, so I’ll be able to oversee everything on both sides on a day-to-day basis,” she said.

Shelton said she’ll start menu development and changes slowly, but she is excited about where Sardella is heading.

“Chef just got back from Italy, so he’s been spewing ideas and we’re playing with those,” Shelton said. “The kitchen staff at Sardella now has tons of ideas, so I’m just hearing everything out right now, and we’re trying to focus all of the creativity and come up with some great new dishes. But I’ve only been in the kitchen two days, so there’s nothing concrete yet.”

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Farmtruk’s Samantha Mitchell named executive chef at The Libertine

Wednesday, April 19th, 2017

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{ Samantha Mitchell, Farmtruk chef-owner and new Libertine executive chef }

 

Big changes are afoot in The Libertine’s kitchen. Farmtruk chef-owner Samantha Mitchell has been tapped as the Clayton restaurant’s new executive chef.

The Libertine co-owner Nick Luedde said the change has been in the works for a while. “Matt (Bessler, former executive chef), has a project he’s been working on that he’s not quite ready to announce yet, so I’ve been looking around town to see who’s available,” he said. “I’ve had my eye on Samantha for a long time. She’s so smart and so together. She has a lot of great ideas. I’m super excited.”

Mitchell said she’s excited to return to the restaurant world. “I’m stoked,” she said. “I miss it; it’s who I am. It’s what I’ve done since I was a teenager. It’ll be nice to have a home base and get back to my roots.”

 

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{ The Libertine chef de cuisine Wil Pelly } 

 

Mitchell’s arrival isn’t the only change in The Libertine kitchen. Sous chef Wil Pelly, formerly of Sanctuaria Wild Tapas and Sugarfire Smoke House, officially steps up as chef de cuisine. To round out the roster, Derek Northway, former executive chef at The Scottish Arms, joins the team as executive sous chef. Luedde said Mitchell and Norwood step up to the stoves full-time this week.

The Libertine recently debuted a new spring menu, so Mitchell will gradually add menu items over the next few weeks. Luedde said she will continue the restaurant’s focus on local, sustainable ingredients, but definitely put her own stamp on things.

But don’t despair, Farmtruk fans. Mitchell intends to continue as chef-owner of the truck and will still be onboard working the window three days a week. “I’ll just be working a lot of doubles,” she said.

Mitchell recently partnered with fellow food truck proprietor Paul Listenberger. The chef-owner of Steak Louie announced the opening of a food truck food court in South City in the former Annie Moons Bakery, which serves as a commissary kitchen for his truck, Farmtruk and Go! Gyro Go!

Mitchell said more changes were in store at The Libertine with a plan to introduce a “whole new format” – though she remained mum on the details.

Mitchell photo by Jonathan Gayman; Pelly photo by Jennifer Silverberg

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Salume Beddu to move inside Parker’s Table

Wednesday, April 19th, 2017

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{ The Beast Sandwich at Salume Beddu } 

 

Salume Beddu will soon stack its signature sandwiches at a new location and embark on a new partnership. As reported by the St. Louis Post-Dispatch, owner Mark Sanfilippo will move the retail sandwich portion of the business to Parker’s Table at 7118 Oakland Ave., leaving behind its current location at 3467 Hampton Ave.

“We’re going to start rolling out sandwiches (at Parker’s Table) in the next few weeks, just to make sure everything’s tight and working well,” Sanfilippo said. “The last service at the Hampton location will be Saturday, May 13.”

Salume Beddu moved its wholesale production and curing operations a larger facility in Olivette last year.

“The wholesale business has grown to a point where I really need to hunker down and focus in on it,” he said. “I’m just spread really thin between the two places, and the staff is pretty lean. In talking to Jonathan (Parker), we both thought it seemed like a great fit and a great way to keep the sandwiches going and allow me to focus in on the wholesale side more.”

Parker said he looks forward to the new addition to his Richmond Heights specialty shop. “I think it’s going to be great,” Parker said. “We’ve been friends for years. It just makes sense.”

Sandwiches will be available roughly around the same hours as the Hampton location, 11 a.m. to 3 or 4 p.m., but there won’t be seating inside. Most Salume Beddu products will be available to purchase at Parker’s Table as well, and Sanfilippo said he’ll periodically do salumi pop-ups, where he’ll bring with a slicer to offer specialty cuts like coppas and culatellos. He also hopes to do pop-up family-style dinners at Parker’s Table this summer, focusing on regional Italian cuisine.

Photo by Holly Fann

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Nick Blue leaves post at Sardella

Monday, April 17th, 2017

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Nick Blue has left his executive chef position at Sardella.

“We wish Nick all the best of luck in the future and thank him for his time with our Niche Food Group family from Brasserie to Sardella,” said Niche Food Group owner Gerard Craft in a statement. He will announce a new executive chef in the coming weeks.

Blue helped open Sardella, the Italian-inspired restaurant that replaced Niche, in late 2016. He has worked at Niche Food Group eateries starting in 2009 with stints at Taste, Niche and Brasserie.

Blue said the two chefs saw the kitchen headed in different directions.

“I don’t really have a next step yet. I’m just going to enjoy this first week and take it easy and get physically and mentally rested, and we’ll go from there,” he said, adding that he intends to stay in the St. Louis area.

 

Editor’s Note: This article was updated at 1 p.m. April 17 to include comments from Nick Blue. 

Photo by Ashley Gieseking

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The Scoop: Spice of India opens in Olivette

Friday, April 7th, 2017

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Restaurateur Sukhjinder Singh has added a third restaurant to his portfolio of eateries. As first reported by St. Louis Magazine, Singh opened Spice of India in Olivette last month at 10633 Page Ave., in the space that formerly housed Peshwa. Singh also owns Aroma Indian Grill in Hazelwood and Taj Indian Cuisine in Edwardsville.

Singh said the location was a logical choice for another restaurant. “We have an Indian store next to us, and there is a large Indian population in the area,” he said.

Spice of India specializes in cuisine of northern India, and the expansive menu is loaded with appetizers, street food items, soups, salads and a host of larger plates. Beverages include a small selection of beer and wine, plus a couple of lassi variations.

The restaurant also has a daily lunch buffet and an all-day Sunday buffet for those who want a smaller selection to choose from. The space seats approximately 55, and catering is also available. Spice of India is open daily from 11 a.m. to 3 p.m. and 4 to 9:30 p.m.

Photo courtesy of Spice of India

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The Scoop: Sophie’s, an artist lounge and bar, to open in .ZACK space

Thursday, April 6th, 2017

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Grand Center will welcome a new addition to the neighborhood next week when Sophie’s Artist Lounge & Cocktail Club opens its doors on Friday, April 14.

The club will be located on the second floor of the .ZACK multipurpose arts venue at 3224 Locust St., the former home of Plush, which is owned by the Kranzberg Arts Foundation. Other .ZACK tenants include the restaurant Turn by David Kirkland, a 200-seat theater, an art incubator, a record store, a ballroom and a variety of offices and commercial spaces.

“Sophie’s Artist Lounge & Cocktail Club is meant to be an amenity for our resident organizations and their cast, crews and patrons to come together to connect and celebrate their work,” said Chris Hansen, executive director of the Kranzberg Arts Foundation, adding that the club will also be open to the general public.

The interior of the space, which seats approximately 50, was designed by SPACE Architecture & Design. It will be open Wednesday to Saturday from 4 p.m. to 1 a.m. Sophie’s patrons can indulge in a selection of cocktails, beer and wine, along with a small menu of bar snacks and play classic board games. Hansen said the venue will also play host to networking and connectivity events designed to help bring together the arts community.

Logo courtesy of Kranzberg Arts Foundation 

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The Scoop: Food truck food court to open in South City

Thursday, April 6th, 2017

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A new “food court” for area food trucks is in the works in South City.

Earlier this year, Steak Louie owner Paul Listenberger bought the 2,200-square-foot building at 4001 Utah St., which formerly housed Annie Moons Bakery. The space has served as a commissary kitchen for Steak Louie, as well as fellow trucks Farmtruk and Go! Gyro! Go! Now, Listenberger plans to turn it into a one-stop shop where food truck fans can indulge in their favorite fare in one central location.

According to Listenberger, the actual rehab of the space will be minimal. “It’s a great building as-is,” he said. “We’re just doing basically cosmetic changes.”

Listenberger said the plan is for customers to order at a counter, and then food will be brought to their tables. Inside and outside seating will be available, and he plans to serve beer as well.

Steak Louie, Farmtruk and Go! Gyro! Go! have all signed on to participate in the venture, and Listenberger said he hopes to have Holy Crepe on board soon, as well. He also intends to eventually bring in other trucks for collaborations and events.

Initially, Listenberger said the food court would be open for Friday dinner service, and breakfast, lunch and dinner service on Saturday and Sunday. The space, which has no official name as of yet, is about four to six weeks from opening. “We want to get the patio open as soon as we can,” he said.

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