Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Mar 24, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Midtown’

Sneak Peek: Vicia in Midtown

Monday, March 20th, 2017

Vicia_02

 

More than a year after announcing their move to St. Louis, Michael and Tara Gallina’s highly anticipated Vicia opens for lunch this Wednesday, March 22 in the Cortex Innovation District at 4260 Forest Park Ave. Dinner service will debut on Tuesday, March 28.

The Gallinas, both alums of the internationally acclaimed Blue Hill at Stone Barns, made news in October 2015 when they announced a return to Michael Gallina’s hometown to open a seasonally driven, vegetable-forward restaurant where he would serve as executive chef and Tara Gallina as general manager.

The 2,500-square-foot space features a 14-seat bar, an exposed kitchen and a covered patio, all separated from the main dining room by walls of windows. The patio is bookended by a lounge area with more casual seating on one end and an enormous wood-fired grill on the other.

“I’d love to have that thing covered with meat and vegetables basically all day,” said Michael Gallina. His menu incorporates meat as a condiment more than main attraction and features vegetables as the unexpected stars of Vicia’s dishes. He plans to utilize the grill for everything from slowly cooking large cuts of meat to burying vegetables in the coals for unique charred sauces.

Lunch will consist of soups, salads, sandwiches and tartines with pick-two and pick-three options, supplemented by sweet treats from executive pastry chef Summer Wright. “The menu will not be set at all,” said Gallina, who plans to print offerings daily.

Though some dishes will have the same general structure – like a grain salad made with fruits or vegetables, goat cheese and vegetable-top pesto – the specific ingredients will depend on what the restaurant gets day-to-day from area farmers.

Dinner will have a more varied menu of bite-sized snacks, shareable plates and entrees. “I want it to change as much as we can,” Gallina said. “I’m holding off to see what’s available next week.” The restaurant also plans to eventually offer a tasting menu.

Vicia will be open for lunch Monday through Friday from 11 a.m. to 1:30 p.m. When it begins next week, dinner service will be Tuesday through Saturday from 5:30 to 9:30 p.m. Here’s a sneak peek of what to expect from one of this year’s most anticipated new restaurants:

 

This slideshow requires JavaScript.

 

Photos by Michelle Volansky 

Related Content

The Scoop: Gallinas to open Vicia in The Cortex

The Scoop: Chef Michael Gallina to open series of pop-ups, new restaurant in native STL

• Ones to Watch 2017: Jen Epley of Vicia

The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Wednesday, March 15th, 2017

031517_hugos

 

Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch. Bailey bought the building, which formerly housed The Good Pie, last year.

“With Small Batch being over there, we were familiar with the building, and when it became available, it seemed like a good opportunity,” said Bailey. “I think Midtown is growing, and it’s a good connecting point between Cortex and downtown. It’s going to fill out, and we want to be there.”

Named after Bailey’s son, the restaurant will have a 12-seat bar, inside seating for 120 and 60 seats in the back garden. The one-story brick building is divided into four individual units, or bays. The bar and dining room take up two of those bays, while the kitchen occupies the third. Bailey said he’ll reveal his plans for the fourth bay in the next couple of weeks.

The main event at Hugo’s will be 12-inch pizzas cooked in a gas-fired deck oven at 550 degrees. Hugo’s will offer a Roman-style crust, house-made ingredients like pepperoni and sausage and other ingredients from the company’s micro-farm.

“It’s going to be familiar cuisine but elevated, family-friendly but open to everybody, much like (Baileys’) Range or Rooster,” said Bailey. “It’s completely approachable. We just love pizza and want to present a version of it that we think is really good.”

On the beverage side, Hugo’s will feature 30 draft beers, a selection of wines and a full bar. In addition to pizza, the menu will feature items like burrata, meatballs, wings and salads.

For those who want to get an early taste, starting today, March 15, Bailey’s Shift, Test Kitchen & Takeout will serve three 10-inch pizzas: cheese, pepperoni and a rotating daily special. The pizzas will also be available as a lunch special with a salad and a drink. The smaller size pizza will also be served as a lunch option at Hugo’s.

 

 

The Scoop: Stage Left Diner to take the spotlight in Midtown

Monday, September 12th, 2016

091216_stageleft

 

The former City Diner space at 541 N. Grand Blvd. has a fresh new name and look. Stage Left Diner (named for its next-door location to The Fabulous Fox Theatre) will host its grand opening Sept. 24, according to Brad Beracha, who serves as restaurant consultant on this project.

Beracha said Stage Left Diner owner Steve Smith has made several changes to the space in recent months, updating the interior design and improving the overall customer service experience. “The culture has changed drastically,” Beracha said. “It’s an intangible, but the energy and feel of the restaurant is much improved.”

Customers will also see changes on a new menu created by chef Ryan Cooper. Cooper previously served as chef de cuisine at Beracha’s now-shuttered Araka, and he’s spent the last two years working in kitchens at Smith’s Triumph Grill and BaiKu Sushi Lounge. While the menu still includes diner classics like meatloaf, burgers and a slew of breakfast options, lighter fare is also a focus of the new concept. “It’s still very large, just more health conscious,” Beracha said, noting items like a kale and apple salad, a portabello sandwich and crepes.

Recognizing that many of their customers will attend performances after dining, Beracha said the menu is also built for speed. “If we shave three or four minutes off a customer experience when they’re trying to get to a show, that’s valuable time,” he said.

It’s not only the theater crowd that Stage Left Diner is after, though. Beracha said he hopes new large developments like City Foundry and upcoming Hotel Agnad (slated to open in 2018 and 2017, respectively) will spur increased interest in Grand Center and Midtown. “We’d love for Midtown to be on the map (like) the Central West End and Clayton,” he said.

Stage Left Diner is currently open Monday from 7 a.m. to 3 p.m., Tuesday through Thursday and Sunday from 7 a.m. to 9 p.m., Friday and Saturday from 7 a.m. to midnight.

 

Sneak Peek: Narwhal’s Crafted Urban Ice in Midtown

Friday, September 9th, 2016

Narwhals_05

 

Narwhal’s Crafted Urban Ice opens doors at 3906 Laclede Ave., in Midtown at 5 p.m. today, Sept. 9, to serve its cocktail slushies to the thirsty masses. As The Scoop reported in March, co-owners Brad Merten and Brandon Holzhueter are opening the 1,900-square-foot space with a rotating menu focused on upscale frozen cocktails.

Narwhal’s puts its stamp on classic cocktails by adding new flavors. Options like the Narchata, the Flying Grasshopper, a boozy Root Beer Float and a Peach Old-Fashioned take frozen form. They can be enjoyed in 12-, 16- and 24-ounce cups, as well as a flight with three 7-ounce pours or as sharable 40-ounce fishbowls.

Beer lovers don’t need to steer clear, however; the bar has six taps with a rotating selection of local beers from 4 Hands, Perennial, Schlafly and The Civil Life, and up to 40 bottled options. The space also has a full bar, so requests for a traditional cocktails can also be accommodated. Narwhal’s doesn’t serve food in the 100-seat space, but Holzhueter said customers can bring in meals or order delivery.

The bar will be open daily from 11 a.m. to 1:30 a.m. Here’s what to expect when you walk into Narwhal’s Crafted Urban Ice:

 

This slideshow requires JavaScript.

 

Editor’s note: This post was updated at 2 p.m. Sept. 9 to correct the sizes of the drinks available. 

-photos by Michelle Volansky 

The Scoop: City Foundry to open in Midtown 2018

Friday, August 26th, 2016

082616_foundry

 

The Cortex in Midtown will soon be home to a food hall and market. City Foundry is planned to include three brick-and-mortar restaurants as well as 20 food kiosks set to open around Labor Day of 2018.

The project, which is being developed by Lawrence Group, is part of a $340 million development that will include creative office space, apartments, retail shopping and outdoor space that will connect to Great Rivers Greenway.

Brad Beracha, known for area restaurants including BaiKu Sushi Lounge, Triumph Grill and City Diner, has been tapped for director of culinary services. “I’m really excited to create a culinary community here,” Beracha said. “There’s so much talent in St. Louis; I’m looking forward to getting everyone under one roof.”

The list of restaurants expected for the space will be announced soon. Follow Sauce on social media for the latest.

The Scoop: Big Brothers Big Sisters to open rooftop event space, ground-floor restaurant this fall

Tuesday, August 16th, 2016

081616_anew

 

Big Brothers Big Sisters of Eastern Missouri will open Anew, a ground-floor restaurant and rooftop event space, at 501 N. Grand Blvd., as reported by The St. Louis Post-Dispatch.

Creative director Corey Smale (the formerly of Strange Donuts and co-owner of forthcoming Good Fortune) said the restaurant will serve counter-service breakfast and lunch options Monday through Friday from 7 a.m. to 2 p.m. The 35-seat space will operate as a test kitchen for area chefs, who will provide tight menus on four-month rotations.

Meanwhile, Anew’s event space seats 80 people inside and another 80 people outside high above on the rooftop. It will be used for Big Brothers Big Sisters and community events; it will also be available to rent for private gatherings. “The space will work for everything from Yoga Buzz to black-tie events,” Smale said.

Catering services for Anew’s event space will be available through Dave Bailey of Baileys’ Restaurants, Holly Cunningham of Hollyberry Catering, Kelly Spencer of The Social Affair and James Allen of Celebrations Restaurant and Bar.

Smale said Anew’s event space is slated to open the first week of October, and the restaurant is expected to open the following month.

 

The Scoop: Center Ice Brewery to open in Midtown

Tuesday, August 9th, 2016

080816_centerice

 

 

Soon, hockey lovers will have a new place to enjoy the game in Midtown. As reported by the St. Louis Business Journal, Center Ice Brewery is slated to open at 3120 Olive St., a couple doors down from Southern and Pappy’s Smokehouse, in early 2017.

Owner and brewmaster Steve Albers started homebrewing in 2010 with a couple friends and struck out on his own two years later. After developing about 30 recipes and launching two Kickstarter campaigns, he raised the capital needed to expand operations.

Albers hopes the 5,000-square-foot space will be a go-to for both beer aficionados and hockey fans looking for a fun place to watch the Blues game. A longtime hockey fan, Albers said he wanted to use his brewery as an opportunity to highlight his beer and the St. Louis hockey scene. “What I’ve learned from the craft beer world is the brewery name is typically an expression of your personality,” he said.

He expects to have 12 to 18 beers on tap. His year-round portfolio features beers like a Center Ice American golden ale (a hybrid style combining a German Kölsch and American golden ale), Hop Shelf IPA (a West Coast-inspired IPA), Raspberry Picker (a raspberry cream ale) and Puck of the Irish (a dark chocolate Irish stout). “I like to take the traditional styles and put my own spin on them, much like a chef does,” Albers said. Center Ice won’t offer food; instead, patrons will be encouraged to bring in carryout or have food delivered.

Though Albers doesn’t have plans to distribute just yet, look for his brewery to popup at beer festivals around town in fall and winter.

 

The Scoop: Gallinas to open Vicia in The Cortex

Tuesday, June 14th, 2016

061416_gallinas

 

Husband-and-wife team Michael and Tara Gallina announced today, June 14, that they will open Vicia (vee-CEE-yuh), at 4260 Forest Park Ave., in The Cortex. The Gallinas are looking at a fall opening. As The Scoop reported in October 2015, the Gallinas relocated to The Lou in last year after working in top positions at the esteemed Blue Hill at Stone Barns in New York. They spent the last six months hosting pop-up events under the name Rooster and The Hen in and around St. Louis.

“We were excited by what was happening there and the creativity in the area,” said Tara. “It felt like a natural fit with the food we want to do and the day-to-day audience we hope to reach.”

Planning to seat 50 diners inside and a to-be-determined number in an outdoor space, Vicia will be open for lunch and dinner service. The menu will focus on vegetable-forward fare directed by the local farmers from whom the Gallinas will source.

“Vegetable-forward means making the vegetable the thing to be excited about,” said Tara. “It’s not always about having a piece of meat be front and center.”

However, this doesn’t mean Vicia will be a vegetarian restaurant. As an example of their philosophy, Michael referenced a cabbage dish served a previous pop-up dinner. “It was a whole-roasted cabbage cooked in coals with charcuterie on top,” he said.

Look for dishes to include cuts of meat that utilize the whole animal, not just choice cuts like tenderloin. Like the food menu, expect the beverage program to offer cocktails utilizing seasonal ingredients, and offer wine and beer from local producers.

“We hope to bring a fresh perspective,” said Tara. “We’ve been able to work at fantastic places and we want to bring that experience to St. Louis. For us, it’s about making delicious food and having genuine hospitality. We want to be the kind of restaurant you can come back to several times, not just for special occasions.”

 

-photo by Carmen Troesser

 

 

The Scoop: Kaldi’s to open two new STL locations

Thursday, April 14th, 2016

041416_kaldis

 

Kaldi’s Coffee Roasting Co. announced plans for two new St. Louis locations to open this year. The first will be located in the historic Gerhart Building, at Laclede and Vandeventer avenues, and the second at Washington University’s Mid Campus Center at 4590 Children’s Place. The two stores will mark the seventh and eighth in St. Louis.

The Gerhart location is slated to open this summer and is part of an larger restoration to the historic Midtown building. Kaldi’s brand manager Louis Nahlik said the 1,800-square-foot location will seat 20 to 30 caffeine cravers with additional seating out front. The building itself is listed on the National Register of Historic Places and will showcase historic architectural details like a tin ceiling and wood floors. According to Nahlik, the food and drink menu will be largely the same as other Kaldi’s stores, but the menu is in development and will likely feature sandwich, salad and coffee offerings unique to the store.

“The location is really amazing, with all the development going in between IKEA, the Cortex and the various apartments being put in,” Nahlik said.

The Mid Campus Center location will also accommodate 20 to 30 customers and will be housed in a building currently under construction. Look for that location to open by the end of 2016.

The Scoop: Narwhal’s Crafted Urban Ice to bring frozen craft cocktails to Midtown

Friday, March 11th, 2016

031116_narwhals

 

Co-owners Brad Merten and Brandon Holzhueter plan to cool down Midtown this summer with frozen adult beverages at Narwhal’s Crafted Urban Ice. The duo announced that their new bar, located at 3906 Laclede Ave., is slated to open in early summer.

The announcement comes on the heels of the news that the city recently revoked the liquor license of Tropical Liqueurs, a Soulard bar serving slushy alcoholic beverages, after resident complaints. Holzhueter said he has worked closely with Saint Louis University and the surrounding community to keep them fully informed of the concept, and Narwhal’s will not offer carryout drink options.

“I know there will be people who have that preconceived notion,” he said. “I want to combat that idea that you even want to leave. (We want to) provide them with a classy, cool yet comfortable atmosphere where (people) want to stay and drink.”

Holzhueter said Narwhal’s will use fresh fruit, house-made sodas and herbs grown in-house to create slushy alcoholic cocktails. “We’re growing what we can and doing things as fresh as we can,” he said. “Making it a truly craft cocktail … in frozen form.”

A rotating menu will include spins on classic cocktails like a blackberry Moscow mule with fresh blackberries, house-made ginger beer and fresh mint; a root beer float with house-made ice cream; and a grapefruit whiskey sour with house-made grapefruit soda and sour mix.

The 1,900-square-foot space will feature a large patio in back and 14 stainless-steel frozen beverage machines spinning behind the indoor bar. While there won’t be food available onsite, but customers are welcome to bring in food or order delivery.

 

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004