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Jul 25, 2017
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Posts Tagged ‘Midtown’

First Look: Center Ice Brewery in Midtown

Friday, July 21st, 2017

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It’s blistering hot outside, Center Ice Brewery is keeping things cool in Midtown. The hockey-themed brewery opened today, July 21 at 3126 Olive St., just a couple doors down from Pappy’s Smokehouse and Southern.

As The Scoop reported in August 2016, Center Ice is the brainchild of owner-brewer Steve Albers. “I’ve been playing hockey since I was a kiddo. It’s in my blood,” Albers said. “Breweries represent the brewer’s personality – and that’s me.”

The 5,000-square-foot brewery features reclaimed materials from the old St. Louis Arena – the wood bar and tables in the 2,000-square-foot main bar area used to make up the arena’s roof, and the old penalty box door can be found as a photo-op box adjacent to Center Ice’s brewing equipment. The brewing floor is separated from customers by a low rink wall, which also curves around a private event space that will accommodate 30 to 40 people and offers 10 private taps.

A long time homebrewer, Albers planned to open with three of his own brews along with supplemental taps from area breweries like Main & Mill and Charleville Brewing Co. Center Ice’s opening lineup includes Golden Contract (an American golden ale contract brewed with Charleville), Hop Shelf IPA (a West Coast-inspired IPA) and Off Season Saison (a light, summery example of the style).

Albers said he chose approachable styles to open, but plans on starting a berry series made with fresh fruit and other more unusual beers soon. “With so many beers out there, you should set yourself apart and make something exciting,” he said.

Center Ice is open Wednesday through Saturday from 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 5 p.m. Here’s a first look at what to expect from St. Louis’ first hockey-themed brewery:

 

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Photos by Michelle Volansky 

Heather Hughes is managing editor, print at Sauce Magazine.

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The Scoop: BLK MKT Eats will open next month in Midtown

Thursday, July 13th, 2017

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A new eatery with a flair for worldwide flavors and an interest in healthy eats will arrive at 9 S. Vandeventer Ave., Midtown. Co-founders Kati Fahrney and Ron Turigliatto are looking at a late August opening for BLK MKT Eats.

The restaurant will bring flavors from around the world to burrito-sized sushi rolls and bowls. The fast-casual restaurant will feature raw fish options like a poke roll (the Shaka Spirit) or the Swedish Fish, which pairs Scandinavian-cured salmon with yuzu slaw and lemon-spiked asparagus. The menu offerings also include organic tofu, buttermilk fried chicken and veggies.

“We have flavor profiles for everybody,” Turigliatto said.

The 1,000-square-foot space will be primarily carryout, but there 14 seats are available for dining in. Turigliatto said they hope to offer a late-night option for hungry diners and college students.

“We’ve always been foodies at heart,” Turigliatto said. “We wanted to bring flavors to St. Louis that people aren’t used to.”

This is their first foray into the restaurant scene, but both Fahrney and Turigliatto are passionate home cooks with a penchant for traveling and teaching others. Fahrney recently returned from a trip to Korea and Taiwan, and Turigliatto, a former brand ambassador for Deschutes Brewing and special education teacher, spent summers teaching children with autism how to cook and expand their palates.

“We’ve always loved cooking and getting in the kitchen and being home chefs,” Turigliatto said. “The opportunity presented itself to take it to the next level.”

Curious consumers can get a taste of what’s to come when BLK MKT Eats pops up on July 21 at 7 p.m. in Tower Grove Park shop during a screening of “The Big Lebowski.” Tickets available online.

Photo courtesy of BLK MKT Eats 

Micki Wagner is an editorial intern 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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Sneak Peek: Vicia in Midtown

Monday, March 20th, 2017

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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:

 

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Photos by Michelle Volansky 

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The Scoop: Gallinas to open Vicia in The Cortex

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

Wednesday, March 15th, 2017

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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

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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

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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:

 

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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

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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

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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

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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.

 

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