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Jan 21, 2018
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Posts Tagged ‘Mike Shannon’s Steaks & Seafood’

Extra Sauce: In case you missed it…..

Friday, January 22nd, 2016

From sneak peeks of one of the year’s most anticipated restaurants to the shuttering of downtown institutions, here’s everything that went down this week in the STL food scene, in case you missed it.




1. After nearly a year of anticipation, chef-owner Gerard Craft will open Porano Pasta, his new fast-casual concept, Tuesday, Jan. 26, and Sauce got the Sneak Peek of this new downtown restaurant.

2. The dining and restaurant community will bid farewell to a downtown institution when Mike Shannon’s Steaks & Seafood turns off the lights Jan. 30 after 30 years in business.




3. After nine years operating Meskerem Ethiopian Restaurant, co-owners Henok Gerbi and Alsede Wondem launched their second eatery, Moya, a fast-casual Ethiopian concept.

4. The latest restaurant to close up shop in downtown St. Louis is Harry’s Restaurant and Bar. After 23 years, Harry’s will switch off the burners for good on Saturday, Jan. 30.




5. It’s shaping up to be a busy year for 4 Hands Brewing Co., as the brewery announced plans Jan. 21 to increase production and dip its toe into the spirits market.

6. Hacienda Mexican Restaurant, the 45-year-old Rock Hill institution, is stepping into the world of fast-casual this spring with Wet Burrito in Clayton at 7810 Forsyth Blvd.




7. On Wednesday, Jan. 20, a car carrying three passengers crashed through a window of Sister Cities Cajun & BBQ at 4144 S. Grand Blvd. Find out what their plans are next.

8. Mark Twain Brewing traveled down the Mississippi River to make its debut in St. Louis this week. Find out where to find this Hannibal-based brewery in The Lou.




9. Warm up this weekend with St. Louis classic braised in a smoky Mexican mole. It’s time for a Weekend Project.



The Scoop: Mike Shannon’s Steaks & Seafood to close after 30 years

Monday, January 18th, 2016



{Co-owner Pat Shannon Van Matre}


The dining and restaurant community will bid farewell to a downtown institution when Mike Shannon’s Steaks & Seafood turns off the lights Jan. 30 after 30 years in business.

Citing opportunities to focus on expansion and franchising, co-owner Patricia Shannon Van Matre attributed the three-decade run to hospitality. “It’s the people in a company that make a legacy,” said Shannon Van Matre. “The legacy of Mike Shannon’s is due to the hospitality with each other and to the customer. It’s about coming in every day wanting to bring the best to ourselves and our customers.”

Mike Shannon’s Grill restaurants in Edwardsville and at Lambert Airport will remain open and the Midwest region could see more locations. “We are moving forward with discussions and looking at different franchising locations and opportunities,” said Shannon Van Matre.

Upon announcing the closure, Shannon Van Matre reached out to 25 local restaurateurs to find new employment for staff. “They all responded,” said Shannon Van Matre. “As much competition as there is, the sense of community is there as well. It’s about taking care of one of their own.”

Mike Shannon’s Steak and Seafood will be open for lunch, dinner and cocktails for the next two weeks.


-photo by Carmen Troesser

Cooking the Classics: Caesar Salad

Monday, November 30th, 2015



Few salads are more iconic than Caesar. We turned to chef Kier Puckett at Mike Shannon’s Steaks & Seafood for his take on this steakhouse classic. Step one: Put down that bottled dressing. This umami-packed DIY version uses raw egg yolks, white anchovy fillets, roasted garlic and cold olive oil – Puckett’s secret to a thick, rich dressing. Step two: Give the emperor of salads a proper throne. Add the dressing to a nonreactive wooden or glass serving bowl (We like Narcise natural wood salad bowls.), then toss with crisp romaine. Hail, Caesar!

Caesar Salad
Courtesy of Mike Shannon’s Steaks & Seafood’s Kier Puckett
4 servings

2 to 4 slices grilled baguette, plus more for serving
4 white anchovy fillets,* coarsely chopped
3 roasted garlic cloves
2 egg yolks
¼ cup grated Parmigiano-Reggiano
1 Tbsp. lemon juice
1 tsp. Dijon mustard
Dash Worcestershire sauce
½ cup cold olive oil
Kosher salt and freshly ground black pepper, to taste
6 heads romaine lettuce, chopped

In the bowl of a food processor, pulse the baguette slices to create about cup breadcrumbs. Add the anchovy fillets, garlic, egg yolks, Parmigiano-Reggiano, lemon juice, mustard and Worcestershire and puree until well blended. With the machine running, add the oil in a slow stream to emulsify. Season to taste with salt and pepper.
Pour the dressing into a serving bowl. Add the romaine and toss to coat. Serve with grilled baguette slices.

*Available at Straub’s in Clayton

-photo by Greg Rannells

Sauce Celebrity Chef Series presents an afternoon of brainy barbecue with Adam Perry Lang

Thursday, May 31st, 2012

Adam Perry Lang is Mario Batali’s “go-to-brother for meat and fire.” David Chang attests that “no one knows more about cooking food over fire” than Perry Lang. And now we get the pleasure of hearing from the grill master himself smack dab in the middle of barbecue season.

At his three restaurants in London, New York City and Las Vegas, and in his new book Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill, the classically trained chef explores the meats and “co stars” we love to cook over the coals. From spackles to brines to buttery bastes, his theories and practices make barbecue a complex science. But Perry Lang breaks his process down, giving home cooks the ability to wow their friends with such dishes as smoked pork shoulder with lime coriander salt in their very own backyards.

For Sauce’s next Celebrity Chef Series presented in partnership with Left Bank Books, join us  on Friday, June 15 at Mike Shannon’s “Outfield” patio downtown from noon to 2 p.m. Get tickets here. Perry Lang will discuss his grilling techniques and sign his new book, Charred & Scruffed. Tickets, priced at $45, will include a to-be-signed copy of Charred & Scruffed and a three-course barbecue lunch prepared by Pappy’s Smokehouse’s Mike Emerson and inspired by Perry Lang’s recipes using ingredients from Rain Crow Ranch, Todd Geisert Farms and Straub’s. Varieties of Shock Top beer will be paired with each course. Gelateria del Leone is providing dessert.

Visit eventbrite.com for Adam Perry Lang tickets and more information. Seats are limited.

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