Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 21, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Milagro Modern Mexican’

The Scoop: Tilfords sell Barrister’s in Clayton

Monday, July 6th, 2015

070615_barristers

 

 

Jason Tilford, co-owner and executive chef of Tilford Restaurant Group, and his wife, Colleen Tilford, have sold their interest in Barrister’s in Clayton. The new proprietors, Sam and Kristie Boctor, assumed ownership of the popular soccer pub, located at 7923 Forsyth Blvd., on July 1.

Tilford explained the sale means he can focus on growing the dining concepts that he owns with brother Adam Tilford. Those include Mission Taco Joint, Milagro Modern Mexican, Tortillaria Mexican Kitchen and Cater Al Fresco. Barrister’s was the only non-Mexican concept among the bunch, and Tilford felt the neighborhood bar “needs an owner-operator on-site,” which his busy schedule did not permit.

“It’s bittersweet,” he said. “It was my baby.” The Tilfords opened Barrister’s in 2004 at 15 N. Meramec Ave. They relocated it to its current location in 2013.

Soccer fans needn’t worry, though. The bar will still continue to show their favorite matches on TV. “There’s no need to change. We kept the staff. It’s just new management,” said Kristie Boctor, who was looking to purchase a turnkey bar operation with her husband. “After meeting Colleen and Jason, we knew we had similar styles. We loved what they’d done with the place. That’s the kind of place we wanted. Jason and Colleen had an image of a gastropub, and we really want to see that through.”

The Boctors both have experience in the hospitality industry. Sam Boctor’s 20-year career, primarily at the front of the house, includes stints at Algonquin Golf Club, Cardwell’s, Busch’s Grove, Monarch and Mosaic in Des Peres. Kristie Boctor has worked for several years as a meeting planner for an insurance company.

Barely a week into their new role as owners of Barrister’s, Boctor said they couldn’t be happier. Fans packed the house yesterday, July 5, to watch the U.S. Women’s National Team take home the World Cup. “There are passionate soccer people who know this bar. The intention is to keep it the same,” she said.

 

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Thursday, May 8th, 2014

Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

050814_BC_05

1. Condiment lovers eat at Dirty Dogz just to sample from the amazing selection of more than 200 mustards, hot sauces and more at each location (which just happens to be inside three local Home Depots). Wanna try wasabi mustard, chili dog-flavored mustard, lime-flavored Chohula hot sauce or almost anything else? They’re all free with purchase, so put ‘em on your dog, kielbasa, hot link, brat, etc. Dirty Harry would be appalled, but they even have ketchup.

2. Let the civilized life begin with Lavender Lemonade, available now at The Mud House. Locally grown lavender becomes house-made lavender simple syrup, which is then mixed into house-made lemonade. Served in a mason jar and garnished with a lemon wedge, it’s refreshment incarnate at $2.75 a glass.

 

050814_BC_01

3. When the students at the International Culinary School at the Art Institute of St. Louis hand you the bill for your lunch at Creativ Eats Restaurant, you may start laughing. After all, a sweet three-course prix fixe meal for $9 is a sleeper of a deal. The recently announced Florida-Caribbean fusion menu features your choice of scallop and shrimp ceviche or black bean and sweet potato soup; an entree of pulled jerk chicken, Cuban skirt steak, grouper en papillote or a curried vegetable empanada; and a dessert of tres leches sorbet with pineapple or coconut gelatin scallops with passion fruit and boysenberry sauces and topped with “Key lime caviar.” The student-operated restaurant, located in St. Charles, takes reservations for lunch from 11:30 a.m. to 1:30 p.m. Wednesdays and Thursdays; call 636.688.3055.

4. The new spring menu at The Fountain on Locust includes the yummy Fig and Bacon Pie ($8) a flatbread topped with house-made fig spread, bacon, apple slices and gorgonzola cheese. Yes, please.

 

050814_BC_02

5. Did you know Milagro Modern Mexican rocks a tasty, budget-friendly Mexican Sunday Brunch? Menu choices include a Baja omelet with lump crabmeat, spinach, avocado and panela cheese, topped with chipotle hollandaise ($10); cinnamon-raisin bread French toast stuffed with sweetened, rum-soaked plantains ($8); and churros y chocolate, cinnamon-sugar doughnuts served with Mexican chocolate dipping sauce ($5).

6. You may not need more than one drink at The Restaurant at The Cheshire’s happy hour, which starts at 4:30 p.m. Tuesday through Saturday. That’s when their absinthe-based cocktails like the Hemingway (Saint George Absinthe, crème de violet liqueur, sparkling wine and lavender bitters) or a Sazerac with an absinthe wash are $6 each. Pair that potent concoction with $5 food items like Cheshire fish and chips, Cheshire cheeseburger (also with fries), or steamed mussels. Then again, it does go until 6:30 p.m., so maybe you have time to peruse that cocktail list again.

 

050814_BC_04

7. It might not be a secret for much longer, but Capitalist Pig has just debuted a monthly Off the Menu Secret Lunch Club. If 10 or more people RSVP for the lunch, chef-owner Ron Buechele makes it happen. The lunch, tentatively scheduled for noon Thurs., May 29, will feature off-menu items like smoked pork belly buns (a riff on a David Chang recipe) made from house-made steamed bao buns and slow-smoked, crispy pork belly with a topping of pickled daikon, carrot and jalapeno.  Did I mention it’s a steal at $10? Email ron@madart.com for reservations.

8. Vinyl Side Monday is a fun promotion at the The Royale whereby whoever brings in a record for the DJ to spin after 10 p.m. on Mondays gets a free half-pint of any beer on draft. Current draft selections include Goose Island Illinois Imperial IPA, Civil Life English-Style Pale Ale, and Lagunitas Under Investigation Shut-Down Ale.

 

050814_BC_03

9. Trying one of just about everything in a single go is totally do-able at the famous 5 Star Burgers Happy Hour. From 4 to 6 p.m. daily, diners pay just $1.50 for mini-burgers, fried chicken sandwiches, mini turkey burgers and veggie-burger sliders. Fries and sweet-potato fries are $1.25 and $1.50, respectively, and fried pickles, onion rings and crispy cheese curds are just $2. Draft beers are half-price, and house wines are $3.50.

10. The Starr Special Milkshake ($4.50) at MoKaBe’s Coffeehouse is not for children; it’s for adults who want all the energy children have. Espresso grounds and chocolate bits are mixed into the shake for a caffeine-and-sugar jolt that can speed the earth on its axis. One MoKaBe’s barista said the consistency of the espresso and chocolate is that of crumbled Oreos. I say the power rush is that of a newly crowned dictator.

 

 

5 Mexican restaurants where we’ll find you during Cinco de Mayo

Sunday, May 4th, 2014

Though its origins are Mexican, Americans have adopted Cinco de Mayo as their own, celebrated with margaritas, tacos and more. Last year, you voted Pueblo Solis your favorite Mexican restaurants in St. Louis in the 2013 Readers’ Choice poll. Here, the top 5 Mexican spots where we’re certain to find you tomorrow night:

 

This slideshow requires JavaScript.

 

Kate Essig contributed to this post.

In This Issue: Short List – House Margarita

Saturday, July 20th, 2013

 

Seeing as the margarita is a cocktail popular enough to boast a personal holiday (Yes, Feb. 22 is National Margarita Day.), we figured it was about time we call out some of our top picks for this classic, warm-weather treat. Our parameters were simple: It had to be a house margarita, and it had to be fresh – no bottled premixes or smoothie-style, frozen, machine-dispensed nonsense. With this drink, balance is key. Mixologists who stray too far from Gary Regan’s formula of 3 parts tequila, 2 parts triple sec and 1 part lime juice flirt with the possibility of a drink that’s overly sweet, mouth puckering-ly sour or simply way too intense. So, who has walked this line well enough to make our list? Check ‘em out here.

-Photo by Carmen Troesser

In This Issue: Trendwatch – A look at what’s on the plate, in the glass and atop our wish list right now

Wednesday, July 17th, 2013

{The High Rise at Mike Shannon’s Steaks and Seafood and Mike Shannon’s Grill}

 

Thank You for Smoking: Barbecue spots may be spreading like wildfire around these parts, but it’s the smoke in our glasses that really has us talking. After a cold-smoke infusion of the bartenders’ wood chips of choice, the liquor becomes a sort of paintbrush, casting its smoky stroke on everything it touches. Dive right in with the smoked-vermouth-laden High on the Hog at Hendricks BBQ or the cold-smoked aperol at Cielo. For a milder entry to this smoker-to-sipper trend, try the High Rise at Mike Shannon’s Steaks and Seafood and Mike Shannon’s Grill, where a flicker of smoke deepens as the cold-smoked ice melts.

Less Is More: When Niche opened the doors to its new Clayton home with a tasting menu-only format, the shift was met with both excitement and frustration. But the renowned fine-dining restaurant isn’t the only one testing the local waters with limited options. Diners at nearby Little Country Gentleman must opt for either the 3-course menu or the grand tasting menu (The latter, numbering around 16 courses, has dropped in price to $78 a head.), while Anthony Devoti is offering a 5-course taster at Five Bistro on The Hill. Will we see more fine-dining spots move in this direction? Considering the creative license such a pared-down approach lends the chef, we sure hope so.

Head, Shoulders, Ears and Toes: You’ve had pig’s face and feet, butt and belly. The latest body part to benefit from the nose-to-tail trend: pig’s ears. We had ‘em deep-fried as a rich counter to hearty kale in a sprightly salad this spring at pop-up restaurant A Good Man Is Hard to Find, and we’ve sliced into the naturally chewy meat rendered silken in a terrine at Farmhaus.

Ingredient Alert: Umami in a Bottle: Considering folks are aging just about everything these days and the fact that so many chefs covet fish sauce as their secret weapon, we should’ve seen this one coming. Sneak into the kitchens everywhere from Blood and Sand to the here-now-gone A Good Man is Hard to Find to newly opened The Libertine, and you’ll find a bottle of BLiS Barrel-Aged Fish Sauce. For this wax-sealed condiment, Red Boat Fish Sauce gets aged for seven months in bourbon barrels that have already worked their magic on BLiS maple syrup. The result: a rich sauce with slight sweetness and subtle smokiness that lets chefs infuse umami into just about anything.

White Out: When YellowTree Farm’s Justin Leszcz grows it, the chefs will come. The latest crop making its way onto menus? Japanese white sweet potatoes. Find them stuffed – along with house-made chorizo – into a taco at Mission Taco Joint or head to Mission’s sister restaurant Milagro Modern Mexican where chorizo and sweet potato are the filling for empanadas or turned into a tasty hash. At Farmhaus, the veggie is cozying up to house-smoked ham and scallops at Farmhaus, and embracing its Asian roots with curried rice at The Agrarian.

Riding the Third Wave: When Scott Carey first opened the doors to his third-wave coffee bar Sump Coffee, he wasn’t sure anyone would be willing to wait for his hand-brewed methods and precisely pulled espresso shots. Two years later, the South City spot is the watering hole of choice for the city’s coffee-loving cognoscenti. And with local coffee chain Kaldi’s launching a renewed focus on hand-brew techniques at all of its cafes, it’s easier than ever to get a taste of coffee’s third wave no matter where you live. Stop by Picasso’s Coffee House in St. Charles, Comet Coffee in Dogtown, VB Chocolate Bar in Cottleville and soon-to-open Rise Coffee House in The Grove for a hand-brewed cup.

Meals on Wheels: Why go to dinner at one restaurant when you can eat an appetizer at one, enjoy an entree at another, nibble dessert at the one next door and have a night cap just down the street? That’s the idea behind STL Culinary Tours, Dishcrawl and Savor Saint Louis, three new businesses offering food tours of our city’s most food-filled streets and neighborhoods, complete with behind-the-scenes tables, chats with the chef and strolls from one hot spot to the next.

–Photo by Jonathan Gayman

Drink This Weekend Edition: Classic Couples Cocktail Competition should be a ginger good time

Friday, April 12th, 2013



The Big O ginger liqueur has found a happy home on bar shelves in St. Louis and around the country since hitting the marketplace less than two years ago. This weekend, The Big O will be poured big time as bartenders battle it out with Boston shakers at the Classic Couples Cocktail Competition.

St. Louisans Bill Foster and Kathy Kuper, makers of the ginger liqueur and sponsors of the competition, have challenged bartenders to create a drink worthy of becoming a signature cocktail for their sweet-yet-sprightly, rhizome-laden liqueur. To add playfulness to what is shaping up as an entertaining afternoon, the drink must be named after a classic couple, real or fictional.

The event takes place at Salt, located at 4356 Lindell Blvd., on Sunday at 3 p.m., and will showcase the talents of 10 finalists who hail not only from St. Louis, but also Kansas City, Mo., Chicago, and Grand Rapids, Mich. Local names (and their affiliations) include: Nicholas Crow (Mission Taco Joint and Milagro Modern Mexican), Nathan Doyle (Hendricks BBQ), Joe Duepner (Sanctuaria), Mandi Kowalski (Sanctuaria) Todd Levy (Demun Oyster Bar), Hilary Lewis (member, USBG-St. Louis chapter) and Layla Linehan (Brasserie). Driving the distance to compete are: Kenny Cohrs (Cafe Trio, Kansas City, Mo.), Carol Donovan (The Hearty Boys New Old Bar, Chicago) and Torrence O’Haire (SpeakEZ Lounge and The Starving Artist, Grand Rapids, Mich.). A panel of judges will determine the winning cocktail based on creativity, ability to replicate, drinkability, sustainability and marketability.

What’s in it for you? Besides a front-row seat at the shake and stir show, you get to sample all 10 of the ginger-centric cocktails and cast a vote for the people’s choice winner. You’re going to get hungry, and Salt’s exec chef (and member of the Sauce Ones to Watch class of 2013) Bradley Hoffmann has you covered with hors d’oeuvres, which are included in the ticket price. And then there’s the do-gooder element: A portion of the proceeds will benefit local food bank Operation Food Search. Bring along a canned food item and you’ll not only give OFS a boost, but your name will be entered into a raffle for prizes that will get any boozehound excited. (How about a bottle of The Big O and a 1-liter cask to age it in?) More information is available on The Big O’s website.

Tickets can be purchased in advance for $15, here. Tickets will also be sold at the door for $20. Or even better, enter to win two tickets, here. Our ticket giveaway will end at 3:30 p.m., and then this afternoon, we will email you to let you know that your name has been put on the events guest list.

***This giveaway has ended. Allie Ammons, you are our winner! Thanks for playing! Look for an email from the Sauce crew!***

Hit List: Two new restaurants to try this month

Wednesday, April 3rd, 2013



{John Perkins}

A Good Man is Hard to Find: 360 N. Boyle Ave., St. Louis, 314.632.6754, entrestl.com/presents

If you’ve ever had John Perkins’ food, you know that it is as creative as the ways he delivers it – from his Entre Underground dinners to his first chicken-themed pop-up, Le Coq, this past winter. So hurry up and snag a seat at his newest pop-up, a southern-comfort concept named after the classic Flannery O’Connor short story. Start with a basket of house-baked bread, then bask in the supporting characters – from the pickled beet terrine with goat cheese and blood orange to the jarred sides of house-brined pickles, spiced nuts, sunchoke relish and chow-chow (a low-country mustard-based staple). When you finish off your entree with a blueberry buckle, order it topped with a scoop of buttermilk ice cream, a slightly sour foil to the sweet, juicy berries. This short story ends on Derby Day, so better crack it open soon.



Mission Taco Joint: 
6235 Delmar Blvd., The Loop, 314.932.5430, missiontacostl.com

From Adam and Jason Tilford, the busy brothers behind Milagro Modern Mexican, Barrister’s and Tortillaria Mexican Kitchen, comes this über casual ode to the taquerias dotting San Francisco’s Mission district. Seat yourself, then go with the a la carte tacos, wrapped in house-made tortillas and served with a bowl of onions, cilantro and hunks of lime for the squeezing. Brave souls should try the extra-fiery Nopales Taco (That’s Spanish for cactus.), while carnivores who can’t pass on pork belly will enjoy the crispy bits crumbled atop the tender Roasted Duck Tacos. The bar is in the creative and capable hands of Sanctuaria alum Joel Clark, who opted against an obvious tequila-heavy theme (There’s just one, solid margarita.) in favor of unique bottles like Blackwell Jamaican rum and Del Maguey Single Village mezcals. Sip apricot-heavy The Chaplinesque or place a pint glass under one of the 10 local taps.

– photos by Jonathan Gayman and Carmen Troesser

Keeping Up With Jason Tilford

Wednesday, March 6th, 2013



Part of Jason Tilford’s job is bouncing between the four restaurants he co-owns with his brother, Adam – Barrister’s, Tortillaria Mexican Kitchen, Milagro Modern Mexican and the newly opened Mission Taco Joint – and the nine others he consults on with buddy Chris LaRocca. With temptations of onion rings, burritos and margaritas galore, he’d have to be battery-operated not to get real fat, real fast. Yet he’s one of the slimmest chefs in the business. Sure, he has guilty pleasures – Barrister’s wings and Milagro’s chicken enchiladas to name a few – but Tilford has found a way to keep the extra pounds at bay, even while working the line. We begged him for his tricks for staying balanced in the most gluttonous profession around. He was happy to oblige.

Eat well, but eat often.
I hardly ever sit down with a plate of food. I eat a lot, but mainly small meals, all day. I try not to eat late at night. I try to skip the sweets and fried food. It’s funny; when you get into a routine, you crave eating healthy, almost. You get so used to it that eventually that Alfredo cream sauce doesn’t even look good.

Mix it up.
I play soccer, but it’s tailed down a lot since I turned 40. I also do some weight training and flexibility stuff. I’m trying to get into yoga, but it might be too boring for me. And I coach my son’s soccer team.

Hit the gym early.
I have to get my kids to school by 7:30 a.m., and the restaurant stuff doesn’t really wake up until 9. If I don’t go in the morning, usually, it’s not going to happen.

If work starts calling?
[Laughs] I can answer the first couple texts and emails of the day on the treadmill.

If you miss the morning window?
I go to Club Fitness and there’s one near my house, one between Milagro and Barrister’s, one near my sons’ school. They’re all in my rat race. There’s even one near Restaurant Depot [a purchasing center for restaurants].

 — photo by Ashley Gieseking, shot on location at Sweat.

Sneak Peek: Mission Taco Joint

Tuesday, February 26th, 2013

 

Mssion Taco Joint is expected to open to the public any day now. While brothers and co-owners Adam and Jason Tilford shared details about the menu a few weeks ago, we’ve been itching to see some of those words on paper become edible. Yesterday, the Tilford brothers (who also own Barrister’s, Tortillaria Mexican Kitchen and Milagro Modern Mexican) gave Sauce a taste of what customers will encounter when they order fare from St. Louis’ newest taco joint. The restaurant, located at 6235 Delmar Blvd., in The Loop, has not announced its opening date. Watch for that news to be posted in The Scoop in the next week or so. When doors do open, hours will be Tuesday through Sunday from 4 p.m. to 1:30 a.m. For a sneak peek of what you’ll find at Mission Taco Joint, head on over to our Facebook page.

— Photo by Michelle Volansky

The Scoop: Broadway Oyster Bar and Tortillaria undergoing renovations

Wednesday, December 19th, 2012

Two local establishments are keeping things fresh with renovations. Tortillaria Mexican Kitchen will be closed for a brief period, beginning today, in order to remodel the kitchen and service area. “We took over an old space eight years ago and are finally able to do some much needed repairs and maintenance that will ensure at least another eight wonderful years in the Central West End,” said co-owner Adam Tilford in regards to the restaurant located at 8½ S. Euclid Ave. Tortillaria is expected to reopen the second week of January. Earlier this year, Tilford gave a facelift to his restaurant Milagro Modern Mexican in Webster Groves, and he is currently in the midst of renovating the old Delmar Lounge space at 6235 Delmar Blvd., in The Loop, with plans to open it as a taco joint named Mission.

Meanwhile, Broadway Oyster Bar owner John Johnson is renovating his restaurant and music venue located downtown at 736 S. Broadway Ave. Groundbreaking has already begun for the kitchen, which, upon completion in late February or early March, will enable Broadway Oyster Bar to “serve our customers more quickly and efficiently” while also providing the restaurant “more opportunities to cater events both here and off-site,” said Johnson.

In addition, Johnson is planning to build another structure in the vacant lot just north of the existing building. The addition will more than double the restaurant’s seating capacity – currently at 70 – and will also include a grilling station and oyster shucking station visible to patrons. “We are still working on details for the customer space, but, rest assured, it will have the same feel and ambiance as the existing operation with a few new touches as well,” said Johnson. This phase of the renovation is slated to be completed in the spring of 2013.

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