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Apr 23, 2017
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Posts Tagged ‘O’Fallon’

The Scoop: Wicked Greenz to launch food truck, open O’Fallon location this spring

Thursday, February 16th, 2017



Clayton’s Wicked Greenz will soon open a new location in O’Fallon, Missouri and go mobile. Director of operations Matt Ratz said the company has purchased the former Shell’s Coastal Cuisine truck and will be taking its health-focused eating options on the road this spring. Ratz said the plan is to debut the truck at the Forever Vintage Market event at Taubman Prestige Outlets on Friday, April 21.

“We think we can provide something different than the normal food truck does,” said Ratz.

Wicked Greenz opened its fast-casual concept last October at 16 N. Central Ave., in Clayton, offering customizable salads and wraps. Ratz said the food truck’s abbreviated menu would likely include four or five salads and a couple of soups, as well as pitas and hummus and possibly some one-off specials. “We’ll really be able to put things out quickly,” he said.

Ratz said the company decided to launch a food truck to increase brand awareness. He said the truck may be parked at the upcoming Wicked Greenz location at 4015 Highway K in O’Fallon, which is expected to open in June, before the restaurant opens to give diners a sneak peek.

Photo  by Michelle Volansky

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The Scoop: Good News Brewing Co. to open in O’Fallon, MO

Wednesday, January 18th, 2017



Chalk up another player on the area’s growing roster of craft breweries. Good News Brewing Co. is set to open at 330 Sonderen St., in north O’Fallon, Missouri. Co-owners Dan Tripp, Josh Miller and Matt Fair are planning for mid-June opening. The three have backgrounds as homebrewers, but this will be the first time they’ll brew on a commercial level.

Tripp said the brewery will start with five house styles: a Belgian white, a pale ale, an IPA, a brown ale and a stout. They are also planning on brewing an additional five rotating seasonal beers. Since they’re using a one-barrel system, Tripp said they hope to get creative and brew smaller batches of specialty beers like a dark chocolate pomegranate stout or an India pale lager.

Along with craft beers, the trio will also create and fire small pizzas made in a brick oven. Though the 40-seat tasting room is slated to open this summer, Good News’ won’t have its brewing license at that time. It could take another six to nine months, but since the partners are paying rent on the space, Tripp said they hope to connect with area breweries to provide beer for guest taps and possibly contract brew with them.

Eventually, Tripp said Good News plans to distribute its beers to area bars and start canning. “Our long-range goal is to make and sell as much beer as we can,” he said.


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The Scoop: Tom & Chee closes in O’Fallon, Missouri

Tuesday, January 10th, 2017



The Tom & Chee location at 1280 Highway K in O’Fallon, Missouri, has closed. The chain specializes in custom grilled cheese sandwiches and tomato soups, as well as gluten-free and vegetarian fare.

The closing was announced on the location’s Facebook page yesterday, Jan. 9, citing “circumstances beyond our control.”

According to franchisee Doug Mating, those boiled down to parking. Mating said the 2015 addition of Monical’s Pizza to the shopping center that Tom & Chee was located in caused a shortage of parking that adversely affected businesses there.

“It just got too crowded,” he said. “People aren’t going to park behind a strip center and walk.”

Tom & Chee’s last day of business was Sunday, Jan. 8. Mating said he donated all of the remaining food to Messenger Worship Center in Fenton. He has no plans to reopen in a new location.

Ones to Watch 2016: J.T. Gelineau

Sunday, January 3rd, 2016



Title: Owner, Mushrooms Naturally
Age: 31
Why Watch Him: His mycological enterprise is mushrooming.

Mysterious, fascinating, beautiful and delicious. That’s how J.T. Gelineau described the all-consuming object of his obsession: the mushroom. A former chef who grew up digging in dirt and gardening, Gelineau’s fascination with mushrooms comes, well, naturally. Now his business Mushrooms Naturally, which started part time in his small basement, has grown into a 3,000-square-foot warehouse in O’Fallon, Missouri. “My wife is a very tolerant woman, but she told me to move it someplace else,” Gelineau said.

Self-taught in mycology, the biology of mushrooms, Gelineau starts everything from scratch, in petri dishes. Unusual varieties like royal trumpet, hen-of-the-woods, white beech and black poplar line rack after rack of industrial shelving, popping out of bags of mineral-enhanced sawdust “soil” like some sci-fi farm from The Day of the Triffids. “I really like growing vegetables, but this is just so much more challenging,” he said. “It appealed to me from the chef’s point of view of the food and organization.”

As a former chef, he also knows what a high-end kitchen wants, according to one of Gelineau’s clients, Anthony Devoti, chef-owner of Five Bistro. “The stuff that he’s growing is beautiful,” Devoti said. “And with us trying to stay local and hyper-local, he’s growing those here in St. Louis.” They’re also exceptionally fresh, since Gelineau delivers mushrooms picked and sorted within three days of harvest.

Mushrooms Naturally has grown to be one of the largest local suppliers of gourmet mushrooms to St. Louis restaurants in just three years. And if mushrooms weren’t enough, Gelineau recently started making flavored sea salts – from roasted shitake to truffle. Yet another reason to keep your eye on the mushroom man.

– photo by Carmen Troesser

The Scoop: Flamentco’s The Place American Eatery to open in O’Fallon, Illinois

Wednesday, September 9th, 2015



{The Cory Pizza at soon-to-open Flamentco’s The Place American Eatery}


A new family-run carryout restaurant is coming to O’Fallon, Illinois. Flamentco’s The Place American Eatery is set to open at 711 W. Highway 50 in mid-September, as reported by the Belleville News-Democrat.

The Place is the first restaurant venture for co-owners Cory Flament; his sister, Bianca Flament; and his wife, Brittany Flament, who will also serve as head chef. The family has perfected their pizza and pasta recipes from their home kitchens over the course of a year.

The restaurant will be carryout only, featuring 16-inch pizzas available for lunch and dinner. Alongside traditional pizza offerings, a few specialty pizzas will also be available, such as Brit’s Buffalo Chicken Pizza and the Cory Pizza, featuring mozzarella, tomatoes, salami and bacon. “We try to be the pizza that everyone raves about,” Cory Flament said. The menu will also see six or so pasta dishes, including house-made spaghetti and fettuccine.



The Scoop: Don Emiliano’s Mexican restaurant to open in O’Fallon, Missouri

Monday, April 6th, 2015



Mexican restaurant Don Emiliano’s is coming to O’Fallon, Missouri. Husband and wife team Victor and Gabriella Arellano are shooting for a July opening at 8600 Veterans Memorial Parkway in the former home of S and S Bar-B-Que.

Gabriella Arellano said they aim to bring an upscale Mexican dining experience to O’Fallon. Victor Arellano is a native of Jalisco, Mexico, and Gabriella Arellano is a native of O’Fallon. The couple recently returned to the Gateway City from Michigan.

The Arellanos plan for Don Emiliano’s to “be a little more upscale than traditional Mexican restaurants in the St. Charles area,” said Gabriella Arellano. She also hopes to expose diners to nontraditional Mexican fare, such as lesser appreciated meats like lengua (tongue) through special menu tastings and tapas. “We just want to offer a different version of Mexico,” she said.

While favorites like tacos, quesadillas and chips and salsa will make an appearance look for different presentations like fajitas served in a molcajete. The restaurant will also have a full-service bar.


The Scoop: Paulo’s at the Mansion sees new ownership, name change in O’Fallon, Illinois

Thursday, April 2nd, 2015



Big changes have swept through Paulo’s at the Mansion in O’Fallon, Illinois, chief among them a new name and new ownership. Co-owners Kathy Cox and Jerry Conway, who also serves as executive chef, are now helming The Mansion, a 100-seat restaurant at 1680 Mansion Way. Conway said the estate, constructed in 1857, is the oldest building in O’Fallon. It served as a steakhouse for eight years before the Cox and Conway took over in January.

Conway spent much of his culinary career as an executive chef at Walt Disney World Resort in Orlando at restaurants in the Animal Kingdom Lodge, The Floridian and Wilderness Lodge, as well as overseeing culinary operations at restaurants at Epcot and The Magic Kingdom. Locally, he also worked as banquet chef at the St. Louis Zoo.

When he returned to the Midwest to be closer to family, he and Cox decided to embark on their own culinary enterprise. “I was looking for something that fit me, and The Mansion fits every aspect of what I want to do as a chef,” Conway said. “I like to go outside the box. I can be creative here.”

Inspired by his Floridian background, Conway has made fresh seafood a main focus for The Mansion’s newly renovated menu. Sea bass with a lobster sauce, traditional crab cakes and an assortment of seafood pastas are among additions to the classic steakhouse cuts like rib-eyes, filet and New York strips. Conway said he is also working to expand The Mansion’s beverage menu with martinis and a wider selection of wine, beer and spirits. Currently open for dinner, Conway said he hopes to add lunch and outdoor seating in the coming months.



The Scoop: Homebrew shop Design 2 Brew opens in O’Fallon, Missouri

Wednesday, September 24th, 2014



St. Charles County homebrewers have a new resource in O’Fallon, Missouri with the recent opening of Design 2 Brew at 9995 Winghaven Blvd., whether they’re searching for hops, equipment or even honey for mead-making.

Stephanie Drilling, who co-owns the shop with her husband Donnell Christian, opened the education-based homebrew shop Aug. 29. Design to brew offers 90 varieties of hops, 80 types of grains and 26 honeys, and instructors also teach classes in winemaking and brewing with topics like all-grain brewing, cider-making, wine tasting and water chemistry.

Patrons can brew their own beer on site or bring in their basement brews to be inspected for contaminants in the facility’s lab. Eight house-made draft beers are available for sampling, and Drilling and Christian make similar recipes available for new brewers to recreate those varieties.

Drilling is especially proud of Design 2 Brew’s honey selection, which includes honey from bees that feasted in peach orchards, coffee blossoms and blueberry farms across the world, creating distinct aromas and flavor profiles that translate into tasty meads.

Longtime entrepreneurs, Drilling and Christian are making a major change. They operated a forensic lab consulting business together for two decades, and the two started brewing their own cider about 18 months ago. They quickly became engrossed in their new hobby, moving onto making mead, fruit wines and then beer. “To create something that tastes so good, it’s a fascinating process,” Drilling said. “It’s an addicting hobby.”

Design 2 Brew is currently open from 10 a.m. to 7 p.m. Monday through Friday and Sundays, and 7 a.m. to 7 p.m. on Saturdays.




The Scoop: Eleven65 slated to open soon in O’Fallon, Mo.

Thursday, August 8th, 2013


Three generations of one family are putting the finishing touches on Eleven65, an upscale restaurant coming to 1165 Technology Drive in O’Fallon, Mo. It’s the first restaurant venture for co-owners Cliff, David and Hal Sparks, a grandfather-father-son trio.

Eleven65’s executive chef will be Erick Brown, who worked for 10 years at Cardwell’s and another five at the Racquet Club Ladue, before joining Eleven65’s team in May. “It’s my first opportunity at a large property. I’ve been sous everywhere else, and it was time to step up and do my own thing for a change,” he said. “I understand what it takes to feed O’Fallon, if that makes sense.”

What that takes at the 204-seat venue is an opening menu with “a Mediterranean feel with some everyman dishes to start,” Brown said, citing items like a hummus plate, smoked chicken wings, a slider trio featuring a chicken burger with manchego, marinated salmon, sirloin steaks and double-decker pizzas. The kitchen team, including sous chef Alex Diomis and Katie Fitzgerald, a former pastry chef at Farmhaus, will focus on creating as much as possible in-house. “What’s important to me is food quality always,” Brown said. “I’m not trying to reinvent the wheel. I just want it done right.”

Hal Sparks will serve as sommelier, pairing wines to the culinary offerings, and eventually hosting wine dinners as the business gains traction, Brown said. The owners hope to have a soft opening in mid-August, but Brown stopped short of giving an official date, saying they hoped to open as soon as possible. The restaurant will operate Tuesday through Sunday for lunch and dinner service until 10 p.m., with a late-night bar menu served on weekends.



The Scoop: New cupcake and coffee bar in O’Fallon, Ill., showcases sweet results from local, organic ingredients

Friday, October 19th, 2012

“I’ve always dreamed of having a bakery,” said Kate Hendrix. “I always baked, ever since I was a teenager.” Add to that a harmonious relationship in the kitchen with her daughter, Beth (who just happens to love coffee), and the idea for Sweet Katie Bee’s Cupcake and Coffee Bar was born.

Sweet Katie Bee’s, which opened on October 6 at 212 E. State St., in O’Fallon, Ill., offers a rotating selection of cupcake flavors. Yesterday’s treats included chocolate chip, apple-caramel, Italian crème and carrot, plus vanilla-bean cloud and Beth’s chocolate buttercream (The latter two are so tasty, they’ve been declared daily mainstays.). The Hendrix ladies periodically also offer mini quiches, called cup-quiches, and the shop has a full espresso bar for preparing your favorite coffee and espresso drinks.

While cupcakes and coffee are not new, the Hendrix duo sees its venture as distinct. That’s because they are committed to making their cupcakes from scratch using organic or sustainably raised dairy, dry goods and fruits. They use local ingredients whenever possible, like eggs from Fresh Pasture Farms in Millstadt, Ill., or organic, fair-trade coffee from Goshen Coffee Co., in Edwardsville, Ill.

“We got into organic and sustainably raised foods about six or eight years ago,” explained Kate Hendrix. “We started watching movies like Food, Inc., reading Michael Pollan’s The Ominvore’s Dilemma; thinking about what we’re doing, what we’re eating, what kind of pesticides are in our food. We’re trying to share that with other people.”

Sweet Katie Bee’s is open Tuesday through Saturday, 10 a.m. to 5 p.m., and on Sunday from 11 a.m. to 4 p.m. Can’t wait? Salivate over pics of Sweet Katie Bee’s cupcakes on its Facebook page.

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