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Jan 23, 2018
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Posts Tagged ‘opening’

First Look: Casa Juárez Mexican Town in Maryland Heights

Monday, January 22nd, 2018

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Casa Juárez Mexican Town, a sprawling new concept from the folks behind Chihuahua’s Mexican Restaurant, opens its doors for dinner tonight, Jan. 22, at 12710 Dorsett Road in Maryland Heights.

The Casa Juárez menu has plenty of south-of-the-border favorites, from gourmet tacos to enchiladas to nachos, along with items not usually associated with a Mexican restaurant, including a variety of hand-cut steaks and seafood dishes like Juarez salmon topped with chipotle sauce. Everything is prepared in the open kitchen including the tortillas, which are made daily.

The appellation “town” for the restaurant is more than apt. The space, some 11,000 square feet, seats 250 inside with an additional 120 on the front patio. The colorful exterior, painted to resemble adobe and with two Aztec warriors guarding the entrance, gives a hint of what awaits inside.

The interior is a riot of color and patterns – multicolored tiles, Aztec suns and elaborate light fixtures abound. Other amenities include a full bar and a gift shop. Keep an eye out for Rico’s Street Tacos, a dedicated street taco bar inside the restaurant, and a tequila tasting room, opening in the coming weeks.

The kitchen at Casa Juárez will be open from 11 a.m. to 10 p.m. Monday to Saturday (the bar will be open until midnight) and 11 a.m. to 9 p.m. Sunday.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

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Ferguson Brewing Co. owners will open a pizzeria

Thursday, January 11th, 2018

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Baked Wood-Fired Pizzeria, a new restaurant from the folks behind Ferguson Brewing Co., will open in mid-February at 235 S. Florissant Road in Ferguson.

“It’ll be wood-fired Neapolitan-style pizza, salads, appetizers and a full bar,” said co-owner Robb Wiesen, who is also general manager of Ferguson Brewing Co. “We’re capturing a niche with the wood-fired pizza that’s not really here in Ferguson or North County at all.”

Beverages on tap will include a couple of Ferguson brews, including one specifically brewed for the restaurant, and approximately 10 other taps of mostly local beers.

Wiesen said the location is a new mixed-use development, and Baked will be part of the retail component on the first floor. The restaurant will have approximately 75 seats, including the bar.

Photo courtesy of Baked Wood-Fired Pizzeria 

Matt Sorrell is staff writer at Sauce Magazine. 

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Steamed bun shop Bao will open in Clayton

Friday, January 5th, 2018

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{ Chinese bao, or steamed buns, are traditionally filled with meat, egg, vegetables or bean paste. }

Clayton will soon be home to a restaurant specializing in Chinese steamed buns. As reported by St. Louis Magazine, the aptly named Bao (short for baozi, the Chinese word for steamed bun) is scheduled to open later this month at 14 N. Central Ave., in the former location of Coastal Bistro.

Co-owner R.J. Xu said the restaurant, which seats 50, would initially focus on breakfast and lunch service, with a menu featuring several styles of steamed buns. Eventually, Xu said Bao would expand to included dinner service with a selection of Asian dishes, including Chinese and Japanese fare, along with the eponymous buns. He said the menu is still being finalized.

Stock photo

Matt Sorrell is staff writer at Sauce Magazine. 

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Shack will open in Creve Coeur and O’Fallon, Mo.

Thursday, January 4th, 2018

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Shack will expand in a big way this year. The popular local breakfast and lunch chain will open four Missouri locations in Creve Coeur, O’Fallon, Overland Park and Kansas City, according to Brant Baldanza, managing partner of OG Hospitality Group.

“After we opened Frontenac and Chesterfield, we knew we were on to something,” Baldanza said. “We never want to grow just to grow, but we saw a vacancy in the market and decided to go for it.”

OG Hospitality Group, which also owns The Tavern Kitchen & Bar and Corner Pub & Grill, has Shack locations in Valley Park, Frontenac and Chesterfield. Baldanza said Shack No. 4 would debut in O’Fallon at 2931 Highway K in February in an 8,000 square-foot space with 200 seats.

In April, the fifth Shack is scheduled to open at 12521 Olive Blvd., in Creve Coeur, formerly home to a Shogun location. Baldanza said that OG Hospitality has also signed a letter of intent for a space in South County, and he hopes to have a lease signed soon. All the new Shacks will essentially feature the same menu as the original.

In addition to St. Louis, Shack will open two locations in Overland Park in Kansas City in late spring and early summer. Like their St. Louis counterparts, Baldanza said the Kansas City restaurants will feature local purveyors for items like coffee and beer.

Photo courtesy of Shack

Matt Sorrell is staff writer at Sauce Magazine. 

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Gioia’s Deli will open third location in Creve Coeur

Tuesday, January 2nd, 2018

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Good news for sandwich fans: Gioia’s Deli will set up shop in West County in the new year. The popular sandwich shop will open a Creve Coeur location at 623 N. New Ballas Road by April 1, according to co-owner Alex Donley.

Gioia’s food truck has hit the Creve Coeur area since 2014, and Donley said it almost always sells out. That success, coupled with an increase in Gioia’s catering business in the area, made opening a brick-and-mortar location there a no-brainer.

“We were just waiting for an opportunity,” he said. “This space came across our bow in October, and we’ve been working [to get it] ever since.”

Donley said the menu will be the same as the other two Gioia’s locations to start. The space will have 40 seats and possibly some outside seating, too, as well as a 60-space parking lot. Donley said the building, which most recently housed a Goodcents Deli Fresh Subs, would only require some aesthetic tweaks to get it up and running.

“We just have to make the space our own, and give it that Gioia’s charm,” he said.

Photo courtesy of Gioia’s Deli

Matt Sorrell is staff writer at Sauce Magazine.

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First Look: Honey Pit Smokehouse in Kirkwood

Friday, December 29th, 2017

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Another contender has entered local barbecue fray. Co-owners Zach Fagas and Shane Mihaljevic opened Honey Pit Smokehouse at 951 S. Kirkwood Road in Kirkwood on Saturday, Dec. 23.

The Honey Pit menu is centered on meats smoked in Myron Mixon water smokers that utilize steam as well as wood smoke. Standards like pulled pork, brisket and ribs are available, along with specialty sandwiches and burgers and a bevy of sides, including Provel mac n cheese and fried pickles.

For health-conscious customers, the Honey Pit bill of fare also has a Macro Menu section, created by Emily Frisella of Fit Home & Health. These items are listed by portion size and include calories and other nutritional information.

The building, which formerly housed Chinese restaurant Steak & Rice, has undergone a complete gut rehab in the past eight months, from new plumbing and HVAC systems to an addition to the dining room, according Fagas, who most recently served as front of the house manager for Sugarfire Smoke House in Valley Park. Honey Pit seats 88, and boasts interior amenities like handmade wood tables and countertops, wood-clad beams and the ubiquitous paper towel rolls on each table sit on holders made from pipe fittings.

Honey Pit Smokehouse is open daily from 11 a.m. to 9 p.m. Here’s a first look at what to expect from Kirkwood’s newest barbecue joint:

 

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Photos by Michelle Volansky

Matt Sorrell is staff writer at Sauce Magazine.

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 • First Look: Seoul Taco in Chesterfield

First Look: Seoul Taco in Chesterfield

Wednesday, December 27th, 2017

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West County residents no longer need to trek to University City or hunt for a Seoul Taco truck. The St. Louis-based chain opens Friday, Dec. 29 at 46 Four Seasons Shopping Center in Chesterfield.

As The Scoop reported in August, owner David Choi announced he planned to open his fifth brick-and-mortar location (the second in St. Louis) in his hometown.

Fans of the Korean-Mexican fusion can expect a similar menu to its predecessors with seasonal rotating specials. Choi said he may reach out to local chefs in the neighborhood for possibly collaborations. The Chesterfield space will be the first to feature beverages from Ireland-based Stubborn Soda.

Upon entering the 80-seat restaurant, a symbolic Seoul Taco food truck jumps off the wall in an art installation created by Chicago interior designer Alex Morales. The space also incorporates colorful street art by Daniel Burnett and Won Kim. “It’s street food coupled with street art,” Choi said.

Choi said transitioning the 3,600 square-foot space that formerly housed a St. Louis Bread Co. proved smooth thanks to an established kitchen and plumbing. “It had the right bones in place,” he said.

Seoul Taco in Chesterfield will be open daily from 11 a.m. until 10 p.m. Here’s a first look at the newest Seoul Taco location:

 

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Photos by Caitlin Lally; food photo by Carmen Troesser

Caitlin Lally is a contributor to Sauce Magazine. 

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• Seoul Taco will open new location in Chesterfield

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First Look: L’Acadiane in Lafayette Square

Wednesday, December 20th, 2017

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Dave Bailey has been busy in Lafayette Square.

Earlier this year, the restaurateur announced he would revamp his flagship Baileys’ Chocolate Bar, relocating it to the upper floor of its building at 1915 Park Ave. in Lafayette Square, and he planned a new concept, L’Acadiane, on the main floor. The new version of the Chocolate Bar debuted in August, but construction issues meant it took a bit longer for L’Acadiane to debut. However, the wait is over — L’Acadiane opened for its first dinner service tonight, Dec. 20.

As befits the name of the restaurant, which references the Acadiana region of southern Louisiana, the menu is heavy on Cajun and Creole fare. Because the menu is regionally focused instead of just narrowly based on the culinary traditions of New Orleans, Bailey said it gives the kitchen a bit more “breathing room.”

Specialties include southern classics like fried green tomatoes, chicken and waffles and shrimp and grits, along with plenty of po’boys variations, jambalaya and crab-stuffed Missouri catfish. The cocktail list is filled with creative takes on NOLA favorites like A Hurricane in Tornado Alley made with rum, passion fruit, citrus and house grenadine.

While the menu ranges further than the city limits, the interior of L’Acadiane is reminiscent of the best spots in The Big Easy with elegant light fixtures, plenty of exposed brick and a bottle of Crystal hot sauce on each table. The centerpiece of the dining room is a wall-sized map in black and white of the area between St. Louis and New Orleans, paying homage to the link between these sister cities.

L’Acadiane for lunch from 11 a.m. to 2 p.m. Wednesday through Friday. Dinners hours are 5 to 10 p.m. Wednesday, Thursday and Sunday, and 5 to 11 p.m. on Friday and Saturday. Look for weekend brunch to start sometime in early 2018.

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• First Look: Baileys’ Chocolate Bar in Lafayette Square

• Dave Bailey announces new concept, L’Acadiane

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First Look: Billie Jean in Clayton

Wednesday, December 20th, 2017

BillieJean_08

 

Billie Jean, the latest concept from restaurateur Zoe Robinson, opens tomorrow, Dec. 21 at 7610 Wydown Blvd. in Clayton, just a block or so east from Robinson’s other eateries, I Fratellini and Bar Les Fréres. Named after Robinson’s parents, the new eatery brings together New York City style and Midwestern hospitality.

The bill of fare at Billie Jean presents contemporary American cuisine from Robinson’s longtime collaborator and chef, Ny Vongsaly. The menu contains nods to international culinary traditions from Europe to Asia with dishes ranging from whole-roasted snapper to wild mushroom pizza to mahogany-glazed spare ribs.

The elegant, almost austere exterior and an entry way shielded by black canvas that only sports the name of the restaurant and the address offers the barest hint of what the space holds in store for diners.

The interior of Billie Jean is a study in subtlety. Carved walnut chairs, walnut barstools and a welcoming bar area warm contrasting black walls and white tablecloths. Paintings by Robert Motherwell and photographs from Harry Benson add tension and drama to the mix. The overall feel is more Manhattan than Clayton. With 34 seats and shotgun floor plan, it’s intimate but not cramped.

Billie Jean is open for dinner from 5 to 10 p.m. Tuesday through Thursday and 5 to 11 p.m. Friday and Saturday. Here’s a first look at what to expect when Billie Jean opens doors:

 

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Restaurant photos by Michelle Volansky, Robinson photo by Greg Rannells 

Matt Sorrell is staff writer at Sauce Magazine. 

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Brew Hub will open taproom, shelves plans for Chesterfield partner brewery

Wednesday, December 20th, 2017

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Partner brewing company Brew Hub is set to open The Brew Hub Taproom in early in 2018 at 5656 Oakland Ave., the former home of St. Louis Ribhouse. The company, which was founded in St. Louis, currently has a taproom and a 100,000-barrel brewhouse in Lakeland, Florida.

“There’s a lot of work still to do, but we’re hopefully we’ll be ready in February,” said CEO and co-founder Tim Schoen.

As The Scoop reported in 2014, Brew Hub initially planned to open a partner brewing facility similar to its Lakeland property in Chesterfield. Schoen, a former Anheuser-Busch executive, said the company isn’t abandoning the original plan, but is making a “strategic shift.” He said the craft beer marketplace regionally and nationally has recently experienced a downturn, and the Florida facility can handle the current demand.

“Right now the craft marketplace nationally and regionally has shifted, and we have more equipment and volume in Florida,” Schoen said. Instead of building a new brewing facility in the St. Louis area, the plan is to have the new taproom stimulate regional interest, then build a production brewery here when demand increases.

Schoen said the new taproom would have 20 taps, featuring Brew Hub’s own beers like Diver Down Red Ale and Keybilly Island Ale, as well as offerings from some of its partner brewers, including Toppling Goliath, Blackberry Farms Brewing and Palmetto Brewing.

The taproom will feature full lunch and dinner menus from chef Andy White, known for his work at Harvest and the Schlafly Tap Room, with small plates and larger options focused on ingredients from local purveyors. The space will have around 120 seats and a 30-seat patio area.

The new spot will also have a four-barrel pilot brewing system, a distillery and a barrel-aging program, all under the aegis of Schlafly vet and Brew Hub chief of brewing operations Jim Ottolini. Schoen said he expects these features will let the company experiment and work on new ideas.

Photo courtesy of Brew Hub

Matt Sorrell is staff writer at Sauce Magazine. 

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