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May 23, 2017
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Posts Tagged ‘opening’

The Scoop: Lemmons by Grbic to give new life to an STL favorite

Thursday, May 18th, 2017

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{ fried chicken at Lemmons by Grbic } 

 

An old favorite is getting a new lease on life, thanks to the folks behind Grbic Restaurant. Lemmons by Grbic is slated to open on Wednesday, May 24, at 5800 Gravois Ave.

The popular South City bar and music joint closed doors in June 2014 after 12 years in business. As The Scoop reported later that year, the Grbic family bought the building in August and embarked on an extensive gut rehab. The new space has 99 seats, a full-service bar and plenty of TVs.

According to Senada Grbic, who also helms the kitchen, the total investment in the building is just less than $1 million.

“It’s your friendly neighborhood sort of place,” Grbic said. “As far as the food goes, I’m going to do a short, simple menu, things that I love to eat and I know other people love to eat.”

Grbic said she’s excited for the chance to be a bit more creative with the cuisine at Lemmons, which she refers to as “American cuisine with a Balkan fusion.”

Take the 50/50 burger. Because many people from the Balkans don’t eat pork, Grbic uses equal parts ground beef and ground beef bacon, which Grbic said has a similar texture to pork bacon. The burger is topped with provolone and a fried egg seasoned with vegeta, a traditional Balkan spice blend.

Grbic said for the first few weeks, Lemmons by Grbic will only be open for dinner Tuesday through Sunday, but lunch service will soon follow.

Photo courtesy of Lemmons by Grbic

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Charleville Brewing Co. & Tavern in Lafayette Square

Wednesday, May 17th, 2017

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{ Charleville director of operations Tait Russell } 

 

After 14 years brewing in Ste. Genevieve, Charleville Brewing Co. has a second home in Lafayette Square. Charleville Brewing Co. & Tavern opened its 7-barrel brewery and restaurant at 2101 Chouteau Ave., yesterday, May 16.

As The Scoop reported in October 2016, the new space is a partnership between Charleville co-owners Jack and Joal Russell and Hamilton Hospitality co-owners Paul and Wendy Hamilton. The Hamiltons own the building, as well as surrounding restaurants 21st Street Brewers Bar, Eleven Eleven Mississippi, PW Pizza and Vin de Set.

Charleville director of operations Tait Russell said the 15-barrel brewhouse in Ste. Genevieve will continue to produce the brewery’s core portfolio and seasonal offerings, while the smaller St. Louis brewery will allow his brewing team to play with one-off and limited-release beers. They hope to start brewing in two weeks.

Until then, patrons can grab a pour of 14 Charleville brews, including new offerings like the 2101 Pale Ale brewed with Cascade hops and the Chouteau Common, the brewery’s take on a California common. Four Charleville wines are also available to sip.

Executive chef Ryan Luke developed an extensive menu of comfort food options done with a creative flair, like a lobster corn dog appetizer or chicken curry hand pie. Many dishes incorporate Charleville beer or byproducts of the brewing process like a spent grain soft pretzel or beef patty melt topped with amber ale-caramelized onions.

Charleville Brewing Co. & Tavern is open Monday through Thursday from 11 a.m. to 11 p.m., Friday from 11 a.m. to midnight, Saturday from 10 a.m. to midnight and Sunday from 10 a.m. to 9 p.m. Brunch service takes place on the weekends until 2 p.m.

Take a first look at Charleville’s new St. Louis home:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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First Look: Turn in Grand Center

Wednesday, May 17th, 2017

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{ Turn chef-owner David Kirkland }

 

Turn, the breakfast and lunch spot from chef-owner David Kirkland, officially opened on May 7 on the first floor of the .ZACK building at 3224 Locust St. in Grand Center.

Turn is a study in minimalism. Cool blues, grays and whites dominate, and tall windows on two sides of the dining room let in plenty of light, giving the space an open airiness. The lofty ceilings enhance the effect. Patrons who used to frequent Plush, the funky coffee house/restaurant/performance venue that used to call the building home, will hardly recognize it.

The name Turn has many meanings. It’s a nod to another of Kirkland’s passions — DJing — as are the classic album covers on the wall and the LP-sized food menus, divided into sides A and B. It also refers to Kirkland’s penchant the new ingredients each season brings and turning tables during service.

Kirkland intends to explore new flavors on the menu, like the arepa, featuring grilled corn cakes, chorizo and salsa verde, and some will recognize a few of Kirkland’s signatures during his tenure as Cafe Osage executive chef.

“A biscuit and gravy variation will follow me everywhere I go,” Kirkland said.

Though it’s only open from breakfast and lunch, there are plenty of adult beverages to choose from, including cocktails, wine and beer. Coffee fans can also indulge in espressos, cold brews and lattes.

Kirkland intends to host a monthly dinner series and possibly host culinary event that coincide with theater productions in the area. Turn is open Tuesday through Saturday from 8 a.m. to 3 p.m. and Sunday from 9 a.m. to 3 p.m. Here’s a first look at what to expect from the newest restaurant in Grand Center.

 

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Photos by Michelle Volanksy

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Denver-based Garbanzo to open first St. Louis location

Wednesday, May 10th, 2017

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A tasty little bean is taking over Clayton this September when Garbanzo Mediterranean Fresh opens at 8143 Maryland Ave.

With the help of St. Louis investor Michael Staenberg of The Staenberg Group, St. Louis native and CEO James Park is bringing the Denver-based chain home to offer fresh, healthy flavors in a casual, quick setting.

Park said the onsite Clayton manager will be Marvin Brown, who has been with the company for eight years. “We believe there’s a great opportunity in St. Louis,” Park said. “The universe was coming together, and it was the right time for us. We’re excited to bring [Garbanzo] to St. Louis and celebrate with St. Louis.”

Serving up falafel, shawarma, gyros, falafel and pita, Garbanzo’s menu is friendly to vegan, vegetarian, paleo and gluten-free diets.

“The Mediterranean diet is the healthiest recognized diet in world,” Park said. “It’s delicious and nutritious. A lot of food today unfortunately doesn’t follow those guidelines — they can be incredibly tasty, but poor in nutrition.”

The idea for the restaurant came from the founder’s Mediterranean roots and got its name from a core ingredient derived there — the chickpea, aka the garbanzo bean. “The original founder was from Israel, so a lot of the food was inspired from the cooking of his grandmother back home,” Park said.

Park said there are plans to open at least two more stores in the year following Clayton location’s grand opening.

“We’ve already planned out 10 potential sites in St. Louis,” Park said. “We’re looking to go full steam ahead and target those sites aggressively.”

Photo courtesy of Garbanzo Mediterranean Fresh

Caitlin Lally is an editorial intern at Sauce Magazine. 

The Scoop: Meal prep service, The Dinner Bell, to open in Cottleville

Friday, April 28th, 2017

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Don’t feel like going through the hassle of planning your meals and shopping for ingredients? Co-owners Carson Burks and Tamara Whitfield aim to make the process easier with The Dinner Bell.

As reported by St. Louis Magazine, the meal preparation service is scheduled to open later this summer at 475 Miralago Shore Drive in Cottleville.

Each month, The Dinner Bell will offer 14 different meal options. Customers select their meals and schedule a time to prepare them at The Dinner Bell. Once at the facility, they’ll go to an assigned workstation, where a detailed recipe and all prepared ingredients will be laid out. Customers assemble their dishes and take them home and to store in the freezer until they’re ready to cook.

“We’re going to offer a wide variety of meals to prepare,” said Burks, including gluten-free and vegetarian options. Burks said four years as executive chef at Legends Country Club have given him a solid background in large-scale preparation and modifying dishes for dietary restrictions.

“We’ll also have to-go items available, too, for people who can’t do a session,” Burks said.

“They don’t have to any of the prep work,” said Whitfield. “We do all of the shopping and chopping. We take out all of the hassle, and you get to do the fun part.” She said cleanup is included as well.

The space, which used to be the golf cart storage building at the former Mid Rivers Golf Links, is currently undergoing a complete overhaul. A soft opening is scheduled for mid-June and a grand opening event, which will benefit the Ronald McDonald House, is slated for mid-July.

Logo courtesy of The Dinner Bell 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: The Creative Cookery to help aspiring culinarians with shared cooking space

The Scoop: The Creative Cookery to help aspiring culinarians with shared cooking space

Wednesday, April 26th, 2017

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Aspiring culinarians without brick-and-mortar spaces of their own will soon have a new option to ply their trade. The Creative Cookery, a shared cooking space, will open midsummer at 2566 Gladiator Drive in Fenton.

“The idea is to have a space for caterers, bakers and food truck operators to rent by the hour,” said co-owner Joe Henderson.

Henderson, who participates in amateur barbecue competitions with the St. Louis Barbecue Society, got the idea for The Creative Cookery when he tried to do some barbecue catering on the side and couldn’t find anywhere to prep and cook which met area health code requirements.

“I saw a real need for it in St. Louis,” Henderson said, so he spent two years visiting similar facilities around the country and researching what it would take to open his own space.

The 1,200-square-foot facility, which most recently was a tanning salon, will feature two main kitchens, one for caterers and another for bakers, as well a classroom that can be used for cooking classes or small events and a food prep area. The space is currently undergoing a gut rehab and should be up and running in late June.

The Creative Cookery won’t require contracts. Instead, users will sign up for a block of time online and pay beforehand. The space will be available 24 hours a day, and each client will be given a unique code to access the facility. The building will be monitored remotely via security cameras, and staff will be onsite during business hours.

“It’s kind of like a laundromat, basically,” Henderson said. “It’s kind of based on that format.”

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Diablitos Cantina launches lunch at Sanctuaria

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The Scoop: Diablitos Cantina launches lunch at Sanctuaria

Tuesday, April 25th, 2017

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{ Diablitos’ Baja fish tacos }

 

Diablitos Cantina is back – sort of.

The Midtown Mexican restaurant closed its doorsat 3761 Laclede Ave.,earlier this year , but as reported by Feast, owner Dr. Gupreet Padda reopened Diablitos for lunch service today, April 25, inside another of his restaurants, Sanctuaria Wild Tapas.

“Sanctuaria is more of a tapas restaurant and Diablitos is more of a traditional Mexican place, but there’s an overlap in food,” Padda said. “We thought it’d be a good opportunity to do an upscale dinner and a down-home lunch.”

The top 20 items from the Diablitos menu will be served, including all the tacos, along with rotating specials. Some dishes will likely show during Sanctuaria dinner service as specials, too.

Padda said the move allows Diablitos staff to remain employed and keeps the brand fresh in diners’ memories.

“Temporarily, this is a good bridge. It gives the customers what they want until we can establish a more permanent location,” Padda said. “The Grove has never really had a strong lunch program, so hopefully this will drive some more foot traffic.”

Lunch hours are Tuesday through Friday from 11 a.m. to 3 p.m., and Sanctuaria will open for regular dinner service at 5 p.m. Padda said he plans to add a Diablitos weekend brunch service in the near future.

Photo by Ashley Gieseking

Matt Sorrell is staff writer at Sauce Magazine. 

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First Look: Patois in downtown St. Louis

Friday, April 21st, 2017

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Caribbean-American-inspired Patois Eatery & Social Lounge is now open at 2617 Washington Ave.

As The Scoop reported in April, the space retains the same ownership as its former incarnation, The Rustic Goat, but the management and direction of the restaurant have changed, according to marketing director Johnnie Franklin. The massive two-level space seats around 200 guests with small lounges available for private parties.

Helmed by head chef Carmen Harris, the open kitchen features tried-and-true jerk recipes from Chicago-based Jamaican restaurant, Uncle Joe’s Jerk. Chicken, catfish and shrimp are all offered as jerk preparations. A selection of small plates including pizza-like flatbreads and tacos are also available. Behind the bar, general manager Crystal Burkley has created a dozen or so house cocktails and offers a selection of national-label beers and a few wines by the glass.

Franklin intends to host several themed nights to attract nearby businesses and make use of the performance space in the center of the restaurant. Look for weekly music and drink specials like a reggae-themed happy hour and R&B and soul Saturdays.

Patois is open for lunch Tuesday to Saturday from 11 a.m. to 3 p.m. and for dinner Tuesday to Thursday from 5 to 11 p.m. and Friday and Saturday from 5 p.m. to 1:30 a.m. Sunday brunch service takes place 11 a.m. to 4 p.m. Here’s a first look at Patois:

 

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Photos by Michelle Volansky

Catherine Klene is managing editor, digital at Sauce Magazine.

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The Scoop: Brick River Cider, St. Louis’ first cidery, to open downtown

Thursday, April 20th, 2017

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St. Louis has seen an explosion of craft breweries in recent years, and soon it will welcome its first dedicated cidery.

Owner Russ John is in the process of opening Brick River Cider Co. downtown at 2000 Washington Ave., in a former firehouse. The name of the company is a nod to St. Louis’ position as a leading national supplier of bricks in years past. John said he hopes to have construction and permitting completed in August, then start production and have cider ready to drink just in time for bonfire season.

“My heart is hoping to make Halloween weekend, but I’m optimistic, probably, to hope it’ll be that soon,” he said. “It’s probably realistically sometime in November.”

John has a background as cider homebrewer. His family has owned apple orchards in the area since the late 1860s and has made cider on a small scale almost as long.

“The family legend is that the two bottles of cider I have on my desk were made by my grandfather during Prohibition,” John said.

John is currently putting together a group of a half-dozen different suppliers within a day’s drive of the cidery in an effort to support local agriculture. He plans to work exclusively with fresh-pressed Midwest apple juice.

The Brick City space will not only house a production facility, but it will also boast a tasting room. The space will have a 30-to 40-seat bar area on the first floor, along with the cider production facility, and a larger dining room on the second floor with a full kitchen.

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Germania Brew Haus to serve coffee, beer in Alton

Thursday, April 20th, 2017

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Alton will soon be home to a new destination for coffee and beer. Husband and wife team Jared and Carolyn Brynildsen will open Germania Brew Haus at 617 E. Broadway in late May.

The Brynildsens are active duty military officers, he with the Army and she with the Air Force. Jared grew up in Alton, and Carolyn spent some of her childhood in Troy, Illinois, though they didn’t meet until they were both deployed to Afghanistan. A mutual desire to participate in Alton’s revival led them to put down business roots – though they’re currently stationed in Hawaii.

The couple will remain in Hawaii and will keep tabs on the business remotely, but day-to-day operations will be handled by Jared Brynildsen’s brother, Ben Brynildsen, who has a background as a barista and bartender.

“Because we’re in the military, we’ve traveled all over the world, and we’ve seen many things we’ve liked, so we’ve compiled them into Germania Brew Haus,” said Jared Brynildsen.

Those things include brews two ways, coffee and beer, as well a convivial atmosphere. Germania Brew Haus will feature Crimson Cup coffee during the day, and it will turn into a taproom in the evenings with 16 craft beers and ciders on tap via a self-serve iPourIt system. Wine will also be available, though not via iPourIt.

Neighbor Frost Bakery, located down the street at 4 E. Broadway, will provide light bar fare like pretzels. Brynildsen said the space is meant to provide an environment for friends to hang out and converse over quality beverages.

“It’s not going to be a sports bar. There won’t be a bunch of TVs or loud music. It’s meant to stimulate social gatherings,” he said.

The Brynildsens bought the building, which was a bank in a former life, in March, and only minor renovations were needed. The space will have approximately 20 seats outside and 60 to 80 seats inside, including a quieter second-floor study and a private meeting room.

Photo courtesy of Germania Brew Haus

Matt Sorrell is staff writer at Sauce Magazine. 

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