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Jan 21, 2018
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Posts Tagged ‘Peacemaker Lobster & Crab Co.’

Trendwatch: 7 trends on the plate, in the glass and atop our wish list now

Friday, January 13th, 2017



1. Smash and Grab
St. Louisans don’t have to wait until Shake Shack opens later this year to get their griddle burger fix of thin patties smashed on a flattop. Get a taste at Reeds American Table, where two patties are smothered with Swiss cheese and tallow aioli, or head to Olive & Oak in Webster Groves, where the kitchen keeps it classic with American cheese and dill pickles. The smashed Farmhouse Burger has been a fixture at Retreat Gastropub since it opened in October 2015, and The Dam in Tower Grove South does smashed patties – though the burgers are stacked so high with fixins, it’s hard to tell. Find griddled burgers at Brasserie, Local Chef Kitchen and Baileys’ Range, too.

2. Drinking like a Vegan
Aquafaba, aka the cloudy liquid in a can of chickpeas that usually goes down the drain, has seen new life as a vegan egg replacer in baked goods. Now it’s found its way behind the bar and into Pisco Sours at Los Angeles establishments like Birch and Gracias Madre. Small Batch pulled a similar move in its Cicer Sour with aquafaba, smoked almond Pisco and dry curacao. Bengelina Hospitality bar manager Drew Lucido shakes it with Old Tom Gin, Becherovka and lemon juice in The Walden at Olio, while the team across the street at Nixta uses a cream whipper to add a foamy, egg-free head to the No. 3.

3. Kung Pao That
The Chinese staple is popping up outside the takeout box these days at restaurants like Mission Chinese in San Francisco, which has a kung pao pastrami we hope someone in town will replicate. Chefs at Cleveland-Heath were inspired by a celery dish at Mission’s NYC location to create a shaved raw beef and celery kung pao special for St. Louisans to enjoy last summer. The Preston swaps in calamari for a sophisticated take on the dish, and the pop-up and future restaurant Good Fortune is crazy about kung pao. It incorporated the flavors into a bratwurst made for a collaboration with Brasserie, and made a kung pao pizza for an event with Delicious Pizza in Los Angeles.




4. Rise and Shine
The Egg McMuffin will always hold a special greasy place in our hearts, but area restaurants are taking breakfast more seriously these days. Whole concepts, like Egg on Gravois Avenue and Yolklore in Crestwood, are devoted to breakfast beyond the standard flapjacks, eggs and bacon. Quick counter-service options at newly opened eateries like Sardella and The Garden on Grand mean we’re setting our weekday alarms a few minutes earlier. Even pop-up eateries are getting in on the action: Revel Kitchen chef-owner Simon Lusky and chef Adam Altnether recently hosted the breakfast-themed Waffle Nut Pop-up, serving sweet and savory waffle combos and cereal milk coffee beverages.

5. Lightning in a Mug
Loaded with antioxidants, vitamins and a large dose of caffeine, yerba mate is a light, herbaceous tea that’s creeping its way into local spots like SweetArt, where it’s served hot, and Comet Coffee, where it’s found in two forms: as hot tea and as a mocha-nut mate made with toasted mate leaves, chocolate, hazelnut and marigold flowers for a sweet treat. Pick up some of the loose-leaf tea to brew at home from international grocers like Global Foods Market or United Provisions.

6. Meat Lollipops
Some St. Louis chefs are frenching chicken drumettes, trimming classic wings into little meat lollipops. The trend has a confusing extra-work-for-less-meat quality, but we’ve bought jeans with holes in the knees, so we’re not here to judge. Try the lollies at Mona’s, where they’re smoked and served with a creamy giardiniera sauce and salsa verde, or at Copper Pig with a Vietnamese fish sauce caramel or a sweet chile basil sauce. Scapegoat offers a more traditional Buffalo version.

7. Taste the Magic
Magic Shell is making appearances outside grandma’s sundae bar these days. We noticed it with caramelized honey and honeycomb candy on soft serve at The Honey Paw in Portland, Maine, and over caramel corn and vanilla malted milk balls at Girl & the Goat in Chicago. But Peacemaker Lobster & Crab Co. has offered the topping on soft serve since it opened in 2014, and our favorite matcha-chocolate cookie gelato pop from Porano this summer was dipped in Magic Shell. Taste’s new brownie dessert with candy cap ice cream and toffee sauce lives in a Magic Shell house, too.


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The Scoop: Chefs Kevin Nashan, Kevin Willmann earn finalist nods for JBFA Best Chef: Midwest

Tuesday, March 15th, 2016



{Chef Kevin Nashan}

Finalists for the 2016 James Beard Foundation Awards were announced today, March 15, and two St. Louis-area chefs are still in the running in the Best Chef: Midwest category. The James Beard Foundation recognized Kevin Nashan, chef-owner of Sidney Street Cafe and Peacemaker Lobster & Crab Co., and Kevin Willmann, chef-owner of Farmhaus.

Willmann found out about his finalist nod when Sauce called for comment. “Are you serious? Oh my God. I’ve never been a finalist and am honored to share this with one of my best friends, Kevin Nashan. I hope one of us wins,” he said. “It’s awesome for our city. It’s cliche to say, but so many people have done collectively a good job to put our city on the map.”

Nashan said he was equally thrilled for Willmann as himself. “I’m floored. I’m super excited, and excited to see Kevin Willmann as a finalist as well,” Nashan said. “It’s humbling. I’m speechless and so grateful. There’s nothing to say.”





{Kevin Willmann} 

As The Scoop reported in February, the James Beard Foundation named four St. Louis-area chefs as semifinalists in the Best Chef: Midwest category. Semifinalists Elaia and Olio chef-owner Ben Poremba and Público chef-owner Mike Randolph did not make it to the final round. Cleveland-Heath co-owner and chef Ed Heath was also a semifinalist for Best Chef: Great Lakes, but did not make it to the finalist round.

Among national awards, The Side Project Cellar was a semifinalist for Outstanding Bar Program, Stone Soup Cottage was a semifinalist in the Outstanding Service category, and Público earned semifinalist status in the Best New Restaurant category. None advanced to the final round.

Winners of the chef and restaurant awards will be announced at a ceremony in Chicago on May 2. A full list of nominees is available here.

Nashan and Willmann joined Sauce editor Catherine Klene to discuss their JBFA nominations on St. Louis Public Radio. Listen in to a special Sound Bites segment here.


-Nashan photo by Greg Rannells; Willmann photo by Carmen Troesser

The Scoop: The Tavern CDC Jessie Gilroy to join Peacemaker, Sidney Street Cafe

Wednesday, December 23rd, 2015



Jessie Gilroy, chef de cuisine at The Tavern in the Central West End, will join chef Kevin Nashan’s kitchen team in the new year. Her last day at The Tavern is Dec. 31.

Gilroy, a member of Sauce Magazine’s 2015 Ones to Watch will spend some time at Peacemaker Lobster & Crab Co., then segue to Sidney Street Cafe. “We’re excited to have her be part of the team,” Nashan said. “She loves cooking and making people happy and does whatever it takes.”

Gilroy said she has long admired Sidney Street and looks forward to the next step in her career. “Every time we would go to Sidney Street, I was amazed by the ingredients, the technique,” Gilroy said. “I want to keep growing and learning.”

Brant Baldanza is co-owner of OG Hospitality Group, which owns The Tavern, Shack STL and The Corner Pub and Grill. He said Harry Sexauer and Matt Schaeffer serve as co-executive chefs at The Tavern. Sexauer is currently chef at Shack STL in Frontenac, while Schaeffer is chef de cuisine at The Tavern. “We are excited to have Harry back at The Tavern,” Baldanza said, who said The Tavern menu will not change after the chef switch. “Losing Jessie is a loss, but we’re excited for her.”


-photo by Carmen Troesser

Readers’ Choice 2015: Best New Restaurant – Peacemaker Lobster & Crab Co.

Sunday, July 5th, 2015



“What did I enjoy as a kid? What makes me happy now?” Kevin Nashan, chef-owner of Peacemaker Lobster & Crab Co. asked himself as he contemplated the restaurant, his second after running Sidney Street Cafe down the street to wild acclaim. “I always gravitated toward po’boys and a good lobster roll.” Your votes make it official: Peacemaker is St. Louis’ favorite new restaurant. Here, Nashan dishes his thoughts on the most popular, quintessentially coastal dishes at Peacemaker.

1. Clam Roll: “It’s got the sweetness of a scallop, the brininess of an oyster – absolutely delicious.”

2. Buffalo Crawfish Po’boy: “Inspired by chef de cuisine John Messbarger’s dad and his love of hot wings.”

3. Lyonnaise Salad: “Crispy oysters, pickled mustard seeds, beautiful poached egg – it’s a delicious bite.”

4. Smoked Brisket Po’boy: “How do you put something on the menu for the non-fish lovers that is going to absolutely make everyone want it? This brisket does it.”

5. Blueberry Pie: “It’s just ridiculous, it’s so good. It’s like a Pappy’s rib: It makes me want to hug someone.”

-photo by Jonathan Gayman 

The Scoop: Gerard Craft named JBFA finalist for Best Chef: Midwest

Tuesday, March 24th, 2015



Finalists for the 2015 James Beard Foundation Awards were announced today, March 24, and one St. Louis-area chef remains in the running. Gerard Craft, chef-owner of the Niche family of restaurants, made the short list in the Best Chef: Midwest category. Craft was also among last year’s finalists in that category. “I think it’s a great testament to our team, that 10 years in, we are still part of the conversation,” Craft said. “To be included with that group of people is such an honor.”

St. Louis chefs who did not get past the semifinal round in the Best Chef: Midwest category are Kevin Willmann, chef-owner of Farmhaus; Ben Poremba, chef-owner of Elaia, Olio and Old Standard Fried Chicken; and Kevin Nashan, chef-owner of Sidney Street Cafe and Peacemaker. Ed Heath, chef and co-owner of Cleveland-Heath, was also in contention for the title of Best Chef: Great Lakes. Heath was a first-time JBFA semifinalist.

Among national awards, Annie Gunn’s was one of 20 restaurants named semifinalists in the Outstanding Wine Program category. The estimable fine-dining institution did not advance to the final round.

Winners of the chef and restaurant awards will be announced at a ceremony in Chicago May 4. A full list of nominees is available here.


Editor’s Note: This post was updated March 24 at 10:15 a.m. to include a quote from Gerard Craft.

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

Tuesday, March 17th, 2015

It’s time for Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10 and some change? Grab a friend and sample, split and stuff yourselves with these steals.




1. The talented team at Red Fox Baking has just announced another day of baking to its weekly schedule. That means more fresh Pecorino Romano-black peppercorn loaves, olive oil-semolina cakes with blood orange, lemon-grapefruit bars and more baguettes, batards, croissants, tarts, turnovers, galettes and cookies. Seek out Red Fox’s exalted carbohydrates at Grove East Provisions, Local Harvest Grocery and City Greens Market.

2. If you’re gonna watch a Cardinals spring training game, why not watch it on the obscenely huge 40-foot TV screen at FOX Sports Midwest Live! in Ballpark Village? And why not dine on the Businessman Spring Training Special while you cheer? The $10 burger-and-beer special is available at Fox Sports Midwest Live! as well as the Budweiser Brew House, Cardinals Nation and Bud Brewhouse (the games are shown on TVs at each participating restaurant). The promotion includes any burger and any pint of domestic beer on any of the restaurants’ menus. Go here for a complete list of eligible pre-season games in March and April





3. Lent is observed reverently and deliciously at Sister Cities Cajun & BBQ with a holy trinity of fish tacos. Tilapia is battered in flour, cornmeal and spices, fried and blessed with an unusual pico de gallo made with poblano and jalapeno peppers and garlic-roasted corn. The overstuffed tacos, which go for three for $9, are finished with a drizzle of remoulade and are available throughout Lent.

4. Sometimes you need just a bit-o-brunch to get Sunday rolling. Other times, you like doing some real calorie-inhaling damage. That’s where the all-you-care-to-eat Sunday brunch at St. Charles’ Bella Vino Wine Bar & Tapas comes in. Ten dollars gets you all the Eggs Benedict, biscuits and gravy, French toast, bacon, house-made sausage, potato hash and omelets to order you can handle. A selection of bloody marys and coffee cocktails are available for an extra charge.





5. At Gus’ Pretzels, Twisted Tuesdays means a variety of discount offers on Tuesdays in March. The deals include two deli sandwiches for $6 (March 17) and four pretzel sandwiches for $10 (March 31). The 60 pretzel ends for $5 (March 24) and are great for surprising the whole gang at the office.

6. The clam chowder at Peacemaker Lobster & Crab Co. is positively swoon-worthy. The $5 a bowl they charge seems like a fair price, but perhaps any price would be justifiable for this velvety, addictive soup. It’s made with clam juice, fish stock, white wine, a blonde roux, diced potatoes, half-and-half as well as heavy cream, and, naturally, steamed clams. Tell ‘em Budget Crunch sent ya.




7. The Peacock Loop Diner has been sliding milkshakes down the counter for about six months now, and owner Joe Edwards is excited about the latest changes to the 24-hour diner’s menu. Budget-friendly choices now include a cheeseburger with fries ($4.50), fried pickles ($3.50), pancakes ($4.50) and French toast ($4.50) with topping options of berries and chocolate chips (for an extra dollar) and a larger, foot-long corn dog fried in house-made sweet batter ($5). New cocktails include the California Girl, made with two types of rum, pineapple juice, sweet and sour mix and grenadine ($8), and the Apple Pie Kick made with Rumchata, Fireball whiskey, vanilla ice cream, cinnamon and diced apples ($9).

8. Cinco de Vino is a monthly holiday at all three locations of Robust Wine Bar. Every fifth of the month, guests receive a whopping 40 percent off all bottles at the wine bar and in the cafe and 15 percent off everything in the wine shop.




9. If you happen to hang out at Kreis’ Steakhouse & Bar while waiting for a table, be sure to ask for the complimentary cheese and crackers and have a nice little pre-prandial scarf-down. The free app is a steakhouse tradition, we understand. The cheese is soft, spreadable Wisconsin cheddar served with Ritz crackers. Everybody’s eating it – why not you?

10. They do have potato chips at Pizzino in Clayton, but for the discriminating, they also have house-made walnut/blue cheese crostini chips to enjoy with your panini or salad. They’re a little different and a lot inexpensive, just $2 a serving. Call ahead to make sure they have them, since they don’t bake them daily.


The Scoop: 5 St. Louis-area chefs, Annie Gunn’s wine program named 2015 JBFA semifinalists

Wednesday, February 18th, 2015



{Clockwise from top left, James Beard Foundation Awards 2015 semifinalists chefs Gerard Craft, Kevin Nashan, Annie Gunn’s wine director Glenn Bardgett, chefs Ben Poremba, Ed Heath and Kevin Willmann}


The James Beard Foundation has announced its 2015 restaurant and chef award semifinalists. St. Louis is again represented among this year’s nominees for the organization’s annual esteemed culinary awards.

In a national category, Anne Gunn’s Smokehouse was nominated for Outstanding Wine Program. “It’s just an honor that someone’s recognizing us on a national level,” said Glenn Bardgett, Annie Gunn’s wine director. “We’re not a flyover city anymore. What an honor. The first time this happened for me in 2011. It was the only time in Missouri that anybody was nominated for wine. Lightning struck twice.” Bardgett, who is also a Sauce wine columnist, was a semifinalist in the Outstanding Wine Service category in 2011.

In the category of Best Chef: Midwest, four area chefs made the list: Gerard Craft, chef-owner of the Niche family of restaurants; Kevin Nashan, chef-owner of Sidney Street Cafe and Peacemaker Lobster & Crab Co.; Kevin Willmann, chef-owner of Farmhaus; and Ben Poremba, chef-owner of Elaia, Olio and Old Standard Fried Chicken. “I’m so grateful to be on the bus,” Nashan said. “It’s so cool. Yeah for The Lou!”

Ed Heath of Cleveland-Heath was nominated for Best Chef: Great Lakes. This is Heath’s first time on the semifinalist list. He found out about his nomination when The Scoop called for comment: “Holy shit!” he said. “(Co-owner Jenny Cleveland) and I were certain we’d close in six months after we opened. Everything has been an awesome surprise … Everyone that has (worked here) has helped shape it.”

Nashan, Craft, Willmann and Poremba have all previously garnered James Beard Foundation award nominations. Last year, St. Louis saw five chefs (Gerard Craft, Josh Galliano, Kevin Nashan, Ben Poremba and Kevin Willmann) on the semifinalist list, with Craft and Nashan moving on as finalists. “I’m super humbled to be on a pretty amazing list,” Craft said. “(It’s) an honor to be included with all those guys … St. Louis’ dining scene, especially in the past few years, is amazingly strong. I’m excited to be a part of it.”

Willmann said the list reflected St. Louis’ diverse dining scene. “It’s definitely exciting,” he said. “There’s so many new and talented people in this town.”

Poremba also found out about his nomination from The Scoop. “You’ve got to be kidding me,” Poremba said. “That’s just awesome!”

Finalists for the 2015 awards will be announced March 24, with the winners announced at a gala ceremony in Chicago May 4.

See a full list of restaurant and chef semifinalists here.

Ligaya Figueras, Catherine Klene, Garrett Faulkner and Meera Nagarajan contributed to this report.

Raise your voice: Nominations open for James Beard Awards

Friday, October 17th, 2014



Calling all opinionated St. Louis foodies! The prestigious James Beard Foundation has put out a call to the public, requesting nominations for its annual awards. Here’s your chance to call out your favorite chef and restaurant. Click here to register and nominate. Don’t delay – submit your culinary nods before Dec. 31, 2014.

St. Louis is no stranger to the James Beard Foundation. In fact at this very moment, St. Louis is heating up the kitchens at the James Beard House in New York City. The Libertine executive chef and co-owner Josh Galliano cooks there tonight, Oct. 17. Though you can’t grab a seat at that esteemed table tonight, you can pull up a seat at The Libertine bar starting at 5 p.m. for a special happy hour where guests can watch Galliano in action on a live-stream from the James Beard kitchens.

St. Louis made waves on the JBFA stage earlier this year, too. Kevin Nashan, chef-owner of Sidney Street Cafe and the newly opened Peacemaker Lobster & Crab Co., and Gerard Craft, chef-owner of Niche Food Group (including Niche, Pastaria, Taste and Brasserie) were both finalists in the Best Chef: Midwest category.




Guide to Drinking 2014: Trendwatch – Part 1

Monday, September 15th, 2014



1. Cherry Bomb: Cherry is the lush’s fruit of the moment, and choices abound. There’s Kasteel Rouge cherry beer, St. Louis Kriek lambic, Original Sin cherry cider, Berentzen wild cherry liqueur and Montelle Winery cherry brandy, winner of a best of class and a gold medal in the distilled product category at the recent 2014 Missouri Wine Competition. Mikkeller’s one-off lambic Spontan Cherry Frederiksdal is long gone, but beer lovers can look forward to the December or January release of 4 Hands Cuvee Diable, a barrel-aged version of its sour cherry saison, Prunus.

2. The Art of the Tonic: You can stop for a housemade soda at loads of bars around town. For a different journey, jump on the artisan tonic train. Among Juniper’s mocktails, dubbed “sparklers,” you’ll find the option of a house tonic syrup doctored with dashes of nonalcoholic plum, grapefruit and cherry bitters topped with fizzy sparkling water. Meanwhile, in Lake Saint Louis, the bar crew at BC’s Kitchen has taken a page from the cook’s book by whipping up à la minute gin and tonics with the help of a soda siphon. Finally, at The Gin Room at Cafe Natasha’s, home to a number of house tonics, tonic-making is such an art that they are offering tonic-making workshops beginning Sept. 24.

3. Strange Syrups: If you think the flavor wheel for vodka is out of control, take a look at the current syrup spectrum. Among the wild and whacky scratch syrups claiming space behind local bars, we’ve seen smoked corn at Juniper, Sriracha-honey at Cielo and toasted celery seed-fennel syrup at Taste. House syrups are also getting pumped into boozy (or not) snow cones at newly opened Peacemaker Lobster & Crab Co.; with chef-owner Kevin Nashan as the mad scientist behind this project, there’s no telling what offbeat syrup might get cooked up.

4. Coffee and Tea Get a Green Card: Coffee and tea have migrated onto cocktail menus in the last few years. But now it’s official: they are citizens of the cocktail menu. You’ll find tea taking up residence at Cielo (in Earl Grey Chaos, a combination of an Earl Grey-black pepper infused gin, limoncello, lemon juice and simple syrup served on Earl Grey ice cubes), at Juniper (in Tennis With Hemingway, a mixed drink that uses tea syrup with gin and yellow chartreuse) and in the tea cocktails at newly opened MaryAnn’s Tea Room in the Central West End. Java addicts who need a jolt of caffeine in more than their morning brew can get their fix with cocktails featuring cold-brew coffee at Planter’s House, Taste and Small Batch. And this month, those riding the latest wave in the coffee world will want to hit up Blueprint Coffee for its debut nonalcoholic coffee cocktail menu.

Don’t miss Part 2 of Trend Watch tomorrow, Sept. 16!

-photo by Carmen Troesser

Hit List: 11 places you must try this month – Part 1

Tuesday, September 9th, 2014

If it’s new and different you want, you’ll easily get your fill this month. Restaurants and bars have been opening left and right, not to mention food trucks, an ultramodern ice cream shop and an international grocery store. Are you ready, food-obsessed St. Louis? We’ve got 11 – yes, 11! – places you need to check out this month.




1. Peacemaker Lobster & Crab Co.: 1831 Sidney St., St. Louis, 314.772.8858, peacemakerstl.com

Crab, lobster, oyster and other creatures of the sea star at chef-owner Kevin Nashan’s new restaurant in the old Niche (and Taste) space in Benton Park, just a couple blocks down from his Sidney Street Cafe. Peacemaker (pictured) was the original name for an early version of the fried oyster po’boy, and Nashan’s dishes celebrate expressions of Cajun cuisine, from the Acadian coast all the way to NOLA. Seafood lovers can get their fix for fish food via a raw bar, as well as fare that’s boiled, steamed or stuffed inside a toasted, New England-style split-top bun. Don’t miss the shrimp po’boy with nicely breaded fried shrimp and remoulade or the crab roll, which holds lump crab meat and a light aioli brightened with citrus. Finish with a snow cone drenched in a house-made syrup or a slice of seasonal pie. Brick, reclaimed wood and sundry light fixtures lend a waterfront seafood shack ambiance to the 120-seat place that’s been wildly anticipated, even among national media; come early or expect to wait.


2. HarvestXpress: 636.244.1115, Facebook: HarvestXpress Foodtruck, Twitter: @harvestxpress

Health-conscious food truck lovers have a delicious new lunchtime option. Harvest Xpress strives to use as many organic, non-GMO products as possible to make its paninis, pitas, wraps and salads. Meats are naturally raised, hormone-free and tasty, particularly in the Cuban sandwich, a hearty helping of roast pork, ham, pickles and mustard on house-made focaccia. Harvest Xpress’ fresh produce is on display in the California Hipster Wrap, packed with spring greens, tomatoes, red onion, fresh avocado, chicken, turkey bacon and avocado ranch dressing.




3. MaryAnn’s Tea Room: 4732 McPherson Ave., St. Louis, 314.361.5303, maryannstearoom.com 

Walk past the clothes, furniture and artwork at Enchanting Embellishments to the back of this CWE boutique where you’ll find glass doors that open to an airy greenhouse, home to MaryAnn’s Tea Room. The 45-seat space is outfitted with ornate gilded chairs complete with embroidered cushions, oversize planters bearing large leafy fronds, chandeliers and anything else associated with the customs of English tea. Open to the public daily until 4 p.m., MaryAnn’s offers Tea Forté and Dilmah teas, around 50 flavors in all. The tearoom staff will make a fuss over you at high tea; four different service options are available, all of which require advance reservations. For a less formal affair, pop in for lunch, selecting from a variety of soups, salads, sandwiches or larger plates. We recommend the chicken pie and a side of nutty rice salad – a blend of three types of rice and six different nuts, nicely seasoned with herbs. Finish with a pastry by La Patisserie Chouquette, La Bonne Bouche or Hank’s Cheesecakes.


4. Tick Tock Tavern: 3459 Magnolia Ave., St. Louis, 314.776.6929, Facebook: Tick Tock Tavern

Believers in the neighborhood corner bar revival are already filling the house at new Tick Tock Tavern near Tower Grove Park. The no-frills watering hole feels barely changed from its ’80s glory days (when it also operated as a bar by the same name). Yet under ownership that includes The Royale’s Steve Smith and seasoned nightlife writer Thomas Crone, what at first appears worn and dated is suddenly cool and worth appreciating. Take in the shag carpeting covering the bar front, the linoleum flooring and the collection of Tick Tock’s 30-year-old sports trophies as you enjoy a beer. There are 11 brews (mainly craft) on tap and nearly two dozen in bottles or cans. The bar is stocked with premium spirits and for the lost, a menu board lists a handful of house specials like a rye Manhattan or a Gin Rickey. Hungry? Tick Tock doesn’t have a kitchen, but its neighbor (just through the doorway), Steve’s Hot Dogs, does. Order a dog (a vegan version debuts this month) or fill up on items from its new mac-n-cheese menu.



5. Pyro Pizza: 314.403.0217, Facebook: Pyro Pizza STL, Twitter: @PyroPizzaSTL

New food truck Pyro Pizza is part engineering marvel, part mobile food venue. The truck houses a custom wood-fired pizza oven that cranks the temps to a blistering 800 degrees, turning house-made dough into a perfectly toothsome 8-inch crust in 2 minutes. We swooned over the pesto chicken pizza decked with pungent pesto, juicy chicken, spinach, onion, hunks of fresh mozzarella and shredded mozzarella for good measure. The hungry crowd should dig into the barbecue chicken pizza, featuring a tangy barbecue sauce topped with chicken, bacon, pineapple, cheddar and mozzarella.


Hungry for more? Click here to see 6 more places on this month’s Hit List in Part 2!

-Peacemaker photo by Greg Rannells, MaryAnn’s photo by Katherine Bish



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