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Mar 26, 2017
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Posts Tagged ‘pizza’

The Scoop: Pour-your-own bar and restaurant Tapped to open in Maplewood

Thursday, March 16th, 2017

031617_tapped

 

Tapped, a restaurant and bar that will allow customers to pour their own beer and wine, will open in April at 7278 Manchester Road. Co-owners Ryan and Lindsay Reel will open in the former A Pizza Story space, as reported by Feast Magazine.

While the kitchen will remain basically the same, Ryan Reel said changes to the space include new windows, a new front door and a walk-in cooler. A large part of the build-out process involves installing the lines and electronics for the iPourIt tap system, the first in Missouri.

To utilize the system, customers will check in, start a tab and receive a radio frequency identification (RFID) wristband. Each tap will have an iPad mounted above it with information about the beverage. Customers then activate their chosen tap with the wristband, and the system tracks how many ounces customers pour. There will be 48 taps – 40 for beer, cider and Bitts coffee from Living Room in Maplewood, and another eight taps for wine.

“It’s a pretty extensive undertaking,” Reel said.

Reel said the Tapped beer program will be centered on local breweries. “Our focus is putting the craft beers next to each other so you can come to one location and be able to try a bunch of different things,” he said, adding that beers from other craft breweries around the country may eventually be added.

Customers will order food via a point-of-sale system at the counter, where they will pick up the finished product. Reel said Tapped staff will be available to answer questions and bus tables.

A Pizza Story’s wood-fire pizza oven will fire once more with a menu of pizzas and “elevated bar fare,” an assortment of larger plates and a build-your-own charcuterie and cheese board. Dessert options will include items from nearby Maplewood businesses Pie Oh My!, Kakao Chocolate and Encore Baking Co.

“The whole concept is really around the beer and the wine, and the pairing of food,” Reel said. “It’ll really be a social house type of atmosphere.”

 

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The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Wednesday, March 15th, 2017

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Restaurateur Dave Bailey, owner of Baileys’ Restaurants, will soon add another concept to his stable of eateries. Hugo’s Pizzeria is slated to open this summer at 3135 Olive St., in Midtown, just two blocks away from another of his restaurants, Small Batch. Bailey bought the building, which formerly housed The Good Pie, last year.

“With Small Batch being over there, we were familiar with the building, and when it became available, it seemed like a good opportunity,” said Bailey. “I think Midtown is growing, and it’s a good connecting point between Cortex and downtown. It’s going to fill out, and we want to be there.”

Named after Bailey’s son, the restaurant will have a 12-seat bar, inside seating for 120 and 60 seats in the back garden. The one-story brick building is divided into four individual units, or bays. The bar and dining room take up two of those bays, while the kitchen occupies the third. Bailey said he’ll reveal his plans for the fourth bay in the next couple of weeks.

The main event at Hugo’s will be 12-inch pizzas cooked in a gas-fired deck oven at 550 degrees. Hugo’s will offer a Roman-style crust, house-made ingredients like pepperoni and sausage and other ingredients from the company’s micro-farm.

“It’s going to be familiar cuisine but elevated, family-friendly but open to everybody, much like (Baileys’) Range or Rooster,” said Bailey. “It’s completely approachable. We just love pizza and want to present a version of it that we think is really good.”

On the beverage side, Hugo’s will feature 30 draft beers, a selection of wines and a full bar. In addition to pizza, the menu will feature items like burrata, meatballs, wings and salads.

For those who want to get an early taste, starting today, March 15, Bailey’s Shift, Test Kitchen & Takeout will serve three 10-inch pizzas: cheese, pepperoni and a rotating daily special. The pizzas will also be available as a lunch special with a salad and a drink. The smaller size pizza will also be served as a lunch option at Hugo’s.

 

 

Baked: Thai Red Curry Pizza

Monday, February 27th, 2017

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My husband and I love the red curry pizza at Thai Pizza on The Loop. It’s exactly what it sounds like: Thai curry on pizza crust, held together by lots of cheese. If you think this sounds unappetizing, well, you’re wrong.

I decided to attempt my own version of Thai pizza with a simple homemade red Thai curry spread on a pre-baked pizza crust and smothered with lots of cheddar and mozzarella. The result is an umami-packed pizza with sweet pineapple bites amid the savory red curry.

 

Thai Red Curry Pizza
2 to 4 servings

1 13.5-oz. can coconut milk
3 heaping Tbsp. red curry paste
1 8-oz. package frozen bell peppers or Asian vegetable blend
Handful chopped mushrooms
1 Tbsp. Red Boat fish sauce
1 cup shredded or chopped cooked chicken
Handful chopped cilantro
Handful fresh or frozen pineapple chunks
Handful chopped Thai basil
2-3 cups shredded cheddar and mozzarella blend
2 prebaked 10- to 12-inch pizza crusts
Handful chopped green onions

• Preheat the oven to 400 degrees.
• In a large skillet over medium heat, whisk the coconut milk and red curry paste together until combined. Add the vegetables, mushrooms and fish sauce and simmer 10 minutes, until the sauce starts to reduce.
• Stir in the chicken, cilantro, pineapple and basil and simmer another 10 minutes, until the sauce has thickened and is no longer runny. Taste and adjust the flavors.
• Place the pizza crusts on a rimmed baking sheet. Evenly spread the curry atop each crust, then liberally cover each with cheese. Bake 20 minutes, until the cheese is melted and bubbling.
• Garnish with chopped green onions. Let cool slightly before slicing and serving.

 

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Sneak Peek: ‘Zza Pizza & Salad in Skinker Debaliviere

Friday, February 17th, 2017

021717_bbqchicken

 

The new fast casual restaurant ‘Zza Pizza & Salad from the folks behind Pi Pizzeria is scheduled to open later this month at 282 N. Skinker Blvd., in the Skinker Debaliviere neighborhood.

As The Scoop reported in November 2016, ‘Zza will focus exclusively on pizzas and salads, with an emphasis on quick service and quality ingredients. The single-serve, oblong pizzas are designed so each slice is an edge piece. The crust is a combination of pizza styles with the chew of Neapolitan and the structure of New York style.

Two beers will rotate on tap (Schlafly Kölsch and 4 Hands Incarnation IPA to start), wine and sodas from Blue Sky, and canned and bottled wine and beer will be offered. Approximately 45 seats will be available for guests who opt to eat in and enjoy the 1,600-square-foot space decorated with hand-painted art by the local artist Phil Jarvis.

There will be plenty of ways to order ahead of time, including ‘Zza’s website, Facebook page and a smartphone app, as well as via Yelp and Google. Washington University students can also use Bear Bucks to pay for their pizza. ‘Zza will be open daily from 11 a.m. to 11 p.m. Here’s a sneak peek of what’s in store at ‘Zza:

 

This slideshow requires JavaScript.

 

Photos by Meera Nagarajan

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Sauce Magazine: February 2017

 

What I Do: Meredith and Rick Schaper of Dogtown Pizza

Wednesday, February 1st, 2017

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Rick and Meredith Schaper had big plans in 2006: open a pizzeria serving St. Louis-style pies. But when the economy started to decline, the Schapers had to try another strategy. Today, more than 300 retailers carry frozen Dogtown Pizza, each handmade and flash-frozen at their warehouse in North City. Here, the Schapers tell how their business thrived in a tanking economy – and why they’ll never move to West County.

The Early Years
“The only pizza I had until I was 14 was Imo’s. My first sleepover, we had Domino’s with pepperoni, and I didn’t know what either one of them was. For us, [pizza] was a special occasion. We went and sat at Imo’s – we didn’t even get carryout.” – M.S.

“The real core of me is Farotto’s Pizza in Rock Hill. I started there when I was 11 and worked there until I was 21, so I had 10 years in a pizzeria. Literally, you’re at the most influential stage of your life from 11 to 21. That was my life. I didn’t think I’d do anything but work at that place. I was already the kid that hung out with my mom in the kitchen. [There are] stories of me on a stool, licking the strings off the roast beef.” – R.S. 

A Rough Start
“We invited some investors and tried to throw a party to raise money for a restaurant, and we got zero dollars. … It was right when [the economy] was crumbling. In our first year being in the frozen business, restaurants closed left and right. … The good fluke was people stopped going out to eat and grocery shopped more, and that’s where we were – in the grocery stores.” – R.S.

“Talk about trial and error. The first batch of labels weren’t coded so that the ink wouldn’t run in the freezer. We didn’t know to tell [the printer] that. When we said we were putting it on a pizza, we thought they knew!” – M.S.

Dogtown or Die
“Everybody asks, ‘When are you moving out to Chesterfield?’ Never – I’m staying in my nice cozy brick home in Dogtown. … My parents met and dated in Dogtown. My mom grew up and went to grade school at St. James the Greater and got married at St. James the Greater in the ’50s, and our first house is on the same street as my parents’ first house. … It’s still in the city, it’s close to everything, and the community and people are just tight-knit.” – R.S.

Long Live Pepperoni
“I hate plain cheese pizza. I hate my own cheese pizza. It just feels like it’s unfinished. It makes no sense to me.” – R.S.

“It’s like ordering a Jack and Coke and getting a glass of ice.” – M.S.

Dogtown Pizzeria?
“There’s a really strong fire inside me that still wants [to open a restaurant] because I enjoyed it, but then I go back to the risk of restaurants, the hours, the toll on your body and I say no way. … I’m not saying I couldn’t make it work – of course, in my mind I know I could – but there’s still a risk.”– R.S.

Photo by Kat Niehaus

Related Content
• Sauce Magazine: February 2017

The Scoop: Dogtown Pizza to move operations to support “serious growth”

 

Frankenpizzas: 7 weirdly wonderful pies

Wednesday, February 1st, 2017

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We can only assume each of these monstrosities began in the heart of a hungry drunk, and we thank them.

1. The T-Rav Pie at The Sliced Pint
The ultimate St. Louis drunk food: This double-decker pie is stuffed with toasted ravioli filling. The second crust is adorned with your choice of toppings to solve the age-old, late-night dilemma: pizza or t-ravs?
1511 Washington Ave., St. Louis, 314.696.8787, theslicedpint.com

2. Felix’s Baby Back Pie at Felix’s Pizza Pub
This 18-incher is topped with a half slab of ribs: Shredded rib meat, barbecue sauce and a sprinkle of dry rub join with mozzarella and are crowned with the final three bone-in ribs for good measure. It looks prehistoric.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

3. The Clayton at Felix’s Pizza Pub
Why choose between Thai and Italian? Coconut red curry replaces standard tomato sauce in this fusion pie, which is topped with chicken, lettuce, tomato, green onion and a deluge of jalapeno ranch sauce.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

 4. Cubano at Pi Pizzeria
Is it a sandwich or a pizza? Who cares when yellow mustard replaces tomato sauce and is layered with a healthy dose of Swiss cheese, savory slow-cooked pulled pork shoulder, country ham and dill pickle slices for a pie that satisfies all kinds of cravings.
Various locations, pi-pizza.com

5. Tim’s Breakfast Pizza Pie at Chris’ @ the Docket
Slathered in sausage gravy and topped with smoked cheddar, sunny side up eggs and broccolini, this pie stands out as exceptionally odd amongst its breakfast pizza compatriots.
100 N. Tucker Blvd., St. Louis, 314.977.4615, chrisatthedocket.com

6. Vampire Slayer at Basso
This fancy Frankenpizza version of a sausage pie features shrimp sausage, Fresno chiles, salmoriglio (an Italian dressing made from lemon juice, garlic, oregano and olive oil) and garlic chips with a creamy fontina bechamel.
7036 Clayton Ave., St. Louis, 314.932.7820, basso-stl.com

 7. Spaghetti Pizza at Jonny’s Pizza & Pasta
This is exactly what it sounds like: just spaghetti noodles and a sweet house-made meat sauce on a hand-tossed crust with mozzarella cheese. The place isn’t called pizza or pasta, people.
4628 N. Illinois St., Fairview Heights, 618.416.4464, jonnyspp.com

Illustration by Vidhya Nagarajan

Related Content
Sauce Magazine: February 2017

Sneak Peek: The Sliced Pint downtown

The Scoop: Chris’ Pancakes to open downtown location, Chris’ @ The Docket

The Scoop: Katie’s Pizza & Pasta to open Town & Country location

Friday, January 20th, 2017

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Katie and Ted Collier, owners of Katie’s Pizza & Pasta, will take their popular concept west. As reported by St. Louis Magazine, the duo will open a second Katie’s location at 14173 Clayton Road in Town & Country.

Katie Collier said the space, which once housed Einstein Bros. Bagels and the adjacent storefront, will undergo a complete gut rehab. The end result will be approximately 1,000 square feet larger than the Rock Hill location with seating for around 100 inside and 40 seats on the soon-to-be-built patio.

The Colliers spent two years searching for just the right spot. Collier said there were many reasons the Town & Country location was attractive, including plenty of parking, a lack of other pizza and pasta places and a thriving restaurant community.

“The area has a lot of great restaurants that do really well,” she said. “We thought we would be a good complement to them.”

The restaurant will have the same seasonal focus and share the same menu as the Rock Hill location. Collier said she hopes for a late spring or early summer opening.

 

Editor’s Note: This post originally incorrectly reported the new location’s address. It was updated at 10:15 a.m. Jan. 23 to correct the error. 

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The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Wednesday, January 11th, 2017

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{ Pizzeoli owner Scott Sandler }

 

South Grand will soon have an old-school pizza joint to complement its array of international restaurants. Scott Sandler, owner of Pizzeoli in Soulard, has announced he will open a new restaurant called Pizza Head at 3196 S. Grand Ave., in the former Absolutli Goosed and Brickyard Tavern space.

Sandler described the concept as “can beer, large pies, slices and punk rock music.” Like Pizzeoli, all the pizzas will be vegetarian (cashew cheese will also be available for vegans), but they’ll be akin to New York style instead of the Neapolitan pies Pizzeoli turns out. Sandler will use electric pizza decks for their high heat, so he can get the pizzas out quickly. The current plan is to have a cheese pizza and a white pizza available, plus around eight classic toppings to choose from at the counter-service spot.

Sandler said he’s had his eye on South Grand for a while, and when the opportunity to get into the neighborhood came up, he went for it. “I’ve always thought this would be the perfect place for pizza,” he said.

The space won’t require much work, and if all goes according to schedule, Sandler said he hopes to open in two to three months.

Photo by Dave Moore

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Best New Restaurants: No. 10 – Melo’s Pizzeria

Thursday, December 1st, 2016

To be the best, everything matters – atmosphere, service and food. Here, the places that dazzled us from the moment they opened: St. Louis’ 10 best new restaurants of 2016.

 

120116_melos

{ dom pizza }

 

Five seats, five menu items and a fire crackling merrily in the oven: This is Melo’s. The small but mighty Italian-American pizza shop is run by the Valenza family – brothers Joey, Johnny and Vinny, and their dad Vince Sr., the owner of Blues City Deli, whom you could call their consigliere.

When Vince finally bought the Blues City building in 2013, it came with a teeny garage, big enough to fit a couple cars, or to give life to Joey’s bread-making hobby turned pizza-making obsession.

Happily, Dad went with the latter, and now we’re obsessed, too. The Dom is our favorite, a simple pizza topped with Grana Padano, sliced garlic, fresh basil, oregano and a glug of extra-virgin olive oil. It’s Neapolitan-style, with a thin, wood-fired crust and a perfectly pure crushed tomato sauce, but has an American twist, mixing fresh mozzarella with drier, shredded mozzarella. This transgression makes for a lower moisture content that keeps the dough from getting too wet.

“It’s more of a familiar flavor for people,” Joey said. “I don’t know if it’s our American taste buds, but we think it tastes better.”

Melo’s formula for an Italian-American pie combines the best of both worlds. We appreciate an edited menu, pared down to the bare, most delicious bones.

 

More about Melo’s Pizzeria

• Hit List: 6 new restaurants you must try this month

• Sneak Peek: Melo’s Pizzeria in Benton Park

The Scoop: Blues City Deli owner to open Melo’s Pizza

Photo by Dave Moore

The Scoop: Pi Pizzeria’s Chris Sommers to open new pizza concept, ’Zza

Tuesday, November 8th, 2016

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Pi Pizzeria co-owner Chris Sommers is branching out on his own to open ’Zza, a counter-service pizza spot at 282 N. Skinker Blvd. As reported by St. Louis Magazine, the 1,600-square-foot space is slated to open early next year.

Sommers said the menu will consist of personal-size pizzas, salads and a combo plate called a pizzata: a pizza with the center cut out and replaced with a salad. Customers can choose from set topping combinations and salads, or create their own.

Don’t expect the pizza to be a rehash of Pi’s offerings. Sommers developed his own recipes for its new concept. “The dough has higher gluten content, has more chew to it,” he said. “It’s not as thin and crispy as Pi’s [thin crust pizza], but not as deep as its deep dish.”

“This is something I’ve wanted to do for years,” Sommers said. “I finally found the right oven, and there’s better access to better quality food for the speed, price and quality that didn’t necessarily exist a few years ago.” He said he’s already in talks regarding additional locations.

 

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