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Oct 24, 2017
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Posts Tagged ‘restaurant openings’

The Scoop: Mission Taco Joint to expand in The Loop and Soulard

Friday, November 22nd, 2013

 112213_mission

While Adam and Jason Tilford are currently in San Francisco gathering inspiration for their newest restaurant venture, this afternoon they took a moment to catch up with The Scoop.

The brothers announced that this coming January, the space next to Mission Taco Joint will open as an overflow bar, designed for people who are waiting for a table or waiting to pick up food.

Why more space?

When Mission first opened less than a year ago, the brothers weren’t quite expecting the level of success the restaurant has been experiencing. “We didn’t think we would have much use for this little space,” Adam said. “Our plan was to have a little bodega, a Mexican market with milk, tortillas and staples, but two things changed that.” He explained that with the new Washington University housing development going up across the street from Mission and a giant Global Foods going under it, there really wasn’t a need for the bodega concept.

So they came up with a better idea. “We go on a wait every night, but there’s nowhere to wait, so we had the idea to change the bodega to a waiting bar,” Adam said. At the waiting bar, there will be 10 to 12 beers available by the can and bottle and a handful of cocktails. The bar, with the look of a beach taco stand with its corrugated tin roof, will also be a drink lab, of sorts – a place for the bartenders to experiment with new ideas. “Jimmy and Kyle [Mission’s bar manager and assistant bar manager] are really excited about it,” Adam said.

In addition to expanding next door, Mission Taco will also be expanding across town with another location at 908 Lafayette Ave., in Soulard.

As first reported by Ian Froeb of the Post-Dispatch, Adam signed the lease for the new space on Monday.

The Tilfords told The Scoop that the concept will pretty much be the same as the existing Mission. There will not be a take-out window though, and no patio seating. “It will have about 120 or 130 seats inside,” Adam said. “It also has a big garage door – a faux four seasons patio, and the door can go up.”

Along with the space and the location, the Tilfords are excited to be so close to iTap, where patrons will be able to order and carry-in Mission food. “We are right around the corner. Our back doors meet,” Jason said.

Look for the new Mission location to open in late spring.

— photo by Michelle Volansky

The Scoop: SLU School of Law restaurant The Docket opens downtown

Wednesday, August 28th, 2013

082813_thedocket1

 

Saint Louis University School of Law’s new restaurant The Docket is now open for service. The restaurant is located on the ground floor of the law school’s new downtown location at 100 N. Tucker Blvd. Open to the public, The Docket features a grab-and-go counter for breakfast and lunch, a buffet and an a la carte menu for lunch, and regular dinner service.

Chef Treff Baker is helming the kitchen, and as with other Bon Appétit-managed venues (Washington University’s dining services and Saint Louis Art Museum’s restaurant Panorama), he and his team are using locally sourced, seasonal ingredients and scratch-made sauces, dressings and dough. On the beverage side, the bar features wine, craft beer, handcrafted cocktails and house-made sodas.

 

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General manager Jorge Rama described The Docket’s concept as one focused on family-style plates and foods that promote conversation, such as the pizzas served with scissors (pictured). True to its name, in just its first week open, Rama said The Docket has seen judges, lawyers, jurors and law students all frequenting the new space.

 

 

The Scoop: “Green” restaurant Prasino opens in St. Charles

Tuesday, April 23rd, 2013



St. Charles welcomes yet another restaurant. Prasino opened its doors yesterday at 1520 S. Fifth St., next to recently opened churrascaria chain Tucanos Brazilian Grill. Prasino, which means “green” in Greek, is based on a concept of sustainable dining, which encompasses local sourcing, green design and eco-friendly kitchen practices. This is the fourth Prasino location; the others are all located in Illinois, including Chicago, La Grange and Rosemont.

The restaurant offers a contemporary, farm-to-table American menu created by the company’s executive chef Jared Case. However, Case explained that Tony Marchetto, executive chef at the St. Charles location, will have many opportunities to put his own mark on the menu. For instance, today’s soup special of ginger sweet potato with a five-spice scented pork dumpling (pictured) is Marchetto’s brainchild. Marchetto hails from BC’s Kitchen; prior to that, he worked in the kitchen at sister restaurant Cardwell’s at the Plaza.

Although the menu is similar to menus at other Prasino locations, local ingredients as well as St. Louis’ own food culture will lend elements of distinction to the fare. The barbecued pork steak with a sauce prepared using Fitz’s root beer is one example of a dish unique to the St. Charles location. Prasino will pay homage to this town’s love affair with toasted ravioli when it begins to offer oversize, baked house-made T-ravs; and a waffle cone with house-made ice cream (pictured) recognizes St. Louis’ claim to fame as the birthplace of the ice cream cone. Gooey butter cake? Already on the menu.



Among the sustainable design features in the 280-seat interior (with alfresco seating for an additional 100) are: seats made from recycled seatbelts, wood reclaimed from a warehouse in Missouri, lighting fixtures made from recycled cardboard and reclaimed cement blocks used to outfit the bar.

Case added that Prasino looks for opportunities to reduce the environmental footprint of its kitchen with energy- and water-saving appliances and bio-diesel recycling of spent oil. Prasino also uses eco-friendly cleaning materials.

This week, doors at the restaurant open at 11 a.m. Beginning April 30, Prasino will commence its regular hours of operation, serving breakfast, lunch, dinner and late night.

The Scoop: Alumni Saint Louis opens, reigns in the best of STL

Tuesday, April 9th, 2013

{Blueberry Gooey Butter Cake}

Ever eaten a slinger paired with wine instead of chowing down on it after a heavy night of drinking? Alumni Saint Louis hopes to make this combo a gateway to a great meal. The restaurant, located in the newly renovated Park Pacific building at 200 N. 13th St., opened to the public yesterday and is serving up dishes that have become St. Louis specialties – from slingers to T-ravs to gooey butter cake.

The Alumni Saint Louis menu includes: appetizers, salads, soups, pastas, pizzas, burgers, entrees and desserts. The chef behind the menu is Eric Brenner, former chef-owner of now defunct Moxy, chef-consultant for Isle of Capri casinos and chief culinary officer for Bold Organics. Brenner puts a spin on many hometown favorites, which are prepared from-scratch using numerous locally sourced ingredients. The restaurant offers a wine list; a beer and cocktail list is coming soon.

{“The Hill” House Side Salad}

Since the mission at Alumni, as stated on its menu, is “to celebrate the people, places and food that make Saint Louis great,” the local aplomb continues in the décor. One wall of the art-deco bar area is outfitted with black and white puzzle-shaped photos of politicos, sports stars, entertainers and other notable faces from the city’s past; in a spill-over dining area, which will also be used as a private dining room, hang portraits from the St. Louis Business Journal’s 40 under 40 class of 2013.

Alumni Saint Louis is open daily, serving dinner Sunday through Thursday from 5 p.m., to 10 p.m., and until 11 p.m. on Fridays and Saturdays.

— photos by Meera Nagarajan

Sneak Peek: Mike Shannon’s Grill

Monday, March 4th, 2013

{Pat Shannon-VanMatre pictured with her sons Gary (left) and Justin (right) VanMatre.}

It’s been nearly six months since The Scoop got wind of Mike Shannon’s Grill opening in Edwardsville, Ill. With construction of the sports-themed grill and lounge now complete and its opening only a couple of weeks away, we were getting hungry for a look at the new space at 871 S. Arbor Vitae (in the building next to Peel Wood Fired Pizza), and, of course, the food and drinks. When doors open at the restaurant, initial hours will be from 4 to 10 p.m. Monday through Thursday; 4 to 11 p.m. on Fridays and Saturdays; and 4 to 9 p.m. on Sundays. Lunch service, beginning at 11 a.m., will be added six to eight weeks after the opening.

Check back with The Scoop for an opening date announcement, and until then, stuff yourself silly with this sneak peek of Mike Shannon’s Grill on our Facebook page.

UPDATE 3.11.13: Mike Shannon’s Grill will open on Friday, March 15.

— photo by Michelle Volanksy

The Scoop: Mission Taco Joint opens tomorrow

Wednesday, February 27th, 2013



Mssion Taco Joint has announced its official opening date: tomorrow, February 28. Hours for the restaurant, located at 6235 Delmar Blvd., in The Loop, will be Tuesday through Sunday from 4 p.m. to 1:30 a.m. If  you missed our sneak peek from yesterday, head on over to our Facebook page.

Sneak Peek: Mission Taco Joint

Tuesday, February 26th, 2013

 

Mssion Taco Joint is expected to open to the public any day now. While brothers and co-owners Adam and Jason Tilford shared details about the menu a few weeks ago, we’ve been itching to see some of those words on paper become edible. Yesterday, the Tilford brothers (who also own Barrister’s, Tortillaria Mexican Kitchen and Milagro Modern Mexican) gave Sauce a taste of what customers will encounter when they order fare from St. Louis’ newest taco joint. The restaurant, located at 6235 Delmar Blvd., in The Loop, has not announced its opening date. Watch for that news to be posted in The Scoop in the next week or so. When doors do open, hours will be Tuesday through Sunday from 4 p.m. to 1:30 a.m. For a sneak peek of what you’ll find at Mission Taco Joint, head on over to our Facebook page.

— Photo by Michelle Volansky

The Scoop: A slew of new restaurants

Monday, February 25th, 2013



Scenesters be ready. A couple of new restaurants opened last week and more are slated to debut in the next few days. For those of you who love to be first on the scene, here are a few places to put on the top of your list.

Simone Faure (pictured), former executive pastry chef at The Ritz-Carlton, is poised to unlock the doors tomorrow at her French patisserie Chouquette, which The Scoop first announced last summer. The hours of operation at this sweet boutique and tea room, located at 1626 Tower Grove Ave., in the Botanical Heights neighborhood, are Tuesday through Friday from 7 a.m. to 6 p.m., and on Saturdays from 10 a.m. to 6 p.m.

Doors at Tucanos Brazilian Grill are opening to the public this Wednesday. The all-you-can-eat churrascaria, the seventh location nationwide for the company and its first in Missouri, is located in St. Charles at 1520 S. Fifth St., in the space formerly known as Noah’s Ark, just off of Interstate-70.

Doors opened last Tuesday at the new Sushi Ai downtown location at 910 Olive St. The Japanese restaurant, which also has locations in Maryland Heights; St. Charles; Manchester, Mo.; O’Fallon, Mo.; and O’Fallon, Ill.; is open Monday through Friday from 10:30 a.m. to 10 p.m., Friday and Saturday from 10:30 a.m. to 11 p.m., and Sundays from 11:30 a.m. to 10 p.m.

Friday marked the debut of Gist Bistro, a new restaurant located in the old Sapore space at 403 Lafayette Center in Manchester, Mo. Gist Bistro is a project by chef Ben Anderson and his business partner Michael Miller. (Editor’s note: Miller is not the same Miller who is the executive chef at Dressel’s Public House.) For the last four years, Anderson worked at Firefly Grill in Effingham, Ill. Prior to that, he owned a restaurant in St. Charles called Canoe. Serving as Anderson’s sous chef is Jonathon Olson, who was most recently exec chef at the shuttered The Market Grill in Soulard. According to Anderson, the cuisine at Gist will be “modern French-American,” with numerous items prepared with locally sourced products such as grass-fed beef from Rain Crow Ranch and pork and chicken from Benne’s Best Meat. The bistro is open for dinner daily, except Mondays. Anderson stated that lunch service will likely be added in late April. A website and Facebook page are under construction. The restaurant’s Twitter account (@gistbistro), however, is operational.

— photo by Greg Rannells

The Scoop: Josh Galliano to open The Libertine with restaurateurs Nick and Audra Luedde

Friday, January 4th, 2013

UPDATE 1.8.13: Co-owner Nick Luedde expects to sign a lease for The Libertine within the next few days at 7927 Forsyth Blvd., in Clayton. This is the former home of Chez Leon, Leon Bierbaum’s upscale French restaurant that closed in May of last year. Luedde noted that, although the contract has yet to be signed, the terms still being negotiated are “all minor stuff.” St. Louis Magazine’s George Mahe broke the news of the location, which Luedde has now confirmed to The Scoop.

Ever since Monarch restaurant closed in March of last year, St. Louisans have been waiting for news on what its executive chef, Josh Galliano, would do next. The wait is over. Galliano is teaming up with restaurateurs Nick and Audra Luedde to open The Libertine this spring. An announcement regarding the restaurant’s location is expected in the coming weeks, though Galliano did tell The Scoop that it will be in Missouri, not Illinois.

According to a press release, The Libertine will be a “reminagined neighborhood eatery” that combines the “warmth and easy one finds in their favorite local ‘everyday’ eatery.” It went on to say that it will “defy convention with fresh and creative cuisine, exemplary drink and impeccable service, all provided in a space that is fun, comfortable, but also stylish and perhaps, even a little bit sexy.”

The culinary focus will be to offer the “nuance and flavor” of top-tier restaurants but “without the pretension or the hefty price tag.” The menu, comprised entirely of shared plates, will be divided into the three categories: vegetables, meat and seafood. Galliano will prepare numerous items in-house, including bread, cheese, charcuterie and desserts. Initially, the restaurant will only offer dinner service; lunch service is anticipated later in the year.

The beverage program, under Nick Luedde’s direction, will include “modernized parlor cocktails” prepared using fresh and house-made ingredients, as well a diverse assortment of eclectic, value-driven wines and a selection of small-production craft beer. Nick Luedde, a St. Louis native, and his wife, Audra Luedde, have extensive experience in the beverage world. He is a sommelier and mixologist with 15 years of experience, including time working at restaurants and nightclubs in New York and Chicago, and has been recognized as Chicago’s Best Sommelier and Best Mixologist-Midwest. He also received The Wine Spectator’s Grand Award of Excellence.

According to the release, the design of The Libertine will be inspired by “the pared down styles of the early 19th century English Georgian and French Directory. The English club and the French salon were the beginning of the modern venue for socializing and drinking. The project will not only use stylistic cues from these precedents but, more importantly, will use spatial references: exposed brick, glass, metal, industrial accents and clear hand-blown glass along with rich accented lighting to create places of intimacy conducive to the art of conversation.”

Since Monarch shuttered, Galliano has kept busy. He launched a couple of one-day-only pop-up restaurants in August and September, and he recently signed on to design the menu for MX Movies, the new dine-in movie theater slated to open in the Mercantile Exchange downtown.  We’ll have more on The Libertine, including location details, as we learn them.

The Scoop: Bar and nightclub Honey headed for The Grove

Wednesday, January 2nd, 2013



A new bar and nightclub called Honey is coming to The Grove. The venue will be located at 4170 Manchester Ave., on the corner of Manchester and Kentucky Avenues.

Although The Scoop has thus far been unable to discuss the new venture with the owners of Honey, a visit to its website revealed the following: “We are focused on consistently hosting the best dance floor; equipped with phenomenal sound, lights and music! Our goal is to create the perfect combination of guest service, an inviting atmosphere, delicious cocktails and an energetic dance floor!” More as we learn it.

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