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Feb 21, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Richmond Heights’

First Look: Del Pietro’s in Richmond Heights

Monday, February 5th, 2018

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Del Pietro’s, the latest from restaurateur Michael Del Pietro, opened on Wed., Jan. 31, at 1059 S. Big Bend Blvd., in Richmond Heights.

The restaurant is an homage to the original Del Pietro’s House of Pasta, opened by Michael Del Pietro’s parents, Michael Sr. and Mary Rose, in 1976 in South City. The new Del Pietro’s menu has plenty of original dishes and a generous selection of favorites from the original restaurant, like Spaghetti Alla Angela, Vitello Marsala and Carciofo (stuffed artichokes), plus a wine list heavy on Italian reds and whites.

Those who remember the building when it was home to Harvest, and later Riverbend, may have a hard time recognizing it now. The original entrance and the bar were moved; the bar is now located in what once was the ivy-covered dining area at the front of the restaurant.

The former multilevel dining room is now on one floor. The only remnant of the former residents is the large fireplace in the center of the dining room, but even that has been stripped down to bare bricks for a new look. The new space seats 90, including the bar area.

The restaurant is open Monday through Thursday from 5 to 10 p.m., and Friday and Saturday from 5 to 11 p.m. Here’s a First Look at what to expect from the next generation of Del Pietro’s:

 

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Captions and photos by Caitlin Lally 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Michael Del Pietro to open family’s namesake eatery

• Del Pietro’s House of Pasta to close after 35-year run

• Riverbend Restaurant closes

 

 

 

 

The Scoop: Shake-ups at Salt

Monday, May 21st, 2012

Wes Johnson is no longer at Salt. According to Johnson, executive chef and part owner of the Central West End restaurant that opened last year, he is selling his share of the company to business partners Matt Obermark, Dave Scott and Armando Siliceo-Roman. When The Scoop contacted the Salt owners regarding the deal, restaurant spokesperson Mack Bradley commented that “they won’t discuss details of the transaction yet.” Josh Roland, who has been a steady presence in the kitchen since joining Salt late last year, has been named the restaurant’s executive chef.

Does Johnson’s departure mean a change from the farm-to-table American fare at Salt? “Absolutely not,” replied Roland of the restaurant that garnered a nomination this year for a James Beard Foundation Award in the Best New Restaurant category. “We are going in the same direction. We are revisiting recipes, but we are staying true to the concept,” he noted.

Meanwhile, Johnson has already jumped into his next project – projects, that is. In the short term, he is working as consulting chef for Café Pintxos in Midtown’s Hotel Ignacio. The goal, he said, is to “get away from the bakery-cafe concept” and revamp the breakfast, lunch and evening menus to better reflect the contemporary décor of the space. “It’s such a sleek space. It just needs some good food and good wine,” he noted.

In addition, Johnson told The Scoop that he plans to open a restaurant called Fixe with friend and fellow chef Brendan Noonan. “Salt was great, but I want something smaller and intimate; I want a chance to talk to every diner,” Johnson said of the reason for the new concept: a small, 20- to 30-seat eatery operating Friday and Saturday evenings only. Johnson explained that Fixe will offer a five-course, prix-fixe menu that changes weekly and is based on what’s availabile seasonally. The pair is currently looking at prospective spaces with hopes of opening doors by the fall.

Johnson and Noonan both cited a desire to balance their careers with their personal lives as a reason for running a weekends-only restaurant. “We’re shooting for quality of life and not to kill ourselves,” commented Noonan, who currently works at Harvest restaurant. This past January, Noonan shifted from a culinary role to one in business management at the Richmond Heights restaurant while also working toward an accounting degree. “I enjoy crunching numbers. Picking up a sales report in the morning, I can see what’s going on,” said Noonan. “I stayed in the industry because I love the business [side].”

Johnson and Noonan have worked together at multiple area restaurants including Eclipse, The Scottish Arms and The Shaved Duck. In June 2010, when Noonan left Eclipse to assume the chef de cuisine position at Harvest, both Johnson and Noonan told The Scoop that they hoped to work together in the future. “Wes and I are always exploring the best way to get a stove between the two of us on our own terms,” said Noonan at that time. Johnson’s sentiments: “I cannot wait till we work together again at another project down the road.”

 — Photo by Carmen Troesser

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