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Dec 17, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘salt’

Sneak Peek: Nathalie’s

Tuesday, December 10th, 2013

Nathalie’s is set to open Friday, Dec. 13. The restaurant, located at 4356 Lindell Blvd., in the Central West End, is the newest project by Nathalie Pettus, proprietor of Overlook Farm in Clarksville, Mo. Pettus has transformed the space that previously housed Salt into one that reflects her family’s St. Louis roots, and she will serve up the bounty of the harvest from Overlook Farm.

 

Nathalie_Jimmy

{Jimmy Voss, Nathalie Pettus}

 

“Local-global” is how Nathalie’s executive chef Jimmy Voss described the menu. “It’s the flavors of the world. My [cooking] has always been global,” Voss said, who was a longtime face in the kitchen at now defunct Duff’s before helming culinary operations at Overlook Farm. “But we’re using our local stuff,” Pettus added. The menu, which is divided into starters, chef’s specials, entrees, desserts and a late-night bar menu, will feature numerous ingredients raised and grown at Overlook – from produce to pigs – and from other local sources.

 

porkchop

{Pretzel-crusted pork chop with German potato salad, braised red cabbage and herb mustard}

Former Duff’s patrons will recognize some signature dishes from that beloved restaurant on the menu at Nathalie’s, such as French onion soup, steak salad, vegetarian winter roulade and desserts like peppermint pie and white chocolate cheesecake.

 

choco_dessert

{A gluten-free Ibarra cake, a flourless chocolate cake with orange glaze and chocolate ganache}

Nathalie’s also will offer numerous vegetarian, vegan and gluten-free options. Working alongside Voss will be chef de cuisine Chris Ayala, who was the event chef for Catering St. Louis prior to coming aboard Nathalie’s.

 

front_awning

 

Pettus has put her personal touch on the ornate space, beginning with the exterior, which now features an awning that runs from the sidewalk to the front door. Her influence also extends from the wine room in the cellar to the dining area and event space on the second floor.

 

cellar_wineroom

 {The wine room in the cellar}

Paintings by Pettus’ grandfather hang on dining room walls, while Veiled Prophet memorabilia that pays homage to Pettus’ grandmother, crowned VP queen in 1906, frame soft lounge seating in the bar area. “This celebrates me, my family, St. Louis,” said Pettus, as she passed by family portraits that hang in a stairwell leading to the second floor dining room and an event space. That area will be used for entertainment such as film screenings, plays and live musical performances (Erin Bode is slated to play at Nathalie’s on Saturday, Dec. 14.), as well as private parties.

Nathalie’s initial hours of operation will be 4 p.m. to midnight every day except Tuesdays. Weekend brunch, weekday lunch and weekday breakfast service will be added later.

For an even more in-depth look at what’s in store at Nathalies’s, go to our Facebook page.

-photos by Michelle Volansky

 

 

In This Issue: Bar Bites

Friday, September 13th, 2013

090313_barsnacks

 

There’s a reason you visit the same bar time and again. Sure, the capable bar staff and crafty beer list are alluring, but you stay for the snacks. Great bar snacks are packed with flavor, small enough to eat with your hands and, before you know it, totally gone. At your next get-together, get the party started well before the appetizers arrive with these crave-able finger foods. Just don’t blame us if everyone asks to come over again next weekend.

Check out the recipes for Pad Thai Popcorn, Spice-roasted Chickpeas and Salt and Pepper.

-Photo by Carmen Troesser

 

 

The Scoop: Nathalie Pettus to open Nathalie’s, bring taste of Overlook Farm to the CWE

Tuesday, August 27th, 2013

082713_nathaliepettus

 

Nathalie Pettus is glad to have her space back. Pettus owns the building at 4356 Lindell Blvd., former home to Salt, which closed this summer, unable to recover from financial setbacks and legal battles. Pettus, who also owns Overlook Farm in Clarksville, Mo., has decided to open her own restaurant, Nathalie’s, in the stately building in the Central West End, as reported by Ian Froeb of the Post-Dispatch.

Nathalie’s will bring the flavors of Overlook Farm to the city. While the restaurant will offer new American cuisine, Pettus emphasized that because the restaurant will source so much from its own farm, Nathalie’s will be farm-to-table unlike any other restaurant in town. “It’s not just seasonal,” she said of the menu. “It’s what’s in the garden today.” While proteins like grass-fed beef or tilapia, both raised on the farm, will be staples on the menu, she noted that methods of preparation – “how we do it” – will change frequently, and dishes will be more creative compared to the fare at its sister restaurant, The Clarksville Station at Overlook Farm, because of “what can fly in the city.” Jimmy Voss, executive chef at Overlook Farm, also will oversee the culinary brigade at Nathalie’s.

Although Pettus will not be making any structural changes to the building or its interior, she is adding an awning to the front entrance, which will be used as the main entrance. The side entryway will be used for handicap accessibility. Pettus also is making changes to the decor. “I’m trying to make this as ‘me’ as possible,” she said, which means adding vibrant color to the walls and restoring gilt on moldings. Pettus also will display some family history in the space, like photos of her grandmother when she was crowned VP queen in 1906, and even prints of paintings by her grandfather used as menu covers.

Pettus added that she hoped to use the upstairs theater for magic shows, chamber music and even film screenings. She hopes to open the restaurant in a matter of weeks. “We’re pushing day to day,” she said. “We want to be able to take advantage of good weather.”

 

 

The Scoop: Planter’s House names Bradley Hoffmann exec chef

Tuesday, July 30th, 2013

073013_bradleyhoffman{Bradley Hoffmann}

 

Bar and restaurant Planter’s House has been the talk of the town since it was announced in December last year. While there is still much the ownership group of veteran bartenders – husband and wife Ted and Jamie Kilgore, and their business partner, Ted Charak – have to do to ready the space at 1000 Mississippi Ave., in Lafayette Square, one more item can be crossed off the checklist: a chef.

Bradley Hoffmann has been named executive chef at Planter’s House. Hoffmann comes to the bar and restaurant off the heels of the sudden closing of Salt, where he worked as executive chef since December 2012. (Hoffmann was also among the Sauce Ones to Watch class of 2013.) Hoffmann stated that the Planter’s House menu, still in development, will be “bar-centric,” but there will be options for sit-down dining “where you can still have a really nice meal.”

“We’re pretty excited,” said Ted Kilgore about bringing Hoffmann on board, but admitted, “we have a lot more work to do” before Planter’s House unlocks its doors this fall. An opening date has not been announced.

-Photo by Carmen Troesser

The Scoop: Salt announces closure

Sunday, July 7th, 2013
Salt has closed. After a little more than two years in business, Salt, located at 4356 Lindell Blvd., in the Central West End, has shut its doors for good. Salt’s ownership group, American Larder, announced on Friday that it was closing the restaurant; the final day of business was Saturday, June 29. In a press release, the company cited “the economic downturn, litigation with its landlord and pending litigation with a former partner, and tax liability” as reasons for the decision.

During its two-year run, Salt received national and local accolades. The farm-to-table restaurant was nominated in 2012 for a James Beard Foundation award in the Best New Restaurant category. In its first year in operation, Salt was voted Best New Restaurant in the Sauce Readers’ Choice poll. Also, Salt’s Bradley Hoffmann was named among the Sauce class of 2013 Ones to Watch.

Despite these successes, during the last 14 months, Salt has been embroiled in litigation and filed for bankruptcy while also experiencing changes in the kitchen that included the departure of its initial executive chef and co-owner Wes Johnson and later, chef Josh Roland.
In an email, co-owner Matt Obermark explained that he attempted to keep the restaurant afloat despite such turmoil. “I tried to the end of near exhaustion but in the end, sometimes holes are too deep to get out of,” he wrote. Obermark, a seasoned bartender, is undecided about his future. “I’m unsure about my plans, but they are for sure including taking some time off and some travel.” Hoffmann, Salt’s executive chef, also hasn’t finalized his future plans but is considering several options.

Grill-to-Glass Drinking

Friday, June 21st, 2013

 

Grilling season has arrived. And at Salt – a restaurant where the kitchen crew works hand in hand with the folks behind the bar – that means grilled fare is just as likely to end up in your glass this summer as it is on your plate.

Wanna try this at home? Click here to find out how.

-Photo by Carmen Troesser

 

Final round of Battle of the Bartenders is tonight at Three Sixty

Monday, May 20th, 2013



Are you a vodka fanatic or a vodka skeptic? Whichever side you sit on, Battle of the Bartenders, taking place this evening at Three Sixty rooftop lounge, should interest you. If you snub your nose at vodka, the cocktails being concocted by some talented area bartenders might just change your mind. And if you’re already a vodka die-hard, you’ll be all over those complimentary samples and drink specials featuring Salute American vodka.

Tonight marks the final round of the cocktail contest hosted by the St. Louis-based vodka brand. Over the course of the last few weeks, Salute American has held preliminary rounds, challenging local bartenders to mix a great tasting drink using its vodka with no more than four other ingredients.

The field has been narrowed to eight finalists who will wage war with a glass this evening in hopes of walking away with a $1,000 grand prize. The participants (and their affiliations) are: Andy Brown (Lucas Park Grille), Chantel Davis (Side Pockets), Alli Hull (Sub Zero Vodka Bar), Brandon Love (Three Sixty), Elliott Mellow (BBQ ASAP), Tim Rabior (Salt), Justin Sampson (Boogaloo) and Chris Wheeler (Three Sixty).

A panel of judges, including Sauce’s publisher Allyson Mace, will assess the drinks on taste, presentation and name, which should reflect a Salute American theme.

The event begins at 7 p.m. and is free and open to the public.

The Month in Review: April 2013

Tuesday, April 30th, 2013

 

As we say goodbye to another month, we’re crossing our fingers that April’s abundance of showers really will bring a few flowers. May means ball games, al fresco dining (and drinking!), the reopening of farmers markets and, hopefully, your thriving gardens. But before our next issue hits newsstands tomorrow, we take a look back at some of our favorite stories, recipes, dishes and drinks from April.

Vegetize It columnist Beth Styles got back to salad’s roots with a kale Caesar that turns to seaweed for a taste of the sea; bar-happy couple Ted and Jamie Kilgore gave us inspiration for brunch-time sipping; a familiar face put gourmet twists on some old favorites; spirits columnist Ligaya Figueras told you about a bold, bittersweet liqueur that’s picking up steam behind the bar; we showed you how easy it is to stock your pantry with homemade salts; we went all Buddy the Elf on the perfect pancake stack; we gave you a glimpse of the new taqueria that has everyone talking; you proved that you really, really like us; New and Notable reviewer Michael Renner gave us a seat at his table at The Cheshire’s chic new spot; we proved that sorghum is the new maple syrup; we told you why the Big Muddy had us at hello; managing editor Stacy Schultz revealed what she’ll do for a great cup of coffee; associate editor Julie Cohen paid respect to all things New York Magazine; we tried not to eat the entire Swedish crumb loaf from Federhofer’s; a couple creative bartenders brought the grill to your glass; art director Meera Nagarajan fantasized about summers in Provence; contributing writer Byron Kerman tracked down a stellar slice of pizza; we offered a peek into the coolest pop-up yet; Baked columnist Amrita Rawat welcomed spring with fruit-forward cupcakes; we revealed the trends we’ve got our eyes on; we found the best seat at downtown’s new MX Theater; and a culinary couple announced that they will celebrate spring Spanish style.

The Sorghum Sensation

Tuesday, April 23rd, 2013

Extract the juice from the cereal grass sorghum, reduce it, and you end up with a brown syrup that’s thinner and less sweet than molasses. Restaurants around town have shown that meat and sorghum go together like bees and honey, from Salt’s signature sorghum-lacquered duck to the pool of smoky sorghum gastrique that surrounded roast chicken at Niche. Last summer, Harvest chef-owner Nick Miller used the stylish sweetener in a mustard barbecue sauce to accompany sous vide rubbed pork steak, erstwhile chef Josh Galliano was using sorghum as a glaze for pork belly at his All-Star Chicken and Fish pop-up restaurant. Then there’s Farmhaus’ Sweet Sophie bourbon-barrel-aged sorghum syrup that sealed the deal this fall on its brioche French toast – whether served as a savory beginning to the meal when topped with foie gras or as a sweet ending to it when served with rhubarb jam and rhubarb ice cream. Got a hankering for a drizzle at home? Grab a bottle of Missouri sorghum from Sandhill Farm, sold at numerous independent grocery and specialty stores.

This week, Ligaya Figueras is obsessed with …

Thursday, April 18th, 2013

{I spent many painful hours in grad school reading works by French philosopher and father of deconstruction Jacques Derrida. Let me tell you, it’s much more enjoyable to eat a deconstructed dessert than to study semiotics. Right now, that would be the Key lime pie at Salt. The sweet, tangy fruit custard sits in a fancy glass garnished with a grilled lime wheel, while a handful of graham cracker sticks are served on the side, ready for dipping. The only signifier I care about is what my hand wave means to the server: I want more pie.}

{I waited 25 long years to try a recipe for popcorn grits that I had torn out of a magazine and tossed into my treasured recipe shoebox. Now that I’ve finally found popcorn grits (from YellowTree Farm), I’m devouring these local, stone-ground popcorn grits with sauteed asparagus and sharp cheddar cheese swirled in for melty pleasure. Grab these silly good grits – they have a distinct orange-yellow tone and are ground slightly larger than traditional grits – at the YellowTree Farm booth at the Schlafly or Tower Grove farmers markets, or taste them on dishes at The Block, Home Wine Kitchen, Half & Half and Little Country Gentleman.}

{The label may be quaint and countrified, but the folks at Windowsills Cafe and Marketplace are big city serious when it comes to making freshly squeezed lemonade. It’s got a touch of orange flower water, for goodness sake! Ditch the Country Time mix and celebrate the lemonade revolution.}

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