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Sep 21, 2017
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Posts Tagged ‘Salt & Smoke’

CWE, Delmar Loop restaurants rally after damage to storefronts

Wednesday, September 20th, 2017

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In the wake of the not-guilty verdict against former St. Louis police officer Jason Stockley on Friday, Sept. 15, in the shooting death of Anthony Lamar Smith, demonstrators have protested the outcome around the city, including the Central West End and the Delmar Loop. The demonstrations were largely peaceful, but some vandalism of area businesses, including several restaurants, occurred after the protests ended.

Evangeline’s Bistro & Music House manager Maggie Gomez said two windows were damaged at the CWE restaurant on Friday night, but no one was injured as a result. “It was better than it could have been,” Gomez said. “When they (hit) the glass, the band was on stage playing. Glass got in the piano, and the musicians had to get off stage.”

Gomez said the windows are made from shatterproof glass and remained largely intact with just some holes, and the restaurant stayed open for the remainder of the night and opened for business as usual on Saturday. She said Friday’s verdict affected business in the area over the weekend, even before the protests.

“We had a slow weekend. We were dead because of everything,” Gomez said. “We’re doing our normal hours, but I don’t think it’s going to be the same down here for a couple of weeks.”

 

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Vandalism occurred on the Delmar Loop, as well. Several establishments along Delmar Boulevard, including Salt & Smoke, Three Kings Public House and Ranoush, had windows broken on Saturday night after the protests there ended. Salt & Smoke owner Tom Schmidt said the damage occurred at approximately 11 p.m., after the restaurant closed for the night.

“No broken bones, just broken glass,” he said. “We lost about five or six windows. It could have been worse.”

The community spent the next few days decorating the boarded up businesses. Photos on the Delmar Loop’s Facebook page show volunteers painting murals depicting positive messages. Salt & Smoke also posted photos of the community cleaning up broken glass around its storefront in the early hours of Sunday morning.

Schimidt said he was able to reopen Sunday morning, and business didn’t suffer. “Sundays are always pretty crazy here, and we were full pretty much all day,” he said.

Photos courtesy of Delmar Loop Facebook 

Matt Sorrell is staff writer at Sauce Magazine. 

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Extra Sauce: In case you missed it…

Saturday, January 14th, 2017

From new locations of popular barbecue joints and brunch spots to the closing of a 40-year-old Fairview Heights institution, here’s what happened last weekend in the St. Louis dining scene, ICYMI…

 

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1. 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.

2. Pastry chef Alex Feick is bringing her baking game to area restaurants and retailers. Prioritized Pastries aims to supply area restaurants, stores and individuals with quality artisan breads, pastries and desserts.

 

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3. Mike and Liz Randolph, co-owners of Randolph Restaurants,  have announced a second location of Half & Half in Webster Groves. The breakfast and lunch spot will open in late spring or early summer at 220 W. Lockwood Ave., in the current First Watch space.

4. The Tom & Chee location at 1280 Highway K in O’Fallon, Missouri, has closed. The closing was announced on the location’s Facebook page Jan. 9, citing “circumstances beyond our control.”

 

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5. Delmar Loop favorite Salt & Smoke is getting ready to expand its barbecue empire to South St. Louis this summer. Owner Tom Schmidt has announced that he will open a new location of the restaurant at 5625 Hampton Ave., the former home of Mathew’s Kitchen that shuttered last year.

6. Another longstanding Metro East establishment is shutting its doors. Dandy Inn Pub in Fairview Heights is scheduled to close on Sunday, Jan. 15, after 40 years in business.

7. Moya Grill, located at 567 Mehlville Ave. in University City, has been shuttered. The casual Ethiopian eatery from the owners of Meskerem on South Grand closed over the holidays.

 

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The Scoop: Salt & Smoke to open second location in Southampton

Wednesday, January 11th, 2017

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Delmar Loop favorite Salt & Smoke is getting ready to expand its barbecue empire to South St. Louis this summer. As reported by St. Louis Magazine, owner Tom Schmidt has announced that he will open a new location of the restaurant at 5625 Hampton Ave., the former home of Mathew’s Kitchen that shuttered last year.

“I’ve actively been looking for a space for two years,” Schmidt said. “I looked at hundreds of places. But the moment I pulled in the lot, I thought ‘This is it.’”

Schmidt said the new building has a large kitchen, which will facilitate the restaurant’s burgeoning catering business, and the 100-person private event space on the second floor will allow for more private parties, something the smaller University City space wouldn’t accommodate. Schmidt said he hopes for three barbecue pits initially, and that pitmaster Haley Riley will oversee the barbecue and kitchens at both locations. Schmidt credits Riley with much of the success Salt & Smoke has enjoyed, and said he is now a co-owner of both locations.

Schmidt said he bought the building instead of leasing it, which will make it easier to make some of the changes needed. These include a complete gutting of the space and changing the floor plan. Schmidt said he expects “months of intense construction ahead,” but hopes to be open in June. Hunter Construction, which has worked on such spaces as Porano, Sugarfire Smoke House and Seoul Taco, will be the general contractor.

Schmidt said there may be some menu tweaks made at the new space, though nothing he could reveal yet. But fans of the original Delmar Loop location shouldn’t worry about missing their favorite dishes in South City. “I want to make sure it’s recognizable as Salt & Smoke,” he said.

Photo by David Kovaluk 

Related Content

The Scoop: Mathew’s Kitchen in Southampton to close

• Lunch Rush: Salt & Smoke

The Scoop: Franco to close on Feb. 20 

The Scoop: Franco to close on Feb. 20

Monday, February 15th, 2016

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After 10 years, Franco is closing its doors in Soulard. Owner Tom Schmidt made the announcement online; its last day of business is Saturday, Feb. 20.

“I feel like restaurants have a lifecycle sometimes,” Schmidt said. “Ten years is a really great run, and we’re proud of it, but it was time to say goodbye.”

In his online message to customers, Schmidt expressed gratitude to the staff, executive chef Jon Dreja and general manager Alex Adank. “Our loyal guests let us into their lives and became true friends,” he wrote. “Sharing our passions with theirs, this restaurant became more than just a place to dine.”

Schmidt, who also owns Salt & Smoke on Delmar Boulevard in University City, reflected on his time in the Soulard neighborhood. “It’s a passionate neighborhood and one of the first to pioneer urban renewal,” he said. “They are a supportive and wonderful neighborhood.

Schmidt said Salt & Smoke will continue to operate according to the current business plan, and he does not plan to open another concept in the Franco space. “It was my baby,” he said. “I opened it when I was 25, so this is very emotional. I couldn’t conceptualize anything else in that space.”

 

 Editor’s note: This post was updated at 12:15 p.m. on Feb. 15 to include comments from owner Tom Schmidt. 

 

The Scoop: Pappy’s Mike Emerson spearheads national barbecue festival in St. Louis

Monday, June 22nd, 2015

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Naysayers may claim the barbecue craze is on its way out, but Mike Emerson, co-owner of Pappy’s Smokehouse, begs to differ. Emerson recently announced the debut of Q in the Lou, a national barbecue festival Sept. 25 to 27 at Soldiers’ Memorial. The free event, which celebrates St. Louis’ role in what Emerson called the “barbecue triangle” of St. Louis, Kansas City and Memphis, will feature food available for purchase and demonstrations by a number of national barbecue gurus.

“I’m extremely excited. It’s something I’ve wanted to do for a long time,” Emerson said. “I have some of the best barbecuers in the world coming in.”

Event spokesperson Mack Bradley said the goal of Q in the Lou is to bring together barbecue pros from across the nation. The festival will see barbecue luminaries from states as far flung as Texas, Tennessee and New York. Participants hailing from the St. Louis area include Emerson, Mike Johnson of Sugarfire Smoke House and Tom Schmidt of Salt & Smoke. Holding up Tennessee’s end will be Memphis in May festival grand champions John David Wheeler of Memphis BBQ Co. and Brad and Brooke Orrison of The Shed Barbeque and Blues Joint. Bradley said the full roster of participating chefs and vendors is still being finalized, though 10 chefs are already on the schedule.

“There’s been a rising tide of great barbecue places in St. Louis for several years now,” Bradley said. “There are good barbecue events around town, but they’re all pretty local. We have yet to do something on a national scale and take our place in Mike Emerson’s barbecue triangle.”

Bradley said he hoped high foot traffic downtown in September – in the midst of the Cardinals and Rams seasons – will result in a good turnout. “I’ve never been involved with something that people were so instantly excited about,” he said. “The line we got from everybody was, ‘Why didn’t we do this before?’”

Emerson is a busy man these days. Last month, he quietly unveiled a truncated Pappy’s menu at Head’s Store in St. Albans with Annie Gunn’s proprietor Thom Sehnert. The partnership crystallized earlier this year. “I had stopped by Annie Gunn’s one day, and Thom and I just started talking,” Emerson said. “It was really a simple handshake agreement to give it a try, and it’s worked out well.”

A smoker onsite at Head’s Store is manned by a Pappy’s pit boss Friday to Sunday and servers a smaller selection of barbecue dishes, including ribs, pulled pork sandwiches and three side options. Emerson said he expects the lineup to expand soon. Unlike Pappy’s, beer and wine is served. Taking inspiration from Annie Gunn’s, Sehnert added a list of sandwiches and burgers to the menu, too. “He is a St. Louis icon, and I consider it an honor to collaborate with him,” Emerson said.

 

 

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