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Mar 22, 2018
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Posts Tagged ‘Samantha Mitchell’

First Look: Court Louie food truck court in Tower Grove South

Friday, January 19th, 2018

Farmtruk hot salami sandwich


St. Louis’ first food truck court, Court Louie, officially opens for business at 4001 Utah St. in Tower Grove South on Saturday, Jan. 20.

The court will be the semi-permanent home for four area trucks: Farmtruk, Go! Gyro! Go!, Steak Louie and Locoz Tacoz. As The Scoop reported in June 2017, Court Louie is the brainchild of Steak Louie truck owner Paul Listenberger.

Court Louie integrates the food truck and restaurant worlds into a single experience. Customers order indoors at the counter, which is divided into four stations – one for each truck. The food is made to order on the trucks, which are parked behind the building. Customers pick up their orders from the counter and grab one of 49 seats inside or another 25 on the patio.

Listenberger said at least two trucks will be onsite during lunch, and three or all four will normally park for dinner service. Other area trucks will make occasional guest appearances, too. Each truck will post when they will be at Court Louie on their social media sites.

Fans of roving meals need not fear. All four trucks will continue to operate on the street and at special events. Court Louie will be open Friday from 3 to 8 p.m. and Saturday from 9 a.m. to 4 p.m. Here’s a First Look at what’s in store at St. Louis’ first food truck court.


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Photos by Michelle Volansky

Editor’s Note: Shortly after publication, Court Louie changed its operating hours. The original article also included an incorrect opening date. The article was updated at 12:20 p.m. Jan. 22 to reflect those changes. 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Food truck food court to open in South City

• Farmtruk’s Samantha Mitchell named executive chef at The Libertine

The Libertine will close for good this weekend

The Libertine will close for good this weekend

Thursday, January 4th, 2018



The Libertine has announced doors will close this weekend. In a Facebook post, owners Nick and Audra Luedde said the Clayton eatery’s last night of service will be Saturday, Jan. 6:

“We will be ending operations as The Libertine so as to focus our collective efforts on a brand new restaurant concept that we will be announcing the details of later this month … so stay tuned!”

The Lueddes went on to say in the post that while they looked forward to the new project, closing The Libertine would be “truly bittersweet.”

“The Luedde family would like to extend a heartfelt thank you to all of you for the past five years of unforgettable moments that only a night at The Libertine could provide.

“Audra and I will cherish the great times we shared with all of you at The Libertine and we will truly never forget them. I am so proud of what we have done at The Libertine, its contributions to the STL culinary scene and what The Libertine represented.

“We are so grateful to our staff, family, patrons and friends who have made the experience of operating The Libertine so unforgettable!

“Again, thank you to everyone that helped make The Libertine a truly special place and we look forward to feeding you all very soon!”

The Libertine opened to critical acclaim in May 2013 with chef Josh Galliano at the helm. In June 2015, Galliano left the Clayton eatery for Companion Bakery, and chef Matt Bessler took over the kitchen. Farmtruk chef-owner Samantha Mitchell took the top toque in April 2017.

Mitchell said she won’t continue on with the Lueddes’ new concept. Instead she will focus on Farmtruk and participating in the upcoming food truck court, Court Louie, located at 4001 Utah St., which will have its soft opening on Friday, Jan. 19.

Nick and Audra Luedde did not immediately return requests for comment.

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Farmtruk’s Samantha Mitchell named executive chef at The Libertine

• The Libertine’s Josh Galliano to join Companion Bakery, Schlafly chef Matt Bessler to replace Galliano

• Review: The Libertine


Eat This: Brisket Mac at Farmtruk

Monday, May 1st, 2017




Farmtruk’s Brisket Mac combines the best of a backyard barbecue in one paper basket. Fat rigatoni noodles are drowned in cheddar cheese sauce, a generous handful of braised brisket and a drizzle of sweet chipotle barbecue. It’s all finished with a sprinkle of crushed Red Hot Riplets and fresh slivers of green onion. Best paired with sunglasses and a lawn chair on a warm day.

Photo by Carmen Troesser

Catherine Klene is managing editor, digital at Sauce Magazine.

Related Content
Sauce Magazine: May 2017

The Scoop: Farmtruk’s Samantha Mitchell named executive chef at The Libertine

Best New Food Trucks: Farmtruk


The Scoop: Farmtruk’s Samantha Mitchell named executive chef at The Libertine

Wednesday, April 19th, 2017


{ Samantha Mitchell, Farmtruk chef-owner and new Libertine executive chef }


Big changes are afoot in The Libertine’s kitchen. Farmtruk chef-owner Samantha Mitchell has been tapped as the Clayton restaurant’s new executive chef.

The Libertine co-owner Nick Luedde said the change has been in the works for a while. “Matt (Bessler, former executive chef), has a project he’s been working on that he’s not quite ready to announce yet, so I’ve been looking around town to see who’s available,” he said. “I’ve had my eye on Samantha for a long time. She’s so smart and so together. She has a lot of great ideas. I’m super excited.”

Mitchell said she’s excited to return to the restaurant world. “I’m stoked,” she said. “I miss it; it’s who I am. It’s what I’ve done since I was a teenager. It’ll be nice to have a home base and get back to my roots.”



{ The Libertine chef de cuisine Wil Pelly } 


Mitchell’s arrival isn’t the only change in The Libertine kitchen. Sous chef Wil Pelly, formerly of Sanctuaria Wild Tapas and Sugarfire Smoke House, officially steps up as chef de cuisine. To round out the roster, Derek Northway, former executive chef at The Scottish Arms, joins the team as executive sous chef. Luedde said Mitchell and Norwood step up to the stoves full-time this week.

The Libertine recently debuted a new spring menu, so Mitchell will gradually add menu items over the next few weeks. Luedde said she will continue the restaurant’s focus on local, sustainable ingredients, but definitely put her own stamp on things.

But don’t despair, Farmtruk fans. Mitchell intends to continue as chef-owner of the truck and will still be onboard working the window three days a week. “I’ll just be working a lot of doubles,” she said.

Mitchell recently partnered with fellow food truck proprietor Paul Listenberger. The chef-owner of Steak Louie announced the opening of a food truck food court in South City in the former Annie Moons Bakery, which serves as a commissary kitchen for his truck, Farmtruk and Go! Gyro Go!

Mitchell said more changes were in store at The Libertine with a plan to introduce a “whole new format” – though she remained mum on the details.

Mitchell photo by Jonathan Gayman; Pelly photo by Jennifer Silverberg

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
Best New Food Trucks: Farmtruk

The Scoop: Food truck food court to open in South City

The Scoop: The Libertine’s Josh Galliano to join Companion Bakery, Schlafly chef Matt Bessler to replace Galliano


The Scoop: Farmtruk food truck to hit the streets this fall

Monday, October 19th, 2015



Former Annie Gunn’s sous chef Samantha Mitchell is striking out on her own with a new mobile eatery, Farmtruk, as reported by Feast. She hopes to roll out in November but “definitely by the end of the year.”

Mitchell, a 13-year kitchen veteran, declined to classify her food as farm-to-table or regional cuisine, saying she wants the flexibility to create different kinds of dishes. “Everything I do has a twist or a fusion to it,” she said. “I cook based on what I feel, what I can get locally. Seasonality will always be important. I don’t want to feel limited.”

One of those local ingredients will be the Swabian Hall hog from Such and Such Farm. Mitchell described the fatty pig as the Kobe beef of pork, and she plans to use every bit from nose to tail. Expect to see headcheese and pork belly, as well as offal bits offered up as charcuterie and sausage, including sausage-stuffed beignets.

Mitchell said she enjoyed her time at Annie Gunn’s, but she was ready to run her own business with a more family-friendly schedule. “I’ve loved working for Lou (Rook), and I’ve learned a lot and got to do so many cool things,” she said. “Now it’s time to grow up and move on.”



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