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Jan 22, 2018
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Posts Tagged ‘Sauce on the Side’

What I Do: Phil Jarvis

Thursday, July 7th, 2016



If you dine out in St. Louis, you’re probably a fan of Phil Jarvis’ work – you just don’t know it yet. Jarvis is a local artist, muralist and sign painter, carefully identifying hundreds of restaurants, bars and tattoo shops in the U.S. and dozens more around the world. In the industry 40 years, his elegant hand-painted lettering and mural work grace establishments from Sugarfire Smoke House and Sauce on the Side to Sump Coffee and Reeds American Table, each signed with his name and a bearded profile. Here, Jarvis shared why some signs stand the test of time.


First impressions
“A hand-painted sign better represents who they are as a shop or restaurant because they are one unique place. … The sign is really the first impression people get when they walk into a place. … (Owners) are very conscientious about every part of the product. I think a sign done by hand represents that same sort of mentality.”

More than graphic design
“I’m not really fond of just doing straight-up Helvetica or regular block font. Mainly because a computer can do that. What’s the point? I try to embellish it with shadows and highlights, make it look more 3-D, put some flourishments around it.”

Better with age
“Vinyl doesn’t get more character as it gets older; it looks old and worn out. But you can look at (a hand-painted sign) and almost tell how old it is and see the brush strokes as it gets older.”

Clarity and art
“I learned pretty quickly that a sign is not meant to be ambiguous. If the sign says ‘Turn right,’ and there’s an arrow, you don’t want them to contemplate what the meaning of ‘right’ is. … On the other hand, when I come home and paint, the opposite is true. … (My art is) supposed to be something that they contemplate.”

Sign painting renaissance
“It’s definitely taken a surge upward. There’s lots of kids in their 20s wanting to learn how to paint signs. … There are not a lot of avenues for artists these days to do things by hand. Everything is done on a computer: graphic design, all the illustrations, even signs. The only two industries left really are tattoos and sign painting.”

Worldwide clientele
“I can’t call myself worldwide until I’ve got four continents, and I’ve only got three so far. Australia or southern Africa, either one of those would be fine. I’m not so fond of Antarctica … but if I were invited, I’d go down and paint one sign.”

-photo by Ashley Gieseking

The Scoop: Gioia’s Deli to open second location downtown

Tuesday, January 12th, 2016



After a mere 98 years of consideration, Gioia’s Deli is opening a second location. Gioia’s Deli Downtown will open by April 1 in the former Sauce on the Side space at 903 Pine St.

“The food truck was key,” said co-owner Alex Donley. “We were able to take the truck to new markets and through the food quality, it created a frenzy. The downtown frenzy was the most powerful.”

The new location will seat about 40 people and will serve the lunch crowd to start, with tentative opening hours from 11 a.m. to 4 p.m. Monday through Friday. The walk-up deli counter will serve up the same menu as the flagship location on The Hill with a few additions. “We have a base of loyal downtown, truck customers,” said Donley. “They have come up with some sandwiches that will be at the new location.”

Look for the customer-created Hog Father with hot salami, bacon and hot coppa on garlic-cheese bread or the Strongman, created by a Wells Fargo employee that features hot salami, hot roast beef, hard salami and giardiniera.

While the food truck is popular in St. Louis County, it will stay on the scene downtown during the week to serve customers farther away from the new brick and mortar. Prior to opening, the Donleys plan to park the truck in front of the new location.



The Scoop: Sauce on the Side expands to third location

Friday, January 8th, 2016


Sauce on the Side announced plans for its third location, as reported by the Post-Dispatch. The familiar lunch and dinner spot is coming to the Grove.

The new location, at 4261 Manchester Road, will seat around 100 diners after renovations, which include plans for a patio. Owners Ryan Mangialardo, Daniel Porzel and Brendon Maciariello currently run the downtown and Clayton locations. The Grove will allow for expanded delivery service, bridging the gap between the other two Sauce on the Side locations. “We’ll be able to deliver to the entire central corridor from downtown to 170 including SLU, Barnes Jewish and the Central West End,” said Mangialardo.

The restaurant will offer lunch and dinner service, with a menu and concept consistent with current locations. Mangialardo, Porzel and Maciariello hope to complete renovations and open doors in late spring 2016.

The Scoop: Sauce on the Side announces move to larger downtown location

Wednesday, May 6th, 2015



Sauce on the Side is growing up and moving out of its original downtown home at 903 Pine St. Co-owner Brendon Maciariello announced that he has signed a lease for 411 N. Eighth St., as reported by the St. Louis Business Journal. The move is planned for mid-June.

The new location, which has sat vacant since Shula’s 347 closed in 2012, will give the Sauce on the Side crew another 1,000 square feet of space. Maciariello said that means a bigger kitchen with another oven, four draft beer taps (instead of only bottled brews) and 50 to 80 additional seats inside and on a large patio. “It would be nice to put your arms out lengthwise during dinner service,” he joked. An expanded kitchen will equate to shorter delivery times during lunch, too. “It will be nice to accommodate those needs,” he said. “It will be a better experience for the guest.”

Sauce on the Side hit the ground running in August 2012. Two years later, it opened a second location at 7810 Forsyth Blvd.

-photo by Greg Rannells 

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Tuesday, August 19th, 2014
Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 9 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

1. The new Happy Hour Menu at WildSmoke offers all the barbecue joint’s appetizers at half off from 2 to 6 p.m. daily. We’re talkin’ garlic barbecue delta shrimp over pepperjack grits ($5.50), smoked wings ($4), jumbo “doorknob” onion rings ($3.50), deviled eggs made with cheddar cheese and “pig candy” (brown sugar-roasted pork belly) ($3), a trio of sliders featuring brisket, smoked turkey and pulled pork ($4.25), and a half-dozen other choices.

2. Is Sauce on the Side poised to take over the world? That may be premature, but the newly opened second location of the calzone kitchen certainly has a hold on Clayton. The menu stars calzones like the Costanza, a dough pocket stuffed with pepperoni, eggplant, roasted garlic, basil, mozzarella and ricotta, brushed with garlic honey oil and served with red dipping sauce, as they say, on the side ($9).




3. If you’re into fruit-infused, summertime beer, check out the Rubaeus Raspberry Ale by Founders Brewing Co. ($6), currently issuing from the tap at Basso. This sweet-tart double-fermented ale is made with raspberries introduced at multiple stages during fermentation. The bartenders there also offer their take on a snakebite, a “Black Raspberry” double-pour with Left Hand Chocolate Milk Stout on the bottom and Rubaeus on top to make a chocolate-raspberry beer ($7). Yummy.

4. Take away one of the five ingredients, and this dish falls apart. Put them together, and you get the winning gestalt of a classic app. The Bacon-Wrapped Dates ($7) at Joyia tapas restaurant are suitable for sharing, but you won’t want to. The dates are stuffed with blue cheese, wrapped with bacon, and roasted with tomato chutney and a red-wine reduction. Mmm…




5. It’s tough to say but fun to eat at the new Sizzle, Swizzle & Swirl Happy Hour at Ruth’s Chris. Slide up to the bar in Clayton or downtown from 4 to 6:30 p.m. Monday to Friday and order some of the steakhouse’s signature bites for almost half price. Dig into three crab BLT sliders, normally $12, with zucchini fries, a plate of beautifully seared ahi tuna (normally $17) or even a steak sandwich and fries, typically $13, all for $8. While you munch, sip a cosmo, blueberry mojito or Ruth’s Manhattan for $8 or a select beer for $3.

6. Carondelet burger palace Stacked STL has a cure for the Sunday-morning hangover: the $8 Sunday Morning Breakfast Buffet from 9 a.m. to noon. The spread features biscuits, gravy, eggs, bacon, sausage, home fries, muffins and fruit, and once you find your seat, a server will take your order for French toast, pancakes or an omelet. Order up a mimosa, bloody mary or unlimited coffee and settle in for an easy morning.




7. The All-Night Happy Hour at Modesto Tapas Bar & Restaurant wins our Inaugural Cuteness Award. Available from 5 to 9:30 p.m. on Tuesdays and Thursdays, the promotion is a lineup of 15 adorable one-bite samples. Consider the cerdo, grilled pork with quince (75 cents); the alcachofa relleno, artichoke stuffed with chorizo and cheese ($1); the queso frito, fried goat cheese with cumin honey ($2.50); and many more.

8. Haggis is probably eaten on a dare at least as often as it’s eaten by choice. The infamous dish – organ meats and grains encased in tripe (stomach) – gets a modern makeover at The Scottish Arms. At the CWE gastropub, house-made haggis is breaded and fried to make Haggis Fritters, and served with a whiskey sauce. You don’t have to know what’s inside to enjoy them. The end result – additional hair on your chest – is just a bonus.




9. One way to try the fried fantasies at Vincent Van Doughnut is to track down “Clyde,” the vintage van converted to a doughnut food truck. Another way is to order them at Sunday Brunch at Atomic Cowboy. From 10 a.m. to 3 p.m. each Sunday, the Grove restaurant offers a rotation of two or three different varieties of Vincent Van Doughnut. Recent flavors have included Rumchata, maple bacon, salted caramel, turtle, Highlander (made with Highlander Grogg coffee), and Tuxedo (a doughnut with a vanilla glaze, chocolate-covered nuts, chocolate chips, and a drizzle of liquid chocolate). At the Cowboy, they serve the doughnuts with an ice-cold glass of milk for $5.

10. A single S’more is sold in a roast-it-yourself kit nightly at new pub Los Punk (which we told you about here). A mere two bucks gets you a pre-portioned packet of jumbo marshmallows, graham crackers and a single mini-candy bar, plus a wooden dowel conveniently soaked in water for roasting. After buying the kit, head out back to the fire pit to make your s’more. Los Punk is open every night but Tuesday and sells s’mores every night that weather permits.

The Scoop: Sauce on the Side adds second location

Thursday, April 17th, 2014


Sauce on the Side recently announced plans to add a second location at 7810 Forsyth Ave., via its Facebook page. The popular downtown eatery, specializing in calzones and salads, has been open for two years. Brendan Maciariello, one of three owners of Sauce on the Side, said that the trio hopes to open their new Clayton location by mid-June.

“We are looking to keep it as much the same as possible, but we would like to expand the wine program,” Maciariello said. Right now, in the beer department, Sauce on the Side has 73 different bottles. Maciariello said the new location will have the same amount but hopes that the new space will allow for a draft system. Owner Ryan Mangialardo will head up the Clayton location, and the hiring process for both front and back of the house will start next month.

-image from Sauce on the Side’s Facebook page


31 Days of Salad: Sauce on the Side’s Smokehouse Salad

Thursday, January 23rd, 2014



When we aren’t hungry enough for a hefty calzone from Sauce on the Side, we order this ultra smoky salad that reminds us of the long days of summer. Charred corn, pancetta and smoked cheddar are tossed in a pile of butter lettuce and barbecue ranch dressing. The whole thing gets a burst of freshness from ribbons of basil. It’s the healthiest cookout you’ll ever have.



In This Issue: Eat This

Sunday, November 17th, 2013


This month at Sauce on the Side, you can enjoy your entire Thanksgiving meal wrapped in pizza dough and baked until it’s bronzed and gleaming. The Mayflower is a calzone filled with roasted turkey, mashed sweet potatoes, cornbread stuffing and dried cranberries, with a turkey gravy “sauce” on the side (of course). The flavors of the holiday don’t end there. Save room for a hot-from-the-oven pumpkin pie and marscarpone cheese calzone sprinkled with cinnamon and sugar. Now you can take your post-Turkey Day nap.

Sauce on the Side, 903 Pine St., St. Louis, 314.241.5667, eatcalzones.com

-photo by Greg Rannells

This week, Meera Nagarajan is obsessed with…

Thursday, August 8th, 2013




{On my last trip to New York, I went to Eataly, where I saw servers grating Parmesan cheese onto steaming pasta with this cheese grater. The Alessi Todo Giant Stainless Steel Cheese Grater is gigantic. Standing at 18-inches tall, it’s a stunner for your counter and a great kitchen tool. I had to have it.}



{The Smokehouse Salad from Sauce on the Side is my go-to salad of the moment. It’s all the smoky barbecue flavors I love morphed into a salad. I’ve already had it three times this week, and I’m not tired of it yet.}


{Quincy Street Bistro is my latest obsession. Every dish I’ve had there has been quality. I love that my husband can get a plate of awesome fried chicken and fries, I can get a quality, local market salad with a fried poached egg, and we both walk away happy. Something for him and something for me.}



Meatless Mondays: The Magic Carpet Ride at Sauce on the Side

Monday, August 5th, 2013



Sauce on the Side, located downtown at 903 Pine St., doesn’t skimp on anything. Its calzones require two hands, a healthy appetite and a long walk to your next destination. While plenty of the restaurant’s Italian hot pockets are stuffed with meaty goodness, veg-heads hardly have to go hungry. The Magic Carpet Ride could easily feed two – but that means you’d have to share.

The Magic Carpet Ride showcases a generous handful of meaty button, crimini, shiitake and portabella mushrooms, made headier with the scent of sauteed garlic. The intense fungi flavors mellow when mixed with three oozing white cheeses, and the whole shebang is sealed in a tender dough pocket that’s just strong enough to take the weight of this behemoth. Then SOS gilds the lily, painting the top with garlic honey oil and, yes, even more shredded Parmesan. The calzone arrives with an eponymous sauce on the side, in this case garlic butter oil, a taste that lingers long after the calzone (and any hope of productivity later that day) is gone.



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