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Mar 23, 2018
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Posts Tagged ‘The Scoop’

Wok and Roll food truck to hit the road March 10

Friday, March 9th, 2018



Another food truck is joining the mobile foodie scene. Wok and Roll will debut at the Happy Little Craft Fair at Grant Gym on the Webster University campus, 175 Edgar Road, on Saturday, March 10 from 10 a.m. to 5 p.m.

Chef-owner Corey Marion, who has worked in numerous local hotels and country clubs, will be serving up what he called “Asian-inspired cuisine.” The inaugural menu features pork pot stickers, spicy dragon balls (crab- and smoked salmon-stuffed sushi rice crusted with panko and topped with a soy reduction and Sriracha aioli), Asian beef nachos with wonton chips and Thai coconut chicken soup.

The truck will be rolling out on the weekends only to start, but Marion said the schedule will expand in the future. Fans can keep track of the truck’s whereabouts on Facebook at Wok and Roll STL.

Logo courtesy of Wok and Roll

Matt Sorrell is staff writer at Sauce Magazine. 

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Five Bistro to rebrand and open as J. Devoti Trattoria

Thursday, March 1st, 2018


{ gnocchi at Five Bistro }


Five Bistro, located at 5100 Daggett Ave. on The Hill, will soon be rebranding. The restaurant will close after service on Saturday, March 24, and reopen on Wednesday, April 5, as J. Devoti Trattoria – named in honor of chef-owner Anthony Devoti’s father, grandfather and great-grandfather.

“Part of the driving force is that I have two kids,” Devoti said of the coming changes, which include the addition of more kid-friendly fare and a dedicated kids’ menu. “And I just wanted to do something different. We’ve been doing Five for 11 years. We want to keep the farm-to-table aspect and open it up a little bit to more of a family atmosphere. We’re going to call it farm-to-table Italian.”

The overall concept of the cuisine won’t change, he said, and seasonal menus focused on local vegetables, heritage breed meats and sustainable seafood will still be the norm.

“People can come in and have a Five Bistro-quality dinner, but if they have their little ones with them, they could have pizza or pasta,” he said.

The kitchen at J. Devoti’s will be open Wednesday and Thursday from 4 to 9 p.m. and Friday and Saturday from 4 to 10 p.m. A daily happy hour from 4 to 5:30 p.m. will feature small plate options, pizza by the slice, charcuterie and wine specials. There will also be a rotating Family Meal special from 4 to 8 p.m. on the first Sunday of each month, served family style.

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

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Randolfi’s will close in The Loop Sept. 9

Monday, August 28th, 2017



Randolfi’s, at 6665 Delmar Blvd. in The Loop, has announced it will be shutting its doors. The last day of service will be Saturday, Sept. 9.

“We’ve thrown everything that we have into this restaurant. There have been a lot of tears, but it’s time to close the chapter. We are so proud of what we’ve accomplished at Randolfi’s,” said chef and co-owner Mike Randolph in a press release.

Randolfi’s opened in 2015, replacing Randolph’s Neapolitan pizzeria The Good Pie in the same space. It was one of Sauce’s Best New Restaurants 2015.

A number of local chefs who previously worked at Randolfi’s and The Good Pie will be returning for the final night of service on September 9, including Ted Wilson of Union Loafers, Taylor Hamilton of Melo’s Pizzeria and Russ Bodner of Taste.

“Over nine years, we’ve had the pleasure of working with so many amazing people. It’s been the highlight of my career,” Randolph said in the press release. “I look forward to bringing back those alumni for one final service.”

More information on the future of the restaurant will be released at a later date.

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine.

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The Scoop: Pita-focused restaurant to open Saturday in Bevo

Thursday, May 25th, 2017



The Bevo neighborhood welcomes a new Mediterranean eatery this weekend. Husband-and-wife duo Zamir and Josi Jahic are scheduled to open J’s Pitaria on Saturday, May 27, at 5003 Gravois Road, as reported by St. Louis Magazine.

Josi Jahic said the space itself took about six months to get ready. “Electric, A/C, everything had to be redone,” she said. The result seats 35, and Jahic said that the restaurant would eventually offer delivery service. Initial hours will be Tuesday through Friday from 9 a.m. to 8 p.m., Saturday from 8 a.m. to 8 p.m. and Sunday 10 a.m. to 6 p.m.

As the name implies, the menu is focused on pitas, made with Zamir Jahic’s phyllo dough recipe, rolled out thin by hand and filled with either savory or sweet ingredients. J’s Pitaria will offer six pitas: on the savory side, beef, spinach and cheese, potato and cheese will be available, while sweet versions include apple and a J’s Pitaria original, Nutella.

Other menu items include paninis, doner kebab, salads and uštipci, house-made balls of fried dough served with either Kajmak (a cheese spread) ajvar (a spread of roasted peppers and eggplant) or Nutella.

The drink list includes ayran, a traditional beverage made with house-made yogurt, sea salt and water, along with an array of coffee drinks, including espresso, lattes and cappuccino.

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Sidney Street Cafe’s Kevin Nashan wins James Beard Award

Monday, May 1st, 2017


 { Sidney Street Cafe’s Kevin Nashan }

Raise a glass to Sidney Street Cafe chef-owner Kevin Nashan – winner of the 2017 James Beard Foundation Award for Best Chef: Midwest.

Nashan received the honor tonight, May 1, at the James Beard Foundation Awards gala at the Lyric Opera House in Chicago.

This is Nashan’s first win and third finalist nod, and it’s St. Louis’ second James Beard award. Niche Food Group chef-owner Gerard Craft won Best Chef: Midwest in 2015.

The James Beard award recognizes “chefs who have set new or consistent standards of excellence in their respective regions,” according to the culinary organization’s website. The Midwest category considered restaurants from Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota and Wisconsin.

Four others were nominated in this category, including another hometown chef: Farmhaus chef-owner Kevin Willmann of St. Louis, Steven Brown of Tilia in Minneapolis, Justin Carlisle of Ardent in Milwaukee and Jorge Guzman of Brewer’s Table at Surly Brewing Co. in Minneapolis.




This wasn’t St. Louis’ only honor of the evening. The Beard Foundation named Gioia’s Deli an America’s Classic, an honor reserved for restaurants that serve delicious food and reflect the characters of their communities. Gioia’s Deli, which began as a grocery store on The Hill, will celebrate its 100th anniversary next year.

For coverage of the Beard Foundation gala, follow Sauce on Twitter and Instagram.


Nashan photo by Carmen Troesser; sandwich photo courtesy of Gioia’s Deli

Catherine Klene is managing editor at Sauce Magazine.

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The Scoop: Pastaria’s Ashley Shelton is named Sardella exec chef

Thursday, April 20th, 2017



Chef Ashley Shelton’s star continues to rise at Niche Food Group.

On Monday, Niche Food Group owner Gerard Craft announced that Nick Blue was stepping down as Sardella executive chef, and Craft wasted no time filling the role. Luckily, he had in-house talent to fill the bill.

Shelton, Pastaria executive chef and a 2017 James Beard Rising Star semifinalist, will take over the Sardella kitchen – and continue to helm operations at her current restaurant.

“Ashley is super talented, so that was easy,” Craft said. “She’s worked at Niche, Pastaria and in Italy, so I think that helps give her a distinct point of view. And she’s an amazing leader and operator. Honestly, it was an easy choice to make.”

In addition to her Beard Foundation nod, Shelton is also a member of the Sauce Ones to Watch Class of 2016 and won Eater’s Young Gun competition in 2016.

“I’m always ready for the next challenge and always ready to keep pushing and keep learning, so (Craft) asked me to do it, and how could I say no?” Shelton said. “I’m super excited about it.”

Logistically, Shelton said it will be easy to divide her time between the two locations, which are connected at their Clayton location in the Centene building.

“I’m in the building already, so I’ll be able to oversee everything on both sides on a day-to-day basis,” she said.

Shelton said she’ll start menu development and changes slowly, but she is excited about where Sardella is heading.

“Chef just got back from Italy, so he’s been spewing ideas and we’re playing with those,” Shelton said. “The kitchen staff at Sardella now has tons of ideas, so I’m just hearing everything out right now, and we’re trying to focus all of the creativity and come up with some great new dishes. But I’ve only been in the kitchen two days, so there’s nothing concrete yet.”

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

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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.

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The Scoop: Salume Beddu to move inside Parker’s Table

Wednesday, April 19th, 2017


{ The Beast Sandwich at Salume Beddu } 


Salume Beddu will soon stack its signature sandwiches at a new location and embark on a new partnership. As reported by the St. Louis Post-Dispatch, owner Mark Sanfilippo will move the retail sandwich portion of the business to Parker’s Table at 7118 Oakland Ave., leaving behind its current location at 3467 Hampton Ave.

“We’re going to start rolling out sandwiches (at Parker’s Table) in the next few weeks, just to make sure everything’s tight and working well,” Sanfilippo said. “The last service at the Hampton location will be Saturday, May 13.”

Salume Beddu moved its wholesale production and curing operations a larger facility in Olivette last year.

“The wholesale business has grown to a point where I really need to hunker down and focus in on it,” he said. “I’m just spread really thin between the two places, and the staff is pretty lean. In talking to Jonathan (Parker), we both thought it seemed like a great fit and a great way to keep the sandwiches going and allow me to focus in on the wholesale side more.”

Parker said he looks forward to the new addition to his Richmond Heights specialty shop. “I think it’s going to be great,” Parker said. “We’ve been friends for years. It just makes sense.”

Sandwiches will be available roughly around the same hours as the Hampton location, 11 a.m. to 3 or 4 p.m., but there won’t be seating inside. Most Salume Beddu products will be available to purchase at Parker’s Table as well, and Sanfilippo said he’ll periodically do salumi pop-ups, where he’ll bring with a slicer to offer specialty cuts like coppas and culatellos. He also hopes to do pop-up family-style dinners at Parker’s Table this summer, focusing on regional Italian cuisine.

Photo by Holly Fann

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Spice of India opens in Olivette

Friday, April 7th, 2017




Restaurateur Sukhjinder Singh has added a third restaurant to his portfolio of eateries. As first reported by St. Louis Magazine, Singh opened Spice of India in Olivette last month at 10633 Page Ave., in the space that formerly housed Peshwa. Singh also owns Aroma Indian Grill in Hazelwood and Taj Indian Cuisine in Edwardsville.

Singh said the location was a logical choice for another restaurant. “We have an Indian store next to us, and there is a large Indian population in the area,” he said.

Spice of India specializes in cuisine of northern India, and the expansive menu is loaded with appetizers, street food items, soups, salads and a host of larger plates. Beverages include a small selection of beer and wine, plus a couple of lassi variations.

The restaurant also has a daily lunch buffet and an all-day Sunday buffet for those who want a smaller selection to choose from. The space seats approximately 55, and catering is also available. Spice of India is open daily from 11 a.m. to 3 p.m. and 4 to 9:30 p.m.

Photo courtesy of Spice of India

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The Scoop: Sophie’s, an artist lounge and bar, to open in .ZACK space

Thursday, April 6th, 2017



Grand Center will welcome a new addition to the neighborhood next week when Sophie’s Artist Lounge & Cocktail Club opens its doors on Friday, April 14.

The club will be located on the second floor of the .ZACK multipurpose arts venue at 3224 Locust St., the former home of Plush, which is owned by the Kranzberg Arts Foundation. Other .ZACK tenants include the restaurant Turn by David Kirkland, a 200-seat theater, an art incubator, a record store, a ballroom and a variety of offices and commercial spaces.

“Sophie’s Artist Lounge & Cocktail Club is meant to be an amenity for our resident organizations and their cast, crews and patrons to come together to connect and celebrate their work,” said Chris Hansen, executive director of the Kranzberg Arts Foundation, adding that the club will also be open to the general public.

The interior of the space, which seats approximately 50, was designed by SPACE Architecture & Design. It will be open Wednesday to Saturday from 4 p.m. to 1 a.m. Sophie’s patrons can indulge in a selection of cocktails, beer and wine, along with a small menu of bar snacks and play classic board games. Hansen said the venue will also play host to networking and connectivity events designed to help bring together the arts community.

Logo courtesy of Kranzberg Arts Foundation 

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