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Feb 24, 2017
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Posts Tagged ‘The Scoop’

The Scoop: Kevin Nashan to launch new food program at 4 Hands

Tuesday, February 21st, 2017

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{ brisket po’boy at Peacemaker Lobster & Crab Co. }

 

4 Hands Brewing Co. will debut a new food program at the brewery’s tasting room this Friday, Feb. 24, courtesy of chef Kevin Nashan.

The James Beard-nominated chef-owner of Sidney Street Cafe and Peacemaker Lobster & Crab created the menu with Peacemaker chef de cuisine, John Messbarger.

Most recently, Fifth Wheel Catering (owned by Baileys’ Restaurants) ran the 4 Hands food program. As The Scoop reported on Feb. 6, The Fifth Wheel left the brewery on Feb. 5 after five years in operation. Since then, Lemp has arranged a lineup of food trucks parked outside the brewery to feed hungry patrons.

Nashan and Messbarger’s menu features a variety of soups, snacks and sandwiches including beer cheese soup, smoked whitefish dip, a bratwurst braised in 4 Hands beer and a brisket po’boy. Nashan and Messbarger will also handle catering duties for events at 4 Hands.

4 Hands owner Kevin Lemp said he looked forward to teaming up with Nashan again after the two collaborated on a exclusive Peacemaker witbier. “I have such respect for Kevin and his team and everything they do,” Lemp said. “We thought this was a great way to work together again.” He said since Nashan’s Benton Park restaurants are near the brewery, they could be easily be used as commissaries.

Lemp said that Messbarger’s affinity for craft beer was also a plus. “He really understands what foods pair well with beers,” he said.

Nashan said the opportunity to work with Lemp was “a no-brainer.” “It’ll be beer pub food done our way,” he said. “It’ll be a lot of fun.”

Photo courtesy of Peacemaker

Extra Sauce: In case you missed it…

Monday, February 20th, 2017

From big accolades for St. Louis area chefs to new pizza places in Skinker Debaliviere, here’s what went down last week, ICYMI…

 

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1. The James Beard Foundation announced its 2017 restaurant and chef award semifinalists on Feb. 15. St. Louis’ recent run of recognition from the foundation continues, as five St. Louis chefs earned nominations for the esteemed culinary awards.

2. Clayton’s Wicked Greenz will soon open a new location in O’Fallon, Missouri and go mobile. Director of operations Matt Ratz said the company has purchased the former Shell’s Coastal Cuisine truck and will be taking its health-focused eating options on the road this spring.

 

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3. Washington, Missouri favorite The Blue Duck opened doors at its first St. Louis-area location Feb. 14 at 2661 Sutton Ave., in Maplewood.

4. Chefs around the country donated a portion of their revenues to support immigration organizations or closed their eateries entirely in support of A Day Without Immigrants on Feb. 16. Locally, a handful of area restaurants did the same.

 

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5. The new fast casual restaurant ‘Zza Pizza & Salad from the folks behind Pi Pizzeria is scheduled to open later this month at 282 N. Skinker Blvd., in the Skinker Debaliviere neighborhood.

 

 

 

 

The Scoop: Local restaurants participate, support A Day Without Immigrants protest

Thursday, February 16th, 2017

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{ from left, Nixta executive chef Tello Carreón and owner Ben Poremba } 

 

Across the country today, Feb. 16, people stayed home from work and school or did not shop or eat out in support of A Day Without Immigrants, a protest against current U.S. immigration policy. Participants meant to illustrate the importance of immigrants in American society.

Chefs around the country donated a portion of their revenues to support immigration organizations or closed their eateries entirely, like José Andrés in Washington D.C. and Rick Bayless in Chicago. Locally, a handful of area restaurants did the same.

Chef and restaurateur Ben Poremba decided to close Nixta, his new Mexican eatery, as reported by the Riverfront Times. Poremba said many of his staff had expressed a desire to take the day off to participate.

“I’m not trying to be a pioneer,” he said. “I just respected that some of the guys wanted a day to be heard without worrying about losing their job or having some consequences. I didn’t want to be on the fence.”

Cherokee Station Special Business District liaison Anne McCullough said most of the immigrant-owned businesses on Cherokee closed today. “More than 20 percent of the businesses and properties on Cherokee Street are immigrant-owned,” she said.

 

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{ Local Chef Kitchen chef-owner Rob Uyemura } 

 

Local Chef Kitchen chef-owner Rob Uyemura also shut the doors at his Ballwin Restaurant for the day. “In 25 years in the restaurant business, I’ve worked with a lot of immigrants,” said Uyemura, whose family immigrated to the U.S. “They get labeled as criminals and illegals, and that’s wrong.”

Other restaurants remain open, but are donating a portion of their proceeds to nonprofits. Demun Oyster Bar general manager Tom Halaska said his bar, as well as sister restaurants Sasha’s Wine Bars and Scarlett’s Wine Bar, will donate 50 percent of the day’s proceeds to the International Institute St. Louis.

Halaska said it was important to recognize the many immigrants who participate in the restaurant industry and in society. With immigration policy currently in the national spotlight, he said this was a good opportunity to celebrate immigrants.

“This is a way for us as a restaurant group to show respect and compassion for what’s going on in the country,” Halaska said.

 

Catherine Klene contributed to this report.

Nixta photo by Carmen Troesser

 

The Scoop: Wicked Greenz to launch food truck, open O’Fallon location this spring

Thursday, February 16th, 2017

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Clayton’s Wicked Greenz will soon open a new location in O’Fallon, Missouri and go mobile. Director of operations Matt Ratz said the company has purchased the former Shell’s Coastal Cuisine truck and will be taking its health-focused eating options on the road this spring. Ratz said the plan is to debut the truck at the Forever Vintage Market event at Taubman Prestige Outlets on Friday, April 21.

“We think we can provide something different than the normal food truck does,” said Ratz.

Wicked Greenz opened its fast-casual concept last October at 16 N. Central Ave., in Clayton, offering customizable salads and wraps. Ratz said the food truck’s abbreviated menu would likely include four or five salads and a couple of soups, as well as pitas and hummus and possibly some one-off specials. “We’ll really be able to put things out quickly,” he said.

Ratz said the company decided to launch a food truck to increase brand awareness. He said the truck may be parked at the upcoming Wicked Greenz location at 4015 Highway K in O’Fallon, which is expected to open in June, before the restaurant opens to give diners a sneak peek.

Photo  by Michelle Volansky

Related Content
Hit List: 3 new place to try in November

Sneak Peek: Wicked Greenz in Clayton

The Scoop: Healthy eats spot, Wicked Greenz, to open in Clayton

The Scoop: Vincent Van Doughnut to open in The Grove

Friday, February 10th, 2017

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Doughnut lovers rejoice! The new location of Vincent Van Doughnut at 1072 Tower Grove Ave., will be open for business on Valentine’s Day, bright and early at 6 a.m.

As The Scoop reported in February, the new store will initially have the same hours as the Clayton location: Tuesday through Friday from 6 a.m. until sold out, and Saturday and Sunday from 7 a.m. until sold out. Owner Vincent Brian Marsden said he’s considering adding later hours on Thursday, Friday and Saturday down the line, given the active nightlife in The Grove – possibly with an evening menu of fry-to-order doughnuts.

Marsden said the core of the Tower Grove menu will remain the same as the Clayton location, though there will be some additional items, such as ice cream from local purveyor Ronnie’s Ice Cream. The location has 16 seats, and Marsden is looking into outdoor seating as well.

-photo courtesy of Vincent Van Doughnut 

The Scoop: Sym•Bowl to open new locations in St. Charles, Creve Coeur

Wednesday, February 8th, 2017

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Sym•Bowl, which specializes in build-your-own bowls, will open its third location at 1456 Bass Pro Shop Drive in St. Charles in late March or early April, according to co-owner Becky Schoening.

The new St. Charles location, which was formerly a sushi restaurant, will have approximately 30 seats, feature the same menu as its sister restaurants, and will also house a small bottling facility for Sym•Bowl’s line of hot sauces.

But the Sym•Bowl expansion isn’t over. Schoening said she and business partner Gregory Owens will soon open a fourth location in Creve Couer. Schoening said details should be finalized in the next few weeks, and store number five will hopefully follow soon.

“We’re also looking for something in the city, but nothing is on the radar yet,” Schoening said, adding that both upcoming locations will be approximately the same size as the other restaurants and feature the same menu.

Sym•Bowl opened its second location last year in Chesterfield at 137 Chesterfield Town Center. The original Kirkwood restaurant at 11215 Manchester Road, which had initially retained the name The HotPot, changed over to the Sym•Bowl moniker after the first of the year.

Photo by Michelle Volansky

Related Content
First Look: Sym•Bowl in Chesterfield

The Scoop: The HotPot to rebrand, open new location in Chesterfield

 

 

The Scoop: Good Fortune finds a home in Botanical Heights

Wednesday, February 8th, 2017

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{ Rendering of the future home of Good Fortune in Botanical Heights }

 

Highly anticipated Chinese-American restaurant Good Fortune has finally found a home. Co-owner Corey Smale announced today, Feb. 8, that the restaurant will open this July in the Botanical Heights neighborhood.

Smale, former co-owner of Strange Donuts, purchased a building at 1654 Tower Grove Ave., with attorney James P. Sanders and realtor Chris Hulse. The trio will be the landlords, with Good Fortune as the tenant. The upcoming eatery is also co-owned by Bob Brazell, Ryan McDonald and Hana Chung of Byrd & Barrel.

Good Fortune announced its inception last year and was on the hunt for a location for several months. The team hosted several pop-ups and collaboration dinners around town, introducing people to its takes on Chinese-American fare.

J.P. Burcks will provide arts and graphics for the project, and Gabe McKee and V Three Studios will handle architecture duties. The building, which was constructed in 1954, was most recently a day care facility. Smale said there’s a lot of work to be done before the doors open.

“It’s pretty gnarly right now,” Smale said. “We’re going to keep the bricks and floor and whatever we can. We’ll make it ours.”

While construction is underway, Good Fortune will host some more pop-up events to whet the public’s appetite, including a 12-course collaboration with chef Mike Randolph at Half & Half in Clayton on Friday, Feb. 24, and Saturday, Feb. 25.

The Scoop: Josh Charles leaves Element, heads to Blood & Sand

Monday, February 6th, 2017

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Chef Josh Charles has left his post as executive chef at Element to helm the kitchen at Blood & Sand, as reported by St. Louis Magazine. Charles’ former chef de cuisine Tudor Seserman has stepped up to assume the executive chef role. Charles said the passing of the torch was smooth thanks to their close working relationship.

In his new role, Charles said he’ll work with Blood & Sand’s current chef Chris Krzysik through Valentine’s Day, and then will begin making his mark on the menu.

“The day after, it starts,” he said, adding it should take a month of switching out a couple of dishes at a time before the transition is complete. Charles said diners can expect a bill of fare that reflects his focus on quality ingredients and techniques. While he’ll put his stamp on the food at Blood & Sand, the restaurant’s much-loved tater tots will remain.

“It’s a great platform and a beautiful place,” said Charles. “They’ve always had a reputation for putting out great food and drink. I’m super excited.”

Krzysik said he is currently in talks to take a position at another restaurant, but couldn’t share more information at this time. Element co-owner Carol Hastie did not return requests for comment.

Photo courtesy of Christina Lane 

Related Content
The Scoop: New owner discusses vision for Blood & Sand

• The Scoop: Josh Charles is named executive chef at Element

• Ones to Watch 2014: Josh Charles and John Fauz

 

 

The Scoop: The Fifth Wheel exits 4 Hands tasting room

Monday, February 6th, 2017

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The Fifth Wheel Catering at 4 Hands Brewing Co. has closed. Its last day of service was Sunday, Feb. 5.

Fifth Wheel is under the umbrella of Baileys’ Restaurants, which includes Rooster, Small Batch, Bridge, Baileys’ Range, Baileys’ Chocolate Bar and Shift: Test Kitchen. The small kitchen at 4 Hands turned out tacos, burritos and other tasting room fare for the last five years.

Owner Dave Bailey said the company is refocusing its catering efforts on its two downtown event spaces, Willow and Slate. “It’s been great sharing space with 4 Hands,” he said. “We want to retool our catering business and focus on those two locations.”

4 Hands owner Kevin Lemp said the brewery will continue to offer food, and he is currently working on a new concept, which will be announced soon. “Dave was a pleasure to work with, and we’ll continue to be tight with the Baileys’ crew,” he said.

 

The Scoop: Kaldi’s Coffee to open new locations in Citygarden, CWE

Monday, February 6th, 2017

 

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The folks at Kaldi’s Coffee are going to have a busy 2017. The company has three new projects in the city: one coming soon to Citygarden, another to the Central West End and one that just opened in Midtown.

Co-owner Tricia Zimmer Ferguson said another location of the local coffee shop will open later this spring in the former Death In The Afternoon space at 808 Chestnut St., downtown.

Zimmer Ferguson said the new location will feature a bigger menu with more plated items as well as brunch service. Frank McGinty, Kaldi’s director of culinary development and marketing, said there will be beer and wine available at the Citygarden location, as well as batched cocktails, along with plenty of Kaldi’s signature coffee and tea drinks.We’ve really focused more on the food menu,” Zimmer Ferguson said. “And we want this to be a community space, so it’ll definitely have that laid-back vibe.”

McGinty said he plans to use the spacious basement area as a research and development test kitchen. Plans include taking advantage of the large space to host special events like chef collaborations and expanding the company’s catering operations.

McGinty said the only major renovation will be rebuilding the front bar to accommodate espresso machines, along with some tweaking of the décor. He said the plan is to have the location and up and running in time for Cardinals opening day on April 2.

 

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{ From left, co-owners Tyler Zimmer and Tricia Zimmer Ferguson and director of culinary development and marketing Frank McGinty. }

 

Yet another Kaldi’s Coffee is slated to open in November at The Euclid in the Central West End, a 72-unit mixed-use development that will also house St. Louis’ first Shake Shack.

To keep city dwellers satisfied in the meantime, Kaldi’s also debuted a new Midtown spot on Saturday, Feb. 4, at 3900 Laclede Ave. As The Scoop reported in April 2016, the spacious corner location features 36 seats inside – a mix of tables, soft seating and bar stools – and an additional 22 seats outside.

“We want to continue to be a part of the city landscape, and we think this is a great place to do that,” said McGinty. He said its proximity to The Cortex, Ikea and SLU, as well as Kaldi’s roastery at 3983 Gratiot St., make it an ideal location.

The full food menu includes a variety of sandwiches, wraps, salads and breakfast items. Of course, there’s a plethora of coffee and tea drinks to be had, including coffee and tea on tap. Hours will be Monday though Friday from 6 a.m. to 10 p.m. and Saturday and Sunday from 7 a.m. to 10 p.m.

 

Editor’s note: This Scoop was updated at 10:45 a.m. to include information about another upcoming Kaldi’s location in the Central West End. 

Kaldi’s photo by Kimberly Morice-Damhorst; group photo by Allyson Mace

Related Content
The Scoop: Death in the Afternoon closes

The Scoop: Kaldi’s opens two new STL locations

Sauce Magazine: February 2017

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