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Feb 21, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Scott Sandler’

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.

 

Don’t miss out on all the St. Louis restaurant news – follow Sauce Magazine on Facebook and Twitter for the latest Scoops and Sneak Peeks!

 

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The Scoop: Pizzeoli owner to open Pizza Head on South Grand

Wednesday, January 11th, 2017

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{ Pizzeoli owner Scott Sandler }

 

South Grand will soon have an old-school pizza joint to complement its array of international restaurants. 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.

Sandler described the concept as “can beer, large pies, slices and punk rock music.” Like Pizzeoli, all the pizzas will be vegetarian (cashew cheese will also be available for vegans), but they’ll be akin to New York style instead of the Neapolitan pies Pizzeoli turns out. Sandler will use electric pizza decks for their high heat, so he can get the pizzas out quickly. The current plan is to have a cheese pizza and a white pizza available, plus around eight classic toppings to choose from at the counter-service spot.

Sandler said he’s had his eye on South Grand for a while, and when the opportunity to get into the neighborhood came up, he went for it. “I’ve always thought this would be the perfect place for pizza,” he said.

The space won’t require much work, and if all goes according to schedule, Sandler said he hopes to open in two to three months.

Photo by Dave Moore

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The Scoop: Neapolitan pizzeria Pizzeoli set to open in Soulard

Tuesday, August 5th, 2014

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Neapolitan pizza fans can soon get their fix in Soulard when pizza enthusiast Scott Sandler opens Pizzeoli in early to mid-November. Located at 1928 S. 12th St., Pizzeoli will specialize in traditional Neapolitan pies cooked in the restaurant’s 800-degree wood-burning oven. “It’s sort of an art,” he said. “It’s my favorite type of pizza. It’s the original pizza.”

Sandler will also serve as the head chef. Pizzeoli is his first foray into the restaurant industry, but he said he has cooked pizzas at home for more than 10 years. Next week, he flies to Los Angeles to train at Accademia della Pizza Napoletana run by the Associazione Verace Pizza Napoletana, an international nonprofit dedicated to teaching the art of traditional Neapolitan pizza-making.

Pizzeoli’s small menu will reflect the simple, traditional offerings at pizzerias in Naples, including a classic Margherita with house-made mozzarella, basil and tomato sauce. Sandler also hopes to carry one or two vegan-friendly options and is currently on the hunt for a vegan mozzarella substitute. To cap off the dining experience, Italian wines and local craft beers and Budweiser will be served.

The new space, formerly Arcelia’s Mexican, will seat approximately 25 people inside and 30 people outside. He believes Pizzeoli will fill a void in St. Louis city for high quality pizza. “It just happened to be the location that clicked and just everything worked,” he said. “And I’m really happy to be there because it’s such a strong community and really supportive, even already.”

 

 

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