Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 21, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘South City’

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

Thursday, April 6th, 2017

040617_steaklouie2

 

A new “food court” for area food trucks is in the works in South City.

Earlier this year, Steak Louie owner Paul Listenberger bought the 2,200-square-foot building at 4001 Utah St., which formerly housed Annie Moons Bakery. The space has served as a commissary kitchen for Steak Louie, as well as fellow trucks Farmtruk and Go! Gyro! Go! Now, Listenberger plans to turn it into a one-stop shop where food truck fans can indulge in their favorite fare in one central location.

According to Listenberger, the actual rehab of the space will be minimal. “It’s a great building as-is,” he said. “We’re just doing basically cosmetic changes.”

Listenberger said the plan is for customers to order at a counter, and then food will be brought to their tables. Inside and outside seating will be available, and he plans to serve beer as well.

Steak Louie, Farmtruk and Go! Gyro! Go! have all signed on to participate in the venture, and Listenberger said he hopes to have Holy Crepe on board soon, as well. He also intends to eventually bring in other trucks for collaborations and events.

Initially, Listenberger said the food court would be open for Friday dinner service, and breakfast, lunch and dinner service on Saturday and Sunday. The space, which has no official name as of yet, is about four to six weeks from opening. “We want to get the patio open as soon as we can,” he said.

Related Content
Food Truck Friday is back May 12, 2017!

6 Best New Food Trucks of 2016

Hit List: 5 new places you must try this May

Best New Restaurants: No. 9 – Egg

Thursday, December 1st, 2016

To be the best, everything matters – atmosphere, service and food. Here, the places that dazzled us from the moment they opened: St. Louis’ 10 Best New Restaurants of 2016.

 

120116_egg

{ cornbread benedict }

Egg, the former weekend brunch pop-up at Spare No Rib, hatched into its own restaurant this October, and we couldn’t be happier.

Certain combinations may sound odd, but don’t let that stop you from ordering chakchouka alongside a cheesy carne asada wrap or a chorizo breakfast taco with the cornbread and gravy.

The eclectic, Tex-Mex-leaning menu is a reflection of chef-owner Lassaad Jeliti’s background, from growing up in Tunisia to running a barbecue/taco joint for the past three years. The chakchouka, a hearty tomato and pepper stew topped with creamy soft-baked eggs and served with toast for dipping, was a childhood breakfast favorite. The Benedicts begin with the sweet, crumbly cornbread Jeliti perfected at Spare No Rib, topped with sauteed veggies or house-smoked pork belly and poached eggs, all drenched in hollandaise.

“They all have similar flavor profiles,” Jeliti said of his influences. “The Mexicans got their flavors from the Spaniards, who got their flavors from [North Africans],” he joked. “That’s my theory, anyway.”

Whatever its heritage, Egg’s flawlessly prepared, wide-ranging fare keeps us coming back for brunch.

 

More about Egg

• First Look: Egg in Benton Park

• The Scoop: Spare No Rib to move to larger space, expand Egg

Photo by Cory Miller

The Scoop: Spare No Rib to move to larger space, expand Egg

Tuesday, July 12th, 2016

GetFileAttachment

 

Get ready to brunch (and barbecue) hard, St. Louis. Spare No Rib is set to move to a new location in South City in mid-August, while its brunch concept Egg takes over the original Spare No Rib space at 2200 Gravois Ave., in Benton Park.

Since owner Lassaad Jeliti hatched the idea for a Sunday brunch pop-up at Spare No Rib in fall 2014, he said intended to expand the two concepts. “We could have done breakfast under Spare No Rib, but I gave (Egg) a different name to have an opportunity to split them apart,” Jeliti said.

The new location for Spare No Rib had to be near its current customer base in Benton Park, Tower Grove, Lafayette Square and Soulard. Jeliti found his opportunity in a freestanding building at 3701 S. Jefferson Ave., previously occupied by Lucky Buddha.

The Jefferson Avenue location will raise Spare No Rib’s capacity to about 60 seats and add outdoor seating from two patio spaces. The menu won’t change initially, but Jeliti is open to extending the hours and adjusting the menu at some point. “I’m going to let the space tell me what to do with it,” he said.

Egg and Spare No Rib are expected to open as separate restaurants next month. Spare No Rib will maintain its regular hours from 11 a.m. to 9 p.m. Monday through Saturday at the new location.

Egg will serve its usual brunch menu on weekends from 9 a.m. to 2 p.m., and will shift to quick breakfasts and lunch items Tuesday through Friday from 7 a.m. to 2 p.m.

The Scoop: The Stellar Hog to trot into South City

Friday, March 18th, 2016

031816_stellarpig

 

After nearly three years at Adam’s Smokehouse apron, Alex Cupp is firing up his own pit, The Stellar Hog in the current Super’s Bungalow, as reported by the Riverfront Times. Cupp said he is in the process of buying the business at 5623 Leona St., and is currently helping to manage the bar. “I was just in the right place and this was the right time,” he said.

While he develops the menu and completes both cosmetic and systems renovations, Super’s Bungalow will remain open. Cupp hopes to unveil The Stellar Hog in June.

Having studied under barbecue legends Mike Emerson and Skip Steele of Pappy’s Smokehouse, Cupp looks to combine his pit experience with his earlier years in classical cooking to create a menu featuring traditional and nontraditional barbecue fare. Look for pork steaks along with chicken skin nachos and cassoulet with smoked meats. “Lunch will be more barbecue focused,” Cupp said. “Dinner will be certainly barbecue focused but fancied up a little bit.”

Cupp has been working with chef Ben Grupe on some menu items, as well as a side project called St. Louis Sammiches, a pop-up concept that will offer sandwiches at area farmers markets.

 

The Scoop: California Do-Nut sees second life on South Jefferson

Thursday, October 29th, 2015

102915_california-donuts

 

Long-shuttered California Do-Nut Co. at 2924 South Jefferson Ave., will re-open under the same name in January 2016 with first-time restaurant owner Felinna Love manning the fryer.

Working with city officials, a business coach and with the support of family and friends, Love acquired the storefront and has been testing recipes at markets around the city, including St. Louis Swap Meet. Although she’s never owned a brick-and-mortar business, she has spent the last year volunteering in and working with the lead baker in another doughnut shop. “This is meant to be,” said Love. “Things literally fell into place.”

Love’s classic yeast doughnuts will see 20 flavors on rotation, including seasonal specialties. Of the flavors she’s tested, she said the lavender, peanut butter-and-jelly and apple cider-glazed varieties have been popular. Love plans to have a Champagne-frosted confection at her ribbon-cutting party and a series of flavors honoring the people who helped her open the shop.

California Do-nut will be open Wednesday through Monday from 6 a.m. to 2 p.m. with occasional evening hours.

 

 

Sneak Peek: Byrd & Barrel in South City

Thursday, September 24th, 2015

ByrdAndBarrel_10

 

Smooth your feathers and grab your appetites on Friday, Sept. 25, when Byrd & Barrel  opens its doors at 3422 S. Jefferson Ave., in St. Louis for flocks of fryer fanatics.

As The Scoop reported in November 2014, Bob Brazell announced his plans to open a fast-casual chicken shack in a former Popeye’s in South City, complete with dine-in and drive-thru options.

Unlike traditional deep-fried chicken, Brazell uses a pressure fryer to quickly fry his buttermilk-marinated fried chicken, available by the piece, bucket or as boneless chicken “nuggz.” Sides include mashed red potatoes and fried chicken gravy, kale cole slaw, Provel mac-n-cheese and house-made tater tots. Wash it all down with one of 11 varieties of Vess soda or a sudsy 58-cans list of beer from 4 Hands to Hamm’s.

While fried chicken dominates the menu, Byrd & Barrel does not put all its eggs in one basket. Start with one of six appetizers featuring everything from fried chicken skins to roasted cauliflower. Sandwiches are also up for grabs, including a fried chicken-liver bahn mi or the larger than life Mother Clucker. Byrd & Barrel will offer daily specials, one of which will be vegetarian or vegan friendly.

The fast-casual eatery just south of Cherokee Street seats about 40 inside at banquets and two bar-style areas; another two dozen spots available outside. Starting Monday, Sept. 28, patrons won’t even have get out of the car to get a fix; a pared-down version of the menu will be available at its drive-thru.

Byrd & Barrel will be open daily from 11 a.m. to 1:30 a.m. Here’s a sneak peek and what to expect when the fryers heat up tomorrow.

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky 

The Scoop: Organics market opens doors in South St. Louis

Tuesday, June 9th, 2015

060915_organics

 

New South City market Organics has popped up at 5400 S. Kingshighway Blvd. Doors opened for business June 5. Owner Fred Ford said the majority of his inventory is certified USDA Organic. “Before I had kids, I didn’t care about my diet. When I had kids, I didn’t want them eating anything that I had been eating,” Ford said. “I began researching different types of foods, and that led me to organic food.”

The 1,600-square-foot store sells everything from fresh fruit, vegetables and frozen foods to locally sourced candles. Ford hopes to source more products from local vendors as the business grows. Ford said the shop, located just a few blocks away from his house, filled a need for organic products in the community.

“When I originally had the idea for Organics, I was thinking South County because there is nothing in that area. But I looked at places, and I couldn’t feel it,” Ford said. “So I started looking closer to home. (My family) loves going to farmers markets, and we needed something closer to home.”

Ford, who previously worked as a photographer, is dabbling in ideas to expand the store, possibly opening a cafe, adding cooking classes or even a yoga studio. “I want to grow. I want to meet my neighbors and become the place they get their groceries,” Ford said. “Eventually, I want to expand to South County, North County and even farther like St. Charles.”

Organics is open 10 a.m. to 7 p.m. Tuesday through Friday, 10 a.m. to 5 p.m. Saturday and 10 a.m. to 2 p.m. Sunday.

The Scoop: Lemmons in South City to close

Friday, June 27th, 2014

062714_LEMMONS

 

Tonight is your last night to grab a slice of pizza at Lemmons. The South City bar and music joint located at 5800 Gravois Ave., is closing doors, according to an annoucement yesterday, June 26, on Facebook. The post added that the restaurant’s last day depends on how long it takes for the food and drink to run out. “We will be selling what we have and not buying more,” the post read. “Come thursday and friday (sic) for your last chance at a lemmons pizza.”

As reported by Kevin C. Johnson of The St. Louis Post-Dispatch, owner Michael Gross is closing Lemmons’ doors after an exhaustive 12 years in the industry. Lemmons, which opened in 2002 in Bevo Mill, was known for its pizza, trivia nights and original local music.

Lemmons is yet another restaurant throwing in the towel this month, including Tripel, The Nest, Brazkiat, Harvest and Lola. Calls to Lemmons requesting comment were not immediately returned.

 

 

The Scoop: The Dam set to open this week in south city

Tuesday, August 13th, 2013

The Scoop reported last winter that The Dam would open next-door to Amsterdam Tavern in south city. Owner Michelle Coen Racanelli is ready to let the floodgates open; doors at 3173 Morgan Ford Road will unlock for the general public Aug. 15.

 

TheDam_01

 

The Dam offers a menu of American favorites – burgers, dogs, sandwiches and hand-cut fries. While the fare may be lowbrow and affordable, The Dam boasts a scratch kitchen that uses all fresh ingredients, including free-range meat from animals raised without antibiotics or hormones. Among the offerings, customers will find specialty burgers like The Animal (pictured) – a trio of hand-packed patties loaded with American cheese, grilled onions, jalapeños, bacon and house-made barbecue sauce – formerly the most popular item on the menu at Racanelli’s now defunct Big V’s.

 

TheDam_05

 

The Dam uses all-beef kosher hot dogs. Look for The Louie (pictured) that holds a deep-fried dog wrapped in bacon and topped with shredded cheese, tomatoes, grilled onions and jalapeños.

 

TheDam_02

 

A sweet tooth can find a sugary finish to a meal with a cupcake like the Irish Carbomb (pictured), blown up with booze: Guinness in the chocolate cake batter, a filling featuring Jameson Irish whiskey and Bailey’s Irish Cream in the frosting.

-Photos by Michelle Volansky

 

 

The Scoop: Tree House announces pastry chef hire

Tuesday, April 30th, 2013



In mid-April, The Scoop reported that the soon-to-open vegetarian restaurant Tree House had hired John Intrieri as its executive chef. The lunch and dinner spot, located at 3177 S. Grand Blvd., has since hired Victoria Lopez (pictured) as its head pastry chef. Lopez attended Le Cordon Bleu in Atlanta, Georgia, before moving to St. Louis in 2009. Since then, Lopez has worked at Black Bear Bakery on Cherokee Street and Bixby’s in the Missouri History Museum. Her familial Puerto Rican influences work their way into her desserts, adding another dimension to Tree House owner Bay Tran’s Vietnamese background and Intrieri’s South American and Italian roots. All three are first-generation Americans and are excited to call on the cuisine of their respective heritages, along with their familiarity of American culture, in order to offer a menu with truly global flavors.

Look for Tree House to open by mid to late May.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004