Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 12, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘South Hampton’

First Look: Knead Bakehouse & Provisions on South Hampton

Wednesday, November 22nd, 2017

knead_7_small

 

Knead Bakehouse & Provisions is officially open for business at 3467 Hampton Ave. Owners AJ and Kirsten Brown opened doors at their bread bakery and cafe on Nov. 18.

As The Scoop reported in September, Knead bread got its start selling bread at farmers markets in St. Charles County before the Browns signed a lease on the former Salume Beddu space.

Knead currently offers two types of bread in whole loaves: a flagship rustic sourdough loaf and a brioche. The grain is sourced from the Missouri Grain Project, Great Harvest of Montana and Heartland Mills from neighboring Kansas.

The naturally leavened loaves use only water, flour, sea salt and a sourdough starter to begin. “When you have only four ingredients, you can’t really hide behind poor quality of those ingredients, so we have to get the best ingredients for that bread,” AJ Brown said.

While bread is the focus of Knead, the 25-seat cafe also serves breakfast and lunch. Doughnuts, morning buns and pastries are available alongside tea and Blueprint coffee in the morning. Sandwiches, salads and soups take over the menu midday. House-made botanical sodas with fresh herbs are offered as well.

Although Brown said in the future, customers can expect Knead bread mixes, house-made jams and butters for sale. Kolache will also eventually appear on the counter, as the Brown family has Czechoslovakian roots.

Brown said the goal of Knead is to revive American bread culture, and the bakery will offer goods that Americans are familiar with. “[You] don’t have to be a bread connoisseur,” Brown said.

Regular business hours for Knead Bakehouse & Provisions are 7:30 a.m. to 3 p.m. Tuesday through Friday and 8 a.m. to 3 p.m. Saturday and Sunday. Here’s a first look at what to expect from St. Louis’ newest bread bakery:

 

This slideshow requires JavaScript.

Photos by Caitlin Lally 

Caitlin Lally is a contributing writer to Sauce Magazine. 

Related Content
• Knead Bakehouse & Provisions will offer fresh bread in Southampton

• Salume Beddu to move inside Parker’s Table

• Loaves We Love

The Scoop: Clementine’s to open second location

Thursday, March 17th, 2016

031716_clementines

 

Things are heating up on Macklind Avenue as Clementine’s Naughty & Nice Creamery announced plans to move into 4715 Macklind Ave., as reported by St. Louis Magazine.

While the menu at the second location will be similar to the flagship store near Lafayette Square, offering ice cream in traditional, nontraditional and boozy flavors, owner Tamara Keefe plans to expand the dessert menu but is keeping mum on the details for now.

Building renovations will turn the white-sided box into a more charming facade and interior that’s in line with Clementine’s brand. which Keefe credits to her life partner Frank Uible. “We’ll be ripping off the siding and opening a pocket patio,” Keefe said.

She plans to open the Macklind location on June 1. When they start scooping, 20 to 25 customers can enjoy treats inside with an additional 20 to 25 patrons able to eat outdoors.

“SoHa’s an awesome, kickass, up-and-coming neighborhood,” Keefe said. “The people are super nice, and the collaboration between the neighborhood association and us has been great. We want the neighbors in SoHa to love it as their own.”

-photo by Meera Nagarajan

 

First Look: Copper Pig in South Hampton

Tuesday, November 10th, 2015

CopperPig_5

 

Doors are officially open at Copper Pig, owner Nhat Nguyen’s newest venture at 4611 Macklind Ave., in the South Hampton neighborhood.

As The Scoop reported in March, Nguyen aims to serve gastropub fare with Asian influences. He brought on executive chef Tudor Seserman, who created a menu of pork-centric (though not exclusive) starters, sandwiches, entrees and desserts. Nguyen said the menu reflects his Asian heritage and travels. Look for everything from chao tom (shrimp meatballs skewered on sugarcane) and a rotating poutine to a pork belly Cuban with plantains and whole red snapper, fried and served with a chile-tamarind sauce.

The 50-seat space features a modern, sleek interior, including single hanging bulbs, wooden light fixtures created by local artists and floor-to-ceiling windows that open to create an alfresco dining experience in warmer months. Behind the gleaming copper bar, 12 taps pour several local brews and more are available via can or bottle. Patrons of Nguyen’s former South Grand bar, Urban, will recognize a few of their old favorites on the Copper Pig’s tight house cocktail menu. Wine lovers can select from five red and five white by-the-glass options.

Copper Pig is open Monday to Saturday from 4 to 10 p.m. Here’s a first look at what to expect when you step inside South Hampton’s newest restaurant:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky 

First Look: Grapeseed

Monday, September 22nd, 2014

In February, The Scoop reported that chef Ben Anderson would open a restaurant at 5400 Nottingham Ave., in the South Hampton neighborhood. After months of renovation, the wait is over. Grapeseed quietly opened Friday, Sept. 19.

The menu is divided into snacks, small plates, sandwiches and entrees. The restaurant sources from numerous local purveyors, including meat from Rain Crow Ranch and Todd Geisert Farms, produce from Double Star Farms and breads from Companion and La Bonne Bouche.

Wine figures heavily in the beverage program. Patrons will find nearly 50 wines – 16 by the glass – on the menu. Craft beer enthusiasts can select from six local brews on tap; another 16 are available in bottled format. The cocktail menu holds nine drinks, including Todd’s Famous Sangria, created by bar manager Todd Brutcher. Brutcher keeps his sangria seasonal; the current offering is bursting with apple flavors, while butternut squash will make an appearance in the weeks ahead.

The remodeled interior features woodwork by local green-builder Mwanzi. The majority of the wood used for tables, banquettes and accent pieces, hails from the restaurant’s own space, including stairs repurposed into tabletops. Grapeseed also offers patio seating both near the front entrance and on a secluded back patio. Open Tuesday through Sunday, Grapeseed currently offers dinner; lunch service is anticipated in the near future.

 

This slideshow requires JavaScript.

 

 

-photos by Meera Nagarajan

The Scoop: South Hampton to see small plates venue Grapeseed in April

Monday, February 17th, 2014

021714_grapeseed

The South Hampton area will soon be getting a new neighbor. Bar and restaurant Grapeseed is on target to open in April at 5400 Nottingham Ave., at the corner of Nottingham and Macklind avenues.

Grapeseed is a project by Ben Anderson, whose Gist Bistro in Manchester shuttered last year after a nine-month run. Grapeseed, explained Anderson, is a concept he conceived of prior to opening Gist. “I had the idea of doing a small-plates venue, a little bit of a wine bar influence,” he said. “The name plays into that reference, but we don’t want to pigeonhole ourselves.”

Anderson has tapped Jon Olsen as executive chef for Grapeseed. Olsen was sous chef at Gist, but the pair first met a number of years ago. “My first cooking job was when he [Anderson] had Canoe out in St. Charles,” Olsen explained.

He and Anderson have set their sight on turning Grapeseed into a casual neighborhood spot where guests can share plates that feature affordable, locally sourced ingredients and house-made items (pastas, breads and cheeses). “We want to supply a really quality product, but we really want to focus on approachability and affordability as well,” Anderson said. “I don’t want anything over $30. We’re going to have a lot of smaller, shareable plates. We’ll also have entrees; most will be priced between $10 and $20.”

Although Anderson is stepping away from the kitchen to assume a proprietor role at Grapeseed, he will have a hand in its beverage offerings, particularly when choosing a large selection of wines. Grapeseed will also have a cocktail menu.

As first reported by St. Louis Magazine’s George Mahe, Anderson purchased the century-old building last fall. He has been rehabbing the space to give it an “old city-meets-2014” feel. He has enlisted local green build-supply company Mwanzi to build wood banquette seating, tables, the bar and other wood accent pieces for the restaurant and bar. When doors open, guests will be able to grab one of nearly 80 seats inside or camp out on one of two patios.

 

 

 

 

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