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Jan 23, 2018
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Posts Tagged ‘Southwest Diner’

Chef Tour: Ashley Rouch

Monday, January 1st, 2018

cheftour_jan18

{ Coma Coffee Roasters }

Ashley Rouch always knew she’d work in a kitchen. “I was always fascinated with food,” she said. After stints at Baileys’ Chocolate Bar and Pint Size Bakery, Rouch is transitioning from her job as Reeds American Table’s executive pastry chef to the bread baking team at Union Loafers Café and Bread Bakery this month. Her culinary background means she values fine food and drink, but ultimately, it’s good service that makes Rouch a repeat customer. “I want to be in an environment where I always feel welcome,” she said.

1. Southwest Diner
Southwest Diner is a frequent stop for Rouch since it’s on her daily route to Reeds. “You can tell they take individual care with each ingredient.” One dish she can’t pass up is the sopapilla, and she said Southwest’s guacamole is also something special. “It steals the show – it’s the best guacamole in St. Louis.”

2. Taqueria El Bronco
“I’m a big fan of Mexican food; hands down, it’s my favorite,” Rouch said. When she needs a dose of the real deal, she heads to this Cherokee Street staple. “They have some of the best authentic tacos in town,” she said. Her favorite? “Al pastor all the way. There’s just something about the pineapple with the savoriness of the pork that’s so comforting.”

3. Público
“On the higher end [of Mexican food], I love Público. Their pork belly taco I could eat every day,” Rouch said. “They don’t get as much press as I feel they should. Their service is always great.”

4. Union Loafers Café and Bread Bakery
“I love them for both lunch and pizza,” Rouch said of this Botanical Heights standby. “They’ve spoiled me on the pizza front – now it’s hard to go anywhere else.” She’s also a fan of Loafers’ sandwiches and salads. “The amount of care and quality they put into their work is amazing.”

5. Coma Coffee Roasters
Rouch takes her coffee seriously. “I’m a huge coffee person, and my husband used to be a barista,” Rouch said. Coma Coffee is her go-to to satisfy caffeine needs. “Connor [James], their roaster, is so talented in what he’s doing with their coffee. They supply our coffee at Reeds, so I get to see them and talk to them all of the time. They’re really doing great things.”

6. Tick Tock Tavern
“It’s right by our house, so we can easily walk there,” Rouch said of the south city spot. “I just love the super old-school vibe. It reminds me of Iowa, where I grew up.” Rouch also likes the fact that Tick Tock is conveniently located next to Steve’s Hot Dogs, in case happy hour turns into dinner. Plus, “Who can argue with a $3 Schlitz?”

Photos by David Kovaluk

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Sauce Magazine: January 2018

• Summer Wright to helm Vicia’s pastry program, Reeds American Table names new pastry chef

• Best New Restaurants 2015: Union Loafers Cafe and Bread Bakery

Edible Weekend: 2 more tasty events this weekend

Wednesday, June 21st, 2017

062017_southwestdiner

{ Southwest Diner }

Whether you love beer or Brazilian fare, there are plenty of ways to fill up this weekend.  Here are two more events for those who’re still peckish:

1. Southwest Diner Birthday Bash
Help Southwest Diner celebrate its fifth birthday when you indulge in tasty food and drink from Southwest Diner and friends like The Tamale Man, forthcoming Grace Meat & Three’s Rick Lewis, Strange Donuts and Kaldi’s Coffee. Schalfly pours the beer and the Foggy Memory Boys and River Kittens provide the tunes. Donations and a portion of the proceeds benefit the International Institute of St. Louis.

Free admission, Sat., June 24 – noon to 5 p.m., Southwest Diner, 6803 Southwest Ave., St. Louis, 314.260.7244, southwestdinerstl.com

 

2. Geaux North Seafood Boil
The folks at ClevelandHeath team up with Geaux North Seafood for an all-you-can-eat summer feast, featuring copious amounts of shrimp, crawfish and all of the traditional seafood boil accouterments, plus beer, wine and Hurricanes for purchase to wash it all down. The Cree Rider Family Band keeps the party rolling at this family-friendly event. Tickets available online.

$40. Sun., June 25 – noon to 4 p.m., ClevelandHeath, 106 N. Main St., Edwardsville, 618.307.4830, clevelandheath.com

Don’t miss out. Sign up for the Edible Weekend newsletter to get the best food events of the weekend delivered to your inbox every Wednesday.

Photo by Elizabeth Jochum 

 

What I Do: Doug Marshall, The Tamale Man

Wednesday, November 30th, 2016

120116_whatido

{ from left, Rachel Rogers and her father, Doug Marshall }

 

When Marisa Marshall decided to take up organic farming, her husband Doug Marshall figured the best way to get a foot in the door at local farmers markets was by offering prepared food. Now, most Marshall Family Farms produce is sold in tamale form, and you probably know him as The Tamale Man – dishing out family recipes with three of their seven children and one son-in-law at private events, Southwest Diner’s Tamale Tuesdays and farmers markets from Tower Grove to Lake St. Louis. Here, the boss dad shared his perspective on family business.

Aztec Hot Pockets
“[Tamales have] been around for centuries. We tell people it’s like the original Hot Pocket. They were already wrapped, and they traveled easily. The Aztecs, when they went on hunting parties, cooked a bunch of them.”

Christmas tradition
“[Tamales were a] Christmas present from my grandmas, every year. My mom passed away when I was 9 and my dad married another woman, who was half Mexican, half Cuban. So I basically grew up with two Mexican grandmothers. That was always a blast, [making] the tamales. I would help. When you got to driving age, you had to take them shopping. We went to the Soulard [Farmers] Market because they had to get the fresh stuff. There was a process. They basically pointed and told you what to do. I was trying to be nice, but yeah. They were pretty bossy.”

Family recipe
“When my grandmothers cook, they have their favorite coffee cup with the handle broken and stuff. They didn’t use tablespoons or anything. I really started from memory, and just kind of adapted it over the years to try to capture what I remember as a child.”

Skin in the game
“Family dynamics are interesting when you’re working together because everybody wants to have ownership of what you’re working on – which is a good thing. They want to be involved. I used to be ‘It’s my way or the highway,’ but for long-term success, that’s not really a good strategy. In any situation, I think if everyone has skin in the game, they’re going to be more productive.”

Proper technique
“For years, everybody boiled the meat. Now we marinate it and roast it. We take the trimmings and render our own fat and lard to use in the tamales. We make our stocks. … You’ve got to roast [the chiles], put them in a container, let them steam, clean them. [The kids] were like, ‘Can’t we just use canned chiles?’ No.”

Father of seven
“I used to try to micromanage everything. Now I try to let them figure it out. My youngest is 18, so now I like to say, ‘We’re all adults here, so figure it out.’ You can be mad at each other, but at the end of the day we’re all on the same team.”

Family Competition
“I was a former athlete and I still believe in keeping score. We have friendly competitions on Saturdays at the different markets. We compare totals and rib each other. I’ll say something like, ‘Nobody remembers second place.’ But it’s all in good fun. I’m admonished frequently. … If I have an off day, I’m kind of dour, kind of sullen about that and of course they pile on. My daughters [tell] me to be grateful, and [my son] Rudy and [son-in-law] Brian basically say, ‘Ha ha!’”

Business goals
“If you asked me the long-term goal when they were in diapers, that was my goal: That we enjoy each other’s company and like being around each other. I’d say that’s come to fruition. Marisa and I are very happy about that. There’s no black sheep thus far. They’re all really good friends.”

 

Related Content
What I Do: Mark ‘Garlic’ Brown of Gateway Garlic Farms

• What I Do: Marie-Anne Velasco of Nudo House

What I Do: Dan Brewer of Mofu

The Weekend Project: Tamales

 

Photo by Carmen Troesser

Budget Crunch: 8 delicious dishes and sweet deals happening now

Friday, April 15th, 2016

Got $10 and a friend? Then intrepid Budget Crunch reporter Holly Fann has eight foodie finds you have to try, from sloppy hot dogs to fancy seeds.

 

BudgetCrunch_Apr16_02

 

1. The free mushroom festival at Pere Marquette Lodge on April 17 is the fungus lover’s Coachella: live music, free wine tastings and vendors selling local goods and crafts. The highlight of the festival is Great Morel Hunt, which takes place on the grounds from 11 a.m. to 3 p.m. Seasoned experts and novice hunters alike will forage for nature’s wrinkly delicacies together with a chance to win prizes for the largest mushroom and biggest haul.

2. Clayton’s Craft Beer Cellar is a sort of nirvana for craft beer lovers, and now it’s a democracy, too. Each Wednesday, cast your vote in the Crowdsourced Happy Hour online (check CBC’s Facebook and Twitter for the link) and choose which two brews should be sipped at the evening’s half-price happy hour from 6 to 8 p.m. Winner, winner, craft beer for dinner.

 

BudgetCrunch_Apr16_03

 

3. Truffles Restaurant in Clayton has a tasty little next-door neighbor – Truffles Butchery, which also serves up ready-to-eat items like sandwiches. A new menu addition, the Black and Blue Steak Sandwich is a hearty $10 pick. Enjoy a healthy serving of finest quality aged beef tenderloin marinated in bourbon and served with caramelized onions, blue cheese and lettuce and tomato stacked on brioche.

4. Black Thorn Pizza and Pub is not only a great South Grand watering hole, but also a pizza lover’s secret spot. For almost 20 years, owner Dave Difani has made pizzas, and for an easy $9, you can nosh on a 10-inch two-topping pan pizza, hot from the oven, gooey with mozzarella and a golden brown crust.

 

BudgetCrunch_Apr16_05

 

5. Southwest Diner now serves up tamale on (what else?) Tamale Tuesdays. Unwrap the corn husks to reveal steamed masa stuffed with pork or vegetables and topped with red or green chili or a combo “Christmas” sauce. A ten spot will get you four generous tamales, enough to satiate even the hungriest Tex-Mex lover.

6. The horticulture nerds at SeedGeeks are ready to help you kickstart your summer garden. The SeedGeeks sell packets of untreated, non-GMO heirloom seeds to shoppers at the Tower Grover and Schlafly farmers markets. Grab a few packets of vegetable and herb seeds for a mere $1.50 to $3 each.

 

BudgetCrunch_Apr16_01

 

7. Not ready to fire up your grill just yet? Get a taste of summer at Steve’s Hot Dogs with the Backyard BBQ Dog, is a sloppy mess that sees a quarter-pound smoked hot dog smothered with baked beans, potato salad, bacon and barbecue sauce. Getting a bite with each element is a mighty feat indeed.

8. Dine Out For The Birds at The Purple Martin and support local wildlife on April 21, when a portion of the restaurant’s proceeds will benefit Wild Bird Rehabilitation’s Songbird Hospital. There, ornithologists care for injured, ill and orphaned native wild songbirds and then release them back into their natural habitat once they are healthy. Take a seat at the bar or on the outdoor patio and sip a signature Purple Martin cocktail (a mix of Malibu Rum, vodka, grape soda and a lemon squeeze for $8) and feel good knowing you helped a little bird regain its song.

 

-photos by Holly Fann

 

Budget Crunch: 10 delicious dishes and sweet deals to try now

Tuesday, January 13th, 2015

 

It’s time for Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

011315_brats

 

1. Someone at Brasserie really likes bratwurst. That would be executive chef Nick Blue, who has inaugurated Brasserie Brats. Every Tuesday through March, the CWE restaurant opens for lunch from 11 a.m. to 2 p.m. and offers house-made sausages in intriguing sandwiches. The changing selection includes three original creations each week. Today’s offerings include the Avec Brat, a chorizo brat with tomato sauce, date puree and bacon; Brat in a Blanket, a cheddar beer brat wrapped in a croissant and served with Bolyard’s Meat & Provisions beer mustard; and the Lao Brat, which is topped with green papaya slaw and peanuts. All brats are served with a side of fries for $7.

2. Give winter a kick in the nards with the Bottomless Soup Bowl ($6) at Corvid’s Cafe. The from-scratch soup du jour may include tomato basil bisque, white bean-chicken chili, lentil mushroom, corn chowder, vegetarian chili, chunky peasant-style borscht or other hot concoctions. Soups are often served with crunchy Companion breadsticks. How many bowls can one diner with a bottomless stomach slurp down? “The most I’ve seen one person eat in one day was six bowls, but he did sit here for a long time,” said Corvid chef-owner Cindy Panian.

 

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3. The holidays haven’t ended at Jilly’s Ice Cream Bar. The flavors-of-the-month include December holdovers like a RumChata Eggnog Creme Brulee ice cream with plenty of nog. Ginger-Doodle is loaded with chunks of gingerbread-snickerdoodle cake in molasses-gingerbread ice cream with a ribbon of cinnamon-caramel. Scoop up your favorite for $3 to $6. Next door at Jilly’s Cupcake Bar and Cafe, the resolution busting continues with monthly cupcake offerings like Double Chocolate Chip with a dense gooey butter cake for $6, or for 50 cents more, try flavors like Butterscotch, German chocolate, Cookies ‘n Mousse crowned with an Oreo hand-dipped in chocolate and a Fireball whiskey cupcake topped with dramatic Fireball frosting flames.

4. One of the best deals in town on draft craft beers isn’t at a bar – it’s at a supermarket. Buy a $2 pint at Lucky’s Market in Ellisville and enjoy it in the store’s adjacent cafe or attach a cupholder to your cart and sip while you shop. The half-dozen daily draft choices have recently included brews like Deschutes Chain Breaker White IPA, Kona Longboard Lager, Urban Chestnut Schnickelfritz and O’Fallon King Louie Toffee Stout.

 

011315_madtomato

 

5. How hard is it to part with two bucks? Unless you’re some sort of deranged paperboy, it’s nothing. Maybe that’s why $2 Tuesdays has been a success for Mad Tomato. From 5 to 10 p.m. every Tuesday, all charcuterie, cheese and conserves in the joint are $2. Choose from goodies like prosciutto, sopressata, marinated olives, white bean hummus, sausage-stuffed fried olives, soft Morbier cheese and creamy dolce gorgonzola.

6. Felix’s Pizza Pub recently moved just across the street from their old Dogtown home. The much-expanded space features a generous happy hour deal from 4 to 6 p.m. Tuesday to Friday stars its criminally underrated New York-style pizza. The Pint and a Slice includes a pint of a Schlafly beer and a one-topping slice for $6. The Sweet Deal is a slice, a garden salad and a soda for $9.50. Finally, the Buddy System includes two slices, an appetizer and two sodas for $15.

 

011315_southwestdiner

 

7. What do you do when you hear the word of the day? You hop over to Southwest Diner and collect your reward. Dedicated followers of the New Mexico-style diner’s Facebook page already know that the word of the day can score you goodies like free coffee, a dollar off cherry pancakes (an off-menu special), or a free side of guacamole, amongst other recent freebies. To the vigilant go the spoils.

8. The drink that’s flying from the bar at The Scottish Arms these days is hot wassail ($5). They make it by boiling local apple cider, Strongbow English cider, orange brandy liqueur, nutmeg, cinnamon, honey and citrus fruits into a warm, fortifying winter cocktail. The alcohol boils out, so most patrons choose to add a shot of Kraken spiced rum, a bourbon or rye for another $2 to $3.

 

011315_drink

 

9. If you like it sweet, consider the chocolaty warm happiness of the Cinnamon Toast Cocoa Cocktail ($7.50) at Big Chief Roadhouse in Wildwood. The drink is made quite simply from RumChata, Captain Morgan spiced rum and hot chocolate. It’s boozy, hot and puts a big ol’ child’s grin on your adult face.

10. The Charlie Gitto’s locations in Chesterfield and inside Hollywood Casino have introduced a new Happy Hour Menu. For $4, you can choose from meatballs in pomodoro sauce, arancini or toasted ravioli and sauce. For $6, choose from fried calamari and peppers (served with a citrus mayo dipping sauce), chicken speidini lollipops or tortellini alla panna. For $8, choose from mussels in a lobster-tomato broth, a sausage-pepperoni Sicilian flatbread or a vegetarian flatbread. Happy hour is every day from 3 to 6 p.m. in the bar area; keep an eye out for similarly priced drink selections soon.

 

 

Extra Sauce: Top 5 Lunch Dishes of 2014

Monday, December 29th, 2014

Sauce restaurant critic Byron Kerman knows how precious the lunch hour is. All year, he’s shared the highs and lows of new and venerable lunch joints around St. Louis in Power Lunch. Here, he shares his top five lunch dishes of 2014:

 

Top5_PL_05

 

No. 5: Buffalo Blue Burger at Lulu’s Local Eats
Lulu’s sweet potato burger has crunchy panko breading on the outside yielding to a soft, moist interior. The Buffalo Blue version adds vegan “ranch” dressing (made with lemon, cucumber and eggless Vegenaise) and a creamy hot sauce to the thickly formed patty. If you can make a better vegan burger, we’d love to try it.

 

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No. 4: Smoked Brisket at Adam’s Smokehouse
The melt-in-your-mouth brisket is the star of the show at Adam’s, where it’s sliced it thin as deli meat. The reddish trim and smoky taste were rapturous. Only a heretic would put a drop of sauce on it.

 

Top5_PL_03

 

No. 3: Buttermilk-Cornmeal Pancakes at Southwest Diner
Southwest Diner’s buttermilk-cornmeal pancakes with buttery-brown edges are done just the way pancakes should be: thin and crispy, not fat and fluffy. Ask for real maple syrup for an extra buck to properly anoint these babies.

 

Top5_PL_02

 

No. 2: Hot Pastrami Sandwich at Death in the Afternoon
I’ll just come out and say it: The Hot Pastrami sandwich at Death in the Afternoon is quite possibly the best you will ever put in your mouth. It’s crazy-good, largely because the drippings from the thinly sliced pastrami are collected and mixed into a house-made mustard-mayonnaise sauce. I know what you’re thinking: Mayo and pastrami shouldn’t mix. I didn’t care, and you won’t either.

And my No. 1 dish of the year…

 

Top5_PL_01

 

Kung Pao Squid at Joy Luck Buffet
The kung pao squid on Joy Luck Buffet’s secret Szechuan menu requires a good 15 minutes to pick a veritable army of dried Szechuan peppers off the plate. The struggle is worth it; pliant squid and peanuts cavort in a kung pao sauce that, like a well-aged Burgundy, takes the diner to a dark, deep, complex place. As far as I’m concerned, this is the only kung pao in town.

 

-Lulu’s photo by Elizabeth Maxson; Adam’s Smokehouse photo by Jonathan Gayman; Southwest Diner and Death in the Afternoon photos by Elizabeth Jochum; Joy Luck Buffet photo by Carmen Troesser

Just Five: Abridged Calabacitas

Wednesday, March 20th, 2013



Southwest Diner is receiving no shortage of attention these days. Jonathan Jones and Anna Sidel’s little diner, located at 6803 Southwest Ave., is taking St. Louis by storm with their Southwestern-influenced breakfast and lunch items. I can be found there a few times a month for Jonathan’s Famous Fiery Scramble or a stack of the eatery’s amazing buttermilk cornmeal pancakes, and I don’t even like pancakes (true story). But my favorite item on the menu is calabacitas. Calabacitas is a traditional Southwestern side dish made from deceptively simple ingredients (Bookmark this recipe for July and August when your garden is throwing more squash and zucchini at you than you can handle.). The first time I ordered calabacitas was when I wanted some fruit as a side. The server suggested that I try the calabacitas instead. Never one to turn down a server’s suggestion (especially when she’s the owner’s mom), I accepted. While delicately sweet from the sauteed red onions, squash and corn, the real hero in this dish is green chiles, which pack a spicy punch – enough to take you by surprise but not make you weep. Jonathan was kind enough to share his recipe with me, which is, sadly, more than five ingredients, but it certainly gave me inspiration to create my own “abridged” version.

Abridged Calabacitas
Inspired by Jonathan Jones and Anna Sidel
Serves 4 (as a side dish)

1/3 cup chopped shallots
3 Tbsp. olive oil
2 cups chopped yellow squash or zucchini (or a combination of both – but that would be cheating!)
1/3 cup roasted New Mexican green chiles, diced*
1/3 cup canned or frozen corn (or fresh, if in season)
1 tsp. dried oregano
Salt and freshly ground black pepper to taste

• Saute the shallots in 3 tablespoons of olive oil over medium-high heat for 1 minute.
• Add the pieces of squash or zucchini, and saute for 2 to 3 minutes until they start to soften.
• Add the chiles, corn and oregano, and saute for 1 to 2 more minutes.
• Add salt and pepper to taste.

The dish can be served both immediately or at room temperature.

* If you wish for a milder dish, you can use canned green chiles instead of fresh. Roasted poblano or Anaheim peppers can also be used if green chiles are unavailable.

The Scoop: A tankful of news from the food truck scene

Wednesday, February 29th, 2012

Local culinary school L’Ecole Culinaire is slated to go mobile tomorrow with its Le Food Truck, which will offer food prepared and served by L’Ecole Culinaire students. The school considers the truck “a great way to expand our students’ experience in the culinary world and provide them a unique opportunity to reinforce the realities of timing, execution and customer service,” said John Womick, Dean of Culinary Studies at L’Ecole Culinaire.

Le Food Truck’s debut menu will include such offerings as raspberry-barbecue pulled pork with a sweet-potato brioche roll, duck confit quesadillas and seared salmon with parsley jus. Down the road, look for a selection of soups, salads, sandwiches, small plates and desserts to make the menu. Le Food Truck will make stops around the area by request (You can make a request by emailing FoodTruck@lecole.edu.) and based on community votes posted to its Facebook page.

In related food truck news, Jonathan Jones, owner of gourmet hot-dog cart Fats Pierre, along with Anna Sidel, co-owner of the Holy Crêpe food truck, are moving ahead with renovation on the building at 6803 Southwest Ave. Last summer, The Scoop announced that Jones and Sidel were planning to open Southwest Diner at the space located between McCausland Avenue and the Southwest Avenue exit of Interstate 44. Look for the brick-and-mortar casual eatery to serve up Southwestern-style breakfast and lunch beginning in April.

Lastly, Jill Umbarger, owner of Sarah’s Cake Shop, is exiting the catering aspect of her business to focus on custom cakes, cupcakes and the food truck segment. In a letter to supporters, Umbarger explained that an increase in parts of her business led to her decision to enter into a partnership with Callier’s Deli and Catering. Beginning next month, locally owned Callier’s, located at 14787 Manchester Road in Ballwin, will be handling the catering side of the business, although Sarah’s will prepare desserts for Callier’s events.

Mark your calendar for the third Food Truck Friday, August 19!

Monday, August 15th, 2011

70611_FTFWe’re gearing up for our third Food Truck Friday, and we couldn’t be more excited. If you’re familiar with Food Truck Friday, skip ahead to the section below where we reveal details on the time and location as well as the 17 trucks who have already signed on for this month’s event. For those of you who haven’t been able to make it out to Food Truck Friday just yet, let us give you some of the details behind this exciting event.

A trend that’s been lively on the coasts for a few years now, food trucks entered the dining scene here in St. Louis just a short time ago. Today, an ever-growing number of trucks and wagons take to the streets each day, tweeting out their locations so hungry diners can line up for a meal on the run. St. Louisans can now get just about anything they want from these mobile culinary mavens – from pizza to tacos, cupcakes to crêpes – at a price that’s easy on the pocketbook.

On June 10, nine of the area’s most popular food trucks gathered for Sauce Magazine’s first Food Truck Friday, an event we will be holding monthly throughout the summer and early fall. More than 800 people filled Tower Grove Park for the event, taking advantage of their first opportunity to get a taste of all their favorite food trucks in one place. On July 22, a whopping 15 food trucks filled Tower Grove Park for our second Food Truck Friday, feedings hundreds of hungry St. Louisans. (See photos from the second Food Truck Friday here.) And now, we’re doing it again.

Click here to watch a fun video revealing what Food Truck Friday is all about.

The next Food Truck Friday will be on Friday, August 19 in Tower Grove Park from 5 to 8 p.m.

See below for details on which trucks are already slotted for the event, along with details on time and location. See you Friday!

WHAT: Food Truck Friday

WHEN: Friday, August 19, 5 to 8 p.m.

WHERE: Tower Grove Park, 4256 Magnolia Ave., St. Louis, along Southwest Drive (Get map here)

Parking: West End & Gurney Picnic Sites: Enter the Park via Kingshighway and follow Southwest Drive, heading east as it is a one way-street. The picnic sites will be on your left. From the Arsenal entrance at Center Cross Drive: Go around the roundabout and turn left on Northwest Drive (which his also one way), heading west. This will eventually loop into Southwest Drive.

COST: Entrance: free; cash and credit card accepted for food and beverages

WHO’S COMING?
Schlafly
Follow this truck: @Schlafly

Seoul Taco
Follow this truck: @SeoulTaco

Papa Tom’s Gateway Dog House
Follow this truck: @GatewayDogHouse

Guerrilla Street Food
Follow this truck: @GuerrillaStreet

Southwest Diner
Follow this truck: @SouthwestDiner

Wanderlust
Follow this truck: @WanderlustPizza

The Sweet Divine
Follow this truck: @TheSweetDivine

Holy Crêpe
Follow this truck: @HolyCrepeSTL

Cha Cha Chow
Follow this truck: @WheresChaCha

Sarah’s Cake Stop
Follow this truck: @SarahsCakeStop

Falafelwich Wagon
Follow this truck: @Falafelwich

Shell’s Coastal Cuisine
Follow this truck: @ShellsCoastal

Street Life Mobile Food
Follow this truck: @StreetLifeFood

Mangia Mobile

Follow this truck: @MangiaMobile

Pi On the Spot
Follow this truck: @PiTruckSTL

Barnyard Kitcjen
Follow this truck: @bkitcjen

Speedway Eatery
Follow this truck: @SpeedwayEatery

This is a Sauce Presentation.

Mark your calendar for the second Food Truck Friday, July 22!

Thursday, July 7th, 2011

70611_FTFWe’re gearing up for the second Food Truck Friday, and we couldn’t be more excited. If you’re familiar with Food Truck Friday, skip ahead to the section below where we reveal details on the time and location as well as the 15 trucks who have already signed on for this month’s event – you can even sneak a peek at what they’ll be serving. For those of you who weren’t able to make it out to the first Food Truck Friday, let us give you some of the details behind this exciting event.

A trend that’s been lively on the coasts for a few years now, food trucks entered the dining scene here in St. Louis just a short time ago. Today, an ever-growing number of trucks and wagons take to the streets each day, tweeting out their locations so hungry diners can line up for a meal on the run. St. Louisans can now get just about anything they want from these mobile culinary mavens – from pizza to tacos, cupcakes to crêpes – at a price that’s easy on the pocketbook and a taste that satisfies.

On June 10, nine of the area’s most popular food trucks gathered for Sauce Magazine’s first Food Truck Friday, an event we will be holding monthly throughout the summer and early fall. More than 800 people filled Tower Grove Park for the event, taking advantage of their first opportunity to get a taste of all their favorite food trucks in one place. It was an amazing evening filled with great food and good friends. (See photos from the first Food Truck Friday here.) And now, we’re doing it again.

The next Food Truck Friday will be on Friday, July 22 in Tower Grove Park from 5 to 8 p.m. See below for details on which trucks are already slotted for the event (including a certain beer-toting truck that’s a new addition this month), along with what they’ll be serving and details on time and location. And be sure to check back here throughout the next two weeks as more trucks join in on the fun.

WHAT: Second Food Truck Friday

WHEN: Friday, July 22, 5 to 8 p.m.

WHERE: Tower Grove Park, 4256 Magnolia Ave., St. Louis, along Southwest Drive (Get map here)

Parking: West End & Gurney Picnic Sites: Enter the Park via Kingshighway and follow Southwest Drive, heading east as it is a one way-street. The picnic sites will be on your left. From the Arsenal entrance at Center Cross Drive: Go around the roundabout and turn left on Northwest Drive (which his also one way), heading west. This will eventually loop into Southwest Drive.

COST: Entrance: free; cash and credit card accepted for food and beverages

WHO’S COMING?
Schlafly
Follow this truck: @Schlafly
Serving:
• Pale Ale
• Summer Lager
• Dry Hopped APA
• Weissbier

Shell’s Coastal Cuisine
Follow this truck: @ShellsCoastal
Serving:
• Steak tacos
• Grilled fish tacos
• 90 Miles to Cuban Sandwich
• Blue Heaven’s Shrimp Melt
• (All entrée items served with side of sweet-potato chips)
• Conch Republic Key Lime Pie
• Assorted sodas
• Bottled water

Sarah’s Cake Stop
Follow this truck: @SarahsCakeStop
Serving:
• Assorted cupcakes
• Non-alcoholic bottled drinks

Cha Cha Chow
Follow this truck: @WheresChaCha
Serving:
Agua fresca
• Chicken Baja tacos
• Beef short rib tacos
• Yucatan pork tacos
• Barbecue pork tacos
• Fish tacos
• Curried sweet potato tacos

Mangia Mobile
Follow this truck: @MangiaMobile
Serving:
• Fried chicken sandwich
Arancini
• Toasted ravioli
Caprese panini

Falafelwich Wagon
Follow this truck: @Falafelwich
Serving:
• Original falafelwich
• Chicken falafelwich
• Yee-Ro
• Curry chicken ‘wich

Wanderlust
Follow this truck: @WanderlustPizza
Serving:
• Chow Italia: Wanderlust’s version of the classic Margherita pizza: crushed plum tomatoes, fresh mozzarella, extra virgin olive oil and shredded basil.
• Stinky Tinkle: Fresh asparagus roasts atop a bed of shallot-infused mascarpone cheese and is dusted with some Parmigiano and salty prosciutto.
• Pizza Beddu: This signature pizza will feature some of the best artisan cured meats available from local salumeria Salume Beddu.
• Not Another BBQ Chicken Pizza: Smoked pulled chicken, ancho chile sauce, smoked mozzarella cheese, green onions and cilantro.

Holy Crêpe
Follow this truck: @HolyCrepeSTL
Serving:
• BLT crêpe (bacon, spinach, tomato, chili mayo)
• Pear, goat cheese, honey, arugula crêpe
• Frozen Nutella bananas
• Water

The Sweet Divine
Follow this truck: @_TheSweetDivine
Serving
• Cupcakes
• Cookie sandwiches
• Cinnamon crescent rolls
• Mini cheesecakes
• Ice cream

Guerrilla Street Food
Follow this truck: @GuerrillaStreet
Serving:
• Cua Pao: Steamed bun sandwich with choice of sweet braised pork shoulder, Filipino bacon, slow-roasted pork belly or sweet potato; topped with radishes, scallions and crushed peanuts
• Pork Adobo: Served with steamed rice or on Pan de Sal
• Tocino Salad: Filipino bacon, fried egg, greens, pickled carrots, palm sugar and black sesame vinaigrette
• Longanisa Sandwich: Fresh sweet garlic sausage, Pan de Sal, pickled vegetables, guerrilla sauce
• Fresh Lumpia: Sliced pork loin, cabbage, carrots, garlic, cilantro, brown sauce (available vegetarian)
• Drinks: Iced hibiscus tea with cardamom and honey, calmansi cooler with ginger and mint

Pi On the Spot
Follow this truck: @PiTruckSTL
Serving:
• Full-size deep-dish pizzas, four different topping combinations

Southwest Diner
Follow this truck: @SouthwestDiner
Serving:
• Chile Frito pies
• Sopaipillas
• Basil-watermelon lemonade

Papa Tom’s Gateway Dog House
Follow this truck: @GatewayDogHouse
Serving:
• Papa Tom’s Carolina Dog “All the Way”: G&W Bavarian-style frank, Papa
Tom’s chili, house-made creamy cole slaw, mustard and onion
• Chili Dog: G&W Bavarian-style frank, Papa Tom’s chili, mustard, onion
and shredded cheddar cheese
• Santa Fe Andouille: G&W Cajun-style andouille, fire-roasted corn
medley, southwest seasonings, house-made chipotle lime mayo and lime
tortilla crisps
• Bavarian Brat: G&W Bavarian-style Bratwurst, spicy brown mustard, beer-braised sauerkraut and kosher dill pickle on a soft pretzel bun
• Ted Drewes concretes
• Bottled soda, water, Gatorade and tea

Seoul Taco
Follow this truck: @SeoulTaco
Serving:
• Tacos: Choice of meat, topped with a Korean salad mix, green onions, crushed sesame seeds, Soeul sauce and lime
• Quesadillas: Choice of meat, topped with cheese, lettuce, sour cream, and a mix of Soeul sauces
Gogi bowls: Choice of meat, rice, fresh veggies, fried egg, sesame oil and spicy hot pepper paste
• Soeul nachos: Fried wonton chips, choice of meat, white queso, diced tomatoes, green onions, banana peppers, roasted green and red peppers, sour cream

Street Life Mobile Food
Follow this truck: @StreetLifeFood
Serving:
• Jumbo shrimp
• Rib-eye steak sandwich
• Turkey burgers, chuck burgers
• Catfish, tilapia
• Polish sausage
• Tuna salad and chicken salad sandwiches
• More at event

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