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Jan 17, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘St. Louis restaurants’

Extra Sauce: In case you missed it…

Sunday, January 14th, 2018

A longtime brewery gets into the pizza game and a popular downtown Thai restaurant finds a new home. Here’s what went down last week, ICYMI.

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1. Sen Thai Asian Bistro is heading to new digs downtown. The restaurant, which has been located in the Shell Building at 1221 Locust St. since 2002, will move to 1000 Washington Ave., the space that most recently housed Prime 1000.

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2. Baked Wood-Fired Pizzeria, a new restaurant from the folks behind Ferguson Brewing Co., will open in mid-February at 235 S. Florissant Road in Ferguson.

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3. Most people boil gnocchi for a quick meal, but have you tried roasting them? This recipe crisps the edges a bit, giving them a nice texture.

First Look: Seoul Taco in Chesterfield

Wednesday, December 27th, 2017

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West County residents no longer need to trek to University City or hunt for a Seoul Taco truck. The St. Louis-based chain opens Friday, Dec. 29 at 46 Four Seasons Shopping Center in Chesterfield.

As The Scoop reported in August, owner David Choi announced he planned to open his fifth brick-and-mortar location (the second in St. Louis) in his hometown.

Fans of the Korean-Mexican fusion can expect a similar menu to its predecessors with seasonal rotating specials. Choi said he may reach out to local chefs in the neighborhood for possibly collaborations. The Chesterfield space will be the first to feature beverages from Ireland-based Stubborn Soda.

Upon entering the 80-seat restaurant, a symbolic Seoul Taco food truck jumps off the wall in an art installation created by Chicago interior designer Alex Morales. The space also incorporates colorful street art by Daniel Burnett and Won Kim. “It’s street food coupled with street art,” Choi said.

Choi said transitioning the 3,600 square-foot space that formerly housed a St. Louis Bread Co. proved smooth thanks to an established kitchen and plumbing. “It had the right bones in place,” he said.

Seoul Taco in Chesterfield will be open daily from 11 a.m. until 10 p.m. Here’s a first look at the newest Seoul Taco location:

 

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Photos by Caitlin Lally; food photo by Carmen Troesser

Caitlin Lally is a contributor to Sauce Magazine. 

Related Content
• Seoul Taco will open new location in Chesterfield

• Seoul Taco rolls out second truck

• Seoul Taco to open in Chicago

 

Eat This: Tianjin-Style Bing at Bing Bing

Friday, December 1st, 2017

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Before Bing Bing opened off The Loop earlier this year, we had a jianbing-shaped hole in our hearts, and we didn’t even know it. Now we can’t imagine a time without the Tianjin-Style Bing. The Chinese crepe/burrito/magic-like street food starts with a super thin, tender eggy pancake wrapped around your choice of meat and sauce. Our dream combo is the slightly sweet barbecue pork and hoisin-like house sauce. Along with the standard scrambled eggs, Chinese pickles, lettuce, cilantro, scallion and crunchy wonton, it hits every silky, chewy, crunchy note you didn’t know you needed.

Photo by Carmen Troesser 

Heather Hughes is managing editor, digital at Sauce Magazine. 

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• Sauce Magazine: December 2017

Shake Shack will open Dec. 11 in the Central West End

Tuesday, November 28th, 2017

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The wait is almost over. Almost two years after The Scoop first reported Shake Shack was coming to St. Louis, the popular burger chain will debut at 32 N. Euclid Ave,. in the Central West End on Monday, Dec. 11.

St. Louis native Danny Meyer founded Shake Shack in New York City and has opened locations all over the world, but this will be the first in his hometown. The CWE location will include plenty of nods to St. Louis, along with standbys like smash burgers and crinkle fries. The Mound City Double cheeseburger features Provel cheese, Niman Ranch bacon and “STL Sauce.”

“I learned the meaning and feeling of genuine hospitality while growing up in St. Louis, a lesson that has shaped my life and guided my career,” Meyer said in a statement. “When I jotted down the first Shake Shack menu, it was my favorite childhood food memories that most inspired me, and I’m thrilled that Shake Shack has at last found a home in my hometown.”

There are also three local frozen custard concoctions: the Central West End Blend, made with vanilla custard, salted caramel sauce and Park Avenue Coffee gooey butter cake; the Chocolate Chip Cookie with chocolate custard, a chocolate chip cookie from Winslow’s Home, chunks of Askinosie dark chocolate and salted caramel sauce; and the Pie Oh My, vanilla custard with a slice of Pie Oh My! seasonal pie. Local beers from Urban Chestnut Brewing Co., 4 Hands Brewing Co. and Schlafly will also be available.

Photo courtesy of Shake Shack

Matt Sorrell is staff writer at Sauce Magazine. 

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Plantain Girl will open Alpha-Teria inside new Alpha Brewing space

Tuesday, November 28th, 2017

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One current local brewery trend has nothing to do with beer. Breweries tap a local restaurateur to provide quality eats for taproom customers while brewers concentrate on what they do best – beer. The latest of these collaborations is between Alpha Brewing Co. and Plantain Girl owner Mandy Estrella, who built a following for her Caribbean catering services and pop-up events.

As The Scoop reported in April, Alpha is currently constructing a new facility at 4310 Fyler Ave., slated to open in mid-February. In addition to a 15-barrel brew house, co-owner and head brewer Derrick Langeneckert said the new digs will also boast a taproom, restaurant and beer garden area with seating for approximately 300.

The restaurant, called Alpha-Teria, will feature Estrella’s signature Cuban, Dominican and Puerto Rican cuisine. The menu will include shareable plates like empanadas, pollo con queso and a rotating selection of tacos, along with mains like the ropa vieja plate (braised flank steak, white rice, black beans, maduros, pickled red onions and cilantro), and sandwiches like the tripleta with diced steak, pork, ham, Swiss cheese, grilled onions, lettuce and tomato on toasted French bread.

 

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Langeneckert said he was looking for something different to complement Alpha’s variety of beers. “Our beers are more aggressively flavored,” he said. “We just didn’t want to do the typical hamburger or pizza, because the food would get really lost. We were looking for something spicy.”

Langeneckert happened to visit Six Mile Bridge Beer during one of Estrella’s pop-ups there, and the rest was history.

“We were getting to the point where we were already going to phase out the pop-ups,” Estrella said. “We were about two years out from opening some form of a Latin fast-casual restaurant, so when Derrick approached me with this, it wasn’t exactly what I was going to do, but was kind of the middle ground. I could open a kitchen without having to open a full restaurant. It seemed like a great opportunity with less risk.”

She said the built-in audience of Alpha fans was also an incentive, as well as the fact that many Plantain Girl followers are from the Tower Grove area, where the new Alpha location will be. Estrella said she’ll continue to cater under the Plantain Girl moniker.

Plantain Girl photo by Ashley Gieseking

Matt Sorrell is a staff writer at Sauce Magazine. 

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• Alpha Brewing Co. to open second location

• What I Do: Mandy Estrella of Plantain Girl

• Trendwatch: What’s on your plate and in your glass in St. Louis now

First Look: Knead Bakehouse & Provisions on South Hampton

Wednesday, November 22nd, 2017

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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:

 

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Photos by Caitlin Lally 

Caitlin Lally is a contributing writer to Sauce Magazine. 

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• Knead Bakehouse & Provisions will offer fresh bread in Southampton

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Sommelier Andrey Ivanov will leave Reeds American Table at the end of the year

Monday, November 20th, 2017

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A pillar of the St. Louis wine scene will soon leave for the West Coast. Andrey Ivanov, executive beverage director at Reeds American Table, will relocate to San Francisco at the end of the year to further his position as national sales manager for Bliss Wine Imports, which is based in Napa Valley, California. He’ll remain at Reed’s through Tuesday, Dec. 26.

Ivanov, who has worked with Bliss for about two years, said it no longer makes sense for him to be based in St. Louis and fly to the company’s largest market eight or nine times a year.

“It’s kind of a bummer, because I wanted to pass my master sommelier [exam] here and not leave the community,” Ivanov said. “But my long-term plan and passion is to import wine and be on that side of it.”

The advanced sommelier has been a leader in the St. Louis community of wine professionals. He made a name for himself at Elaia, Olio, 33 Wine Bar and Brasserie, before he stepped into the role of beverage director at Reeds American Table before it opened in 2015 and has earned national recognition for his wine expertise.

Reeds chef-owner Matthew Daughaday said Ivanov’s contributions to the Maplewood restaurant were invaluable.

“I couldn’t have asked for someone better to work with over the past few years in terms of what he’s done building the program here,” Daughaday said. “He’s always been really good at bringing up the next young somm. I feel lucky to have him for the time that we did, knowing that he has his pick of what he wants to do.”

Ivanov said he’s leaving the wine program at Reeds in the capable hands of beverage director Alisha Blackwell-Calvert and her team.

“Alisha has been beverage director for quite a few months now, so she’s going to take over even more of the program,” he said. “We still have a total of three sommeliers who work at Reeds, there’s always at least one of them on the floor during every shift, so Reeds is in a good place.”

Photo by Ashley Gieseking

Matt Sorrell is staff writer at Sauce Magazine. 

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• Best New Restaurants 2015: Reeds American Table

First Look: Frankly on Cherokee

Thursday, November 16th, 2017

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Bill and Jamie Cawthon have put the finishing touches on the brick-and-mortar iteration of their popular food truck, Frankly Sausages. Frankly on Cherokee is set to open at 2744 Cherokee St., tomorrow, Nov. 17.

The husband-and-wife team launched the truck in December 2015, specializing in artisan sausages and fries. As The Scoop reported in July, they announced plans to open a restaurant and expand the concept.

The former home of Calypso Cafe has been transformed into a 38-seat counter-service eatery with an open kitchen. While they order, patrons can watch chef Bill Cawthon and his team break down whole animals from Grand Army Farms, Such & Such Farms and others for house-ground, handmade sausages.

Large menu boards are divided into classic sausages like German, Polish and beer bratwursts, and more nontraditional options like a Thanksgiving-inspired turkey and an alligator sausage. A board of rotating sharable plates feature salads and off-cuts dishes like chicken liver crostini. Frankly Sausages fries will also be available at the new space, and on Fridays and Saturdays, Cawthon will break out the raclette wheel for funky, gooey cheese fries.

The Cawthons recruited pastry chef Michelle Hedman, formerly of Sarah’s on Central, to helm their dessert program. Look for seasonal options like a maple-pecan cheesecake, apple pie and caramelitas, caramel and chocolate oat bars.

Instead of a full bar program, they tapped friend and barman Phil Haltom to craft single-serve batch cocktails for on-site consumption. Classics like a Manhattan, a bubbly Gin and Tonic and a carbonated Negroni are available in 6.2-ounce glass bottles. Local draft beer and wine will also be available in the coming weeks.

Frankly fans need not fear the loss of their favorite meal on wheels. The Cawthons said the new space will serve as a commissary kitchen, and the truck will actually increase business after the restaurant opens.

The brick-and-mortar will be open 4 to 10 p.m. Tuesday to Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Here’s a First Look at what to expect when doors open tomorrow:

 

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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

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Budget Crunch: 7 delicious deals to devour now

Thursday, November 9th, 2017

Got $10 and a friend? Then contributor Kevin Korinek has seven tasty deals to try now.

 

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1. Guerrilla Street Food is making friends this month, offering weekly collaborations with a few St. Louis favorites, including farmers market favorite, The Tamale Man. This week, $4 gets you the Tamale Man’s take on a bubuto – the Filipino tamale – that includes roast chicken, coconut milk, annatto seed, rice flour, masa, dried shrimp and a hard-cooked egg wrapped in a banana leaf and corn husk.

2. The Royale launched a new light lunch menu this month that’s big on taste and Budget Crunch friendly. For $8, pick two items – a main dish and a side – or pick three for $10 and add an extra side. Choose from mains like a taco, single cheeseburger or a vegetarian hopping John cake, then select sides like a green salad, chips, cup of soup, mac and cheese or a health-conscious Brussels sprout salad.

3. Happy hour is even better at Sardella. Gerard Craft’s restaurant recently updated its menu with some budget-friendly drinks and snacks to enjoy from 4 to 6 p.m. Try a variety of drinks from house red wine to a cold pint of Perennial White Impala, all $5 or less. While you’re there, nosh on $5 toasted ravioli or an assorted array of $6 bruschetta bites.

 

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4. La Patisserie Chouquette goes all out when it come to Turkey Day with its signature Turducken croissants. These warm, buttery pastries are filled with mouthwatering, crispy duck skin, chicken and turkey, surrounded by cornbread stuffing, cranberry sauce and fried onions. With gravy available on the side, it’s a complete handheld Thanksgiving meal. These $7 treats are only available on Saturdays in November, and it’s first come, first serve – so get there early.

5. Get a jump on the Christmas shopping this year and get something in return. On Tuesday, Nov. 14, DiGregorio’s Italian Market on the Hill hosts a free fall wine tasting just in time for the holiday season. Sample more than 25 wines and try delicious hors d’oeuvres and signature entrees while perusing a variety of holiday gift baskets.

 

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6. Coming in at $8, The Goat is a must-have favorite from hip Cherokee Street coffee shop The Mud House. This delicious little veggie sandwich is sure to have you asking for more. Cold slices of cucumber are stacked atop greens and a creamy goat cheese spread and topped with beet chutney on toasted wheat. It’s a light, refreshing bite for your lunch break.

7. ’Tis the season of giving, and Niche Food Group is looking to reward your generosity during the month of November with its Cookies for Cans drive to benefit Operation Food Search. Dine-in guests can bring a canned good or nonperishable food item to any of Craft’s five restaurants and receive a free banana-butterscotch-oatmeal cookie from Sardella pastry chef Sarah Osborn.

 

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

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Peel Wood Fired Pizza inks a lease on first Missouri location

Thursday, November 9th, 2017

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Peel Wood Fired Pizza will head across the river next year. The popular Illinois eatery, which has locations in O’Fallon and Edwardsville, will debut its first Missouri restaurant in Clayton, according to co-owner Brandon Case.

The newest Peel will take up residence in the main floor of 212 S. Meramec Ave., currently under construction in downtown Clayton. Case said the 8,800-square-foot space will feature a patio and three wood-fired pizza ovens. He estimated the doors would open around the middle of 2018.

The menu will include some favorites from the other restaurants, along with some items specifically made for the Clayton crowd.

“Both of our current locations’ menus are about 95 percent the same,” Case said. “And they both have nine to 12 new items, and we’re changing those monthly. We have ideas for the [Clayton] menu, but we know we’ll be doing something different for that location. We want to do something a little different so the ones that know us in Illinois have a reason to go over there and vice versa.”

Case said there would be 36 beers on tap, focused on craft and import offerings. Peel is looking to pick up a Missouri distributor for its own beer, which is brewed at its O’Fallon location.

Case said he and co-owner Patrick Thirion wanted to bring Peel to Missouri for a while, and Clayton offers the opportunity to serve a large population.

“It’s a very growing, diverse area,” Case said. “It’s a little bit different than our demographic in O’Fallon and Edwardsville. Going to Clayton, it’s almost two times the amount of people in a 15-mile radius.”

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine. 

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