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Mar 24, 2018
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Posts Tagged ‘Strange Donuts’

First Look: Hi-Pointe Drive-In

Thursday, January 5th, 2017


Hi-Pointe Drive-In opens today, Jan. 5, at 1033 McCausland Ave. As The Scoop reported last July, the minds behind Sugarfire Smoke House tore down the former Del Taco building for the colorful, new 3,000-square-foot burger and sandwich joint.

The menu will satisfy both traditionalists and trend-seekers: Classic griddled burgers and fries are offered alongside a taco burger seasoned with Cool Ranch Doritos and Chili Cheese Fritos, and creative sandwiches like The Abaconing, an indulgent take on a BLT, made with fried tomatoes and collard greens.

Milkshakes are available in a few classic flavors as well as Dreamsicle, butterscotch and a seasonal Strange Donuts collaboration shake. Add booze to any of those, or order a boozy slushie, wine or one of the 8 beers on tap. Excel sodas are also available.

Hi-Pointe Drive-In will be open daily from 10 a.m. to 10 p.m. Here’s what to expect when you walk in:

This slideshow requires JavaScript.

-photos by Michelle Volansky

Budget Crunch: 8 delicious deals to try now

Friday, October 7th, 2016

Got $10 and a friend? Then contributor Holly Fann has eight delicious deals you need to devour this month. 





1. Throwback to your arcade days Wednesdays at Start Bar. Hump day includes happy hour specials including half-price pizzas, milkshakes and slushies from 4 to 7 p.m., and all the games are set to free play until close. Ready for endless rounds of Galaga, Mario Kart or skee-ball? Game on!

2. Celebrate the harvest of healthy, gorgeous apples by smothering them in sugary goodness Oct. 8 and Oct. 29 at Whole Foods in Town & Country. Naked apples wait to be dipped, rolled and dotted with caramel, nuts and candies for $5 each. Adults and children are welcome to make and decorate caramel apples from noon to 3 p.m.

3. After a summer of competitive cook-offs at area farmers markets, five chefs have made it to the final round of the Chefs Cook Real Challenge. The Dam’s Matt Galati, Byrd & Barrel’s Ryan McDonald, Bon Vivant Catering’s Wayne Judge, Olive & Oak’s Jesse Mendica and 1818 Chophouse’s Antoine Moussali create delectable bites with goods purchased from Midtown Farmers Market on Oct. 8. Purchase a taste of each for $5 and cast your vote before 1 p.m.




4. With just a ten spot, you can make a night of it at The Silver Ballroom. Play any pinball machine for a couple quarters and have a drink in its Retox Center. Feeling peckish? Grab a substantial $5 to $6 Australian meat pie; flavors include classic beef and cheddar and specials like chicken fajita or a slinger pie.

5. Take a scenic drive the last weekend in October to Kimmswick for two days of apple butter-centered fun. The town’s annual Apple Butter Festival draws thousands of attendees each year with local food booths, crafts, free tastings and live entertainment. The festival runs from 10 a.m. to 5 p.m. Oct. 29 and 30 and makes a tasty weekend getaway.

6. Listening to new tunes and drinking craft beer is always pretty great way to spend a few hours. Music Record Shop on Washington Avenue offers just that and more with their New Music Fridays in-store events. Owners play brand new vinyl releases and serve free Urban Chestnut beer to browsing customers.



7. There are plenty of places in St. Louis to get a cheap tasty burger and crispy fries, but there is nowhere quite like Carl’s Drive In. When a loaded double cheeseburger, fries and a frosty root beer add up to less than $10, Carl’s is a Budget Crunch-approved destination.

8. Doughnuts and beer collide in the ring during Wresting at 4 Hands Brewing Co., a free event on Oct. 22 from 1 to 5 p.m. Local Dynamo Pro wrestlers divide into teams representing 4 Hands and Strange Donuts and take to the mat for a throwdown. Bring a chair and claim your spot, then grab a bite from Seoul Taco, Gioia’s Deli, Slide Piece, Southern and The Fifth Wheel. Wash it down with Apricot Slam, 4 Hands City Wide made with apricots.

Extra Sauce: In case you missed it…

Sunday, August 21st, 2016

From a new kitchen supply shop on Manchester to a new doughnut shop in Tulsa, Oklahoma, here’s what went down in the STL food scene last week, ICYMI.




1. If you need a tart pan, Lemon Gem Kitchen Goods will surely have them stocked when it opens in The Grove at 4180 Manchester Ave., this fall. Why? Owner Beth Styles’ missing tart pan sparked the idea for her kitchen supply store.

2. Strange Donuts will be no stranger in Tulsa, Oklahoma next spring when it sets up shop at the north corner of East Archer Street and Martin Luther King Jr. Boulevard.




3. Sarah’s Cake Shop owner Jill Umbarger attempted to quietly open Sarah’s on Central at 127 N. Central Ave., in Eureka last Wednesday, Aug. 10, and was met with a line out the door.

4. This fall, Chris’ Pancakes & Dining will take its breakfast game downtown to a new location, Chris’ @ The Docket, at 100 N. Tucker Blvd.




5. Big Brothers Big Sisters of Eastern Missouri will open Anew, a ground-floor restaurant and rooftop event space, at 501 N. Grand Blvd.



The Scoop: Strange Donuts to open Tulsa location

Thursday, August 18th, 2016



Strange Donuts will be no stranger in Tulsa, Oklahoma next spring when it sets up shop at the north corner of East Archer Street and Martin Luther King Jr. Boulevard.

“We’re ready for the company to expand, and I’ve been looking at Tulsa for a long time,” said owner Jason Bockman. “It has ambitious, cool people that want their city to be great, and I am excited to be a part of it.”

Bockman contacted the George Kaiser Foundation (which is renovating the Tulsa’s Brady Arts District) and fell in love with its work, which includes collaboration with Teach for America and the Tulsa Artist Fellowship. Bockman secured a 1,200-square-foot space in a 1920s warehouse currently being renovated into apartments and studios for the Tulsa Artist Fellowship.

The Tulsa location is the fourth for Strange; they also have shops in Maplewood, Kirkwood and Columbia, Missouri. It will be twice the size of Strange Donuts’  flagship Maplewood space. “St. Louis is really accustomed to grabbing your doughnuts and going home. It’s not like that in a lot of places,” Bockman said. “Tulsa is a lively city where people want to go out and be out.”

An expanded beverage program and a far-out interior will also invite patrons to linger. Bockman plans to serve an expanded beverage menu including coffee options, and has enlisted local firm Lilly Architects to make the interior “look like you’re in space.”

The Tulsa location is slated to open in March 2017. In the meantime, Bockman and his Strange squad are hosting pop-ups “to say this is who we are and to meet new friends,” which they will continue until opening day.

“I’m genuinely interested in being part of a community, not just selling people stuff,” said Bockman.


Hit List: 7 new places you must try this month – Part 2

Tuesday, January 6th, 2015

Don’t miss Part 1 of Hit List here!



5. Earthbound Brewing: 2710 Cherokee St., St. Louis, 314.504.3532, earthboundbeer.com

Among the whiskey bars and taquerías on Cherokee Street sits the tiny but mighty Earthbound Brewing. It takes less than 30 seconds to walk the length of the 1,000-square-foot, shotgun-style space with tables, stools and a bar hewn from salvaged wood. Eight taps pour a selection of local favorites and Earthbound brews, like the mellow Winter Warmer Double IPA that’s sweetened with jaggery, or the Mahlab ESB, a slightly bitter brew with fruitcake aroma. Show up on Thursday nights to witness heated rounds of Dungeons & Dragons; you may even be recruited to join the quest over a pint.



6. Boylard’s Meat & Provisions: 2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

Old-school butcher shop Bolyard’s Meat & Provisions joins a street of burgeoning specialty food stores in Maplewood. Former Sidney Street Cafe chef de cuisine Chris Bolyard is putting his butchery skills to work as he breaks down whole animals that were naturally raised on small farms in Missouri. Get your traditional cuts of pork, beef and chicken here, but don’t be shy about asking for underappreciated parts. Look for myriad house-prepared fresh and aged meat products: bacon, bratwurst, braunschweiger, bresaola, chorizo, hot dogs, kielbasa, mortadella, pastrami, porchetta di testa and more. Stock up on kitchen essentials like farm eggs, house-rendered lard and house-made Worcestershire. Don’t leave without a bag of fresh chicharrónes, a stick of beef jerky, a to-go cup of hot chicken broth – and smoked pig ears for Fido.


7. Strange Trap Kitchen: 4659 Maryland Ave., St. Louis, strangedonuts.com

“This is really our test kitchen,” they’ll tell you at Strange Trap Kitchen, Strange Donuts’ pint-sized satellite location in the Central West End. Tuesday through Friday from 7 to 11 a.m., Strange Trap co-opts Brennan’s bar space to bring you delicious, never-before-seen Strange dones (and to-go cups of Kaldi’s coffee). Select from four experimental doughnuts from $2 to $5. We’ve bitten into flavors like pineapple upside-down cake and tomato jam, goat cheese and prosciutto, then licked our fingers clean.

-photos by Michelle Volansky

The Scoop: Strange Donuts to open third St. Louis location in Central West End, Strange Trap Kitchen

Thursday, October 9th, 2014


{From left, Strange Donut co-owner Corey Smale, corporate chef Mary Boehne and co-owner Jason Bockman}

As Strange Donuts prepares to blow out the candles on its first birthday done, owners Corey Smale and Jason Bockman announced the coming of its third St. Louis location in the next few months. Strange Trap Kitchen, a pop-up kitchen concept, will open inside Brennan’s at 4659 Maryland Plaza in the Central West End, as reported by Liz Miller of Feast. The announcement comes just a few weeks before Smale and Bockman open their sophomore Kirkwood location on Oct. 22 and just days after the news that another Strange Donuts location will share storefront space with Seoul Taco in Columbia, Missouri.

Strange Trap Kitchen will feature doughnuts with new ingredients and “elevated flavors,” the handiwork of Strange Donuts corporate chef Mary Boehne, Smale said, as well as the possibility of hot chocolate, juices and Kaldi’s coffee. The CWE address aims to capture a morning commuter crowd with early hours of 7 to 11 a.m. Tuesdays through Fridays. The new shop gets its name from trap music, a subgenre of hip-hop.

Smale sees Strange Donuts’ rapid expansion – four locations, dozens of events and catering clients like the St. Louis Rams organization – as the mark of a great team. “We’re not intimidated because we know we got the right people to do this,” he said. “When you think to yourself, ‘What would I do without them?’ that’s when you know you have a great staff.”

-photo by Adrian O. Walker


The Scoop: Seoul Taco and Strange Donuts to open shop together in downtown Columbia

Saturday, October 4th, 2014


{From left, co-owner Corey Smale, chef Mary Boehne, co-owner
Jason Bockman}

Strange Donuts and Seoul Taco are expanding into Mizzou territory. The owners of both businesses are finalizing negotiations to rent the former Panera Bread space at 102 S. Ninth St., in downtown Columbia. Each restaurant will operate its own kitchen and counter, but will share a dining area. The restaurants are slated to open in December or January, before the start of the spring semester at the University of Missouri-Columbia.

Seoul Taco owner David Choi and Strange Donuts co-owners Corey Smale and Jason Bockman hit it off when they collaborated to create the “Seoul Done,” a savory doughnut sandwich filled with Seoul Taco’s Korean bulgogi and glazed with a chili sauce. At the time, the owners of both eateries were aggressively searching for spaces in downtown Columbia in which to bring their concept to that city. Both parties liked the Hall Theater Space at 102 S. Ninth St., which was too large for them individually but could accommodate both restaurants nicely.

“We thought it would be a cool concept to bring something new and fresh to the area,” Choi said.

The two businesses have a lot in common. “Our businesses and personalities are really similar,” Smale said. “We are all young. We have a concept right now that’s hot, so we’re going to push it as far as we can.”

Seoul Taco’s Columbia location will offer the same menu as that available at its St. Louis location, which is relocating to the former Ginger Bistro spot at 6665 Delmar Blvd., in The Loop in December and adding a second concept at its new space – a cook-at-the-table Korean barbecue and hotpot restaurant, Seoul Q. The Scoop reported this news yesterday, Oct. 3.

Strange Donuts will likewise serve the same menu at its location in Columbia that it offers to done-lovers in The Lou, including its biggest hit, the gooey butter doughnut. “Our goal is to continue the Strangers there (like the chicken and waffle, hog burger and pizza donuts) and collaborate with some Columbia restaurants,” Smale said regarding the expansion into the Columbia market. “I also want to bring out St. Louis restaurants that aren’t represented in the Columbia market.” He’s already lining up a collaborative doughnut with Sugarfire Smokehouse. Strange Donuts currently operates a shop at 2709 Sutton Blvd., in Maplewood and will be unlocking doors at 107½ E. Argonne Drive in Kirkwood within the next two weeks. Plans for a fourth location are also in the works.


-photo by Adrian O. Walker

The Scoop: Strange Donuts confirms second location in Kirkwood

Monday, April 21st, 2014


Kirkwood is about to get a little stranger. Strange Donuts co-owner Corey Smale confirmed that its mysterious second location will open at 107½ E. Argonne Drive, in Kirkwood, as reported by Real/TimeSTL and Feast.

The popular Maplewood doughnut shop, known for unique flavor collaborations with local chefs, announced its second shop in March. Since then, rumors of its location have flown around Twitter. Smale initially intended to keep the address hidden until opening day, but now that the secret is out, he spoke highly of Strange Donuts’ new home.

“When we came to Maplewood, we were very lucky in the sense that we were welcomed into a community that is very supportive of small businesses,” he said. “Kirkwood was the right opportunity at the time … The space was right and the community over there is really strong and they are pro small business.” Smale plans to open doors in Kirkwood sometime in July.

-photo courtesy of strangedonuts.tumblr.com

In This Issue: Trendwatch – Part 2

Thursday, April 10th, 2014


Last Course: Earl Grey
Tea is no longer just for drinking. It’s accenting sweet treats across town, and Earl Grey – that black tea with a touch of citrus – is the blend of choice. You can find this timeless classic in baked goods and pastries at 4 Seasons Bakery (Earl Grey macarons), La Patisserie Chouquette (Earl Grey macaron with Cream Earl Grey caramel ganache and Earl Grey tea biscuits), at Comet Coffee (Earl Grey cookies), the recently relocated London Tea Room (lavender Earl Grey bread) and Winslow’s Home (a rotating special of chocolate cake-bread pudding with Earl Grey anglaise). In the mood for a tea-spiked frozen sundry? Go for Earl Grey-blended gelato at Gelateria Tavolini or Gelateria del Leone – both call it London Fog.

It’s a Southern thang
Pimento cheese, that pâté of the South, rises again. A pimento BLT has been on the menu at SugarFire Smoke House since it opened (And with location No. 2 soon to open in St. Charles, it will double the pleasure.). Pimento cheese also appears at Juniper, where y’all can find it in a pimento grilled cheese sandwich. The spreadable orange stuff is everywhere at Quincy Street Bistro: in smothered potato chips, pimento cheese skins and, of course, its (artery) killer The Hog Burger. Last November, QSB collaborated with Strange Donuts on a hog burger stuffed inside a doughnut and topped with pimento cheese; it still ranks among the most popular of the doughnut shop’s savory late-night Strangers.

No boloney
David Chang thinks bologna is going to be bigger than pork belly. At least in these parts, the old-school sandwich with its underappreciated meat is back and maybe even worth being dubbed “artisanal.” The Southsider at Quincy Street Bistro is no ordinary fried bologna sandwich with house-made, smoked, thick-cut bologna plus cheddar mornay and a farm egg on a Companion brioche. At Annie Gunn’s, diners dug into a hearty lunch of fried bologna with Comté on brioche served with heirloom tomato soup. It’s left the menu, but fear not; it’ll be back come June when tomatoes begin to ripen. And when Michon’s Smokehouse opens downtown on Washington Avenue in May, you can get a smoked bologna sandwich there, too.



The Scoop: Strange Donuts nabs former Pastaria chef to take doughnuts to a stranger level

Thursday, March 20th, 2014



Strange Donuts never does anything in a conventional manner, and people love its innovative doughnuts. The little shop in Maplewood sells more than 5,000 doughnuts a week – from PB&J-filled orbs to far-out savory collaborations called Strangers, only available late-night on weekends. And Strange Donuts only looks to get stranger now that chef Brian Moxey has joined its team.

Moxey, formerly executive chef at Pastaria, has come aboard Strange Donuts as its chef consultant. “Brian is going to take on this role of creative director of the kitchen,” said Strange Donuts co-owner Corey Smale. “We need someone who can take us to the next level.”

The Strange crew got to know Moxey last fall when they worked with Pastaria on one of the first doughnut collaborations. “We found some of our best success on some of the crazier things we’ve done,” Smale said. After Moxey’s recent departure from Pastaria, Smale said the timing was right. As a consultant chef, Moxey will work a few days a week in the shop and meet regularly with the bakers to help Strange continue making new and adventurous creations.

Moxey has already begun to get flour on his hands. The St. Patrick’s-themed Colcanndone (pictured) was Moxey’s creation. The colcannon-inspired doughnut had the flavors of kale and potatoes and was glazed with Jameson Irish whiskey. For this week’s Stranger, Moxey is mixing up a savory doughnut that honors the Lenten fish fry tradition. The Holy Done will feature cornmeal in the doughnut mix and will be topped with fried fish and slaw, with the requisite slice of white bread on the side.



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