Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 25, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Tavern of Fine Arts’

The Scoop: Jax Café closes doors, Kopperman’s and Tavern of Fine Arts also say farewell

Monday, July 11th, 2016

071116_jaxcafe

 

{Jax Café}

 

Jax Café has closed doors for good. The Benton Park restaurant served its last meal Sunday, July 10. Co-owner Gina Seltzer said that while brunch business was brisk, the dinner crowd was too thin to keep the restaurant going.

“We were just hoping that with the addition of dinner a year and a half ago that business would pick up,” Seltzer said. “(Customers) became regular brunch patrons but never really sustained the dinner part of it, which is where we shine, so it’s unfortunate.”

Seltzer, who co-owned Jax Café with her husband David Seltzer along with chef Brian Hale, opened the restaurant in 2013. Sauce reviewed it in April 2014.

Another local favorite has closed after more than three decades. Kopperman’s Deli in the Central West End announced its closure on Friday, July 8. “After months of trying different combinations of hours and staffing, we realize that we cannot sustain operations at Kopperman’s,” the owners wrote in a Facebook post. “We have decided to close the business effective immediately. We appreciate everyone’s patronage over the nearly 34 years we’ve been open and will miss our many regular customers.” A recorded phone message at the New York-style deli confirmed the post.

Tavern of Fine Arts also took its final bow at the end of June. After five years, co-owner Mathew Davis said the DeBaliviere Place wine bar and performance space could not turn a profit. “The business operated and managed to support itself, so we were able to pay the bills, employees and artists,” he said. “(But) we could never get off that plateau of breaking even.” Tavern of Fine Arts closed Saturday, June 25.

 

This week, Ligaya Figueras is obsessed with…

Thursday, January 2nd, 2014

header_liguaya2010214_3t_03

{Few people make me laugh like Stephen Wancha, the gregarious food and beverage director at The Four Seasons St. Louis. His hotel stories have had me doubled over (even when I didn’t have a glass of wine in hand), particularly those of a childhood spent running amok in the resort hotels his dad managed. Clearly, hospitality runs in the family. This is Wancha’s last week in The Lou; he’s leaving town for a Four Seasons gig in Florida. I’ll miss you, Wancha!}

 

010214_3t_02

 

{My husband listens to everything author and blogger Timothy Ferriss, aka 4-Hour Body Guy, says. And Ferriss said yes to the AeroPress, so our bulky espresso machine is collecting dust in the basement while I make coffee in record time and build arm muscle from all that plunging. Hey, Tim! How about a yes to the Hario V60?}

 

010214_3t_01

 

{Live performances at Tavern of Fine Arts are my solution for getting cultured without: dealing with MetroTix; wrestling the guy next to me for armrest rights; sitting perfectly still for two hours; and listening to my stomach growl. At this intimate venue, I can enjoy the performances of singers, pianists, string quartets and even flamenco dancers, while I eat and drink on the comfy sofa in back.}

Drink This Weekend Edition: A house-made ginger ale that serves designated drivers and dedicated imbibers

Friday, October 7th, 2011

100311_drinkthiswkndDesignated drivers always get the short stick. While their friends are busing quaffing cocktails or pints of beer, the DDs settle for a boring glass of tonic water, a Coke or whatever else can be shot from a soda gun. Not so at Tavern of Fine Arts in DeBaliviere Place, where co-owner Mathew Daniels can quench an abstainer’s thirst with a glass of house-made ginger ale.

To make the zingy drink, Daniels starts by grating two ounces of fresh ginger for a ginger simple syrup. Once the syrup comes to room temperature, he adds champagne yeast, lemon juice and water, pours the contents into a 2-liter plastic bottle and lets it sit for a few days to carbonate. Finally, he garnishes the drink with lemon and fresh mint, evening slapping the leaves to release the oils and aroma. The fizzy result is “very different from commercial brands that probably don’t have any ginger in them,” said Daniels. “It’s good and it’s not just Schweppes or Vess.”

When Daniels decided to try his hand at making ginger ale, he was also of a mind to use the mixer to please the boozer crowd, whether with a simple highball of mouth-tingling ginger ale and a splash of gin, or a variation on a Moscow Mule (the latter is traditionally made with vodka, lime juice and ginger beer).

In the coming months, look for Daniels to experiment with other flavors of house-made soda (a new DIY trend gaining momentum around town), including strawberry, lemongrass and pomegranate.

Sneak a Peek at Tavern of Fine Arts, opened this week

Wednesday, August 3rd, 2011

080311_tavernTavern of Fine Arts, the new restaurant/wine bar that we first told you about last year, opened this week at 313 Belt Ave., in DeBaliviere Place. Co-owners and St. Louis natives Mathew Daniels, left, and Aaron Johnson are both musicians and avid cooks who are hoping that Tavern of Fine Arts will become an upscale drinking hole for St. Louisans looking to sip “classic cocktails using high-quality spirits,” nibble seasonal small plates, peruse work from local artists and enjoy live classical chamber music from area musicians. For a sneak peek at this unique new spot, click here.

The Scoop: New wine bar to feature art, classical music

Monday, November 15th, 2010

111510_tavernMusicians Mathew Daniels and Aaron Johnson love the arts. So when they open their new wine bar, Tavern of Fine Arts, at 313 Belt Ave., in DeBaliviere Place, art “will be reflected on the walls, on the plates and in the glass,” said Daniels. St. Louis Post-Dispatch’s Joe Bonwich broke the news last week that Daniels and Johnson were looking to gather signatures for the tavern’s liquor license.

Besides offering a wide selection of wine, Tavern of Fine Arts will offer bottled microbrews, soft drinks, espresso drinks, high-quality teas and a limited cocktail menu. Of the latter, Daniels said they would start with “classic cocktails using high-quality spirits – single-batch bourbons; small-batch, single-malt whiskeys; and other small-production liquors.” In addition, the owners are looking into making their own bitters and tonic water.

Food will be “things you find at a lot of wine bars,” Daniel said, mostly a selection of seasonal small plates – sandwiches, cheeses, deer meat and sausages. The kitchen will also be taking extra measures to prepare house-made condiments and salad dressings, and turn out house-made blintzes, crêpes, cassoulets and French country-style pâtés.

Quality drinks and food are just a part of the offerings Daniels and Johnson have planned for guests. Tavern of Fine Arts will function as a gallery, showcasing high-caliber works created by local visual artists, and as a venue for live classical chamber music. “St. Louis has a really large population of talented classical musicians,” explained Daniels. “Not that many venues are available to them where they can play in small ensembles.”

The artsy duo, both natives of south St. Louis City who grew up in what Daniels called “tavern culture,” expect that their upscale drinking hole will open in February, upon completing minor construction and obtaining a liquor license.

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