Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 17, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Taze’

The Scoop: Tazé to open second location in the CWE

Friday, March 3rd, 2017

 

Tazé Mediterranean Street Food is taking its fast-casual concept to the Central West End. As reported by St. Louis Magazine, co-owners Casey and Justin Roth will open a second location at 8½ S. Euclid Ave., in the space formerly occupied by Tortillaria Mexican Kitchen. Casey Roth said the restaurant should open in early summer.

The space will seat 35 to 45 seats inside with another 40 seats outside. The new Tazé will feature the same menu as the downtown flagship location at 626 Washington Ave., but it will also have what Roth described as “robust happy hour specials,” a tapas menu and entree specials. Roth said there will also cocktail offerings, beer and wine, to appeal to the Central West End clientele.

The Roths opened their first Tazé in June 2015. The restaurant specializes in build-your-own meals with Middle Eastern and Mediterranean influences.

Photo by Michelle Volansky

Related Content
• The Scoop: Mission Taco Joint to open at the Streets of St. Charles, Tortillaria to close in CWE

• Sneak Peek: Tazé Mediterranean Street Food

• The Scoop: Tazé Mediterranean Street Food to open downtown

Hit List: 5 new places you must try this month

Thursday, July 2nd, 2015

070115_hitlist1

 

1. Southern: 3108 Olive St., St. Louis, 314.531.4668, stlsouthern.com

Fried chicken has come home to roost in St. Louis, and chef Rick Lewis is adding to the flock with Southern. The former Quincy Street Bistro chef partnered with Pappy’s owner Mike Emerson to open a lunchtime eatery next door to the venerable barbecue joint in Midtown. Southern serves up Nashville-style hot chicken – fried chicken that takes a dip in spicy oil before hitting your tongue with a one-two punch of sweet heat. Order a plate of two, three or four pieces and choose your spice level (mild, Cluckin’ Hot or General Tso’s), then pair it with two sides, such as toothsome mac-n-cheese and Southern greens cooked with salt pork, along with the requisite slice of bread and pickles. Not feeling fried? Order one of nine monster sandwiches, like the Cubano made with Pappy’s pulled pork, house ham, brown ale mustard, bread-and-butter pickles and Gruyere cheese grilled to melty goodness on the flattop. Grab a fountain soda or (soon) a bottle of beer and kick back with a tray of down-home goodness.

 

070115_hitlist2

 

2. Tazé Mediterranean Street Food: 626 Washington Ave., St. Louis, 314.254.7953, tazestreetfood.com

Get your fill of eastern Mediterranean fare at fast-casual Tazé in the Mercantile Exchange building downtown. The 115-seat counter-style restaurant focuses on a build-your-own meal concept. Start with a house-made pita or a bowl of saffron rice or mixed greens. Next, choose a filling: Options range from gyro-style meat sliced from the spit; tandoori-cooked chicken, beef or pork; or vegetarian picks of portobello mushrooms or falafel. Top it off with fresh fixings and a house-made sauce such as harissa or tahini. Besides a variety of hummus flavors served with pita chips, Tazé offers a dozen side dishes from baba ghanoush to stuffed grape leaves to an Israeli couscous salad. If you come after 4 p.m., make a meal out of happy hour bites like meatballs with tzatziki and skewered shrimp paired with a pint of local craft beer or a glass of wine. Finish with a Moroccan cookie, a chewy sugar cookie that holds a hint of the North African spice blend ras al-hanout.

 

070115_hitlist5

 

3. O’Fallon Brewery: 45 Progress Parkway, Maryland Heights, 636.474.2337, ofallonbrewery.com 

O’Fallon Brewery, among the area’s first craft breweries, has always lacked one crucial element: a tasting room for fans to gather, sample and enjoy. Now in its 15th year, O’Fallon has finally taken the next step – and it’s a big one. The new 40,000-square-foot brewery is full of glass walls and sleek, modern lines befitting its new home in a sea of industrial office complexes near Westport Plaza. In the tasting room, called the O’Bar Grill and Tap Room, 20 taps offer favorites like Zeke’s Pale Ale and Kite Tail. Order a pint or sample a few in a flight of four 5-ounce pours. Food portions are perfect for a lunch or happy-hour crowd; the sauceless baby back ribs are served four bones to an order, each dry-rubbed then grilled and basted with O’Fallon’s Golden Ale for a crispy, flavorful bite. Lighter fare is available, too, like the harvest salad with fresh berries, candied almonds and a Wheach vinaigrette or the grilled beer lime shrimp whose zing comes from marinating in 5-Day IPA, soy sauce and lime juice.

 

070115_hitlist3

 

4. Cellar House: 6039 Telegraph Road, Oakville, 314.846.5100, Facebook: Cellar House

South County residents, take note: Date night just got a whole lot closer to home. Cellar House, the companion restaurant connected to Oakville bottle shop Bottle Cellars, boasts an expansive bar program with 240 bottles of wine (and another 20 by-the-glass options), nearly 30 craft brews and a full spirits selection with 45 whiskey options, plus a cocktail menu. Many mixed drinks feature house-infused syrups and liqueurs, like the My Sherry Baby, which combines bourbon, sherry, vermouth and house-made orange-fig syrup before seeing a float of Cointreau. Sharable dishes dominate the menu. We savored the spicy heat of the nduja flatbread, which covers the hot sausage paste with a layer of thinly sliced pears, crunchy pistachios, crumbled blue cheese and a drizzle of honey. Cellar House also offers a trio of juicy free-range bison sliders topped with Marcoot Tipsy Cheddar and a generous smear of house-made tomato-bacon jam.

 

070115_hitlist4

 

5. Saint Louis Hop Shop: 2606 Cherokee St., St. Louis, 314.261.4011, saintlouishopshop.com

A craft beer bottle shop has opened on ever-growing, ever-diverse Cherokee Street. While Saint Louis Hop Shop’s selection of national craft labels is increasing daily, local suds currently dominate the shelves. Among the more than 70 different beers and ciders, you’ll find all the usual suspects from The Lou – 4 Hands, Crown Valley, Perennial, Schlafly, Urban Chestnut and more. Bottled and canned beer is available off-the-shelf or cold from the coolers, and the shop allows – even encourages – the adventurous thirsty to mix and match, creating their own six-packs. While you ponder which suds to bring home, sip beer from one of the four taps behind a bar fashioned by local woodworking boutique Mwanzi. The tasting bar features a rotating selection that includes brews from Civil Life and Modern Brewery.

-Saint Louis Hop Shop photo by Meera Nagarajan, all others by Michelle Volansky 

Sneak Peek: Tazé Mediterranean Street Food

Tuesday, June 2nd, 2015

Taze_05

 

 

Brothers Casey and Justin Roth have worked for nearly two years to develop their fast-casual restaurant concept, Tazé Mediterranean Street Food. A multi-continent food research trip and construction behind them, the Roths and chef Matt Borchardt are ready to dish up gyros, kebabs, hummus, baba ghanoush and other Mediterranean classics in the Mercantile Exchange building at 626 Washington Ave. Doors open to the public June 8.

The Tazé menu centers around a build-your-own meal concept. Customers select a warm house-made pita or a bowl of saffron rice or mixed greens, which is filled with their choice of sliced gyro meat; locally sourced chicken, beef or pork kebabs cooked in a tandoor oven; or vegetarian options such as portobello mushrooms or falafel. It is all topped with fresh fixings – tomato, onion, olives, cucumber, feta and more – then drizzled with house-made sauces like harissa or tahini. The $9 meal includes one of a dozen side dishes and one of five varieties of house-made hummus.

One could easily make a meal of the sides alone, which include mostly vegan options like stuffed grape leaves, grain-based salads and hand-cut french fries. Among house-made desserts are the requisite baklava, Greek yogurt popsicles and cookies like a snickerdoodle scented with the Moroccan spice blend ras al-hanout. Tazé will also have a selection of prepackaged hummus, salads and other grab-and-go options for the diner on the move.

The restaurant, which will be open daily from 11 a.m. to 11 p.m., will also offer a separate happy hour food menu from 4 p.m. to close. Look for options like meatballs with tzatziki and skewered shrimp. Besides fountain soda and bottled juices, the 21-and-older crowd can pick from six local craft beers on draft or 14 wines (primarily from Italy, Spain and France) by the glass.

Here’s what to expect when Tazé opens next Monday:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky 

The Scoop: Sugarfire Smoke House to open downtown next to upcoming blues museum

Wednesday, March 11th, 2015

031115_sugarfire

 

Few things make a better match than barbecue and the blues, and downtown St. Louis is about to get both. Sugarfire Smoke House inked a deal with Spinnaker St. Louis yesterday, March 10, for a new location in the rapidly expanding Mercantile Exchange building downtown.

“Barbecue and blues sort of go together. They both have Southern roots,” said Amos Harris, principal at Spinnaker and developer of the National Blues Museum, which is set to open next spring. The museum will celebrate, in all its forms, the influential African-American musical genre, which informed rock ’n’ roll and other styles of modern music.

The new Sugarfire location will open in September, according to Harris, and will be located adjacent to the museum at 605 Washington Ave. Dual entrances will allow access from both the street and museum during business hours. The new location will be the fourth for Sugarfire which is co-owned by Mike Johnson, David Molina and Charlie Downs. Other locations include spots in Olivette, St. Charles and O’Fallon, Missouri. Johnson did not return requests for comment.

Sugarfire’s new digs are the latest among several other highly anticipated dining establishments in the MX space, including Gerard Craft’s Porano Pasta + Gelato, set to open this summer, and Tazé Mediterranean Street Food, which will open doors in April. Existing MX tenants include Robust and Pi Pizzeria. Harris said the brisk expansion was part of his ambition to put downtown St. Louis back on the map.

“We want the MX to be the ‘They’re there,’” Harris said. “It means when you come to St. Louis, the memory you take with you is that stretch of Washington Ave.”

-photo by Jonathan Gayman

 

 

The Scoop: Tazé Mediterranean Street Food to open downtown

Tuesday, October 28th, 2014

102814_taze

{A rendering of the interior at Tazé Mediterranean Street Food}

The Mercantile Exchange building will soon welcome Tazé Mediterranean Street Food downtown at 626 Washington Ave., Ste. 103.

Calling it a “fast-style Mediterranean” concept serving wraps, salads and other Mediterranean-inspired foods, Tazé co-owner Casey Roth said the restaurant plans to open in January or February 2015. Roth is partnering with his brother, Justin Roth, and their father, Steve Roth. Though the family has no prior restaurant experience, it has tapped Matt Borchardt, former culinary director at L’Ecole Culinaire, to serve as chef consultant while the menu is being developed and to oversee the restaurant’s first few months.

“We’ve been lucky to travel the world,” said Casey Roth. “Through different relationships (we have) in Turkey, Spain and other countries … We look forward to creating something fun for the St. Louis area.”

At Tazé, the Turkish word for “fresh,” diners will file down an ordering line, selecting a bread (pita or laffa) and a filling, such as chicken shawarma, steak gyro or pork kebab, all cooked in tandoor ovens on display behind a glass partition. Next, diners choose from six flavors of hummus and around a dozen toppings, such as tabbouleh and lentil salad. Falafel and portobello mushrooms will also be available as vegetarian options.

The Roths have contracted SPACE Architecture + Design to oversee the interior construction of the space, which will seat 115. Though lunchtime customers will pay at the counter, Roth said the concept also plans to target the happy hour and dinner crowds, switching to table service in the evenings. The bar program will offer up eight beers on tap, many of them local, Roth said, and a wine list is currently in development.

Borchardt and Justin Roth left the country this week for a culinary research tour of the Mediterranean region and were unavailable for comment.

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