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Mar 23, 2018
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Posts Tagged ‘The Good Pie’

Hit List: 3 new restaurants to try this month

Wednesday, September 2nd, 2015


1. Randolfi’s: 6665 Delmar Blvd., University City, 314.889.9221, Facebook: Randolfi’s St. Louis

Mike Randolph is on the move again. The latest concept from the chef-owner of Público and Half & Half is Randolfi’s, which replaces his Neopolitan pizzeria, The Good Pie, that shuttered in June. The roaring wood-fired pizza oven and imposing marble bar from Good Pie days are now joined by red-checkered tablecloths and family photos hanging on the walls for a more relaxed dining experience. A focused menu showcases southern Italian-inspired antipasti, house-made pastas, wood-fired meat and fish dishes and, of course, pizza. Order the slurpable, al dente bucatini with oven-roasted, shelled mussels (pictured) or the tender hanger steak that rests on toothsome nubbins of couscous-like fregola dressed with sweet corn purée. Share the Atina pizza topped with flavorful porcini mushrooms, buffalo mozzarella, Grana Padano and ribbons of house-made prosciutto. Finish with playful chocolate salami, two rich rings of dark chocolate ganache studded with hazelnut cookie dough sliced to look like charcuterie.


2. Twisted Ranch: 1730 S. Eighth St., St. Louis, 314.833.3450, twistedranch.com

Ranch dressing-based eatery Twisted Ranch may have a twisted concept, but it lives up to its name. The kitchen serves a smattering of starters, salads, sandwiches and wraps, all treated with one of 10 house-made renditions of a beloved American condiment. Celebrate local flavor with the Ranched St. Louis Gerber, an open-faced hot sandwich of smoked ham and cheesy Provel with roasted garlic ranch sauce on Italian bread, or bite into a half-pound garlic ranch burger topped with the usual fixins’. Fries come on the side and forget the ketchup – we’re dipping ours into the pesto ranch, buttermilk basil ranch or more of that addictive roasted garlic rendition.


3. Mi Caribe: 3701 Lindell Blvd., St. Louis, 314.696.8719, micaribestl.com

Mi Caribe has brought a taste of the islands to Midtown. Co-owner Johnny Martinez and his Dominican family are preparing classic Caribbean comfort food like arroz con pollo (shredded chicken and rice flavored with the ubiquitous Dominican-style mirepoix sofrito) and Cuban ropa vieja in the brightly colored 100-seat eatery on the lower level of the Coronado Building. Grab a seat on the expansive patio and start with mofongo (pictured), a thick mixture of mashed green plantains, pork rinds and beef. Follow it with a bowl of sancocho, a rich soup filled with plantains, tubers and chunks of tender bone-in chicken and beef. Don’t skip dessert; sopapilla, cinnamon-scented pastry filled with warm, sweetened cream cheese, is the perfect treat for two.

-photos by Michelle Volansky 

Sneak Peak: Randolfi’s on The Loop

Friday, August 21st, 2015



Chef Mike Randolph is on the move again. As The Scoop reported in May, chef-owner of Público and Half & Half closed his popular Neapolitan pizzeria, The Good Pie, in June. He opens his new Italian concept Randolfi’s in its place at 6665 Delmar Blvd., Tuesday, Aug. 25.

While the roaring wood-fired pizza oven and imposing marble bar from Good Pie days remain staples of the space, they are now joined by red-checked tablecloths and Randolph family photos hanging on the walls for a more relaxed dining experienced. Taking a lesson from Público, Randolph has created a focused menu of southern Italian dishes that call back to his family’s roots. Look for six antipasti, six pasta dishes, four pizza offerings and four meat or fish dishes that utilize the wood oven still on view in the open kitchen. Portions are smaller; customers are meant to order multiple dishes and share with dining companions.

House-made pasta features prominently on the menu, from slurpable bucatini to hand-rolled gnocchi. Good Pie fans will welcome the return of three classic pizzas (marinara, Margherita and blanca) and a fourth option that will rotate more frequently.

Randolph’s chief barman Jeffery Moll has created a cocktail program focused on classic Italian cocktails like the Negroni and Americano, a collection of his greatest hits (including the Moll’s Cup No. 3) and new creations. Moll also developed three non-alcohol cocktails using house-made shrubs, syrups, herbs and more.

Randolfi’s will be open for dinner Tuesday through Sunday from 5 to 10 p.m. Here’s a look at what to expect when the door opens next week:


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-photos by Michelle Volansky 

The Scoop: The Good Pie to become Randolfi’s

Thursday, May 28th, 2015



{The Good Pie owner Mike Randolph}


The Good Pie is changing concepts and names. Owners Mike and Liz Randolph announced today, May 28, that their Neopolitan-style pizzeria located at 6665 Delmar Blvd., in The Loop, will soon become Randolfi’s, a trattoria serving up southern Italian fare. The Good Pie will close the end of June for interior design changes and reopen in early August.

Gnocchi, clams and pancetta, homemade bucatini and meatballs … these are just a few of the dishes Mike Randolph grew up eating with his Italian family, dishes he plans to offer at Randolfi’s. “I’ve always cooked that kind of food at home, but was timid to do it in a restaurant setting,” Randolph said. “We are six years into The Good Pie. It was time to evolve beyond that (pizza) concept.”

Randolph also wanted to pay homage to his late father and the paternal side of his family, particularly with the new name. When his Italian great-grandfather immigrated to the U.S. nearly a century ago, immigration officers changed his last name from Randolfi to Randolph.




{Margarita pizza at The Good Pie} 


The Good Pie pizzas lovers can still get their Neopolitan pizza fix. Randolfi’s menu will include four mainstay pizzas – Margarita, marinara, white fennel sausage and pepperoni – as well as one rotating pie. Additional items will include antipasti like meat and cheese plates and a white bean dip; three daily house-made pastas; a risotto; and a gnocchi dish. Larger wood-roasted entrees like chicken with pesto and a rib-eye for two will be served with oven-roasted sides like rapini or carrots. “It’s really simple food – what, to me, is soul food. It’s the stuff I love to eat,” he said.

The Good Pie’s barman Jeffrey Moll will lead the beverage program at Randolfi’s, where cocktails will center around Italian spirits. Look also for carafes and wines by the glass and a tightened “less esoteric” beer list than The Good Pie’s current offerings.

The redesigned interior will offer the charm of a southern Italian trattoria with warm hardwood floors, red-checkered tablecloths and old photos of the Randolfi family and its native village of Atina, Italy.

Randolph will host preview dinners of Randolfi’s fare during July at Half & Half, his breakfast and lunch eatery in Clayton.

-photos by Greg Rannells 


Sneak Peek: Público

Thursday, February 26th, 2015



Nearly one year ago, restaurateur Mike Randolph announced his plans to open South American gastropub Público at 6679 Delmar Blvd., just doors from his Neopolitan pizzeria The Good Pie in The Loop. The wait for the wood-fired cantina is nearly over; Público opens doors for dinner March 3.

The menu is divided into crudo (raw), botanas (snacks), tacos, arepas (corn pancakes), parrilla (grill items) and desserts. In the raw section, look for appetizers like oysters and tiradito, a Peruvian dish of raw fish similar to sashimi served with a spicy aji pepper sauce. Botanas range from El Tri, a trio of house-made dips and salsas served with corn flatbread, to jalapeno soup with smoked trout. Diners can expect tacos with fillings such as seared shrimp, smoked chorizo, carnitas and carne asada on stone-ground corn tortillas made in-house. A custom-built open-wood hearth that also has smoking capabilities will turn out everything from Argentinian-style steak to whole grilled snapper. Although menu items cap at $15, expect an elevated presentation reminiscent of Randolph’s former restaurants-within-a-restaurant, Little Country Gentleman and Medianoche.

On the beverage side, bar manager Nick Diogiovanni will put rum, tequila and mezcal center stage. A frozen drink machine will also churn out a rotation of boosy slushes like Fernet and Coke. The wine list will focus on South American and Spanish wines, along with cellar wines (that include an extensive riesling selection from Little Country Gentleman days).

SPACE Architects + Design renovated the former hair salon, which now offers seating for 60 guests at a bar, a wall of booths, a 10-seat community table and a few stools along the counter next to the open kitchen.

Here’s what to expect when Público unlocks doors March 3:


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-photos by Michelle Volansky

The Scoop: Half & Half to add dinner service

Monday, December 8th, 2014



Fans of Mike Randolph’s daytime eatery Half & Half can soon sate their bacon-and-egg cravings in the evening, too. The popular Clayton breakfast spot will add dinner service beginning Dec. 16.

Shortly after it opened in July 2011, the space at 8135 Maryland Ave., operated as Half & Half during the day, then transformed into avant garde Mexican restaurant Medianoche. That dinner concept later became Little Country Gentleman, which ended its service in December 2013. Since then, Randolph did not sit idle, relaunching popular Neapolitan pizzeria The Good Pie in The Loop and working on his next concept, Mexican gastropub Público. While Half & Half continued to flourish, it remained empty in the evening hours, and many pondered what Randolph would do next.

“That was a missed opportunity, business-wise, for me,” Randolph said. “It won’t be an outlet to experiment like Little Country Gentleman or Medianoche were. Customers have been asking for it.”

Half & Half will continue its regular morning-to-midday operating schedule, then reopen its doors from 5 to 9 p.m. Customers can expect their usual Half & Half favorites, as well as the addition of a few new dinner items like pot roast, fish and chips, mashed potatoes and fried chicken. Wines by the glass and classic cocktails like Old-Fashioneds and gin martinis will be added to the beverage list. Randolph will helm the kitchen with new chef de cuisine Nathan Donsky, former Prasino chef de cuisine, at his side.

The addition of Half & Half’s dinner service comes on the heels of Death in the Afternoon’s announcement that it, too, would serve nighttime fare beginning February 2015 and as Kevin Nashan’s Peacemaker Lobster and Crab Co. adds lunch service today, Dec. 8.


-photo by Carmen Troesser

The List: Moll’s Cup No. 3 at The Good Pie

Wednesday, April 23rd, 2014

Welcome to The List, our annual homage to the people, places, dishes and drinks we love in St. Louis. Don’t miss a single pick; click here to read the whole List and share your thoughts on Twitter with #thesaucelist.




At its most basic, Moll’s Cup No. 3 is a refreshing highball. Or, perhaps, a boozy fruit cocktail. But to us, it’s the epitome of what it means to be handcrafted. The cocktail gets its inspiration from a Pimm’s Cup, a British tippler that combines gin-based Pimm’s No. 1 liqueur with club soda or ginger ale plus lots and lots of fresh fruit. For his version, bartender Jeffrey Moll Jr. makes his own liqueur by flavoring bourbon with sweet Dubonnet, cinnamon and bitter orange peel; carbonates it with ginger-infused water and a house-made pastis; and bottles the cocktail in individual servings. Why bottle? When you order Moll’s Cup No. 3, Moll needs time for the final step: fashioning all that fruit into an edible work of art.

6665 Delmar Blvd., University City, 314.899.9221, thegoodpiestl.com

-photo by Jonathan Gayman

Beer Et Al.: 8 more reasons we love beer

Sunday, March 30th, 2014

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Hit List: 4 new places to try this month

Monday, March 3rd, 2014


WildSmoke: 12316 Olive Blvd., Creve Coeur, 314.548.2222, wildsmokehouse.com

Andy and Dee Dee Kohn, owners of EdgeWild Restaurant & Winery in Chesterfield, have opened WildSmoke, a fast-casual smokehouse. With a reclaimed barn-wood interior, cowhide-patterned dining booths and counter service, this 150-seat barbecue joint feels upscale and modern, but also rustic and low-key. Whether heading there for lunch or dinner, we recommend the chicken wings, ribs and prime rib sandwich. Save room for sides like a poblano-cheddar corncake, corn on the cob roasted on a wood-fired grill and massive onion rings served with barbecue aioli. While you wait for your order, sip from a frosty mug of WildSmoke’s house-made root beer.



Brevan’s Patisserie: 1009 Century Drive, Edwardsville, Ill., 618.307.5772, Facebook: Brevan’s Patisserie 

In late January, husband-wife pastry chef duo Dan and Amy Maddox opened Brevan’s Patisserie, named for their sons Brendan and Evan. Dan worked for eight years as pastry chef and sous chef at the Renaissance St. Louis Grand Hotel before he and Amy decided to strike out on their own in Edwardsville, Ill. The Brevan’s display case sees a frequent rotation of traditional and gluten-free muffins, breakfast bars and cookies, as well as customary cakes, tarts and flourless tortes featuring whatever combination of fruit, chocolate, peanut butter and nuts suits the Maddoxes’ whimsy. Be sure to try the cinnamon roll, warmed so the sweet frosting drips into every cranny of that flaky, buttery spiral. We’re also partial to the caramelized banana chocolate tart (or any of Brevan’s chocolate-banana combinations). This decadent tartlet hides a sweet banana purée and is the perfect size for sharing – or not.



The Good Pie: 6665 Delmar Blvd., University City, thegoodpiestl.com

Many St. Louisans have missed The Good Pie something fierce since it closed its Midtown doors last August. But the long wait is over – and worth it. At its new location in The Loop, expect what originally ignited your fervor: wood-fired pizzas boasting a bubbly, charred crust; simple yet delicious salads; a well-curated beer list; and an intimate setting. But the relocation also brings a giant, blue-tiled, fire-breathing oven; an herb wall; pasta and some charcuterie made in house; and impressive cocktails. Start your meal with the tomato polenta as you sip on No. 46 or Pennyworth’s Vacation from the cocktail menu. Then move on to an appetizer-sized portion of kale tagliolini pasta, and, of course, revisit your favorite Good Pie pies.


Athlete Eats
: 2837 Cherokee St., St. Louis, 314.932.5566, athleteeats.com

We love Cherokee Street for its Mexican cuisine and artsy bar scene. Now we’ll head there to get our healthy on. Athlete Eats is a project by two area chefs: Simon Lusky, team chef and nutrition specialist for the St. Louis Cardinals, and Bob Brazell, formerly of Monarch, Niche and most recently Entre. Grab one of the dozen seats at Athlete Eats’ counter and choose from made-to-order smoothies, juices (We recommend Hugo’s Jugo, a mellow-sweet combo of pineapple, watermelon, apple and orange.), coffees, loose teas and even house-made kombucha on tap. Athlete Eats’ five-item lunch menu changes every few weeks to showcase seasonal produce. On a recent visit, we made fast work of a hearty warm winter salad and a delicious bibimbap bowl with Rain Crow Ranch’s grass-fed beef. A brunch menu is available on weekends, and a fridge stocked with healthy grab-and-go items lets time-pressed customers still eat like pros.

-Brevan’s and The Good Pie photos by Michelle Volansky

The Scoop: Mike Randolph to open Público, a Mexican gastropub in The Loop

Friday, February 28th, 2014


{Mike Randolph, center}


Mike Randolph, owner of The Good Pie and Half & Half has announced plans to open a Mexican gastropub called Público at 6679 Delmar Blvd., in The Loop. The new spot, reminiscent of Randolph’s former restaurant-within-a-restaurant, Medianoche, is two doors down from The Good Pie, which reopened just days ago.

Randolph has already signed the lease and has enlisted the work of SPACE Architects + Design to renovate the former D-Zine hair salon. “The space became available,” Randolph said. “[Currently] we’re not doing fine dining, and I thought it would be good to diversify.”

The hair salon will be transformed into an intimate wood-paneled space that will seat 50 to 55 patrons. Unlike most commercial kitchens, Público won’t have a gas line, stove or convection oven. “Everything will be cooked in an open-wood hearth,” Randolph said. “It’s all walls and fire.”

Randolph plans to serve lunch and dinner featuring Medianoche favorites plus new items prepared by Dale Beauchamp, former chef de cuisine from Randolph’s now-shuttered Little Country Gentleman. Diners can expects tacos with fillings such as beef tongue, pork belly, carne asada and al pastor on house-made corn tortillas.

The expanded dinner menu will include the taco-centric lunch items, as well as six to eight appetizers and “interesting” seared tuna, masa dumplings with mushrooms, pozole, chicken liver and more. Entrees will include more sophisticated dishes such as dry-aged, bone-in roasted rib-eye, whole roasted fish and other heartier south-of-the-border entrees.

On beverage side, Randolph envisions an extensive bar at Público. “A lot of whiskey – scotch, bourbon – as well as tequila and mescals,” he said. “We’re not going to be a 10-margaritia place.”

As for Half & Half, Randolph said he has no plans to change current hours of operation or create a distinct evening concept for the Ladue breakfast and brunch spot. Look for Público to open doors in July.




Sneak Peek: The Good Pie

Wednesday, February 5th, 2014

After The Good Pie closed its doors in Midtown last August, the much-anticipated pizza joint is almost ready to open in its new space at 6665 Delmar Blvd. But expect more than just pizza, salads and great beer. With the closure of restaurateur Mike Randolph’s fine-dining establishment Little Country Gentleman last month, he was able to scoop up even more talent to augment The Good Pie’s food and beverage offerings.

Along with bottles of beer, wine and ten draft beers behind the bar, you’ll find Jeffrey Moll Jr., former bartender at LGC. Moll has greatly expanded The Good Pie’s cocktail menu. Find classic cocktails, aperitifis, a slew of vermouths, digestifs and even house-made limoncello. The Good Pie’s kitchen has also gained an LCG chef, John Messbarger, who has also worked at Elaia and Truffles. Messbarger’s roles in the kitchen include making house-made pastas for specials and helping with cured meats.

“When we first opened, we had a little money and a lot of big ideas. Now, five years later, we get to do it all again,” Randolph said. “It’s a grown-up Good Pie.” Randolph, who also owns Half & Half, hopes to open to the public Feb. 18.

Here’s what’s in store when doors open at The Good Pie.


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-photos by Michelle Volansky

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