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Dec 16, 2017
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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 ‘The List 2014’

The Month in Review: April 2014

Wednesday, April 30th, 2014

As we get ready to reveal our latest issue, we take a look back at some of our favorite stories, recipes, dishes and drinks from April 2014.

 

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We met the chef behind the baking program at Comet Coffee; this cookie inspired hearts and changed lives (seriously); we drank our way through Herbie’s Vintage ’72’s new cocktails; Meatless Monday was a delight at Gringo; hiking and wine never made sense together until now; caramel croissant bread pudding topped our crave list; shrimp and grits from The Kitchen Sink became an instant classic; we found out why are the drinks at Brasserie so good: Layla Linehan; Strange Donuts revealed plans to invade Kirkwood; we spent a lot of time making stock … and it made everything taste better; these chicken wings, breaded with rice flour and cornstarch, fried and sauteed with butter and spices, were a revelation; we found the cocktail of our dreams.

 

 

The List: Canh Ga Chien at Mi Linh

Wednesday, April 30th, 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.

 

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Last year, I loved Mi Linh’s Canh Ga Chien so much that it made my Top 5 Dishes of 2013 list. Lightly breaded with rice flour and cornstarch, deep-fried and then sauteed with butter, red pepper flakes, garlic and diced onions, these chicken wings made me wish I could eat them every day. Then there was a shake-up in the family-run restaurant, and head chef Nelson Tran – brother of owner Dee Dee Tran – was out. How are the wings now? During a return visit, the dish was overloaded with scallions and garlic, but the light and crispy coating still cracked with the first bite, the meat was still juicy, the gentle heat still warmed my lips, and the wings still glistened – as did my fingers – with butter and oil. My verdict? I’m still eating them.

9737 Manchester Road, Rock Hill, 314.918.8868, milinh.net

-photo by Jonathan Gayman

The List: Layla Linehan at Brasserie

Tuesday, April 29th, 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.

 

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The Negroni is Layla Linehan’s favorite cocktail. So we’ll lift one in her honor as we ponder just how much one bartender can accomplish in a year. With more than seven years of bartending experience, this alum of Pi, Monarch and Demun Oyster Bar has shaken things up at Brasserie since coming aboard as its bar manager in 2013. Her philosophy about Brasserie’s cocktail menu: Keep things approachable; after all, cocktail bar Taste is right next door.

Linehan was a rocks star on the 2013 cocktail competition circuit, winning the Big O competition, placing third in the Midwest finals of the Four Roses bourbon competition and taking first in the local round of the Campari competition, which earned her a spot at the finals in Portland, Ore. Informally a brand ambassador for locally made The Big O, Linehan is poised to make a national splash now that she’s been named brand ambassador for Phenix Brands. She’ll split her time working the wood at Brasserie and raising a glass to Samogon, Shpilka vodka and other spirits in Phenix’s growing portfolio. “I’m always trying to better myself,” Linehan said. “I want to keep learning, or I feel stagnant.”

4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com

-photo by Elizabeth Jochum

The List: Shrimp and Grits at The Kitchen Sink

Monday, April 28th, 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.

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The Kitchen Sink’s shrimp and grits (eponymously named The Kitchen Sink) is simply lick-your-plate good. In this classic dish – with several big twists – cheesy grits that strike the perfect balance between runny and thick are topped with sauteed shrimp, andouille sausage, bell peppers and mushrooms and then bathed in a rich, slightly spicy crabmeat-and-Tasso ham gravy. If the dish needed anything else (It doesn’t.), the scratch-made, deep-fried corn fritters bobbing along its perimeter are like icing on the cake.

255 Union Blvd., St. Louis, 314.454.1551, letseat.at/thekitchensink

-photo by Jonathan Gayman

 

 

The List: A Staff of Superstars at Planter’s House

Sunday, April 27th, 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.

 

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Yes, the cocktails are top-tier. Yes, the food is great. Yes, the décor makes you feel like a million bucks. But the real reason we love to take a seat at the hottest bar in town is the staff: a lineup of seasoned professionals who always keep their cool. From left to right: Kate Kinsey, Matt Sorrell, Ted Charak, Mandi Kowalski, Jamie Kilgore, Ted Kilgore, Leslie Gillette, Bradley Hoffmann, Matt Obermark and Travis Garner.

1000 Mississippi Ave., St. Louis, 314.696.2603, plantershousestl.com

-photo by Carmen Troesser

The List: 12 Fantastic Details at Sugarfire Smoke House

Friday, April 25th, 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.

 

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Sure, the barbecue at Sugarfire is pretty awesome, but it’s only one of the reasons we can’t stay away. Here, 12 ways to hook a foodie.

1. There are smoked sea salt-chocolate chip cookies.

2. From beer to ice cream to meat to sodas, everything is sourced locally whenever possible.

3. The chicken wings: smoky, delicious and not always available (which makes us crave them even more).

4. The chocolate-peanut butter-bourbon shake is our idealized childhood and adulthood blended into a glass.

5. The always-changing sides are both mouthwatering and surprising, like the vegan barley salad with candied mango, orange peel, fennel fronds, pepitas and a lemon-orange vinaigrette. Who does that at a barbecue joint?

6. The walls are decked in pork-worshipping artwork.

7. The food trays look like cookie sheets.

8. When we talked to Clint Whittemore, he said, “I’m one of the chefs … maybe a sous? I don’t know.”

9. Pork belly hush puppies with neon green jalapeño jelly exist here.

10. At any given time, there are at least eight house-made condiments on rotation, including Twerk sauce.

11. A la mode becomes so cliché when a piece of pie blended into a milkshake is an option.

12. The chefs’ bios on Sugarfire’s website are really, really funny.

And a bonus No. 13: In case you missed it, Sugarfire’s new location in St. Charles opens today at 3150 Elm Point Industrial Dr., just in time for the restaurant’s TV debut tomorrow, April 26 at 8 p.m. on “BBQ Pitmasters,” a competitive barbecue program on Destination America.

9200 Olive Blvd., Olivette, 314.997.2301, sugarfiresmokehouse.com

-photo by Jonathan Gayman

The List: March of the Merrymaker in Ste. Genevieve

Thursday, April 24th, 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.

 

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Secluded and serene, the tree-lined hiking trail between Chaumette Vineyards & Winery and Charleville Vineyard Winery & Microbrewery in Ste. Genevieve is the perfect activity for those who love the outdoors but prefer to save their energy for wine and beer rather than endure sweat and tears. Start at Chaumette’s Tasting Room and order six wine samples for $5, including its must-try unoaked chardonel. Lounge on the outdoor terrace as you gaze over rolling hills and 32 acres of grapevines. When you’re ready to move on, ask your bartender to point you to the trailhead. Enjoy your brief woodland escape as you hear the crunch of leaves under your feet and breathe in the crisp, piney air because in less than a half-hour, your ramble on this former logging trail will be rewarded with more wine and craft beer. After sampling a flight of Charleville’s bold and inventive craft beers like its Hoptimistic IPA and Tornado Alley amber ale, trek back to Chaumette’s Grapevine Grill for dinner. You earned it, sort of.

Chaumette Vineyards & Winery, 24345 State Route WW, Ste. Genevieve, 573.747.1000, chaumette.com; Charleville Vineyard Winery & Microbrewery, 16937 Boyd Road, Ste. Genevieve, 573.756.4537, charlevillevineyard.com

-photo courtesy of Chaumette Vineyards & Winery

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.

 

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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

The List: Tim Nuell at Pastaria

Tuesday, April 22nd, 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.

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{Tim Nuell eats a plate of Bucatini All’ Amatriciana at Pastaria while chatting with Henry Mitchell and Evelyn Dick.}

Meet the best server in St. Louis: Pastaria’s Tim Nuell. With 15 years of restaurant experience, he knows his food, he knows his wine, and he knows how to read people. He’s casual with a drop of formality and friendly without being in your face. The best part about having Nuell as a server is that he makes me feel like every decision I make is the best idea he’s ever heard.

Me: “I’ll have the pistachio ravioli.”
Nuell: “Excellent choice.”
Me, to self: “Wow, that is an excellent choice.”

His secret to providing great service? “I really love what I’m doing. There’s no false pretense. Also, Gerard [Craft, Pastaria’s chef-owner] is so passionate about giving people a good experience and that rubs off on everyone.”

7743 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com

-photo by Laura Miller

The List: Pulled Chicken Sandwich at Windowsills Cafe & Marketplace

Monday, April 21st, 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.

 

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Sandwiched between a Dierbergs and a salon in an Ellisville strip mall is the humble yet hardly forgettable Windowsills Cafe & Marketplace. Step inside this cute counter-service cafe, and order its pulled chicken sandwich with Alabama white sauce. Smoked, hand-pulled chicken is piled on a house-made kaiser bun with lettuce and tomato and drizzled with white barbecue sauce that’s like a mayonnaise dressing with an acidic kick. It’s simple but delicious. While you’re there, don’t forget to leave room for every dessert ending in the word “pie.”

1326 Clarkson/Clayton Center, Ellisville, 636.527.6400, windowsillscafe.com

 

-photo by Carmen Troesser

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