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Mar 24, 2018
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Posts Tagged ‘The Loop’

Guerrilla Street Food will open a location in The Delmar Loop

Monday, October 30th, 2017



Guerrilla Street Food’s take on Filipino fare is heading to The Loop at 6120 Delmar Blvd. Owners Brian Hardesty and Joel Crespo plan to open before the end of the year in the space that once housed Pita Pit across from The Pageant.

“The Loop has always been in our business plan,” Hardesty said. “There’s a lot of investment going on [east of Skinker Boulevard] and we feel like that’s something we want to be a part of – besides the fact that it’s just a really cool neighborhood.”

Guerrilla Street started as a food truck in 2011 and has since added a brick-and-mortar location at 3559 Arsenal St., just off South Grand Boulevard, as well as operating the kitchens inside 2nd Shift Brewing’s tasting room and the forthcoming Tropical Liqueurs in The Grove.

Hardesty said The Loop location will operate as a dine-in, counter-service restaurant like its sister location off South Grand. The 2,100-square-foot space is three times the size of the South Grand space and will seat 50 to 60 patrons inside and another 20 or so on the front patio.

Hardesty tapped chef Heidi Hamamura to helm the new kitchen. She will create new offerings exclusive to the Delmar location, while also executing dishes the restaurant is known for like the Flying Pig and chicken adobo.

“We constantly try to push the edge of what Filipino food means to us, and she’s going to continue that conversation,” Hardesty said. Hamamura joined the Guerrilla team a few months ago; her culinary resume includes time with chef Ben Grupe at Elaia and Olio, Skip to Malou chef-owner Malou Perez-Nivera and a lifetime working with her father, noted sushi chef Naomi Hamamura.

Guerrilla Street has grown its brand as well as its footprint around the city in recent years, hosting pop-ups and visiting Filipino chefs. “The whole reason behind the pop-ups concept is to spread the word of what we do and who we are and gauge interest in certain areas,” Hardesty said.

He and Crespo aren’t done yet; they intend to open more locations throughout the Midwest and “spread the good word of Filipino food.”

Photo by Dave Moore

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Review: Guerrilla Street Food

• Guerrilla Street Food will take over 2nd Shift kitchen

• Guerrilla Street Food to open second STL location in new Trops

Randolfi’s will close in The Loop Sept. 9

Monday, August 28th, 2017



Randolfi’s, at 6665 Delmar Blvd. in The Loop, has announced it will be shutting its doors. The last day of service will be Saturday, Sept. 9.

“We’ve thrown everything that we have into this restaurant. There have been a lot of tears, but it’s time to close the chapter. We are so proud of what we’ve accomplished at Randolfi’s,” said chef and co-owner Mike Randolph in a press release.

Randolfi’s opened in 2015, replacing Randolph’s Neapolitan pizzeria The Good Pie in the same space. It was one of Sauce’s Best New Restaurants 2015.

A number of local chefs who previously worked at Randolfi’s and The Good Pie will be returning for the final night of service on September 9, including Ted Wilson of Union Loafers, Taylor Hamilton of Melo’s Pizzeria and Russ Bodner of Taste.

“Over nine years, we’ve had the pleasure of working with so many amazing people. It’s been the highlight of my career,” Randolph said in the press release. “I look forward to bringing back those alumni for one final service.”

More information on the future of the restaurant will be released at a later date.

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
Best New Restaurants 2015: Randolfi’s 

Chef Tommy “Salami” Andrew to lead kitchen at Randolfi’s as chef de cuisine

•  Ones to Watch 2016: Jeffrey Moll

The Scoop: Snow Factory brings rolled Thai ice cream to The Delmar Loop

Thursday, September 22nd, 2016



Drop the scoop and pick up a scraper. Thai ice cream is rolling into The Loop. Owner Van Liu opened Snow Factory today, Sept. 22, at 6602 Delmar Blvd., as reported by the Riverfront Times. The shop specializes in made-to-order rolled ice cream and Hong Kong egg waffle cones.

A senior in college, Liu said his heritage and trips to Asia inspired him to bring this concept “to the U.S. for all people to try.” His location in The Loop (the former home of Cheeseology) was ideal thanks to its close proximity to area universities and The Loop’s international community. “It would be great for Asians and Americans,” he said.

Unlike traditional scooped American ice cream, Liu explained that Thai rolled ice cream is made to order on a cold plate. The ice cream base and flavorings are poured onto the pan and stirred with spatulas as it freezes. It is then spread into a thin layer and scraped up, forming delicate rolls.

Snow Factory offers more than a dozen flavors with Asian options like Ujikintoki (matcha ice cream with red bean paste) and Southern Asian Taro, as well as traditional American options like Oreo Wonderland and peanut butter and pretzel. Liu and his team serve the rolled ice cream in cups or in Hong Kong egg waffle cones, which features large “pockets” that create crevices for toppings and melting ice cream.

Snow Factory is open daily from 11:30 a.m. to 11:30 p.m.

Eat This: Cannoli at Piccione Pastry

Friday, February 19th, 2016



The cannoli at Piccione Pastry are some of our favorite things. They literally come in brown packages tied up with string. Delicate fried pastry shells crumble like sugar cookies with each bite. They embrace dreamy sweetened ricotta filling in a variety of flavors like traditional, pistachio and gooey butter. Pick up some of each, and you’ll sing like Julie Andrews, too.

-photo by Carmen Troesser

The Scoop: Steve’s Hot Dogs is coming to The Pageant

Wednesday, February 10th, 2016



Hard rock and hot dogs will come together when Steve’s Hot Dogs opens its third location in Suite 100 at The Pageant on March 4. Steve’s Hot Dogs owner Steve Ewing has known the concert venue owners Joe Edwards and Pat Hagin for years and combined with the momentum of the other two Steve’s Hot Dog’s locations, he said the time and new space were right for expansion.

“This has been in the works for a couple of years,” Ewing said. “It took a minute to figure out how to physically fit in the venue, but we did and have enough resources of time and money to get a third location going.”

Food will be prepared at The Hill location of Steve’s Hot Dogs and transported to The Pageant for service. Ewing said Steve’s Hot Dogs will serve a more limited menu from its brick-and-mortar locations in the city, but it will offer the Gorilla Mac-n-Cheese, Chicago-style dog and the Waffle Dog. The Loop location will also honor the word of the day and other promotions.

Hot dogs will be sold from 6 p.m. until midnight on nights when shows are schedule. Diners can sit in the 20-seat space or take their dogs to the Halo Bar or into The Pageant.



The Scoop: McArthur’s Bakery Café to open location in The Loop

Friday, February 5th, 2016



McArthur’s Bakery Café will whip up a lot more frosting next month. The 60-year-old St. Louis institution announced yesterday, Feb. 4, that it will add another bakery and cafe at 6630 Delmar Blvd., in The Loop. McArthur’s will move into the space formerly occupied by St. Louis Bread Co., and is shooting for a mid-March opening.

“When we heard the space was available, we knew it was the right space for us,” said owner Scott Rinaberger. “We opened the cafe concept in Kirkwood around Labor Day, and the concept has done really well. It gave us the confidence to pursue The Loop location.”

The space will undergo mostly cosmetic renovations, and when complete it will have an indoor and outdoor capacity of slightly less than 100 and will be open for breakfast, lunch and dinner.

“We revamped the food menu at the Kirkwood location to provide upscale soup, salad and sandwiches,” said Ben Abel, executive director of food service. “It’s been extremely well received, and we want the people in The Loop to feel like they can come in and grab something quickly or stay and linger, have a study group or a business meeting.”

A feature unique to The Loop location will be the glass-enclosed pastry kitchen, where patrons will be able to watch pastry chefs prepare everything from European pastries to cupcakes to the special occasion and wedding cakes McArthur’s is known for.

Rinaberger said more McArthur’s locations may be in the works to open later this year.



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: Meshuggah Café owner sells coffee shop after almost 20 years

Tuesday, July 14th, 2015



After nearly two decades, Meshuggah Café owner Patrick Liberto is selling his Loop cafe to a longtime regular, Jen Kaslow. Kaslow will take over July 18.

When Kaslow heard Liberto was looking to sell the University City cafe, located at 6269 Delmar Blvd., she said she impulsively made an offer, worried another owner might not continue Meshuggah’s menu of espresso-based coffee drinks and house-made eats. “The decision was more about: If Patrick left, what was going to happen with Meshuggah?” Kaslow said.

Although Kaslow does not have any formal culinary experience, Liberto said he is confident the former teacher is up to the job. Kaslow has trained alongside the current owner since mid-June. “She has a kind of energy,” he said. “There’s a certain freshness about her that reinvigorates the place … I didn’t want someone coming in and turning this into a cookie-cutter operation. I still wanted it to have this independent feel.”

Kaslow has a few aesthetic changes in mind, but the new owner assures customers that Meshuggah’s menu won’t change anytime soon. Around Aug. 3, the cafe will temporarily close due to construction outside the shop, and Kaslow said she will use this time to renovate the interior. In addition to incorporating artwork from local artists, she plans to add a large window seat and remove wood paneling to expose brick. Kaslow said she hopes to reopen in mid-August.

The Scoop: Two restaurants see changes on The Loop

Monday, June 29th, 2015



{Shrimp and grits at Cabana on the Loop}


Less than a year after opening, Cabana on the Loop is leaving its current home for a new, off-The-Loop location. Cabana will reopen July 15 at 8502 Olive St., in University City. Co-owner Wendell Bryant said the location was a better financial decision for their business. “I got a better deal on the lease, so we can be there for a longer time,” he said.

Cabana, which opened doors at 6100 Delmar Blvd., in October 2014, will feature the same Southern fare at breakfast, lunch and dinner.






As one restaurant leaves The Loop, another opens its doors. Gyro Grill officially opened June 10 at 6227 Delmar Blvd., which formerly housed Chubbies. The restaurant was originally located at 3801 Kingshighway Blvd. Owner Morad Jabar said he originally considered opening a second location but ultimately decided to relocate instead.

“(We) wanted to get the people who are looking for local names and businesses, not just franchises,” Jabar said. “We have people who have kept up with us through Facebook and followed us here from South City.”

Jabar opened Gyro Grill on Kingshighway five years ago, but closed its doors at the end of April to prepare for the new 1,000-square-foot location on The Loop. The menu features Jabar’s classic gyros and salads from the previous location, plus some new additions.

“The gyro itself is pretty much my swinging pendulum. I can go with a Middle Eastern or European gyro or make something more traditionally American,” Jabar said.



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