Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Apr 23, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘The Loop’

The Scoop: Nico in The Loop to become Salt + Smoke BBQ

Wednesday, April 9th, 2014

040914_nico

 

The word of the day is certainly barbecue! In addition to Wild Flower’s plans for Majestic in the Central West End and Dave Bailey’s announcement about a new restaurant downtown, Tom Schmidt also announced that he is changing the concept and name of his restaurant Nico (pictured), located at 6525 Delmar Blvd., in The Loop. Instead of Mediterranean-inspired cuisine, patrons will be able to fill up on, you guessed it, slow-smoked barbecue. The new concept will be called Salt + Smoke BBQ and, while Schmidt has targeted an early summer opening, he stated that the restaurant may open as early as the last week in May.

“This is a great time for this concept to come to The Loop,” said Schmidt regarding the switch from Mediterranean fare to barbecue. “We’ve been smoking and curing meat in-house for years,” he said about the culinary program at his other restaurant, Franco. “Chef is excited to expand that passion into the barbecue world,” he elaborated, adding that while the menu will be barbecue-focused, “sides won’t be an afterthought.”

John Dreja will take on the role of pitmaster for Salt + Smoke. Helming the kitchen will be Haley Riley, who assumed the executive chef position at Nico last week, replacing chef Grace Dinsmoor. Dinsmoor’s last day at Nico was March 31. While she has accepted a position with a different employer, when The Scoop spoke with her, she was not at liberty to disclose such information.

Nico remains open but will close for a brief period in late May or early June so that the interior can be remodeled and the kitchen outfitted to accommodate the new menu.

– photo by Jonathan Gayman

The Scoop: Three Kings Public House to open a second location in Des Peres

Monday, March 17th, 2014

100113_5qs

{From left: Derek Deavers, Derek Flieg and Ryan Pinkston}

 

Since opening in 2011, Three Kings Public House has garnered a reputation as a fun neighborhood bar serving quality food and fine craft brews in The Loop. Now, co-owners Ryan Pinkston, Derek Deavers and Derek Flieg are looking to bring that same neighborhood bar feel to Des Peres.

Three Kings is opening a second location at 11925 Manchester Road, in the space formerly occupied by the now-defunct Mosaic, as reported by St. Louis Magazine’s George Mahe. June 1 is the target opening date. “That’s an aggressive timeline, but we feel we can get it done,” Pinkston said. “We feel that, right now, there is a good market out there for what we are doing.”

Three Kings fans can expect numerous similarities between the two locations. Pinkston said the Des Peres spot will have “the same look with the wood and the brick” as its sister restaurant in University City, where old photographs of The Loop pay homage to the history of the neighborhood. Although design is still to be determined at the Des Peres space, items from that neck of the woods could make an appearance. “Hopefully we can track down something,” Pinkson said. “We definitely want the people of Des Peres to feel this is their neighborhood bar.”

The majority of the food on the menu will be similar to the current Loop menu. The bar will have between 20 to 25 craft beers on tap, as well as a dozen or more bottled beers, primarily domestic brews. A cellar list is available at the Delmar watering hole, but Pinkston did not think that element would be carried over to the new location.

-photo by Ashley Gieseking

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

Friday, February 28th, 2014

022814_mikerandolph

{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.

 

This slideshow requires JavaScript.

-photos by Michelle Volansky

The Scoop: Mission Taco Joint to expand in The Loop and Soulard

Friday, November 22nd, 2013

 112213_mission

While Adam and Jason Tilford are currently in San Francisco gathering inspiration for their newest restaurant venture, this afternoon they took a moment to catch up with The Scoop.

The brothers announced that this coming January, the space next to Mission Taco Joint will open as an overflow bar, designed for people who are waiting for a table or waiting to pick up food.

Why more space?

When Mission first opened less than a year ago, the brothers weren’t quite expecting the level of success the restaurant has been experiencing. “We didn’t think we would have much use for this little space,” Adam said. “Our plan was to have a little bodega, a Mexican market with milk, tortillas and staples, but two things changed that.” He explained that with the new Washington University housing development going up across the street from Mission and a giant Global Foods going under it, there really wasn’t a need for the bodega concept.

So they came up with a better idea. “We go on a wait every night, but there’s nowhere to wait, so we had the idea to change the bodega to a waiting bar,” Adam said. At the waiting bar, there will be 10 to 12 beers available by the can and bottle and a handful of cocktails. The bar, with the look of a beach taco stand with its corrugated tin roof, will also be a drink lab, of sorts – a place for the bartenders to experiment with new ideas. “Jimmy and Kyle [Mission’s bar manager and assistant bar manager] are really excited about it,” Adam said.

In addition to expanding next door, Mission Taco will also be expanding across town with another location at 908 Lafayette Ave., in Soulard.

As first reported by Ian Froeb of the Post-Dispatch, Adam signed the lease for the new space on Monday.

The Tilfords told The Scoop that the concept will pretty much be the same as the existing Mission. There will not be a take-out window though, and no patio seating. “It will have about 120 or 130 seats inside,” Adam said. “It also has a big garage door – a faux four seasons patio, and the door can go up.”

Along with the space and the location, the Tilfords are excited to be so close to iTap, where patrons will be able to order and carry-in Mission food. “We are right around the corner. Our back doors meet,” Jason said.

Look for the new Mission location to open in late spring.

— photo by Michelle Volansky

Meatless Monday: Veggie Pan-Stirred Noodles at Corner 17

Monday, August 19th, 2013

081913_meatlessmonday

 

Open for less than three weeks, Corner 17  already has a following in this office. What we like the most about this new bubble tea and Chinese restaurant, located at 6623 Delmar Blvd., in The Loop, are the hand-pulled noodles.

 

081913_meatlessmonday1

 

Make tonight’s meal meatless by ordering the Veggie Pan-Stirred Noodles. The lack of a distinct sauce (just a touch of soy) allows the soft yet chewy noodles to shine through and not taste like a salt bomb just went off.  Although we’d be fine with just the noodles (There is nothing slimy or mushy about these guys.), the added bean sprouts, bits of broccoli, shredded carrots, cabbage and zucchini add color, texture – and fool us into thinking we’re eating healthy. If you can’t dine in, we recommend planning to stay a few minutes when you pick up, in order to see the noodles made before your eyes.

 

 

 

The Scoop: Chinese restaurant Corner 17 sets up shop in The Loop

Tuesday, August 13th, 2013

081313_corner17.1

 

Corner 17 is up-and-running at 6623 Delmar Blvd., in The Loop, as Nancy Stiles of the Riverfront Times reported earlier this month. Corner 17 is a Chinese restaurant, specializing in noodle dishes, kabobs and bubble tea. Patrons can peer through a viewing glass to see the noodle-making action, then slurp those noodles with meat, seafood or vegetables in a sauce or as a soup. Asian kabobs likewise are available for meat, seafood or veg lovers. While bubble tea may be the big draw among beverages, the Corner 17 chalkboard menu lists a wide variety of drinks, including fruit teas, fresh vegetable and fruit juices, smoothies and slushes.

 

 

The Scoop: WUSTL Loop Development gets a 24-hour diner and a grocery store

Thursday, July 18th, 2013

 

 

Joe Edwards, owner of numerous venues in The Loop, is adding another attraction to Delmar Boulevard. So too is Suchin Prapaisilp, owner of Global Foods Market, King and I and co-founder of Jay International Food Co.

In a press release from Washington University in St. Louis, the university announced today that Edwards will open Peacock Loop Diner at The Lofts of Washington University, an $80 million retail and student apartment development currently under construction. Global Foods Market, which currently has a location in Kirkwood, will be the other anchor tenant for the 4.4 acre project. The diner and the nearly 15,000-square-foot grocery store both are slated to open in August 2014.

“The two things I felt were missing [in The Loop] were a grocery store and something open 24/7,” said Joe Edwards. “A year from now, we’ll be a true 24/7 neighborhood.”

Peacock Loop Diner will feature classic diner fare, but Edwards also hopes to offer some creative menu items and dishes with an international flair. The culinary team has yet to be determined, although Edwards noted Rob Mueller, currently bar manager at Blueberry Hill, will be the diner’s general manager. “I’m open to a good creative chef,” said Edwards. “If some chefs out there are interested, I’d be open to talking to them.”

Located at 6261 Delmar Blvd., the 4,875-square-foot diner will seat somewhere between 100 and 120 guests, surmised Edwards, who will work with architectural firm Kiku Obata and Company, designers of The Pageant, another of Edwards’ businesses in The Loop.

-Photo by Carmen Troesser

The Scoop: Moonrise Hotel goes cosmic with latest rooftop expansion

Wednesday, April 24th, 2013

Visitors to the Moonrise Hotel in The Loop will soon be able to choose between two dining destinations perched eight stories above Eclipse Restaurant at 6177 Delmar Blvd.

Situated on the east wing of the hotel, the new addition, called the New Moon Room, will house 2,100 square feet of lounge space that will open to the public on Wednesday, May 8. The space will also be available for private parties of up to 175 guests.

According to hotel owner Joe Edwards, the menu, which will focus on small plates created by executive chef Isaac Hardwict, is in the final stages of development. It will be distinct from the menu Hardwict offers downstairs at Eclipse. Edwards also noted that rooftop patrons will be able to move freely between the New Moon Room and the hotel’s other sky-high space, the Rooftop Terrace Bar.

The New Moon Room is more than just a rooftop hangout, however. It is the first restaurant roof in the U.S. made entirely of solar panels, according to a press release issued by St. Louis-based Microgrid Solar, the company that installed the panel canopy roof. “Unlike traditional solar modules, the glass panels that form the roof are frameless, translucent modules that take the place of a traditional roof, and which allow sunlight – and moonlight – to peek through,” said Microgrid Solar founder and CEO Rick Hunter.

The New Moon Room is water-tight and will be heated and cooled so that it can be enjoyed year-round. The new 25.6-kilowatt solar array is expected to produce approximately 33,000 kWh of electricity annually, enough to power the entire rooftop dining area and bar. This is the second solar application atop the Moonrise Hotel, as a 4kW solar awning was installed on the hotel’s original rooftop bar in 2011.

The Scoop: Piccione Pastry opens today in The Loop

Tuesday, April 23rd, 2013



The array of food options in The Loop continues to grow. And the latest addition is an especially welcome treat for lovers of all things sweet. Today marks the official opening of Piccione Pastry, an Italian pastry shop located at 6197 Delmar Blvd., at the intersection of Delmar and Skinker Boulevards. As The Scoop reported last October, Piccione is a venture by Butler’s Pantry president Richard Nix Jr. and his wife Elizabeth.

The selection of single-serve Italian desserts at Piccione is impressive. Signature items include Italian-style donuts called bomboloni served with a dipping sauce of lemon curd, raspberry curd or chocolate sauce (pictured), as well as cannoli. The latter is available with a choice of nine different filling flavors, a gluten-free option and even an un-filled version called “chips and dips.” Piccione’s counter is filled with pastries and cakes like ricotta cheesecake, cream puffs, cassata cake and tiramisu, along with cookies of all shapes and sizes. Customers at the 40-seat eatery can enjoy the baked goodness with coffee drinks featuring Lavazza Italian coffee or an Italian soda.

Piccione is open from 11 a.m. to 9 p.m. Tuesday, Wednesday and Sunday, and until 11 p.m. Thursday through Saturday. Extended weekend hours are expected soon.

 — photos by Michelle Volansky

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, 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