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Jan 24, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘The Mud House’

Budget Crunch: 7 delicious deals to devour now

Thursday, November 9th, 2017

Got $10 and a friend? Then contributor Kevin Korinek has seven tasty deals to try now.

 

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1. Guerrilla Street Food is making friends this month, offering weekly collaborations with a few St. Louis favorites, including farmers market favorite, The Tamale Man. This week, $4 gets you the Tamale Man’s take on a bubuto – the Filipino tamale – that includes roast chicken, coconut milk, annatto seed, rice flour, masa, dried shrimp and a hard-cooked egg wrapped in a banana leaf and corn husk.

2. The Royale launched a new light lunch menu this month that’s big on taste and Budget Crunch friendly. For $8, pick two items – a main dish and a side – or pick three for $10 and add an extra side. Choose from mains like a taco, single cheeseburger or a vegetarian hopping John cake, then select sides like a green salad, chips, cup of soup, mac and cheese or a health-conscious Brussels sprout salad.

3. Happy hour is even better at Sardella. Gerard Craft’s restaurant recently updated its menu with some budget-friendly drinks and snacks to enjoy from 4 to 6 p.m. Try a variety of drinks from house red wine to a cold pint of Perennial White Impala, all $5 or less. While you’re there, nosh on $5 toasted ravioli or an assorted array of $6 bruschetta bites.

 

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4. La Patisserie Chouquette goes all out when it come to Turkey Day with its signature Turducken croissants. These warm, buttery pastries are filled with mouthwatering, crispy duck skin, chicken and turkey, surrounded by cornbread stuffing, cranberry sauce and fried onions. With gravy available on the side, it’s a complete handheld Thanksgiving meal. These $7 treats are only available on Saturdays in November, and it’s first come, first serve – so get there early.

5. Get a jump on the Christmas shopping this year and get something in return. On Tuesday, Nov. 14, DiGregorio’s Italian Market on the Hill hosts a free fall wine tasting just in time for the holiday season. Sample more than 25 wines and try delicious hors d’oeuvres and signature entrees while perusing a variety of holiday gift baskets.

 

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6. Coming in at $8, The Goat is a must-have favorite from hip Cherokee Street coffee shop The Mud House. This delicious little veggie sandwich is sure to have you asking for more. Cold slices of cucumber are stacked atop greens and a creamy goat cheese spread and topped with beet chutney on toasted wheat. It’s a light, refreshing bite for your lunch break.

7. ’Tis the season of giving, and Niche Food Group is looking to reward your generosity during the month of November with its Cookies for Cans drive to benefit Operation Food Search. Dine-in guests can bring a canned good or nonperishable food item to any of Craft’s five restaurants and receive a free banana-butterscotch-oatmeal cookie from Sardella pastry chef Sarah Osborn.

 

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

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The Scoop: Chris Bork, Mud House owners to open Vista Ramen on Cherokee

Tuesday, August 18th, 2015

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Seeing an opportunity to add an Asian restaurant to the eclectic food scene on Cherokee Street, Chris Bork, formerly executive chef at Blood & Sand, plans to open Vista Ramen with Jeremy and Casey Miller, owners of The Mud House.

Located at 2609 Cherokee St., the restaurant will offer ramen and other Asian-inspired dishes, although Bork is keeping the menu a secret for now.

The chef said he hoped to open “the restaurant of my dreams” after leaving Blood & Sand in December 2013, but the concept he had in mind proved to be too expensive. But having previously worked at the Mud House and missing the “tight-knit community” of Cherokee Street, he jumped at the chance to open a “super casual” restaurant with the Millers.

While he can’t discuss menu details, Bork said the food will feature Asian flavors and he plans to keep prices less than $15. He and the Millers plan to preview the Vista menu at pop-ups The Mud House and Maryland House in Central West End.

In additional to ramen, Bork said Vista will offer sake, Korean and Japanese soju, Japanese whiskey, and Asian and local beers.

Aaron Stovall, manager of the Mud House, will be general manager at the new restaurant, which will only serve dinner at first. Bork said he doesn’t yet have a projected timeline for when Vista will open.

Inside the Server’s Stomach: June 2015

Monday, June 8th, 2015

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{Sanctuaria’s Wicked Good Shrimp}

 

Ever wonder what servers order for themselves? Here’s the insider intel on what to eat at St. Louis restaurants right now. 

“The Wicked Good Shrimp. Tiger prawns are sauteed in spices and served with bread for dipping. People come specifically for that dish.”  Skylar Finan, Sanctuaria

“Chicken tikka masala is a dish of good-sized roasted pieces of chicken in a creamy, bright orange tomato sauce with lots of flavor. It’s one of my all-time favorite meals.” Sarabjeet Jaswal, Rasoi

“Definitively the Jungle Love Nachos. It features house-smoked barbecued pork, seasoned ground beef, spicy cheese, lettuce, tomatoes, black olives and jalapenos and is served with sour cream and house-made salsa. When I first started working here, I had it three times a week. There’s a lot of love in those nachos.” Jen Zoyles, Three Monkeys

“I love a slab of ribs. They are smoked slow, tender. The spices are perfect. They are fall-off-the-bone good.”  Dakota Diamond, PM BBQ

“Our Blue Ribbon Burger is an amazing combination of port-braised onions, bacon and Gorgonzola. It’s the best a burger can get.”  Kelly Filla, 5 Star Burgers

“Our Brussels sprouts salad is my current addiction. Tender roasted Brussels sprouts, strips of bacon and crumbs of creamy goat cheese are tossed in burnt honey vinaigrette. The flavor combination turns lifelong Brussels sprouts haters into enthusiasts.” Megan Ehrhart, HandleBar

“Our house-made lamb sausage is food fit for the foodie. It’s served over hearty white beans with tender sauteed spinach and lamb jus. Bread-and-butter pickles add a touch of sweetness.”  Jamie Moody, Bixby’s

“The BrieLT sandwich with tomato marmalade and Nueske bacon from Wisconsin is so, so good.” Sam Kichline, Cafe Osage

“The Drunken Noodle with beef. It’s filling, and the shrimp sauce has a perfect little spicy kick to it. I love the crunch of the fresh vegetables and the rich egg – it all just works.” Andy Jaeger, Wang Gang Asian Eats

“The Goat. It’s a vegetarian sandwich with a goat cheese spread topped with greens, cucumbers and apricot chutney and served on toasted wheat. It’s simply the best.”  Ethan DeGhelder, The Mud House

“The shrimp Alfredo pasta. The fettuccini noodles are handmade in-house. The shrimp Alfredo sauce is fabulously creamy and perfect for dipping with garlic bread.”  Melissa Schlecht, J. Fires’ Market Bistro

“All shift long I dream about the steak sandwich with fries. Gotta have that spicy mayo for those fries, too. “ Katie Seitz, West End Grill and Pub

Budget Crunch: 10 delicious dishes and sweet deals to try right now

Thursday, May 8th, 2014

Welcome to Budget Crunch, wherein intrepid reporter Byron Kerman offers 10 tips on delicious menu items and sweet deals happening now. Got $10? Grab a friend and sample, split and stuff yourselves with these steals.

 

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1. Condiment lovers eat at Dirty Dogz just to sample from the amazing selection of more than 200 mustards, hot sauces and more at each location (which just happens to be inside three local Home Depots). Wanna try wasabi mustard, chili dog-flavored mustard, lime-flavored Chohula hot sauce or almost anything else? They’re all free with purchase, so put ‘em on your dog, kielbasa, hot link, brat, etc. Dirty Harry would be appalled, but they even have ketchup.

2. Let the civilized life begin with Lavender Lemonade, available now at The Mud House. Locally grown lavender becomes house-made lavender simple syrup, which is then mixed into house-made lemonade. Served in a mason jar and garnished with a lemon wedge, it’s refreshment incarnate at $2.75 a glass.

 

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3. When the students at the International Culinary School at the Art Institute of St. Louis hand you the bill for your lunch at Creativ Eats Restaurant, you may start laughing. After all, a sweet three-course prix fixe meal for $9 is a sleeper of a deal. The recently announced Florida-Caribbean fusion menu features your choice of scallop and shrimp ceviche or black bean and sweet potato soup; an entree of pulled jerk chicken, Cuban skirt steak, grouper en papillote or a curried vegetable empanada; and a dessert of tres leches sorbet with pineapple or coconut gelatin scallops with passion fruit and boysenberry sauces and topped with “Key lime caviar.” The student-operated restaurant, located in St. Charles, takes reservations for lunch from 11:30 a.m. to 1:30 p.m. Wednesdays and Thursdays; call 636.688.3055.

4. The new spring menu at The Fountain on Locust includes the yummy Fig and Bacon Pie ($8) a flatbread topped with house-made fig spread, bacon, apple slices and gorgonzola cheese. Yes, please.

 

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5. Did you know Milagro Modern Mexican rocks a tasty, budget-friendly Mexican Sunday Brunch? Menu choices include a Baja omelet with lump crabmeat, spinach, avocado and panela cheese, topped with chipotle hollandaise ($10); cinnamon-raisin bread French toast stuffed with sweetened, rum-soaked plantains ($8); and churros y chocolate, cinnamon-sugar doughnuts served with Mexican chocolate dipping sauce ($5).

6. You may not need more than one drink at The Restaurant at The Cheshire’s happy hour, which starts at 4:30 p.m. Tuesday through Saturday. That’s when their absinthe-based cocktails like the Hemingway (Saint George Absinthe, crème de violet liqueur, sparkling wine and lavender bitters) or a Sazerac with an absinthe wash are $6 each. Pair that potent concoction with $5 food items like Cheshire fish and chips, Cheshire cheeseburger (also with fries), or steamed mussels. Then again, it does go until 6:30 p.m., so maybe you have time to peruse that cocktail list again.

 

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7. It might not be a secret for much longer, but Capitalist Pig has just debuted a monthly Off the Menu Secret Lunch Club. If 10 or more people RSVP for the lunch, chef-owner Ron Buechele makes it happen. The lunch, tentatively scheduled for noon Thurs., May 29, will feature off-menu items like smoked pork belly buns (a riff on a David Chang recipe) made from house-made steamed bao buns and slow-smoked, crispy pork belly with a topping of pickled daikon, carrot and jalapeno.  Did I mention it’s a steal at $10? Email ron@madart.com for reservations.

8. Vinyl Side Monday is a fun promotion at the The Royale whereby whoever brings in a record for the DJ to spin after 10 p.m. on Mondays gets a free half-pint of any beer on draft. Current draft selections include Goose Island Illinois Imperial IPA, Civil Life English-Style Pale Ale, and Lagunitas Under Investigation Shut-Down Ale.

 

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9. Trying one of just about everything in a single go is totally do-able at the famous 5 Star Burgers Happy Hour. From 4 to 6 p.m. daily, diners pay just $1.50 for mini-burgers, fried chicken sandwiches, mini turkey burgers and veggie-burger sliders. Fries and sweet-potato fries are $1.25 and $1.50, respectively, and fried pickles, onion rings and crispy cheese curds are just $2. Draft beers are half-price, and house wines are $3.50.

10. The Starr Special Milkshake ($4.50) at MoKaBe’s Coffeehouse is not for children; it’s for adults who want all the energy children have. Espresso grounds and chocolate bits are mixed into the shake for a caffeine-and-sugar jolt that can speed the earth on its axis. One MoKaBe’s barista said the consistency of the espresso and chocolate is that of crumbled Oreos. I say the power rush is that of a newly crowned dictator.

 

 

The Scoop: New coffeehouse to give The Grove a jolt of daytime action

Monday, May 20th, 2013

The Grove is a hopping place in the evening, but with a new coffeehouse set to open this summer, the neighborhood can expect more of a daytime buzz. Rise will makes its home at 4180 Manchester Ave., on the same block as the new nightclub Honey and the restaurant and craft cocktail watering hole Sanctuaria. Rise, a project by owner Jessie Mueller, will focus on serving sustainable sustenance – with fair trade, organic coffee by local roaster Goshen Coffee, and baked goods from Kaylen Wissinger’s recently opened sustainable bakeshop Whisk.

“I was looking to create a daytime place for The Grove,” said Mueller, whose background is in the field of social work, specifically in community building. “To me, coffee is community. That’s what brings people together.”

Rise will be a two-story coffeehouse, including a brew bar and approximately 15 seats on the first floor. The upper level will feature soft seating in a front area; the back area will house a craft table, a chalk wall, toys and other creative play options for children.

Although Mueller does not have a background in the world of coffee, she noted that, in preparation to open a brew bar that uses a variety of new age brewing methods, she has been working closely with Goshen Coffee as well as learning intricacies of the craft from local coffeehouses like Sump and The Mud House. In addition, she traveled to Portland, Ore., to research its coffee scene and receive further hands-on training.

The coffeehouse is expected to open in August, although folks craving a jolt of java (or beer) can stop in on Sat., June 1, when Rise participates in Indie Hop, an annual event that showcases the unique flavors of businesses in The Grove as well as Cherokee Street. When Rise does open, its hours are expected to be 7 a.m. to 4 p.m., Tuesday through Sunday. Mueller noted that she would eventually like to expand her hours of operation into the evening. Rise’s website is currently under construction and is scheduled to launch within the next two weeks. In the meantime, you can follow its progress on Facebook.

Meatless Monday: Decisions, decisions at The Mud House

Monday, August 13th, 2012

Whenever I have a friend in town, I always try to stop by The Mud House, an ideal place to rest our feet after antiquing along Cherokee Street. Here, the hardest decision of your day (harder than deciding if you need that set of antique coupe glasses or that shoe-shaped ash tray) will be which dish to choose at this cozy cafe, where a full vegetable garden that sits right next door equates to meatless dishes galore.

The Portabello Reuben is a fine option, great to enjoy among the vibrant walls inside or under the shade of an umbrella on the patio. The rye bread is a crusty vehicle for the sticky Swiss that oozes from its crisp grasp. The particulars are all there – soft, caramelized onions, tangy Russian dressing – but the “meat” of this Reuben is an oven-roasted mushroom cap that’s so juicy and tender, it will leave you licking your lips after each bite.

If utter indecisiveness takes its course and you can’t decide between this sandwich and The Mud House’s other vegetarian-friendly sandwiches (I’m, looking at you, hummus-laden Veggisaurus and creamy Chickpea Salad.), just remember: Friends don’t let friends dine alone. You’ll need someone there to swap half of his or her sandwich with yours – and to make sure you get the coupes.

The Scoop: Blood & Sand bolsters bar staff

Wednesday, September 7th, 2011

090711_lucasBlood & Sand owners TJ Vytlacil and Adam Frager continue to bolster their staff in preparation for next week’s launch of their members-only bar and restaurant downtown. In July, the duo hired chef Chris Bork, who was at The Mud House at the time, to man the kitchen. Today comes news of the latest hire: bartender Lucas Ramsey, who has been behind the bar for the last few years at Eclipse at the Moonrise Hotel in The Loop. Sauce readers named Ramsey their favorite bartender in this year’s Readers’ Choice poll.

Vytlacil expressed his enthusiasm for bringing Ramsey aboard, noting that he and Ramsey had worked together at The Flamingo Bowl downtown. At that time, Vytlacil was bartending and Ramsey was a door man. Both Vytlacil and Ramsey recalled the evening when Vytlacil prepared a Blood & Sand for Ramsey. “It was my first introduction to actual cocktails,” said Ramsey, who has since gone on to become a prominent player in the area’s craft cocktail scene and worked his way up the ranks at Eclipse to his current position as bar manager. Replacing Ramsey at Eclipse will be the restaurant’s lead bartender, Seth Wahlman. For more on the unique concept behind Blood & Sand, click here.

— Photo by Carmen Troesser

The Scoop: Caravelli spins over to Pi Pizzeria

Monday, August 8th, 2011

061311_caravelliChef Steven Caravelli is a self-professed “man about town.” The Scoop caught up with Caravelli tonight to discuss his latest move: Serving as executive chef for trendy pizza chain, Pi Pizzeria, as first reported by St. Louis Magazine’s George Mahe. Caravelli will be responsible for the menu and recipe development at all Pi locations, including four brick-and-mortar restaurants in St. Louis, a soon-to-open spot in Washington, D.C., another restaurant set to open in downtown St. Louis next year, and the Pi On the Spot food trucks currently trolling the streets of St. Louis and Washington, D.C.

Caravelli has most recently juggled part-time positions at The Mud House and with Entre Underground, after leaving the top spot at Araka in mid-June. “This is more stable,” said Caravelli. “It’s one job. It was fun at Mud House, and with the underground I got to cook crazy food over the last month.” Caravelli explained that he will still have creative outlets at Pi via pizza toppings, appetizers and desserts, and that he’s looking forward to sourcing from more independent farmers. “No one farmer can sustain all of Pi’s restaurants, but five pork farmers can sustain Pi restaurants in St. Louis,” he cited as an example. “[Pi management] wants to go in that direction. They want to be as sustainable as possible.”

Caravelli noted that he has been in conversation with Pi management for the last five or six weeks regarding the job.

— Photo by Wesley Law

The Scoop: Blood & Sand project taking shape with chef Chris Bork, Caravelli to replace Bork at Mud House

Tuesday, July 12th, 2011

052011_tjBlood & Sand, the members-only bar and restaurant venture by area bartenders TJ Vytlacil (pictured) and Adam Frager, is beginning to take shape. The target opening date for the downtown venue, according to Frager, is the first week of September. “They are doing demo right now. That should be finished by Thursday and our general contractor, Mark Robinson, who did Taste and Brasserie, will start renovation on Friday,” said Frager, noting a design feature in the space at 1500 St. Charles St., that he and Vytlacil are excited about. “There will be four columns of vertical green wall behind the bar. The concept allows us to change plants when we want to, to change for seasonality.” (Read more on the unique concept behind Blood & Sand here.)

As first reported by Evan Benn of the Post-Dispatch, Chris Bork was recently hired as Blood & Sand’s executive chef. Bork has worked at Wild Flower and Revival, and he opened The Terrace View prior to heading up the kitchen at The Mud House coffee shop on Cherokee Street.

Frager stated that Bork will likely come aboard some time in early August, which is also when Frager and Vytlacil expect to leave their places of employment, Pi in the Central West End and Demun Oyster Bar, respectively. George Mahe reported last night that chef Steven Caravelli will be Bork’s replacement at The Mud House. That’s in addition to Caravelli’s new role at Entre Events, which we told you about yesterday.

— Photo by Brian Fagnani

The Scoop: One-man bread biz makes old-world boules for retail sale

Friday, May 6th, 2011

050611Last December, we spotlighted baker Alex Carlson as the face – and hands – behind the beautiful bread program at Five Bistro. Carlson recently “kneaded” that dough operation into an independent business called Red Guitar Bread, whereby his old-world boules, bageuttes and torpedos made from certified organic flour are now available to the public.

The Scoop ran into Carlson yesterday at the Webster Groves Farmers’ Market as he was readying his booth for the first day of the market season. Carlson explained why the Webster Groves market is the only market he will be participating in this year. “I don’t want to get too big, too fast; slow growth is the key. And what I’m doing now keeps me pretty busy.” That’s for sure. Carlson bakes an average of 75 to 100 pounds of bread daily, subleasing space from the Five Bistro kitchen.

Bread-lovers who can’t make the Thursday afternoon market, which runs through October, can also place orders via e-mail. (A website is coming soon.) Prices range from $3 for a smaller-sized baguette to $8 for Carlson’s newest creation, a hickory-smoked whole wheat loaf. Don’t know whether you want to opt for ciabatta or a hefty 1 and a half-pound pain au levain boule? You can drool over his rustic, edible works of art on the company’s Facebook page.

And for diners who have come to love Carlson’s bread at Five Bistro, Salume Beddu, The Mud House, Cyrano’s, Big Sky Café and even at Entre Underground events, no worries. Carlson will continue to service all of those accounts.

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