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Jan 22, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘The Rustic Goat’

The Scoop: Patois to open in former Rustic Goat space downtown

Wednesday, April 5th, 2017

040517_patois

 

Downtown’s The Rustic Goat will soon be replaced with a new, multifaceted concept. As reported by the Riverfront Times, the restaurant at 2617 Washington Ave., will close and reopen as Patois Eatery & Social Lounge on Saturday, April 15.

“We’re rebranding and going in a different direction,” said Johnnie Franklin, marketing director for the restaurant’s new management team. “We’re going to change the whole concept to more of a Caribbean-Creole-American fusion eatery and social lounge.” Franklin said ownership hasn’t changed, but the restaurant is under new management.

The Patois menu will boast a wide variety of items from jerk chicken and oxtail to seafood and pasta. Weekday lunch and Sunday brunch service will also be available.

The new direction will also include a hookah lounge and live entertainment. On Fridays, Patois will host After Work Office Lounge, or AWOL, which will spotlight live Caribbean music and a DJ playing between sets. On Sunday evenings, the restaurant will play host to live comedy acts. Franklin said only minor cosmetic changes will be made to the space.

Franklin said in the interim before the official reopening, The Rustic Goat will remain open for previously scheduled private events, but regular service has ceased.

Photo courtesy of Patois

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Trendwatch: A look at what’s on the plate, in the glass and atop our wish list right now

Thursday, April 25th, 2013


Thai Food Rising: Just as GQ’s Alan Richman named D.C.’s Northern Thai gem Little Serow the Most Outstanding Restaurant of 2013, our own little outlier from up North opened its doors. At Fork & Stix in The Loop, Southern Thai standbys like pad thai and coconut curry play second fiddle to Northern specialties like pork belly-boasting Hung Lay Curry, lemongrass-laden sausage Sai Oua and the fantastic creamy Khao Soi soup (pictured). Here’s to less stir-fries and more funk.

Gilding the Goat: We’ve long seen goat’s milk used for fresh cheese and get turned into slightly sour desserts. But now the meat of this horn-rimmed roamer is slipping onto menus as well. For a special aptly titled The Goat Rodeo, Guerrilla Street Food braised a goat leg in palm sugar and Filipino lager before shredding it over jasmine rice, and showering it with marinated Napa cabbage, Sriracha cream sauce and scallions. Sidney Street Cafe’s Kevin Nashan turned the tough, strongly flavored flesh into porchetta, while both The Rustic Goat and Five Star Burgers have experimented with grinding it into a rich take on a burger.

Wish List: New Jew Food: From whipped-lardo challah with bacon charoset at The Pass & Provisions in Houston to everything on the menu at Brooklyn’s Montreal-inspired Mile End Deli, classic Jewish deli fare is seeing an artisanal second coming. Could this trend grace STL tables? The gourmet Passover seder Anthony Devoti held at Five Bistro last month gives at least one lox-loving Jew hope.

Fired Up: The barbecue biz is on fire and newly opened Vernon’s BBQ, Hendricks BBQ, SugarFire Smoke House, Lampert’s BBQ, Wilson’s BBQ and Capitalist Pig have rib-lovers from St. Charles to Soulard licking their chops. The perk to opening in chilly temps? Pit masters can work out the kinks before kicking into high gear come prime barbecue season.

Eating Your Curds and Whey: Cheese curds – the semisolid portion of coagulated milk that gets separated from the liquid (whey) during cheese making – are the new finger food. At Five Star Burgers, you can nibble these mozzarella sticks-come-french fries with your burger, atop tomato soup or as a curly-cued bar snack. At Dressel’s Public House, you can dip ‘em into a smoked tomato sauce, and you can munch on Marcoot Creamery’s garlic-and-herb variety with a frothy brew at Perennial Artisan Ales.

Gateway Green: Now that kale has our palates singing the praises of bitter greens, look for mustard greens to make a play for its prominent place on menus. Wilted into goose sugo tagliatelle at Five Bistro, accompanying caramel-edged pork cheeks at Home Wine Kitchen, or sitting pretty beneath sous vide porchetta di testa at Vino Nadoz and rainbow trout at Harvest, these spicy, pungent leaves may even take us beyond new-wave Caesar salads.

The Night Shift: The bracingly bitter Italian liqueur Fernet-Branca isn’t new behind the bar, but it is gaining a broader customer base. At one of the best family of restaurants in town, Fernet appears to be the nightcap of choice for Gerard Craft’s crew.

— photo by Carmen Troesser

The Scoop: Learning the lingo at The Rustic Goat

Monday, November 19th, 2012

The Rustic Goat recently opened at 2617 Washington Ave., half a block west of Jefferson Avenue. The eatery and lounge is housed inside a massive space – some 6,500 square feet – separated into areas that span the privacy spectrum: intimate, secluded soft seating on a mezzanine; a main dining area with industrial elements such as a huge tin can “chandelier” softened by airy floor-to-ceiling windows, candles on the tables and low lounge sofas along one wall; plus two playful, communal rooms in the rear. The room upstairs, guarded by the hanging portrait of the reclining goat (pictured) is for playing board games around the fireplace, and the room downstairs is for pool and foosball. The menu at The Rustic Goat is as eclectic and varied as the space. To get a sense of what The Rustic Goat is all about, The Scoop sat down with owner David Holmon.

The tagline at The Rustic Goat is “Sooo damn tasty,” began Holmon, who is a graphic designer and the former owner of dessert bar and lounge The In Spot. His goal for his new venture was to integrate elements of “fun,” “hip,” “polished” and “rustic.” The latter, he said, came from the space itself prior to his renovation. “It was rustic. I wanted to keep the rustic feel.” And the “goat” part of the venue’s name? “It’s an acronym: Greatest Of All Time,” Holmon said.

All comers to The Rustic Goat should have a great time. The restaurant is open for lunch, dinner, happy hour and late-night, and it caters to these distinct groups not just via the space but also the menu. Holmon called the food “modern food with a Southern twist.” He clarified: “Not soul food. Not country food. But simple fare, down home, tasty.” Holmon developed the menu with his culinary team of chefs: Lee Barken, Ray Carpenter, Kevin Ruck and Britt Simpson.

The lunch menu features salads, sandwiches, grits, entrees, flatbread pizzas and desserts. The dinner menu holds more selections in each of those categories, as well as a handful of appetizers. The kitchen plays up the bleating goat with dishes like braised goat grits, a goat burger and a cheesecake “sandwich” that features goat’s milk toffee. Coming this week are more goat dishes: goat pizza, goat (in the manner of pulled pork) and pomme frites, and a milkshake made with goat’s milk. The late-night menu features items such as shrimp n’ grits, chicken wings served with goat saag sauce, and atypical pizzas like fig and bacon.

The drink menu at The Rustic Goat includes punches, whiskey- and moonshine-based cocktails, Champagne cocktails and mimosas, infused hard teas and lemonades, and dessert-style martinis, coffee- and liqueur-based cocktails. While the list is extensive, Holmon dubbed it “approachable.” He explained, “We’re not going to give you stuff like elderberry or lavender. We’re going to give you something simple, tasty, and you’ll order another one.” Themed happy hours such as whiskey and wings, beer and bacon, and all-you-can-drink wine Fridays along with live music give reasons to grab a drink and sit back.

The Rustic Goat offers valet parking, with free parking available in the lot behind the building (accessed via Jefferson Avenue) and in the two lots across the street. More information about The Rustic Goat is available on its Facebook page and will soon be available on its website.

— photo courtesy of David Holmon

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