Hello Stranger | Login | Create Account
Feb 20, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Twisted Ranch’

Extra Sauce: In case you missed it…

Sunday, October 22nd, 2017

A viral sensation is moving to accommodate more diners and a chef realizes his longtime goal of an exclusive fine-dining restaurant, ICYMI…




1. Privado, the new weekend-only tasting menu concept from chef-owner Mike Randolph opened Friday, Oct. 20, bringing a fine-dining experience to the Delmar Loop.




2. After just a little more than two years in business, Twisted Ranch will soon move to a new, larger location just a block away.




3. St. Louis has danced with the dual sushi bowl and poke trends for years, but cousins Kati Fahrney and Ron Turigliatto have brought the first fast-casual sushi bowl and roll restaurant to St. Louis with BLK MKT Eats.




4. There are three commandments you must follow to achieve flame-kissed, grilled pizza nirvana that no conventional oven-baked pie will ever reach.


Don’t miss out! Follow Sauce on Facebook and Twitter for the latest Scoops in the St. Louis restaurant scene. 


Twisted Ranch will move to larger space in Soulard

Wednesday, October 18th, 2017



After just a little more than two years in business, Twisted Ranch will soon move to a new, larger location just a block away. As reported by St. Louis Magazine, the ranch dressing-themed eatery, located at 1730 S. Eighth St., will relocate to 1731 S. Seventh St., the former home of Soulard Restaurant & Bar, which closed earlier this year after a fire.

Twisted Ranch co-owner Jim Hayden said he hopes to make the move sometime in January. He said the new space, including the outdoor dining area, is almost three times larger than Twisted Ranch’s current location, and though the layout isn’t complete, he estimated there would be approximately 120 seats.

Twisted Ranch was the subject of a BuzzFeed video this summer that Hayden said caused an “exponential” increase in business. “We struggle with wait times right now, so it’ll be nice to let people in a little quicker,” he said.

The move not only means more space for seats, but a significantly larger kitchen as well.

“The current kitchen is so tiny. With a larger, properly functioning kitchen, with space for storage and prepping, we will be expanding the menu,” Hayden said. “We may not do that day one, we might transition with the current menu and work out the kinks and then get some more options available.”

He said he doesn’t foresee the transition interrupting service significantly.

“We are going to attempt to stay open as much as possible [during the move],” he said. “There’s a chance we’ll have to be closed for a day or two, but it should be a pretty easy move.”

Photo by Elizabeth Maxson

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
Review: Twisted Ranch

• Ranch dressing-themed restaurant to open in Soulard

• Hit List: 3 new restaurants to try this September 



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 

The Scoop: Ranch dressing-themed restaurant to open in Soulard

Friday, March 13th, 2015



Rejoice, devotees of that most American salad dressing: Twisted Ranch, a new eatery enshrining ranch dressing, is coming to Soulard in June, as reported by St. Louis Magazine’s George Mahe.

Located at 1730 S. Eighth St., Twisted Ranch promises a “secret homemade ranch recipe” that is incorporated in various ways into every dish on the menu. The kitchen will also offer around 18 different ranch flavors, such as smoked paprika, chipotle, buttermilk basil, durkee and teriyaki.

“I’m the type of person who puts ranch on everything,” said co-owner Chad Allen, who signed a lease this week with business partner Jim Hayden. “I told everybody, ‘If I ever start a restaurant, it’s going to have to be ranch-themed.’” This is the first restaurant venture for Hayden and Allen, though both have experience in the St. Louis catering industry. The peculiar rendering of the restaurant’s name on the logo (twisted RAnCh) capitalizes the first initials of Hayden’s three children.

The initial menu offers a lineup of 11 appetizers, two soups, 13 sandwiches and five entrees. Four flatbread dishes, like horseradish-ranch brisket and hickory-smoked pulled pork, will also be available, the bread and meat both prepared in-house. A drink menu with signature cocktails, wine and locally focused beer is in the works also.

Allen and Hayden are now in the process of hiring a chef and a bar manager. Allen said the 1,500-square-foot space will hold about 50 diners, whom he hoped would be drawn from the large crowds who frequent the Soulard Farmers Market.

“We like the historic aspect of (Soulard), and it is an area we’re hoping will have a bit more foot traffic – and more of a neighborhood-y feel,” Allen said.




Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, 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