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May 26, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘University City’

The Scoop: Taco Buddha to open in University City

Friday, May 26th, 2017

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University City will soon be home to another taco spot. Taco Buddha is slated to open at 7405 Pershing Ave., this summer in the former home of short-lived Perjax American Kitchen.

“Taco Buddha is world flavors put into the vessel of a taco,” said owner Kurt Eller. Eller, who came to St. Louis from Austin, Texas, said his tacos are similar to those served in the Southwest. “It’s not strictly meat and lettuce and cheese,” he said.

Menu items will include a chicken tandoori taco with a mango chutney salsa and a Thai-influenced taco with beef marinated in ginger and red pepper flakes. Eller has property in New Mexico and brings back chiles from the area, which he plans to incorporate in his creations.

A variety of breakfast tacos will also be offered, as well as other dishes, like cilantro lime rice and beans and sopapillas.

Eller said he expects doors to open in late June or early July, and the counter service cafe will have 25 seats inside and 25 patio seats.

Initially, Taco Buddha will be open for breakfast and lunch on Thursday and Friday, and breakfast, lunch and dinner on Saturday. Eller said he expects to expand hours and be open six days a week in October.

Photo courtesy of Taco Buddha

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• The Scoop: St. Louis Soup Dumplings to open in University City

The Scoop: PerJax Americana Kitchen closes just two months after opening

 

The Scoop: St. Louis Soup Dumplings to open in University City

Tuesday, March 28th, 2017

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{Private Kitchen co-owners chef Lawerence and Emily Chen }

 

Fans of Private Kitchen, the reservations-only Chinese restaurant in University City, will soon have a more casual venue to indulge in one of the restaurant’s most popular dishes. As reported by the Riverfront Times, Private Kitchen owner Lawrence Chen will open St. Louis Soup Dumplings at 8110 Olive Blvd.

Chen said he was inspired to open the restaurant because many Private Kitchen customers enjoyed the pork soup dumplings, but didn’t always want to make reservations and text ahead to order. St. Louis Soup Dumplings will be a no-reservations affair with 15 to 20 seats, quick service and carryout.

In addition to pork, Chen said St. Louis Soup Dumplings will offer chicken, shrimp and vegetable versions, along with some non-dumpling dishes. The full menu is still a work in progress.

“I’m still thinking about how many different kinds we can make,” Chen said.

He expects the restaurant, which used to house a cell phone store next to Private Kitchen, to open late spring, depending on renovations.

Photo by Greg Rannells

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The Scoop: Fast-casual Ethiopian eatery Moya Grill closes

Monday, January 9th, 2017

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Moya Grill, located at 567 Mehlville Ave. in University City, has been shuttered. The casual Ethiopian eatery from the owners of Meskerem on South Grand closed over the holidays.

According to co-owner Henok Gerbi, the location, which was open just over a year, didn’t do the volume of business needed to keep up with expenses.

Gerbi said he’d like to eventually relocate the restaurant and is on the lookout for possible locations, though he has no set timetable to reopen. He added that Meskerem continues to do well and will continue on.

Photo by Michelle Volansky

 

Related Content
First Look: Moya Grill in University City

Hit List: 4 new restaurants to try in February

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

Thursday, September 22nd, 2016

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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.

The Scoop: PerJax Americana Kitchen closes just two months after opening

Wednesday, July 13th, 2016

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PerJax Americana Kitchen has come and gone in University City, closing just two months after opening. As Feast Magazine reported, the news surfaced on Nextdoor, a neighborhood social networking site. It was confirmed yesterday, July 12, when chef-owner Steve Cupp announced the closure via Facebook.

“Business was not what we had hoped or needed,” Cupp wrote in the post. “The overly long construction schedule, which was not under our control, drained our limited resources.”

PerJax opened at 7401 Pershing Ave., in late May. Cupp served a Cajun- and Creole-inspired menu with dishes like shrimp Creole-topped steak and Pastalya, a jambalya pasta dish. Cupp owned the Columbia, Missouri institution Glenn’s Café for decades before returning to his hometown.

Cupp did not return requests for comment.

First Look: PerJax Americana Kitchen in University City

Thursday, June 9th, 2016

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Tucked into a University City neighborhood, PerJax Americana Kitchen opened at 7401 Pershing Ave., in late May. Chef-owner Steve Cupp owned the Columbia, Missouri institution Glenn’s Café for decades before returning to his native St. Louis.

PerJax seats about 90 diners in the dining room and at the bar, and Cupp hopes to have room for an additional 30 on the outside patio pending permits. The eight beer taps are split evenly between local brews from Urban Chestnut Brewing Co., Ferguson Brewing Co., O’Fallon Brewery, Schlafly and Columbia, Missouri brewing company Logboat and national players like Goose Island, Elysian Brewing and their parent company, Anheuser-Busch.

Local wineries Chaumette and Augusta are included on the wine list from which guests can choose from nine white wines – three by the glass – or 12 reds, two of which are by the glass.

PerJax’s Cajun- and Creole-inspired menu offers starters, salads, entrees and sandwiches with nods to both the surf and the turf. Shrimp makes an appearance in the gumbo, Pastalaya (a pasta tossedw ith the flavors of jambalaya), shrimp Creole and atop the Blue Bayou steak. Grilled, marinated chicken joins a pork chop and a burger on the menu.

Currently serving lunch and dinner, PerJax hopes to expand its offerings in the coming months to include a ray oyster bar and Sunday brunch. Here’s a first look at one of U. City’s newest eateries:

 

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-photos by Michelle Volansky

The Scoop: Senn Bierwerks to open in U. City in 2017

Tuesday, April 19th, 2016

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A new tap room and brewery is in the works, looking to open in early 2017. Senn Bierwerks, founded by Dustin and Kristen Chalfant and James Hellmuth, will produce and distribute beers from a facility at 7593 Olive Blvd., at the corner of Olive and North and South boulevards.

“We’re thrilled to be able to go into U. City,” said Kristen Chalfant. “There’s a lot of opportunity for redevelopment, and we’re excited to be a part of it.” Senn Bierwerks will be the first brewery in University City.

Dustin Chalfant and Hellmuth are both Morgan Street Brewery alumni. Dustin Chalfant served as head brewer until April 2015, while Hellmuth worked at Morgan Street, attended brewing school, and has worked at Schlafly and in quality assurance at a brewery in Indianapolis.

Once open, the trio will offer a variety of brews. “We’ll roll out with three flagship beers,” Kristin Chalfant said. “A Northwest IPA, an amber-style lager and a hopped-up Pilsner.”

The suds will be packaged in 16-ounce aluminum cans and 32-ounce crowlers (aluminum growlers) available in the tasting room. Senn Bierwerks also plans to distribute in Missouri and western Illinois, starting first in St. Louis and expanding outward.

The planned 2,500-square foot tasting room has an estimated capacity of 200 people. In addition, a Biergarten will provide additional seating, and the trio is looking to heat and cool the beer garden utilizing energy captured from the brewing process and reused as climate control. This green energy plan is part of the brewery’s mission to “brew no harm.”

“We want to provide an all around experience that people crave,” said Chalfant. “Whether you drink a pint in the tasting room or pick up a four-pack, we want people to enjoy the experience and feel refreshed.”

 

Eat This: Cannoli at Piccione Pastry

Friday, February 19th, 2016

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

Friday, February 5th, 2016

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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: 4 new must-try restaurants in February

Monday, February 1st, 2016

 

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1. Porano Pasta: 634 Washington Ave., St. Louis, 314.833.6414, poranopasta.com

After nearly a year of anticipation, James Beard Award-winning chef Gerard Craft opened doors at Porano Pasta, his first fast-casual venture and fifth restaurant. Step up to the counter in the bright, two-story space and mix and match from a plethora of bases like organic farro or house-made semolina pasta, 11 sauces from sugo to pumpkin seed and lime pesto, proteins including tender beef meatballs and slow-roasted pork or vegetables and toppings like crispy garlic and Pecorino Romano cheese. In additional to bowls, pick up an order of custom Companion foccacia bread with rotating toppings or a deep-fried Panzo – dough stuffed with anything from marinara and gooey mozzarella to meatballs and harissa, depending on the day’s special. And be sure to save room for a salted caramel gelato pop or a boozy frozen Negroni for dessert.

 

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2. Nami Ramen: 46 N. Central Ave., Clayton, 314.833.6264, namiramen.com

Ramen has made its way to Clayton with stylish, fast-casual Nami Ramen. Co-owner Jason Jan was a passionate ramen home cook before spending two months researching in Yokohama, Japan. Now Nami offers 10 styles of ramen in a cool, 50-seat space. Grab a seat at the bar overlooking the kitchen and snack on pan-fried gyoza filled with ground pork and vegetables or a tender pork belly steamed bun with house-made sweet soy glaze. Nami’s savory, satisfying signature tonkotsu ramen features tender char sui pork, wood-ear mushrooms and a marinated egg with a creamy yolk. Don’t fear the spice warning on the jigoku ramen either. Miso broth topped with ground pork and corn is amped up with a paste of tomatoes, chiles and shallots. This bowl is more flavorful than fiery, and it makes a tasty introduction to the classic Japanese comfort food.

 

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3. Moya Grill: 567A Melville Ave., University City, 314.833.6621, moyastl.com

The owners of South Grand’s Meskerem Ethiopian Restaurant are adding to the fast-casual trend with their new concept, Moya Grill in University City. The small, contemporary space in The Loop offers a variety of wot (stew) and tibs (grilled) dishes with chicken, beef and a good number of vegetarian options. Start with the crispy sambusas – both the lentil and beef versions are worth a try. Meat lovers should order the beef tibs and appreciate the deep heat of the house berbere spice blend. For a veg-friendly option, the mixed vegetable wot features a satisfying, boldly spiced mix of cabbage, potato and carrot. Opt for the traditional, tangy injera instead of rice and enjoy the chance to eat with your hands, tearing off pieces of the spongy flatbread and wrapping each bite of tibs and wot.

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 4. Midtown Sushi & Ramen: 3647 Forest Park Ave., St. Louis, 314.328.2452, midtown-sushi.com 

Sushi rises again in Midtown. After the short-lived Flying Rolls shuttered last year, Midtown Sushi & Ramen took its place, offering everything from sushi rolls to ramen bowls. Start your meal with an appetizer of spicy kare-age, bite-sized pieces of fried chicken doused in a sweet-spicy house sauce and sprinkled with sesame. Share a sushi roll or two, like the well-composed Dragon Roll, featuring crab salad, cucumber and avocado topped with eel, eel sauce and threads of fried sweet potato, a light departure from the usual tempura crumbs. Complete your meal with a bowl of hakata ramen, featuring a custardy egg and smoked pork belly (thanks to neighbor Dixon’s Smokehouse) all swimming in a rich pork broth with all the ramen fixings.

-Porano photo by Greg Rannells, all others by Michelle Volansky 

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