Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 25, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘University City’

First Look: Mad Crab in University City

Friday, July 21st, 2017

MadCrab_05

 

Grab your bibs and crackers – Mad Crab is now open in University City. The seafood boil spot opened doors July 17 at 8080 Olive Blvd., in the former home of Kim Son Seafood.

As The Scoop reported earlier this month, Mad Crab is a partnership between first-time restaurant owners and brothers Victor and Nam Ho. They were inspired by similar concepts in Dallas, Texas, where Victor Ho lived for several years.

The 5,000-square-foot space seats an impressive 205 people and sports a nautical theme, bedecked with rope, paddles and a prominent lighthouse atop the host stand.

The build-your-own boil menu starts with a choice of market-priced seafood (currently arriving daily at the restaurant) like lobster, snow or king crab legs, whole blue or Dungeess crabs, crawfish, clams or mussels. Sausage is also available, and customers can mix and match by the pound.

Next, they choose from three sauces or combine them all for The Whole Sha-Bang, and choose their spice level. The boils arrive in a plastic bag served atop paper-lined tables for easy clean up.

Those in the mood for a neater, less visceral meal can order from a menu of plates including gumbo, fried rice or noodles with crawfish or shrimp. Mad Crab also offers fresh raw oysters, hot wings and fried shrimp baskets as appetizers. Once a liquor license is approved, customers can sip canned or bottled brews with their boils.

Mad Crab is open daily from 11 a.m. to 10 p.m. Here’s a first look at what to expect from St. Louis’ newest seafood spot:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine.

Related Content
The Scoop: Seafood boil spot Mad Crab to open mid-July

The Scoop: Senn Bierwerks cancels plans to build U. City brewery

Baked: Shrimp ‘Boil’

The Scoop: Seafood boil spot Mad Crab to open mid-July

Tuesday, June 27th, 2017

062717_madcrab

 

Things are heating up at the Mad Crab, a new seafood boil concept set to open July 17 at 8080 Olive Blvd., in University City.

As reported by the Riverfront Times, Victor Ho, whose family also owns Max Beauty Source, will open Mad Crab first restaurant venture with brother Nam Ho as manager.

Similar seafood boil concepts in Dallas inspired Ho to bring the concept to his hometown. Friend Bon Quach will help give the 5,000-square-foot space an oceanside vibe to go with the relaxed atmosphere.

Ho said customers will peel and eat shellfish atop paper-lined tables. Look for boils with options like lobster, oysters, mussels, shrimp and crawfish – not to mention plenty of crab. Those who prefer utensils can order from a short list of dishes like crawfish pasta and fried catfish.

“I hope that [people] come and try it because it’s going to be one-of-a-kind,” Ho said.

Caitlin Lally is an editorial intern at Sauce Magazine. 

Related Content
The Scoop: Taco Buddha to open in University City

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

 

 

The Scoop: Taco Buddha to open in University City

Friday, May 26th, 2017

052617_tacobuddha

 

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

032817_privatekitchen

{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

Related Content
Best New Restaurants 2015: Private Kitchen

Review: Private Kitchen

The Scoop: Fast-casual Ethiopian eatery Moya Grill closes

Monday, January 9th, 2017

Moya_05

 

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

092216_snowfactory

 

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

PerJax01

 

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

PerJax04

 

 

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:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky

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

Tuesday, April 19th, 2016

031716_senn

 

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

020216_eatthis

 

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

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, 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