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Jul 31, 2014
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Veritas Gateway to Food and Wine’

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

Friday, November 8th, 2013

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{Pork belly corn dogs with smoked tomato remoulade at Vino Nadoz}

 

Keep a Cork in It: How can you pour wine from bottles without ever pulling the cork? Insert a hollow, medical-grade needle through the cork, extract the wine as inert gas displaces the liquid so oxygen never touches it, remove the needle and let the cork reseal itself. “It’s going to be a game changer for wine lists,” said Harvest chef-owner Nick Miller about the new Coravin wine system he purchased recently for his Richmond Heights restaurant. Harvest, along with Sasha’s on Shaw, has begun to offer by-the-glass specials on some very fine wines. They join Hoity-toity restaurants with hoity-toity wine lists – Del Posto, Eleven Madison Park, NoMad – as Coravin converts.

I Hop for Okonomiyaki: Pancakes are good, but tell us they’re flipping okonomiyaki, and we’ll hop on over to places like Cleveland-Heath, where this Japanese savory pancake holds the flavors of shrimp, bacon, cabbage, Kewpie mayo and barbecue sauce. At Blood & Sand, chef Chris Bork uses a beer batter to make a flapjack topped with salmon roe, mayo and yakatori glaze.

I Scream Savory: Who said ice cream has to be sweet? Or even dessert? Restaurants everywhere – from The Fat Duck in the U.K. to The Granary in San Antonio are breaking out of the (ice)box, scooping savory ice cream onto main plates. Locally, Niche recently served a quenelle of hickory ice cream alongside pulled pork and Brussels sprouts leaves, while Sidney Street Cafe churned out a sorghum-mustard flavored frozen sundry as part of a hearty fall dish of rabbit, house-made sausage, waffles and collard greens.

Hot Dog!: Corn dogs, carnival fare for carnivores, are making appearances at places you’d normally wear your little black dress. When batter is encasing things fancier than plain-Jane frankfurters, why not? At Lola, lobster tail is the flavor on the stick, while a chorizo corn dog was among brunch bites at Table. Vino Nadoz is going high on the hog with an unctuous pork belly corn dog. Mortadella is making its own case as the new corn dog. It was a snack at Blood & Sand; look for it at soon-to-open Cucina Pazzo in the CWE.

Gussied-up T-Ravs: Forget your loyalty to the classic T-rav and embrace new takes on this STL original. Buffalo chicken ravioli is among the funked up fare at Three Kings Public House and newly opened The Precinct. Veritas Gateway to Food and Wine is adding Middle Eastern spices to its T-rav filling, garnishing the house-made pasta with tomato relish and serving it up with tomato jam. It’s all glam at The Lobby Lounge at The Ritz-Carlton; its toasted ravioli is filled with short ribs, truffles and mushrooms and served with a brown butter emulsion. At Quincy Street Bistro, hand-made ravioli is stuffed with an atypical combo of roasted beef and pork. A T-rav for dessert? That’s a winner at Mike Shannon’s Steaks and Seafood, where pasta got crazy sweet when stuffed with raspberries, coated with lemon shortbread crumbles and drizzled with raspberry basil sauce.

Face Face: Fish face, a staple of the seafood stockpot, is making its way onto main plates. Recently spied on the menu at Little Country Gentleman was salmon collar with udon noodles swimming in dashi. Halibut cheeks were here and gone at Element, where the chefs created a sophisticated take on fish sticks and tartar sauce: butter-poached halibut cheeks with tempura chips, capers, garlic and crème fraiche. Missed it? Look for halibut cheeks in an upcoming special at Eleven65.

Drink Up India: Area bartenders are raiding the Indian pantry, grabbing heady scents from the spice rack along with delicate liquids like floral and coconut waters. Among buzzworthy India-in-a-glass concoctions is Almond Milk Punch with a cardamom kick at Tree House. Try Tripel’s cardamom-scented Spiced Dark & Stormy or clove-touched Smoke Wagon, but be sure to order the H.D.Y. with orange flower water before that cocktail leaves the menu this month. Coconut water is what made the gin-based Green Isaac’s Special at Olio so special. And at Taste, you’ll find Kid Vicious – with its serrano- and pink peppercorn-infused tequila and rose water, as well as menu newbie Bols in a China Shop, featuring spiced ginger syrup and a cardamom tincture.

Bastardized Umami Bomb: Dashi is the umami darling of 2013. The Japanese fish stock is normally made from dried bonito, but rules are meant to be broken. We first noticed it when Sidney Street Cafe concocted a caffeinated Kyoto dashi using coffee by Sump. Right now, Blood & Sand is finding the fifth taste via corn dashi.

Editor’s Note: In the print issue, we mistakenly said Cleveland-Heath’s shiro dashi was similar to an Ethiopian stew. 

-photo by Elizabeth Jochum

 

 

 

Hit List: Four new restaurants to try this month

Monday, August 5th, 2013

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Veritas Gateway to Food and Wine: 15860 Fountain Plaza Drive, Ellisville, 636.227.6800, veritasgateway.com

In its new home on the northeast corner of Clarkson and Clayton roads, Veritas retains its original character – like an open kitchen with counter seating where guests can enjoy items from a changing weekly menu – while adding new elements, including a 20-seat bar area. The Mustard Bar (bedecked with vintage Vienna-sausage bar stools and mustard tins repurposed as lighting fixtures) features a separate menu of creative snacks and plates like can’t-miss, bacon-wrapped, cheese-stuffed prunes and corn-fried ribs. And if your mouth has yet to meet the Veritas burger, make that happen. Wine still holds court at the family-owned restaurant and wine shop, but a full bar means you now can pair a farm-to-glass cocktail with chef-driven fare.

 

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The Crafty Chameleon Bar: 1384 Clarkson Clayton Center, Ellisville, 636.220.9144, craftychameleonbar.com

From fruit beer to hefeweizen, double IPA to Doppelbock, between 40 rotating draft beers (and a strong showing among Missouri microbrews) plus 300 bottles or cans, you’ll find every style at The Crafty Chameleon Bar in Ellisville. Feel like tempering the bitterness of that brew or lightening up the alcohol? Check out the “crafty concoctions” list of shandy variants and beer cocktails like the Dirty Heifer, made with your choice of wheat beer and a splash of fruity framboise. Enjoy your pint indoors, and watch the big game on one of 15 flat-screen TVs, or take it outside to the breezy, covered patio. Following the beer bar trend, Crafty Chameleon doesn’t have a kitchen, but food is just a phone call away when you grab a binder full of menus from nearby restaurants that offer carryout and delivery.

 

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Blueprint Coffee: 6225 Delmar Blvd., St. Louis, 314.266.6808, blueprintcoffee.com

There’s no better proof that we’ve entered the age of the barista-owned coffee roasting company than Blueprint Coffee, a project by six coffee pros, most with ties to local roaster Kaldi’s. The brew bar at Blueprint will offer a daily rotation of four specialty coffees using beans roasted in-house and hopes to use artisan roasters around the country such as Intelligentsia, Madcap, PT’s, Handsome and local roaster Sump. Blueprint will offer hand-brewed coffee prepared via a pour-over method, as well as espresso drinks. Those looking to become coffee connoisseurs can sit in on cuppings (pictured) at Blueprint’s handcrafted wooden cupping table. Just wanna hang out with friends over java and house-made snacks? Grab a seat at one of the high-top tables – and don’t leave without checking out the roaster in action.

Tripel: 1801 Park Ave., St. Louis, 314.678.7787, tripelstl.com

The newest gastronomic destination in Lafayette Square, puts a spotlight on Belgian food and drink. At this brasserie, you can try a traditional Flemish dish like kippenwaterzooi (chicken stew) and blinde vinken (stuffed veal cutlets), or enjoy mussels in preparations like moules a la marinière that arrive piping hot in an aromatic white wine-shallot broth. For a decadent treat, order escargots à la moelle and slip that roasted marrow straight off the bone, slather it on a slice of grilled baguette, and top with buttery escargots, briny capers and fresh parsley. Pair this indulgent repast with one of dozens of Belgian-style beers, a glass of French wine or a handcrafted cocktail.

-Photos by Michelle Volansky

 

 

The Scoop: Veritas Gateway to Food & Wine relocating

Thursday, December 20th, 2012




Stephanie and David Stitt, owners of Veritas Gateway to Food and Wine, have announced that they are moving their restaurant and wine shop from its Chesterfield location at 1722 Clarkson Road in the Dierbergs Market Place (pictured) to the corner of Clarkson and Clayton Roads in Ellisville, in the space between Life Time Fitness and that formerly occupied by Straub’s. Veritas will close in mid-January and unveil its new space in early May.

A letter sent to supporters yesterday stated that, “We are keeping all the stuff that makes Veritas such a special place.” Among those core elements is the open kitchen helmed by the owners’ son, Mathis Stitt, who develops a menu each week based on local, seasonal ingredients (Sauce reviewed Veritas this past July.). The retail shop, stocked with wines selected by David Stitt and specialty culinary-related products, is also staying.

The announcement noted that the increased space at the new location will allow Veritas to offer a full bar with cocktails and a bar food menu, cooking classes, and an expanded kitchen that will “allow for even greater creativity and flexibility” in the restaurant’s menu offerings.

In preparation for the move, Veritas is holding an inventory reduction sale. Shop merchandise will be discounted beginning today, while wines will be sold at a discount starting Thursday, December 27. Additional discounts will continue until doors close at the original Clarkson location on Monday, January 14.

— Jonathan Gayman

Drink This Weekend Edition: Where to rally this weekend

Friday, October 21st, 2011

101811_pinksquirrelAvid sports fans usually show their support by donning their team’s colors. With the Redbirds in the World Series, we figure we’ll run into a bunch of No. 5 white jersey wearers this weekend. But Cardinals Nation can do more than throw on champ gear while the Cards are on the road. Get a seat by the TV and sport your enthusiasm with a color-coordinated beverage.

If you’re tracking the infamous rally squirrel, your drink of choice this weekend should be a Pink Squirrel. At Al’s Restaurant, located downtown at 1200 N. First St., this drink will be served in its classic form, as a frozen cocktail that blends amaretto, Chambord and white crème de cacao with ice cream and ice for $12. (Order any food item at Al’s during the World Series and mention this article or the restaurant’s website, Facebook or Twitter post, and you’ll be served a complimentary Pink Rally Squirrel.)

A Pink Squirrel is also being featured at Blueberry Hill. But instead of preparing it as a frozen ice cream cocktail, The Loop restaurant serves a Pink Squirrel of cream, white crème de cocoa, grenadine and amaretto, shaken over ice and strained. For $5, you can afford to rally around that. Drink enough Pink Squirrels and we’re sure you’ll spot one at Rangers Ballpark.

Rather sip a nice glass of wine during the games? Forget what the weather calls for and just ask for the rosé at Veritas Gateway to Food and Wine. This weekend, the Chesterfield restaurant and wine shop is featuring a Tavel rosé, hailing from France’s Rhône Valley. Rosés being Tavel’s sole designation, you can trust this Cardinals-colored wine is going to be good. Nab a bottle for $17 or sip on a glass for just $6. Have a group who wants to sport Redbirds colors? Order the Veritas brandy-spiked sangria ($15/pitcher, $6/glass).

For a truly World Series drink lineup, head to the The Lobby Lounge at the Ritz-Carlton in Clayton where a special cocktail menu has been created for this baseball showdown. With six mixed drinks on the list, each $12, you’ve got enough options to last well into extra innings. While Pujols is (hopefully) busy pounding balls out of the ballpark , you can pound a Carpenter’s Nail (Johnnie Walker Black with a hint of Drambuie and a twist of lemon), then settle into your seat with a Happy Flight – a trio of autumnal Schlafly brews. Need muchies? The Ritz has a special ballpark concessions menu just for Cardinals Nation.

Go Cards!

Drink This Weekend Edition: Storied wine with hometown ties hits local market

Friday, January 21st, 2011

012111_DRINKTHISWEEKENDWe’re always rooting for the home team, and in the case of Scarpetta Pinot Grigio – a project by St. Louis native Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey – we’re excited to cheer on the arrival of this delicious wine.

Mackinnon-Patterson began his career at Old Warson Country Club in St. Louis (his parents still reside in St. Louis). While working as a chef de partie at The French Laundry, he met Stuckey, wine director of Thomas Keller’s famed Yountville restaurant. The two joined forces in 2004, opening Frasca Food and Wine in Boulder, Col., and a few years later launched their wine project, La Scarpetta, focusing on white wine from the Friulano region of Italy. Among their accolades, Mackinnon-Patterson was named among Food & Wine’s Best New Chefs in 2005, earned the distinction of Best Chef: Southwest from the James Beard Foundation in 2008 and was a contestant on season one of Bravo’s Top Chef Masters. In 2008, Stuckey received a James Beard nomination for Outstanding Wine and Spirits Professional.

The 2009 Scarpetta Pinot Grigio, which landed in St. Louis this week, is a blend of grapes sourced from three vineyards in Friuli. The wine, which local master chef Gerard Craft called “amazing” and “delicious,” was fermented, aged and blended in stainless steel, resulting in a clean, vibrant, refreshing drink.

Want to try it? It’s available by the glass ($8) and the bottle ($30) at Craft’s flagship Niche beginning today. It’s also on the shelves at St. Louis Wine Market and Tasting Room and at Veritas Gateway to Food and Wine, both in Chesterfield.

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