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Feb 20, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Vernon’s BBQ’

Vernon’s BBQ closes for good in U. City

Monday, February 12th, 2018

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Vernon’s BBQ & Catering at 6707 Vernon Ave., in University City, has closed for business. The barbecue joint, which opened in 2012, had its last day of service Tuesday, Feb. 6.

“Basically, our lease came to term, and we decided not to renew,” said co-owner Matt Stiffelman said. “We just didn’t like the terms.”

Vernon’s was known for its traditional barbecue offerings and more unconventional items like smoked tofu and a barbecue slinger, which was featured on Food Network’s “Eat, Sleep, BBQ” last year.

Stiffelman said he and co-owner Tim Zolman have no immediate plans to reopen the restaurant, but they are weighing their options. “We want to sit back and think it through,” he said.

Photo courtesy of Vernon’s 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Heavy Riff to team up with Vernon’s BBQ

Tuesday, December 3rd, 2013

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When Heavy Riff Brewing Co., opened earlier this fall, the Dogtown microbrewery appeared to be following in the direction of watering holes like iTAP and Crafty Chameleon that welcomed food from the outside instead of having a nosh menu available to hungry drinkers. But now, Heavy Riff co-owners, brothers Jerid and Justin Saffell, have teamed up with the ‘cue crew at Vernon’s BBQ to add a food menu.

Vernon’s will supply Heavy Riff primarily with hot and cold sandwiches, as well as chili and other side dishes. “I’ve been drinking Jarid’s beer since he was at Buffalo [Brewing Co.],” said Vernon’s co-owner Matt Stiffelman. And Stiffelman likes it so much that he plans to incorporate Heavy Riff’s brews into what he described as “simple pub grub.” Examples include a smoky barbecue sauce featuring Velvet Underbrown Ale, beer chili, a beer brine for smoked turkey, and even spent grains for a wild rice dish.

“Those are things we are discussing,” Justin Saffell said. “We haven’t ironed out the whole menu yet.” Saffell also said he would like to offer Vernon’s smoked tofu and have vegetarian side dishes available on a regular basis.

While the majority of food will be cooked at Vernon’s, the Saffells are putting in a small kitchen at Heavy Riff for holding and plating food. Look for Vernon’s fare to make it way to Heavy Riff in January 2014.

 

 

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

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