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Jan 21, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Vincent Marsden’

Extra Sauce: In case you missed it…

Sunday, June 19th, 2016

From new restaurants on Cherokee Street and Edwardsville to big announcements for Midtown and The Grove, here’s what went down in the St. Louis dining scene last week, ICYMI…

 

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1. Husband-and-wife team Michael and Tara Gallina announced June 14 that they will open Vicia, at 4260 Forest Park Ave., in The Cortex. The Gallinas are looking at a fall opening.

2. The Grove is about to get a little tastier. With a year under its belt in Clayton, owner Vincent Marsden plans to open a second brick-and-mortar Vincent Van Doughnut at 1072 Tower Grove Ave., in mid-October.

 

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3. Korean barbecue goes south of the border when Kalbi Taco Shack opened at 2301 Cherokee St., on Saturday. Mother-daughter duo Sue and Olivia Shackelford helm the kitchen and serve flavorful, Korean-inspired proteins with a Latin flare.

4. Anyone for a spot of tea? On Friday, Queen’s Cuisine opened its first brick-and-mortar location, Queen’s Cuisine Tea Room, at 120 S. Main St., on the corner of East Park and South Main streets in Edwardsville.

 

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5. Step inside SweetArt during a bustling Saturday afternoon, and you’ll find it hard to believe co-owners Reine and Cbabi Bayoc had never worked in a restaurant when they opened in 2008. Learn more about the “love and magic” at this cafe/bakeshop/art gallery in What I Do.

6. The newest place to get a slice and a pint is coming to downtown St. Louis when The Sliced Pint opens at 1511 Washington Ave., later this summer.

The Scoop: Vincent Van Doughnut to open second brick-and-mortar in The Grove

Wednesday, June 15th, 2016

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The Grove is about to get a little tastier. With a year under its belt in Clayton, owner Vincent Marsden plans to open a second brick-and-mortar Vincent Van Doughnut at 1072 Tower Grove Ave., in mid-October.

“We looked in The Grove before we opened the Clayton location,” said Marsden, who launched Vincent Van Doughnut as a food truck in 2013. “I like the idea of having a shop in the city and with so many people investing in the area, hopefully we’ll help fill in the whole strip.”

The Grove store will be about the same size as the Clayton location but will feature a more open kitchen and will have extended hours to serve the neighborhood’s vibrant nightlife. Marsden said he potentially will pursue a liquor license to offer hungry partiers a place for a sweet treat and perhaps beer, wine or spirit-laced concoction.

“I like the idea of liquor and doughnuts,” said Marsden. “We’ve used liquor in our doughnuts before so this gives me a good crowd to test stuff. It’d be nice to be able to fry some to order so people can have a hot cake doughnuts and a nightcap. This wouldn’t be a place to belly up to a bar, just a place to get a sweet and after-dinner drink.”

Vincent Van Doughnut will be open (maybe daily) for the morning rush, serving its doughnuts, pastries and Sump coffee to groggy working stiffs and will be open Thursday, Friday and Saturday nights slinging its award-winning donuts to a late-night, carb-craving crowd.

 

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