Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 14, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Vino Nadoz’

Sneak Peek: Nadoz Bakery + Café in Chesterfield

Monday, February 17th, 2014

Nadoz Bakery + Café opens its third location today at 17089 N. Outer Forty Road at the Taubman Prestige Outlets in Chesterfield.

Nadoz owners Stephen and Cathy Becker, who have two other locations in Midtown and at The Boulevard in Richmond Heights, brought old Nadoz favorites – and then some – to the new spot. From an expansive juice bar program, a wide selection of baked goods, a hefty burger menu featuring Angus beef on house-made brioche buns, and even wine on tap, there are plenty of reasons to head to Chesterfield and check out Nadoz No. 3:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky

The Scoop: Nadoz Bakery Café to add location in Chesterfield

Wednesday, August 28th, 2013

082813_nadoz

 

Steven and Kathy Becker, husband and wife owners of catering company Steven Becker Fine Dining, as well as owners-operators of wine bar Vino Nadoz and two Nadoz Bakery Café locations, are opening a third cafe. The newest Nadoz will be located at Taubman Prestige Outlets, a new outlet mall at 17017 N. Outer Forty Road in Chesterfield Valley.

Steven Becker noted they were looking for a location in West County “for months and months.” The Beckers settled on this Chesterfield Valley location because they are optimistic that the high foot traffic at the shopping mall and the proximity of their 2,800-square-foot cafe to highly travelled Monarch Chesterfield Levee Trail will attract shoppers and exercisers alike. The newest Nadoz Bakery Café will sit across from the Ralph Lauren Polo shop, an anchor tenant for the outlet mall. The cafe will be the largest of the three Nadoz cafes with seating for approximately 70 customers, who can also grab one of 200 seats in the outdoor food court.

Nadoz No. 3 will cater to the sentiments of shoppers and trail users alike. Time-pressed customers who just need a beverage can order from the espresso/juice/smoothie bar, while those seeking food can place their order at a separate register. Becker explained the squeeze juice bar will be a major emphasis at the new location, which is currently under construction. “We’re designing it with the juice bar in mind,” he said. Nadoz introduced its juice bar program at The Boulevard in Richmond Heights last year and expanded it to The Coronado on Lindell Boulevard in early 2013. Besides raw juice made to order from fresh fruit and veggies, Nadoz will offer dairy or nondairy-based smoothies with fruit or vegetables options.

The food menu will not have items distinct from other Nadoz Café spots; rather, it will offer what Becker called “the best of everything” from the other two locations. This includes hot items like crepes (currently only available at The Boulevard location) and a burger bar (currently only offered at The Coronado). Compared to typical food court eats, Nadoz also looks to offer fresh, healthy fare such as egg-white muffin sandwiches, homemade soups and thoughtful salads. But those looking for more indulgent options like waffles and house-baked breakfast pastries like Nadoz’s Doughssants don’t need to worry. “We’ll do the ‘bad’ stuff, too,” Becker said.

Overseeing the kitchen will be Jason Hector, executive corporate chef for Steven Becker Fine Dining. Prior to joining the company in May, Hector was the executive sous chef at Herbie’s, where he worked for the past six years, according to Becker. Hector most recently revamped the Vino Nadoz menu, adding more affordable small plates that Becker called “whimsical,” citing the pork belly corn dogs.

The Beckers are trying to get doors unlocked in late November – ideally by Black Friday. When they do, it will be open daily from 8 a.m. to 9 p.m.

 

 

 

That’s the Spirit: Barrels find a life outside the bar

Tuesday, June 18th, 2013

 

Three years ago, Ted Kilgore let a cocktail age in a whiskey cask and served the city’s first barrel-aged cocktail at Taste six weeks later. Now that barrel-aged cocktails are on menus all over town, the aging craze has migrated out from behind the bar. Folks are dumping everything from maple syrup to milk into the cask and letting wood and time work their magic. The result: The same deep flavors, round notes, heady aroma and stunning color we expect in the glass are landing on our plates. Click here for the full story.

- Photo by Greg Rannells

 

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

The Scoop: Vino Nadoz gets a new face in the kitchen

Tuesday, May 15th, 2012

There’s a new face at Vino Nadoz. Chris DiMercurio has joined the bistro and wine bar located at 16 The Boulevard in Richmond Heights as chef de cuisine. DiMercurio, 26, was formerly at Taste by Niche, where he had worked as a line cook since last November. Prior to that, the CIA graduate worked in the back of the house at various eateries in Vermont.

Although Trent Thrun remains executive chef for Steven Becker Fine Dining, parent company to Vino Nadoz, co-owner Kathy Becker told The Scoop that DiMercurio has “full reign of the kitchen” at Vino Nadoz. “He’s slowly putting his touch on things,” said Becker, noting that he has added items such as pâtés and house-made pickled vegetables to the menu since coming aboard two weeks ago. “He has a modern, contemporary vision. That’s what we want the direction of the wine bar to go [in].”

— Photo by Jessica Becker

The Scoop: Plush opens in Midtown dishing out house-made diner food and live music

Wednesday, January 4th, 2012

010412_plushOn Dec. 31, revelers at 3224 Locust St., ushered in not only the new year but also the newest addition to Midtown: Plush. The venue, owned by Maebelle Reed (daughter of Washington University Chancellor Emeritus William H. Danforth), is housed in a four-story building and boasts two floors for dining, a two-level live music space and a private event space.

Helming the kitchen at Plush is David Zimmerman, who formerly worked at Catering St. Louis. Kathy “Crash” Schmidt, previously the exec at Vino Nadoz in Richmond Heights, will be joining Zimmerman in the back of the house. “It’s diner food that is fresh and scratch-made,” said Zimmerman when asked to describe the style of food prepared at Plush. “We’re making everything from scratch: bacon, buns, bread, pickles, ketchup, chicken, breakfast sausage. You get those at places like Niche or Five Bistro. You don’t really get that at a bar or diner,” he said.

Patrons at Plush can order breakfast, lunch or dinner whenever the doors at Plush are open (daily from 7 a.m. to 1 a.m.). Among the dishes that Zimmerman is excited about is the savory smoked tomato and cracked pepper waffle, which comes with house-cured salmon and a house-made herbed cream cheese, topped with a drizzle of smoked tomato vinaigrette. Other standouts: a braised short rib sloppy Joe served on a house-made challah bun; and a burger made with ground brisket and sirloin that’s sandwiched between house-made everything, from the condiments to the bun. Beverages include an array of espresso drinks, while the bar boasts 20 beers on tap (half are local products), another 50 brews in the can, plus nearly 100 spirits labels. Diana Benanti of the Riverfront Times offers more details about this from-scratch diner fare in a recent post

Extra Sauce: More from our conversation with Kathy Schmidt

Thursday, May 5th, 2011

050511_csIn this month’s Chef Talk column, Kathy Schmidt spoke with us about Vino Nadoz, the new Brentwood wine bar where she serves as executive chef, including how she’s adapted to the unconventional kitchen (one without a grill or conventional oven). She also talked about her experience as the exec chef when Jimmy’s On the Park opened and what type of things she keeps in mind when planning a menu.

Now, in the second part of this interview, she reveals details about the restaurants she owned in Indiana, the importance of knowing your staff in the kitchen and what sets Vino Nadoz apart from the bevy of other wine bars around town.

To read the rest of this interview, click here.

— Photo by Carmen Troesser

The Scoop: Beautiful space complements eclectic small plates at Vino Nadoz

Tuesday, March 8th, 2011

030811_vinoWhen Steven and Kathy Becker take on a project, it’s going to be first class. The owners of Steven Becker Fine Dining, who also operate the two Nadoz Café locations in the Coronado on Lindell Boulevard and in Richmond Heights at The Boulevard, have taken pains to make sure that their newest venture, Vino Nadoz, will be a wine bar worth the visit.

The husband-and-wife team has worked since last summer with SPACE Architecture and Design on the design for the wine bar, located next door to the couple’s café at The Boulevard. “When you are doing something this unique and different, it takes time,” said Kathy Becker. The end result, which will open to the public March 30, shows the great lengths the couple has gone to for the bar’s interior.

The 1,400-square-foot space features thoughtful finishes such as a bamboo tasting bar that takes a 90-degree turn to run up the wall, then angle again onto the ceiling. The remainder of the eight-seat, L-shaped bar is made of wood from the defunct Kitchen K that has been sanded, stained and epoxy-ed to a sleek, glossy finish. A chalkboard is the focal point of the back wall, while a sliding chalkboard wall will provide access to Nadoz Café for additional space during private parties. Tall tables and leather chairs add to the contemporary urban décor of the dining area with seating capacity for approximately 50. (The patio will hold another 20.) Acoustics and lighting were top on the Beckers’ priority list, and guests will find that they can carry on a conversation without raising a voice, while enjoying the open feel of the high ceiling.

The small plates menu was created by Steven Becker Fine Dining’s executive chef Kathy Schmidt, along with Stephanie Hay, who is charged with day-to-day kitchen operations at Vino Nadoz. Hay and Schmidt have worked together for nearly five years, during which time Hay opened Schmidt’s restaurants in New Harmony, Ind., and Evansville, Ind. Hay called the menu “American fusion,” citing examples such as tuna tartare with chile-lime sauce, steak-and-sous vide-poached egg Caesar salad and lobster mac and cheese. “You might see it somewhere else but this will be different and have unique twists,” explained Hay, who noted that presentation will play a role in setting Vino Nadoz apart from other wine bars. Examples of fun serving pieces: two-tier bamboo serving boards for charcuterie and a selection of local cheeses, a petite casserole for the Rueben bake and plates with special indents to house a deviled egg trio.

Wine manager Walter Edwards will be pouring from a rotating list of 30 wines by the glass (all available by the bottle), plus a reserve by-the-bottle list for guests seeking something a little higher end. The menu will offer wine pairing recommendations, although Walters, a former chef, is perfectly suited to help make the bites match the sips. Also on the beverage list will be 10 specialty cocktails, a handful of local, craft beers on tap and bottled domestic brews.

Due to its proximity to the Galleria Metrolink stop, Vino Nadoz will keep the kitchen open late to serve those coming back from the ballgame or other events downtown. In addition, the Beckers hope that being open on Mondays will help them to attract those who work in the restaurant industry. Once the wine bar is up and running, look for Saturday and Sunday brunches to be added.

Get a sneak peek of Vino Nadoz

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