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Jan 22, 2018
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Posts Tagged ‘Washington University’

The Scoop: Kaldi’s to open two new STL locations

Thursday, April 14th, 2016



Kaldi’s Coffee Roasting Co. announced plans for two new St. Louis locations to open this year. The first will be located in the historic Gerhart Building, at Laclede and Vandeventer avenues, and the second at Washington University’s Mid Campus Center at 4590 Children’s Place. The two stores will mark the seventh and eighth in St. Louis.

The Gerhart location is slated to open this summer and is part of an larger restoration to the historic Midtown building. Kaldi’s brand manager Louis Nahlik said the 1,800-square-foot location will seat 20 to 30 caffeine cravers with additional seating out front. The building itself is listed on the National Register of Historic Places and will showcase historic architectural details like a tin ceiling and wood floors. According to Nahlik, the food and drink menu will be largely the same as other Kaldi’s stores, but the menu is in development and will likely feature sandwich, salad and coffee offerings unique to the store.

“The location is really amazing, with all the development going in between IKEA, the Cortex and the various apartments being put in,” Nahlik said.

The Mid Campus Center location will also accommodate 20 to 30 customers and will be housed in a building currently under construction. Look for that location to open by the end of 2016.

The Scoop: Four local coffee businesses buzzing with news

Monday, June 30th, 2014


{The new counter at Kaldi’s at Farrell, opening July 1 at Washington University’s School of Medicine}


It’s a good time to be a caffeine addict. Coffee’s third wave has increased options for the coffee-savvy. But the wave isn’t receding, as four local coffee businesses are keeping the scene buzzing.

Art House Coffees in Maplewood is filled to the brim with new developments. The micro-roaster, currently located at 3111 Sutton Ave., is moving down the street to a larger space at 2808 Sutton Ave. The relocation will allow it to add a cafe component. The 12-seat cafe, Living Room, will offer single-origin brews, as well as bottles and growlers of concentrated cold-press coffee. Food will feature breads, cookies, homemade crackers with dips, and other light noshes by baker Nate Larson, son of Art House Coffee owner Barry Larson. Nate Larson anticipates Living Room to open in late September or early October.

But Art House is on the go in more ways than one. The company will soon roll out a custom-designed coffee cart to bring to area farmers markets that will offer espresso coffee drinks and cold-press coffee. Look for Art House’s pushcart at the Schlafly, Clayton, Webster Groves and Wildwood Farmers Markets within the next two weeks.

Going mobile

If chefs can do pop-ups, so can baristas. That’s the mindset of Paul Nahrgang and Tim Drescher, who shared news with St. Louis Magazine last week that they are launching nomadic coffee company, Wayfarer Coffee Co.

Nahrgang left his barista post at VB Chocolate Bar to join forces with Drescher, owner of Kuva coffee. “We’ve been friends for a while,” Nahrgang said. “(Drescher) comes from the second-wave coffee era. I started in this whole third-wave movement. We started talking about opening a truck, a cart, a kiosk. How cool would it be to have a completely mobile coffee shop?”

As a roaster, Nahrgang said Wayfarer will focus on single-origin beans and light roasts. Brews will include iced coffee and experimental items depending on coffee and brewing methods. Wayfarer will remain separate from Drescher’s Kuva brand.

Where will Wayfarer wander? “We are open to just about anything,” Nahrgang said. “We’ve been in talks with Atomic Cowboy about a coffee cocktail hour. Lulu’s Local Eatery … Purple Martin – basically anybody willing to bring us in and try to do something different.”

Although Wayfarer has already made appearances at special events and at area farmers markets, Nahrgagn and Drescher are planning a two- to three-week grand opening tour in August.

Lucky No. 13

Can’t wait until August to get caffeinated? Kaldi’s Coffee recently announced on its blog that its newest location, Kaldi’s at Farrell, opens tomorrow, July 1, in the Farrell Learning and Teaching Center on Washington University’s School of Medicine campus. The coffee shop, located at 520 S. Euclid Ave., in the Central West End, is the sixth Kaldi’s in St. Louis and its 13th overall.

Kaldi’s at Farrell will be open Monday to Friday from 6:30 a.m. to 4 p.m. and is open to the public. Marketing director Chris Reimer said Kaldi’s couldn’t pass up a chance to takeover the spot after the previous cafe, which served Kaldi’s coffee, closed. “There are so many coffee drinkers in the area, and the foot traffic there is tremendous,” he said. “It was a great opportunity to be in a high density area.”

In additional to the full coffee menu and pastries baked on-site, Kaldi’s at Farrell will also serve an entirely vegetarian breakfast and lunch menu like its sister location on DeMun Avenue in Clayton. “Considering it’s our medical school campus … we wanted to offer a pretty healthy menu,” Reimer said.

Bridging the gap

Another local roaster will also see expansion soon; Chronicle Coffee is opening a second location at 501 N. Grand Blvd., in Grand Center, as reported by the St. Louis Business Journal. Owner Jason Wilson, who also owns Northwest Coffee, said he hopes the new location will both encourage more people to visit Grand Center and urge people to go north of Delmar Boulevard to check out Chronicle’s original location at 1235 Blumeyer St., just off Grand Boulevard.

“I want entice folks to go over to the old location,” Wilson said. “Chronicle will be the pillar between Olive and Grand and Page and Grand,” adding that he hoped the new location would encourage more business development north of Delmar Boulevard.

Wilson expects the Grand Center location to seat 55 to 60 and said it will have a more “communal, urban, city setting.” Customers will be able to order from the full Chronicle coffee menu, as well as partake in wine and an slightly expanded food menu. Wilson hopes to open doors at the new location by late August or mid-September.

Catherine Klene contributed to this report.



The Scoop: Global Foods Market in The Loop to be more than a grocery store

Wednesday, October 30th, 2013

103013_globalfoods{Shayn Prapaisilp}


News came this summer that The Loop was going to get a full-service grocery store and a 24-hour diner. As development continues at the corner of Eastgate Avenue and Delmar Boulevard, the future home to both Peacock Loop Diner and Global Foods Market, The Scoop has a cart full of information about what’s in store at the grocery store.

Like its sister store in Kirkwood, Global Foods Market will offer a wide variety of international and specialty grocery items daily. Because its footprint of 15,000 square feet will be smaller than the original store, this one will “have a little more specific merchandizing,” said Shayn Prapaisilp, vice president of Global Foods Market. But the international flair will extend beyond the shelves, specifically to prepared foods. Leading this side of the operation will be Ben Poremba, chef-owner of Elaia and Olio (and a chicken shack coming this spring), as well as the co-owner of Salume Beddu and La Patisserie Chouquette.

 The prepared foods section – unofficially named The Market on Delmar by Global Foods – will include numerous food stations, including a deli counter, a sushi and ceviche bar, a grill area and a coffee bar, according to Poremba, who said the concept was inspired by urban food spots like Dean & DeLuca and Eataly in New York City. Daily breakfast, lunch and dinner offerings will include both grab-and-go, as well as made-to-order items that hail from cuisines from around the world. Poremba emphasized that while the food would be “unique, interesting and international,” it would also be affordably priced.

Seating will be available in an open dining area, a more private dining spot, and near the coffee bar. “There will be a good variety of seating options, depending on if you’re there one hour or 15 minutes,” said Prapaisilp. He hopes to open doors in late July or early August, in time for the start of the Washington University fall semester.

-photo courtesy of James Byard/WUSTL Newsroom

This week, Julie Cohen is obsessed with…

Thursday, October 10th, 2013



{NPR calls them Driveway Moments: When you find yourself still sitting in your car outside your house, unable to go inside because you have to hear a story to its end. At Guero’s Taco Bar in Austin, Texas, forget your car. Just go to the bathroom, where NPR is always playing. Bad blind date? Take a break with Terry Gross. Boring Saturday brunch? Have a leisurely hand wash while solving limericks.}




{Statues, plaques and monuments are easy to stop noticing. Cookies are not. I love that the coffee spot in the building where I teach at Washington University serves J.E.M. cookies, named after James E. McLeod, former vice chancellor for students and dean of College of Arts & Sciences. While the chewy chocolate chip, walnut cookie is awesome, what is even more awesome is the small daily reminder of a truly great man.}


{These hidden animal mugs are just too cute. I use them for everything – coffee, cereal, even wine. A little gauche? Sure. But sometimes sipping cabernet in a latte mug with a squirrel’s face poking out is exactly what needs to happen.}

The Scoop: WUSTL Loop Development gets a 24-hour diner and a grocery store

Thursday, July 18th, 2013



Joe Edwards, owner of numerous venues in The Loop, is adding another attraction to Delmar Boulevard. So too is Suchin Prapaisilp, owner of Global Foods Market, King and I and co-founder of Jay International Food Co.

In a press release from Washington University in St. Louis, the university announced today that Edwards will open Peacock Loop Diner at The Lofts of Washington University, an $80 million retail and student apartment development currently under construction. Global Foods Market, which currently has a location in Kirkwood, will be the other anchor tenant for the 4.4 acre project. The diner and the nearly 15,000-square-foot grocery store both are slated to open in August 2014.

“The two things I felt were missing [in The Loop] were a grocery store and something open 24/7,” said Joe Edwards. “A year from now, we’ll be a true 24/7 neighborhood.”

Peacock Loop Diner will feature classic diner fare, but Edwards also hopes to offer some creative menu items and dishes with an international flair. The culinary team has yet to be determined, although Edwards noted Rob Mueller, currently bar manager at Blueberry Hill, will be the diner’s general manager. “I’m open to a good creative chef,” said Edwards. “If some chefs out there are interested, I’d be open to talking to them.”

Located at 6261 Delmar Blvd., the 4,875-square-foot diner will seat somewhere between 100 and 120 guests, surmised Edwards, who will work with architectural firm Kiku Obata and Company, designers of The Pageant, another of Edwards’ businesses in The Loop.

-Photo by Carmen Troesser

The Scoop: The Docket to open downtown at Saint Louis University School of Law

Wednesday, June 5th, 2013


Saint Louis University School of Law has announced that it will be opening a restaurant called The Docket on the ground floor of its new downtown location at 100 N. Tucker Blvd. The Docket will be a cafe and bistro operated by Bon Appétit Management Company, the same food service group responsible for dining services at Washington University and at the Saint Louis Art Museum, whose restaurant Panorama is slated to open to the public on July 1.

Apart from quick bites for breakfast and lunch, the menu at The Docket will focus on small plates, as well as pizzas, pastas and entrees prepared in a wood-burning oven. The restaurant will also have a bar whose offerings will include craft beer, handcrafted cocktails prepared using local spirits and house-made agua fresca.

As with other Bon Appétit-managed venues, The Docket culinary crew will adhere to a philosophy of sustainability, using locally sourced, seasonal ingredients and scratch cooking practices. The executive chef for The Docket has not yet been announced.

Although officials at SLU envision the 3,500-square-foot restaurant as a gathering place for the students, faculty and staff at the law school as well as members of the legal and business communities due to its location in the heart of downtown’s civic and judicial center, SLU Law spokesperson Jessica L. Ciccone confirmed that The Docket – with communal and casual seating for 110 diners, plus an additional 72 seats outdoors – will be open to everyone.

When doors are unlocked at The Docket this fall, the restaurant will serve breakfast, lunch and dinner weekdays, as well as dinner on Saturdays.

– Rendering by Lawrence Group courtesy of SLU Law


Washington University students simplify through Farmplicity

Friday, April 12th, 2013

The vast majority of the American food industry is comprised of just a few corporations that function on a mass-production basis. Consequently, many farmers are faced with the likelihood of having to merge with, for example, Tyson, in order to alleviate the financial burdens of self-run marketing and management. Thankfully, many individuals and organizations have sought ways to support independently-owned, local farms. And recently, through the creation of the online platform Farmplicity.com, a group of students at Washington University have made it their goal to make the process even easier.

Jolijt Tamanaha, sophomore and CEO (pictured, middle, left), along with fellow Wash U. students, Drew Koch (right), Lauren Ortwein (middle, right) and Andrew Lin (left), have created the website Farmplicity.com that aims to simplify the interaction between St. Louis restaurants and local farmers within a 150-mile radius of the city. The website will officially launch next Tuesday, April 16, but those who are interested in the organization can join the website’s email list here.

Many restaurants around town already embrace the local food movement; however, finding where to locally source each ingredient can take a prohibitive amount of time. By using Farmplicity.com, restaurants will be able to minimize bills and clerical procedures, thus bolstering both profit for the business and meaningful bonds with the farmers.

Despite the impact this project will have on St. Louis restaurant-goers and chefs, the more significant goal for Tamanaha and team is to support the small-scale farmers who make this movement possible. “We’re acting as the facilitator to increase efficiency,” Tamanaha explained. “I’m interested in tackling the public issues that politics or policy, alone, cannot solve.” While Farmplicity isn’t a free-trade organization, Tamanaha believes that the website, “deals with the mechanical part of the movement so that chefs and farmers can spend more time together.”

Farmplicity is already working with a number of farms such as Rensing Farm, Hammer’s Farm, Leafy Green Farms and Price Farms, as well as Andy Ayers of Eat Here St. Louis, who will also be selling his locally sourced products through Farmplicity.

“It’s about the people that spend their lives harvesting the ingredients,” Tamanaha said. “We want to make that as accessible as possible.”

The Scoop: Washington University gains Wil Fernandez-Cruz

Monday, February 25th, 2013

Washington University Dining Services announced today that Wil Fernandez-Cruz has been hired as chef de cuisine of Ibby’sIbby’s is located on Wash U.’s Danforth campus and is operated by Bon Appétit Management Co.

Fernandez-Cruz, who worked for years in New York City under the acclaimed chef and restaurateur Marc Meyer and most recently at The Cheshire’s The Restaurant, is looking forward to his new position at Ibby’s. In regards to the campus bistro and the overall dining servicies at Wash U., he told The Scoop,  “I found that it’s truly a beautiful program in terms of sustainable and local products.”

Fernandez-Cruz will be joining John Griffiths, former executive chef at Truffles, who is now the campus executive chef for the university’s dining services. As mentioned in a press release, Griffiths said, “We’re delighted to have Wil join our team. His culinary acumen, fine dining experience and signature style, showcasing the best ingredients he can find, is a wonderful match for us. Wil and I have long shared our philosophy of preparing fresh, made-from-scratch foods with a strong commitment to social responsibility.”

Last April, The Daily Meal awarded Wash U. the title of “Top University in America for Food Lovers.” With the talent the university keeps acquiring, it looks like the school has no plans to lose the title anytime soon.

About Town: The intersection of food and urban living

Friday, November 2nd, 2012

The majority of the world’s population lives in urban areas, which invariably raises concern regarding the usage of resources and the resulting environmental effects. Recognizing these issues, Washington University’s Office of Sustainability is hosting its first annual conference: Sustainable Cities. The conference, which started on Thursday and extends through Saturday, November 3, will end with a talk, reception and book signing by Anna Lappé, author, educator, sustainable food advocate and a founding principal of the Small Planet Institute. She also just so happens to be the daughter of Frances Moore Lappé who authored Diet for a Small Planet, which many consider the bible for sustainable eaters. She will be speaking on how sustainable farming plays a large part in helping to solve the global warming crisis. Her lecture will take place at 2:30 p.m. in room 300 of the Laboratory Sciences building on Washington University’s Danforth Campus. Other notable speakers include LEED-accredited architect Joyce S. Lee, St. Louis City Director of Sustainability Catherine Werner and Pulitzer-winning journalist Paul Salopek. To register for the event or to learn more, click here.

The Scoop: Bon Appétit wins contract for Saint Louis Art Musuem’s new food venues

Thursday, September 20th, 2012

The Board of Commissioners of the Saint Louis Art Museum (SLAM) has announced that Bon Appétit Management Co. will oversee food service at the museum. Bon Appétit will be responsible for procuring and preparing food for catered events and for the a 100-seat restaurant and 60-seat cafe, both located in the museum’s new East Building.

“Bon Appétit’s dedication to quality and community-oriented approach is perfect for the Saint Louis Art Museum and our guests,” said Carl Hamm, director of Development and External Affairs at SLAM. Bon Appétit, which also manages food services locally at Washington University, has garnered praises for its from-scratch cooking, use of local foods and its environmentally sound sourcing policies. Among cultural institutions, Bon Appétit oversees restaurant operations at the Art Institute of Chicago, Seattle Art Museum and the Getty Center.

While an executive chef has yet to be named, a press release notes that both the restaurant and cafe will “feature unique and evolving menus that foster lively conversation between the art of cooking and the location, exhibitions, and collection of the Art Museum.”

When the restaurant opens next year – a grand opening date for the new East Building has been slated for June 29, 2013 – it will have the same hours of operation as the museum, with extended hours on Friday evenings.

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