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Jan 22, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Yolklore’

What I Do: Mary Bogacki at Yolklore

Saturday, July 1st, 2017

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Mary Bogacki has done it all. After getting her start schlepping buffet trays as a teen server, she found her way into the sweet world of pastry. She’s crafted delicate delights at the Four Seasons, baked comforting classics at Winslow’s Home and got downright weird at Strange Donuts. Now she’s cracking eggs at her popular Crestwood lunch spot, Yolklore. Here, the local sweets star on getting started, keeping it in the family and the future of Yolklore.

 

My first restaurant job was at Russo’s Catering. I was a banquet server. I think I was 16. It was the absolute worst. But they were shorthanded one day, and asked me to help plate up for this huge banquet for 300. So I jumped on it and started plating and thought, ‘This is awesome.’ That’s probably what sucked me in at first.”

I honestly never thought I’d end up with someone who was in the industry. But I think that that’s the only way it works out – either you have an extremely understanding partner, or someone who’s also in the industry and gets it. My dream was always to open a restaurant with my husband and have that be our family. John [Bogacki]’s dad is an executive chef, so he grew up in the culture of the kitchen. By working together, we’ve elevated each other. I couldn’t be happier. I definitely wouldn’t have done it with anyone else.”

If I wasn’t in the restaurant industry? I don’t know. I think I might have been a tattoo artist. I thought about doing that for a while, but I never had the guts. John’s always like, ‘It’s not too late!’”

We try to go out and try new stuff. We just moved to South County, so we’re trying to discover what’s there. We found a cool little Thai place by us, Thai Orchid, that has a beef noodle soup, like their version of a pho. We love going to Soulard – Tucker’s Place is our place to go there. They have the best burgers, and they’re only like $5.95. I don’t know what they do to them, but they’re great, and different from the South County location.” 

I play hockey with my dad when I can, usually late at night. There’s a group called the Wednesday Night Eagles at the ice rink in Affton. It’s just a pickup game with whoever shows up. My sister says, ‘You’re the son Dad never had.’”

We play around with so many ideas. We love the idea of doing another concept, or doing something similar to Yolklore. There’s no solid plan as of yet. We just like to dream, and don’t sit still for too long. But as of right now we’re pretty content just trying to train a solid crew and getting everything where it needs to be.”

Photo by Izaiah Johnson

Trendwatch: 7 trends on the plate, in the glass and atop our wish list now

Friday, January 13th, 2017

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1. Smash and Grab
St. Louisans don’t have to wait until Shake Shack opens later this year to get their griddle burger fix of thin patties smashed on a flattop. Get a taste at Reeds American Table, where two patties are smothered with Swiss cheese and tallow aioli, or head to Olive & Oak in Webster Groves, where the kitchen keeps it classic with American cheese and dill pickles. The smashed Farmhouse Burger has been a fixture at Retreat Gastropub since it opened in October 2015, and The Dam in Tower Grove South does smashed patties – though the burgers are stacked so high with fixins, it’s hard to tell. Find griddled burgers at Brasserie, Local Chef Kitchen and Baileys’ Range, too.

2. Drinking like a Vegan
Aquafaba, aka the cloudy liquid in a can of chickpeas that usually goes down the drain, has seen new life as a vegan egg replacer in baked goods. Now it’s found its way behind the bar and into Pisco Sours at Los Angeles establishments like Birch and Gracias Madre. Small Batch pulled a similar move in its Cicer Sour with aquafaba, smoked almond Pisco and dry curacao. Bengelina Hospitality bar manager Drew Lucido shakes it with Old Tom Gin, Becherovka and lemon juice in The Walden at Olio, while the team across the street at Nixta uses a cream whipper to add a foamy, egg-free head to the No. 3.

3. Kung Pao That
The Chinese staple is popping up outside the takeout box these days at restaurants like Mission Chinese in San Francisco, which has a kung pao pastrami we hope someone in town will replicate. Chefs at Cleveland-Heath were inspired by a celery dish at Mission’s NYC location to create a shaved raw beef and celery kung pao special for St. Louisans to enjoy last summer. The Preston swaps in calamari for a sophisticated take on the dish, and the pop-up and future restaurant Good Fortune is crazy about kung pao. It incorporated the flavors into a bratwurst made for a collaboration with Brasserie, and made a kung pao pizza for an event with Delicious Pizza in Los Angeles.

 

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4. Rise and Shine
The Egg McMuffin will always hold a special greasy place in our hearts, but area restaurants are taking breakfast more seriously these days. Whole concepts, like Egg on Gravois Avenue and Yolklore in Crestwood, are devoted to breakfast beyond the standard flapjacks, eggs and bacon. Quick counter-service options at newly opened eateries like Sardella and The Garden on Grand mean we’re setting our weekday alarms a few minutes earlier. Even pop-up eateries are getting in on the action: Revel Kitchen chef-owner Simon Lusky and chef Adam Altnether recently hosted the breakfast-themed Waffle Nut Pop-up, serving sweet and savory waffle combos and cereal milk coffee beverages.

5. Lightning in a Mug
Loaded with antioxidants, vitamins and a large dose of caffeine, yerba mate is a light, herbaceous tea that’s creeping its way into local spots like SweetArt, where it’s served hot, and Comet Coffee, where it’s found in two forms: as hot tea and as a mocha-nut mate made with toasted mate leaves, chocolate, hazelnut and marigold flowers for a sweet treat. Pick up some of the loose-leaf tea to brew at home from international grocers like Global Foods Market or United Provisions.

6. Meat Lollipops
Some St. Louis chefs are frenching chicken drumettes, trimming classic wings into little meat lollipops. The trend has a confusing extra-work-for-less-meat quality, but we’ve bought jeans with holes in the knees, so we’re not here to judge. Try the lollies at Mona’s, where they’re smoked and served with a creamy giardiniera sauce and salsa verde, or at Copper Pig with a Vietnamese fish sauce caramel or a sweet chile basil sauce. Scapegoat offers a more traditional Buffalo version.

7. Taste the Magic
Magic Shell is making appearances outside grandma’s sundae bar these days. We noticed it with caramelized honey and honeycomb candy on soft serve at The Honey Paw in Portland, Maine, and over caramel corn and vanilla malted milk balls at Girl & the Goat in Chicago. But Peacemaker Lobster & Crab Co. has offered the topping on soft serve since it opened in 2014, and our favorite matcha-chocolate cookie gelato pop from Porano this summer was dipped in Magic Shell. Taste’s new brownie dessert with candy cap ice cream and toffee sauce lives in a Magic Shell house, too.

 

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Extra Sauce: Top 10 Sneak Peeks of 2016

Thursday, December 29th, 2016

From new arcade bars downtown to long-awaited breweries in Maplewood, here are the 10 places you couldn’t wait to check out before they opened in 2016.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get Sneak Peeks and First Looks of the latest St. Louis-area restaurant, bar and shop openings.

 

 

1. First Look: Start Bar downtown

2. Sneak Peek: Farm to You Market in Washington

 

 

3. Sneak Peek: Sardella in Clayton

4. Sneak Peek: The Sliced Pint in downtown St. Louis

5. Sneak Peek: Wicked Greenz in Clayton

 

 

6. Sneak Peek: Side Project Brewing in Maplewood

7. Sneak Peek: Yolklore in Crestwood

8. First Look: Catrinas in Edwardsville

 

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9. First Look: Nathaniel Reid Bakery in Kirkwood

10. Sneak Peek: Nixta in Botanical Heights

Photos by Michelle Volansky 

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10 Best New Restaurants of 2016

Extra Sauce: Top 5 Dishes of 2016

Extra Sauce: Top 10 Scoops of 2016

 

 

Extra Sauce: In case you missed it…

Sunday, July 31st, 2016

From the closure of a Botanical Heights restaurant to a Sneak Peek of a new breakfast spot in Crestwood, here’s what went down last week in the STL restaurant scene, in case you missed it.

 

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1. Nearly two years after first flipping on the fryers, Old Standard Fried Chicken will shutter its doors after brunch service on Sunday, July 31. Owner Ben Poremba announced the closure July 26.

2. Brentwood will have a new place to get its java jolt come Aug. 1 when Coma Coffee opens at 1034 S. Brentwood Blvd., in University Tower.

 

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3. A new tide has rolled in at Demun Oyster Bar. Fifteen-year kitchen veteran Dan Sammons began his tenure as executive chef July 25. Sammons brings a range of experience from corporate operations chef at McCormick & Schmick’s Seafood to working the kitchens at Berkeley, California’s eatery, Revival Bar & Kitchen.

4. Raise a glass to St. James Winery – it brought home the Missouri Governor’s Cup for the second year in a row. The winery was awarded the 2016 prize for its semi-dry white vignoles. St. James’ vignoles took the prize out of more than 308 wines submitted from other state vineyards.

 

From left, co-owners Billy Oziransky, Mary and John Bogacki

 

5. Don’t hit the snooze button if you live or work off Watson Road. Yolklore, the newest addition to the Crestwood food scene, hosts its grand opening this Sunday, July 31 at 8958 Watson Road. Co-owners Mary and John Bogacki and Billy Oziransky are dishing up slew of breakfast items, pastries, coffee and smoothies.

6. St. Louis Craft Beer Week kicked off Friday, July 29, and there is an abundance of beer-related events around the city that boast what we brew best. Celebrate the five- anniversaries of four STL breweries with the Class of 2011 Collaboration Beers.

 

Sneak Peek: Yolklore in Crestwood

Friday, July 29th, 2016

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Don’t hit the snooze button if you live or work off Watson Road. Yolklore, the newest addition to the Crestwood food scene, hosts its grand opening this Sunday, July 31 at 8958 Watson Road. As The Scoop reported in April, co-owners Mary and John Bogacki and Billy Oziransky are dishing up slew of breakfast items, pastries, coffee and smoothies.

The Yolklore crew utilizes ingredients from local farms and vendors like Buttonwood Farms, Mushrooms Naturally and Rolling Lawn Farms for their takes on breakfast classics like biscuits and gravy, a mushroom frittata and egg sandwiches.

A seasonal cream puff (peaches and cream puff to start), gooey butter cake and chocolate cake for breakfast are among sweeter options. Drawing on Mary’s Bogacki’s skills as a pastry chef, whole cakes – gooey butter, cheesecake, blueberry coffee cake and chocolate chunk cookie cake – are available to order as are special occasion sweets.

Yolklore’s coffee comes from Dubuque Coffee Co. in Brentwood. In keeping with the owners’ focus on sustainability, Yolklore offers a $5 monthly coffee club where members receive a designated coffee cup that receives unlimited refills for $1 per visit.

Yolklore is open Monday through Friday from 6 a.m. to 2 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m. Those rushing to work can swing through the drive-thru, which is open during business hours and offers the same menu as the dining room. Here’s a sneak peek inside:

 

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-photos by Michelle Volansky

Extra Sauce: In case you missed it…

Friday, April 29th, 2016

From new restaurants in Benton Park and Crestwood to new bars downtown and on Cherokee Street, here’s what when down in the St. Louis food scene, in case you missed it.

 

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1. A taste of Alsace, France is coming to the corner of Lemp Avenue and Lynch Street later this year when Hommage opens its doors. Owner D.J. Huchzermeier – most recently the general manager of The Purple Martin – plans to open the eatery at 2800 Lemp Ave., in Benton Park as a tribute to the historical significance of St. Louis.

2. Fun and games are coming to downtown as arcade bar Start Bar is slated to open in June at 1000 Spruce St.

 

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3. Pint Size Bakery has moved up the street to 3133 Watson Road in Lindenwood Park. The new, 1,800-square foot location opened for business Tuesday, April 26.

4. Just three weeks after Art Bar on Cherokee Street closed its doors, Tom Halaska has announced he will be the general manager at DeMun Oyster Bar effective April 25.

 

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5. A taste of Mother Russia is coming to Cherokee Street when owner Tatyana Telnikova opens Propaganda in the former ArtBar St. Louis space at 2723 Cherokee St.

6. Rise and shine, Crestwood. Elevated breakfast is coming to the corner of Watson and Grant roads. Yolklore will open at 8958 Watson Road this summer.

The Scoop: Yolklore partners sign lease in Crestwood

Monday, April 25th, 2016

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Rise and shine, Crestwood. Elevated breakfast is coming to the corner of Watson and Grant roads. Yolklore will open at 8958 Watson Road this summer, as reported by the Riverfront Times.

The trio behind the breakfast and brunch joint is well traveled St. Louis natives Billy Oziransky, John Bogacki and Mary Boehne Bogacki. Oziransky has worked in kitchens from Las Vegas to Vail, Colorado, while John Bogacki honed his skills at an Australian eatery and more recently at Bolyard’s Meat and Provisions. Doughnut lovers will recognize Boehne Bogacki from her time as executive chef at Strange Donuts. Though the group has a Kickstarter to help fund kitchen upgrades, Boehne Bogacki said the restaurant is opening regardless of the online funding campaign’s success.

All three bring different skills to the business, but have the same goal of transforming the breakfast experience. “You can make (breakfast) really, really nice,” said Boehne Bogacki. “It’s doesn’t have to be stuffy or fancy. It’s real, but doesn’t have to be just eggs and bacon. It can be more composed.”

Among those composed offerings will be the nest egg – a single-serving cup with a biscuit crust, cheddar, bacon and egg filling topped with pickled red onion and preserved lemon. “It has nice balance,” said Boehne Bogacki. “It’s something different but still comfortable.”

Yolklore will also offer gluten-free and vegan options. In addition to dining in at one of the 40 seats, diners may also grab a seat in the small outdoor area, carryout or pull through the drive-thru. Yolklore will also spotlight Boehne Bogaki’s pastry skills with baked goods, gooey butter cake and special event cakes.

Expect Yolklore to be open daily 7 a.m. to 2 p.m. Guests don’t have to wait to sample the fare as Yolklore will pop up at least twice – once at the Cortex on Tuesday, April 26 and again on May 17 at Urban Chestnut Brewery and Bierhall in the Grove.

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