Drink This Weekend Edition: Bartending skill, creativity and efficiency on display at Hendricks BBQ
Back in June, I wrote about the cocktails Keyan Still had developed for the launch of the downtown Pi. My takeaway was that Still, then a Pi bartender and trainer, had devised a list of well-balanced, creative drinks that showcased local products and house-made mixers. Still has since moved westward to manage the bar at…
The Scoop: Hiro taking Pan-Asian to Washington Avenue
Hiro, the Japanese izakaya and sushi restaurant in The Loop, will be closing in mid-November. Owner Bernie Lee opened Hiro in August 2011 at 609 Eastgate Ave., but the building has since been purchased by Washington University and is scheduled to be demolished as part of an $80 million project to build a multi-story complex of…
The Scoop: Sugarfire Smokehouse now open
Sugarfire Smokehouse, a project by restaurateurs Mike Johnson and Carolyn Downs, opened yesterday. Sugarfire is located at 9200 Olive Blvd., just east of I-170 in Olivette. Daily offerings at this cafeteria-style barbecue joint include grass-fed beef, pulled pork, smoked turkey, and burgers made from meat ground in-house. Pork and beans, slaw and hand-cut fries are…
Sneak Peek: Circle 7 Ranch
Circle 7 Ranch is the latest project by Pete Ferretti and Buddy Coy, known for such downtown venues as Lumen, Mandarin and The Pepper Lounge. Their new taphouse and grill is located at 14412 Clayton Road in Ballwin (in the complex that also houses newly opened Marcella’s Mia Sorella). What can you expect at Circle…
By the Book: Melissa d’Arabian’s Kielbasa and Black-Eyed Peas
In her debut cookbook, Ten Dollar Dinners, Melissa d’Arabian claims to have created 140 nutritious recipes that cost only $10 to make, taste delicious and feed a family of four. I was intrigued by (and a bit skeptical of) her assertions, and her recipe for a dolled up version of franks and beans sounded cute (and the…
Baked: Peanut Butter, Nutella and Banana Tart
One of my favorite snacks is a slice of toast with peanut butter and Nutella. I like to smear the peanut butter on one side of the bread and Nutella on the other, and sometimes I add a few slices of banana. It’s simple. It’s delicious. As I was contemplating how universally popular this combination…
The Scoop: Now open and coming soon
Back in January, Jamie and Steve Komorek announced that they would be opening a sister restaurant in West County to their Trattoria Marcella in Lindenwood Park at 3600 Watson Road. The wait is over; Marcella’s Mia Sorella is now up and running, as reported by the Riverfront Times. The new restaurant in Ballwin, located at 14426…
Meatless Mondays: Family dinner just got delectable
The old Italian restaurant saying “When you’re here, you’re family,” completely rings true at Onesto Pizza and Trattoria. (And no, I am NOT comparing the restaurant’s food to the Olive Garden!) With dimly lit lights, a pressed tin ceiling and large windows revealing a neighborhood filled with 1920s bungalows, at 5401 Finkman St., it was easy to feel…
AB gets creative with zip code beers
Collaboration is a growing trend in the beer world of late. In the case of AB InBev, it’s not the old adage that two heads are better than one; rather, put a dozen heads together and see what happens. That’s the idea behind Project 12, a nationwide initiative by the Budweiser brand in which its…
Calling all Sauce readers: We want to know your favorite dishes!
Since 2008, we’ve been sharing recipes for your favorite local dishes in our New Classics column. But now we need to restock the coffer. Which classic dishes do you return to no matter how enticing the specials sound? What menu items dance through your daydreams on a daily basis? You provide the dishes, and we’ll…
Drink This Weekend Edition: Savoring the spirit of Oaxaca
It was a happy moment when Chris Stevens of Craft Distillers sent word that Alipús mezcal was headed to St. Louis. Craft Distillers represents brands like Germain Robin, Maison Surrenne and Los Nahuales whose spirits are made through time-honored, hand-crafted, small-batch distillation methods. So I was anxious to try the newest import. The trio of…
The Scoop: Niche reopens in Clayton on Nov. 1
Yesterday Gerard Craft announced via Twitter that he will be closing Niche’s Benton Park location on Oct. 18 and reopening the restaurant at its new home in Centene Plaza, located on the southwest corner of Forsyth Boulevard and Hanley Road in Clayton, on Nov. 1. The orange banquette that lines the east wall at the old Niche…
Better With Age: There’s nothing exciting about creaky knees and crow’s feet. But pour some booze in a barrel, and aging gracef
To be clear, aging cocktails in spent whiskey barrels isn’t a spanking new idea. But this year, the trend exploded, appearing on (and off) menus at nearly every craft cocktail bar within a 100-mile radius. Now, with several barrel-aged experiments under their belts, local bartenders are honing their crafts, learning their preferences and delving into…
The Scoop: Bon Appétit wins contract for Saint Louis Art Musuem’s new food venues
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…
Touch of Grey: 2012 Plymouth Gin Competition
• Build the first 5 ingredients in a mixing glass. Add the ice and stir. • Garnish with a lemon twist. * To make the grey salt tincture: In a large container, soak 1 quart of grey salt (preferably fleur de sel) in a 750-ml bottle of high-proof rum (such as Lemon Hart 151-proof Demerara…
With these drinks, you’ll be “winning”
Since the formation of St. Louis’ chapter of the United States Bartenders Guild (USBG) a few years back, cocktail competitions have become a regular occurrence around town. And in this year’s Guide to Drinking, we showed you five drinks that garnered attention at bartender battles this year and the talented shakers and stirrers who created…
Cook Wise: Spring Rolls
The only thing better than fresh and healthy is fresh and healthy in a pretty package. Click here to learn the secrets to making good-looking, good-for-you spring rolls in this week’s Cook Wise.
The Scoop: A trio of restaurants opening in Edwardsville
Dining options continue to grow in the city of Edwardsville, Ill. A new restaurant opened yesterday; doors at another will be unlocked next week; and a third location for Michael Del Pietro’s Sugo Spaghetteria debuts early next month. Tropical Escape Tiki Bar & Grill launched yesterday at 4 Club Centre. The island-themed eatery makes its…
The Scoop: Changing of the guard at The Scottish Arms
Chef Liz Schuster, who had been executive chef for The Scottish Arms until a few months ago, is launching an interactive dining venture called Tenacious Eats. Schuster’s concept will integrate a film screening with a multi-course meal. Tenacious Eats will launch in mid-October with events taking place at Meyer’s Grove in The Grove, as reported…
The Scoop: Abby’s Shell Corner Cafe opens downtown in Shell Building
Downtown office workers close to the Shell Building should raise a cup of coffee to the return of a cafe on the building’s ground floor. Abby’s Shell Corner Cafe opened last week at 1221 Locust St., next door to Sen Thai Bistro, on the corner of Locust and 13th Streets. The cafe, formerly called Shell Corner…
By the Book: Martha Stewart’s Macaroni and Cheese
Whenever I’m in doubt on where to find a classic recipe, be it pancakes, biscuits or mac and cheese, I turn to one of Martha Stewart’s cookbooks (or her huge recipe database online). Her new book, Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, From Coast to Coast, is a collection of…
Washington Avenue restaurants participate in pilot composting program
The Partnership for Downtown St. Louis has launched an environmental stewardship program with downtown restaurants on Washington Avenue. The 16 eating establishments, all located between 9th and 14th Streets, participating in Project Compost will focus on waste reduction by depositing pre- and post-compostable waste into compost bins located on-site. According to Project Compost’s web page, the goal…
The Scoop: The revolving restaurant door in Clayton
Clayton is awhirl with restaurant ins and outs. Credit St. Louis Magazine’s George Mahe with a report of The Pasta House Co.’s short life on Central Avenue as well as news of a new tenant at 172 Carondelet Plaza. In late August, Kim Tucci and Joe Fresta, owners of The Pasta House Co., converted their…
Just Five: Baked Trout with Supreme Relish
Class is in session, and today we’re learning how to supreme an orange. It’s a clever skill to have and will impress your friends and family. Or maybe they won’t really notice, but it’s still a technique to have in your arsenal, so let’s do this. With a small paring knife, cut the top and…
Meatless Monday: Finding some flavor in the Central West End
When your life is lacking that extra pop, it’s time to take yourself on a date to India Rasoi in the Central West End for a Meatless Monday that your senses will not forget. From the vibrant yellow and red décor to a vast menu filled with vegetarian and vegan items boasting a modern twist,…
The Scoop: Expansion plans in the works for Crushed Red
Drive past 8007 Maryland Ave., in Clayton and you’ll notice construction at Crushed Red Urban Bake and Chop Shop, the casual restaurant that specializes in chopped salads and build-your-own pizzas. Co-owner Chris LaRocca told The Scoop that brisk business prompted construction of a patio, but increasing the seating capacity at the Clayton restaurant isn’t the…
The Scoop: Tachibana to become House of Thai
The Japanese restaurant Tachibana at 12967 Olive Blvd., in Creve Coeur has a new name – House of Thai – and a new owner – Megan Kusonlawan. Over the last 12 years, Kusonlawan and members of her family have owned a number of Thai restaurants in the St. Louis area including Thai Kitchen, Manee Thai, Thai Rama and Bhann Thai. As for Kusonlawan’s new…
Drink This Weekend Edition: Cielo’s bar manager dabbles with rocket science
Today marks the launch of “Rocket Science,” a new section on Cielo’s cocktail menu. Rocket Science drinks are pre-batched elixirs made by infusing alcohol through the process of sous-vide. Cielo bar manager Cory Cuff mimics the flavor profile of classic cocktails by combining a base spirit with a combination of flavoring agents, sealing them together…
Calling all sandwich savants
Always bragging that your homemade sandwiches are better than any you can buy? Here’s your chance to prove it (and make some serious bucks). That’s right; Panera Bread’s Sandwich Showdown is back. Now through October 6, visit tlc.com/Panera and create a new sandwich using Panera’s online sandwich-builder tool. (We tried it – it’s really fun.) Once you make…
The Scoop: Chef switch at The Ritz
Azhar Mohammad is no longer the executive chef at The Ritz-Carlton, St. Louis. Mohammad, who joined the luxury hotel in Clayton in 2010, is now helming culinary operations at The Ritz-Carlton property in San Juan, Puerto Rico. Replacing Mohammad is Melissa Lee, who joins the hotel after most recently serving as executive sous chef at…
The Scoop: The Kitchen Sink set to open on DeBaliviere Avenue next week
The Kitchen Sink is opening in the Skinker-DeBaliviere neighborhood on September 17. The 12-seat diner is located at 280 DeBaliviere Ave., formerly home to Wing Express, in the building adjacent to the MetroLink DeBaliviere Station. The Kitchen Sink is owned by Anthony Ellerson Jr., a St. Louis native who has worked in the restaurant industry…
The Scoop: Dough no longer rising at Pratzel’s
In early 2011, many St. Louisans mourned news that the kosher bakery Pratzel’s was closing after 98 years in business. A few months later, bagel-lovers rejoiced when Jon Mills (pictured, right) stepped forward to purchase the wholesale baking facility located at 9265 Dielman Industrial Court in Olivette. Unfortunately, Mills’ baking days look to be short-lived. As reported…
The Scoop: Vida Mexican Kitchen y Cantina to open Nov. 1 at St. Louis Galleria
Dining options at the St. Louis Galleria continue to grow. The newest tenant, Vida Mexican Kitchen y Cantina, is slated to open November 1 in the space formerly occupied by Houlihan’s. The original Vida location opened in Charlotte, N.C., in 2010. The St. Louis location, the second Vida in the nation, is under different ownership…
By the Book: The Meat Free Monday Cookbook’s Thai Vegetable Curry
The more I cook, the more respect I have for the ingredients I’m working with. These days, I want my produce fresh, my dairy organic and my meat, well, I want less and less of it. Don’t get me wrong; I enjoy a juicy rib-eye as much as the next carnivorous culinarian, but it’s more…
Blue Moon founder Keith Villa talks craft suds, evolution of the beer scene and the story behind that orange slice
When Keith Villa founded Blue Moon Brewing Co., in 1995, beer dinners were “bizarre,” and beer drinkers weren’t nearly as receptive to “strange” flavors. Fast-forward nearly two decades and Blue Moon Belgian White enjoys widespread popularity while Villa, who holds a Ph.D. in brewing from the Vrije Universiteit Brussel, continues to create new beers. Villa…
Meatless Monday: Farm to Falafel
It’s like I died and went to heaven – or Lulu’s Local Eatery. You know, that food truck at Food Truck Fridays that has lines across the park? I was lucky enough to catch Lulu’s on a slower day at City Garden, but even if there was a line, the wait would have been worth…
Baked: The Best Basic Brownies
I rarely make brownies, but when I was a kid, they were my go-to box mix. I loved eating the chewy edge pieces so much that I’d exclusively eat the edges and give the rest away. Once I got into baking from scratch, I tried three different brownie recipes that all failed on me. I…
The Scoop: Chubbies to open next door to old Delmar Lounge space
Back in May, The Scoop reported that the space at 6227 Delmar Blvd., next door to the now defunct Delmar Restaurant & Lounge in The Loop, appeared to be getting a new restaurant tenant. Well we have since tracked down the owner of the eatery, Wally Othman, to learn more about his plans. The 25-seat, counter-service…
The Scoop: Former Blues Hockey player to open restored Geyer Inn
Jim Campbell is already in the books for his career as a professional hockey player, including four seasons – from 1996 to 2000 – with the St. Louis Blues. But the former Blue Note and current Kirkwood resident is charting a new chapter in history by restoring one of Kirkwood’s fixtures: Geyer Inn. The historic…
A tour for your taste buds: StL Culinary Tours offers intimate experience for food enthusiasts
Looking for a unique way to experience the local culinary scene? Check out StL Culinary Tours, a brand new business that offers guided tours of gems from the St. Louis food scene. Guests of the tour will enjoy an intimate evening of food and drink in the company of chefs, beverage experts, artisan food producers…
Sneak Peek: Pastaria
With opening day for Gerard Craft’s newest restaurant Pastaria expected either next week or the following, there is a flurry of activity at 7734 Forsyth Blvd., in Clayton. Craft’s concept for an Italian, mid-level dining (more than casual, but not fine dining) establishment is one of this year’s most anticipated restaurant openings. Interested in catching…
Drink This Weekend Edition: An excursion to bourbon country
Patrick Garrett, St. Louis native and founder of the blog Bourbon & Banter, enjoys bourbon so much that he’s inviting fellow bourbon disciples to join him on a trip to bourbon country. The weekend of October 12, Garrett will be leading bourbon brethren on the first annual Bourbon & Banter Pilgrimage to Louisville, Ky. The…
Cook Wise: Risotto – 2 Ways
Risotto is rice’s Italian cousin with the difficult reputation. Never fear, this flavorful, creamy dish is actually easy to make. This week’s Cook Wise explains how to cook risotto, both in the oven and on the stove, and helps you determine which method is best for you. Click here to get started.
The Scoop: Grace Manor in Edwardsville closes
Grace Manor has shuttered. In a letter sent to supporters of her restaurant, located at 1801 N. Main St., in Edwardsville, Ill., chef-owner Debra Grace explained that the closure was effective as of yesterday, September 5. The restaurant opened in mid-2010 after Grace took over an 1850s-era house, formerly occupied by the Klingel House Tea…
Sneak Peek: Pie Oh My!
Jane Callahan has been delivering her from-scratch pies to area groceries, restaurants and farmers markets since 2010. Back in June, Callahan revealed to Sauce that she was ready to take her business, Pie Oh My!, from a commissary kitchen to a commercial one all its own. The following month, she chatted with us about what…
Vegan Whipped Cream
• Arrange the banana pieces on a plate so they aren’t touching. Freeze for 1œ hours. • Immediately before serving the French toast, remove the plate of bananas from the freezer and scrape the frozen pieces into the blender. • Add the soy milk and pulse, stopping to scrape the sides, until smooth and creamy.…
Avocado Enchiladas
6 to 8
Avocado Croutons
4 to 6
Avocado Smoothie
4 or 2 large smoothies
Avocado Soup
2 quarts or 8 servings
Just Five: Pancetta Nests with Goat Cheese
Parties are a fun place to pick up new recipes. Sure, there are those who rely on the tried-and-true standard block of cream cheese with pepper jelly because, for the love, that is some delicious goodness. And there are those who will never bring anything more than a bag of chips and a jar of…
Top That Vegan French Toast
In this month’s Vegetize It column (page 24), we showed you how to push a decadent breakfast dish into vegan territory. Ready to add a dollop of vegan whipped cream to your no-eggs-please French toast? No problem. Check out the super simple recipe here.
The Scoop: Balaban’s to add private event space and wine room
Balaban’s is expanding. Last week, the wine cellar and tapas bar at 1772 Clarkson Road took possession of an additional 2,046 square feet of adjacent space in the Dierbergs Marketplace at the corner of Clarkson and Baxter Roads. The newly acquired space will be used for private events and as an intimate wine room for…
More from our conversation with Eleven Eleven Mississippi’s Carl Hazel
In this month’s Five Questions column (page 50), we spoke with Carl Hazel, who left his post at The Scottish Arms to head up the kitchen at Eleven Eleven Mississippi earlier this year, about suckling pigs, venison and one very strange family tradition. Here, in the full interview, Hazel talks more about the changes he’s…
By the Book: Lisa Caponigri’s Panini di Bietola
Whatever happened to Sunday dinner? That’s the question that Lisa Caponigri poses in her new cookbook by the same name. The book offers 52 multi-course menus – a total of 250 recipes – for the home cook who can eke out a few hours in the kitchen on any given Sunday to prepare an Italian…
Review: Vino Nadoz Wine Bar & Cafe in Richmond Heights
Vino Nadoz Wine Bar & Cafe, 16 The Boulevard, Richmond Heights, 314.726.0400, vinonadozwinebar.com The guy at the next table stares at the massive double pork chop presented to him on a slab of wood. Across the way, a couple digs into a ramekin of pork rillette, spreading the rich, rustic pâté on crostini. Me? I…
Review: Horizon Boutique Nightclub at Harry’s in St. Louis
Horizon Boutique Nightclub at Harry’s2144 Market St., St. Louis, 314.421.6969, horizonatharrys.com For sheer density of carefully primped creeps, boozed-up gym rats, would-be power players and overdressed gold-diggers frantically texting the night away, few nightspots rival Harry’s for people watching during peak outdoor social season. During the weekend blitz, the patio teems with hordes that descend…
Recipe: The Crow’s Nest’s Grilled Cheese
Let’s face it: We could all use a little more fruits and veggies in our diets. But there’s just something in our DNA that leads our brains to choose the fatty and filling over the clean and crisp. The good folks over at The Crow’s Nest are proving that bringing produce into the kitchen can…
Vegan Banana-Almond French Toast
12 to 14 slices
Vegan Apple-Vanilla French Toast
8 slices
Green Goddess
Move over, guacamole. This green-fleshed tropical fruit has so much more to offer. Turn it into savory breakfast bites, creamy soups, filling entrees, tasty drinks, even dessert. 1. Pancakes In a bowl, combine until smooth: 1 cup whole milk, 2 mashed avocados, 1 egg, ¼ cup lime juice. In a separate bowl, sift together: 1¼…
Notes From Home: How one woman’s courage led her to a life in food
Fatima Kuzelj eyed her workstation and took a deep breath. With the focus of a dancer moving her toe to the sound of that first note, she dove into a giant metal bowl of mushrooms with an eye on the clock. In the time it took her to inquire about a coworker’s new grandchild, she…
Excusez-Foie: A delicate conversation just got more complicated
Food is more than fuel. Food is comfort, adventure and, if properly prepared, responsible for five of the seven deadly sins. At the tippy-top of the So Wrong But So Right list is foie gras. Foie is the fatty liver of a duck or goose. It’s also a lightning rod for animal-rights activists. The root…
Vegan French Toast
A few months ago I felt overwhelmed, over tired and just flat-out over it. I flopped into a spa whose brochure promised Reiki and yoga and a fully stocked bar. Three days later, I was twinkly again. But folks, it was the food that pulled me together. Some was vegan. Some was raw. All of…
