Meatless Monday: Saag Paneer
A person can only eat so many kale salads. Use up that mountain of greens in a classic Indian dish, saag paneer. Because we’re Meatless Monday overachievers, we turned this vegetarian dish vegan with DIY vegan paneer (In a hurry? Tofu is another great vegan alternative.) Fry it crisp and send it swimming in a…
The Scoop: McArthur’s Bakery Café relocates in Kirkwood, revamps breakfast and lunch menus
McArthur’s Bakery Café will host the grand opening of its relocated Kirkwood cafe on Sept. 11 at 210 N. Kirkwood Road, a space formerly occupied by Amici’s Italian Restaurant. The new space features more seating and expanded breakfast and lunch menus. “We have the traditional bakery and wanted to make it about the food…
Michael David Murphy named beverage director at Bar Italia
On the heels of Brandon Kerne’s departure, Bar Italia has found a replacement for its now-vacant beverage directorship: Michael David Murphy, who oversaw the beverage program at Gerard Craft’s empire of restaurants, will fill Kerne’s shoes beginning this week. “This is a really exciting opportunity,” Murphy said, citing the more than 600 bottles now amassed…
The Scoop: New bottle shop, Cork & Rind, to open in St. Charles
A new boutique bottle shop is coming to St. Charles. Cork & Rind is opening in the 1,060-square-foot space at 555 First Capitol Drive. Manager Ben Wood said owners Michael and Elizabeth Kinney both grew up in St. Charles and saw an unfulfilled need for this kind of retail in the area. Wood aims…
Baked: Caramel Espresso Flan Cake
I love to bake something special for my birthday. It’s time for me to celebrate with something over the top, something I’ve hidden away to try but always put off due to time constraints. This caramel espresso flan cake was perfect for this year’s birthday treat. It’s an espresso flan on top with…
The Scoop: Edibles & Essentials to open in St. Louis Hills
St. Louis Hills will soon see the opening of Edibles & Essentials, a counter service cafe and market at 5815 Hampton Ave. Chef-owner Matthew Borchardt said the 1,600-square-foot space will include an artisan market and a counter-service cafe showcasing dishes from around the world. Borchardt most recently served as a consulting chef for Taze…
The Weekend Project: Egg Rolls
We confess: Restaurant egg rolls are dead to us – and soon they’ll be dead to you, too. Once you learn how easy and delicious it is to make them at home, all restaurant egg rolls pale in comparison. Many Asian cultures have their own take on an eggy pancake filled with a predominantly vegetable filling with a…
The Scoop: Lumiere Place reopens Sundeckers downtown
Less than a year after closing its doors for good, Sundeckers Bar & Grill has reopened on The Landing under new ownership. Lumiere Place purchased the property and several blocks around it a few years ago and decided to reopen the casual downtown bar and grill this summer. Though no longer involved, the former…
The Scoop: Josh Charles is named executive chef at Element
{From left, Josh Charles and fellow Ones to Watch alum John Fausz} Area rising star Josh Charles has just landed his first exec chef gig. Beginning Sept. 1, Charles will helm the kitchen at Element. For the last three years, Charles, a member of the Sauce Ones to Watch class of 2014, has worked at restaurateur…
The Scoop: The Garden on Grand to open this fall
{Chef Kore Wilbert and his children} South Grand will welcome its newest eatery this fall when The Garden on Grand, a progressive, fresh dining restaurant serving up breakfast, lunch and dinner opens its doors at 2245 S. Grand Blvd. Hoping to appeal as much to the neighborhood as to the health conscious, chef Kore…
First Look: Six Mile Bridge in Maryland Heights
Six Mile Bridge opened its doors Friday, Aug., 21, at 11841 Dorsett Road in Maryland Heights. As The Scoop reported in July, owners Ryan and Lindsay Sherring started brewing beer in Cape Town, South Africa before moving to St. Louis. Though focused on distribution, Six Mile Bridge also has a 2,000-square-foot tasting room fronting its…
The Scoop: St. Louis Kolache to open in Creve Coeur
Hand pies have long been a staple of the working man’s diet. Witness northern Michigan’s pasty, Italy’s calzone and Latin America’s empanada. Russ Clark is bringing the Eastern European version, the kolache, to 1300 N. Lindbergh Blvd., in Creve Coeur, as reported by St. Louis Magazine. When it opens at the end of September, St.…
Meatless Monday: Summer Crowder Pea Chopped Salad
This recipe is perfect for cleaning out the vegetables crisper. Toss fresh summer vegetables (green beans, corn, bell peppers, zucchini and summer squash are all great options) with fluffy couscous and fresh summer crowder peas. Dress it all with a fresh lemon vinaigrette and scatter the top with diced tomatoes and cilantro. Pop open…
Sneak Peak: Randolfi’s on The Loop
Chef Mike Randolph is on the move again. As The Scoop reported in May, chef-owner of Público and Half & Half closed his popular Neapolitan pizzeria, The Good Pie, in June. He opens his new Italian concept Randolfi’s in its place at 6665 Delmar Blvd., Tuesday, Aug. 25. While the roaring wood-fired pizza oven and…
Drink This Weekend Edition: Boozy slushies on tap in Soulard
{From left, the Voo Doo Brew and Brain Freeze at Trops} Some weekends, we long for a perfectly balanced cocktail, a pint of obscure craft beer or a glass of elegant wine. And some weekends, we want neon frozen booze bombs served in plastic cups and sucked through a straw. This is one of those…
The Scoop: Mellow Mushroom to open first Missouri location in Sunset Hills
Positive pizza vibes will be moving and grooving into Sunset Hills come March 2016, with Mellow Mushroom set to open its first Missouri location at 3811 S. Lindbergh Blvd., in the space formerly occupied by Growlers Pub, as reported by the St. Louis Business Journal. The Sunset Hills location is still in the…
The Scoop: Chris Bork, Mud House owners to open Vista Ramen on Cherokee
Seeing an opportunity to add an Asian restaurant to the eclectic food scene on Cherokee Street, Chris Bork, formerly executive chef at Blood & Sand, plans to open Vista Ramen with Jeremy and Casey Miller, owners of The Mud House. Located at 2609 Cherokee St., the restaurant will offer ramen and other Asian-inspired dishes,…
Baked: Krispy Kreme Bread Pudding
Growing up in Atlanta, my friends and I flocked to Krispy Kreme when we saw the neon Hot Now sign glowing red in the window, promising freshly fried and glazed doughnuts. Today, St. Louis has so many amazing doughnut options all over the city that it’s easy to forget about a simple glazed dozen…
Just Five: Summer Tomato Jam
There are few things more pleasurable than biting into a ripe summer tomato, but tomato jam sure comes close. Beyond seeding the tomatoes, which is pretty simple with a good paring knife, this condiment doesn’t require much effort, but oh, do you reap rewards. Slather this on grilled cheese or burgers, serve it on toast…
Meatless Monday: Summer Egg Nest
Tomatoes serve a double purpose in this recipe for Summer Egg Nests, adding flavor and cradling delicious eggy goodness inside. Lop off the top of beefsteak tomatoes and gently scoop out the seeds and some of the flesh to create a cavity. Fill the basket with fresh summer corn and a beaten egg seasoned with…
Make This: Shrimp Saganaki
This traditional Greek dish can serve as an appetizer or light meal. The briny feta and olives are a perfect complement to the tomato-laden shrimp and best of all, there’s only one pan to clean. Start by heating ¼ cup olive oil in a large skillet over high heat. When the oil begins to shimmer,…
First Look: City Park Grill in Tower Grove South
City Park Grill celebrated its grand opening Friday, Aug. 14, at 3157 Morgan Ford Road in Tower Grove South. As The Scoop reported in February, first-time restaurant owners Rob Pennington and Blake Urbani originally planned to remodel the former Tin Can Tavern, but ended up tearing down that structure and starting from scratch…
Executive editor Ligaya Figueras to leave St. Louis and Sauce Magazine
Sauce executive editor Ligaya Figueras will join the Atlanta Journal-Constitution as its food and dining editor in September. Her last day at the magazine is Aug. 28. Figueras joined the Sauce editorial team in 2008 as a contributing writer. In 2011, she was hired as the magazine’s senior staff writer before being promoted to executive…
Drink This Weekend Edition: A taste of the Big Apple – and home
I just returned from a trip to New York City, a place I love for its crazy crowds, the rattle of the subway and really good bagels. I also had the chance to compare our wine scene to this bustling city and came away with a few observations: 1. St. Louis is home to…
The Scoop: West End Grill & Pub owners take over Onesto
There’s a new ownership team at Onesto Pizza & Trattoria. Neill Costello, Henry Arciniega, William Roth and Benet Schaeffer, the ownership team behind West End Grill & Pub, took ownership of the St. Louis Hills Italian eatery Aug. 1. “We’ve been looking, not aggressively, but passively, at other opportunities,” Costello said. “We’ve done…
The Scoop: Blood & Sand bartender wins regional competition
Gin and sauerkraut juice were among the ingredients in A Norwegian Abroad, the cocktail that won Blood & Sand’s Matt Osmoe top honors at Bombay Sapphire’s World’s Most Imaginative Bartender regional competition in Nashville on Monday, Aug. 11. It was his first competition outside of St. Louis. “I was shocked, honestly,” he said. “I…
The Scoop: Pappo’s Pizzeria & Pub to open in former Six Row space, launch house beer
The Falstaff Brewing Co. Building 1 in Midtown will reopen this fall with a new resident and a familiar face. Former Six Row Brewing Co. brewmaster Evan Hiatt will man the kettles when Pappo’s Pizzeria & Pub opens its third location at 3690 Forest Park Ave., as reported by Feast. Six Row ceased brewing…
The Scoop: Josh Charles to leave Elaia, Bengelina Hospitality Group
{From left, Josh Charles and John Fausz} After three years at Ben Poremba’s Elaia, chef de cuisine Josh Charles is leaving the Tower Grove restaurant and its parent group, Bengelina. Charles said he is looking at “a couple of opportunities” in the St. Louis area and expects to make a decision in the next few…
Meatless Monday: Charred Zucchini Tacos
In our unending quest to demolish the mountain of zucchini we’ve harvesting from our gardens, we’re dressing up Meatless Monday with Charred Zucchini Tacos. Corn, black beans and zucchini are charred in a skillet and tossed with onion, garlic and spicy jalapeno. Brighten things with a kick of lime juice, then spoon it…
First Look: Mi Caribe in Midtown
Authentic Caribbean food made its way to St. Louis on July 16 when Mi Caribe quietly opened its doors at 3701 Lindell Blvd., at the Coronado Ballroom in Midtown. As The Scoop reported in May, Mi Caribe is the first restaurant for owners Johnny Martinez, a former pitcher and scout for the Cleveland Indians,…
What I Do: Mark Baehmann of Wild Sun Winery
For more than 30 years, Mark Baehmann has been turning grape juice into vino at Missouri wineries like Montelle, Robller, Mount Pleasant and, most recently, Chaumette. Now, he and business partner Ed Wagner are striking out on their own with Wild Sun Winery, opening in late August on a 10-acre property in Hillsboro. How did…
Sauce Fall Internship Opportunity: Special Events Intern
Do you love the STL food scene? Can’t get enough Food Truck Friday? Be a part bringing it all together as a Sauce Special Events Intern. As a Special Events Intern, you will: -Assist Sauce Events Coordinator in preparing for, setting up, operating and breaking down all Food Truck Friday events starting Sept. 11.…
Trendwatch: August 2015
1. Steamed buns head WestEveryone is putting a spin on Asia’s answer to the burger lately. East meets West in Peacemaker’s steamed bun roll stuffed with lobster and sour cabbage and in Kitchen Kulture’s everything-bagel steamed bun filled with house-made pastrami. In September, Blood & Sand will begin stuffing its house-made everything-bagel steamed bun with chopped…
Just Five: Boursin-Stuffed Chicken Burgers
My friend Shannon is not a foodie. She’ll be the first to tell you that M&M’s and jarred cheese products are two key components of her food pyramid. So when I tell you these Boursin-stuffed chicken burgers received her seal of approval, I want to be sure you understand its full significance. I…
The Scoop: New sushi restaurant opens in Webster Groves
After seven years managing Blue Ocean Sushi on The Loop, Pui Nammakhot is opening her own restaurant in Webster Groves. The Sushi Station will celebrate its grand opening at 29 N. Gore Ave., in Webster Groves in early September. The restaurant had a soft opening Friday, July 31 and is currently operating with…
Meatless Monday: Open-Faced Tomato Sandwich
When summer tomatoes are at their peak, we abide by one simple rule: Don’t mess with perfection. This Open-Faced Tomato Sandwich showcases them at their best. Toast a piece of hearty five-grain bread and gloss with quality mayo. Pile it high with an assortment of sliced farmers market tomatoes (we love Sungolds, Cherokee Purples…
Pick this perfect peach blend
If you look forward every August to juicy, ripe white peaches from Calhoun County, Illinois, 2013 Cline Cellars Cashmere White should be on your shopping list. This well-balanced blend from Sonoma holds 43 percent chardonnay, and the remainder is filled out with pinot gris, muscat canelli and viognier. Succulent peach and pear flavors, a floral…
Pack a Punch: Cool down with this watermelon marg
The pick of the melon crop is the consolation prize for those stuck in town during scorching August. Here, thirst-quenching watermelon does double-duty as an ingredient in a margarita and a rustic punch bowl that’s sure to impress party guests. Watermelon-Ginger Punch 6 to 8 servings 1 7-to-8 lb. seedless watermelon 1 4-inch piece fresh…
Extra Sauce: 6 frozen treats to cool down summer
When it comes to summer in St. Louis, keeping cool is the name of the game. Chill out this summer with 6 cold treats using everything from cucumbers to beer. 1. We may be landlocked, but that doesn’t mean that we can’t “staycation” like it’s Cabo. Mix three types of cream and top with a…
This versatile gin will star in your next G&T
We love innovative new products, especially when they’re local. One that impresses is Pinckney Bend Cask Finished Gin. The oak cask finishing adds light sweetness and vanilla touches to a gin base that holds citrus, floral and subtle juniper notes. This versatile gin can be the star in a G&T or the surprise substitute in…
This peachy white wine is perfect for summer sipping
If you look forward every August to juicy, ripe white peaches from Calhoun County, Illinois, 2013 Cline Cellars Cashmere White should be on your shopping list. This well-balanced blend from Sonoma holds 43 percent chardonnay, and the remainder is filled out with pinot gris, muscat canelli and viognier. Succulent peach and pear flavors, a floral…
Review: Público in University City
Editor’s note: Público has closed. Predictability plays it safe. It wears khaki pants with a navy blue blazer and eats steak and potatoes. Predictability is a sure thing, but it can also be boring. Mike Randolph is anything but. One of the more creative culinary forces in town, he’s constantly pushing gastronomic boundaries. Explaining Randolph’s…
Review: Royal Kebab Restaurant in St. Louis
Middle Eastern food has come into the American mainstream – everyone loves hummus and gyros – but it’s still hard to find good, authentic options around town. Enter family-run Royal Kebab Restaurant, a South City oasis of Middle Eastern fare with Turkish and Azerbaijani influences. An Uncertain StartMy first five minutes at Royal Kebab provide…
Review: Heavy Riff Brewing Co. in Dogtown
Music is not the only thing that rocks at Heavy Riff Brewing Co., an under-the-radar microbrewery in the heart of Dogtown where barbecue, booze and brews are served up to the beat of some serious tunes. Depending on your musical taste and sensitivity, Heavy Riff either calls you in or kicks you out. The L-shaped…
Krispy Kreme Bread Pudding
6 to 8 servings
Spicy ’Nduja Vinaigrette
3 cups
Cellar House’s ’Nduja Flatbread
2 servings
Paccheri Pasta with ’Nduja Carbonara, Leeks and Pea Shoots
4 to 6 servings
Dijon Mustard Sauce
1/2 cup sauce
Zucchini Parmesan Soufflé
4 servings
Zucchini Crisp
6 servings
Egg Rolls
24 rolls
Zucchini Escoveitch Fish en Papillote
4 servings
Sweet and Sour Sauce
3/4 cup sauce
Summer Tomato Jam
1 cup jam
Chicken Zucchini Meatballs with Romesco Sauce
5 servings (about 25 meatballs)
Vegan Key Lime Pie
6 to 8 servings
Zucchini Carpaccio
4 to 6 servings
Shrimp Saganaki
4 servings
Caramel Espresso Flan Cake
8 servings
Bok Choy Salad
6 to 8 servings
Boursin-Stuffed Chicken Burgers
4 servings
Vegan Key Lime Pie
Key lime pie is one of my favorite warm-weather desserts. It’s light and sweet but also tart, so I can only binge on half a pie before my lips pucker (portion control!). The traditional recipe is an involved, multi-step affair that requires me to get up from my pool chair, separate eggs and make both…
Chefs spread the love for spicy ‘nduja salami
Consider it the Ferrari of charcuterie: fiery, Italian and everybody wants it. ‘Nduja (pronounced en-DOO-ya) is a spicy, spreadable salami that looks like Mexican chorizo and has award-winning chefs and in-the-know home cooks turning up the heat on dishes from pizza to fried eggs. While ‘nduja isn’t mainstream enough to warrant a place on the…
How Jeff Lehman became the patron saint of restaurants
Jeff Lehman has a standing reservation at Niche every Saturday night – and any other night he desires. He’s had dishes named in his honor at Gerard Craft’s celebrated flagship restaurant, and even an eponymous Lehman Project Menu composed by young chefs eager to please him. Kevin Nashan, chef-owner of Sidney Street Cafe and Peacemaker…
5 zucchini recipes to tackle that bumper crop of squash
Oh zucchini … how you do go on (and on and on). Our favorite summer squash is taking over our gardens, and we can’t eat another bite of zucchini bread. If you’re in the same boat with too much of a good thing, check out these easy, unexpected ways to use up your zuccs. Chicken…
Eat This: Pancakes at Gringo
If a tres leches cake attended weekend brunch, it would come dressed as the PANCAKES at GRINGO. These hotcakes are golden and crispy with notes of citrus and cinnamon for added complexity. The icing on the cake: a dulce de leche syrup of reduced sweetened condensed milk thinned with Mexican cola. It’s a delicious way…
