Just Five: Cauliflower Fritters
As you may know, I not only pen this column, but also write a regular column for the print issue of Sauce Magazine, Make This. These recipes only require one to two steps and can be tossed together in less than 10 minute with minimal ingredients. Yep, I keep things simple in the kitchen…
Extra Sauce: Where to buy local fresh pasta
A beautiful plate of pasta is nothing short of enchanting – rich aromas, nuanced flavors and the painstaking presentation of the professional chef. It’s easy to boil a pot of noodles, but turning strands of wet spaghetti into a Michelin-starred dish can be a tall order for the home cook. Here, area chefs share…
First Look: Wild Sun Winery in Hillsboro
Pack a picnic and hit the road – Wild Sun Winery is now open at 4830 Pioneer Road in Hillsboro. As The Scoop reported in June, respected Missouri winemaker Mark Baehmann fulfilled his lifelong dream when he left Chaumette Vineyards to open Wild Sun with business partner Ed Wagner. Along with swarms of volunteers, the pair…
First Look: Brasilia on South Grand
South American fare has joined the international strip of South Grand. Brasilia started serving up Brazilian and South American dinner at 3212 S. Grand Blvd., on Saturday, Sept. 19. Owners Jorge and Rachel Carvalho are restaurant veterans having owned both Café Brasil and Côco Louco, as The Scoop reported in April. For their South…
The Scoop: Perennial takes gold at the Great American Beer Festival
{Some of the Perennial Artisan Ales team celebrate with a bottle of the winning Savant Blanc.} Perennial Artisan Ales snagged a sweet win for its Savant Blanc sour ale at the Great American Beer Festival. The brewery took gold in the American-style sour ale category at the national beer festival, which took place in…
The Scoop: Absolutli Goosed to close for good Saturday
After 13 years of serving up martinis on South Grand, Absolutli Goosed announced it will shake and stir its final libation on Saturday, Oct. 3. The bar will host a farewell party on its final day of service. In a press release, co-owner Robin Schubert said the decision to close was difficult and cited changing…
The Scoop: Chef Sam Boettler steps into the kitchen at Planter’s House
There’s a new top toque in the Planter’s House kitchen. Chef Sam Boettler stepped into the role today, Sept. 29, replacing former chef Bradley Hoffmann, who fired his last dish at Planter’s Friday, Sept. 25. “Sam brings a log of great experience managing a kitchen,” said Planter’s House co-owner Jamie Kilgore. “We’re looking forward…
The Scoop: Bocci Wine Bar shutters in Clayton
Bocci Wine Bar in Clayton poured its last glass last Saturday, Sept. 26, as first reported by St. Louis Business Journal. Owner Frank Schmitz, who also owns Barcelona Tapas and Coastal Bistro, said space at 16 N. Central Ave., in Clayton is up for renewal, and he is weighing his options. “I’m looking into…
Meatless Monday: Tangy Tabbouleh
Use up the last of that summer herb garden with a fast, fresh tabbouleh. We love Einat Admony’s recipe from her book, Balaboosta, which tosses toothsome bulgur wheat with equal parts fresh cilantro and parsley, as well as fresh mint, scallions and diced tomatoes. Dress it all with fresh lemon juice and oil and let…
The Scoop: Chef Bradley Hoffman leaves Planter’s House
Planter’s House chef Bradley Hoffman worked his final shift on Friday, Sept. 25 after heading the kitchen since its inception and opening in 2013. Hoffman is currently keeping mum on his new endeavor, but he said his departure from the Lafayette Square bar was an amicable split. “I had a blast,” Hoffman said. “I…
Better Than Nonna’s: Chef secrets for the perfect plate of pasta
A beautiful plate of pasta is nothing short of enchanting – rich aromas, nuanced flavors and the painstaking presentation of the professional chef. It’s easy to boil a pot of noodles, but turning strands of wet spaghetti into a Michelin-starred dish can be a tall order for the home cook. Here, area chefs share their…
The Scoop: Tommy Andrew to join kitchen at Byrd & Barrel
The band is getting back together. Tommy Andrew is slated to man the line as sous chef at just-opened Byrd & Barrel. He will join co-owner and chef Bob Brazell, as well as fellow chefs and cooks Ryan McDonald, Drew Sedlack and Luke Cockson. Andrew and McDonald first met in the kitchen at Monarch,…
By The Book: ‘Cocktails on Tap’ by Jacob Grier
Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. In honor of our annual Guide to Drinking, we’re kicking the new…
First Look: Byrd & Barrel in South City
Smooth your feathers and grab your appetites on Friday, Sept. 25, when Byrd & Barrel opens its doors at 3422 S. Jefferson Ave., in St. Louis for flocks of fryer fanatics. As The Scoop reported in November 2014, Bob Brazell announced his plans to open a fast-casual chicken shack in a former Popeye’s in South City, complete with dine-in…
Extra Sauce: A chat with Scott Roberts of The Salt Lick
Scott Roberts, owner of highly acclaimed The Salt Lick in Texas, has a lifetime of meat smoking expertise under his belt. His third-generation family restaurant brings in awards and long lines of brisket-lovers from all over the country, and this weekend, Roberts brings his Texas brisket know-how to the Q in The Lou barbecue…
The Scoop: Chef Jodie Ferguson steps into Ameristar kitchens
Jodie Ferguson has left her position as executive chef at Table Three in Wildwood for a sous chef position at Ameristar Casino. Ferguson began her new job in August. “I had an excellent experience at Table Three and worked with a lot of great people,” said Ferguson. “Beth (Williams) gave me the freedom…
The Scoop: Casa del Mar closes doors in The Galleria
{Margarita from now-shuttered Casa del Mar} After almost a year in operation on the main level of the St. Louis Galleria, Casa del Mar served its final course on Saturday, Sept. 19. Co-owner Bruce Lazarus said there simply wasn’t enough foot traffic to sustain business. “We don’t compromise on quality or standards,” Lazarus said. “The…
Meatless Monday: Vegetarian Carbonara
Cut the bacon from a traditional pasta carbonara but keep the flavor with the umami-packed punch of sun-dried tomatoes. In this take on Vegetarian Carbonara, rotini is tossed with sauteed onions, julienned sun-dried tomatoes and eggs to create a silky rich sauce. Top it with creamy goat cheese, toasted chopped almonds and bright fresh…
3-Minute Honey-Almond Cake
1 serving
The Scoop: Sauce writers earn top honors in national competition
Sauce Magazine is raising a glass to Sauce contributor and former managing editor Julie Cohen. The Association of Food Journalists awarded Cohen first place in the Best Writing on Beer, Wine and/or Spirits category at its prestigious food writing and editing competition. Cohen was recognized for her piece, “Super Somms: St. Louis’ Top Wine…
Budget Crunch: 10 delicious dishes and sweet deals to try now
It’s time for Budget Crunch, wherein intrepid reporter Holly Fann offers 10 tips on delicious menu items and sweet deals happening now. Got $10 and some change? Grab a friend and sample, split and stuff yourselves with these steals. 1. The wood-fired oven at Red Guitar Bread is now used for more than just…
Wild Mushroom Fettuccine
2 servings
Pastaria’s Canestri Cacio e Pepe
2 servings
Drink This Weekend Edition: 4 Hands Cherokee Street
Spend the last few days of summer with Cherokee Street in hand. No, not the famous street housing antique shops, Mexican restaurants and crazy hip bars. I’m talking about the limited-edition Kölsch beer 4 Hands Brewing Co. made specifically for this burgeoning neighborhood. Hailing from Köln, Germany, Kölsch beers are refreshingly crisp and bitter on…
The Scoop: Cha Cha Chow to open brick-and-mortar shop on The Hill
Fans of roving eatery Cha Cha Chow can soon get their taco fix at a permanent location. Owner Kandace Davis announced today, Sept. 16, that a brick-and-mortar location is set to open at 4916 Shaw Ave., in mid-November. Davis will continue to operate the truck, but its former general manager Sam Burke has returned…
By the Book: ‘GQ Drinks’ by Paul Henderson
Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. In honor of our annual Guide to Drinking, we’re kicking the…
The Scoop: Pieology Pizzeria to open first STL-area location in St. Charles
Pieology Pizzeria, a fast casual pizza restaurant based in southern California, will fire up its first St. Louis-area oven in St. Charles this fall with five more area locations to follow. Midwest Pie, LLC has secured the rights to open the franchises, which will join Pieology’s 69 other locations in 11 states. Offering…
The Scoop: Earthbound Beer to expand to new brewery on Cherokee
{From left, co-owners Stuart Keating, Rebecca Schranz and Jeff Siddons} St. Louis’ smallest brewery is about to hit a growth spurt. Earthbound Beer owners Stuart Keating, Rebecca Schranz and Jeff Siddons announced today, Sept. 15, that the nanobrewery and tasting room located at 2710 Cherokee St., will move operations down the block to a larger…
First Look: Milque Toast in South City
Breakfast and lunch eatery Milque Toast has opened doors at 2212 S. Jefferson Ave., in South City, serving up big flavors in a teeny space. Co-owners Colleen Clawson, Rachel Moeler and Amanda Verauld launched their cafe Saturday, Sept. 12. The 600-square-foot counter-service restaurant holds just 16 seats inside, but there’s ample room to roam…
First Look: Seven Zero Eight on Laclede’s Landing
Co-owners and burlesque performers Boss Chaos (Elliot Winter) and Katerina VonRocket recently opened doors at Seven Zero Eight, a restaurant, bar and burlesque theater at 708 N. Second St., on Laclede’s Landing. As The Scoop reported in May, the 7,500-square-foot space holds a full-service restaurant and bar at the front of the house…
Meatless Monday: Sprouting Broccoli with Sweet Tahini
Few people do vegetarian like Yotam Ottolenghi. The prolific chef and author had celebrated plant-based fare in multiple cookbooks over the years, and we’re taking a tip from his book, Plenty More, for tonight’s dinner. Sprouting Broccoli with Sweet Tahini sees fresh snow peas, haricot vert and broccolini quickly blanched and then tossed in…
Just Five: Apples with Honey-Caramel Dip
I’m not Jewish, but I thought I was growing up. We belonged to the Jewish Community Center, and it had a great pool, which in my 3-year-old mind was a perfectly good reason to adopt the culture. I went to dozens of bar and bat mitzvahs in my early years, and my Jewish friends often invited…
The Scoop: Gluten-free, casein-free restaurant to open downtown
Editor’s Note: A2 has closed. A2 The GFCF Cafe & Restaurant is bringing gluten- and casein-free fare to downtown at 1330 Washington Ave. The restaurant is named for co-owners Audrey Faulstich and Audra Angelique. Faulstich, a registered nurse, eschewed foods containing gluten and casein (a protein found in mammal milk) in early 2014. After noticing the positive…
Sneak Peek: Standard Brewing Co. in Maryland Heights
Standard Brewing Co. is opening tomorrow, Sept. 12, at 12322 Dorsett Road in Maryland Heights. Fans of the former J2 Brewing will see old friends, as Standard Brewing’s five-person ownership group were all at one time associated with the former Chesterfield shop that closed in June. Jeff Harlan serves as general manager, and Jeff…
Drink This Weekend Edition: 3 Asian-inspired cocktails at Lu Lu Seafood & Dim Sum
Drawing on flavors and traditions of her native China and its surrounding nations, co-owner Julia Li has unveiled a cocktail menu at Lu Lu Seafood & Dim Sum, the first such menu for her family’s University City restaurant. Li brought on bartending veteran Rob Somerscales, who has shaken and stirred his way from Hawaii to…
Baked: Grown-Up Cosmic Brownies
I’m always on the hunt for the chewiest brownies, and conveniently, I came upon a jar of marshmallow fluff in my pantry. What would happen, I wondered, if you fold marshmallow fluff into brownie batter? As it turns out, wonderful things. The marshmallow keeps the brownies wonderfully chewy and springy throughout, while letting the…
First Look: Reeds American Table in Maplewood
Reeds American Table is now open at 7322 Manchester Road in Maplewood. As The Scoop reported in February, this is the first restaurant for Matt Daughaday, formerly executive chef at Taste and a member of the 2013 class of Ones to Watch. Daughaday leads a team of industry notables, including executive pastry chef Summer…
The Scoop: Flamentco’s The Place American Eatery to open in O’Fallon, Illinois
{The Cory Pizza at soon-to-open Flamentco’s The Place American Eatery} A new family-run carryout restaurant is coming to O’Fallon, Illinois. Flamentco’s The Place American Eatery is set to open at 711 W. Highway 50 in mid-September, as reported by the Belleville News-Democrat. The Place is the first restaurant venture for co-owners Cory Flament; his…
10 drinking trends happening right now
Whiskey Like Sweet Days of OldPrior to the dark years of Prohibition, distillers often added sherry to their whiskey. History is repeating itself. Kansas City distillery J. Rieger & Co. has revived the ages-old practice by adding 15-year oloroso sherry to a blend of malt, corn and straight rye whiskeys. The result, Rieger’s Kansas City…
The Scoop: Ricardo’s closes in Lafayette Square
After more than two decades preparing Italian fare in Lafayette Square, Ricardo’s served its last dinner on Friday, Sept. 4. “It’s been a great run for 26 years,” said co-owner Mark Adams. “We’ve had wonderful, wonderful customers who have become wonderful friends, but it’s time to move on.” Adams owned the restaurant with wife…
Last Shot
4 servings
Mary Pickford
1 serving
Drinking Manhattan
4 servings
Old-Fashioned Shot
4 servings
Hemingway
4 servings
Drink This Weekend Edition: 3 wines cued up to the perfect track
Wine pairs wonderfully with food, and as a guitarist, I’ve found certain bottles pair quite nicely with music, too. Here, three bottles to drink this weekend – and three tracks to play while you sip: 1. The Rolling Stones are rock gods, and The big bold flavors of this killer Big Table Farm…
The Scoop: Co-founder to leave The Cup, partner to take over as sole owner
After eight years, co-founder Nicole Puyear is leaving The Cup. Business partner Ericka Frank will take sole ownership beginning Sept. 15. The duo launched The Cup in 2007 after Frank, a longtime baker, looked to expand beyond sister shop, The Cakery. She brought Puyear on to help with marketing, development and operations. What they anticipated as a…
Rum Run
O Captain! My Captain! Our fearful trip is done … Oh, mateys. Let us not lament the fall of the Captain – Morgan, that is. The spiced rum of our underage drinking days is still around, but we’ve grown up. We’ve visited the Caribbean – and Central and South America, too – and found fancier…
5 rum bottles to buy now
Rum’s increasing popularity is due in part to its extreme diversity of styles and each brand’s production methods and preferred flavor profile. Here, five bottles of rum to buy. Plantation 3 Stars Rum Sourced from Jamaica, Barbados and Trinidad and blended by Cognac Ferrand in France, this white rum is full of tropical fruit, buttery caramel…
Craft rum is having a moment
O Captain! My Captain! Our fearful trip is done … Oh, mateys. Let us not lament the fall of the Captain – Morgan, that is. The spiced rum of our underage drinking days is still around, but we’ve grown up. We’ve visited the Caribbean – and Central and South America, too – and found fancier…
4 shot recipes worth cheersing to
Drinking will always be about ritual. Some traditions are timeless – like toasting with friends and downing a shot. While the sentiment endures, spirits and recipes have evolved with the times. Now, whether enjoyed by customers or staff at the end of a hard night’s work, classic cocktails are getting turned into fun and whimsical…
Your guide to Australian wine
Australian wine doesn’t elicit the best associations. For most, it brings to mind cheap wine with marsupials on the label. And New Zealand? Sauvignon blanc you can smell from a mile away. Vino from these two countries, once wine rack darlings for their approachability and quality, are now relegated to a bottom shelf. With similar…
3-Minute Honey-Almond Mug Cake
Sometimes, it’s all you can do to throw stuff in a cup and nuke it. Make someone’s day a touch sweeter in minutes with this mug cake. Whisk together 4 tablespoons flour, 2 teaspoons sugar, ¼ teaspoon baking powder, 3 tablespoons milk, 1 tablespoon honey, 2 teaspoons vegetable oil and ½ teaspoon almond extract in…
10 STL Brews to Drink Right Now
2nd Shift KatyAged in oak barrels, this Brett beer has light funkiness and dry, wine-like notes with a spritzy effervescence. Very refreshing, Katy appeals to all palates. Draft: iTap, internationaltaphouse.comBottled: Fields Foods, fieldsfood.com 4 Hands Resurrected Hopheads rejoiced when this bold IPA recently went from a seasonal to year-round offering. Pop the top on a can,…
The lighter side of fortified wine
If the port in your glass has always been red, it’s time to lighten up with a white version of this fortified wine. Though less common than its famed red cousin, authentic white port also hails from Portugal’s Duoro region and is made in a similar manner: fortified with brandy to halt fermentation when the…
Review: Stella Blues
During its former life as a packed-to-the-gills, party-till-wee-hours jazz hole, Stella Blues was never a standout bar for quality drinks. People would flock there for the live music and any booze that made its way to the table was a bonus. The drinks still aren’t great, but since new owners shifted Stella’s focus from music…
Trade grapes for honey, try this mead
Considered the oldest among fermented beverages, mead, aka honey wine, is made from a fermented mix of honey and water. The Martin family makes several styles of internationally awarded mead at its Hermann winery, but my favorite to pair with food is Martin Brothers Traditional Dry Mead. This light, flavorful and bone-dry white owes a…
Just Five: A Bulleit Apiece Cocktail
I’m not the only writer in my family. In fact, I married a man who loves to write, eat and drink as much as I do, and this summer, he published his first novel, A Bullet Apiece. To commemorate this momentous occasion, I created a cocktail for his book release party. In addition to…
What I Do: Justin Saffell and Matt Walters of Foeder Crafters of America
Two years ago, while building the wooden bar at Heavy Riff Brewing Co., Justin Saffell and Matt Walters hatched a plan to become the first U.S. manufacturers of foeders (pronounced FOOD-ers), large oak tanks used for aging wine and beer. Since opening their Foeder Crafters of America workshop in O’Fallon, Missouri in January, 60 breweries…
9 rum cocktails to try in St. Louis
Rum is making its way into seemingly every cocktail around town, from sophisticated twists on age-old classics to over-the-top, flaming tiki drinks. Summon your inner Jack Sparrow and enjoy one last sweet sip of summer. 1. Rum Old-Fashioned Whiskey bows out of this classic cocktail twist. Scarlet Ibis brings a familiar sweetness, and the El…
Pinoy Brunch
The Philippines, an archipelago of 7,000 islands, sits in the triangle of China, Japan and Indonesia. Once a stopover on trade routes between Arab and Asian countries, it spent three centuries under Spanish occupation and 50 years as a U.S. colony. With so many culinary influences along the way, Filipino food can seem like a…
Cory King’s 3 favorite beers
It seems I’m always asked, “Cory, what’s your favorite beer?” My all-time favorites are classic, delicious and so unique that, despite the increase in American brewers, none have ever been surpassed. Belgian ale Duvel offers an incredibly pale color, effervescent texture and notes of pears and red apples. Orval has enough malt to keep Brett’s…
Why you should try this local mead
Considered the oldest among fermented beverages, mead, aka honey wine, is made from a fermented mix of honey and water. The Martin family makes several styles of internationally awarded mead at its Hermann winery, but my favorite to pair with food is Martin Brothers Traditional Dry Mead. This light, flavorful and bone-dry white owes a…
This is the perfect cognac to sip this fall
Cognac is a distilled spirit made from grapes grown in one of six regions in France and aged in French oak barrels. Although most cognac comes from mainland France, Camus produces three varieties on Ile de Ré, an island off the country’s western coast. Most unique is its Ile de Ré Cliffside Cellars. Aged in…
Review: Private Kitchen in University City
Last-minute diners take note: There is no room for spontaneity at Private Kitchen. Walk into the small, tidy Chinese restaurant on Olive Boulevard in University City without a reservation, and Emily Chen will politely explain that they are a must because she and her husband, chef Lawrence Chen, shop for ingredients each day based on…
Review: Taco Circus in St. Louis
In their quest to bring Tex-Mex to St. Louis, owners Mikey Carrasco and Christian Ethridge have a larger ambition: to prove that fast food and quality ingredients can happily coexist. The Circus in TownVintage circus posters and produce crate labels give Taco Circus a quirky, casual ambience. Unfortunately, other details convey slapdash, like the boxes…
Cauliflower Fritters
8 to 10 servings
A Bulleit Apiece Cocktail
1 serving
Living-the-Dream Vegetarian Poutine
2 servings
Apples with Honey-Caramel Dip
2 to 4 servings
Grown-Up Cosmic Brownies
16 servings
White port and tonic
1 serving
Vegetize It: Poutine
This summer, Carnivore Bob and I shipped our kids off to camp, which meant we paid someone a fortune to simulate unsupervised play in someone else’s backyard. It also meant we could party like rock stars, constrained only by work schedules and a desire to watch the evening news in our pajamas. Our quest for…
The Scoop: Bootleggin’ BBQ owners take over The Pour House, to relaunch as Brew-‘n-Que
Bootleggin’ BBQ, which took over the kitchen at The Pour House in March, has now taken over the entire space. The restaurant closed today, Sept. 1, for renovations and will reopen quietly as Brew-‘n-Que this Friday, Sept. 4. After about a month, the restaurant will celebrate a grand opening on Saturday, Oct. 3. The…
Eat This: Jalapeno Sausage Pizza at Peel Wood Fired Pizza and Brewery
We love a classic Margherita as much as the next pizza aficionado, but sometimes we need a pie unabashedly piled high with toppings. The JALAPENO SAUSAGE PIZZA at PEEL WOOD FIRED PIZZA AND BREWERY sees a hand-tossed crust smeared with Parmesan cream sauce followed by cheddar-jalapeno sausage, bacon and dollops of smoked mozzarella crowned with…
