Review: 3500 Winehaus Wine Bar and Marketplace in St. Louis
Certain drinks can ease your mind and improve your charm. For me, it’s a full glass of dark, robust, intensely flavored red wine – nothing too sweet or overly pungent. When it’s right, a good glass of red lets you instantly savor that light-in-the-head, warm-in-the-stomach feeling. The Lorca Fantasia Malbec – a rich Argentinean with…
Blackberry Marshmallows
• Prepare the bloom by placing the gelatin in a small bowl. Add the purée and stir well. The mixture will begin to thicken quickly. Set aside. • Mix all the base ingredients together in a large sauce pan and heat over medium-high heat. Clip a candy thermometer onto the pot and cook until the…
The Scoop: Mangia Mobile newest food truck to hit STL streets
Little Sicily is rolling through the streets of St. Louis. Mangia Mobile is the latest food truck to hit the area, and owners Catherine, Thomas and Alex Daake are dishing out house-made Italian-American fusion fare with recipes inspired by their grandmother. Mangia Mobile is a full-service kitchen-on-wheels, with all food cooked to order. The menu…
The Scoop: Clayton’s Parties in the Park moving to Meramec Avenue
Parties in the Park, Clayton’s monthly outdoor after-work party, will be moving to Meramec Avenue this year. The Scoop learned of the change from Brad Beracha, owner of Clayton restaurants Miso on Meramec and Araka, member of the Clayton Chamber of Commerce and board member of Parties in the Park. Beracha said organizers are hoping…
Drink This Weekend Edition: A satsuma drink in St. Louis?
St. Louis isn’t exactly the geographic designation for a fruit like satsuma, but when you’ve got a father down South who saves you a bushel or two, it can mean some honey sweet satsuma right here in the Midwest. Thanks to Josh Galliano’s dad in Louisiana, the exec chef at Monarch has a nice stash…
The Scoop: Jack Mac to leave Sage to open own restaurant
Get ready for Jack Mac’s cuisine. In an exclusive interview with Sauce, Jack W. MacMurray III, executive chef, GM and partner of Sage Urban American Grill, stated that he is leaving the Soulard restaurant to open his own restaurant and to focus on his food company, Jack Mac’s Distinctive Taste. MacMurray’s final day at Sage…
Bar snack recipes for your Superbowl party
Extra Sauce: Bar snack recipes It’s that time of the year again. The Superbowl is next Sunday and while the Rams missed their chance at the spotlight, you can bring a little local cheer to your big party with recipes from chefs right here in town. In this month’s feature Sweet, Salty, Sophisticated, we showed…
Three Reasons to sing for your supper at Pam’s Chicago-Style Dogs
Karaoke – it’s a word than can conjure dreams of extremely short-term stardom, as well as nightmares of mortification every bit as horrid as being locked into wooden stocks at the center of town for a public shaming. If karaoke is an option for you and your gang, consider these three reasons to take to…
Gingerbred Cosmo
• Combine all ingredients in a cocktail shaker and shake to combine. • Serve chilled straight up in a martini glass. 2 parts Absolut Citron ½ part Hiram Walker Gingerbread Liqueur 1 part Hiram Walker Triple Sec 1 part cranberry juice
Gingerbread Cookie Martini
• Combine all ingredients in a cocktail shaker and shake to combine. • Serve chilled straight up in a martini glass with a crushed gingerbread cookie crust. 2 parts Kahlúa 2 parts Hiram Walker Gingerbread Liqueur 2 parts half-and-half
Extra Sauce: Gingerbread and pumpkin spice liqueurs add wintertime flavors to craft cocktails
In this month’s Elixir column A Cordial Encounter, we revealed how bartenders around town are using fruit- and nut-based cordials to add winter flavors to creative and tasty cocktails. But pear and pistachio aren’t the only seasonal liqueurs perking up cold-weather cocktails. Stephanie Kromat, a district manager for spirits and wine supplier Pernod Ricard, loves…
Stocking Up: Letting vanilla shine
Hernando Cortés does not enjoy the highest popularity rating among historical figures, something you’ve got to expect when your New World expeditions contributed to the downfall of an entire Meso-American culture. Speaking strictly in culinary terms, though, he rates much higher. In fact, he’s the guy generally credited with introducing vanilla to Europe during the…
Gingerbread and pumpkin spice liqueurs add wintertime flavors to craft cocktails
In this month’s Elixir column A Cordial Encounter, we revealed how bartenders around town are using fruit- and nut-based cordials to add winter flavors to creative and tasty cocktails. But pear and pistachio aren’t the only seasonal liqueurs perking up cold-weather cocktails. Stephanie Kromat, a district manager for spirits and wine supplier Pernod Ricard, loves…
Sanctuaria launches monthly social Cocktails by Candlelight
Revelers who rang in the new year at Sanctuaria will remember how “The Great Blackout, ” which caused power loss throughout much of the area, resulted in a most memorable evening at the restaurant on Manchester in The Grove. No electricity? No worries. Chef Wil Pelly cooked by bunson burner and on a grill outside.…
The Scoop: Horseshoe House to bring famous Springfield sandwich to Delmar Loop
If you are among the St. Louisans who trek to Springfield, Ill., for a horseshoe sandwich, you’ll be happy to hear that soon you can enjoy this specialty calorie-buster much closer to home. Horseshoe House, known as H2 for short, will open the first week of February at 6100 Delmar Blvd., in the space formerly…
Sweet, Salty, Sophisticated: Bar snacks go upscale
As long as there have been bars, there have been bar snacks. But several spots around town have raised the bar on snacking while you sip, using refined flavors to perk up familiar favorites. The best part? No knife or fork is needed – after all, that beer won’t drink itself. Salsa Verde Deviled Eggs…
Patric Chocolate takes home national award for taste and sustainability
A Saucy congrats to local artisan chocolatier Patric Chocolate, whose In-NIB-itable Bar was awarded a Good Food Awards Seal at the 2011 Good Food Awards in San Francisco this month. In its inaugural year, the Good Food Awards celebrated artisan producers who are turning out delicious, authentic and responsible food in seven categories: beer, charcuterie,…
The Scoop: Park Avenue Coffee to open downtown location
Park Avenue Coffee owner Dale Schotte has announced that he is opening a second location. The sister spot to his café in Lafayette Square will be located at 417 N. Tenth St. Look for doors to open Feb. 28. When asked why he selected the downtown space, Schotte responded that he already has a lot…
The Scoop: Weingarten Vineyard Winery to open in Ste. Gen. in March
For the last eight years, husband and wife team Randy and Connie Hamann have been growing Norton grapes and other varietals on their 10 acres of land in Ste. Genevieve County. Now they’re ready for wine aficionados to pay a visit to their newly constructed winery, Weingarten Vineyard, located at 12323 Highway 32. A unique…
Just Five: Fettuccine with crème fraîche and arugula
Welcome back to Just Five, a new column where we share recipes for refined and delicious dishes that use just five ingredients, excluding butter, oil, salt and pepper. There’s just one rule of thumb: Always choose the highest quality ingredients, as each will stand out in the recipes we feature. There aren’t many things more…
Drink This Weekend Edition: Storied wine with hometown ties hits local market
We’re always rooting for the home team, and in the case of Scarpetta Pinot Grigio – a project by St. Louis native Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey – we’re excited to cheer on the arrival of this delicious wine. Mackinnon-Patterson began his career at Old Warson Country Club in St. Louis (his parents…
Three Reasons to head to The Fountain on Locust
When you think of The Fountain on Locust, you probably start dreaming of the luscious ice cream desserts – and that’s fine, they’re pretty amazing. But there are other reasons – excellent reasons, in fact – to explore the Midtown restaurant. 1. The new Customer Chili of the Week contest is more than just a…
Extra Sauce: More from our interview with Michael Del Pietro
In this month’s Five Questions column, Sauce contributor Byron Kerman spoke with Michael Del Pietro, owner of Sugo’s Spaghetteria, Babbo’s Spaghetteria, the Via Vino wine bar and, come summer, Trattoria Spezie. In the first part of his interview, available in the January issue of Sauce, Kerman asked Del Pietro about the burgeoning local Italian restaurant…
Stocking Up: Locally made soda really pops
Some call it soda, some call it pop. But mom and “pop” soda creator Excel Bottling Co. in Breese, Ill., is simply known as the place “where good things don’t have to change.” The story goes that Excel founder Lefty Meier started up the operation with reward money he obtained from nabbing a bank robber.…
More from our interview with Michael Del Pietro
In this month’s Five Questions column, Sauce contributor Byron Kerman spoke with Michael Del Pietro, owner of Sugo’s Spaghetteria, Babbo’s Spaghetteria, the Via Vino wine bar and, come summer, Trattoria Spezie. In the first part of his interview, available in the January issue of Sauce, Kerman asked Del Pietro about the burgeoning local Italian restaurant…
The Scoop: Choco-dipped Twinkies and more at Carousel Chocolates in O’Fallon
Every once in a while we all need a good sugar high. To really get spinning from sweet treats, head to Carousel Chocolates and More, a chocolate retailer located in O’Fallon. Owners Greg and Barbara Hill founded the company in 2004, operating a store in Chesterfield Mall until 2007. The company then sat idle for…
The Scoop: JB Goods to bring fresh salads, soups and sandwiches to Valley Park
Looking to grab some fresh fare fast? For the locals in Valley Park – or those who find themselves just passing through – John Bellchamber hopes you’ll stop in at his new eatery, JB Goods. Located at 2961 Dougherty Ferry Road, in a spot formerly occupied by Quiznos, you’ll soon find a wide selection of…
The Scoop: Downtown Farmers’ Market makes minor changes for 2011
For all those wondering whether the Downtown Farmers’ Market will return for a second season, the answer is a definitive “yes” – albeit with a few changes. Patrick Horine, founder of both the downtown and the Tower Grove farmers’ markets, told The Scoop that in order to attract more customers to the downtown market during…
The Sauce Magazine guide to an Edible Weekend
Want more food and dining recommendations from the Sauce staff? All you had to do was ask. Tomorrow, we will be launching Edible Weekend, a free weekly culinary e-newsletter that will provide you with everything you need to have a food-filled weekend. Each week, we’ll cull through hundreds of dining and drinking events to provide…
Claus Schmitz sells his share of Prime 1000
In a press release issued Sunday, restaurateur and chef Claus Schmitz announced that he has sold his share of Prime 1000, the downtown steakhouse that he opened in late 2010. “We’ve created a beautiful and successful restaurant and I’m grateful to my tremendous staff that’s been toiling away with me on this grand project. Without…
The Scoop: Eclipse Restaurant’s Wes Johnson to open Salt in the CWE
Wes Johnson, chef de cuisine at Eclipse Restaurant in the Moonrise Hotel, has informed The Scoop that he will be opening his own restaurant. Long interested in having a place to call his own, Johnson has landed it in the likes of 4356 Lindell Blvd., currently the site for Overlook Farm in the City, the…
Drink This Weekend Edition: Wrap your arms around the Arms Nighean Donn
Curious about where Saucers pull up a bar stool after hours? This week we’ll let you in on a little secret. The Scottish Arms is a regular imbibing spot among the Sauce editorial staff, and when lead bartender Jenny Kreider sees us walk through the door, she knows exactly what we want: an Arms Nighean…
The Scoop: New kitchen team to bring more NOLA to Lola
Look for more of a French Creole flair at Lola. That’s the word from Mike Ryan, whom Lola owners Chris Hansen and Cijo Matthew recently brought on board to helm the kitchen at their downtown restaurant. The menu, slated to kick off in early March, will see the addition of items such as fricassees, cassoulets,…
Clayton Restaurant Week returns to get you out of your winter restaurant rut
Haven’t had time to get away for a nice dinner lately? Is there a great restaurant you’ve been hoping to try but can’t justify shelling out the extra cash? Or, as the temperature drops, are you just stuck in a take-out rut? Well, fret not: Clayton Restaurant Week is returning for a little bit of…
Extra Sauce: More from our interview with Molly’s Bryan Flaxbeard
In this month’s Chef Talk column, senior staff writer contributor Ligaya Figueras spoke with the new executive chef at Molly’s in Soulard Bryan Flaxbeard about alligator, the difference between Creole and Cajun food and his time in the kitchen of Commander’s Palace. For the first part of the interview, pick up the January issue of…
The Scoop: Zino Platinum Lounge to open at Brennan’s
Where’s a cigar smoker to enjoy a fine stogie and sip on scotch these days? Once at Brennan’s, always at Brennan’s. But now it’s even better since owner Kevin Brennan has transformed the eastern half of the second floor, commonly referred to as Maryland House at the cigar and spirits shop, into a Zino Platinum…
More from our interview with Molly’s Bryan Flaxbeard
In this month’s Chef Talk column, senior staff writer Ligaya Figueras spoke with the new executive chef at Molly’s in Soulard Bryan Flaxbeard about alligator, the difference between Creole and Cajun food and his time in the kitchen of Commander’s Palace. For the first part of the interview, pick up the January issue of Sauce…
Three Reasons To Try the London Tea Room
Downtown’s The London Tea Room is kept afloat by a superlative selection of properly brewed teas, a nifty little menu and an unbroken line of humor descended straight from Monty Python. (Oh, but they’re wags and wiseacres.) Here are three reasons to give it a go. 1. A ridiculously huge selection of teas, brewed up…
Stocking Up: Oh the things you can do with gelato
Some turn their noses up at eating gelato in winter. “It’s too cold outside,” they scoff. Fine, leaves more for us. There’s never a bad time to eat gelato, the denser, more intensely flavored Italian cousin of ice cream, especially if it’s the kind made by St. Louis’ own Gelato di Riso. Now with only…
Mike Shannon’s celebrates silver anniversary and 750,000 steaks served
A Saucy congrats to Mike Shannon’s Steaks and Seafood downtown on celebrating its 25th anniversary this season, quite the impressive feat in the always-challenging restaurant industry. Executive chef Nick Zotos has created a year-long special for the occasion: The Crown Filet is a 12-ounce tenderloin topped with a Cajun-seared jumbo lump crab cake and a…
The Scoop: Baby Cakes sets up storefront in O’Fallon
Husband and wife team Christopher and Jaclyn Perkins have been running their baked goods business, Baby Cakes, out of a commercial kitchen since October 2009. But the bakery operation, in which they sold their homemade goods wholesale and through Web site orders, has grown to where the Perkins needed to move their digs to 107…
The Scoop: Sake house with sushi and small plates to open in Valley Park
The Japanese word “izakaya” translates to “sake house with small plates.” Thus, it makes sense that the area’s newest sushi and sake bar is called Izakaya Ren, the latter meaning “love.” Listening to owner Wokrae Cho describe his Japanese restaurant, our interest is piqued by what he’s planning at 2948 Dougherty Ferry Road in Valley…
The Scoop: Guerrilla Street Food adds to growing fleet of area food trucks
Some folks in the Twitter world have known since late fall that Guerrilla Street Food was coming to St. Louis, but it wasn’t until today that owner Brian Hardesty was ready to talk in detail about his food truck venture. Hardesty, currently executive chef at Terrene, and longtime friend Joel Crespo plan to hit the…
Short List: Hot chocolate
Since bitter temps demand that hot chocolate be consumed in vast quantities, those of us cuckoo for cocoa couldn’t be happier this time of year. Our top three cups will all satiate your inner child’s sweet needs as well as your adult craving for strong, complex flavors. High-quality chocolate is front and center, so these…
Short List Runner-Up: Hot Chocolate
In this month’s Short List, Sauce contributor Emily Lowery divulged whose hot chocolate is worth braving the cold for. Here are her top three. Now, Lowery shares two other mugs of hot cocoa to cozy up to this winter. The best part? They’re just steps away from one another. After all, once the mug’s empty,…
Extra Sauce: Short List Runner-Up
Each month, we scour the city for the best version of a single dish. Be it French fries or foie gras, Buffalo wings or BLTs, we report which three spots are dishing up St. Louis’ best – and exactly what we loved about them. But who says we have to pick just three? Our writers…
Just Five: Spanish-style shrimp
Can you really make a tasty, gourmet dish with just five ingredients? Cooks can get carried away with layers of flavors and a page of ingredients when sometimes simplicity is the best thing to offer family and guests. In this new column, we’ll share recipes for refined and delicious dishes foodies will be proud to…
The Scoop: Molly’s in Soulard gets renovation plus small-plate pricing
Luke Reynolds and Sam Berger, owners of Molly’s in Soulard, have announced that they will be renovating the restaurant. Plans include replacing banquette seating on the east wall in order to expand the bar and to replace the low-top tables in the bar room with high-tops. The renovation, however, is only part of the story,…
Drink This Weekend Edition: Drink like the devil or fly like a dove with infused tequila cocktails at Milagro
The folks at Milagro Modern Mexican continue to differentiate themselves from other south-of-the-border food establishments in town. They’ve impressed us since day one with authentic eats, and now it’s the drink menu that beckons us back. Two specialty cocktails at the upscale restaurant in Webster Groves get high marks, and both feature standout house-made tequila…
The Scoop: Truffles gets face-lift with modern Italian focus
When The Scoop spoke with John Griffiths in early November regarding his new position as executive chef at Truffles, we knew that changes were coming to the Ladue bistro. Today, Griffiths spoke in detail about the restaurant’s new “Italian tilt” and the renovations underway at 9202 Clayton Road. While the restaurant will retain its name,…
The Scoop: Changes in the works at Dierdorf and Hart’s
If you’ve phoned Dierdorf and Hart’s recently to make a reservation, you’ve noticed that the restaurant is closed for renovations. Plans call for remodeling the main dining room, but owner and managing partner Lou Garesche told The Scoop that much more is in the works at the steakhouse in West Port. When Dierdorf and Hart’s…
The Scoop: New North County restaurant Hokkaido offers affordable Asian buffet
We’re always looking for a buffet to fill our bellies so you can bet we’ll be showing up hungry at Hokkaido, a new buffet-only restaurant in North County that offers Asian eats. The fare at Hokkaido, located at 660 N. Lindbergh Blvd., in the Florissant Meadows Shopping Center, changes daily. Diners can hit the hibachi…
Stocking Up: Troutdale trout are a tasty, local treat
Stuck as we are, smack in the middle of flyover country, it’s easy to forget that in addition to our thriving local produce, beef and pork industries, we also have access to some of the best fish in the country. Of course, we don’t mean sea-going specimens like tuna or grouper, we mean the easily-overlooked…
Choosing the Cover
Sometimes things don’t turn out like you planned. I had ideas that I envisioned being the cover photo for The Power of Pepper this month, and I was sure one of them would be the one. Props were bought and photos were shot, but none were even an option once I saw the photo that…
The Scoop: Di Olivas to bring premiere olive oils, vinegars and more to historic St. Charles
Robert Palleja, owner of Di Olivas, the emporium in West County Mall that’s developed a reputation for carrying premier olive oils, balsamic vinegars, sea salts and other gourmet goodies, is adding a second location. The newest Di Olivas destination will be located at 617 S. Main St., in historic downtown St. Charles and is slated…
The Scoop: Franco gets new executive chef
Chris Williams took over as Franco’s new executive chef Monday. Williams, who is a longtime friend of Franco owner Tom Schmidt, served as the restaurant’s original sous chef when it opened four years ago before leaving St. Louis to cook in the Galapagos Islands. During his time at The Culinary Institute of America, from which…
The Scoop: Folks in St. Peters are chillin’ at neighborhood grill Shady Grove
Locals who grew up in North City’s Walnut Park neighborhood may remember Shady Grove tavern. John Lawler has such fond memories of the popular watering hole that he’s named his new restaurant at 1267 Jungermann Road in honor of the establishment. The Shady Grove Grill and Chill serves up American eats with specials like corned…
The Scoop: Changes at Niche no longer
Plan B: The RFT’s Ian Froeb has broken the news that Gerard Craft has changed the plans he announced in September for his Niche restaurants, which involved moving Niche into the neighboring 12-seat space currently housing Taste by Niche and opening Porano, a Northern Italian restaurant, in Niche’s old spot. Instead, Niche will stay right…
Spicy Tomato Broth
• In a large stock pot, heat the oil. Add the onions and tomatoes and sauté until the onions begin to brown. • Add the garlic, salt and pepper and sauté for 2 minutes. • Deglaze the pot with the red wine, then add the vegetable stock. • Add the chile flakes and cayenne and…
Fregula and Lentil Salad
6 to 8
Grown on the Tree
1 cocktail
Tuscan Seafood Stew
• In a large stock pot, heat the olive oil. Add the red onion and garlic and sauté until softened. • Add the fish, squid, shrimp and mussels and sauté briefly. Season with salt and pepper, then deglaze the pot with the wine. • Add the spicy tomato broth and the vegetable stock, cover the…
Old and New Happily Coexist at Lorenzo’s Trattoria
Among The Hill’s old-school Italian eateries, Lorenzo’s Trattoria is a breath of fresh air. Chef and owner Larry Fuse Jr. welcomes new ingredients into the kitchen, managing to stray from the red sauce standbys without shutting them out completely. This is a place where a contemporary gourmand can order happily alongside her elderly grandma. Fuse…
A Cordial Encounter
Green Chartreuse, Benedictine, Blue Curaçao. You’ve heard the names, but what exactly are they? Liqueurs. Also known as a cordial, a liqueur is generally made by mixing or redistilling neutral spirits with fruits, flowers, herbs, seeds, roots, oils or juices, plus a sweetener. For example, apricot pits are essential to nutty, almond-flavored Amaretto and anise…
The Power of Pepper: A closer look at salt’s best friend
Peppercorns are the most widely traded spice in the world. After all, as the tale goes, Christopher Columbus sailed west looking not for gold but for a shorter route to India to gather the prized spice. Today, most of us know pepper as salt’s longtime companion. And sure, we’ve dabbled with the green variety in…
The Scoop: Labeebee’s Mid-East Cafe brings healthy Mid-East eats to Cherokee Street
Labeebee’s Mid-East Cafe is now open at 2609 Cherokee St. Owners Justin and Shelby Shire recently relocated their casual Middle Eastern eatery from its original downtown location to a 35-seat space at the corner of South Jefferson Avenue and Cherokee Street. In addition to offering popular items from the hummus bar and wraps such as…
Fowl Play: Local chefs turn to game birds to add depth and variety to winter menus
Game bird hunters know that a good bag means hearty meat dishes for the winter table. Whether it’s an upland game bird like pheasant or quail, or waterfowl like geese, this feathered flock offers a palatable change of pace from same old, same old chicken, and the savory smells and flavors of game bird being…
Review: Caitlin’s Green Eyed Grill in Clayton
Editor’s note: Caitlin’s Green Eyed Grill has closed. Located on the ground floor of the Dorchester high-rise on Skinker, Caitlin’s Green Eyed Grill inhabits the space that formerly housed the famous John’s Town Hall – a place frequented by an older crowd, many of whom were likely residents of the building. It appears that Caitlin’s…
Remy’s Tuscan Seafood Stew
Dreary January calls for a big pot of stew simmering on the stove, and after the meat-heavy fare of the holidays, Remy’s Kitchen and Wine Bar’s Tuscan Seafood Stew is just the thing: Seafood keeps things light, onion and garlic lend robust flavor, and a spicy tomato broth adds heat to chilly winter days. Tuscan…
Review: Prime 1000 in St. Louis
Prime 1000, 1000 Washington Ave., St. Louis, 314.241.1000, prime1000.com Claus Schmitz opens a restaurant and people show up. It has been the case since the German restaurateur first opened Mosaic Modern Fusion a few years back on Washington Avenue, later moving it to a larger space down the street. The same will probably be true…
Five Ways to Eat Lentils This Month
Put simply, lentils are legumes, protein-heavy powerhouses of good nutrition. They’re also sponges for layering flavors and so quick-cooking you can fix hearty salads, soups and main dishes any time you’ve got a spare hour. The brown lentils I grew up eating in the German-style sausage soups my grandmother cooked remain the most common in…
Like the menu, Prime 1000’s wine list surprises
It should come as no surprise that one of our region’s newest steakhouses, Prime 1000, offers a wine list of over 80 selections. What is surprising is that the selection is encouragingly diverse with very fair pricing. It is instantly obvious when reading a wine list whether the author looks not only at compatibility with…
