The Scoop: Standard Brewing Co. to come to Maryland Heights in August
Craft beer is coming to West County this August. As Jeff Harlan and Jeff Jones of J2 Brewing plan to open Standard Brewing Co. in the old Fudruckers space at 12322 Dorsett Road in Maryland Heights, as reported by St. Louis Magazine. “We want to make Maryland Heights a mecca for craft beer in West…
First Look: Kingside Diner
Kingside Diner, a new restaurant from Herbie’s Vintage ’72 owner Aaron Teitelbaum, is now open in the Central West End. Located in the former Lester’s space at 4651 Maryland Ave., adjacent to the Chess Club and Scholastic Center of Saint Louis, Kingside serves breakfast all day, plus burgers, hot and cold sandwiches, salads and blue-plate specials.…
The Scoop: Stubborn German Brewing to open next year in Waterloo, Illinois
West County recently received word that it would soon have a new brewery to call its own, and next year, Illinois residents will add one to its ranks, too. High school sweethearts Chris and Tammy Rahn are making the move from homebrewing to opening a brewery in their hometown of Waterloo, Illinois. Stubborn German Brewing looks to…
Drink This Weekend Edition: Morning in Baja
Tequila is delicious in so much more than margaritas, but incorporating it into the home bar can be a challenge. I prefer reposado tequila, which is aged in oak barrels from two to 12 months. Avoid tequila labeled “gold,” which can have as little as 49 percent tequila and contain additives like caramel coloring.…
The Scoop: Peculiar Penguin serves up NOLA-inspired fare, baked goods in Tower Grove South
A restaurant serving up New Orleans-inspired fare with a decidedly non-NOLA name has opened shop in Tower Grove South: Peculiar Penguin opened doors April 17. The 700-square-foot space is located at 4005 Utah St., as reported by Feast Magazine. Tower Grove residents and co-owners Michael Catalanotto and Tess Baklor took over the kitchen when the…
Baked: Chocolate Cherry Cake
I made this simple cake for a friend who loves chocolate-covered cherries. Though it’s never been my favorite combination, they complement each other well, and this cake tempers the sweetness with strong brewed coffee and tart buttermilk. Frozen cherries add a nice tang to the chocolate, too. This rich cake is ideal paired with…
The Scoop: Rollin Around pops up at St. Louis events with egg roll stand
Often served as a side at carryout Chinese restaurants, egg rolls take center stage at Rollin Around, a new food stand that specializes in egg rolls with fillings like Philly cheesesteak, Buffalo chicken and pizza. Co-owners Robert and Megan Hickman said their idea for the unconventional fillings came when they wanted to try a…
Just Five: Pork Tenderloin with Date Relish
This dish is the perfect date night dinner. (See what I did there?) Sweet, toothsome dates pair wonderfully with fresh orange juice and seared pork. Toasted walnuts add a finishing crunch, though hazelnuts would also work here. Don’t skip the fresh herbs, either. If you are a card-carrying member of ICCCC (I Cannot Consume…
Meatless Monday: Fruit and Gorgonzola Flatbread
Make fruit the star of the show tonight with a flatbread topped with pears, dried cherries and creamy Gorgonzola. An Anjou pear and dried cherries are soaked in a mixture of white balsamic and agave, then scattered over homemade flatbread dough (No time? Pick up your favorite pizza dough at the grocery and save…
The Scoop: Chef Adam Lambay to come aboard at Union Station
Chaumette Vineyards & Winery executive chef Adam Lambay is headed upriver to become the executive sous chef at St. Louis Union Station Hotel. After more than seven years at the Ste. Genevieve winery, Lambay said the decision to leave was one of “the most difficult of his life.” “Chaumette has never let me down,”…
Sugarfire to open fifth location in Valley Park
Expanding like wild fire, Sugarfire Smoke House will open its fifth location at 932 Meramec Station Road in Valley Park in early summer. As reported by St. Louis Magazine, this location will replace the former Dickey’s BBQ Pit at the intersection of Interstate 44 and Highway 141. “This location will actually open before the downtown location,” said…
By the Book: Sara Forte’s Spring Noodles with Artichokes, Pecorino and Charred Lemons
Over the years, I have occasionally visited Sara Forte’s blog, Sprouted Kitchen, but I always wrote it off as one of those blogs. You know, the ones so obsessed with making everything wholesome, nutrient-packed and healthy that I assumed recipes like Deconstructed Beet Stacks and Shiitake Mushroom and Lentil Asian Tacos would never mesh…
Former Côco Louco owners to open Brasilia on South Grand
The busy South Grand neighborhood is no stranger to international cuisine, studded with everything from Vietnamese pho to Thai to vegan eateries. Cue Brasilia, a new South American (mostly Brazilian) concept by husband-and-wife duo Jorge and Rachel Carvalho, slated to open in early June. The new 1,700-square-foot digs will open at 3212 S. Grand Blvd.,…
The Scoop: Balkan Treat Box food truck to offer a taste of Eastern Europe
Just when you thought that every cuisine imaginable was already available from St. Louis’ mobile eateries, Balkan Treat Box rolls onto the scene. A taste of Eastern Europe can be yours in a matter of weeks, since Balkan Treat Box is slated to hit the streets as early as May 17. “We are going…
The Kitchen Sink jumps on board the Washington Avenue restaurant bandwagon with second location
Central West End nook The Kitchen Sink will set up a second location at 555 Washington Ave., downtown later this summer, according to chef-owner Anthony Ellerson Jr. Ellerson said he is broadening his Cajun/Creole-inflected menu and hopes to draw crowds visiting the nearby National Blues Museum, which will open next year. The chef, who opened the…
Drink This Weekend Edition: A cocktail crush at Sasha’s on Shaw
Red or white? Neither. The newly introduced cocktail menu at Sasha’s on Shaw gives spirit lovers at least eight different ways to kick back at the wine bar. Developed by local barman Joel Clark, this selection of boozy elixirs keeps in the theme of the wine bar by utilizing grape-derived ingredients including sherry, pisco and even…
The Scoop: Clayton debuts pop-up sidewalk seating with parklets
Clayton’s first foray into pop-up sidewalk seating was recently unveiled in front of Barcelona Tapas. It’s called a parklet and the public space seating can seat up to 14 people, as reported by St. Louis Magazine. The expandable patio measures 6.6-by-18 feet, about the size of two parallel parking spots. “This is the king…
The Scoop: Elaine’s sandwich shop to open on Cherokee Street
{A turkey and avocado sandwich on wheat bread from Great Harvest Bread Co., one potential sandwich in development at Elaine’s} Sandwich lovers will soon be able to get their grub at a new sandwich shop, Elaine’s, at 2311 Cherokee St., as reported by Feast Magazine. Owner Elaine Gruener said she hopes to open doors…
The Scoop: Athlete Eats to become Revel Kitchen
{Athlete Eats owner Simon Lusky} The food, juices and smoothies will remain the same, but Athlete Eats will soon be renamed Revel Kitchen. “You don’t have to be an athlete to eat at Athlete Eats,” said owner Simon Lusky. “With the rebranding, we can keep expanding our reach, showing people that healthy food can taste…
Just Five: Filipino Chicken Adobo
I don’t have a drop of Filipino blood in my family, but my mom was an adventerous cook and I learned a lot growing up at her table. Her Filipino Chicken Adobo was a regular summer dish. She boiled the chicken for an hour or so, and then handed it off to my dad to grill…
The Scoop: Bridge Bread to open a storefront on Cherokee Street
After three years as a delivery-only bakery on South Grand, Bridge Bread has secured a storefront location at 2604 Cherokee St., according to founder Fred Domke. The bakeshop is slated to open doors between mid-May and mid-June, as reported by the Riverfront Times. Bridge Bread is a nonprofit that provides employment to residents who…
The Scoop: Andrey Ivanov takes third in TopSomm nationals
Raise your glass to St. Louis sommelier Andrey Ivanov, who took third place in the Guild of Sommeliers TopSomm competition held April 19 in Sonoma, California. “It was great, but it was a tough competition,” Ivanov said. “It was a veritable who’s-who of the somm world. If you’re going to lose, you want to lose…
Meatless Monday: Crispy Shaved Asparagus
Make one of the earliest spring vegetables even better with a swim in the fryer. Use a potato peeler to shred a pound of trimmed asparagus into a mountain of thin strips, then flash-fry them in a pot of hot vegetable oil. Toss them with your favorite salad for an unexpectedly delightful crunch. Need…
Carrot Bread
1 7-by-4-by-3-inch pan
By the Book: Erin McKenna’s Carrot Bread
As fellow gluten-free and dairy-free diners can attest, eating with dietary restrictions is easier said than done. At restaurants, we must ignore our friends’ barely-concealed cringes as we deconstruct an entree to conform to our needs. At home, we spend hours scouring niche food blogs for our next meal. Perhaps the biggest test of my…
A New Eggs Benedict
4 servings
Green Tea Nun’s Puffs
12 servings
Diane Kochilas’ Stuffed Lenten Cookies
Finikia Dough • In a large bowl, sift together 6 cups of the flour, baking powder and baking soda. • In a stand mixer fitted with the whisk attachment, whisk together the olive oil and sugar until fluffy. Add the orange juice, cinnamon, nutmeg, and cloves and beat to combine. • Add 2 cups of…
Shrimp, Mango, Scallions and Chile Salad
1 serving
Drink This Weekend Edition: 4 Hands Send Help
When Send Help skateboards jumped on board (see what I did there?) for a collaboration with 4 Hands Brewing Co., the perfect summer beer was born. Send Help, a crushable, dry-hopped blonde ale, is light enough to satisfy in summer heat and hoppy enough to pacify the biggest hopheads. This beer takes a grain bill…
The Scoop: Weber Grill Restaurant set to take over former BlackFinn spot at The Galleria
Weber Grill Restaurant is coming to St. Louis. The Chicago-based company recently announced plans to open its fifth location in early October in 9,000-square-feet of the space formerly occupied by BlackFinn American Grille at the Saint Louis Galleria in Brentwood. “St. Louis became our top choice based on the culinary traditions, casual dining lifestyle, affinity…
J. Devoti Grocery to open inside Five Bistro
Five Bistro chef-owner Anthony Devoti is set to resurrect a family tradition this May. Devoti’s great-grandfather, Joe Devoti, opened J. Devoti Grocery off Olive Boulevard after immigrating to St. Louis from Italy, and his son (Anthony Devoti’s grandfather) operated it for decades. More than 100 years later, the fourth generation is bringing back the J. Devoti’s inside his…
The Weekend Project: Goat Cheese & Crackers
Everyone daydreams of escape. I knew a restaurant owner and bartender who would search online for photos of beautiful boats for sale after particularly rough Saturday night service, dreaming of a nautical getaway. Likewise, my friend and I worked at The Wine and Cheese Place in high school, and as we cleaned the cheese…
Second location of Shack Restaurant opens today in Frontenac
Shack Restaurant officially opens its second location today, April 14, at 731 S. Lindbergh Blvd., the spot previously occupied by now closed The Pig. The “breakfast, lunch and sometimes dinner” joint is in fact expanding dinner hours at the new Frontenac location to Tuesday through Saturday from 4 p.m. until close, while dinner service…
Meatless Monday: Leeks Vinaigrette with Eggs
Odds are, you still have a hardboiled egg or two lingering in your fridge after Easter. Make quick work of them with a quick, healthy Meatless Monday meal that requires just five ingredients. Slice and boil a few leeks until just tender, then shock them in cold water to preserve their vibrant color. Whisk…
By the Book: A New Eggs Benedict from ‘A Modern Way to Eat’
Sometimes I look at a cookbook like A Modern Way to Eat by Anna Jones and think, “God, who eats like this on a regular basis?” (No, hipster rooftop-gardening vegans who make nut milk on the weekends don’t count.) I’m talking super healthy options like cashew and chestnut sausages; cilantro and orange-scented buckwheat; or…
The Scoop: Pinckney Bend Distillery wins gold at 2015 San Francisco World Spirits Competition
The results of the 2015 San Francisco World Spirits Competition were recently announced, and a handful of area distilleries were honored with medals. New Haven-based Pinckney Bend was awarded gold medals both for its sherry cask corn whiskey and its cask-finished gin. Bronze medals were awarded to: Defiant Spirits for its Defiance High Rye bourbon…
The Scoop: Lu Lu Seafood & Dim Sum co-owner to open standalone Lulu Fresh Express and a dim sum food truck
Fans of Lu Lu Seafood & Dim Sum will soon get a new take on their favorite Chinese fare on board a new food truck and at Lu Lu Fresh Express, a new fast-casual restaurant to open in either Clayton or University City on The Loop. Lu Lu Seafood co-owner Julia Li said the…
First Look: 99 Hops House inside Hollywood Casino in Maryland Heights
There’s no mistaking the theme at 99 Hops House inside Hollywood Casino in Maryland Heights. The beer-centric sports bar, which officially opened April 6, offers around 100 different brews, including prominently featured local craft options. O’Fallon Brewing created the signature house brew, the Hollywood Walk of Fame. This amber-colored, easy drinking glass of suds pairs…
Baked: Green Tea Nun’s Puffs
The moment I read about Nun’s Puffs, I knew I had to make them. Also known as Pets de Nonne or Nun’s Farts (yes, really), they practically melt in your mouth and look like individual Dutch babies: soft, fluffy and egg-y. Typically these are served as a savory breakfast treat with jams or honey.…
The Scoop: Total Wine & More to open its first Missouri locations in Brentwood, Town & Country
Liquor superstore Total Wine & More recently announced plans to open two locations in the St. Louis-area this fall, as reported by the St. Louis Business Journal. The national chain will open one store at 90 Brentwood Promenade Court in Brentwood and another at 13887 Manchester Road in Town & Country. Both locations are…
The Scoop: Just Chicken to roll out food truck in June
Just Chicken is spreading its wings in June with the addition of a bright yellow food truck. The restaurant, located at 5942 Delmar Blvd., in St. Louis, offers up a menu of all things chicken: wings, sandwiches, burgers and more. However, owner Antwann Binion said the truck’s menu will focus on solely on wings,…
Summer Internship Opportunity: Sauce Editorial Intern
Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for summer 2015. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media. As a Sauce Editorial Intern, you will: -Assist Sauce editorial team with the production of the…
Extra Sauce: Urban Harvest STL talks sustainable rooftop farming downtown
In 2011, a band of urban agriculture enthusiasts formed Urban Harvest STL and created a downtown community garden to grow food closer to where they work and live. But when their lease expired two years later, they needed a new plot of land. Finding no space available on the ground, they decided to look…
The Scoop: Don Emiliano’s Mexican restaurant to open in O’Fallon, Missouri
Mexican restaurant Don Emiliano’s is coming to O’Fallon, Missouri. Husband and wife team Victor and Gabriella Arellano are shooting for a July opening at 8600 Veterans Memorial Parkway in the former home of S and S Bar-B-Que. Gabriella Arellano said they aim to bring an upscale Mexican dining experience to O’Fallon. Victor Arellano is…
The Scoop: Medina Mediterranean Grill serves up shawarma and more downtown today
Serving Palestinian riffs on shawarma sandwiches, Medina Mediterranean Grill opened its doors today at 1327 Washington Ave. As reported by Feast Magazine, the owner is Ibrahim Ead, whose family used to own Salam Market in West County. Customers missed the Ead family’s cooking after they sold the place, Ead said, so he decided to…
Meatless Monday: Crispy Grain Salad with Spiced Yogurt
We’ve stuffed ourselves all weekend with Passover brisket, Easter ham and all the chocolate bunnies we could get our hands on. Time to hit the bulk food section on your way home and stock up on healthy grains, crunchy seeds and bright herbs with this Crispy Grain and Seed Salad with Spiced Yogurt Dressing from…
By the Book: Shrimp, Mango, Scallions and Chile Salad from Salad Love
David Bez’s photo-driven salad blog, Salad Pride, and his newly published book Salad Love: 260 Crunchy, Savory and Filling Meals You Can Make Every Day, are the result of his yearlong project of creating a new salad for lunch every day. That’s a healthy endeavor of which we at Sauce heartily approve. In fact,…
The Scoop: Paulo’s at the Mansion sees new ownership, name change in O’Fallon, Illinois
Big changes have swept through Paulo’s at the Mansion in O’Fallon, Illinois, chief among them a new name and new ownership. Co-owners Kathy Cox and Jerry Conway, who also serves as executive chef, are now helming The Mansion, a 100-seat restaurant at 1680 Mansion Way. Conway said the estate, constructed in 1857, is the…
What I Do: Glenn Kopp of Missouri Botanical Garden
Looking for ways to make your garden the envy of your neighbors? Glenn Kopp, horticulture information manager at the Missouri Botanical Garden’s William T. Kemper Center for Home Gardening, is at your service. Kopp, a MoBOT employee of 30 years, tells how he and his team help everyone develop their green thumbs. How do you…
Drink This Weekend Edition: 3 grapes you’ve probably never heard of – and why you should try them
I’m constantly looking for the most exciting wines available in St. Louis. Here, three obscure grapes you’ve probably never heard of but should definitely seek out. Try one – or all three – this weekend. 1. Picpoul: This grape is originally from the Languedoc area of southern France. “Picpoul” is an Occitan word…
Extra Sauce: 14 weird questions from St. Louis gardeners
In our April issue, we picked Glenn Kopp’s brain for tips and tricks to make our home gardens as fruitful as MoBOT’s William T. Kemper Center for Home Gardening, where he serves as horticulture information manager. But Kopp isn’t the only helpful Master Gardener on staff. Each spring, a whole team of gardening experts at…
How to talk like a wine snob
What do “easy fruit,” “gravel,” “chewy” and “a serious hint of used bedroom sheets” have in common? They’re all tasting notes used by wine professionals. Personally, I would hesitate to uncork a wine that offers a hint of used linens on the nose, and I don’t want to chew a wine. I want to drink…
Make this spanakopita flatbread
Spanakopita is a crowd pleaser, but buttering sheet after sheet of puff pastry is time-consuming. Cut the fuss (and the fat) by putting the flavors of this dish on flatbread. Preheat the oven to 425 degrees. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ¼ cup chopped red onion, 2…
Cory King’s picks for beers aged with fruit
Today’s beer primarily consists of variations on four ingredients: water, malt, yeast and hops. However, in early brewing, all beers were tart or sour, so fruit was used to balance the acidity. Ain early brewing, all beers were tart or sour, so fruit was used to balance the acidity. Luckily, the modern drinker can experience…
Make this new classic cocktail
The cocktail resurgence of the last decade has given rise to some memorable mixed drinks, but only a few will stand the test of time. One cocktail worthy of being labeled a new classic is Jasmine, created in the 1990s by bartender Paul Harrington, known to cocktail fans as The Alchemist. The bitter yet refreshing…
The go-to pinot noir from an industry leader in going green
New Zealand’s Villa Maria winery offers a vinous way to celebrate Earth Day (April 22). Having embraced sustainable practices from vine to bottle, Villa Maria is an industry leader in going green. The winery’s sauvignon blancs draw significant attention, but its real star is the temperamental and finicky pinot noir. Typicity is a term used…
Trendwatch: April 2015
Burnt to a crispBurnt toast? Not OK. But burnt honey dressing like the one tossed into the Brussels sprout salad at Metropolitan Farmer in Springfield, Missouri or at HandleBar in The Grove is A-OK. We’re loving charred everything: Element’s burnt molasses that was on its bourbon chicken, Cielo’s burnt wheat orecchiette with sausage ragout and…
Review: Lona’s Lil Eats in St. Louis
Lona’s Lil Eats’ li’l counter inside Soulard Farmers Market sprouted into a full-grown Fox Park eatery with more menu choices and all the humble charm of the original. Diners here eat Asian-inspired dishes directly off paper-lined cafeteria trays and leave feeling content. Two Apps to TryLona’s spring rolls are stubby torpedoes of glass noodles, shredded…
Review: ArtBar St. Louis in St. Louis
While the many masterpieces from ArtBar St. Louis’ winter food and cocktail lineup have been replaced by a revamped spring menu, given ArtBar’s hits so far, you should make a beeline for one of the funkiest watering holes to spring up in one of the city’s funkiest neighborhoods. The brainchild of co-owners Tom Halaska and…
Review: BaiKu Sushi Lounge in St. Louis
With restaurant eclecticism now as varied as a grocery store aisle, sushi is no longer the weird uncle of the St. Louis culinary scene. Arguably, a cuisine has arrived when even its standard dishes, say, California or Philadelphia rolls, are looked upon as a safe province for beginners. At BaiKu Sushi Lounge, located inside Midtown’s…
Filipino Chicken Adobo
4 to 6 servings
BC’s Kitchen’s Morning in Baja
1 serving
Fudgy Vegan Bread Pudding with Coconut Glaze
10 to 12 servings
Whole Wheat Crackers
24 to 30 crackers
Herbed Goat Cheese
1 cup
Pork Tenderloin with Date Relish
3 to 4 servings
Chocolate Cherry Cake
1 9-inch pan
Vegan Bread Pudding
Josh Allen looked concerned. I had just told the owner and founder of Companion Bread I was developing a recipe for a vegan bread pudding. “So no eggs? But how will you make the custard without eggs?” he asked. We were sitting in the break room at Companion’s bread factory in South City because I…
Eat This: Okonomiyaki at Cleveland-Heath
The OKONOMIYAKI at CLEVELAND-HEATH is no mere savory pancake. It’s Japanese street food at its finest. There’s the eggy pancake topped with shredded cabbage, tender bits of shrimp and hunks of bacon. Then there’s the savory-sweet punch of Kewpie mayo and house-made barbecue sauce legitimized with soy sauce. Last comes the glorious crown: smoky bonito…
Summer Internship Opportunity: Special Events Intern
Do you love the STL food scene? Can’t get enough Food Truck Friday? Be a part of 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 beginning May…
Chef Grams: Behind the scenes with #STL chefs, bartenders, farmers and more
We could scroll through Instagram all day, ogling food pics that make our mouths water and our stomachs growl. (We’ve even been known to share what we’re eating, drinking and cooking from time to time.) Some of your favorite St. Louis chefs, brewers, baristas, bartenders, farmers and more are sharing snaps of weird ingredients, funky…
6 new restaurants to try this month
PúblicoThe kitchen is on fire at Latin American gastropub Público where the wood-fired grill is responsible for everything from apps to sweet endings. Get in the Mexican mood with guacamole arepas, corn pancakes topped with fresh guacamole and served with queso and house-made salsa. Move on to oysters served with piquant red and green salsas,…
Bistro 1130, Plush, Takaya New Asian all close doors
A handful of area restaurants have closed with the flip of the calendar: Bistro 1130, Plush and Takaya New Asian. Bistro 1130 owner Mikki Jones confirmed her West County eatery shuttered but did not comment as to why. Bistro 1130 opened in 2010 at 1130 Town and Country Crossing Drive. In early 2014, Jones revamped…
