Recipe: Ross Dobson’s Butterflied Chicken with Rosemary & Garlic
The last book in this grill-off isn’t a grilling compendium, but it does have recipes that move effortlessly from indoor grill pans to my trusty mini Weber kettle. Grillhouse: Gastropub at Home by Ross Dobson features elevated pub fare with relatively few ingredients and simple techniques. The whole grilled chicken recipe I chose presented a…
Beers from Logboat Brewing
While our local scene keeps blossoming, beer culture is growing rapidly across Missouri, and it’s producing some phenomenal breweries like Logboat Brewing Co., which launched in The Lou this month. The Columbia, Missouri brewery opened its doors to the public in spring 2014, and in two short years, the Logboat team has earned national attention…
Propaganda to open in former Art Bar Space
A taste of Mother Russia is coming to Cherokee Street when owner Tatyana Telnikova opens Propaganda in the former ArtBar St. Louis space at 2723 Cherokee St. Open only on Fridays and Saturdays beginning May 7, Propaganda will host its grand opening and around June 1, as reported by St. Louis Magazine. For Telnikova, an immigrant…
First Look: Pint Size Bakery’s new location in Lindenwood Park
Pint Size Bakery has moved up the street to 3133 Watson Road in Lindenwood Park. The new, 1,800-square foot location opened for business Tuesday, April 26. As Sauce reported in December 2015, the new location gives Pint Size more more than twice the space of the original. Co-owners Christy Augustin and Nancy Boehm aren’t feeling too…
Recipe: Matzo Brei
Matzo brei is a traditional dish during Passover, but it is also a practical dish regularly requested in my home. There are more versions of this dish than you can shake a kugel at, but my favorite incorporates the flavors of traditional bagels and lox (smoked salmon, red onion and capers). As my oldest child…
Hommage to open in Benton Park
A taste of Alsace, France is coming to the corner of Lemp Avenue and Lynch Street later this year when Hommage opens its doors. Owner D.J. Huchzermeier – most recently the general manager of The Purple Martin – plans to open the eatery at 2800 Lemp Ave., in Benton Park as a tribute to the…
Recipe: Enchiladas Verdes
For years, I had only tried tomato-based enchiladas, and they were never my favorite Mexican dish. Then my friend made green enchiladas for a party, and I couldn’t stop eating them. They were tangy, juicy and cheesy. My friend was sweet enough to share the recipe, passed down to her from family friends. I adjusted…
Enchiladas Verdes
6 to 8 servings
Tom Halaska dives in at DeMun Oyster Bar
Just three weeks after Art Bar on Cherokee Street closed its doors, Tom Halaska has announced he will be the general manager at DeMun Oyster Bar effective today, April 25. Halaska previously spent six years as the general manager of Sasha’s on Shaw and said he is pleased to return to working with owners Alan…
Yolklore partners sign lease in Crestwood
Rise and shine, Crestwood. Elevated breakfast is coming to the corner of Watson and Grant roads. Yolklore will open at 8958 Watson Road this summer, as reported by the Riverfront Times. The trio behind the breakfast and brunch joint is well traveled St. Louis natives Billy Oziransky, John Bogacki and Mary Boehne Bogacki. Oziransky has worked…
Arcade bar Start Bar to open downtown in June
Fun and games are coming to downtown as Start Bar is slated to open in June at 1000 Spruce St. As reported by St. Louis Magazine, the partner group behind the Wheelhouse – Stephen Savage, Jared Ater, Nick Del Gaiso and Lou Groff – will open the arcade bar. “It’ll be a tribute to what…
Recipe: Matzo Brittle
When the Passover dishes are put away and all that’s left is a lonely half box of matzo, whip up this simple treat. Preheat the oven to 350 degrees. Line a baking sheet with foil and top with parchment paper. Break 4 matzo crackers into chunks and spread evenly on the baking sheet. In a…
Gertrude Pine at Taste
With spring cocktail menus popping up like the weeds in my garden, there’s plenty of incentive to put on your good shoes and get out there. Although Taste’s spring menu will be fully unveiled in the coming weeks, stop in this weekend for a sneak peek and order the Gertrude Pine. This shaken concoction features a…
Revel Kitchen on Cherokee to close
After three years on Cherokee Street, Revel Kitchen will close its doors on Sunday, April 24, as reported by Feast. Revel Kitchen’s delivered prepared food service will also be suspended. “We’re looking for a bigger place,” said owner Simon Lusky. “We have big plans to get bigger, and we’re looking for a facility to take…
Elliot Harris rolls behind the sushi bar at BaiKu
Former food truck sushi chef Elliot Harris has found a new, more stationary home. Harris, who sold Chop Shop STL in December 2015, is now executive sushi chef at Baiku Sushi Lounge in Midtown. Baiku owner Brad Beracha said Harris actually joined the restaurant in January, but the announcement was postponed while Baiku temporarily closed…
Joe Carroll and Nick Fauchald’s New York Strip Steaks with Sauce Au Poivre
All the other books so far in
First Look: Big Baby Q and Smokehouse in Maryland Heights
Drive down Dorsett Road with the windows down and you may catch a whiff of wood smoke from Big Baby Q and Smokehouse. The new restaurant opened in the Fee Fee Center at 11658 Dorsett Road in Maryland Heights on Monday, April 18. The father-son venture owned by Bennie and Ben Welch focuses on traditional…
Senn Bierwerks to open in U. City in 2017
A new tap room and brewery is in the works, looking to open in early 2017. Senn Bierwerks, founded by Dustin and Kristen Chalfant and James Hellmuth, will produce and distribute beers from a facility at 7593 Olive Blvd., at the corner of Olive and North and South boulevards. “We’re thrilled to be able to…
First Look: A2 The GFCF Cafe & Restaurant in downtown St. Louis
Editor’s Note: A2 has closed. Audra Angelique and Audrey Faulstich are on a mission to provide downtown St. Louis healthy alternatives for those with food allergies and intolerances. Their experiences with specialty diets inspired them to launch A2 The GFCF Cafe and Restaurant, which opened doors on April 11 at 1330 Washington Ave. As Sauce reported in…
Nate Hereford to exit Niche, Brasserie’s Nick Blue to take the helm
Niche executive chef Nate Hereford will hang up his apron at the Clayton institution at the end of May. Hereford said he has accepted a position at Hampton Creek as a research, design and development chef in San Francisco. Niche Food Group chef-owner Gerard Craft said Brasserie executive chef Nick Blue has been tapped to…
Recipe: Gumbo-Stuffed Bell Peppers
Pile all the flavors of a Southern classic into bright bell peppers. Saute okra, corn and black-eyed peas with file and Creole seasoning, then add rice and simmer in veggie broth and tomato juice. Hollow out bright red bell peppers and fill with the veggie and rice mixture, then bake in shallow pool of fragrant…
Recipe: Pork Chops with Rhubarb Salsa
Grilling is a celebrated summer ritual in my family. We start out early in the afternoon, make a pitcher of margaritas and graze on tortilla chips and salsa while we fire up the grill. Grill Skills: Professional Tips for the Perfect Barbecue made for an excellent start to the season with approachable, internationally influenced recipes.…
3 roses to transition to spring
Gorgeous weather, the return of baseball and the annual transition from heavy winter reds to light, bright roses are all signs of spring in St. Louis. Here’s why you should think – and drink – pink this spring and summer. Simply put, rose wines incorporate some of the color from the grape skins, but not…
Budget Crunch: 8 delicious dishes and sweet deals happening now
Got $10 and a friend? Then intrepid Budget Crunch reporter Holly Fann has eight foodie finds you have to try, from sloppy hot dogs to fancy seeds. 1. The free mushroom festival at Pere Marquette Lodge on April 17 is the fungus lover’s Coachella: live music, free wine tastings and vendors selling local goods and crafts.…
Kaldi’s to open two new STL locations
Kaldi’s Coffee Roasting Co. announced plans for two new St. Louis locations to open this year. The first will be located in the historic Gerhart Building, at Laclede and Vandeventer avenues, and the second at Washington University’s Mid Campus Center at 4590 Children’s Place. The two stores will mark the seventh and eighth in St.…
First Look: LuLu Chinese & Dim Sum Truck
LuLu Chinese & Dim Sum Truck hit the road this week, rolling out for the first time on Tuesday, April 12. The truck will serve a short, rotating menu to patrons at Citygarden downtown, various corporate complexes and will also make appearances at special events like University City’s Family Fun Friday and Sauce Magazine’s Food…
Recipe: Martini Burger
Put a little Friday night in your weekday burger. While the patty itself is pretty basic (feel free to snazz it up with your favorite grill seasoning, Worcestershire sauce, etc.) the blue cheese, olive and celery sauce is, as the kids say, lit. It may come as a surprise that I am recommending a shelf-stable…
Scapegoat to open in former Crepes Etc. space
Editor’s Note: Scapegoat has closed. Scape American Bistro is getting a little sister when Scapegoat opens in the former Crepes Etc. space at 52 Maryland Plaza in the Central West End next month. The 40- to 50-seat tavern will share Scape’s expansive courtyard and will serve up small bites, sharable plates and classic cocktails. At…
Maplewood’s Foundation Grounds is under new ownership
The venerable Maplewood coffee shop, Foundation Grounds, has changed hands, as Neil Suthar took ownership of the business on March 25. “What differentiated this opportunity was the culture, the success and history and reputation,” Suthar said. “We plan to focus on continued customer experience with high quality products, food and service.” Don’t look for any…
Recipe: Sweet and Smoky Vegan Burgers
For the beefiest meat-free burger, we turned to textured vegetable protein, better known as TVP. No, it’s not some scary Frankenfood – it’s a soy product that adds meat-like texture to veggie burgers. Here, we soaked it, then mixed it with black beans, lentils, brown rice and sweet potato for a nutritious, filling patty. TVP still weirding…
First Look: Farm to You Market in Washington
It’s about to get easier to buy local in Franklin County. Farm to You Market opens at 5025 Old Highway 100 in Washington on Wednesday, April 13, with a grand opening to come May 6 and 7. A longtime vision of farmer and co-owner Todd Geisert, the market will stock the usual grocery store suspects (like meat,…
Recipe: Skirt Steak with Chimichurri Sauce
I don’t usually grill. The whole to-do about cleaning the grill, setting up and lighting the charcoal, waiting for it to get to temperature … It’s not exactly my favorite. However, if a friend is willing to do all of that for me, I’m down for the cooking part. I chose to cook out of…
Recipe: Taco Torte
Homemade tortillas are so much easier than I ever imagined. You can use them for a variety of Mexican-inspired dishes, but this taco torte was absolutely delicious. It’s a savory cake, like a stacked Mexican pizza. Each bite has all the flavors of a taco with crispy edged tortillas in between. Prepare the tortillas ahead…
Tropical Liqueurs to stay open in Soulard, looking for new location
The slushies will keep flowing after April 9 at Tropical Liqueurs in Soulard. The owners announced today, April 8, a state court judge in the St. Louis city circuit ruled that the bar, located at 1800 S. 10th St., will keep its liquor license until further notice. As Sauce reported in March, the St. Louis excise…
Taco Torte
6 to 8 servings
David Kirkland to leave Café Osage, open catering company and restaurant
Chef David Kirkland will depart Café Osage on Tuesday, April 12 and head to Grand Center, where he said he will start David Kirkland Catering this summer and open a to-be-named restaurant in spring 2017. The restaurant will be located at 3224 Locust St., on the building’s first floor. The Kranzberg Arts Foundation is developing…
First Look: Fred and Ricky’s in Maryland Heights
Grab-and-go is about to get healthier in Maryland Heights. Fred and Ricky’s opens doors tomorrow, April 8, at 64 Weldon Parkway. Co-owners Kathleen “Fred” Waidmann and Richard Waidmann have custom-built a 5,000-square-foot commissary kitchen to prepare plant-based, health-focused meals. As Sauce reported in November 2015, Fred and Ricky’s menu features dishes without meat, dairy, eggs, refined…
BBQ ASAP shutters after three years
For a little more than three years, Jim and Mary Randall served up barbecue in Ballwin. On Friday, April 1, Jim closed BBQ ASAP’s physical location and catering operations after Mary died in 2015, as reported by St. Louis Magazine. “Mary and I were working typical entrepreneur hours – 60 to 80 hours a week,”…
Trendwatch: A look at what’s on our plate, in the glass and atop our wish list right now (Part 2)
4. So Fresh and So Clean: We’ve had our eyes peeled for earthy, peppery turmeric, a rhizome or root-like stem that’s a relative of ginger, often found in Indian food. While we’re used to seeing turmeric in its powdered form, fresh turmeric is where it’s at. We’re seeing this antioxidant powerhouse root at newly opened…
Trendwatch: What’s on our plate, in our glasses and at the top of our wish lists now (Part 1)
1. Sweet Heat: Golden honey infused with chile peppers makes for a fiery topping around town. Hot spiced honey is drizzled over a mountain of rich butternut squash on toast at Cleveland-Heath, while the crew at Pastaria adds the spicy nectar to balance its ‘nduja pie. Likewise, chef Cary McDowell was spotted drizzling this sticky…
Recipe: Roasted Cauliflower With Olives, Currants And Tahini Dressing
This vibrant dish adds dimension to ho-hum cauliflower. While the veg roasts, make a rich sauce with tahini, olive oil, lemon juice and garlic. Toss with the roasted florets and spike the salad liberally with briny kalamata olives, sweet currants and fresh parsley for a bowlful of goodness to start your week off right. Click…
Review: The Night Owl by Tree House
Perched one flight up from Tree House Restaurant on South Grand Boulevard is The Night Owl by Tree House, a dim and cozy cocktail and craft beer joint tailor-made for the neighborhood. Eclectic and laid-back to the point of being a little grungy, on my visit before a recent remodel it was a great nest…
Mèxcla to open on Cherokee Street
Mexican fare and more is coming to Cherokee Street when Mèxcla opens at 2818 Cherokee later this month. Owner Pablo Quezada has worked in the restaurant industry for years and is hoping to bring diversity to the neighborhood with the opening of his first place. “A lot of people think Cherokee Street is only Mexican…
Review: Olive & Oak in Webster Groves
It’s December, nine months from now, when everything eaten and drunk during the previous year has been reduced and assembled into a flurry of top 10 lists. You read that Olive & Oak is the Best Restaurant of 2016, bolstered by claims that the appetizer of smoked chicken meatballs “impressed more than any mere meatball…
What I Do: Jeremy Goss of The St. Louis MetroMarket
A year before graduating from med school, Jeremy Goss took a year off to renovate a city bus. Along with Colin Dowling and Tej Azad, Goss founded The St. Louis MetroMarket, a nonprofit mobile farmers market serving St. Louisans living in food deserts. Goss recently turned over executive directorship to the first full-time employee, and…
Tal Ronnen’s Balsamic-Roasted Mushrooms with Shallots and Toasted Marcona Almonds
I’ve been curious to try Tal Ronnen’s cookbook, Crossroads, since I heard an interview with him on “The Splendid Table.” Ronnen is chef of Los Angeles eatery Crossroads, a restaurant lauded for revolutionizing plant-based dining. The dishes aren’t intentionally health-focused, nor a mash-up of Frankenfoods laden with chemicals. Only one recipe calls for tofu –…
Eat This: The Breadbasket at Juniper
The breadbasket at Juniper always puts us in a quandary. Do we start with the airy popover or the crumbly, buttery wedge of cornbread? In a battle of biscuits, do the delicate layers of the buttermilk variety deserve more attention than the sturdier angel biscuits? And let us not forget the thick slices of slightly…
Enjoy big flavor from this Petite Petit
The wine-guzzling circus elephants gracing the label of the 2013 Michael David Petite Petit make it clear that this 85-percent petite sirah, 15-percent petit verdot blend delivers on the fun. Next time you’re dropping a few rib-eyes on the grill, grab a bottle of this oaky, juicy red, and you’ll go cray-cray for Petite Petit. …
Brewer Andy Hille to leave Perennial Artisan Ales, open new brewery
Sauce Bold New Brewer 2016 Andy Hille announced today that he is leaving his position as brewer at Perennial Artisan Ales. After St. Louis Craft Beer Week, the last week of July, he will focus fulltime on opening his own brewery: Rockwell Beer Company. Hille has been planning this move for over a year, with…
Gold Standard: How chefs around town are using yolks
Once maligned as evil cholesterol grenades, we’ve taken a new shine to eggs these days. They can be found crowning everything from pizza to bulgogi on local menus. But who really wants the white? We’re after the rich, luxurious golden treasure hidden inside. Harnessing the versatility and intense flavor of yolks, chefs have switched off…
Conquer the wine list
You’ve conquered the beer list and become a connoisseur of cocktails. You know IBU from ABV and have deep respect for the right ice in the right drink. It’s time to round out your libation education and become the Sir Edmund Hillary of Mount Vino. Some sommeliers organize large lists by region and grape varietal,…
First Look: Gioia’s Deli Downtown
Gioia’s Deli Downtown is opening at 903 Pine St. today. As reported by Sauce in January, this is the 98-year-old deli’s second location. Third generation co-owner Alex Donley chose the spot after seeing how good lunch business was downtown. “The food truck sells out every Friday,” he said. Now Gioia’s-lovers can eat inside. The menu…
Review: Porano Pasta in Downtown
New to the MX and to the world, Porano brings big, unique flavors to a tried and true lunch formula. Think Chipotle but Italian with chef-owner Gerard Craft’s touch: Select a base, choose a sauce, pick a protein or vegetable and finish with two toppings. The upscale feel of the bright, clean space translates directly…
Beet Risotto
4 to 6 servings
Matzo Brittle
INGREDIENTS 4 matzo crackers1 stick unsalted butter1 cup dark brown sugar1 tsp. vanilla extract1 tsp. plus a pinch kosher salt1 ½ cups semi-sweet chocolate chips? cup toasted coconut or chopped nuts PREPARATION • Preheat the oven to 350 degrees. Line a baking sheet with foil and top with parchment paper. Break matzo into pieces and…
Eat This: The breadbasket at Juniper
The Breadbasket at Juniper always puts us in a quandary. Do we start with the airy popover or the crumbly, buttery wedge of cornbread? In a battle of biscuits, do the delicate layers of the buttermilk variety deserve more attention than the sturdier angel biscuits? And let us not forget the thick slices of slightly…
Waste not: St. Louis chefs using table scraps and ugly veggies
Getting a ticket to one of Michael and Tara Gallina’s Rooster and the Hen pop-up dinners is not easy. It’s not often that St. Louis welcomes home the former chef de cuisine and service captain, respectively, of one OF the world’s top 50 restaurants. Crowds have turned out to see what they will bring to…
Hit List: April 2016
Slider House This Rock Hill spot is more chic than your average burger bar with slick marble tabletops, patterned wallpaper and exposed brick. Go for the eponymous sliders: The Texican has a spicy chorizo-spiced beef patty topped with melted pepper jack, slices of jalapeno and avocado and a smoked tomato remoulade. Or try the Bay…
Vegan spring risotto
Risotto without Parmesan is just rice,” retorted a foodie friend of mine as we talked shop in a meeting (aka, texted about dinner in the carpool line). And just like that, the veggie gauntlet was thrown. Yes, a handful of aged cheese usually finishes the dish. But risotto’s silky texture comes from the starch on…
