Meal prep service, The Dinner Bell, to open in Cottleville
Don’t feel like going through the hassle of planning your meals and shopping for ingredients? Co-owners Carson Burks and Tamara Whitfield aim to make the process easier with The Dinner Bell. As reported by St. Louis Magazine, the meal preparation service is scheduled to open later this summer at 475 Miralago Shore Drive in Cottleville.…
7 cans to crush at Global Brew’s Can Jam
Global Brew in Rock Hill is back with its annual Can Jam on Saturday, April 29. This celebration of canned beer from 11 a.m. to 7 p.m. highlights the environmentally friendly nature of canning and outdoorsy breweries’ famed canned products. I did my investigative research and got the can list, and attendees will be drinking…
Recipe: Caramel and Chocolate Mousse Cupcakes
I always do it up big for my husband’s birthday. He loves anything chocolate, so this year, I thought I’d try a sinfully delicious salted caramel and chocolate combo. These cupcakes are hollowed out and filled with two kinds of chocolate mousse and salty caramel, then topped with chocolate-espresso mascarpone frosting that melts in your…
The Creative Cookery to help aspiring culinarians with shared cooking space
Aspiring culinarians without brick-and-mortar spaces of their own will soon have a new option to ply their trade. The Creative Cookery, a shared cooking space, will open midsummer at 2566 Gladiator Drive in Fenton. “The idea is to have a space for caterers, bakers and food truck operators to rent by the hour,” said co-owner…
Budget Crunch: 10 delicious deals to devour now
Got $10 and a friend? Then Kevin Korinek has 10 tasty deals you must try now. 1. For classier digs in a relaxed atmosphere, check out Vin de Set in Lafayette Square. From 2 to 6 p.m. Tuesday through Friday, the classic, French-inspired bistro offers $3.25 drafts and $6 glasses of wine. But the real crème de la…
Diablitos Cantina launches lunch at Sanctuaria
Diablitos Cantina is back – sort of. The Midtown Mexican restaurant closed its doorsat 3761 Laclede Ave., earlier this year, but as reported by Feast, owner Dr. Gupreet Padda reopened Diablitos for lunch service today, April 25, inside another of his restaurants, Sanctuaria Wild Tapas. “Sanctuaria is more of a tapas restaurant and Diablitos is more…
First Look: Patois in downtown St. Louis
Caribbean-American-inspired Patois Eatery & Social Lounge is now open at 2617 Washington Ave. As The Scoop reported in April, the space retains the same ownership as its former incarnation, The Rustic Goat, but the management and direction of the restaurant have changed, according to marketing director Johnnie Franklin. The massive two-level space seats around 200 guests…
Standard Brewing Co. will close at the end of April
standard brewing beer // photo by michelle volansky Standard Brewing Co. in Maryland Heights will soon pour its last pint. The 2-year-old brewery announced via Facebook on Wednesday, April 19, that its last day will be Sunday, April 30. The brewpub opened in 2015 in a former Fudrucker’s space. Co-owner Albert Middeke said the reason…
Brick River Cider, St. Louis’ first cidery, to open downtown
St. Louis has seen an explosion of craft breweries in recent years, and soon it will welcome its first dedicated cidery. Owner Russ John is in the process of opening Brick River Cider Co. downtown at 2000 Washington Ave., in a former firehouse. The name of the company is a nod to St. Louis’ position…
Germania Brew Haus to serve coffee, beer in Alton
Alton will soon be home to a new destination for coffee and beer. Husband and wife team Jared and Carolyn Brynildsen will open Germania Brew Haus at 617 E. Broadway in late May. The Brynildsens are active duty military officers, he with the Army and she with the Air Force. Jared grew up in Alton, and…
Pastaria’s Ashley Shelton is named Sardella exec chef
Chef Ashley Shelton’s star continues to rise at Niche Food Group. On Monday, Niche Food Group owner Gerard Craft announced that Nick Blue was stepping down as Sardella executive chef, and Craft wasted no time filling the role. Luckily, he had in-house talent to fill the bill. Shelton, Pastaria executive chef and a 2017 James…
Farmtruk’s Samantha Mitchell named executive chef at The Libertine
Big changes are afoot in The Libertine’s kitchen. Farmtruk chef-owner Samantha Mitchell has been tapped as the Clayton restaurant’s new executive chef. The Libertine co-owner Nick Luedde said the change has been in the works for a while. “Matt (Bessler, former executive chef), has a project he’s been working on that he’s not quite ready…
First Look: Pizza Head on South Grand
Scott Sandler, best known for his vegetarian Neapolitan pizzeria Pizzeoli, is putting the finishing touches on his latest pizza project, Pizza Head. As The Scoop reported in January Sandler took over the space at 3196 S. Grand Ave., the former home of Absolutli Goosed and Brickyard Tavern. The new restaurant will serve up New York-style…
Salume Beddu to move inside Parker’s Table
the beast sandwich at salume beddu // photo by holly fannSalume Beddu will soon stack its signature sandwiches at a new location and embark on a new partnership. As reported by the St. Louis Post-Dispatch, owner Mark Sanfilippo will move the retail sandwich portion of the business to Parker’s Table at 7118 Oakland Ave., leaving…
3 more tasty events this weekend
Whether you love local beer, brunch or candlelit, eco-friendly affairs, there are plenty of ways to fill up this weekend. Here are three more events for those who’re still peckish: 1. SausagefestCelebrate Stubborn German Brewing Co.’s one-year anniversary with food from Schneider’s Quality Meats, a homemade summer sausage competition, live punk polka music and, of course, plenty…
Nick Blue leaves post at Sardella
Nick Blue has left his executive chef position at Sardella. “We wish Nick all the best of luck in the future and thank him for his time with our Niche Food Group family from Brasserie to Sardella,” said Niche Food Group owner Gerard Craft in a statement. He will announce a new executive chef in…
8 beers that pair perfectly with your favorite jelly beans
Many area children will spend Easter loading up on all the sugary goodness that furry little bunny delivers. But don’t let the kids have all the fun. Grab a bag of my favorite Easter candy, Brach’s Classic Jelly Bird Eggs, and pair each flavor with locally available brews. Consider it the adult version of an…
El Morelia Supermercado owners to open The Taco & Ice Cream Joint
More tacos and ice cream are coming to Cherokee Street. The team behind El Morelia Supermercado in Bridgeton will open The Taco & Ice Cream Joint at 2738 Cherokee St., at the end of April, as reported by St. Louis Magazine. Building on the success of the Bridgeton market’s popular Taco & Ice Cream weekend…
Zac Adcox moves from Blood & Sand to Reeds American Table
In just a few months, Zac Adcox has made a name for himself in the St. Louis wine world, helming the wine program as general manager of Blood & Sand. Now, the 22-year-old member of Sauce Ones To Watch class of 2017 is embarking on a new adventure as a sommelier at Reeds American Table.…
Recipe: Pork Chop with Peppers Confit
Confit is a method of preservation that generally involves cooking food in fat low and slow for a long time. While you often hear of meat prepared confit (duck confit is a delicacy that comes from cooking duck legs in rendered duck fat), vegetables are confit-able. Cooking peppers in oil over low heat transforms their…
Spice of India opens in Olivette
Restaurateur Sukhjinder Singh has added a third restaurant to his portfolio of eateries. As first reported by St. Louis Magazine, Singh opened Spice of India in Olivette last month at 10633 Page Ave., in the space that formerly housed Peshwa. Singh also owns Aroma Indian Grill in Hazelwood and Taj Indian Cuisine in Edwardsville. Singh…
Recipe: Eggs Kejriwal
The story behind this Indian dish goes that a man named Kejriwal was from a strict vegetarian community – even eggs were off-limits there. When he would visit a sports club in Mumbai, he indulged in a favorite dish: an egg on cheese toast covered with green chile chutney. It was was so tasty, the club added it to…
DTWE: Schlafly’s Dr. Kentucky’s Concoction from his Curious Cabinet Batch No. 40004
Get a sneak peek of Schlafly’s Art Outside festival when you pick up the fourth installment of the brewery’s Artist Series. “This is an area where we can step outside the norm a bit,” said brand specialist Wil Rogers. Local artist Noah MacMillan worked with a team at Schlafly to develop the beer and illustrate…
Sophie’s, an artist lounge and bar, to open in .ZACK space
Grand Center will welcome a new addition to the neighborhood next week when Sophie’s Artist Lounge & Cocktail Club opens its doors on Friday, April 14. The club will be located on the second floor of the .ZACK multipurpose arts venue at 3224 Locust St., the former home of Plush, which is owned by the…
Food truck food court to open in South City
A new “food court” for area food trucks is in the works in South City. Earlier this year, Steak Louie owner Paul Listenberger bought the 2,200-square-foot building at 4001 Utah St., which formerly housed Annie Moons Bakery. The space has served as a commissary kitchen for Steak Louie, as well as fellow trucks Farmtruk and…
Patois to open in former Rustic Goat space downtown
Downtown’s The Rustic Goat will soon be replaced with a new, multifaceted concept. As reported by the Riverfront Times, the restaurant at 2617 Washington Ave., will close and reopen as Patois Eatery & Social Lounge on Saturday, April 15. “We’re rebranding and going in a different direction,” said Johnnie Franklin, marketing director for the restaurant’s…
Russell’s to open third location in Chesterfield
Restaurateur Russell Ping will soon open a third bakery and restaurant to complement his other two locations, Russell’s on Macklind and Russell’s Cafe & Bakery in Fenton. The new spot, which will also be named Russell’s Cafe & Bakery, is slated to open later this fall (hopefully September) at 14888 Clayton Road in Chesterfield. “We’ve…
Alpha Brewing Co. to open second location
Another local brewery is getting ready to expand. Alpha Brewing Co. will open a second location in Tower Grove in late fall. “We’ve closed on the building, ordered the equipment and construction has started,” said head brewer Derrick Langeneckert. Langeneckert plans to announce the exact address at the brewery’s fourth anniversary party this Saturday, April…
The Fryer’s Daughter opens in the former Wood Cask space
Kirkwood has a new destination for fried chicken. The Fryer’s Daughter opened doors yesterday, April 2, at 10332 Manchester Road, the former home of The Wood Cask. As reported by the St. Louis Post-Dispatch, owner Dan Marten wasn’t throwing in the towel on his former eatery after its last day of service on March 22 –…
Alton gourmet popcorn shop reopens as PopUtopia
The Hive, a gourmet popcorn and confections shop in Alton, officially reopened under a new name last month. PopUtopia opened doors at 231 E. Delmar Road on March 11. According to owner Rebecca Pattan, support from the Alton community kept the business afloat after the building’s owner closed the storefront in 2014. “We wanted to…
CSA ASAP: Your guide to the right farm share
Editor’s note: Since publication, The Libertine has closed and ended its Neighborhood Bag program, and Vesterbrook Farms currently does not offer its CSA. To some, the letters CSA are dreaded harbingers of mysterious vegetation in too-much or not-enough quantities. But with a little education, they can mean fresh quality produce and that healthy supporting-your-farmers glow.…
Review: Hi-Pointe Drive-In in Hi-Pointe
“Good Lord,” I uttered with a mix of awe and apprehension, staring down at the mound of garlicky deli-sliced bologna and a fried egg stuffed between two grilled cheese sandwiches from the new Hi-Pointe Drive-In. Slicing this monstrosity on the diagonal proved helpful, but made the task of eating no less intimidating. But what seemed…
Hawaiian poke is having a big moment in St. Louis
Poke (POH-kay) is hardly a new culinary phenomenon, but in recent years the marinated raw fish dish landed on the mainland from its native Hawaii. A fast-spreading trend on the East and West Coasts, where food trucks and poke-centric restaurants have proliferated, the dish is showing up in traditional and iconoclastic incarnations on St. Louis…
Spring on this sweet Australian riesling
I did a double take when I saw the price tag on the 2016 Frisk Prickly Riesling. How could such a well-constructed, true-to-varietal Australian wine be so affordable? Crisp acidity balances this beautiful riesling’s sweetness. Pick up a bottle for springtime entertaining and make any wine drinker happy with this over-delivering white. $12. Available at The…
Review: SymBowl in Kirkwood
SymBowl, formerly The HotPot, touts fresh, local options meant to make it easy to eat healthy. With a vast build-your-own menu offering up a lot of choices for bowls, wraps and salads without a lot of guidance, I actually found it a little daunting. Luckily, the staff was happy to give suggestions. I’m privileged not…
Review: Gezellig in The Grove
Gezellig Tap House & Bottleshop is the one of the newest spots in town to throw back a beer, then grab a six-pack to go from an overwhelming selection of alcoholic goodies. Owner Brandon Cavanagh’s idea to combine retail with a super sleek tasting room resulted in a smart and elegantly curated, self-service beer hall…
Paradise in a cocktail glass
Fresh grapefruit-cinnamon syrup was a secret ingredient used by the original tiki master Don the Beachcomber. Try BG Reynolds Paradise Blend, recently renamed from Don’s Mix, in a classic Donga Punch. In an ice-filled shaker, combine 1½ ounces Rhum Clement VSOP, 1 ounce Paradise Blend and ¾ ounce lime juice. Shake vigorously, strain into a…
As temps rise, this kölsch will keep you cool
Boulevard Brewing Co.’s newest portfolio addition, American Kölsch, is a clean, crisp, German-style pale golden ale that will keep you cool as temperatures rise. Ale fermentation followed by lagering creates a nicely balanced beer. Notes of bread and yeast on the nose give way to a palate punctuated by an herbal, citrusy hop expression with…
Recipe: Speedy Mac and Cheese
There’s a happy medium between the blue box and a fussy bechamel. Thanks to some inspiration from Serious Eats, gourmet mac and cheese just made the weeknight menu. To a medium saucepan, add 1½ cups elbow macaroni and enough water or stock to just cover the pasta, about 2½ cups. Bring to a boil over…
Eat This: Lobster Turnovers at Sidney Street Cafe
The lobster turnovers at sidney street cafe are a study in richness. Sweet pieces of lobster are wrapped in flaky filo dough, brushed with clarified butter and baked until golden. If that wasn’t enough, they’re finished with a cream sauce infused with San Marzano tomatoes, brandy, tarragon and a hint of chipotle, Tabasco and cayenne…
What I Do: Patrick Olds of Louie’s Wine Dive
In 2010, Patrick Olds was contemplating going to law school while serving at the Four Seasons, with wine knowledge limited to the color of the liquid in the bottle. The 27-year-old beverage director and general manager of Louie’s Wine Dive has learned a few things since then. After countless hours studying for his advanced sommelier…
Pork Chop with Peppers Confit
Serves 2
Eggs Kejriwal
1 serving
Speedy Mac and Cheese
2 servings
Chop Shop
Oh, how I love my one-use kitchen gadgets and their ability to solve cooking problems I didn’t know I had until I saw the infomercial. The Spiralizer, cherry pitter and pizza scissors all hold esteemed places in my kitchen. So when I purchased my immersion blender – a hand-held chopper-upper that’s plunged directly into the…
Hit List: 3 places you must try this April
1. Vicia: 4260 Forest Park Ave., St. Louis, 314.553.9239, viciarestaurant.com After more than a year of anticipation, pop-ups and special events, doors have finally opened at Vicia in the Cortex Innovation Community. Veterans of New York’s acclaimed Blue Hill at Stone Barns, owners Michael and Tara Gallina focus on vegetable-forward, seasonally driven cuisine. To that end,…
Trust your gut – join team kombucha
From sour beer to kimchi, trendy fermented favorites can be polarizing. Take kombucha: Fans applaud the fermented tea’s sweet-tart effervescence, while haters disparage its funky, acetic tang. We’re on team kombucha. It’s not hard to find one that will please your palate. Varieties range from turn-your-mouth-inside-out sour to Snapple sweet – with profiles as varied…
