Yiro/Gyro to open second location
Yiro/Gyro is bringing fast casual Mediterranean food to Midtown. Business partners Mirza Imamovic and Hardy Azad are opening a second location around June, at 3900 Laclede Ave. as first reported by Feast. Azad looks forward to bringing Yiro/Gyro to Midtown food scene and the university students in that area. “We’ll be bringing a good Mediterranean fast…
Menu and kitchen changes at Cellar House
Chef Jami Gebert is trading her title as pastry chef for head chef at Cellar House in South County, the sister restaurant to wine retailer, Bottle Cellars. Gebert had been the pastry chef since Cellar House opened in spring of 2015, and has contributed to the entire menu. “The most popular items were always ones…
Joey B’s fourth location to open in April
Joey B’s is opening a fourth restaurant in Manchester at 14445 Manchester Road in a former Chili’s. General manager Megan Rice said as long as construction stays on schedule, the newest Joey B’s will open in mid-April, just in time for patio season. “The patio is going to be out of this world,” Rice said.…
First Look: The Slider House in Rock Hill
The anti-big burger is being cooked up at Rock Hill’s newest restaurant as The Slider House started splitting buns at 9528 Manchester Road on Tuesday, Feb. 23 and will host a grand opening on Friday, March 6. Managing partner Craig Ceranna and operating partner Dave Watchell also own The Slider House in Nashville. “Dave is from…
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. Take your lunch cravings to Salume Beddu for The Beast, a beautiful mess of a…
Highlander Pub & Grill to become St. Louis Ribhouse
Super Smokers BBQ owner Terry Black is bringing his award-winning barbecue inside the St. Louis city limits. Located at 5656 Oakland Ave., St. Louis, the Highlander Pub & Grill will become St. Louis Ribhouse, as reported by St. Louis Magazine, but the menu has already changed to reflect the new concept. Highlander owner Bill Liebe…
Recipe: Turkey and Water Chestnut Patties
I recently made a stir-fry and threw in the ubiquitous water chestnuts, something my mom always did (though never the baby corn – she was fancy, but not that fancy). My youngest zeroed in on them, perhaps to draw attention from the kale she left on her plate, and was full of questions. “I love…
Recipe: Dark Chocolate Flourless Cake with Pomegranate Ganache by Hannah Queen
My favorite kind of cooking is the kind that makes people happy. While chocolate makes most of us happy, gluten is another story. When looking through Honey & Jam by Hannah Queen, I wanted to make something for everyone – including a certain gluten-intolerant Sauce editor – and so I settled in to make Dark…
Serendipity owner, business partner purchase The Fire & Ice Cream Truck
Beckie Jacobs, owner of Serendipity Homemade Ice Cream, and Webster Groves attorney Matt Armstrong have purchased The Fire & Ice Cream Truck. Scott and Stephanie Pondrom put the truck up for sale Thursday, Jan. 21, after cooling down the St. Louis area in the summer and fall since 2007. Jacobs said she plans to hit…
Kirkwood to see new taco restaurant
Club Taco, a new taco restaurant opening at 200 N. Kirkwood Road, is slated to open in late spring or early summer 2016. The restaurant will be located in a former Petra space in Kirkwood and will feature a 20-taco menu, including both out-of-the-box and traditional options. Chef-owner Gerard LaRuffa said once renovations are complete, the…
Pie Oh My! sells food truck
Sweet (and savory) success for Pie Oh My! proprietor Jane Callahan prompted her to sell the Pie Oh My! food truck after two years on the road and at private events. Originally conceived as a way to reach new markets, expand and grow the brand and allow for some experimentation, Callahan said the truck more than…
Recipe: Skillet-Glazed King Trumpet Mushrooms
Break away from basic baby portobellos and try Skillet-Glazed King Trumpet Mushrooms. Saute them in a pan until lightly browned, then add chopped shallot, butter, thyme and vegetable stock. Reduce until the stock and butter form an unctuous glaze, then season with salt and pepper and serve immediately. Get the recipe here.
Recipe: Roasted Carrot Ginger Soup
Start your week off right with this simple, spiced Roasted Carrot Ginger Soup. Roasting the carrots first brings out their inherent sweetness, while fresh ginger adds heat. Finish with a glug of coconut milk for creaminess and round out the flavors. Get the recipe here.
Coffee stouts: a recipe for perfection
I’m on my way to Chicago this weekend for Uppers and Downers, an annual festival celebrating coffee, beers, and coffee beers hosted by Good Beer Hunting and Intelligentsia Coffee. Coffee and beer are two of my favorite things. Put them together, and it’s a recipe for perfection. Big, rich stouts and porters often have aromas…
Eat This: Cannoli at Piccione Pastry
The cannoli at Piccione Pastry are some of our favorite things. They literally come in brown packages tied up with string. Delicate fried pastry shells crumble like sugar cookies with each bite. They embrace dreamy sweetened ricotta filling in a variety of flavors like traditional, pistachio and gooey butter. Pick up some of each, and…
First Look: The Muddled Pig Gastropub in Maplewood
Editor’s Note: The Muddled Pig has closed Barely two weeks after we bid farewell to The Wood, Maplewood residents are saying hello to The Muddled Pig Gastropub in the same spot at 2733 Sutton Blvd. Doors opened Tuesday evening, Feb. 16. As Sauce reported in January, co-chefs and co-owners Austin Hamblin and Michelle Allender announced they…
Recipe: Chocolate Cherry Pistachio Loaf
Freezers are a fantastic invention. They allow me to preserve fruit at its peak so I can savor them in the dead of winter. Recently I found some dark cherries in my freezer and thought they’d be a perfect match for some pistachios and chocolate. The rich chocolate loaf is nutty with an unmistakable presence…
5 STL-area chefs, The Side Project Cellar, Stone Soup Cottage all earn JBFA nods
The James Beard Foundation announced its 2016 restaurant and chef award semifinalists today, Feb. 17. Once again, St. Louis is well represented among this year’s picks for the esteemed culinary awards. Among the national categories, chef-owner Mike Randolph’s Público was named a semifinalist for Best New Restaurant. This category recognizes a restaurant that “already displays excellence in…
Recipe: Black Bean and Quinoa Burritos
Toasted Black Bean and Quinoa Burritos offer all the heft of a Mexican classic sans meat. Here, black beans are ever so slightly blitzed with red wine vinegar, lime juice and a jalapeno, then wrapped up in a tortilla with a quinoa-corn-red onion mix. The burritos are dry-toasted in a cast-iron skillet for crunch. Serve with…
Franco to close on Feb. 20
After 10 years, Franco is closing its doors in Soulard. Owner Tom Schmidt made the announcement online; its last day of business is Saturday, Feb. 20. “I feel like restaurants have a lifecycle sometimes,” Schmidt said. “Ten years is a really great run, and we’re proud of it, but it was time to say goodbye.”…
First Look: Parigi in Clayton
Editor’s Note: Parigi has closed Restaurateur and chef Ben Poremba’s latest eatery, Parigi, is firing up the burners in Clayton at 8025 Bonhomme Ave. As Sauce reported in June 2015, Parigi is Poremba’s fourth restaurant venture, an Italian restaurant on the ground floor of Clayton on the Park at Bonhomme Avenue and Brentwood Boulevard While Poremba continues…
Gringo to close, Mission Taco Joint to open in same space
Taco turnover is in the works in the Central West End. Owner Chris Sommers announced today, Feb. 12, that he will close doors for good at Gringo, his Mexican eatery in the Central West End, as reported by St. Louis Magazine. Gringo will serve its last taco this Sunday, Feb. 14. “We’ve had a good…
Valentine’s cocktails at Bailey’s Chocolate Bar
Single or spoken for, Valentine’s Day is upon us with all its saccharine romance. Baileys’ Chocolate Bar in Lafayette Square has dreamed up a threesome of cocktails perfectly suited for a weekend of amour. This romantic venue is a hotspot on Valentine’s weekend, so get in line early via the No Wait app and hang out…
Danny Meyer to open Shake Shack in St. Louis
Get ready, burger lovers. NYC restaurateur and St. Louis native Danny Meyer is bringing Shake Shack to The Lou. Meyer announced today, Feb. 12, that he will open a location at 32 N. Euclid Ave., in the Central West End in 2017. Shake Shack is well known on the East Coast for its Midwest-inspired griddle…
Recipe: Samantha Seneviratne’s Salt and Pepper Caramel Brownies
I’m the kind of person who triples the ground ginger in spice cake recipes and adds black pepper to her gingerbread. Chocolate wants sea salt and hot chocolate needs a healthy pinch of cayenne pepper. Needless to say I was immediately sold on Samantha Seneviratne’s The New Sugar & Spice cookbook and her salt and…
Steve’s Hot Dogs is coming to The Pageant
Hard rock and hot dogs will come together when Steve’s Hot Dogs opens its third location in Suite 100 at The Pageant on March 4. Steve’s Hot Dogs owner Steve Ewing has known the concert venue owners Joe Edwards and Pat Hagin for years and combined with the momentum of the other two Steve’s Hot…
Recipe: Pasta with Braised Onion Sauce
Alchemy: The medieval forerunner of chemistry based on the supposed transformation of matter. It was concerned particularly with attempts to convert base metals into gold or to find a universal elixir. See: braised onions. Cooking onions over low heat for a long time is one of the most magical food tricks around. Also it’s simple…
Cugino’s to add brewery, Narrow Gauge Brewing
Many know Cugino’s Italian Bar & Grill for its extensive draft list, but soon the restaurant will host a new option in local beer. Narrow Gauge Brewing is scheduled to begin production early this spring, operating out of a space inside the Florissant restaurant. A joint venture between Cugino’s co-owners Ben Goldkamp, Dave Beckham and brewer Jeff…
First Look: Boundary
Boundary at The Cheshire opened doors yesterday, Feb. 8 at 6300 Clayton Road, in the space formerly known as The Restaurant. As Sauce reported in December, The Restaurant at The Cheshire closed in January for significant renovations and a complete rebranding. Boundary aims to move away from The Restaurant’s identity as a special-occasion spot, toning down…
Recipe: Vegan Beer Cheese Soup
We live in an era of vegetarian menus and Meatless Mondays, yet to some, plant-based eating is inconceivable. Fortunately, I’ve found the phrase “Hey, beer is vegan,”* inspires understanding among even the most incredulous omnivores. If nothing else, humanity is united in its enjoyment of frosty, fermented beverages. Since beer is universally appreciated, I wondered…
Recipe: Chocolate Blackout Pie by Holly Ricciardi
I made a mistake when I chose Magpie to cook from this month. I cannot make pies – never have been able, never will be able. But the book, a collection of recipes from Philadelphia’s Magpie Artisan Pie Boutique, looked so appealing, I was convinced I could. The notion of making my own pie crust…
Former J. Buck’s chef Patrick Viehmann steps into Seamus McDaniel’s
Former J. Buck’s executive chef Patrick Viehmann took his experience at the now-shuttered Clayton restaurant to Dogtown in January when he joined Seamus McDaniel’s as general manager. Viehmann said he plans to keep Seamus’ family traditions alive and said he hasn’t changed the Dogtown institution since his arrival. “One thing I don’t want to do is make an…
First Look: The Preston in the Central West End
After four months of renovation, the space in The Chase Park Plaza that formerly housed Eau Bistro, which closed on Nov. 3, 2015, has been transformed into The Preston. The new space, freshly painted and completely renovated from floor to silverware, opened its doors Monday, Feb. 1 inside the hotel at 212 N. Kingshighway Blvd.,…
McArthur’s Bakery Café to open location in The Loop
McArthur’s Bakery Café will whip up a lot more frosting next month. The 60-year-old St. Louis institution announced yesterday, Feb. 4, that it will add another bakery and cafe at 6630 Delmar Blvd., in The Loop. McArthur’s will move into the space formerly occupied by St. Louis Bread Co., and is shooting for a mid-March opening.…
3 wines from the northern Rhone
Wines from the northern Rhone Valley region are some of the best in France, yet they often fly under the radar. Stone fruit, flowers and hay are typical on the white wines (typically made from viognier grapes). The reds are almost always made from syrah grapes and range from Burgundian ethereal beauties to full-bodied crushers.…
4 chicken wing recipes to win the Super Bowl party
True, St. Louis isn’t exactly in love with the NFL at the moment, but we’ll take any excuse to slather wings in hot sauce and eat with reckless, sloppy abandon. This Super Bowl Sunday, grab a few pounds of drummies and flats and take on any competition with fiery-sweet, lemon-pepper or even vegan (trust us!) options so…
Ol’ School Smokehouse opens in South County
Meat lovers in Mehlville and beyond have a new place to get their fix. Co-owners Wes Smith, CJ Baerman and Shawn Orloski opened Ol’ School Smokehouse at 7565 S. Lindbergh Blvd., on Monday, Jan. 25. Focusing on fresh meat and side dishes prepared daily, the smokehouse offers traditional takes and less common twists on one of…
Recipe: Lemon-Pepper Chicken Wings
Growing up in Atlanta, an order of lemon-pepper chicken wings was one of my favorite meals. I could usually find these citrusy, pepper-spiked drummies on almost any menu. But since I moved to St Louis, I can’t seem to find the perfect lemon-pepper wing in town, so I set out to make my own. I tried…
Lemon-Pepper Chicken Wings
1 to 2 servings
Party Bar: 9 bottles, 19 cocktails, $150, 1 hell of a party
What you need to bring the cocktail party home Base SpiritsEclipse Restaurant’s bar manager Seth Wahlman recommended these bottles because they’re affordable, work for mixing into cocktails and are also good to enjoy on their own. * Broker’s London dry gin * Rittenhouse rye whiskey* El Dorado 5-year aged rum Mixers and Garnishes* Angostura bitters*…
5 St. Louis date-night spots perfect for every occasion
Editor’s note: Since publication in 2016, Orbit Pinball Lounge and The Libertine have closed. 1. Proposal Date // Bar Les Freres Engagements inspire people to patronize stuffy establishments where waiters place napkins in laps and walls are lined with gilded paper. But unless this is how you roll on a typical Saturday night, a proposal in that…
Loaves we love
Small-scale bakeries are changing the St. Louis bread scene in a big way. Diving deep into the bread rabbit hole – from swapping commercial yeast for natural leavening to riffing on traditional recipes with unexpected ingredients – these five bakeries produce loaves with more complex flavor and superior texture. Here, proof that artisanal bread is…
Absolute BBQ to open in Chesterfield Valley
A taste of China, India and the Mediterranean is slated to open at the end of March when first-time restaurant owner Venkatesh Sattaru welcomes diners to Absolute BBQ – Indian Wish Grill. The restaurant will be located at 17409 Chesterfield Airport Road in Chesterfield and will serve food inspired by Sattaru’s travels while in the…
Negroni
1 serving
Martini
1 serving
Daisy Cocktails
1 serving
Manhattan
1 serving
Sour Family
1 serving
Vegan Beignets
4 dozen beignets
Old Pal
1 serving
Collins
1 serving
Americano
1 serving
Old-Fashioned
1 serving
Boulevardier
1 serving
First Look: Companion in Maryland Heights
Companion is inviting the public into its baking process starting tomorrow, Feb. 2. As Sauce reported in January 2015, Companion moved its headquarters, along with a baking school and cafe, to 2331 Schuetz Road in Maryland Heights. The 5,000-square-foot cafe seats 66 and will serve the same menu as the Ladue and Clayton locations with a few…
Hit List: 4 new must-try restaurants in February
1. Porano Pasta: 634 Washington Ave., St. Louis, 314.833.6414, poranopasta.com After nearly a year of anticipation, James Beard Award-winning chef Gerard Craft opened doors at Porano Pasta, his first fast-casual venture and fifth restaurant. Step up to the counter in the bright, two-story space and mix and match from a plethora of bases like organic…
Recipe: Falafel Loaf With Tarator Sauce
Change up a boring Monday and make Falafel Loaf With Tarator Sauce. Chickpeas and garlic paste are the keys to this flavorful dish filled with notes of cumin, coriander, parsley and cilantro. Slice and serve with the tahini-based tarator sauce on the side for dipping. Get the recipe here.
Local breweries take top RateBeer awards
It was a good weekend for the St. Louis beer scene as several breweries, restaurants and retailers took home RateBeer awards at the website’s annual festival and awards show last weekend, Jan. 30 and 31. The awards are based on user reviews of craft beers from around the world. Earthbound Beer took home the award for…
Review: Yaquis on Cherokee
Crunchy, flame-touched cheesy slices of pizza are washed down with tall glasses of luscious wines and superb, no-nonsense cocktails at Yaquis on Cherokee. Here are a few reasons why this saloon at the epicenter of Cherokee Street’s vibrant food and drink scene deserves your attention. The Space In one of the city’s most eclectic and…
Sip this Syrah blend with your sweetie
The 2013 Jean-Louis Chave Côtes-du-Rhône Mon Coeur from the south of France is perfect for Valentine’s Day. Mon coeur translates to “my heart,” after all. The Syrah-dominant blend is like a brawny pinot noir – fruity and spicy with soft tannins and endless food compatibility. As Sinatra might say, “lovely to look at, delightful to…
Vegan Beignets
Mardi Gras is my reward for surviving the winter holidays. Instead of obligatory gift giving and awkward work parties, it’s an unrestrained celebration of goodwill toward fellow humans, illustrated by the dispensing of beaded necklaces, heady beverages and witty banter in the porta-potty line. In honor of the Grand Parade (which I’m missing due to…
What I Do: Patrick Devine of La Patisserie Chouquette
With a last name like Devine, this pastry chef was born to make dessert. Today, you can find Patrick Devine turning out French confections as assistant pastry chef of Simone Faure’s La Patisserie Chouquette in Botanical Heights. Here, he shares his love of challenging technique and crowd-pleasing sweets. Why work with pastry? I love to…
Aquavit Ascending: Meet the spirit of the north
Korean soju. Japanese sake. Kentucky bourbon. Every region has its spirit, and if your lineage comes by way of Scandinavia, aquavit is your official libation. Less ubiquitous than other kinds of clear booze, this mermaid is a neutral distilled spirit (like vodka) infused with botanicals and herbs (like gin). While the dominant flavor of gin…
Meals That Changed My Life: Kevin Willmann of Farmhaus
It takes more than great food to make a great meal: Service, ambiance, company and cuisine all combine to create a dining experience. It is these experiences that have stuck with 2016 James Beard Award semifinalist and Farmhaus chef-owner Kevin Willmann. From Chicago to Florence, Italy to a picnic table in Greenville, Illinois, here are the…
Review: Tai Ke in University City
By the end of the long meal, sitting in the sparse, spotless space with our faces bathed in the unflattering fluorescence of hanging office lights, the consensus among the dinner party was unanimous: Tai Ke was the best Taiwanese food we’d ever eaten. Never mind the fact that most of us had never eaten Taiwanese…
Review: The Gramophone in The Grove
Once primarily known as a live music venue in the popular Grove neighborhood, The Gramophone now bills itself as a tavern/deli/bottle shop. With orders taken at a bar, the restaurant is unlike most delis out there. But when a place serves lunch this good, who cares what it’s called? Sandwiches are filling, affordable and can…
Hit List: February 2016
Porano Pasta After nearly a year of anticipation, James Beard Award-winning chef Gerard Craft opened doors at Porano Pasta, his first fast-casual venture and fifth restaurant. Step up to the counter in the bright, two-story space and mix and match from a plethora of bases like organic farro or house-made semolina pasta, 11 sauces from…
