The Scoop: Eckert’s expands for 100-year anniversary
Eckert’s is celebrating 100 years in business today by breaking ground on a 22,000-sq. foot expansion of its country store in Belleville, Ill., that it coughed up $5 million to build. The expansion will be run by the seventh generation of the Eckert clan, and will make more room for fresh peaches and plums, a…
92 years of Hot Salamis
If the 25th anniversary is celebrated with silver and the 50th anniversary is golden, it only seems appropriate that Gioia’s Deli on The Hill is celebrating 92 years in business with what it does best — the toasty, meaty sandwich that made it famous. This Friday, Gioia’s, located at 1934 Macklind Ave., is marking its…
Short List: Fish tacos
Dude, a killer fish taco is not just a San Diegan’s birthright; St. Louis hosts a bevy of restaurants that offer up the delightful combination of crunchy, salty, creamy, chewy that calls to your inner surfer. It’s hard to say no to a lightly fried piece of white fish covered with a spicy cabbage slaw…
The Scoop: Tea time is up at The St. Louis Tea Room
Those looking for a cup of afternoon tea will soon have to look beyond The St. Louis Tea Room at 4001 Utah Street as the restaurant will shutter its doors Wednesday after a four-year run, according to the Riverfront Times. Proprietor Judy Rusch and her daughters Becky Daake and Barbara Obermeyer opened the South City…
Local breweries shine in national spotlight
A Saucy congrats to a few local breweries in the national spotlight today thanks to a story that featured the local beer scene in the Anheuser-Busch InBev era. Today, BBC’s World News America took a closer look at the positive repercussions of the 2008 Belgium buyout of the city’s largest brewery, including the boost in…
The Scoop: Best of Boulder sub shop hits The Loop
Another eatery is coming to The Loop. Snarf’s subway shop will be located at 6301 Delmar in the space formerly occupied by Soul shoe store. Snarf’s originated in Boulder, Col., where it has earned “Best Sandwich” status in Boulder Weekly’s Best of Boulder reader poll since 2006. The popular sub shop has four locations in…
The Lou looms large in national press today
A Saucy congrats to quite a few local eateries that have garnered well-deserved national attention for the STL culinary scene today: Today’s New York Times Travel section features a whirlwind 36-hour tour through St. Louis, recommending all sorts of local haunts and attractions (complete with photos from local snapper Dilip Vishwanat) – and places to…
Drink This Weekend Edition: Matt Obermark’s Grove Smash
St. Louis’s Matt Obermark is one of 28 bartenders nationwide who will be participating in the United States Bartenders Guild Milagro Tequila Competition as part of this year’s Tales of the Cocktails convention in New Orleans. Obermark, who tends bar at Atomic Cowboy, was selected to represent St. Louis in the July 23 competition based…
Black walnuts spotlighted at The Bittersweet Bakery
Do you know the state tree nut of Missouri? Well it’s the wild, rare black walnut and it’s the star of a new taste test at Benton Park’s The Bittersweet Bakery at 2200 Gravois Ave. The company behind this delicious exam is local provider Hammons Products, and the pastry of choice is Bittersweet’s luscious chocolate-black…
The Scoop: Sekisui Pacific Rim rolls into Ichigo Modern Restaurant
The sign hanging at 7443 Forsyth Blvd. still says Sekisui Pacific Rim, but that will be the final change as the Japanese restaurant in Clayton transitions into Ichigo Modern Restaurant. The restaurant has changed ownership and the executive chef, who prefers the first name familiarity of chef Budi, has added a slew of signature East-meets-West…
The Scoop: David Guempel leaves Café Osage
Chef David Guempel is no longer working at Bowood Farms’ Café Osage. Owner John McPheeters confirmed today that Monday was Guempel’s last day at the restaurant. “We felt that we needed to make some changes,” said McPheeters, adding, “I wish David Guempel well. It was an amicable parting.” David Kirkland has assumed the helm in…
Local Green Thumb Gives Gardeners a Place to Donate Extras
Ever find that your backyard garden produces more tomatoes, radishes and basil than you know what to do with? Well, after you’ve made all the fresh salads, soups and roasts you can imagine, consider donating your extra produce to those less fortunate in the St. Louis area. The Harvey Kornblum Jewish Food Pantry, run by…
The Scoop: Brasserie gets a new executive chef
Brasserie by Niche is gearing up a bienvenue: Chef and owner Gerard Craft has hired William Fugitt as executive chef to replace Perry Hendrix, who is leaving the Central West End bistro to take a position at Custom House Tavern in Chicago. Fugitt holds 16 years of culinary experience, including tenures at Jean-Louis Palladin at…
Everything’s beachy in the Grove
Beachcombers here have it tough – no one will ever mistake the Landing for Saint-Tropez. But this Saturday, June 26, Sanctuaria and Erney’s 32 are seeking to fix that with their inaugural Beach Bash on Boyle. Starting at 6 o’clock that evening, the two Grove establishments will host a gonzo gala on Boyle Avenue, which…
Liederkranz cheese returns – and St. Louis has it
Liederkranz, a famed American cheese out of production since 1985, has just returned to the market in limited quantities, and The Wine and Cheese Place plans to stock it. “We are expecting Liederkranz on Thursday, keeping our fingers crossed,” Paul Hayden, manager at the Clayton shop, notified us by e-mail today. “I cannot wait to…
Resetting the GPS on a frozen “mmm”
Summer’s arrival makes it integral to stay abreast of changes at area malt shops and similar oases. In that light, visitors to St. Charles County might need to consult their Garmins regarding Deters Frozen Custard. The shop – a 2003 outgrowth of a family dairy founded in Quincy, Ill., all the way back in 1892…
The Scoop: Schlafly’s head of brewing discusses possible sale
As first reported in the St. Louis Business Journal on Friday, the founders of The Saint Louis Brewery, Tom Schlafly and Dan Kopman, are in preliminary discussions about selling their majority stakes in the company. James “Otto” Ottolini, head of brewing operations for Schlafly contacted Sauce to discuss what has transpired thus far and his…
iTAP kicks off its World Cup celebration
Soccer fans, take note! In cooperation with Sauce, the new Soulard location of the International Tap House, at 1711 S. Ninth St., will be welcoming you to World Cup coverage not only with hundreds of thirst-quenching quaffables, but also with cuisine from local restaurants all this week for the 1:30 p.m. games. So today, as…
The Scoop: iTAP Soulard preps its taps
Sauce was on the scene at International Tap House in Soulard this morning, where owners Brad Lobdell and Sean Conroy and their crew were busy unloading cases of beer, affixing taps – including decorative ones to the water fountain (sorry, no free suds) on the huge outdoor patio – and tidying up the 3,500-square-foot renovated…
The Scoop: Laclede Coffee Co. closed
Midtown’s Laclede Coffee Co. closed its doors last Friday and when Sauce showed up on the scene this morning, a moving crew was receiving instructions from owner Kelly Bruce about the tables, chairs and other items that needed to be hauled away. Bruce opened Laclede Coffee Co. three years ago at 3722 Laclede Ave., directly…
Local chef takes part in first lady’s program
Earlier this month, chefs from 37 states visited Washington to participate in the launch of Michelle Obama’s Chefs Move to Schools program. The only area chef included: Lauren McCabe. McCabe – who operates the MealThymes personal-chef service in Augusta, Mo. – passed a whirlwind 36 hours in the nation’s capital for the June 4 conference…
Mount Pleasant earns gold
A Saucy congrats four times over to Mount Pleasant Winery. The Beverage Testing Institute recently awarded the Augusta, Mo., winery with four gold medals. Winning wines included: NV Merlot, which received a rating of 92; the 2009 Vignoles and 2007 Norton, both of which garnered 91 points; and NV Cabernet Sauvignon, which earned a rating…
For Father’s Day, burgers and … butterflies?
During late spring and summer, surely your poor pop sucks in more than enough smoke over that wicked ol’ Weber. So cut the geezer some slack – and treat him to Father’s Day Build-a-Burger at the Sophia M. Sachs Butterfly House. The grill-tastic bash at the Missouri Botanical Garden facility will run from 11 a.m.…
The Scoop: Chef Dave Rook dishes more about Copia’s menu
St. Louis Magazine’s George Mahe has been feasting his eyes on Copia Urban Winery’s gumbo for a while, and today he gave readers of his blog, Feast, a glimpse of some appetizers and entrées – new and old – that diners can expect when the downtown hot spot reopens its doors on June 25. Besides…
Nightline sponsors chef contest
Got a fave St. Louis chef? Wanna potentially land him or her on network TV? Fab – all you have to do is revisit Freshman Comp. Nightline, the long-running late-night ABC News program, is sponsoring an online essay contest to nominate a local chef to be the subject of its Platelist, which showcases “behind-the-scenes access…
TripAdvisor praises Baileys’
A Saucy congrats to Baileys’ Chocolate Bar, which TripAdvisor just lauded. More specifically, the site – which provides user recommendations on hotels, vacations, travel packages and other subjects – ranked the Lafayette Square favorite in third place on its list of top 10 meccas for those seeking to sate their sweet tooth.
The Ritz rolls out The Bakery in Clayton
If you’ve dined at The Ritz-Carlton lately and were smart enough to leave room for dessert, we’ll bet that executive pastry chef Simone Faure’s sweet treats left you with a smile (and maybe a chocolate smudge) on your face. With the launch of the hotel’s The Bakery in Clayton, a new retail outlet for Faure’s…
Brunch-plus debuts at the Market Pub House
The Market Pub House launched its Sunday brunch menu last weekend, as planned since it opened early in May – and The Loop restaurant’s already upgraded that menu. “We’re offering all-you-can-eat [baby back] ribs for $10, which is a big item,” executive chef Shawn Isbel told us yesterday morning over two orders of the restaurant’s…
Edwardsville grocery throws grand-opening bash
Township Grocer, which launched a bit more than a month ago, will celebrate its grand opening next Friday. The Edwardsville store, at 102 N. Main St., will host a ribbon-cutting and reception from 5:30 to 7:30 p.m. on June 18. Attendees will be treated to herbal sodas and snacks from Township Grocer’s shelves. Karen Bailey…
Mixology De-Mystified: Going, going –
Love classic cocktails? Wanna learn more about ’em from two of St. Louis’ top experts on the topic? If so, then phone Sanctuaria ASAP. This coming Monday, June 14, that Grove tapas restaurant will host Mixology De-Mystified, an informal evening class devoted to pre-Prohibition panache and conducted by Sanctuaria’s own Matt Seiter and Taste by…
Festival brews fun in Forest Park
With summer officially less than two weeks away, area residents can drink a good-riddance toast to a spring full of depraved weather this weekend at the St. Louis Brewers Heritage Festival. The event will run from 7 to 11 p.m. Friday, June 11, and from 1 to 5 p.m. and 7 to 11 p.m. Saturday,…
You know the table – how ’bout the farm?
“Farm to table” – that phrase has lately become quite common. Now area foodies can investigate its first component at the end of this month, when the O’Fallon Parks & Recreation Department sponsors a tour of a pair of Missouri farms prominent in the locavore movement. The tour, scheduled for June 29, focuses on Overlook…
The Scoop: Eclipse’s Brendan Noonan headed to Harvest
Brendan Noonan has left his post as executive sous chef at Eclipse Restaurant to assume a position as Harvest’s sous chef. Noonan, who shared the news last week with Sauce and St. Louis Magazine’s George Mahe, worked briefly with Harvest chef and owner Steve Gontram and executive chef Nick Miller between departing from The Shaved…
The Scoop: Flavors BBQ fires things up
New restaurants continue to groove in the Grove. Case in point: Flavors BBQ Sports Bar & Grill just opened there at 4317 Manchester Ave. Flavors’ menu features appetizers including fried pickles, various salads and more than a dozen each of sandwiches, sides and dinners (among them the daunting-sounding Pig Out Platter – a full slab…
The Scoop: Midtown City Diner opens Tuesday
Midtown slinger addicts, party time’s almost arrived! Peter Spoto of St. Louis’ famed City Diner just notified us that he’ll at last open a second location “at the Fox ‘softly’ on June 8. We will likely do a grand opening down the road.” The new eatery will almost have a balcony at the theater, in…
Drink This, Weekend Edition: Sanctuaria’s Cocktail Garden Table
Sanctuaria’s latest wild idea – garden-to-glass drinking, featured in our Elixir column in the June issue – may soon rival farm-to-fork dining. The tapas restaurant in The Grove recently launched the Garden Table, which showcases the fresh herbs, vegetables and flowers harvested from the restaurant’s new garden in drinks shaken and stirred by Sanctuaria’s talented…
The Scoop: Wanderlust to satisfy your street food cravings
Erik Jacobs, former co-owner of the shuttered Babalu’s in the Central West End, has a dream, one that involves bringing creative street food from around the world to STL. First up: Neapolitan-style pizza. This summer, Jacobs aims to use a vintage 22-foot Airstream trailer – dubbed Wanderlust to reflect his love of travel – fitted…
Grocery co-op opens in Old North
The Old North neighborhood will welcome a grocery co-op June 30. The co-op will occupy 2718 N. 13th St., said Sean Thomas, executive director of the Old North St. Louis Restoration Group. “The building itself is close to 6,000 square feet,” Thomas told us. “We will be only using about 2,000 square feet for the…
The Scoop: Yo My! New frozen yogurt shop now open in Webster
The latest in a flurry of frozen yogurt shops has debuted in downtown Webster Groves. Yo My Goodness opened this week at 237 W. Lockwood Ave., serving up 12 flavors of nonfat frozen yogurt that range from tart (Oriental Ginger) to sweet (Dulce de Leche). The shop, owned by John Travers, uses yogurt mixes made…
Downtown farmers’ market opens tomorrow
Downtown foodies, rejoice! This Thursday is the debut of the new Downtown Farmers’ Market, brought to life by the same people who manage the Tower Grove Farmers’ Market. The downtown version, hosted at the swank Old Post Office Plaza at Locust and Ninth streets, will feature 30 area farmers and food artisans, including old faves…
Customer appreciation day at Straub’s
Boutique grocer Straub’s is celebrating Customer Appreciation Day this Saturday with samples, demonstrations and gifts for the first 100 customers (please – don’t bust down the door, Wal-Mart-style). From 11 a.m. to 4 p.m. June 5, customers at all four Straub’s locations (in the Central West End, Clayton, Town & Country and Webster Groves) will…
The Scoop: New place to Nosh in Maplewood
Foodies should plan to hit downtown Maplewood later this month, when Nosh The Neighborhood Bistro debuts there. Chef and owner Paula Anderson is targeting the third week of June to open the restaurant at 7322 Manchester Road, former site of Maravelle Café. “Maravelle Catering will remain in the same building,” she told us. “They are…
Tart Cherry Recipes to Get You Through June
When tart cherries fully ripen, hundreds of hungry birds swarm the trees, denuding even the tallest in a single day. I’ve watched birds peck the ground under my favorite tree, slurping fermenting cherries until they swoop away loopy. I totally get it. Tart cherries taste so terrific everybody wants some of that goodness. This year,…
Recipe: Ernesto’s Roasted Potato Salad
Ambiance counts for a lot, but it can’t mask a ho-hum menu – which is to say that the prettiest park in town can’t help a plain ol’ potato salad. Follow the lead of Ernesto’s Winebar’s chef Cassandra Vires, whose Roasted Potato Salad perks up picnic fare by roasting potatoes instead of boiling them and…
Review: Bridge Tap House and Wine Bar in St. Louis
Now is a great time to be a beer-lover. Across our fair city, a microcosm of brew houses and taprooms have sprung up, offering a welcome variety of house-brewed and imported lagers, ales, IPAs, porters, stouts and more. Jumping on that bandwagon is David Bailey, owner of Rooster and Baileys’ Chocolate Bar, who sliced the…
Review: Farmhaus Restaurant in St. Louis
Kevin Willmann’s Farmhaus is a very, very, very fine hou … err … restaurant. And while there aren’t two cats in the yard, there are two pooches pressing their noses against the glass back door. There’s a massive rough-hewn butcher block in the kitchen. Brown butcher paper covers the white tablecloths; pastoral countryside paintings dot…
Tilapia With Citrus Bagna Cauda
INGREDIENTS 2 Tbsp. unsalted butter3 Tbsp. plus 2 tsp. olive oil, divided3 anchovy fillets, minced2 cloves garlic, minced2 Tbsp. fresh orange juice1 Tbsp. fresh lemon juice1 tsp. lemon zest1 tsp. orange zest2 Tbsp. chopped fresh basilSalt to taste6 6-oz. skinless tilapia filletsPepper to taste PREPARATION • In a medium saucepan over moderate heat, melt the…
Strawberry Soup
4 to 6
Dandelion Wine
1 Gallon
Basil Sorbet
1 quart
Tart Cherry Salsa
4 cups
Come on Down!
Although we weren’t old enough to watch The Price Is Right when it first hit the airwaves in black-and-white in 1956, we do admit to wasting many an afternoon in the ’70s with Bob Barker and the TPIR models (mostly the models). We also got pretty good at guessing the prices of everything from dish…
Sanctuaria Raises the Bar with Garden Bed
In the last few years, more and more area chefs have carved out vegetable plots adjacent to their restaurants, giving the kitchen easy access to ultrafresh food. In most instances, the harvest is featured in locavore-happy dinner plates, but at Sanctuaria in The Grove, some of that crop won’t touch a single fork; rather, it…
Liquid Summer: Sweet or savory, fresh fruit soups are ripe with flavor
When you dine out this time of year, you’re bound to find a cold soup on the menu, and we’ll wager a buck or two that it’ll be a Spanish-inspired gazpacho. But while that summertime classic is delicious, the realm of chilled soups isn’t limited to just the pick of summer vegetables. With the spring…
The Lighter Side of French Fare
Pomme Restaurant is a sophisticated hideaway in downtown Clayton, warm and dark. It’s a place to tuck into dinner and relax and enjoy, like wrapping yourself up in a cashmere sweater (and just as pricey). Bryan Carr, owner and chef, has been busy the last few years. Along with his wife Diane, he’s opened Pomme…
Josh Roland is shaking things up at Wild Flower
Since graduating from the Art Institute of Atlanta’s culinary school in 2001, Josh Roland has worked in London at Orrery and Mezzo, and at the posh Jean-Georges in NYC. He’s staged with celeb chef Gordon Ramsay (who didn’t even shout obscenities at him), and appeared on Iron Chef America and The Martha Stewart Show. Roland…
Fine and Dandy: Winemaking fun awaits just beyond your back door
Chardonnay, Chenin Blanc, Cabernet Sauvignon – amateur winemakers don’t need these or any other well-known grapes for bottling adventures. No, they need only a common backyard weed to make wine: the dandelion. Dandelion wine, the beverage that Ray Bradbury immortalized in the title of a 1957 novel and likened to “summer caught and stoppered,” is…
Tiny Fish, Big Flavor: Anchovies are a powerhouse in the kitchen
I love food and I love to cook, so I’ll try most things, but some childhood prejudices just won’t shake loose. I didn’t eat mayonnaise for almost 15 years because I got sick at a friend’s house after being served a braunschweiger and mayonnaise sandwich on Wonder Bread. You would expect an 8-year-old to blame…
Farmhaus offers a creative and well-priced list
The ever-expanding list of new restaurants in our town continues to impress me, and Farmhaus was no exception. Not only is the restaurant’s commitment to farmers obvious, but Farmhaus’ locavore approach also extends to the wine and beer list. Made up of about 60 wines, including by 16 the glass, the wine list is almost…
