Lukas Wine & Spirits opens doors at new Ellisville location
Lukas Liquor has a new home at 15678 Manchester Road in Ellisville, just half-mile from its old location. In January, Lukas Liquor owner Gary Bilder announced he would relocate his spirits, wine and beer shop from its old address at 15921 Manchester Road. Concurrent with the move, Bilder renamed the store Lukas Wine & Spirits.…
The Scoop: Joanie’s Pizzeria changes hands
{Joanie’s founder Joanie Spurgeon and new owner Jeff Schneider) After 20 years, Joanie Spurgeon is passing the pizza pan to Jeff Schneider, an employee at the Soulard pizzeria for the last six years. Don’t expect radical changes, though – Schneider aims to freshen up some elements at Joanie’s while keeping true to its…
The Scoop: Two restaurants see changes on The Loop
{Shrimp and grits at Cabana on the Loop} Less than a year after opening, Cabana on the Loop is leaving its current home for a new, off-The-Loop location. Cabana will reopen July 15 at 8502 Olive St., in University City. Co-owner Wendell Bryant said the location was a better financial decision for their…
The Scoop: Marc Rollins to take the reins at In Good Company
{Diablitos Cantina} As corporate chef Wil Pelly departs for smokier opportunities, Hendricks BBQ executive sous chef Marc Rollins will take over the In Good Company corporate kitchens July 1. Rollins is a 15-year industry veteran who has manned every station in the kitchen from dishwasher on up, including time as sous chef at…
The Scoop: Chef Wil Pelly to helm Sugarfire downtown location
Chef Wil Pelly is leaving his post as In Good Company’s corporate executive chef to join Sugarfire Smoke House. Pelly will helm culinary operations at the barbecue joint’s new location downtown at 605 Washington Ave., when it opens in September. His last day with In Good Company (which owns Sanctuaria, Hendricks BBQ, Diablitos Cantina…
Eat this: Clementine’s Creamery Summer Sweet Corn ice cream
It’s not a cookout without a big bite of buttery corn on the cob. Clementine’s Creamery captures that experience in its Summer Sweet Corn ice cream. Fresh corn is stripped from the cob, cooked and creamed using organic dairy, then blended into Clementine’s vanilla ice cream base. The high butterfat content and milky sweet corn…
The Weekend Project: Tamales
Tamales aren’t just a weekend project. They’re also an excellent party project. The best tamales I’ve had were when someone’s family prepared dozens to serve at weddings, baptisms and baby showers. You don’t need a special occasion to make a mountain of tamales, though. They refrigerate or freeze beautifully and can be popped…
The Scoop: Dave Bailey to open weekday lunch spot Shift, Test Kitchen & Take Out
Restaurateur Dave Bailey is opening another eatery. Shift, Test Kitchen & Takeout will be a counter-service, carryout only spot at 311 N. 11th St., located next door to Bailey’s downtown brunch place, Rooster. Shift, slated to open in September, will offer lunch from 11 a.m. to 3 p.m. on weekdays. As its name implies,…
The Scoop: Caravelli signs on at Butchery, Andrew takes over as head butcher, McDonald departs for Byrd & Barrel
{Steven Caravelli} Do the Truffles shuffle! A considerable role shift is underway at Truffles Butchery. The Ladue restaurant and meat market recently announced Steven Caravelli has assumed the executive chef-ship of Butchery in cooperation with Brandon Benack, executive chef of Truffles. Caravelli, who started at Butchery June 16, is most recently an alum…
Baked: Chocolate-Peanut Butter Whoopie Pies
This was my first time baking whoopie pies, but it definitely won’t be my last. I opted for a simple chocolate dough to create a pillowy, cake-like cookie that paired perfectly with peanut butter-cream cheese frosting. A note on the batter: It should be a bit stiff and not spread too much when piped.…
The Scoop: Cassy Vires departs Juniper, John Perkins to step in with new menu
{Juniper chef-owner John Perkins} Cassy Vires, who took the top toque earlier this year as head chef of Juniper, departed the restaurant Saturday, June 20. Chef-owner John Perkins will fill the role in the interim, citing a desire to take a firmer role in the kitchen at his restaurant. “Cassy’s a very talented,…
The Scoop: Robust to close its Edwardsville location
Robust is closing its location in Edwardsville. Owners Stanley and Arlene Browne announced today, June 23, that the wine bar, which they opened at 126 N. Main St., in August 2013 would shutter after service on June 28. Stanley Browne said a variety of factors culminated in the decision, one they have contemplated since…
Sneak Peek: O’Fallon Brewery in Maryland Heights
One of St. Louis’ oldest craft breweries finally has a tasting room to welcome thirsty fans. O’Fallon Brewery will open its massive new facility today, June 22, at 45 Progress Parkway in Maryland Heights, just across the way from Westport Plaza. The 40,000-square-foot building, which once housed a medical supply company, has been renovated to…
The Scoop: Lascelles chef Eric Brenner to head to Colorado
Chef Eric Brenner will soon wake up to a vista of Colorado’s Rocky Mountains. Beginning July 1, Brenner will assume the position of corporate executive chef at Colorado Mountain Brewery in Colorado Springs, Colorado. The St. Louis native is currently the consulting chef at Lascelles, which opened in Granite City, Illinois, earlier this year. Although…
Meatless Monday: Summer Seitan Tacos
Meat-free taco night just got a whole lot tastier. Marinade strips of seitan with garlic, cumin, paprika and chili powder and pan sear with onion and lime juice for a spicy, zesty filling. Layer those flavor-packed bites in corn tortillas with black-eyed peas, crunchy red cabbage slaw and creamy homemade avocado dressing. Garnish it…
The Scoop: Ben Poremba to open two new restaurants in Clayton
Editor’s Note: Parigi has closed Restaurateur and chef Ben Poremba is adding to his lineup of area eateries with two new concepts in Clayton — Parigi, an Italian-inspired spot with a Parisian twist, and a soon-to-be-named Jewish deli. As first reported by Feast Magazine, Parigi is slated to open in November and will be located…
Pappy’s Mike Emerson spearheads national barbecue festival in St. Louis
Naysayers may claim the barbecue craze is on its way out, but Mike Emerson, co-owner of Pappy’s Smokehouse, begs to differ. Emerson recently announced the debut of Q in the Lou, a national barbecue festival Sept. 25 to 27 at Soldiers’ Memorial. The free event, which celebrates St. Louis’ role in what Emerson called the “barbecue triangle” of…
7 beers for grilling season
If there’s one thing you need when the grill is red hot, it’s a frosty beer to cool you down. We asked Craft Beer Cellar’s Brandon Nickelson to dish on the easy-drinking brews that best complement the layered, smoky flavors of grilled meat. 1. Deschutes Brewery Fresh Squeezed IPA Citra and Mosaic hops take center…
Drink This Weekend Edition: 2nd Shift Technical Ecstasy
It wasn’t hard to find area brewery employees at the St. Louis Brewers Guild Heritage Festival last weekend. You just had to walk over to 2nd Shift Brewing’s booth, where a gaggle of brewery workers and beer nerds were all waiting to try owner-brewer Steve Crider’s new Czech-style Pilsner. You see, a Czech…
The Scoop: Fire temporarily closes Ferguson Brewing Co.
Ferguson Brewing Co. is temporarily closed after an electrical malfunction sparked a fire in the kitchen early this morning, June 19. Co-owner Mike Lonero said the building, located at 418 S. Florissant Road, was closed when the fire broke out. There were no injuries. Lonero said he was alerted to the fire around 6:30…
The Scoop: Taco Truck STL to open brick-and-mortar on Cherokee Street
Local food truck business Taco Truck STL will soon open a brick-and-mortar location at 2737 Cherokee St. The space, which formerly housed Garduños Restaurant, is still being renovated. Owner Tomas Pedro said the 50-seat restaurant is slated to open in August. Pedro said the new space would provide him with a larger kitchen to prepare…
Just Five: Skirt Steak with Radishes
Radishes are a divisive little vegetable. While some long for radish season to make a butter and radish sandwich (yes, that’s a thing) or spend hours mastering radish roses for garnish, many more see this pink nubbins as the things you don’t eat on the crudite plate, skipping right over them at the farmers market.…
First Look: Southern in Midtown
Fried chicken has come home to roost in St. Louis, and chef Rick Lewis is adding to the flock with Southern. As The Scoop reported in March, Lewis left his chef post at Quincy Street Bistro and joined forces with Pappy’s owner Mike Emerson to open a hot chicken spot next door to Emerson’s famed St.…
The Scoop: The Libertine’s Josh Galliano to join Companion Bakery, Schlafly chef Matt Bessler to replace Galliano
Executive chef Josh Galliano is leaving The Libertine and joining the bread-baking crew at Companion beginning June 22. Galliano’s last day at the Clayton eatery, which he has helmed since it opened in May 2013, is this Thursday, June 18. “I’m going to be … learning the ins and outs of everything they do,” Galliano…
Meatless Monday: Vegan Blueberry Ice Cream
We all scream for ice cream. Make this treat accessible to everyone: vegans and those without ice cream machines. Simply combine two cans cold full-fat coconut milk, frozen blueberries, sugar and vanilla extract in a blender (toss in some berry vodka for a grown-up indulgence). Freeze three hours, stirring every 30 minutes until it reaches…
Make This: Grilled Halloumi
We love halloumi for its tangy, salty flavor, but the magic happens when this semi-firm Greek cheese meets a bit of heat. Whether grilled or pan-seared, halloumi holds its own against high temps, the crust turning golden brown and the interior becoming soft and chewy. Get to know one of the most grill-worthy cheeses. Cut…
Drink This Weekend Edition: Add fizz to hot summer nights with wine spritzers
We all have that friend, the one who means well but is clueless when it comes to wine. So what to do when they proudly gift you a bottle that, well, sucks? Here’s one use for those bottles during a hot, humid St. Louis summer – make a refreshing spritzer. All you need…
The Scoop: The Loop’s Corner 17 to expand restaurant into neighboring space
You’ve heard of big storefronts swallowing up little ones, but Corner 17 in the Delmar Loop is switching things around. Owner Ivan Wei has announced that he is expanding his popular Asian noodle concept into the space next door, formerly occupied by Qdoba. Corner 17, noted for its windowed station in back where noodles…
Baked: Summer Berry Cake
This irresistible berry cake is the epitome of summer desserts. I intended to write a blog post about it a few years ago, but it was devoured at a Fourth of July party before I could get a photo. When I found some wonderfully fresh berries at the farmers market last weekend, I was…
The Scoop: Six Row Brewing Co. ceases operations at Midtown brewpub
Over the weekend, news that Six Row Brewing Co. would close its doors at 3690 Forest Park Ave., was sudden and swift, as reported by St. Louis Post-Dispatch. The 5-year-old brewery and pub made the announcement via Facebook Saturday, June 6, stating that operations at the Midtown location would cease at the end of the…
The Scoop: Gyro Company owner to open new downtown restaurant, Yiro/Gyro
Gyro fanatics will soon be able to get their fix in downtown St. Louis; Yiro/Gyro is set to open at 750 Locust St., next week, in the location formerly occupied by Hamilton Jewelers. As originally reported by the St. Louis Business Journal, the 2,300-square-foot space will include 49 seats inside and an additional 16…
The Scoop: Little Dipper Chocolate opens storefront in Eureka
Little Dipper Chocolate owner Beth Prindable began selling her handcrafted chocolates at area farmers markets in 2010, crafting her product in a small rental kitchen. Now Little Dipper has a home of its own; Prindable opened a storefront at 91 Hilltop Village Center Drive in Eureka in May. Prindable said the 1,200-square-foot location…
The Scoop: Chaumette announces new winemaker Henry Johnson
{From left, Chaumette owner Hank Johnson and new winemaker Henry Johnson} Keeping it in the family, Chaumette Vineyards and Winery has named Henry Johnson as its new winemaker, effective in late June. Son of winery owners Hank and Jackie Johnson, Henry Johnson has studied the art of winemaking under departing Mark Baehmann, who will continue…
The Scoop: Organics market opens doors in South St. Louis
New South City market Organics has popped up at 5400 S. Kingshighway Blvd. Doors opened for business June 5. Owner Fred Ford said the majority of his inventory is certified USDA Organic. “Before I had kids, I didn’t care about my diet. When I had kids, I didn’t want them eating anything that I had been…
St. Louis servers share their favorite dishes
Ever wonder what servers order for themselves? Here’s the insider intel on what to eat at St. Louis restaurants right now. “The Wicked Good Shrimp. Tiger prawns are sauteed in spices and served with bread for dipping. People come specifically for that dish.” – Skylar Finan, Sanctuaria “Definitively the Jungle Love Nachos. It features house-smoked barbecued…
Meatless Monday: Goat Cheese Tart
Rich, velvety goat cheese takes center stage in this delicious vegetarian dish. Pulse together flour, salt and butter to form the tart dough (or pick up your favorite packaged pie crust for a faster version) and bake. Meanwhile, steep garlic in scalded cream to infuse its pungent aroma throughout the filling. Then blend the…
The Scoop: OG Hospitality group to close Cucina Pazzo, open a second Tavern Kitchen & Bar
{Short Rib Pappardelle at Cucina Pazzo} Big changes are underway at the OG Hospitality Group family of restaurants. Cucino Pazzo is closing on June 28. As first reported by St. Louis Magazine, the Central West End Italian eatery will shutter its doors before reopening as the second location of The Tavern Kitchen & Bar…
First Look: Cellar House in South County
South County cocktailians and oenophiles have a new date-night spot close to home. Cellar House, a new companion restaurant connected to Bottle Cellars wine shop at 6039 Telegraph Road in Oakville, quietly opened doors at the end of May. Owner Patrick Ahearn, who opened Bottle Cellars five years ago, is a trained architect who designed…
First Look: Jeni’s Splendid Ice Creams in the Central West End
Jeni’s Splendid Ice Creams has opened its newest scoop shop at 389 N. Euclid Ave., in the Central West End. As The Scoop reported last November, owner Jeni Britton Bauer’s Ohio-based ice creams have caused a sensation around the country, earning accolades from the James Beard Foundation, Food & Wine, Conde Nast and…
The Scoop: Pairings to close doors, exec chef Rob Beasley heads to Chaumette
{Pairings’ Layers of Love dessert} Chef Rob Beasley is heading south to take over the Chaumette Vineyards & Winery kitchen. The news comes after Pairings Wine and Dessert Bar, where Beasely is currently executive chef, announced on Facebook that it will close its doors for good June 13. Beasley said the Des Peres bistro has been sold…
Drink This Weekend Edition: Negroni Week
It’s that time of year again; bars the world over have stocked up on the Campari for Negroni Week, a celebration of that classic cocktail that also benefits the community. A Negroni – equal parts gin, sweet vermouth and Campari garnished with an orange twist – makes for a satisfying start to any meal,…
What I Do: Vince Valenza of Blues City Deli
How did Blues City Deli become a St. Louis institution? “There’s a lot of feeling and soul in the food, the energy of the room, the music, the staff,” said owner Vince Valenza. He hopes to make his new venture, Melo’s Pizzeria, opening next door to Blues City Deli this summer, as popular as his…
The Scoop: J McArthur’s An American Kitchen to open in Lindenwood Park neighborhood
J McArthur’s An American Kitchen is set to bring modern American cuisine to 3500 Watson Road, the space formerly occupied by 3500 Winehaus. Co-owner Ben McArthur will bring more than 15 years of culinary experience to the new eatery’s kitchen. J McArthur’s is set to open in early July. “We want to bring…
Just Five: Sole with Citrus-Browned Butter Sauce
It may shock you to know that there are many nights during the week when I’m not whipping up amazing five-ingredient meals for my family (shout out to Dogtown Pizza for keeping them fed on more than one occasion). However, I recently gained a bonus kid for a few nights, and I was determined…
Hit List: 4 new places you must try this month
1. Clementine’s Creamery: 1637 S. 18th St., St. Louis, 314.858.6100, clementinescreamery.com Owner Tamara Keefe has peddled her rich ice creams to dozens of St. Louis-area restaurants since last fall, and now customers can snatch up “naughty” (alcohol-infused) and “nice” (non-alcoholic) creations any time at the petite shop in Lafayette Square. A rotating selection of…
The Scoop: Missouri winemaking fixture Mark Baehmann to open Wild Sun Winery this summer
After 33 years crushing grapes for Missouri wineries like Montelle and Mount Pleasant, Chaumette winemaker Mark Baehmann is ready to fulfill a lifelong dream of opening his own winery in August. Baehmann will open doors to a tasting room Wild Sun Winery, located at 4830 Pioneer Road, just outside of Hillsboro. Wild Sun…
Sneak Peek: Tazé Mediterranean Street Food
Brothers Casey and Justin Roth have worked for nearly two years to develop their fast-casual restaurant concept, Tazé Mediterranean Street Food. A multi-continent food research trip and construction behind them, the Roths and chef Matt Borchardt are ready to dish up gyros, kebabs, hummus, baba ghanoush and other Mediterranean classics in the Mercantile…
Best of Bandol
The sun is strong, the nights are cool and the wine is everything in Bandol, a tiny fishing village on the coast of southern France. Late-ripening mourvèdre grapes grow best in this pocket of Provence on restangues or retaining walls, steep-terraced, south-facing amphitheaters with dry, pebbly soil, located oh-so-close to the Mediterranean Sea. Bandol is…
Why to try this South African red wine now
Pinotage, South Africa’s signature grape variety, is a crossbreed of pinot noir and cinsault. This wild child shows even more attitude in a coffee-style pinotage. Winemaker Bertus Fourie invented the style 15 years ago when he discovered that his combination of certain yeasts, toasted oak barrels and temperature lent the wine distinctive coffee and dark…
Spice up your summer cocktails with this green chile vodka
A new vodka on the market caught our attention: St. George Green Chile vodka. The folks at St. George offer an array of quality spirits, and this vodka is no exception. As aromatic as it is flavorful, it shows loads of hot and sweet peppers, lime and cilantro on the nose and the palate. This…
3 lambic beers to try now
I recently returned from Belgium, and one of the best things about traveling to the holy land of beer is the abundance of lambics and Gueuzes. These are two of my favorite beer styles because they exhibit terroir like no others. Their uniqueness comes from open-air inoculation by native yeast and bacteria for spontaneous wort…
Review: Taha’a Twisted Tiki in St. Louis
I was five sips into a Hemingway Daiquiri on the back patio at Taha’a Twisted Tiki when a young woman from a bachelorette party on the rooftop deck stumbled down the stairs and announced that she needed a random guy to pose for a photo with the bride-to-be in a pantomime of his favorite carnal…
Review: Social Gastropub in Edwardsville
The first thing you notice about Social Gastropub is its vastness. The building, situated in the no-man’s-land of Illinois Route 157 between strip malls and downtown Edwardsville, is spacious enough to accommodate large birthday parties (her name was Amy), family gatherings and the combined overflow from area restaurants like Cleveland-Heath, Peel and 1818 Chophouse. Once…
Review: Spare No Rib in St. Louis
Spare No Rib’s idiosyncratic take on both barbecue and Mexican food in a single menu turned out fantastic. The new satellite location serves lunch in Bar Italia’s Luna Lounge in the Central West End, and just like the original Benton Park location, it is every bit as unexpected and delicious. LAID-BACK LUNCHLuna Lounge is a…
Sole with Citrus-Browned Butter Sauce
4 servings
BBQ’d Bacon Cheddar
1 serving
Grilled Halloumi
4 to 6 servings
Oven-dried Tomatoes
1 quart
French Potato Salad
10 servings
Kentucky Buck
1 serving
Jerk Mango Salsa
4 servings
T3 Street Corn
4 servings
Bourbon Barbecue Sauce
1 quart
Veritas Burger
1 serving
Peacemaker Lobster & Crab Co.’s Succotash
6 servings
Penicillin
1 serving
Jerk Seasoning
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Quick Pickles
1 cup
Masa
3 cups
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3 to 4 servings
Bacon-Red Onion Jam
1 quart
Perfect Patty
6 servings
Pimento Cheese
3 cups
Old Cuban
1 serving
Sweet and Smoky Vegan Burgers
6 to 8 servings
Honey-ginger Syrup
1 cup
Pickled Onions
1 quart
Pulled Pork Tamale Filling
2 pounds
Sweet and Tangy Coleslaw
8 servings
Bramble
1 serving
Onion Jam
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Eat This: Sticky rice and mango at Mai Lee
“It’s so Asian,” said MAI LEE’s Qui Tran of the restaurant’s STICKY RICE AND MANGO. We wholeheartedly agree. A mound of hot sticky rice is covered in a warm, delicate sauce of sweetened coconut milk and adorned with cool, golden mango. Textures and temperatures interplay to transform a trio of Asian staples into an unexpectedly…
Veggie Burger
When it comes to cooking in the Hynes house, Carnivore Bob and I have a long-standing division of labor: I manage 20 meals per week, and he grills burgers on Sundays. If that seems inequitable, I assure you, his careful curation of seasonings, artisanal patty shaping and heat management skills reflect a degree of perfectionism…
A New Class of Classic Cocktails
History’s classic cocktails are still being discovered and enjoyed today, but a new generation of first-rate quaffables is making waves on a national scale. The rules are the same: A classic cocktail, new or old, requires a simple formula, accessible ingredients, easy construction and a great name. Here are four new classics to try at your favorite…
Meatless Monday: Polenta with Roasted Tomatoes
We woke up this morning and had to double-check our calendar. It may be June 1, but it sure doesn’t feel like it. Unseasonably cool temps mean a big bowl of comfort food is in order. This cheesy baked Polenta with Roasted Tomatoes dish will sate even the hungriest appetite, sans meat. The recipe calls for you…
No-Sweat Summer: The must-have burgers, brats and beers for the perfect backyard cookout
PERFECT PATTYA great burger starts with great meat. For a classic beef burger, Quincy Street Bistro chef de cuisine Chris Tirone advised keeping it simple. Start with 80-20 ground chuck, which is 80 percent lean chuck roast and 20 percent fat. Shape the meat into an 8-ounce, ½-inch-thick patty. Season both sides with kosher salt…
Zucchini Relish
4 pints
