The Red Shack closes doors in Dogtown
The Red Shack in Dogtown has shut its doors at 6401 West Park Ave. The Tex-Mex restaurant’s last day of service was Friday, May 26. It opened last year on Memorial Day weekend. The restaurant was a joint venture between father-daughter duo Larry and Angie Lampert. Larry Lampert died on May 8, and according to Angie…
Edibles & Essentials launches french fry food truck
Edibles & Essentials is hitting the streets this summer with a new food truck, Essentially Fries. “I’ve always wanted to do a food truck,” said chef-owner Matt Borchardt. “I was going to do one before Edible & Essentials opened.” After looking for a commissary, Borchardt opted to open his brick-and-mortar establishment first. The truck will…
Taco Buddha to open in University City
University City will soon be home to another taco spot. Taco Buddha is slated to open at 7405 Pershing Ave., this summer in the former home of short-lived Perjax American Kitchen. “Taco Buddha is world flavors put into the vessel of a taco,” said owner Kurt Eller. Eller, who came to St. Louis from Austin,…
Pita-focused restaurant to open Saturday in Bevo
The Bevo neighborhood welcomes a new Mediterranean eatery this weekend. Husband-and-wife duo Zamir and Josi Jahic are scheduled to open J’s Pitaria on Saturday, May 27, at 5003 Gravois Road, as reported by St. Louis Magazine. Josi Jahic said the space itself took about six months to get ready. “Electric, A/C, everything had to be…
Tin Roof to open in former Joe Buck’s space downtown
Tin Roof, the Nashville-based chain of music venues/fast-casual eateries, is set to open up a St. Louis location this summer, and they’ve tapped a local culinary up-and-comer to helm the kitchen. Nowell Gata, formerly an executive sous chef for Baileys’ Restaurants, will assume the role of executive chef. Tin Roof St. Louis will be housed…
Budget Crunch: 8 delicious deals to try right now
Got $10 and a friend? Then Kevin Korinek has 8 tasty deals you must try now. 1. St. Louis has some tasty taquerias, but you can still find some crunchy deals at nontraditional spots like The Crow’s Nest, where you can get a banging Taco Tuesday deal and side for around $10. Try your luck at the Maplewood…
First Look: Lemmons in South City
Lemmons in South City has been known for many things over the years, from fried chicken to pizza to live music. Today, May 24, the space reopens as Lemmons by Grbic, soon to be known for Balkan-American cuisine and cold beer. As The Scoop reported in August 2014, Grbic family, known for Grbic Restaurant, bought…
Chef Jessie Gilroy to open Pangea in St. Charles
Another Sauce One to Watch is striking out on her own. Jessie Gilroy, currently sous chef at Sidney Street Cafe, will soon head west to start her own restaurant, Pangea. Gilroy plans to open doors in The New Town neighborhood in St. Charles this September. Gilroy – who declined to share the exact address at this…
Chef Nick Blue lands at Sugarfire Smoke House
Former Sardella executive chef Nick Blue has left fine dining behind and is headed in a more casual direction. Last week, he began a new chapter at Sugarfire Smoke House. “After Sardella, I got reached out to by so many great chefs and restaurant owners and it was really a great feeling,” Blue said. As…
Mosaic IPA at Six Mile Bridge Beer
If you’re sick of all my hop talk, well, too bad. It won’t slow down this summer for two reasons: one, hops are my favorite, and two, many local breweries are spectacularly showcasing the diverse and dynamic world of hops. Cases in point: Schalfly’s SMaSH program is still rocking. 2nd Shift Brewing Co. brewer and…
Recipe: Chocolate and Orange Olive Oil Cake
I love a simple chocolate cake, unfrosted with a delicate crumb. It’s better still when it comes together in one bowl and bakes in one pan. The olive oil gives a rounded flavor that cuts the sweetness of the chocolate. When I want an easy dessert to serve to company or have something to nibble…
Lemmons by Grbic to give new life to an STL favorite
An old favorite is getting a new lease on life, thanks to the folks behind Grbic Restaurant. Lemmons by Grbic is slated to open on Wednesday, May 24, at 5800 Gravois Ave. The popular South City bar and music joint closed doors in June 2014 after 12 years in business. As The Scoop reported later…
Three Flags Tavern chef-owner to helm Herbie’s kitchen
exterior of herbie’s in clayton // photo by michelle volansky The chef-owner of the recently shuttered Three Flags Tavern has landed a new job as executive chef at Herbie’s in Clayton. John O’Brien’s first day at the helm is today, May 17. As reported by St. Louis Magazine, O’Brien replaces Patrick Shaughnessy, who took over…
First Look: Charleville Brewing Co. & Tavern in Lafayette Square
After 14 years brewing in Ste. Genevieve, Charleville Brewing Co. has a second home in Lafayette Square. Charleville Brewing Co. & Tavern opened its 7-barrel brewery and restaurant at 2101 Chouteau Ave., yesterday, May 16. As The Scoop reported in October 2016, the new space is a partnership between Charleville co-owners Jack and Joal Russell…
First Look: Turn in Grand Center
Turn, the breakfast and lunch spot from chef-owner David Kirkland, officially opened on May 7 on the first floor of the .ZACK building at 3224 Locust St. in Grand Center. Turn is a study in minimalism. Cool blues, grays and whites dominate, and tall windows on two sides of the dining room let in plenty…
3 more events to devour this weekend
Whether you love pizza for a cause, a taste of Maplewood or nip of gin, there are plenty of ways to fill up this weekend. Here are three more events for those who’re still peckish: 1. IndiHop Try 50 local beers from breweries like Rockwell Beer Co. and Schlafly at IndiHop’s annual tasting between two iconic…
Recipe: Red Hot Riplets Chicken Tenders
It’s a St. Louis thing, like Provel on pizza and pineapple Vess soda. Not everyone gets it. And that’s OK. Some flavors are just wired into your DNA. Just thinking about Old Vienna Red Hot Riplets and a chocolate malt puts me smack dab into sixth grade again. They’re my version of Proust’s madeleine, and I…
Bob Komanetsky leaves Mac’s Local Eats in Dogtown
Bob Komanetsky, the chef-owner of Completely Sauced food truck who recently began helming the kitchen at Mac’s Local Eats, has parted ways with the restaurant, effective Wednesday, May 10. Komanetsky cited “philosophical differences” as his reason for leaving. “During my time there I developed some good relationships with some great people,” he said. “I think Tamm…
The Vine to eliminate grocery, add juice bar
Some significant changes are afoot at The Vine Mediterranean Cafe and Market at 3171 S. Grand Blvd. The Mediterranean eatery is in the process of eliminating its grocery selection and adding a juice bar. “Last year we did a renovation where we removed most of the market and we added tables,” said operating manager Ali…
Chef Josh Charles departs Blood & Sand
After three months helming the kitchen, chef Josh Charles has left Blood & Sand. As reported by St. Louis Magazine, Charles decided to redirect his career to focus on his growing family. Before Blood & Sand, Charles was executive chef at Element. “When I took the job, my wife was pregnant, and we thought ‘We…
Grilled: Smashed Chicken
A whole bird roasted over an open flame is one of life’s simplest pleasures. This brick-smashed chicken recipe keeps it that way – simple, straightforward and satisfying. Rather than crushing the bird, the heated bricks lock in the flavor and help cook both sides more evenly. The key to this method is indirect grilling following…
Recipe: Blueberry Rum Slush
I recently painted myself into a corner. While preparing to teach a cooking class, I added a Blueberry Rum Cocktail to the menu. I hadn’t actually developed the drink yet, but it sounded like something easy to create in five ingredients. And then, well, I forgot about it. A few weeks before the class, I…
Denver-based Garbanzo to open first St. Louis location
A tasty little bean is taking over Clayton this September when Garbanzo Mediterranean Fresh opens at 8143 Maryland Ave. With the help of St. Louis investor Michael Staenberg of The Staenberg Group, St. Louis native and CEO James Park is bringing the Denver-based chain home to offer fresh, healthy flavors in a casual, quick setting.…
Pappo’s Pizza closes St. Louis location
The St. Louis location of Pappo’s Pizza & Brew Co. at 3960 Forest Park Ave., has shut down operations. The restaurant made the announcement via Facebook on Monday, May 7, which was also the last day of service. According to the post, the restaurant shuttered because “it was not sustainable,” and the company is “looking…
Grapeseed closes in SoHa
As reported by St. Louis Magazine, Grapeseed in the SoHa neighborhood has shut its doors. Grapeseed was reviewed by Sauce Magazine shortly after opening in 2014. The last day of service was Sunday, April 30 and the closure was announced via Facebook. According to the post, the owners closed the restaurant to pursue “opportunities outside the…
How to grow the best herbs for summer cocktails
While a summer spent sipping mojitos certainly wouldn’t be wasted, it’s worth considering the whole garden’s herbs while making cocktails. We talked to the experts at Bowood Farms, Cafe Osage and Planter’s House for tips on selecting and planting herbs, infusing liquors and mixing drinks. Here’s everything you need to know to grow your own…
Slide Piece launches truck No. 2
slide piece food truck // photo courtesy of slide pieceLately, it’s been a thing for food truck operators to open brick-and-mortar locations and expand their reach. But Tommy Lee, owner of Slide Piece food truck, is expanding in a different direction, adding a second slider truck to the streets this week. “We got our streets department license yesterday…
St. Louis food community reacts to James Beard wins
The St. Louis restaurant community erupted Monday night when it received two prestigious honors from the James Beard Foundation at its annual awards gala – essentially the Academy Awards of the American restaurant industry. Sidney Street Cafe chef-owner Kevin Nashan was named Best Chef: Midwest, and the foundation declared Gioia’s Deli an America’s Classic. Here’s how…
Miso-Roasted Brussels Sprouts
6 to 8 servings
Planter’s House’s El Palomito
1 serving
Hemingway Daiquiri
1 serving
Miso Tuna Salad
6 to 8 servings
Traditional Daiquiri
1 serving
Seoul Food: Eat your way through these 9 Korean restaurants
Korean dramas, or K-dramas, do one thing in particular better than American television: food. Extravagant, voyeuristic scenes show actors devouring perfectly styled dishes of sushi-like kimbap rolls filled with meat, vegetables and rice. When characters move to a new home, they eat platters of jjajangmyun noodles. Simmering stews are shown surrounded by endless tiny saucers…
Reviews: Narwhal’s in Midtown
If there’s a better way to while away a warm Saturday night than perched on a patio chair with a boozed-up frozen concoction, I don’t care what it is. Relaxation to the extreme is the scene at Narwhal’s Crafted Urban Ice, Midtown’s new upscale frozen cocktail bar. Here are a few reasons why it’s become…
Sidney Street Cafe’s Kevin Nashan wins James Beard Award
Raise a glass to Sidney Street Cafe chef-owner Kevin Nashan – winner of the 2017 James Beard Foundation Award for Best Chef: Midwest. Nashan received the honor tonight, May 1, at the James Beard Foundation Awards gala at the Lyric Opera House in Chicago. This is Nashan’s first win and third finalist nod, and it’s…
Review: Edibles & Essentials in South City
No, recreational marijuana still isn’t legal in Missouri. Instead, Edibles & Essentials offers some highfalutin foods at its quaint South City storefront. Chef-owner Matt Borchardt peddles an ever-changing, eclectic menu, and he’s ready to discuss what new experiments he’s developed if you have any questions. Help yourself to a Blood Orange Pellegrino or Ski soda…
Recipe: Arepas
This tortilla-pancake lovechild can be sliced and filled or topped with just about anything. In a medium bowl, combine 2 cups warm water, 1 tablespoon vegetable oil and 1 teaspoon kosher salt and stir until the salt dissolves. Gradually add 2 cups masarepa (arepa flour, available at most international groceries), stirring constantly 1 minute. Cover…
Eat This: Farmtruk’s Brisket Mac
Farmtruk’s Brisket Mac combines the best of a backyard barbecue in one paper basket. Fat rigatoni noodles are drowned in cheddar cheese sauce, a generous handful of braised brisket and a drizzle of sweet chipotle barbecue. It’s all finished with a sprinkle of crushed Red Hot Riplets and fresh slivers of green onion. Best paired…
What I Do: Tai Davis at Element
Editor’s note: Element has closed. Tai Davis is a details man. From crafting beautiful desserts as executive pastry chef at Element, to designing unique menus for weekly Purveyor’s Table pop-up dinners at Brennan’s, to single-handedly managing his online dessert business, Alchemy Artisan Bakery, Davis aims his self-proclaimed Type A tendencies at confections as visually stunning…
Planter’s House’s Right on Thyme
1 serving
Planter’s House’s Take Me With U
1 serving
Rosemary Liqueur
2 1/2 cups
Red Hot Riplets Chicken Tenders
4 servings
Cafe Osage’s Revolution 76
1 serving
Cafe Osage’s Basil Lime Margarita
1 serving
Rosemary Tincture
1 cup
Blueberry Rum Slush
4 servings
Prepare your palate’s passport for Iwai Japanese Whisky
Most Japanese whiskies have a distinct flavor profile similar to a light scotch, but the newly available Iwai Japanese Whisky has a bourbon quality along with scotch-like maltiness. Primarily made from corn and aged in used bourbon barrels, it’s also more available and affordable than other fine Japanese whiskies. A simple blend of Iwai and…
Daiquiri Goals
Aside from the margarita, the humble daiquiri may be the most abused member of the classic cocktail pantheon. Quaffed on the regular by cultural giants like Ernest Hemingway and John F. Kennedy, the daiquiri has since been adulterated by commercial sour mixes and all manner of secondary flavors, whipped into sugary, frenetic frozen concoctions better…
Miso Paste
I drink coffee like a woman with three kids and a procrastination problem, which is why I spent 10 minutes coaxing my next cup’s water to precisely 205 degrees before writing this sentence. But there comes a time (2 a.m.) when motivation (insomnia) arises, and caffeine reduction becomes possible (necessary). So I’ve switched out my…
Review: The Blue Duck in Maplewood
The signature sandwich at The Blue Duck is the DLT, as in cured, smoked duck breast, lettuce and tomato. There’s also a fried egg and a swipe of honey-chipotle mayonnaise, all between two slices of buttery, grilled house sourdough. The duck is only available on the popular sandwich, which raises the question of why a…
Hit List: 4 places you must try this May
1. Polite Society 1923 Park Ave., St. Louis, 314.325.2553, politesocietystl.com Class up your nights at Polite Society, an elegant new eatery in Lafayette Square. Relax in one of two cozy, brick-walled dining rooms or pull up a seat at the bar under the massive shelving unit suspended from the ceiling by black metal pipes. Start…
