{Fried chicken at The Pig}
Michael Del Pietro’s latest concept, the Southern-inspired The Pig (formerly The Salted Pig), served up its last plate of ‘cue last Saturday, Feb. 21. As reported by St. Louis Magazine’s George Mahe, The Pig struggled to stand out during its 10-month run at 731 S. Lindbergh Road amid the recent surge of area barbecue eateries.
Del Pietro confirmed the closure, saying the concept just didn’t work out. The Pig was a step outside of his restaurant wheelhouse; his other concepts are a lineup of well-known Italian spots, including Sugo’s, Babbo’s, Tavolo V and Via Vino Enoteca. Del Pietro said he does not have immediate plans for another restaurant and will focus on his other eateries. Sauce reviewed the barbecue spot in October 2014.
{Breakfast fare at The Shack}
The Frontenac space won’t sit idle for long though. Brant Baldanza, co-owner of OG Hospitality Group (Cucina Pazzo, The Tavern and both locations of The Corner Pub & Grill), swept in to nab the space for a second location of The Shack, his breakfast, lunch and “sometimes” dinner concept in Valley Park.
“We were looking for a new location of The Shack for the last nine or 10 months,” Baldanza said. “We really like the concept with breakfast, boozy shakes and the fun atmosphere.” He expects to have the doors open by mid-April or early May.
“What a great area to be in, and we’re just super excited,” said Baldanza, who was quick to note that the new location near his home takes the cake for cutting down his commute.
The Shack first flew as a pub grub concept at 3818 Laclede Ave., in Midtown before making the jump to 13645 Big Bend Road in Valley Park in May 2014, where they zeroed in on morning and mid-afternoon menus. “We feel there’s an absence in the breakfast market that The Shack is trying to fill,” Baldanza said.
Jessie Gilroy, chef de cuisine at Cucina Pazzo and member of this year’s Sauce Ones to Watch class, and Steven Caravelli, executive chef of OG Hospitality, will develop the menu. Breakfast will not deviate much from The Shack’s current list of skillets, omelets and riffs on classics, like the Shack de Madam – two slices of Texas toast loaded with honey-glazed ham, thick-cut bacon, white cheddar cheese plus The Shack’s cheese sauce and a sunny-side up egg. A few changes will be made to the lunch and dinner menus, including wraps and house-smoked specials like chicken wings and prime rib.
Baldanza aims to replicate the bright, fun atmosphere of the Valley Park location. Expect to see repurposed wood door tables, a white tiled backsplash behind the bar and walls covered with guests’ graffiti. The Frontenac space will seat about 130, and Baldanza said developing outdoor seating is possible.
This article appears in February 2015.