By the time Lia Holter opened Made. by Lia in 2020, she’d spent nearly a decade building a loyal following for her lavish layered cakes and polished pastries. But this fall marks a new milestone for the baker and TLC’s Next Great Baker winner: the release of her first cookbook, a project that reflects both her professional expertise and her life at home as a mother of three. Holter shared the concept had been quietly developing for years before reaching the page. “I’ve always wanted to write a cookbook,” she explained. “But I never really thought I’d have the time to do it.”

The opportunity came unexpectedly through her long-running relationship with Fleischmann’s Yeast. After working as a brand ambassador for several years, Holter stayed close with the company’s leadership even after her contract ended. Then one day, Rick from AB Mauri (Fleischmann’s parent company) called with a proposal: Would she like to develop a cookbook for them, showcasing some of her favorite recipes while featuring their yeast? “I was like, heck yeah,” Holter laughed. “I’ve always wanted to write a book.”

Over two years – save for a short break to welcome her third child – Holter and her team meticulously tested and fine-tuned recipes spanning each era of her baking life. Some selections hail directly from her St. Louis bakery’s display, including the colossal chocolate chip cookies and gluten-free lemon blueberry scones that draw daily praise from customers. Others reach back to Holter’s earliest kitchen experiments – like the lemon meringue tart she first tried to master in grade school using store-bought crust and a boxed mix, which she’s since transformed into a fully scratch-made showstopper.

“That one’s really special,” she said. For the new book, Holter also created recipes designed specifically for the home baker: approachable, versatile base recipes that invite experimentation. Her Everyday Loaf, for instance, can be baked plain or customized with cranberries, orange zest, cinnamon-raisin or countless other combinations. Her focaccia dough, one of her personal favorites, is easy enough for beginners but impressive enough to make them feel like pros.

“I wanted recipes that people feel confident making at home, that actually look like the picture,” she shared. That philosophy extends to her cake recipes, which Holter said are where it all started for her. Her one-bowl chocolate cake (finished with a splash of coffee to deepen the flavor) is endlessly adaptable, as is her classic vanilla cake.

“I’m all about simplicity and mastering a few solid recipes you can go back to every year,” she said. “Less is more.” The cookbook also captures the family-centered approach Holter has woven into her business since its earliest days. After studying abroad in Italy and starting Made. by Lia as a Facebook page in 2012, she built her reputation cake by cake, first from a tiny apartment and later from a borrowed commercial kitchen.

By the time she purchased her current storefront at 610 Rue St. Francois St. in Florissant, Holter had already weathered national TV exposure, the birth of her daughter and the long road of entrepreneurship. Finding the space itself had been a journey: Holter had searched for years, exploring neighborhoods across St. Louis. When they first toured the building that would become Made. by Lia, she didn’t immediately feel the spark she had hoped for. But then, days later while driving by, a small detail caught her eye: a fake cherry blossom tree had appeared in the window, a whimsical sign that hadn’t been there on previous visits. Cherry blossoms have always held personal significance for Holter – they’re tattooed on her wrist and even appear in her signature photos of baked goods, a quiet emblem of her craft and vision.

Holter unlocked the doors for opening day in August 2020, at the height of the pandemic. The early months were punishing – late nights, a skeleton staff and her children napping or playing in the bakery between shifts. But the shop quickly developed a dedicated following, and today Made. by Lia employs around 20 people.

Holter said the proximity to her home and her children is what makes it possible. “People always ask, how do you do it all? Well, I don’t do it all,” she laughed. “But being so close lets me run home, pick up my kids, or even nurse my baby between tasks. My kids see me working hard for something I love, and that makes all the difference.”

With her first cookbook, Holter hopes to extend that spirit into other people’s kitchens. “My goal is to bring people back to the table,” she said. “We’re all so busy, but there’s not much better than sitting down together at the end of the day. Whether you’re baking with your kids or dropping off a loaf to a neighbor, it’s about sharing.” Lia Holter’s cookbook is available now at Made. by Lia, online at madebylia.com (with nationwide shipping), and at select local bookstores including Barnes & Noble and local cookbook shop Anchovy. “I don’t want it to sit on a shelf,” Holter said. “I want people to open it, bake from it and make the recipes their own.”

The post Lia Holter of Made. by Lia celebrates her debut cookbook appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

In 2003, James Smallwood stepped into 33 Wine Shop & Bar at 1913 Park Ave. as a corporate cost analyst with curiosity to spare but little experience navigating a wine list. But as years of business dinners grew into dedicated self-study and moonlighting at restaurants, Smallwood’s early curiosity grew into a devotion to wine that would eventually reshape his life. Smallwood traded his corporate role at AT&T and dove fully into the world of wine, completing formal classes, earning sommelier credentials and eventually guiding a friend’s restaurant as wine director and general manager.

By 2013, Smallwood had acquired 33 Wine Shop, originally started by Jake Hafner of Civil Life Brewing Co. For Smallwood, the business was more than a bar, it was a place that modeled the kind of hospitality, education and community he wanted to cultivate.

Jessica Spitzer’s path to 33 Wine Shop was just as unconventional. With a background in nonprofit work and reentry programs, she never envisioned herself running a wine bar. That changed in 2019 when she met Smallwood at the bar. Their relationship grew quickly, and by early 2020, Spitzer began helping with the administrative side of the business. Then the pandemic hit. What began as administrative support blossomed into a full-fledged wine education. With Smallwood’s mentorship, Spitzer honed her palate, earned her introductory sommelier credentials and now shapes both the operational and tasting experience at the bar.

Together, Smallwood and Spitzer have upheld 33 Wine Shop’s tradition: a local bar where exceptional wine meets warm, welcoming service. The pair prioritizes approachable wine education, guiding guests through tastings, classes or personal introductions to unexpected bottles. Their popular wine club reflects that philosophy. With three tiers and a monthly red and white selection handpicked by the owners, the club encourages exploration over customization. “We want our guests to discover wines they may never have tried otherwise,” Spitzer explained.

Smallwood believes 33 thrives where restraint meets quality: Old World wines kept in ideal conditions, with a tightly curated, effortlessly classic cocktail selection. At 33, every bottle rests in a carefully maintained, temperature-controlled cellar – a rarity that Smallwood insists is non-negotiable.  “It’s uncommon to find a space like this,” Smallwood said of the cellar, “but keeping it temperature-controlled is absolutely essential.” But beyond the cellar, the bar’s charm lies in its human moments: the door’s creak that signals a greeting, a detail Smallwood refuses to alter, and favorite wines are remembered. Over the years, countless friendships and even marriages – Smallwood and Spitzer’s included – have begun within the bar’s walls.

Approaching its 25th anniversary, 33 Wine Shop & Bar continues to prosper under the care of its husband-and-wife duo. For Smallwood and Spitzer, it’s more than a business. It’s a community gathering place, a classroom and a love story – both with wine, and with each other. 

The post 33 Wine Shop & Bar celebrates 25 years in Lafayette Square appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Local breweries are rolling out rich stouts, spiced pumpkin ales and crisp lagers that capture the flavors of the season.

4 Hands Brewing Co. 
Autumn at 4 Hands Brewing Co. means the return of two rich seasonal brews crafted for cooler days. Built on cacao nibs, peanut butter and roasted malts, Absence of Light delivers peanut butter cup aromas and a smooth body that transitions from chocolate and coffee to a softly sweet milk-sugar finish. Joining it is Chocolate Milk Stout, a smooth, velvety brew that pours dark with a tan head and brims with the flavors of baking chocolate, roasted barley and cacao nibs for an indulgent, creamy stout perfect for crisp fall days.
Multiple locations, 4handsbrewery.com 

Schlafly Beer
Autumn is back on tap as Schlafly celebrates the season with its signature fall brews. Leading the lineup is the Pumpkin Ale, a longtime fan favorite hailed as “pumpkin pie in a glass” and celebrated for its layers of nutmeg, clove and cinnamon. Schafly’s newest addition, Vanilla Pumpkin Ale, joins the rotation, combining the classic flavors of the Pumpkin Ale with vanilla sweetness, like pumpkin pie served à la mode. Oktoberfest, a traditional Märzen with toasty malts and German hops, rounds out the seasonal offerings as a homage to the Schlafly’s brewing heritage. 
Multiple locations, schlafly.com

Urban Chestnut Brewing Co.
Urban Chestnut Brewing Co. is raising a glass to fall with the return of their most beloved seasonal releases. UCBC’s O-Katz Oktoberfest Lager, the official beer of Oktoberfest St. Louis and Biergarten festivities. Fans of something darker can look forward to Count Orlok Black Pumpkin Ale, inspired by Germany’s Nosferatu. Meanwhile, UCBC is reviving two of the region’s most highly sought-after fall beers with their acquisition of the O’Fallon Brewery: Pumpkin Beer & Vanilla Pumpkin Beer. The iconic Pumpkin Beer is brewed with real fresh pumpkin and spice, offering a taste of pumpkin pie in a bottle. For a sweeter experience, the Vanilla Pumpkin Beer includes the addition of cold-pressed Madagascar vanilla.
Multiple locations, urbanchestnut.com

The post St. Louis breweries serving the best fall beers appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

After two and a half years, 25,000 meals and countless plates of West African egusi and fufu, Adjo Honsou has opened a brick-and-mortar location of Fufu n’ Sauce at 8100 Page Ave. in North County. What began as intimate “Fufu Fridays” in her home kitchen, and later rolled through the streets as a food truck favorite, has evolved into celebration of heritage where the menu is only half the story.

“Fufu n’ Sauce started as a love letter to my roots,” Honsou shared. Her approach to food was shaped in a rural Togolese village, where meals came from open flames, recipes lived in memory and neighbors cooked as one.  Her signature plates – like egusi and bold, unapologetic curry sauce – are layered with flavor and memory. “Every pot carries history,” she said, “mine, my mother’s, and every woman who stirred before us.”

The decision to open a permanent location came when it became clear that her food had outgrown the truck and so had the community around it. “We needed a space, not just a counter,” Honsou explained. “A place where people could come to gather, to learn, to belong.”

Intentionality runs through every corner of the new space. From the selection of its north St. Louis location, an underserved neighborhood often passed over for investment, to infusing the interior with color and life, Fufu n Sauce stands as an act of reclamation. “This building had bones. We poured in the heart,” Honsou shared.

You’ll still find the same soulful menu, but the new space aims higher,  hosting cooking workshops, cultural celebrations, storytelling and local chef collaborations. For Honsou, food is just the starting point for something deeper.

That mission, to close food and wealth gaps, shift perceptions of African food and build community has already earned national attention. After winning The Great American Recipe on PBS, Honsou’s story reached new audiences, but her message remains local: “My real mission is legacy,” she said. “When you lead with heart and culture, people respond.”

Fufu n’ Sauce is now open and if the early buzz is any sign, the #fufuhouse is already becoming a landmark. In Adjo Honsou’s words: “Same heart, bigger hug.”

The post Fufu n’ Sauce food truck opens first storefront in St. Louis appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

At the newly opened Garden Variety Deli in Tower Grove South, Jack McGinn is serving up more than sandwiches and salads – he’s offering St. Louisans an opportunity to taste his journey through farms and kitchens and a devotion to seasonality all under one roof.

For McGinn, the road to Garden Variety Deli curved and meandered before landing at 3131 Morgan Ford Road. “I kind of started cooking in my late teens or early 20s,” he recalled. “I needed a job, and that was what was around, and I really kind of took to it.” His early kitchen work took him across the country, from a farm-to-table restaurant in New York to a lodge in California. Soon, his passion extended beyond cooking, drawing him to the ground where every flavor first takes shape. While in California, his then-girlfriend ran a small vegetable farm, and McGinn spent his days working in kitchens and evenings in the fields. That overlap in experience as chef and grower ultimately sowed the seeds for what would one day become Garden Variety Deli.

When the pandemic hit, McGinn scaled up his farming efforts, first on borrowed land and later on his own Illinois property, where he now grows much of what ends up on Garden Variety’s menu. “Right now I’d say 90% of the produce on the menu is coming straight from the garden,” he shared. Tomatoes, peppers, fennel, kohlrabi – even ginger – all grow under his watch.

The idea for the deli took shape when his business partner, Travis Howard, purchased the building. “He asked if I wanted to do anything there, and it just kind of felt perfect,” McGinn said. “It wasn’t like I was trying to get a sandwich shop open somewhere, and this place finally opened up. It was like the place kind of steered what we wanted to do.”

What emerged was a deli that honors traditional sandwiches while reimagining them through a farm-driven lens. The turkey sandwich is the crowd favorite – “exactly what I expected,” McGinn said – but it’s the veggie sandwich, piled high with just-picked produce, that best tells the story of the farm. “We’ve had carnivores say it’s one of their favorite sandwiches they’ve ever had,” he added.

Garden Variety Deli’s design bridges eras, combining weathered brick and tin ceilings with classic checkerboard floors that bring a familiar diner warmth. “We wanted to keep those rustic touches but also have a clean, modern feel,” McGinn says.

For the time being, Garden Variety Deli is a midday stop, open Wednesday through Sunday between 11 a.m. and 2 p.m. But McGinn sees the shop’s future as more than hours and menu boards. “I definitely feel like developing a relationship with the neighborhood is very important,” he shared. “More than anything, I want us to be part of the community.”

The post Garden Variety Deli delights diners in Tower Grove South appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Ten years ago, Tamara Keefe traded corporate boardrooms for ice cream scoops, turning a small Lafayette Square parlor into a nationally celebrated microcreamery empire built on flavor, innovation and relentless drive.

This spring, Clementine’s Ice Cream celebrated a decade of scooping happiness with a weeklong birthday bash, a brand-new line of flavors and even a limited-edition vinyl record. The collection, called “Songs About Ice Cream: Tasty Tracks on Wax,” features original music by St. Louis artists and is available at all Clementine’s locations (excluding Kirkwood) and online. The city joined the festivities in official fashion, declaring May 17 “Clementine’s Ice Cream Day” in honor of the shop’s 10-year legacy.

While the anniversary marks a major milestone, Keefe’s road to success didn’t follow the usual playbook. A former global brand executive who once ran a $70 million business, Keefe walked away from the corporate world after what she describes as an emotional reckoning. “I was 38, crying over coffee at a girls’ weekend,” she recalled. “Everyone thought I had this glamorous life, but I was miserable. I knew I had to do something different.”

That something turned out to be ice cream. A kid who grew up making ice cream with her family, Keefe poured her savings into launching Clementine’s in 2015. She began making batches in her kitchen, eventually upgrading to a shared city-owned incubator kitchen before landing her first brick-and- mortar spot in Lafayette Square. The lines soon stretched around the block, prompting her to open a second location. “I thought that would shorten the lines,” she laughed. “And so, when we finally got the second one open, we had the same lines and it was kind of at that point, I was like, ‘Oh, I think I have something here’.”

Today, Clementine’s operates nine scoop shops across Missouri and Illinois, with Kansas City and Bentonville expansions on the horizon. The company also ships nationwide through Goldbelly and offers private event ice cream catering. As Missouri’s only microcreamery, Clementine’s churns every batch with hormone- and RBST-free dairy from local, grass-fed cows, achieving a decadent 16-18% butterfat.

The flavors are as imaginative as they are indulgent, earning Keefe the nickname “The Flavor Temptress” and a nod from Oprah, who declared the brand’s Gooey Butter Cake the “sexiest ice cream alive.” From cocktail-inspired scoops to the new Golden Age of Hollywood collection, ice creams inspired by the favorite desserts of old Hollywood stars, Keefe keeps creativity at the core.

At Clementine’s, it’s not just about the scoops; it’s about escape. Keefe and her team carefully choreographed every detail to deliver what she calls a “15-minute vacation” for guests. Think vintage French decor, curated music playlists that shift from day to night and local art woven into the design. “People can’t always describe why they love being here,” she said. “They just know they do.”

The brand draws its name, and much of its spirit, from Clementine, Keefe’s grandmother’s stylish and unforgettable best friend. Known for her sweeping silver hair and trademark red lipstick, Clementine left a stylish legacy that Keefe now carries forward in both look and spirit. “I’ve always said I’d raise a daughter just like her,” Keefe shared. “Clementine’s became that daughter.”

Scaling the business wasn’t without its trials. Keefe self-funded Clementine’s for years, forgoing a paycheck and relying on friends for meals. “I ate Top Ramen for a good two and a half years,” she said. “No one sees those years.”

As Clementine’s enters its second decade, Keefe is laying the groundwork for major growth – franchising, grocery partnerships and a first-time capital raise. For all the expansion and accolades, staying connected to the community that shaped her remains Keefe’s constant.

“We’re part of every neighborhood we’re in,” she explained. “From the chandeliers in Southampton to the local bits in every shop, this is for St. Louis.”

With 98% of leadership positions held by women, Keefe celebrates Clementine’s as a female-driven business. For aspiring women entrepreneurs, Keefe’s advice is clear-eyed: “Know what you’re sacrificing. Everything takes twice as long, and costs twice as much. But if you have that fierce passion, no one can get in your way. Every ‘no’ is just a path to a better ‘yes.'” As Clementine’s looks toward its next chapter, Keefe’s vision is simple: “Clementine’s for all.”

The post Clementine’s Ice Cream celebrates a decade of decadence appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

For nearly 100 years, Ted Drewes Frozen Custard has been more than a stop where St. Louis gets its frozen custard fix. It’s a place where sweet treats and family traditions go hand in hand. What began as a small custard stand on Chippewa Street has grown into a St. Louis icon, with four generations of family leadership continuing to serve the same rich custard, made from the same time-tested recipe,  with the enduring spirit of heartfelt service right where it all began on Route 66. As we near the one-year anniversary of the death of Ted Drewes Jr., we’re shining a spotlight on this beloved St. Louis tradition.

In another life, Travis Dillon might have remained an accountant. As a newlywed in the late ’70s, married to Christy, daughter of Ted Drewes Jr., he was working in accounting, enjoying the predictability of weekends off, far removed from the demands of a family legacy. But the business had a way of bringing people home. For Dillon, love for family turned a few nights of help into a full-time return. “Ted and Dottie needed help,” Dillon recalled. “I started working one night a week … then two, then three. Eventually, it became full-time.” That shift became official in 1981, when Dillon entered the business full-time, diving headfirst into daily operations and learning the kind of lessons only decades of elbow grease can teach.

At Ted Drewes, leadership has always meant more than oversight; it’s meant presence, care and continuity passed down through four generations. “If you want your business to succeed, you have to put the time in yourself,” Dillon said. “That’s something I learned directly from Ted.”

The business’s long-standing motto, “Our Business is Service,” continues to shape every customer interaction. From the early days when Ted Drewes Jr. would sprint to the window to greet customers traveling Route 66, to today’s 12-window setup designed to keep lines moving and customers smiling, quick and friendly service is a point of pride.

At Ted Drewes, honoring history isn’t just symbolic. The custard still follows a 1930s recipe, with honey added during World War II-era sugar rationing and kept ever since. From the neon signs to the walk-up windows, the buildings have been kept largely the same, a visual tribute to the original look that first welcomed Route 66 travelers decades ago.

Their location on Route 66 continues to be a source of pride. “Being part of Route 66 is such an honor,” Dillon said. Tour buses filled with international travelers stop by regularly, eager to experience a true slice of Americana. “I love stepping on the bus to share the story,” he added.

Generations of St. Louisans have made Ted Drewes part of their family traditions. Grandparents bring grandkids, and customers who first visited decades ago still return for their favorite concrete or sundae. The store even maintains a “Hall of Fame,” honoring its most loyal regulars – some of whom now come daily, well into their 90s.

As Dillon’s sons, Joshua and Bryan, become more involved in operations, the family legacy shows no signs of slowing. While expansion is possible, maintaining quality and tradition remains the top priority. “We’re focused on keeping things excellent,” Dillon shared. “Because this isn’t just a business – it’s the story of our family.”

The post Ted Drewes Frozen Custard stays true to family tradition after nearly a century in business appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

When Bob Brazell and his business partners took over The Tenderloin Room in 2019, they didn’t just acquire a restaurant – they inherited a legacy. Since its debut in 1962, the iconic fine dining destination has been a celebrated fixture within the storied halls of the Chase Park Plaza at 232 Kingshighway Blvd., welcoming decades of diners, from regular St. Louis families to athletes, celebrities, musicians and even presidents. For Brazell, a born-and-raised St. Louis chef, the opportunity to carry that torch forward was nothing short of surreal.

“It’s just so iconic,” Brazell said. “We really wanted to make sure that this amazing St Louis institution was able to live on.”

Their resolve was tested almost overnight when, just months into ownership, the pandemic upended the hospitality landscape. Being located inside a hotel meant fewer options for pivoting operations, but Brazell and his team were undeterred. “Navigating a global pandemic and shutdown right after you purchase a business is without a doubt one of the most difficult things you’ll ever go through as a business owner, ” Brazell reflected. “I am very proud to say, though, that our biggest critics from the early days still dine with us today.”

Part of the team’s early stewardship included renovating the space, a requirement tied to the hotel’s change in ownership. However, rather than an overhaul, Brazell opted for thoughtful preservation. “We made very calculated improvements,” he explained. “The goal was always to keep the original look and feel of the space.”

That reverence for history is evident in every detail. From the vintage charm of the ceiling in the bar area to the enduring tradition of the Senate bean soup and tableside seafood cart, The Tenderloin Room remains a place where old-school elegance meets heartfelt hospitality. “I hope [people] get a hint of nostalgia,” Brazell said. “Like they’ve been invited into our home.”

Over the past five years, Brazell has had more than a few memorable moments, welcoming guests like Wayne Gretzky, Ric Flair and Billy Corgan, but what stands out most is the loyalty of longtime patrons. “The Karagiannis family owned and operated the business for generations before us so just getting a torch like that passed to you is epic.”

As for what’s next, Brazell is focused on honoring the restaurant’s legacy while adapting with care. “[We’ll] only change what’s needed [and] continue to contribute and grow with our community, give people a great meal and an unforgettable experience,” he shared.

Rooted in tradition, anchored by a dedicated team and embraced by the community it serves, The Tenderloin Room continues to be more than just a landmark, it’s a living piece of St. Louis history.

The post The Tenderloin Room is a St. Louis landmark appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Partner Content

Basso on the Plaza has officially arrived, bringing Italian elegance with modern flair to Westport Plaza. The latest concept from Lodging Hospitality Management, and a sister to the acclaimed Basso at The Cheshire, opened May 27 with bold flavors and sophisticated charm. This new spot was imagined as both a reflection and a celebration of the energy coursing through Westport Plaza.

“The original Basso at The Cheshire is literally in a basement space, so it is richly dark, moody and inherently romantic,” explained Blaise Pastoret of Lodging Hospitality Management. “At the new Basso on the Plaza, floor to ceiling windows let in natural light, and a large patio for dining overlooks the green event space.”

Diners can anticipate a menu full of familiar favorites with elevated touches: Hand-crafted signature pizzas (including a pepperoni with hot honey that’s already a guest favorite), house-made pastas and an expanded selection of wood-fired steaks and seafood, made possible by larger ovens and grills.

The menu’s playful side shines in its small plates and cocktails, while the Italian wine list offers both trusted favorites and delightful surprises. From date nights to group dinners, the space accommodates everything from intimate tables to private events for up to 48 guests. For Basso on the Plaza, opening in St. Louis means more than just launching a new space, it’s becoming part of a city that truly appreciates great food.

“It’s very exciting to bring a new restaurant to the people of St. Louis,” shared Pastoret. “We are lucky to have such a wonderful and well-versed food-loving community.”

Evenings at Basso on the Plaza begin Tuesday through Saturday at 4 p.m. with happy hour specials until 6 p.m. and dinner service running as late as 11 p.m. on weekends.

And lunch lovers, stay close as they are developing an exceptional lunch menu to start this month.

The post Basso on the Plaza brings Italian elegance with modern flair to Westport appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Stacked STL is doubling down on its smash-hit burgers with a brand-new outpost at 400 N. Euclid Ave. in the Central West End later this summer. Known for its inventive flavors and uncompromising approach to quality, the local favorite is entering a new era with its latest expansion.

Stacked’s latest move is more than a business decision – it’s the culmination of years of growth and groundwork. “We’ve always talked about a second location, but it had to be the right fit,” said co-owner of Stacked STL, Sam Siebenman. “With our families growing, it was just a matter of time before we had to make a move.”

The right space finally revealed itself after an unexpected twist. The group had been eyeing a nearby spot when, on a lunch break across the street at Pi Pizzeria, they ended up stumbling onto what would soon become their future home. “We fell in love with the layout and started shooting out ideas,” Siebenman shared. A few weeks later, Pi Pizzeria had officially closed and the team jumped at the opportunity.

Now, as they prepare for an August debut (possibly mid-month), final touches are underway, from designing the space to dialing in a menu and schedule, they’re focused on creating a space and experience that feels right at home in the CWE. While the original Carondelet location closes at 9 p.m. on weekdays and 9:30 p.m. on weekends, the CWE spot plans to keep the lights on a little longer: 10 p.m. on weekdays and midnight on weekends.

That shift is less about strategy and more about intention: showing up as a neighbor, not just a new business. “Everyone seems so welcoming,” Siebenman said. 

Guests can expect the same menu favorites from the original location, with one twist: the Burger of the Month will be unique to the CWE. They also pride themselves on accommodating dietary needs and sourcing as much as possible from local vendors, from Cope Grass Farms’ grass-fed beef to locally brewed beer and regional spirits. “We plan on giving customers the best burger experience … we want to make sure when you leave, you can’t wait to come back.”

Inside, the space has undergone a complete transformation from its former pizzeria days. Designed to be both sleek and social, the new space includes murals by St. Louis artists, a mix of indoor and outdoor seating and a semi-open kitchen that brings some of the action front and center.

As for what sets Stacked apart? For Siebenman it’s simple. “If you want to be the best at something, you have to make it the star and go 100%. And in this case, that something is one damn good burger.”

The post Stacked STL is opening a location in the Central West End appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.