Buddy’s Premium Pub is a new family-owned bar quickly earning a reputation as Overland’s favorite neighborhood hangout. Located at 9728 Lackland Road, Buddy’s isn’t just a place to grab a drink – it’s a welcoming space where everyone feels like a friend. After all, everyone can be a Buddy here.

Buddy’s delivers not only affordable drinks, good energy and even better company—it offers a full experience. With a packed schedule of weekly events, there’s something for everyone to enjoy.

Feel the nostalgia as Buddy’s House DJ spins smooth R&B hits from the ’90s on Thursdays at 7 p.m. Whether you’re dancing, grooving at the bar, or enjoying a plate of wings, fries, or crispy fried green beans, Thursdays are all about throwback vibes. 

Fridays are all about flavor and fun, starting with the Fish Fry at 2 p.m. The rotating menu features comforting Southern classics like fried catfish, honey-glazed cornbread, collard greens, sweet potatoes, creamy mac and cheese, and old-school spaghetti. Happy Hour runs from 3 to 6 p.m., and at 8 p.m., the mic is yours for karaoke, followed by a live DJ set at 11 p.m. Smokin’ Saturdays bring a flavorful mix of smoked ribs and live music, featuring a rotating listing of talented St. Louis artists.

Soul Food Sundays at Buddy’s are a perfect time to grab a bite to eat and try their summer cocktails, all just $5 every Sunday. The signature cocktails lineup features the Blueberry Basil Lemon Drop, a refreshing twist on a classic, with muddled blueberries and fresh basil; the Watermelon Lime Margarita, lightly sweetened with agave and finished with a with tajín rom, the bold Strawberry Long Island, and the smooth, crowd-favorite White Peach Sidecar, elegantly garnished with rosemary and fresh peach slices. 

Whether you’re shooting darts, playing pool, enjoying live music, or just kicking back with friends or family, Buddy’s is your home away from home. 

Buddy’s Premium Pub is open Monday through Sunday from 12 p.m. to 1:30 a.m. Scroll through the slideshow below for a first look at the new concept.

The post Buddy’s Premium Pub: first look at Overland’s new go-to spot for food, drinks and vibes appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

After two years of pop-ups and private dinners as The Robin Project, chef Alec Schingel is launching his first brick-and-mortar restaurant. Robin Restaurant will open Thursday, March 13, at 7268 Manchester Road in Maplewood, occupying the space that previously housed The Benevolent King.

Robin Restaurant features a small but refined prix-fixe menu that highlights sustainability, seasonality and Midwestern culinary traditions. Sourcing ingredients from local farmers and purveyors, Schingel aims to create an experience he describes as “fine comfort,” a balance of indulgence and approachability in a welcoming environment.

“This is a highly personal endeavor and a vision that has been 18 years in the making,” said Schingel, who will serve as both executive chef and wine/beverage director. “We put a lot of thought and effort into the details of the experience, but we also want it to be in service of hospitality and warmth – to make everyone feel welcome.”

The restaurant’s menu will consist of a four-course prix-fixe priced at $75, offering three options per course. A rotating snack menu will also be available, featuring three to five small bites that reflect Schingel’s take on Midwestern cuisine. All menu items will evolve with the seasons, showcasing local ingredients at their peak. Schingel emphasizes working with the same local farmers as many well-regarded restaurants in the area, ensuring integrity in sourcing and seasonality.

A full beverage program will complement the food, including beer, wine, spirits and cocktails. Wines will be available by the bottle or carafe, encouraging sharing and flexibility for diners. Schingel, who holds a sommelier certification, has a particular passion for American wines, with a focus on California, Oregon and Washington. He also will feature a cider from Revival Cider Co. in Michigan. The rotating cocktail list will highlight classic builds with a unique twist, ensuring a well-balanced selection for guests.

Robin’s atmosphere is designed to be warm and inviting, removing the stress sometimes associated with fine dining. “Too much fine dining can end up feeling challenging or stressful,” Schingel said. “We don’t want that. Our goal is to create an experience that’s a little better than home, where people can feel comfortable regardless of their background or financial situation.” The space will feature an open kitchen, a selection of vinyl records playing throughout the night, and a service style focused on approachability and genuine hospitality.

Located in the heart of downtown Maplewood, the 1,400-square-foot restaurant has nine tables and a six-seat bar, accommodating up to 36 guests. The interior design retained the previous layout while brightening the space for a more natural feel with plenty of earth tones.

“After searching for years for the perfect space, we’ve finally found what we were looking for,” said Schingel. “The size and layout of the restaurant perfectly fit our vision of a place where guests can enjoy a great meal, gathered around a table with friends and family.”

Schingel, a native of Urbana, Illinois, studied economics at SIUC before moving to St. Louis to attend L’École Culinaire. His career includes stints at Chase Park Plaza restaurants and training under award-winning chef Gerard Craft at Niche. He later traveled the world, gaining experience at McCready’s and The MacIntosh in Charleston, In de Wulf in Belgium, and Blue Hill at Stone Barns in New York, where he worked with Michael and Tara Gallina. Upon returning to St. Louis, he joined the opening team at Vicia as chef de cuisine and later served as executive chef at Winslow’s Table before launching The Robin Project.

“The pop-up dinners we have hosted under The Robin Project have given us the opportunity to interact with St. Louis diners and to develop an incredible and loyal following,” said Schingel. “We are looking forward to growing that following and welcoming in a diverse range of customers at Robin Restaurant, from regulars and special occasion diners to travelers and tourists.”

Robin Restaurant will be open from 5 to 10 p.m. Tuesday through Saturday, and reservations can be made online. Follow @robinrestaurant for updates.

Check out the slideshow below for a first look at the new restaurant.

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A popular Main Street St. Charles bakery has expanded to a second location, bringing a stronger focus on savory food items and introducing a brand-new bar program. Lydia’s by Sugar & Slice Bakery, now open at 1735 S. River Road, Suite 190, in St. Charles offers an inviting space for guests to enjoy handcrafted pastries, plated desserts and unique cocktails.

Lydia Allen, owner of Sugar & Slice Bakery, has been ready for expansion for quite some time. “Our original space is less than 1,000 square feet, and we outgrew it about a year after opening,” Allen said of her first business that opened in late 2019. “I had always wanted to do coffee and cocktails with desserts – there was nothing like that in St. Charles.”

After years of searching, the right space finally appeared. “I looked at this location a year ago, and as soon as I walked in, I got goosebumps. I knew immediately this was the one,” she said. The new 5,800-square-foot venue allows for a full bakery, a larger front-of-house area and a more efficient kitchen. “Now we bake for [the] Main Street [location] here too, which makes everything faster and of better quality.”

Lydia’s offers a selection of Sugar & Slice’s popular baked goods, along with an expanded menu of breakfast and savory items. “We have scones, savory brioche, and we’re going to add bar snacks like Buffalo chicken dip, candied bacon and marinated olives in mid-March,” Allen shared. Weekend brunch will also be a highlight, featuring dishes like brioche breakfast sandwiches, cinnamon roll French toast, and biscuits and gravy made with the bakery’s signature scones. Lydia’s will also showcase plated desserts such as cheesecakes, pies and specialty cakes, with an ever-rotating selection posted daily on social media.

The new bar program features coffee, cocktails and mocktails, including a lineup of dessert-inspired martinis. “Our Key Lime Pie Martini tastes just like our key lime pie – we came up with it on a whim,” Allen said. “We’re also launching coffee and martini flights.”

Other standout drinks include boozy coffees, classic cocktails and a small but curated wine selection. “Everything is made in-house, from simple syrups to macarons – no frozen doughs here,” she added.

Designed to be a welcoming and stylish escape, Lydia’s features an open, airy layout with floral wallpaper, colorful decor and will soon have gold bakery cases. “When you’re sitting at the bar, you feel like you’re at a bar, and when you’re at the bakery case, you feel like you’re in a bakery,” Allen explained.

The new location aims to be a comfortable gathering spot for all ages. “We’ve created a late-night space where anyone can come in alone or with friends and feel safe,” she said. “No judgment on whether you’re drinking coffee or a cocktail – just a laid-back, visually appealing space.”

As the bakery settles into its new home, Allen is planning for additional features, including live music in the spring, a patio out front with several tables, and themed events like trivia nights. Monday nights are designated as industry night, offering a 20% discount from 5 p.m. to close.

Lydia’s by Sugar & Slice is open Monday from 10 a.m. to 11 p.m., Wednesday through Thursday from 10 a.m. to 10 p.m., Friday and Saturday from 9 a.m. to 11 p.m., and Sunday from 10 a.m. to 10 p.m. The bakery is closed on Tuesdays. For updates on rotating desserts and special events, follow Lydia’s on social media.

The post Lydia’s by Sugar & Slice Bakery in St. Charles: first look at new bar and restaurant appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

A new entertainment spot called Purple Quarters has opened at 4170 Manchester Ave. in the Grove, featuring arcade games, specialty cocktails and a lively atmosphere designed to make it a go-to destination for both casual outings and private parties.

This is the latest venture from brothers and co-owners Tony and Joe Collins, who also own The Get Down a few blocks away at 1449 S. Vandeventer Ave. Originally slated to be called The Get Down Emporium, the bar changed its name to Purple Quarters before it opened due to trademark infringement. Despite the change, the spirit of fun and community remains at the heart of the venue, which formerly housed Parlor.

Purple Quarters offers a mix of classic arcade games, regular themed nights and events, and a full bar with a succinct cocktail list. The three specialty cocktails on the menu include She Bad, a strong but refreshing blend of 1220 Origin Gin, St. Germain, mint, sour mix and ginger beer; For the Benefit of Mr. Kite, featuring Espolon Reposado tequila, Luxardo liqueur, honey, lime and plum bitters; and the Peachy Blinders, a bourbon-forward sipper that includes Aperol, peach, lemon and brown sugar. There’s also a slushy machine that features ever-rotating flavors such as Strawberry Rosé Lemonade and Red Cream Crush. You can also get local craft beers in cans and on draft, and two mocktails are offered: blueberry lemonade and pineapple passion fruit. If none of that is your jam, the bartenders will be happy to create something unique for you.

There are arcade games like Pop-A-Shot basketball, skeeball and Mario Kart, all of which range from 50 cents to $1 per play, along with some free tabletop games scattered throughout the indoor space. Don’t miss the purple pool table or the giant Jenga set on the patio.

“We’ve always wanted to open a spot on the main strip of the Grove,” said Tony Collins. “When we saw the location available, we felt like everything had lined up perfectly. We had just celebrated the fifth anniversary of The Get Down, and we were at a point where we could afford to take on a second location.”

While Purple Quarters shares some elements – including the general color scheme – with their first bar, The Get Down, which is known for its upscale dive-bar vibe, this new venue stands apart with its focus on arcade games and more interactive, social experiences. Guests can enjoy a variety of themed nights such as Funky Town Friday with DJ Mahf on the last Friday of each month, along with a monthly emo night. Currently, pool is free to play on Tuesdays and Wednesdays, and a karaoke night is in the works for the near future.

“We wanted to create a place where people could come in and have fun with their friends, meet new people, and just vibe with the games,” said Joe Collins. “We have a really great atmosphere, and everyone is super friendly. It’s a place where you can relax, play games, and enjoy the music.”

While food is not currently served at the bar, it will be in the coming months. “We don’t have a kitchen here, but we’re partnering with people to bring in food soon,” said Joe Collins. “Right now, you can bring your own food, but by spring or summer, we’ll have a more permanent solution.”

The name Purple Quarters will eventually play into a broader marketing strategy as the brothers plan to soon implement a rewards system tied to its games. Players who get change from the bar’s change machine may receive a rare purple quarter, akin to a “golden ticket,” which will offer recipients rewards. The hope is that this will become a signature part of the Purple Quarters experience.

“The purple quarters will be a way to give back to our guests and create a community around the space,” Tony said. “We see this place as more than just a bar; it’s an experience.”

With bright colors and a retro arcade atmosphere, the 2,500-square-foot space includes seating for 50 indoors and an additional 50 on the patio, which boasts massive heaters that allow the space to be used on all but the most frigid of days.

In addition to all the fun to be had at Purple Quarters, the owners just launched a Sunday brunch and jazz weekends at The Get Down and are inviting everyone to come check that out as well.

Purple Quarters is open from 5 p.m. to 1:30 a.m. Tuesday through Friday, and opens at 2 p.m. both weekend days, closing at 1:30 a.m. on Saturday and at 10 p.m. on Sunday.

Check out the slideshow below for a look at the new concept.

The post Purple Quarters: first look at the Grove’s new arcade bar appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Perfectly situated in the vibrant and walkable downtown Clayton area, High Bar Clayton brings industrial-chic vibes and a fresh take on rooftop dining to the city.

Located on the 11th floor above the AC Hotel by Marriott St. Louis Clayton at 227 S. Central Ave., this elevated spot offers sweeping views of downtown Clayton and a dynamic blend of innovative cuisine, craft cocktails and an ambiance perfect for both casual gatherings and special moments.

The menu at High Bar is a modern twist on American-style tapas with plenty of shareable plates. Highlights include the hangar steak with fries and house steak sauce, pesto rigatoni, and the baked ricotta paired with honey, fig and pistachio. Signature items like truffle fries, seared tuna stacks, and flatbreads ensure there’s something for every palate. The drink menu is a balanced mix of robust cocktails, wine and beer to complement the cuisine. It’s described as “everything you need and nothing you don’t,” by Food & Beverage Operations Manager Chelsey Golbert.

The space itself exudes a polished yet welcoming charm. With seating for up to 120 guests, including 34 bar seats and an enclosed patio, the design fuses dark metals, reclaimed barn wood, warm brick and cognac leather for a sophisticated but approachable feel. The centerpiece is the indoor/outdoor bar, featuring open shelving that provides clear views of the skyline. Guests can relax in soft club chairs or gather at low bar tables lining the balcony for a picturesque view of the cityscape.

High Bar Clayton pays homage to the high standards of Clayton’s business professionals, drawing inspiration from the legal profession’s dedication and achievement. It stands as a symbol of excellence, reflected in every detail, from the design to the service.

Special events like Wine Down Wednesdays invite guests to indulge in half-priced bottles and glasses of wine, offering a midweek escape with elegance. While there’s no live entertainment yet, the venue’s playlist leans into ’90s rhythm and blues and top hits, creating a relaxed yet energetic atmosphere.

Open seven nights a week, High Bar Clayton operates from 4 to 11 p.m. Sunday through Thursday and extends to midnight on Friday and Saturday.

Whether for happy hour, client meetings or an intimate evening with friends, High Bar Clayton raises the standard for rooftop dining, delivering meaningful connections and unforgettable moments.

The post High Bar Clayton: first look at the new rooftop destination appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Matt and Jess Longueville, the dynamic duo behind STL Barkeep, are bringing their signature approach to hospitality to Webster Groves with the opening of Off Elm on Friday, Nov. 29. Located at 8709 Big Bend Blvd., this new cocktail bar is the second brick-and-mortar venture for the pair, following the success of The Vandy just outside the Grove in Forest Park Southeast.

Off Elm blends sophistication with approachability, offering guests a cozy yet refined space to unwind. Designed by Brian Leenig, the interior combines the charm of Webster Groves with mid-century modern influences, featuring seating for 16 at the bar, 20 at low-top tables, and an additional 16 at two communal tables in the near future. The result is an intimate yet inviting environment perfect for connecting with friends or enjoying a quality drink by yourself.

Beverage director Pat Gioia, who brings years of expertise from his time at The Block and The Vandy, has curated a menu of classic and specialty cocktails crafted with premium ingredients. From timeless favorites to innovative seasonal creations, every drink is meticulously prepared to delight cocktail enthusiasts and casual sippers alike.

The food menu, designed to pair seamlessly with the bar’s offerings, leans into top-quality seafood, with highlights like tinned fish, creamy dips, charcuterie boards and other seasonal small bites. The menu is intentionally crafted to elevate the cocktail experience, ensuring there’s something for everyone.

“As our company grows, we are excited to expand into Webster Groves,” said Matt Longueville. “We are excited to be in the neighborhood. Everyone has been very welcoming.”

Off Elm is poised to become a neighborhood favorite for pre- and post-dinner drinks, offering an upscale yet relaxed vibe that feels right at home in Webster Groves. Starting Nov. 29, Off Elm will be open from 4 to 11 p.m. Tuesday through Thursday and 4 p.m. to midnight Friday and Saturday. Happy Hour will be Tuesday to Friday from 4 to 6 p.m. and will feature a separate cocktail menu that’ll feature classic cocktails. Guests are encouraged to use the waitlist via Toast.

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A new breakfast, brunch and lunch eatery called Pink Willow Cafe opened earlier this month at 5523 Oak St. in Cottleville, next to Oak Street Inn & Lounge. The eatery is co-owned by spouses Terry and Allison Tonsing, who saw an opportunity they couldn’t pass up in the Oak Street Inn & Lounge project that encompasses the newly opened cafe, plus an eight-room hotel, upscale restaurant and speakeasy which are slated to open later this spring.

“We moved to Cottleville six years ago from Memphis and saw the need for a fun, unique brunch space. We’d been mulling it over [opening a brunch spot] for the last few years and pitched the idea to Oak Street Inn,” Tonsing said.

The menu includes breakfast favorites like pancakes, French toast and omelets, as well as the house avocado toast topped with housemade pickled red onions, feta and lemon zest and scratch-made biscuits and gravy, both served all day.

Lunch offerings include a soup of the day, salads and the teriyaki buddha bowl, a vegetarian, gluten-free meal, served with jasmine rice, vegetables, pineapple and a teriyaki glaze, with the option of adding a grilled chicken breast.

The drink menu includes lemonade, orange juice and Fitz’s root beer as well as a tea selection. The cafe serves Big Heart Tea Co., with offerings that include a London fog, and chai, turmeric and matcha lattes. The coffee beverages are made with Kansas City-based Messenger Coffee Co. and ranges from drip and cold brew to espresso-based drinks like cortado, americano and lattes.

Or guests can opt for what the cafe calls one of their boozy brews, by adding Irish cream to any coffee beverage, choosing the espresso martini or the elevated cold brew, made with cream de cacao, Irish cream and vanilla vodka. There’s also bottles of bubbly, wine and beer, as well as craft cocktails such as the Pink Willow French 75, Ashford Knoll sangria and classic brunch libations like mimosas and bloody marys, with the latter featuring candied bacon. There are variations on the mimosa, offered in a flight of four – with orange, pineapple and mango, plus a rotating seasonal juice offering to round out the flight.

With an interior coming in at around 1,200 square feet, there’s seating for 35 inside, an additional 16 seats on the patio, and once the rooftop seating is open, a space shared with Oak Street Inn & Lounge, there will be room for 50 guests on the roof.

Through a 35-foot hand-painted willow tree mural, daily fresh flowers on each table and a pink floral selfie wall, there’s lots of whimsical, nature inspired decor. “Willow trees are said to bring good luck and we hope that’s true for everyone who walks through our doors,” Tonsing reflected.

And with a name like Pink Willow Cafe, it should come as no surprise that the hue plays heavily in the restaurant’s aesthetic – from the midcentury-inspired overhead light fixtures to the seating and even the restrooms, pops of pink can be found everywhere.

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Esca, the new “coastal Mediterranean bar and grill” from Ben Poremba’s Bengelina Hospitality Group, will open on Thursday, March 21, at 5095 Delmar Blvd. in the Delmar Maker District. The restaurant’s menu features meat, seafood and vegetables grilled over charcoal, fresh salads and cold appetizers, classic cocktails, a large amaro selection and a range of indulgent desserts.

Poremba said Esca “doesn’t have a defined cuisine,” but rather is inspired by a variety of Mediterranean cuisines, taking in the Western Mediterranean, the French Riviera and “a little bit of Sicily.” The first floor space at the corner of Delmar Boulevard and Academy Avenue was formerly a barber shop, transformed by two years of top-to-bottom renovations into a dining room that instantly ranks among the most appealing in the city. The blush pink sofas, rugs on wooden floorboards and other wood furnishings give the space a cozy, homey feel, while the light fixtures and exposed brick add a more urban nuance. It’s a restaurant design for people who love restaurants, from the central server station to the most open of open kitchens. Floor-to-ceiling windows bathe the room in glorious natural light, while a patio on the side of the building offers additional seating.

For a first visit to the restaurant, Poremba recommended ordering the mortadella, which is sourced from Italy. “We’ve worked hard to find the right kind of mortadella that’s just a fun, easy way of getting the meal started,” he said. Or you might go for the brandade – house salt cod with potato and garlic, served with charred bread. On the salad and appetizer menu, Poremba pointed to the vitello tonnato (shaved veal with tuna sauce, capers and croutons) or the veal tartare. “These are classical dishes from Piedmont [in northern Italy],” he said.

Poremba has said Esca’s approach to eating well mirrors the way he cooks for friends at home, with much of the meat, seafood and vegetables grilled over charcoal. The entrees include Amish chicken with herbes de Provence and a chicken jus containing more than a hint of white pepper, prime cuts of beef served with beurre rouge, bone marrow bearnaise or chimichurri, and a whole grilled fish, with the specific selection varying depending on what’s on the market.

Esca’s dessert menu, which includes a traditional tiramisu and a limoncello alternative, among other luscious-looking items, has been a particular focus of Poremba’s attention in the buildup to the launch. “All I’ve been cooking the last three months is dessert,” he said. “Don’t skimp on dessert.”

This restaurant is the work not just of Poremba himself, but also trusted lieutenants like Bengelina’s wine and service director, Luciano Racca. The drink list here includes a “library-sized” selection of amari, which can be served neat or in classic 1-2-3 spritzes. Bar manager Noah Davidson makes elevated takes on classic cocktails that rely on top-shelf spirits, including a deceptively easy-drinking limoncello sour, a selection of martinis and the Brooklyner (Nikka Coffey grain whiskey, Mancino Secco, Cynar and yellow Chartreuse).

Two drinks in particular stand out. The clay pot negroni is Esca’s take on the signature cocktail created by renowned bartender Giancarlo Mancino, also founder of the Mancino vermouth brand. The drink is aged in one of Mancino’s proprietary clay pots, a process that mellows out the Campari’s bitterness and any heat from the alcohol, leaving a perfectly smooth, nuanced and complex drink. “It’s one of the exclusive things that we have at the bar, and I’m very proud of it,” Poremba said.

Perhaps best of all is the Vieux Carré. Poremba said Doug Auer, co-owner of Third Degree Glass Factory and one of the driving forces behind the Delmar Maker District’s revitalization of Delmar Boulevard west of Kingshighway Boulevard, challenged him to create a truly outstanding version of the classic New Orleans cocktail. Esca’s version is unconventional, but the result is memorable. “We’re not stirring it, we’re shaking it. We’re using super high-end cognac, we’re using true Benedictine, and we’re serving it in a frozen glass so that way it stays cold,” Poremba said. “It’s not only a perfect Vieux Carré, but a perfect drink.”

The restaurant will be in soft opening from Thursday, March 21, to Saturday, March 23, with reservations for those dates already fully booked, but Poremba said there will be space set aside for walk-in guests. Poremba said around 70 percent of the full menu will be available during soft opening, with the full menu expected to be available by Tuesday, March 26.

Esca is the first of several restaurants that Poremba will open throughout 2024 in the Delmar Maker District: Still to come are Florentin and the three restaurants he is relocating from their former homes in Botanical Heights, Olio, Elaia and Nixta. With other restaurants recently opened or soon to open, from Beyond Sweet to Steve’s Hot Dogs, The Fountain on Delmar and Alpha Brewing Co., Poremba is bullish on the future of a stretch of Delmar that has been neglected and overlooked for too long. “I’m very proud to be part of this,” he said. “I intentionally wanted to open with a restaurant that could go anywhere. I intentionally wanted to do something nice and beautiful and quality. … Breaking this barrier is important.”

Esca will open for dinner on Tuesday through Saturday from 5 p.m. until close, with last reservations at 9 p.m. Reservations are available via Resy.

The post First Look: Esca in the Delmar Maker District in St. Louis appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Over the years, Side Project (The Brewery, The Cellar and The Patio) owner Cory King has wanted to bring food to Side Project Brewing, so he recently partnered with Adam Altnether (formerly of Pizza Champ) to launch a menu at the brewery at 7458 Manchester Road.

“[King] wants to keep expanding his clientele, and his kids are getting older, and when he goes out it’s centered around family, and he wanted to explore ways to bring families into the brewery,” Altnether said. 

In its 10 years in business, Side Project has never offered a food menu. “Side Project has been thought of as insider beer, like you have to be a beer nerd to go here and we’re always going to make the beers that people freak out over and what is next? Adding food, for now,” Altnether said.

Altnether, who has worked at several notable restaurants within Niche Food Group and at the now-shuttered Elmwood, has a background in fine dining. “Once a chef leaves a fine dining sphere, they always want to figure out a way to do approachable things, but the execution will be there and I think that’s what will help our food shine here. People are going to be surprised at the food. It’s not fancy but, it’s properly dressed, crispy when it’s supposed to be,” Altnether said. 

You’ll see what he’s talking about as you notice the fine touches in familiar favorites like the salsa verde on the slow-roasted (cured, smoked and slow roasted for 10 to 14 hours, to be exact) pork shoulder sandwich; or the ranch aioli on the Side Project spicy chicken sandwich; or the lemon aioli alongside a snowdrift of freshly shaved Parmesan cheese served atop french fries. The fried green tomato BLT with thick and crisp rounds of green tomato, thick-cut bacon, arugula and smoked paprika remoulade will shift in tomato season to a more traditional BLT featuring the season’s bounty. The do-not-miss item is the Side Project burger, two 4-ounce patties, two slices of American cheese, caramelized onions and an apple cider-Dijon aioli.

Also bringing her fine-dining experience is Heather Dorman, who worked with Altnether at Elmwood. “She was on the original Elmwood team and was there from day one and she was our grill person and that’s the hardest station there, how to run and maintain live fire – that’s a lot. And she was good at that, she’s unreal,” Altnether said.

Look for the team to bring Side Project beers into dishes whenever they can whether they’re using it as part of a marinade for meats or working to incorporate it into a dessert like a stout caramel for something sweet. “A lot of people are coming here to drink beer and get a snack instead of a full meal,” Altnether said. “We’re getting a lot of people that come for a dessert beer after a dinner and come here for a small pour of stout like a night cap so we want to have a couple of sweet bites we can offer.”

Side Project Brewing is open Monday from 4 to 8 p.m., Wednesday through Thursday from 4 to 8 p.m. and Friday through Sunday from 1 to 8 p.m.

The post First Look: Side Project Brewing’s new food concept in Maplewood appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Neon Greens owner Josh Smith wants to serve you the best salad you’ve ever had using the freshest greens possible. To do so, he’s opening Neon Greens in the former Rise Coffee space at 4176 Manchester Ave. in the Grove on Tuesday, March 19.

Neon Greens is not just a restaurant – it’s also a hydroponic farm where Smith grows all of the various types of lettuce used in the many salads on the menu. A 400-square-foot vertical farm in two transformed shipping containers adjacent to the restaurant holds up to six acres of produce and can grow up to 6,500 pounds a year, using about 90% less water than traditional farming. Currently, Smith is growing three types of lettuce: Green Oakleaf, Mizuna and Red Sweet Crisp. A conveyor belt allows the greens to easily be transported from the farm to the kitchen. 

There are nine signature salads and two seasonal salads on the menu, but you can also have your meal customized in an assembly line. Look out for local collaborations as well. Currently, it’s a Thai barbecue salad featuring smoked chicken thighs from Grace Meat + Three down the street. Soups will also rotate, with current features including a tomato soup and a green soup, which is a riff on tom kha gai with coconut cream and freshly picked herbs. Don’t miss the pão de queijo, a Brazilian cheese bread made with gluten-free tapioca flour. For dessert, there is soft serve in matcha or Thai basil flavors – go all out and have them swirled. Dessert toppings like miso caramel, sesame nougatine, candied smoked almonds and brown rice crunchies lend a textural juxtaposition. Beverages include Confluence Kombucha and canned Sump Coffee.

Smith said a large part of why the produce we get at the grocery store isn’t always bursting with flavor is due to the loss of nutrients in the time it takes – sometimes several weeks – for it to be transported to our local grocers. “The nutrients degrade significantly enough that the color and taste change dramatically because the nutrients are what we taste,” he explained.

The 1,200-square-foot interior is modern and bright with lots of white and earthy undertones and seating for 22 guests, including six bar seats. A 400-square-foot front patio aligned with the greenhouse will seat another 20 when the restaurant opens, with a 400-square-foot back patio, “a covered salad oasis,” according to Smith, slated to open this summer.

Smith said people like to know where their food comes from, and that knowledge will be at the forefront of Neon Greens. “The connection people have to food that they are a part of in any way is insane,” Smith said. “It’s one of those powerful things in the world, like raising children. In raising food, you are a part of a living, growing thing.

“That idea of growth and connection is incredibly important. We’re not a salad restaurant, we are a produce company that is community-oriented.”

Neon Greens will be open from 11 a.m. to 7 p.m. daily. Check out the photos below for a First Look at the new space.

The post First Look: Neon Greens in the former Rise Coffee space in the Grove appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.