Recipe: Kenny Lao and Genevieve Ko’s Thai Green Curry Dumplings
Don’t let the silly illustrations and goofy photos fool you. Kenny Lao and Genevieve Ko’s Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats is a seriously good cookbook. Among some cute asides and cringe-worthy exclamations (Peking duck dumplings: “We’re bringing sexy quack with this one!”) are satisfying recipes and helpful…
First Look: Yolklore in Crestwood
Don’t hit the snooze button if you live or work off Watson Road. Yolklore, the newest addition to the Crestwood food scene, hosts its grand opening this Sunday, July 31 at 8958 Watson Road. As Sauce reported in April, co-owners Mary and John Bogacki and Billy Oziransky are dishing up slew of breakfast items, pastries, coffee…
Class of 2011 Collaboration Beers
St. Louis Craft Beer Week kicks off tomorrow, July 29, and there is an abundance of beer-related events around the city that boast what we brew best. This year’s highlight is the fifth-anniversary celebration of the four breweries that opened in 2011: 4 Hands Brewing Co., The Civil Life Brewing Co., Perennial Artisan Ales and Urban Chestnut…
St. James Winery takes the Missouri Governor’s Cup again
Raise a glass to St. James Winery – bringing home the Missouri Governor’s Cup for the second year in a row. The winery was awarded the 2016 prize for its semi-dry white vignoles. St. James’ vignoles took the prize out of more than 308 wines submitted from other state vineyards. “We didn’t feel much pressure…
Recipe: Broccolini Melt
These broccolini melts are perfect for any meal or cut into smaller pieces for appetizers. Broccolini is similar to its cousin broccoli, but it has longer, thinner stems and a subtler flavor. Imagine gently sauteed, crunchy broccolini with garlic, onions and copious amounts of cheese, all atop a lovely piece of toast. It’s like a…
Broccolini Melt
4 servings
Coma Coffee to open in Brentwood
Brentwood will have a new place to get its java jolt come Aug. 1 when Coma Coffee opens at 1034 S. Brentwood Blvd., in University Tower. Siblings Corbin and Macy Holtzman have tapped Kaldi’s veteran Chad Denney to head up the roasting program. “There is demand for a coffee shop in the building,” said Macy Holtzman.…
Old Standard Fried Chicken to close
Nearly two years after first flipping on the fryers, Old Standard Fried Chicken will shutter its doors after brunch service on Sunday, July 31. Owner Ben Poremba announced the closure today, July 26. “It is a business decision,” Poremba said. “It wasn’t doing what we wanted it to do or fitting in with our general…
Recipe: Avocado Enchiladas
Go beyond guac tonight. We swapped traditional meat fillings for creamy avocado in enchiladas. Create a smoky sauce, then gently season avocado with lime juice, cilantro and jalapeno and spoon it into tortillas with a sprinkling of cheese. Roll up, pack in a baking pan and smother in enchilada sauce and bake until hot and bubbly. Click…
Dan Sammons takes over as Demun Oyster Bar exec chef
A new tide has rolled in at Demun Oyster Bar. Fifteen-year kitchen veteran Dan Sammons began his tenure as executive chef today, July 25. Sammons fills the spot left behind after chef Ben Edison exited the kitchen earlier this year. Sammons brings a range of experience from corporate operations chef at McCormick & Schmick’s Seafood…
Chef Carl Hazel takes helm at West End Grill & Pub
After taking six months off, chef Carl Hazel is once again top toque in the kitchen. Hazel started as executive chef at West End Grill & Pub (WEGAP) on July 13. As Sauce reported in January, Hazel spent the majority of the last nine years running The Scottish Arms’ kitchen before departing at the beginning of the year.…
Recipe: Nancy Singleton Hachisu’s Ginger-Soy Pork Sandwiches
Canning, pickling and preserving are great, ancient ways to make the most of a harvest. In Preserving the Japanese Way, author Nancy Singleton Hachisu dedicates 350 pages to the methods, ingredients and dishes of her Japanese husband’s heritage by way of his mother. While there are instructions for making one’s own soy sauce, miso and…
Recipe: Peaches and Cream Popsicles
The Song household has gone peach crazy. We recently went peach picking at Eckert’s Farm, and my overzealous husband came home with 11 pounds of this summer stunner. Of course, peaches are juicy and tasty as is, but I wanted to toss them in fresh fruity desserts. Peach popsicles are incredibly easy and fun to…
First Look: 4 Hands Brewing Co.’s new tasting room
One day in late June, a staircase appeared in 4 Hands Brewing Co.’s tasting room. It was the last element of the massive expansion, one that tasting room manager Cyle Lunsfordhodson said required drilling through solid concrete to construct. The brewery quietly opened the new space to the public a month ago. As The Scoop…
Peaches and Cream Popsicles
6 servings
Gamlin brothers unveil concept for new project
The Central West End’s newest establishment, courtesy of Derek and Lucas Gamlin (of Gamlin Whiskey House and SubZero Vodka Bar) will be called 1764 Public House and, as previously announced, will open at 4910 W. Pine Blvd. Breaking with the spirit themes of their other establishments, 1764 Public House will instead honor the history of…
Jump start the weekend with 4 more events
There are plenty of ways to fill up this weekend: Beer for breakfast and dinner downtown, to name just two. Can’t wait? Jump start the weekend with four more delicious events now through Friday. 1. Fortune FranksGerman brats take an Asian turn as Brasserie and forthcoming Good Fortune join forces for a kung pao brat…
First Look: Stone Summit Steak & Seafood in Wentzville
Stone Summit Steak & Seafood opened doors at 17 Cliff View Drive in Wentzville on Monday, July 18. As Sauce reported in May, Stone Summit is partially owned by the same restaurant group as Hotshots Sports Bar & Grill, and former J. Buck’s executive chef Patrick Viehmann developed the menu and helms the kitchen. The massive 300-seat…
LuLu Asian Kitchen to open in Olivette and Rock Hill
Expansion has been the theme this year for LuLu Seafood and Dim Sum, which recently launched its first food truck and, as reported by St. Louis Magazine, plans to open two locations this fall called LuLu Asian Kitchen. They will feature a pared down, casual menu with items that food truck and LuLu Fresh Express…
Yori opens in Chesterfield
Don’t let the Kampai Sushi Bar sign fool you. Yori, a new Korean restaurant, has opened at 1637 Clarkson Road in Chesterfield. As reported by Feast, co-owners Sae Kim and Jay Moon were looking for a place to expand from their flagship location in West Lafayette, Indiana, and discovered one of Kim’s St. Louis friends,…
Vero Pasto to deliver pizza and pasta kits
After a limited trial run earlier this year, Katie and Ted Collier, along with Katie’s mother Belinda Lee and brother Johnny Lee, have secured a space in Creve Coeur where they will launch Vero Pasto – a meal delivery service initially offering a weekly selection of pizza and pasta. The Colliers, who also own Katie’s…
Readers’ Choice 2016: St. Louis’ Favorite Restaurateurs
The menus have been printed, revised, reprinted, revised … and reprinted again. The staff has been trained forward and backward. The silverware has been polished until it’s too shiny to behold. Friends and family have flown in for the soft opening with compliments fit for the pope/Shakespeare/Beyoncé of restaurant owners. But when doors finally open…
Recipe: Swiss Chard al Forno
There are days when a meal of lightly dressed, crisp veggies sounds like perfection on a plate. This recipe for Swiss Chard al Forno is not for those days. Instead, we smother two pounds of dark leafy greens and their colorful stems in pool of rich bechamel and a layer of golden bubbly Parmesan. Click…
Chefs Kevin and Britt Pellegrino launch BK Catering
Husband-and-wife duo Kevin and Britt Pellegrino, both formerly of Five Bistro and Olive & Oak, are starting their own catering company, BK Catering, Feast Magazine reported. BK Catering will focus on smaller private events in clients’ homes. “We wanted to do something different and try to work on our own thing,” Britt Pellegrino said. “We’re…
Owners of Sugarfire Smoke House to open burger joint this fall
The owners of Sugarfire Smoke House are opening another restaurant – but barbecue isn’t on the menu. As reported by St. Louis Magazine, The Hi-Pointe Drive In will serve griddled burgers on potato buns, fries and shakes in a new space at 1033 McCausland Ave., after tearing down the former Del Taco building at that…
Recipe: Pork Chop with Squash and Herbs
Pork chops are possibly my favorite cut of meat. But not just any skinny little half-inch chop will do. I like a good Iowa chop – at least 1¼-inch thick. I usually finish salty pork with a sweet glaze or chutney, but this dish gets its sweetness from creamy butter spiked with fresh herbs. Use…
Readers’ Choice 2016: Best of the Best
Friday night Cleveland-HeathIt’s Friday night, and you just got paid. Time to start your tour of the best St. Louis has to offer with a trip out to Readers’ Choice Favorite Restaurant Cleveland-Heath. (Yes, it’s in Edwardsville, and, yes, it’s worth the drive.) Fridays are busy, which means you should get in line with the…
Underrated wines
Pick up any wine magazine, and you’re bound to find wines ranked on a 100-point scale. Unfortunately, it’s really hard to get below a certain score, and as with any subjective topic, the numbers are somewhat arbitrary – there is no standardized method for ranking. Some critics describe the process as 10 points for nose,…
First Look: Absolute BBQ Indian Wish Grill in Chesterfield
Absolute BBQ Indian Wish Grill, Chesterfield’s new Indian fusion joint, started serving up lunch and dinner on June 23 at 17409 Chesterfield Airport Road. As Sauce reported in February, the menu is inspired by first-time restaurant owner Venkatesh Sattaru’s travels. Various curry, kabab and biryani dishes are offered with a choice of protein, and Sattaru hopes…
First Look: Start Bar downtown
Start Bar, downtown St. Louis’ new arcade bar opened Wednesday, July 13 at 1000 Spruce St. As reported in April, the colorful, game-themed space was designed with an eye for detail, from the old school Nintendo console wall art to the narrow tables hidden between game cabinets for drink storage while you play. “You make enough…
Recipe: Dale Talde’s Pretzel Pork-and-Chive Dumplings
Dale Talde made his mark on the national stage on Top Chef and Top Chef: All Stars. His restaurant, Talde in Brooklyn, is Asian-American with influences as varied as his experience growing up the son of Filipino immigrant parents. His cookbook eloquently explains those influences in a lengthy but engaging (and at times irreverent) introduction.…
PerJax Americana Kitchen closes just two months after opening
PerJax Americana Kitchen has come and gone in University City, closing just two months after opening. As Feast Magazine reported, the news surfaced on Nextdoor, a neighborhood social networking site. It was confirmed yesterday, July 12, when chef-owner Steve Cupp announced the closure via Facebook. “Business was not what we had hoped or needed,” Cupp…
Spare No Rib to move to larger space, expand Egg
Get ready to brunch (and barbecue) hard, St. Louis. Spare No Rib is set to move to a new location in South City in mid-August, while its brunch concept Egg takes over the original Spare No Rib space at 2200 Gravois Ave., in Benton Park. Since owner Lassaad Jeliti hatched the idea for a Sunday…
Jax Café closes doors, Kopperman’s and Tavern of Fine Arts also say farewell
Jax Café has closed doors for good. The Benton Park restaurant served its last meal Sunday, July 10. Co-owner Gina Seltzer said that while brunch business was brisk, the dinner crowd was too thin to keep the restaurant going. “We were just hoping that with the addition of dinner a year and a half ago…
Recipe: Zucchini Carpaccio
‘Tis the season for zucchini every which way. While we loved it grilled, tonight we don’t even want to warm the kitchen, so we turn to zucchini carpaccio. Marinate thinly sliced ribbons of zucchini in olive oil, lemon juice, thyme and mint, then serve it topped with a drizzle of truffle oil, shaved Parmesan and…
Recipe: Caramelized Onion-Dark Chocolate Ice Cream
I know what you’re thinking: Well, she’s gone and lost her mind. Oh ye of little faith and harsh judgment! I am about to open up your world to new and brilliant things! It’s no secret I am a devotee of caramelized onions. I have sung it’s praises on French onion grilled cheese and pasta.…
No-Churn Matcha-Coconut Ice Cream Recipe
With tropical creaminess and a burst of summer fruit, this dessert is a treat for the eyes as well as the taste buds. In a large bowl, whisk together ½ cup stirred full-fat coconut milk, ½ cup Coco Lopez cream of coconut, 1 tablespoon matcha green tea powder* and ? cup sweetened condensed milk. Set…
Eat This: Wow Board at Annie Gunn’s
We don’t know who named the Wow Board at Annie Gunn’s – the staff or the customers presented with a plank piled high with house-made charcuterie, rich cheeses and pickled vegetables, seasonal chutney and ubiquitous Irish soda bread. The dozen or so offerings change daily according to chef Lou Rook III and butcher Andrew Jennrich’s…
First Look: Friendship Brewing Co. in Wentzville
Wentzville’s first brewery started pouring pints on June 28 when Friendship Brewing Co. opened at 100 E. Pitman Ave. More than year after Sauce reported its launch, co-owners Dan Belcher, Mike Wood and Brian Nolan have finally opened doors at the former creamery-turned brewery. The 100-seat brew house and counter-service restaurant offers 25 beers on tap.…
Readers’ Choice 2016: Favorite Restaurateurs
The menus have been printed, revised, reprinted, revised … and reprinted again. The staff has been trained forward and backward. The silverware has been polished until it’s too shiny to behold. Friends and family have flown in for the soft opening with compliments fit for the pope/Shakespeare/Beyoncé of restaurant owners. But when the restaurant finally…
Recipe: Gluten-Free Pistachio Raspberry Muffins
I was devastated when my doctor recently informed me that I must switch to a gluten-free diet, likely for the rest of my life. While I no longer partake of flour-based goodies (I do still bake them for my job and for friends.), I’m learning to adapt and develop naturally gluten-free treats that don’t use…
Pistachio Raspberry Muffins
1 dozen muffins
Ice Cream that Changed My Life
While many of us have favorite spots and flavors to hit each summer, those who scoop the sweet stuff day in and day out have had some life-changing ice cream. Here are the childhood stories and scoops that shaped these St. Louis ice cream makers’ careers. Anne CroyExecutive Pastry Chef, Pastaria”One of the things we…
Recipe: Dana Shultz’s Peanut Butter Pad Thai
Pad Thai has been one of my favorite dishes since I first tried it 20 years ago at King & I, so I was excited when I found a recipe for Peanut Butter Pad Thai in Minimalist Baker’s Everyday Cooking. How could coupling two delicious ideas go wrong? Unfortunately, this recipe had several flaws. An extensive…
What I Do: Phil Jarvis
If you dine out in St. Louis, you’re probably a fan of Phil Jarvis’ work – you just don’t know it yet. Jarvis is a local artist, muralist and sign painter, carefully identifying hundreds of restaurants, bars and tattoo shops in the U.S. and dozens more around the world. In the industry 40 years, his…
Fall Internship Opportunity: Editorial Intern
Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for fall 2016. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media. As a Sauce Editorial Intern, you will: -Assist Sauce editorial team with the production of the monthly…
Ah-Maize-Ing: 8 great corn recipes from breakfast to dessert
Corn and bacon pancakesFlakes aren’t the only way to eat corn in the morning. This quick and delicious pancake batter is made better with a little bacon and fresh sweet corn.4 to 6 servings 4 strips thick-cut bacon1 cup flour4 tsp. baking powder2 Tbsp. sugar¾ cup whole milk2 large eggs1 tsp. vanilla extract2 Tbsp. vegetable…
Sweet Corn Ice Cream with Blackberry Sauce
Makes 1 quart
Curry street corn
6 servings
Husk-roasted sea bass
4 servings
Corn gazpacho
8 servings
Corn cocktail
2 servings
Grilled zucchini and corn salad
4 to 6 servings
Fresh corn polenta
4 to 6 servings
corn and bacon pancakes
4 to 6 servings
Review: Gaslight Lounge
With an upbeat vibe and a focus on the fundamentals (stiff cocktails, smooth music and superior bar food), Gaslight Lounge is a unique and highly enjoyable little drinking hole. Here are a few reasons to check out The Hill’s newest cocktail bar/taco spot/recording studio. The Concept Stepping inside Gaslight, you’ll find a fully functional music lair.…
Readers’ Choice 2016: Favorite New Restaurant – Southern
Since it opened in 2015, St. Louisans have flocked to Southern for fried chicken. “People who were in here two days ago can’t believe they’re back,” said chef-owner Rick Lewis. “People literally get hooked.” And hooked you are. Offering more than a tasty bird, Southern took home this year’s Readers’ Choice Favorite New Restaurant award.…
Readers’ Choice 2016: St. Louis’ bartenders of the year
What’s the worst confession you’ve heard while tending bar? WinnerTim WigginsRetreat Gastropub”I was talking to a boss of a company at the bar. I’m trying to remember the exact quote. It was basically, ‘I’m excited for our new hires because I’ve already slept with everyone in the office.'” 2nd Ted KilgorePlanter’s House”All of the worst…
Imbibe this MOscato
When I first saw moscato on a Missouri label, I questioned how this famed European grape could be locally grown. Apparently, the bureaucrats in Washington D.C. deemed the Valvin muscat grape worthy to be labeled as the increasingly popular varietal moscato. Pick up the luscious Stone Hill Winery Moscato for a sweet, low-ABV version with…
Readers’ Choice 2016: St. Louis’ Best Boulevard
With seven Readers’ Choice winners on one street, the Delmar Loop is the tastiest stroll in St. Louis. Favorite food truck: Seoul TacoStuffed to the breaking point with kimchi fried rice, lettuce, cheese, carrots, green onions, sour cream and Seoul sauce, the spicy pork burrito is reason enough for a pilgrimage to the brick and…
Review: Robata of Maplewood
Owner Thom Chantharasy was behind the counter bar when I arrived, steadily serving food and drawing pints of beer while overseeing the frenetic operations of Robata, his combination sushi-ramen-yakitori eatery in Maplewood. Behind him, the cramped, open galley kitchen hummed with activity. Meats charred on a gas grill while broths simmered in giant stockpots, throwing…
First Look: Mayana Mexican Kitchen in Clayton
Fans of Hacienda Mexican Restaurant in Rock Hill can get a quick bite when its sister restaurant opens Mayana Mexican Kitchen at 7810 Forsyth Blvd., in Clayton on Friday, July 8. As Sauce reported in January, Hacienda co-owners Alex Rodriguez de Torres and John Rodriguez announced the build-your-own concept (then called Wet Burrito) as a way…
Readers’ Choice 2016: Favorite Bartender – Tim Wiggins
Your favorite bartenders of 2016 tell us: What’s the worst confession they’ve heard while tending bar? Winner: Tim Wiggins, Retreat Gastropub”I was talking to a boss of a company at the bar. I’m trying to remember the exact quote. It was basically, ‘I’m excited for our new hires because I’ve already slept with everyone in…
Say ‘salud’ to sangria
Like a 5-gallon tub of Legos, sangria variations are limited only by your imagination. Essentially a wine punch, traditional sangria contains red wine, sugar and fruit. From there, you can add a splash of the hard stuff – like brandy or rum – and bubbles like club soda. Most any vino is a good choice…
First Look: Cottleville Cookies & Cream in Cottleville
Cottleville has a new place to get cool treats this summer. Andrew Brewer, who also owns neighboring Plank Road Pizza, opened Cottleville Cookies & Cream at 5525 Oak St., Thursday, June 23. There’s no shortage of vintage charm in Brewer’s new shop, which he remodeled from a private residence. Outside hosts an array of picnic…
Review: Salt & Smoke in University City
Barbecue is meant to be shared, especially Salt & Smoke’s Bestie Combo Plate, so grab your BFF for a bite of Texas-style smoked brisket. Seating is ample, but even when busy you’ll find top-level service. On one visit, four different employees asked if I had been helped before I sat down. Like any great barbecue…
Matcha-Coconut No-Churn Ice Cream
1 quart ice cream
Carmelized Onion-Dark Chocolate Ice Cream
INGREDIENTS 1 quart2 Tbsp. olive oil2 cups thinly sliced Vidalia onion (about 1 large onion)1 cup plus 1 tablespoon granulated sugar1 Tbsp. water4 cups half-and-half½ cup unsweetened cocoa powderPinch of kosher saltFreshly ground black pepper6 egg yolks PREPARATION • In a large skillet over medium heat, add the olive oil and saute the onion about…
Vegan Chocolate Zucchini Cookies
2 dozen
Pork Chop with Squash and Herbs
2 servings
Grapeseed’s Rosé Sangria
6 servings
Hit List: July 2016
Vista Ramen Style meets good tastes at Cherokee Street’s ultra-cool Vista Ramen. The relaxed, stylish interior sets the stage for approachable Asian-inspired food with a hint of fine-dining finesse. The menu of mostly small plates and ramen bowls comes courtesy of chef Chris Bork (formerly of Blood & Sand). Dishes rotate frequently; an artfully plated,…
Eat This: The Wow Board at Annie Gunn’s
We don’t know who named the Wow Board at Annie Gunn’s – the staff or the customers presented with a plank piled high with house-made charcuterie, rich cheeses and pickled vegetables, seasonal chutney and ubiquitous Irish soda bread. The dozen or so offerings change daily according to chef Lou Rook III and butcher Andrew Jennrich’s…
First Look: Kounter Kulture in Lindenwood Park
Pop-up eatery Kitchen Kulture has put down roots under the name Kounter Kulture. As The Scoop reported in March, co-owners Christine Meyer and chef Michael Miller are opening up shop on Tuesday, July 5 in the former Pint Size Bakery location at 3825 Watson Road. They will post up at their regular spots at the…
Vegan Chocolate Zucchini Cookies
The first time I dined with my future mother-in-law, she caught me dipping a forkful of peas into my mashed potatoes. Embarrassed to be busted in a food faux pas, I over-explained, “I don’t like how peas taste. This hides their pea-ness.” In that moment, all parties involved hoped the earth would swallow me whole…
