Recipe: Pici Aglio E Olio by Marc Vetri
A confession: I have never made pasta. I don’t own the fancy pasta roller attachment for my mixer; I don’t even have the one that attaches to the countertop. So I was in a tad over my head when I picked up Marc Vetri’s manifesto, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi…
Chef Carl Hazel leaves The Scottish Arms
Executive chef Carl Hazel fired his final ticket at The Scottish Arms on Wednesday, Jan. 27. He worked at the Central West End restaurant since 2007, having left in 2012 and returned again in 2013. Hazel said he was grateful for his years at the Scottish pub, but it was time for a change. “It…
First Look: Pappo’s Pizzeria & Brew Co. in Midtown
Beer is fermenting again at the former Six Row Brewing Co., space in Midtown – and it’s served with fresh pizzas. As Sauce reported in August 2015, Pappo’s Pizzeria announced the opening of its third Missouri location at 3690 Forest Park Ave., and doors open today, Jan. 29. Owner Chris “Pappo” Galloway recruited former Six Row…
First Look: Catrinas in Edwardsville
It was out with the arcade and in with asada when Catrinas opened on Thursday, Jan. 21 at 1027 Century Drive in Edwardsville. As Sauce reported Monday, Jan. 26, Catrinas moved into the space formerly occupied by Unkle Munkey’s Coin Club after it closed doors in November 2015. Co-owners Megan and Ana Becerril serve up Mexican-inspired fare that…
Recipe: Fudgy Banana Muffins
When you have ripe bananas, you can toss them in your next smoothie, or you can make a sweet dessert. Baked goods made with bananas are a great compromise. The fruit’s moisture means you don’t need oil or butter, and its natural sweetness means you can reduce the sugar. The double-dose of cocoa powder and…
Bixby’s brings on new chef, Will Volny
Spring promises a fresh start and fresh ingredients, especially for chef Will Volny. Volny now leads the kitchen staff at Bixby’s, the restaurant located on the second floor x Butler’s Pantry president Richard Nix Jr. said Volny came on board in mid-January after chef Corey Ellsworth left to spend more time with his family. After impressing Butler’s…
Fudgy Banana Muffins
1 dozen muffins
Maplewood’s The Wood to close, The Muddled Pig to move in
Editor’s Note: The Muddled Pig has closed A longtime Maplewood bar and grill is closing to make way for a new gastropub. The Muddled Pig is set to open doors in mid-February in the space currently occupied by The Wood at 2733 Sutton Blvd., as reported by Feast. Co-owner and co-chef Austin Hamblin said The Wood’s…
Catrinas opens in Edwardsville
Uncle Munkey’s Coin Club is out, and Catrinas is in at 1027 Century Drive in Edwardsville. Co-owners Megan and Ana Becerril both worked at Uncle Munkey’s owner Ryan O’Day other restaurant, Wang Gang, and decided to open their own place when Uncle Munkey’s shuttered in early November after a sale of the bar and arcade fell…
First Look: Olive & Oak in Webster Groves
Webster Groves welcomes its newest restaurant when Olive & Oak fires up the burners tonight, Jan. 26, at 102 W. Lockwood Ave. Having spent the past six months preparing, co-owners Mark Hinkle and Greg Ortyl, along with executive chef Jesse Mendica, are eager to share their food with the community at a grand opening this…
Coastal Bistro & Bar closes in Clayton
The tide has gone out for good as Coastal Bistro & Bar closed its doors Saturday, Jan. 23 after five years in business, as reported by St. Louis Magazine. Co-owner Frank Schmitz, who also owns Barcelona Tapas in Clayton and Indianapolis, cited the ownership’s desire to change direction and increasing competition from newly opened 801 Fish. “My…
Recipe: Saffron Cauliflower Puree
Creamy Saffron Cauliflower Puree is a lighter take on a heavy winter classic: mashed potatoes. Steamed cauliflower is blitzed in a food processor with soy milk, vegan-friendly margarine, garlic and delicate saffron threads lend rich color. We used this puree as a base for a veggie-friendly osso buco, but it works equally well with simpler…
Recipe: Fusilli con la Mollica by The Silver Spoon
The Puglia region of Italy is situated on the Adriatic Sea in Italy’s boot heel, and like other Italian regions, this picturesque locale has a distinct culinary heritage that the editors of The Silver Spoon Series attempted to capture in Puglia. Loving the idea of a simple Mediterranean pasta, I opted for the Fusilli con…
Mark Twain Brewing Co. launch party in Central West End
We have it good in this city, especially when it comes to the local beer scene. Well-established breweries are now expanding in size or adding new locations, and new breweries are opening their doors to the public at increasing speed. Even our out-of-town offerings are top-notch, and starting this week, another brewery makes its entrance…
Recipe: St. Louis Mole
We promise: The longest part of this weekend project is the shopping list. Once you have the ingredients for this rich Mexican sauce, the possibilities are endless. Historically, every Mexican family had its own unique recipe for mole. Mexican culinary authority chef Rick Bayless writes that all family moles can be divided into five general…
Hacienda to open fast-casual spot in Clayton
Hacienda Mexican Restaurant, the 45-year-old Rock Hill institution, is stepping into the world of fast-casual this spring. Hacienda co-owner Alex Rodriguez de Torres announced plans to open Wet Burrito in Clayton at 7810 Forsyth Blvd. The restaurant will aim to serve the busy lunch crowd with a menu that will focus on fast, fresh, made-to-order…
First Look: Porano Pasta on Washington Avenue
After nearly a year of anticipation, chef-owner Gerard Craft will open Porano Pasta, his new fast-casual concept, Tuesday, Jan. 26. As Sauce reported last February, this is the James Beard Award winner’s fifth restaurant, and it is located in a massive two-story space at 634 Washington Ave., downtown in the Mercantile Exchange. Executive chef Michael Petres,…
Sister Cities down, not out after car crashes through window
Chef-proprietor Travis Parfait got the phone call at 7 a.m. “There’s a car in your building.” On Wednesday, Jan. 20, a car carrying three passengers crashed through a window of Sister Cities Cajun & BBQ at 4144 S. Grand Blvd. Although no one was seriously injured, the city has condemned the building, and Sister Cities has…
4 Hands to add spirits line, expand current facility
It’s shaping up to be a busy year for 4 Hands Brewing Co., as the brewery announced plans today, Jan. 21, to increase production and dip its toe into the spirits market. Owner Kevin Lemp said the brewery will add 30 more barrels, additional fermenters and an additional tasting room to its current space at 1220…
Make oven ribs with just 5 ingredients
There are plenty of hardy folks who claim there’s no such thing as barbecue season and bundle up to tame the fires of their Weber grill, regardless of freezing temps or icy drizzle. Personally, I prefer to grill without the hindrance of a winter coat, instead enjoying a cold beverage and sunshine. However, when brutal…
First Look: Moya Grill in University City
Editor’s Note: Moya Grill has closed. After nine years operating Meskerem Ethiopian Restaurant in the international South Grand neighborhood, co-owners and husband-wife duo Henok Gerbi and Alsede Wondem launched their second eatery, a fast-casual Ethiopian concept. Moya Grill quietly opened at 567A Melville Ave., in University City, just off the Delmar Loop on Dec. 31, 2015. Gerbi…
Harry’s Restaurant & Bar to close after 23 years
The latest restaurant to close up shop in downtown St. Louis is Harry’s Restaurant and Bar. After 23 years, Harry’s will switch off the burners for good on Saturday, Jan. 30, as reported by the Post-Dispatch. Co-owner Tim Pieri cited declining business due to relative new kid on the block, Ballpark Village. “Downtown right now…
Ones to Watch 2016: Matt Osmoe
Title: Bar manager, Blood & SandAge: 33Why Watch Him: This jack-of-all-trades has become the master of one. Less than two years ago, Matt Osmoe was working an information technology job, the discipline in which he earned a college degree. Now he heads one of the top-tier bar programs in the city, has won the acclaim…
Ones to Watch 2016: Tim Wiggins
Title: Beverage director, Retreat GastropubAge: 24Why Watch Him: Three years after his 21st birthday, he’s shaking up some of the best cocktails in town. Four years ago, Tim Wiggins was learning to like beer in New Zealand. Now he is beverage director of Retreat Gastropub, which he helped open in the Central West End. Here,…
Mike Shannon’s Steaks & Seafood to close after 30 years
The dining and restaurant community will bid farewell to a downtown institution when Mike Shannon’s Steaks & Seafood turns off the lights Jan. 30 after 30 years in business. Citing opportunities to focus on expansion and franchising, co-owner Patricia Shannon Van Matre attributed the three-decade run to hospitality. “It’s the people in a company that…
Nadoz Bakery Cafe closes in Chesterfield
With almost two years at the Taubman Outlet Mall in Chesterfield, Nadoz Bakery Cafe shuttered its doors after service on Saturday, Jan. 9. “We loved the cafe and built out a beautiful little space,” said Kathy Becker, who co-owns Nadoz Bakery Cafe with her husband, Steven Becker. “Since we’re popular for breakfast, but the mall…
Ones to Watch 2016: Jeffrey Moll
Title: Bar manager, Randolfi’s Italian KitchenAge: 33Why Watch Him: His quirky quest for perfection in all things cocktail shaped Randolfi’s top-notch bar. 3: The number of recipe variations it usually takes to perfect a cocktail. “The first iteration is called the ‘proximity cocktail’ because it’s rarely the final recipe. I’m painfully neurotic, almost never happy with…
Grimm’s Tree Brewing to open in Labadie
A family brewery will come to the countryside when brothers Andy and Rob Grimm open Grimm’s Tree Brewing in Labadie in early summer 2016. Located on 17 acres at 1029 Thiebes Road, just off Highway 100, the Grimms will build the 3,200-square-foot building from the ground up. Once complete, the facility will have a 15-barrel…
Drink this: Murphy’s Second Law at Layla
When new spirits come to the St. Louis market, local bartenders get giddy and creative. Enter Murphy’s Second Law, a collaborative effort by Layla general manger (and current president of the St. Louis Bartender’s Guild) Tony Saputo and bartender Zach Murphy. They have taken brand-spanking new booze, added some fire and introduced a wonderful weekend…
By the Book: “Eating Italy” by Jeff Michaud
For this round of By the Book, I chose a twofold challenge: fettuccine with braised rabbit and porcini. First, there was the emotional challenge of cooking with rabbit (my childhood pet); and second, there were myriad techniques required to build a complex sauce. Luckily, the friendly butchers at Bolyard’s Meat & Provisions broke down two…
Chef Jack “Jack Mac” MacMurray takes over Chandler Hill kitchen
Kitchen veteran Jack MacMurray III, aka Jack Mac, tied on the apron and took the reins at the restaurant at Chandler Hill Vineyard in Defiance Jan. 4, as reported by St. Louis Magazine. Most recently of the now-shuttered Joe Buck’s in downtown St. Louis, MacMurray also has seen the inside of the kitchens at Kirkwood…
Eggs en Cocotte
6 servings
Local Chef Kitchen to open in Ballwin
Chef Rob Uyemura is adding a restaurant component to his Ballwin CSA at the end of January. Local Chef Kitchen is set to open doors at 15270 Manchester Road, as reported by St. Louis Magazine. Uyemura (most recently of YaYa’s) has operated his CSA and a farm-to-school lunch program with Chesterfield Montessori School since 2012.…
Recipe: Eggs en Cocotte
I first tried eggs en cocotte during brunch at Brasserie. A piping hot cast-iron skilled arrived at my table filled with bacon and creamy spinach topped with fresh eggs and served with crisp smashed potatoes. (Want to try your hand at Brasserie’s version? Click here for the recipe.) Versatility is eggs en cocotte’s greatest strength.…
UCBC to open Urban Research Brewery in The Grove
Experimental beers will take flight in The Grove as Urban Chestnut Brewing Co. prepares to open a consumer research and pilot brewery, the Urban Research Brewery at 4501 Manchester Ave., across Taylor Avenue from the brewery’s Bierhall in The Grove. Brewing these trial beers within a 62-gallon system will allow the brewery to create styles…
Ones to Watch 2016: Ari Ellis
Title: Executive sous chef, SouthernAge: 27Why Watch Her: She’s the powerhouse that makes Southern run. Scroll through Ari Ellis’ Instagram feed, and along with selfies and snaps of her French bulldog, you’ll see countless shots of long nights in the kitchen, in-process charcuterie and even a few brightly painted pig skulls. There are timelapse videos…
Gioia’s Deli to open second location downtown
After a mere 98 years of consideration, Gioia’s Deli is opening a second location. Gioia’s Deli Downtown will open by April 1 in the former Sauce on the Side space at 903 Pine St. “The food truck was key,” said co-owner Alex Donley. “We were able to take the truck to new markets and through…
Sauce on the Side expands to third location
Sauce on the Side announced plans for its third location, as reported by the Post-Dispatch. The familiar lunch and dinner spot is coming to the Grove. The new location, at 4261 Manchester Road, will seat around 100 diners after renovations, which include plans for a patio. Owners Ryan Mangialardo, Daniel Porzel and Brendon Maciariello currently run…
4 Seasons Bakery to move, change name
It will be a sweet February for 4 Seasons Bakery in St. Charles, as it moves to a larger space and changes its name. After transitioning from its 620-square-foot space on Campus Drive to the new, 3,000-square-foot location on Fifth Street, 4 Seasons will be known as Sucrose Bakery. Hundreds of patrons donated to the…
By the Book: “Flour + Water” by Thomas McNaughton
I’ve visited San Francisco twice and both times I tried, unsuccessfully, to get a table at the incredibly popular Flour + Water. So, when the book by Thomas McNaughtan came across my desk, I had to cook out of it. If I wanted to eat Flour + Water food, I was going to have to…
Make Moroccan chicken with just 5 ingredients
Ras al-hanout is a staple spice blend in Moroccan cooking that includes aromatic spices like coriander, clove, cinnamon, ginger, cumin and paprika. The flavor combination is warm but not fiery, similar to garam masala (another tried and true, can’t-live-without-it spice blend in my pantry) without the curry notes. It’s available at international food stores, but…
A Beginner’s Guide to Oysters
Jonathan Swift was right: It was a bold man who first ate an oyster. But now these fruits de mer are enjoyed everywhere from sophisticated Parisian cafes to rickety front porches on Apalachicola Bay and even landlocked St. Louis restaurants. Here’s how to explore the world of raw oysters without fear (or a trip to…
Side Project Brewing receives approval to open brewery in Maplewood
A hurdle has been cleared as Cory and Karen King, owners of Side Project Brewing, received approval yesterday, Jan. 4., from Maplewood Planning and Zoning board to brew beer in the city. Cory King currently brews Side Project beer at Perennial Artisan Ales. In a statement, King said they were currently looking at space for…
Chef Ben Grupe to launch year-long pop-up series in former Stellina space
The kitchen had barely cooled since Stellina’s final service on New Year’s Eve before chef Ben Grupe stepped in and fired up the ranges. As The Scoop reported in December, Grupe announced that he would continue his pop-up dinner series at the Lindenwood Park space, located at 3342 Watson Road. Now, he’s released more details…
Jimmy’s on the Park closes after more than two decades
The opening of the new year sees the closing of an institution. Jimmy’s on the Park shut its doors yesterday, Jan. 4, after 21 years of serving diners, as reported by St. Louis Magazine. In a message posted to the restaurant’s website, owner Jimmy Kristo thanked the “hundreds of employees” as well as “valued clients and…
Meatless Monday: Tender Kale Salad with Avocado Dressing
This kale salad boasts simple preparation and bold flavors. Blend on avocado, lemon juice, vinegar-based hot sauce and olive oil to create a creamy dressing with a kick. Give those greens a well-deserved massage and rub the kale with lemon juice and salt to soften the leaves and lessen the bitterness. Toss with the…
Seoul Q to move, Seoul Taco to expand
With lines at both restaurants growing quicker than expected, Seoul Taco and Seoul Q owner David Choi said he will expand Seoul Taco into Seoul Q’s space on The Loop, prompting a temporary closure and relocation of the Korean barbecue restaurant on Jan. 16. The sister restaurants currently share a space at 6665 Delmar Blvd.…
6 new restaurants you must try this month
1. Frankly Sausages: 11841 Dorsett Road, Maryland Heights, franklysausages.com Frankly Sausages hit the road this fall and promptly parked it Thursday through Saturday at Six Mile Bridge Beer in Maryland Heights. Owners Bill and Jamie Cawthon serve hand-made sausages to brewery-goers, and there’s no waiting in line. Just grab a table in the tasting room, place…
Ones to Watch 2016: Ashley Shelton
Title: Executive chef, PastariaAge: 26Why Watch Her: Dreams and dreamy pasta – Shelton makes it all happen. On a busy Saturday night, Ashley Shelton and her crew can serve up to 500 people in one shift. Instead of barking commands at her cooks, Shelton motivates them in her own way. “When it gets hard, I start…
Why you should eat this paneer at House of India now
The paneer makhani at House of India has rounded flavor and deep heat. Cubes of paneer, a mild fresh cheese, swim in a silky tomato, onion and cream sauce flecked with spices like garam masala, turmeric, cumin and coriander. Sop up every bite with an order of hot, freshly baked naan that comes slightly charred…
Ones to Watch 2016: J.T. Gelineau
Title: Owner, Mushrooms NaturallyAge: 31Why Watch Him: His mycological enterprise is mushrooming. Mysterious, fascinating, beautiful and delicious. That’s how J.T. Gelineau described the all-consuming object of his obsession: the mushroom. A former chef who grew up digging in dirt and gardening, Gelineau’s fascination with mushrooms comes, well, naturally. Now his business Mushrooms Naturally, which started part…
Review: Tick Tock Tavern
Tick Tock Tavern is easy to miss if you pass by too quickly. But if you’re in the mood for something outside the norm, this wonderfully kitschy and relaxed corner bar is worth looking for. The interior looks like Grandpa decided to dress up his 1970s basement with a string of Christmas lights, which dangles…
Drink like Dionysus: Greek wines for anytime
There’s a lot more to Greek wine than retsina, the country’s traditional pine resin-flavored variety. Increasingly popular in U.S. markets, mainland-produced reds make great alternatives to pinot noir and Rhone blends. Many whites are also perfect for dinner parties, complementing a wide range of flavors and providing a conversation starter, or at least a tongue…
Warm up winter with rich vegetarian cassoulet
January is when I cocoon. My calendar is clear, it’s too bleak to go outside and my jeans no longer fit. I putter about in an oversized bathrobe until the sun and my waist reappear in the spring. Laid-back January means I can experiment with recipes and ingredients that need a little more time. This…
Try new things this year, like a German pinot blanc
Are you stuck in a comfort zone of chardonnay and pinot grigio? Make a resolution to stick your corkscrew into something different like a 2012 Wagner-Stempel Weissburgunder Pinot Blanc. A German cousin to French pinot blanc and Italian pinot bianco, the depth of this relative will divert you from bland, inexpensive Italian pinot grigio. Coming…
What I Do: Ryan and Lindsay Sherring at Six Mile Bridge Beer in Maryland Heights
It’s a craft beer love story: A homebrewing South African boy falls for a St. Louis girl working in Cape Town. A few years and a wedding later, Ryan and Lindsay Sherring launched 021 Brewing in Cape Town. In 2014 they left it all behind and brought his brewing knowhow and her marketing savvy to…
Cheers to new, local beer
As 2016 begins, we want to take a quick look back at two St. Louis breweries that opened in 2015: Standard Brewing Co. and Six Mile Bridge Beer. Only 1 mile apart, they make Maryland Heights – also home to the new O’Fallon Brewery – a great spot for brewery hopping. Check out Standard’s Klassisch,…
Review: Russell’s on Macklind in St. Louis
The lunch menu at the recently expanded Russell’s on Macklind consists primarily of sandwiches and wraps with a few salads and rotating soup offerings. Sandwiches are the way to go – served with Billy Goat chips, at around $10 each, they can be ordered “half-and-half,” allowing diners to pick two different half sandwiches. And don’t…
Review: Fleur de Lilies in Soulard
Editor’s Note: Fleur de Lilies has closed. At Fleur de Lilies, the new Creole restaurant in Soulard, the shrimp étouffée arrives savory and fragrant. At Fleur de Lilies, the new Korean restaurant, the kalbi entree arrives sizzling hot in a cast-iron skillet. At Fleur de Lilies, the new sushi place, the colorful Geisha’s Kiss roll…
An oldie, but a goodie: Rock and Rye
This month, we’re enjoying an everything-old-is-new-again spirit called Rock and Rye. Back when people drank in saloons, it was common practice to put rock candy in rye whiskey. Barkeeps often added citrus, and eventually this beverage became known as a cure for all ailments, bottled for “medicinal consumption” and enjoyment. Today Hochstadter’s Slow & Low…
Gin & Juice Scallops en Papillote
1 serving
Caramelized Onion Cassoulet
8 to 10 servings
Drink This Weekend Edition: Resolving to drink better in 2016
Happy New Year! Now that the party is over, it’s time to consider your new year’s resolutions, particularly when it comes to alcohol. Here, what to drink in 2016 when you’ve resolved to drink better, cheaper or less. If you resolve to educate yourself on wine… Excellent! Head to your nearest reputable bottle shop…
Hit List: January 2016
Frankly Sausages Frankly Sausages hit the road this fall and promptly parked it Thursday through Saturday at Six Mile Bridge Beer in Maryland Heights. Owners Bill and Jamie Cawthon serve hand-made sausages to brewery-goers, and there’s no waiting in line. Just grab a table in the tasting room, place your order and artisan sausages and…
Hit List: January 2016
Frankly Sausages Frankly Sausages hit the road this fall and promptly parked it Thursday through Saturday at Six Mile Bridge Beer in Maryland Heights. Owners Bill and Jamie Cawthon serve hand-made sausages to brewery-goers, and there’s no waiting in line. Just grab a table in the tasting room, place your order and artisan sausages and…
