Cooking the Classics: Caesar Salad
Few salads are more iconic than Caesar. We turned to chef Kier Puckett at Mike Shannon’s Steaks & Seafood for his take on this steakhouse classic. Step one: Put down that bottled dressing. This umami-packed DIY version uses raw egg yolks, white anchovy fillets, roasted garlic and cold olive oil – Puckett’s secret to…
Meatless Monday: Stuffed Acorn Squash
Break out of the butternut rut and shake up your squash game. This fall, we’re all about acorn squash with its sweet flesh and delicate, edible skin. Take any odds and ends leftover from your Thanksgiving feast (those last few celery stalks, a spare onion or two, a handful of walnuts) and add bread crumbs…
First Look: Yo! Salsa in Wentzville
Fans of Yo! Salsa food truck won’t have to stand shivering in a line at the curb this winter. The 3-year-old mobile eatery settled down and quietly opened a brick-and-mortar at 2 W. Pearce Blvd., in Wentzville at the end of October. Wanting to distinguish Yo! Salsa from traditional Mexican establishments, co-owner John Lutgen’s menu…
Drink This Weekend Edition: Devil in a Blue Dress at Frazer’s
Spend Saturday shopping small on Cherokee Street, then take some of that hard-earned holiday green over to Frazer’s Restaurant and Lounge in Benton Park, where bartender Terry Oliver has rolled out the winter cocktail menu. While the Negroni-esq Vanity entertains with a mirror “garnish,” we go for the Devil in a Blue Dress. Starring Four…
By the Book: “Cairo Kitchen” by Suzanne Zeidy
Being a sucker for beautiful food photography, there were at least six dishes in each of the nine chapters in Suzanne Zeidy’s Cairo Kitchen that I wanted to make for this final round of the Middle Eastern cookbook battle. I had to narrow it down. I considered that in the next few weeks there…
Cooking the Classics: Old-Fashioned
A classic Old-Fashioned is the granddaddy of whiskey cocktails. The simple, time-honored trio of whiskey, bitters and sugar is best complemented by the natural sweetness of cherry and fresh orange. Dustin Parres, corporate bar manager at Gamlin Whiskey House, contended that technique makes the Old-Fashioned so special – something often ignored by bartenders who…
Just Five: Slow-Roasted Pork Tacos
We love visiting our friends in Iowa City, Iowa. After several hours in the car, they always have the Manhattans or martinis at the read, and they also manage to have amazing dinners waiting for us. Our most recent trip was no exception. We walked in to warm hugs, chilled martinis and a feast of…
Cooking the Classics: Chicken and Dumplings
Chris Vomund, Herbie’s Vintage ’72 executive chef, has taken traditional chicken and dumplings in some surprising flavor directions. Start with the classic recipe below, then dream up your own flavor combinations or try one of Vomund’s ideas like miso and mushrooms, ginger and lemongrass, juniper and marjoram, and tomatoes, zucchini, yellow squash and red wine. Chicken…
The Scoop: Picasso’s Coffee opens second St. Charles location
Picasso’s Coffee hosts the grand opening for its second location at 1650 Beale St., in The Streets of St. Charles today, Nov. 24. The new location is only five minutes from the original shop in historic downtown St. Charles, but it offers a new opportunity for owner Chris Schulte. “I started Picasso’s first store…
By the Book: “Zahav” by Michael Solomonov
I never cook eggplant at home because my mom makes the best eggplant. Why mess with perfection? Still, I decided to make chef Michael Solomonov’s fried eggplant with tehina and pomegranate seeds from the Zahav: A World of Israeli Cooking for one key reason: It looked like the gorgeous cover of Plenty by Yotam…
Cooking the Classics: Spaghetti and Meatballs
Randolfi’s chef-owner Mike Randolph makes light, airy meatballs loaded with flavor. Here, 4 tips from the pro for magical meatballs at home. 1. Ditch the breadcrumbs. Airy meatballs start with high-quality bread. Cube a day-old artisanal loaf and soak it in buttermilk; this will help bind the mixture and keep it moist. Sturdy bread lends itself…
First Look: 801 Fish in Clayton
Pastry chef Sarah Mispagel offers seasonal macaroons. From left: cranberry-orange, spiced eggnog, milk chocolate-pumpkin and bacon butterscotch. The surf joined the turf on Thursday, Nov. 19 when 801 Fish opened at 172 Carondelet Plaza across the street from its sister restaurant, 801 Chophouse, in Clayton. Seafood dominates the menu in the 210-seat, upscale establishment. More than…
Drink This Weekend Edition: Fresh hop beers at Llywelyn’s Pub
Amidst the pumpkin beers and holiday cheer, one thing remains undeniably bitter. No, I am not a Scrooge. The onset of fall means another hop harvest is upon us, which means I’m talking fresh hop IPAs here, folks. Using hops hours to days after they are picked rather than dried and in pellet form…
The Dubliner on Washington Avenue closes
After nearly a decade of serving whiskey, beer, burgers and Irish pub fare, The Dubliner poured its last pint Tuesday, Nov. 17. Owner and longtime St. Louis restaurateur Eddie Neill attempted to sell the Washington Avenue gastropub earlier this fall, but when the deal fell through, Neill said he decided to close. Neill has worked in…
The Scoop: Fred and Ricky’s to serve plant-based fare in St. Louis County
A plant-based, grab-and-go concept is coming to St. Louis, as Fred and Ricky’s prepares to open in early 2016 in Westport and Creve Coeur. Kathleen “Fred” Waidmann and husband Ricky Waidmann aim to “make plant-based food that is interesting and satisfying,” said Kathleen Waidmann, who grew up on a farm and has experience in food…
The Weekend Project: Pho Bo
‘Tis the season for bone-warming comfort food. Pho bo, or beef noodle soup, carries all the rich intensity of a hefty French beef broth, but pivots and almost leaps with bright flavors of Vietnamese cuisine. It encapsulates the flavors of French onion soup, but instead of gooey, molten cheese, steaming broth is flavored with warm…
Cooking the Classics: Baked Ham
If your holiday isn’t complete without a beautiful glazed ham, call your butcher shop this year and place an order for uncooked country ham instead of a bagged, precooked option. They’re a bit more work, so we turned to Juniper chef-owner John Perkins to guide us through the days of soaking, baking and glazing…
Baked: Tres Leches Cake
To prepare for a recent Mexican-themed dinner party, I hit the Internet seeking a classic tres leches cake recipe. My exhaustive search inspired me to create my own, an amalgam of techniques and ingredients that yielded a sweet, thick slab of milky cake topped with bourbon whipped cream and a dusting of cinnamon. The…
Cooking the Classics: Mashed Potatoes
Nothing says love like a big bowl of mashed potatoes and gravy. Every family has its favorite rendition of this classic dish, and even the pros disagree about some things. Kevin Nashan, chef-owner of Peacemaker Lobster & Crab Co. and Sidney Street Cafe, prefers a rough mash of partially peeled, small red potatoes or…
KT Ayers moves to executive chef at Schlafly Bottleworks
The Schlafly Bottleworks kitchen has a new captain at its helm. Chef KT Ayers stepped into the role last Thursday, Nov. 12, after Brandon Keyes departed the Maplewood brewery for The Libertine. “It’s been honeymoon-like,” Ayers said. “I’m jazzed about the professionalism and creativity of all three (Bottleworks) sous chefs. We’re playing off each other really well.” Ayers’ culinary…
Meatless Monday: Acquacotta
Dreary evenings like this require a bowl of bone-warming soup. We’re not talking about some wimpy chicken noodle. Tonight, we need a bowl filled to the brim with Acquacotta, a vegetarian Italian delight. Roasted tomatoes, umami-packed porcini mushrooms, healthy greens and toothsome beans simmer around 45 minutes before you ladle into into deep bowls. Crown each serving with…
Sneak Peek: Modern Brewery in Dogtown
After brewing beer for over a year in an industrial space in at 5231 Manchester Ave., in Dogtown, Modern Brewery opens its tasting room today, Nov. 13. The crew, including president and CEO Beamer Eisele and head brewer Ronnie Fink, all had a hand in renovating the space that will host thirsty suds lovers…
By the Book: “Essential Turkish Cuisine” by Engin Akin
I snatched Essential Turkish Cuisine up the moment it hit Sauce HQ. A few of my good friends are Turkish citizens studying or working here in St. Louis, and I knew they would tell me exactly authentic Engin Akin’s recipes actually were. Akin’s book certainly starts out on the right note with an extensive explanation…
The Scoop: Big Baby Q and Smokehouse to fire up the smokers in Maryland Heights
Former Brandt’s Café and The Stable chef Ben Welch is breaking into the St. Louis barbecue scene. Big Baby Q and Smokehouse, located at 11658 Dorsett Road in Maryland Heights, is set to open in early 2016. This is Welch’s first restaurant, and he is taking on the venture alongside his father, Bennie Welch. “It’s…
Just Five: Roast Chicken Bread
There are countless roast chicken recipes flying around online. I recently read two that offered up even more methods to achieve the perfect bird. One suggested that the “traditional” method of roasting breast-side up was passe; the other shared a brilliant method of cooking the bird atop slices of sourdough bread. Both sounded like…
First Look: Copper Pig in South Hampton
Doors are officially open at Copper Pig, owner Nhat Nguyen’s newest venture at 4611 Macklind Ave., in the South Hampton neighborhood. As The Scoop reported in March, Nguyen aims to serve gastropub fare with Asian influences. He brought on executive chef Tudor Seserman, who created a menu of pork-centric (though not exclusive) starters, sandwiches, entrees…
Sugarfire’s Mike Johnson takes third in Bacon World Championship
Sugarfire Smoke House chef and co-owner Mike Johnson took third place in the bacon category at the World Food Championships in Kissimmee, Florida on Saturday, Nov. 7. Johnson competed against 50 chefs hailing from around the world in a three-round bacon-off. Johnson’s first entry was a bacon taco featuring a shell fashioned from smoked bacon and filled…
Meatless Monday: Fried Brussels Sprouts Salad
Meet the salad to convert all Brussels sprouts haters. A whopping nine cups of the bitty veg are fried until crisp , then tossed with slivers of julienned pears, crisp Bibb lettuce and fried garlic. The sweet-savory salad is tossed with a burnt honey dressing and garlicky aioli for a rich vegetarian dinner sure…
Gerard Craft to open second Pastaria in Nashville
Niche Food Group chef-owner Gerard Craft announced today, Nov. 6, that he will open a second location of his Italian eatery Pastaria in Nashville in summer 2016. This will be Craft’s sixth restaurant and his first outside of the St. Louis area. Craft said he has been looking for the right expansion opportunity for two years.…
The Scoop: Third location of Three Kings Public House to open in South County
South County residents and movie buffs can grab a pint before catching a flick next year when Three Kings Public House opens its third location at 30 and 40 Ronnie’s Plaza in the complex by Wehrenberg Ronnie’s 20 Cine. Doors are expected to open in spring 2016. “There are a lot of corporate restaurants…
Drink This Weekend Edition: 3 wines to demolish your Halloween candy stash
Maybe your kids recently went out in a silly outfit and came back with a mountain of candy. Perhaps you overestimated the number of trick-or-treaters you thought would come to your door and have picked at that bowl of sweets all week. Either way, it’s time to finish them off this weekend, grown-up style.…
By the Book: “Rose Water and Orange Blossoms” by Maureen Abood
Middle Eastern food transcends borders; one nation’s cuisine melts into its neighbor’s. They all have their own versions of standards like hummus, kebabs and baklava. For a Lebanese take on classic Middle Easter fare, I picked up Rose Water & Orange Blossoms by food writer and blogger Maureen Abood. The dishes are interspersed with heartwarming, engaging…
First Look: Brickyard Tavern on South Grand
When Absolutli Goosed shuttered its doors last month, its owners took just two weeks to turn their space at 3196 S. Grand Blvd., into Brickyard Tavern. Though the layout remains the same, patrons shouldn’t ask the bartender for a favorite Goosed martini. Co-owner Robin Schubert and her partners wanted to launch a new venture:…
Baked: Mini Doughnut Muffins
I’m terrified to fry at home ever since an incident five years ago when my pan caught fire mid-recipe. That was the end of homemade doughnuts at our house. I was skeptical that a baked version would capture the same flavors of fried doughnuts, but I was so wrong. Baking makes them healthier, and doing…
What I Do: Steven Fitzpatrick Smith of The Royale
Some bars lure in customers with trivia nights and live music. The Royale brings in thirsty patrons with public forums on local ballot initiatives and live debates between aldermanic candidates. (The killer cocktail list doesn’t hurt, either.) Credit goes to owner Steven Fitzpatrick Smith, who took over the space 10 years ago. Smith explained how…
The Scoop: The Cabin at Judy Creek to see new life in Glen Carbon
Standing at the corner of Illinois State Routes 157 and 162 in Glen Carbon is a building that has been a grocery store, a brothel and a down-and-dirty saloon over the years. Pending inspections, it will see its next life as The Cabin at Judy Creek, as reported by the Riverfront Times. The new bar…
Gratin De Nicole
8 servings
Blender Hollandaise
3/4 cup sauce
Baked Eggs
8 servings
Sweet Potato Tajine
8 servings
Bloody Mary
4 servings
Croissant French Toast Casserole
8 servings
Milk Punch
5 servings
White Cheddar Blueberry French Toast Casserole
12 servings
Shake, stir, sip these six base spirits
Think gin tastes like a Christmas tree? Vowed never again after too many rum and cokes at your cousin’s wedding? Don’t let a bad experience keep you from enjoying the six base spirits – gin, vodka, brandy, tequila, whiskey and rum – in all their stirred and shaken glory. Reconsider what you swore off with…
Taste these winning brews
Every fall, American breweries compete for glory at The Great American Beer Festival in Denver, and several of this year’s winners are available in town, like x. The biscuity British pale ale with a hint of vanilla won gold in the ordinary or special bitter category. And don’t miss the lone St. Louis gold medalist, Perennial Savant Blanc, which…
Top 3 fish and chips in St. Louis
Nobody wants to go overboard after a few pints. Before waving the white flag at the bar, order fish and chips to help with those sea legs. Don’t waste time with second-rate renditions of this quintessential pub meal. Only hand-battered fish and house-made chips were shipshape enough to be declared the best in town. 1.…
7 classic recipes everyone should know how to make
It’s time to revive some old-school American classics. If Grandma didn’t teach you right, keep reading for help from St. Louis pros. From Caesar salad to baked ham and mashed potatoes, these seven recipes will never go out of style. Baked Ham If your holiday isn’t complete without a beautiful glazed ham, call your butcher…
It’s time to revisit sloe gin
Everything old is new again, including sloe gin, a British liqueur traditionally made with sloe berries (a small, tart cousin of plums) steeped in gin. The only true sloe gin available in Missouri is Hayman’s, which uses an aromatic London dry gin base. Those across the Mississippi can look for Plymouth sloe gin, which is excellent mixed with…
Review: Manchester Public House
Editor’s note: Manchester Public House has closed. The name Manchester Public House might bring to mind a kitschy, faux-British bar teeming with soccer paraphernalia, but it’s actually a stylish and reserved pub tucked away on the southern edge of Franz Park and Dogtown. Though there’s a heavy Sunday brunch and NFL crowd, most nights Manchester…
Look for this limited import new to The Lou
It’s rare for me to discover a white wine grape I never knew existed, especially one grown on vines more than a century old. Yet I’ve just met sauvignon gris. Only 300 cases of the perfumed, weighty 2014 Casa Silva Sauvignon Gris were imported from Chile. A natural, more intense mutation of sauvignon blanc, the…
Meatless Monday: Butternut Squash Stew
Indulge in a Butternut Squash Stew so rich and flavorful, you won’t even realize it’s vegan until you’ve licked the bowl clean. Chunks of vibrant butternut squash and carrots are coated in curry powder, then simmered with tomatoes, crimini mushrooms and chickpeas. A cinnamon stick adds an unexpected savory note to this classic Lebanese dish.…
The Scoop: Slide Piece food truck to serve sliders downtown
Slide Piece, the latest in a slew of new food trucks, aims to fire up the engine and serve sliders in downtown St. Louis by Monday, Nov. 9, pending inspections. Behind the wheel and the counter will be Tommy Lee, who most recently was the general manager at a restaurant in Denver, Colorado. A…
The Scoop: The Live Juke Joint Dueling Piano Bar to rock out Maplewood
Dueling pianos will return to Maplewood with the opening of The Live Juke Joint Dueling Piano Bar. Co-owner Phil “Spanky” Manaois was part of the ownership group at The Jive & Wail piano bar, which occupied the same corner space at 7376 Manchester Road. After a division in management, The Jive & Wail closed its doors…
Best brunch buys
Complete your favorite hybrid meal with local picks that take brunch from standard to stellar. Serve these at home or gift them to brunch hosts. Raw Missouri HoneyHoney is the secret ingredient in many of our favorite brunch dishes. Drizzle over roasted Brussels sprouts, mix with vinegar for salad dressings or dollop over bananas and…
Sauce Holiday Gift Guide 2015
The Starter Kitchen Shopping for the budding young chef with her first kitchen? Don’t impulsively buy every knife, pan and gadget you see. Think of this as a beginner’s bucket list to food greatness. – Spencer Pernikoff 1. Barr-Co. SoapClean hands are a necessity for good cooking, but which soap to choose? Barr-Co.’s locally made natural soaps…
Make this warm garlic soup
This quick-to-make, comforting soup will fill your belly and protect you from any vampires hanging around after Halloween. Pour 3 cups chicken stock into a large, microwave-safe bowl and microwave on high for 3 minutes. In a medium pot over medium-high heat, saute ½ cup minced yellow onion in 2 tablespoons olive oil until translucent,…
Meals that Changed my Life: Anthony Devoti of Five Bistro
Many of us have vivid food memories, whether it’s a defining meal from childhood or a palate revelation from last week. Food contributes to who we are. For Five Bistro chef-owner Anthony Devoti, who recently launched J. Devoti Grocery, family meals and farm-raised ingredients left an indelible mark on his cooking. Here, the three meals…
Review: J. McArthur’s An American Kitchen in St. Louis
Editor’s note: J. McArthur’s An American Kitchen has closed. Naming restaurants after family members is a way to honor loved ones and let diners know that a place is personal. Co-owned by chef Ben McArthur, his father John McArthur (the restaurant’s namesake) and stepmother Kathleen Bibbins, J. McArthur’s An American Kitchen is personal. It’s a place…
Review: Twisted Ranch in St. Louis
Twisted Ranch garnered national media attention for its unusual, ranch-themed concept when it opened this summer: a bar and grill with a twist – of ranch. Welcome to the ranchMetal-topped tables and bar shelves made from pipes create a subtle industrial theme in the 50-seat restaurant. Better ventilation would improve the atmosphere considerably, since smoke…
Caesar Salad
4 servings
Randolfi’s Meatballs
4 to 6 servings
Cola Ham Glaze
1 cup
Beef Broth
2 quarts broth
Roast Chicken Bread
4 servings
Spaghetti with Herbs and Cheese
4 servings
Pho Bo
6 servings
Lasagna Noodles
8 large sheets
Tres Leches Cake
6 to 8 servings
Garlic Soup
2 to 4 servings
Ginger Ale Ham Glaze
1 cup
Old-Fashioned
1 serving
Lemon-Raspberry Mini Doughnut Muffins
2 dozen mini-muffins
Chicken and Dumplings
4 servings
Slow-Roasted Pork Tacos
4 to 6 servings
Make this vegan tajine
As anyone who admits to eating escargot knows, an elegant name transforms pedestrian food. It’s why “Champagne” is more appetizing than “rotten grape juice” and “tea time” is more socially acceptable than “afternoon Oreo bingeing.” So when my favorite carnivores (that is, my husband and three kiddos) rolled their eyes at the concept of a…
Eat This: Steak Frites at The Libertine
Editor’s note: The Libertine has closed. STEAK FRITES at THE LIBERTINE are corner bistro comfort. Flank steak is covered in an aromatic rub and seared for a charred outer crust and meltingly tender center. The stunner is served with twice-fried, hand-cut fries with a perfect crisp-tender bite. And the pièce de résistance? Teetering atop the meat,…
Hit List: November 2015
Union Loafers Cafe and Bread Bakery After years of planning, renovating and baking, Ted Wilson and Sean Netzer have opened the highly anticipated Union Loafers in Botanical Heights. The cafe and bakery serves a small, rotating lunch menu of sandwiches, soups and salads along with artisanal loaves. Bite into the roasted pork sandwich, their take…
Lasagna
6 to 8 servings
