Breakfast hotspot Songbird, a Sauce Best New Restaurant in 2021, has moved into a bigger location in Tower Grove South. Located at 3153 Morgan Ford Road, this 3000-square-foot space seats about 75 guests with two main dining areas. Compared to the first location in Forest Park Southeast, the modern space comes equipped with a bigger kitchen, separate coffee bar station, and more available seating options with keeping the bar seating featured at the first spot. A main concern with the last location was the lack of parking options, but that is not an issue for this space, as the parking lot can accommodate 27 spots.

While the main reason for moving was due to changes in the lease agreement at the prior location, co-owner Chris Meyer agrees that this change was a blessing in disguise when they found the new space.

“This building is awesome, because it brings us kind of back to full circle, back to the [Tower Grove Farmers’ Market] area where we started. We just have such a great core group of regulars in this neighborhood,” Meyer said.

Before transforming the dining room into Songbird, the previous restaurant was 3 Monkeys, an 80’s-themed restaurant. When redecorating, the team made use of the natural light from the windows to help achieve the look they were going for. The new color scheme includes lots of yellow with some pink and green mixed in.

“It was a very dark themed restaurant. I don’t think it was so much that we were trying to copy the old Songbird, but what we were trying to do is move away from how dark the previous building was. In order to do that, we had to choose some really big, bright colors,” Meyer said.

The original drink and food menus will stay the same for now, but Meyer hopes to expand those menus in the future. The hours will stay the same:  8 a.m. to 2 p.m. Wednesday through Monday.

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Andrew Cisneros’ resume includes working for some of the best and most well-known chefs in St. Louis, including names like Pierre Chambrin, Ben Poremba and Gerard Craft, to name a few. Now in 2025, along with owning and operating two restaurants, he has added working as the new food partner at Rockwell Beer Co. in the Grove to that list. 

When Cisneros began to look for his next restaurant space in 2023, he reached out to Rockwell co-owner Chris Hulse, who owned a vacant restaurant space in the Tower Grove area. While the two did not work together at that time, Cisneros mentioned in their conversation his other interest in running the food program at Rockwell. In 2024, Hulse reached back out to work together to reinvent the menu, which launched earlier this year.

“Breweries are supposed to be experimenting, supposed to be pushing the envelope. In our previous iteration, there were four or five items, never changed, there wasn’t much push for innovation. I think that’s changed with Andrew on board, where it’s much more interesting and we have way more options. I think it’s improved,” Hulse said.

With his family’s Peruvian heritage and his background in European restaurant training, Cisneros blends the two together at his restaurants, Jalea on historic Main Street in St. Charles and Brasas located in the Delmar Loop. The new Rockwell Beer Co. menu features what Cisneros calls Peruvian-American cuisine, and includes dishes like the Chancho Sando and his Peruvian twist on a traditional American burger. 

“We’re always staying creative and want to stay on our toes and try new things and keep it interesting for the brewery and for our guests. We do it at Brasas, we do it at Jalea, we always see a special, we see something new on the menu. When it comes to Brasas street food, I think we’ve established our identity to be Peruvian American. It’s going to be the best of both worlds,” Cisneros said. 

Rockwell Beer Co. opened up their first location in the Grove in November 2018 followed by their second location in Francis Park in October 2021. When Cisneros joined the team, he did not want to alter the menu too much in an effort to keep regulars satisfied. Instead, he was inspired by the original menu of burgers and fries and wanted to bring in his own twist on those classics.

“It’s amazing the amount of different options you have there in such a small space. With Andrew on board, he has simplified our lives so much in terms of the quality, the labor, keeping everything in line,” Hulse said.

Inspired by the festivities of the holiday season, Rockwell Beer Co. is hosting a Candy Cane Lane Run on Dec. 10, and Holiday Market on Dec. 14 with Lllamas. You can find more information on upcoming events on their Instagram page and website.

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When Matt Sorrell set out to write his book, Matt’s St. Louis Food Story: Bars, Restaurants, Shops, and Other Purveyors, his mission was clear: highlighting the underrepresented communities that shape St. Louis’s diverse food scene.

A Kirkwood native and longtime freelance writer, Sorrell began his career covering local government and school board meetings before pivoting into food coverage. Despite not having any experience covering food, when he noticed the rise of print publications covering St. Louis’s food scene, he quickly jumped on the opportunity to partake. From there, a new world of connections opened up for him. 

“I’ve always been fascinated with the restaurants and whatnot, but I’m not a cook at all, but I started talking to a lot of bartenders, and thought I could probably do that myself, that’s kind of cool. I got interested in bartending, and started down that path too,” Sorrell said. 

The more connections that Sorrell made, the more opportunities that opened up for him. When a publisher at Reedy Press reached out to him about turning his St. Louis food expertise into a book, Sorrell jumped on the opportunity. As he dug into his research, he reconnected with old culinary contacts from his years as writer. With the help of their recommendations, he pushed himself out of his comfort zone to showcase hidden spots that deserved recognition. 

“My whole thought process doing this book was I really want to get people curious about what’s available in the metro area, because we have so much great stuff, a million different types of cuisine, restaurants, shops, purveyors,” Sorrell said. “I really just want to get people out of their comfort zone and spark some curiosity and get them to try some of the stuff that’s available right here, because we really have a great food scene.” 

Sorrell noted that the general consensus about the St. Louis’ food scene is that it does rival other cities with larger populations. The proof, he said, is in the awards the city has earned and the national attention it continues to gain. Still, despite the vibrant culinary scene, Sorrell recognizes one major challenge keeps it from getting the attention it deserves.

“What kind of holds us back a little bit is that we don’t have a really great mass transportation system…It’s not quite as accessible here, because you kind of have to drive everywhere. I think that it kind of keeps people from really realizing that, but I definitely think we can compete well above our weight class,” Sorrell said.

In the final product, Sorrell combined old standbys while also focusing on what the immigrant communities have brought to the city. For him, accurately commemorating the culinary scene means supporting the communities that sustain it.

“This country is built on immigration, and right now we’re having a lot of immigration issues, but you know, these communities are really the backbone of the larger community of St. Louis. They need to be supported, and I really encourage people to go out and try some of their places,” Sorrell said. 

You can buy a copy of the book online.

Editor’s note: Matt Sorrell used to be the staff writer for Sauce Magazine and occasionally does freelance writing for the company.

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After finding a gap in St. Louis’ options for the Latino dishes they grew up eating, Julieta Feliz and Rodolfo Martinez teamed up to bring something new to the city. On Nov. 15, they launched Fresh & Chill in the Tower Grove South neighborhood of South City. Located at 4621 Beck Ave., Fresh & Chill brings together American comfort food with classic Latino specialties.  

“Our vision was to open a place where people can experience the warmth and relief we feel at home. There are so many things going on right now, so much tension, so much stress. So, we wanted to provide a space for people to go and literally chill and unwind. We wanted to pair that with good food and unique flavors that can transport you to various Latin American countries,” Feliz said.

Though not related, Feliz and Martinez find commonality in the way their lives have been surrounded by family and food. Martinez is from Michoacan, Mexico, and brings years of restaurant experience, while Feliz draws inspiration from her California childhood, where her mother’s cooking was a constant source of community. In crafting their menu, the pair wanted to include items that were personal to how they were raised and a reflection of their multicultural team.

“My husband is from the Dominican Republic and there’s a traditional plate from there called los tres golpes “the three hits” you can’t really find that anywhere in St. Louis, so we have it at our restaurant,” Feliz said. We have classics from Central and South America and the Caribbean. We’re just trying to try to bring a little bit of home to St. Louis.”

Fresh & Chill is open Monday through Thursday from 8 a.m. to 4 p.m. and until 6 p.m. on Friday through Sunday. Holding a capacity of 284 guests, there are two levels in their space, with a private room in the upper level that can be rented out for parties of any celebration. The restaurant is open and bright allowing guests to relax and enjoy comfort food at any meal of the day. 

“It has a really good feng shui about it, coming from the kitchen, then you pass the lower level, and then go up into the upper level. Then we also have a patio stage in the back, and then our bar is right in the center and easily accessible between both places,” Feliz said 

Feliz credits success to their chef Jacobo Berman, who is not afraid to change up traditional American meals. An example of this is their twist on chicken and waffles, replacing chicken with lamb chops for added flavor. 

“I think a lot of that comes from our chef. He is very bold and fearless in trying new things when we discussed the concept of the menu. One of our customers described it as eclectic. He was not afraid to combine flavors and ingredients in a nontraditional way,” Feliz said 

It was important for owners Feliz and Martinez to keep the foundation of classic American meals with the twist of Latino flair added in. With their inviting atmosphere and fresh meals that make guests feel right at home, Fresh and Chill is changing the game in St. Louis. 

“Our restaurant came to life out of a love for sharing a meal with someone, with a group of people. We share our love through food, conversation and memories,” Feliz said.

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After working alongside and learning from her family at Private Kitchen and Soup Dumplings STL, Yue Zhai wanted to create something of her own. In June 2022, Tiger Soup Dumplings was born, and the Sauce team liked it so much it was named a Best New Restaurant that year. Owned by Zhai and her boyfriend, Victor Lai, the pair opened up their first location in Fenton. After gaining popularity, they then opened up their second location in 2024 in Des Peres. Now they are gearing up for a third location coming this spring to 1900 First Capitol Drive in St. Charles. 

Opening in spring 2026, with more details to come later, their new location is around 1,900 square feet. Zhai noted they are using the same design team they had used for the Des Peres location, with a similar elevated design following their black and wood theme. In addition to the other locations, there will be an open window for guests to take a peek into the carefully crafted soup dumpling process. The menu will stay the same without skimping on quality or freshness. 

Everything at Tiger Soup Dumplings is house-made. Zhai notes that she believes the popularity of the restaurants is due to the fresh quality her and her team bring to every meal. She believes that a dish needs to be held at the utmost quality for guests to enjoy. 

“I request that our staff does everything to follow the rules. If the food is not perfect, I won’t let them through, or never bring it out to the customer, because we are really strict to the quality and really strict for the food quality,” Zhai said. 

It was important for Zhai to venture out on her own to change the perspective on how Americans usually consume Chinese food, which Zhai noted is usually through takeout. She wants young people to try her cooking, and encourages guests to eat at the restaurants, instead of the takeout option.  

“I call it the new Chinese fusion food; I want to make some changes. I want to show confidence in the culture. I want to teach people what is real Chinese food, or new Chinese food, besides the old takeout. American Chinese food is totally different,” Zhai said. 

Zhai stressed the success of the third location is especially important to her long-term goals of getting a central kitchen to supply to even more locations down the road. With a central kitchen, she and her team would be able to supply the same level of quality to even more locations. 

“If I can open the third store and it goes well, that means this business model can be a long-term business model. So, this third story is our really important store. If it goes well, that means I can open four, five, six, and open more stores. So, this is a really important, big step for us,” Zhai said.

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From intimate hideaways to lively rooftops, these St. Louis patios let you enjoy the crisp air without the chill.

Bar Italia Ristorante
If you’re a true St. Louis foodie, you know Bar Italia Ristorante in the Central West End for their passion for delicious pasta and inviting staff that make you feel truly welcomed. Their spacious patio is perfect for dining with an Aperol spritz in one hand and a fork filled with pasta in the other, but that experience doesn’t have to end when it gets colder due to heaters that get placed out and turned on for guests dining outdoors. Surrounded by greenery, this patio will make you feel transported out of the city. Bar Italia Ristorante is a great St. Louis Italian experience that does simple cooking at its best with many great options to choose from.
13 Maryland Plaza, St. Louis, 314.361.7010, baritaliastl.com 

Esca
Esca is one of chef Ben Poremba’s newer restaurant additions. Located in the Delmar Maker District, Esca is known for its upscale vibe and charcoal and wood cooking. With green grapevine draped along the fence, the outdoor patio is an intimate, relaxing space that makes you feel transported to a coastal destination. There are a variety of tables for groups of all sizes with a few large heaters above the space. The drink menu consists of a large selection of wines, aperitifs, amari and anisettes. Their food menu is designed for family-style dining with coastal Mediterranean options. The name Esca is inspired by Escalivada, a popular dish on their menu that consists of fire-roasted eggplant, peppers and onions.
5095 Delmar Blvd., St. Louis, 314.365.2686, bengelina.com/esca

Olive + Oak
Known for their stunning interior and wide range of creative drink and food options, Olive + Oak offers a heated patio shared with their sister location, Perennial on Lockwood, which is located directly next to Olive + Oak. Perennial operates the outdoor patio during lunchtime until 4 p.m. Then when dinner service begins at Olive + Oak, they have half of the patio until close. Although it is cut off to half of the full space, there are a wide range of seating options available. There are heaters conveniently placed above almost every table and large tarps covering the outdoor space. Try Olive + Oak for their seasonal dishes, but stay for the inviting atmosphere.
216 W. Lockwood Ave., Webster Groves, 314.736.1370, oliveandoak.oohosp.com

Russell’s on Macklind
Russell’s on Macklind is a Southampton neighborhood local favorite. After entering the cozy indoor space, you will find a pastry case that’s hard to miss, filled with everything from the St. Louis classic, gooey butter cake to their assortment of layer cakes. Taking a step outside into their patio space, you will find an upper and lower deck equipped with standing heaters. Although, when the colder months arrive, the lower patio will eventually close up. Along with heaters, the staff will place warm blankets at each table as an additional way to keep guests warm. Known for their seasonal farm-to-table style of cuisine, this place and the people will make you feel right at home.
5400 Murdoch Ave., St. Louis, 314.553.9994, macklind.russellscafe.com

Square One Brewery and Distillery
Located in historic Lafayette Square, this is a neighborhood favorite spot known for Friday happy hours, weekly game-day events and an inviting heated patio. When you step outside, you will find a cozy space surrounded by the relaxing sounds of a bubbling fountain, string lights and the shade of surrounding trees. When temperatures drop, part of the patio is enclosed by a wall, creating a heated winter garden area. Square One’s weekend brunch menu is perfect for game days, and the regular menu features classic pub fare like wing varieties and an extensive list of beers, cocktails and other refreshing drinks.
1727 Park Ave., St. Louis, 314.231.2537, squareonebrewery.com

The Golden Hoosier
Posted in the heart of South City, The Golden Hoosier is more than just a burger bar; it’s a rustic escape with an art-deco twist. The Golden Hoosier’s heated outdoor patio encapsulates the nostalgia of sleepaway camp. This setup includes a cabin-style bar, a large fire pit perfect for all your s’more roasting needs, and four picnic tables warmed by large overhead gas heaters. When the weather starts to take a turn, their staff will enclose the space around the picnic tables. Go there for the food but stay for the inviting atmosphere that makes you forget you’re dining in the city.
3707 S. Kingshighway Blvd., St. Louis, 314.354.8044, thegoldenhoosier.com

The Wine Cafe
Just across the river in St. Charles, The Wine Cafe is perfect for wine enthusiasts and casual sippers alike. Although the menu has a long list of food options for all types of palates, the real star of the show is their wine tasting flights. The outdoor patio is open in the wintertime and is warmed by standing heaters. Other than offering flights and bites, they host many unique events like a Cigars and Whiskey night and festive holiday-themed events. Add The Wine Cafe as your next spot to celebrate with friends over great wine and cheese.
703 S. Main St., St. Charles, 636.410.8002, thewinecafe.biz

Three Sixty Westport
Three Sixty Westport takes dining to a whole new level. This restaurant is atop of the Gold Tower at Westport Plaza and features panoramic views of Maryland Heights and beyond. The space offers an expansive, partially enclosed patio with a large fire pit and heaters to keep guests warm in the elements. Their menu offers an extensive list of crafted cocktails and a diverse food menu with Mediterranean, Asian, Italian, and French options. Beginning mid-November until New Year’s Eve, the bar will host a festive pop-up to commemorate the holidays. Whether you’re looking for your next nice dinner out or interested in attending one of the bustling Sunday night DJ sets, their beautifully designed space offers something for everyone.
111 W. Port Plaza Drive, Suite 1200, St. Louis, 314.683.2337, 360-stl.com/westport/

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Five years ago, Bailey Hager and Holly Milicevic met when they were both hired individually to do a bride’s hair and makeup for the big day. Little did they know that this chance encounter would lead these two to become friends and future business partners. Hager and Milicevic never set out to become dirty sodas connoisseurs, but they both always held an entrepreneurial spirit. 

Throughout their time getting hired for hair and makeup jobs, the two began to get hired for bartending jobs as a side gig. While working these events, the pair realized their ability to work really well together. After watching the show, “The Secret Lives of Mormon Wives” they realized they needed to bring the trend of dirty sodas to the St. Louis market. In February 2025, Dirty Pop was launched as a mobile trailer. Later this month, a brick-and-mortar location will open at 2917 Highway K in O’Fallon.

Despite the name, Dirty Pop sells more than just dirty sodas. Their menu also features a unique list of homemade popcorn creations, called loaded popcorn, and sweet treats like sugar cookies and brownies. While the business idea stemmed from Hager and Milicevic’s personal love for dirty sodas, they wanted to offer more to the menu, especially because the menu items were personal to them. As busy working moms, they feel that if they can find time in their hectic schedules to indulge in their favorite drink and snack, that was a little win in their day. 

“We always envisioned creating some type of business where we could offer sugar-free, yummy drinks and sodas, and a snack that wasn’t so heavy. That we could offer to other moms and other people and customers that was similar to something we desired as moms and just in general consumers,” Bailey Hager said.

While some may advise not to go into business with a friend, the success of Dirty Pop is due to how Hager and Milicevic met. They began their relationship as a professional one that later turned into a friendship, but it was that professional relationship that bonded them and made it easier to be business partners later on.

“I think we both have a very unique friendship, that we have created this balance of being able to kind of turn on business and also have moments where we’re like, ‘OK, we’re done talking about business, let’s catch up on life.’ and I think being able to turn that switch on and off is really important,” Hager said.

Dirty Pop began as a simple mobile trailer. They installed a commercial fridge, flooring, stainless steel countertops, and of course personal decorations. In the early days, they would get called out to work events including wedding receptions, corporate parties, picnics and birthdays, among others. They attribute part of their success to the networking they did while they were hair and makeup artists. 

“I think that through having really high quality, good products, through offering food and beverage, and then through our networking, we’ve been able to build a really good audience, and it’s helped us, you know, immensely with our success so far.” Hager said. 

Despite competition, Hager and Milicevic stand strongly behind their products because they have carefully chosen ingredients to accommodate most food allergies, which is something they believe is unique to their business. 

“We have taken all allergies, food sensitivities, dietary needs, into consideration when crafting this menu. We believe that is something that is so unique, that not very many places are doing. We’re doing it, in our opinion, very well, and we’re really putting so much thought into every ingredient, making sure it’s of the utmost quality,” Hager said.

This success has jolted the business to expand into a brick-and-mortar location opening on Nov. 21 from 3-9 p.m., with opening day details coming soon on their Instagram page.​​ They will be serving up their full menu including their beverage menu, sweet treats, grab-and-go energy drinks, on a larger scale. 

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Deep in the rolling hills of Fayette, Missouri, is a family-run farm known for their regenerative farming practices. Sullivan Farms is going back to basics using standard operations to bring high-quality local meat back to Missouri tables. Unlike other farming methods, husband-and-wife team Bill and Brittany Sullivan choose to raise their pigs the traditional way, on fresh land outdoors with an organic diet consisting of non-GMO feed. They never use antibiotics, growth hormones, confinement barns or shortcuts. 

Before taking the plunge into raising pigs, chickens and goats, the Sullivan’s farm was merely a vegetable garden selling produce at the Columbia farmer’s market. As most farmers tend to do, once you begin raising one type of animal, you tend to acquire more. The Sullivan’s eventually found themselves interested in the market of raising pigs, sparking a new business venture and new farm adventure. They learned how to expand their business without compromising quality or ethics.

“We were just really fortunate at that time. The Columbia farmer’s market really needed a pork producer, and we came into that role, and our customers have kind of grown with us over the years, so it’s been really great,” Brittany Sullivan said. 

Brittany noted that when you live on a farm, you live where you work. The daily tasks of a farmer are the same everyday but different at the same time. On top of daily feeding and chores, the business still needs to be successful to keep the farm open and running.

“Like any business owner, you get stuck in the day to day, because you have so much to do for your business, and you have so much to do on your farm. But if we’re not selling a product at the end of the day, then we’re not going to be in business,” Sullivan said.

Sullivan Farms sells to a variety of restaurants in the St. Louis and Columbia area, including Katie’s Pizza & Pasta Osteria, Expat BBQ, and Barred Owl Butcher and Table to name a few. In addition to selling to local restaurants, they also sell half and whole hog pigs to families who freeze the meat to use throughout the year. Additionally, they offer a monthly subscription box that contains 10 to 12 pounds of meat that can be picked up at the Columbia farmer’s market.

For Sullivan, everything begins to feel full circle when they get to see how local restaurants appreciate and incorporate their products into their dishes to share with the larger community. “We get to meet so many different people and we get to put fresh food on their table, so they know the story behind their food, and where that’s coming from, because it’s so important,” Sullivan said.

The Sullivans’ goal is to give their pigs the best possible quality of life is clear in their techniques. They believe their approach to raising pigs and the quality of their products sets them apart from other farms. 

“We’re a regenerative farm and so giving more to the land than what we are taking away is something that’s always kind of been at the heart of what we do here, and providing high quality meats for customers across Missouri is just something special,” she said. “Forming those relationships with people in your community, so people know that their food has a story.”

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What started originally as a vice for those who don’t like or can’t enjoy coffee and tea drinks has grown into a nationwide phenomenon. Dirty sodas, which gained their popularity in Utah attracting members of the Mormon community, have made their way into St. Louis businesses. This concoction involves taking any soda of choice and mixing it with a creamer or syrup to elevate the flavor profile. If this makes you curious to try one, here is a list of places that have adopted this trend into their menu.

Crispy Sips
When Caitlin and Dominic Corvington noticed a gap in the St. Louis dirty soda market, they decided to do something about it. The husband-and-wife team launched Crispy Sips, a pop-up soda shop that serves at farmers markets and local events. Their best seller goes by the name of “Dr. Dreamy” and involves a combination of Dr. Pepper, vanilla syrup and coconut cream. In addition to their six signature sodas selections, they rolled out two seasonal fall specials to add into the mix. Every Tuesday, they announce their weekend set up on their Instagram page rotating between the Kirkwood, Webster Groves, and Lake St. Louis farmers markets but are currently on the hunt for a physical location.
crispysips.stl@gmail.com, crispysips.com

Fitz’s Root Beer
If you’re from St. Louis, you know Fitz’s Bottling Co. is a true local institution. Developed in 1947, their signature root beer became a city staple, but it was their iconic floats stacked high with ice cream and unique soda flavors that put Fitz’s Bottling Co. name on the map. With two locations to their name, the original in the Delmar Loop and one in South County, Fitz’s expanded their soda-filled menu to include six creative variations of dirty sodas. To name a few sellers, there is “Budder beer,” inspired by Butterbeer, and “Campfire Daze,” a treat for the smores lovers. Each drink, of course, features their signature soda as the base, flavored with cream or coffee creamer.
Multiple locations, fitzsrootbeer.com

Sodie
What started as a small mobile shop will soon evolve into a walk-up window. Sodie STL launched their dirty soda business in June 2024. In the early days, founders Megan and David Exler reached out to farmers markets and festivals, but after word spread, the community started reaching out to them. This led them to start working pop-ups events, from employee appreciation days to football games. Among their fan favorites are the Chicka Cherry Cola, (coke, cherry syrup and vanilla cream) and the Annoying Orange (sprite, orange syrup and vanilla cream). Each week, they post their schedule on their social media to find where they will be the upcoming weekend. Soon you can find them at their brand new walk-up window in Kimmswick opening this October.
113 Market St., Kimmswick, 573.450.7162, heysodie.com

Swig
With a strong passion for soda and an eye for opportunity in the drink market, Nicole Tanner opened the first Swig location in St. George, Utah, in 2010. Known as the home of the original dirty soda, Swig gained popularity quickly and went on to expand to locations across the country. Its newest location has now arrived in St. Peters, Missouri. In honor of their grand opening, on Saturday, Oct. 11, the new St. Peter’s location will host a ribbon cutting, and offer a free drink from their favorite’s menu, along with free cookies to celebrate the opening.
587 Mid Rivers Mall Drive, St. Peters, 636.486.7277, swigdrinks.com/findaswig/st-peters

The Soda Fountain Express 
The Soda Fountain Express at Westport Plaza is known for their retro-style diner atmosphere, classic comfort foods, and over-the-top milkshakes that attract all ages. This location marks the second shop for the business, followed by the original Soda Fountain at Union Station. Expanding on their elaborate menu, The Soda Fountain Express recently introduced four dirty sodas into the mix, including the “Dirty Vanilla Coke,” “Dirty Cheryl,” “Muddy Mississippi,” “Creamy Deamy,” and a special Ice Cream Nachos item to complement the new drinks. 
147 W Port Plaza Drive, St. Louis, 314.683.2339, sodafountainexpress-stl.com

Truck Norris Twisted Eats 
Truck Norris Twisted Eats started as a food truck in 2017, but after garnering strong community support, they expanded into a brick-and-mortar location in Ellisville in 2025. The menu is serving up creative twists on classic comfort foods, including items like a jumbo egg roll sampler and a stuffed mac n cheese grilled cheese sandwich. To pair with their savory options, they have also added in dirty sodas into the mix. They offer five “twisted sodas” including Orange Dream, Root Beer Float, Sweet Tart, The Doctor and Campfire. Each drink starts with a soda base, heavy cream and a flavored syrup.
15856 Clayton Road, Ellisville, 314.988.2111, trucknorrisstl.com

The post 6 St. Louis spots featuring the ‘dirty soda’ trend appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

St. Louis chef and entrepreneur Katie Lee, owner of Katie’s Pizza & Pasta Osteria, has beaten the odds once again, this time bringing her homemade frozen pizzas to Target stores nationwide. Today marks a new chapter in the frozen pizza world. Long gone are the days of the only frozen pizzas options that are filled with processed, artificial ingredients. Katie is disrupting the competitive market, and redefining what it means by bringing fresh, real ingredients to the aisles into your home.

“As a busy working mom, it’s hard to find convenient, real food – so we made it ourselves. This is real food for the soul handcrafted with the best ingredients. There’s nothing else like it and we’re proud to stand behind that,” Lee said.

The process to get to this day has been no small feat. Katie and her team have been working around the clock to bring this vision to life. In a six-part video reel series, the Katie’s Pizza Instagram has been teasing this announcement showing viewers behind the scenes into this process. Within just 96 days, the team prepared 400,000 pizzas to be shipped out nationwide for launch day on Sept. 17. 

When businesses started to shut down, and mass layoffs commenced during the pandemic, it put businesses like Katie’s Pizza at risk. But Katie and her team used the shutdown as a business growth opportunity. Instead of laying off dedicated staff, Katie’s pizza went into production mode, creating a line of frozen pizzas to be sold in stores. This idea took off and helped her business grow into what it is today. 

The four varieties sold at Target nationwide include Katie’s burrata margherita, pepperoni-stracciatella, meatball and black garlic burrata. 

Katie has overcome immense odds throughout her life. From dropping out of high school to facing homelessness and drug addiction. But that chapter did not define her future. Her career of creating a successful St. Louis restaurant chain, to now selling her products nationwide, is proof that anyone can achieve success if you’re passionate and hardworking. 

“When I was homeless, everything I owned would have fit into one of their shopping bags, now I’ve made it to Target’s shelves with Katie’s pizzas. I’ve come a long way, and our team is always pushing, no matter the odds,” Lee said.

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