From a coastal stunner in Lafayette Square to a moody speakeasy, a new fine-dining escape in Washington, and a sunny Mediterranean café in Kirkwood, these four spots are giving us plenty of reasons to get out and explore the St. Louis area. Here’s where to eat and drink right now.

Extra Wavy
From the team behind Yellowbelly and Lazy Tiger, Extra Wavy makes a splash in Lafayette Square with a coastal-inspired menu, perfectly made cocktails, and a space that feels like vacation meets date night. The newest On Point Hospitality concept transforms the historic Centennial Malt House into a lush, tropical escape with green and coral tones, layered textures and plenty of charm.

Seafood takes center stage here, but the creativity stretches well beyond the raw bar. The lobster donut – a crisp sweet potato and molasses donut filled with chilled North African–spiced lobster salad – is a showstopper. Pork belly skewers melt in your mouth with a tangy glaze, and the fried polenta with zucchini and currant pepper jam is an unexpected hit. Even the fries impress, dusted with salt-and-vinegar powder that lends just a hint of tang without overwhelming the senses.

Drinks are every bit as dialed in as the food. The Skinny Dipper, a coconutty rum-and-Aperol cocktail, is refreshing with a touch of effervescence, while the Harmony Circus offers a fun, lightly salted riff on a strawberry Negroni. Confetti Cowboy, a complex and velvety amaretto sour, is another winner. (Let’s be real: They’re probably all winners.) Don’t skip dessert either: the pistachio praline ice cream, made in-house, is rich but perfectly balanced.
2017 Chouteau Ave., St. Louis, extrawavystl.com

Prohibition
Tucked inside the historic Centennial Malt House, Prohibition is the kind of speakeasy that makes you forget what time it is – in the best way. The moody bar is surprisingly spacious and feels cinematic with high ceilings, stone walls, gold frames, and flickering light that flatters everyone in the room. 

The cocktails deliver on both craft and character. Liquid Gold – a velvety whiskey sour with a silky foam topper – lives up to its name, while Poetic Legs, tropical and bright, hits all the right notes. The Jungle Bird is as classic and balanced as they come. 

Era-appropriate music hums through the space, the lighting is just right, and the overall vibe is immaculate. Prohibition shares its 19th-century building with Extra Wavy, making it the perfect companion stop: ideal for a pre-dinner drink if your table isn’t ready, or a nightcap afterward (our preferred move). Either way, once you find the secret entrance, you’ll want to linger.
2017 Chouteau Ave., St. Louis, stlprohibition.com

Mangia Bella
Housed in the historic Elijah McLean mansion in Washington, Missouri, Mangia Bella (“eat beautifully”) brings a new fine-dining destination to Franklin County. The 1839 Southern Colonial-style estate offers a striking backdrop for dinner or drinks, with elegant chandeliers, antique mirrors, and multiple dining rooms that make it easy to spread out and settle in for the evening.

The menu leans classic with comforting standbys done well. The garlic steak bites are tender and flavorful, and the bruschetta is a standout starter. You can also go lighter with a soup-and-salad combo; the cranberry-orange salad, with its bright dressing and crunchy pecans, was the table favorite. French onion soup hits the spot too, even if it didn’t deliver the dramatic cheese pull we hoped for. We also enjoyed the French dip, though we realized after the fact that it is satisfying enough on its own to not need the giardineira we added. To drink, the raspberry mojito is on the sweet side but undeniably refreshing. Overall, Mangia Bella isn’t reinventing the wheel, but it’s delivering solid, satisfying dishes in one of the most atmospheric dining settings around.
600 W. Front St., Washington, mangiabellamo.com

Café Amalia
Café Amalia in Kirkwood offers a warm, Mediterranean-inspired dining experience rooted in Greek hospitality. During our visit, we tried a few items from the rotating lunch menu. The salad is fresh and light, with a nice mix of sweet elements, though we longed for a crunchy component. The tartine is tangy and flavorful, with fresh tomatoes and basil, but it was a bit messy and best eaten with the provided golden fork. Coffees were good, with the fall iced coffee packing plenty of fall flavors without the sweetness so often present in an autumnal latte. We wish we had gotten there in time to try the breakfast menu too, which looks promising.
10907 Manchester Road, Kirkwood, amaliaculinaryart.com 

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DD Mau, the modern Vietnamese restaurant known for its fresh flavors and creative takes on classics, opens the doors to its new Webster Groves location today, Friday, Nov. 21, at 8169 Big Bend Blvd. The move marks a major step forward for the fast-casual favorite, which outgrew its longtime home on Allen Avenue after more than a decade.

We’ve long been fans of DD Mau’s bright, housemade Vietnamese dishes, and we even highlighted their standout roti shell tacos in our Eat This column earlier this year. And after attending the restaurant’s soft opening this week, we can confirm another must-order: DD Mau is serving some of the best wings in town. (Don’t miss owner Julie Shih’s episode on The Sauce podcast, where she shares more about the restaurant’s evolution.)

The new 6,000-square-foot space, formerly home to Weber’s Front Row, gives DD Mau room to stretch into the vision Shih said she’s been working toward for years. “We finally have the space we dreamed of,” she said. “It’s been in the works for two years, and now it’s really coming to life.” The spacious dining room, larger kitchen and added event area allow the team to host private dinners, parties and corporate gatherings, something Shih says customers have increasingly asked for. “We hope we can host more events and try fun new items, things like beef dumplings and potstickers,” she added.

The relocation also brings new features to the menu experience. DD Mau now holds a beer and wine license, giving diners a curated beverage selection to pair with their pho, bánh mì, noodle bowls and those now-essential wings. Diners can also expect rotating seasonal specials and the debut of DD Mau’s small-batch, house-made chile oil, which will be available for retail purchase starting in December.

For Shih, expanding while many restaurants face headwinds is both humbling and energizing. “Honestly, I feel very fortunate,” she said. “I think we’re lucky, and the food is really good. We’re just grateful to keep growing with our community.”

DD Mau Webster Groves is open Monday through Friday from 11 a.m. to 8 p.m. and Saturday from 11:30 a.m. to 8 p.m., offering dine-in, carryout and online ordering.

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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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St. Louis’ favorite Instagram pizza pop-up is finally getting a permanent home. After years of teasing his cult following with limited drops and cheeky social posts, Nick Williams, better known as Nicky of Nicky Slices, is opening his first brick-and-mortar on the Hill this week.

Nicky Slices began as a take and bake Detroit-style pizza concept born during the pandemic, quickly gaining traction for its fluffy, crispy-edged crusts, inventive toppings, and over-the-top personality. What started as a side project shared on social media has become one of the city’s most anticipated restaurant openings of the year.

Located at 2240 Edwards St., the new spot will serve Nicky’s signature Detroit-style pizzas hot out of the oven, and they soon plan to add cheesesteaks, chicken wings, and other comfort favorites to the menu. Fan-favorite creations like the Trophy Slice, topped with crispy boneless chicken wings with hot honey buffalo sauce, will be joined by new seasonal specials and creative collaborations. “This is very exciting,” Williams said, “to finally give you the whole vision, instead of just the vision you can go home and cook.”

The restaurant’s interior, designed and built largely by Williams himself, mirrors the brand’s DIY, community-driven energy with bold colors, custom details, and murals already turning heads on the Hill. With a loyal following and a menu built for indulgence, Nicky Slices Pizza Club is on track to become the city’s next pizza obsession.

The soft launch takes place from 5-9 p.m. this Thursday, Oct., 30, through Saturday, Nov. 1. Afterward, regular hours will be 4-9 p.m. Thursday and Sunday, and 4-10 p.m. Friday and Saturday.

Check out the @stlbucketlist and @saucemag Instagram accounts for a closer look at the new concept, including shots of all the food.

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The Sports Bra, a female-owned sports bar, is coming to Maplewood. The business, founded in Portland, shows only women’s sports as part of its mission to empower women. The St. Louis area is officially getting the first franchise location, owned by Heather Hill and Sara Pilsner, at 7344 Manchester Road.

Signs popped up recently on Manchester Road announcing that locals can expect an opening date in early 2026. “The bones in here are good,” co-owner Heather Hill said of the old Boogaloo space. They plan to keep the original wood floors, as well as the double-sided bar, though the new bar top will be made of reclaimed wood from a basketball court. Customers can expect at least 10 TVs on the inside, which will hold up to 160 people. The patio will be getting its own TVs, as well as rain guards and heaters to extend patio season as long as possible.

“Part of the appeal of a franchise is that we didn’t have to build a menu from scratch,” Hill said. The Sports Bra has classic pub fare, like soft pretzels and wings, but they’ve also got Vietnamese clay pot-style pork ribs and a tempeh Reuben. Guests can make their smash burger vegan or their tuna melt gluten-free, allowing this already accessible menu to be dietary friendly as well. Every franchise location (fans in Indianapolis, Boston and Las Vegas will see their own spots soon) gets the opportunity to add one of their own items to each category on the menu. Hill can’t reveal what’s going on the St. Louis menu yet, but she’s already got some ideas.

It wouldn’t be a sports bar without a drink menu, and The Sports Bra has it all, from cocktails to mocktails to beer on tap. The Title IX features bourbon, peach liqueur and mint, while the Pickle Ball includes dry gin, dry vermouth and pickle juice.

“The ultimate goal of The Sports Bra is to empower women, across any aspect,” Hill said. “Anytime we can hire women, promote women, have women do construction, get women-owned breweries, distilleries, [that’s] what we’re going to go with.” The business is also committed to supporting local as much as possible too. To this end, Hill has been doing tastings around the area, including at Noboleis Vineyards for their ciders.

“I really think there’s a need in every city,” Hill said of female-centered spaces like The Sports Bra. According to a 2023 article in Forbes, 15% of sports media coverage for the previous year was about women’s sports, which was a vast improvement from around 5% in 2019. The numbers are expected to keep growing, and Hill credits social media and “the Caitlin Clark effect” for part of this. “My algorithm started to change,” she said. “I think every generation has that Caitlin Clark. For me it was the ‘99ers, and then it was Diana Taurasi. Sue Bird has always been iconic. The unfortunate thing is it has never been broadcast.”

As Hill stood outside of the site of what will soon be The Sports Bra for a photo opp, a young woman approached her. “Is this what’s going here?” she asked, referencing the signs. When Hill affirmed it was, the woman said she couldn’t wait to tell her friend. The excitement in St. Louis is already ramping up for space of female-empowerment like this one; Hill has been hosting watch parties with The Sports Bra in partnership with local businesses like The Great Grizzly. The next event is at Bluewood Brewing on Oct. 26 for the USWNT vs. Portugal match.

When the bar opens, hours will mirror what the community wants, and it will remain family-friendly as opposed to a late-night bar. “There would be nothing better than to have a little 9U softball team put in a reservation after they won a game,” Hill said.

Keep an eye on The Sports Bra’s socials for updates and more watch parties in the future.

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Tucked away in a strip mall just off Page Avenue is a Palestinian culinary delight that can’t be missed. Meet Pali Grill, a family-owned restaurant led by Ahmed Hasan, who has called St. Louis home for the past 12 years.

Pali Grill opened in July and has since attracted a steady stream of customers, especially families. One draw for patrons is its generous hours: Pali is open daily from 10 a.m. to 10 p.m. The restaurant sits at 10612 Page Ave., in the space that formerly housed Ms. Piggies Smokehouse. Hasan said he chose Overland for its central location.

“It’s in the middle [of St. Louis City and County], and it’s a quiet spot. I see families here, and they’re enjoying themselves. I see kids coming, even college students. It’s not modern or fancy, but we tried to make it peaceful and quiet,” he said.

Pali Grill has the cozy feel of a diner. The 1,800-square-foot space seats about 50 people, offering a relaxed atmosphere where guests can sit back and enjoy their meal.

“You can see all different people from different [backgrounds] here, and they try different [menu] items. That’s something different. It’s neat to me when I see four tables with people from four different nationalities; it’s something special,” Hasan said.

Everything about Pali Grill proudly reflects Hasan’s Palestinian heritage, from the logo and packaging to a shelf of trinkets and personal items from his life back in Palestine. Over by the booths, vibrant murals by St. Louis artist Adam Brink add a burst of color to the walls.

“I moved here 12 years ago. I’m still attached to memories back home. We want this place to feel like your second home,” Hasan said.

Place your order at the register and grab a drink before finding a table. Try a can of Pali soda, available in lime or cola, or try a yogurt drink: cold, tangy and refreshing.

One of the cleverest aspects of Pali Grill is Hasan’s effort to reinterpret traditional Palestinian dishes through familiar American formats. The restaurant’s namesake Pali Burger is a perfect example: a Palestinian-inspired lamb and beef patty on a classic hamburger bun, topped with signature Pali sauce, a mayo-based condiment that adds a tangy, zesty bite.

The rest of the menu features similar fusion items, such as arayes (a Middle Eastern pita sandwich stuffed with ground beef and lamb, onion, tomato, and parsley) and the grilled chicken liver sandwich.

For purists, the all-day breakfast menu offers 25 traditional Arab dishes “made the Palestinian way,” Hasan explained. Try shakshouka, a dish of spiced, sautéed tomatoes and garlic served with sunny-side-up or scrambled eggs, or ejjeh, scrambled eggs with parsley, tomato, onion, and mixed spices.

Makdous – eggplant preserved in olive oil and stuffed with nuts, garlic, and pepper – might even convert eggplant skeptics. The olive oil used to preserve the eggplant is sourced from Qusra, Hasan’s village in Palestine. It softens the eggplant and gives the makdous a deep, earthy aroma. For the perfect bite, tear off a piece of pita, dip it into some labneh, and top it with makdous for a taste of culinary heaven.

What gives the food its umami depth and richness is the olive oil and za’atar that Hasan and his team use, both imported from Qusra. Bottles of olive oil and za’atar are currently available for retail purchase, and Hasan said bottles of sumac will be available soon.

Many of the lunch and dinner dishes cater to adventurous eaters, but for those seeking something familiar, Pali also serves American staples such as nachos and French fries. No matter what you order, each bite showcases Hasan’s thoughtful blend of Palestinian and American flavors.Visit Pali Grill on Instagram and Facebook for updates.

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Downtown St. Louis is home to a new late-night coffee spot. Carrie Harris, owner of The Crack Fox, recently opened Odditeas Cafe & Art Lounge in the next door space at 1116 Olive St. The venture combines a community need for an evening cafe with Harris’s long-held desire to own an art gallery and retail space. Customers can enjoy espresso and tea drinks with house-made syrups, as well as food like flatbreads and wraps, while checking out art and products from local vendors.

Harris described Odditeas as a “no-pressure drinking environment” where customers can come to experience community. The house-made syrups she offers include lavender, cardamom coconut and Mexican cinnamon, all of which can be used in espresso drinks. The distinct cocktail menu focuses on barrel-aged spirits and infusions. Harris’s commitment to freshly made ingredients shines in the drinks, like the carajillo. This barrel-aged coffee cocktail features the cardamom coconut syrup and can also be turned into a tea martini. Outside of cocktails and coffee, Odditeas serves the London Tea Merchants line. These teas are also the base for the unique mocktail offerings, which aim to replicate the taste of cocktails without NA spirits.

Currently, Odditeas is open for lunch Thursday through Saturday, and the menu includes a dill chicken salad sandwich on a croissant, as well as curried rice and flatbreads that run the spectrum from sweet to savory. The upcoming fall menu will feature hardy items like soup, fried rice and mac ‘n cheese. In the near future, the cafe will open for breakfast and offer breakfast sandwiches and quick-grab staples like overnight oats and chia pudding.

“The Crack Fox has always had this distinct subculture vibe,” Harris said. “I’m really proud of that, but I also wanted to create a space where the daytime crowd could feel welcome too.” Harris took over The Crack Fox six months after it opened. In the 15 years since she’s made it her own, she’s also had the dream of expanding into the next door space. It wasn’t until after she got the keys to 1116 Olive St., however, that she knew what she wanted to do with it. She detailed the experience of being out late one night and wishing she could find somewhere to get a cup of coffee; there, the idea for Odditeas Cafe & Art Lounge was born.

“I got to decorate and design everything in here – that was really, as an artist, such a dream,” Harris said of Odditeas. Customers can peruse the artwork covering the walls, as well as local merchandise like vintage clothing and handmade jewelry. The mezzanine level is an intimate space where groups can meet or individuals can get away with a book or laptop. It’s also the perfect spot to get a closer look at the ceiling that Harris has handpainted with stars and sunbursts to mimic the night sky. These high ceilings make it a perfect space for the aerial artists, among other performers, who put on events at the cafe.

Odditeas Cafe & Art Lounge will be hosting its grand opening sometime in December, but customers can already visit from 5 p.m. to midnight on Tuesday and Wednesday, while Thursday through Sunday the hours will go from 11 a.m. to 1 a.m. (or later). Expanded breakfast hours and food options will come later this fall.

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After a popular pop-up run earlier this year, Biscuit Town is back – this time for good. The retro-inspired biscuit shop opens Thursday, Oct. 23, inside Neon Greens at 4176 Manchester Ave. in the Grove, the chef-driven salad spot known for its hydroponic greens and design-forward approach to food.

From Neon Greens creator Josh Smith, who was just featured on The Sauce podcast this week, Biscuit Town channels the warmth of a classic American breakfast spot with a modern, flavor-forward twist. Guests can order from a dedicated kiosk inside Neon Greens or online through Toast for dine-in, pickup or delivery. Initial hours are 8-11 a.m. Thursday through Monday.

Each biscuit reflects the same ingredient-focused creativity that defines Neon Greens. The dough blends Janie’s Mill organic flours for a nutty, tender texture and Buttonwood Farms eggs and chicken sausage for rich, soufflé-style sandwiches. Coffee Stamp provides the house drip coffee, keeping the menu rooted in local partnerships.

The streamlined menu centers on three biscuit sandwiches, a dessert biscuit, and two styles of hash browns. Highlights include the Rise ’n Shine, with white cheddar, eggs, pickled pepper mayo and dill; The Sneaky Biscuit with smoked gouda, bacon and smoked citrus honey; and The Hot One with chicken sausage, sharp cheddar, eggs and the house BSK (basically spicy ketchup) sauce. For something sweet, A Very Good Strawberry Situation layers almond-croissant-style biscuits with strawberry compote and whipped cream.

Hash brown options include the Plain Jane, a classic golden oval crisp, and the Umami Hash Brown, seasoned with tangy and slightly sweet flavors. Signature sauces – BSK Sauce and Pickled Pepper Mayo round out the menu.

For larger appetites, biscuit town offers combo boxes like The Party Pack with three sandwiches, six hash browns and both sauces; and Welcome to Carbville, a sampler of biscuits, hash browns and smoked citrus honey.

“Introducing Biscuit Town as an established dining concept marks a new chapter for the Neon Greens brand,” Smith said. “We’re approaching biscuits with the same design-minded creativity we bring to every Neon Greens dish, layering flavor, texture and craft into something that feels both nostalgic and completely new.” Biscuit town’s return signals the next evolution of the Neon Greens team’s culinary experimentation: where community, craft and creativity meet over breakfast. For more information, visit biscuittownstl.com or follow @biscuittownstl on Instagram.

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Across the street from the Wildwood B&B Theater is a unique fine dining restaurant serving a pan-Indian culinary experience. Chulah Indian Hearth & Bar opened its doors at at 16721 Main St. in Wildwood to the public in September. The restaurant is owned by three partners: Chandra Mohan, Naga Indukuri and Dinesh Batula.

The name “Chulah” represents the hearth of traditional Indian kitchens, symbolizing authenticity, heritage and the warmth of home cooking. And that’s what Mohan wants Chulah to be: a representation of all the flavors reminiscent of home.

“We just wanted to take the authenticity from our villages and get the actual flavors right, without any additional ingredients or any additives in it,” Mohan said.

Behind the kitchen door is where the magic happens. In the backrooms of the kitchen, a spice rack seven feet high is lined with seasonings imported from India: a box full of dried red chiles, coriander seeds, mustard seeds, turmeric, and chile powder, among others. Nearby sits a huge sauce pot, filled with the freshly made tikka sauce. These herbs are used to craft a variety of dishes, from kebabs, chicken wings, flatbreads, curries, rice dishes, noodles, pizzas and pastas. 

“I want  people  to try out everything when they come to Chulah… it’s like celebrating and sharing culture,” Indukuri said.

At Chulah, it’s all about experimentation. That sense of innovation is found in Indukuri’s blue-and-green striped recipe book, where he fine-tunes those classic, homestyle Indian recipes. Pages upon pages are filled with recipes recorded in English and Telugu, some of which are written by Indukuri’s own mother. 

It’s the texture of the curry that makes all the difference, Indukuri explains. The secret lies in the incorporation of a paste made from cashews. This gives the curries a rich texture that pairs beautifully with any of the rice dishes, which include a layered rice dish called biriyani, a one-pot rice dish called pulav, or fried rice.

Chulah also boasts that their samosas are made from scratch and use a fresh onion filling rather than the more common potato filling. The crispy, flaky crust, paired with the aromatic onion filling, transports one to the cinemas of South India, where samosas are served as a movie snack. Or try the veggie cutlets, a nostalgic Indian canapé typically served on trains. It took multiple rounds of experimentation to get them just right, Indukuri explains. 

“I won’t give [them] to an adult [for feedback]. I know people have different taste buds. What I do [instead] is I give it to a kid first, because kids will be honest. If it’s spicy or something, they [will be honest],” Indukuri said.

Chulah Indian Hearth and Bar is housed in a 4,500-square-foot space that was formerly an Italian restaurant called Benedetto’s On Main. When Indukuri and his team took over the space, they were left with pizza ovens, which gave Indukuri the idea to craft Indian-style pizzas. After spending a couple of days learning the art of pizza making with the culinary team at Dogwood Social House, Indukuri was ready to put it on the menu. The pizzas are completely customizable and come with a choice of three toppings. The pizzas are brushed with Chulah’s signature tikka masala marinara sauce, which adds a nice little kick to each bite. 

Chulah further keeps the Italian spirit alive with dishes like the spaghetti tikka masala, or the penne arrabbiata, which combines Indian style ground lamb with a smoky charred tomato sauce and Italian mozzarella. 

If you’re craving something more Indian, don’t miss out on the naan flatbreads, which are cooked in a traditional tandoori oven, and then brushed with ghee and topped with finely chopped cilantro. It arrives at your table fresh out of the oven, the steam still rising. The specialty cheese naan has a soft chewiness that creates the perfect vessel for any of Chulah’s curries, like the paneer shahi korma: cubes of paneer (Indian cheese) that are slow-cooked in a rich cashew sauce with saffron and other spices.  Indukuri’s favorite is the saag curries, a savory spinach curry with a selection of lamb, chicken or paneer.

The decor of Chulah evokes a sense of comfort, reminiscent of traditional Indian homes, with wood finishes and brightly colored walls. “Back then, our house used to be made with wood, so as soon as we saw the place, [we saw that] a lot of wood was used inside [for decor], and we got the wood stained. So that’s how we wanted to keep it, like an old-style country home, like the traditional Chettinadu homes [in South India],” Indukuri said. 

Chulah’s capacious interior provides a space for everyone; in addition to regular indoor tables, there is a private dining area for parties, bar seating and an outdoor patio – and more to come, according to Indukuri. In the coming months, the outdoor patio seating area will be outfitted with a grill to whip up fresh lentil crepes, known as dosas. If you’re looking for a healthy grab-and-go meal, Chulah’s protein and vegetable-loaded bowls and wraps don’t skimp out on flavor. 

Follow Chulah Indian Hearth and Bar on Instagram, or visit their website for more updates.

The post Chulah Indian Hearth & Bar is Wildwood’s newest fine dining experience appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Qahwatea Coffee, located at 15957 Manchester Road, is Ellisville’s up-and-coming late night spot for coffee, tea and good conversations.

Qahwatea is a family-run business owned by Moe Safi, Hamzah Alshami and Tiger Safi. The idea bloomed over a Thanksgiving dinner between the two families, and soon developed into a reality.

“We joined forces and then we created a Yemeni coffeeshop. We both love coffee, we’ve known each other for such a long time, and every time we go out of town, we always [check out a new coffee shop and] get coffee,” Safi said. “So it kind of made sense that we would go into the coffee industry [together], and we joined forces to make some crazy [delicious] coffee.”

Qahwatea had a soft opening on Sept. 22, and their grand opening is planned for Saturday, Sept. 27. The cafe’s hours are 7 a.m. to 10 p.m. Monday through Thursday, 7 a.m. to midnight Friday and Saturday, and 7 a.m. to 11 p.m. Sunday.

Unlike other coffeehouses in the area, the nighttime hours provide a liquor-free alternative for friends to meet up. According to Safi, since there isn’t a strong party culture in Yemen, locals prefer coffee shops for their late-night hangout.

“People have meetings late at night. People have to study late at night. People want to come and chill late at night,” Safi said. “There’s so much stuff that goes on late at night that people don’t think about today.”

Qahwatea’s decor is meant to transport patrons into a traditional Middle Eastern home. Sip on your beverage while lounging on a hand-stitched Yemeni wicker chair, or opt for an Arabic-style seating area with cushions. 

“And this is what that [vibe] is in a [traditional Yemeni] coffee shop, which is the vibe you want to give: more of an ‘at home’ vibe,” Safi said.

As you walk around the cafe, the walls are adorned with Moroccan paneling, akin to a conventional Yemeni home, Safi explained. The wooden panels alongside the Arabic seating area are engraved with a beautiful, floral geometric pattern. Murals depicting different scenes of Yemeni life adorn the walls: murals ranging from native Yemeni Socotra dragon trees to a depiction of Old Sanaa, one of the oldest cities in the world. 

But what makes Yemeni coffee so different? According to Safi, coffee originated in Yemen; particularly from the city of Al Mokha, from which the word “mocha” was derived.

“If you want to come discover coffee’s origin, then you have to come to [a] Yemeni coffee shop. You can’t go to your typical [neighborhood] coffee shop,” Safi said. 

For the coffee aficionados, don’t leave without trying their specialty coffee drinks. The Qahwatea Latte, infused with traditional Yemeni spices, is described as a “mouthful of explosions of flavor on your tongue.”

The pistachio iced coffee is a beautiful cross-section of espresso, milk and pistachio cream at the bottom.  It is meant to be shaken vigorously before drinking, Safi explained.

The Jubbani coffee is unlike anything you’ve tried: light roast coffee with an aromatic flavor profile of cinnamon, cardamom, ginger and cascara (the peel of the coffee cherry). 

Looking for a coffee alternative? The Adani Chai comes to your table piping hot. The smooth black tea contains hints of cardamom, ginger, and vanilla that excites the senses. Or try the strawberry matcha latte, a drink that’s pleasant on both the eyes and the taste buds.

The drinks pair deliciously with Qahwatea’s pastries, such as the viral Dubai croissants, and a variety of cheesecakes, from strawberry cheesecake to Kunafa cheesecake. Don’t forget a Yemeni staple, the honeycomb bread: soft bread soaked in a sugar syrup and stuffed with cheese. For an Instagram-worthy dessert, order the fruit mousse. The mousse is almost like an edible Russian nesting doll; each layer brings with it a delectable surprise. The dessert’s chocolatey outer shell breaks with a satisfying crack, revealing the rich mousse inside. Dig a little deeper, and let your taste buds enjoy the third and final layer, the fruit jam. 

Qahwatea (pronounced Ka-Wa-Tea) is a wordplay between Arabic and English, Safi explained. In Arabic, ‘Ti’ means “my,” and it rhymes with the word “tea” in English.  When combined with the Arabic word “Kahwa,” which means coffee,the name Qahwatea cleverly translates in English to “my coffee.” 

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