Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 29, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

The Scoop: Big changes to come at Baileys’ Chocolate Bar

June 28th, 2017

062817_chocolatebar

{ Baileys’ Chocolate Bar patio } 

 

A Lafayette Square favorite is being reimagined and a new concept introduced – all in the same space. Owner Dave Bailey announced today, June 28, that he will pare down Baileys’ Chocolate Bar and reopen part of the space at 1915 Park Ave., as a new restaurant.

The “old” Chocolate Bar will serve its last confection Saturday, July 8.

“We want to breathe new life into it,” Bailey said. “It’s been 13 years, and Chocolate Bar has become, at least in our minds, a St. Louis institution, as we’d hoped. But I think it’s time for a decor update, and it’s time to take a new approach with the desserts.”

The new version will be located on the second floor of building, while the ground level will debut a new restaurant. The new concept, which will be announced in mid- to late July, will be an independent entity expected to open in August.

“They’ll be separate restaurants,” Bailey said. “Separate look, separate feel, separate everything. We’ll be putting stuff out on social media with more specific info on the opening date soon.”

Bailey said he hopes the new incarnation of the Chocolate Bar will reopen about two weeks after closing. Its new menu will be more curated, but the Baileys’ Chocolate Bar name would remain.

“We want to carry over some of the familiarity of the Chocolate Bar, but we want it to be brand-new at the same time.” He said some design elements would be retained, like the chandeliers, but “frankly, that’s about it. From a decor standpoint, you’ll have a sense that you’re still at Chocolate Bar, but it will be brand-new.”

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
The Scoop: Dave Bailey to open new concept, Hugo’s Pizzeria

Readers’ Choice 2017: Best Night Ever! 

The Scoop: Baileys’ Range to open second location in the Shaw neighborhood

 

The Scoop: Seafood boil spot Mad Crab to open mid-July

June 27th, 2017

062717_madcrab

 

Things are heating up at the Mad Crab, a new seafood boil concept set to open July 17 at 8080 Olive Blvd., in University City.

As reported by the Riverfront Times, Victor Ho, whose family also owns Max Beauty Source, will open Mad Crab first restaurant venture with brother Nam Ho as manager.

Similar seafood boil concepts in Dallas inspired Ho to bring the concept to his hometown. Friend Bon Quach will help give the 5,000-square-foot space an oceanside vibe to go with the relaxed atmosphere.

Ho said customers will peel and eat shellfish atop paper-lined tables. Look for boils with options like lobster, oysters, mussels, shrimp and crawfish – not to mention plenty of crab. Those who prefer utensils can order from a short list of dishes like crawfish pasta and fried catfish.

“I hope that [people] come and try it because it’s going to be one-of-a-kind,” Ho said.

Caitlin Lally is an editorial intern at Sauce Magazine. 

Related Content
The Scoop: Taco Buddha to open in University City

The Scoop: St. Louis Soup Dumplings to open in University City

 

 

Baked: Honey & Yogurt Cake

June 27th, 2017

062717_baked

 

This cake is perfect for a Sunday brunch. It’s not too sweet and can be made savory with by swapping just a few ingredients. The base is simple: yogurt, honey and olive oil. Use your finest honey and olive oil since those shine the brightest. The tangy yogurt balances the sweetness from the honey and the crumb is moist and light. I added thawed, semi-dried green figs from Trader Joe’s, which gave a gentle crunch to each bite. Try this recipe with thyme, rosemary or sage – or serve with jam or fresh fruit. Just be prepared to love it. Enjoy and happy baking!

 

Honey & Yogurt Cake
Adapted from a recipe at The Kitchn
8 to 12 servings

1 cup plain yogurt (regular or Greek)
⅔ cup honey
⅔ cup olive oil
3 large eggs
1½ cups flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
½ cup coarsely chopped fresh or dried figs
Jam or fresh fruit, for serving (optional)

• Preheat the oven to 325 degrees. Grease a 9-inch cake pan with nonstick spray line the bottom with parchment paper.
• In a large bowl, whisk together the yogurt, honey and olive oil. Whisk in the eggs, then use a rubber spatula to gently fold in the flour, baking powder, baking soda and salt.
• Pour the batter into the pan and sprinkle the figs over the top. Bake 40 to 50 minutes, until golden and a knife inserted into the center (avoid poking the figs) comes out clean or with a few crumbs attached.
• Let cool at least 10 minutes before removing from the pan. Serve warm or at room temperature with jam or fresh fruit, if desired.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Stories
Baked: Roasted Green Beans

Baked: Condensed Milk Pound Cake

Everything Is Everything

Extra Sauce: In case you missed it…

June 25th, 2017

It’s been a week of ups and downs in the St. Louis restaurant industry. Here’s what went down, ICYMI.

 

062017_delpietro

 

1. Chef-owner Michael Del Pietro will open Del Pietro’s at 1059 S. Big Bend Blvd., the former home of Riverbend Restaurant & Bar and Harvest, this fall.

2. St. Louis will have to wait a bit longer for Senn Bierwerks to debut. On Thursday, June 15, the company announced via Facebook that its brewery project wouldn’t be going forward at the proposed location at 7593 Olive Blvd. in University City.

 

062217_ciceros

 

3. An old favorite in The Delmar Loop will close its doors for good. Cicero’s will shutter at 6691 Delmar Blvd., on Sunday, June 25 after four decades in business.

4. Long known for its sweet treats, Bissinger’s is branching out into the restaurant scene with Handcrafted by Bissinger’s, a new cafe concept located at the company’s longtime space at 32 Maryland Plaza in the Central West End.

 

062017_Grace

 

5. Chef Rick Lewis’ forthcoming restaurant has a name: Grace Meat & Three. As Sauce reported earlier this month, Lewis and his wife, Elisa Lewis, left Southern to strike out on their own at 4270 Manchester Ave., in The Grove, the former home of Sweetie Pie’s.

 

062117_crispyedge

 

6. David Dresner intends to open the “mecca of pot stickers” this fall at 4168 Juniata St., in Tower Grove South. Dresner is finalizing his two-year long endeavor to launch a production facility for his retail line of pot stickers, Crispy Edge, and a yet-to-be-named restaurant.

7. Local craft brewer Evan Hiatt has been tapped as cider master of the upcoming Brick River Cider Co. Hiatt was co-founder and brewmaster of Six Row Brewing Co., which closed in 2015, then served as brewmaster for Pappo’s Pizzeria & Brew Co., which took over the Six Row space and closed this spring.

 

 

 

 

Baked: Roasted Green Beans

June 23rd, 2017

062317_baked

 

Roasted green beans are a great way to add veggies to your diet. Roasting them with some simple seasonings results in nicely charred, full flavored beans that make a great side or even just a mid-afternoon snack. Drizzle with a bit of balsamic, a strong cheese like feta or Parmesan or your favorite herbs for a final flourish. You can do this with broccoli, cauliflower or Brussels sprouts, but green beans are my personal favorite.

 

Roasted Green Beans
2 to 3 servings

1 cup balsamic vinegar
1 to 2 Tbsp. honey
1 cinnamon stick
1 lb. green beans, washed and trimmed
3 Tbsp. olive oil
2 tsp. garlic powder
Sprinkle sea salt
Sprinkle freshly ground black pepper
Handful chopped basil, for garnish

• Preheat the oven to 425 degrees.
• In a small saucepan over low heat, gently reduce the balsamic vinegar, honey and cinnamon stick until the mixture is thick and coats the back of a spoon. Remove from heat and set aside.
• Toss the green beans in a bowl with the oil until evenly coated.
• On a wide baking sheet, spread the green beans in a single layer, then evenly sprinkle them with the garlic powder, salt and pepper.
• Roast 20 minutes, until nicely charred and crisp.
• Remove to a serving plate, drizzle with 1 tablespoon balsamic reduction, garnish with basil and serve immediately.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Content
Baked: Condensed Milk Pound Cake

Everything Is Everything: 10 recipes that bring our favorite spice blend to everything

Baked: Chocolate and Orange Olive Oil Cake

The Scoop: Cicero’s will shutter after 40 years in The Delmar Loop

June 22nd, 2017

062217_ciceros

 

An old favorite in The Delmar Loop will close its doors for good. Cicero’s will shutter at 6691 Delmar Blvd., on Sunday, June 25 after four decades in business.

The closure was announced via Facebook on Tuesday, June 20, and comes on the heels of a previous announcement that the venue would no longer book live music, as reported by The Riverfront Times.

No specific reason was given for the closure. In the post, the owners thanked patrons and acknowledged the hard work their family put into the business over the years:

“After nearly 40 years of serving up some of St. Louis’ best pizza, and beer, among other things, we’ve determined it no longer makes sense to continue. Our father, Shawn, put his heart and soul into a place that has become a St. Louis institution. He, and our mom, Alice, sacrificed everything our family had, and took a huge risk, to open Cicero’s. We couldn’t be prouder of them for their accomplishments.”

Neither the owners nor real estate agent Ron Kramer, who will sell the building, responded to repeated requests for comment.

Photo courtesy of Cicero’s

Matt Sorrell is staff writer for Sauce Magazine. 

Related Content
The Scoop: Scapegoat closes in the Central West End

The Scoop: VietNam Style aims to bring traditional Vietnamese fare to The Loop

 

The Scoop: Michael Del Pietro to open family’s namesake eatery

June 22nd, 2017

062017_delpietro

 

Michael Del Pietro, owner of Sugo’s Spaghetteria, Babbo’s Spaghetteria, Tavolo V and Via Vino Enoteca, will soon add another eatery to his stable of restaurants. As reported by St. Louis Magazine, he will open Del Pietro’s at 1059 S. Big Bend Blvd., the former home of Riverbend Restaurant & Bar and Harvest, this fall.

The new restaurant will be an homage to Del Pietro’s parents’ iconic restaurant, Del Pietro’s House of Pasta, which opened at 5625 Hampton Ave., in 1976 and closed in 2011.

“When I opened Sugo’s in 2008, my mom was still operating Del Pietro’s House of Pasta,” he said. “I didn’t want to call Sugo’s or any of my other restaurants Del Pietro’s while she was still operating. But since she’s retired, I felt that going forward I could use the name in the right location, and I feel this works out well.”

Del Pietro said the space is currently being gutted, and when finished, it will have 120 to 130 seats. He estimated an opening in late September or early October.

Del Pietro said he will revive some of the iconic dishes from the original restaurant, including the Spaghetti a la Angela, Beef Sotto and Chicken Burko, as well as adding some new items.

“I might blend in some things I’ve been fond of over the last couple of years,” Del Pietro said. “I might do something with an antipasti board, or maybe a prosciutto and melon, seasonal things. Del Pietro’s on Hampton didn’t do much of that. They kept to more classic dishes. They weren’t as nouveau as far as dishes were concerned.”

Photo by Ashley Gieseking

Matt Sorrell is staff writer for Sauce Magazine. 

Related Content
The Scoop: Riverbend Restaurant closes

The Scoop: Harvest Restaurant to close

The Scoop: Del Pietro’s House of Pasta to close after 35-year run

First Look: Handcrafted by Bissinger’s in the Central West End

June 22nd, 2017

Handcrafted_07

 

Long known for its sweet treats, Bissinger’s is branching out into the restaurant scene with Handcrafted by Bissinger’s, a new cafe concept located at the company’s longtime space at 32 Maryland Plaza in the Central West End. Handcrafted opened softly last week, offering a new food menu in addition to Bissinger’s famous confections and desserts.

As The Scoop reported in March, the chocolate company announced it would rebrand its CWE retail storefront. “We’ve upped the game,” said Nick Miller, executive chef of Bissinger’s sister company 23 City Blocks.

Salads, sandwiches and soups are available all day, and in the evening, house charcuterie, fondue and shareable plates are available as well. Fans of Bissinger’s desserts shouldn’t despair of the new direction: the popular chocolate overdose cookie and classic Cococcino – flourless chocolate cake with vanilla creme anglaise – remain on the menu.

The revamped space boasts hightops and couches, perfect for hanging out and sharing some small plates, and the wine wall that features the Wine Emotion wine dispensing system. Guests buy a card at the counter, then insert it in the wall and pour themselves 2-, 6- or 8-ounce pours from 24 rotating bottles of vino. A full bar with house cocktails is also available.

Handcrafted is open Monday through Thursday from 7 a.m. to 11 p.m., Friday from 7 a.m. to 12:30 a.m., Saturday from 8 a.m. to 12:30 a.m., and Sunday from 10 a.m. to 10 p.m. Take a First Look at what to expect when you arrive at Bissinger’s new concept:

 

This slideshow requires JavaScript.

Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
The Scoop: Bissinger’s to re-concept

The Scoop: Scapegoat closes in the Central West End

The Scoop: Bissinger’s The Caramel Room nabs Nick Miller as chef

Grilled: Bacon-Wrapped Stuffed Jalapenos

June 21st, 2017

062117_grilled

 

Jalapenos don’t just deserve respect – they demand it. I learned this the hard way after biting into one of these grilled appetizers that still had a few seeds hidden inside. But when prepped correctly, jalapenos go from dangerous to delicious in a matter of minutes.

The satisfying smell of bacon as it pops and sizzles over an open flame is reason enough to get on board with these taste bud-blasting starters, which are at once creamy, savory, crisp, cheesy, zesty and just the right amount of hot. Peppers are truly at home on the grill, and this recipe is a great way to showcase them – and wrapping them in bacon certainly doesn’t hurt.

Wear some gloves while prepping the peppers and keep several cold beers on hand for consumption while grilling. You’ll thank me.

 

Bacon-Wrapped Jalapenos
4 to 6 servings

10 medium jalapenos*
8 oz. block cream cheese, softened
3 oz. Monterey Jack Cheese, grated
3 large garlic cloves, chopped
3 Tbsp. chopped cilantro
1½ lb. bacon (about 20 pieces) bacon

Special Equipment
Slotted grill pan
Toothpicks soaked in water 30 minutes

• Prepare a charcoal or gas hill for direct, medium-high heat.
• Cut the peppers in half lengthwise. Remove the stem, seeds and white membrane and discard.
• In a mixing bowl, combine the cream cheese, Monterey Jack, garlic and cilantro. Fill the cavity of each pepper half with about 1 tablespoon cheese mixture.
• Starting at the top of each pepper half, tightly wrap each with 1 slice bacon, covering as much of the pepper and cheese as you can. Secure the end with toothpicks.
• Place the peppers cheese side up on a slotted grill pan. Place the pan over direct heat and grill 15 to 20 minutes, flipping the peppers every 5 minutes, until bacon is crispy. Remove the toothpicks and serve immediately.

* When working with hot peppers, wear disposable latex gloves to avoid irritating your skin.

Matt Berkley is a longtime contributor to Sauce Magazine and former Nightlife critic. 

Related Content
Grilled: Smashed Chicken

Short List: Jalapeno Poppers

Grilled: Cilantro-Lime Swordfish Skewers

The Scoop: Pot sticker restaurant, retail business to launch this fall

June 21st, 2017

062117_crispyedge

{ Crispy Edge owner David Dresner } 

 

David Dresner intends to open the “mecca of pot stickers” this fall at 4168 Juniata St., in Tower Grove South.

As reported by St. Louis Magazine, Dresner is finalizing his two-year long endeavor to launch a production facility for his retail line of pot stickers, Crispy Edge, and a yet-to-be-named restaurant.

“I was building this on my own vision and own intuition, and over the past several years of development, I have found an unbelievable following for pot stickers – the love of it is there,” Dresner said.

Dresner, who also owns custom coffee-sleeve printing company Sleeve A Message, began making pot stickers as a child. This is his first food and restaurant venture.

“A lot of my inspiration came from my father, who saw me making pot stickers all the time,” he said. “He suggested I expand beyond an ordinary pot sticker and make something far more extraordinary.”

With flavors inspired by Mediterranean, Spanish and Asian cultures, Dresner said nothing is off limits when it comes to ingredients. “I would say our pot stickers have an immense amount of creativity from the dough, filling, edge, sauce and pairings,” he said.

Dresner said the “pot sticker-centric” restaurant will be set up as a 76-seat modern cafe and will feature a hot beverage and bar program to accompany the globally influenced dumplings. He said guests can expect a clean space with warm lighting large enough to relax while enjoying the fare.

St. Louisans can look for Crispy Edge in local grocery stores this fall.

Photo courtesy of Crispy Edge

Caitlin Lally is an editorial intern at Sauce Magazine.

Related Content
The Scoop: Rick Lewis dubs new restaurant Grace Meat & Three

First Look: Third Wheel Brewing in St. Peters

The Scoop: Eat Sandwiches to open in Tower Grove South this October

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004