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Jul 29, 2015
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Happy Hour Like a Boss – Part 4

July 28th, 2015

When the whistle blows at 5 p.m., there’s nothing like a strong drink to wash away the pains of the workday. You can find happy hours at any neighborhood bar and at watering holes near office buildings and factories. All of them will settle your fix for a cheap drink just fine, but a few get high marks – whether for the top-shelf drink selection, awesome food options or the duration of the deal. Our July issue features 22 places to unwind after work, whatever your reason for grabbing a seat at the bar.



{ Mango }

For an international happy hour: Mango Peruvian Cuisine
Happy hour: Mo. to Fri. – 3 to 6 p.m. and 9 to 11 p.m.

Crispy plantain chips and vibrant salsa verde land quickly on the table for a crunchy, satisfying start to this South American happy hour downtown. A generous glass of fruity and not-too-sweet sangria ($5) could tide you over, unless you opt for the equally economical pitcher ($15). Select local craft beers are available on draft ($3). Mango’s food menu offers seven small plates ($5 each). Among them, try the meaty Anticuchos Trio, three packed skewers of your choice of chicken, beef or tender, rich beef heart. Carb up with Bolas de Yuca, four deep-fried mashed yucca balls reminiscent of a hush puppy served with creamy, subtly spicy Huancaina dipping sauce. Better yet, make it a fiesta and order one of everything. – K.S.

For the late-night drinker: Sasha’s on Shaw
Happy hour: Sun. – 9 p.m. to midnight, Mon. to Sat. – 9 p.m. to 1 a.m.

Sasha’s inviting garden is full of people chatting away in the cool late-night air after a hard day’s work. Pita pizzas ($6), delicious and intense in their flavors, include toppings ranging from asparagus to olives. Every open bottle of wine is available by the glass, with pours discounted by 50 percent. With all these options at your disposal, try a few new wines with a friend. The crisp and balanced Vincent Mothe Chablis is especially enjoyable. Beer deals include discounts on cans of 4 Hands ($2.50). Inside, the great vibe continues with comfy couches, a bar, lovely tables, and a welcoming staff to make you feel at home. – B.W.



{ Soy-braised pork cheeks at Mike Shannon’s Steaks and Seafood }

For classy lushes: Mike Shannon’s Steaks and Seafood
Happy hour: Mon. to Fri. – 3 to 6 p.m., except during St. Louis Cardinals home games

Take a seat at the swanky bar or one of the nearby high-top tables, and prepare to eat like a king. All wines by the glass are half off ($3 to $10.50); sip on the 2013 Seaglass Sauvignon Blanc ($4), an easy-drinking dry white with notes of cantaloupe. As for the food, think elevated dishes on a discount; most appetizers are half price. Try the Cajun shrimp ($8), five plump seared shrimp swimming in a spicy caper cream sauce – ask for bread so you won’t waste that sauce. The crème de la crème are the soy-braised pork cheeks ($5), insanely tender meat served atop a silky celery root purée and garnished with a crunchy, sweet and spicy salad of green apple and jalapenos. When the bill comes, refrain from doing a happy dance. Stay classy, St. Louis. – M.N.

-Mango photo by Michelle Volansky, Mike Shannon’s photo by Carmen Trosser

Fall Internship Opportunity: Sauce Editorial Intern

July 28th, 2015



Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for Fall 2015. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media.

As a Sauce editorial intern, you will:

-Assist Sauce editorial team with the production of the monthly print publication and daily online products. Duties include, but are not limited to, reporting, conducting interviews, fact checking, assisting with research for upcoming articles, etc.
-Attend occasional events and tastings with the Sauce editorial team, gaining real-world experience as a food journalist.
-Hone your reporting, writing and editing skills, hopefully resulting in published clips for use in future portfolios
-Perform other duties as assigned

The Sauce Editorial Intern must have:

-A passion for the St. Louis food scene and the written word
-A working knowledge of AP Style, grammar rules, Microsoft Office and Mac computer systems
-A working knowledge of various social media platforms (Facebook, Twitter, Instagram, Pinterest, Storify, etc.)
-Experience conducting phone interviews and writing news articles for print/online publication
-A personable and professional attitude in online, phone and written communication
-The ability to manage his or her time efficiently; should be a self-starter.
-A reliable mode of transportation

This internship is unpaid and begins in mid-August. Scheduling is flexible, but the intern must be available at least eight to 10 hours a week. Interested applicants may submit a cover letter, resume and three to five writing clips to Catherine Klene, Managing Editor, Digital, at cklene@saucemagazine.com. All resumes must be submitted no later than Aug. 7. No calls, please.

-photo by Carmen Troesser

Meatless Monday: Mozzarella, Tomato and Farro Salad

July 27th, 2015



Who says quinoa should get all the attention? Farro is increasingly popular ancient grain that’s nutty, chewy and wonderfully versatile. Pair it with peak summer tomatoes,fresh basil, creamy mozzarella and briny Kalamata olives for This Mozzarella, Tomato and Farro Salad. It’s like taking a quick trip to Italy – and all you have to do is boil water. Get the recipe here.



The Scoop: Zippy Burger to open in the Loop

July 27th, 2015



A quick bite in the Loop is about to get even faster, with the limited-service Zippy Burger slated to open in early September. The burger restaurant is moving into Seoul Taco’s former location at 571 Melville.

To live up to its name, seating will be limited and the 900 square-foot restaurant will serve only three menu items: old-school griddle burgers, French fries and a chili mac – in this case, spaghetti with chili sauce.

“At the end of the day, it’s about making a few products really well,” co-owner Josh Shulman said. “We’re not trying to reinvent the wheel, just make burgers as good as we can.”

Owners Shulman and Billy Evans have worked at different levels in the food industry, but this is their first restaurant. “We’ve been friends wince we were kids,” Shulman said. “We wanted to open a restaurant together.”


Eat This: Grilled Fish Tacos at Taqueria Durango

July 26th, 2015



The Grilled Fish Tacos at Taqueria Durango are minimalist and marvelous. Succulent pieces of flaky white fish are grilled, chopped, piled onto little corn tortillas and finished with diced white onion, a dusting of chopped cilantro and a wedge of lime on the side. You could dip them in a duo of zesty salsas to add a dash of heat, but really, these simple beauties are perfect as they are.

-photo by Jonathan Gayman

Readers’ Choice 2015: Best Patio – John D. McGurk’s Irish Pub and Garden

July 25th, 2015



John D. McGurk’s in Soulard has an outdoor patio with room enough for multiple Irish family reunions (yep, it’s a big ’un). Featuring a mix of canopied bar seating and more intimate tables surrounded by a lush romantic garden, the Old World-inspired courtyard can get raucous in the summer, yet there are plenty of nooks and crannies to steal a quiet moment. We suggest parking yourself out back around the tinkling fountain under the dappled shade of trees as you start Leopold Bloom-ing your way through the selection of Irish and craft beer and pub-style nibbles that will take you straight to the Emerald Isle.

-photo by Carmen Troesser

The Scoop: Lona’s LiL Eats closes Soulard Farmers Market location

July 24th, 2015



Lona’s LiL Eats has officially closed their Soulard Farmers Market location, tweeting last Thursday that they wouldn’t open as usual on Saturday, July 18. After opening their brick-and-mortar location in Fox Park last year, keeping up the food stand at the market became increasingly tiring.

“The Parks Department electricians said that the placement of the electrical box and the sink were against code. The sink had to come out and be moved far away from its spot which would have been super expensive,” said co-owner Pierce Powers.

The decision to close was a tough one to make.

“I had been flirting with the idea for a little while because it’s been so exhausting and then once that happened it was like a day of internal back and forth.” Powers said.

Lona’s California Ave. location keeps St. Louis well-supplied with their dumplings, Thai spring rolls and other Asian-inspired eats. It’s open for both lunch and dinner on Saturday, so former market-goers will still be able to get their weekly fix.

Tweet Beat: The week’s best tweets from #STL foodies

July 24th, 2015

Are you following us on Twitter? Come on, get Saucy @saucemag



A man at the bar asked me if he needed to move over & his girlfriend walked up, accused him of flirting with me and punched him in the face ‏

Woman laughing while eating salad. #stl #salad #lunch #whatiate

Drink coffee, write. Repeat all day. It’s quittin’ time.

Met some old friends at @urbanchestnut, and of course had some awesome food and beer!

A match made in heaven @davidchoiSTL @SeoulTaco
https://twitter.com/KatiePizzaPasta/status/624601340862279680/photo/1 ‏

I am not kidding when I say that this is maybe tied for the best meal I’ve had in my life… #shayaNOLA

Formaggio eataly. Omg.


Think you should be on this list? Follow us and let us know @saucemag


The Scoop: Yo! Salsa food truck to open a brick-and-mortar in Wentzville

July 24th, 2015



Yo! Salsa food truck announced plans to open a brick-and-mortar location at 2 West Pierce Blvd., Wentzville in mid-September. The restaurant will offer an expanded menu of small-plate options and shareable entrees, along with food truck-favorites like tacos and nachos. Chef-owner John Lutgen also hopes to provide family-sized portions available to carry out and heat up at home.

The restaurant plans to source locally as much as possible, with produce from Lee Farms in Truxton, Missouri and a proposed partnership with Friendship Brewing Co., slated to open in Wentzville this October. “From the very beginning, we’ve focused on being fresh and innovative and don’t use processed food in anything we do,” Lutgen said.

Offering 85 seats (55 indoor and 30 on the patio), the 1600-square-foot space won’t accommodate a full bar. However, Yo! Salsa will have table service for a rotating selection of local beers, wines and a couple margarita options for now.

With 25 years of corporate experience under his belt, Lutgen hopes to eventually expand Yo! Salsa into a brand with multiple trucks and brick-and-mortar locations. “I am excited for the opportunities owning a storefront will offer,” Lutgen said.

The Scoop: St. James Winery wins Missouri Governor’s Cup

July 23rd, 2015



Cheers to St. James Winery and its newest prize, the 2015 Missouri Governor’s Cup. The winery’s 2014 vignoles beat out 269 other entries including 29 others of the same variety. This year’s top prize is the Phelps County winery’s third Governor’s Cup since 1997.

“We are ecstatic for our vineyard and winery team,” said St. James Winery’s executive winemaker Andrew Meggitt. “This honor is the result of great teamwork.”

Held in Columbia, Missouri on July 14 and 15, the 2015 Missouri Wine Competition awards medals to state-produced wines and is judged by industry experts from across the nation. Gold medal winners competed for best of class and best varietal honors; best of class wines vied for the Governor’s Cup.

It’s been a good year for this 45-year-old family operation. Along with the state’s ultimate prize, St. James Winery’s 2014 vignoles also won best white wine at the Riverside International Wine Competition and best of class/gold at the Pacific Rim International Wine Competition, both held in California this spring. It’s the Governor’s Cup, however, that is especially meaningful to CEO and second-generation owner, Peter Hofherr.

“This award is very humbling,” said Hofherr. “When my mom and dad founded the winery in 1970, their goal was to make wine that reflects the region. The Governor’s Cup recognizes the hard work, research and development we have invested since the ’70s to show the quality of the grape varieties that grow here.”

Other area wineries took home best in class medals including Stone Hill, Adam Puchta and Montelle. The C.V. Riley Award, which recognizes the best wine using Norton varietals, the Missouri state grape, went to Chandler Hill Vineyards for its 2013 Savage Norton.

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