The Grove is a hopping place in the evening, but with a new coffeehouse set to open this summer, the neighborhood can expect more of a daytime buzz. Rise will makes its home at 4180 Manchester Ave., on the same block as the new nightclub Honey and the restaurant and craft cocktail watering hole Sanctuaria. Rise, a project by owner Jessie Mueller, will focus on serving sustainable sustenance – with fair trade, organic coffee by local roaster Goshen Coffee, and baked goods from Kaylen Wissinger’s recently opened sustainable bakeshop Whisk.

“I was looking to create a daytime place for The Grove,” said Mueller, whose background is in the field of social work, specifically in community building. “To me, coffee is community. That’s what brings people together.”

Rise will be a two-story coffeehouse, including a brew bar and approximately 15 seats on the first floor. The upper level will feature soft seating in a front area; the back area will house a craft table, a chalk wall, toys and other creative play options for children.

Although Mueller does not have a background in the world of coffee, she noted that, in preparation to open a brew bar that uses a variety of new age brewing methods, she has been working closely with Goshen Coffee as well as learning intricacies of the craft from local coffeehouses like Sump and The Mud House. In addition, she traveled to Portland, Ore., to research its coffee scene and receive further hands-on training.

The coffeehouse is expected to open in August, although folks craving a jolt of java (or beer) can stop in on Sat., June 1, when Rise participates in Indie Hop, an annual event that showcases the unique flavors of businesses in The Grove as well as Cherokee Street. When Rise does open, its hours are expected to be 7 a.m. to 4 p.m., Tuesday through Sunday. Mueller noted that she would eventually like to expand her hours of operation into the evening. Rise’s website is currently under construction and is scheduled to launch within the next two weeks. In the meantime, you can follow its progress on Facebook.

Part of our mini-tour through Paris, London and Dublin involved a little reprieve into the countryside with a two-night stay in Bath. In Bath, the pace was slower, there weren’t so many cars to dodge and we never had to hop on and off The Underground. Yet, there was still a plethora of history and architecture to admire every day — and delicious food to eat!

My favorite place was a little tea room called Bea’s, which was recommended to us by a local resident. When we walked in, it was like stepping back into the 1940s: lots of vintage lace and embroidered tablecloths, a mixed assortment of vintage teacups and saucers stacked on tea carts and comfort food that was simple but flavorful.

We ate many things during that visit, but what left a lasting impression on me was the soup. Big chunks of carrot and potato simmered with herbs and spices in a light vegetable broth that wasn’t too heavy for these suddenly spring-turned-summer nights. In my version, I couldn’t help but add a slew of other vegetables too, but the final feel of the dish stays true to its inspiration.

Summery Spring Vegetable Soup
Makes 6 to 8 servings

5 cups vegetable stock
2 medium unpeeled potatoes (any kind you prefer), halved and sliced
1 large unpeeled carrot, sliced
¼ cup uncooked brown rice
2 Tbsp. butter
1 leek, sliced
8 oz. white button mushrooms, sliced
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
10 stalks asparagus, tough ends removed, sliced in 1-inch pieces
2 cups chopped spinach
3 cups milk

• In a large pot, bring the vegetable stock to a boil. Add the slices of potatoes and carrots and the rice. Reduce to a simmer and cover.
• Cook until potatoes are just tender, about 15 minutes.
• Meanwhile, in a large pan, melt the butter over medium heat. Add the slices of leeks and mushroomss and the thyme. Season with salt and pepper to taste. Saute the vegetables until just tender, and then add the entire contents of the pan plus the asparagus and spinach to the potato-carrot mixture in the pot.
• Add the milk, and season again with salt and pepper to taste.
• Simmer, uncovered, for another 30 minutes, stirring occasionally.
• Serve in bowls with slices of crusty bread.

Are you a vodka fanatic or a vodka skeptic? Whichever side you sit on, Battle of the Bartenders, taking place this evening at Three Sixty rooftop lounge, should interest you. If you snub your nose at vodka, the cocktails being concocted by some talented area bartenders might just change your mind. And if you’re already a vodka die-hard, you’ll be all over those complimentary samples and drink specials featuring Salute American vodka.

Tonight marks the final round of the cocktail contest hosted by the St. Louis-based vodka brand. Over the course of the last few weeks, Salute American has held preliminary rounds, challenging local bartenders to mix a great tasting drink using its vodka with no more than four other ingredients.

The field has been narrowed to eight finalists who will wage war with a glass this evening in hopes of walking away with a $1,000 grand prize. The participants (and their affiliations) are: Andy Brown (Lucas Park Grille), Chantel Davis (Side Pockets), Alli Hull (Sub Zero Vodka Bar), Brandon Love (Three Sixty), Elliott Mellow (BBQ ASAP), Tim Rabior (Salt), Justin Sampson (Boogaloo) and Chris Wheeler (Three Sixty).

A panel of judges, including Sauce’s publisher Allyson Mace, will assess the drinks on taste, presentation and name, which should reflect a Salute American theme.

The event begins at 7 p.m. and is free and open to the public.

“We are red-blooded Americans serving authentic modern Mexican food with a twist. We are a handmade taco, small-batch craft beer and tequila restaurant in an environment best described as a re-imagined mid-century Baja surf lodge.”

This is the concept for Gringo, newly opened in the Central West End, as described on its website. So how does a place called Gringo approach Mexican drinks?

“I wanted to be true to origin and true to flavor. Those were my biggest drivers,” said Coby Arzola, Gringo senior general manager, who developed the drink menu.

It’s not a Mexican joint without a margarita – Gringo has this queen of Mexican cocktails available on tap but more interesting are the freshly made shaken ones. For a burst of bright color, get the Rosa Mexicana (pictured, above), which holds hibiscus-infused blanco tequila. The vibrant pink drink is accentuated by a gorgeous rim of dried hibiscus flower and sugar. When it comes to pure flavor, we’re all over the Tamarindo. Get past the murky, yellowish-brown hue, and enjoy what tamarind purée can do to a margarita: It lends a unique sweet-sour element and a thickened texture you don’t encounter often in a marg. Tajín, a seasoning made of ground chile peppers, salt and dehydrated lime juice that Mexican street vendors shake atop fruit cocktails, adds a nice touch to the salt rim.

Gringo keeps the cerveza culture alive with eight (mainly local) craft beers on tap and another half dozen south of the border brews in cans and bottles. If you want to go native, make it a michelada (pictured, above), a Mexican-style beer cocktail (and purported hangover cure). You’ll get a can of Tecate, a shot of house-made tomato sangrita (think V8 juice with a touch of fruit and chile heat) and a lime wedge. Pour the beer into a frosty mug, top it with the sangrita and then squeeze in the lime. Need more alcohol in that beer bloody mary? For an up-charge, you can float a shot of tequila or smoky mezcal on top.

Teetotalers and tots aren’t omitted from beverage fun. Gringo offers agua fresca, a traditional Mexican thirst quencher made with water and sugar and brightened with the flavor of fruits and flowers. The hibiscus-flavored Jamaica (pictured, below right) was reminiscent of lemon and berry iced tea, while the Pineapple-Chile agua fresca (pictured, below left), a seasonal offering, is a delicious balance of not-too-sweet and mild heat.

“People come to Mexican restaurants to celebrate. We wanted the drinks to be the same,” said Arzola, who also stocked the bar with a formidable line-up of tequilas and bottled Mexican sodas. Pair any sip with a basket of house-made tortillas and a bowl of fresh salsa, and the gringo fiesta has begun.

It was a Wednesday afternoon at my desk with two classic French whites: Pascal Jolivet Pouilly-Fumé 2011 (a famed Loire Valley sauvignon blanc) and Christian Moreau Chablis 2011 (an equally esteemed chardonnay from Burgundy). Chef Lou Rook had the great idea to send some beautiful oysters from Prince Edward Island to challenge these two wines. Pouilly-Fumé was stunning with the simple oyster, and the Chablis was dead-on amazing when the oyster was dipped in mignonette. The bivalve’s aroma combined perfectly with the fragrance of both wines. There is a reason why classic pairings become classic. It was certainly a great day at the office.

— Glenn Bardgett, member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s

— illustration by Vidhya Nagarajan

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

shcraft
Tacos, tamales, and modelo!!! @ Mi Tierra Taqueria http://instagram.com/p/ZOrOqWKdDR/ 

PeeBeePants
Ordered one of those McDonald’s chicken wraps this weekend. #YOLO

Farmhauseric
I’m bringing home half of a cherry pie and two bottles of partially finished wine from work. I’d call that a success!

barbaricgulp
My students are having a debate about which tastes better, beef jerky or jerky chew. #boys

inacamba
So full from lunch, the thought of food makes me ill…until I saw the post about @MOFUSOY popup ramen shop. #nowimhungry

thebarehand
See the little rice grains in the center of each cell?  Those are eggs!  #barehandhoney #bees… http://instagram.com/p/ZJM345qQAi/ 

tiny_owl05
Best news ever. See ya s’mores. “@foodbeast: Peanut Butter Pop-Tarts Released for the First Time in 27 Years http://bit.ly/10FGAhN ”

PhoKingQui
Hello everyone!! It’s about PhoKing Time huh? Go STL Food!!!!! Thanks for the welcome!

chelsysayshi
My friend doesn’t know what PBR is. She’s 22. How does this happen?

gabehartwig
There’s a pizza-scented candle at Bath & Body Works. Because my mother is a classy lady, I didn’t buy that one for her. #mothersday

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

Today we’re giving away two tickets (each worth $35) to the event Amazing Taste, which is happening in Wildwood Town Center this Sunday from 1 to 5 p.m. Amazing Taste is an annual sample-fest, sponsored by Lukas Liquor Superstore, involving more than 600 wines, beers and spirits provided by 91 vendors. The party, which benefits the Circle of Concern West County food pantry for the needy, also offers a mixologist contest, a silent auction tent, a barbecue lunch included in admission and live music.

Wildwood Town Center, 183 Plaza Drive, Wildwood, 636.861.2623 ext. 108

Entries start NOW and last until 5 p.m.

To enter to win these tickets, click here and answer the question in the instructions. 

***It’s obviously time for HAPPY HOUR! You’re making us way too thirsty. Myrtie, you are our winner. Look for an email from the Sauce crew. Everyone else, thanks for playing!***

Have you visited Atomic Cowboy lately? If so, you’ll notice that the longtime restaurant, bar and nightclub in The Grove is in the midst of change.

Last fall, owners Jim Kellogg and Chip Schloss asked former Lola co-owner Chris Hansen to help give Atomic Cowboy’s concert venue The Foxhole a makeover. The venue is now named The Demo, and Hansen has since become general manager of Atomic Cowboy. “It’s an institution,” Hansen said of the restaurant and bar. “We’re a big part of the evolution of The Grove. We’re in a good position to take it into the future.”

The kitchen is one place where changes were made. Derek Holthaus came aboard as executive chef in late February, while Paco Diaz, whom Hansen called one of the restaurant’s “most tenured employees,” was promoted to sous chef. The pair are turning out cuisine that Hansen described as “Texas roadhouse barbecue meets fresh Mexican.” From appetizers like sweet potato empanadas with jalapeño cream to entrees such as a barbecued chicken chimichanga, Holthaus and Diaz are giving some longtime Atomic dishes a fresh twist and transforming the back-of-the-house into a scratch kitchen where condiments and sauces, smoked meats, desserts and more are prepared in-house – when that isn’t possible, the chefs are looking to source locally.

On the beverage side, Atomic will soon see the addition of Lucas Ramsey, who is leaving his post as bartender at Blood & Sand to helm Atomic’s bar program beginning in early June. According to Hansen, Ramsey, who worked at Atomic Cowboy some years ago, has been asked to retool the cocktails, creating drinks that merge “the craft side with consistency and high volume.” Atomic Cowboy does brisk business at all three of its bars: the main bar (which is being expanded), an outdoor bar (whose massive patio is being renovated), and the bar inside The Demo.

Join Sauce Magazine, in partnership with Left Bank Books, for the latest Sauce Celebrity Chef Series event with chef Marcus Samuelsson! Samuelsson is the award-winning chef-owner of Red Rooster Harlem as well as several other restaurants in New York and Stockholm, Sweden. During his impressive career, he has written four cookbooks, received the James Beard Foundation’s coveted Rising Star Chef Award and won Bravo’s Top Chef Masters. Chef Samuelsson will chat with the audience over dinner as he discusses and signs his new memoir, Yes, Chef.

Tickets, available here, are $80 and include a 3-course dinner with wine and beer along with a signed copy of Samuelsson’s memoir, Yes, Chef.

What: Dinner, conversation, reading and book signing with chef Marcus Samuelsson

When: Monday, June 3 – 6 to 10 p.m.

Where: Monarch Private Event Space, 7401 Manchester Road, St. Louis, 314.769.9595

Seating is limited. This event will sell out!

{RallyPoint rye whiskey is produced by StilL 630, St. Louis’ newest distillery. This 90-proof gem of a spirit has just the right pepper pitch and sweetness to put a delicious St. Louis stamp on a Manhattan. If you want to mix a Manhattan at home, pick up a bottle at The Wine & Cheese Place. Or, head to newly opened The Libertine where the barkeeps are also rallying around this rye. — photo by Michelle Volansky}

{In my family, I’ve designated myself the grocery shopper since it’s the only type of shopping I enjoy (also because my husband can never follow the list). So when he recently came home from Jay International Food with a bag of corn tortilla look-alikes, I wasn’t surprised. His reasoning for the impulse purchase? The face of the kid on the package reminded him of Hadji from the TV cartoon Jonny Quest and that pink rabbit next to Hadji was just too random to pass up. And why, he asked, was the rabbit biting into the tortilla? Turns out that what my husband bought was the Indian snack udad papad with green chile. I bit into five of them that very day.}

{When I need culinary inspiration, I simply crack open my food bible: 101 Classic Cookbooks: 501 Classic Recipes, which is a compilation of recipes by and reflections about the cookery prophets and messiahs of the 20th century who’ve paved the way for today’s gastro gods.}