Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 28, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
SEARCH SAUCE
RECENT RESTAURANT COMMENTS
SEARCH RESULTS: cafe natasha
Print | Email | Text-size: A | A | A
18 results
Elixir: Elixir: 10 Cool Coffee Drinks
Warm weather marks the switch from piping hot coffee to cool, caffeinated goodness. Here, 10 trendy drinks to check out this summer. 1. Flash Brew Poured right from the temperature-controlled keg, this flash-brewed (hot-brewed onto ice) coffee is straight-up cold, clean, strong and available to go in a refillable growler. La Cosecha Coffee Roasters, lacosechacoffee.com 2. Sprubbles Move over...
http://www.saucemagazine.com/a/2081
Features: Bloody Good: Rising and shining with bodacious Bloody Marys
Like cures like – or at least that's what they've said for centuries. The medical jury's still out on this claim, but in the meantime we say drink up come morning. Remedies for what ails your aching head run the gamut from a touch piquant to hot-hot-hot. And it's not just vodka that's for breakfast anymore. Sidle up to the bar On Sunday mornings in St. Louis, the Bloody Mary bar at The Scottis...
http://www.saucemagazine.com/a/433
Features: Creative Kabobing: More combinations than you can shake a stick at
Skewering is a fairly global cooking technique. Persians, Chinese, Greeks and Spaniards have all skewered dishes. Heck, you can find shish kabobs at fairs nearly as often as you see cotton candy. Some of us, however, aren't satisfied with the same oldbeef-bellpepper-mushroom-on-a-stick shtick. Traditionally, kabob cookery has implied bite-sized pieces of meat, poultry, seafood and sometimes veg...
http://www.saucemagazine.com/a/403
Reels and Meals: Filmmaker finds comedic fodder in Iran’s ban on female soccer fans
Iran isn’t exactly the first place that comes to mind when you think of comedy. Let’s face it, in the 28 years since the Shah was deposed, we’ve come to associate Iran with “angry rhetoric,” not “rollicking satire.” Fortunately for Iran (and for us), its people are far more independent-minded than its government would care to admit. Nowhere is this more evident than in Iranians’ near-obsessi...
http://www.saucemagazine.com/a/874
Features: He Said / She Said: Patricia and John rate falafel from the pita to the tahini
From posh to the parking lot, there are a number of venues in which to enjoy a falafel sandwich, but the most important question is, of course, how does it taste? John’s profile: Pita can make or break; don’t fear the deep-fryer; The O’Reilly Factor: How will this hold up in the shower? Patricia’s profile: A falafel calls for abundant lettuce, tomato, onion; the pita needs to be supportive bu...
http://www.saucemagazine.com/a/298
Features: Plant Locally, Grow Globally: Local chefs offer tips for multicultural horticulture
For many home chefs, the love of preparing good food often goes hand in hand with a joy of cultivating favorite ingredients in one’s own garden. Nothing compares to freshly harvested herbs and vegetables transformed into a delicious meal. And beyond their functional value, these plants add great beauty to the landscape. It’s fairly easy to figure out what to plant in mainstream culinary gardens...
http://www.saucemagazine.com/a/250
BLOG: Extra Sauce: In case you missed it...
From a sneak peek of Side Project Brewing's newest project to the end of an era at Schlafly, here's what went down last week in the St. Louis dining scene, ICYMI...     1. Beer nerd, prepare thyself. After nearly a year of anticipation, Side Project Brewing is opening its brewery and tasting room at 7458 Manchester Ave., in Maplewood on Sunday, Dec. 18.     2. This New Ye...
http://www.saucemagazine.com/blog/?p=47264
BLOG: The Scoop: Cafe Natasha co-owner Behshid Bahrami passes away at 74
{ from left, Behshid, Natasha and Hamishe Bahrami }    South Grand staple cafe natasha won’t be the same next year. Co-owner Behshid Bahrami died Tuesday, Dec. 13, at age 74, according to his daughter Natasha Bahrami, who said he passed quickly from natural causes. Behshid and Hamishe Bahrami opened The Little Kitchen, the restaurant that would become cafe natasha, in 1983. The pair had n...
http://www.saucemagazine.com/blog/?p=47255
BLOG: Drink This Weekend Edition: Negroni Week
  It’s that time of year again; bars the world over have stocked up on the Campari for Negroni Week, a celebration of that classic cocktail that also benefits the community. A Negroni – equal parts gin, sweet vermouth and Campari garnished with an orange twist – makes for a satisfying start to any meal, and they're made all the more so when you know that a portion of the proceeds from your ...
http://www.saucemagazine.com/blog/?p=41083
BLOG: Drink This Weekend Edition: Vesper Martini
  The martini is best known as the 007 or the official drink of James Bond – though any bartender will tell you it should definitely be stirred, not shaken. This Vesper martini combines both vodka and gin and requires a little finesse to perfect. The ratio of vodka to gin varies, but most classic Vesper recipes have a 1-to-1 ratio. I prefer a stronger gin pour, particularly a stronger pi...
http://www.saucemagazine.com/blog/?p=39576
BLOG: The Scoop: South Grand, Clayton restaurateurs and community regroup after day of tension, protest
  Restaurants and businesses in the South Grand district are cleaning up after sustaining damage late last night, Nov. 24, following the protests near Interstate 44 and Grand Boulevard. People assembled in the Shaw neighborhood there after St. Louis County prosecutor Robert McCulloch delivered the grand jury’s decision not to indict Ferguson police officer Darren Wilson in the shooting deat...
http://www.saucemagazine.com/blog/?p=38744
BLOG: Drink This Weekend Edition: It Doesn’t Get Better
  The Bee’s Knees is a classic gin cocktail with origins in Prohibition, when booze was terrible (yes, even gin) and extra ingredients were added to cover up the taste of the inferior spirit. The result included a deliciously easy cocktail called The Bee’s Knees. I winterized it with barrel-aged gin (I use Smooth Ambler), which mellows out the cocktail and adds a malty component. You can fi...
http://www.saucemagazine.com/blog/?p=38333
BLOG: Guide to Drinking 2014: Trendwatch - Part 2
Did you miss Part 1 of our Trendwatch? Click here for more about the latest trends in the beverage world, part of our annual Guide to Drinking.   5. Drinking Weed: Some people mow down dandelions. Others eat them. And then there are those who use the plant for booze. Following the national trend of using foraged ingredients for housemade elixirs, The Fortune Teller Bar on Cherokee Stree...
http://www.saucemagazine.com/blog/?p=37815
BLOG: Guide to Drinking 2014: Trendwatch - Part 1
  1. Cherry Bomb: Cherry is the lush’s fruit of the moment, and choices abound. There’s Kasteel Rouge cherry beer, St. Louis Kriek lambic, Original Sin cherry cider, Berentzen wild cherry liqueur and Montelle Winery cherry brandy, winner of a best of class and a gold medal in the distilled product category at the recent 2014 Missouri Wine Competition. Mikkeller’s one-off lambic Spontan Cher...
http://www.saucemagazine.com/blog/?p=37794
BLOG: Drink This Weekend Edition: Bottled Southsider at The St. Louis Classic Cocktail Party
  If you’ve seized on the craft cocktail moment, feel like partaking in the bevy of locally produced Missouri spirits or simply plan to spend this relatively chilly weekend with a few warming cocktails, you need to step inside the wrought-iron gates of Lafayette Park. That’s where 13 Missouri distillers are convening for The St. Louis Classic Cocktail Party Saturday, Sept. 13 from 6 to 9 p....
http://www.saucemagazine.com/blog/?p=37771
BLOG: Drink This Weekend Edition: Drink The Dirty Persian at Cafe Natasha now, and for another 30 years
  When Natasha Bahrami tapped my shoulder recently to tell me I just had to try The Dirty Persian at her cafe natasha’s, I arrived at the restaurant’s doorstep at 3200 S. Grand Blvd., in record time. The draw? First, hearing the martini contained a spicy, 8-year-old brine her father had made for pickling Persian vegetables. Second, when I asked Bahrami which base spirit the restaurant used ...
http://www.saucemagazine.com/blog/?p=30531
BLOG: Meatless Mondays: Cuckoo for Kookoo at Cafe Natasha
We know what you’re thinking – another vegetarian column, really? Just give us a minute. Meatless Mondays is a movement that’s building across the country, one built not around a hatred of meat or a stance against the way animals are treated but rather a love for vegetables – and the health benefits that come along with them. While the Meatless Monday concept hasn’t quite picked up in St...
http://www.saucemagazine.com/blog/?p=16120
BLOG: Teetotaler: White coffee at Cafe Natasha's
The white coffee at cafe natasha's on South Grand Boulevard is, in fact, not coffee at all. Deceiving? Maybe. But manager and co-owner Natasha Bahrami sees this misnomer as a way to engage her customers, rather than mislead them. Lebanese-inspired white coffee, or café blanc, is simple: water boiled with a bit of sugar and either orange blossoms or rose water. In Lebanon, teens drink it after a...
http://www.saucemagazine.com/blog/?p=7166
FEATURED ADVERTISERS
BaiKu Sushi Lounge
3407 Olive St.
St. Louis, MO
314-896-2500
view info
Evangeline's Bistro & Music House
512 N. Euclid
St. Louis, MO
314-367-3644
view info
Wheelhouse, The
1000 Spruce
St. Louis, MO
314-833-3653
view info
Royale, The
3132 S. Kingshighway
St. Louis, MO
314-772-3600
view info
Katie's Pizza & Pasta Osteria
9568 Manchester Rd.
Rock Hill, MO
314-942-6555
view info
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