Short Orders

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SHORT ORDERS

[SIDE DISH]

Hold the Jelly

e Greek Kitchen’s Lisa Nicholas stays hopeful as she works to keep her dream alive

Written by CHERYL BAEHR

One of Lisa Nicholas’ first food memories involves cooking with her grandfather, an experience that sticks with her vividly not so much as for what was good about it, but for what was so very bad. “My earliest memories of cooking at home with my papopus when I was little was making scrambled eggs,” Nicholas recalls.

“ e’d always add grape jelly to them. It made them sweet and salty and green — and absolutely horrible. Scrambled eggs became my big go-to food over the years, but without the grape jelly. I would never do that to my kids.” Now an adult and owner of the Greek Kitchen (343 South Kirkwood Road, Kirkwood; 314-4629112), Nicholas gets the final say about what goes into her dishes.

It’s been a long time coming for her to get to this point — especially considering she has been cooking for years and was one of the founding forces behind the iconic Olympia ebob ouse and Tavern, which she helped run with her ex-husband. Now, with her partner Joe andel by her side, Nicholas is able to bring to life the Greek specialties she’s been honing for decades at a place all her own. Though she’s been involved in the restaurant business for years, it wasn’t necessarily something she fully embraced until recently. Growing up the daughter of trained ballet dancers who owned a dance studio, Nicholas was destined to go down that path. When her parents retired she took over the studio, balancing teaching, helping to run Olympia and raising her children. It was a busy time, but she always fell back on cooking as a creative outlet and relished any opportunity she had to show her stuff. She’d cook for family and friends, do some catering and even prepare some dishes alongside Olympia’s matriarch, her ex-husband’s Aunt Marietta, who would always give her grief about her skills.

“She was the best Greek cook I’ve ever met — right off the island of Rhodes,” Nicholas says. “She was incredible, and I’d just watch her and learned so much from her. Anytime I’d make something, she’d say it was no good. My most favorite line of hers was when she’d say, It’s good, but it’s not mine.’ She was probably my biggest influence.”

As Nicholas got busier teaching ballet and raising her family, she became less involved with Olympia. After her marriage ended, she entertained the idea of opening her own Greek restaurant — and even dreamed of it being in irkwood. owever, because she lacked the funding to start such an operation, she didn’t give it much thought.

That changed when she reconnected with andel. A former couple when they were young adults, the pair got together after he moved back to St. Louis. One day, as a token of her affection, Nicholas made andel a small pan of baklava. e was blown away by how delicious it was, and he encouraged her to begin making it to sell. Working together, they got the licensing, packaging and a commercial kitchen, and began a small business.

It was killing them. Though they loved the idea of having a business together, the high overhead and low profit margin for the baklava operation was not sustainable. As they searched for their next move, they found an opportunity one night while out at dinner. The pair happened upon a small restaurant in Ellisville, Cafe abob, and got to talking with the owner. As their conversation went on, he informed them that he wanted to sell the business. The next thing they knew, they were arranging to run it for him for six months to see if they truly wanted to go allin on owning the place. After that trial period, they sealed the deal and bought the restaurant in June of 015. With the business fully theirs, they were able to put their stamp on it and soon rebranded as the Greek itchen.

The pair found success in Ellisville, but Nicholas never let go of the dream of owning a restaurant in irkwood. When an opportunity arose to move the business, she jumped on it, opening the Greek itchen on South irkwood Road in June of 01 . The restaurant was everything she’d dreamed it would be until March of last year, when the COVID-1 pandemic upended life as she knew it.

The past year has challenged Nicholas in ways she never could have imagined. Scared, unsure and exhausted, she and andel have been making it work and are encouraged to keep pushing forward by their loyal patrons, who they consider friends. She also credits her ncle Dino, who spent his life in the restaurant business, as the inspiration for what keeps her going day in and day out. Drawing upon his example as a hard worker who never gave up, Nicholas is not about to let the pandemic dash her restaurant dreams now that she feels that she has finally achieved them.

“There are days when I don’t want to get out of bed, and there are days when I can conquer the world,” Nicholas says. “I know I’m speaking for everyone in the business when I say that. Still, we feel lucky. It’s not great, but it’s as good as it can be. I can’t ask for more than that.”

Nicholas took a break from making her signature baklava to share her thoughts on the state of the restaurant industry, her recently acquired taste for White Claw and why empathy from her customers is the best gift they can give.

Lisa Nicholas finally got her shot to run her own place with the Greek Kitchen, and she’s not going to let a pandemic take that away. | ANDY PAULISSEN

What is one thing not many people know about you?

I’m a trained ballerina. Both my parents were ballet dancers, and I retired from teaching three years

ago to focus on our restaurant. And children, I LOVE children of all ages That’s two things.

What daily ritual is non-negotiable for you?

Morning coffee and the local news. Getting to the Greek itchen early to plan and make sure that everything is in place to cook very traditional, authentic food.

Who is your St. Louis food crush?

My uncle, Dino Benos. e is retired from the restaurant business, but his work ethic and delicious food are always in the back of my mind. e doesn’t know this, but I am his biggest fan and want to be just like him when I grow up. WW DD? What would ncle Dino do?

Which ingredient is most representative of your personality?

Lemons The Greek answer to penicillin They can be sweet, they can be sour, but they always make everything better.

If you weren’t working in the restaurant business, what would you be doing?

Teaching. I love my employees, and I really try to help the younger ones with manners, discipline and excellent posture They don’t seem to mind, and they call me their work mama.

As a hospitality professional, what do people need to know about what you are going through?

I really believe that most people understand and have been very patient with us as we navigate through all the changes that have been made back and forth over these eleven months. There are a handful of customers who don’t understand what we have gone through. There were days that Joe and I couldn’t keep up with the changing rules since there was no real guidance. Close, 5 percent, 50 percent, no bar seating, wow. It’s been cra y. Our restaurant is small, with only fifteen interior tables. People have walked in and I had to turn them away, even with so many empty tables. A couple of carryout orders went to the wrong customers. I want everyone to know that we are doing our absolute best every single day and we are tired We are washing dishes, cooking, answering phones and running a business. Joe and I want to thank all of our wonderful customers (friends) from the bottom of our hearts. You all have kept us going and because of that, we have been able to keep all of our employees working. Thank you so much

What do you miss most about the way you did your job before COVID-19?

I miss plating the food the way I would like to, as most everything has been in carryout boxes. I want the food to look lovely and delicious.

What do you miss least?

I guess it would be getting home later at night. As hard as this year has been, we have been getting home earlier.

What have you been stress-eating/drinking lately?

I’m usually not a big drinker, but my daughter turned me on to White Claw. She said that I’m like a teenager Joe loves the occasional Scotch on the rocks. Then there are the nights that we come home really stressed and have a Boodles and diet tonic. The secret that no one knows is the food that we eat after work. Cans of Campbell’s cream of mushroom soup for me and rotisserie chicken from Sam’s for Joe. We have a really nice meal every Monday night. We have been eating drinking this way for the past year.

What do you think the biggest change to the hospitality industry will be once people are allowed to return to normal activity levels?

It’s going to take a while to get back our sea legs. I think the carryout business will stay significant as we juggle our 100 percent seating. That will be quite a challenge, and one that we are up for — just another time that we will have to be creative. Everyone in the industry can’t wait for some normalcy. I know that employees will be happier having the old boring routines back. It’s going to be quite an adjustment for restaurants and quite a thrill for customers.

What is one thing that gives you hope during this crisis?

Well, I always have hope. And I feel that the more you give back, the happier you will be. I have tried to set an example of giving and never saying “no” to anyone that may need help. People are really struggling, and it is my hope that Joe and I can be of any kind of help or service, and that my kids will learn from our example. There will always be struggles, but there is always hope and something to look forward to. n

e smoked meatball sub is one of the new o erings available at BEAST Butcher & Block’s sandwich pop-up. | ED ALLER

[SHORT ORDERS]

BEAST Launches Pop-Up Sandwich Shop

Written by CHERYL BAEHR

Big changes are underway — at least for now — at the acclaimed Grove barbecue restaurant BEAST Butcher & Block (4156 Manchester Avenue, 314-944-6003). Last week, owners David and Meggan Sandusky announced that they are temporarily suspending their barbecue operations and pivoting to a sandwich pop-up, which will run out of the butchery side of the complex. The restaurant part of the business will be closed during this time.

According to David Sandusky, the changes were necessary as the Grove restaurant works to remain viable during the pandemic, a challenge due to the space’s large physical footprint. Though the city of St. Louis has allowed restaurants to accommodate in-person dining, he and Meggan have erred on the side of caution, offering only takeout and delivery throughout the COVID-19 outbreak. Because of this, it simply did not make sense to continue to operate at full capacity, at least until he and Meggan feel comfortable reopening for in-person dining.

“We are going to keep the butcher shop open, because it is the engine for all three locations,” Sandusky says of his other properties, which include BEAST Craft BBQ and BEAST Southern Kitchen & BBQ. “The shop has been doing really well during the pandemic, so we want to create a menu that uses their product and gives them the opportunity to do some stuff they’ve never done before — stuff they are good at.”

Indeed, the team at the Butchery has proven it has some tricks up its sleeves. The pop-up has already made a name for itself thanks to its soon-to-be-signature “Pit Beef and Cheese” sandwich. The meaty wonder, which is a mound of shaved chuck eye that is heated on a griddle and heaped onto a beef tallow bun, then topped with barbecue rub and molten white cheese, is a direct challenge (in good fun, of course) to the roast beef sandwich at the iconic Lion’s Choice. In fact, the beloved St. Louis roast beef institution has even commented about BEAST’s sandwich on Twitter, calling it “Straight Fire.”

According to Sandusky, the “Pit Beef and Cheese” is not just a random — albeit delicious — sandwich offering. It’s the result of experimentation he and his team have been doing with different barbecue styles over the past several months. Sandusky is particularly interested in the East Coast style, especially popular in Baltimore, that involves smoking meat directly over the fire (as opposed to off-set like in Texas barbecue) and regularly turning and basting it in marinade to develop a pit-roasted flavor.

In addition to the beef, BEAST’s sandwich pop-up will feature a pimento smash burger, smoked meatball sub and an Italian beef sandwich. Housemade gumbo and a Lenten cornbread catfish sandwich are also on offer, and Sandusky expects to add additional items as the concept develops.

As for the restaurant and barbecue, Sandusky expects the closure to last approximately six to eight weeks. In the meantime, he is excited to offer something that showcases what his team is capable of doing.

“We just want them to be able to explore and see what they can do with it,” Sandusky says. “It will be a fun new thing.” n

Drink Up

St. Louis makes USA Today’s shortlist of Best Beer Cities

Written by CHERYL BAEHR

e St. Louis beer scene is up for national honors, courtesy of USA Today. | MABEL SUEN

St. Louisans may have a self-deprecating sense of pride when it comes to our fair city (tops in STDs! highest murder rate!), but in the case of our outstanding beer scene, there’s no irony in our affection. We make great beer — always have — and will put our brews up against those from other cities any day of the week.

It’s no surprise, then, that St. Louis has again been nominated as the Best Beer City by USA Today. For the fourth year in a row, the city has been chosen as one of twenty finalists for the paper’s Readers’ Choice award by a panel of beer experts. Readers will vote for their favorite from the list of nominees, which includes such esteemed beer cities as Fort Collins, Colorado, Bend, Oregon, and Grand Rapids, Michigan. Voting is live now and will run until Tuesday, March 16, at noon, with winners being announced on Friday, March 26.

According to USA Today, the nominee cities were chosen by a panel of five national beer experts, based on “stellar selections of established and up-and-coming breweries, beer bars, brewpubs, beer festivals” and “thriving home-brewing communities where novice brewers can get their foot in the door.” Of St. Louis in particular, the paper notes the city’s longstanding heritage as a beer city while commending its present scene, and gives nods to Schlafly, 21st Street Brewer’s Bar, and Bridge Tap House & Wine Bar as evidence of what makes it so special.

St. Louis is the defending champion for USA Today’s Best Beer City and has won the award every year since 2018. If you want to make sure we retain our Budweiser-shaped crown, you can vote at 10best.com/awards/travel/best-beercity. n

[FOOD NEWS]

Flavortown Comes to St. Louis

Written by JAIME LEES

If you’ve always wanted to have Guy Fieri’s outrageous concoctions delivered straight to your door, then all of your dreams have just come true.

The Food Network personality/ restaurateur/style victim/actually good guy is launching Flavortown Kitchen in select cities across the United States, and St. Louis is one of the lucky markets.

Flavortown Kitchen is a collaboration between Fieri and Robert Earl (founder and CEO of Planet Hollywood), and it’s a delivery-only concept, which means that the food arrives at your house from some unknown location like magic. (Spoiler: The two local kitchen locations are actually in Frontenac and Des Peres, but they don’t offer pickup.)

The menu includes all of your Fieri favorites like Bourbon Brown Sugar BBQ Wings, Mac N Cheese Burger, Cheesesteak Egg Rolls, Italian Stallion Salad and Mac Daddy Mac N Cheese.

And the cool thing about having these things delivered directly to your house is that you can then eat them privately and hide your shame from the world, as it should be.

The Flavortown Kitchen is already live and taking orders, so download the dedicated app, hit up the website or place your order through Grubhub, DoorDash, Postmates or UberEats for some off-thehook treats. n

It’s time for some o the hook treats, St. Louis. | VIA ELISE THOMPSON / FLICKR