Short Orders

[TACOS]

Taco Circus @ Trops Coming to the Grove

Written by CHERYL BAEHR

This spring, a match made in food and beverage heaven is coming to the Grove, courtesy of two well-known names. Taco Circus @ Trops (4104 Manchester Avenue), a partnership between Taco Circus and Tropical Liqueurs, will open inside the existing Trops space on Manchester Avenue.

The new concept brings together the Tex-Mex favorites St. Louisans have come to love from restaurateur Christian Ethridge’s Taco Circus with the 30-year-old, New Orleans-style frozen cocktail brand. In announcing the partnership, Bill Johnson, a member of the Trops ownership group, describes the

Tacos plus booze slushies makes for a perfect combo. | COURTESY OF TROPICAL LIQUEURS

natural fit between the two entities. “This past year has given us the opportunity to plan for the future and find what we think is the perfect fit for a dining experience within Trops,” Thompson says. “With summer on the horizon, we are excited to bring Taco Circus to The Grove. There is such a natural fit between tacos and slushies, we know our guests are going to love it.”

In addition to the frozen cocktails that fans of Trops have come to love, guests at the new concept will get to pair their drinks with Taco Circus mainstays, plus some new items to be introduced at the new venture. Several varieties of tacos, a Mexican twist on a St. Louis pizza, elotes and churros will all be available at Taco Circus @ Trops. Additionally the spot will host a weekend brunch, serving up such dishes as tres leches French toast with Una Vida Tequila ice cream, chile relleno tortilla Espanola, Michoacanstyle pork belly eggs Benedict and the breakfast tacos that put Taco Circus on the map.

Ethridge and the Trops ownership group have not yet announced a date, citing only that the new concept will open in late spring. Additional details, including a firm opening date, are expected to be announced in the coming weeks. n

[OPENINGS]

Mr. Meowski’s Sourdough Open in St. Charles

Written by CHERYL BAEHR

Main Street St. Charles has a new destination for artisanal sourdough bread thanks to Tim Nordmann, the self-taught baker behind the beloved brand Mr. Meowski’s (107 North Main Street, St. Charles; 636-922-9234). The bakery moved from its tiny digs in suburban St. Charles to a larger spot in the heart of the area’s historic district at the end of March, with expanded capacity and additional offerings sure to win over new fans.

According to Nordmann, the need for a larger space became apparent to him almost immediately upon opening the original Mr. Meowski’s in early 2018, but the hunt for a suitable space started in earnest last February. After searching the St. Charles area for nearly a year, he settled on the storefront near the intersection of Main Street and Jefferson Street, falling in love with the charm of the building itself and the neighborhood.

Nordmann has embraced the historical feel of the space; the new Mr. Meowski’s has soaring ceilings, beautiful woodwork and exposed brick. A small pastry case greets guests upon entry, and a metal and wooden shelf filled with the day’s fresh-baked sourdough baguettes, rounds and sandwich bread stands just behind the order counter. Though there is no seating area, a wooden bench provides a space for guests to rest as they wait for their items to be prepared.

The most impressive part of the space is the open work area. A large wooden table, made to Nordmann’s specifications by a St. Charles woodworker, stands in the center of the room, so guests can watch as the team of pastry chefs work the dough to create the bakery’s delectable goods. This, combined with whimsical touches — an antique safe, a vintage television playing Tom and Jerry, funny bakery-themed knick-knacks — give Mr. Meowski’s a warm, playful feel.

After turning his bread-making hobby into a bona fide business in 2016, Nordmann gained a following through his presence at Tower Grove Farmers’ Market. Longtime fans will be pleased to know that, food-wise, not much has changed in the move. Nordmann and his small team of pastry chefs are still making the same naturally fermented sourdough they’ve become known for, as well as croissants, pretzels, cinnamon rolls and other outstanding pastries. Nordmann also regularly does a Thursday night pizza night, featuring a classic Margherita pie.

The new Mr. Meowski’s is open Friday through Sunday from 7 a.m. until 2 p.m.

Mr. Meowski’s is serving naturally fermented sourdough breads and pastries.| CHERYL BAEHR

Bowood by Niche Takes Over Cafe Osage Space

Written by CHERYL BAEHR

New life is being breathed into the restaurant space at Bowood Farms (4605 Olive Street, 314-454-6868) courtesy of a celebrated name in the St. Louis restaurant scene. Bowood by Niche, a new restaurant from acclaimed chef and restaurateur Gerard Craft, will open late this summer in the building’s former Cafe Osage space.

Craft announced the forthcoming restaurant on social media, noting his excitement at “delivering warm hospitality for lunch, dinner and brunch late Summer 2021.” According to Craft, that comfortable, neighborhood feel he described in his posts will be the defining characteristic of Bowood by Niche.

“We’re really trying to make this a neighborhood spot,” Craft says. “This is not going to be molecular gastronomy. This is real, comfortable, soulful food. That’s what this space already does well, and we want the whole restaurant to feel like a big hug after a year when you couldn’t have one.”

Though Craft has not yet released details of the menu, he says there will be a wood grill and oven on the newly renovated outdoor dining area. Whatever form particular dishes take, however, one thing he wants to make sure of is that the new restaurant carries on the legacy of Bowood’s founder, John McPheeters, who passed away over the summer. As Craft explains, he and McPheeters have a history together; the two men got to know each other during the launch of McPheeters’ Magnificent Missouri project, which celebrated the Missouri River Valley west of St. Louis.

“I recently saw a video of when we did the big launch party for Magnificent Missouri at Bowood, so this all feels like it’s coming full circle,” Craft says. “The space, John’s mindset, how we injected food into the conversation with Magnificent Missouri and the farmers in the Missouri River Valley — this ties all of that together. I’ve always been in love with this space; it has so much soul. This place is truly a labor of love for that family, and now his kids have the same amount of passion for the space and are just amazing people. We are so excited to be working with them.” n

e new concept is scheduled to open this summer. | COURTESY OF BOWOOD BY NICHE