November 2023

RISE & SHINE T H E B R E A K F A S T S A N D W I C H W E C R AV E

green eggs & ham sandwich on the weekend brunch menu at the crow’s nest

ST. LOU I S’ I N D E P E N D E NT C U LI NARY AUTH O R ITY // SAUC E MAGAZ I N E .C OM // N OVE M B E R 2023

November 2023

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NOVEMBER 2023 • VOLUME 23, ISSUE 11 PUBLISHER EXECUTIVE EDITOR MANAGING EDITOR DIGITAL EDITOR DIGITAL CREATIVE DIRECTOR ART DIRECTOR EDIBLE WEEKEND EDITOR CONTRIBUTING PHOTOGRAPHERS CONTRIBUTING WRITERS

ADVERTISING SALES MANAGER EVENTS COORDINATOR LISTINGS EDITOR INTERN

Chris Keating Meera Nagarajan Iain Shaw Lauren Healey Michelle Volansky Meera Nagarajan Lauren Healey Izaiah Johnson, David Kovaluk, Christina Musgrave, Michelle Volansky Alisha Blackwell-Calvert, Amanda Bretz, Lauren Healey, Amy Hyde, Bill Moran, Meera Nagarajan, Maggie Pearson, Iain Shaw, Matt Sorrell, Michelle Volansky, Liz Wolfson Kelli Jones Amy Hyde Amy Hyde Ryan Tyrrell

Sauce was founded by Allyson Mace in 1999.

To place advertisements in Sauce Magazine, contact the advertising department at 314.772.8004 or sales@saucemagazine.com.

The entire contents of Sauce Magazine are copyright 2023 by Big Lou Holdings, LLC. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without the expressed written permission of the Publisher, Sauce Magazine, PO Box 430033, St. Louis, MO, 63143. Please call the Sauce office for back-issue information, 314-772-8004. The Sauce name and logo are both registered to the publisher, Big Lou Holdings, LLC. While

the information has been compiled carefully to ensure maximum accuracy at the time of publication, it is provided for general guidance only and is subject to change. The publisher cannot guarantee the accuracy of all information or be responsible for omissions or errors.

EDITORIAL POLICIES The Sauce Magazine mission is to provide St. Louis-area residents and visitors with unbiased, complete information on the area’s restaurant, bar and entertainment industry. Our editorial content is not influenced by who advertises with Sauce Magazine or saucemagazine.com.

Our reviewers are never provided with complimentary food or drinks from the restaurants in exchange for favorable reviews, nor are their identities as reviewers made known during their visits.

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contents N OV E M B E R 2 02 3

editors' picks

Listen and subscribe to The Sauce, a weekly St. Louis restaurant podcast, available wherever you get your podcasts. New episodes released each Wednesday.

7 EAT THIS Green Eggs & Ham Sandwich at The Crow’s Nest

shrimp scampi at sam's steakhouse, p. 24

Tune in to St. Louis Public Radio 90.7 FM this month when Sauce joins St. Louis on the Air.

by michelle volansky 8 DRINK THIS Apple Brandy Jeans & Boots with Ginger at The Lucky Accomplice

by matt sorrell 11 HIT LIST 5 new places to try this month

by lauren healey, meera nagarajan, iain shaw and michelle volansky 14 IN THE KNOW The Chartreuse Dinner Club

by iain shaw

features 16 WARM AND COZY PATIOS by bill moran

PHOTO BY DAVID KOVALUK

22 WHERE A SOMMELIER SHOPS by alisha blackwell-calvert

last bite 38 WHAT I DO

24 12 REASONS WE LOVE SAM’S STEAKHOUSE by sauce staff

Andrew Glantz of GiftAMeal

28 THE SAUCE 2023 GIFT GUIDE by lauren healey, meera nagarajan and maggie pearson

COVER DETAILS

November 2023

by amanda bretz

RISE & SHINE The Crow’s Nest’s Green Eggs & Ham Sandwich is breakfast-in-a-bun perfection. Learn more on p. 7.

PHOTO BY IZAIAH JOHNSON

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Eat This

E D I T O R S ' P I C K S

PHOTO BY IZAIAH JOHNSON

The Crow’s Nest, 7336 Manchester Road, Maplewood, 314.781.0989, crowsneststl.com

We’re always on the hunt for the perfect breakfast sandwich.

Flavor, texture, sauce ratio and construction are all important factors that are exemplified by the Green Eggs & Ham Sandwich on the weekend brunch menu at The Crow’s Nest. Walnut pesto scrambled eggs are the ideal gooey, flavorful filling, bonding firm, house-cut slices of ham and melted Swiss cheese to a pillowy soft brioche bun. Add a cool slice of tomato for freshness and a layer of creamy garlic-pepper mayo because yes, of course, and you have the perfect mid-morning reprieve. – Michelle Volansky

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DRINK THIS

Whiskey isn’t the only seasonal spirit that can take the autumn chill down a notch.

Case in point: the Apple Brandy Jeans & Boots with Ginger cocktail on the fall list at The Lucky Accomplice. The drink is a collab between beverage director Corey Moszer and front-of-house manager Bren Prindable featuring Switchgrass Spirits Apple Brandy, Big O Ginger Liqueur, Amaro Nonino, Luxardo Maraschino liqueur, lemon juice and cherry bark-vanilla bitters.

“We were looking for something to transition into the fall menu,” Moszer said. “It’s sort of a hodgepodge of some things we love.”

2501 S. Jefferson Ave., St. Louis, 314.354.6100, theluckyaccomplice.com

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PHOTO BY CHRISTINA MUSGRAVE

The result is at once elegant and rustic with plenty of comforting complexity, perfect for the holiday table or even the backyard fire pit. – Matt Sorrell

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E D I T O R S ' P I C K S

PHOTO BY MICHELLE VOLANSKY

hit list

5 new places to try this month

treats from looking meadow cafe November 2023

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E D I T O R S ' P I C K S

this page, from top: the chopped cheese at central state sandwiches; bagels at baked & boiled

BAKED & BOILED Soulard is the latest beneficiary of 2023’s great bagel boom with Baked & Boiled. Helmed by owner Alex Pifer, the shop boasts wellexecuted water bagels, which are distinguished by a satisfyingly chewy crust. On a Sunday morning visit, the shop was crammed with customers.

The selection includes traditional flavors like everything, poppy seed and pumpernickel rye, as well as specials like ghost pepper-cheddar and rosemary-sea salt. Sweeter options are also available, including chocolate chip and cinnamonraisin bagels, as well as a seasonal white chocolate-pumpkin. Add a cream cheese schmear (we liked the smoked salmon cream cheese), or upgrade to the cold-smoked Atlantic salmon and cream cheese bagel sandwich. Many take their orders to go; we snagged a table by the window and enjoyed our bagels with coffee from Kuva Coffee Roasters.

Central State Sandwiches food truck is the newest food vendor to service the tasting room at 2nd Shift Brewing on the Hill. Their breakfast bagel is a case study in the art of the ideal breakfast sandwich: two gooey sunny side up eggs, bacon (which can be substituted for peppers and onions), melty American cheese, and – the low-key star – the sweet and tangy, housemade sun-dried tomato cream cheese, creating a perfectly soft, satisfying bite through crisp, toasted bagel. The chopped cheese has equally satisfying textures, from crisp, shredded lettuce to the grilled beef tri-blend (short rib, brisket and ground chuck), cheese and owner Kyle Green’s signature Kage sauce served on a fresh, chewy Union Loafers hoagie roll.

1801 S. Ninth St., St. Louis, 314.571.9017, bakedboiled.com

1601 Sublette Ave., St. Louis, centralstatesandwiches.com

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PHOTOS COURTESY OF BAKED & BOILED AND CENTRAL STATE SANDWICHES

CENTRAL STATE SANDWICHES

LEVELS NIGERIAN CUISINE At Levels Nigerian Cuisine, the food is unabashedly bold. Central to both Nigerian cuisine and the menu is Jollof rice: richly spiced and simmered in a tomato sauce and scotch bonnet peppers, it delivers smoky punch and fruity heat with each bite. Jollof is available as a side, or as an entree in the Party Jollof rice plate, served with your choice of beef, chicken or signature goat meat and dodo (fried plantains) – their starchy sweetness is the perfect foil. The efo riro, a vegetable stew made with spinach and beef (though a vegetarian option is also available), is served with pounded yams, or fufu. The texture of the fufu was fantastic – silky and bouncy. Its neutral flavor balanced the stew and gave it some heft for a satisfying dish.

1405 Washington Ave., St. Louis, 314.571.9990, levelsstl.com

LE ONO

IMAGES COURTESY OF LE ONO

The menu at this upscale FrenchPolynesian restaurant rotates frequently, but we’re confident you’ll find something you love. Start your meal with a craft cocktail such as the Le Ono Mai Tai, a delightful tipple made with Don Q Gold rum, orgeat, Aperol, pineapple and lemon juices, topped with a heavy dollop of mango foam. The Le Ono pork bao is an ideal small plate, with a fluffy, housemade bao bun, a spicy-sweet, gochujangbased Korean sauce, ginger-scallion oil and pickled onion. The Valbreso and tomato confit was divine, with a rich and creamy whipped French feta redolent of burrata served alongside grilled baguette slices and tomatogarlic confit drizzled with herb oil.

The pan-roasted chicken breast was also delicious, served with mashed potatoes, baby carrots, jus, chive oil and herbs.

LOOKING MEADOW CAFE This new plant-based cafe and bakery in Maplewood has a cozy, neighborhood feel. Try out the biscuits and gravy: The biscuits were soft, layered and served split with a generous layer of vegan sausage gravy on top. The egg bite plate was also a great option, with two vegan egg bites – think crustless mini quiches – flavored with garlic and spinach, served with fresh fruit and a simple salad dressed in a citrus vinaigrette. And don’t forget to order coffee. The shop is sourcing their beans from Blueprint Coffee, and while the housemade syrups and seasonal drinks sound good (sweet potato pie latte, anyone?) a standard cappuccino made with oat milk hit the spot.

101 S. Cherry St., O’Fallon, Illinois, leonorestaurant.com this page: pork bao and dining room at le ono

November 2023

2500 Sutton Blvd., Maplewood, lookingmeadowcoffeeco.com

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IN THE KNOW THE CHARTREUSE DINNER CLUB With The Chartreuse Dinner Club, Aliya Waldman welcomes guests around her dinner table in downtown St. Louis to share her passion for what she calls “cannabis-infused fine dining.” Waldman takes pride in creating four-course menus that upend preconceived notions of what cannabis can add to food.

“There are some strains that taste like lemon, there are some strains that taste like black pepper,” she said. “It’s so important to realize that you can use these as seasonings.”

Waldman works with Swade Dispensary to source what she calls “culinary complementary strains” of cannabis for Chartreuse Dinner Club. “I want the strain that I choose to taste good with the food, so that all goes into the thought process,” she said.

The cannabis is typically added to dishes as they are plated – blended into oil, butter or duck fat, for example. Crucially, this means Waldman can adjust the volume of cannabis served to suit each guest’s tolerance – upon arrival, diners are asked to select the dosage that is most appropriate to them, ranging from 15 to 150 milligrams.

IMAGES COURTESY OF THE CHARTREUSE DINNER CLUB

Waldman cultivates a safe, welcoming environment that attracts a diverse spectrum of diners, including experienced cannabis consumers and first-time users alike. Although tickets are sold in pairs, Waldman said the remaining guests at each dinner are often complete strangers. However, the format – and the food – facilitates the birth of new friendships. “We talk about local music, we talk about where the produce comes from – it’s very St. Louis community driven,” Waldman said.

Each dinner serves six guests, and there are typically between six and 12 dinners per month. Reservations for the following month’s dinners open at noon on the 20th of every month, when Waldman reveals the menu with an announcement on Chartreuse Dinner Club’s Instagram page.

Instagram: @thechartreusedinnerclub

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Warm and Cozy Patios

by Bill Moran // p h o t o s b y d av i d k o va l u k

Well, here we are – already November, with only a few weeks left before patio seating is no longer an option. If you also feel like there’s nothing better than sitting near a fire on a cool night while sipping a stout beer, glass of whiskey or fall cocktail, here are five spots where you’ll want to pull up a fireside seat before winter.

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ROCKWELL BEER GARDEN

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THE FRISCO BARROOM

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Rockwell Beer Garden

Rockwell Beer Garden is a spacious outdoor patio in Francis Park offering ample seating. Decorated with string lights, this family-friendly beer garden has several heating elements and two fire pits to take the edge off those chilly fall nights. The food menu is simple but satisfying, with options like garlic-cheese bread, a mixed green salad, hummus and pizza. Pizzas include a margherita, pepperoni, supreme, and The Broccwell, made with charred broccoli, caramelized onions and red pepper flakes. The bar menu includes classic and seasonal cocktails and an assortment of spirits and wines, but the real draw is the beer.

Rockwell’s list ranges from a light, Belgian-style witbier called Passing Clouds to the dark and malty Foeder Bock or the Moonbase Robust Porter. Rockwell Beer Garden is weather dependent, but they plan to stay open through Jan. 1. If you miss your chance to enjoy a beer at the fire pit before their winter break, you’ll have to wait until they reopen on March 1.

5300 Donovan Ave., St. Louis, 314.788.4849, rockwellbeer.com

Sasha’s on Shaw

Sasha’s has a fabulous indoor space, but their large stone patio with wrought iron tables and accent lighting is the real attraction. This garden-like patio has two fire pits and propane heating elements to keep you warm on a cool, late autumn evening while you sip on a glass of wine. With an amazing selection of sparkling, white, rosé, orange, red and fortified wines by the glass and bottle, there is something for every taste and occasion. But don’t worry if you’re not a wine lover.

Sasha’s also has a great beer list and a decent whiskey selection. You can try seasonal beers like the 4 Hands Chocolate Milk Stout, Left Hand Milk Stout Nitro or the Pumpkin Spice Latte Nitro by Left Hand Brewing.

Pick from over 20 whiskeys to savor neat or in a classic cocktail like a Manhattan or Old-Fashioned.

Sasha’s also has a delicious food menu that includes soups, salads, flatbreads, sandwiches, cheese plates and charcuterie. If it’s too cold for the patio, grab a couch inside by the fireplace. Whatever the weather, Sasha’s has a spot by the fire for you and your friends.

4069 Shaw Blvd., St. Louis, 314.771.7274, sashaswinebar.com

The Frisco Barroom

The Frisco Barroom in Webster Groves features two large patios: a rooftop space that offers one of the best sunset views in Webster, and a private, ground-floor brick courtyard with a retractable roof, heaters and a large, four-sided fireplace. The restaurant’s menu features soups, salads, pierogi, burgers, sandwiches and more. The Old Orchard grilled cheese – filled with smoked gouda, cheddar, American cheese, sliced apples and bacon – with a side of fries was a perfect meal. The salty bacon and tart apple were an excellent complement to the gooey, melted cheese. They also have a great bar menu, with seasonally appropriate

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beers including Sierra Nevada Oktoberfest and Schlafly’s Pumpkin Ale and Oatmeal Stout, as well as cocktails including a Boulevardier, Sazerac and prickly pear margarita. The gas fireplace on the ground-floor patio keeps the cold November nights at bay while you enjoy a stout beer and a pour of whiskey. The rooftop closes for the season in midNovember, but the ground-floor patio remains open through fall and winter.

8110 Big Bend Blvd., Webster Groves, 314.455.1090, thefriscostl.com

Tower Pub

Tower Pub is a classic pub located on Morgan Ford Road in the Tower Grove South neighborhood. It has two rooms: a main bar and a back game room where you can play pinball, darts and pool. The bar has a rustic and warm feel, with wood floors and classic pub decor. The game room leads out to the patio, where you can play corn hole or sit around the large stone fire pit. The pub offers seasonal beers like Samuel Adams Octoberfest and a variety of bourbons and Irish whiskeys. They also offer a delicious apple pie shot, which pairs perfectly with cool autumn temperatures and the warm patio fire pit. Tower Pub has great prices on beer and happy hour five days a week. They offer limited food options with Andoro & Sons St. Louis-style pizza, hot dogs, beef jerky and popcorn, but also allow you to bring in outside food.

Sitting around the fire pit at the Tower Pub with a pint of ale and good company is a perfect way to ride out a crisp November evening.

3234 Morgan Ford Road, St. Louis, 314.771.7979, Facebook: Tower Pub

The Golden Hoosier

The Golden Hoosier combines a Missouri camping trip with a South City bar, making one perfect patio.

The state park-themed patio includes an outdoor bar, The Campground, along with covered tables and a fire pit circled by tree stump seats. Smash burgers and sandwiches are the main food items, but salads and appetizers help to round out the menu. The Golden Hoosier also offers a variety of seasonal dishes and drinks. November’s seasonal soup is chicken tortilla, topped with pepper jack and crispy tortilla strips.

Meanwhile, the cocktail of the month is Lost in the Sauce, made with apple brandy, vanilla, spiced pear liqueur, yellow Chartreuse, lemon and blueberry syrup. They also offer s’mores kits, which include everything you need to roast your own marshmallows and enjoy s’mores around the fire pit with a cocktail in hand. With a good beer selection and some amazing cocktails, it’s the perfect place to hang out with friends and enjoy the great outdoors in South City.

3707 S. Kingshighway Blvd., St. Louis, 314.354.8044, thegoldenhoosier.com Bill Moran is the creator behind the Instagram account @st.louis_taverns, where he anonymously reviews bars throughout the St. Louis area.

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WHERE A SOMMELIER SHOPS PHOTO BY ADAM ROTHBARTH

E X P E R T T I P S O N W H E R E T O B U Y W I N E I N S T. L O U I S

BY ALISHA BLACKWELL-CALVERT

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world. Grab a drink, enjoy a sandwich, then take a bottle to go.

3194 S. Grand Blvd., St. Louis, 314.769.9933, grandspiritsco.com

opposite page: clayton winehouse; this page, from top: civil alchemy and st. louis wine market

PARKER’S TABLE

STARRS

ROBUST WINE BAR

THE WINE AND CHEESE PLACE (CLAYTON)

Jon Parker’s specialty store has a variety of low-intervention wines, regional classics and a side room filled with plenty of bottles to splurge on. I recommend grabbing a delicious sandwich during your visit as well.

7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com

Wine in the restaurant and for retail are coded by style to make finding the right bottle a breeze.

227 W. Lockwood Ave., Webster Groves, 314.963.0033, robustwinebar.com

THE SMOKEHOUSE MARKET 33 WINE SHOP & BAR

Owner-operator James Smallwood has fine-tuned the hospitality at this longtime Lafayette Square staple. Smallwood has extended weekend hours to 1 a.m., so it’s very convenient to enjoy a bottle at the bar and take one home.

1913 Park Ave., St. Louis, 314.231.9463, 33wine.com

CIVIL ALCHEMY

IMAGES COURTESY OF CIVIL ALCHEMY AND ST. LOUIS WINE MARKET

This store has a great location in the heart of Old Webster Groves. Civil Alchemy carries an array of clothing, kitchen and homewares, but ask co-owner Ian VanDam to guide you through their exciting collection of natural wines and interesting specialty spirits.

8154 Big Bend Blvd., Webster Groves, 314.801.7577, civilalchemy.com

Annie Gunn’s offers many wines from their award-winning list at the adjoining Smokehouse Market. If you’re looking for something special, ask if the restaurant’s celebrated sommelier Glenn Bardgett is available – he’s always willing to help you find an excellent bottle.

16806 Chesterfield Airport Road, Chesterfield, 636.532.3314, smokehousemarket.com

Locally owned and operated since 1979, Starrs offers a vast selection of wine and cheeses. With a careful eye, you can find values with nice aging.

1135 S. Big Bend Blvd., Richmond Heights, 314.781.2345, starrs1.com

There are several Wine and Cheese Place locations, but the Clayton store is my go-to for French wine. Co-owner Aaron Zwicker is also the wine buyer for the Clayton location – he has a wealth of knowledge and always has great suggestions.

7435 Forsyth Blvd., Clayton, 314.447.9463, wineandcheeseplace.com

THE WINE MERCHANT

The Wine Merchant’s new location in Olivette is bright, spacious and still focused on quality bottles. The meeting space off the store floor invites you to sign up for one of their many expert-led wine classes.

9200 Olive Blvd., Suite 126, Olivette, 314.863.6282, winemerchantltd.com

ST. LOUIS WINE MARKET

After 13 years in business, store manager and co-owner Richard Sterkel continues to delight and entertain at St. Louis Wine Market. I recommend purchasing a bottle and enjoying a glass on the cozy couches.

161 Long Road, Suite 105, Chesterfield, 636.536.6363, stlwinemarket.com

Alisha Blackwell-Calvert is an advanced sommelier with Madrina, slated to open in Webster Groves in late November.

Disclaimer: Robust Wine Bar is owned by Stanley Browne and Arlene Maminta Browne, who are also among the co-owners of Madrina.

CLAYTON WINEHOUSE

The lazy Susan full of sparkling wine is the way to go at this Clayton stalwart, which also offers wines for purchase by the glass and charcuterie boards to snack on.

7911 Clayton Road, Clayton, 314.449.6291, claytonwinehouse.com

GRAND SPIRITS BOTTLE CO.

This is a prime location to shop for lowintervention styles of wine from around the

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12 REASONS WE LOVE

SAM’S STEAKHOUSE

BY SAUCE STAFF // PHOTOS BY DAVID KOVALUK 24 I SAUCE MAGAZINE I saucemagazine.com

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This South County gem calls out to us whenever we’re craving a well-executed, grilled-to-order cut of meat. However, the steak is only part of the story. So many delightful sub-plots unfold across each visit to Sam’s, where evenings promise a heady dose of intrigue, entertainment and deliciously indulgent food and drink.

These are 12 reasons we keep coming back to Sam’s.

SHRIMP COCKTAIL

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TOASTED RAVIOLI

1.

It’s business in the front, party in the back. The restaurant’s front dining room is the place where you’ll see families dining together over white tablecloths.

It’s where wedding proposals happen and milestones are celebrated. The big bar is where people let loose. Here, you’ll find live music and all the comfort and fun of a neighborhood bar.

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2.

The wedge salad. It’s the perfect steakhouse wedge: crunchy iceberg, blue cheese, cherry tomatoes, bacon.

3.

The steaks are good. What makes them special is the saucy glaze they receive just before serving. The sauce is a

35-year-old recipe created by one of the restaurant’s founders, Sam Andria. It has over 40 ingredients and gives the steaks a salty-sweet finish. The filets are our go-to, leaving room for more of Sam’s fabulous, classic steakhouse hits.

4.

The shrimp cocktail. Juicy, jumbo Gulf prawns are served with a housemade

cocktail sauce, which tastes really fresh and bright with punches of lemon and horseradish that is ground fresh in the kitchen every day.

5.

Sam’s crabcakes are super thick and generous, with big chunks of blue crab, served with a remoulade sauce and fennel slaw.

November 2023

10205 Gravois Road, Grantwood Village, 314.849.3033, samssteakhouse.com

THE FILETS ARE OUR GO-TO

6.

Twice. Baked. Potato.

7.

Holiday lights are abundant and go up in mid-October, really putting you in the spirit of the season.

November 2023

8.

The tiny custom pepper grinder shelf inside the bar.

9.

The toasted ravioli are crispy rounds, custom made for the restaurant by Nonna’s Homestyle Foods.

10.

The very solid dirty martini served with blue cheese-stuffed olives. They buy olive juice especially for this drink, so it’s the same every time.

memories are made. Whether you’re discreetly using the giant mirror to observe bar patrons, or lingering to watch the comings and goings of people in the parking lot, you will be thoroughly entertained.

11.

12.

The people-watching in the bar is unsurpassed. It is a space where

Did we mention the twice-baked potato?

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THE SAUCE GIFT GUIDE Foodie gifts at every price point by lauren healey, meera nagarajan and maggie pearson

when you want to spend

U N D E R

$ 2 5

Macarons Gift Box With classic flavors like Sicilian pistachio, strawberry ganache or espresso, the macarons at Nathaniel Reid Bakery don’t disappoint. Pick six flavors to pack up in their elegant packaging for a sweet, easy gift. $14. Nathaniel Reid Bakery, 11243 Manchester Road, Kirkwood, 314.858.1019, nrbakery.com

Almare Spritzes We’re ready for a spritz no matter the season, but having it premixed in a bottle ready to pour over ice makes this leisure drink easier than ever. Pick your flavor from the classic Aperol spritz, to the hugo spritz flavored with elderflower liqueur or the pompelmo rosa with grapefruit and rose wine. $17. The Cellar Shop at Winslow’s Table, 7213 Delmar Blvd., University City, 314.725.7559, winslows-cellarshop.myshopify.com

Trio of Classic Caramels Whether drizzled over buttered toast or spooned into a morning cappuccino, a little caramel can elevate the ordinary to the gourmet. The La Lichée caramel trio offers a little nuance: butterscotch, maple or salted caramel that can match any indulgent mood. $9. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com November 2023

Spritzish Soy Wax Candle Local candlemaker Soft Shadow Co. blends orange, cedarwood and clove to make their Aperol spritz-inspired scent that is energizing and full of citrus. $22. Black Rabbit Vintage, 2800 McNair Ave., St. Louis, linktr.ee/BlackRabbitVintageSTL, softshadow.co

Pump Street Chocolate This is a rich drinking chocolate made with cacao beans ethically sourced from Ecuador’s Hacienda Limon estate, which is run by five families at the foot of the Andes Mountains.

The chocolate is aromatic and carries notes of toffee and toasted walnut for a special treat. $17. Pastaria Deli & Wine, 7734 Forsyth Blvd., Clayton, 314.773.7755, pastariadeliwine.com saucemagazine.com I SAUCE MAGAZINE I 29

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when you want to spend

$ 2 5 - $ 5 0 Honeybee Edibles Chocolate Bar Now that recreational marijuana is legal in Missouri, you can finally give the gift of weed without raising too many eyebrows. Made by chef and former Bissinger’s chief chocolatier Dave Owens, Honeybee Edibles give you a consistently dosed buzz accompanied by flavor profiles you’d expect from a luxury confection brand. We’re partial to the peanut-pretzel and cherrypistachio flavors, but they’re all delectable.

Prices vary. Honeybee Edibles, honeybee-edibles.com

Hand-Dyed Napkins Handmade in India, these beautiful blue and white napkins add a gorgeous pop of color to any dining table. In line with Zee Bee Market’s ethical mission, purchasing these linens helps to foster economic sustainability for the artisans who created them.

Just be sure to follow the care instructions when washing to avoid faded napkins or bleeding onto other fabrics.

Set of 4: $38. Zee Bee Market, 3211 S. Grand Blvd., St. Louis, 314.932.1000, zeebeemarket.com November 2023

Heirloom Bottling Co. Cocktail Sampler Locally owned Heirloom Bottling Co. has been bolstering the natural ingredient mixer market since 2016 with small-batch shrubs and syrups in a variety of flavors. This autumnal sampler kit includes mulled apple spice, forest fig and vanilla, strawberryrosemary shrub, and hibiscusmint-pomegranate, all with no sugar added and recipes on the packaging for easy mixing. $34. Urban Matter, 3179 S. Grand Blvd., St. Louis, 314.769.9349, heirloombottling.com

Citrus Bowls Whether these cute, handpainted bowls are filled with their coordinating citrus fruits – orange, lemon and lime – or even just that morning bowl of oatmeal or evening ice cream, they’ll add brightness to anyone’s day.

Set of 3: $45. Garden District STL, 3203 S. Grand Blvd., St. Louis, 314.261.4577, gardendistrictstl.com

The Illustrated Cocktail Print Elevate your recipient’s home bar with an illustrated recipe of their favorite cocktail. Choose from an Old-Fashioned, a Negroni, a margarita or easy spiked cider – or spend an extra $5 and get them The Illustrated Cocktail book. $50. Procure by The Women’s Creative, City Foundry STL, 3725 Foundry Way, Unit 137, St. Louis, 314.254.3511, shopprocure.com saucemagazine.com I SAUCE MAGAZINE I 31

when you want to spend

$50-$100 Pewter Footed Egg Cups A boiled egg and soldiers is elevated (literally) in an egg cup chic enough to be passed down generations. $69. Sallie Home, 9821 Clayton Road, Ladue, 314.567.7883, salliehome.com

B. Poremba Feinschmeckers Caviar The pop and deep brine of Ben Poremba’s caviar brings all the best flavors of the sea together in one delicate bump of a bite. $50. AO&Co., 1641 Tower Grove Ave., St. Louis, 314.899.0991, aoco102080.square.site

Furbish Table Linens Poppy and practical, these linen napkins from the soonto-open Tradd Street (Nov. 15) are elegant enough for dinner parties but plenty casual for daily use.

Set of 4: $56.

Tradd Street, 9792 Clayton Road, Ladue, 314.289.4100, 32 I SAUCE MAGAZINE I saucemagazine.com traddstreet.com

Amatitena Blanco Tequila Time-honored techniques bring the best out of Amatitena’s estate-grown agave. Slow-roasting the agave in a wood-fired oven accentuates its sweetness. The tahona process uses volcanic rock to gently squeeze the juice in preparation for wild fermentation in copper pot stills. The result?

A vivacious blanco with notes of honeyed citrus, mint, earth, faint smoke and pepper. $70. Randall’s, multiple locations, shoprandalls.com

Rialto Glass Coupe Candy-colored glassware with arch cutouts to mimic the most iconic bridge in Venice brighten any tablescape.

Set of 2: $76. Holliday, 4600 Olive St., St. Louis, 314.454.5858, shopholliday.com November 2023

November 2023

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when you want to spend

$100+ Maggie Robertson Country Gentleman Collection Inspired by the pastoral worlds of old England, Maggie Roberston’s handmade and hand-painted delftware-style ceramic pieces are one of a kind and will be the talk of any holiday table.

From $270. Forsyth, 10845 Baur Blvd., Creve Coeur, 314.422.1118, forsythart.com

William Yeoward Katerina Caviar Holder Few things are as luxurious as savoring caviar served in William Yeoward crystal. The fluted ice bowl and caviar plate offer a perfectly sized serving for two. $275. Sallie Home, 9821 Clayton Road, Ladue, 314.567.7883, salliehome.com

Designer Fire Extinguishers This is a classic marriage of utility and beauty. Dress your kitchen counter with any number of different designs and hope you never have to use it. $110. The Service Bureau, 9773 Clayton Road, Ladue, 314.991.1104, servicebureaushop.com

Bolyard’s Steaks Red meat is a treat to be savored.

Bolyard’s steaks are sourced from local, ethically harvested and pasture-raised beef sure to please any palate. Treat your favorite carnivore with a selection of prime cuts.

Prices vary. Bolyard’s Meat & Provisions, 2733 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

November 2023

Maryland House Membership Perennial “cool uncle” Kevin Brennan has designed another near-perfect space for design and drink enthusiasts alike.

Exclusive membership comes with a variety of perks and privileges sure to please the hardest to shop for. $1,500 to $5,000. Maryland House, 44 Maryland Plaza, St. Louis, 314.497.4449, themarylandhouse.com

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PAR T N ER C O N T E NT

STL FOODIE GIFT GUIDE ST. JAMES WINERY CRANBERRY WINE The #1 best-selling cranberry wine in the United States, St. James Winery's cranberry wine is sweet and tart with bright, festive cranberry colors, aromas and flavors. Made with 100% fruit juice with no artificial colors or flavors, this easy sipper is perfect in cocktails. Try a cranberry Moscow Mule with 3 oz. St. James Winery cranberry wine, 1 oz. vodka, 1/2 oz. fresh lime juice and 3 oz. ginger beer combined over ice.

St. James Winery, 540 State Rte B, St James, stjameswinery.com

ST. JAMES WINERY CRANBERRY BUBBLY Sweet, tart and juicey, St. James Winery's Cranberry Bubbly takes their best-selling cranberry wine and brightens it up for a sparkling version! Made with 100% fruit juice with no artificial colors or flavors, this fizzy treat is perfect for adding sparkle to any occasion. Add Cranberry Bubbly to a champagne flute and top with orange juice for a delicious Cranberry Mimosa.

St. James Winery, 540 State Rte B, St James, stjameswinery.com

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PA R TN ER CON TEN T

SWITCHGRASS SPIRITS BOTTLED-IN-BOND RYE WHISKEY Arriving just in time for the holiday season is Switchgrass Spirits' highly anticipated Bottled-in-Bond Rye Whiskey. This special whiskey designation means it's been made by the same distiller in the same season, kept on site, aged at least 4 years, and bottled at 100 proof. This is Switchgrass's oldest whiskey with notes of sweetbread, spice, and a fruit pie finish. This special new bottle makes the perfect gift for any whiskey lover.

Switchgrass Spirits, 6100 Idadale Ave, St. Louis, switchgrassspirits.com

6 SOAP BAR GIFT SET This gift set is a scent celebration of all the best things about one of the most unique culinary neighborhoods of St. Louis, The Hill. Soap factory Herbaria happily resides in the largest, most intact Italian neighborhood in the United States. Each bar is an olfactory trip to little Italy, minus the garlic.

Herbaria, 2016 Marconi Ave., The Hill, herbariasoap.com

AUTHENTIC FRENCH MACARON & FINE CHOCOLATE GIFT BOXES Le Macaron authentic French macarons are made with the world’s finest ingredients, au natural! Also offering gourmet chocolates, tarts and cakes, French gelato, classic French pastries, and more. Treat your friends, family, employees, and business partners! Create your own holiday gift box in 6, 12, 24 or 36 count boxes with your choice of 20+ flavors. Open M-Sat 9am-10pm, Sun 9am-9pm.

Le Macaron French Pastries of Saint Louis, 111 W Lockwood Ave, Old Webster Groves, 314.395.6094

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November 2023

PHOTO COURTESY OF GIFTAMEAL

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L A S T B I T E // W H AT I D O

ANDREW GLANTZ FOUNDER AND CEO, GIFTAMEAL

Combining a passion for giving back and a profit-with-a-purpose business model, Andrew Glantz founded GiftAMeal while he was a student at Washington University. When a diner uses the GiftAMeal app to take a photo of their meal at a participating restaurant, the partner restaurant donates a meal to a food bank. If the user shares that photo to social media, the restaurant donates another meal. Here, Glantz offers insights on his background in nonprofits and how GiftAMeal built its network of over 900 partner restaurants across 37 states, enabling the app’s users to feel good about giving back through dining out. – Amanda Bretz

“Growing up, I was always interested in giving back to various causes in any way I could. When I was in high school, I was vice president of a nonprofit called Junior Variety that was about kids helping kids. During my four years on the board, we raised $350,000 for kids across needs like hunger, mobility and education. That was my first leadership role in the nonprofit world.”

“When I was in college, I was co-owner of a nonprofit called Sharing With a Purpose. It was a storefront where people could donate items and also take items for free to promote reuse and sustainability, whether it was textbooks, clothing or kitchenware.”

“While I was a student at Wash U, I had an internship with a venture capital firm, which is where I got exposed to startups. One day on lunch, I discussed with another intern how millennials love supporting businesses that give back.

The managing partner at the firm told me about business models that can be for profit, but with a purpose. I came up with the idea for GiftAMeal on my lunch break talking with the other intern. I pulled from a Toms Shoes [or] Warby Parker buy-onegive-one model, and combined that with the idea of people posting photos of their restaurant meals on social media.”

November 2023

“I put my savings into the business and hired an app development company to build the first version of GiftAMeal and launched it in October 2015, while I was still in college. I graduated in May 2017 and really started pursuing the app full time.”

“One of the biggest obstacles was about getting early adopters. One of our first restaurants that joined was Anthonino’s Taverna on the Hill, and they’re well respected, so that helped us get other restaurants on board.

When we were looking to expand more nationally, we were looking at working with chain restaurants. It was one of those things where it was hard to get that first big fish to commit, and the first one to give us a shot was Lion’s Choice.”

“That showed us this could actually work, not just with the mom and pops, but also with a chain. Then we were able to partner with a franchisee of Andy’s Frozen Custard with half [their restaurants] in St. Louis and half in North Carolina, so that showed us we could succeed outside of St. Louis with a chain.”

“As the founder, being in touch with what the restaurants want is something that I think is really important to be

involved with. My job is a blend of overseeing the team [of six], making sure everyone’s jobs are in sync with one another, as well as working on pitching new restaurants to join the program, managing finances, billing and working with our chief technology officer on our tech development and strategy as we look to build out new feature sets, internal tools or automations. It’s a little bit of everything. I wear all different hats as CEO of a startup, and that’s something that I really enjoy.”

“We’ve just launched some integration partnerships with some other foodtech companies so that we can seamlessly integrate GiftAMeal with chain restaurants. One of the things I see for the future is continuing to develop GiftAMeal to integrate into a restaurant’s own experience, whether that’s through the restaurant’s own mobile app, online ordering, delivery or any way that a customer wants to interact with that restaurant.”

“We’ve provided 1.6 million meals to those in need so far, and for the future we’re looking at surpassing 1,000 participating restaurants in the near term. My goal is to eventually be providing over a million meals per year to those in need.”

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