ST. LOUIS’ INDEPENDENT CULINARY AUTHORITY // SAUCEMAGAZINE.COM // FREE, SEPTEMBER 2022 GUIDE DRINKINGTO pink negronis at little fox, p. 25
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EDIBLEMANAGINGEXECUTIVEPUBLISHEREDITOREDITORDIGITALEDITORSTAFFWRITERARTDIRECTORSENIORDESIGNERWEEKENDEDITOR PROOFREADER & CONTRIBUTING EDITOR CONTRIBUTINGADVERTISINGCONTRIBUTINGPHOTOGRAPHERSWRITERSPROOFREADERSALESMANAGERACCOUNTEXECUTIVESEVENTSCOORDINATORLISTINGSEDITORFACT-CHECKERINTERNS SEPTEMBER 2022 • VOLUME 22, ISSUE 9
Huff Allyson Mace Kelli Jones, Angie Rosenberg Amy Hyde Amy AlexanderHyde Olson
To place advertisements in Sauce Magazine, contact the advertising department at 314.772.8004 or sales@saucemagazine.com. To carry Sauce Magazine at your store, restaurant, bar or place of business, contact Allyson Mace at 314.772.8004 or amace@saucemagazine.com. All contents of Sauce Magazine are copyright ©2001-2022– by Bent Mind Creative Group, LLC. The Sauce name and logo are both registered to the publisher, Bent Mind Creative Group, LLC. Reproduction or other use, in whole or in part, of the contents without permission of the publisher is strictly prohibited. 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. Additional copies may be obtained by providing a request at 314.772.8004 or via mail. Postage fee of $2.50 will apply. Sauce Magazine is printed on recycled paper using soy inks.
Jamie Korenblat, Joey Knese, Alexander Olson
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 Oursaucemagazine.com.reviewersarenever 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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Over ice with club
Michelle Volansky Lauren Healey Heather Hughes Huff Virginia Harold, Izaiah Johnson, David Kovaluk, Carmen Troesser, Michelle Volansky
4 I SAUCE MAGAZINE I saucemagazine.com September 2022 How do you take martini?your A dirty gin martini with cheese-stuffedblueolivesGinandfilthy,filthydirtyWhat Michelle said but on the rocks Gin martini, dry and with a twist
toppersoda;) SAUCE MAGAZINE subscriptions are available for home delivery STREETNAME ADDRESS CITY STATE ZIP SEND A $30 CHECK TO: SAUCE MAGAZINE – SUBSCRIPTIONS for a 12-month subscription 1826 Chouteau • St. Louis, MO 63103
Allyson Mace Meera Nagarajan Liz Wolfson Lauren Healey Iain Shaw Meera Nagarajan
Nicky Althoff, Lauren Healey, Katie Herrera, Meera Nagarajan, Deborah Reinhardt, Iain Shaw, Matt Sorrell, Michelle Volansky, Liz HeatherWolfsonHughes
September 2022 SEPTEMBER 2022 editors' picks last bite features TROESSERCARMENBYPHOTO COVER VermouthFORTIFIEDDETAILSSPIRITScanbeenjoyed numerous ways, from solo to with a bit of bubbles. Learn more on p. 25. PHOTO BY IZAIAH JOHNSON Tune in to St. Louis Public Radio 90.7 FM this month when Sauce joins St. Louis on the Air. contents frozen drinks at small change, p. 38 7 EAT THIS Double Deuce at Nomad by liz wolfson 8 DRINK THIS Narrow Gauge’s King OJ Run by katie herrera 11 HIT LIST 5 new places to try this month by lauren healey, meera nagarajan, iain shaw and michelle volansky 16 IN THE KNOW Save Me a Place by liz wolfson 20 TRENDWATCH Guide To Drinking Edition by iain shaw 25 FORTIFIED SPIRITS How to enjoy vermouth either out or at home by matt sorrell 29 SHOP FOR SAKE LIKE A PRO by iain shaw 34 COUNTY CUPS What’s new in coffee west of I-270 by deborah reinhardt 42 WHAT I DO Kevin Lemp of 4 Hands Brewing Co. by liz wolfson 44 LANDMARK Blueberry Hill by iain shaw 46 STUFF TO DO by nicky althoff 38 GO HERE, DRINK THIS by michelle volansky 44 C’MON GET HAPPY Happy hours are back, baby by nicky althoff
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The Double Deuce exists for those times when you know you want some of Nomad’s iconic pastrami, but you’re also craving a burger. The baseline version of the sandwich features a grass-fed beef patty topped with some of that crispy, smoky pastrami, Swiss cheese and a creamy, spicy special sauce served on a brioche bun. It’s easy to customize any way you like – we swapped the Swiss for American cheese and added pickles. No matter how you dress it, you’ll have a serious meat party on your hands.
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ThisEat
E D I T O R S' PICKS Nomad, 1221 Tamm Ave., St. Louis, Facebook:314.696.2360,NomadSTL
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THISDRINK
As temperatures start to fall, reach for doubled- and tripled-up versions of your favorite IPAs, which feature higher ABVs – perfect for staying warm on colder nights. Narrow Gauge Brewing Co.’s King OJ Run, the 10%-ABV version of the popular OJ Run hazy IPA, is stacked with dank Apollo hops, stone fruit and passion fruit-forward Galaxy hops, and juiced up with citrusforward Citra and Amarillo.
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E D I T O R S' hitPICKSlist 5 new places to try this month the dining room at bistro la floraisonSHAWIAINBYPHOTO
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1915 Cherokee St., St. Louis, 314.226.9473, thesaturnlounge.com
Bistro la Floraison, the latest venture from Take Root Hospitality, opened in the former home of Bar Les Frères in July. The small, bright space is welcoming and comfortable with cushioned chairs and charming service. The French wine list, curated by beverage director Kara Flaherty and house sommelier Patricia Wamhoff, is a great opportunity to explore. Try starting with a bottle of Sancerre to accompany airy gougeres with Gruyere cheese foam, each component emphasizing its counterpart’s lightness. Another delicious snack was the French onion financiers, slightly sweet and then savory from the onion, topped with Comté cheese and thyme oil. The crudites with assorted fresh, roasted and pickled vegetables are presented on a bed of crushed ice and served with Franch – French ranch, très chic. Don’t miss the golden kaluga caviar that came dolloped on top of fresh potato waffles with creme fraiche; it was lovely with a Clos Cibonne tibouren rosé, a beautiful, dry, fullerbodied rosé. Dessert, a decadent Basque cheesecake with macerated peaches, was a strong finish. 7637 Wydown Blvd., Clayton, 314.725.8880, bistrolafloraison.com
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opposite page: fried chicken cordon bleu at bistro la floraison; this page: from top: smoked trout rillette with creme fraiche, chives and toasted porrige bread at bistro la floraison, one of two dining rooms at bistro la floraison
IVY Ivy, an elegant, Instagram-worthy cafe in Clayton, uses high-quality, locally sourced ingredients for dishes that shine. While the menu includes soups, salads, quiches and more, the specialty here is tartines served on sourdough that’s baked in-house daily. We loved The Pershing, a capreseesque tartine with fresh mozzarella, heirloom tomatoes, basil and lightly sweet truffle glaze. The Cromwell tartine featured a smooth and creamy hummus, goat cheese, a giant morel mushroom, crunchy pine nuts, plus a sprinkling of dill and parsley. We also enjoyed the watermelon salad with watermelon radish, cucumbers, delicate baby greens, feta and a justsweet-enough honey vinaigrette.
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There’s major wow factor walking into Cherokee Street’s newest nightlife hangout. Tucked into an unassuming spot along Antique Row, The Saturn Lounge’s slick, modern interior feels both apt and futuristic. You can feel the influence from co-owner and veteran turntablist Doug Morgan in every square inch. Rather than superfluous bottle options collecting dust behind the bar, stacks of vinyl line the shelves; an elevated audio system pumps chill tunes throughout the space. The drink menu offers a respectable local draft beer list, a long list of cans and bottles, a few wines by the glass or bottle, and a pleasantly surprising column of NA offerings. The cocktail list keeps it simple with riffs on classics like a Violet Fizz with gin, violet liqueur, simple syrup and soda, and the La Scala mezcal margarita with basil and peach liqueurs.
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14A N. Meramec Ave., Clayton, 314.776.9377, ivytartines.com
eat crow
DUMPLINGSTIGERSOUP
1931 S. 12th St., St. Louis, 314.934.1400, eatcrowstl.com
VOLANSKYMICHELLEBYPHOTOSCROWEATSHAW;IAINBYPHOTOSDUMPLINGSSOUPTIGER
CROWEAT Fans of Maplewood staple
The Crow’s Nest will find similarities in the restaurant’s new Soulard outpost: That familiar divey charm is still there but with enough new elements to establish its own identity. A large wraparound bar is the centerpiece of the space with campy ’80s movies projected on the wall and a memorabilia collection on display that feels more Rock & Roll Hall of Fame than TGI Fridays. Smash burgers are the star of the menu with options ranging from a classic double cheeseburger to a Frisco Melt to the B.A. Baracus with two quarter-pound patties, bacon, avocado, cheddar and deep-fried garlic mayo. There’s a full column of “macs” including an original mac and cheese with campanelle noodles and rich jalapeno-gouda cheese sauce. Hot Honey Mac adds hot honey fried chicken, Gorgonzola and a drizzle of ranch. Whether you’re throwing back beers on the large, dog-friendly patio or having a full meal in the dining room, Eat Crow has got those ideal neighborhood bar vibes down.
This little spot in Gravois Bluffs is already a magnet for anyone living in South County who longs for more Chinese soup dumplings in their life. And if you’ve never tried soup dumplings before, you’ll be eternally glad you did. The menu here offers one big choice: Do you want your dumplings (six per serving) steamed or pan-fried? The correct answer is both, so bring a friend and you can share two orders of dumplings – or more, if you’re hungry. Fillings include pork, beef, chicken or shrimp and cheese. The garlicky cucumber salad is a must, and the chile sauce on your table is made in-house. The wall mural provides a how-to guide on eating soup dumplings, and it’s there for good reason: These delights need to be handled delicately, as the soup filling is both piping hot and capable of spurting anywhere. Don’t be deterred – pure enjoyment awaits a careful eater.
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clockwiseDumplingsfromtop left: eat crow, steamed pork soup dumplings at tiger soup dumplings, double cheeseburger at eat crow
98D Gravois Bluffs Circle Drive, Fenton, 636.678.7180, Instagram: Tiger Soup
E D I T O R S' PICKS HAROLDVIRGINIABYPHOTO
The most recent Save Me a Place featured pizza by Nicky Slices, and Michalski anticipates food will continue to be a part of the series. All the events so far have been held at private event space Wild Carrot, where Michalski serves as beverage manager. The series enables Michalski and co. to get creative and invite the public in for a night. “It’s a beautiful space, and we get to show it off and pull out all the furniture and just let people have nice drinks and low lighting with a great DJ for a couple hours,” he said. “Give everyone a little break.” Reservations recommended. The next Save Me a Place will take place on Oct. 19; follow the series on Instagram (@savemeaplace) for additional details and future event announcements.
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IN KNOWTHE SAVE ME A PLACE Pop-up series Save Me a Place has claimed a spot at the intersection of creative cocktails and classic records. “It started with us making drinks and listening to Fleetwood Mac and thinking how cool it would be to have a Fleetwood Mac-themed bar,” explained Luc Michalski, who spearheads the series with co-founder Kenny Marks. That brainstorm led to the first event, which featured specialty cocktails named for songs on Fleetwood Mac’s record Tusk, like the “Sisters of the Moon,” a sotol-based drink with spiced pear liqueur, bitter aperitivo and lime juice.
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Spain Exports of Spanish wine to the U.S. are up, and we’re seeing the fruits of that in the local market. These wines offer excellent value, particularly in comparison with their French counterparts. Tempranillo is one of the key Spanish grape varietals; try the Bodegas Volver Paso a Paso Tempranillo, available for retail purchase at 33 Wine Shop & Bar. Spanish rosados can also go toe-to-toe with French rosés; Truffles has an aged rosado from R. Lopez de Heredia that comes highly recommended.
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NA wine Compared to a few years ago, quality has improved markedly in the non-alcoholic wine sector, and that’s powering consumer interest in tipples that don’t get you tipsy. Germany’s Leitz, a respected winery in its own right, offers some of the best NA wines around. Sample their still or sparkling riesling and rosé at Bulrush, which also offers nonalcoholic cocktails as part of its Dram House program. You can also sample NA wines at Vicia and Annie Gunn’s The Wine and Cheese Place stocks a variety of NA wine from other producers, including Gruvi, but we love Leitz’s canned NA wines – they’re perfect for a picnic. Proxies’ collaboration with André Mack, inspired by the wines of Oregon’s Willamette Valley, is an intriguing recent arrival to the local market, available at AO&Co.
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Rare Red, aged six months in French oak and produced just outside Lisbon. And coming later this month or early next, Ben Poremba’s new Bar Moro will offer a wine list heavy on Spanish and Portuguese wines to complement the restaurant’s focus on Iberian cuisine.
Shochu Shochu, a distilled cousin of sake, tends to be characterized by more delicate flavor profiles but shows impressive range.
Dry Riesling Many wine drinkers think of riesling as a “sweet” varietal, but the riesling spectrum also incorporates drier profiles. With high natural acidity and minerality, dry rieslings make versatile partners for poached fish, lobster, spicy dishes and citrus-y dishes. Look for German trocken rieslings, like those from producer Kruger-Rumpf; Austrian vineyard Schloss Gobelsburg’s Kamptal Riesling; or the Alsatian Marcel Hugg Reserve Saint Jean, which is available at Parker’s Table. In the U.S., New York’s Finger Lakes region, Oregon and California also produce dry rieslings; Vicia uses Ravines Dry Riesling from the Finger Lakes region in some of its pairings.
Portugal Local consumers are also venturing beyond Portugal’s effervescent vinho verde to explore the country’s still wines. While still known for its port, the Douro Valley also produces medium- to full-bodied reds that pair well with grilled meats. These have been hard to come by lately, but Clayton Winehouse does stock 2018 Casa Ferreirinha Papa Figos Tinto. Meanwhile, 33 Wine Shop & Bar’s house red is Quinta de S. Sebastiao (Q.S.S.)
Bubbles No occasion is too small to pop open a bottle of sparkling wine, and the world of bubbly is expanding to address that demand. English sparkling wines are earning Britain respect in the wine world. Truffles offers a sparkling rosé from Cornwall’s Camel Valley winery, while Pop has a couple of bottles from Ridgeview, located in Sussex, England, on its globetrotting list of sparkling wines. New York’s Finger Lakes region is also on the rise – Parker’s Table carries sparkling wines from Ravines. Prosecco rosé presents a drier flavor profile than most prosecco and now has its own Designation of Controlled Origin (DOC) –explore the category at The Wine Merchant, which stocks bottles from Bellussi and Bisol Desiderio.
Whiskey Single-Barrel Whiskey Where whiskeys and bourbons produced at scale typically blend hundreds or thousands of individual barrels to achieve consistency of flavor, single-barrel picks zoom in on the tastes captured in one barrel of superior quality. Each singlebarrel run is an inherently unique, scarce product, and distillers, retailers and bars are tapping into the appeal of that exclusivity. Planter’s House now devotes a section of its menu to barrel-pick cocktails: A 120-proof Knob Creek bourbon barrel pick is the basis for the Planter’s House Old-Fashioned, while the house Sazerac is built on a 115-proof Knob Creek rye exclusive to Planter’s House. The Wine and Cheese Place is also running its own singlebarrel programs, while the newly opened ABV Barrel Shop in Arnold is exclusively stocking bourbonssingle-barrelfromMissouri and around the U.S. Japanese Whisky Industry acclaim for Japanese whisky is finally translating into consumer interest, with more variety than ever before in local stores. The recently opened Spirit Wine & Craft stocks whiskys like Hibiki and the Nikka Coffey range, in addition to Ohishi and Fukano, two Japanese distilleries producing whisky using koji rice instead of malted barley. The house OldFashioned at Tony and Jessica Nguyen’s newly opened Snō uses Iwai, a Japanese whisky inspired by American styles.
Iberian Wines
Compare Chiyonosono’s 8000 Generations and Rihei Ginger, both of which are available at The Wine and Cheese Place . At Indo , try beverage director Kira Webster’s Fit For Himiko cocktail, which is made with Chiyonosono 8000 Generations and placed second in a recent cocktail contest. Shochu highballs, or chuhai, also offer limitless adventures; The Bao’s Where Is My Rind uses Mizu lemongrass shochu to demonstrate that potential.
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FortifiedSpirits BY MATT SORRELL // PHOTOS BY IZAIAH JOHNSON pink negronis at little fox
Vermouth is one of the keystones of the beverage world. A key component in iconic cocktails like the martini and its cousin, the Manhattan, this venerable potable can be enjoyed solo or with a bit of bubbles as an aperitif or digestif.
Vermouth is part of the larger class of aromatized wines, vino-based concoctions flavored with all manner of flowers, barks, herbs and more. What sets vermouth apart from other entries in this category is wormwood; the term vermouth itself derives from the German word for the herb. In the European Union, vermouth must include at least one type of wormwood and be at least 75% wine and fortified with some type of distilled spirit to be classified as such.
While vermouth shines as a co-star in mixed drinks, it also makes a great stand-alone tipple. Coming in between 14% and 18% ABV, vermouths make ideal session sippers. Local bar programs are doing their part to increase drinkers’ awareness of vermouth’s potential as a solo performer. Dale has 15 vermouths available on his menu at Little Fox, including most of the highly revered Bordiga line. He encourages curiousbut-cautious drinkers to try vermouth via the highball route, topping it with club soda or sparkling mineral water and a twist of citrus. Fricker has upward of 30 vermouths available for purchase at Grand Spirits and about 12 to 15 available for individual tastes or as part of tasting flights. He also enjoys educating his guests on the finer points of vermouth, from regional differences to advice on home use. His top pro tip: Refrigerate that bottle of vermouth. It is wine, after all!
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There are more vermouths available to the modern drinker than ever before, and local mixologists are making the most of the bounty.
“We use vermouths or some sort of fortified wines in most of our cocktails,” said Tim Wiggins, co-owner of On Point Hospitality, which includes restaurants Yellowbelly, Lazy Tiger and Retreat Gastropub. “I love the depth and richness they add without adding proof and heat to the cocktail,” he added. Wiggins said he likes infusing vermouths instead of spirits because of the fortified wine’s lower proof, which gives him more control over the final product. Similarly, he can use healthy amounts of an infused vermouth to impart maximum flavor to a drink without the alcohol punch of a distilled spirit taking over. Examples of Wiggins’ vermouth experiments are on the menu at Lazy Tiger: Check out the Thirstbucket cocktail featuring Bordiga dry vermouth infused with strawberry and dill seed, or the STL Catholic, made with Yzaguirre rojo vermouth infused with charred poblano peppers.
The final product is categorized as either sweet, dry or blanc (in French) or bianco (in Italian), a sort of semisweet option.
“Vermouths have such depth, complexity and nuance,” according to Bridger Dale, bar manager at Little Fox. “The category is so Dalebroad.”keeps a handful of vermouth-centric cocktails on his menu at any one time, like the Pink Negroni, which features Yzaguirre rosé vermouth.
“I absolutely love what [vermouths] do for drinks,” said Michael Fricker, owner of Grand Spirits Bottle Co. and partner at The Gin Room. “I like the way you can play with their natural sweetness.”
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It’s easy to be overwhelmed when approaching sake as a newcomer, but don’t collapse onto the age-old crutch of choosing the bottle with the prettiest label. Take a pause and follow a few simple tips that will have you eyeing the sake shelf at your local international grocery store or bottle shop with confidence. from left: andrew lamb, kira webster and patricia wamhoff shop for sake at supermarketpan-asia
Shop For Sake Like a Pro BY IAIN SHAW // PHOTOS BY IZAIAH JOHNSON
Sommelier Patricia Wamhoff of Take Root Hospitality says $30 to $60 is enough to buy a “really good” sake.
On the low end, futsushu is cheap, low-grade sake. Other types of sake worth noting include nigori (cloudy sake) and yamahai – Kira Webster, beverage director at Indo and Nippon Tei, and Wamhoff both recommended Shiokawa Cowboy for an interesting example of this ancient style. Lamb stressed that flavor profiles can still vary significantly within each grade of sake.
“The flavor of sake is in the 10,000 decisions the brewer makes during the process,” he said.
Sake Meter Value (SMV): A scale that indicates the relative sweetness or dryness of the product. SMV runs from the sweetest at -15 to the driest at +15. Webster said that she often uses a customer’s wine preference as a barometer for what sake they might like. “We’ll ask them, ‘Do you typically like sweeter drinks or dry drinks?’” she said. Most customers lean on the dry side – in that realm, Webster’s go-to recommendation is Manotsuru Demon Slayer. Polishing ratios: A percentage that indicates how much of the rice grain is milled away prior to fermentation, a process that directly impacts a sake’s flavor as it exposes more of the rice starch during fermentation. Ginjo and daiginjo sakes have progressively higher polishing ratios than honjozo
like Global Foods and Jay International Foods is one option. Pan-Asia Supermarket has the biggest selection of sake we’ve seen in St. Louis, ranging from futsushu “table sakes” to more refined options. However, unless you happen to bump into a sake aficionado while you’re shopping, you may not be able to find anyone who can offer advice to inform your purchase.
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sake. “As we move down that ginjo to daiginjo range, we’re expecting a lot more fruit, a lot more aromatic, a little more floral,” Lamb said. “It’s like taking a sauce and reducing the sauce down,” Wamhoff explained. “When you reduce it down, it’s going to have more flavor intensity. Daiginjo can be that, but they can also be more delicate, more floral overall.”
Junmai: A term that indicates no distilled alcohol has been added to the sake. Distilled alcohol is often added to sake to enhance flavor and as a preservative. You might see the term either on its own or appended to another grade, i.e. junmai ginjo or junmai daiginjo . Junmai sakes tend to be bolder and more “in your face” than alcohol-added styles, Lamb said.
Production date: Indicates when the sake left the brewery. “There is a shelf life, so to speak, for sake, and the fresher the better,” Wamhoff said. The production date is not always immediately obvious, but if you’re shopping in September 2022, beware of buying sake with a production date earlier than 2021.
Andrew Lamb of High Water Sake, a certified sake sommelier who is running sake education and certification programs in St. Louis, recommends visiting a specialty wine or liquor shop – Parker’s Table, Starrs, The Wine Merchant or Intoxicology – where you can ask somebody for recommendations. The Wine & Cheese Place in Clayton is a good place to start, offering a variety of sakes at different price points. Even if your local wine shop only has two or three sakes, there’s a good chance they’ll be quality picks.You can buy a decent bottle of sake for around $15 to $25. A higher rangeaccessobviouslybudgetunlockstoabroaderandbetter quality of sake, but if you’re just getting started there’s no need to drop hundreds of dollars on a bottle.
While a bottle’s label may feature Japanese kanji (the characters used to write in Japanese) exclusively, the importer’s label on the back of the bottle will be in English. Typically, the label might provide information on the grade of sake, flavor profile, production region and the type of rice used. Light, easy drinking honjozo sakes are a good entry point, Lamb said.
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Both Wamhoff and Lamb said Tozai’s range of sakes offer an approachable gateway to the diversity of sake.
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Lamb added that Tozai, along with Rihaku Wandering Poet, offer a “beautiful introduction point” for people who have never tried sake. “They’ll change the way you think about what sake can be,” he said. Webster said Konteki Tears of Dawn is a favorite among the Indo team.
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county
BY DEBORAH REINHARDT // PHOTOS BY DAVID KOVALUK cups
opposite page: from left, alejandra and john hagedorn, co-owners of la finca coffee; this page: cafe de olla (mexicanstyle coffee with sugar and cinnamon) at la finca coffee
FOUR LOCALLY OWNED COFFEE SHOPS AND ROASTERS SUPPLYING GREAT CUPS TO COFFEE LOVERS WEST OF I-270
137 S. Central Ave., Eureka, 636.549.3478, coffeelafinca.com
In Villa Ridge, Missouri, Reconstruction Coffee Roasters is sourcing oak whiskey barrels from Pinckney Bend Distillery to produce their Bootlegger blend. Aging beans in the former whiskey barrels yields hints of caramel, fruit and whiskey for a flavor profile that master roaster Nickie Browne described as comparable to an Irish coffee. Although this process didn’t originate with Reconstruction Coffee, she said the coffee has become one of the roastery’s Reconstructionbestsellers.Coffee opened in 2020 and operates out of a former church built in 1871, according to manager Emily Kappesser. While there’s no cafe on site, tours of the roastery are available and include tastings.
Decaf drinkers will want to sample Seek’s sugarcane-processed decaf Colombian coffee with hints of caramel, nougat, hazelnut, dried cherry and apple. Fermented sugarcane molasses produces ethyl acetate, which is used to decaffeinate green coffee beans prior to roasting. The process uses less water than other decaffeination techniques and is a good fit for places like Colombia, where sugarcane and coffee are already being grown in large quantities, explained coowner and roaster Craig Borcherding (who is also Aichholz’s brother-in-law).
1018 Maupin Ave., New Haven, 573.953.0364, seekcoffeeco.com
La Finca Coffee
On weekends, Seek offers free samples of featured coffees, much like a winery’s tasting room, in order to help customers identify the perfect coffee for their palates, Borcherding said. Borcherding, who worked two years at 2nd Shift Brewing before learning the art of coffee roasting, also leads cupping classes.
Reconstruction’s beans are available for retail purchase online as well as at The Annex in Webster Groves, Garden District STL on South Grand Boulevard and Micro Meadows in Wildwood; their coffee is brewed behind the bar at Honeymoon Chocolates in Clayton.
John roasts coffee on site, selecting beans primarily from Central and South America as well as Ethiopia, Kenya and Congo. Some of the specialty drinks on the bar include tinto (Colombianstyle coffee made with sugar) and cafe de olla (Mexican-style coffee with sugar and cinnamon). The couple will open their second location at 4440 Manchester Ave. in the Grove in September. It will be similarly styled as the Eureka shop, but will offer an expanded food service, introducing tortas and arepas (corn-based Colombian flat breads) to the menu.
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on a coffee-infused wine called Vine and Bean. “We really enjoy collaborating with local businesses,” said Course Coffee co-owner Brandon Runk.
One of Runk’s customers introduced him to Wenwood winemaker and owner Tom Kalb. Kalb wanted to create a special release for his winery’s 20th anniversary. After sampling three different coffees, a single-origin coffee sourced from Dukunde Kawa, a woman-owned cooperative farm in Rwanda, was selected to pair with a dry red Primitivo. According to Kalb, freshly ground coffee is introduced to the wine for about 10 seconds via a process akin to a tea bag. The infused wine is then blended with other wines made from the same grape, resulting in a subtle coffee aroma.
419 Olive St., Villa reconstructioncoffee.comRidge, Seek Coffee & Cocktails Located in New Haven, Missouri, this small roastery and tasting room opened in March 2021 inside a 19th century building and former hat factory. Coowner and bar manager John Aichholz uses nitro cold brew to craft superlative coffee cocktails like the Cold Brew Jungle Bird, made with Meletti amaro, Cappelletti aperitivo and fresh pineapple and lime juices.
Vine and Bean is available at Wenwood Farm Winery and Course Coffee. You can also taste the Rwandan coffee on its own at Course Coffee, which offers coffee flights at the bar.
Course Coffee Roasters Course Coffee Roasters, which opened its St. Charles coffee bar in 2019, specializes in small batch roasting and sources beans from direct trade distributors. Recently, they’ve collaborated with Wenwood Farm Winery, located in Bland, Missouri,
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At La Finca, art by Alejandra and her father, Enrique Reyes, hangs on the walls while Latin music plays in the background.
1218 N. Second St., St. Charles, 217.481.6244, coursecoffeeroasters.com Reconstruction Coffee Roasters
La Finca Coffee is a Colombian-style coffee shop in Eureka, Missouri. Coowners John and Alejandra Hagedorn opened La Finca four years ago after visiting a coffee shop-art gallery in Alejandra’s hometown in Colombia. Local artwork covered the rustic stone walls of the cafe where neighbors gathered to visit over cups of coffee. The inspired couple knew they had to introduce the St. Louis region to its first Colombian coffee shop.
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FROM FROSTEDBEERSLEFT,INMUGSANDAFROZENDRINKATPLATYPUS
BY MICHELLE VOLANSKY PHOTOS BY CARMEN TROESSER
SPARKLINGPINEAPPLETHECOCKTAILATPOP
1114 Olive St., St. Louis, 314.828.5064, crackfoxbar.com
Go to Pop, drink cocktailChampagnea
Go to Platypus, drink whatever is in the frozen drink machine
3200 S. Grand Blvd., St. Louis, 314.771.3411, natashasginroom.com
This sparkling wine bar in Lafayette Square is a real charmer with statement wallpapers, plush banquette seating and a secret garden patio. While a glass of anything from their surprisingly global lineup of bubbles is sure to delight, we zeroed in on the Champagne cocktail section of the menu. Light, refreshing tipples with no-nonsense names like Pineapple (reposado tequila, pineapple, bitters, salt, bubbles) and Cucumber (cucumber and rosemary vodka, sugar, prosecco) are paragons of simple pleasure.
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Go to The Gin Room, drink a spritz No one knows gin like Natasha Bahrami, and sitting at her Gin Room’s bar on South Grand Boulevard feels like pulling up a chair to a college course on the spirit – except very fun, we promise. Since the connecting restaurant space transformed from Cafe Natasha to Salve Osteria, amaros, digestifs and spritzes have taken center stage on the drink menu. We love the Salve Spritz, a fabulously rich and complex mix of amaro, vermouth, bitters, yuzu and mint topped with fizzy pet-nat, but you mustn’t miss the bespoke tableside cart service – just give the bartender some flavor profiles you gravitate toward, and you’ll get a custom-built concoction and a totally unique experience.
1915 Park Ave., St. Louis, 314.241.8100, popstlouis.com
The cocktail menu at Platypus changes weekly – sometimes daily – and truly any concoction whipped up by this talented team of bartenders is worth trying, but our can’t-miss recommendation is whatever they have spinning in the frozen drink machines. Served in fun-sized 8-ounce pours, there’s nothing like a frosty mug of cheap beer with a frozen Hemingway Daiquiri sidecar. Or a strawberry pina colada. Or something more unique like The Macaw with Cappelletti aperitivo, strawberry rum, citrus, tomato and bitters. We’ve even crushed a frozen take on an espresso martini with fernet. Whatever it is, just try it. Disappointment is impossible.
4501 Manchester Ave., St. Louis, 314.448.1622, drinkplatypus.com
Go to The Crack Fox, drink a margarita on tap Depending on the day of week, The Crack Fox fluctuates between karaoke bar, cabaret, stand-up comedy joint, dance club, drag bar and pub trivia spot. No matter which day you choose, you shouldn’t judge this freaky downtown haven by appearances. Craft cocktails with house-made syrups and rotating local beers dominate the menu, but we remain delighted by the margaritas on tap. Milagro tequila, dry curacao, fresh lime, agave and salt ready at the pull of a handle feels like a savior for both a busy bartender and impatient patron.
THERE’S AN ART TO GOING OUT AND GRABBING A DRINK. TIME, PLACE AND VIBE ARE CRUCIAL. YOU WOULD NEVER WASTE A TRIP TO AN UPSCALE COCKTAIL BAR BY DOWNING MACRO LAGERS, AND YOU WOULDN’T THROW BACK GREEN TEA SHOTS AT A DIVE ON A FIRST DATE. (OR HEY, MAYBE YOU WOULD! NO JUDGMENT.)
SO, WHAT SHOULD YOU DO? SOMETIMES WE JUST WANT TO BE TOLD. HERE ARE SEVEN DRINK AND DESTINATION PAIRINGS WORTH A SPOT ON YOUR WEEKEND ITINERARY. THE BAR AT POP
DON’T MISS THE PAINKILLERBIGFROZENOATSMALLCHANGE—YOUCANEVENGETABABYSIZE.
IN ATONPICKLEATAPSMALLCHANGE
2501 S. Jefferson Ave., St. Louis, 314.354.6100, theluckyaccomplice.com
Small Change self-identifies as the “dive bar-chic stepchild” of Planter’s House on its website, and nothing epitomizes that vibe more than having Ted Kilgore’s famous In a Pickle cocktail on tap. It says, “We’re here to party, but we have class.” Hendrick’s gin, St. Germain, velvet falernum, lime, cucumber and dill make this the perfect patio treat. Inside, you can also order any classic cocktail mixed to perfection and soak up the unpretentious neighborhood vibes under the dappled light of a disco ball.
Go to Salt + WalnutdrinkSmoke,a FashionedOld-
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2800 Indiana Ave., St. Louis, smallchangestl.com
Go to The AgentdrinkAccomplice,LuckyaSecretMan
With a staggering bourbon collection and respectable local beer list, Salt + Smoke has always offered more for the discernable drinker than your average barbecue joint. The Walnut Old-Fashioned is a staple of their house cocktail menu with Old Forester Signature bourbon, walnut and tart cherry liqueurs, brown sugar and orange bitters for a sweet, strong sipper that goes down beautifully with a pile of burnt ends. Multiple locations, saltandsmokebbq.com
Go to anChange,SmalldrinkInaPickle
We can clock a play on a dirty martini faster than James Bond can request his shaken, not stirred. The Lucky Accomplice’s Secret Agent Man cocktail mixes both vodka and gin (martini purists are shaking, we know), Oka Kura sake vermouth, olive and a little touch of magic, which is to say, MSG. It’s a delight to pop in for a happy hour pre-dinner and watch bartender Charlie Martin work masterfully amid the gleaming gold barware.
C’Mon Get Happy
1818 Chophouse Those of us more concerned about the food aspect of happy hour will find a friend in 1818 Chophouse’s cheaperthan-gas happy hour snack menu, with $1.50 cocktail shrimp, $2 pork belly deviled eggs and $4 prime rib sliders, among other tasty snacks. Drink specials include $1 off beer, $2 off select wines and $5 bartender’s choice cocktails. 3:30 to 5:30 p.m. Tuesday to Friday 6170 Bennett Drive, Suite A, Edwardsville, 1818chophouse.com618.307.9300, Bar K For the 9-to-5-ers among us, making it to happy hour can feel like a race against the clock. Bar K kindly offers a solution in the form of a later “reverse yappy hour” every Monday to Thursday from 8 to 10 p.m. for those who may have missed out on their first round of deals from 4 to 6 p.m. Discounts include $2 off snacks and appetizers, $4 off pitchers and $2 off tapped cocktails. Bring your pup so they can partake in your good time, or just enjoy being surrounded by good boys and girls. 4 to 6 p.m. Monday to Friday; 8 to 10 p.m. Monday to Thursday 4565 McRee Ave., St. Louis, 314.530.9990, barkdogbar.com Basso Clayton’s popular Italian mainstay offers happy hour deals every weekday. The drink specials are by no means shabby – $5 glass of wine? Yes, please! – but the food specials are especially appealing: With deals on the truffle fries, meatballs, margherita pizza and more, there’s no excuse not to add on the (also discounted) cannoli for dessert. 4 to 6 p.m. Monday to Friday 7036 Clayton Ave., Clayton, 314.932.7820, basso-stl.com
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Lazy Tiger This hip Central West End cocktail bar’s “lazy hour” offers $9 Palomas and margaritas. Choose your own adventure when it comes to the drinks, with mezcal, tequila or sotol offered as Paloma bases. Margaritas come in classic, carrot-passion fruit or spicy mezcal varietals. Food deals include $5 beef fat hand-cut french fries, $8 Cuban black bean nachos, $8 for a mini Nashville hot chicken sandwich and a mini poké bowl for $10. 5 to 6:30 p.m. Wednesday to Friday 210 N. Euclid Ave., St. Louis, 314.925.8888, lazytigerstl.com
2 to 6 p.m. Tuesday to Friday 1027 Geyer Ave., St. Louis, 314.256.1457, greatgrizzlystl.com
The Great Grizzly Bear Looking for a happy hour with an early start time? Soulard’s Great Grizzly Bear’s weekday special starts at 2 p.m. and includes $2.50 domestic beers, $3.50 rail drinks as well as deals on appetizers, burgers, sandwiches and more. Another unique weekly special is the Thursday-only Progressive Wells night: Well drinks start at $2 at 6 p.m., increase to $3 at 7 p.m. and $4 at 8 p.m. before rounding out at a whopping $5 from 9 p.m. to close.
The Blue Duck Rough day? The Blue Duck offers a vengeful twist to the happiest hours of the day, with $2 Burn it to the Ground shots and $1 Hamm’s. Other deals include $1 off drafts, $8 classic cocktails, $5 select wines and $1 off a selection of shareable dinner menu items. 3 to 6 p.m. Tuesday to Friday 2661 Sutton Blvd., Maplewood, 314.769.9940, blueduckstl.com
The Canteen at 9 Mile Garden
Frisco Barroom has something for everyone in its assorted happy hour specials, with our personal favorite being the $6 beer-and-brat combo. Other specials include $6 spritzes, $4 hard seltzer, $11 bar boards and a $6 snack flight with house-made beef jerky, smoked mixed nuts and pickled veggies. Bonus: It starts at 2 p.m., which, let’s face it, really should be the new 5 p.m. 2 to 6 p.m. Tuesday to Friday 8110 Big Bend Blvd., Webster Groves, 314.455.1090, thefriscostl.com
The Golden Hoosier South City residents take their happy hours seriously, and The Golden Hoosier is no exception.
While all happy hours are cause for celebration, some are extra noteworthy. Whether it’s discounted snacks, specialty cocktails or unusual hours, here are some of the happy hours around town putting extra-wide smiles on our faces. – Nicky Althoff
Open Concept Open Concept’s happy hour boasts the dual advantage of being both an even better deal on an already very good deal and the rare weekend-long special. The bar offers $22 all-you-can-drink premium options. Come thirsty! 5 to 8 p.m. Thursday to Sunday 4130 Manchester Ave., St. Louis, 314.356.1286, openconceptstl.com
4 to 6 p.m. Monday to Friday 3707 S. Kingshighway Blvd., St. Louis, 314.354.8044, thegoldenhoosier.com
Frisco Barroom
Eleven Eleven Mississippi The bar at this Lafayette Square landmark features something different each weeknight to keep you coming back. With half-price domestic beers and cocktails on Tuesdays, half-price bottles of wine on Wednesdays and Fridays, and half-price wine by the glass on Thursdays, there’s truly a deal for every drink preference. Halfoff flatbread Tuesdays to Thursdays gives you something to munch on while you sip. 4 p.m. to close Tuesday to Thursday; 4 to 6 p.m. Friday 1111 Mississippi Ave., St. Louis, 314.241.9999, 1111-m.com
For the early birds and night owls among us, The Canteen at 9 Mile Garden flips the early evening happy hour norm with special pricing in two time slots during the week. Deals include select cocktails for $4, $3 off pitchers of craft beer and $6 beer flights. 11 a.m. to 5 p.m. and 10 p.m. to midnight Monday to Friday 9355 Gravois Road, Affton, 314.390.2806, 9milegarden.com
Pair a margarita, Old-Fashioned or Blackberry Collins for $6 with queso and chips or French onion dip with Red Hot Riplets – both the cocktails and apps are priced at $6. $2 Busch drafts and $6 glasses of wine are also available. Doesn’t get much happier than that.
TROESSERCARMENBYPHOTOthe bar at thehoosiergolden
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48 I SAUCE MAGAZINE I saucemagazine.com September 2022 kevin lemp of four hands brewing co.
“Before I opened up the brewery, I worked for [E. & J.] Gallo Winery for a decade. At Gallo, I was responsible for that full portfolio –everything from Bartles & Jaymes [wine coolers] to $300 bottles of wine to brandy and gin and vodka. I think that, without me even knowing it, there were so many things in how we built 4 Hands that were inspired by the way Gallo Winery went to market.”
“Somewhere in the back of my head, I think that I always knew that we would not just be a brewery. We would be building a line of beverages to ensure that as trends ebb and flow, we have something in that trend bucket. I think that is extremely important as we’re looking at the next decade.”
“In 2011, 4 Hands Brewing Co. was created and, five or six years after that, we were in the space where we made the decision, we are passionate about beer – hyper-passionate about beer – but we also like to go out and have a gin and tonic. And we also really love amaro and we really love aperitif. So let’s start the framework on building a portfolio that can have different buckets that don’t compete with each other.”
LAST BITE // WHAT I DO
The last time we chatted with Kevin Lemp – president and CEO at 4 Hands Brewing Co., 1220 Artisan Spirits and Withered Oak Spirits – for this column (previously called 5 Questions) was just prior to the brewery’s opening in 2011. In the 11 years that have passed, 4 Hands has grown and evolved in ways few might have envisioned. With the company’s expansion into spirits, canned cocktails, seltzers and more, Lemp now conceives of 4 Hands not simply as a brewery but as a “premium supplier of beverage.” Here, Lemp catches us up on how his role has changed since we last spoke, 4 Hands’ growth as a community partner, and why they decided they wanted to “be more than beer.” – Liz Wolfson
KEVIN LEMP PRESIDENT & CEO, 4 HANDS BREWING CO.
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“So we’re able to pull a ton of inspiration because we’re already pretty deep in that category as customers. Now we’ve got this beautiful opportunity to be craftsmen and make it ourselves and put our spin on it.”
“You’re seeing everybody get into the beverage game. I mean, Sonic has their own line of hard seltzer now.
“I’d say one of my favorite projects is the Cardinal Glennon [Children’s Hospital] collaboration we do every year for their gala. It’s a collaboration that just really touches your heart. Or the Nine Network. I love that collaboration. I love Channel 9, I love what they do. I love the foundation of who they are, and we want to be a part of that.”
“We’ve taken the position of trying to be more than beer. That’s pretty much our motto here at the brewery and distillery, is we want to be more than beer. We want to be a partner of our community, we want to really have a pillar that helps make St. Louis a better St. Louis.”
HAROLDVIRGINIABYPHOTO
4 Hands Brewing Co., 1220 S. Eighth St., St. Louis, 314.436.1559, 4handsbrewery.com
“For us, City Wide is huge for that, giving over $300,000 to local nonprofits through City Wide. Our partnership now with State Wide and Veterans Community Project, working toward raising $50,000 for them so that we can build a house on their campus in North City.”
Mountain Dew has their own line of hard seltzer now. When you’re seeing fast food restaurants get into the category, that’s pretty eye-opening.”
“My role has changed so significantly over the last 11 years. … My total focus right now is to make sure that we’re building a really passionate team and focusing on innovation and opportunity. It’s a delicate balance of making sure that our foundation is super strong so that our team can execute at the level that they need to execute.”
For all Blueberry Hill’s bells and whistles – the events, the memorabilia – Edwards doesn’t believe his restaurant would have endured if it wasn’t for good food.
The restaurant’s first few years were turbulent. Edwards said he almost went out of business three times in the first two years. He was repeatedly denied a full liquor license, which prompted him to build what he reckons was at that time the biggest beer selection in the Midwest.
It’s a treasure trove that has also witnessed living history, hosting gigs by pioneers ranging from Chuck Berry, who played the venue 209 times, to Grandmaster Flash.
KOVALUKDAVIDBYPHOTOS LAST BITE // LANDMARK BY IAIN
BLUEBERRYSHAW HILL blueberry hill
“People think of this place sometimes as like a pub or just a hamburger place, and it’s so much more than that,” he said. The burgers remain the menu’s signature attraction, but Edwards is proud of the kitchen’s work in many other areas. He calls out the red beans and rice, chili and, most of all, Blueberry Hill’s soups, which he calls “phenomenal:” chicken noodle, gazpacho, and one of his personal favorites, the French onion. “I think it’s as good – I shouldn’t say this about Famous-Barr – but I think it’s as good as any French onion soup ever in St. Louis,” he said.
When Joe Edwards opened Blueberry Hill on Sept. 8, 1972, he could scarcely have imagined his restaurant and bar would be going strong 50 years later. Indeed, when he initially rented the space, the building looked like it might be lucky to last another 10 years. “This building was a disaster,” Edwards said. “Water pouring down, it was opened up, birds would come in. But the rent was really cheap because it was in horrible Edwardscondition.”opened
The story of iconic St. Louis restaurants is often an intergenerational tale, of birthdays and anniversaries celebrated in the same place that families have frequented for decades. That’s part of the Blueberry Hill story – Edwards talked about a wedding that took place in the window that usually houses Linda Edwards’ revolving seasonal displays. But Blueberry Hill can also claim to be a place of genuine historic importance, at least to the music-obsessed among us.
Blueberry Hill with $10,500, including money borrowed from friends. The original footprint was 3,000 square feet with the century-old mahogany bar at the venue’s core. Over the decades, features were added, like the Elvis Room and the Duck Room, and Blueberry Hill gradually became a concert venue as much as a restaurant. “It’s grown into a whole city block,” Edwards said. As the space expanded, so did Blueberry Hill’s collection – it’s fair to call it a museum – of pop culture memorabilia. “I never subtract, I just keep adding things, whether it’s menu items or memorabilia,” Edwards said. The collection ranges from statuettes of musicians and celebrities to comic book memorabilia and a 24-foot display case of Elvis Presley curios, including oddities like a vial of The King’s “sweat” that Edwards purchased at a truck stop.
Edwards named Blueberry Hill after Fats Domino’s song of the same name. “I thought, ‘What a great phrase: I found my thrill on Blueberry Hill,’” he said. Fifty years to the month since Blueberry Hill opened, Domino’s words have rung true for countless customers when stopping by Edwards’ dine-in cabinet of pop culture curiosities.
50 I SAUCE MAGAZINE I saucemagazine.com September 2022
Generations of stars have made the pilgrimage. Edwards talked of long lunches with actor Robert Duvall, drinks with Bill Murray, and he has amassed a wall of celebrity visits including everyone from Stevie Wonder, Ray Charles and Aretha Franklin to Lizzo, Taylor Swift, Ed Sheeran and Kanye West. Blueberry Hill may also be the only restaurant in St. Louis to have crossed over into the comic book universe.
“I met Archie and Jughead!” Edwards declared, pointing out a framed Archie comic strip that features him with Blueberry Hill in the background.
Rowdy customers were faced down by the uncompromising Edwards – proof that even in the early 1970s, the customer was most definitely not always right. “I banned for life two-thirds of our customers,” he said.
“No matter how big they were. It set a tone for safety. I wanted single women to feel comfortable coming in, grandparents with their grandkids, families, couples.”
6504 Delmar Blvd., University City, 314.727.4444, blueberryhill.com
dishes at blueberry hill
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Position: Owner/Pit Boss Married? Yes, my wife Courtney’s support helps keep Navin’sYes,goingmy
3 year old daughter Tess loves “helping” around the restaurant and is a BBQ master in training Where are you originally I grew up in an Air Force Family and had the pleasure of living in 8 states across the country, but I call San Antonio, TX and Lawrence, KS my hometowns. Where did you go to school? University of Kansas How did you get to where you are? BBQ has always been a passion of mine but it wasn’t until a pandemic related job loss and the support of my family that allowed me the opportunity to really pursue the concept of Navin’s as a restaurant. Navin’s would also not be what it is without the help and collaboration of the great team I work with everyday – Tyler, Greg, and John. They each have unique skills and culinary knowledge that help knock out amazing food day in and day out.
• The restaurant is named after Steve Martin’s character from The Jerk
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Navin's BBQ 3559 Arsenal St, St. Louis, 314.449.1185, navinsbbq.com
Three cool facts about you:
Favorite menu item: The entire menu is essentially a collection of all my favorite BBQ items. However, if I was ordering meat by the pound I would go with our brisket burnt ends, or the Hot Brown if I was ordering a sandwich.
• We use a combination of White Oak to smoke our •meats/veggiesWebrineall our poultry and pork steaks in Busch beer What is your favorite piece of equipment or kitchen item? My Horizon off-set smoker is the work horse around the restaurant and is my favorite piece of cooking equipment to use – but as my cook John says you should never underappreciate the versatility of the spoon.
CUTTING BOARDS • KITCHEN EQUIPMENT • WORK TABLES • SINKS • WALL SHELVES
New things going on in your restaurant: We just celebrated our one year anniversary! We run weekly menu specials (ribs, salmon burnt ends, Pit Boss sandwich for example) so follow us on social media for updates. It's never too early to plan ahead - We will be offering precooked smoked turkey breasts for Thanksgiving and Christmas this year!
CHRIS ARMSTRONGNAVIN’SBBQ
Sept. 23 & 24 – 10 a.m. to 10 p.m. and Sept. 25 – 11 a.m. to 8 p.m., Soulard Park, 728 Lafayette Ave., St. Louis, 314.837.6100, hispanicfestivalstl.com
Sauce Food Truck Friday Sept. 9 – 3:30 to 7:30 p.m. & Sept. 23 – 3 to 7 p.m., Tower Grove Park, 4501 Southwest Drive, St. Louis, 314.772.8004, saucefoodtruckfriday.com
BY NICKY ALTHOFF
8th Annual Ginworld Gin Festival
Sept. 24 – 5 to 10 p.m., Carondelet Plaza, Clayton, 314.727.8100, claytonmo.gov/JazzFest Spend an evening taking in some of St. Louis’ and the nation’s best jazz music in Carondelet Plaza in downtown Clayton. Plenty of food and wine will be available for purchase at vendor stations, so sitting down and staying a while is highly encouraged. Free admission.
A ticket to Alpha Brewing Co.’s annual mac and cheese festival guarantees all the beer and mac samples that mac and cheese lovers could possibly desire. The one rule at the festival? No bacon allowed. Tickets available online.
There’s also local beverages and live music. Free admission.
Sept. 9 to 11 – noon to 9 p.m., Gateway Arch, Leonor K. Sullivan Blvd., St. Louis, 314.833.7227, tasteofblackstl.com
Music at the Intersection
In celebration of the common heritage of Hispanic nations, the Greater St. Louis Hispanic Festival will take Soulard Park by storm this September. Enjoy traditional Hispanic music and dancers, folk arts and crafts and a variety of food and beverages from Latin and South America while benefiting local students in need. Proceeds will help provide scholarships as well as toys, clothes and food to students and families in need.
Sept. 18 – 12:30 to 4 p.m., Majorette, 7150 Manchester Ave., St. Louis, ginworld.com Distillers from around the country and the world will flock to Majorette in Maplewood to showcase their talents and offer tastings of over 100 unique gins. General admission tickets include unlimited tastings and two bar tickets for your gin and tonic or cocktail of choice. Tickets available online.
Food, music, culture and history come together in Forest Park for this longstanding St. Louis tradition honoring the 1904 World’s Fair. Expect a full itinerary, from food trucks to kid-friendly activities and even a
Ferris wheel. Bring your A-game for an assortment of backyard games. Free admission.
Greater St. Louis Hispanic Festival
Alpha Brewing Co.’s Mac & Cheese Fest Sept. 25 – 2 to 5 p.m., Alpha Brewing Co., 4310 Fyler Ave., St. Louis, 314.621.2337, samg.bz/MacnCheeseFest
St. Louis World’s Fare Heritage Festival & Games Sept. 2 – 5 to 11 p.m., Sept. 3 & 4 – 11 a.m. to 11 p.m., Muny Parking Lot, Summit Drive, St. Louis, stlworldsfare.com
Like tough choices? Tower Grove Park offers dinner from about 20 of our favorite food trucks in St. Louis on two more Fridays this year. Luckily, you can’t go wrong with any of them.
Taste of Black St. Louis is not your average food festival – this self-proclaimed “multi-sensory food experience” unites live entertainment, shopping from local Blackowned vendors and, of course, food from a collection of the area’s top Black-owned restaurants at none other than the Gateway Arch. Admission is free.
With a stacked lineup of national and local blues, jazz, soul, R&B, hip-hop and rock and roll artists ready to take the stage in the Grand Center Arts District, this street fest takes block party to a whole new level. Come early for a bite from the Sauce Magazine Food Truck Row, and stay late for music acts through the night, all in celebration of St. Louis’s rich musical, cultural and artistic heritage. Tickets available online.
Sept. 10 & 11 – 10 a.m. to midnight, Grand Center Arts District, 3526 Washington Ave., St. Louis, 314.533.0367, musicattheintersection.org
Clayton Jazz Festival
Taste of St. Louis Sept. 23 – 4 to 10 p.m., Sept. 24 – 11 a.m. to 10 p.m., Sept. 25 – 11 a.m. to 6 p.m., Ballpark Village St. Louis, 601 Clark Ave., St. Louis, 844.383.6810, tastestl.com St. Louis’ biggest free food event is back at Ballpark Village, and this year’s theme is Taste the Memories. With representation from almost 30 St. Louis restaurants, local business showcases and live entertainment, there’s a little something for everyone. Coming hungry is recommended. Free admission. denotes a sauce-sponsored event
Taste of Black St. Louis
54 I SAUCE MAGAZINE I saucemagazine.com September 2022 LAST BITE // STUFF TO DO SEPTEMBER
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