Sauce Magazine // May 2025

TH I S COVER I S S PON SOR ED BY LION ’ S CHOICE

Smackdown champion Ben Hamlin

THE

August S T2024 . LOUIS’

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M AY 2025 • VOLUME 25, ISSUE 4 OWNER & CHIEF EXECUTIVE OFFICER

Chris Keating

EXECUTIVE EDITOR Lauren Healey ART DIRECTOR

Evan Sult

DIRECTOR OF ADVERTISING Kelli Jones DIRECTOR OF BUSINESS DEVELOPMENT Cathleen Criswell AND SPONSORSHIPS CREATIVE DIRECTOR Haimanti Germain GRAPHIC DESIGNER Aspen Smit CONTRIBUTING PHOTOGRAPHERS Riley Hansen, Lauren Healey, Christina Kling-Garrett, Christina Musgrave

PHOTO OF A M ARET TO GUM MY BE ARS AT KEEP Q UIET BY L AUREN HE ALEY

CONTRIBUTING WRITERS Amanda Bretz, Riley Hansen, Lauren Healey, Christina Kling-Garrett

Sauce was founded by Allyson Mace in 1999.

TO PLACE ADVERTISEMENTS IN SAUCE MAGAZINE, contact the advertising department at sales@saucemagazine.com.

The entire contents of Sauce Magazine are copyright 2024

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. The Sauce name and logo are both registered to the publisher, Big Lou Holdings, LLC. While the information has been

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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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May 2025

contents M AY 2 02 5

editors’ picks 7 EAT THIS

The chile-glazed pork belly at Yellowbelly

by Lauren Healey 9 HIT LIST

3 new places to try this month

by Lauren Healey 14 CANNABIS

18 FIRST LOOKS

40 MIX MASTER

Mi Lupita and Robin Restaurant

Mixed by Eddie at Saigon Café

by Lauren Healey and Christina Kling-Garrett

by Lauren Healey

features 28 5 REGIONAL RESTAURANTS KEEPING ROUTE 66 ALIVE Where to find the ultimate American road dining experience

by Riley Hansen

last bite 45 STUFF TO DO THIS MAY

by Amanda Bretz 49 LANDMARK

COVER DETAILS Learn more about the winner of the Lion’s Choice Sandwich Smackdown on page 16 in our first partner content cover story.

Ole Tyme Produce

PHOTO PROVIDED BY UPBRAND

by Lauren Healey

COLLECTIVE

You can get high — or you can just get a little lifted

PHOTO BY CHRISTINA MUSGR AVE

by Lauren Healey

Chile-glazed pork belly at Yellowbelly

May 2025 August 2024

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Eat This

E D I T O R S ’ P I C K S

Pork belly can be a risky order — done wrong, it’s a letdown. Done right, it’s unforgettable. At Yellowbelly, it’s the latter.

Their chile-glazed pork belly is crisped to perfection and bathed in a spicy-sweet sauce that hits all the right notes.

Served with jasmine rice, tangy kimchi, spicy mayo, and umami-rich Ozark Forest mushrooms, it’s a flavorpacked dish that stands out — even on a seafoodfocused menu. It’s one of our absolute favorite dishes at this Central West End hotspot, and just one more reason Yellowbelly lives up to the hype. While you’re there, be sure to order some of their incredible cocktails. Pro tip: Can’t snag a reservation at your preferred time at Yellowbelly? You can also order their whole food menu at Lazy Tiger, the adjacent cocktail bar under the same ownership.

PHOTO BY CHRISTINA MUSGR AVE

4659 Lindell Blvd., St. Louis, 314.499.1509, yellowbellystl.com

May 2025

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

PHOTO BY L AUREN HE ALEY

hit list

May 2025

3 new places to try this month

Lucy Quinn

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Off Elm's Ibiza Sunset

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

Keep Quiet's tiramisu milk punch and a Brooklyn Changed Me

Speakeasies are having a moment, so naturally Urban Chestnut Brewing Co. and Little Lager had to get in on the trend. The brewery and beer bar have collaborated on this postage-stampsized cocktail bar that’s situated just behind Urban Chestnut’s Midtown patio. The finely tuned menu offers just a handful of drinks. The tiramisu milk punch was stout with clarified bourbon, both cinnamon-infused and double chocolate vodka, along with Licor 43, Borghetti, Fireball and tiramisu liqueur. The Brooklyn Changed Me, reminiscent of an Old-Fashioned, was another good choice. Buyer beware: We found the amaretto-soaked gummy bears to be a bit unreasonably expensive, coming in at $14 for six regular-sized gummy bears.

The STL Barkeep team is at it again with their second brick-and-mortar location. After their first bar The Vandy experienced great success in its location just outside the Grove, the team decided to bring its inventive cocktails to Webster Groves. The Ibiza Sunset was our favorite cocktail of the night, citrusy and sweet with a blend of gins, pineapple amaro and plenty of orgeat’s almondy goodness on the nose. From the “Weird” section of the menu, we enjoyed The Chokehold, a complex cocktail that was both savory and sweet with artichoke amaro, red wine syrup, lemon and a house-made cilantro liqueur that we wish came through a little stronger. Another winner was the Put Up a Fight, which was creamy and foamy with a bourbon base and a touch of pistachio nuttiness. The snacks menu is quite succinct, but we were psyched to see the bagel pizza on the menu utilizing its base from neighboring Bagel Union, and it did not disappoint. While Off Elm is marketing itself as a cocktail bar and not a restaurant, the snacks are hearty enough to call dinner.

3229 Washington Ave., St. Louis, Instagram: @keepquietstl

8709 Big Bend Blvd., Webster Groves, 314.502.9272, offelmstl.com

KEEP QUIET

PHOTOS BY L AUREN HE ALEY

OFF ELM

May 2025

Off Elm's bagel pizza

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PHOTOS BY L AUREN HE ALEY

LUCY QUINN Acclaimed chef Ben Welch, known for his time at local spots like Big Baby Q, The Midwestern and Botanica, has officially opened his own spot — two, really — in the Grove in the former home of Beast Craft BBQ Co. Named after his grandmother, Lucy Quinn is a traditional restaurant while adjacent Little Lucy is more of a diner (and Little Lucy will surely get its own Hist List feature in the coming months).

The menu is all about Southern influences with a special nod to New Orleans, where Welch spent time working under Emeril Lagasse. The verdant, slightly spicy and tangy roasted cabbage with green tahini, herb dukkah and berbere was an incredible appetizer for the main meal and negated our normal need for a starter salad. The benne seed duck fat milk bread was another superlative starter, with delicious sorghum butter and pimento cheese for dipping. The gnocchi made with a four-cheese mornay was a feast of creamy, cheesy goodness. The rich and hearty double cheeseburger, touted by some in our dining party as the best burger in town, featured a heavy spread of pimento cheese and was tangy with a touch of sweetness thanks to the addition of tomato jam, along with garlic aioli and pickles on brioche. The thick-cut LQ Fries were well-seasoned, triple-cooked wedges served with a generous portion of roasted garlic mayo.

On the drinks side, our favorite was the tropical, gin-based Delta Queen, strong, sweet and fruity and served in a Hurricane glass with a twisty straw and umbrella for some playful pizazz. We also enjoyed the light and refreshing La Bise, which was fruity but not too sweet with rum, ginger liqueur, prosecco, pineapple and lime.

The King Street Trolley, was another hit, less sweet but still citrusy with floral elderflower notes.

Be sure to save room for dessert.

The dulce le leche bean pie, made with navy beans, is a sweeter version of the traditionally more savory dish thanks to the addition of cinnamon chantilly.

4156 Manchester Ave., St. Louis, littlelucyquinn.com

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Roasted cabbage at Lucy Quinn

May 2025

The dulce de leche bean pie

King Street Trolley and the Delta Queen

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Lucy Quinn's double cheeseburger

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O N

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DOWN LOW 4 low-dose cannabis products we love

A

by Lauren Healey s cannabis use becomes more mainstream, one thing is becoming increasingly clear: your ideal dose might be lower than you think.

When medical cannabis was first legalized in Missouri, the common advice from budtenders was to “start low and go slow.”

But even then, a 10-milligram dose was often the baseline recommendation. As a longtime cannabis connoisseur, I assumed that sounded reasonable — until I realized that, for me, 5 milligrams is usually plenty. In fact, there are times when just 2.5 milligrams is the perfect starting point. You can always take more, but it’s a lot harder to walk it back once you’ve gone too far.

With that in mind, here are a few of our favorite lowdose options that offer a gentler, more manageable experience.

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Triple Drop The latest product from Triple High Seltzer, which was founded in St. Louis, Triple Drop is a sleek, single-serve THC liquid enhancer in a portable packet, delivering 5 milligrams of fast-acting THC in cherry-lemon flavor, a condensed version of our favorite seltzer from Triple.

With just 20 calories and 4 grams of sugar, it's a discreet, hangover-free alternative to alcohol, perfect for mixing into any drink. The buzz kicks in within 15 to 20 minutes, making it ideal for low-dose, social-friendly sessions. It’s available alongside Triple High Seltzer at select retailers such as Total Wine, Randall’s Wine & Spirits, Dirt Cheap and more. drinktriple.com

May 2025

Wims Wims is a pocket tonic in ultra-portable packs — a tiny, take-anywhere packet you can mix with anything you like.

Each one contains a perfectly balanced drop of 4 milligrams each of THC and CBD, and the clever snap-to-open design makes it easy to use on the go. Available in ginger-lime (our favorite flavor, which has quite a spicy bite from the ginger), lemon-basil and unflavored varieties, Wims also arrive with a fun little carrying case.

Wims' ginger-lime is snappy

PHOTO COURTESY OF WIMS

wims.world

PlusCBD Aura Fizz THC Drink Tablets Elevate your beverage experience with +PlusCBD's Aura Fizz THC Drink Tablets. Each lemon-flavored, effervescent tablet contains 2.5 milligrams of THC, designed to enhance social occasions or provide relaxation at home. Simply dissolve one or two tablets in water or your favorite drink for a refreshing alternative to alcohol, free from artificial sweeteners and flavorings. These vegan, gluten-free and non-GMO tablets are crafted with premium hemp extract and tested for quality and consistency. The flavor profile isn’t too strong, so these are perfect to add to another flavored beverage like Spindrift sparkling water or lemonade. Pro tip: Add one to an electrolyte beverage for a little extra fun with your hydration. pluscbdoil.com

OH! Bedroom Berry Terpene-Infused Chews by Curio Wellness Curio Wellness’s OH! Bedroom Berry Terpene-Infused Chews are designed to support relaxation and elevate your mood. Each chew contains 5 milligrams of THC and a custom blend of Golden Strawberry terpenes, with a bright triple-berry flavor that’s truly delicious. While they’re marketed for intimacy, they’re actually really great any time of day when you want a little buzz. Expect an onset time of 30 to 60 minutes, with effects lasting three to five hours.

Find them at a range of St. Louis dispensaries, including Swade and 3Fifteen Primo. curiowellness.com

May 2025

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Lion’s Choice Smackdown winner chef Ben Hamlin

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Lion’s Choice Sandwich Smackdown Celebrates Fan Creativity with Winning ‘El Cubano’ Lion’s Choice fans are known

“Being a chef, I was naturally drawn to the idea of creating my own sandwich for their menu.”

for their fierce loyalty, but this year, the St. Louis-based brand challenged them to prove something else: creativity. With over 500 sandwich submissions, the inaugural Sandwich Smackdown put fans in the culinary driver’s seat, offering the chance for one guest’s creation to earn a spot on the permanent menu.

After more than 6,700 votes, a winner has been crowned. The Lion’s Choice El Cubano is a crave-worthy creation born from community passion and in-house ingenuity, loaded with roast beef, ham, Swiss cheese, spicy mustard and pickles, all tucked into French bread.

For Hamlin, winning was just the cherry on top. The real fun was rallying friends, family and coworkers to push El Cubano through the brackets, refreshing the voting page like it was game day. The tasting event was the highlight, “I’ve created plenty of sandwiches over the years,” he reflected, “But this is by far the one I’m most proud of. It’s one of those things that reminds you what you love about a brand and why you love it.”

Every submission came straight from the Lion’s Choice playbook – no secret ingredients, just clever combos using what was already on the menu. The result? A sandwich that feels right at home. According to Bryan, the fact that the winning sandwich was built entirely from ingredients already on the menu felt like a perfect fit: “We knew it would stay true to our identity, because our guests could already build it on their own – we just gave it a name and brought it to the forefront.”

PHOTOS PROVIDED BY UPBR AND COLLECTIVE

At the heart of the campaign was Lion’s Choice’s Director of Marketing, Tina Bryan, who spearheaded the effort to deepen customer engagement and highlight the brand’s unique customization offerings. “We listen,” Bryan emphasized. “We understand that our OG, our original sandwich, is sacred and isn’t going anywhere. But we also know people want opportunities to try different things. This campaign was a way to let them co-create with us.”

What made the Smackdown such a hit? Lion’s Choice’s commitment to customization at every level, from bread choice to cheese to the ever-popular sauce bar. Bryan personally reviewed all 500+ submissions, which ranged from classic comfort combos to creative experiments. “What we learned is that our fans’ tastes run from A to Z,” she said with a laugh. “But the El Cubano really stood out.”

The bracket-style contest narrowed the field to 16 semi-finalists, mimicking March Madness and sparking enthusiasm across social media. “We saw so much excitement, not just from our team but from fans rallying their coworkers, friends and families to vote.

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Lion's Choice CEO Fred Brumer declares the chamption

It created this ripple effect of joy and participation,” Bryan recalled.

In the end, it was Ben Hamlin, executive chef at the Renaissance St. Louis Airport Hotel, who claimed the top spot. “I’ve always been a

lifelong fan of Lion’s Choice,“ he shared, recalling childhood visits to the original Lion’s Choice location in Ballwin, Missouri. When he spotted the contest on social media, he knew he had to jump in. “I thought it was a really cool idea,” Hamlin explained.

The Lion’s Choice El Cubano now joins the Remix and Triple Dare on Lion’s Choice’s premium menu, with the intent to keep it long-term, pending customer response. But beyond sandwich sales, Bryan says the campaign’s true success lies in what it stirred in the community.

“This was our first time crowdsourcing a sandwich with our social media audience,” she said. “It expanded our profile, grew our loyalty program and reminded us just how much love people have for this brand.”

And if you’re already plotting your flavor takeover for next year, join the rewards program – you’ll rack up points with every bite and be first in line when the next Smackdown bell rings. saucemagazine.com I SAUCE MAGAZINE I 17

First Look Mi Lupita Ballwin

BY CHRISTINA KLING-GARRETT

Mi Lupita has been a Ballwin staple for more than 30 years. Owned by the Sanchez family, the familyfriendly restaurant closed the doors of their original location at the end of December and spent January renovating the old Candicci’s in the heart of Ballwin. The bright, larger location has increased capacity from 114 to 154 with square footage up to 5,200 square feet from 2,400 and also features a patio that will likely be full every day this spring.

Known for their Zacatecas-influenced dishes including favorites like Lety’s Tacos, Bistec Ranchero and tamales, which are made fresh every Thursday, there is something for everyone on their expansive menu. “The beauty of

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the menu is that we really can’t take anything off, we just keep adding to it,” said third-generation co-owner David Sanchez. “Everything sells and everyone has their favorite.”

With this in mind, the new menu includes all of the old favorites while adding chicken tamales, the Fajita Deluxe with steak, chicken and chorizo and two new salads: the Lupita and the Fiesta, certain to be instant classics.

On the bar side, there are seven new signature cocktails, a frozen margarita machine, and flights of margaritas made exclusively with Dobel tequila.

As the lunchtime crowd streamed in, one local patron who had been craving Mi Lupita during the hiatus said, “I love it here; they serve highend Mexican that is done right. In St. Louis, it’s the best plate for the value.”

Serving up great recipes at a budgetfriendly price point, Mi Lupita Ballwin has become a destination restaurant.

After being featured on “America’s Best Restaurants” in the fall of 2024,

Sanchez noticed the uptick of larger tables coming in. “We were getting tables of 10 to 14 people, which was amazing. But at the old location we had limited space for large groups. Here we have the room to seat them.”

When news of the re-opening date dropped on social media, Mi Lupita quickly hit over 23,700 views across their channels and opening week saw a packed house from opening to closing every day. Sanchez shared how the community has been so supportive during this transition – from celebrating the nostalgia-filled old location and being patient with the renovation process to coming out to the new space.

PHOTOS BY CHRISTINA KLING -GARRET T

Walking into Mi Lupita Ballwin's new location there is an immediate sense of familiarity. The booths brought from two blocks over feel as if they were made for the new space and margaritas (now on tap!) flow as freely as the laughter from the regulars at the bar.

Mi Lupita Ballwin is open 11 a.m. to 9 p.m. Monday through Saturday. And while they do not take reservations, feel free to hop up to the bar and wait for your table. The regulars will make you feel right at home.

100 Holloway Road, 636.394.8686, milupitaballwin.com

May 2025

PHOTOS BY LAUREN HEALEY

ray's of sunshine and marching marg

May 2025

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First Look Robin Restaurant

BY LAUREN HEALEY

After two years of pop-ups and private dinners as The Robin Project, chef Alec Schingel has launched his first brick-and-mortar restaurant.

Robin Restaurant opened in March at 7268 Manchester Road in Maplewood, occupying the space that previously housed The Benevolent King.

on Midwestern cuisine. All menu items will evolve with the seasons, showcasing local ingredients at their peak. Schingel emphasizes working with the same local farmers as many well-regarded restaurants in the area, ensuring integrity in sourcing and seasonality.

Robin Restaurant features a small but refined prix-fixe menu that highlights sustainability, seasonality and Midwestern culinary traditions. Sourcing ingredients from local farmers and purveyors, Schingel aims to create an experience he describes as “fine comfort,” a balance of indulgence and approachability in a welcoming environment.

A full beverage program will complement the food, including beer, wine, spirits and cocktails. Wines will be available by the bottle or carafe, encouraging sharing and flexibility for diners. Schingel, who holds a sommelier certification, has a particular passion for American wines, with a focus on California, Oregon and Washington. He also will feature a cider from Revival Cider Co. in Michigan. The rotating cocktail list will highlight classic builds with a unique twist, ensuring a well-balanced selection for guests.

“This is a highly personal endeavor and a vision that has been 18 years in the making,” said Schingel, who will serve as both executive chef and wine/beverage director.

“We put a lot of thought and effort into the details of the experience, but we also want it to be in service of hospitality and warmth – to make everyone feel welcome.”

The restaurant’s menu will consist of a four-course prix-fixe priced at $75, offering three options per course. A rotating snack menu will also be available, featuring three to five small bites that reflect Schingel’s take

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Robin’s atmosphere is designed to be warm and inviting, removing the stress sometimes associated with fine dining.

“Too much fine dining can end up feeling challenging or stressful,” Schingel said.

“We don’t want that. Our goal is to create an experience that’s a little better than home, where people can feel comfortable regardless of their background or financial situation.” The space will feature an open kitchen, a selection of vinyl records playing May 2025

throughout the night, and a service style focused on approachability and genuine hospitality.

Located in the heart of downtown Maplewood, the 1,400-square-foot restaurant has nine tables and a six-seat bar, accommodating up to 36 guests. The interior design retained the previous layout while brightening the space for a more natural feel with plenty of earth tones.

“After searching for years for the perfect space, we’ve finally found what we were May 2025

looking for,” said Schingel. “The size and layout of the restaurant perfectly fit our vision of a place where guests can enjoy a great meal, gathered around a table with friends and family.”

Schingel, a native of Urbana, Illinois, studied economics at SIUC before moving to St. Louis to attend L’École Culinaire. His career includes stints at Chase Park Plaza restaurants and training under award-winning chef Gerard Craft at Niche. He later traveled the world, gaining experience

at McCready’s and The MacIntosh in Charleston, In de Wulf in Belgium, and Blue Hill at Stone Barns in New York, where he worked with Michael and Tara Gallina. Upon returning to St. Louis, he joined the opening team at Vicia as chef de cuisine and later served as executive chef at Winslow’s Table before launching The Robin Project.

“The pop-up dinners we have hosted under The Robin Project have given us the opportunity to interact with St. Louis diners and to develop an incredible

and loyal following,” said Schingel. “We are looking forward to growing that following and welcoming in a diverse range of customers at Robin Restaurant, from regulars and special occasion diners to travelers and tourists.”

Robin Restaurant is open from 5 to 10 p.m. Tuesday through Saturday, and reservations can be made online. Follow @robinrestaurant for updates.

7268 Manchester Road, 314.712.6124, robinrestaurant.com saucemagazine.com I SAUCE MAGAZINE I 21

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First Look Lydia's by Sugar & Slice Bakery

BY LAUREN HEALEY

A popular Main Street St. Charles bakery has expanded to a second location, bringing a stronger focus on savory food items and introducing a brand-new bar program. Lydia’s by Sugar & Slice Bakery, now open in St. Charles, offers an inviting space for guests to enjoy handcrafted pastries, plated desserts and unique cocktails.

Lydia Allen, owner of Sugar & Slice Bakery, has been ready for expansion for quite some time. “Our original space is less than 1,000 square feet, and we outgrew it about a year after opening,” Allen said of her first business that opened in late 2019. “I had always wanted to do coffee and cocktails with desserts – there was nothing like that in St. Charles.”

PHOTOS BY L AUREN HE ALEY

After years of searching, the right space finally appeared. “I looked at this location a year ago, and as soon as I walked in, I got goosebumps. I knew immediately this was the one,” she said.

The new 5,800-square-foot venue allows for a full bakery, a larger front-of-house area and a more efficient kitchen. “Now we bake for [the] Main Street [location] here too, which makes everything faster and of better quality.”

May 2025

Lydia’s offers a selection of Sugar & Slice’s popular baked goods, along with an expanded menu of breakfast and savory items. “We have scones, savory brioche, and we’re going to add bar snacks like Buffalo chicken dip, candied bacon and marinated olives in mid-March,” Allen shared. Weekend brunch will also be a highlight, featuring dishes like brioche breakfast sandwiches, cinnamon roll French toast, and biscuits and gravy made with the bakery’s signature scones. Lydia’s will also showcase plated desserts such as cheesecakes, pies and specialty cakes, with an ever-rotating selection posted daily on social media.

The new bar program features coffee,

cocktails and mocktails, including a lineup of dessert-inspired martinis. “Our Key Lime Pie Martini tastes just like our key lime pie – we came up with it on a whim,” Allen said. “We’re also launching coffee and martini flights.”

Other standout drinks include boozy coffees, classic cocktails and a small but curated wine selection. “Everything is made in-house, from simple syrups to macarons – no frozen doughs here,” she added.

Designed to be a welcoming and stylish escape, Lydia’s features an open, airy layout with floral wallpaper, colorful decor and will soon have gold bakery cases. “When you’re sitting at the bar, you feel like you’re at a bar, and when you’re at the bakery case, you feel like you’re in a bakery,” Allen explained.

The new location aims to be a comfortable gathering spot for all ages.

“We’ve created a late-night space where anyone can come in alone or with friends and feel safe,” she said. “No judgment on whether you’re drinking coffee or a cocktail – just a laid-back, visually appealing space.”

As the bakery settles into its new home, Allen is planning for additional features, including live music in the spring, a patio out front with several tables, and themed events like trivia nights. Monday nights are designated as industry night, offering a 20% discount from 5 p.m. to close.

Lydia’s by Sugar & Slice is open Monday from 10 a.m. to 11 p.m., Wednesday through Thursday from 10 a.m. to 10 p.m., Friday and Saturday from 9 a.m. to 11 p.m., and Sunday from 10 a.m. to 10 p.m. The bakery is closed on Tuesdays. For updates on rotating desserts and special events, follow Lydia’s on social media.

1735 S. River Road, Suite 190, St. Charles, lydiasstl.com saucemagazine.com saucemagazine.com I SAUCE I SAUCEMAGAZINE MAGAZINE II 23

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United We Brunch returns to the Moto Museum on May 17! This

celebration brings together some of the city’s top brunch spots, offering attendees a chance to sample a variety of brunch dishes. Complementing the culinary offerings are the event’s signature mimosa and bloody mary bars, along with other beverages.

In addition to food and drinks, the event will feature live music and games. A portion of the event’s proceeds will benefit Stray Rescue of St. Louis, a local nonprofit organization. Stray Rescue will also have puppies available for adoption on-site during the event.

CRAFTED

SCHLAFLY At United We Brunch, Schlafly will be serving up a sweet-and-savory brunch bite that highlights one of their signature brews: Oatmeal Stout French Toast Beer Bread topped with maple bourbon butter. Made with Schlafly’s classic Oatmeal Stout, this indulgent dish brings bold flavor to the brunch table. The maple bourbon butter adds a smooth, boozy finish perfect for pairing with your favorite brunch sips. It’s a bite-sized twist on comfort food, designed to keep guests coming back for seconds. Cheers to local eats, craft beer and community — Schlafly is proud to brunch with you!

3200 Shenandoah Ave., St. Louis, 314.865.3345, craftedstl.com

Hacienda Mexican Restaurant has been family-owned and -operated for over 50 years, serving up a festive blend of breakfast classics and Mexican-inspired dishes like chilaquiles and huevos rancheros. Their Sunday brunch runs from 10 a.m. to 2 p.m., with the full menu available all day. Guests can enjoy a full-service dining experience with two bars — one indoors and an outdoor cabana bar — plus a spacious patio and a family-friendly playground.

Signature drinks include their famous Hacienda margarita, whipped coffee lattes and mimosas. Gluten-free and kids’ menus are also available.

9748 Manchester Road, St. Louis, 314.962.7100, haciendastl.com

The Parkmoor Drive-In offers a modern take on the classic American drive-in, serving as a neighborhood gathering spot for all ages. Their menu features house-blend steakburgers, fresh-squeezed lemonade, onion rings, custom-blend root beer, and house-baked pies. With a commitment to quality and detail, The Parkmoor provides a nostalgic, family-friendly dining experience.

220 W. Lockwood Ave., Webster Groves, 314.938.5554, theparkmoor.com

Crafted is bringing their signature biscuits and gravy — featuring house-made, awardwinning sausage — to United We Brunch, offering a comforting classic you won’t want to miss. Back at their Tower Grove East location, weekend brunch is served every Saturday and Sunday, featuring gluten-free and allergy-friendly options like gluten-free chicken and waffles. Enjoy $20 mimosa pitchers and bottomless bloody marys on their dog-friendly patio, with a special dog menu coming soon.

HACIENDA MEXICAN RESTAURANT

PARKMOOR DRIVE-IN

Multiple locations, schlafly.com

IDOL WOLF Inspired by the rich culinary traditions of Spain, Idol Wolf at the 21c Museum Hotel St. Louis takes a playful approach to tapas-style dining by combining local and seasonal ingredients with classic Iberian sensibilities in a uniquely stunning space. Idol Wolf’s brunch menu blends traditional takes on Spanish classics with a distinctly Midwestern point of view with dishes like eggs Benedict on country toast with tomato jam, Serrano ham, poached egg, spinach and brown butter hollandaise. Idol Wolf is open for brunch each Saturday and Sunday from 10 a.m. to 2 p.m.

ST. LOUIS KOLACHE STL Kolache makes breakfast better with soft, sweet and delicious kolaches, made fresh by hand every morning.

Locally owned and proudly serving both sides of the river, they collaborate with beloved St. Louis names like Gioia's Deli, Pappy's, Ann & Allen and Park Avenue Coffee.

Celebrating 10 years this October, STL Kolache continues to bring fresh flavor to the community.

Multiple locations, stlkolache.com

1528 Locust St., St. Louis, 314.325.0360, idolwolfstl.com May 2025

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get your

PHOTO BY CAROLINE FR ANK

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LEFT: SHUT TERSTOCK; RIGHT PHOTO BY RILEY HANSEN

Where to find the quintessential American dining experience

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LEFT & ABOVE: PHOTOS BY DAVID KOVALUK; RIGHT PHOTO BY RILEY HANSEN

From 1926 to 1985,

travelers could drive Route 66 from Chicago to Los Angeles, making stops without wondering when the next exit would appear. Restaurants flourished as cars pulled right off the road to grab a meal. When the scenic highway was decommissioned in favor of interstates, this access changed. Some businesses have stood the test of time, though, and these St. Louis restaurants along Route 66 are keeping history alive.

Crown Candy KitChen

Carl’s drive-in

This St. Louis staple has been run by the same family since 1913. When asked about the decision to take over the family business, Andy Karandzieff, who runs it with his wife Sherri, didn’t hesitate: “It was our turn.” Karandzieff describes it as “Route 66 adjacent,” not directly on the highway but close enough to be associated. “They’re looking for the place that’s been there a long time,” Karandzieff said of customers.

Each year, they fry 22 tons of bacon for their BLTs alone. Customers can also peruse the chocolate offerings, including themed figurines that Karandzieff hand-pours himself.

Carl’s Drive-In has been serving burgers since 1959, and manager Kelly McFerrin has worked there for 27 years. “Generations of families come here,” she said, adding that she also frequently sees Route 66 tourists stopping in to look at the memorabilia lining the walls. Customers sit on barstools with a view of the cooks grilling their food, as well as the iconic IBC root beer jug. According to McFerrin, Carl was friends with the original owner of IBC, and his recipe is the one Carl’s uses now. McFerrin guards the recipe with secrecy and pride.

1401 St. Louis Ave., St. Louis, 314.621.9650, crowncandykitchen.net May 2025

9033 Manchester Road, Brentwood, 314.961.9652, carlsdrivein.com

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When Spencer’s Grill closed last summer, long-time patron Meredith Shadwick took action. She and her husband Mike reopened Spencer’s, which has been serving Kirkwood since 1947, in November.

Shadwick grew up coming to Spencer’s Grill with her grandfather. “It’s really important to continue an establishment,” she says, “where people feel comfortable coming here.” Shadwick says they try to keep prices affordable so people from all walks of life can come to this place of community. “People will introduce themselves to each other,” she says. “It gives you a chance to not be in your own world.”

223 S. Kirkwood Road, Kirkwood, 314.287.6275, spencersgrill.com

Ted dreweS Frozen cuSTard When Travis Dillon went full-time at Ted Drewes, he was working at a CPA firm. “I was helping out because it was a family business,” Dillon said. He and his wife Christy, Ted Drewes Jr.’s daughter, co-own the landmark. Dillon said that when he’s handing customers frozen custard, he can’t help but be happy. According to Dillon, Ted Drewes is a major Route 66 attraction. “We’ll probably get one bus a week,” he predicts of the tourist traffic coming this summer. The Route 66 location (now Chippewa Street) opened in 1941. Dillon credits their success to their quality, quick service and delicious flavors, which the crew puts a lot of heart into.

6726 Chippewa St., St. Louis, 314.481.2652, teddrewes.com

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PHOTOS BY RILEY HANSEN

Spencer’S Grill

The burger, root beer and onion rings at Carl's Drive-In

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RIGHT SIDE PHOTOS BY RILEY HANSEN; DONUT DRIVE-IN BY LO GAN BUSH

Donut Drive-in This spot has been offering hand-made donuts since 1953. Manager Cheri Jerden has been there for 25 years, and her husband was the head baker before his passing. Jerden credits the success of historic businesses like this one to word of mouth and the nostalgia of Route 66.

Employee Andrew Dent believes their tradition is part of why they’re successful, noting that some places try to take risks with their menu items. “A place like this, they figured out what works and stick to it,” Dent said, like rowcutting and finishing their donuts by hand.

6525 Chippewa St., St. Louis, 314.645.7714, donutdrivein.com

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MIXED BY EDDIE brings

Asian-inspired cocktails to Saigon Café

BY LAUREN HEALEY

E

where Vietnamese cuisine and craft cocktails go hand in hand. While Ly brings the flavors to the plate, Hsia takes charge of the bar and front of house, creating drinks that pair well with the menu.

At Saigon Café in the Central West End, Hsia has teamed up with chef-owner Michael Ly to create a dining experience

“Michael’s dishes are incredible, and my goal is to create cocktails that enhance and elevate those flavors,” Hsia said. “I want every sip to feel like an extension

ddie Hsia, a relative newcomer to the St. Louis cocktail scene, is specializing in inventive, Asian-inspired cocktails that highlight East Asian fruits and flavors through his company, Mixed By Eddie.

May 2025

of the meal. I love playing with flavors that aren’t typically found in cocktails.

Asian fruits, spices, and unexpected pairings — that’s what excites me.”

Beyond his work at Saigon Café, Mixed

by Eddie is a mobile cocktail brand that can come to your private events and pop-ups, and you can even buy custommade bottles of your favorite drinks. saucemagazine.com I SAUCE MAGAZINE I 41

One of his standout creations is the Thai Chile Kiwi Clarified Margarita, a bottled cocktail that perfectly balances the sweetness of ripe kiwi with the heat of Thai chile. The drink undergoes a clarification process that enhances its clarity and refines its texture, resulting in a smooth, crisp finish with plenty of layers. “It surprises people,” Hsia said.

“They take a sip expecting something familiar, then the spice, fruit and citrus unfold — it’s an experience.”

As Hsia continues to grow his brand, Mixed By Eddie aims to become a must-try for cocktail enthusiasts across St. Louis. “At the end of the day, I just want to create drinks that make people happy,” he said. “That’s what it’s all about.”

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stuff to do MAY

BY AMANDA BRETZ

PHOTO OF BLIND MELON COURTESY BLIND MELON

Garden Sips

May 8 – 3 to 5 p.m., Baden Library, 8448 Church Road, St. Louis, slpl.org This free garden-themed event at Baden Library will feature mocktails and the opportunity to craft your own potted plant to take home. Take the time to sip, socialize and indulge your creative side, while also celebrating the beauty of nature in a relaxed garden-themed setting.

Sauce Food Truck Friday

May 9 – 4 to 8 p.m., Tower Grove Park, Food Truck Row, saucefoodtruckfriday.com Sauce Magazine’s first Food Truck Friday of the May 2025

season will feature more than 20 food trucks, Food Truck Friday sponsor 4 Hands Brewing Co. and other local beverage vendors, along with live music

by Ghost Kitchen. Grab your picnic blanket, friends and even your pups, and head to Tower Grove Park for an evening of food, drinks, music and fun. View the ongoing schedule online.

Pig & Whiskey

May 9 to 11 – 4 Hands Brewing Co., 1220 S. Eighth St., St. Louis, pigandwhiskey.com The beloved Pig & Whiskey festival returns for a weekend of amazing barbecue, craft cocktails, whiskey and 4 Hands beers, as well as a diverse

vendor list and live music from bands such as Blind Melon, SmashMouth, Quiet Riot and more. This family-friendly event presented by Sauce Magazine and 4 Hands Brewing Co. will happen at 4 Hands’ downtown location. General admission is free, but VIP tickets are available for purchase online.

South Grand Cocktail Crawl

May 15 – 4 to 8 p.m., multiple locations along South Grand Boulevard For one evening only, businesses along South Grand Boulevard, from Arsenal to Humphrey Denotes a Sauce event.

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streets, will offer cocktail specials including a Caipirinha at Brasilia. This classic Brazilian cocktail of fresh-cut limes muddled with a touch of sugar and cachaca, Brazilian rum and shaken with ice.

This self-guided crawl doesn’t require a ticket, and attendees are encouraged to start anywhere along the route and to try both mocktails and alcoholic beverages at area businesses in the South Grand area.

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Cherokee Caravan

May 26 – 9 a.m. to 4 p.m., Multiple locations along Cherokee Street The annual Memorial Day tradition is back again in 2025. The free, family-friendly event happens on Cherokee Street’s historic Antique Row and features opportunities to peruse and shop local art and antique dealers.

Maifest

May 30 & 31 – Das Bevo, 4749 Gravois Ave., dasbevo.com To celebrate the arrival of spring and biergarten season, Das Bevo is hosting its fourth-annual Maifest event. The two-day festivities include beer from Urban Chestnut, food and live music performed by Waterloo German Band, The Wurst Bavarian Band and others. This is a rain or shine event and admission is free.

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GARDEN SIPS MOCK TAIL COURTESY OF UNSPL ASH; CAIPIRINHA COURTESY OF SOUTH GR AND COCK TAIL CR AWL

STUFF TO DO

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L A S T B I T E // L A N D M A R K

OLE TYME PRODUCE

PHOTO COURTESY OLD TYME PRODUCE

BY LAUREN HEALEY

For more than 50 years, Ole Tyme Produce has been a trusted staple in the St. Louis food distribution scene, supplying premium-quality products to a wide range of clients, from neighborhood diners and hospitals to upscale restaurants and hotels. Known for its commitment to excellence, the family-owned company has built its reputation on a foundation of service, integrity, and a simple guiding principle: people come first.

Founded in 1973 by Joe and Louise Daleo, Ole Tyme Produce has grown from a small local operation into Missouri’s largest woman-owned fresh food May 2025

distributor. Today, under the leadership of their daughter Joan Daleo, the company continues to uphold its legacy while adapting to the evolving needs of its customers and community.

“We remain dedicated to our mission of being the trusted source for fresh, healthy food for our customers and communities across our region,” said Joan Daleo, President & CEO of Ole Tyme Produce. “It’s important that we operate each day grounded in our core values — especially our commitment to excellence in everything we do.”

The company offers a broad range of

food products including dairy, meats, spices and fresh produce, all rigorously inspected to meet high standards for quality and safety. Ole Tyme holds an SQF Level 2 certification and consistently earns top marks in both scheduled and surprise audits — underscoring its dedication to food safety and operational excellence.

But Ole Tyme’s mission goes beyond reliable delivery. The company emphasizes long-term relationships with clients, offering flexible service and customized solutions to schools, hospitals, and food service providers of all sizes. Their approach blends consistency with

adaptability, helping partners navigate challenges with confidence.

Deeply rooted in the community, Ole Tyme is equally focused on giving back.

From supporting local food banks to working with charitable organizations and regional growers, the company continues to invest in the people and places that fuel its success.

For Ole Tyme Produce, delivering food is just the beginning. It’s about delivering care – with every order, every time.

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