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avocado toast at bowood by niche, p. 28

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Crispy tofu at Mai Lee

M AY 2022 • VOLUME 22, ISSUE 5 Crab

PUBLISHER What would EXECUTIVE EDITOR you miss most about MANAGING EDITOR St. Louis' food and drink scene if you DIGITAL EDITOR moved?

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St. Louis, MO 63103 May 2022

contents M AY 2 02 2

editors' picks 7 EAT THIS Pateis de nata at The Foundry Bakery

by meera nagarajan 8 ¡OLÉ PULQUE! by meera nagarajan 11 IN THE KNOW Loca:.Birra&Elotes

last bite 42 WHAT I DO Ben Daugherty of Green Dining Alliance

features 28

THIS IS HOW WE BRUNCH

by liz wolfson

by lauren healey, meera nagarajan, adam rothbarth, michelle volansky and liz wolfson

44 LANDMARK

36

Charcoal House

by iain shaw

13 REASONS WE LOVE LOUIE by sauce staff

46 STUFF TO DO by james boeckmann

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

COVER DETAILS THIS IS HOW WE BRUNCH Avocado toast at Bowood by Niche.

For more on brunch, see p. 28.

PHOTO BY IZAIAH JOHNSON

by michelle volansky 12 DRINK THIS Broadway Brewery’s Flor Blanca

by kelsey mcclure

PHOTO BY IZAIAH JOHNSON

review

May 2022

broccolini pizza at louie, p. 36

15 REVIEW Jalea

by michael renner

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Eat This

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

There are a lot of pastries we love at The Foundry Bakery, like the cronut and red bean bun, but their pastéis de nata – Portuguese egg tarts – take the cake. These have a flaky, layered pastry shell formed into the shape of a cup with a thick, rich custard inside. The custard is a little eggy and mildly sweet with a hint of vanilla; the top is caramelized to give it a bronzed finish. Pair this little treat with a hot coffee for an ideal start to your day.

PHOTO BY JULIA CALLEO

The Foundry Bakery, 11424 Dorsett Road, Maryland Heights, 314.884.1116, thefoundrybakery.com

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olé pulque!

PHOTO BY CHRISTINA MUSGRAVE

Pulque is an alcoholic beverage made from the fermented sap of the maguey plant (a kind of agave) that’s been produced in Mexico for more than 2,000 years. Fizzy, low-ABV and slightly sour with a cloudy, milky color, it’s featured prominently in our current favorite drink at Mezcaleria Las Chupacabras, where canned curado de pulque (pulque blended with fruit and/or sweetener) is mixed over ice with a shot of Juerte Destilado de Pulque, an aged, distilled spirit also made from maguey. It’s available in three flavors, but we’re partial to pineapple-coconut – think piña colada vibes. The resulting cocktail tastes tropical but with a sourness and some smoky bitterness from the mezcal that puts the whole drink in balance.

25 The Boulevard, Richmond Heights, 314.256.1072, mezcalerialaschupacabras.com

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IN THE KNOW LOCA : .

B IRRIA&ELOTES Loca:.Birria&Elotes’ owner Cristina Arias began selling classic Mexican street food following a trip to visit family in California in 2018. While out west, she realized there were many treats she enjoyed that were hard to find in St. Louis. “People travel out of state to eat these foods,” Arias explained. “I thought, ‘Why not make authentic versions available here?’”

PHOTOS COURTESY OF LOCA:.BIRRIA&ELOTES

While it’s tough to resist the fresh, crispy birria tacos, it’s the elotes, or Mexican street corn, that truly shine. Served either on the cob or in a cup, grilled corn kernels are slathered with mayonnaise, butter, cheese and salty, spicy, citrus seasoning; adding Flaming Hot Cheetos dust coating is an absolute must. We also love the loca nachos, a decadent pile of juicy shredded beef, cheese, cilantro, onions and jalapeño atop a bed of said Cheetos.

While Arias has plans to open a brick-andmortar location in the coming year, ordering is currently done online with pick-up available from her North County home. Stay up to date on weekly menu offerings, pop-up events and ordering schedules on their website and Facebook page. – Michelle Volansky locabirria-elotes.square.site; Facebook: Loca:.Birria&Elotes May 2022

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DRINK THIS

PHOTO BY IZAIAH JOHNSON

The definition of a Mexican lager may be loose, but Broadway Brewery is setting the standard. With the additions of flaked corn and Mexican sea salt, their Flor Blanca finishes with a subtly sweet twist. Coming in at 5.3%-ABV, you’ll find this refresher crisp and easy. Flor Blanca pairs perfectly with Cinco de Mayo and a torta.

Kelsey McClure is the U.S. market manager for New Zealand-based Eggers Hop Growers and a seasoned veteran of the craft beer industry.

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review Sauce reviews are conducted anonymously.

jalea

BY MICHAEL RENNER // PHOTOS BY GREG R ANNELL S

The night began, as it always does at Jalea, with a little ramekin of cancha to mindlessly snack on while perusing the menu. These large, panroasted Peruvian corn kernels pop from the inside out, making them crunchy on the outside and soft on the inside; they’re as addictive as commercial Corn Nuts minus the fear of shattering a tooth. I could spend an

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classic ceviche with flounder at jalea

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JALEA p. 2 of 4

afternoon munching handfuls of cancha while sipping easy-drinking Pisco sours, which exemplifies the spirit and relaxed feeling of Jalea.

Siblings Andrew Enrique and Samantha “Mimi” Cisneros (he runs the kitchen while she handles operations) opened their Peruvian bistro in December, on the cobblestoned Main Street of downtown St. Charles in a cozy, brickwalled space once home to The Red Sun sushi restaurant.

Jalea may be 29-year-old Andrew Cisneros’ first outing as a chef-owner, but he’s already amassed an impressive resume, from bussing tables and cooking at Jim Edmond’s 15 Steakhouse while in culinary school to lending a hand at Mike Randolph’s short-lived Original J’s Tex-Mex Barbecue. In between, Cisneros honed his skills at the St. Louis Club and The Copper Pig before cooking at some of St. Louis’s finest restaurants: Randolph’s Privado, Ben Poremba’s Elaia and Gerard Craft’s Dia’s Room at Cinder House. He even spent a year on Amelia Island, Florida, at the Ritz-Carlton’s upscale Salt restaurant. Featured on Sauce’s 2021 Ones to Watch list, Cisneros had the chops and experience to branch out on his own.

Born and raised in St. Louis, Cisneros was exposed to the traditional food of his parents’ home country through his mother and grandmother. “I was spoiled,” he said. “My mom is a great cook and cooked different dishes for me. It was a blessing.” As he got older, he become more curious about the art and technique of cooking Peruvian food.

Even in high school when he was doing culinary competitions, he was always asking questions. “I grew up having all this food, but I didn’t know how to prepare it,” he continued. As a chef in training, he would ask his mother and grandmother how they made dishes like tripe stew or lomo saltado.

Despite the family recipes, the lomo saltado at Jalea isn’t his mother’s or grandmother’s. Traditionally a juicy dish of thin beef strips, red onions, tomatoes, soy sauce, aji amarillo (yellow chiles)

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lomo saltado, stir-fried rib-eye with aji amarillo chiles, onions and potatoes served with garlic rice and soft boiled egg

sanguchito de cangrejo, a crab roll with new england-style buns and crab salad topped with smoked trout roe

and french fries served with rice, Cisneros’ version was upgraded to sliced rib-eye steak and swapped out fries for fingerling potatoes cooked in beef fat, all glistening in a reduction sauce so dark and fragrant that it should be bottled and sold everywhere.

I’m going to have a lomo saltado, we’re not going to buy Knorr cubes and crush them up and mix them with water. We’re cooks, we’re chefs, and we’re going to make veal stock as a base, and make a chicken stock, and fish and shellfish stock for ceviches.”

“After 10 years of cooking, I took those traditional recipes and found a way to make them my own, elevate them and go an extra step further and give them more love than they already had,” he said. “My mom didn’t have time to make a 16-hour veal stock after work, so that was when I started thinking that if

Cisneros said he wanted to take all his training to make the best and most natural product possible.

“We have this incredible restaurant and this opportunity to make amazing food. We don’t want to take shortcuts when we have all this time and talent in the kitchen.” Cisneros’ take on another May 2022

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JALEA p. 3 of 4

Peruvian favorite, carapulcra, is equally impressive. Here, three meaty hunks of braised pork belly sit atop garlic rice and a stew of bacon and sundried potatoes accented with a salsa of slivered red onion and mint leaves.

pork belly carapulcra at jalea

Peru is the birthplace of acid-cooked seafood, so, of course, there’s ceviche.

Jalea offers several styles, with each type of fish soaked in leche de tigre (tiger’s milk), an intense elixir often made with ginger, celery and yellow peppers puréed with lime juice; Cisneros’ mix also uses shellfish stock and swaps Fresno peppers for yellow.

During my visit, the classic version consisted of diced marinated flounder, fresh and firm, tossed with cubes of sweet potato, lima bean-sized Peruvian corn, and thin slices of Fresno peppers and red onion.

Showcasing Peru’s Japanese influence, the tiradito ceviche incorporated sashimistyle slices of Japanese amberjack (aka yellowtail or hamachi) with avocado, radish, cucumber and puffed rice garnished with paper-thin slivers of nori for a delightful combination of contrasting textures.

jalea Where 323 N. Main St., St. Charles, 314.303.0144, Facebook: jalea.

Don’t-Miss Dishes Lomo saltado, any ceviche

Vibe Compact and cozy space that exudes a comfortable bistro vibe with exposed brick walls, vibrant paintings and photographs, and a personable, accommodating and knowledgeable staff.

chef-owner andrew cisneros

Mimi’s husband, M.J. Guliyev, is Jalea’s front-of-house manager; he also runs the bar program, where you can expect a broad selection of craft beers, several low-intervention wines, a couple of excellent Pisco-based cocktails, and alcohol-free beverages including Inca Kola, Peru’s iconic, bright yellow lemon-verbena soda. In the future, Cisneros said to expect other cocktails made with the purple corn lemonade they make in-house and even a Pisco margarita.

Soon you’ll also find pollo a la brasa, Peru’s iconic, insanely delicious woodroasted rotisserie chicken that Cisneros perfected while tinkering with recipes while at Original J’s and prototyping the concept with Ben Poremba at his AO&Co. market. According Cisneros, they hope to offer it as a weekly chicken-and-beer special starting this month. “We still have all the equipment, but the kitchen is too small

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Entrée Prices $15 to $30

to hold it all, so we’ll be using the back patio,” he said.

Despite having been open only a few months, Jalea is already drawing diners from all over the metro area and beyond.

On a recent Saturday night, I overheard the young daughter of a large Peruvian family visiting from Kansas comment, “This is definitely flavor you don’t get back home.” Not in Kansas – or anywhere else, for that matter.

When Wed. – Fri., 5 to 9 p.m.; Sat., noon to 3 p.m., 5 to 9 p.m.

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Raise your glass COMPILED BY LAUREN HEALEY The weather has warmed, the pandemic is (seemingly) waning, and we’re so ready to get out and about. These local wineries are the perfect destination for a day trip or overnighter.

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Crown Valley Winery

Located in the Augusta American Viticulture Area (AVA), the first AVA designated in the U.S. (in 1980), this winery is a vital stop for the wine connoisseur and amateur alike. The winery specializes in estate-bottled wine, meaning the entire process, from growing the grapes to bottling the blends, takes place on the property and within the Augusta AVA. Enjoy live music Fridays through Sundays at the open-air wine and beer garden April through October. Make a weekend of it! The winery is within walking distance to many popular B&Bs and hiking and biking on the Katy Trail.

Take the complimentary trolley to the three other wineries within the Hoffmann Family of Companies.

5601 High St., Augusta, 888.667.9463, augustawinery.com

Crown Valley, which opened in 2003, is just an hour south of St. Louis and offers gorgeous views of rolling hills and miles of breathtaking vineyards. There’s a wide array of wines, with 27 varieties to choose from, including cabernet sauvignon and chambourcin, along with some unique options like Blackberry Bling and pink sangria. Visitors can enjoy live music every Saturday from 1 to 5 p.m. from April through October.

There’s spacious outdoor and indoor seating, and picnic baskets are welcome.

There are also several beautiful venues, including a pavilion and the Barrel Room, perfect for weddings, parties and retreats. In addition, there are lodging options for those wishing to stay overnight.

23589 State Route WW, Ste. Genevieve, 573.756.9463, crownvalleywinery.com

Balducci Vineyards A sprawling vineyard on 76 acres of rolling hills and vistas operating for over 20 years, Balducci has been voted favorite winery for the past 17 years by a local readers poll, and the winery also boasts numerous award-winning wines featuring Missouri-grown grapes. Enjoy live entertainment on Fridays through Sundays from April to November, lifesized games and bocce ball court and plenty of room to enjoy a day outside.

Plan your special events and weddings and wow your guests in the classic barn.

Don’t miss the craft beer options aplenty, along with amazing food like sandwiches, pizzas, salads and finger food like soft pretzels and famous toasted ravioli. Visit the website for hours and directions, and catch a ride on the Augusta trolley to visit the sister wineries as well. 6601 S. Hwy. 91, Augusta, 636.482.8466, balduccivineyards.com

Defiance Ridge Vineyards Nestled in 42 sprawling acres of vineyards, lush gardens and a tranquil lake just 30 minutes west of St. Louis in the hills of Historic Missouri Wine Country, Defiance Ridge offers vineyardto-table cuisine, live music and succulent estate wines, as well as exclusive varietals from the West Coast. The winery is open seven days a week yearround. Looking to host your next private event? Defiance Ridge is also the perfect spot for weddings, private parties and corporate outings. The facility offers a spacious layout featuring a wide array of options for guests of all sizes. It was also a winner of The Knot’s “Best Of” Weddings 2021 and 2022.

2711 S. MO. 94, Defiance, 636.798.2288, defianceridgevineyards.com

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Edg-Clif Vineyard, Winery, Brewery Pack a picnic basket and head south to this third-generation, family-owned farm, which boasts an array of awardwinning vinos along with a farmhouse brewery and plenty of craft beers. Four vintage farmhouses (all over 100 years old and furnished with family antiques) on the property are now available on Airbnb. The venue also features live music every Saturday through October, the Home Grown Farm Tour Field Dinner Aug. 27 and Grape Friends harvest events in September. Check out the website for details.

10035 Edg-Clif Drive, Potosi, 573.438.4741, edg-clif.com

Grafton Winery and Brewhaus Located at the confluence of the Mississippi and Illinois rivers, the Grafton Winery & Brewhaus features two large patios with relaxing river views. Watch the boaters go by while sipping award-winning Grafton winery wines. There’s a full menu and live music every Saturday and Sunday, offering a relaxing and memorable experience.

They are the only production winery in Grafton and also make their own microbrews downstairs for the avid beer drinker. The winery is within walking distance from many amazing bed and breakfasts in Grafton if you’re looking to enjoy a fun-filled weekend.

And the vineyards are just 3 miles away, boasting a 5,000-square-foot pavilion for weddings and corporate events.

The vineyard location offers a first-class tasting room with a food menu including shareable and snacking items as well as a handcrafted cocktail menu. Located

next to Eckert’s Farm in Grafton, it’s the perfect, quaint wine country experience.

300 W. Main St., Grafton, 618.786.3001, thegraftonwinery.com

Les Bourgeois Vineyards Les Bourgeois Vineyards, part of The Blufftop at Rocheport – trailside vineyard retreat, is halfway between Kansas City and St. Louis and just 15 minutes west of Columbia. There are approximately 30 acres of grapes, and the winery also works with local growers around the state. The Bourgeois family purchased the farm in 1974 and lived in the A-frame while their house was being constructed.

The A-frame became an outdoor wine garden with a spectacular river view and the beautiful house that was their family home is now available to rent as a guest house, one of three that are part of The Blufftop at Rocheport. Jacob and Rachel Holman, who have led the organization for many years, purchased the winery from the Bourgeois family in 2019. Les Bourgeois Vineyards has grown exponentially over the years and is now part of a larger destination recently named The Blufftop at Rocheport, which includes the winery, a restaurant, wine garden, tasting room, distillery and lodging.

14020 W. Hwy. BB, Rocheport, 800.690.1830, missouriwine.com

Montelle Winery Situated 500 feet above the Missouri River Valley within the Augusta AVA, Montelle offers a breathtaking view of rolling hills, forests and the river valley just a few minutes down the road from its neighboring historic town, Augusta.

PHOTO COURTESY OF STONE HILL WINERY

Augusta Winery

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The winery café offers daily lunches with items like fresh salads, sandwiches, wraps and pizzas, and there are specialty dinner events being planned for the summer evenings. Melodies of live music dance on the Osage mountainous air on weekends April through October. The banquet room is a perfect setting for micro-weddings and other memorable events. Montelle, also part of the Hoffmann Family of Companies, offers a complimentary trolley to its sister wineries and activities in downtown Augusta.

201 Montelle Drive, Augusta, 636.228.4683, montelle.com

Mt. Pleasant Estates Mount Pleasant Estates is rich in history with more than 150 years of winemaking excellence. Experience the serenity of relaxing on Mount Pleasant’s patio with views of the sweeping vistas. Discover the charm and history of Old World winemaking in the richness and variety of Mount Pleasant’s award-winning wines.

Visitors to the winery in Augusta enjoy tasting wine in the spacious 4,000-square-foot tasting room. There is entertainment year round, including live music on weekends in the summer and fall, cellar tours, wine dinners, holiday-themed events and more.

With the rolling hills of the Augusta Appellation, beautifully landscaped grounds, historic structures, recently renovated ballroom, and impressive cellars – Mount Pleasant is an elevated event venue unlike any other. Visit for the day, the weekend, or book a private event to make memories in America’s first wine region.

5634 High St., Augusta, 636.482.9463, mountpleasant.com

PHOTO COURTESY OF STONE HILL WINERY

Noboleis Vineyards Situated on 84 acres in the first designated AVA in the country, Noboleis Vineyards offers panoramic views of the historic, rolling hills of Augusta. Grab a bottle of one of their award-winning wines grown in the region and produced right on their family-owned property. Nosh on pizza and appetizers or pack your own picnic basket to enjoy on the lawn, under the tented pavilion or inside overlooking the bustling winery. Live music every Friday from 5 to 7:30 p.m. and Saturday and Sunday from noon to 4 p.m.

May May 2022 2019

during season adds to the beautiful atmosphere created at Noboleis, which is open daily from 11 a.m. to 5 p.m.

100 Hemsath Road, Augusta, 636.482.4500, noboleisvineyards.com

Robller Vineyard Robller Vineyard is a family-owned and -operated estate winery located between Hermann and Augusta, Missouri. The vineyard is uniquely situated in the first river bluff range south of the Missouri River. Its south- and southwest-facing slopes, rich deep soils and Pennsylvanian era limestone formation provides a unique geologic advantage for winegrowing. Their 30-plus year commitment to dry farming creates low fruit yields with great intensity

from the expansive wine list. The winery offers the opportunity to spend your afternoon in The Gardens at St. James, a beautifully landscaped outdoor space that is shared between the Public House Brewing Co. and the winery. The Gardens is the perfect place to gather and relax, and enjoy the locally inspired Public House menu with the best beer and wine that Missouri has to offer.

540 State Route B, St. James, 800.280.9463, stjameswinery.com

Stone Hill Winery Stone Hill Winery, established in 1847 in Hermann and celebrating its 175th anniversary, is one of the nation’s most acclaimed and historic wineries.

Villa Antonio Winery Take a quick trip away from busy city life and head to Villa Antonio Winery in Hillsboro, only 40 minutes from downtown St. Louis. Headed by owners hailing from Italy, Villa Antonio is Italianinspired and offers guests a chance to explore gorgeous grounds featuring vineyards and a lake. There’s plenty of seating between a large tent, a pavilion, a patio and the lawn, but guests are welcome to bring chairs or a picnic blanket. All wines and beers are crafted on site, and guests can also indulge in classic Italian or American food with items like burgers, sandwiches, wings, salads and wood-fired pizzas.

The winery is open daily with seasonal extended hours, and there’s also live music every weekend.

3660 Linhorst Road, Hillsboro, 636.475.5008, villaantoniowinery.com

Wild Sun Winery and Brewery

and structure. This translates to complex, structured wines expressing a sense of place and vintage. The team invites you to experience what is possible and change your perception of Missouri wines. No gimmicks, nothing fancy, just amazing wine, a pastoral setting in a vineyard all set to a backdrop of rolling hills that fade into the distant sky.

275 Robller Vineyard Road, New Haven, 573.237.3986, robllerwines.com

St. James Winery St. James Winery was established in 1970 in the heart of the Missouri Highlands.

Since then, the winery has grown to be Missouri's largest and most awarded winery, with nearly 185 acres of grape production. Visitors enjoy wine tastings, wine by the glass, and wine slushies made

Championing American heritage and hybrid grape varieties from 200 acres of vineyards, Stone Hill is a third-generation family business devoted to producing the highest quality wines over a broad range of styles. Their hard work has paid off with wines consistently winning top awards at state, national and international competitions. The winery hosts daily wine tastings and has plenty of outdoor seating perfect for relaxing and enjoying a bottle of wine while overlooking vineyards and the picturesque town. The on-property Vintage 1847 Restaurant is well known for German specialties and American favorites. From May 1 through the end of October, free live music is available every Saturday afternoon.

1110 Stone Hill Hwy., Hermann, 573.486.3479, stonehillwinery.com

2020 & 2021 Readers' Choice Favorite Winery Located only 30 minutes south of St. Louis. In addition to award winning wines and beers, this beautiful 10-acre estate in Hillsboro boasts magnificent trees that are hundreds of years old, majestic rolling hills, a park-like setting and an iconic historic main house originally built in 1870. Founded by co-owners Ed Wagner, an Anheuser-Busch alum, and Mark Baehmann, a renowned career winemaker, Wild Sun opened to the public in September 2015 and has become a premier destination for wine and beer enthusiasts. Choose from a variety of wines ranging from cabernet sauvignon to fan-favorite Radiance, a dry white wine similar to a pinot grigio. Or you can choose from one of the fantastic beers such as the American Blonde Ale, Midnight Porter or their Wild Citrus Ale, a unique refreshingly crisp beer with hints of lemon and grapefruit. Complement your beverage choices with delicious food from the kitchen or feel free to bring your own picnic basket. Open year-round, Wild Sun features live music Friday nights and Saturday and Sunday afternoons May through October or as weather allows.

Follow them on Facebook and Instagram or check out the calendar at wildsun.com.

4830 Pioneer Road, Hillsboro, 636.797.8686, wildsun.com saucemagazine.com saucemagazine.comI SAUCE I SAUCEMAGAZINE MAGAZINEI 25 I6

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THE CHEFS OF ANGAD ARTS HOTEL Team: Angad Arts Hotel, Commonwealth, ArtBAR: chef & beverage director Matthew L Birkenmeier, Commonwealth executive chef Scottie Corrigan, Commonwealth sous chef Sierra Eaves, Angad Banquet chef Josh Schindler, lead line Dustin Fuca, Rico Noland, Alesha Norris, and Terrell Simmons Restaurant(s): Commonwealth, ArtBAR, Angad Arts Banquets Married?

All single except for one poor soul, and three divorcees – We're married to the culinary arts.

Kids?

4 that we are aware of…

Originally from: We are an eclectic mix from Afton, South City, South County, West County, Ladue, Granite City, Edwardsville, and parts unknown.

Where did you go to school? L’Ecole Culinaire, CIA, South Tech, Forest Park CC, and the school of hard knocks.

How did you get to where you are?

We all have a passion for food and the culinary arts.

We have worked together throughout St. Louis and have formed an all star line-up to produce some of the newest, hippest trends in St. Louis.

New things going on in your restaurant: A new farm-to-table

spring menu at Commonwealth and the re-opening of ArtBAR atop the Angad Arts Hotel for the season.

Favorite Menu Item: Grilled elk, Vadouvan chicken curry, pheasant, and beanies & weenies Three cool facts: Some of us have worked on cruise ships, we love our guns, and we have a 300 bowler.

What is your favorite piece of equipment or kitchen item?

Tilt skillet, sous vide, vacuum sealer, and trash compactor Angad Arts Hotel 3550 Samuel Shepard Dr, St. Louis, angadartshotel.com

PHOTOS BY VANESSA RUDLOFF

10,000+ items in stock and ready to deliver online ordering NOW AVAILABLE! Visit our showroom or www.fordstl.com 2204 N. Broadway • St. Louis, MO 63102 314.231.8400 • 800.472.3673

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brunch at southwest diner

this is how we

BY L AU R E N H E ALEY, M E E R A NAGAR AJAN ,

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ADA M ROTH BARTH , M I CH E LLE VO L AN SK Y AN D LIZ WOLFSON

May 2022

Brunch is a sacred weekend ritual . From the booze to the food to the companionship, w h a t ’s n o t t o l o v e? A f t e r t h e d a r k d a y s o f the lockdown, where most brunches were put on pause, they are finally starting to come back. Brunch is a little different for us these days; here, we name a few of our favorite dishes, experiences and drinks – n e w a n d o l d – t h a t w e’ v e c o m e t o h o l d d e a r.

oatmeal from katie's pizza & pasta osteria

SOUTHWEST DINER PHOTO BY JULIA CALLEO; KATIE'S PIZZA PHOTOS BY CARMEN TROESSER

These oatmeals are to brunch as high-quality faux fur coats are to wool pea coats. They’re soft, warm and cozy but also gussied up in ways that make them feel extra special – definitely better than the best version of the instant stuff you could make on a cold weekday after rolling out of bed.

Russell’s on Macklind Tall and fluffy with crispy edges, Russell’s baked oatmeal has an almost coffee cake-like aspect to it; it’s an oatmeal to eat with a fork rather than a spoon. A generous portion is served with a small pitcher of steaming cow’s milk or coconut cream, which seeps into the oatmeal’s crevices, softening and lending extra sweetness without making it mushy. The non-vegan option is made with dried apricots and toasted almonds, while the vegan is made with tart cherries and walnuts; sweet, chewy and crunchy, both are fabulous, regardless of your dietary needs or preferences.

5400 Murdoch Ave., St. Louis, 314.553.9994, macklind. russellscafe.com

May 2022

Katie’s Pizza & Pasta Osteria If you’ve ever wondered if oatmeal can be sophisticated, Katie’s is here with a resounding “yes.” Swirled with Sicilian pistachio butter, olive oil and wildflower honey and dressed with dates, sliced bananas and chopped pistachios, it’s the Mediterranean sun in a bowl.

9568 Manchester Road, Rock Hill, 314.942.6555; 14171 Clayton Road, Town & Country, 636.220.3238, katiespizzaandpasta.com Bowood by Niche Bowood’s oatmeal is truly next level. Multiple grains cooked to a creamy-yet-still-toothsome consistency give textural variety, which is then boosted by three forms of fruit – fresh, dried and jammed. Almonds give a little crunch and brown sugar an additional layer of sweetness.

The coup de grace, however, is the presentation: It’s served in the most adorable miniature Le Creuset dutch oven we’ve even seen.

4605 Olive St., St. Louis, 314.454.6868, bowoodbyniche.com

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PHOTO BY CHRISTINA MUSGRAVE

salsa verde bloody mary from the lucky accomplice

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May 2022

bloody marys

clockwise from top: beets & bones, rise coffee and bowood by niche

While we always love a classic bloody mary (or maria), we’re also loving the verde twist on the classic spotted on menus around town.

The Lucky Accomplice’s salsa verde bloody mary uses bell pepperinfused raicilla or St. George green chile vodka combined with a mix of charred tomatillos and poblano peppers, lime juice and Champagne vinegar. Black pepper, Calabrian chiles and horseradish add heat, and juiced cucumbers and spinach give an extra vegetal note.

2501 S. Jefferson Ave., St. Louis, 314.354.6100, theluckyaccomplice.com At Bowood by Niche, the Bowood bloody mary likewise sees tomatillos blended with poblanos for some extra green and a little heat. Bowood’s garden spice blend, a mix of herbs grown at the restaurant that varies based on what’s available at the time, takes the flavor up a notch.

4605 Olive St., St. Louis, 314.454.6868, bowoodbyniche.com

Bowood by Niche At Niche Food Group’s latest restaurant, the avocado toast reigns supreme. A dense yet airy slice of Companion Bakery brioche serves as a base for an avocado spread laced with onion and jalapeño with chunks of whole avocado and just enough acidity from a citrus juice blend. Pickled sweet chiles sit atop the mash, along with a sprinkling of fresh and dehydrated herbs (whatever is on hand – typically basil, parsley, tarragon, mint and dill), sea salt and nutritional yeast.

4605 Olive St., St. Louis, 314.454.6868, bowoodbyniche.com

BOWOOD AND RISE PHOTOS BY IZAIAH JOHNSON; BEETS & BONES PHOTO BY CARMEN TROESSER

Beets & Bones One of the newest nutrition-focused eateries in town is killing the loaded toast game. The avocado variety comes on local sourdough with avocado schmeer infused with culantro, lime juice, pink Himalayan sea salt and extra-virgin olive oil topped with roasted corn and poblano peppers, marinated tomato, feta and a sprinkling of fresh micro herbs (typically cilantro, depending on availability).

8401 Maryland Ave., Clayton, 314.925.8722, beetsbonesjuice.com Rise Coffee The hearty avocado toast at Rise is one of the best in St. Louis. A massive slice of Union Loafers sourdough has a rich avocado spread made with olive oil and a secret spice blend that includes onion and garlic powder. It’s topped with briney pickled onion, thinly sliced radish and cucumber, along with a beautifully poached egg whose runny yolk oozes delicately over the spread that’s then topped with an herb blend of dill, chives and parsley.

4176 Manchester Ave., St. Louis, 314.405.8171, risecoffeestl.com May 2022

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Makeup and Mimosas Prism STL, the Grove’s newest nightlife spot, hosts drag shows seven nights a week and brunch each Sunday. Doors open at 11 a.m. and the show starts at

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Prismatic Events presents Get Brunched!

Tropical Liqueurs hosts drag brunch every third Sunday of the month.

Order frozen cocktails at the bar and breakfast tacos from Taco Circus @ Trops. Doors open at noon with shows at 12:30 p.m. and 2:30 p.m. Tables

can be reserved at tableagent.com; follow Prismatic Events on Facebook for announcements of themed brunch events on select weekends.

Tropical Liqueurs, 4104 Manchester Ave., St. Louis, 314.899.9404, 2trops.com Queens of the Quarter The Quarter Restaurant & Bar in Belleville opens for a Cajun-flavored drag brunch one Sunday per month throughout the summer. Table reservations are available online.

The Quarter Restaurant & Bar, 126 E. Main St., Belleville, 618.416.1000, quarterrestaurant.com

PHOTO COURTESY OF PAIGE BUTLER

Drag brunch is a long-standing tradition, and it’s easy to see why: It has all the appeal of dinner theater with plenty of time left in the day for a responsibly early bedtime. St. Louis diners have increasingly more choices for their daytime glamour fix served with a side of pancakes.

Don’t forget to bring plenty of cash for tips.

12:30 p.m. Tickets are $23 and include catered brunch with breakfast classics like scrambled eggs and handmade biscuits courtesy of Orlando’s. A full cash bar is available, including $15 bottomless mimosas.

Prism STL, 4510 Manchester Ave., St. Louis, 314.256.1898, prismstl.com

May 2022

Tree House

clockwise from top left: banh mi at tree house, the dining room at tree house and the cinnamon rolls at tree house

Warm and welcoming, Tree House offers the perfect veggie-based brunch. It’s diverse enough that meat-eating homies enjoy tagging along and relaxed enough that our family doesn’t mind meeting us there.

Our go-to is the hearty Banh Mi with house seitan and tempeh bacon – it’s a little spicy, a little pickle-y and super satisfying. The seitan sausage, Brussels sprouts and sweet potato hash is another, slightly lighter winner that sees comforting, delicious, creamy herb hollandaise drizzled over aforementioned hash and either eggs or tofu.

Speaking of hollandaise, Tree House’s Benedict game is strong, and whichever one is on the menu, we highly recommend sampling it. An order of pancakes is necessary for the table, unless you’ve managed to score one of the coveted cinnamon rolls, which you should make sure to order the minute you sit down, because they will run out. Beyond that, a mimosa kit is a powerful move, and a steady flow of coffee is, of course, necessary.

3177 S. Grand Blvd., St. Louis, 314.696.2100, treehousestl.com

Hangover Brunch

PHOTOS BY CARMEN TROESSER

We all know the feeling: You’ve woken up, but you aren’t really alive yet. You feel like you should eat something, but you aren’t sure whether you can, or how much. You think, “OK, I need coffee, at least. And something tasty. I’ll give it my best shot.”

When we’re in this zone, Southwest Diner is one of our greatest allies. Regardless of how much alcohol has been consumed the previous night, we’ll often make our way there in order to hunch over the holy trinity of hangover beverages: coffee, Topo Chico and a bloody mary. The order changes depending on the direness of the situation, but a build-your-own burrito with both kinds of chiles (spicy!) or a torta with pickle fries are safe bets.

6803 Southwest Ave., St. Louis, 314.260.7244, southwestdinerstl.com

May 2022

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PHOTO BY IZAIAH JOHNSON

pancakes at bowood by niche

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May 2022

clara cakes at half & half

Pancakes are awesome. Whether you’re full-on committing to dessert for breakfast, generously sharing a stack with the table, or having a little sweet with coffee to cap off your meal, these five short stacks are the ones to get.

PHOTO BY CARMEN TROESSER

Half & Half These have long been a classic pancake option in St. Louis. Since Half & Half opened in 2011, the Clara Cakes with mascarpone, granola and raspberries have been a reliable standby, but the blueberry and plain pancakes have never let us down either. They have the fluff, the tang and the fancy flourish that makes us love their brunch still.

8135 Maryland Ave., Clayton, 314.725.0719, halfandhalfstl.com May 2022

Bowood by niche These pancakes are unlike every other on this list. They are a lot like cake, more dense, partly due to their high moisture content. The batter has a combination of buttermilk, butter and milk powder, which brings sweetness and depth of flavor to its tender crumb.

They are decadent, needless to say, which makes the blueberries that are available as an optional addition more than just a flippant choice; they lend acidity to balance out the richness. A purist, however, may still prefer them plain with a generous swipe of cultured butter.

4605 Olive St., St. Louis, 314.454.6868, bowoodbyniche.com

Prasino These buttermilk pancakes are what you imagined pancakes should taste

like when you saw the photo on the mix box as a child. They’re fluffy but not spongy and have the right size, heft and color – everything about it is just right, including the decidedly unfancy yet delicious maple syrup that’s served with it.

1520 S. Fifth St., Suite 110, St. Charles, 636.277.0202, prasinostcharles.com

Winslow’s Table Adding a fat stack of three fluffy, light buttermilk pancakes to your order at Winslow’s Table is a must. Thoughtful ingredient selection, like much of the menu here, takes these to the next level, like using flour from local Janie’s Mill. The blueberry compote that comes with it offers a hint of sweetness and a little tartness; if you wanted to forgo the rich and complex Vermont

maple syrup (but why?), the compote alone would be a lovely substitute with a pat of butter.

7213 Delmar Blvd., University City, 314.725.7559, winslowstable.com

Southwest Diner The corny, gritty cornmeal pancakes at Southwest Diner are the wild card for this list, and they are delicious.

The added texture, crispy edges and color from the cornmeal make them a little different than the traditional buttermilk pancake, but it’s exactly what a Southwestern-inspired menu should have at brunch. Great on their own, they’re also the perfect foil for spicy enchiladas or huevos rancheros.

6803 Southwest Ave., Maplewood, 314.260.7244, southwestdinerstl.com

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PHOTOS BY GREG RANNELLS

SW EET P OTATO R AV I O L I AT LO U I E

May 2022

13 reasons we love

LOUIE

BY SAUCE STAFF

May 2022

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PHOTO COURTESY SPENCER PERNIKOFF

J O R DA N VA N Z A N D T M A K E S EV E RY M E A L AT LOU IE A PART Y

May 2022

Consensus on any given topic is not easy to come by at Sauce HQ. However, there is at least one enduring truth to which we all subscribe: We love Louie. Whether it’s to celebrate a birthday, impress an out-oftown guest or treat ourselves to an excellent weeknight meal, here are 13 reasons why Matt McGuire’s brainchild is Team Sauce’s safe place.

1.

The cauliflower fritto paired with a glass of something sparkling is the perfect festive note to start your meal.

2.

Nothing builds bonds like butter, so we love sharing an order of the rich polenta with meaty, charred mushrooms with the table.

3.

Every component of the panna cotta contributes to its iconic status – candied almonds, dried dates and cherries reconstituted in a red wine reduction – but the unexpected, elegant olive oil finish puts it over the top. Drizzled over the cold dessert,

the olive oil turns viscous and flavors whatever it touches.

4.

The grilled Spanish octopus with crisped potatoes, chickpeas and soppressata with Calabrian chiles is hearty without being heavy. It’s a great study in contrasting textures and flavors that make for excellent bites.

5.

Even the non-dessert lovers among us love the ice cream sandwich.

Flavors change up periodically; the current option has a frozen Earl Grey tea mousse and is laced with an orange caramel giving varying levels of citrus notes.

6.

Whether it’s summertime’s peachprosciutto, sweet corn ravioli, and heirloom tomatoes and mozzarella caprese, or fall’s sweet potato ravioli with brown butter sauce, we pencil these seasonal specials into our calendars like annual check-ups we actually look forward to.

7.

The wine list is full of interesting, mostly Italian bottles with appearances by low-intervention wineries and wines from other countries, like Spain, France and Germany. But best of all, the wellinformed staff is happy to pour tastes and offer confident recommendations that will make you feel good about springing for a bottle.

PHOTO BY IZAIAH JOHNSON

T H E B RO CCO L I N I P I ZZA

May 2022

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BACKGROUND IMAGE BY GREG RANNELLS; OCTOPUS PHOTO COURTESY OF SPENCER PERNIKOFF

G R I LLE D S PAN IS H O C TO P U S

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May 2022

BACKGROUND IMAGE BY GREG RANNELLS; PORTRAITS COURTESY OF SPENCER PERNIKOFF

F R O M L E F T: E X E C U T I V E C HEF SE AN TU RNER A N D OW N E R M AT T M CG U I R E

8.

The stunning wallpaper. Massive, baroque blossoms in muted colors feel as if they’re about to burst from the wall. It’s romantic, it’s dramatic – what can we say, it gives us all the feels.

9.

Atmosphere: The space is inviting and beautiful, and the music and lighting help to create a great energy that makes you feel happy to be there.

10.

Man of many hats Jordan VanZandt makes every meal at Louie a party

May 2022

that he’s hosting. Like the best hosts, he’s full of joy and makes you feel like everything you say is important.

He always seems to be having the most fun and genuinely enjoys seeing people have a great experience at the restaurant.

11.

Executive chef Sean Turner is an actual, verified pasta champion.

Turner represented the U.S. at Barilla’s 2019 Pasta World Championship after being named U.S. Master of Pasta at the qualifying competition. Our favorite way to experience Turner’s skills is the

off-menu cacio e pepe – we can’t guarantee its availability, but, if you ask very nicely, you might luck out.

12.

The broccolini pizza puts bold flavors in harmony with spicy Calabrian chiles, fresh lemon and rich ricotta atop pillowy pizza dough.

13.

What you see is Matt McGuire meditatively shaving prosciutto in the corner, but he is the maestro who makes the magic we experience at Louie possible.

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May 2022

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

BEN DAUGHERTY

to even try to sit down and figure out.

So we try to break that all down into something that’s more digestible for them.”

PROGRAM MANAGER, GREEN DINING ALLIANCE

“Primarily we’re there to kind of help [restaurants] run a tighter ship. We’re really looking to help

Ben Daugherty is program manager for the Green Dining Alliance (GDA), a program of Earthday365 that works with the St. Louis region’s restaurants to reduce their environmental impact. With a background in the restaurant and event industries, Daugherty is well suited to lead the GDA’s efforts to help restaurants increase their sustainability across many areas of their operations.

Here, Daugherty discusses the many ways the GDA understands sustainability, why Styrofoam is a critical area of focus for the program, and some new projects they have planned for 2022. – Liz Wolfson

“We are working with restaurants primarily as consultants for how to

make their businesses more sustainable.

We look at about eight different areas and how they can improve or what we can celebrate that they’re already doing.”

“The big thing is we want them to not use any Styrofoam. Our

“But again, it’s the cheapest way to do this. So, sitting down with restaurants

overarching goal is to eliminate Styrofoam from as many restaurants as we can, and we want them to have a recycling waste reduction program in play. We want to see that they’re paying attention to what they’re putting in their landfill receptacles, what they’re putting in recycling receptacles.”

and talking to them about the alternatives with all the recyclable products out there – and there are a lot of recyclable products out there that you can use for to-go and even compostable products.”

“We also promote that restaurant through marketing, through social

PHOTO BY VIRGINIA HAROLD

media, through events and just any other outreach. We try to elevate their position in the community as businesses that are helping improve that community’s environmental approach to making it a safer community.”

“Styrofoam is the cheapest way to package to-go food. Part of

the reason why it’s one of our main

May 2022

components that we make sure restaurants are following is because it doesn’t really ever break down in the landfills. It’s just really, really one of the worst things for the environment when it comes to to-go packaging.”

“We try to work on different strategies, to say, ‘Well you know, you

may pay more for this to-go product, but let’s look at some other areas in your restaurant, like energy conservation, water conservation, if we can reduce your cost in those areas to help offset any extra money that you might be putting into something like to-go products.’”

them run a more efficient business. It’s sustainability, yes, but in the end it’s just about being a smart business.”

“That’s why we have so many different areas that we look at with the program; it’s not just to-go

containers, and it’s not just your sourcing.

It’s your energy. It’s your water. It’s your social sustainability – how you are working with your staff, your employees? How do you make your restaurant survive and have longevity?”

“One thing that’s new this year is sustainability awards at our festival. One of those is geared toward

the Green Dining Alliance; it’s called the Food For Thought Award.”

“We also started a program called the Kind Box program, which is

a reusable to-go container program, where we’re partnering with the Product Stewardship Institute. We’re going to be working with our Green Dining Alliance restaurants this year for a pilot launch program.”

“We’ll have about five restaurants that will offer this reusable togo container. Customers can sign up,

get their to-go food and this reusable container, and then they can bring it back to a drop box in the area and drop [it] off.

We’ll have an app for it with QR codes. It’s going to be a pretty exciting launch, and it’s going to be coming up hopefully later in spring or summer.”

“The recycling industry is incredibly dense and hard to understand, and it’s very complex.

greendiningalliance.org

There’s always new plastics coming out, and it’s just a lot for any restaurant owner

Disclaimer: Sauce Magazine is a sponsor for Earthday365.

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

CHARCOAL HOUSE

BY I A I N S H AW

from top: the interior at charcoal house, the entrance at charcoal house

myself had the same doctor, and my doctor said, ‘I think Charcoal House might be up for sale,’” George said.

Initially, the owner was not completely sure he wanted to sell. However, George and Steve were persistent, and on April 1, 1980, the deal was done.

When asked for the key to Charcoal House’s longevity, George Angelos responds without hesitation. “Because we’re here,” he said. “The owners are present, and we greet every individual customer. We know their first and last names, and they know us.” And “us” isn’t just George and Steve, but also the several employees who have been with the restaurant for as long as 30 years.

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That continuity of personnel helps when it comes to maintaining the standards that have endeared Charcoal House to generations of customers. Repeat business is the restaurant’s bread and butter, and George is proud of a customer base that includes some of the region’s most influential families and business leaders. “From Webster Groves, Kirkwood, Glendale, Ladue, the city … we have the best clientele,” he said.

Customers who grew up celebrating family birthdays at Charcoal House now bring their children. Some diners observe personal rituals, such as ordering the same cocktail a much-missed grandparent would always sip on. It’s the kind of restaurant where customers have favorite tables, where every square foot has probably been the scene of someone’s proposal, graduation dinner or milestone anniversary.

For George Angelos, a visit to the doctor would ultimately alter the course of his

One point of pride for George is the restaurant’s reliance on housemade sauces and dressings, such as the mushroom sauce that accompanies the Charcoal House Special filet mignon. “There’s no microwave oven in the kitchen,” he said, smiling.

Behind the bar, cocktails are made with similar care. “We make the best martinis and Manhattans,” George said. “We’re very generous with our portions.”

own relationship with Charcoal House.

Born in Greece, the Angelos brothers were then working at legendary St. Louis restaurant and hotel Busch’s Grove and dreaming of owning their own place.

George’s doctor alerted him to a possible opportunity. “The previous owner and

When the time comes for himself and Steve to step away from the restaurant, George hopes Charcoal House will stay in the family. But retirement? “Not at the present time,” he responds, short and to the point.

After all, he has a restaurant to run.

9855 Manchester Road, Rock Hill, 314.968.4842, charcoalhousestl.com May 2022

PHOTOS BY DAVID KOVALUK

When George Angelos and his brother Steve bought Charcoal House in 1980, they had a simple plan: to keep things more or less exactly as they were. “How can you change something that’s very successful?” George asked.

That maxim has served the Angelos brothers well for 42 years. Their venerable Rock Hill steakhouse retains a distinct mid-century ambiance that’s only one strand of a St. Louis dining story that began at 9855 Manchester Road on Valentine’s Day 1961, when the restaurant initially opened.

The Angelos brothers never looked back.

“Back in the ’80s and ’90s, we were four deep at the bar,” George said. “People would wait an hour and a half for a table.”

On weekends, a pianist would sit at the piano in the corner by the entrance and entertain guests. The piano is gone, but most of what made Charcoal House a favorite haunt in earlier eras remains intact, from the dining room’s whitetableclothed elegance to evergreen signatures like the Steak by George, a center-cut filet mignon served with onion rings. In addition to the steaks, there are dishes like the rack of Colorado lamb with housemade rosemary sauce, Norwegian salmon and lobster.

steak by george, a center-cut filet mignon served with onion rings at charcoal house

May 2022

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L A S T B I T E // S T U F F T O D O

MAY

BY JAMES BOECKMANN

Cherokee Street’s Cinco de Mayo Festival

announcements on social media. Event is free to attend; food and drink must be purchased separately.

May 7 – 11 a.m. to 10 p.m., Cherokee Street from Nebraska to Jefferson avenues, St. Louis, cincodemayostl.com

Laumeier Art Fair

After a two-year hiatus, the Cherokee Street Cinco de Mayo festival is back. Celebrate Mexican-American culture with free events like the People’s Joy Parade and lucha libre wrestling with a large selection of refreshments like tacos, ice cream, margaritas and more available for purchase.

May 6 – 6 to 10 p.m., May 7 – 10 a.m. to 8 pm. and May 8 – 10 a.m. to 5 p.m., Laumeier Sculpture Park, 12580 Rott Road, Sappington, 314.615.5278, laumeiersculpturepark.org/artfair Feast your eyes on art from over 150 juried artists from across the country at Laumeier Sculpture Park for Mother’s Day weekend. Two stages for live music and a strong list of local food and drink vendors help satisfy all the senses. Tickets available online.

Foraging Edibles Culinary Camp with chef Jeff Ross

May 13 – 2 p.m. to May 15 – 12:30 p.m., The Inns at St. Albans, 3500 St. Albans Road, St. Albans, 636.458.0131, innsatstalbans.com Dig your fingernails into spring at a weekend culinary camp hosted by the International Choux Co. Forage for edible Missouri flora and learn techniques of field-to-table cooking from chef Jeff Ross, who will prepare dinner Saturday night.

Tickets are available online, and lodging is included.

breweries will show off their best beer alongside a slew of circus acts in the beer tasting event of the spring.

Tickets available online.

Farm Dinner with chef Josh Galliano

May 15 – 5:30 p.m., Such and Such Farm, 13703 Fandel Drive, De Soto, suchandsuchfarm.com Sometimes the best seat in the house just can’t compete with a seat on the farm. Farm Spirit is teaming up with Such and Such Farm to host a dinner series taking place every other weekend in May. On May 15, chef Josh Galliano will serve a four-course menu featuring pork and produce from the farm itself. Tickets available online.

Taste of Maplewood

May 20 – 6 to 10 p.m., May 21 – noon to 8 p.m., Sutton Boulevard south of Manchester Road, St. Louis, 314.781.8588, midcountychamber.org

Eckert’s Strawberry Festival

May 14, 15, 21 & 22 – 10 a.m. to 5 p.m., Eckert’s Belleville Farm, 951 S. Green Mount Road, Belleville, 800.745.0513, eckerts.com Kick strawberry season off with family-friendly fun at Eckert’s. Cap off a day of pony rides, strawberry picking and carnival games with specialty strawberry desserts.

The event is free, with a fee charged for some of the activities.

Lupulin Carnival

May 14 – 1 to 4 p.m., The Big Top, 3401 Washington Ave., St. Louis, samg.bz/LupulinCarnival2022 Head to the Big Top for the 10th annual installment of the Greatest Beer Show on Earth. More than 40

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Over the past 14 years, what was once a charming oneday event has turned into a (still charming) two-day street festival. The vendor list showcases mid-county’s diverse culinary scene, with participants ranging from the Crow’s Nest and Boogaloo to Kakao Chocolate and Asador del Sur.

Sauce @ Sophie’s

Friday and Saturday nights – 7 p.m., Sophie’s Artist Lounge, 3333 Washington Ave., Suite 102, St. Louis, 314.710.5647, Facebook: Sauce @ Sophie’s Food Truck Weekends Sophie’s Artist Lounge hosts food trucks outside while DJs spin inside every Friday and Saturday evening.

Grab food from a rotating list of trucks to go along with a craft cocktail from Sophie’s. Look for weekly truck

Sauce Food Truck Friday

May 13 – 4 to 8 p.m., Tower Grove Park, 4256 Magnolia Ave., St. Louis, 314.772.8004, saucemagazine.com Like tough choices? Tower Grove Park offers dinner from 15 of our favorite food trucks in St. Louis on select Fridays over the summer. Luckily, you can’t go wrong with any of them, any Friday.

The Country Fair

May 19 – 6 to 10:30 p.m., May 20 – 5 to 10:30 p.m., May 21 – 4 to 10:30 p.m., Chesterfield Amphitheater, 631 Veteran’s Place Drive, Chesterfield, 314.502.5582, chesterfieldcountryfair.com This honky-tonk summer kickoff features a music festival headlined by Chris Young, carnival rides and food options from Farmtruk, Chicken Out, Cajun Seduction and more.

Don’t miss the free mechanical bull. Tickets available online.

denotes a sauce-sponsored event May 2022

May 2022

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