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READERS’ CHOICE Featuring four chefs who really killed it this year and 67 other winners

s t. l ouis ’ in d e p en d en t cu l ina r y au t h o r i t y

Readers’ Choice 2013


FREE, readers’ choice 2013 I SAUCE MAGAZINE I 1


Readers’ Choice 2013

Readers’ Choice 2013 I SAUCE MAGAZINE I 3


Readers’ Choice 2013

favorite new restaurant: pastaria Roasted carrots “Mint can make any veg exciting.”

When Pastaria opened last September, the menu was far from the conceptual, fine-dining dishes at Gerard Craft’s flagship restaurant, Niche. Instead, rustic dishes like fire-roasted vegetables, house-made pastas with hearty sauces and pepperoni pizza reminded diners that great food doesn’t have to be fancy to be special. “Some chefs won’t put pepperoni on their menu, and I always laugh about that. Why not? It’s what people want. It’s really good!” Craft said. “Ten bucks says within the next 20 years, there’ll be a chef in Naples who puts pepperoni on the menu.” Give the people what they want and then give them more of it. There’s no surprise why you voted Pastaria your favorite new restaurant. Here, Craft weighs in on some of Pastaria’s greatest hits. – Meera Nagarajan

“This is the best tiramisu in the world in our minds. The recipe is over 100 years old.”

Shaved kale “Most popular salad on the menu. It’s insanity!”

Photo by Ashley Gieseking

Bucatini All’Amatriciana “Making the perfect Bucatini took us forever. Once we nailed it BMOX [Pastaria executive chef Brian Moxey] made the killer Amatriciana.”

Chitarra “I think this is a hidden gem on our menu. Always satisfying!”

Readers’ Choice 2013

Pastaria 7734 Forsyth Blvd., Clayton, 314.862.6603, I SAUCE MAGAZINE I 5

favorite food truck: seoul taco

Seoul Taco, twitter. com/seoultaco, facebook. com/seoultaco

Spicy pork taco

Seoul Taco takes to Twitter each day to let its customers know how they can track down its Korean-fusion fare. So we figured it was only appropriate to turn the tables on your favorite food truck to see what happens when you finally get there. What we learned: Fire is a good sign. Bulgogi is even better. And no cold weather or maintenace issues are gonna keep you from getting some spicy pork. — Stacy Schultz

Spicy pork quesadilla






Oh good god. This @SeoulTaco burrito is astoundingly good. I may not be able to stand for a while. We’re coming here in May @JohnHendel

My mouth is on sweet, sweet fire thanks to the always delicious @ SeoulTaco - love you guys!!

Standing outside for an hour in 18 degree weather wasn’t my best decision ever but it was worth it for @SeoulTaco. So good.

first food truck experience. BEST tacos I’ve ever had, hands down. @SeoulTaco ‪ TuECnuiY

It’s official: my mouth is in love with ‪@SeoulTaco ! ‪#bulgogi ‪#STL ‪#Food

CarricoJ @SeoulTaco just saw Korean Jesus after eating spicy pork quesadilla. #seoulpower

rachelapaul Praise God @SeoulTaco is coming to work today. #nom #nom #nom


Lussenpop I’ve eaten at @seoultaco every day this week. I do not see signs of this habit slowing.

IntrVarsityAdam My bike brakes are out! How am I supposed to get to @SeoulTaco now?!

MiriamDanielleB Tearing into the most amazing tacos ever created at ‪@ SeoulTaco. ‪ fnHDdEGp

Readers’ Choice 2013

Photo by carmen troesser

Spicy pork gogi bowl

Readers’ Choice 2013 I SAUCE MAGAZINE I 7


Readers’ Choice 2013

most underrated restaurant: Five bistro

photo by greg rannells

Five Bistro 5100 Daggett Ave., St. Louis, 314.773.5553,

The Claverach Farm Shoots at Five Bistro is more than just a salad, it’s everything we love about summer. A green tangle of radish, pea and sunflower shoots is slickened with a slightly sweet, mustardy vinaigrette with just the right amount of zing. An ever-changing rotation of seasonal produce (lately it’s been beets) is nestled on the greens, then crowned with a poached farm egg with a glowing yolk the consistency of honey. There are a lot of things we love about this time of year, but food this fresh, vibrant and flavorful is our favorite. — Meera Nagarajan Readers’ Choice 2013 I SAUCE MAGAZINE I 9

your favorite places to eat This is my favorite new restaurant. Pastaria 7734 Forsyth Blvd., Clayton, 314.862.6603, 2nd: Sauce on the Side 3rd: Elaia & Olio Honorable Mention: Basso This is my hands-down favorite restaurant. Sidney Street Cafe 2000 Sidney St., St. Louis, 314.771.5777, 2nd: Niche 3rd: Cleveland-Heath Honorable Mention: Trattoria Marcella This restaurant has been around forever and I still can’t get enough. Sidney Street Cafe 2000 Sidney St., St. Louis, 314.771.5777, 2nd: Trattoria Marcella 3rd: Annie Gunn’s Honorable Mention: Cunnetto House of Pasta This chef really killed it this year. Gerard Craft Niche family of restaurants 2nd: Eric Heath 3rd: Justin Haifley Honorable Mention: Kevin Willmann I wish my house looked as good as this restaurant. Blood & Sand 1500 St. Charles St., St. Louis, 314.241.7263. and Niche (tie) 7734 Forsyth Blvd., Clayton, 314.773.7755, 2nd: Salt 3rd: Cielo Restaurant & Bar Honorable Mention: Bar Les

Frères and Basso (tie) This brunch gives me a reason to roll out of bed. Half & Half 8135 Maryland Ave., Clayton, 314.725.0719, 2nd: Rooster 3rd: Bristol Seafood Grill and Vin de Set (tie) Honorable Mention: Brasserie by Niche If I won the lottery, I’d eat here once a week. Niche 7734 Forsyth Blvd., Clayton, 314.773.7755, 2nd: Sidney Street Cafe 3rd: Tony’s Honorable Mention: Annie Gunn’s At this restaurant, the eatin’ is good, and I can practically pay in change. Fast Eddie’s Bon Air 1530 E. Fourth St., Alton, Ill., 618.462.5532, 2nd: Hodak’s Restaurant & Bar and Mi Ranchito (tie) 3rd: Mai Lee Honorable Mention: Seoul Taco This is my favorite restaurant for impressing out-of-towners. Niche 7734 Forsyth Blvd., Clayton, 314.773.7755, 2nd: Cielo Restaurant & Bar 3rd: Sidney Street Cafe Honorable Mention: The


Fountain On Locust and Vin de Set (tie) No one rolls their eyes at my dietary needs here. Frida’s Deli 662 North and South Road, St. Louis, 314.727.6500, and Local Harvest Cafe & Catering (tie) 815 Olive St., St. Louis, 314.241.3196 and 3137 Morgan Ford Road, St. Louis, 314.772.8815, 2nd: Mango Peruvian Cuisine 3rd: PuraVegan Cafe Honorable Mention: Sweet Art The service here makes everyone feel like a VIP. Tony’s 410 Market St., St. Louis, 314.231.7007, 2nd: Cleveland-Heath 3rd: Niche Honorable Mention: Eleven Eleven Mississippi I could hang out in this coffee shop all day. The Mud House 2101 Cherokee St., St. Louis, 314.776.6599, 2nd: Park Avenue Coffee 3rd: Foundation Grounds and Sacred Grounds Cafe (tie) Honorable Mention: Sump Coffee

Whether it’s pasta, pad thai or potpie you’re craving, here’s where you pull up a chair.

This place is farm-to-fork at its best. Farmhaus 3257 Ivanhoe Ave., St. Louis, 314.647.3800. 2nd: Local Harvest Cafe and Catering 3rd: Cleveland-Heath Honorable Mention: Winslow’s Home I’ll follow this food truck all over town. Seoul Taco, 2nd: Guerrilla Street Food 3rd: LuLu’s Local Eatery Honorable Mention: Cha Cha Chow My pup begs to come here. Boathouse Forest Park 6101 Government Drive, St. Louis, 314.367.2224, 2nd: Square One Brewery & Distillery 3rd: Russell’s on Macklind Honorable Mention: Molly’s in Soulard This is the most underrated restaurant in town. Five Bistro 5100 Daggett Ave., St. Louis, 314.773.5553, 2nd: Oriental Spoon 3rd: Dressel’s Public House Honorable Mention: Atlas and Veritas Gateway to Food and Wine (tie)

This is the best flippin’ burger in town. O’Connell’s Pub 4652 Shaw Ave., St. Louis, 314.773.6600, saucecafe. com/oconnells/ 2nd: Baileys’ Range 3rd: Five Star Burgers Honorable Mention: Blueberry Hill This is the place to go when late-night food cravings strike. Uncle Bill’s Pancake & Dinner House 3427 S. Kingshighway Blvd., St. Louis, 314.832.1973 and 14196 Manchester Road, Ballwin, 636.394.1416 2nd: City Diner 3rd: Courtesy Diner Honorable Mention: Eclipse The buffet spread at this place puts cruise fare to shame. The Ritz-Carlton 100 Carondelet Plaza, Clayton, 314.863.6300, 2nd: The Great Food Exposition at River City Casino 3rd: Bristol Seafood Grill Honorable Mention: The Kitchen Buffet and Bistro at Lumière Place Casino & Hotels Favorite barbecue Pappy’s Smokehouse 3106 Olive St., St. Louis, 314.535.4340, 2nd: Bogart’s Smokehouse 3rd: Sugarfire Smoke House Honorable Mention: Hendricks BBQ

2nd: Riverbend Restaurant & Bar 3rd: Boogaloo Honorable Mention: Highway 61 Roadhouse and Kitchen and Mollys in Soulard (tie) Favorite Chinese Wang Gang Asian Eats 4 Club Centre Drive, Edwardsville, Ill., 618.655.0888, 2nd: Lu Lu Seafood and Dim Sum 3rd: Yen Ching Honorable Mention: Wei Hong Bakery and Restaurant Favorite deli/sandwiches Blues City Deli 2438 McNair Ave., St. Louis, 314.773.8225, 2nd: Pickles Deli 3rd: Fozzie’s Sandwich Emporium and Mom’s Deli (tie) Honorable Mention: Amighetti’s Favorite Eastern European/ Bosnian GrbiC´ Restaurant & Banquet Center 4071 Keokuk St., St. Louis, 314.772.3100, 2nd: Bosna Gold Restaurant 3rd: Aya Sofia Honorable Mention: Berix Restaurant Favorite English/Irish/ Scottish The Scottish Arms 8 S. Sarah St., St. Louis, 314.535.0551,

Favorite Cajun/Creole Broadway Oyster Bar 736 S. Broadway, St. Louis, 314.621.8811,

Readers’ Choice 2013

2nd: McGurk’s Irish Pub and Garden 3rd: Llywelyn’s Pub Honorable Mention: Dressel’s Public House Favorite French Brasserie by Niche 4580 Laclede Ave., St. Louis, 314.454.0600, 2nd: Café Provencal 3rd: Vin de Set Honorable Mention: La Bonne Bouchée Favorite frozen desserts Ted Drewes Frozen Custard 6726 Chippewa St., St. Louis, 314.481.2652 and 4224 S. Grand Blvd., St. Louis, 314.352.7376, 2nd: Serendipity Homemade Ice Cream 3rd: Annie’s Frozen Custard Honorable Mention: Fritz’s Frozen Custard Favorite German Schneithorst’s 1600 S. Lindbergh Blvd., Ladue, 314.993.4100, 2nd: Feasting Fox 3rd: Dreamland Palace German Restaurant Honorable Mention: St. Louis Gast Haus Favorite Greek Olympia Kebob House & Taverna 1543 McCausland Ave., Richmond Heights, 314.781.1299 2nd: Momos 3rd: Apollonia Greek Restaurant and Michael’s Bar & Grill (tie) Honorable Mention: Spiro’s Restaurant

Favorite Indian House of India 8501 Delmar Blvd., U. City, 314.567.6850, 2nd: Rasoi 3rd: India Palace Honorable Mention: Taj Indian Cuisine Favorite Italian Pastaria 7734 Forsyth Blvd., Clayton, 314.862.6603, 2nd: Trattoria Marcella 3rd: Cunetto House of Pasta Honorable Mention: Vincenzo’s Italian Ristorante Favorite Japanese/sushi Wasabi Sushi Bar Various locations, 2nd: Tani Sushi Bistro 3rd: Nobu’s Japanese Restaurant Honorable Mention: Drunken Fish Favorite Korean Oriental Spoon 229 Harvard Drive, Edwardsville, Ill., 618.655.9633, 2nd: Seoul Taco 3rd: Seoul Garden Korean Restaurant Honorable Mention: U-City Grill Favorite Mexican Pueblo Solis 5127 Hampton Ave., St. Louis, 314.351.9000 2nd: Milagro Modern Mexican 3rd: La Vallesana and Mi Ranchito (tie) Honorable Mention: El Palenque Mexican Restaurant & Cantina

Favorite Eastern European/ Bosnian winner Grbic Restaurant & Banquet Center’s Cevapi (bottom right) and Goulash Soup. Photo by Carmen Troesser

3rd: Saleem’s West Honorable Mention: AlTarboush Deli and The Vine Mediterranean Café and Market (tie) Favorite pizza Pi Pizzeria Various locations restaurantpi,.com 2nd: Peel Wood Fired Pizza 3rd: The Good Pie and Katie’s Pizzeria (tie) Honorable Mention: Mad Tomato Italian Kitchen Favorite seafood Bristol Seafood Grill 11801 Olive Blvd., Creve Coeur, 314.567.0272 and 2314 Technology Drive, O’Fallon, 636.625.6350, 2nd: Broadway Oyster Bar 3rd: Bob’s Seafood Honorable Mention: The Tavern Kitchen & Bar Favorite soul food Sweetie Pie’s at the Mangrove 4270 Manchester Ave., St. Louis, 314.371.0304, 2nd: Mama Josephine’s 3rd: The Kitchen Sink Honorable Mention: Diner’s Delight Favorite South American/ pan-Latin Mango Peruvian Cuisine 1101 Lucas Ave., St. Louis, 314.621.9993, 2nd: Fritanga Nicaraguan Cuisine 3rd: Yemanja Brasil Honorable Mention: Maya Cafe

Favorite Spanish Modesto 5257 Shaw Ave., St. Louis, 314.772.8272, 2nd: BARcelona 3rd: Guido’s Pizzeria & Tapas and Mojo Tapas Restaurant and Bar (tie) Honorable Mention: One 19 North Tapas and Wine Bar Favorite steakhouse Citizen Kane's Steak House 133 W. Clinton Place, Kirkwood, 314.965.9005, 2nd: Ruth’s Chris Steak House 3rd: Kreis’ Skteahouse & Bar and Tucker’s Place (tie) Honorable Mention: Mike Shannon’s Steaks and Seafood 2nd: Sen Thai Asian Bistro 3rd: Addie’s Thai House and Basil Spice Thai Cuisine (tie) Honorable Mention: Pearl Café Favorite Vietnamese Mai Lee 8396 Musick Memorial Drive, Brentwood, 314.645.2835, 2nd: Pho Grand 3rd: LemonGrass Honorable Mention: Banh Mi So

Favorite Thai King and I 3157 S. Grand Blvd., St. Louis, 314.771.1777,

Favorite Middle Eastern Ranoush 200 N. Kirkwood Road, Kirkwood, 314.984.8899 and 6501 Delmar Blvd., U. City, 314.726.6874, 2nd: Aya Sofia and Café Natasha (tie)

Readers’ Choice 2013 I SAUCE MAGAZINE I 11


Readers’ Choice 2013

When you want a drink and not just any drink will do, you head to the places that never let you down. Here are your favorite spots for sipping a well-crafted cocktail, uber-fresh beer and the nectar of the gods. – Ligaya Figueras

Whether I’m drinking red or white, this wine bar always pours the perfect glass: Robust Wine Bar

The cocktails here are truly top shelf: Taste


The best beer is poured at this brewery: Schlafly See index on page 21 for address information. Readers’ Choice 2013 I SAUCE MAGAZINE I 13

The Ultimate Cup of Coffee

Sump coffee

When it comes to making the perfect cup of coffee, Sump Coffee’s Scott Carey has it down to a science. Here, the coffee connoisseur teaches us how to make the ultimate cup of coffee at home. – Stacy Schultz

Hario V60 Drip Pour Over Coffee Scale and Timer If you’re going to brew, you have to have a scale. Look for a gram scale with an accuracy of 1∕10 of a gram and with a timer that counts up – not down. This model from Japanese company Hario has a built-in timer, another essential brewing tool. $58 to $70.

02 Paper filters Your filter should match your V60, so grab the 02 size. $9 to $15/100.


Hario V60 (VDC-02W) The hole in the bottom of this ceramic device funnels coffee in a slow, steady stream for a smooth, balanced cup. The 02 model brews 11 ounces, perfect for 2 small cups or 1 large one. $21.

Hario V60 Coffee 700-mL Server Carafe The V60 will need something to stream into. If you want to pinch pennies somewhere, any heat-resistant vessel that fits the V60’s flat bottom will work – even a large, transparent mug will do. “It helps if you can see what’s in there, for those oops moments, so you don’t burn yourself or spill,” said Carey. $18 to $20.

Burr grinder Look for a Burr grinder – not a blade grinder – that produces a uniform particle size. It can be a hand version or an automatic one.

Hario V60 Coffee Drip Kettle Buono (VKB-120HSV) “You have to have a way of controlling the rate of the pour and where you’re pouring, so you need a goose-neck kettle.” $50 to 60.

Hot, filtered water Run your water through a filter before using it. Then bring it to a boil and let it sit until the temperature falls to 200 to 206 degrees, about 2 minutes. Never brew with boiling water. Readers’ Choice 2013

THE TECHNIQUE For Sump’s light-roast coffees, use a ratio of about 1 gram of coffee to 15 grams of water. That’s 25 grams of coffee to 350 grams of water for the V60. The grind should be somewhere between a paper filter and a metal filter setting. Unfold the filter in the V60 and set the V60 atop your serving vessel. Using the kettle, pour 11 ounces of hot water over the filter. This preheats the V60 and vessel and removes the paper taste from the filter. Dump the hot water from the vessel and place it on the scale. Place the V60 with the wet filter on top and zero out the scale. Pour the ground coffee into the wet filter. The scale should read 25 grams. Zero out the scale again.

photo by jonathan gayman

Start the timer. Very slowly, pour water into the coffee in a clockwise circle about the size of a quarter until the scale reads 50 grams. Within 10 to 15 seconds, the coffee will begin to bloom – swell up and dome over like a chocolate soufflé. Let it bloom for 30 to 45 seconds.

THE TWEAKS When it comes to hand-brewing coffee, practice makes perfect. Here are a few tips to keep in mind as you fine-tune your technique. Don’t take your eyes off the timer. The entire brewing process should take about 2 to 2½ minutes. If it takes around 1½ minutes, your grind is too coarse. Closer to 3 minutes, and it’s too fine. You also want to make sure the coffee is dripping at the right speed. If your coffee tastes too bitter, it’s been over-extracted; try to reduce your brew time. If the coffee tastes too thin, try to extend your brew time. But don’t go over 2½ minutes. Adjust according to bean. Superfresh coffees will take 45 seconds to fully bloom; older beans will take closer to 30 seconds. For dense, high-elevation coffees such as Ethiopians, use a coarser grind setting.

Slowly pour the next 300 grams in the same small, clockwise circle, avoiding the edges of the filter. The scale should read 350 grams within 1 minute and 20 seconds. Pour a little faster toward the end if necessary to use all 350 grams of water within that timeframe.

THE BEANS “You have to start with good coffee to make good coffee.” Sump’s house-roasted, singleorigin beans are roasted to city level at the first crack. That’s coffee speak for super light in order to preserve the bean’s origin and terroir. “You have to sacrifice body, but you get a lot more fruit and brightness out of it, so I think that compromise is worth it.” Apparently, so do you.

Let the coffee stream into the vessel. As soon as it starts to drip instead of stream, it’s done. This should take 2 to 2½ minutes. Remove the V60 from the vessel and let the coffee cool for 30 to 45 seconds before serving.

This place makes the best cup of coffee in town Sump Coffee 3700 S. Jefferson Ave., St. Louis, 917.412.5670,

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Readers’ Choice 2013

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When I need just one more, I head here for a nightcap: pin-up bowl

Pin-Up Bowl 6191 Delmar Blvd., St. Louis, 314.727.5555,


Readers’ Choice 2013

photo by carmen troesser

At Pin-Up Bowl, the alcove near the entrance is cozy enough to be romantic, yet large enough to accommodate you and your late-night entourage. From the cushioned banquette, you can pluck a drink off the bar, hear the crash of pins in the distance and stare out the window at the 2 a.m. crowd stumbling down Delmar. You voted Pin-Up the perfect place for a nightcap, and this is the perfect seat to sip it. Bartender, we’ll have another. – Meera Nagarajan

Readers’ Choice 2013 I SAUCE MAGAZINE I 19


Readers’ Choice 2013

your favorite places to drink This bartender deserves a gold-plated Boston shaker for his/her work behind the stick this year. Matt Seiter at Sanctuaria 4198 Manchester Ave., St. Louis, 314.535.9700, 2nd: Ted Kilgore at Taste 3rd: Jayne Pellegrino at Blood & Sand Honorable Mention: Seth Wahlman at Eclipse The cocktails here are truly top shelf. Taste 4584 Laclede Ave., St. Louis, 314.361.1200, 2nd: Sanctuaria 3rd: Blood & Sand Honorable Mention: Eclipse The best beer is poured at this brewery. Schlafly The Schlafly Tap Room, 2100 Locust St., St. Louis

and Schlafly Bottleworks, 7260 Southwest Ave., Maplewood, 314.241.2337, 2nd: Urban Chestnut Brewing Co. 3rd: Ferguson Brewing Co. Honorable Mention: 4 Hands Brewing Co. and Perennial Artisan Ales (tie)

This place makes the best cup of coffee in town. Sump Coffee 3700 S. Jefferson Ave., St. Louis, 917.412.5670, 2nd: 222 Artisan Bakery and The Mud House (tie) 3rd: Corner Coffee House Honorable Mention: Foundation Grounds

Whether I’m drinking red or white, this wine bar always pours the perfect glass. Robust Wine Bar 227 W. Lockwood Ave., Webster Groves, 314.963.0033 and 635 Washington Ave., St. Louis, 314.287.6300, 2nd: Sasha’s Wine Bars 3rd: Cork Wine Bar Honorable Mention: Erato on Main (closed)

When I need just one more, I head here for a nightcap. Pin-Up Bowl 6191 Delmar Blvd., St. Louis, 314.727.5555, 2nd: Fox & Hounds Tavern 3rd: Baileys’ Chocolate Bar Honorable Mention: Sasha’s on Shaw and Taste (tie) No day trip is complete without a visit to this winery. Chandler Hill Vineyards 596 Defiance Road, Defiance, 636.798.2675, 2nd: Montelle Winery 3rd: Mount Pleasant Winery Honorable Mention: Chaumette Vineyards and Winery and Stone Hill Winery (tie)

I practically set up camp on this patio when the weather’s warm. Vin de Set 2017 Chouteau Ave., St. Louis, 314.241.8989, 2nd: John D. McGurk’s Irish Pub and Garden and Sasha’s on Shaw (tie) 3rd: Cielo Restaurant & Bar Honorable Mention: Molly’s in Soulard and Wild Flower Restaurant & Catering (tie) Here’s where the glitterati gather. Cafe Napoli 7754 Forsyth Blvd., Clayton, 314.863.5731, 2nd: Three Sixty 3rd: Cielo Restaurant & Bar Honorable Mention: Lucas Park Grille

This is a sports fans’ home base. Lester’s Various locations, 2nd: The Post Sports Bar & Grill 3rd: Mike Shannon’s Steaks and Seafood Honorable Mention: Friendly’s Sports Bar and Grill and St. Louis Sports Zone (tie) This place does happy hour right. Modesto 5257 Shaw Ave., St. Louis, 314.772.8272, 2nd: Frazer’s Restaurant & Lounge 3rd: Café Mochi Honorable Mention: Herbie’s Vintage ‘72

photo by jonathan gayman

The 501 cocktail by, Sanctuaria's Matt Seiter, bartender of the year

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Readers’ Choice 2013

Global Pantry Quick! What’s the one ingredient you could never live without? Tough question, we know, and doubly tough for chefs, since they really don’t want to live without anything from their culinary arsenal. Read on to find out the single ingredient that chefs at some of your favorite restaurants said they’d be hard-pressed to do without. – Ligaya Figueras

Aji amarillo “Aji amarillo is essential to Peruvian cooking. It brings not only a little heat but [also] a full burst of aromatics to whatever it touches. I use it in so many of our dishes: ceviche, aji de gallina, lomo saltado. There’s nothing like it here in the States that can compare in complexity and aroma. It truly is what gives everything that Peruvian flavor.” – Jorge Calvo, chef-owner, Mango Peruvian Cuisine, 1101 Lucas Ave., St. Louis, 314.621.9993,

Pork fat

Crawfish garlic Butter “Butter. Because everything tastes better with butter.” – Frank Kane, owner-operator, Citizen Kane’s Steak House, 133 W. Clinton Place, Kirkwood, 314.965.9005,

Readers’ Choice 2013

“It’s in most items that I cook. I always have the smell of the garlic on my food. I want this aroma to be around when I cook.” – Moon Louneviseth, executive chef, The King & I, 3157 S. Grand Blvd., St. Louis, 314.771.1777,

“Being a Cajun and Creole restaurant, true to our roots in southern comfort food, crawfish stand for that. We stuff bread with crawfish, we make crawfish enchiladas, we do fresh, seasonal crawfish boils every year. It’s a great meat for adding to sauce, stuffing fish. There’re not a lot of restaurants that cook with crawfish. For me, crawfish is my go-to seafood.” – Brad Hagen, executive chef-general manager, Broadway Oyster Bar, 736 S. Broadway, St. Louis, 314.621.8811,

“I would probably say pork. Do I have to say what part of the pig? Probably pork fat just because it’s so diverse. It can be used so many different ways. You can render it down to sauce, cure it into lardo. The fat is what makes bacon, bacon.” – Carl Hazel, executive chef, The Scottish Arms, 8 S. Sarah St., St. Louis, 314.535.0551, I SAUCE MAGAZINE I 23

your favorite places to shop Favorite grocery store Dierbergs Various locations, and Whole Foods Market (tie) Various locations, 2nd: Trader Joe’s 3rd: Schnucks Honorable Mention: Straub’s Favorite butcher shop Kenrick’s Meats & Catering 4324 Weber Road, St. Louis, 314.631.2440, 2nd: Paul’s Market 3rd: Baumann’s Fine Meats Honorable Mention: Straub’s Favorite place to buy cheese The Wine and Cheese Place Various locations, wineandcheese 2nd: The Wine Merchant

3rd: Trader Joe’s Honorable Mention: Whole Foods Market Favorite coffee roaster Goshen Coffee Co. 110 First Ave., Edwardsville, Ill., 618.659.0571, 2nd: Chauvin Coffee Co. and Shaw’s Coffee (tie) 3rd: Northwest Coffee Roasting Co. Honorable Mention: Sump Coffee Favorite local bread Companion Baking 8143 Maryland Ave., Clayton, 314.721.5454 and 9781 Clayton Road, Ladue, 314.218.2280, 2nd: Great Harvest Bread Co. 3rd: 222 Artisan Bakery Honorable Mention: Black Bear Bakery Favorite cakes and pastries McArthur’s Bakery Various locations, 2nd: Cose Dolci Bakery 3rd: La Bonne Bouchée and Pint Size Bakery & Coffee (tie) Honorable Mention: Sugaree Baking Co. Favorite place to buy chocolate and candies Kakao Chocolate 2301 S. Jefferson Ave., St. Louis, 314.771.2310 and 7272 Manchester Road, Maplewood, 314.645.4446, 2nd: Bissinger’s Handcrafted Chocolatier 3rd: Chocolate Chocolate Chocolate Co. Honorable Mention: Crown Candy Kitchen

Favorite doughnut shop World’s Fair Donuts 1904 S. Vandeventer Ave., St. Louis, 314.776.9975 2nd: Old Town Donuts 3rd: Donut Drive-In Honorable Mention: The Donut Palace Favorite kitchenware store Sur la Table 295 Plaza Frontenac, Frontenac, 314.993.0566, 2nd: Chef’s Shoppe 3rd: Kitchen Conservatory Honorable Mention: Williams-Sonoma Favorite specialty food shop Global Foods Market 421 N. Kirkwood Road, Kirkwood, 314.835.1112, 2nd: Manzo Sausage Kitchen & Market 3rd: DiGregorio’s Market and Viviano’s (tie) Honorable Mention: Extra Virgin, an Olive Ovation Favorite liquor store Randall’s Various locations, 2nd: The Wine and Cheese Place 3rd: Friar Tuck and Lukas Liquor (tie) Honorable Mention: The Wine Merchant Favorite wine shop The Wine Merchant 20 S. Hanley Road, Clayton, 314.863.6282, 2nd: The Wine and Cheese Place 3rd: Parker’s Table Honorable Mention: Bin 51 Wine & Spirits Favorite caterer Hollyberry Catering 284 East Ave., Webster Groves, 314.968.9239, 2nd: Butler’s Pantry 3rd: Patty Long Catering Honorable Mention: Catering St. Louis Favorite artisan food producer Salume Beddu 3467 Hampton Ave., St. Louis, 314.353.3100, 2nd: Kakao Chocolate 3rd: Companion Baking Honorable Mention: The Billy Goat Chip Co. and Manzo Sausage Kitchen & Market (tie)

Products from favorite wine shop winner, The Wine Merchant


Readers’ Choice 2013

photo by jonathan gayman

Favorite farmers market Soulard Farmers Market 730 Carroll St., St. Louis, 314.622.4180, 2nd: Tower Grove Farmers Market 3rd: Ferguson Farmers Market Honorable Mention: Kirkwood Farmers Market

Readers’ Choice 2013 I SAUCE MAGAZINE I 25

Profile for Sauce Magazine

Readers' Choice 2013  

Our Annual Readers' Choice special insert

Readers' Choice 2013  

Our Annual Readers' Choice special insert

Profile for saucemag