Casa Don Alfonso's roasted chicken and baked eggplant
THE
MEDITERRANEAN CONNECTION
August 2024
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April 2025
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APRIL 2025 • VOLUME 25, ISSUE 3 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 Sam Fentress, Caroline Frank, Jaylen Heady, Lauren Healey, Braden Tewolde
PHOTO OF M AC N CHEESE COURTESY HE ART WO OD COM MUNIT Y CAFE
CONTRIBUTING WRITERS Amanda Bretz, Caroline Frank, Jaylen Heady, Lauren Healey, Braden Tewolde
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. Sauce is available free of charge. Additional copies of the current issue may be purchased for $1.00 plus postage, payable in advance to the Sauce Magazine office at PO Box 430033, St. Louis, MO 63143. Sauce may be distributed only by Sauce authorized distributors. No person may, without prior written permission of Sauce, take more than one copy of Sauce's monthly issue.
April 2025
contents A P R I L 2 02 5
32 BALLER MOVES
Chicken N Pickle brings food and sport under one roof
by Jaylen Heady
editors’ picks
by Braden Tewolde and Lauren Healey
Roasted chicken and eggplant at Casa Don Alfonso
features
by Lauren Healey
26 WHO NEEDS GLUTEN ANYWAY?
3 new places to try this month
by Lauren Healey
by Amanda Bretz COMMON GROUND Italian restaurant Casa Don Alfonso reaches across the sea for ingredients and inspiration. Learn more on page 9. PHOTO COURTESY OF JASPER PAUL PR
High Bar and Purple Quarters
9 EAT THIS
11 HIT LIST PHOTO BY L AUREN HE ALEY
19 FIRST LOOKS
Hodak’s Restaurant and Bar
COVER DETAILS
last bite 41 STUFF TO DO THIS APRIL by Amanda Bretz
45 LANDMARK
7 St. Louis restaurants with delicious gluten-free ingredients
by Caroline Frank
16 CANNABIS
STL's Pot Chef competition
by Lauren Healey
Loaded fries at SmashEm's Burger Bar. Learn more on p. 11.
August 2024 April 2025
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PA RT N E R CO N T E N T
pecial S MAKE IT
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CYRANO'S CAFÉ
April 2025
PA RT N E R CO N T E N T
hether you're planning a wedding, W a party or a corporate event, these spots are sure to dazzle your guests
banquet rooms. With the ability to accommodate up to 50 people, it’s the perfect space for rehearsal dinners, bridal showers and smaller receptions. Seated meals and buffet packages start at $18 per person for lunch and $22 for dinner, and they have the best housemade desserts in town. Located in Webster Groves, Cyrano’s is centrally located and close to major highways. 603 E. Lockwood Ave., Webster Groves, main line: 314.963.3232; private events line: 314.963.3434, cyranos.com Whether you’re planning an intimate gathering or a grand celebration, these versatile spaces provide the perfect setting for your dream wedding. Let the events team bring your vision to life with expert coordination and a magical atmosphere in the heart of St. Louis. 1 S. Broadway, St. Louis, hilton.com
Catering, by Chef Cox & Co.
Orlando Banquets and Catering
Spring has arrived, and so have fresh flavors at Catering, by Chef Cox & Co. Whether it’s a large gathering with a variety of appetizers and hors d’oeuvres or an intimate evening with a thoughtfully curated coursed dinner, Chef Cox & Co. delivers exceptional cuisine. With a focus on clean presentations and a less-is-more philosophy, their dishes let quality ingredients shine. Spring bookings are in full swing, so now is the time to secure a date. From elegant events to convenient weekly meal service, this team of talented chefs brings culinary excellence to every table. 636.373.7552, chefcoxcateringco.com
D’Amici Room at Carnivore
Located in the historic Mercantile Building built in 1915 on the Hill, the D’Amici Room features gorgeous high ceilings, large windows and brick detailing you’re sure to love. The airy space spans 4,000 square feet that can accommodate 100 guests complete with features such as a loft balcony, custom-built bar, private dressing area, projector and screen, sound system, onsite parking and more. D’Amici Room will serve as the perfect space to create comfort and lasting impressions at your next event. 5257 Shaw Ave., Second Floor, Suite 200, St. Louis, damiciroom.com
Cyrano ’s Café
Cyrano’s private event room is a beautiful and unique space with an eclectic interior design that isn’t found in traditional April 2025
This family-owned and -operated business has been helping St. Louis celebrate with delicious food and outstanding service for over 54 years. Specializing in trendsetting, customized menus and creative presentation, they offer everything from drop-off party trays and simple buffets to elegant, formal dining, butler-passed hors d’oeuvres and interactive chef stations. Orlando’s caters to private homes and offices and is also a preferred caterer at over 40 unique venues, now including The Grand Ballroom downtown. They offer all-inclusive packages at their two Orlando’s Event Centers and a bed and breakfast log cabin, The Lodge at Grant’s Trail. 2050 Dorsett Village, Maryland Heights, 314.453.9000; 4300 Hoffmeister Ave., St. Louis, 314.638.6660, orlandogardens.com
Hilton St. Louis at the Ballpark
Say “I do” with the stunning St. Louis Arch as your backdrop! Nestled in the heart of downtown, this elegant hotel offers breathtaking downtown views, sophisticated décor and exceptional service to make your big day unforgettable. saucemagazine.com I SAUCE MAGAZINE I 7
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Eat This
E D I T O R S ’ P I C K S
Although Casa Don Alfonso is an Italian restaurant at its core, the new roasted chicken and eggplant dish we loved on a recent visit reflects the rich culinary exchange between the Middle East and the Italian coast, regions long connected through shared flavors and trade. The chicken is first sous vide for ultimate tenderness, then seared to achieve a perfectly crisp exterior. It’s served with baked eggplant over a bed of couscous, complemented by tomato gazpacho, black pepper yogurt, fresh mint and a hint of cumin. “This dish is meant to show how we are connected in our region to other countries of the Mediterranean,” said Casa Don Alfonso restaurateur Mario Iaccarino, who owns the original Don Alfonso 1890 in Sorrento, Italy.
PHOTO COURTESY OF JASPER PAUL PR
100 Carondelet Plaza, Clayton, 314.719.1496, casadonalfonsostlouis.com
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E D I T O R S ' P I C K S
PHOTOS BY L AUREN HE ALEY
hit list
April 2025
3 new places to try this month
BBQ Pork pizza from Side Project Pizza
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E D I T O R S ' P I C K S
Clockwise, from left: A garlic burger and Korean BBQ wings from SmashEm’s Burger Bar, and a chopped salad from Side Project Pizza
SIDE PROJECT PIZZA
Burgers might seem a dime a dozen these days, but SmashEm’s Burger Bar is truly special – we’re talking up there with Mac’s Local Eats. The breakfast-inspired Au Chevel was our favorite burger with a sunny-side-up egg, delectable, thick-cut candied Cajun bacon, green onion, American cheese and a sun-dried tomato aioli. The garlic burger was a close second with American cheese, Castle onions and garlicky goodness in three forms: garlic butter on the bun, garlic aioli and fried pieces of garlic. The loaded fries were pretty great with nacho cheese sauce, chunks of the candied Cajun bacon, jalapeno relish, green onions and two types of aioli: jalapeno and chipotle. We were also partial to the Korean BBQ wings. The massive, off-menu chocolate chip cookies were the perfect ending to the meal.
When decade-old Side Project Brewing debuted its first food program last year with chef Adam Altnether helming the kitchen, the people were hype. Now, Side Project Pizza is operating in the former Pizza Champ space to debut Side Project Pizza, giving Altnether another chance (he worked for Pizza Champ too) at doing something great with the four-seasons patio across the street from the main brewery. Some pizza purists may not approve of us for admitting that on a recent visit, the Side Project Hawaiian pizza was our fave pie with spicy chorizo and jalapeno slices, along with red onion and oregano, plus chunks of sweet pineapple and crema to temper some of the heat. The BBQ Pork pizza was another hit, with slow-roasted pork shoulder, pickled red onion, cilantro and St. Louis-style sweet barbecue sauce, plus unexpected-but-delicious roasted cauliflower that melded perfectly into the other flavors. It’s not all about the pizza here, however; the house-breaded chicken tenders are absolutely worth a try, and you must get a side of the super-thick and rich garlic-Parmesan sauce that’s smothered in Parmesan cheese to go alongside. Looking for a little freshness? The chopped salad is loaded with an array of veggies and tossed in a lovely Cerasus cherry vinaigrette, but we’re eyeing the kale salad for our next visit. Don’t forget to pair your meal with some of Side Project’s ever-popular beer.
3169 Morgan Ford Road, St. Louis, Instagram: @smashemsburgerbar
2657 Lyle Ave., Maplewood, sideprojectpizza.toast.site
PHOTOS BY L AUREN HE ALEY
SMASHEM'S BURGER BAR
April 2025
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PHOTOS BY L AUREN HE ALEY
APERI An offshoot of Good Company, Aperi is an intimate wine and amaro bar located in the space adjacent to its sister restaurant. Designed for those who appreciate a European style of dining, Aperi started as a place for guests to stop by for a glass of wine or an aperitivo. But when chef Jon Priestley’s dishes became just as much of a draw as the drinks, the menu evolved into a four-course pairing experience that beautifully highlights both food and beverage. While guests can still order a la carte, the four-course menu is the ideal way to experience Aperi. The meal begins with antipasti like the house-made ricotta, served on focaccia with honey, orange, pine nuts, Aleppo chile and basil, served with a spritz like the Italian Greyhound, a stout and sweet yet bitter tipple perfect for getting the juices flower. For the primo course, which is paired with a white wine, we favored the papas bravas, crispy potatoes topped with Spanish aioli, white anchovy and Parmigiano Reggiano, are a must for those craving something crispy and indulgent. For something a little more refined for your primo course, the crispelle with blue crab, tarragon aioli, wilted greens, lemon cream and garlic bread crumbs is a standout. Moving into heartier territory for secondo, paired with red wine, the Yellowfoot mushrooms over creamy polenta with hazelnut, brown butter, sage and lemon showcase the depth of flavor the kitchen delivers. The meal ends on a high note with the dolce course, and you absolutely must choose the amaro sundae, house-made ice cream and Averna with chocolate almond biscotti, a playful yet sophisticated dessert that perfectly encapsulates Aperi’s love for amaro. 4317 Manchester Ave., St. Louis, aperistl.com
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Italian Greyhound
April 2025
House-made ricotta
April 2025
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H A V I N G
A
HIGH TIME L I V I N G
T H E
GOOD LIFE STL’s Pot Chef celebrates 420 at the Ultimate Infused Showdown at Handlebar in the Grove
Top cannabis chefs will compete in four distinct categories: The 314 Flavor Award for the best-infused entrée, The Sweet Lou Award for the most mouthwatering infused dessert, The Plant Life Award for the top vegan-infused dish, and The Show-Me State Innovation Award for the most creative infusion technique. Attendees will have the opportunity to sample innovative infused creations from leading cannabis chefs and brands while enjoying entertainment from a live DJ, raffles with concert ticket
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giveaways, and VIP goodie bags. The event will also feature celebrity judges (including Sauce Magazine executive editor Lauren Healey), vendors selling takehome infused foods and essentials, and a space for guests to connect with fellow foodies and cannabis enthusiasts. Tickets are available at multiple levels, including the High Roller Experience, which includes early entry at 1 p.m., infused samples, a pre-roll, STL's Pot Chef Lit Lemonade, a VIP goodie bag, access to over 15 infused vendors, and unlimited soft drinks and water. The Infused Feast Pass grants access at 2 p.m. along with infused samples, voting rights for the best-infused dishes, one raffle ticket, and vendor access. The Chill Pass includes entry at 2 p.m., vendor access, and one raffle ticket but does not include food samples. Ticket prices will increase at the door, and early purchase is encouraged due to high demand. Attendees can look forward to an exciting array of giveaways, including Cardinals tickets, gift cards, and a 420-friendly Airbnb stay, along with an assortment of premium goodies from generous sponsors. Each sample is
carefully portioned at 5MG to allow for multiple tastings without overwhelming the experience. The evening’s top competitors will take home custom trophies provided by Archway Engraving & Trophies, while VIP guests will be treated to premium wraps and accessories courtesy of Blazy Susan and Bottle Blazer. Lifted Lodging and Hillbilly Flats are bringing elevated stays for the ultimate 420-friendly getaway, and Beam Photos & Production will be capturing every unforgettable moment. Old Vienna will be serving up crave-worthy munchies, and Handlebar, the event’s host, is sweetening the deal with gift card giveaways. For more information and to purchase tickets, visit stlpotchefs.com.
This is not a live cooking competition. All infused dishes will be prepared off-site following Missouri's state regulations and served in compliance with all local laws and guidelines, ensuring safety, compliance and responsible consumption. April 2025
PHOTO COURTESY OF ULTIM ATE INFUSED SHOWDOWN
O
ne of St. Louis’ most anticipated culinary cannabis events is set to return on Saturday, April 19. The 2nd Annual STL's Pot Chef Competition: Ultimate Infused Showdown takes place at Handlebar at 4127 Manchester Ave. in the Grove and will feature an expanded experience for both chefs and food enthusiasts, including double the space, an indoor-outdoor setup, a 420-friendly rooftop and a heated patio.
by Lauren Healey
Chef Antoine Bailey is a return competitor
April 2025
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April 2025
First Look High Bar
BY BRADEN TEWOLDE
Perfectly situated in the vibrant and walkable downtown Clayton area, High Bar Clayton brings industrialchic vibes and a fresh take on rooftop dining to the city. Located on the 11th floor above the AC Hotel by Marriott St. Louis Clayton, this elevated spot offers sweeping views of downtown Clayton and a dynamic blend of innovative cuisine, craft cocktails and an ambiance perfect for both casual gatherings and special moments. The menu at High Bar is a modern twist on American-style tapas with plenty of shareable plates. Highlights include the hangar steak with fries and house steak sauce, pesto rigatoni, and the baked ricotta paired with honey, fig and pistachio. Signature items like truffle fries, seared tuna stacks, and flatbreads ensure there’s something for every palate. The drink menu is a balanced mix of robust cocktails, wine and beer to complement the cuisine. It’s described as “everything you need and nothing you don’t,” by Food & Beverage Operations Manager Chelsey Golbert.
High Bar Clayton pays homage to the high standards of Clayton’s business professionals, drawing inspiration from the legal profession’s dedication and achievement. It stands as a symbol of excellence, reflected in every detail, from the design to the service. Special events like Wine Down Wednesdays invite guests to indulge in half-priced bottles and glasses of wine, offering a midweek escape with elegance. While there’s no live entertainment yet, the venue’s playlist leans into ’90s rhythm and blues and top hits, creating a relaxed yet energetic atmosphere. Open seven nights a week, High Bar Clayton operates from 4 to 11 p.m. Sunday through Thursday and extends to midnight on Friday and Saturday. Whether for happy hour, client meetings or an intimate evening with friends, High Bar Clayton raises the standard for rooftop dining, delivering meaningful connections and unforgettable moments. 227 S. Central Ave., 11th Floor, Clayton, 557.202.5944, highbarclayton.com
PHOTOS BY BR ADEN TEWOLDE
The space itself exudes a polished yet welcoming charm. With seating for up to 120 guests, including 34 bar seats and an enclosed patio, the design fuses dark metals, reclaimed barn wood, warm brick and cognac leather for a sophisticated but approachable feel. The
centerpiece is the indoor/outdoor bar, featuring open shelving that provides clear views of the skyline. Guests can relax in soft club chairs or gather at low bar tables lining the balcony for a picturesque view of the cityscape.
April 2025
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First Look Purple Quarters Purple Quarters
BY LAUREN HEALEY BY LAUREN HEALEY
A A new new entertainment entertainment spot spot called called Purple Purple Quarters has opened in the Quarters has opened in the Grove, Grove, featuring featuring arcade arcade games, games, specialty specialty cocktails cocktails and a lively atmosphere and a lively atmosphere designed designed to to make make it a go-to destination for both casual it a go-to destination for both casual outings outings and and private private parties. parties.
craft craft beers beers in in cans cans and and on on draft, draft, and and two mocktails are offered: two mocktails are offered: blueberry blueberry lemonade lemonade and and pineapple pineapple passion passion fruit. fruit. If If none of that is your jam, the bartenders none of that is your jam, the bartenders will will be be happy happy to to create create something something unique unique for you. for you.
This This is is the the latest latest venture venture from from brothers brothers and co-owners Tony and and co-owners Tony and Joe Joe Collins, Collins, who who also also own own The The Get Get Down Down aa few few blocks away at 1449 S. blocks away at 1449 S. Vandeventer Vandeventer Ave. Ave. Originally Originally slated slated to to be be called called The The Get Down Emporium, the bar Get Down Emporium, the bar changed changed its its name name to to Purple Purple Quarters Quarters before before it it opened due to trademark infringement. opened due to trademark infringement. Despite Despite the the change, change, the the spirit spirit of of fun fun and and community remains at the heart community remains at the heart of of the the venue, venue, which which formerly formerly housed housed Parlor. Parlor.
There There are are arcade arcade games games like like Pop-A-Shot Pop-A-Shot basketball, skeeball and basketball, skeeball and Mario Mario Kart, Kart, all all of of which which range range from from 50 50 cents cents to to $1 $1 per play, along with some free tabletop per play, along with some free tabletop games games scattered scattered throughout throughout the the indoor indoor space. Don’t miss the purple space. Don’t miss the purple pool pool table table or or the the giant giant Jenga Jenga set set on on the the patio. patio.
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While While Purple Purple Quarters Quarters shares shares some some elements – including the elements – including the general general color color scheme scheme –– with with their their first first bar, bar, The The Get Get Down, Down, which which is is known known for for its its upscale upscale dive-bar dive-bar vibe, vibe, this this new new venue venue stands stands apart with its focus on arcade apart with its focus on arcade games games and and more more interactive, interactive, social social experiences. experiences. Guests Guests can can enjoy enjoy aa variety variety of of themed themed nights such as Funky Town nights such as Funky Town Friday Friday with with DJ DJ Mahf Mahf on on the the last last Friday Friday of of each each month, month, along along with with aa monthly monthly emo emo night. Currently, pool night. Currently, pool is is free free to to play play on on
PHOTOS PHOTOSBYBYL AUREN L AURENHEHE ALEY ALEY
Purple Purple Quarters Quarters offers offers aa mix mix of of classic classic arcade games, regular themed arcade games, regular themed nights nights and and events, events, and and aa full full bar bar with with aa succinct succinct cocktail cocktail list. list. The The three three specialty specialty cocktails cocktails on the menu include She on the menu include She Bad, Bad, aa strong strong but but refreshing refreshing blend blend of of 1220 1220 Origin Origin Gin, Gin, St. St. Germain, Germain, mint, mint, sour sour mix mix and and ginger beer; For the Benefit of ginger beer; For the Benefit of Mr. Mr. Kite, Kite, featuring featuring Espolon Espolon Reposado Reposado tequila, tequila, Luxardo Luxardo liqueur, liqueur, honey, honey, lime lime and and plum plum bitters; and the Peachy Blinders, bitters; and the Peachy Blinders, aa bourbon-forward bourbon-forward sipper sipper that that includes includes Aperol, peach, lemon and Aperol, peach, lemon and brown brown sugar. sugar. There’s There’s also also aa slushy slushy machine machine that that features features ever-rotating ever-rotating flavors flavors such such as as Strawberry Rosé Lemonade and Strawberry Rosé Lemonade and Red Red Cream Cream Crush. Crush. You You can can also also get get local local
“We’ve “We’ve always always wanted wanted to to open open aa spot spot on on the main strip of the Grove,” said the main strip of the Grove,” said Tony Tony Collins. Collins. “When “When we we saw saw the the location location available, we felt like everything available, we felt like everything had had lined lined up up perfectly. perfectly. We We had had just just celebrated celebrated the the fifth fifth anniversary anniversary of of The The Get Get Down, Down, and we were at a point where and we were at a point where we we could could afford afford to to take take on on aa second second location.” location.”
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Tuesdays and Wednesdays, and a karaoke night is in the works for the near future. “We wanted to create a place where people could come in and have fun with their friends, meet new people, and just vibe with the games,” said Joe Collins. “We have a really great atmosphere, and everyone is super friendly. It’s a place where you can relax, play games, and enjoy the music.” While food is not currently served at the bar, it will be in the coming months. “We don’t have a kitchen here, but we’re partnering with people to bring in food soon,” said Joe Collins. “Right now, you can bring your own food, but by spring or summer, we’ll have a more permanent solution.” The name Purple Quarters will eventually play into a broader marketing strategy as the brothers plan to soon implement a rewards system tied to its games. Players who get change from the bar’s change machine may receive a rare purple quarter, akin to a “golden ticket,” which will offer recipients rewards. The hope is that this will become a signature part of the Purple Quarters experience. “The purple quarters will be a way to give back to our guests and create a community around the space,” Tony said. “We see this place as more than just a bar; it’s an experience.” With bright colors and a retro arcade atmosphere, the 2,500-square-foot space includes seating for 50 indoors and an additional 50 on the patio, which boasts massive heaters that allow the space to be used on all but the most frigid of days.
PHOTOS BY L AUREN HE ALEY
In addition to all the fun to be had at Purple Quarters, the owners just launched a Sunday brunch and jazz weekends at The Get Down and are inviting everyone to come check that out as well.
April 2025
Purple Quarters is open from 5 p.m. to 1:30 a.m. Tuesday through Friday, and opens at 2 p.m. both weekend days, closing at 1:30 a.m. on Saturday and at 10 p.m. on Sunday. 4170 Manchester Ave., 314.261.4322, purplequartersstl.com saucemagazine.com I SAUCE MAGAZINE I 23
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GLU
PHOTO BY CAROLINE FR ANK
WHO NEEDS
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April 2025
UTEN
ANYWAY?
7 St. Louis restaurants with delicious gluten-free options BY C A R O L I N E F R A N K
April 2025
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rowing numbers of people are seeking gluten-free options when dining out, whether they have celiac disease, a gluten sensitivity or simply trying to cut back on gluten. Below, we list seven local restaurants that offer noteworthy gluten-free options; however, be aware that there is always a risk of cross-contamination at restaurants that aren’t 100% gluten-free.
Katie’s Pizza & Pasta Osteria
Katie’s Pizza knows how to do right by gluten-free crust. If you’re in the mood for something light, sweet and savory, try the pancetta and fig pizza with arugula, goat cheese, and aged balsamic. The best time to get this is in the summer when the figs are fresh, but it’s available during the other seasons when they use dried figs. You can spend
with confidence, too, because Katie’s Pizza gives back to the community during Giveback Tuesday.
Multiple locations, katiespizzaandpasta.com
Nudo House We're constantly daydreaming about the pho from Nudo House. The savory broth is one of its defining characteristics, and you can add chicken, steak or shrimp, depending on your mood. Every April 2025
PHOTOS BY CAROLINE FR ANK
G
Katie's Pizza & Pasta Osteria
order of pho comes with optional bean sprouts, cilantro, Thai basil, jalapeño and a citrus wedge. You get a salad with your soup. Because the dish is rice noodle-based, it is 100% gluten-free. You’ll leave feeling full and happy.
Multiple locations, nudohousestl.com
Salt + Smoke
Salt + Smoke This local, beloved barbecue joint handles food allergies like a champ, which is especially evident in their gluten-free menu. Even the regular menu is clearly labeled with a golden-yellow “GF” symbol next to it. There are plenty of amazing options, but if you’re looking for somewhere to start, try their rack of ribs with beef fat fries and deviled eggs with bacon. Who said gluten-free orders have to be healthy?
Multiple locations, saltandsmokebbq.com
Polite Society Polite Society has many gluten-free options, which you wouldn’t know at first glance of their menu. This cozy space in Lafayette Square offers people with restrictive diets relief. The menu rotates seasonally, so be sure to ask your server for their gluten-free recommendations. The salmon is out of this world, so be sure to give that a try if it’s available. It’s an upscale restaurant, which makes it perfect for special events. It even has a 5-star rating on Find Me Gluten Free.“I think all food should include everyone, so that’s one of my theories when coming up with recipes,” said Daniel Sammons, executive chef of Be Polite Hospitality. “Just because you’re allergic to something does not mean you can’t have a variation or version of that food.” He went on to explain that Polite Society has a dedicated glutenfree fryer so no one feels afraid of getting sick. “We want everyone to come into the restaurant and feel that they are included,” he said.
1923 Park Ave., St. Louis, 314.325.2553, politesocietystl.com April 2025
Polite Society
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PHOTO COURTESY OF REVEL KITCHEN
Revel Kitchen
Revel Kitchen
Heartwood
Lona’s Lil Eats
Speaking of rice paper wraps, have you checked out Revel Kitchen? They offer lots of options for clean eating. Try building your own wrap with rice paper, quinoa, sweet potato, grilled chicken breast, mixed greens and fresh herbs. If cilantro tastes like soap to you, be sure to omit the fresh herbs. What about the sauce, you ask? Get the peanut-miso sauce mixed in for a sweet and mildly spicy addition.
Heartwood, formerly known as Rootbound, is a community café on Main Street in St. Charles with a menu that is entirely gluten-free, which is almost unheard of. The macaroni and cheese is fire: Made with cashew Parmesan for dairy-free and vegan folks, it retains its creamy texture that resembles actual mac and cheese. It is guilt-free and gut issue-free. Heartwood also makes an effort to promote a sense of community among its patrons. Open mic nights, community message boards, and decorative art are a few ways Heartwood fosters engagement inside the space.
Home of the giant rice paper wrap, Lona’s Lil Eats is a safe haven for people who want a wrap made of something other than flour. Try the “create your own” rice paper wrap with smoked brisket, cold glass noodles, smoky vinaigrette and stir-fried veggies on the side. Every custom creation comes with mixed greens and herbs – it’s healthy, filling and worth the price.
Multiple locations, eatrevelkitchen.com
2199 California Ave., St. Louis, 314.925.8938, lonaslileats.com
215 N. Main St., St. Charles, 636.270.2777, heartwoodcommunitycafe.com April 2025
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PHOTO BY SA M FENTRESS
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Chicken N Pickle brings pickleball courts and an all-American menu to St. Charles
April 2025
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Chicken sandwich with tater tots
B Y J AY L E N H E A D Y /// S P A C E P H O T O S B Y S A M F E N T R E S S /// F O O D P H O T O S B Y J AY L E N H E A D Y
K April 2025
ansas City staple Chicken N Pickle has opened a much-anticipated location at 1500 S. Main St. in St. Charles, and for St. Louisans, competition has never tasted better. The Travis Kelce-approved venue combines classic soul food with pickleball – the trendy paddle sport fit for all ages. Founded in 2016 by Kansas City native Dave Johnson, the indoor-outdoor complex specializes in a block party atmosphere.
St. Charles’ 75,000-square-foot eat-and-play concept boasts three full-service bars (seating between 10 and 35 plus), six indoor pickleball courts, four outdoor courts (two covered), fire pits, large TVs, a stage for live music, private event space, a game yard (complete with cornhole, ping pong, bocce, Battleship and Jenga) and a seasonal outdoor ice rink. With a capacity of around 2,000, guests can find seating indoors or outdoors, and groups of up to eight can even book a private igloo. “Skating under
the twinkling lights while also catching a Blues game on the outdoor TVs? There’s nothing better!” says St. Charles’ social media manager Chloe Lane. Chicken N Pickle has 11 locations across the country, but each spot has something unique. For St. Charles, the architecture done by Populous resembles only the Glendale location. Guests can also find the St. Charles flag painted on one of the outdoor courts. “We want each saucemagazine.com I SAUCE MAGAZINE I 35
An assortment of cocktails and mocktails are served
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Chicken N Pickle, inside and out
Chicken N Pickle to feel local to the cities we build in and less like another ‘chain restaurant.’ The strong sense of community and pride in St. Charles made it the perfect place to create a fun spot that feels like home for locals while welcoming visitors to experience what makes this city so special,” says Lane. Of course, Chicken N Pickle has more than lively ambiance: It has good eats too. The ethically sourced menu offers healthy choices for hardcore pickleball players and signature comfort foods for the ultimate cookout vibe. Many dishes feature 24-hour citrus-brined rotisserie chicken cooked over a live oak wood-fire grill. Often complete with a pink smoke ring, the tender meat shines as chicken Tinga but can be ordered in customizable quarter or half sizes as well (including four seasoning options and an array of sweet and spicy sauces). Other popular menu items include the Pickled Chicken sandwich, house-smoked wings, fried pickles and Lane’s favorite, the NKC Hot Chicken sandwich (covered in spicy slaw, pickles and hot sauce on a potato bun). For a poultry alternative, try the Flat Burger, pulled pork sandwich or quinoa-based Power Bowl (topped with avocado, pepitas and citrus vinaigrette). In the middle of a match, pass around shareables of chorizo queso, April 2025
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deviled eggs or tostadas. Although it centers on chicken, the menu is always evolving. “We added a few new wrap options – veggie, Caesar and Buffalo — in addition to red pepper hummus. We will be rolling out some new options in the spring, so we are looking forward to that,” says Lane. In addition to the wide-ranging menu, founder Dave Johnson loves how pickleball’s approachability makes Chicken N Pickle a place of connection. “Whether it’s through meeting new people on the pickleball courts, sharing a drink at the bar, or coming together for a community event, our goal is to create an atmosphere where people feel comfortable to spend their free time,” says Lane. “Our mission is to cultivate a vibrant, inclusive community where families, friends and colleagues can create memories.”
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Classic fried pickles
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stuff to do APRIL
PHOTO OF GRAVOIS PARK EGG HUNT COURTESY OF EASTER EGGSTRAVAGANZA
BY AMANDA BRETZ
Cocktails & Croquet Summer Kickoff Cocktail Affair
April 6 – 12:30 - 3:30 p.m., Das Bevo, 4749 Gravois Ave., St. Louis, eventbrite.com The ultimate summer launch cocktail party is coming to St. Louis and is hosted by Ginworld at Das Bevo. The ticketed event is a playful social affair complete with themed brand stations, spirits and amaro tastings and curated cocktails, along with spritzes, whiskey, amaro, gin and aperitif cocktails. In addition to playing croquet and lawn games, shop the bespoke market of vendors, vibe to tunes by a live DJ and dress in your finest seersucker threads or your favorite sundress. Ticket prices vary, and can be purchased online.
STL Vegan Market
April 12 – 3 to 7 p.m., 3901 Forest Park Ave., St Louis, stlveganmarket.com Find St. Louis' best vegan foods, goods, music and more April 2025
all in one place. The STL Vegan Market is a night market experience that features delicious vegan food and drinks, cruelty-free beauty and self-care products, eco-friendly fashion, zero-waste home goods, local vegan artisans, handmade jewelry and accessories, as well as community and educational opportunities.
STL Oddities and Curiosities Expo
April 12 to 13 – America's Center Convention Complex, 700 Cole St., St. Louis, odditiesandcuriositiesexpo.com An event that’s perfect for lovers of the strange, unusual and bizarre, STL Oddities and Curiosities Expo is happening for two days at America’s Center Convention Complex. The expo showcases all things weird, through items sold by hand selected vendors, dealers and artists. Attendees will find items such as taxidermy, preserved specimens, original artwork, horror/Halloween-inspired pieces, antiques, handcrafted oddities, quack medical
devices, creepy clothing, odd jewelry, skulls/bones, funeral collectibles and much more. Purchase tickets online.
Easter Eggstravaganza
April 19 – 11 a.m. to 1 p.m., Gravois Park, 3200 Potomac St., St. Louis, Facebook: Easter Eggstravaganza 2025 Celebrate Easter with music, dancing, bubbles, baskets, Bunny photos and more at Gravois Park. Be sure to be present for the egg hunt, which starts at noon sharp. Learn more on Facebook event page.
Easter Eggs and Kegs Adult Egg Hunt
April 19 – 7 to 9 p.m., Das Bevo, 4749 Gravois Ave., St. Louis, dasbevo.com At this annual adults-only Easter egg hunt, spend the night eating, having drinks, and searching for eggs full of odd prizes. There will be a few golden eggs, and whoever finds saucemagazine.com I SAUCE MAGAZINE I 41
them wins a grand prize. The kitchen and bar open at 5 p.m., with the egg hunt starting promptly at 7 p.m. Tickets are required for participation and can be purchased online for $7.
Swashbuckler Soiree
April 19 – 7 to 10 p.m., Foundry Art Centre, 550 N. Main St., St. Charles, foundryartcentre.ticketspice.com/ swashbuckler-soiree Head to St. Charles for an evening of pirate-themed fun that celebrates the half-way point to Halloween, as well as the kick-off of the 10th anniversary season of the city’s annual Halloween festival Legends & Lanterns®. At Swashbuckler Soiree: A Legends & Lanterns® Masquerade Ball, guests are invited to get decked out in pirate finery and party in a secret Caribbean tavern. The buccaneerthemed bash offers entertainment, a costume contest, a cash bar, live music featuring Rockabilly Bones & The Block Spots and more. Get tickets online.
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Easter Brunch at Four Seasons Hotel St. Louis
April 20 – reservation times vary, Four Seasons Hotel St. Louis, 999 N. Second St., St. Louis, fourseasons.com/stlouis Enjoy a lavish Easter brunch buffet in the Grand Ballroom of Four Seasons Hotel St. Louis, or an à la carte brunch menu at Ramsay’s Kitchen that will include a selection of brunch specialty cocktails. The Grand Ballroom buffet will feature an omelet station, seafood tower, prime rib carving station, along with French toast, pastries, an assortment of fresh fruits and salads and an opulent dessert display. Reservations for the Grand Ballroom or Ramsay’s Kitchen brunch are both available online.
10th Annual Country Craft Festival
April 26 to 27 – 9 a.m. to 3 p.m., Historic Sappington House Museum, 1015 S. Sappington Road, St. Louis, historicsappingtonhouse.org
Discover treasures that range from the silly to sublime at this open-air fair. The two-day event features antiques, arts and crafts, books, garden and home décor, jewelry and those original and hard to define items that are handmade by talented vendors. Free admission and parking at Crestwood Elementary School and in the overflow lot off Reco Avenue.
St. Louis Earth Day Festival
April 26 to 27 – 11 a.m. to 5 p.m., The Muny at Forest Park, 1 Theatre Drive, St. Louis, earthday-365.org/festival Celebrate Earth Day at Earthday365's annual St. Louis Earth Day Festival at The Muny at Forest Park. The free twoday event will feature vendors, sponsors and educational resources that inspire and empower solutions to climate challenges. There will also be food, music and activities throughout the festival. The St. Louis Earth Day Festival is a community tradition where attendees learn about sustainable practices, organizations, products and services. April 2025
PHOTO OF R A MSAY'S KITCHHEN BRUNCH COURTESY FOUR SE ASONS HHOTEL ST. LOUIS; PHOTO OF E ARTH DAY FESTIVAL COURTESY OF E ARTH DAY FESTIVAL
STUFF TO DO
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L A S T B I T E // L A N D M A R K
HODAK'S RESTAURANT AND BAR
PHOTO BY GUINEVERE LORENZ
BY AMANDA BRETZ
Ask just about anyone from St. Louis what local restaurant they most associate with fried chicken, and they’re likely to tell you Hodak’s Restaurant & Bar. The Benton Park restaurant has become an institution in the city, celebrated for its delectable fried chicken. The prized poultry is always fresh and never frozen, is hand-breaded and fried in-house, and served with generous portions of the eatery’s sides like crinkle-cut fries, mac and cheese, coleslaw and baked beans. Although Hodak’s been a staple of the August 2024 April 2025
St. Louis dining scene for over 60 years, it has had just two owners and operators. In 1962, Tony and Helen Hodak opened the restaurant and continued to operate the business with the help of their children until 1989, when the torch was passed to current owners Charlene and Ralph Hegel. Initially opened in the early 1960s, the eatery had to relocate several times before settling into its current location on Gravois Avenue. These moves were necessitated by both business expansion and highway projects. In 1994, the Hegels expanded
the dining room into a neighboring building dating back to the 1860s, which once served as a blacksmith shop. The dining room was constructed around the old blacksmith forge, preserving a piece of St. Louis history in the process. Guests who dine at Hodak’s are immediately welcomed by a warm and inviting atmosphere. The restaurant is adorned with chicken-themed artwork lining the walls and various merchandise near the bar featuring humorous and suggestive sayings. Wood accents and
exposed brick contribute to its homey, comfortable vibe. As diners enter the main dining area, the aroma of fried chicken is in the air, enhancing the inviting ambiance. The space features a mix of bar, table and booth seating to accommodate groups of various sizes, as well as a banquet room available for private parties. Customers can also place bulk orders for fried chicken and other menu items for outside events. “It’s a relaxed atmosphere, and our servers
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L A S T B I T E // L A N D M A R K
try to make everyone feel at home,” said Charlene Hegel. Another testament to their success is the long tenure of so many of the staff members, many of whom have been with Hodak’s for decades, with several servers and other team members boasting 15 to 20 years of service. Hegel attributes the restaurant’s enduring appeal to its legendary home-cooked style food and the loyalty of its dedicated staff, who ensure smooth daily operations and keep guests returning. When it comes to customer favorites, the fried chicken plates and wings are the biggest draws. Other popular chicken items include the Nashville hot chicken sandwich, chicken fried chicken and chicken strips. Additionally, repeat guests can’t get enough of the fried mushrooms, which are breaded in-house, and Hodak’s Toothpick, a large frank wrapped in bacon, stuffed with pepper jack cheese and deep fried.
In addition to chicken, the menu features charbroiled items such as salmon, chicken breast and brown sugar pork chops, which can also be breaded and fried. Seafood offerings include fillet of cod, jack salmon, catfish and jumbo fried shrimp. Vegetarian options include the I Can’t Believe It’s Not Chicken salad, Tastes Like Chicken Parmesan and the Impossible Burger. Beyond the food, Hodak’s boasts a full bar offering wine, cocktails, seltzers and, according to Hegel, the coldest beer in town, served from a large trough filled with ice. With such generous portions, it may be hard to save room for dessert, but the establishment offers a selection of cakes and pies, along with New York-style cheesecake made in Kansas City. “We’ve got something for everyone,” Hegel concluded. 2100 Gravois Ave., St. Louis, 314.776.7292, hodaks.com
PHOTOS BY GUINEVERE LORENZ EXCEPT EXTERIOR COURTESY HODAK’S RESTAURANT AND BAR
“We always serve good food at a good price. Our portions are huge, and nobody
ever walks away hungry,” Hegel said.
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