Sauce Food Truck Friday celebrates 15 years of bringing St. Louis together in Tower Grove Park Friday Night Done Right
AUGUST 2026 • VOLUME 26, ISSUE 8
OWNER & CHIEF EXECUTIVE OFFICER
OWNER & CHIEF OPERATING OFFICER
EXECUTIVE EDITOR
DIRECTOR OF ADVERTISING
CREATIVE DIRECTOR
CONTRIBUTING PHOTOGRAPHERS
Lucas Farrell
Kyle Stevens
Lauren Healey
Kelli Jones
Haimanti Germain
Ed Aller, Joey Bunton, Kiana Fleming,
Sauce was founded by Allyson Mace in 1999.
MANGO LASSI ICE CREAM. LEARN MORE ON P. 8. // PHOTO BY JENNA WHITMORE
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The entire contents of Sauce Magazine are copyright 2026 by STL Bucket List, 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, 7302 Piccadilly Ave., Maplewood, MO 63143. The Sauce name and logo are both registered to the publisher, STL Bucket List, LLC. While the information has
Kiana Fleming, Riley Hansen, Lauren
subject to change. The publisher cannot guarantee the accuracy of all information or be responsible for omissions or errors.
EDITORIAL POLICIES The Sauce Magazine mission is to provide St. Louis-area residents and visitors with unbiased, complete information on the area’s restaurant, bar and entertainment industry. Our editorial content is not influenced by who advertises with Sauce Magazine or saucemagazine.com.
Our reviewers are never provided with complimentary food or drinks from the restaurants in exchange for favorable reviews, nor are their identities as reviewers made known during their visits.
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photo
Joey Bunton
PHOTO BY JOE CARADONNA
Eat This
Some of our favorite scoops at Clementine’s Ice Cream are the ones that don’t stick around for long. The local ice cream maker has built a reputation for dreaming up creative limited-edition collections throughout the year and its International Travel Collection available through August might be one of the most transportive yet.
The standout is Crème Brûlée, a silky French vanilla custard ice cream finished with ribbons of crunchy caramelized sugar that captures the magic of the Parisian café classic. Right behind it is Om Ali, a dairy-free nod to Egypt’s beloved bread pudding, folding date syrup-soaked golden raisins and walnuts into warmly spiced coconut ice cream. Mango Lassi delivers exactly what you’d hope for, balancing ripe mango with a creamy yogurt base for a bright, refreshing scoop, while Brigadeiro channels Brazil’s iconic chocolate confection with fudge swirls and plenty of chocolate sprinkles. Since our first taste of the collection, Clementine’s has rounded out the lineup with the decadent Dubai Chocolate and the bright, balanced Matcha Lemon Curd, both available while supplies last.
If you needed another excuse to make an ice cream run this month, this is it. Like Clementine’s seasonal collections before it, these globe-trotting flavors won’t be around for long, making August the perfect time to take your taste buds on vacation without ever leaving St. Louis.
Multiple locations, clementinesicecream.com
Left, Brigadeiro Right, Crème Brûlée PHOTOS BY JENNA WHITMORE
PHOTOS BY LAUREN HEALEY
The latest opening from Good Hospitality Group feels like the moment everything the team has been building toward clicks into place. While Chico Bueno delivers exactly what you want from a neighborhood taqueria with approachable street food and a laidback atmosphere, it’s Malo that demands your attention. The concept offers two distinct ways to experience chef Adrian Maldonado’s cooking: a reservation-only tasting menu tucked behind a curtain in the back and a walk-in cocktail bar and small plates restaurant up front, making the restaurant accessible whether you’re splurging on a special occasion or simply stopping in for a drink and a few bites.
The concept provides an ideal balance between polished and playful. Guests at the tasting menu gather around a long communal table, creating a fun, social atmosphere that makes it easy to chat with your neighbors while sharing the experience together. Soft lighting, chill Mexican music and an exceptionally welcoming staff keep the room feeling warm and relaxed. It’s fine dining with an easygoing spirit, where the energy in the dining room mirrors the joy coming from the kitchen.
MALO & CHICO BUENO
Chico Bueno’s assortment of Mexican street food is perfect for casual diners.
The cocktail program deserves equal billing. Most drinks are served over crystal-clear Good Ice, a fitting nod to the group’s roots, while standouts like the Guayaba and tropical La Marea keep things fresh with just enough spice to wake up your palate. Those same cocktails, along with a concise menu of elevated Mexican small plates, are available in the front room, offering a more approachable way to experience Malo without committing to the full tasting menu. If you opt for the tasting menu, keep in mind that every course comes with a thoughtfully selected beverage pairing, so you may want to pace yourself before dinner.
Among the tasting menu highlights, the hamachi crudo is an elegant opener that wins over even reluctant seafood eaters, but the tetela is the clear standout: Pillowy masa layered with mole verde, pineapple and pickled onion delivers a remarkable combination of richness, brightness and texture. The lamb barbacoa taco closes the savory courses on a high note, with impossibly tender meat elevated by those addictive pickled peppers. Individual servings of house-pickled peppers at each place setting let guests add acidity and heat to every course as they please. Save room for dessert too. The meal finishes just as strong as it begins, with beautifully executed sweets that provide the perfect ending to an already outstanding experience. Between Malo’s ambitious tasting menu and Chico Bueno’s more casual counterpart under the same roof, Good Hospitality Group has created one of the city’s most compelling new dining destinations.
4156-4158 Manchester Ave., St. Louis, chicobuenostl.com, malostl.com
The tetela at Malo was the standout dish.
Malo’s back room is reserved for an extraordinary 10-course tasting menu.
KISHIMOTO MENDO
There’s a new noodle obsession simmering in the Delmar Loop, and it comes with serious pedigree. Kishimoto Mendo is the long-anticipated follow-up to Steven Pursley’s nationally acclaimed Menya Rui, swapping shoyu for rich, deeply savory tonkotsu ramen. Named after Pursley’s mother’s maiden name, the sleek new “noodle hall” blends handmade noodles, glossy pork bone broth and Tokyo-style diner energy.
The experience feels refreshingly streamlined from the second you sit down. Instead of flagging down servers, you order directly from a QR code at your table, turning the whole meal into a smooth little chooseyour-own-ramen adventure. One thing absolutely worth choosing: the nagoya-style wings, double-fried and glazed in a sticky sweet garlic soy sauce that somehow stays crisp beneath the lacquered sheen.
Beyond that, the menu rewards exploration. The tonkotsu ramen lineup ranges from classic rich pork bone broths to roasted garlic and spicy miso variations, while the seafood-infused gyokai bowls bring even deeper waves of umami. The tsukemen offerings feature thick cold noodles served alongside concentrated dipping broth, and the brothless mazemen dishes are savory and deliciously tangled. Get there before regular meal times or be prepared to wait.
6394 Delmar Blvd., University City, Instagram: kishimoto_stl
PHOTOS BY LAUREN HEALEY
DEL BONO
The newest concept from Ben Poremba is now open in the Delmar Maker District, bringing simple Italian fare and an easygoing neighborhood feel to one of St. Louis’ fastest-growing dining corridors. While the pizza is the headliner, don’t overlook the starters. Stracciatella is the sleeper hit of the menu, arriving as a generous mound of creamy cheese drizzled with honey and served alongside warm, fluffy focaccia. It’s rich enough to stand on its own, but the real move is treating it like a condiment, spreading it over slices of pizza or adding a dollop to a salad for an extra layer of creamy sweetness. Del Bono also flies in fresh mozzarella di bufala weekly from Campania, Italy, an uncommon luxury in St. Louis that appears on several appetizers and pizzas, both before and after they hit the oven.
The pepperoni pizza is a solid introduction to Del Bono’s pies. The restaurant embraces a classic style of pizza that predates modern Neapolitan trends, with dough fermented for 72 hours, premium Italian flour and a blistering wood-fired oven that produces a crisp, airy crust. Each pizza arrives with a pair of golden
scissors instead of a pizza cutter, inviting diners to snip their own slices at the table. It’s a small touch, but one that makes the experience feel playful and interactive.
Cocktails aren’t the main attraction, though there are enough classics and spritzes to round out a meal. Just know they lean spirit-forward: Both the Garden Spritz and the Negroni packed a strong punch.
Del Bono doesn’t try to reinvent pizza night. Instead, it delivers a polished, approachable experience that feels right at home in the Delmar Maker District. Between the shareable starters, carefully crafted pies and relaxed atmosphere, it’s another welcome addition to one of the city’s burgeoning food destinations.
5232-B Delmar Blvd., St. Louis, bengelina.com/delbono
THE NOBLE CROWN
The Noble Crown brings an inviting neighborhood energy to the Central West End, pairing an approachable menu with a cocktail program that quietly steals the show. The concept comes from chefs John Perkins, Matt Daughaday, Adam Gnau and Dan LeGrand, whose combined culinary backgrounds shaped a menu that feels both refined and welcoming.
Start with No. 3, an easy favorite made with vodka, rum, pineapple-dill cordial, Aperol, Big O ginger liqueur, chocolate bitters, pineapple and lime. Bright, tropical and just bitter enough to keep things interesting, it’s the kind of cocktail that disappears faster than you might like to admit. No. 6, a mix of gin, cucumber, honeydew, basil, lime and simple syrup, is equally fresh and herbaceous. Both arrive with whimsical garden-inspired garnishes that make each glass feel like a tiny edible bouquet. The wine program is equally thoughtful, with an extensive by-the-glass selection made possible through the use of the Coravin wine preservation system.
Among the starters, the crispy Brussels sprouts are the clear winner. Tossed in chili-lime vinaigrette and served over whipped feta with crispy shallots, they’re deeply caramelized with plenty of crunch. They lean a touch salty, but the creamy feta balances everything out and makes them one of the menu’s standout dishes. The burrata with pesto alla Trapanese, basil, olive oil and grilled focaccia is another worthwhile starter. The Culpepper Dip, piled with shaved prime rib, caramelized onion jus, garlic butter and horseradish cream on a baguette, is a satisfying sandwich, while the chopped salad is a nice way to add freshness to your meal.
The Noble Crown is a comfortable new neighborhood spot where well-made cocktails, shareable plates and a welcoming atmosphere make it an easy addition to the Central West End dining rotation. The team will expand the experience later this year with The Under Ground Crown, a Mediterranean-inspired subterranean destination opening in early fall. Set within the building’s historic boiler room, the intimate space will feature international small plates, a dedicated burrata bar, a six-seat chef’s counter, a private dining room and an extensive international wine program highlighting everything from smallproduction growers to rare, hard-to-find bottles.
300 Euclid Ave., St. Louis, thenoblecrown.com
PHOTOS BY LAUREN HEALEY
Photos by Joey Bunton
Sauce Food Truck Friday still knows how to draw a crowd.
As the sun begins to set over Tower Grove Park during each event, lawn chairs unfold beneath the trees, live music drifts across the park and lines form at more than 20 food trucks serving everything from tacos and barbecue to ice cream and dumplings. Families spread out picnic blankets, friends gather over local beer and kids dart between games while vendors showcase handmade goods nearby.
For many St. Louisans, it’s become as much a part of summer as Cardinals baseball or Shakespeare in the Park.
Now celebrating its 15th season, Food Truck Friday has outlasted food trends, weathered a pandemic and, more recently, survived a period of uncertainty following multiple ownership changes at Sauce Magazine. While longtime fans may have wondered what the future held for one of the region’s most beloved events, new owner Lucas Farrell said preserving that tradition was never in question.
“It means the world to me,” Farrell said. “I have been going to Food Truck Friday since my early 20s. Carrying the torch here is a privilege and we take it very seriously.”
Since launching in 2011, Sauce Food Truck Friday has grown into one of the largest recurring food truck events in the Midwest, consistently bringing together more than 20 local food trucks alongside live music, local makers and thousands of visitors throughout the season.
This year, however, Farrell believes the event has reached another level.
“We elevated our marketing and event strategy,” he said. “We also added more vendor activations, a bigger stage for music and partnered with local companies to bring in additional sponsorship for more activation.”
The changes are easy to spot. The live music lineup has expanded, giving local bands a larger platform while creating a more energetic atmosphere throughout the park. Beyond the food trucks, visitors can browse a growing market featuring local artists, makers and small businesses, making the event feel more like a neighborhood festival than a food truck rally.
The food remains the main attraction, of course. Every event offers a rotating mix of returning favorites and new trucks, giving diners a chance to revisit beloved staples while discovering something different each time.
Celebrate the season’s grand finale at Harvest Festival, which brings together more than 75 artists, makers, food trucks and vendors, plus live music and family-friendly activities for an allday celebration of St. Louis’ food and creative communities.
LIVE MUSIC SCHEDULE
Big Mike Aguirre & the Blu City All Stars
11 a.m. to 2 p.m.
Ghost Kitchen 2:30 to 5 p.m.
Farrell said that variety will continue throughout the remainder of the season.
“We are consistently bringing new energy with new vendors, more non-alcoholic options and activities for kids,” he said.
The season is far from over, with several Food Truck Fridays still on the calendar before the annual Harvest Festival closes out the year on Sunday, Oct. 18. The fall celebration has become a destination of its own, blending food trucks with live entertainment and a larger artisan marketplace.
Farrell expects this year’s event to be the biggest yet. “We have already laid the groundwork to welcome over 75 artists, makers, food trucks, live music all day and more,” he said.
For Sauce Magazine, Food Truck Friday represents something larger than a weekly gathering. It’s part of a broader commitment to creating places where people can step away from their screens and connect with one another over local food, music and small businesses.
“We are going all in on events next year,” Farrell said. “In a time where people live in the digital world, it’s more important than ever to bring people together and build community.”
That investment extends beyond Food Truck Friday. “Sauce isn’t going anywhere,” Farrell said. “We are investing in more digital content, more in-person events and continuing to support local restaurants.”
For 15 years, Food Truck Friday has given St. Louisans a reason to gather in the southwest corner of Tower Grove Park. While the event continues to evolve with bigger entertainment, new vendors and expanded programming, its heart remains unchanged: bringing the St. Louis community together around great local food on Friday nights.
Chef Spotllig ht:
Tim Jansen
BY KIANA FLEMING
f you ask chef Tim Jansen what to order at Chris’ at the Docket, he won’t hesitate: the breakfast fried rice. Smoky bacon fried rice topped with two eggs and finished with his house-made sweet chile sauce. The fried rice has become one of the restaurant’s signature dishes, and in a city with no shortage of opinions about fried rice, it just might be one of St. Louis’ best. It’s also the dish that best reflects Jansen’s journey, one shaped by a career that has spanned the country and the globe, influencing both the chef he became and the food he creates.
Jansen grew up in the one-stoplight town of Bellingham, Massachusetts, and each Sunday after Mass, his family would venture to a neighboring town to visit a small pastry shop for doughnuts. Around the age of 10, something sparked.
“I thought that it was the coolest thing in the world,” he recalled. “This is what I’m going to do.” It wasn’t long before he received his first Wilton pastry bag and decorating tips and started making birthday cakes for family and friends.
While his parents initially had reservations about a career in the kitchen (they’ve since become his biggest fans), he trusted his instincts and enrolled in culinary school. Jansen built his résumé in private clubs, luxury hotels and restaurants across Boston before opportunities and building the right connections carried him to Arizona, Washington, D.C., Florida and eventually St. Louis. Along the way, an afternoon wandering through Boston’s Chinatown sparked a
lifelong curiosity and love of Asian cuisine. That curiosity led him to Singapore, Thailand and India, where he worked alongside local chefs and immersed himself in their kitchens, learning techniques and flavors firsthand. One of his favorite chapters came during his years splitting time between the island of Nantucket and Sarasota, Florida. Summers were spent cooking on Nantucket, where the restaurant staff lived together, close enough that at night you could hear the ocean. Winters took him back to a pastry shop in Sarasota, allowing him to deepen the baking skills he first discovered as a child.
Jansen has now called St. Louis home for more than 23 years. After serving as executive chef at the Renaissance Hotel downtown (now the Marriott St. Louis Grand), he partnered with Chris Saracino of Bartolino’s Hospitality Group to open Chris’ at the Docket. As chef and co-owner of the downtown breakfast and lunch staple, Jansen has spent a decade shaping the restaurant, blending his own culinary vision with the traditions of the Bartolino’s legacy. Now, he’s preparing for the Bartolino’s next chapter with another location opening in South County later this summer.
Jansen has taken a hands-on approach to every aspect of the restaurant, from designing the kitchen and selecting equipment to crafting new items on the menu.
The new location will feature additions like a breakfast sandwich with house-made tomato jam, candied jalapeños, bacon and a hard egg, a reflection of Jansen’s signature balance of sweet, spicy and savory flavors with subtle Asian influences.
He’s also refining a French dip and perfecting a new Buffalo wrap, a process that started with 10 concepts and has been narrowed to just two finalists. It’s all driven by the same question: Can we make this better? Through data, trial and error, creativity and a willingness to keep refining, Jansen is always searching for ways to improve. That same mindset is rooted in a philosophy instilled in him early by his mentors: there are no shortcuts.
“I’m not a fan of shortcuts,” he said. “Everything’s got to be very precise, and if it’s not the way it should be, then don’t use it. Get rid of it.”
The same care Jansen puts into developing his food carries over to developing his team. Training is one of his greatest passions, and Jansen, who describes himself as naturally reserved, has cultivated a kitchen that operates, as he calls it, with the “quiet hum of business,” rather than the loud, highpressure environment many may expect. Though he admits it’s a leadership style he had to grow into over time. Tuesdays are dedicated to teaching staff everything from baking focaccia and making bagels, house-made hamburger buns and biscuits to creating scratch-made sauces. He takes pride in watching employees with no culinary experience grow into skilled professionals, even helping some pursue culinary school and develop the confidence and skills to work independently without constant oversight.
The commitment to investing in others extends beyond the walls of the restaurant. This past year, he partnered with Peter & Paul Community Services to prepare 150 meals a day over several months for those affected by the May 16, 2025, tornado. For Jansen, giving back was never a question.
Forty years into his career, you can still find Jansen studying recipes from his worldwide cookbook collection, fascinated by learning something new and discovering how to incorporate those ideas into his own dishes. On weekends, he can be found exploring the St. Louis art scene or cooking lamb Bolognese at home. But his greatest motivation remains his family, who will join him at the new South County restaurant, making this next adventure a true family affair. Jansen approaches cooking with the same curiosity and excitement that started it all. In his own words, he still remains “absorbed by cooking:” always learning, always experimenting, and always finding joy in the craft.
Chris’ at the Docket, 100 N. Tucker Blvd., St. Louis, chrispancakeanddining. com/docket/
Chris’ Pancake & Dining, 5980 Southwest Ave., St. Louis, chrispancakeanddining.com
Coming soon: 5262 S. Lindbergh Blvd., St. Louis
Juiced Up
These 3 new juice bars are squeezing the most out of summer with fresh ingredients and colorful blends
By Madi Lee
Summer brings the heat and fresh produce, making it the perfect time to enjoy a colorful juice made from hydrating fruits and vegetables. Fresh juice is a flavorful way to replenish nutrients while staying refreshed and supporting local businesses. From St. Charles to Cherokee Street and Sunset Hills, here are three new juice bars in the St. Louis area to help you cool off this summer.
Juice EJ
The newest addition to the roundup, Juice EJ pairs cold-pressed juices with a thoughtfully curated boutique wellness experience. Owner Erika Johnson envisioned a space where wellness extends beyond the bottle, inviting guests to “nourish your body, elevate your spirit.” Juices are made fresh daily with organic, locally sourced produce and rely on the natural power of plants, without added sugars or preservatives. Beyond the juice bar, the boutique offers a curated selection of wellness essentials, including essential oils, handmade soaps, ceramic vessels, dried botanicals, minerals and gemstones. The menu features six signature juice blends, from Sweet Greens – made with kale, cucumber, kiwi, lemon, apple, ginger and spinach – to the Watermelon Refresher, a blend of watermelon, pineapple, apple, lemon and lime. Smoothies and açaí bowls are also available.
215 N. Main St., Saint Charles, juiceejwellness.com
La Casa de Los Jugos
Another gem – this one on Cherokee Street – La Casa de Los Jugos (“The House of Juices”) serves fresh juices, smoothies, ginger shots and a menu featuring paninis, quinoa
bowls and tortas. When the shop opened in early 2025, owner Erika Rodriguez said the menu was inspired by the fresh juices and homemade dishes she grew up enjoying in Mexico. All juices are fresh, made right in front of you. Those craving something sweeter will also find a selection of frappes, making La Casa de Los Jugos a destination for both nourishing meals and dessert. Online ordering is available for in-store pickup.
2606 Cherokee St., St. Louis, lacasadelosjugos.com
Worth the Squeeze Juicery
This Sunset Hills juicery offers a build-your-own six-pack option, with its “Squeeze of the Week” reflecting the current in-stock selection. Customers can curate their own medley of flavors, mixing and matching for a $2 discount when they bundle. For another fun incentive, customers are entered into a drawing to win a free juice and wellness shot every time they return a glass bottle. The creative, playful names of the juices spark curiosity to try something new, from Shark Juice – made with organic pineapple, organic apple, organic lemon and organic blue spirulina – to the 2-ounce Sweet Vampire Shot, featuring organic garlic, organic pineapple, organic orange and organic ginger. In-store pickup is available Monday, Wednesday and Friday, and local delivery is available Tuesday and Thursday.
11017 Gravois Industrial Court, Sunset Hills, worththesqueezejuice.com
stuff to do AUGUST
BY RILEY HANSEN
DD Mau
Multiple locations, ddmaustl.com
This summer, fast-casual Vietnamese favorite DD Mau is partnering with the community to bring their STL Neighborhood Banh Mi series. Every two weeks, DD Mau will feature a new banh mi inspired by an iconic St. Louis neighborhood. These sandwiches will highlight the unique character and flavors of a different neighborhood while staying rooted in Vietnamese culinary traditions. Aug. 10-22, the honor goes to Cherokee Street with the carne asada banh mi. Aug. 24-Sep. 5, DD Mau is partnering with Sister Cities Cajun to celebrate Soulard with a Cajuninspired banh mi. Sandwiches will be available at both DD Mau locations.
Time for Dinner
8506 Manchester Road, Brentwood, 314.968.8463, timefordinner.com
This women-owned Brentwood locale specializes in making meal prep fun and simple. The store features a monthly menu of family-friendly meals, perfect for a busy workday or schoolnight. Shoppers can choose their own experience: assemble the meal alone or with a group to take home, pick up grab-and-go meals or
order same-day delivery. The meals are frozen before cooking, giving families the ability to cook on their own schedule. Visit their website to view the August menu with everything from breakfast burritos to Korean BBQ pork and teriyaki bistro steak.
Yappy Hour
Tuesdays in August – 5-7 p.m., Le Meridien St. Louis Clayton, 7730 Bonhomme Ave., Clayton, 314.863.0400, marriott.com/en-us/hotels/stlmyle-meridien-st-louis-clayton/overview
It’s National Dog Month, and Le Meridien in downtown Clayton is celebrating man’s best friend this August with a weekly Yappy Hour. Every Tuesday, the lobby will become an indoor dog-friendly destination where pups can mingle, enjoy special treats and celebrate the final weeks of summer. Tickets are available on Eventbrite for $15 per dog, and each Yappy Hour event is limited to seven dogs (so snag your tickets quick). Café la Vie’s full food and beverage menu available for purchase throughout the evening for the dog parents, and each ticket includes access to the Biscuit + Bone Bar, a special dog-friendly menu. New this year is Bark + Accessorize for a Cause. Guests who bring an item from the Brentwood APA’s wishlist can create a custom Au Soleil-inspired resort bandana for their dog using decorative accessories provided by the hotel.
Sauce Food Truck Friday
Aug. 7 & 21 – 4-8 p.m., Tower Grove Park, St. Louis, saucemagazine.com/food-truck-fridays-2026
Summer isn’t over yet, and neither is Food Truck Friday, with two events in August. Aug. 7 is a party with our friends at 4 Hands Brewing Co. They’re celebrating 10 years of the iconic City Wide, so they’ll be joining us for 20+ food trucks, live music and vendors at City Wide Night. Taylor Streiff & Friends will be providing the tunes, you’ll be bringing the appetite. On Aug. 21, we’ll have Cree Rider Band with special guest Phil Wright.
Summerween at COCA
Aug. 8 – 3:30 p.m., Center for Creative Arts, 6880 Washington Ave., St. Louis, 314.725.6555, cocastl. org/calendar/summerween
Summerween is happening this August at the Center for Creative Arts. On Aug. 8, families can come in their Halloween costumes and enjoy trick-or-treating, crafts, snacks and a costume contest. This is a free community event happening between performances of “The Addams Family Musical: Young@Part.” More details on performances are available on COCA’s website.
Culture + Cocktails
Aug. 14 – 5-8 p.m., Saint Louis Art Museum, 1 Fine Arts Drive, St. Louis, 314.721.0072, slam.org
Start off a summer weekend enjoying culture and cocktails at the St. Louis Art Museum. Tickets are $85, or $75 for members, and include food, two libations and a tour, plus parking and gratuity. The cocktails are inspired by American craftsmanship, including Lisa’s Lemonade, made with Laird’s Applejack, America’s oldest commercially produced native spirit, and an Old-Fashioned featuring King’s County Bourbon. Steve Wood from Vintegrity will be available with a cash bar and non-alcoholic options. This Culture + Cocktails focuses on highlights from the American collection and the “Picturing Independence” exhibit. “Picturing Independence” marks America’s 250th anniversary with paintings, textiles, decorative arts and more. The exhibit spans the entirety of the country’s existence, from 18th century pieces to contemporary works. Tickets for Culture + Cocktails are available now on Resy.
Blues at the Arch
Aug. 14-16 – Gateway Arch National Park, 11 N. Fourth St., St. Louis, archpark.org/blues
Blues at the Arch returns for its 11th year with a weekend of free music celebrating St. Louis’ deep blues legacy and its influence across genres like rock, jazz and hip-hop. This year’s lineup includes the award-winning Toronzo Cannon, as well as Tullie Brae and the Soulard Blues Band, among many others across three days. The event will also feature a kids corner in partnership with The Magic House and the City Museum, STL-favorite food trucks and the new educational program “Exploring the BluesPrint.” On Aug. 14, Gateway Arch Park Foundation members at the Supporter level and above, along with a guest, can enjoy complimentary barbecue and drinks at the Blues Member & Sponsor Tent.
Uhuru Bakery & Cafe Grand Opening
Aug. 15 – noon to 5 p.m., 3719 W. Florissant Ave., St. Louis, 800.578.5157, uhurupies.org
Uhuru Bakery & Cafe is coming to north St. Louis with a special grand opening on Aug. 15. The cafe will have samples of drinks, sweet pies, pizzas and cookies for guests, along with specialties for purchase, including Uhuru’s famous jerk sandwiches (chicken and vegan), vegan potato salad, sweet pies, pizza and more. The grand opening takes place during the weekend of Marcus Garvey’s 139th birthday, and Uhuru seeks to honor the international African leader by creating a community space that reflects his legacy of selfreliance, community development and economic power. Along with food, the opening will also feature presentations from Uhuru chairman Omali Yeshitela, Black Power Blueprint architect Ona Zené Yeshitela and many artists and poets including Makeda Baraka.
Foodies Eat First Fest 2.2
Aug. 22-23 – The Post Building, 900 N. Tucker, St. Louis, foodieseatfirst.com
Foodies Eat First Fest is back and better than ever. The event, pioneered by local digital storyteller and
content creator Braden Tewolde, also known as @ BradENSTL, began in 2025. The upcoming festival will feature an entirely new food menu, including familiar and new faces, and fun foodie experiences. The highlyanticipated participant list has been kept so well underwraps that we’re watching the website for the details to drop just like everybody else, but we do know iconic venues like Katz’s Deli and local favorites such as Nicky Slices will be there. Tickets are now on sale; a portion of every ticket sold will be donated right back to the community. Last year, the festival supported tornado relief and The Trevor Project.
Honeycrisp Weekend
Aug. 28-30 – 9 a.m. to 5 p.m., Eckert’s Belleville and Grafton Farms, 800.745.0513, eckerts.com
One of the most beloved apple varieties goes quickly at Eckert’s, but they’ve got pick-your-own Honeycrisp apples for a full weekend at the Belleville and Grafton
locations. Honeycrisps are known for their combination of crunch and juicy sweetness, perfect for baking, cooking or enjoying on their own. The apples are available only while the supply lasts, so get to the farm early to pick your own.
Festival of Nations
Aug. 29 – 10 a.m. to 7 p.m., and Aug. 30 – 10 a.m. to 6 p.m., Tower Grove Park, St. Louis, festofnations. com
St. Louis’ annual international celebration is back, rain or shine, in Tower Grove Park. The festival, hosted by the International Institute, draws over 100,000 visitors each year and features cuisine from over 80 countries, plus live music, dancing, art and other cultural demonstrations from around the globe.
denotes a sauce-sponsored event
HOLY COW! HOLY COW!
10 St. Louis burgers bringing the beef, from smashburgers and classics to loaded creations stacked with flavor
Broadway Oyster Bar
You might not expect one of the city’s best burgers to come from a place known for oysters and Cajun fare, but Broadway Oyster Bar delivers. Its 8-ounce Angus beef patty is juicy and generously sized, served on a garlic butter-griddled bun that adds rich flavor in every bite. The classic toppings of lettuce, tomato and red onion let the beef take center stage, while your choice of cheese adds the finishing touch. Pair it with a side of fries, but make them the Cajun-spiced version if you know what’s good. Crispy with just the right amount of seasoning, they’re slightly sweet with a gentle kick of heat, making them the perfect complement to an already satisfying burger.
736 S. Broadway, St. Louis, broadwayoysterbar.com
Carnivore
At Carnivore, the burgers start with a hefty halfpound of prime beef cooked to order and served on a soft, flavorful bun from Pete’s Italian Bakery. You can customize your build with toppings like crispy bacon, sautéed mushrooms, or grilled onions, then choose from seasoned fries or another side to round out the plate. Simple, high-quality ingredients and attention to detail make this a standout spot for a classic, nononsense burger done right.
5257 Shaw Ave., Suite 100, St. Louis, 314.449.6328, carnivore-stl.com
Collina Eatery
Collina Eatery keeps things classic with a fresh beef patty grilled to order and tucked into a soft sesame seed bun, but the real game-changer is the option to add Red Hot Riplets bacon. The St. Louis favorite brings a spicy, smoky crunch to the burger, giving every bite an extra kick of local flavor. Served with a side of fries, this is a no-frills burger that proves the classics don’t need much tweaking, just a few well-chosen upgrades.
2130 Macklind Ave., St. Louis, collinaeatery.com
D’s Place
D’s Place has built a loyal following thanks to its lineup of smashburgers, where crispy, caramelized edges meet juicy beef in every bite. First-timers can’t go wrong with the OG Smashburger, a classic topped with your choice of cheese plus lettuce, tomato, onion and pickles. Regulars, however, know the Frisco Melt is the move. A fan favorite, it stacks two smash patties on buttery Texas toast with American and Swiss cheese, grilled onions and the house Frisco sauce for an indulgent spin on a diner classic. Looking for something with a little more punch? The Black & Blue layers blackened seasoning with tangy blue cheese crumbles. Be sure to ask about the rotating Burger of the Month, which has featured creative specials like a pizza burger, cheese curd smashburger, D’sMac and a cowboy burger.
900 Barton St., St. Louis, dsplacestl.com
Gastro Pit
Gastro Pit on the Hill puts a bold spin on the classic burger with a lineup of flavorful smashed creations served on buttery brioche buns. Turn up the heat with the Diablo Burger featuring ghost pepper mayo and pepper jack cheese, savor the Sweet Bacon Jam Burger with cheddar and bourbon-bacon jam, or enjoy the Southwest Burger topped with Provel cheese, avocado, sweet jalapeño jam, pickled onions, and fresh pico de gallo.
4948 Southwest Ave., St. Louis, gastropit-stl.com
Kingside Diner
With three locations throughout the St. Louis area, Kingside Diner keeps it simple with a classic smash burger done right. Each burger features two juicy patties topped with fresh lettuce and tomato on a toasted bun, creating a timeless favorite. Guests can customize every bite with a variety of add-ons, including American, cheddar, Swiss, or pepper jack cheese, bacon, avocado, a fried egg, caramelized onions, or an extra patty for an even heartier burger experience.
Multiple locations, kingsidediner.com
Marconi Mercato
Marconi Mercato on the Hill serves a lineup of burgers that blends classic favorites with Italian-inspired flavors. Choose the Classic Burger with fresh lettuce, tomato, onion, and pickle, or try The Hill Burger topped with Sicilian caponata, mascarpone mayonnaise, and mild giardiniera. The Bishop Burger features a grilled bison
patty on a pretzel bun with savory onion jam, while the signature Marconi Burger adds crispy pork belly and rich saffron aioli for a bold finish.
2030 Marconi Ave., St. Louis, marconimercato.com
The Key
The Key Burger & Boogie celebrates the art of the smash burger with an extensive menu built on fresh, locally sourced, pasture-centric beef served on Fazio’s bread. Guests can customize their own burger from an extensive list of add-ons or choose signature favorites like The Breakaway, The Hat Trick, Magic Mushroom, Jerk Burger, Chimi Burger, and Wake Up! Loaded with premium cheeses, house-made sauces, fresh toppings, and creative flavor combinations, every burger delivers a satisfying twist on a timeless classic with plenty of options to make it your own.
3225 Olive St., St. Louis, thekeystl.com
The Parkmoor Drive-In
There are many ways to dress a Parkmoor burger, but it all starts the same way: simply seasoned with salt and smashed on a rippin’ hot flat top for crispy, savory edges. This family-owned St. Louis staple
uses locally grown beef and locally baked buns, with patties ground and hand-shaped daily. The signature Kingburger stacks two patties with gooey American cheese, lettuce, tomato, pickle, caramelized onions and secret recipe Parkmoor sauce. Other options include smash burgers topped with bacon, sautéed mushrooms and Swiss, blue cheese or a veggie patty, plus the newest addition, the Texas 2 Step with pepper jack, bacon, grilled onions, onion rings and BBQ sauce. Every burger comes with fries or house-made chips, or upgrade to the onion rings.
220 W. Lockwood Ave. Suite 100, Webster Groves, theparkmoor.com
The Train Shed
Looking for the ultimate burger experience in downtown St. Louis? Head over to The Train Shed at Union Station! Our menu is packed with bold flavors, featuring everything from classic, crispy-edged smash burgers to unique, hearty creations like our fan-favorite brat burger paired with sharp German mustard. Unwind in a cozy booth, enjoy a creative cocktail, and dive into a burger that hits the spot every single time.
