This cover is sponsored by The Key
S T . L O U I S ’ I N D E P E N D E N T C U L I N A R Y A U T H O R I T Y // S A U C E M A G A Z I N E . C O M // J A N U A R Y 2 0 2 6
1 I SAUCE MAGAZINE I saucemagazine.com
August 2024
2 I SAUCE MAGAZINE I saucemagazine.com
January 2026
January 2026
saucemagazine.com I SAUCE MAGAZINE I 3
JANUARY 2026 • VOLUME 26, ISSUE 1 OWNER & CHIEF EXECUTIVE OFFICER
Lucas Farrell
OWNER & CHIEF OPERATING OFFICER Kyle Stevens EXECUTIVE EDITOR Lauren Healey DIRECTOR OF ADVERTISING Kelli Jones CREATIVE DIRECTOR
Haimanti Germain
GRAPHIC DESIGNER Aspen Smit CONTRIBUTING PHOTOGRAPHERS CONTRIBUTING WRITERS
Lauren Healey, Charlotte Vieth, Terry Witt Shannon Cothran, Kiana Fleming, Riley Hansen, Lauren Healey, Salem Prestien
Sauce was founded by Allyson Mace in 1999.
PHOTO COURTESY OF WESTPORT SOCIAL // LE ARN MORE ON P. 18.
TO PLACE ADVERTISEMENTS IN SAUCE MAGAZINE, contact the advertising department at sales@saucemagazine.com. The entire contents of Sauce Magazine are copyright 2025 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
4 I SAUCE MAGAZINE I saucemagazine.com
been 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 7302 Piccadilly Ave., Maplewood, 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.
January 2026
contents JA N UA RY 2 026
COVER DETAILS
The Key is Midtown’s hot new restaurant and event venue. Learn more on p. 20.
editors’ picks 7 EAT THIS
Papa Rellena at Brasas
by Lauren Healey 9 DRINK THIS
Black Market cannabis
by Lauren Healey 10 HIT LIST
5 new places to try this month
by Lauren Healey January 2026
features 18 INSIDE ADVANTAGE
Indoor play takes over at these St. Louis spots
by Salem Prestien 20 THE KEY
Come for the burger, stay for the boogie
by Rilen Hansen
22 GUT FEELING
Where to eat probioticrich foods in STL
by Shannon Cothran
last bite 25 STUFF TO DO THIS JANUARY by Kiana Fleming
landmark 29 BLUES CITY DELI by Salem Prestien
Hush puppies at Tree House Restaurant. Learn more on p. 22. // photo courtesy of Tree House
saucemagazine.com I SAUCE MAGAZINE I 5
6 I SAUCE MAGAZINE I saucemagazine.com
January 2026
Eat This
E D I T O R S ’ P I C K S
The papa rellena at Brasas is one of the best dishes in St. Louis. Brasas is the newer concept from chef-owner Andrew Cisneros, whose first restaurant Jalea was named a Sauce Best New Restaurant after it opened in late 2021. His cooking centers on Peruvian flavors, and his sauces are some of the most dialed-in in town. The papa rellena starts with a masa dough made from riced potatoes, yuca, egg yolk and potato starch. It’s shaped around a beef estofado, a fragrant ground beef stew simmered with panca pepper, onion, garlic, vinegar, raisins, cumin and oregano. A softboiled egg and an olive get tucked inside before each one is formed into a small football. The finished croquette is topped with aji verde, aji amarillo, mayo and salsa criolla (onions, cilantro and lime). The aji verde, bright and herb-packed, is the standout sauce and a contender for the best in the city. While you’re there, order a Pisco Sour to go with your meal. Brasas makes one of the best versions around, using highquality Peruvian pisco distilled only once, plus fresh lime juice, simple syrup and egg white, shaken to a silky froth. The menu of Peruvian chicken is also excellent, and the spot sits right across from the Pageant and Delmar Hall, making it an ideal pre-show stop.
P H OTO BY C H A R LOT T E V I E T H
6138 Delmar Blvd., St. Louis, brasas-stl.com
January2024 August 2026
saucemagazine.com I SAUCE MAGAZINE I 7
8 I SAUCE MAGAZINE I saucemagazine.com
January 2026
E D I T O R S ’ P I C K S
DRINK THIS For anyone tackling Dry January but still looking for a little lift, the Black Market cannabis-infused bottle is a sleek, modern alternative for those swapping the bar cart for something a little different this month. New to the Missouri market, it gives the ritual of making a cocktail without the hangover. Each 1.5-ounce pour delivers 5 milligrams of hemp-derived delta-9 THC, plus functional nootropics, lion’s mane mushroom extract and B vitamins. The effect is an energizing, euphoric high that usually sets in within 10 to 15 minutes. With just 5 grams of cane sugar per serving and a fruity black currant flavor profile, it works over ice, splashed with soda or as the base for alcohol-free “hightails.” You can find a multitude of hightail recipes on their website.
P H OTO C O U R T E S Y O F B L AC K M A R K E T C A N N A B I S
drinkblackmarket.com
January 2026
saucemagazine.com I SAUCE MAGAZINE I 9
E D I T O R S ' P I C K S
hit list
5 new places to try this month
10 I SAUCE MAGAZINE I saucemagazine.com
January 2026
SCOUT’S Scout’s has breathed new life into the former Nexus space in Midtown, transforming it into a cozy, lived-in dining room perfect for your next night out. The restaurant is helmed by a team of experienced chefs from Dinner at the Loft and The Biscuit Joint, bringing a thoughtful, homey approach to fine dining that emphasizes communal sharing and seasonality. On our visit, the team was still in soft-opening mode with a limited menu, but the kitchen’s point of view was already clear. The carbonara arancini landed first: rich, salty and loaded with gooey cheese. The grilled carrots followed, dressed in harissa vinaigrette with pickled pepper-pine nut salsa, feta and herbs; they were complex and aromatic, the kind of dish that rewards slow, thoughtful bites. But the standout of the night was the grilled cabbage with ’nduja cream, a spicy, deeply flavored plate layered with sunflower seeds and sprigs of fresh dill. It was the dish we kept talking about long after the table was cleared. A special that evening, the house-made butternut squash ravioli was the best pasta dish we’ve had in a long while.
Fall Shrub Spritz
We were told the chicken dish is a must-try and look forward to ordering it next time; unfortunately, by the time that recommendation reached us, we were far too full to add one more thing. On the drinks side, the Strawberry Milk Punch stood out with its mix of vodka, lemon, vanilla, strawberry and that milk-punch smoothness we love. Dessert closed the night beautifully with a silky panna cotta, topped with plenty of crisp texture and a bright apple element for fruity freshness.
Grilled cabbage
January 2026
P H OTO S BY C H A R LOT T E V I E T H
Carbonara arancini
Scout’s feels like the kind of place the owners envisioned: a restaurant that balances creativity and comfort, where locally sourced ingredients shine and small, shareable dishes encourage conversation. With the menu set to expand and the kitchen already showing such a clear perspective, it’s a spot we’re already eager to revisit. 2704 Locust St., St. Louis, scouts.toast.site SAUCE MAGAZINE I 11
NICKY SLICES PIZZA CLUB What began as an Instagram-only take-andbake pop-up has landed on the Hill as Nicky Slices Pizza Club, and the excitement is completely earned. They’re turning out some of the best Detroit-style pies in the city, all with that deep, crispy edge and a lineup that covers everything from playful to downright indulgent.
The rotating specials are where things get wild. The French onion pizza we tried was the runaway favorite, basically a French dip in pizza form. Think braised short rib that feels like cold-weather comfort food, caramelized onions that are sweet with a little vinegary bite, and a mix of Gruyere and Swiss that brings tangy richness. It’s all tied together with heavy drizzles of French onion crème fraîche that amplify everything, plus a side of au jus for dipping. And the Dumps Like a Truck pizza brings an Asian-inspired mix of pork-and-chive dumpling sausage, sriracha mayo, crispy onion and garlic, and scallions. Even the classics hit hard. The cheese and pepperoni pies are kid-approved, with that signature crispy Detroit-style edge. 2240 Edwards St., St. Louis, nickyslices.square.site
12 I SAUCE MAGAZINE I saucemagazine.com
P H OTO S BY L AU R E N H E A L E Y
The Caesar salad leans into a fully funky, fishforward dressing, complete with anchovies on top. The Trophy Nuggets pizza arrives crowned with crispy chicken pieces closer to boneless wings than nuggets, then drizzled with a honey-hot Buffalo sauce that’s balanced and not too Buffalo-forward.
French onion pizza
Cutline tk
January 2026
BEMISTON COCKTAIL CLUB We featured Bemiston in our roundup of new bars last fall, but a recent visit made something very clear: The food program might actually outshine the cocktails, which is not what anyone expects from a spot with “Cocktail Club” in the name. It sits right next door to Louie’s Wine Dive and comes from the same ownership, with guests checking in there before slipping through the easy-to-miss door marked simply with a “B.” The veggie dishes are the real stars. The crisp pecan Brussels sprouts with sweet serrano sauce that really packs a punch were a surprise knockout on an early bar visit, which is why we had to go back for a full diner. Then roasted gold beets with pepita dukkah is a super satisfying mix built on a peppery bed of arugula. Gold and red beets land on a cloud of whipped mascarpone, with green apple for brightness and dukkah for crunch. On the heartier side, the herb roasted pork belly roulade is packed with roasted winter veggies, apple mostarda, lemon and arugula. It leans a little rich, but that’s the style, and the sides give it a cozy, down-home feel. The ricotta stuffed jumbo shells come in a pumpkin cream sauce that isn’t overly pumpkin-y, rounded out with basil pesto, shaved Romano and a touch of Calabrian chile. As for drinks, the Chai Colada is the one that earns its spot. The rest are solid but not nearly as memorable, and the NA options could use a boost for the non-drinkers in the group. From the Brussels to the beets, the kitchen is putting out food that’s far better than it needs to be. Reservations run through Louie’s Wine Dive before you head into the club itself, so plan ahead.
P H OTO BY L AU R E N H E A L E Y
14 S. Bemiston Ave., Clayton, bemistoncocktailbar.com
January 2026
The vegetable-forward dishes at Bemiston Cocktail Club are the stars of the food menu.
saucemagazine.com I SAUCE MAGAZINE I 13
14 I SAUCE MAGAZINE I saucemagazine.com
January 2026
Beef sandwich
FAN’S ASIAN CORNER Fan’s Asian Corner is an easy win for anyone who melts a little at the words “soup dumplings,” but they’ve got an array of other offerings as well.
The space is cute and unassuming, tucked into a Dierbergs strip mall with light wood, rattan accents and a bright, tidy feel. It’s a friendly spot with comforting hits and a few standout bites, perfect for casual dumpling cravings any day of the week. 2013 Zumbehl Road, St. Charles, fansasiancorner.com January 2026
P H OTO S BY L AU R E N H E A L E Y
The cucumber salad is simple and refreshing, and while the flavor is mild on its own, a spoonful of the table chile oil wakes it right up. The beef sandwich is the sleeper hit: a crackly, flaky philo-like bread wrapped around tender beef with a flavor that pops more than you expect from such a straightforward build. It doesn’t need anything extra. The soup dumplings come flecked with sesame seeds and are solid across the board, but we always opt for pork-filled and pan-fried, though steamed is the traditional preparation. The spring rolls bring a crisp bite with a sweet chile sauce, and the rice shumai have a gentle sweetness that also shines with a touch of chile oil. For drinks, the Thai boba milk tea and Peach Dragon tea go down easy, though both are quite sweet. The oversized straws make quick work of the boba and fruit chunks, which feels a little playful.
Rice shumai
saucemagazine.com I SAUCE MAGAZINE I 15
The Hot One
BISCUIT TOWN What began as a temporary pop-up last winter at Neon Greens has grown into a permanent ghost kitchen inside the Grove salad spot, serving a focused lineup of biscuit sandwiches and sides. The Hot One is our favorite, stacked with Buttonwood Farms chicken sausage, sharp white cheddar, Buttonwood Farms eggs, shredded scallions and their signature BSK (basically spicy ketchup) sauce. It brings plenty of spicy flavor without too much heat, making it approachable even for spice-averse eaters. The Sneaky Biscuit keeps things familiar but elevated, with smoked gouda, Buttonwood Farms eggs, crispy bacon and a smoked citrus honey that adds just enough sweetness. Even our dining companion who usually avoids biscuits was won over. These aren’t dry or crumbly as biscuits so often can be; they’re moist yet flaky and sturdy enough to hold up with all the fillings. Don’t skip the umami hash brown, coated in salt, sugar, sumac and a little MSG for a deeply savory crunch. Adding a side of the pickled pepper mayo is a smart move too. It’s green, tangy and vegetal, not heavy or overly mayoforward, and works with just about anything savory on the menu. For something sweet but not overly cloying, The Strawberry Situation is lighter than it looks. The twicebaked, almond croissant-style biscuit is crisp and structured, layered with house-made strawberry jam, freshly whipped cream and strawberry sugar.
Umami hash browns
It was busy when we visited, a good sign for a concept that clearly found its audience. While you’re there, grab a salad to go for later in the day. Neon Greens grows its greens on-site in a shipping container, sending them straight to the kitchen by conveyor belt. Strawberry Situation
P H OTO S C O U R T E S Y O F B I S C U I T TOW N
Inside Neon Greens, 4176 Manchester Ave., St. Louis, biscuittownstl.com
16 I SAUCE MAGAZINE I saucemagazine.com
January 2026
January 2026
saucemagazine.com I SAUCE MAGAZINE I 17
18 I SAUCE MAGAZINE I saucemagazine.com
P H OTO C O U R T ES Y O F P U T T S H AC K
P H OTO C O U R T ES Y O F C H I C K E N N P I C K L E
P H OTO C O U R T ES Y O F C H I C K E N N P I C K L E
INSIDE ADVA
January 2026
ANTAGE W
inter in the Lou doesn’t have to mean hibernation. From mini golf and arcade battles to karaoke and bocce ball, these five venues offer an escape from the cold while keeping your New Year’s resolutions on track. Even those observing Dry January can join the fun, thanks to creative non-alcoholic drinks that keep spirits high without the booze. Whether you’re chasing high scores, belting your favorite tunes or just looking for a spot to gather, these St. Louis indoor hotspots will keep you warm all winter long.
Blueberry Hill Blueberry Hill is where St. Louis comes to play, eat and soak in a hefty dose of pop culture. Guests can take aim with darts, shoot for glory in bubble hockey, challenge friends on pinball or other arcade games or settle in for a round of checkers, chess or backgammon. Darts are free, and arcade games run on coins. Or if you’re not in the mood to game, simply come for the food. From the city’s celebrated burgers to trout
almondine, house-made soups and cheddar bites, the menu keeps appetites satisfied. Open every day of the year, it’s the perfect spot for a night out – even on Christmas or New Year’s Day. With display cases full of memorabilia from the 1950s to today, the space is as fun to explore as it is to play in. 6504 Delmar Blvd., University City, 314.727.4444, blueberryhill.com
Chicken N Pickle As winter settles in, Chicken N Pickle has plenty of warm spots to play with several indoor courts on the property. In addition, private igloos are available for booking through Jan. 19, accommodating both all-ages groups and 21-plus experiences. There’s also a refreshed menu, with 14 new chef-driven dishes centered on from-scratch comfort food, along with shareable plates designed to elevate the dining experience. The refresh points to a bigger change: Chicken N Pickle is becoming a spot to eat, linger and play – usually in that exact order. If you’re feeling brave enough to get out a bit
Cold temps stay outside as indoor play takes over at these St. Louis spots, from mini golf and darts to karaoke and arcade games. B Y
S A L E M
in the cold (or on one of our unseasonably warm winter days), visitors can lace up their skates beneath twinkling lights as they glide through a winter wonderland through February, as weather permits. So grab your friends, your family, and yes, even your dog, because everyone is welcome at Chicken N Pickle this winter. 1500 S. Main St., St. Charles, 636.229.9700, chickennpickle.com
P R E S T I E N
fare. Elevated food options like lobster elote and burrata flatbread from the Flight Club kitchen will keep you fueled for dartboard domination. At the bar, grab an artfully crafted cocktail available fully loaded or nonalcoholic, ensuring Dry January doesn’t come at the cost of fun or flavor. 7710 Forsyth Blvd., Clayton, 314.887.7020, flightclubdartsusa.com
Puttshack
Flight Club
Mini golf meets modern fun at Puttshack St. Louis, where tech-enhanced gameplay and a high-energy atmosphere make indoor gaming anything but ordinary. From hole to hole, high-tech gameplay and automatic scoring let guests keep their eyes on the fun instead of the scoreboard. Ideal for groups, date nights or family outings, the space serves up friendly competition, adventurous food, creative cocktails and an energy that keeps the fun going. Guests can also indulge in bold menu additions, such as crispy, golden toasted ravioli, take advantage of happy hour specials, or sip on mocktails perfectly crafted for Dry January. 3730 Foundry Way, St. Louis, 314.887.7888, puttshack.com
This January marks one year of darts, dining and drinks at the one of the newest Clayton hotspots: Flight Club. Inside, the classic charm of a British-style pub meets contemporary polish, making it ideal for any occasion, from a low-key night out with friends to hosting group gatherings. Keep the focus on fun with an automated scoring system developed by NASA scientists that allows both first-time players and seasoned regulars to leave the guesswork at the door. Beyond the dartboards, guests can indulge in a menu that stands above traditional bar
P H OTO C O U R T ES Y O F W ES T P O R T S O C I A L
Westport Social
January 2026
Westport Social is where games, great food and good times collide. Guests can dive into free gameplay with darts, ping pong, foosball, bocce, shuffleboard and hoops. For those craving a moment in the spotlight, grab one of two karaoke rooms for $30 an hour and sing your heart out. From smoked burnt end nachos and pork belly skewers to lobster ravioli and caramel-pretzel brownies, the menu offers flavors designed to fuel your gameplay. With live music on select nights, big-screen TVs and a central bar that’s always buzzing, Westport Social keeps the good times flowing, while tables, booths and leather-sofa lounges make it easy to settle in and stay a while. 910 W. Port Plaza Drive, St. Louis, 314.548.2876, westportsocial-stl.com saucemagazine.com I SAUCE MAGAZINE I 19
PA RT N E R CO N T E N T
COME FOR THE BURGE STAY FOR THE BOOGIE A new Kranzberg Arts Foundation concept blends smashburgers, cocktails and live performances in Midtown BY RILEY HAN SEN
When guests enter The Key, they’re greeted with a fast-casual restaurant set-up reminiscent of a sports bar, with TVs playing local games and a host of food specials, from dailies to game days. The food menu focuses on smashburgers, with extensive specialty burgers and build-your-own options available. They’ve also got fries, wings, tacos and an extensive list of homemade sauces. “All of the food that we’re bringing in: delicious, highlevel, easy to eat, easy to love,” general manager Honora Kinsella said. Kinsella runs the day-to-day operations at The Key, along with kitchen manager Joshua Miller. Their menu is full of local flavor; the meat comes from Price Family Farms, which is based in Troy, Missouri. One of the fan-favorite burgers is the Magic Mushroom, featuring layers of burger patties with Swiss and Gouda cheese, garlic mayo and mushrooms from Ozark Forest. “A good smashburger has that crunchy little meat skirt, and is still a juicy patty,” Kinsella said. The Key also gets toasted ravioli from STL Toasted, which designed a unique dessert just for The Key: The Key Lime Ravs. These sweet ravioli are stuffed with a creamy filling and topped with powdered sugar. For anyone wondering if this combination works: it does, and it works very well. The cocktail menu takes St. Louis pride to a whole other level. The “City Drinks” list features drinks like the #12 and #9, designed after players on City SC and named by their jersey number. The #9 is a favorite, featuring local ingredients like Encrypted Vodka and San Luigi Garden Amaro, plus lemon, honey syrup and orange bitters. The cocktail is smooth, bright and a fresh addition to a hearty burger meal. Another section of the cocktail menu features Caribbean classics, an homage to the communities that call the area home. Kinsella described St. Louis as a beautiful melting pot of cultures, which The Key strives to reflect in their
20 I SAUCE MAGAZINE I saucemagazine.com
menu and their space. “You’re building and fostering this great community by being in the community,” Kinsella said. “It’s really rewarding.” Right next door to the restaurant space for The Key is The Boogie, a live music venue and event space, which also has a gallery annex in the back. Kinsella’s job as general manager includes booking the bands and events that take over The Boogie. “It’s just really cool how malleable the space is,” she said. The Boogie often features the best of the party and dance bands in the area, covering every genre from alt-rock to jazz. “I am in the mentality, say yes more than I ever say no,” Kinsella said of what kinds of events they’ll host. “I like to say yes.” In the new year, she’s looking forward to trivia nights, live karaoke and bachata dance classes. The Kranzberg Arts Foundation has 24 different facilities across the St. Louis region, all with a mission to provide an infrastructure for the arts. “[We turn] blight into beauty, vacancy into vibrancy, and connect wealth and equity to low-to-moderate income artists,” said Chris Hansen, the executive director of KAF. The foundation strives to build up the community based on feedback from the community itself, which is what Hansen said happened with The Key. The buildings at 3225 Olive St. have been many things over the years and were almost demolished before KAF bought the property in 2024. The Key is another connection point for KAF’s visual arts initiative, Walls off Washington. The program aims to beautify St. Louis’ alleyways with murals, increasing walkability and civic pride while promoting the work of local artists and the biggest names in the art world. While The Key stays aligned with KAF’s goal of supporting the arts, it’s also an accessible way for any St. Louisan to enjoy themselves. “We have to be art first,” Hansen said. “Once we nail that, then we can start wrapping around all these patron amenities, and that includes great food and beverage.” Check out The Key every day of the week except Tuesdays; the kitchen is open until 10 p.m. weeknights and midnight on the weekends. The team is ready to show off an authentic and delicious St. Louis experience.
PHOTOS COURTESY OF THE KEY BURGER BAR AND BO O GIE
The Key Burger Bar and Boogie is bringing globally inspired smashburgers and a whole lot of fun to Midtown. The restaurant, located at 3225 Olive St., is the newest venture from the Kranzberg Arts Foundation; their hope is that The Key will be a place for everyone to enjoy delicious food and great music with a splash of sports bar vibes thrown in.
January 2026
ER, E
January 2026
saucemagazine.com I SAUCE MAGAZINE I 21
Probiotics are a hot topic in the current social media foodiesphere: Everybody is talking about the health benefits of eating fermented foods. But this is a food magazine, not a clinic. If you want medical dietary advice, you’ll have to call your doctor or dietician. All we can offer you is a list of places to find probiotic-rich foods on restaurant menus across the city.
Gut feeling Where to eat probiotic-rich foods in STL B y
S h a n n o n
22 I SAUCE MAGAZINE I saucemagazine.com
C o t h r a n January 2026
Who is Katie Belakhoua? She is St. Louis’ fermentation queen and created Katie’s Cultured Kitchen. She began making recipes using fermentation to try to heal her daughter’s gut after she was suffering from digestive problems as a young child. “I became so passionate about probiotics because I saw a huge transformation with my daughter.” This passion led to her teaching fermentation classes and selling curtido, a Salvadorian fermented condiment that is similar to sauerkraut but with a kick. “It’s so flavorful,” she says.
Since her start, Katie has expanded into producing different varieties of naturally fermented sauerkraut, pickles and kombucha. Her products are incorporated into menus at The Crack Fox and Bricklayer Cafe and sold in bottles at Odditeas Cafe. Right now The Crack Fox has an applecinnamon mule using Katie’s apple kombucha as the base with ginger beer and lime or flavored vodka. They also have a gorgeous gin cocktail with kombucha and their housemade blueberry puree.
THE CR ACK FOX'S BLUEBERRY GIN COCK TAIL, PHOTO BY TERRY WIT T
The other member of the Lou’s fermentation royalty is William Esslinger with Confluence Kombucha. He runs St. Louis’ own fermentory and ping pong club at The Fox Den. They have 12 rotating flavors of kombucha on tap, and they bottle and distribute to bars, restaurants, yoga studios, coffee shops, offices and grocers around the city. They also make foodstuffs like coconut yogurt, kimchi and tempeh. He ferments
Neon Greens’ daikon radish kimchi after owner Josh Smith and his team process the radishes in-house for their Umami Crunch bowl.
Find them online
While Balkhoua and Esslinger steal the probiotic spotlight, there are plenty of other places that offer fermented foods on their menus. Hendel’s has a chicken-bacon flatbread with a buttermilk Parmesan sauce. At Songbird, you can buy KK Fermented Hot Sauce, which is fermented for four months. Revel Kitchen has two probiotic options: miso-based sauces and smoothies prepared with real Greek yogurt. Popular Indian restaurant Turmeric offers entrees made with dosa and uthappam, two types of South Indian breads made from a fermented batter. On their menu, they also have raitha, an herbed yogurt sauce, and lassis, sweet yogurt drinks.
Sauerkraut is a probiotic powerhouse that is popular all over the Lou. The Pitch serves it with their classic Reuben, and Blues City Deli has both a classic Reuben and a vegetarian version with Swiss cheese, sauerkraut, tomato, pickle, and Thousand Island dressing on your choice of rye or sourdough. Frida’s also has a vegetarian version featuring crimini mushrooms and avocado. Das Bevo has an entree called German Board that includes a G&W original bratwurst and a spicy beef polish sausage served with a soft pretzel, sauerkraut, mashed potatoes, warm craft beer cheese and mustard sauce.
Tempeh is another fermented product that you can find at both Tree House and Seedz Cafe. Tree House has sweet corn hushpuppies made with tempeh bacon and jalapeno and served with an herb ranch. Seedz makes a BBQ tempeh pizza with a house-made barbecue sauce created with roasted pineapples. They also offer kombucha and a reuben with sauerkraut.
confluencekombucha.com katiesculturedkitchen.com @oddities_cafe thecrackfox.com PHOTO COURTESY OF TASTE OF BOSNIA
St. Louis’ food scene provides ample opportunities to eat fermented foods like kombucha, yogurt, kimchi, sauerkraut, miso and more. Even breads like sourdough and dosa have a probiotic benefit, according to Katie Belakhoua.
in the city, and they also have miso-glazed salmon and miso ramen on the menu.
You can virtually guarantee a meal with probiotic goodness at Balkan restaurants. At Taste of Bosnia, owner Elvira Ahmetspahic creates Sarme with naturally fermented pickled cabbage leaves she stuffs with ground beef and rice. Michael’s Bar and Grill, a favorite Greek spot, serves tzatziki, a savory, herbed yogurt dip, with warm pita. Sheesh offers labneh, a Turkish staple that is a thick yogurt-cheese served with bread and olive oil.
bricklayerbakery.com songbirdstl.com neongreens.com innovamarketinsights.com eatrevelkitchen.com turmericstl.com www.thepitch-stl.com bluescitydeli.com dasbevo.com treehousestl.com eatatfridas.com kbopstl.com kimchiguys.com @wudon_bbq_stl joojoo.us
If you like your yogurt the American way (sweet and for breakfast) head to Hatch’d or Benton Park Cafe for a yogurt parfait with fruit and granola.
@sidesofseoul koreanbbqstl.com michaelsstl.com
What are probiotics? “Probiotics are live microorganisms, typically bacteria or yeast, that, when consumed in adequate amounts, enhance the balance of gut flora.” —BJC HealthCare January 2026
Korean food is always a sure bet for fermented foods because of kimchi. St. Louis is lucky to have many Korean restaurants: K-Bop, Kimchi Guys, Wudon, Joojoo, Sides of Seoul and Seoul Garden. All these places serve naturally-fermented cabbage- or radishbased kimchi, and some offer doenjang jjigae, a soup made with fermented soybean paste that is a richer version of miso soup.
Speaking of miso soup, Asian Arch claims to serve the best version of this Japanese classic
You can get both savory and sweet yogurt dishes at Great Heart Brewing with the added benefit of sourdough. They serve a fresh-baked sourdough bread with tzatziki and a vanilla yogurt parfait with house-made pear chutney that is topped with fruit and granola.
This is by no means an exhaustive list of the probiotic menu offerings around the city. Share your favorites with us by tagging us on Instagram @saucemag and enjoy all the fermented foods throughout 2026.
sheeshrestaurant.com tasteofbosniastl.com asianarchstl.com hatchdstl.com bentonparkcafe.com greatheartbrewing.com
24 I SAUCE MAGAZINE I saucemagazine.com
January 2026
stuff to do JANUARY BY KIANA FLEMING
Family Night with Fredbird Jan. 7 – 5 p.m., Cardinals Nation Restaurant & Bar, 601 Clark St., St. Louis, mlb.com/cardinal
P H OTO C O U R T ES Y O F W I N T E R F ES T
The countdown to Opening Day begins with Family Night with Fredbird at Cardinals Nation Restaurant & Bar. Kids 12 and under eat free from 5-9 p.m., with one complimentary kids’ meal available per adult entrée purchased for dine-in. Guests will also have the chance to meet the Cardinals’ mascot, Fredbird, from 6:30-7:30 p.m. Families can enjoy games, win prizes and kick off the upcoming baseball season with a fun night out. Additional Family Night dates include February 18 and March 4. Reserve your spot on OpenTable.
Winterfest Now through Jan. 11 — Kiener Plaza, 500 Chestnut St., St. Louis, archpark.org/winterfest There’s still time to experience the Gateway Arch Park Foundation’s 10th annual Winterfest, which launched in late November at Kiener Plaza in downtown St. Louis. Enjoy ice skating, a s’mores station, local shopping, food vendors and festive
January 2026
photo opportunities. You can also reserve a heated igloo for up to six guests, complete with customizable themes. New this year is the Greater St. Louis, Inc. Lodge at Winterfest, a 2,000-squarefoot heated welcome hub featuring free, ongoing family programming, including “carol-oke” nights, themed entertainment and holiday workshops.
Cursed Beignets Pop-Up at Sugarwitch Every Saturday through Feb. 14 – Sugarwitch, 7726 Virginia Ave, St. Louis, sugarwitchic.com A New Orleans delicacy is making its way to Sugarwitch in the weeks leading up to Mardi Gras, now through Valentine’s Day. Sugarwitch will host the Cursed Beignets Pop-Up every Saturday morning from 8 a.m. to 1 p.m., offering classic powdered beignets along with rotating specials and new flavors such as caramel-pumpkin cheesecake, Banoffee pie, and even savory options like garlic knot-style herby cheesy butter beignets. Pair your beignet with a cup of chicory drip coffee and chicory syrup for that true NOLA flair. Follow them on Instagram @sugarwitchic for their weekly special flavors.
‘Veganuary’ at Clementine’s Ice Cream Throughout January — Multiple locations, St. Louis, clementinesicecream.com Calling all vegans and the vegan curious! Celebrate Veganuary with Clementine’s Ice Cream during their annual vegan takeover. January is nationally recognized as “Veganuary,” a month for exploring plant-based lifestyles, and what better way to dive in than with unique small-batch ice cream flavors and non-dairy options? Head to one of their nine locations and try one of their new flavors including Golden Mylk Biscoff, Horchata Kon Krispie, Earl Grey and Malt Chocolate.
Clayton Restaurant Week Jan. 19-25 – Multiple locations, Clayton, dineclaytonmo.com Start 2026 on a delicious note by exploring 18 of Clayton’s best restaurants during the annual Clayton Restaurant Week. Participating restaurants will feature flexible prix-fixe menus priced at $39, $59 or $79, giving guests the chance to enjoy a three-course experience with an appetizer, entrée and dessert. If you’re looking for a more interactive experience, saucemagazine.com I SAUCE MAGAZINE I 25
STUFF TO DO
fondue features a rich blend of Swiss Emmental and Italian Taleggio cheeses, served with turkey schnitzel, wurst, Frikadellen (German meatballs), potatoes, olives, gherkins, pickled onions, squash, carrots, pretzel and ciabatta. For something sweet, enjoy the chocolate fondue made with cinnamonchocolate ganache and paired with amaretti cookies, elderflower pound cake, apricot schnapps marshmallows and fresh fruit. Reserve your table on ExploreTock soon as availability is limited.
P H OTO C O U R T ES Y O F D E L M A R I C E C A R N I VA L
Ford’s Gin Scavenger Hunt Jan. 24 – noon, Soulard Market Park, 8th Street and Lafayette Avenue, St. Louis, stlmardigras.org
Plates & Play combines dining, drinks and games at entertainment venues like Flight Club and Five Iron. Featured restaurants include The Bao, 801 Chophouse, Herbie’s, Pastaria, Bistro La Floraison, Ivy Café, and more.
The Loop Ice Carnival Jan. 26 – 11 a.m., Delmar Loop, University City, visittheloop.com
P H OTO BY WAY N E S I E V E
The 19th annual Loop Ice Carnival returns as a beloved winter tradition for all ages. Stroll through the Delmar Loop to admire enchanting ice sculptures, watch live ice carving demonstrations, or take in a drone show from the Moonrise Hotel rooftop. Visitors can also join the Temporary Tattoo Scavenger Hunt, meet Louie, the St. Louis Blues mascot, or test their skills at the Blues Street Team Slap Shot Game.
26 I SAUCE MAGAZINE I saucemagazine.com
Fondue Nights at Bormio Wednesdays & Thursdays this winter – Bormio, 5105 Westwood Drive, Suite A, St. Peters, bormiostl.com Experience Bormio’s Alpine-inspired fondue nights every Wednesday and Thursday through March. Reservations are available from 4-8 p.m. for parties of two to six. Pricing is $36 per person for the Swiss fondue and $15 per person for the chocolate fondue. The Swiss
Grab your friends and get ready to solve riddles at Ford’s Gin Scavenger Hunt. Explore Soulard as you and your team visit different neighborhood establishments, answer trivia questions, complete challenges and earn points along the way. Score extra points by purchasing sponsor cocktails at participating locations and showing your receipt at the post-party. The top team will win $1,000 in Soulard bar and restaurant gift cards. Stick around from 4:00-5:30 p.m. for the award ceremony, featuring complimentary snacks, Bud Light and Ford’s Gin cocktails. Tickets are available on eventbrite.com.
Schlafly Art Inside Jan. 30-Feb. 1 – times vary, Schlafly Tap Room, 2100 Locust St., St. Louis, schlafly.com Celebrate art, culture and community at the second annual Schlafly Art Inside, highlighting the vibrant St. Louis art scene with more than 40 regional artists. Experience live tattoo demonstrations from local tattoo shops and musical performances by the Steve Ewing Band, Van Full of Nuns, School of Rock and more. Guests can try a special-edition Pale Ale can designed by St. Louis Blues Warrior Hockey, with 20% of proceeds from each 16-ounce can benefiting the Warriors Foundation. The event will also feature autograph signings from former Blues players and charity raffles supporting organizations including St. Louis ArtWorks and Artists First.
Denotes a Sauce-sponsored event.
January 2026
January 2026
saucemagazine.com I SAUCE MAGAZINE I 27
28 I SAUCE MAGAZINE I saucemagazine.com
January 2026
L A S T B I T E // L A N D M A R K
BLUES CITY DELI BY SALEM PRESTIEN
When Vince Valenza first opened the doors to Blues City Deli in October 2004, the vision was intentionally flexible. Valenza originally imagined something closer to a neighborhood market – an inviting space where customers could pick up meats and cheeses by the pound, a loaf of Italian bread, olive salad or spices to take home. Sandwiches were part of the plan, but not necessarily the centerpiece. It didn’t take long for the neighborhood to make that decision for him. “Within the first year, it was clear,” Valenza recalled. “Ninety to 95 percent of people were coming in for sandwiches.” The handful still browsing the shelves for pantry items couldn’t compete with the steady demand for freshly made subs. Blues City Deli listened, adapted and leaned fully into food service. “This is what the people want,” Valenza said. And so the deli became what it remains today: a sandwich shop guided as much by its community as by its founders. Flexibility and adaptation have been at the core of the business even before Blues City Deli found its home in Benton Park more than 20 years. In his search for a permanent spot, Valenza explored multiple locations and concepts, each attempt falling through for practical reasons – financing, feasibility, timing. At one point, he scaled the idea back entirely, considering a small hot dog stand near Soulard Market under the name Blues City Red Hots.
From the start, the menu was an ode to the music and movement of the Blues Highway. The original lineup featured just 12 sandwiches and two hot dogs, drawing inspiration from cities along the route. There was Chicago Italian beef, Memphis-style pulled pork with slaw, New Orleans influence and St. Louis staples built around salami and roast beef. It was a tight menu, intentionally so, designed to establish identity without overreach. January 2026
PHOTO BY LAUREN HEALEY
The turning point came through a chance conversation. While discussing a potential website with a local designer, Valenza learned of an available space just across the street from the man’s home. The area, he was told, was on the upswing. When Valenza connected with the property owners, it was serendipitous. “Everything just sort of fell into place,” he said. By early 2004, the ink was dry, and Valenza began building a storefront on the corner of Victor Street and McNair Avenue into what would become a staple for the St. Louis lunch scene.
saucemagazine.com I SAUCE MAGAZINE I 29
PHOTO COURTESY OF BLUES CITY DELI
The Los Angelina features turkey, prosciutto, artichoke spread, pickled red onion, arugula and tomato on toasted ciabatta.
Over time, customer favorites emerged. Today, roast beef and pastrami dominate the board, both made in-house. The Big Tommy – roast beef piled onto garlic cheese bread with grilled peppers and onions – has become a signature. So have the pastrami offerings, whether served old-school with Swiss and spicy mustard or Reuben-style with sauerkraut and Thousand Island. Another standout is the Thunderbird, layers of pastrami, turkey and capicola in a sandwich born not from a recipe book, but from the joy of experimentation among staff in the kitchen. Growth, Valenza emphasizes, has always been gradual. Blues City Deli didn’t advertise in its early years. The decision to open a business tucked into a residential neighborhood rather than on a major thoroughfare like nearby Gravois Avenue was initially met with caring skepticism from those close to Valenza. However, through consistency, word of mouth, and later, the rise of online restaurant discovery, the internet leveled the playing field, bringing in curious diners seeking out hidden gems. From day one, the Benton Park community showed up. Regulars returned daily. Neighbors spread the word. That steady local support helped sustain the business through its learning curve and beyond. “It blew me away,” Valenza recalled. “The neighborhood has always been so supportive, and it still is.” For years, Blues City Deli hosted live blues performances inside the shop, transforming the small space into an intimate, high-energy room beloved by musicians and patrons alike. Touring artists carried stories of the deli back to Chicago, Texas and the West Coast, praising St. Louis for its engaged and emphatic audiences. One regular, affectionately known as The Deli Queen, became emblematic of
30 I SAUCE MAGAZINE I saucemagazine.com
that era as a kind of unofficial cheerleader, rallying crowds and embodying the deli’s spirit. After Covid forced a pause, live music has slowly returned in scaled-back form, now hosted occasionally on the patio. Acoustic sets, lawn chairs, familiar faces – it’s different, but the essence remains. The Valenzas are exploring how music fits into the deli’s future, possibly through seasonal series rather than a weekly schedule. That future is increasingly family-driven. Vince’s sons, Vinnie, Joe and Johnny Valenza, are part of the daily operations, while his daughter Grace handles social media. Over time, coworkers become family – especially those who have stood behind the counter since the beginning, like Robbie Farris, who has spent 21 years helping shape the deli’s story. It’s a multigenerational business now, and that continuity shapes how they think about legacy. For Vinnie, that legacy is simple and exacting: dependable food, fair prices and genuinely friendly service. “People know what they’re getting when they walk through the door,” he shared. “Consistency matters.” Two decades in, Blues City Deli has become a place where memories stack up alongside sandwiches. Parents who once visited as kids now return with their own families. Friends meet there during the holidays. Out-of-towners are brought in for their first Big Tommy. It’s a neighborhood deli, yes – but also a landmark shaped by patience, community trust and the simple power of doing one thing well, over and over again. 2438 McNair Ave., St. Louis, bluescitydeli.com January 2026
January 2026
saucemagazine.com I SAUCE MAGAZINE I 31