Seven years in, this Botanical Heights restaurant still anchors the St. Louis culinary scene as a defining Asian fusion destination
JUNE 2026 • VOLUME 26, ISSUE 6
OWNER & CHIEF EXECUTIVE OFFICER
OWNER & CHIEF OPERATING OFFICER
EXECUTIVE EDITOR
DIRECTOR OF ADVERTISING
CREATIVE DIRECTOR
GRAPHIC DESIGNER
CONTRIBUTING PHOTOGRAPHERS
CONTRIBUTING WRITERS
Lucas Farrell
Kyle Stevens
Lauren Healey
Kelli Jones
Haimanti Germain
Aspen Smit
Joe Caradonna, Julia Fallert
Kiana Fleming, Riley Hansen,
Lauren Healey, Salem Prestien
Sauce was founded by Allyson Mace in 1999.
THE COCKTAIL MENU AT INDO IS EVER-EVOLVING AND ALWAYS DELICIOUS. LEARN MORE ON P. 14.
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The sope at Egg’s Midtown location takes a humble masa base and turns it into a fully loaded brunch masterpiece. The thick corn-based round, made from finely ground masa flour, is par-baked and flash fried until crisp at the edges with a soft, almost fluffy center that happily absorbs every layer stacked on top. A swipe of beans and mole sinks into the masa first, followed by your protein of choice such as barbacoa or chorizo, cheddar cheese, an over-easy egg, salsa, and pico de gallo. The whole thing collapses into a rich, saucy, deeply satisfying forkful where smoky mole, runny yolk and savory flavors all mingle together. Love definitely goes into this thing. Pro tip: Order it with a side of homestyle potatoes, as well as both the red and green salsas for the full Christmas-style effect.
The sope was created for Egg Midtown’s expanded brunch and cocktail program, which is more expansive than the original Gravois location that opened 12 years ago. The Midtown restaurant, now in its sixth year, also features additions like shrimp and mahi mahi, plus a full cocktail list and reliably good vibes.
3100 Locust St., St. Louis, eggstl.com
By Lauren Healey
New restaurants, all-day dining and evolving concepts are reshaping the Grove while the LGBTQIA+ community that built the neighborhood remains at its heart
For decades, the stretch of Manchester
Avenue now known as the Grove was the kind of corridor people mostly passed through. Today, it’s one of the city’s most recognizable dining and nightlife districts, humming from breakfast through late night, constantly reshaping itself while still holding tight to the community that built it.
“The Grove is an all-day destination,” said Josh Smith, owner of super-fresh salad spot Neon Greens and its pop-up breakfast concept Biscuit Town. “It keeps reinventing itself.”
That constant reinvention has become part of the Grove’s identity. In recent years, a new wave of restaurants, pop-ups and hybrid concepts has reshaped the neighborhood into something far broader than a nightlife district. Newcomers like Oni by Blue Ocean have added momentum, while forthcoming projects like Baia and Chico Bueno from Good Hospitality Group continue widening the area’s culinary reach. Smith sees concepts like Fordo’s Killer Pizza inside Urban Chestnut Brewing Co., Street Food by Brasas inside Rockwell Beer Co., Good
Company’s neighboring cocktail bar Aperi and Biscuit Town as part of a growing pattern across the neighborhood: businesses expanding through spin-offs, side concepts and collaborations built into existing spaces.
“There’s a story in second acts here,” Smith said. “Places aren’t just opening and staying static. They’re adding new ideas, new formats and new experiences. The Grove itself feels like it’s constantly becoming something larger than it was before.”
The Grove’s evolution has also been shaped by restaurants that bring broader cultural representation to the neighborhood’s dining scene. Longtime spots like Sameem Afghan Restaurant & Catering, Everest Cafe and Sultan Mediterranean Restaurant continue to add richness and perspective to the corridor, helping ensure the neighborhood’s growth reflects a wide range of communities, traditions and flavors.
That evolution has also changed what dining in the neighborhood looks like. Smith said fine dining is becoming less rigid, with guests gravitating toward experiences that feel indulgent without being inaccessible. He points to places like Grace Meat + Three and newer concepts from Goodman’s team as examples of restaurants balancing quality with approachability.
For Rick Lewis, chef-owner of Grace Meat + Three, the Grove’s appeal has always been rooted in people as much as food.
“We chose the Grove for its diversity in culture and its proximity to large businesses,” Lewis said. “We wanted our flagship location to be ingrained in the city of St. Louis because it’s been our home our entire lives.”
Since opening, Lewis said the restaurant has focused as much on community as cuisine. “We’ve built a business on serving delicious food and caring for people well,” he said. “It’s a blessing to be able to live out our dream of serving the community through delicious food and fellowship.”
While the Grove’s restaurant scene has exploded in recent years, its foundation was built decades earlier by the LGBTQIA+ community. Long before the district became a dining destination, queer-owned bars and clubs established the area as a place where people could safely gather and openly be themselves.
“In the ’80s, Manchester Avenue was mostly desolate and unwelcoming, especially at night,” said Guy Slay, of property management firm Mangrove. “So it became a perfect destination for closeted LGBTQ+ community members who did not want to be recognized.”
Businesses like Attitudes, Grandma’s Rainbow’s End and Novak’s helped create that refuge during a time when many LGBTQIA+ people still risked losing jobs, families or community support simply for being openly queer. Novak’s, which opened in 1996, became the city’s first lesbian bar, while Attitudes served as a longtime cornerstone of the neighborhood’s nightlife scene until its closure in 2020.
Though society has shifted dramatically since then, Slay said the spirit of welcome established by those early businesses still defines the Grove today. Murals, banners and openly affirming businesses throughout the district continue signaling that inclusivity remains central to the neighborhood’s identity.
That identity has only broadened with time. Smith notes the Grove has expanded far beyond its late-night reputation over the past decade, with growth in lunch, breakfast and happy
hour options helping transform it into a full-day neighborhood. Spots like Biscuit Town, Grace Meat + Three and Seoul Taco have helped anchor daytime dining, while concepts like Fiddlehead Fern Café moving into the former Songbird space signal that evolution is still ongoing.
Today, the Grove’s identity feels less singular than ever before, and that may be exactly what keeps it thriving. It’s a neighborhood where queer nightlife history, neighborhood staples, breweries, cocktail bars, fast-casual concepts and ambitious new restaurants all exist within a few blocks of one another, each adding another layer to the district’s story.
“Blending different genres and different types of food expands our identity as a food destination,” Smith said. “It grows the idea of the Grove as one of the most recognizable districts in town.”
Seven years after opening, Indo still carries the energy of a restaurant everyone is trying to catch up to. After landing the top spot on the Sauce Best New Restaurant list in 2019 almost immediately following its debut, the restaurant has steadily transformed from breakout sensation into the standard against which nearly every ambitious St. Louis restaurant gets measured. Few places maintain that kind of momentum this deep into their run. Fewer still continue evolving at the pace Indo has.
A Restaurant Still in Motion
That staying power comes from chef and co-owner Nick Bognar, whose deeply personal approach to Thai, Japanese and Southeast Asian cooking has earned national recognition, including seven James Beard nominations and a 2026 finalist spot for Best Chef: Midwest. (Winners will be announced June 15 in Chicago.) But Indo has never been about one singular voice. The restaurant’s next chapter officially reflects that reality with the promotion of longtime sous chef Hana Chung to chef de cuisine, a role that formalizes the collaborative spirit that has quietly shaped Indo since day one.
“Hana has helped shape Indo from the very beginning,”
PHOTOS BY JULIA FALLERT
Nick Bognar and Hana Chung
Bognar said. “She understands our flavors, our philosophy, and the importance of creating food that reflects the entire team. She’s an incredible leader, and I’m excited for guests to experience where she helps take Indo next.”
Chung, who has been part of the restaurant since opening night, described Indo’s menu as a reflection of “how we eat,” pulling from Korean, Filipino, Japanese, Thai and broader Asian American influences filtered through Midwest ingredients and the collective experiences of the kitchen team. “It’s about showing guests how we eat and creating food that reflects all of us as a team, not just one person or one culture,” Chung said.
It’s that layered perspective that keeps Indo from calcifying into trend-chasing fusion or overly polished fine dining theater. The food feels alive, personal and constantly in motion. Chung said the restaurant has grown more confident in its perspective over the years, with the menu increasingly reflecting the backgrounds and experiences of the people behind it. Bognar echoed that evolution, noting that Indo has “its own story now” thanks to a deeply established team that has embraced the restaurant’s core ideals while continuing to shape its future. “We aren’t just an Asian restaurant,” he said. “Our food represents the experience of the people who work there and myself.”
“My focus moving forward is maintaining our standards while also pushing the envelope,” Chung said. “I want everyone in the kitchen to feel comfortable sharing ideas because that’s how great food happens.”
Beyond the Seafood Reputation
And yes, the seafood remains absurdly good. The Isaan hamachi still lands like a signature anthem seven years later, layering yellowtail sashimi with coconut naam pla, Thai kosho and candied garlic in a way that somehow tastes delicate, funky, spicy and rich all at once. The dryaged fish program continues flexing with dishes like sake yaki, featuring king salmon with crispy skin, tomato-fumet broth, Thai chimichurri and Union Loafer’s bread practically engineered for broth dragging.
But reducing Indo to “the seafood place” misses half the story. Bognar said the team spends just as much time developing its meat and vegetable dishes, especially now that Sado has become the group’s dedicated sushi destination. “Now that Sado is the sushi bar, we have started working more with proteins at Indo,” he said.
The Dishes That Define Indo
Some of the restaurant’s best dishes never touch the ocean. The Crying Tiger Wagyu arrives smoky and deeply savory with soy-marinated picanha, Asian pear, toasted jasmine rice and Yai’s crying tiger sauce, stemming from Bognar’s grandmother’s recipe. The palm sugar ribs remain one of the city’s great sticky-finger triumphs, glazed with palm sugar, fish sauce caramel and candied peanuts that shatter with sweet-salty crunch. They’re truly the best ribs we’ve ever eaten in this barbecue-laden town.
Even the vegetables show off. The longtime staple cabbage salad balances herbs, lime tamarind dressing, crispy onion straws and candied peanuts with the kind of precision most restaurants reserve for entrées, while the smoky Japanese eggplant with sweet soy glaze, labneh and chile crisp quietly steals tableside attention from much flashier dishes. Then there are the chile garlic noodles, tangled with black garlic sweet soy, confit mushrooms and togarashi gremolata in a bowl that somehow tastes both comforting and electrically charged.
Cocktails Worth Lingering Over
To match the rest of the menu, the cocktails are also insanely good. Drinks like Sands Through the Hourglass, with Thai rum, banana, pineapple and Thai tea-infused Aperol, lean tropical without tipping syrupy, while the jasmine-kissed Fascinating Stranger and bright dragonfruit-laced Pretty in Pink continue Indo’s habit of making every part of dinner feel considered.
Still Setting the Pace
Bognar believes Indo stands apart because of its “bold, inyour-face style,” with a constant focus on creating dishes that feel distinctive and unforgettable. That philosophy still pulses through every corner of the restaurant seven years in, but the momentum hardly feels finished. Between Chung’s expanded leadership role and major projects on the horizon for the broader team – including the newly announced Khao Soi Cowboy opening in Grand Center in 2027 – Indo feels less like a restaurant settling into legacy status and more like a creative collective still accelerating.
At this point, Indo isn’t just one of the best restaurants in St. Louis. It has become one of the city’s defining culinary institutions, though it still carries the restless energy of a restaurant convinced its best ideas are ahead of it.
Isaan hamachi
Palm sugar ribs
Sake yaki
Chef Spotlig ht: Lona Powers
BY KIANA FLEMING
nside Lona’s Lil Eats, co-owner and chef Lona (Luo) Powers moves easily among customers, greeting them with an inviting smile and stopping to chat, brushing wisps of hair from her face with an effortless warmth that puts people at ease.
Powers comes from humble beginnings. Poor, in her own words, she grew up in an isolated, self-sustaining farming village with no electricity or running water, navigating the day by the movement of the sun and its shadow. Food was gathered from the mountains and the land her parents maintained.
“I didn’t even know who I was. I only knew my name. I didn’t know which country I was from,” Powers recalled.
It wasn’t until high school that she began to understand her identity. Powers belongs to the Mảng ethnic tribe, now recognized in Vietnam, but primarily found in the Yunnan Province of China. The Mảng people are known for their resilience, individually governed communities, and origins traced deep within the forests.
Raised by a stern mother and the gentleness of her father, Powers learned early how to maintain order, care for herself, and lead. The oldest among three brothers, everyone learned to cook and work the land, as early as four years old. But it was Powers who carried the responsibility of cooking for the family, making sure food was ready when her parents returned from the fields.
Cooking was never about joy in those early years. It was survival.
At age six, while other children played, Powers cooked rice: burning it, remaking it, and eventually perfecting it, alongside pickled soup, dried peanuts, beans, and attempts at tofu. Meat was rare, a delicacy, sometimes just 200 pounds of pork stretched across an entire year.“I always was so hungry for meat,” Powers said.
Depending on the season, the family survived on cabbage, squash, and whatever vegetables they could grow.
When one of her younger brothers quit school, Powers’ father
sent her to school at age eight, believing someone in the family needed to learn how to read. By the time she was ten, Powers began to find light in cooking. Still responsible for feeding her family, she started imagining new flavors, new combinations, what her family might enjoy most, and even what her own life might become one day. She never saw cooking as her path, but she did know she wanted to be different.
Eventually, that dream led her to leave her village and work in a Japanese restaurant for more than a decade, learning every aspect of the restaurant business: server, supervisor, manager, front and back of the house. There she met Pierce Powers, an English teacher in China who would later become her husband and business partner. Together, they moved to his hometown of St. Louis in 2006.
Powers dreamed of opening a restaurant, what once began as a childhood duty had grown into a true passion. Together, they opened a food stall at Soulard Farmers Market selling kebabs. The name “Lil Eats” is inspired by the countryside tradition of enjoying food in small bites (little eats), little boosts throughout the day. The name was perfected with
the addition of her English name, creating Lona’s Lil Eats. In 2014, the brick-and-mortar restaurant opened in Fox Park, serving health-driven, freshly cooked, vegetable-forward dishes inspired by her childhood. Their menu reflects foods they practiced and perfected together at home during years of travel and experimentation.
Early on, Powers learned the importance of giving your best effort to everything you do. She pours herself fully into her work and leads with her heart, guided by something her father told her as a child: if the food is good enough for you to eat and accept, then it is good enough to give to others. If she doesn’t like it, it never makes it onto the menu.
A three-time James Beard Foundation Award nominee, Powers’ food is intentionally light and balanced, designed to make people feel good and nourished while remaining accessible regardless of dietary restrictions, background, or budget. From steak, turkey, and brisket to glass noodles, homemade dumplings, bamboo stew, and house sauces like spicy sesame and lime ginger peanut, every dish is built around a simple formula: a protein, a staple, and a side in one complete meal.
Lona’s Lil Eats is her home, what she calls a “family orator,” a place of communion where staff and returning guests become lifelong friends. She can be found everywhere, from taste
testing to prep work. To her, even slicing vegetables feels like art and magic. She loves teaching her employees, passing down lessons from her childhood: do your best, live without regrets, and treat every experience as a chance to grow.
Powers admits she is still learning to put herself first, though family, friends, and work remain central to her life. A mother of two, she still cooks three meals a day for her son when she visits him. Even after her divorce, she and her former husband continue to work together as both family and business partners, now preparing for the next chapter: a new Lona’s Lil Eats location coming soon to Kirkwood.
Her road has not been easy, but she is not defined by it. A non-native English speaker, a woman, a mother, and a chef balancing every role, she has carried immense responsibility. Yet she is not hardened by it, but shaped — guided by discipline, integrity, and structure; steady, direct, and levelheaded, led equally by love.
“I enjoy work. It is never exhausting. Lona’s is perfect. I train a bunch of people. I feed a bunch of people. Everybody is so healthy and happy, and that’s what I want to see.”
2199 California Ave., St. Louis; 612 W. Woodbine Ave., Kirkwood, lonaslileats.com
stuff to do
JUNE
BY RILEY HANSEN
Art Bar
Multiple dates. Angad Arts Hotel, 3550 Samuel Shepherd Drive, St. Louis, 314.561.0033, angadartshotel.com
Art Bar’s rooftop experience is open for the summer, and they have a full lineup of events throughout the warm months. Monday through Friday features 5-5-5 Happy Hour, with $5 drink and appetizer specials from 4-6 p.m. Every Wednesday night is movie night on the terrace, starting at 7 p.m. On Fridays and select Tuesdays and Thursdays, a DJ takes over. Check out the full schedule of summer events on Art Bar’s website.
Au Soleil
Multiple dates. Le Meridien St. Louis Clayton, 7730 Bonhomme Ave., Clayton, 314.863.0400, marriott.com/en-us/hotels/stlmy-le-meridien-stlouis-clayton
Le Meridien is reintroducing Au Soleil, French for “in the sun.” Au Soleil is a summer experience defined by warmth, slow afternoons and simple pleasures. To achieve that, the hotel in Clayton is hosting Au Soleil Thursdays June through August from 5:30 to 8:30 p.m., when the pool will be open and drinks and food specials will be
available. Tickets are $20 and are available on Eventbrite. The hotel pool also has day passes, season passes and overnight Au Soleil accommodations available.
Grace Meat + Three and Grace Chicken + Fish have announced new family nights. Every Thursday, families can enjoy $3 kid meals, designed for a fun night out without breaking the bank. Each week will feature familyfriendly activities, and a portion of all June proceeds will benefit the Ronald McDonald House St. Louis.
Pride Kickoff
June 4 – 5-8 p.m., 4 Hands Brewing Co., 1220 8th St., St. Louis, 314.463.1559, 4handsbrewery.com
Kick off Pride Month right with a collab between Pride St. Louis and 4 Hands Brewing Co. The event is free, and so is the first drink. Hi-Pointe Drive-In will be providing appetizers, with a full menu available for purchase. There will be vendors and a silent auction, plus performances by PrideSTL Royalty. Don’t miss the crowning of Mr. Pride 2026.
Cider Daze
June 6 – noon to 4 p.m., Eckert’s Farm, 951 S. Green Mount Road, Belleville, 800.745.0513, eckerts.com
Eckert’s Belleville Farm is bringing back Cider Daze. Guests will sip their way through hard ciders, ciderforward cocktails and craft beers while they enjoy live music, food trucks and snacks available from the Cider Shed and Restaurant. Cider Daze has general admission as well as VIP tickets, plus an optional Brunch & Brews event taking place before the festival. Tickets are available on Eckert’s website.
Sauce Food Truck Friday
June 12 and 26 – 4 p.m. to sundown, Tower Grove Park, saucefoodtruckfriday.com
We have you covered all summer long, including two events in June featuring 20 food trucks, cocktails and all the vibes you love. Of course there’s live music too, including The Mighty Pines on June 12 and Michael B. Whit on June 26. Get to Tower Grove Park early before the food sells out!
St. Louis Taco Festival
June 13 – 2-8 p.m., Ballpark Village, 601 Clark Ave., St. Louis, tacofestival.com/event/stlouis
Ballpark Village is turning into taco heaven this June. The St. Louis Taco Festival features more than 20 restaurants and food trucks. The bars have margaritas and featured cocktails, and additional vendors will be onsite with cotton candy and other desserts. Activities include lucha libre wrestling, live music and a kid zone. General admission and VIP tickets are available on the taco festival website.
Juneteenth Festival
June 19 – 11:30 a.m. to 6 p.m., Griot Museum of Black History, 2505 St. Louis Ave., St. Louis, 314.241.7057, thegriotmuseum.com
The Griot Museum of Black History’s annual Juneteenth Festival is back. The family-friendly event celebrates freedom and culture with music, storytelling, games and food. They’ll also have arts and crafts and activities for kids, like bounce houses and horse riding. Check out their website for information about being a volunteer or vendor or hosting your own community organizing table at the festival.
Y o u ’ r e I n v i t e d T o
Family Family Night Night h
Every Thursday 4:00-9:00 PM
$3 kidsmeals12 + under Both locations
$3 Kids Meals
Activities *12 + Under
Balloons
Monthly giveback to support Ronald McDonald House
612North Father’s Day BBQ
June 21 – 11 a.m. to 2 p.m., 612 N. 2nd St., St. Louis, 314.899.0612, 612north.com
Celebrate dad this Father’s Day at 612North Event Space + Catering with their Father’s Day BBQ Lunch. This buffet features prime rib, fried chicken, ribs, loaded mac ‘n cheese and more. Every dad will receive a beer or signature cocktail with his meal. Early bird tickets are available for $44.95 until June 8, when they’ll go up to a full price of $49.95. Children’s tickets are $14.95. Get your tickets at order.toasttab.com/online/612north-catering.
Goddesses of the Glass
June 22 – 6 p.m., The Fountain on Locust, 3037 Locust St., St. Louis, 314.535.7800, fountainonlocust.com
The Fountain on Locust is back with the second installment of Goddesses of the Glass, a series focused on celebrating the women redefining the global spirits industry. June’s theme is the Solstice Collection, taking guests on an international journey with five pours from all over the globe. Each drink will be paired with bites from The Fountain, and the whole night will be narrated by Darryl “Pancho” Vennard. Vennard will use his worldwide traveling experience to tell the story of the powerful women behind the pours. Tickets sell out fast; get yours on OpenTable.
COCKTAILS UNDER THE STARS COCKTAILS
The ninth annual Central West End Cocktail Party returns June 13 with live music, street performances, cocktails and one of the city’s most spirited bartender competitions
The Central West End is preparing for another massive summer street party. On Saturday, June 13, the neighborhood’s ninth annual Central West End Cocktail Party will once again transform the area into an open-air celebration packed with cocktails, live music and roaming entertainment.
Inspired by what many consider the first cocktail party, a legendary 1917 gathering hosted by Mrs. Julius S. Walsh Jr. at her Lindell Boulevard home, the annual event has evolved into one of the neighborhood’s signature summer traditions. Thousands are expected to attend this year’s festivities, which run from 5 to 10 p.m.
The evening’s biggest draw may once again be the lively cocktail competition, where some of the region’s top bartenders will face off with inventive drinks and plenty of flair. Sauce Magazine Executive Editor Lauren Healey will return as a judge for the competition this year.
Beyond the cocktails, the event will feature live performances from The Dhoruba Collective, DJ Mahf and Big Mike & the Blue City All Stars featuring Renee Smith. Guests can also expect aerial performers, fire dancers, unicyclists and a photo booth scattered throughout the festivities, giving the evening a slightly surreal, carnival-after-dark energy.
Food and drinks from participating Central West End businesses including Brennan’s, Saigon Cafe, Up-Down and Edera Italian Eatery will be available for purchase throughout the night.
“This fun-filled event is a celebration of the CWE’s history and its unique array of neighborhood establishments,” said Kate Haher, executive director of the CWE Business Community Improvement District.
The event is free and open to the public. Learn more at cwescene.com.
DOGTOWN PIZZA
BY SALEM PRESTIEN
The first thing you need to know about Rick Schaper is that he threw a pizza party to raise money for a restaurant and raised zero dollars. The second thing is that he kept going anyway. A neighbor, a firefighter who’d missed the party, asked if Rick could leave one in the freezer for the next day. “That’s kind of where I got the idea,” Rick shared. Nobody writes business plans about freezing a pizza for the guy next door, but 20 years later Dogtown Pizza will produce 2 million of them this year alone.
“We’ve grown a little bit every year over the last 20 years,” Rick explained. “We’ve never gone down.” No dramatic spikes, no pivot moments. Just steady work and family. In the early years, Rick’s wife, Meredith, was bartending at Culpepper’s
in the Central West End and waiting tables to keep the lights on while Rick built the business. All three of their sons now work in it. “It’s very rewarding to work with my children,” he said. “We love seeing our kids every day.” They try to have everyone over for dinner every few Sundays. The business and the family are not separate things. They never have been.
Ricky, the youngest, grew up as “The Pizza Guy” – a reputation that followed him from grade school through high school and eventually into the job he now holds managing production. He designed the manufacturing line in the facility they built four years ago, a plant capable of processing 5 million pizzas a year. He tracks everything, down to the 30 pizzas lost in a single minute of machine
downtime. “I really want to see those numbers go up where they should be,” he shared, “or go down for the efficiency numbers.” The gap between where they are and what the line can handle doesn’t read as failure to him. It reads as the next thing to do.
Then there is the matter of the price. For 20 years, Dogtown Pizza has been held at $7.99. When Rick started, that made him the most expensive frozen pizza on the shelf. People told him he’d never sell an $8 frozen pizza. Today, $7.99 is middletier – which tells you everything you need to know about what has happened to the cost of food in this country, and everything you need to know about what Rick has refused to pass on to the people buying his pizza. He accomplished this
by eliminating middlemen, buying direct and leveraging volume to negotiate with the same suppliers he’s had for nearly two decades. The same ham for 16 years. The same pizza sauce for 17. “If I could save 1 penny on the cardboard,” he said, “that’s one penny times 1.8 million pizzas.” That’s not a man cutting corners. That’s a man doing math in service of a principle.
The same ethic extends to the people who work for him. Nearly 50 employees. Wages that started at $8 an hour and now sit at $20 and above for most of the team. “Our employees mean everything,” he said. “We can’t do without the employees.” In a food industry that has long treated labor as the first place to find savings, this is not a small thing to say and, more importantly, it is not a small thing to actually do.
Schaper family photo
And underneath all of it: St. Louis. Rick has lived in this city his whole life, raised his family here, built his company here. At home, Dogtown Pizza is in Dierbergs, Schnucks and Straub’s, but getting there wasn’t handed to them. Rick spent years delivering samples to buyers who hung up on him, until the secretaries at Straub’s finally told management to give the kid 2 minutes. “They finally picked it up,” he said. That’s how most of it happened. One store at a time. But the ambition was never to stay small, it was to build something here worth sharing. Eight years ago, Central Market in Texas called after researching the best frozen pizzas in the country. Dogtown Pizza was their answer.
“Being a St. Louis business is big for me,” Rick said simply. The gratitude runs both directions. Every day, someone tells him they didn’t know Dogtown Pizza existed. Then they try it and then they become exactly the kind of loyal, evangelical customer that no marketing budget can buy.
Ricky talked about their most effective marketing strategy, and it is not an algorithm, an influencer or a carefully targeted digital campaign. It is people standing in grocery stores, cooking pizzas, handing out slices and telling the truth about what they’ve made. “I think that’s the key,” he said. “That’s how we’ve been successful for 20 years.”
Pay your people. Hold your price. Stay where you’re from. The dough doesn’t lie.
3843 Garfield Ave., St. Louis, dogtownpizza.com
Rick and Ricky Schaper
Hilltop vineyards, historic cellars, Italian wine programs and sunlit patio pours set the scene for a Missouri wine escape where slow sips meet elevated views
AUGUSTA WINERY
Located in the Augusta American Viticultural Area (AVA), the first AVA designated in the U.S., Augusta Winery, along with sisters Balducci Vineyards, Montelle Winery and Mount Pleasant Estates, are vital stops for the wine connoisseur and amateur alike. Each winery has its own unique style of charm – from the creature comforts of deep dish pizza and vineyard views at Balducci’s to Augusta Winery’s laid-back patio. Find
live music on weekends at all four wineries! Take in the history at Mount Pleasant in their centuries-old hand-carved cellars and try their international award-winning ports. Need sustenance while you sip? Balducci’s, Montelle, and Mount Pleasant will satisfy the hunger into the evenings on Saturdays June through September. Like to pack a picnic? Bring it to Augusta Winery – but you may have to share with the staff!
Multiple locations in Augusta, visitaugustamo.com
BALDUCCI VINEYARDS
A sprawling vineyard on 76 acres of rolling hills and vistas, Balducci Vineyards has been voted favorite winery for over a decade in past years by a local readers’ poll. The winery also boasts numerous award-winning wines featuring Missouri grown grapes. Enjoy live entertainment weekends spring through fall, life-sized games, a bocce ball court, and plenty of room to enjoy a day outdoors. Plan your special events and weddings at Balducci’s to wow your guests in the rustic chic barn. Don’t miss the craft beer options aplenty, along with a full menu of sandwiches, salads, appetizers, and handmade pizzas – order the deep dish; it’s worth the wait! Visit the website for hours, directions and events including their Pasta Fridays (the second Friday of every month) featuring their signature pastas and live music while the sun sets over the patio. 6601 S. Hwy. 94, Augusta, 636.482.8466, balduccivineyards.com
BASSO ON THE PLAZA
At Basso on the Plaza, wine is more than a pairing; it’s part of the experience. Our thoughtfully curated Italian wine list spans crisp Prosecco and elegant Franciacorta, expressive Pinot Grigio and Chardonnay, and beautifully structured reds from Chianti to Barolo. From light, refreshing pours to iconic reserve selections like Brunello and Amarone, each bottle is
chosen to complement Basso’s soulful Italian cuisine and invites you to linger, savor, and enjoy.
545 W. Port Plaza Drive, St. Louis, 314.683.2338, basso-stl.com/westport
BLUFFTOP AT ROCHEPORT
The Blufftop at Rocheport is a vineyard retreat along the Katy Trail. It features The Tasting Room with wine tasting and tours, The A-Frame Winegarden with breathtaking views of the Missouri River and live music every Friday evening throughout the summer, The Bistro, a beautiful event center for all your celebrations, and Guesthouses for a perfect escape. With 40 years of experience, it has become one of the largest wineries in the state of Missouri. They currently offer over 25 wines, including the popular Collector’s Series, an annual release of three unique small-batch wines featuring labels with artwork from the Wine Label Art Competition. Multiple locations, Rocheport, 800.690.1830, missouriwine.com
CARNIVORE
Carnivore on the Hill is a wine lover’s haven with a curated selection of 22 reds and 12 whites, including standout bottles from Napa, Sonoma and Columbia Valley, plus international gems from Italy, Argentina, France and New Zealand. Sip the bestselling “C.M.S.” Cabernet from Washington – rich, bold and unforgettable – or the crisp, fruit-forward “Grayson” Chardonnay from California. With non-alcoholic options available, there’s something for everyone in this thoughtfully designed tasting experience. 5257 Shaw Ave., Suite 100, St. Louis, 314.449.6328, carnivore-stl.com
DEFIANCE RIDGE VINEYARDS
Nestled in 42 sprawling acres of vineyards, lush gardens and a tranquil lake just 30 minutes west of St. Louis in the hills of Historic Missouri Wine Country, Defiance Ridge offers vineyard-to-table cuisine, live music and succulent estate wines, as well as exclusive varietals from the West Coast. The winery is open seven days a week year-round. Looking to host your next private event? Defiance Ridge is also the perfect spot for weddings, private parties and corporate outings. The facility offers a spacious layout featuring a wide array of options for guests of all sizes. It was also a winner of The Knot’s “Best Of” Weddings Hall of Fame 2021, 2022, 2023, 2024 and 2025.
2711 S. MO. 94, Defiance, 636.798.2288, defianceridgevineyards.com
HERBIE’S
Herbie’s has earned a Wine Spectator Award of Excellence six years running thanks to a thoughtfully curated wine list. With a focus on accessibility, the list features a broad range of varietals and price points, plus rotating bythe-glass options to suit every palate. Guests can explore unique wines from lesser-known regions, alongside new and older vintages from around the world. Staff wine education ensures knowledgeable, engaging service. 8100 Maryland Ave., Clayton, 314.769.9595, herbies.com
MADRINA
Madrina brings a modern Italian-American dining experience to Webster Groves with a warm, inviting atmosphere designed for gathering and conversation. The restaurant features handcrafted pastas, shareable dishes, and an expertly curated wine program led by Advanced Sommelier Alicia Calvert. Guests can explore an impressive selection of Old World wines from renowned regions across Italy and Europe, thoughtfully paired to complement Madrina’s elevated cuisine and timeless neighborhood charm. 101 W. Lockwood Ave., Webster Groves, madrinastl.com
MARCONI MERCATO
Marconi Mercato brings the flavors of Italy to life with a curated wine list that perfectly complements its rustic, seasonal menu. From crisp pinot grigio and aromatic vermentino to bold chiantis and rich super Tuscans, each glass is selected to enhance dishes like wild boar pappardelle, branzino piccata, and Saratoga ribeye. Whether you’re sipping buttery chardonnay with chicken rollatini or a dry nero d’avola with arancini, the pairings
are thoughtful and satisfying. With a warm, inviting atmosphere and a focus on quality, Marconi Mercato is one of the most exciting new spots on the Hill.
2030 Marconi Ave., St. Louis, 314.380.9003, marconimercato.com
MONTELLE WINERY
Situated 500 feet above the Missouri River Valley within the Augusta AVA, Montelle offers a breathtaking view of rolling hills, forests and the river valley just a few minutes down the road from its neighboring historic town, Augusta. The winery café offers daily lunches with items like fresh salads, sandwiches, wraps and pizzas. Melodies of live music dance on the Osage mountainous air on weekends during spring and through the fall. In the winter months, the music moves indoors by the cozy, stone fireplace. With covered and climatecontrolled seating, Montelle can be enjoyed year round. That same indoor seating area is a perfect setting for micro-weddings and other memorable events.
Mount Pleasant Estates is rich in history with more than 150 years of winemaking excellence. Experience the serenity of relaxing on Mount Pleasant’s patio with views of the sweeping vistas. Discover the charm and history of old world winemaking in the richness and variety of Mount Pleasant’s award-winning wines. Enjoy live music on weekends in the summer and fall along with tasty treats from their Appellation Café open daily. Keep an eye out for cellar tours, wine dinners, holiday-themed events and more through the year. With the rolling hills of the Augusta Appellation, beautifully
landscaped grounds, historic structures, recently renovated ballroom, and impressive cellars – Mount Pleasant is an elevated event venue unlike any other. Visit for the day, the weekend, or book a private event to make memories in America’s first wine region. 5634 High St., Augusta, 636.482.9463, mountpleasant.com
NOBOLEIS VINEYARDS
Where Missouri wine country meets unforgettable experiences. Nestled in the rolling hills of Augusta, Noboleis Vineyards brings together three distinct brands under one destination: handcrafted Noboleis wines, refreshing Swirl Sangria, and crisp Fabled Legendary Hard Cider. Whether you’re discovering a new favorite pour, relaxing with friends on the patio, or planning your next weekend escape, there’s something here for every palate. From bright whites and smooth reds to fruit-forward sangrias and in-house
cider, each sip is crafted to be shared, savored, and remembered. Visit us in the heart of Missouri wine country and discover your perfect pour.
Perched high above the Missouri River, Stone Hill Winery is one of Missouri’s most historic destinations. Founded in 1847, it became the second-largest winery in the United States before Prohibition. Visitors can tour the winery’s remarkable hand-dug, arched underground cellars, still used for aging wines today. The hilltop setting offers sweeping views of Hermann and the river valley, while the adjoining Vintage Restaurant serves Germaninspired cuisine in a beautifully restored historic setting.
1110 Stone Hill Hwy., Hermann, stonehillwinery.com
SUMMER sounds of
Opera Theatre of Saint Louis invites audiences to experience world-class productions in an intimate setting unlike anywhere else in St. Louis
By Kiana Fleming
Spice up your summer
with a night at Opera Theatre of Saint Louis (OTSL), where opera becomes far more than a performance. Founded in 1976, OTSL has reimagined what a night at the opera can be, welcoming seasoned opera lovers and first-time guests alike, creating one of St. Louis’ most distinctive summer traditions.
Opera Theatre transforms each performance into a full evening that begins well before the curtain rises. Guests gather in the gardens surrounding the Loretto-Hilton Center for the Performing Arts for the company’s signature pre-show garden parties. Attendees embrace the occasion in stylish garden attire to fully immerse themselves in the spirit of the night. Guests can bring their own themed picnic setup, order delivery, or enjoy curated picnic spreads through OTSL partner
Ces & Judy’s Catering. Drinks are available for purchase, and guests are welcome to bring their own refreshments to enjoy before performances begin around 7:30 p.m.
Once inside the intimate theater, there truly is no bad seat in the house, and audiences are treated to performances featuring both rising stars and internationally acclaimed opera talent. Accompanied by the St. Louis Symphony Orchestra, each production offers audiences the rare opportunity to experience the orchestra in a completely different setting outside of its traditional concert season. All performances are presented in English, with projected captions throughout the theater and select ASL-interpreted performances helping ensure that opera can be enjoyed by all audiences.
After the performance, guests return to OTSL’s iconic greenand-white tents for “cocktails with the stars under the stars.”
The receptions give audience members the chance to mingle with fellow patrons, hear remarks from OTSL leadership, and meet members of the cast and artistic team. Opening nights and the closing night of the season feature complimentary Champagne toast for guests.
The 2026 season, running through June 28, features a wide variety of productions including the lively romantic comedy The Pirates of Penzance, the dreamy musical The Light in the Piazza, A Streetcar Named Desire inspired by Tennessee Williams’ iconic New Orleans-set play, and the timeless love story Romeo and Juliet. Content advisories for each production are available through OTSL’s website. Each performance also includes a detailed program featuring production notes, artist
biographies, behind-the-scenes insights, and highlights that help deepen the audience’s appreciation for the work onstage.
Tickets are available through ExperienceOpera.org or by calling the box office at 314.961.0644. In addition to singleshow tickets, subscription packages include benefits such as unlimited ticket exchanges, presale parking access, and discounts for additional guests.
OTSL continues its commitment to accessibility and community engagement through programs like Phyllis’ Free Seats, which provides 50 complimentary tickets for every performance through weekly lotteries. Guests ages 45 and under can also participate in the Young Friends Program, a social opera experience that includes a performance ticket, food, drinks and opportunities to connect with fellow young arts enthusiasts and OTSL staff.
Opera Theatre offers one of St. Louis’ most distinctive arts and community experiences, where artistic excellence takes center stage night after night.
