Sauce Magazine // November 2024

Pumpkin pancakes from Sunny Street Cafe

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P U M P K I N S P I C E & E V E R Y T H I N G N I C E

August 2024 ST. LOU I S’ I N D E P E N D E NT C U LI NARY AUTH O R ITY // SAUC E MAGAZ I N E .C OM saucemagazine.com MAGAZINE I 1 // N OVE M BI ESAUCE R 2024

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NOVEMBER 2024 • VOLUME 24, ISSUE 11 OWNER & CHIEF EXECUTIVE OFFICER

Chris Keating

EXECUTIVE EDITOR Lauren Healey PUBLISHER

Amy Hyde

ART DIRECTOR

Evan Sult

DIRECTOR OF ADVERTISING Kelli Jones CREATIVE DIRECTOR

Haimanti Germain

GRAPHIC DESIGNER Aspen Smit CONTRIBUTING PHOTOGRAPHERS CONTRIBUTING WRITERS

Lauren Healey, Christina Musgrave, Mabel Suen Mia Barnes, Amanda Bretz, Lauren Healey

Sauce was founded by Allyson Mace in 1999.

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The entire contents of Sauce Magazine are copyright 2024

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contents N OV E M B E R 2 02 4

editors’ picks 7 EAT THIS

Bacon-wrapped meatloaf at Herbie's

by Lauren Healey 8 HIT LIST

36 PUMPKIN SPICE & EVERYTHING NICE

by Amanda Bretz

last bite 45 LANDMARK

COVER DETAILS DIG INTO THE SEASON The pumpkin-flavored pancakes with cinnamon butter and tres leches drizzle from Sunny Street Cafe.

Learn more on page 36.

PHOTO BY CHRISTINA MUSGRAVE

Tucker’s Place

by Amanda Bretz

3 new places to try this month

by Lauren Healey 14 FIRST LOOK

Ray's SportsHouse

by Lauren Healey Narwhal's Crafted

by Amanda Bretz 19 DRINK THIS

None of the Above’s In the Mood for Love

by Lauren Healey 21 STUFF TO DO THIS NOVEMBER

by Amanda Bretz

features 26 HEALTHY LATE NIGHT EATS

by Mia Barnes 34 HOW HIGH?

The difference between rosin an distillate edibles

PHOTO BY CHRISTINA MUSGR AVE

by Lauren Healey

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Eat This

E D I T O R S ’ P I C K S

A new seasonal offering, the bacon-wrapped meatloaf at Herbie’s may sound like something you’d find on grandma’s dinner table, but this upscale twist on the classic comfort food offers so much more. Made with beef from Ruth Family Farms in Kirksville, this massive meatloaf is light yet rich and fall-apart tender with tons of flavor thanks to the addition of a bevy of veggies and other ingredients such as sautéed leeks, green bell pepper, shallots and garlic, plus a blend of spices, including jerk seasoning for a touch of warmth. The loaf is wrapped in crispy bacon from Wenneman’s Meat Co. in St. Libory, Illinois, and served alongside a caramelized onion beef jus, uber-creamy sweet potato purée and sautéed baby spinach for the perfect juxtaposition of sweet and savory. This dish will only be on the menu through the end of the year, so head over to Herbie’s this holiday season to enjoy an elevated version of a timeless classic.

PHOTO COURTESY OF HERBIE’S

8100 Maryland Ave., Clayton, 314.769.9595, herbies.com

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E D I T O R S ’ P I C K S

hit list

3 new places to try this month

PHOTO BY MICHELLE VOL ANSKY

Sunlight floods Expat BBQ

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E D I T O R S ' P I C K S

Opposite page: Ribs and chopped salad from Expat BBQ. This page: No Ordinary Rabbit's roasted carrots and butternut squash hummus with fry bread

PHOTOS OF EXPAT BBQ BY MICHELLE VOLANSKY; PHOTOS OF NO ORDINARY RABBIT BY LAUREN HEALEY

EXPAT BBQ

NO ORDINARY RABBIT

The latest Niche Food Group restaurant is our new favorite barbecue joint in town. The offerings are globally inspired, meaning you’ll find hints of cultures from around the world meshed with traditional American barbecue recipes. The chopped salad is pretty simple with kale generously dressed with curry ranch and seasonal veggies, but it’s the topping of khatta meetha, a crunchy snack mix, that really makes this fibrous dish. The beef brisket sandwich was our favorite item on a recent visit, rubbed with chiles, garlic and cumin and topped with citrusy salsa verde studded with chunks of creamy avocado. We also loved the revival of the simple but perfect Brass Burger, a Niche Food Group favorite for years at various locations. The wellseasoned waffle fries served with the sandwiches were somehow still crispy for leftovers the following day, and the black beans were an unexpected delight with Chinese sausage, black bean paste and black vinegar. This massive space is sprawled across three floors, so you can get table service inside or head to the thirdfloor terrace when the weather allows for an abbreviated menu and counter service, plus sweeping views of City Foundry and Midtown.

The former Nixta space in Botanical Heights has new life thanks to 5 Star Burgers owner Steve Gontram and general manager David Zitko, who co-own the new bar and restaurant.

The wine selection is quite expansive, but the craft cocktails here are our preferred order. The smoky, complex Another Acid Flashback has a mezcal base, along with harissa, Calabrian chile, pineapple, honey and black walnut bitters for an interesting combination of flavors.

Lilian’s Revenge felt a little more commonplace, but was well done with pineapple rum, yuzu gin, orgeat and yuzu bitters. On the food side, you absolutely must order something served with the house-made fry bread, where a crisp exterior reveals a soft and pillowy interior with just a touch of sweetness. We paired it with the butternut squash hummus, but it could be a vehicle for just about anything on the menu. We also enjoyed the roasted carrots with citrus labneh and tangy agrodolce made with honey, white wine, vinegar and pickled red onion. The menu here is very much in flux and will be expanding as demand increases, so it definitely seems like a place we’ll want to visit more than once.

City Foundry STL, 3730 Foundry Way, St. Louis, expatbbq.com

1621 Tower Grove Ave., St. Louis, noordinaryrabbitstl.com

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Cocktails at Brasas

PHOTOS OF BR ASAS THIS PAGE BY MICHELLE VOL ANSKY; OPPOSITE PAGE PHOTO OF PAPA RELLENA BY L AUREN HE ALEY

BRASAS The team behind St. Charles’ Peruvian bistro Jalea, a Sauce Best New Restaurant in 2022, is at it again with Brasas, which focuses on pollo a la brasa, or chicken cooked over embers.

We already know the chicken is divine from trying it at Jalea, as well as chefowner Andrew Cisneros’ original popups that featured the chicken several years ago, but it’s some newer menu items that had us most excited on a recent visit. The star of the evening was the papa rellena, a potato croquette filled with beef estofado (egg, panca pepper, spices, red wine and olives) and topped with salsa criolla, all atop a generous layer of aji verde, possibly our favorite green sauce in town, brimming with the bright and verdant flavors of cilantro and lime. The beef strip loin anticuchos were a great starter, bursting with spices and smoky flavor, although we did wish the meat was slightly more tender. The chaufa aeropuerto, a rich Peruvian fried rice dish, was another hit, topped with three kinds of meat and studded with a variety of veggies, including Peruvian corn. On the beverage side, you can never go wrong with the pisco sour, which is more balanced than some of the other pisco sours we’ve tried around town.

6138 Delmar Blvd., St. Louis, 314.256.1937, brasas-stl.com

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The dining area

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Papa rellena at Brasas

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First Look Ray's SportsHouse

BY LAUREN HEALEY

The former home of Llywelyn’s Pub at 1732 S. Ninth St. in Soulard is now Ray’s SportsHouse, a Mizzouthemed bar and restaurant that has experienced great fanfare since opening at the tail end of summer.

Owned and operated by Corbin Ray, a third-generation Mizzou alum, with the help of his mom Allie Ray, who led the development of the food menu, the new spot in Soulard has had lines of people waiting at the door to get in before they even open on game days. With 44 TVs dispersed throughout the large space, Ray’s has every commercial package needed to ensure any sporting game of your choice can be viewed there.

“We emulate Farout Field [at Mizzou], and the guests are always doing the chants and cheers you would hear at a football game at Mizzou,” Corbin Ray explained. “Countless people come up and say it feels like they’re back in Columbia, this feels like they’re back in college again.”

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The food menu, which was conceptualized in collaboration with a team of talented chefs from around town, features elevated bar classics with a twist. Highlights include street corn bruschetta, seared tuna tostadas, chicken wings, potato skins, a few salads, plus some sandwiches and wraps. There’s also a nice selection of beer, both bottled and on draft, plus a lengthy cocktail list of approachable offerings.

“When Corbin came up with this concept, we knew we would build it around the bar, but it needed to have a strong food program. We could’ve done traditional bar food, but we decided to make sure we didn’t serve traditional bar food. Yes, you’ll see chicken wings, et cetera, but every element is elevated. We worked with a team of chefs to elevate to a degree where the ingredients are different from what you’ll find at most sports bars, like from different parts of the world.”

One special example of the elevated fare

is the Billionaire Bacon, which sparkles with a generous coating of shimmering edible gold dust and can be ordered on its own and is also served with the smash burger. “Black and gold are the Mizzou colors, so we wanted that to be evident in everything from our food menu and decor to the little touches like the napkins and silverware,” Allie Ray said.

The space is just over 7,800 square feet with about 180 to 190 seats on the first floor, which boasts two bars in separate rooms. The upstairs area will become a private events space with its own bar after a renovation is complete in the next month or so.

Ray’s SportsHouse is open from 4 p.m. to midnight Monday, 11 a.m. to midnight Tuesday and Wednesday, 11 a.m. to 1:30 a.m. Thursday and Friday, 10 a.m. to 1:30 a.m. Saturday, and 11 a.m. to midnight Sunday, aside from Mizzou game days when the establishment opens an hour or two prior to kickoff.

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PHOTOS BY LAUREN HEALEY

Ray's of Sunshine and a Marching Marg

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First Look Narwhal's Crafted at The District

BY AMANDA BRETZ

The wait is finally over: Narwhal’s Crafted has opened its highly anticipated third location at 17081 N. Outer Forty Road at The District in Chesterfield.

The 3,600-square-foot interior features a mix of bar seating, tables that seat parties of four or six, as well as booths and an area that features soft seating, with total capacity for 160 guests inside. Outdoors, there’s a 1,000-square-foot open air patio that seats an additional 75, complete with five outdoor fire pits just in time to help keep guests warm during the cooler autumn nights.

The establishment’s interior decor is a blend of the brand’s signature turquoise hue, lots of wood details, such as the tabletops, and accent walls that feature shake and weathered wood, and wallpaper in black, white and gold with

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a unique pattern featuring mermaid skeletons adorns the soft seating nook.

Guests will find both the slushy and draft-style cocktails that are on the menu at the other two Narwhal’s locations, as well as options to order food from preferred food partners such as the nearby Hi-Pointe Drive-In and Napoli Bros. Pizza and Pasta by using a QR code that can easily be scanned right from their table.

And since Narwhal’s is located on the northwest corner of a greenspace area dubbed “the hub” that offers space for groups to watch televised sporting events or relax, a higher volume of togo orders are something the team has anticipated since the location was still in its construction stage. The team has put a lot of thought into implementing ways for guests to pick up their to-go

orders they’ve placed online, as well as for those guests who walk in to order a cocktail to go.

“A lot has changed between opening our first location and our second, and since Covid,” said co-owner Brad Merten. “A lot has changed in the way customers can order.”

Since many of the walk-in to-go orders are often placed by people who are spending time at the hub, Merten also added that the team is hoping to implement a seamless ordering option that will allow guests at the hub area to place their order at Narwhal’s and have it delivered without ever having to leave their spot at the hub.

Narwhal’s Crafted at The District is open from 11 a.m. to midnight seven days a week.

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INTERIOR PHOTOS BY MATT FELDT; PUMPKIN SPICED WHITE RUSSIAN PHOTO COURTESY OF NARWHAL’S CRAFTED

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DRINK THIS We love everything about None of the Above (NOTA) , the swanky new speakeasy at City Foundry STL, but it was the savory-sweet In the Mood For Love cocktail that really got our attention on our latest visit to the uber-luxe basement bar. Inspired by a cumin-coriander dish at Cate Zone Chinese Cafe, bar manager Fionna Gemzon conceptualized the beverage, which is now one of the most popular offerings at NOTA. Rye whiskey is fat-washed with both sesame oil and sesame paste, lending richness and depth to the drink’s base. Toasted cumin and coriander are infused into a flavorful, smoky syrup for the cocktail, which also benefits from fresh lemon juice for brightness. The addition of sotol and pimento dram add further complexity. A rim garnish of black sesame seeds and salt rounds out the cocktail beautifully.

The finishing touch is a NOTA-branded ice cube made by local specialty ice company Good Ice. The drink is light and bright enough to enjoy during the summer, but complex enough that it feels right on a chilly evening as well.

PHOTO COURTESY OF NONE OF THE ABOVE

3730 Foundry Way, St. Louis, 314.656.6682, notastl.com

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stuff to do NOVEMBER

BY AMANDA BRETZ

PHOTO COURTESY OF DISCOVER ST. CHARLES

Sci-Feast

Nov. 9 – 9:30 a.m. - 4:30 p.m., St. Louis Science Center, 5050 Oakland Ave., St. Louis, slsc.org The St. Louis Science Center’s Sci-Feast events are a repeated series of day-long free events focused on STEM applications. In honor of the approaching holiday season, guests can attend Sci-Feast and engage with local experts in food science, agriculture, health and nutrition, recipe development and more. Dive deeper into foods and cultures from around the globe through presentations by international students from the McDonnell International Scholars Academy at Washington University in St. Louis. Free admission.

Murder Mystery

Nov. 15 – 7 to 10 p.m., Maggiano’s Little Italy, 2 The Boulevard Saint Louis, Richmond Heights, maggianos.com Enjoy a night full of mystery, fun and delicious food

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while helping solve a mystery. Tickets include a familystyle meal, non-alcoholic beverages and one glass of wine or beer per ticket. Additional beverages can be purchased at cash bar. Guests must be 18 or older.

Tickets available online.

Holiday Taste & Sip

Nov. 16 – noon to 4 p.m., Eckert’s Farm, 951 S. Green Mount Road, Belleville, eckerts.com Find locally made products perfect for gifting, sample festive foods and drinks and take part in 30-minute workshops and leave the workshop with a handmade, ready-to-gift item. Join in workshops on making a hot cocoa mug, holiday potpourri or an individual cornucopia charcuterie. Sign up for the workshops online.

Garden Glow

Nov. 16 to Jan. 4 (closed Nov. 28, Dec. 24 & 25), Missouri Botanical Garden, 4344 Shaw Blvd., St. Louis, missouribotanicalgarden.org Garden Glow is an event that transforms Missouri Botanical Garden by setting it aglow with 2 million lights.

Guests will take a stroll and experience beautiful displays, have opportunities to take photos and purchase food and drinks. Tickets available online, by phone or at the door.

Friends Trivia and Friendsgiving Buffet

Nov. 22 – 5:30 to 9 p.m., Chandler Hill Vineyards, 596 Defiance Road, Defiance, chandlerhillvineyards.com Chandler Hill Vineyards is hosting the ultimate Friendsgiving event, featuring an evening of trivia centered around the iconic TV show Friends. Guests will enjoy themed cocktails and a Friendsgiving buffet. saucemagazine.com I SAUCE MAGAZINE I 21

PHOTO OF LIT TLE BEVO COURTESY OF LIT TLE BEVO; PHOTO OF THANKSGIVING DAY PAR ADE COURTESY OF HOLIDAYS IN ST. LOUIS

STUFF TO DO

Attendees are encouraged to decorate their tables and dress in ’90s-era outfits. Tickets available online.

Danksgiving Competition at The Little Bevo

vibes, people gathering around amazing food and music that will put you in a great mood. Tickets are available online.

Nov. 24 – 1 to 6 p.m., The Little Bevo, 4751 Morgan Ford Road, St. Louis, thelittlebevo.com STL’s Pot Chef presents a Danksgiving competition at The Little Bevo, a Thanksgiving-themed event that features a curated menu of cannabis-infused food. Attendees will vote on winners in five categories, including best starters, side dish, main dish, dessert and vegan dishes. Tickets available online.

Thanksgiving Day Parade

Friendsgiving Brunch

St. Charles Christmas Traditions

Nov. 24 – 1 to 8 p.m., 2411 Union Blvd., St. Louis, eventbrite.com We Brunch STL is hosting a Friendsgiving brunch event at Members Only STL Café. This event is all about good

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Nov. 28 – 9 a.m., Market Street, Downtown St. Louis, holidaysinstl.com/thanksgiving-day-parade.

Ameren’s Thanks-for-Giving Parade features high school marching bands, musical floats and displays, dance groups, drumlines and an appearance by Santa Claus. Find more information and a downloadable parade route online.

Nov. 22 to Dec. 24, Historic Main Street, St. Charles, discoverstcharles.com Step back in time at this annual event, which kicks off

in November and runs through December. Walk along cobblestoned Main Street and take in the decor, hear Christmas melodies sung by Victorian carolers, watch a reenactment of Charles Dickens’ holiday classic A Christmas Carol and pose for photos with Santa Claus.

Find the full schedule of events online. Free admission.

Sip & Shop Winter Market

Nov. 30 – 10 a.m. to 5 p.m., The Little Bevo, 4751 Morgan Ford Road, St. Louis, thelittlebevo.com Head to The Little Bevo to shop local vendors and find the perfect gift for everyone on your holiday shopping list. Guests can also enjoy drink specials and festive food selections to round out the day. In addition to the market, the venue is also hosting a toy drive. Receive a free alcoholic or non-alcoholic specialty drink with a donation of new and unwrapped children’s toys. Free admission.

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PA RT N E R CO N T E N T

The

Main Event 7 ST. LOUIS EVENT SPACES TO CONSIDER THIS HOLIDAY SEASON 24 I SAUCE MAGAZINE I saucemagazine.com

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PA RT N E R CO N T E N T Throwing a party or event and not sure where to start? Save some energy by letting the professionals help in the kitchen. These St. Louis area catering companies and event spaces work around the clock to ensure both you and your guests stay happy.

party for up to 140, their dedicated team is committed to making your celebration seamless and unforgettable. Celebrate the season with Edera!

48 Maryland Plaza, St. Louis, 314.361.7227, ederastl.com

CARDINALS NATION

and occasion. Whether your event is taking place at breakfast, lunch or dinner, they can accommodate your event at any time of day.

On the beverage side, expect a curated selection of spirits, wines and non-alcoholic beverages with various packages available that can be tailored to suit your specific needs. Additionally, if Clayton is not your

Cardinals Nation at Ballpark Village is the perfect backdrop for your next meeting or celebration, offering one of the most dynamic and flexible event spaces in the Midwest.

With a multitude of private event rooms to choose from in varying sizes, anyone hosting a party should find something to suit their needs. There’s a private dining room, the Cardinals Hall of Fame Club, the Branch Rickey Room, a Balcony Bar, plus the Hoffmann Brothers rooftop. In addition, you can even book the Cardinals Hall of Fame and Museum if you’re looking to add a touch of exclusivity to your event. With an experienced staff ready to help you plan your next special event, you can expect world championship service at your party.

101 W. Lockwood Ave., Webster Groves, 314.963.1976, madrinastl.com

ORLANDO BANQUETS AND CATERING

This family-owned and -operated business has been helping St. Louis celebrate with delicious food and outstanding service for over 54 years. Specializing in trendsetting, customized menus and creative presentation, they offer everything from drop-off party trays and simple buffets to elegant, formal dining, butler-passed hors d’oeuvres and interactive chef stations. Orlando’s caters to private homes and offices and is also a preferred caterer at over 40 unique venues, now including The Grand Ballroom downtown.

They offer all-inclusive packages at their two Orlando’s Event Centers and a bed and breakfast log cabin, The Lodge at Grant’s Trail.

601 Clark St., St. Louis, 314.345.9880, cardinalsnation.com

DEFIANCE RIDGE VINEYARDS

The 42-acre Defiance Ridge Vineyards property, the closest winery to St. Louis within Historic Missouri Wine Country, boasts a vineyard, tranquil lake and lush garden landscape. With accommodations for up to 325 guests, Defiance Ridge is one of the most versatile and adaptable venues in the area. The wedding party and guests will enjoy breaktaking views of the sweeping Missouri River Valley from the terraces, veranda and pavilion, and can choose from many ceremony locations and sites. The accomplished chef and staff will work with you to choose just the right menu featuring seasonal artisan cuisine. The team loves to assist in crafting a memorable experience that reflects your personality and vision, so you can expect warm hospitality and attention to detail.

2050 Dorsett Village, Maryland Heights, 314.453.9000; 4300 Hoffmeister Ave., St. Louis, 314.638.6660, orlandogardens.com

WINERY & VINEYARD VENUES OF AUGUSTA WINE CO.

2711 S. MO 94, Defiance, 636.798.2288, defianceridgevineyards.com

EDERA ITALIAN EATERY

Elevate your holiday parties with Edera's private dining options, perfect for corporate events, family gatherings, or celebrations with friends. Edera features multiple elegant rooms that can accommodate intimate dinners or larger festive soirées. Enjoy menus specially created by chef Andrew Simon that highlight seasonal flavors, ensuring a memorable dining experience. Equipped with audio-visual capabilities, our spaces are ideal for both formal presentations and lively cocktail parties. Whether hosting a seated dinner for 10 to 90 guests or a cocktail November 2024

next event. They can accommodate multiple sizes and types of events. You can plan a seated dinner for up to 50 guests or a cocktail reception event for about 60 guests with plenty of standing room. There are even smart TVs available for those with presentations. The Rosatello Room features two entrances: one is completely private and handicap accessible and the other is through the restaurant and not handicap accessible. Madrina’s Florentine Room is another great option that’s handicap accessible; however, it’s a bit smaller and can accommodate only 40 to 50 guests for a seated meal. Menu options for either event space include a prix-fixe meal, a buffet, or even some off-menu dishes if you have 20 or fewer guests. On the beverage side, choose from two different bar packages.

HERBIE’S

The upscale hotspot in Clayton has a dedicated event coordinator, Kristen Rolf, who will collaborate with you to plan every aspect of your event, from selecting the ideal menu and location to organizing decor and entertainment, ensuring that every detail is perfectly executed. The Herbie’s team specializes in events both big and small, offering a variety of catering options, stylish event spaces to satisfy every taste

desired event location, Herbie’s offers offpremise catering and events, with delivery available to select local areas.

8100 Maryland Ave., Clayton, 314.769.9595, herbies.com

MADRINA

The Rosatello Room at Madrina, the hot new Italian restaurant in Webster Groves, is an ideal place to impress your guests at your

From Social Club events to wine dinners, weddings and reunions, the Winery & Vineyard Venues of Augusta Wine Company present the perfect gathering places. Each sister venue has something unique to offer for hosts and their guests. Experience the historic elegance of Mount Pleasant Estates, rustic laid-back vibes at Balducci Vineyards, breathtaking views at Montelle Winery, and the neighborhood charm of Augusta Winery.

Book an intimate wine dinner with your closest friends or ‘turn down for what!’ at a wedding reception with everyone you know.

The premier indoor and outdoor venues in America’s first American Viticulture Area (AVA) offer accommodations from 10 to 200.

For more information on the event venues and activities, visit the website or contact the events team at events@visitaugustamo.com to book your next gathering in Augusta Wine Country. visitaugustamo.com saucemagazine.com I SAUCE MAGAZINE I 25

The Bologna Josh sandwich from Gooseberries

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LATE NIGHT

A trio of tacos from Mission Taco Joint

EATS H E A LT H I E R A LT E R N AT I V E S TO D R I V E -T H R U O F F E R I N G S

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inding healthy food late at night can be a challenge, especially when most options seem to be greasy fast food or processed snacks. But in St. Louis, you don’t have to settle for unhealthy choices just because the hour is late. Although the term "healthy" is relative and means something different to everyone, the items suggested here feature better ingredients than most fast food "food product." Whether you’re craving a light bite after an evening workout or just want something wholesome before bed, plenty of spots cater to night owls seeking nutritious options.

Sasha’s Wine Bars Open until 1:30 a.m. Monday through Saturday and midnight Sunday.

A little more upmarket than the regular lateNovember 2024

The cheese plate at Sasha's

night eateries, this wine bar with two locations stays open until the early hours of the morning.

They serve a variety of hot crepes, from veggies to salmon and trout. They also have plenty of cold plates with tasty snacks like olives, prosciutto, hummus, pita and bruschetta. Roughly 40% of Americans replace meals with snacking, so these plates are a fantastic option for meeting your nutritional goals without missing out on tasty foods or skipping meals. They also have plenty of salads, soups, and healthier, vegetarian pizza options, like their Garden pizza which has a variety of salad toppings from their chopped veggie salad.

Felix’s Pizza Pub Open until 11 p.m. Thursday to Saturday.

While primarily a late-night pizza spot, they also serve tasty salads and veggie wraps, and you can build your own pizza to make sure it’s healthy. Load it up with nutritious toppings like mushrooms and olives for a healthy late-night munch. Just because it’s late doesn’t mean your only choices are heavy, unhealthy meals.

6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com

4069 Shaw Blvd., St. Louis, 314.771.7274; 706 De Mun Ave., #2238, St. Louis, 314.863.7274, sashaswinebar.com saucemagazine.com I SAUCE MAGAZINE I 29

Gooseberries' tofishwich, veggie queen omelet and carrot cake pancakes

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Gooseberries’ veggie St. Paul

Gooseberries

Hawaiian Bros

Open until 2 a.m. on Friday and Saturday.

Open until midnight seven days a week.

Gooseberries specializes in breakfast for dinner with its diner-style late-night plates. It offers plenty of wholesome options, such as vegan tacos, build-your-own omelets and veggie sandwiches. Add some grilled chicken or tofu to your omelet to bump up the protein or add fresh veggies like kale and sweet peppers for a nutritional boost. Eggs only contain 70 calories each with a nutrient-packed yolk, making them the perfect option after a night out.

Serving mouthwatering island-inspired food, this spot offers nutritious options such as the Pacific Island Salad, Huli Huli chicken on a bed of romaine served with mandarin oranges and their signature island vinaigrette, and the Seasoned Vegetables Plate, with fresh seasoned veggies accompanied by two sides of your choice. They also have low-carb options, pineapple as a side and steamed white rice free of oils. Their plates come in three sizes: small, classic and large. You can opt for a smaller portion or check out their nutrition labels for a breakdown of the calories to help you make healthier choices. The entire menu is nut free, and most items are gluten free, so no one has to miss out on an evening bite.

2754 Chippewa St., St. Louis, 314.577.6363, gooseberriesstl.com

13963 New Halls Ferry Road, Florissant, 314.887.7050, hawaiianbros.com November 2024

Gooseberries chefs/co-owners Kim Bond and Ross Lessor

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Mission Taco Joint

(soon to become Session Taco) Open until 10 p.m. Sunday through Thursday and 11 p.m. Friday and Saturday.

This popular restaurant primarily serves Southern California favorites. Healthier options include corn tacos, grilled chicken burritos, and street corn. Looking for some nutrient-packed seafood options? They also offer shrimp bowls, baja tuna ceviche and lobster tacos. Skip the greasy drivethru next time you’re out and treat yourself to something more nutritious instead.

Mission Taco Joint’s dip trio of poblano salsa, guacamole and queso sauce

Multiple locations, missiontacojoint.com

Three Kings Pub Open until 9 p.m. Sunday through Thursday and until 10 p.m.

This restaurant serves a variety of delicious salads, from house salads to gyro salads and Asian kale salads. More filling options include grilled salmon or a tuna poke bowl. They also have plenty of veggie options available, from salads to burgers.

40 Ronnie’s Plaza, St. Louis, 314.635.0724, threekingspub.com

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HOW Jars of distillate

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The difference between rosin and distillate edibles

by Lauren Healey When medical marijuana became legal

in Missouri several years ago, followed a few years later by recreational marijuana, stoners everywhere rejoiced. At Sauce HQ, we were looking forward to the wide array of edibles that would become available.

Now that dispensaries have been up and running for some time, we’re seeing increasingly more options of edibles. Most notably, we’ve noticed that rosin edibles have joined the throng, whereas we previously were primarily seeing those made with distillate. Of course, distillate is still the largest percentage of edibles available at most dispensaries in Missouri; however, the increase of new types of edibles has us excited.

don’t taste the cannabis.”

are often referred to and labeled as “solventless.”

Distillate allows Honeybee Edibles (Proper Cannabis’ house brand of edibles) director of culinary Dave Owens’ incredible flavors to shine, LaBrier continued. “It’s a really consistent experience, eliminating all the other cannabinoids that might impact your experience because even different harvests of the same strain can have different terpene profiles,” he said.

“For rosin, the process is different. It’s a mechanical separation using ice and water to separate trichomes from the plant material. We take that and press it with heat and pressure and that spits out rosin. It’s a different method of extraction that preserves a more plant-native cannabinoid profile, which will change a bit from batch to batch,” he said.

The downside of distillate, he explained, is that “some people report that they are kind of one note — a less comprehensive high,” he said.

HIGH? But what exactly are rosin and distillate? We chatted with some experts from Proper Cannabis

As the cannabis market has matured in Missouri, the Proper team has found that their customer base is becoming more educated and asking for new products such as rosin-infused edibles, which

to get to the bottom of it.

PHOTOS COURTESY OF PROPER CANNABIS

This leads to a more comprehensive high, LaBrier explained, thanks to the presence of more types of cannabinoids and terpenes, which lend nuance to various types of cannabis.

the distillate-based edibles. That said, it will taste a little bit earthier, more plant-like.”

Essentially, distillate is extracted via a chemical process using a solvent such as butane, whereas rosin is extracted through a mechanical process.

“The vast majority of our edibles are distillate,” said Matt LaBrier, COO and co-founder of Proper Cannabis. “The upside of distillate is that they’re super consistent. Especially when we make the distillate, we control every step of the process.

We take crude oil then distill it down and what you’re left with is an oil, or distillate, that’s almost exclusively THC, getting rid of impurities and anything that would add smell or flavor, so you November 2024

“It’s less one-note, so you feel it a little more physically behind your eyes,” he said. “It allows the entourage effect to take place in your body — it’s a little bit more akin to smoking flower than

Due to the more complicated extraction process, rosin edibles are typically more costly — often 20% higher — than those made with distillate. “There’s not a ton of strains that work well for rosin,” he said.

“You might yield half as much rosin as distillate.”

Rosin

However, it seems a growing number of consumers are willing to pay a premium for a more well-rounded high. Head to your local dispensary and speak with your budtender to learn more about the burgeoning rosin market. saucemagazine.com I SAUCE MAGAZINE I 35

PHOTO BY CHRISTINA MUSGR AVE

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Urban Chestnut's Count Orlok and Pumpkin ales

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7

PUMPKIN-FLAVORED T REATS TO TRY THIS FALL IN ST. LOUIS There are a few

things you can count on happening during the fall season in St. Louis, like the weather turning cooler, the leaves changing colors and local bars and restaurants making pumpkin-flavored varieties of some of their most popular menu items.

PHOTO BY CHRISTINA MUSGR AVE

Pumpkin pie concretes

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There’s nothing quite like a slice of pumpkin pie to put the finishing touch on those big meals we seem to indulge in at holiday gatherings, but you don’t have to wait until the holidays to get a taste of pumpkin pie. You can experience the flavors of pumpkin pie in a concrete at any time this autumn. Silky’s Frozen Custard, with locations in Ellisville, Cottleville and Creve Coeur, sells a pumpkin pie concrete, made with pieces of pie, vanilla custard and whipped cream. Ted Drewes also offers pumpkin pie concretes that combine real pumpkin pie and vanilla custard that’s topped with whipped cream.

Pumpkin soda

Yes, you read that right. St. Louis saucemagazine.com I SAUCE MAGAZINE I 39

is home to a pumpkin-flavored soda, thanks to Fitz’s Pumpkin Pop, which is made with cinnamon, nutmeg, ginger, allspice and clove. Order it at both of Fitz’s restaurant locations in Delmar and South County, where it is served as a specialty known as the Pumpkin Dandy Float. Each float combines Pumpkin Pop with vanilla ice cream, whipped cream and caramel sauce, and is topped with a French vanilla wafer. Pumpkin Pop can also be found in grocery stores around St. Louis, or by ordering it directly from Fitz’s website.

Pumpkin pancakes

PHOTO BY CHRISTINA MUSGR AVE

While it’s great adding pumpkin to things you can drink or to sweet ice cream treats, sometimes you want a pumpkin-flavored treat for breakfast. There are a couple places in St. Louis with pumpkin flavored pancakes on the menu. With locations in Arnold, Des Peres, Wentzville and Wildwood, Sunny Street Cafe serves pumpkin pancakes with cinnamon butter and a tres leches drizzle.With 10 locations throughout St. Louis and St. Charles Counties, the seasonal breakfast menu at First Watch also features pumpkin pancakes, made with what the eatery calls its signature spice blend.

Pumpkin spice cocktail

The warm spices used in fall recipes often pair well with certain spirits, and that means a pumpkin-flavored cocktail is a must-try for pumpkin lovers.

The Pumpkin Spice White Russian

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at Narwhal’s Crafted is made with vodka, Kahlua, pumpkin simple syrup and housemade ice cream. And the frozen beverage is topped with vodka-infused whipped cream and pumpkin spice, adding to this fall drink’s sweet and spicy flavor.

Pumpkin beer Pumpkin and beer go together remarkably well, and each fall St. Louis area craft breweries offer limited releases of their pumpkin brews. Schlafly has two versions of its pumpkin beer, the Pumpkin Ale, which is pumpkin infused with cinnamon, clove and nutmeg, and the brewery also has a version that has all that, plus the addition of vanilla, which is its Vanilla Pumpkin Ale. Urban Chestnut also has two pumpkin-flavored beers. The Count Orlok is a black pumpkin ale, which contains notes of pumpkin spices, chocolate and banana, while the brewery’s Pumpkin Ale is a dark beer with notes of pumpkin, cinnamon and spices that’s balanced by a sweet, smooth finish.

Pumpkin coffee If you love pumpkin in your coffee, but crave something slightly different than the PSL, then try Kaldi’s BMPL, a Baked Maple Pumpkin Latte. Each BMPL is made with freshly baked pumpkin that’s pureed and blended into the drink, and is sweetened with real maple syrup and a cinnamon syrup. Available hot or iced, topped with whipped cream and grated nutmeg.

PHOTO BY CHRISTINA MUSGR AVE

Pumpkin-flavored ice cream

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If you prefer a scoop of ice cream over a concrete, Silver Spoon Ice Cream and Sweets, currently located in Eureka and Wildwood with shops soon opening in Chesterfield and downtown Washington, offers a pumpkin-flavored ice cream. The Snap-O-Lantern is an award-winning combination of spicy pumpkin ice cream and heaps of gingersnap cookies, and the flavor is available by the scoop or blended into a milkshake.

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PHOTO COURTESY OF K ALDI’S

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L A S T B I T E // L A N D M A R K

TUCKER'S PLACE

RESTAUR ANT PHOTOS BY L AUREN HE ALEY; FO OD PHOTOS COURTESY OF TUCKER'S PL ACE

BY AMANDA BRETZ

Every community has those establishments that people tend to think of as their home away from home. It’s the spot they return to again and again because it offers great food, they form a relationship with the staff and because the atmosphere just feels right: cozy, warm and inviting. Tucker’s Place is one of those spots, and no matter if you walk into its original Soulard location, or its West County or South County restaurants, the experience is the same.

The inside is filled with warm, wood tones, exposed brick and memorabilia that pays homage to Mardi Gras, which is a nod not only to the restaurant’s Soulard November 2024

location and the city’s legendary Mardi Gras celebration, but also the birth of the restaurant. Tucker’s Place opened for business during the Soulard Mardi Gras celebration back in 1982.

“We feel like we’re part of the history and culture of St. Louis in a unique way that makes us really attached to the community,” said Neil Struharik, general manager of Tucker’s Place West County.

decided to pivot from playing music and launched the eatery without having any restaurant experience, other than what they observed over the years they spent playing in restaurants and bars across the country. As they cast the vision for what their restaurant would become, they wanted to create a place where people could find some of their favorite dishes and enjoy them in a welcoming environment.

When it started over 40 years ago, business partners Tom Struharik, who is Neil’s father, and Alan Shelby, had previously been musicians pursuing fulltime careers in the industry. The partners

The establishment planned to open as a pizza place, but burgers and steaks were added when the partners were able to acquire some chargrills by happenstance due to a fire at a nearby eatery. And it was

with that fateful purchase that Tucker’s grew into being known as the place for steaks in St. Louis. Throughout the years, the eatery has maintained a private selection of steak cuts that come from Omaha, an area the ownership selected because it’s known to have the highest concentration of Angus and Hereford cattle, which are breeds that tend to produce well-marbled cuts.

Since steaks are at the heart of the menu at Tucker’s, the kitchen staff is highly skilled at preparing the cuts to enhance the flavorful and tender beef. The eatery offers 8-ounce filets, rib-eye, sirloin, porterhouse and strip steaks, all of which saucemagazine.com I SAUCE MAGAZINE I 45

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are grilled to perfection and served with a salad and baked potato.

“At the end of the day there’s lots of kinds of restaurants that rise and fall, and there’s a lot of food trends, but steaks and burgers are eternal, those are the kinds of foods that have staying power,” Struharik said.

That staying power is also what helped fuel Tucker’s Place to expand from its original location to a second restaurant in West County in 1992, with the South County storefront opening four years after that in 1996. Besides its menu selections, Struharik attributes the restaurant’s commitment to simplicity and consistency as being a factor to its success.

Since the brand established its core offerings, it hasn’t deviated from its original concept throughout the years. The pizzas are still made with local ingredients, like sausage sourced from the Hill, and a house-made pizza sauce. It’s that commitment to its quality and core menu that has gained the eatery recognition in St. Louis area publications for decades, including being selected 10 times as Sauce Magazine Readers’ Choice for favorite steakhouse.

honey-peach dessert

2117 S. 12th St., 314.772.5977, tuckersplace.com

floral gazpacho

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