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 // N O V E M B E R 2 0 2 6
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NOVEMBER 2026 • VOLUME 26, ISSUE 11 OWNER & CHIEF EXECUTIVE OFFICER
Lucas Farrell
OWNER & CHIEF OPERATING OFFICER Kyle Stevens EXECUTIVE EDITOR Lauren Healey DIRECTOR OF ADVERTISING Kelli Jones CREATIVE DIRECTOR CONTRIBUTING PHOTOGRAPHERS
Haimanti Germain Julia Fallert, Kiana Fleming, Lauren Healey, Miranda Munguia
CONTRIBUTING WRITERS
Kiana Fleming, Riley Hansen, Lauren Healey
Sauce was founded by Allyson Mace in 1999.
LOBA & LORE'S SURVIVAL GUIDE. LE ARN MORE ON P. 18. // PHOTO BY L AUREN HE ALEY
TO PLACE ADVERTISEMENTS IN SAUCE MAGAZINE, contact the advertising department at sales@saucemagazine.com. The entire contents of Sauce Magazine are copyright 2026 by STL Bucket List, LLC. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without the expressed written permission of the Publisher, Sauce Magazine, 7302 Piccadilly Ave., Maplewood, MO 63143. The Sauce name and logo are both registered to the publisher, STL Bucket List, LLC. While the information has
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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.
October 2026
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contents editors’ picks 7 EAT THIS
Short rib red curry at Indo
By Lauren Healey
COVER DETAILS Extra Wavy is bringing the heat to the outskirts of Lafayette Square. Learn more on p. 20. // photo by Julia Fallert
features 19 INDUSTRY SPOTLIGHT The Fattened Caf
By Kiana Fleming 9 DRINK THIS
Madame Zeroni at NOTA
By Lauren Healey 10 4 HANDS
Celebrating 15 years of beers
By Lauren Healey 14 HIT LIST
3 new places you need to try
By Lauren Healey
20 RIDE THE WAVE
Extra Wavy dazzles in Lafayette Square
By Lauren Healey 28 A FAMILY AFFAIR
Meridian Restaurant Supply
By Lauren Healey 30 BOWL GOALS
7 local soups perfect for fall
By Riley Hansen 34 GIFT GUIDE
Shop local this holiday season
last bite 37 STUFF TO DO IN NOVEMBER By Riley Hansen
LE AR N MO R E ABO UT E X TR A WAV Y O N P. 2 0. // PH OTO BY J U LIA FALLE RT
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Eat This
E D I T O R S ’ P I C K S
We’ve long been fans of Indo’s palm sugar ribs, often referred to as dessert ribs for good reason, but on a recent visit, it was the short rib red curry that stole the show. The dish features melt-in-your-mouth, slowcooked short ribs in a coconut red curry sauce, served with buttery roti flatbread and cucumber labne. The recipe comes from chef-owner Nick Bognar’s grandmother, Kuhn Yai, who knew her way around a curry paste. “She was like a blue ribbon winning curry paste maker,” Bognar said. Curry sauces are a natural showcase for the techniques and flavors of his heritage, drawing on the food he grew up eating and learned to cook by watching his mother and grandmother in the kitchen. This family recipe is comfort food with plenty of depth, and one we’ll be thinking about long after the last bite.
PHOTO BY LAUREN HEALEY
1641D Tower Grove Ave., St. Louis, indo-stl.com
October 2026
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E D I T O R S ’ P I C K S
DRINK THIS “If only, if only” ... millennials, you know the rest. None of the Above’s new Madame Zeroni cocktail is a Holes throwback without the curse for “always and eternity.” Inspired by the movie, this twist on the Negroni’s cousin, the Enzoni, mixes gin, white grapes, Champagne syrup, lemon and Bruto Americano for a fresher, more complex take on the classic. The Champagne syrup adds depth to the cocktail while making use of bubbly that might otherwise go to waste. We love NOTA, the hidden speakeasy at City Foundry STL, and are always delighted when a new drink hits the menu. Look for a red light to find it, and make a reservation if you want to ensure you’re not turned away once you find the hidden door.
P H OTO BY L AU R E N H E A L E Y
3730 Foundry Way, St. Louis, cityfoundrystl.com
October 2026
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PA RT N E R CO N T E N T
CITY WIDE LEG As 4 Hands Brewing Co. celebrates 15 years with a collaborative IPA and a downtown anniversary party, founder Kevin Lemp reflects on the brands that built the business, the community giving that defines City Wide and what’s next for the St. Louis brewery BY LAUREN HEALEY When 4 Hands Brewing Co. opened its doors on Nov. 11, 2011, the St. Louis craft beer landscape looked a lot different. Fifteen years later, founder and CEO Kevin Lemp is celebrating the brewery’s history while looking ahead to what comes next.
15 Years in the Making The anniversary celebration will take place Nov. 11 at the brewery’s downtown taproom, where it all began. The centerpiece is Beware of the Hopheads, a 7.5% ABV IPA brewed with longtime collaborators Finback Brewery in New York, 2nd Shift Brewing in St. Louis County and Chicago breweries Marz Community Brewing Co. and Pipeworks Brewing. The beer brings together some of the breweries that helped 4 Hands establish itself in its early days. Draft selections from all four collaborators will also be available at the downtown location, with the anniversary beer pouring at all three 4 Hands locations. “It’s a ton of fun to reflect on the last 15 years,” Lemp said. “Now we’re building a plan for the next 15 years.”
Brewing What’s Next The anniversary is also a chance to take stock of how much the brewery’s portfolio has changed. Not one beer from the original lineup remains in the current core portfolio, and Lemp sees that evolution as a sign of a business willing to listen. “I’m a firm believer that we don’t own anything,” he said. “The customer tells us what’s working and when something needs to change.”
COURTESY OF 4HANDS BREWING
Over the years, 4 Hands has retired brands and introduced new ones to fill their places. One standout is OctoHaze, which followed the discontinuation of State Wide and has since become the company’s second-best-performing brand. Its success led to OctoHaze Tropical, a line extension that has become another key driver for the brewery. City Wide Pale Ale, meanwhile, remains the portfolio’s top performer. Lemp said the brand continues to grow, with three percentage points of growth, and remains Missouri’s No. 1 pale ale and St. Louis’ No. 1 craft brand.
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PA RT N E R CO N T E N T
GACY A Million-Dollar Mission City Wide’s success extends beyond sales. Ten years into its philanthropic program, the beer has become a cornerstone of the company’s community giving, helping 4 Hands work toward a goal of donating $1 million. “It’s the biggest accomplishment we’ve ever had here,” Lemp said. “We’re so grateful for what it’s brought us as a company and allowed us to give back to the community.” The brewery is approaching the halfway point of that milliondollar goal, a milestone Lemp said the team once joked about reaching someday. Today, he sees City Wide as much more than a beer brand.
The Next Round Innovation will remain central to 4 Hands’ next chapter. The company is preparing a new look and packaging format for its nonalcoholic lineup, moving from 16-ounce four-packs to 12-ounce six-packs. City Wide NA and Carnation NA will remain, joined by Stride, a blonde ale brewed with Citra hops. Lemp also sees room to grow in spirits, where the company has had a strong year, and Drip Hard Lemonade, which will be a major focus both in bars and restaurants and on store shelves. Larger 19.2-ounce cans will also play a bigger role in the beer portfolio. One area remains uncertain: hemp-derived cannabis beverages. Lemp said regulatory ambiguity has made it difficult to determine the category’s future, leaving the company waiting for clearer federal guidance before deciding whether to move forward.
Holiday Spirits Before the next 15 years get underway, 4 Hands will also bring back Cocktails and Claws, its holiday pop-up with Peacemaker Lobster & Crab Co. in Kirkwood. The event returns to the businesses’ shared space at 150 W. Argonne Drive throughout November and December. This time, guests can look forward to a reservation system designed to make the experience smoother, along with a whimsical cocktail menu showcasing 4 Hands’ spirits and a seafood-centric food menu from the Peacemaker team. For Lemp, the pop-up is another opportunity to bring people together over food and drink, a fitting note for a company whose flagship beer has become synonymous with giving back.
1220 S. 8th St., St. Louis; 150 W. Argonne Drive, Kirkwood; 17081 N Outer 40 Road, Suite 17073, Chesterfield; 4handsbrewery.com October 2026
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3 new places to try this month
P H OTO S BY L AU R E N H E A L E Y
hit list
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E D I T O R S ' P I C K S
GAMLIN’S MAPLEWOOD After a five-year absence from the restaurant industry, restaurateur Derek Gamlin is back with Gamlin’s Maplewood, an elevated neighborhood restaurant he opened with longtime friend and business partner Henry Arciniega and executive chef Chris Arnold. Located in the former Elmwood space, the modern Italian chophouse pairs handmade pasta, steaks and an expansive beverage program with approachable prices and a welcoming atmosphere. The restaurant is already buzzing with life, from the lively bar to the glass-enclosed show kitchen, where diners can watch the cooks at work. We recommend grabbing a seat at the chef’s counter for a front-row view of the action and a menu that puts handmade pasta, steaks and Italian-inspired comfort food in the spotlight. Start with the Brussels sprouts, October 2026
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browned and crispy with a creamy bed of whipped herbed ricotta, guanciale cicciole and Calabrian gremolata. The combination of crunchy vegetables, rich cheese and savory pork makes for a standout starter. The three-cheese pansotti is another must, with a gooey, creamy filling tucked inside delicate pasta and served with chanterelle mushroom ragù, brown butter and hazelnut gremolata. For something heartier, the flank steak arrives with beef-tallow fingerling potatoes, spinach, balsamic oyster mushrooms and béarnaise. The flavors are excellent, though the steak’s texture falls a little short of filetlevel tenderness we’re always seeking. At the bar, the Sauv Spritz is our top pick, but the Leap Year is also a refreshing way to kick off dinner. With Gamlin’s, Derek Gamlin is bringing his family back to the St. Louis restaurant industry, pairing the warmth of a neighborhood gathering spot with the polish of a special-occasion dinner. 2704 Sutton Blvd., Maplewood, gamlinsmaplewood.com
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P H OTO S BY L AU R E N H E A L E Y
BYTE Byte brings bright, super flavorful Middle Eastern fare to University City, serving breakfast and lunch with a menu that spans fresh salads, hearty toasts and house-made pastries. The fattoush, tossed with tomatoes, cucumbers, feta, sumac and crispy pita, delivers a punch of lemony tang, while the house-made pita and mezze spreads are worth a try too. Round out your meal with a latte swirled with pistachio syrup or tahini, then finish with flaky baklava, rose pudding or cheese kenafa. The minimalist but posh space is a welcoming spot for a fresh, flavorful meal or a coffee and something sweet. 8620 Delmar Blvd., University City, bytestl.com
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LOBA & LORE
P H OTO S BY A L E X H A N K I N S P H OTO G R A P H Y
Loba & Lore offers cocktails, creative small plates and an artsy, intimate atmosphere in Midtown, with a menu that blurs the line between bar snacks and a full meal. Owner Lisa Marie Thalhammer and culinary curator Meredith Barry have created a space where drinks come with their own complementary bites, like the coffee-forward Survival Guide made with local Sol Luna Coffee Whiskey and served with an Oreo for dipping, and the raspberry-lychee Loba Lemondrop paired with popcorn and lemon posset brûlée. The food menu is equally inventive, with beet hummus, warmed olives, couscous salad, vegan faux gras and grazing boards loaded with meats, cheeses, fruit and jams. The duo also plans to host regular events, including Sushi & Sips nights featuring chef Heidi Skye Hamamura, an artist and sushi dinner with cocktail pairings created by Barry. Colorful artwork, cozy couches and a culinaryminded cocktail program make this a welcoming spot to try something new, whether you’re stopping in for a drink or making a meal of a few small plates. 2700 Locust St., St. Louis, instagram.com/lobaandlore
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PA RT N E R CO N T E N T
Chef Spotlight: d n a g n ou Y n e r Dar g n ou Y z e p o L Charlene
C
o f T h e F at t e n e d C a f
BY K I A N A F L E M I N G
alifornia natives Darren Young and Charlene Lopez-Young are the husband-and-wife team behind The Fattened Caf, a Filipino barbecue restaurant in the Cherokee Street district of South City St. Louis. What began with game nights among friends has grown into a restaurant centered on Filipino flavors, barbecue and a mission to “love food but to always love people more.” Both grew up in the Los Angeles area, where a diverse food scene was part of everyday life. Young was born in Carson and later moved to Santa Clarita, while Lopez-Young was born in Glendale and spent part of her childhood, from ages 2 to 9, in the Philippines. “You can grab Cuban food, Korean food and Mexican food sometimes from the same block [in Los Angeles],” they said. “It was amazing to be around a variety of food and for that to be a part of our normal lives.” Lopez-Young learned to cook from her mother and grandmother, but her connection to Filipino cooking deepened while attending graduate school in Australia. Living on her own pushed her to learn how to prepare traditional Filipino dishes. Young also enjoyed cooking growing up, though his interest was not
particularly encouraged or nurtured by his family. Instead, he learned on his own and, as he got older, turned to what he jokingly calls “YouTube University” to develop his skills. Young and Lopez-Young met at church in Los Angeles and stayed in touch after they both moved away. Over time, their friendship grew into a relationship, and after Lopez-Young finished graduate school, she moved to St. Louis to join Young. The couple married about a year and a half later and now have three children. In St. Louis, their shared love of food began to take shape through casual kickbacks and game nights with friends. Young used the gatherings to perfect his barbecue skills while Lopez-Young introduced Filipino food to their community. In 2018, they began selling Filipino barbecue at the Cherokee Street Market, marking the beginning of The Fattened Caf. As the business gained traction, the couple enrolled in culinary courses at St. Louis Community College to learn foundational skills before deciding that running their business would become their classroom. “We love food, we love cooking food, but I am more of an avid cook,” Lopez-Young said. “I really just enjoy sharing Filipino food with whoever walks through our doors.”
Her approach in the kitchen is intuitive and experimental. Lopez-Young often creates recipes as she goes, cooking more by instinct than a written formula. Young gravitates toward hospitality as much as cooking. “I like seeing people love the food that comes out of our kitchen, but I enjoy the hospitality side more,” he said.
people of the southern Philippines. The couple burns coconut in house and pulses it into a seasoning, giving the chicken its distinctive black color and deep smoky flavor. “It’s a labor of love but it is so worth it,” they said. “We think it captures the essence of Filipino BBQ and how it can be different across the region.”
That balance has helped shape The Fattened Caf. Early menus included stews, pancit, lumpia and barbecue skewers, but the couple increasingly found themselves drawn to barbecue. They began researching its history throughout the Philippines, including how regional traditions, the spice trade and colonization influenced the cuisine.
Along the way, Young and Lopez-Young have also drawn inspiration and support from St. Louis’ culinary and small business community. They give nods to Gerard Craft of Niche Food Group, the 2026 James Beard Best Midwest Chef winner Loryn Nalic of Balkan Treat Box, Haley Riley of Salt + Smoke BBQ, David Sandusky of BEAST Craft BBQ Co. and Colleen Clawson of Milque Toast, as well as the BALSA Foundation, UMSL DEI Department and Arch Grants.
“We believe Filipino food adapts to its environment, with each dish reflecting the unique regions and archipelagos of the Philippines,” they said. “This adaptability carries over to the countries where the Filipino diaspora has settled, shaping the cuisine in new and evolving ways. We stay true to ourselves while still honoring the flavors Charlene grew up with as a Filipino American.” Their menu remains rooted in comfort food, with ingredients including banana ketchup, soy sauce, vinegar and coconut appearing throughout their meals. Their collective favorite is the piyanggang chicken, a dish they love for its flavor, history and representation of the Tausug
For them, The Fattened Caf has become about more than food. Rather than viewing themselves simply as restaurateurs or chefs, Young and Lopez-Young see their work as an opportunity to serve good food, offer exceptional hospitality and build a strong sense of community. As for what comes next, they are content to let the journey unfold. “We’re just taking it one day at a time,” they said. “Living in the present and soaking it all in.”
3405 S. Jefferson Ave., St. Louis, thefattenedcaf.com
FOODSERVICE
2204 N. Broadway • St. Louis, MO 63102 • 314.231.8400 • 800.472.3673
Visit Our Showroom or checkout our website FORDSTL.COM
October 2026
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St. Louis has a habit of putting restaurants into categories. Seafood spot. Cocktail bar. Neighborhood hangout. Fine dining. Extra Wavy, the latest restaurant from On Point Hospitality, prefers to blur those lines, serving a little East Coast seafood, a little Italian coastal influence and a whole lot of personality. When co-owners Tim Wiggins and Travis Howard opened Extra Wavy in October 2025, they wanted to create a restaurant that felt special without taking itself too seriously. A year later, that vision has come into focus at the 105-seat restaurant in the historic Centennial Malt House, just across Chouteau Avenue from Lafayette Square. The food is meticulously executed, the drinks are inventive and the room, dressed in shades of pink and green, is a welcome reminder that a restaurant can be polished and playful at the same time. The color combination is part of what makes Extra Wavy so memorable. Green dining spaces and coral-pink rooms set the tone, while nets draped from the ceiling, eye-catching art and a colorful bar top add texture and personality. Even the custom glassware, designed by Frank Norton and printed by Grand Stand in Kansas, contributes to a visual identity that feels considered without becoming precious. The effect is tropical, a little cartoonish and unmistakably its own.
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Co-owners Tim Wiggins, left, and Travis Howard
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That balance was deliberate from the beginning. Wiggins and Howard spent months developing the restaurant’s branding before opening, working with Norton to establish a concept that could accommodate a range of influences without being confined to one culinary label. “We want it to sound simple but be really special,” Wiggins said. The idea was to strip away anything unnecessary, then focus on the layers of technique and detail that make a dish worth remembering. The same thinking informed the restaurant’s playful name, which invites people to decide for themselves what makes Extra Wavy extra wavy.
The cocktail program is inventive and delicious.
For Howard, the concept also reflects a larger opportunity in St. Louis dining. After returning to restaurants following a stint in sales, he began to recognize how much room there was for places that paired ambitious food with serious cocktail programs. Trips to Chicago showed him how restaurants could evolve beyond the traditional categories diners expected, and he and Wiggins wanted to bring that spirit home. They also understood the importance of making the experience approachable. The goal wasn’t to create a restaurant that required a special occasion or a working knowledge of culinary terminology. It was to make people comfortable enough to explore, whether that meant ordering something familiar or discovering a new favorite. Seafood anchors the menu, with rotating raw-bar selections alongside dishes that draw on American East Coast and Mediterranean coastal traditions. The kitchen’s approach is evident in the details: Hamachi crudo arrives with a creamy whole-lemon vinaigrette, paddlefish caviar, radish and fig leaf oil, while the lobster donut reimagines a lobster roll with a crunchy sweet potato donut and panko exterior and North African-spiced lobster salad inside.
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Hamachi crudo
The fish and chips, meanwhile, reflect the kind of behind-the-scenes experimentation that defines the restaurant. The kitchen tested four different alcohols in its batter to achieve an exceptionally crisp coating for cod, served with salt-and-vinegar fries and house-made remoulade. Elsewhere, house-made creste di gallo pasta with crab, sun-dried tomato, lemon and zesty breadcrumbs delivers richness balanced by brightness. Bread and pasta are central to the restaurant’s Italian influences, and the menu continues to evolve. Since opening, the team has introduced dishes including vegetarian ravioli and grilled squash, while desserts have found their footing with offerings such as sticky toffee pudding and house-made ice cream. Rather than reinventing the restaurant every few months, the team has concentrated on refining what is already working and making thoughtful additions. That restraint is part of what makes On Point Hospitality worth watching. The group, which also operates Yellowbelly and adjacent cocktail bar Lazy Tiger, has developed a recognizable approach to food, drink and atmosphere without rushing to multiply its concepts. Each restaurant has its own identity, but the underlying commitment to quality and hospitality remains consistent. At Extra Wavy, that commitment extends well beyond the kitchen and bar. Wiggins estimates that the team devotes roughly 70% of its energy to hospitality, an investment that begins with hiring the right people and continues through ongoing service and beverage training. Executive Chef Ben Tulin
General manager and sommelier Colleen O’Shea Jones has helped lead that effort, building the team’s wine knowledge and service skills. The result is a staff that can guide guests through the menu and beverage list with confidence, making the experience feel welcoming rather than intimidating. “We know taste is subjective,” Wiggins said. “Being treated well is not subjective.” It’s a straightforward philosophy, but one that requires constant work. A memorable dish or cocktail might bring someone through the door, but thoughtful service gives them a reason to return. At
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Extra Wavy, the team wants guests to leave feeling that they were taken care of, whether they came in for a full dinner or just stopped by for a drink. The beverage program remains a major draw, with inventive house cocktails, martinis, spritzes and an approachable wine list that offers plenty to explore. Happy hour, introduced after the restaurant opened, has added another entry point. From 5 to 6 p.m., cocktails are $10 and wine is $9, alongside a special food menu that includes a lamb meatball sandwich on house ciabatta. The limited-time offerings give guests another reason to stop in before dinner or make a return visit. Reservations can be competitive on weekends, but the team deliberately reserves space for walk-ins, especially during the week. It’s another small but telling decision: Even as the restaurant finds its audience, the goal is to remain accessible to people who want to experience it without planning weeks in advance. One year in, Extra Wavy feels less like a restaurant trying to prove itself than one settling comfortably into what it does best. The food rewards curiosity, the drinks bring a
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sense of occasion to an ordinary evening and the colorful room makes the whole experience feel a little lighter on its feet.
Fish and chips
More than anything, the restaurant demonstrates what can happen when a hospitality group knows its strengths and gives them room to develop. On Point isn’t chasing expansion for expansion’s sake. It’s investing in its people, refining its menus and allowing each concept to become its own thing. In a city that sometimes expects restaurants to fit neatly into a box, Extra Wavy makes a convincing case for leaving a little room around the edges. 2017 Chouteau Ave., St. Louis, extrawavystl.com October 2026
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PA RT N E R CO N T E N T
How Meridian Restaurant Supply Serves St. Louis Restaurants From next-day delivery to white-glove equipment service, the family-owned company helps local restaurants get their kitchens up and running, as well as keep them running efficiently with budgets and rising food costs at top of mind
Long before Meridian Restaurant Supply had a warehouse full of restaurant equipment, disposables, smallwares and everything in between, it was a much smaller operation: a family business running out of a garage. That garage belonged to Eli Miller’s grandparents. His grandfather, Elliot, and his father, Tim, started the company as Meridian Paper, delivering products around St. Louis in Tim’s station wagon. As the business grew, Tim and his wife, Michele, moved the company out of the garage and established Meridian Supply in 1993. After several moves, the family-owned company eventually landed on Page Avenue, where Meridian Restaurant Supply continues to serve restaurants and other foodservice businesses throughout St. Louis. Today, Eli and his wife, Luci Miller, are carrying that family business into its second generation. Meridian supplies everything from paper products and disposables to kitchen equipment, cookware, tableware, glassware, cleaning supplies and smallwares, serving restaurants, bars, schools, churches and other local businesses. The company also has a retail storefront open to the public. For Eli, the business has been part of life for as long as he can remember. “My ‘daycare’ was Meridian,” he said. He grew up in the warehouse alongside his brother and sister, watching his parents build the company through sheer hard work. That work ethic stuck with him, but so did the lessons about what he wanted his own version of the family business to look like. “My parents worked extremely hard, and I learned a lot of grit and perseverance from them,” Eli said. “However, I also learned what I would do differently.” Now a father of two young children, with another on the way, Eli wants his own kids to see that same dedication without feeling like work has to come at the expense of family life. He wants them to remember that he showed up for soccer games, family vacations and ordinary weekends at home, too. That balance is part of what the Millers are building into Meridian as they lead the company forward.
BY LAUREN HEALEY
When Eli and Luci first took ownership, Luci was still working as a kidney transplant coordinator and continued in that role for the first six months. Though she had grown up around the restaurant industry, with her own family owning a restaurant and her work experience spanning restaurants and bars, the sales side of the business was new territory. It quickly became clear that the growing company needed both of them. Today, Eli oversees day-to-day operations, manages his accounts and takes the lead on larger design and build projects for new kitchens. Luci focuses on sales and her local accounts while also helping manage the office and handling HR responsibilities when needed.
PHOTO COURTESY OF MERIDIAN RESTAUR ANT SUPPLY
The division of labor may have changed over the years, but the philosophy behind Meridian has remained remarkably simple: listen to customers, be straightforward and transparent with them and make their jobs easier. Meridian describes itself as a family-owned company built around individualized customer service, and the Millers say that old-school approach is one of the reasons customers continue to stick around. “We have always kept it real with our customers,” Luci said. “We are transparent with our pricing and policies. There are not a bunch of bells and whistles with us.” That straightforward approach has helped create relationships that last well beyond a Eli and Luci Miller
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single restaurant opening. Some Meridian customers have been with the company for more than 30 years, following the business through openings, closures and new ventures. “They become family,” Luci said. “That right there says it all.” The company’s current customer base reflects that broad, relationship-driven approach. Meridian works with plenty of independent bars and restaurants around St. Louis, along with schools and churches, while increasingly working with larger local hospitality groups and entering the fine dining market as the city’s restaurant scene continues to grow. Meridian’s inventory has grown with its customers too. The company carries everything from everyday restaurant staples to equipment such as refrigeration, ovens, fryers, prep tables, sinks and walk-in coolers, along with glassware, cookware, catering supplies and more. And because the restaurant industry is constantly changing, the Millers have learned to change with it. “Our industry is extremely reactive,” Luci said. “We listen to our customers and stay open-minded.” When customers started asking for compostable products, Meridian brought them in. When they wanted bamboo, the company added bamboo. The goal is to respond to what local operators actually need while keeping the basics in stock. That flexibility extends to the way Meridian handles delivery and service. The company offers next-day delivery to local accounts with no minimum order, and its own warehouse and delivery team handle orders locally. For new restaurant owners, the relationship can go even further. Meridian offers what the Millers call “white glove” delivery, meaning the company does more than leave a piece of equipment at the door. Its team uncrates and assembles equipment and gets it into place in the kitchen. Meridian also handles warranty issues for equipment purchased through the company, giving customers one person to call rather than forcing them to navigate the manufacturer themselves. “We help our new restaurant owners with every part of the opening process,” Luci said. “We really love that part of our job. It is such a rewarding and fun part of our job.” In fact, opening a new restaurant might be the part of the job the Millers enjoy most. There is something fitting about a company that began with a station wagon delivering paper products now helping St. Louis restaurateurs build the kitchens where their own businesses will take shape. And perhaps that is the clearest thread between Meridian’s first generation and its second. The products may have expanded well beyond paper, the warehouse may be bigger and the restaurant industry may look very different than it did when Elliot and Tim were making deliveries, but the business is still rooted in people. For the Millers, that means customers who become friends, employees who become part of the family and, eventually, their own children growing up around the business just as Eli did. “We are so excited to raise our children in this industry,” Luci said. “We are a foodie family. We love the restaurant scene in St. Louis and our kids do too.” Maybe one day, they’ll want to join the family business too. 9950 Page Ave, St. Louis, meridianrs.com
October 2026
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COURTESY OF BASSO ON THE PL A Z A
By Riley Hansen
G Butternut Squash Soup // courtesy of Casa Don Alfonso
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These 7 local favorites make a strong case for soup weather
GOALS
Finally, sweater weather is here, and so are some hearty dishes ready to warm you from the inside. Without further ado, here are some of our favorite bowls around St. Louis.
October 2026
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Brasserie // French Onion Soup Everything at the Niche Food Group’s signature French restaurant, Brasserie, feels cozy and special, from the daily-printed menus to the checkered cloths and warm lighting throughout the space. There’s no shortage of menu items to warm you up, too, but the French onion soup is a consistent, year-round staple. The top is crowned with Comté cheese and chives. Once you get through that gooey layer, you’re greeted with perfectly textured onions and amazing flavor. We recommend the soup as an appetizer before the braised beef for the quintessential fall meal.
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4580 Laclede Ave., St. Louis, 314.454.0600, brasseriebyniche.com
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Chocobo // Photo courtesy of Oni
Broadway Oyster Bar // Andouille, Chicken and Seafood Gumbo Calling gumbo a soup might be controversial, but the dish at Broadway Oyster Bar is too good not to include. It comes in a cup or an entree, and it’s full of protein and flavor. If you’re really hungry, check out the sampler platter, which also has jambalaya, red beans and rice and crawfish etouffee. 736 S. Broadway, St. Louis, 314.621.8811, broadwayoysterbar.com
Casa Don Alfonso // Butternut Squash Soup The Neapolitan eatery only has its fall menu through midNovember, so grab this one soon. Casa Don Alfonso’s butternut squash soup brings autumn flavors together with thyme, shaved pecorino and a hazelnut crumble. Pair it with the Wassail di Casa, which highlights Eckert’s apple cider along with bourbon, pumpkin and baking spices. It’s sweater weather in a bowl and a glass. 100 Carondelet Plaza, Clayton, 314.719.1496, casadonalfonsostlouis.com saucemagazine.com I SAUCE MAGAZINE I 31
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DD Mau // Pho This fast-casual Vietnamese eatery doesn’t skimp on the flavor, and its pho is a good way to warm up quickly. DD Mau provides the structure, but guests get to customize their bowl for a different experience each time. The traditional noodle soup comes with rice noodles, silky broth and an array of veggies and herbs: basil, cilantro, bean sprouts, scallions and white onions. Leave them out or add extra, then pick your protein. We’d go with the steak, but there are also meatballs, chicken, seafood, brisket, shrimp and tofu. Make the whole thing vegan if you want, and grab a matcha or a boba tea while you’re there. Multiple locations, ddmaustl.com
5 Polish Dill Pickle Soup // Photo courtesy of The Fountain on Locust
The Fountain on Locust // Dill Pickle Soup The Polish dill pickle soup at The Fountain is a cult favorite for a reason. It goes perfectly with any of its sandwiches, but if you already know what all the hype is about and want some variety, The Fountain still has you covered. Every week, the restaurant features two other soups, one of which is vegetarian. This month, you can catch Tuscan white bean soup and rustic spice stew Nov. 3–8, then Swedish meatball soup and street corn chowder Nov. 10–15. Nov. 17–22 features street corn chowder and cream of mushroom soup, and Nov. 24–29 brings spicy sausage and kale soup alongside white bean and kale soup. 3037 Locust St., St. Louis, 314.535.7800, fountainonlocust.com
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Pho // Photo courtesy of DD Mau
Oni // Chocobo Ramen Think chicken noodle soup if it were actually ramen. That’s what they’re serving up at Oni when you order the Chocobo. The chicken bone broth has a rich, deep flavor and is full of black garlic miso tare, a fried chicken breast, roasted garlic corn and a bit of house chili oil, perfect for warming you up during the colder months. For a little something extra, check out the Japanese pub’s curry, made from scratch and toasted on the stove for an hour. 4370 Manchester Ave., St. Louis, 314.776.9476, onistl.com October 2026
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French Onion Soup // Photo courtesy of Brasserie by Niche
October 2026
Southwest Diner // Posole
Broadway Oyster Bar's sampler platter // photo by Riley Hansen
The posole at Southwest Diner brings the heat, both literally and with its red chile. Full of pork and hominy, this stew is hearty, a little spicy and perfect for the all-seasons patio. They serve it all day and all year, and we recommend trying it with the housemade tots. 6803 Southwest Ave., St. Louis, 314.260.7244, southwestdinersaintlouis.com
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PA RT N E R CO N T E N T
STL FOODIE
T E POLAR EXPRESS ST. LOUIS UNION STATION
SWITCHGRASS SWITCHGRASS SPIRITS, BOTTLED-IN-BOND RYE WHISKEY
A magical trip to the North Pole aboard the Polar Express at St. Louis Union Station is the ultimate family holiday tradition. Enjoy cookies, hot chocolate, singing, dancing and a visit from Santa himself on board the train. Golden tickets begin at $19.99.
stlpolarexpressride.com
Flavorful whiskey from Switchgrass Spirits just turned six! Bottled-inbond, with notes of cherry and spice a holiday classic.
Switchgrassspirits.com
ST. LOUIS AQUARIUM GIFTBETTER
MEMBERSHIP
GiftBetter makes shopping local easier, letting you give gift cards to St. Louis restaurants, coffee shops and retailers without guessing recipients’ favorite spots. The platform features local businesses including Extra Wavy, Kaldi’s Coffee and Niche Food Group.
Make a splash this season! St. Louis Aquarium memberships offer unlimited chances to get your hands wet at the nation’s most interactive aquarium. Enjoy fin-tastic perks like free parking, discounts at St. Louis Union Station, Polar Express presale access, and more – all for less than the cost of two visits.
giftbetter.com
Adult: $55 | Child (3 – 17): $35
GIFT CARDS
Memberships can be purchased at: stlouisaquarium. com/membership-purchase
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October 2026
PA RT N E R CO N T E N T
GIFT GUIDE D'S PLACE The gift that keeps on giving. Purchase a D’s Place gift card for that someone who wants to be surprised with delicious food and drinks. From smashburgers and wontons, to buckets and cocktails. Wall to wall TVs for all your sporting needs. Open 7 days a week 11am-12am.
dsplacestl.com
THE KEY BURGER BAR & BOOGIE GIVE THE EXPERIENCE OF THE KEY BURGER BAR & BOOGIE THIS HOLIDAY SEASON! Take a break from the holiday prep. Treat friends, family or co-workers to a night at The Key for smashburgers, watch parties, music and dancing. Gift something they’ll remember – The Key experience!
thekeystl.com
TRAIN SHED THE NEWEST ST. LOUIS CLASSIC Themed holiday cocktails and a festive atmosphere await you at the Sleigh Shed at Union Station - the best holiday pop-up bar in town. Grabbing a gift card in any amount makes for the perfect stocking stuffer!
trainshed-stl.com October 2026
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October 2026
D I A D E LOS MU E R TOS // C O U R T ES Y O F V I S I T T H E LO O P
stuff to do NOVEMBER BY RILEY HANSEN
None of the Above x The Fabulous Fox
Through Nov. 8 – None of the Above, 3730 Foundry Way, St. Louis, 314.656.6682, notastl.com None of the Above, the underground cocktail lounge from Niche Food Group, has partnered with The Fabulous Fox for a season-long cocktail collaboration inspired by the theatre’s 2026–2027 Broadway lineup. Now through Nov. 8, NOTA is celebrating BOOP! The Musical with Something To Shout About, a red, cherry-garnished variation on the classic Pink Lady, inspired by Betty Boop. Alongside the rotating specials, NOTA will also offer The Fox, a cocktail available throughout the Broadway season as a nod to the partnership.
Cherokee Street Jazz Crawl
Nov. 7 – 12:30 p.m., Cherokee Street, St. Louis, cherokeestreet.com This annual street festival and music crawl showcases some of the best music and dance in the region and brings pop-up performances to the shops, bars and corners of Cherokee Street. The free, all-day festival is broken up into three musical sets: Mid-Day, Happy Hour and the Grand Finale. At 3 p.m., all are invited to join the Second Line parade, led by Saint Boogie Brass Band and presented by Swade. The Jazz Crawl finishes off with a ticketed Grand Finale event at The October 2026
Golden Record, including a dance battle. The show will be headlined by Diamond D, joined by a collection of DJs. The Grand Finale is the only portion of the day that is ticketed. Tickets can be purchased online in advance for $20 or at the door for $25.
Dia de los Muertos Festival
Nov. 7 – 4-10 p.m., Delmar Loop, St. Louis, visittheloop.com/events The Loop is coming alive for the Day of the Dead. The Dia de los Muertos Festival features music, dance performances, a Kids Zone and more. This year, visitors are invited to participate in Calaveritas Night, an interactive experience with participating businesses throughout The Loop. Visitors will search for tiny, hidden skulls, or calaveritas. Each discovery will be rewarded with a sweet treat, and those who find a designated number of the calaveritas can enter a drawing through the Loop Passport App for a chance to win cash prizes. Guests are encouraged to download The Loop Passport App in advance of the festival to participate in the hunt and enter the prize drawing. The evening will also feature themed ofrendas, or altars, showcasing artistic interpretations of Dia de los Muertos and the traditions of remembrance. Names submitted by visitors will be projected throughout the evening with a special shared moment of remembrance at 8 p.m., followed by performances from musicians and entertainers.
Winzerfest
Nov. 7 – 11:30 a.m. - German Cultural Society Hall, 3652 S. Jefferson Ave., St. Louis, germanstl.org Celebrate Winzerfest, a traditional German Wine Harvest Festival, with the German Cultural Society on Nov. 7. The event features wine tastings, games, live music, dance performances and homemade Hungarian goulash dinners. This may be a wine festival, but it’s fun for the whole family. Tickets are $15 for ages 21+, $5 for ages 13-20, and children under 13 get in free. Call 314.914.7563 or email tickets@ germanstl.org to purchase.
Sci-Feast
Nov. 14 – 9:30 a.m. to 4:30 p.m., Saint Louis Science Center, 5050 Oakland Ave., St. Louis, 314.289.4400, slsc.org Sci-Feast is a full day of learning and fun for the whole family, sponsored by Purina and MasterCard. It’s an extension of Sci-Fest, which connects the community with STEM experts during free events. Sci-Feast is all about food and features samples, hands-on activities and demonstrations with experts in food and beverage science and production, nutrition, animal science, agriculture, health, environmental science and more. A new aspect to Sci-Feast this year is a panel discussion on all things food, sustainability, agriculture and saucemagazine.com I SAUCE MAGAZINE I 37
the local food scene. Local representatives will discuss their contributions to food science, including a store manager from Local Harvest Grocery, Josh Smith, owner and founder of Neon Greens, culinary and business management expert Sara Cortina from SSA Group (the caterer and food provider for the Science Center) and more. The onehour discussion will also include dedicated time to answer questions from the audience. This event is free and takes place throughout the Saint Louis Science Center.
Garden Glow: Jingle and Mingle
Nov. 20 – 7-9:30 p.m., Missouri Botanical Garden, 4344 Shaw Blvd., St. Louis, 314.577.5100, missouribotanicalgarden.org Each year, millions of lights transform the Missouri Botanical Garden into a winter wonderland. On Nov. 20, the Garden is hosting an adults-only Jingle and Mingle, encouraging visitors to sip, stroll and sparkle under the lights with special programming and a complimentary drink included with each ticket. They’ll have firepits, music and even selfies with The Grinch. Tickets are $32; get them now on MOBOT’s website.
W I N T E R F ES T // P H OTOS BY M I R A N DA MU N G U I A
S OME T H I N G TO S H O U T A B O U T // C O U R T ES Y O F N OTA
STUFF TO DO
Winterfest Opening Day
Nov. 21 – Kiener Plaza, 500 Chestnut St., St. Louis, archpark.org/events/winterfest Winterfest begins Nov. 21 with a packed schedule. The opening-day celebration starts with Winterfest 5K, presented by Edward Jones, followed by free skating for everyone, courtesy of Ameren and the Ameren Festival of Lights. Throughout the day, guests can take photos with Santa, check out the Winterfest Holiday Expo, live performances, reindeer, jugglers and stilt walkers. The Gateway Arch Park Foundation has also partnered with the Thanks For Giving Parade, which travels through downtown before ending at Winterfest. Salvation Army Tree Lighting Ceremony begins at sunset, followed by the official tree lighting, a holiday drone show and fireworks. The opening day celebration kicks off seven weeks of holiday experiences at Winterfest. Check out their website for all the details and a full schedule.
Danksgiving Harvest Market
Nov. 22 – 1-5 p.m., Java, 4193 Manchester Ave., St. Louis, stlpotchefs.com
Old Bakery Beer Company’s Holiday Cheers Markets launch with the Harvest Market on Nov. 21. They’ll have food and drink specials (like the holiday turkey sandwich), new vendors and new OBB merch at every event. This is the chance to support local while grabbing holiday gifts, food and decor. The Harvest Market features more than a dozen vendors, including Glaze Pastry Co., Dow On The Farm Apiary, Second Generation Ceramics and so much more.
STL’s Pot Chef’s last competition of the year is the third annual Danksgiving. Some fan-favorite chefs will return to compete against new competitors, all to see who can make the best infused dishes. Winners receive cash prizes, not to mention bragging rights for a full year. Guests can taste, vote and shop while enjoying music, hourly raffles and giveaways throughout the event. Danksgiving will also have exclusive vendors, giveaways, mocktails, an open dab bar and a 420 Photo Booth. Passes start at $20 - get them now at stlpotchefs.com.
Nov. 21 – 11:30 a.m. to 3:30 p.m., Old Bakery Beer Co., 400 Landmarks Blvd., Alton, oldbakerybeer.com
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Vegan Thanksgiving Feast Nov. 23 – 6-9 p.m., Adina’s Vegan Cuisine, 6746 Page Ave., St. Louis, 314.740.0436, veganstl.com The annual Vegan Thanksgiving Feast is back at Adina’s this year. Plates are big, so come hungry and ready to enjoy a vegan roast with potatoes and carrots, cornbread dressing, mac ‘n’ cheese, collard greens and apple-peach cobbler for dessert. General admission tickets are $30, but early bird rates are available. October 2026
October 2026
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