Issuu

This cover is sponsored by The Key.

S T . L O U I S ’ I N D E P E N D E N T C U L I N A R Y A U T H O R I T Y // S A U C E M A G A Z I N E . C O M // O C T O B E R 2 0 2 6

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October 2026

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OC TOBER 2026 • VOLUME 26, ISSUE 10 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 Ed Aller, Lauren Healey, RJ Hartbeck, Grace O’Malley

CONTRIBUTING WRITERS

Kiana Fleming, Riley Hansen, Lauren Healey, Felina Meier, Salem Prestien

Sauce was founded by Allyson Mace in 1999.

BISSINGER'S CHOCOL ATE TURKEY CENTERPIECE // COURTESY PHOTO

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.

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contents editors’ picks 9 EAT THIS

Brussels sprouts at Aperi

By Lauren Healey 11 DRINK THIS

Who Goes There? at Frazer’s

By Lauren Healey 12 HIT LIST

3 new places to try

By Lauren Healey

features

last bite

20 THE KEY

32 STUFF TO DO IN OCTOBER By Riley Hansen

The Grand Center restaurant and venue celebrates 1-year anniversary

By Salem Prestien 22 FREE FALLIN’

Experience the harvest at Eckert’s Farm

By Felina Meier 25 CHEF SPOTLIGHT

Terry Davinroy of Ott’s Tavern & Millstadt Fish Stand

By Kiana Fleming 26 I WANT CANDY

Support local this holiday season

By Felina Meier

LE AR N MO R E ABO UT BI J O UX C H O CO L ATES O N P. 26. // PH OTO CO U RTESY O F BI J O UX C H O CO L ATES

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Eat This

E D I T O R S ’ P I C K S

We’ve had a lot of great Brussels sprouts around town, but the version at Aperi might be one of the best we’ve ever tasted, and that’s really saying something. The crispy sprouts come with sunflower caramel, salsa secca, herb oil and a generous scoop of black sesame foam that sounds a little strange on paper but is ridiculously delicious. The foam is rich, nutty and savory, and somehow makes the whole dish work even better. Aperi is the second restaurant from the Good Hospitality Group, located right next door to its first restaurant, Good Company. The group has had a lot on its plate lately with the recent opening of Mexican restaurants Malo and Chico Bueno in the Grove, followed by Baia, its new Italian restaurant. Somehow, Aperi is still turning out dishes like this one. We’ve been rooting for this group from the start and can’t wait to see what they do next.

PHOTO BY LAUREN HEALEY

4317 Manchester Ave., St. Louis, aperistl.com

October 2026

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DRINK THIS If you’re looking for a Halloween-season cocktail with a little theater, order the Who Goes There? off-menu special at Frazer’s Restaurant & Lounge in Benton Park. This smoky rumbased riff on an Old-Fashioned arrives in a lantern, delivered by a hooded, Gryffindor-clad server wielding a walking stick. He approaches the table to the ominous, rhythmic thump of his walking stick, then opens the lantern to reveal the cocktail inside, releasing a cloud of cherry amaretto smoke. It’s all very Wizarding World, in the best possible way. The cocktail itself is made with Plantation OFTD rum and Plantation 5 Year rum, maple, Ramazzotti amaro, Angostura and chocolate bitters. It’s quite smoky on the nose, but the smoke mellows as the drink dilutes, making it a little more approachable as you sip. For maximum effect, come after dark and consider making it your second drink rather than your first. If smoky cocktails aren’t your thing, the Lake Como is another excellent choice, with a fruitier, more tropical profile, though it doesn’t quite have the same Halloween magic.

PHOTO BY ED ALLER

1811 Pestalozzi St., St. Louis, frazersgoodeats.com

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3 new places to try this month

P H OTO S C O U R T E S Y O F S U R L I E

hit list

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

SUR LIE We’ve loved Little Fox for years, so we were pretty excited to see owners Craig and Mowgli Rivard open Sur Lie just across the street. The wine-led bistro feels distinct from its sister restaurant, with a cute, lively dining room lined with bottles and a menu that leans into European bistro cooking without getting too precious about it. On a packed Friday night, the place was buzzing, and while the cocktails and wine are certainly worth exploring, the food was the real standout. The Big Leafy Salad is simple but exceptionally fresh, with crisp lettuce, soft herbs, aged cheddar shaved almost impossibly thin, crispy slightly charred croutons and a light tarragon vinaigrette. The Chicken Wings are dry-brined and coated in such a flavorful dry rub that they hardly need their accompanying mint yogurt and Calabrian hot sauce, though the two sauces mixed together make a great bite. October 2026

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The Mushroom Lasagna might have been our favorite, with fresh pasta, crisp edges and just enough sauce to let the noodles shine. The Petite Steak au Poivre, a tender dry-aged beef tenderloin served with crispy fries and aioli, hits that lowbrow-highbrow sweet spot. The cocktails are good too. We especially liked the vegetal, potent Green Negroni, while the Long Time Listener, a sweeter whiskey-and-Cognac riff on a Manhattan, drinks almost like an Old-Fashioned. Finish with the Savarin, a yeasted rum cake topped with peaches, and enjoy this fun new neighborhood hangout. 2805 Shenandoah Ave., St. Louis, surliestl.com October 2026

Cutline tk

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

BAIA We’re pretty obsessed with Good Hospitality Group, so it’s no surprise that we were excited to get into Baia, the group’s Italian restaurant just down the street from Good Company, Aperi, Malo and Chico Bueno. The space is small and energetic, with an open kitchen, funky blues and jammy guitar on the speakers and colorful artwork by Holly Henn covering the walls. But as much as we loved the room, the food is what really won us over. The fried artichoke arrives ridiculously crispy over chili aioli with speck and a shower of pecorino Calabrese, while the seared scallops are a particularly memorable take, served over corn purée with fried corn and herb oil, with pickled radicchio on the side for a bright counterpoint. The combination of sweet corn, tender scallops and tangy radicchio is seriously delicious.

P H OTO S BY L AU R E N H E A L E Y

The Cappellacci is another standout, with handmade pasta stuffed with meat and served with salsiccia, caponata, brown butter, sage, raisins and red pepper. It’s savory, a little spicy and exactly the kind of handmade-pasta situation we want to keep coming back for.

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Then there’s the massive 18-ounce pork chop, which is sliced for you and served with an incredibly crisp herb breadcrumb crust, plus dressed arugula with a light citrus vinaigrette. It’s exceptionally tender and easily one of the best pork chops we’ve had in a while. The cocktails hold their own too. We especially liked the well-balanced Malavita and Milano Frizzante, but they’ve got a nice list of wine and NA offerings. 4199 Manchester Ave., St. Louis, baiastl.com saucemagazine.com I SAUCE MAGAZINE I 17

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THE CLYDESDALE We’re always happy to see a downtown restaurant doing well, and Ballpark Village continues to add some genuinely impressive concepts. The Clydesdale is especially notable because it marks chef-owner Kevin Nashan’s first new St. Louis restaurant since he opened Peacemaker Lobster & Crab Co. in 2014. After more than a decade, Nashan said the opportunity felt right. “It had been a while since I opened a new restaurant, but this felt like the right opportunity,” he said. “We have a great team; we are surrounded by other strong local restaurants down on Clark Avenue.” The space is polished and expansive, with indoor and outdoor seating that works for everything from a pregame meal to happy hour or a full dinner. That versatility is exactly what Nashan had in mind. “We wanted it to be a place where you can grab a great burger before a game, settle in for dinner or just spend time with friends,” he said. Start with the Limoncello Drop, which was a sophisticated update on an old college days staple and honestly one of the best lemon drops we’ve ever had. The Tropical Paradise, made with banana-infused Plantation O.F.T.D. overproof rum, pineapple, cream of coconut, lime and Angostura bitters, is also solid – fresh and fruity and markedly less sweet that the lemon drop. For food, the smoked trout dip is rich but surprisingly mild, served with crispy fried saltines, while the Pei Mussels come in a flavorful green curry with onions. The mafaldine was our favorite entrée, with spicy Italian sausage, sweet peppers, fresh mozzarella and basil tossed with housemade pasta. The macaroni & cheese is also seriously creamy and satisfying. For Nashan, the early response has been encouraging, with diners already making The Clydesdale part of their downtown routines. We’re glad to see it becoming part of that mix too.

P H OTO S BY L AU R E N H E A L E Y

601 Clark Ave., St. Louis, stlballparkvillage.com/ Eat-and-Drink/the-clydesdale

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PHOTO COURTESY OF THE KEY

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The Key opens its doors (and its dance floor) to all of St. Louis By Salem Prestien

PHOTO BY GR ACE O'M ALLEY

Tucked into the southern edge of the Grand Center Arts District, The Key Burger Bar & Boogie occupies two of the last historic buildings standing from the old Mill Creek community. Saint Louis University once held the demolition permit. A chorus of public outcry from preservationists, historians and neighbors who remembered what the buildings had been stopped the wrecking ball. The Kranzberg Arts Foundation stepped in, partnered with SLU, the Landmarks Association and the Arch to Park Equity Fund and did something St. Louis does well. It kept the limestone, the tension trusses, the tin ceilings and built a future underneath them. “The Key is a gateway into the heart of our arts district,” said Chris Hansen, Executive Director of the Kranzberg Arts Foundation which owns and operates more than twenty facilities across the neighborhood. The name carries more than one meaning. Before it was The Key, it was Dante’s, a gathering place for the city’s Caribbean and Latino community. Before that, it sold hardware under the name Accurate Key Company. Layers of the city, stacked one on top of the other, all under the same roof. The Key sits in the district’s most pedestrian-friendly stretch, connecting Midtown and Grand Center, a place to discover art and events without a ticket in hand, and on any given night, a room full of people who came to dance.

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PHOTO BY R J HARTBECK

That room is The Boogie. “St. Louis loves to dance to their favorite party bands,” Hansen shared. “They love to watch their teams. They like eating locally sourced foods with their hands. And they love historic buildings.” On The Boogie side of the building, crowds move to a party band, a DJ, or whoever’s got the karaoke mic that night. Just one sound-attenuated wall away, the Burger Bar stays a quiet, fast-casual counter with the game on. Close enough to share a building. Far enough that a full band never interrupts a burger order. Ask Hansen why the building is split in two, and the answer comes down to this: people don’t want to choose between dancing, dinner, and the game. So The Key doesn’t make them. Food is the connective tissue: a great burger, a great taco, a great chicken wing, dishes that,

as Hansen puts it, “span ethnicity, identity and age.” Order at the counter and dig into wings, nachos, tacos, whatever’s easiest to eat with one hand and a drink in the other. Hansen’s advice for a first visit is simple: build your own burger, stacked with Price Family Farm beef and topped with a Fazio’s bun exactly the way you want it. Or go straight for two other favorites, the jerk burger and the shrimp tacos. It’s food meant to be eaten standing up, hands full, midconversation, with good company. The Boogie runs about four nights a week and no two nights sound the same. The lineup rotates through Latin dance nights, country line dance nights, jazz, karaoke and more week to week. “It’s not a college bar,” Hansen explained. “It’s not really a nightclub, either. It’s event-driven.” Community, first. Movement, second. People showing up, together, however the night calls them to move. That same welcome carries over into private events. The Key has hosted bar mitzvahs and birthday parties, anniversary celebrations as well as nonprofit fundraisers and alumni gatherings from Harris-Stowe and SLU. “We wanted it to be a place that the community around here uses for the things they’re excited about,” Hansen said. At 9,000 square feet, the building has the room and the infrastructure to hold nearly any version of that. That accessibility is intentional and built into the space from the start. “St. Louis is a place of immigrants, a rich multicultural community,” Hansen shared. Across all those communities, a few things hold true everywhere: people here save their architecture, eat with their hands, and dance to a cover band without needing much convincing. The Key gathers all of it under one restored roof. So come for Boogie Night. Come for salsa, line dancing, or karaoke. Come for someone’s birthday, or just to grab a burger and watch the game. But always: come hungry and come ready to dance.

3225 Olive St., St. Louis, thekeystl.com

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FREE ’ FALLIN From pick-your-own produce to seasonal dishes at local restaurants, Eckert’s Farms offers plenty of ways to experience the harvest

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PHOTOS COURTESY OF ECKERT'S FARM

BY FELINA MEIER all is one of Eckert’s most popular seasons, when families can spend a day picking apples and pumpkins, riding wagons, exploring seasonal activities and stocking up on produce and other goods. Pick-your-own apples and pumpkins are available at all four Eckert’s locations in Belleville, Millstadt, Grafton and Kentucky. Millstadt and Kentucky offer activities including haunted hayrides, bonfires and pig races, while Grafton provides views from its blufftop setting. In Belleville, Eckert’s hosts Jack’s Lighted Trail, a nighttime walk through the cornfields with entertainment for kids and adults. The seasonal activities are about more than entertainment. The Eckert family has been farming since 1837, and connecting visitors with the source of their food remains central to the business. “It’s really grounding to literally see it growing and take a bite of something that you picked yourself,” said Angie Eckert, vice president of retail operations. Eckert’s grows a variety of seasonal produce beyond apples and pumpkins, including several types of squash. The farm grows acorn squash in green, orange and white varieties, along with spaghetti squash, butternut squash, pie pumpkins and red kuri, or Hokkaido, squash. Most produce is grown at the Belleville farm, where shoppers will find the greatest variety, though offerings vary by location. Much of that produce also makes its way into local restaurant kitchens, including a partnership with Casa Don Alfonso at The Ritz-Carlton, St. Louis. Following a successful summer peach collaboration, the restaurant’s fall menu will feature Eckert’s apples, apple cider, butternut squash and spaghetti squash. The Wassail di Casa cocktail combines apple cider with bourbon and baking spices, while butternut squash soup October 2026

is topped with hazelnut crumble, thyme and shaved pecorino. A Nerano-style zucchini flan features spaghetti squash, while a caramel apple mousse highlights the farm’s apples. Eckert’s also has longstanding relationships with area businesses. Schnucks carries its apples and apple cider, while Narwhal’s Crafted and Benny’s Pizza in Belleville use the farm’s cider in beverages. The farm also works with wholesale buyers who supply its produce to local restaurants. For another way to experience the fall harvest, visitors can stop by Eckert’s Cider Shed or take a Hard Cider Crafting Tour in Belleville, where they can sample a selection of the farm’s hard ciders, all made with Eckert’s apples. The lineup includes strawberry, blackberry, peach and apple ciders, along with flavors such as raspberry, pineapple, honey-and-lavender Beekeeper, caramel apple and cider doughnut. Guests can taste their way through the different varieties and see how the flavors of the apples come through in each cider. For those already thinking ahead to holiday gifting, Eckert’s is a great place to stock up on edible gifts. The farm stores carry fruit wines, jams, jellies, honey, pickles, apples and cider, along with baked goods including pies, breads and brownies. The Belleville location also has a deli and meat department, where shoppers can find local beef and pork, housemade sausages and seasonal prepared foods. Whether picking an apple in the orchard, sampling cider or bringing home a squash to cook for dinner, Eckert said the goal is to create memories around food and the farm. “We just try to make that experience special,” she said. Multiple locations, eckerts.com saucemagazine.com I SAUCE MAGAZINE I 23

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Chef Spotlight: y o r in v a D y r er T

o f O t t’ s Tav e r n & M i l l s ta d t F i s h S ta n d

BY K I A N A F L E M I N G veryone knows Terry.

“Hey Terry, how are you?” someone calls out as we walk through Ott’s Tavern & Millstadt Fish Stand in Millstadt, Illinois. Inside, Terry Davinroy’s nephew, a high school classmate and old friends are among the familiar faces. It feels less like a restaurant and more like a reunion, a place where generations come together and newcomers quickly feel like part of the crowd. Davinroy grew up just down the street in the house where he lives today. Born in East St. Louis, he and his six siblings moved to Millstadt when his parents opened Millstadt Pharmacy. His love of cooking started in his mother’s kitchen. “I’m like my mom. I’m not really a chef, not trained or anything, but I am a good cook,” he said. As a child, he even discovered that homemade cinnamon rolls could get him out of Sunday Mass. If he got to stay home to cook with his mom, he was happy. “The kitchen became a place where I could experiment. I just enjoyed it and I enjoyed being creative,” he said. Davinroy later earned business degrees from McKendree University and Texas A&M and worked in corporate training and higher education. But cooking remained a constant.

After losing his job during the 2008 recession, he worked at a small steakhouse in Wisconsin, gaining experience on the restaurant side of the business. When he eventually returned home, he learned Ott’s was closing. In 2016, he took over. With Ott’s, Davinroy inherited more than a bar. The property includes a tavern, restaurant, fish stand, outdoor space and former bowling alley, all with deep roots in Millstadt. The property dates to the 1930s, with the bowling alley opening in 1939 and the fish stand following in 1940 under longtime owners Otto Speichinger and his brother, Sylvester. Davinroy has also preserved Ott’s original recipes, including the coleslaw, still made from a handwritten recipe passed down by Otto’s sister, Issy. His homemade sauce blends cocktail sauce, horseradish and barbecue flavors. Add the sauce and slaw to your fish for what locals call “the works.” The fish stand remains one of Ott’s biggest draws. Open Friday through Sunday, it serves Icelandic cod fried in 100% peanut oil with Golden Dipt breading, a product once made at the factory across the street. Davinroy has also preserved traditional recipes, including coleslaw based on a handwritten recipe from Otto’s sister, Issy. His homemade sauce combines cocktail sauce, horseradish and barbecue flavors. Add the sauce and slaw to your fish and you’ve ordered what locals call “the works.”

The tavern menu puts Davinroy’s spin on familiar bar food. His toasted ravioliinspired cannelloni bites have more meat and less bread.

with local civic organizations, supports area schools and youth sports, and hosts monthly meals for the American Legion and senior citizens. Catering also gives him a chance to experiment with dishes and accommodate different tastes and dietary needs.

“We’re farm people out here. Nobody wants to eat that much bread,” he said.

“That’s when I get to play. Once a month I get to make crazy stuff,” he said.

His homemade seasoning goes on fries, chips and wings, and his dry-rub wings have won first-place honors in competitions.

For all that Ott’s offers, Davinroy believes its greatest strength is the community around it.

“You know they’re local if they order something with the works,” he said.

There isn’t even a sign on the door. Local relationships are just as important as traditions. Schubert’s Smokehouse supplies the brisket for Ott’s barbecue bacon brisket burger, Scharf Farm provides produce, and Millpond Brewing makes Ott’s Lager exclusively for the tavern. Davinroy carries that community-minded approach beyond the kitchen. He serves

“I know when you walk in, you’re either a friend or you’re a friend of a friend. Somebody sent you here. I’m flattered by that,” he said. At Ott’s, everyone knows Terry. And after spending time with him, it’s easy to understand why.

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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Candy

I want

B ier

From chocolate shops to caramel makers, these local candy shops are packed with sweet treats for every occasion.

B By Felina

Bijoux Chocolates

St. Louis has no shortage of places to satisfy a sweet tooth, and some of the city’s candy makers have been at it for generations. This season, you can pick up Halloween treats, chocolate boxes, stocking stuffers, caramel apples and other sweets from these local shops.

The Caramel House

The Carmel House in Olivette, founded by Janet Shulman, offers three dozen small-batch caramel flavors, including classic salted, vanilla, lavender, coffee, horchata and gooey butter cake. Try the signature Turtle Apple with salted caramel, Missouri pecans and dark chocolate or the English Toffee Krack, a butter-crunch toffee topped with pecans and white and dark chocolate. 9639 Olive Blvd., Olivette, thecaramelhouse.com

Switzer’s

PHOTO BY JENNA GRUNFELD

A St. Louis candy-making institution since the 1880s, Switzer’s got its start when Grandpa Switzer sold candy from carts along the riverfront. The company is known for chewy licorice, including classic black and cherry twists, green apple, blue raspberry and watermelon, as well as Buttermels, a creamy caramel-butterscotch candy. These candies can be purchased at local grocers, including Schnuck’s, Dierberg’s and Straub’s. Multiple locations, switzercandy.com

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Chocolate Chocolate Chocolate

The Abel family’s Chocolate Chocolate Chocolate got its start more than 40 years ago with a small Chippewa Street shop on Route 66. Its caramels and truffles are longtime favorites, while the Chocolate Breakup, a two-pound chocolate bar, is its top-selling retail item. Seasonal shoppers will also find assorted chocolates, caramels and giftable bars. Multiple locations, chocolatechocolate.com

Bissinger’s

With roots stretching back to 17th-century France, Bissinger’s has been part of St. Louis’ chocolate scene since 1927. The Abels purchased the brand in 2019, adding its historic name to their local chocolate-making portfolio. Favorites include themed chocolate boxes, including Halloween, St. Louis and cocktail collections, as well as advent calendars, chocolate-dipped oranges and apricots, salted caramels, bark and its signature chocolate caramel lollipops. Multiple locations, bissingers.com

Production Manager, Amanda Calvert, making chocolate bars by hand

A batch of chocolate truffles, each dipped individually by hand PHOTOS COURTESY OF K AK AO CHOCOL ATE

Crown Candy

Opened in 1913 by Harry Karandzieff and Pete Jugaloff, Crown Candy Kitchen has served its neighborhood for generations. Along with its famous soda fountain, the shop makes assorted chocolates, nut clusters, caramels, nonpareils and peanut butter cups. For a distinctly St. Louis treat, grab its signature chocolate “hash” made with marshmallow, chocolate and chopped pecans. 1401 St. Louis Ave., St. Louis, crowncandykitchen.net October 2026

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Kakao Chocolate

Since 2008, Kakao has made chocolates by hand in small batches in St. Louis. At its Maplewood shop, offerings include pâte de fruits, hand-dipped truffles, caramels, Marshmallow Pie, “Big Squeal” bacon-pecan brittle and chocolate barks in flavors such as Missouri pecan, peanut butter, coffee and Mexican bark with cinnamon and chile peppers. 7272 Manchester Road, Maplewood, kakaochocolate.com

Merb’s Candies

Since 1921, Merb’s Candies remains family-owned and uses recipes that have stayed largely unchanged for generations. Its claim to fame is the Bionic Apple, a caramel apple covered in chocolate and nuts. Chocolate-covered strawberries, turtles, assorted chocolates and seasonal candies round out the selection. Multiple locations, merbscandies.com

Bissinger's Autumn Classic Collection

Bijoux Handcrafted Chocolates

Historic photo of Bissinger's chocolate shop

Owner and chocolatier Meggie Mobley started Bijoux by making chocolates at home and selling them at farmers markets before opening her first shop in 2020. The Webster Groves storefront is known for jewel-like, hand-painted bonbons in flavors such as salted caramel, passion fruit, cherry almond, fig goat cheese and black currant balsamic. 7930 Big Bend Blvd. A, Webster Groves, bijouxchocolates.com

PHOTOS COURTESY OF BISSINGER'S

How Sweet Is This – The Itsy Bitsy Candy Shoppe

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This tiny DeMun shop offers bulk gummies, gourmet chocolates, old-school movie-theater candy and colorful sweets to mix and match. For Halloween, fill a bowl with nostalgic favorites; for the holidays, build a custom assortment for the candy lover who has everything. 804 De Mun Ave., Clayton, howsweetisthis.com

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and special occasions, our spaces offer the perfect setting for bringing people together. Enjoy elevated dining, handcrafted cocktails, and warm hospitality while our team takes care of the details. Whether you’re planning a small gathering or a full-scale celebration, Herbie’s is ready to make your event feel effortless, memorable, and uniquely yours. Book your event today! herbies.com

The Key, Burger and Boogie

COURTESY OF BASSO ON THE PL A Z A

Make The Key your next event destination in St. Louis’ Grand Center Arts District. This versatile venue features two bars, a stage, and dance floor, providing everything needed for an unforgettable gathering. Guests can enjoy fresh, locally sourced smash burgers while listening to music, catching the game, or dancing the night away. Perfect for private celebrations, corporate events, and parties, The Key offers a lively, flexible setting where great food, entertainment, and fun come together. thekeystl.com

Orlando's 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 allinclusive packages at their two Orlando’s Event Centers and a bed and breakfast log cabin, The Lodge at Grant’s Trail.

8 St. Louis spots where great food, drinks and good times come together for your next gathering Basso on the Plaza

Host an unforgettable gathering in a private event space overlooking Westport Plaza. Accommodating groups of up to 48 guests, the space features stunning floor-to-ceiling windows that provide an impressive backdrop throughout the day. As evening falls, the room transforms into a shimmering, luminous setting that creates an elevated and memorable atmosphere for your guests. Perfect for celebrations, corporate events, and special occasions, this distinctive venue offers a sophisticated experience designed to impress. basso-stl.com/westport

Broadway Oyster Bar

Bring the spirit of New Orleans to your next celebration at Broadway Oyster Bar in downtown St. Louis. Known for awardwinning Cajun and Creole cuisine, creative cocktails, top-notch service, and a lively atmosphere, BOB offers a one-of-a-kind setting for private events. On- and off-site catering is also available, with customized menus designed to delight both Cajun and Creole enthusiasts and guests seeking something new. Make October 2026

your next gathering memorable with a taste of New Orleans. broadwayoysterbar.com

Edera

Located in St. Louis’ historic Central West End, Edera blends modern sophistication with timeless charm for celebrations, corporate events, and special occasions. Guests enjoy personalized service and chef-driven Italian cuisine from Executive Chef Andrew Simon, featuring premium ingredients sourced from Italy to Missouri. Three distinctive event spaces accommodate every gathering: the intimate Chef’s Table (15 guests), elegant Wine Room (40 guests), and recently renovated Fountain Room (120 guests). Each offers curated menus, personalized service, and a memorable setting. ederastl.com

Herbie's

Make your next event one to remember at Herbie’s! From intimate celebrations and corporate gatherings to holiday parties

orlandogardens.com

Train Shed

Located in downtown St. Louis within historic Union Station, The Train Shed offers a distinctive setting for dining, celebrations, and special events. The restaurant combines the character of one of St. Louis’ most iconic landmarks with flexible event options for groups of varying sizes. The Train Shed accommodates seated dinners for up to 40 guests, cocktail receptions for up to 100 guests, and full venue buyouts for larger gatherings of 125–175 guests, creating a memorable experience for every occasion. trainshed-stl.com

360 Westport

Atop the Gold Tower, 360 Westport offers a stylish setting for entertaining clients, colleagues, and friends. Guests can enjoy elevated dining and drinks while taking in the vibrant atmosphere of one of St. Louis’ premier entertainment destinations. The venue accommodates groups of up to 250 guests, making it ideal for corporate gatherings, celebrations, and special events. Customized food and beverage options are also available upon request to create a memorable experience. 360-stl.com/westport saucemagazine.com I SAUCE MAGAZINE I 31

JAC K ' S L I G H T E D T R A I L // C O U R T ES Y O F E C K E R T ' S

stuff to do OCTOBER BY RILEY HANSEN

Black Lagoon

Fright at the Museum

Black Lagoon, the Halloween pop-up that hits dozens of cities across the country, returns to Platypus this fall. Along with immersive decor that will take over Platypus’s identity for the season, Black Lagoon also features an exclusive cocktail menu, combining theatrical presentations with ingredient-driven recipes inspired by the spirit of the season. This year, some of those cocktails include the Moon Shadow, an eerie take on an espresso martini; Abyssa’s Obsession, featuring Pumpkin-Infused Kraken Black & Gold Spiced Rums in this spooky season take on the classic piña colada; and the Bone Temple, a fall-inspired margarita.

Every floor of the City Museum is full of mystifying oddities and curiosities this October, from Jack-O-Lanterns to spiders to creeping, crawling creations. All ages are encouraged to dress their best and experience activities such as fireside shows at Doc Terminus’s Odditorium, NotSo-Spooky Stories and the Haunted Harmony Circus. The adults-only City Nights Costume Ball is Oct. 9 and features live entertainment all night. On Oct. 23, do the Time Warp again during an interactive, late-night screening of Rocky Horror Picture Show. And when Halloween finally ends, City Museum still celebrates with their annual Pumpkin Throwdown on Nov. 1, where guests are invited to throw their old pumpkins, squashes or gourds off the side of the building. Check out the City Museum website for all the details on dates, times, tickets and info about specialty food and drink, like the Vampire Bar.

Through Oct. 31 – Platypus, 4501 Manchester Ave., St. Louis, 314.449.0905 blacklagoonpopup.com

The Haunting

Oct. 1-31 – Planter’s House, 1000 Mississippi Ave., St. Louis, 314.696.2603, thehauntingpopup.com The minds behind Christmas pop-ups Miracle and Sippin’ Santa have a twisted new venture — The Haunting, a Halloween pop-up bar inspired by haunted houses, vintage Halloween decorations and ghost stories. Signature drinks will include concoctions like the Clown Pear-anoia, featuring mezcal, aperitif wine, French bitter, pear, fennel, yogurt and lemon; the Severed Sun, with bourbon, amaro, elderflower, sage, ginger, grapefruit and lambrusco; the Tangled Web, with vodka, ube, passion fruit, vanilla, lemon and prosecco foam, along with many others. The Pumpkin Payback shot even comes with its own collectible shot glass. Reservations can be made on the Planter’s House Tock site.

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Through Nov. 1 – City Museum, 750 N. 16th St., St. Louis, 314.231.2489, citymuseum.org

Jack’s Lighted Trail

Oct. 22 and includes a cocktail and light-up glasses or a necklace for each guest. Costume Night is fun for the whole family on Oct. 29 from 6:30 to 9:30 p.m.; each child will receive a Halloween treat bag to enjoy while they explore the trail. Get tickets in advance and find the whole trail schedule on the Eckert’s website.

Nightmare Bar

Oct. 3-31 – The Attic Music Bar, 4247 S. Kingshighway Blvd., St. Louis, feverup.com/m/740596 The nationwide pop-up Nightmare Bar has partnered with Smirnoff Ice for its return to St. Louis, promising an immersive experience that’s part bar, part Halloween party. Your ticket gets you 90 minutes of interactive games and challenges, music, photo ops and access to a seasonal cocktail menu, all themed after classic horror movies. Costumes are strongly-encouraged for this 21+ event.

Scotchtober

Through Oct. 30 – Eckert’s Farm, 951 S. Green Mount Rd, Belleville, 800.745.0513, eckerts.com

Tuesday through Thursday beginning Oct. 6 – 4-10 p.m., Cafe la Vie, 7730 Bonhomme Ave., Clayton, 314.863.0400, cafelaviestlouis.com

The seasonal favorite is back. Jack’s Lighted Trail, a halfmile Halloween trip featuring giant pumpkins, illuminated displays, photo ops and interactive surprises among the cornstalks has some new features this year. The Windmill Speakeasy is tucked away, waiting for guests to order this year’s signature drink, the Drink Me Potion. Jack’s After Dark, for adults only, takes place from 6:30 to 9:30 p.m. on

Cafe la Vie, the restaurant within Le Meridien St. Louis Clayton, returns with its signature fall beverage program, Scotchtober. Each week, guests joining Scotchtober happy hour can experience a new collection of labels through flights or individual pours. Select evenings will also feature beverage experts who can share insight into the spirits, their production and tasting notes. Scotchtober also October 2026

STUFF TO DO

G L E N F I D D I C H D I N N E R // C O U R T ES Y O F C A F E L A V I E

includes a ticketed Glenfiddich dinner on Oct. 12 featuring four courses, each paired with a different Glenfiddich expression. Tickets are $99, plus tax and gratuity, for this 21+ event. The full menu and reservations can be found on OpenTable.

Maker Fest 2026

Oct. 2, 6-9 p.m. Maker’s Yard, 5232 Delmar Blvd., St. Louis, madestl.com/makerfest MADE Makerspace is hosting its first-ever fundraiser this fall. Maker Fest, co-presented with Bengelina Hospitality Group, brings together a diverse community of makers, artists and musicians. Guests will shop with local makers, enjoy food and drinks Del Bono, Nixta and Florentin, take part in raffles and grab bags, and experience interactive art, live music, and hands-on demonstrations throughout the evening. All proceeds from Maker Fest will help fund scholarships, entrepreneurship programs and access to creative tools at MADE Makerspace, a hub for the arts and community on Delmar. Tickets are $25 and include two food or drink tokens.

GroveCrawl

Oct. 3 – 4-10 p.m. The Grove, Manchester Avenue, St. Louis, grovecrawl.com The inaugural GroveCrawl is a celebration from one Grove sign to the other on Manchester Avenue. Business owners have designed the event to encourage guests to explore the whole district. Tickets are $8 in advance or $10 the day of and include a commemorative mug, drink discounts, live entertainment, neighborhood transportation and no-cover access to the Grove’s nightclubs. Urban Chestnut Brewing Co. is sponsoring $6 beer cans, Eight Track will have $8 signature cocktails at each location and Carbliss canned cocktails will be available for $6. Find tickets and the whole entertainment schedule on the GroveCrawl website.

all over the Metro St. Louis area. This year, guests will enjoy wine and spirit tastings, food trucks, local vendors and live music. VIP ticket holders can participate in workshops like Sip Like a Sommelier and Paint & Sip, along with a Create the Best Cocktail Contest. Check out the different ticket tiers at the festival website.

St. Raymond-St. Elizabeth Church Autumn Harvest Festival

Oct. 17 – noon to 9 p.m., St. Raymond-St. Elizabeth Church, 1420 Sappington Road, Crestwood, 314.968,0760, stelizabethhungary.org The Autumn Harvest Festival at St. Raymond-St. Elizabeth Church is free and open to the public, a fullday of food, music and fall fun. For one day, visitors can feast on American and traditional Lebanese food, visit a whiskey bar and enjoy live music from DJ Jim Risk

and the SappingTones. Kids can participate in a sucker pull for prizes, and adults can visit the raffle booth for their own winnings. Visit the parish website for more information.

Sauce Magazine’s Harvest Festival

Oct. 18 – 11 a.m. to 5 p.m. Tower Grove Park, St. Louis, saucemagazine.com

If you thought Food Truck Friday was fun, wait until you see Harvest Fest. This single-day event features a diverse lineup of local makers, handcraft artisans, gourmet food trucks, craft breweries and live music, all in the heart of Tower Grove Park. Ghost Kitchen will be providing the Grateful Dead and Allman Brothers tunes while Big Mike Aguirre and The Blu City All Stars will have a more soulful, R&B sound. Come to eat, shop and celebrate the season during this event that’s fun for the whole family.

Sauce Food Truck Friday

We’re sorry to say that this is 2026’s last Food Truck Friday, but we’re going out with a bang. Moon Valley is playing all evening long, and Tower Grove will be full of more than 20 food trucks, plus local drink and vendors. (Psst — keep reading to learn about Sauce’s next big event in Tower Grove Park.)

Wine & Food Holiday Festival

Oct. 10 – noon to 8 p.m. Cortex Commons, 4270 Duncan Ave., St. Louis, wineandfoodholidayfestival.com Kick off the holiday season in St. Louis with the annual Wine & Food Holiday Festival. The event supports local charities while showcasing wine and culinary talents from October 2026

F R I G H T AT T H E MUS E UM // C O U R T ES Y O F C I T Y MUS E UM

Oct. 2 – 3:30 p.m. to sundown, Tower Grove Park, St. Louis, saucemagazine.com

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October 2026

STUFF TO DO

G L E N F I D D I C H D I N N E R // C O U R T ES Y O F C A F E L A V I E

Maker Fest 2026

GroveCrawl

St. Raymond-St. Elizabeth Church Autumn Harvest Festival

and the SappingTones. Kids can participate in a sucker pull for prizes, and adults can visit the raffle booth for their own winnings. Visit the parish website for more information.

Sauce Magazine’s Harvest Festival

Oct. 18 – 11 a.m. to 5 p.m. Tower Grove Park, St. Louis, saucemagazine.com

Sauce Food Truck Friday

Wine & Food Holiday Festival

F R I G H T AT T H E MUS E UM // C O U R T ES Y O F C I T Y MUS E UM

Oct. 2 – 3:30 p.m. to sundown, Tower Grove Park, St. Louis, saucemagazine.com

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