Tag - New Restaurants in St. Louis

St. Louis’ Vicia Named One of the Best New Restaurants in America

St. Louis’ Vicia Named One of the Best New Restaurants in America

One of St. Louis’ Newest Restaurants – Vicia Garners National Acclaim

St. Louis, MO/July 30, 2017 (STLRestaurant.News) – It was one of the most anticipated restaurant openings of the year, and so far, Vicia in the Cortex Innovation Community (4260 Forest Park Ave.) has not disappointed.  Vicia’s seasonally driven, vegetable forward menu has been well received here.  And now, Vicia is drawing national attention, being named one of the 12 best new restaurants in America by the national food and restaurant publication Eater.  The St. Louis restaurant was included in a “best of” list that hopscotched coast to coast and included some of the best food cities in the United States—New York, Chicago, San Francisco, Houston, and New Orleans among them.

It’s not surprising that a restaurant in St. Louis made the cut, since there are some world-class eateries here.  Vicia is one of those.  Owners Michael and Tara Gallina are both alums of the Dan Barber’s famous Blue Hill at Stone Barns outside New York City.  The farm-to-table establishment is considered by some to be one of the best restaurants in the world.  Tara Gallina was service captain at the famed establishment.  Her husband Michael Gallina was chef de cuisine there for four years, before the couple returning to his native St. Louis to share their culinary brilliance.

Vicia is an elegant, modern restaurant that wasn’t an instant creation by the Gallinas.  They spent about a year creating their signature culinary magic for St. Louis diners with a series of pop-up dinners playfully named Rooster and the Hen (gallina is Spanish for hen). Like those pop-up dinners, Vicia’s menu spotlights seasonal produce, using meat, poultry, and fish as an accompaniment to the vegetables.  Lunchtime brings reasonably priced soup, sandwiches, quiche and a counter service dining model.  Middays (think tea time), diners will find charcuterie, pastries, and various other nibbles.  Dinner features a frequently changing a la carte menu of shareable starters, snacks, and innovative entrees—all created with the same vegetable-forward approach.  Or diners can choose the $85-per-person, six to seven-course tasting menu the Gallinas introduced just this month.  Michael Gallina says it’s akin to just letting the chef cook for you.  He says each meal is special and different, “depending what we have available at the very moment, what guests are excited to experience, and of course, what we, in the kitchen, think would make for an amazing feast.”

An amazing feast is a terrific description of the dining experience at this sleek and elegant Central West End restaurant.  In his accolades about Vicia, Eater food critic Bill Addison praised Michael Gallina’s skill and the “Midwestern witticisms” he weaves into his cooking.  Those witticisms—the Gallinas’ whimsical approach to food are what set Vicia apart.

Contact Information:

Vicia
Owners: Michael and Tara Gallina
4260 Forest Park Ave.
Cortex – Central West End
St. Louis, MO 63108
Phone: (314) 553-9239

New Potsticker Restaurant to Open in South St. Louis

New Potsticker Restaurant to Open in South St. Louis

Not Your Typical Potstickers

St. Louis, MO/July 2, 2017 (STLRestaurant.News) – If you are a fan of potstickers, you might be in luck because starting this fall a new pot sticker restaurant is set to open at 4168 Juniata Street in St. Louis’ Tower Grove South neighborhood.  The restaurant will be the front end of David Dresner’s potsticker production facility.  It’s been two years since Dresner, CEO and Founder of Sleeve a Message coffee cozies, first announced his plans to create a combined space for making his Crispy Edge brand retail line of potstickers and a restaurant.  Although the name of the restaurant hasn’t been announced, Dresner says his plans are moving forward and the Crispy Edge facility and restaurant should open in the fall.  You can follow the progress of the restaurant build on his Crispy Edge Facebook page.

Introduced to the savory, doughy, stuffed dumplings by his grandfather as a young boy in Chicago, David Dresner says he’s been making potstickers since he was only five years old.  Now that he’s perfected his technique, he wants to share his lifelong passion with hungry fellow St. Louis citizens.  Dresner bought the building (a former community center) which will house his business in 2015.  After a few delays, Dresner says he’s finally set to open his restaurant. Potstickers might seem like an odd focal point around which to build a restaurant (and business), but Crispy Edge’s Facebook page already has upwards of 750 followers, and the company isn’t even off the ground yet.  It seems pot sticker lovers in the St. Louis area have already worked up an appetite and are excited for Dresner’s new restaurant.

A new pot sticker joint is exciting enough news for a St. Louis area foodie, but Dresner does not make just your typical run-of-the-mill potstickers.  According to Dresner, he’s interested in expanding upon traditional potstickers to make globally inspired cuisine.  And he’s thinking way outside the box.  Take the Asian Cherry Bomb he shared with Facebook followers.  It’s a green tea matcha dough with a mascarpone pistachio filling.  It also has a pitted cherry stuffed with a full cashew, includes a toasted almond chamomile edge, and it’s finished with a lemon white tea sauce.  Sounds amazing! Crispy Edge’s future menu will include completely original pot sticker combinations influenced by flavors around the world.  The restaurant will also have a coffee and bar section.

Dresner came to St. Louis from Chicago for college.  He began Sleeve a Message, a company which designs custom printed coffee-sleeves, in the T-Rex startup incubator.  It now employs 30 people and serves 2,000 customers.  So, while this will be his first time running a restaurant, the 29-year old Dresner is an experienced businessman who wants to share something he loves with his adoptive city.

Along with the restaurant itself, David Dresner intends for Crispy Edge potstickers to become a patented food product, so a section of the restaurant’s location will become a factory dedicated to manufacturing the potstickers to make his food accessible for customers at stores—he’s already expanding his business outside of the restaurant.

So, if you are already a fan of potstickers, keep your eye out for Crispy Edge’s retail debut, and Dresner’s new restaurant in the very near future.  David Dresner’s fun new take on potstickers is promising to bring something fresh to St. Louis diners.

Contact Information:

Crispy Edge Gourmet Potstickers
4168 Juniata Street
Tower Grove South
St. Louis, MO 63116
Phone: (847) 899-0920
Target Opening: Fall 2017

The Fryers Daughter is Kirkwood’s Newest Restaurant

The Fryers Daughter is Kirkwood’s Newest Restaurant

The Wood Cask Is Replaced by The Fryers Daughter

KIRKWOOD, MO/April 1, 2017 (STLRestaurant.News) The Fryers Daughter – In any great food city, restaurants come and restaurants go.  It’s part of the life cycle of the industry.  But it isn’t often that an owner closes his doors and a week later reopens as a brand new restaurant with a new name, a new look, and a fresh new menu.  But that’s just what has happened to The Wood Cask at the Green Tree Center (10332 Manchester Road) in Kirkwood.  The upscale, casual restaurant had been open for just over two years, offering handcrafted cocktails using upscale liquors and small batch bourbons, along with an exceptional selection of whiskey, wine, and beer.  The restaurant menu included well-planned bar staples like wings, flatbread pizzas, apps, and burgers, along with steak, seafood, and salads.

When owner Dan Marten announced on Facebook that he would be closing The Wood Cask (his first restaurant venture), he hinted that something new was in the works.  On March 19th he had posted this: “This coming Wednesday, March 22nd will be our last call at The Wood Cask, because we are closing our doors.  The ownership, management, and staff would sincerely like to thank everyone we had the pleasure of serving and getting to know over the last two years here in Kirkwood.  More News To Come -”

More news indeed.  It seemed the doors had just about shut last Wednesday night when workers began removing fixtures, building a new counter, and repainting everything.  The upscale, casual atmosphere of the Wood Cask was swept away, and a bright new enterprise was in the making.  The Fryer’s Daughter, as Marten has named it in honor of his two daughters, promises to be different.

The Fryer’s Daughter specializes in fried chicken—buttermilk marinated, double-breaded fried chicken—the really crunchy, delicious kind.  Marten says they’re offering fried chicken in several varieties including by the piece, and as sandwiches, wraps, and salads.  Several house-made specialty sauces are available too, including classic barbecue sauce, their homemade Buffalo-style hot sauce, and their spicy Korean gochujang sauce called “K-town.”  There will be a nice selection of house-made sides as well.

Unlike the full service dining of the Wood Cask, The Fryer’s Daughter offers fast-casual counter service.  This trending, newer service style has customers placing their orders at a counter, yet offers a comfortable dining room.  But Marten is changing that model up a bit too.  Although The Fryer’s Daughter is a family-friendly restaurant, it’s not your average fried chicken joint.  This one has a full bar.  In fact, I’m told customers will still be able to find the small batch bourbons and amazing whiskey selection they loved at the Wood Cask—including the “create your own flights” option.

Marten had hoped to have the new restaurant open earlier this week (Monday, March 27), but pushed it back a few days to make sure every element was in place and ready to go.  Service will begin with lunch Thursday, at 11:00 a.m.  After that, the kitchen will be open Tuesday – Sunday from 11:00 a.m. to 10:00 p.m.  You might find the bar open a bit later, depending upon demand. Kirkwood’s newest restaurant, The Fryer’s Daughter will be something special—offering top shelf bourbon and fresh fried chicken in the same place. Yay!

Contact information:

The Fryers Daughter
Owner: Dan Marten
Green Tree Center
10332 Manchester Road
Kirkwood, MO 63122
Phone: (314) 858-1085

New Restaurants in the Works for St. Louis

New Restaurants in the Works for St. Louis

Private Kitchen, Fork & Stix, Gamlin Creating New Ventures

St. Louis, MO/March 31, 2017 (STLRestaurant.News) – So often when we write about rapid change within the St. Louis restaurant industry, we are sadly lamenting the loss of one eatery to make room for another.  This week, the changes are all about plans for new ventures that promise to bring St. Louis new flavors and new fun!

St. Louis is atwitter about a new Thai restaurant coming to the MX Building (Mercantile Exchange) downtown later this year.  The news broke via Twitter (https://twitter.com/stlrainbow/status/846495471954747392 ) that the owners of Fork & Stix, the acclaimed Thai restaurant in the Delmar Loop are working on plans to do just that.  Fork & Stix owner Phatcharin Wanna has confirmed plans for a second restaurant downtown.  He tells the St. Louis Post-Dispatch that the new restaurant won’t be called For & Stix, but will offer a broad menu of foods from different regions of Thailand.  Look for it to open in July.

When the owner of one of the best new restaurants in St. Louis decides to add a casual venue next door, local diners should take notice.  Chef Lawrence Chen’s reservation-only, fine dining Chinese restaurant Private Kitchen became an instant favorite among St. Louis diners when it opened in 2015.  Now, Chen and wife and Private Kitchen co-owner Ellen are planning a new, casual takeout restaurant right next door.  Private Kitchen will continue to offer its special pre-selected, fresh tastings at 8106 Olive Blvd. in University City.  The new place at 8110 Olive Blvd. will be called St. Louis Soup Dumplings.  Chen told the Riverfront Times that he and Ellen “just wanted to do something casual.”  The menu is still a work in progress, but will include various kinds of soup dumplings, including Private Kitchen’s famous soup dumplings.

There’s still no specific opening date set for Gamlin Restaurant Group’s 1764 Public House, but construction of the Central West End pub is well underway at the corner of West Pine Blvd. and Euclid Avenue, and it is expected to open sometime this spring.  1764 (named to honor St. Louis’ founding) will be an upscale, casual establishment, similar to the group’s other two restaurants Sub Zero Vodka Bar at 308 N. Euclid Ave. and Gamlin Whiskey House at 236 N. Euclid.  Besides dinner and late-night service, the new pub will offer breakfast and lunch too.  Gamlin Group proprietor Derek Gamlin says they’re holding off on announcing an expected opening date because of the complexity of creating a new place from the ground up.  “As with any new business, there are a lot of pieces in motion.  We want to make sure we have the details in place,” Gamlin said. Both Sub-Zero and Gamlin Whiskey House have received national accolades, including being named Best Vodka Bar and one of the Best Whiskey Bars in the country by USA Today, so expectations for this new venture are justifiably high.

With new restaurants popping regularly, St. Louis’ dining scene keeps getting brighter.  Good news for hungry diners across the metro area.