Tag - Breakfast Restaurant

James Beard Nominee to Create Grab & Go Breakfast/Lunch Café

James Beard Nominee to Create Grab & Go Breakfast/Lunch Café

Rob Connoley’s Squatter’s Café Coming to Grand Center

St. Louis, MO/October 7, 2017 (STLRestaurant.News) – What does a James Beard Foundation nominated chef do to fill his time while working on plans for his foraged-food based dinner restaurant?  If he’s acclaimed Chef Rob Connoley, he opens a grab-and-go breakfast and lunch joint in Grand Center.  Connoley announced his plans for Squatters Café in a press release this week.  The café will be located in the footprint of the shuttered Magnolia Café inside the KDHX building (3524 Washington Ave, St. Louis).

Connoley’s new counter-service restaurant will offer “familiar breakfast and lunch items that only use exceptional ingredients.”  The chef says anything they can make themselves will be made onsite.  “We’re all geared up to mill our own grains,” Connoley said.  “Expect unforgettable yogurt bowls, seasonal meaty grits plates and amazing baked goods,” he added.  Squatters Café should open in the first week of November.

The scratch-prepped café menu shouldn’t surprise anyone, given Connoley’s background.  He could be called the American authority on foraged food.  The Bridgeton native made a name for himself in New Mexico with his restaurant the Curious Kumquat.  There he integrated unfamiliar foraged foods with quality locally-grown produce in a modern context.  Connoley says he began foraging out of necessity.  Since he was cooking in a rather remote community, he says he didn’t have access to local farmers and suppliers for seasonal ingredients.  Being in New Mexico, he didn’t follow the foraging trends of Danish superstar Chef René Redzepi, but instead looked to the native Apache culture to learn about foraging.  For his effort, Connoley received a James Beard Foundation Best Chef nomination in 2014.  His cookbook, Acorns and Cattails: A Modern Foraging Cookbook of Forest, Farm and Field, was published in 2016.

After 30-years away, the acclaimed chef says he came home last year so he can be closer to his family.  Since returning, he’s been presenting a series of pop-up dinners.  Earlier this year Connoley had announced plans to open a new restaurant in St. Louis called Bulrush.  The chef has said he envisions Bulrush as a small-venue restaurant, most likely a ticketed affair, where he can showcase his foraged cuisine, drawing on ingredients available in the St. Louis area—allowing him to flex his culinary muscle and expand his repertoire.  He says he is still formulating plans for Bulrush, and hopes to open it sometime next year.  Connoley says this new venture is in addition to those plans.

In the meantime, you can catch up with Chef Rob Connoley later this month at EarthDance’s 10th Annual Farmers Formal at Union Station October 13th.  The event brings together top local chefs and their favorite farmers to create exquisite food and features local libations, live entertainment, as well as silent and live auctions.  Ticket prices for individuals and groups of 10 range from $150 – $521 each.  All proceeds will benefit EarthDance, St. Louis’ own nationally recognized Organic Farm School.

Event Information:

Farmers Formal 2017
Friday, October 13, 2017
6–10:30pm
St. Louis Union Station
1820 Market Street
St. Louis, MO 63103

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By Susan Smith-Harmon – published on STLRestaurant.News by St. Louis Media, LLC

Daytime only restaurant, First Watch, opens at Streets of St. Charles

Daytime only restaurant, First Watch, opens at Streets of St. Charles

First Watch at Streets of St. Charles

ST. CHARLES, MO/August 5, 2017 (STLRestaurant.News) On August 7th First Watch opens a new restaurant at Streets of St. Charles, strategically located off the first exit just west of the Missouri River off 1-70.  “Our development team is always looking for vibrant, growing communities to build First Watch, and the Streets of St. Charles is already a vibrant part of town that’s really ideal for a breakfast, brunch and lunch spot like First Watch,” comments Eleni Kouvatsos, Public Relations and Communications Manager of the successful daytime restaurant chain.

With numerous awards including the 2016 top Family Dining restaurant by Consumer Reports, a 2015 Top Consumer Pick by Nation’s Restaurant News and over 200 “Best Breakfast” and “Best Brunch” accolades, these will not come as a surprise once you’ve sampled their innovative menu.  Classic favorites include The Traditional Breakfast and the Tri-Fecta.  Specialty items feature “Egg-Sclusives” (made with cage-free eggs) featuring Eggs Benedict, Farm Stand Breakfast Tacos, Chickinchanga, Biscuits & Turkey Sausage Gravy, and Skillet Hash creations.  If it’s an Omelet or Frittata you’re craving, there are plenty of choices such as the Bacado, Ham and Gruyere, Chile Chorizo, Morning Market Veg, Inspired Italian, Frittata Rustica and the Smoked Salmon & Roasted Vegetable Frittata all of which are paired with house made side(s) and/or whole grain artisan toast.

The First Watch Griddle can satisfy any foodie’s sweet tooth with their multigrain pancakes (humongous Plain, Banana Granola Crunch, Carrot Cake, Chocolate Chip or Blueberry); Lemon Ricotta Pancakes; French Toast (Traditional or the Flordian); and Belgian Waffle.

For the Power Breakfast or Brunch, the Healthier Side of the Menu boasts: Avocado Toast, Sunrise Granola Bowl, Steel-Cut Oatmeal, Egg White Omelets (Turkey or the Tri-Athlete), the Power Wrap, the A.M. Superfoods Bowl, and protein packed Power Bowls (Breakfast Quinoa Bowl or The Pesto Chicken Quinoa Bowl).

Lunch features a variety of Salads (Superfood Kale, Chicken Avocado Chop, Cobb, and Sweet Honey Pecan).  Sandwiches (served with mixed greens or a bowl of hot soup) include: Monterey Club, Blite, Baja Turkey Burger, Market Veggie, Roast Beef & Havarti, Ham & Gruyere Melt, Veggie Burger and Chicken Salad Melt.

If you’re not that hungry or want an additional side, First Watch Sides & Small Plates include: Bob’s Red Mill Grits, Fresh Seasonal Fruit, Fresh, Seasoned Potatoes, Fresh Baked Muffin, Hardwood Smoked Bacon, organic greens, Soup, and Whole Grain Artisan Toast or English muffin with All-Natural House Preserves.

If your body is craving Vitamin C, First Watch is known for their freshly squeezed orange juice and their Fresh Juice Bar (Juiced daily using fresh, all-natural ingredients) featuring their signature liquid delights: The Morning Meditation and the Kale Tonic.

First Watch supports local farmers/growers with locally grown seasonal produce whenever possible and everything is made from scratch and made to order.  First Watch is the largest and fastest-growing daytime-only restaurant concept in the U.S. with more than 295 restaurants in 26 states, including more than 195 First Watch, several of which are enjoying tremendous success in the local area:

First Watch, the Daytime Only Restaurant
Open 7:00 AM – 2:30 PM

Nine locations in the St. Louis Area!

First Watch – Chesterfield
120 Hilltown Village Center, Chesterfield, MO 63017
Phone: (636) 530-1401

First Watch – Clayton
8001 Forsyth Blvd., Clayton, MO 63105
Phone: (314) 863-7330

First Watch – Creve Coeur
742 N. New Ballas Road, Creve Coeur, MO 63141
Phone: (314) 994-7171

First Watch – Des Peres
13323 Manchester Road, Des Peres, MO 63131
Phone: (314) 966-3913

First Watch – Kirkwood
491 South Kirkwood Rd, Kirkwood, MO 63122
Phone: (314) 909-7271

First Watch – Oakville
5646 Telegraph Road, Oakville, MO 63129
Phone: (314) 293-1024

First Watch – St. Peter’s
312 Mid Rivers Center, St. Peter’s, MO 63376
Phone: (636) 970-0050

First Watch – Streets of St Charles (Opens 8/7/17)
1405 Beale St, Ste 102, St. Charles, MO 63303
Phone: (636) 238-8970

First Watch – Town & Country
1130 Town & Country Crossing Drive
Town & Country, MO 63017
Phone: (636) 238-3949

Turn at .ZACK – Where Yum Meets Art

Turn at .ZACK – Where Yum Meets Art

Grand Center’s New Breakfast & Lunch Spot is Turn – .ZACK

St. Louis, MO/May 27, 2017 (STLRestaurant.News) .ZACK – There’s always something exciting about trying a new restaurant, coffee shop, or cafe.  So, when several new restaurants seemed to blossom all at once this spring, diners across St. Louis rejoiced.  When an innovative chef or restaurateur gets together with other local creatives to create a totally new eating experience, it’s downright thrilling.  That’s why we’re excited about Turn, the newest creation of Chef David Kirkland.

One of the newest development in St. Louis’ vibrant restaurant scene involves the inclusion of upscale eateries inside multi-use commercial spaces, like Vicia at the Cortex Innovation Community in the Central West End, which opened in March.  This combination of form, function, architecture, and culture lends itself well to culinary innovation.  One of St. Louis’ newest example is Turn, which just opened inside .ZACK, the Kranzberg Arts Foundation’s new Grand Center space at 3224 Locust Street.  This new American bistro offers breakfast and lunch 8:00 a.m. to 3:00 p.m. Tuesday – Saturday, and 9:00 a.m. to 3:00 p.m. Sundays inside a building that includes retail and event space, performing art incubators, and a theater.

Led by former Cafe Osage manager and chef, David Kirkland, Turn offers updated American classics, friendly service, and a warm atmosphere.  Like his previous endeavors, at Turn Chef Kirkland has built a farm-to-table menu that relies on produce from local farmers as well as the Northside Workshop, a nonprofit arts project that includes community beekeeping and urban agriculture on-site.  At breakfast, diners can order a flight of biscuits—four biscuits topped with seasonal jams, honey, and butter; or corn cakes with chorizo, eggs, avocado, cheddar, and green chilis.  There are quinoa bowls with veggies and eggs, and multigrain pancakes with syrup, seasonal house-made jam or compote.

At lunch, Kirkland takes creative license with the humble cheeseburger, adding white cheddar and green hatch chili peppers wrapped together in a tortilla.  There are currently three salads offered, including a quinoa kale salad that combines these two healthy staples with dried apricots and goat cheese from Baetje Farms (Bloomsdale, MO).  There are also sandwiches made with salmon, grilled portabella mushrooms, and corned beef, plus fries, house pickles, and cauliflower bites.

Turn is the combination of great food, warm hospitality, and an inspiring location—a terrific new development for this thriving neighborhood.  Chef Kirkland has said he has plans to add a monthly dinner series to Turn’s offerings.  For right now, hungry diners near Grand Center can nosh on farm fresh sausage, eggs, salads, and sandwiches, and soak up the surrounding art and culture.

Contact Information:

Turn
.ZACK Performance Incubator
3224 Locust Street
Grand Center
St. Louis, MO 63103
Phone: (314) 240-5157