Tag - Lunch 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
St. Louis Union Station
1820 Market Street
St. Louis, MO 63103


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

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:

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