"We believe Locust Street in Midtown looks a lot like Maryland and McPherson Avenue did when we moved into the Central West End, fifteen years ago," Zach Gzehoviak, Brennan's marketing and events manager, explains.
The new outpost on Locust will be a bar and restaurant, as well as a shared work and event space.
Since opening in July, Center Ice has become a prime pregame hangout for Blues fans. Before a Saturday home game, Albers estimates the brewery’s shuttle service will make five or six runs to Scottrade Center, ferrying 15 to 20 customers each time.
David Kirkland's Turn is featured in RFT's January 2018 Brunch issue.
Pizza is back in the space that once housed The Good Pie, a stone’s throw from restaurateurs Dave and Kara Bailey’s Small Batch in Midtown. Named for their son, Hugo’s Pizzeria looks deceptively simple. Well-designed lighting and clean lines showcase the graphics and art, including a Mel Meyer piece by the front door and a striking grouping high above the bar.
Go east for New Year's at Small Batch with a four-course dinner featuring unique twists on traditional Chinese New Year dishes, with ingredients signifying good luck, wealth, and prosperity.
Sapporo 2: Ah ramen! That dehydrated puck of wavy noodles and its powdered sauce packet was and continues to be a college dormitory mainstay. Ramen is as popular today as it’s ever been, with ramen shops popping up all over the U.S., including in St. Louis. But the ramen served in restaurants is very different from the instant stuff on which penny-pinching college students subsist.
Follow the bright lights to two of St. Louis’ artsiest neighborhoods. The glowing neon signs over Manchester Avenue indicate the entrances to The Grove, and, 2 miles north, the resplendent Fabulous Fox Theatre and dazzling lights along North Grand Boulevard welcome you to the heart of Midtown.
Baby Kakez: For the last four years, Michelle Jones has been baking out of her home for her large customer base. It wasn’t until this year she decided to open up her own shop in a storefront across from Saint Louis University. Her love for baking started initially as a hobby. Now, she serves “kupcakes,” “kakepops,” chocolate-covered treats (strawberries, pretzels, Oreos, s’mores and rice krispies) and more. Decorating classes are also available for any occasion. Each class includes cake, decorating supplies and an assistant.
Pappy's Smokehouse and The Fountain on Locust: As with many lists, some of the entries might surprise you. Here's one that recently caught our eye (and requires no additional clicks): Yelp's 2017 list of the "Top 25 Places to Eat in St. Louis." According to Yelp's Aaron Blackwell, the 2017 restaurants were weighted by the number of reviews added and the star ratings. "So someone with 100 new reviews is going to be weighted differently [higher] than a business with 15 new reviews," he explains. "That doesn't mean that someone with 15 new reviews can't rank highly." (This methodology may explain some of the unexpected inclusions on the list.)
St. Louis Post-Disbatch | October 24, 2017
Over the next two years, Johnson and his partners hope to rehab two vacant buildings into offices and lofts, add a hotel, build a parking garage and create a complex for retailers and restaurants out of shipping containers.
Anyone counting Dave and Kara Bailey’s restaurant concepts will soon need another hand. The eighth (like the rest, in the St. Louis city limits) is Hugo’s Pizzeria, named after their son. Savvy diners might notice an unusually large kitchen, built to accommodate yet another new concept from the Baileys in the adjoining space—No. 9, if anybody’s keeping score.
The Fountain on Locust: In addition to its soups and sandwiches, Midtown’s Fountain on Locust offers an extensive selection of ice cream, ice-cream sundaes and, for adults, ice-cream martinis and liqueur-infused sauces to top ice cream.
Turn: Former Café Osage executive chef and longtime DJ David Kirkland runs Grand Center’s latest addition. The breakfast and lunch menu includes Kirkland’s signature jams and a patty melt made with corned beef.
Turn's chef is David Kirkland, formerly of Cafe Osage in the Central West End. Kirkland describes Turn as an “American bistro with a twist on the ideas of familiar foods.”
Patois Eatery & Social Lounge replaces the Rustic Goat as the concept inside this address on midtown's eastern edge. Off the Menu's attempts to speak with the restaurant's management prior to publication were unsuccessful, but according to the Patois website, the menu offers jerk chicken (a 4-piece plate as well as in tacos and a salad), fried chicken and several flatbreads.
Patio season has arrived in St. Louis (finally!), and there's really only one way to celebrate. On a beautiful, sunny day or a warm summer night, head to a spacious patio to grab a cold beer and catch up with friends. Or, order a carefully crafted cocktail and enjoy sweeping views from high above the city at a rooftop bar. From charming beer gardens to posh rooftop bars, we've rounded up our 20 favorite patios in St. Louis.
The St. Louis American | March 3, 2017
Located at 2617 Washington Ave - and replacing the Rustic Goat - Patois has already attracted hundreds of RSVPs to this grand opening event. Former owner of Rustic Goat, David Holman is now owner of Patois and says the new management is part of a transformation of the space. Marketing director Johnnie Franklin, from Chicago, echos this vision.
Music Record Shop (3224 Locust Street), which in early January made the move from its temporary home on Washington Avenue to its new location in the .Zack building in Midtown, is now officially open for business.
The fast-casual eatery, located just one block west of downtown at Jefferson and Washington, is the brainchild of Dave Holman and Chris Ayala. Holman is responsible for the restaurant's sassy look, which seems absolutely ready to be replicated soon in a neighborhood near you. Ayala, formerly the sous chef at Scottish Arms and then smokemaster at its sister restaurant the Shaved Duck, has created the menu and serves as chef. Born in Mexico City and raised in a food-loving family in Alton, Illinois, he's excited about the food they're serving.