St. Louis Magazine • February 10 2025

10 new or forthcoming restaurants in downtown St. Louis

This year is already shaping up to be a busy one for new restaurant and bar openings in downtown St. Louis, with at least 10 restaurants, bars, and cafés opening or in the works.

Sauce Magazine • October 28 2024

9 reasons we love ChiliSpot in University City

We can argue about which of China’s regional cuisines is the greatest, but there’s no doubt that the spicy but deeply nuanced food of Southwest China’s Sichuan province demands a prominent place in that conversation.

Sauce Magazine - Chef Tai Davis explores the cuisi • August 23 2024

Tai Davis explores the cuisines of the African diaspora with Lineage dinner series

On the fourth Sunday of every month, chef Tai Davis hosts the latest installment of his Lineage dinner series, which aims to explore the cuisines of the African diaspora. The August dinner is already sold out, but tickets are on sale now for September’s Lineage event, which will take place at The Smith at 3408 Locust St. in Midtown St. Louis on Sunday, Sept. 29.

Sauce Magazine - Chef Rob Connoley announces Bulru • June 25 2024

Rob Connoley cites anti-LGBTQIA+ Missouri politics as reason for Bulrush closure

James Beard Award-nominated chef Rob Connoley has announced that he has closed Bulrush, citing an increasingly anti-LGBTQIA+ political environment in Missouri as the primary driver of his decision. Sunday, June 23 was the final day of service at the award-winning restaurant, located at 3307 Washington Ave. in Midtown St. Louis.

Sauce Magazine - First Look: Esca in the Delmar Ma • March 18 2024

First Look: Esca in the Delmar Maker District in St. Louis

Esca, the new “coastal Mediterranean bar and grill” from Ben Poremba’s Bengelina Hospitality Group, will open on Thursday, March 21, at 5095 Delmar Blvd. in the Delmar Maker District. The restaurant’s menu features meat, seafood and vegetables grilled over charcoal, fresh salads and cold appetizers, classic cocktails, a large amaro selection and a range of indulgent desserts.

Sauce Magazine - Temperance Kitchen pop-up series • March 8 2024

Temperance Kitchen pop-up raises awareness of addiction in the restaurant industry

Launched by Mainlander sous chef Max Bredenkoetter, Temperance Kitchen is a new pop-up event series that aims to raise awareness of addiction issues in the hospitality industry. The pop-up’s first two dinners will take place on April 15 and May 20, with proceeds to be donated to Ben’s Friends, a network that provides support and resources for hospitality professionals who are seeking sobriety.

Sauce Magazine - The Haven is a St. Louis landmark • January 9 2024

The Haven is a St. Louis Landmark

When John Gasperi bought The Haven in 2009, he knew he was buying an old bar. He didn’t know exactly how old.

Sauce Magazine - An ode to Civil Life Brewing Co.​ • April 5 2023

An ode to Civil Life Brewing Co.​’s American Brown Ale

In 2017, newly arrived in St. Louis, Manny Negron was eager to explore the craft beer scene. In a brewers’ city that was excitedly exploring New England IPAs, foeder-aged wild ales and pastry stouts, the last thing Negron expected to find himself drinking was an American brown ale.

Today's Hotelier • April 12 2020

The Future Hotelier

The year 2025 seems like a long way off, but we all know that life in the hotel business moves fast. The industry will look very different in five years, so now is the time to start planning.

VinePair • March 11 2019

America's Only Foeder Crafter Is Changing How We Make and Drink Wild Beers

“We’re getting a stick rack today. This has been a four-year fantasy,” Matt Walters, co-founder and owner of Foeder Crafters of America (FCA), says.

Based in an industrial park in a St. Louis suburb, FCA is the only company in the United States manufacturing foeders. These enormous oak barrels are traditionally winemakers’ tools, but they’re also used by Belgian breweries like Brouwerij Boon and Rodenbach to produce funky and tart lambics and gueuzes.

Historically, if you wanted wild beers, yo

Today's Hotelier • February 1 2019

A Night Behind Bars: Hoteliers Reinventing Prisons as Luxury Properties

Nobody wants to spend a night behind bars, but hoteliers around the world are enticing guests to stay in luxury accommodations created in disused prisons.

Roads and Kingdoms • August 5 2017

It Was Only a Matter of Time Before Vietnam Came Up With Pho Craft Beer

The driver drew the taxi to a standstill, pointing through the right-side window to say, “There it is.” I nodded. We had successfully hauled ourselves from Hanoi’s Old Quarter to...