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Spicy Bits - Ladue News: Food & Dining

Spicy Bits

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Posted: Thursday, September 26, 2013 12:00 pm | Updated: 1:06 pm, Thu Sep 26, 2013.

Happily, we have a bevy of openings and coming-soons to report: Heavy Riff Brewing Company has opened its doors on Clayton Avenue in Dogtown. Baida, a new Moroccan eatery, has opened for business at 3191 South Grand Blvd. Blueprint Coffee is now roasting and serving up fine beans in the U-City Loop. Ferraro's Jersey Style Pizza has a new location that recently bowed at 7704 Ivory Ave. in South City. And Element, the latest from Guerrilla Street Food's chef and co-owner BRIAN HARDESTY, is now serving at 1419 Carroll St. Meanwhile, look for a new location of Five Star Burgers to open in Kirkwood by the end of the year at the former Culpepper's spot on South Kirkwood Road. The first St. Louis Five Star opened in Clayton just last year and has been garnering much acclaim from critics and customers alike.

Congrats to The Civil Life Brewing Company! The popular South Side craft brewery just celebrated its second year in business.

Stone Soup Cottage has debuted its much-anticipated new location at the Wiese Farm on Highway N in Cottleville, Mo. The new digs include 6.5 acres overlooking the farm's fields and ponds, and much of the produce that ends up on the menu is sourced from those very same fields. The new building is situated on the spot where the original barn once stood, and includes repurposed pieces of that structure, including a couple of gorgeously weathered sliding wooden doors that separate the main dining room from the private dining space. Seating-wise, the new space accommodates about 32, up from the 24 at the first location, but the intimate vibe that made the original Stone Soup Cottage such a remarkable venue is still ever present.

The Presentation Room Restaurant at L’Ecole Culinaire has some new menus for fall. The restaurant now offers a breakfast buffet for only $7, from 7:15 to 8:30 a.m., Monday through Thursday. There also are some new items are on the lunch menu, including a flatiron steak and salmon. The popularity of the restaurant's Friday night Chefs’ Table concept has led to the development of a small plate and larger plate menu for dinner, offered Monday through Friday. This new menu features quail, crispy pork belly, seared scallops and chorizo, among other delicacies.

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