[donuts and more]
Designed with a double drive-thru lane, Tim Horton’s Café and Bake Shop is expecting brisk business at its new Maplewood location (2750 Big Bend Blvd.). The Ontario-based company whose menu began with coffee and donuts now provides pastries, breakfast and lunch offerings 24/7.
[departures]
After serving less than six months, chef Cassy Vires is leaving Juniper, while owner (and a chef) John Perkins takes the reins. Perkins will redirect the menu to better reflect its New Southern food vision, he says, but fear not: fried chicken and biscuits will remain.
Josh Galliano has exited Libertine to become bread production manager at Companion. The company soon will move its baking operations to a 41,000-square-foot facility in Maryland Heights. The space also will feature a cafe, private event space and a baking school that will cater to both new and experienced bakers.
[new and coming attractions]
Crushed Red, Chris LaRocca’s successful urban bake and chop shop (chopped-to-order salads) has opened a third location, in Creve Coeur at 11635 Olive Blvd.
Ben Poremba plans to add two new restaurants to his Bengelina Hospitality Group. Look for Parigi, an Italian/Parisian concept eatery, to open aroun
d November on the ground floor of tony apartment building Clayton on the Park, across from Shaw Park. Elaia chef Josh Charles will take the helm at the new place. Poremba also reports plans for a yet-to-benamed Jewish deli, also in Clayton, this fall.
[queued-up]
Q in the Lou, a mega BBQ fest Sept. 25 through 27 at Soldier’s Memorial, officially cements STL as a cornerstone of the country’s fabled BBQ triangle: STL, Memphis and KC. The event offers competitions, seminars, demonstrations, live music, cold drinks and plenty of ‘cue.
[sizzle and sip]
Grilled Brats with Blueberry Cucumber Slaw paired with Star Lane Vineyard Merlot are among the pairings offered by seven wineries during Hermann’s Berries & BarBQ Wine Trail (July 25 & 26). Meanwhile, if you feel like steak, bring one to Adam Puchta Winery during its monthly Bring Your Own Steak Night, where owner Tim Puchta provides seasoning and utensils free of charge. Sides and wine are extra.
