[season of openings]
A slew of restaurants finally opened their doors, just in time to spread holiday cheer—and give us something fun to do on those long, dark January evenings:
Nathalie’s has opened at 4356 Lindell Blvd., in the spot where Salt (and Savor before that) tried to make a go of it. Owned by Nathalie Pettus, who also runs Overlook Farm, the new place offers fine dining fare with international touches like Bow Thai pasta, seafood in Catalan broth and Za-tar flatbread. Odd as it may sound, the space, in the former Mayer Funeral Home, has magnificent 19th-century features, a large patio and cozy rooms.
5-Star Burgers unveiled its second St. Louis spot at 312 S. Kirkwood Road, in the old Culpepper’s. This one’s got a little different decor—brightly colored plaid booths, others in denim—and the menu is similar to the one in Clayton. One addition: a grown-up grilled cheese sandwich with multiple cheeses, bacon and more. And no parking woes here: there’s a big lot.
[in the valley]
Shoppers will have a new place to sup by the end of January when NADOZ CAFE opens a location at Taubman Prestige Outlets. The restaurant will feature the same bistro fare as at its other locations, plus handmade tables from reclaimed barn wood.
[loop roaster]
Opened a few months ago, Blueprint Coffee on Delmar, in the U. City Loop west of Skinker Boulevard, offers espresso in style. Run by six partners, including Parkway Central grad Kevin Reddy (’01), the artisan coffeehouse serves in Erlenmeyer flasks and other creative containers. Reddy, who majored in sculpture, cut his coffee teeth at Kaldi’s and Kayak. A few pastries—croissants and scones—-also are offered, but the emphasis here is on the art of coffee roasting.
[great new grocery]
Fields Food s, a full-service grocery opened last week in Lafayette Square across the street from Lumen event space. Operated by Jeff Randol Sr. and Jeff Randol Jr., the project aims “to create healthy eating, one bite at a time,” in areas largely ignored by mainstream grocery chains, known as ‘food deserts’. This is the first Fields Foods in St. Louis, but Randol Jr. reports plans for several. In addition to mass-produced foodstuffs, the store features local, artisan, gourmet and organic items.
