Quick Bites: 11.7.18

open & shut
Tim Fogerty and Kate Turner have opened a new restaurant called The Chocolate Pig at 4220 Duncan Ave. The eatery is on the first floor of Innovation Hall in the Cortex district. … Downtown Kirkwood is now home to The Greek Kitchen, which has opened in the former Sushi Bistro space at 343 S. Kirkwood Road. The restaurant closed its Ellisville location in July. … Cookie cafe Baked! just opened at 4504 Central School Road in St. Charles. It offers unique flavors like blueberry crunch and apple pie along with classic favorites.

fresh face
Aaron Martinez has taken the reins as executive chef at Elaia and Olio, two of Bengelina Hospitality Group’s flagship restaurants. Ben Poremba, who owns the group, says Martinez is being given full creative license in his new role. Coming from California, the chef has worked in a variety of highly regarded kitchens, including The Grand Del Mer in San Diego, Quince, Commis and others.

a fond farewell
Longtime chef Bill Cardwell is retiring, and his Frontenac restaurant, Cardwell’s at the Plaza, is set to close in late December. After decades in the culinary business, Cardwell decided it was time to hang up his apron. The acclaimed chef got his start on the local restaurant scene in 1981. He opened Fedora Café in Union Station in 1984, Cardwell’s in Clayton in 1987 and Cardwell’s at the Plaza in 2008.

Juniper just celebrated its fifth anniversary. As we previously reported, the restaurant at 4101 Laclede Ave. moved into its new space in mid-August. Juniper first opened in 2013 in the Central West End. In other anniversary news, Retreat Gastropub at 2 N. Sarah St. is celebrating three years in business.

whole new world
Kemoll’s, one of St. Louis’ oldest family restaurants, is pulling up stakes from the Metropolitan Square building downtown and moving to Maryland Heights. The eatery is expected to move into the former Dierdorf & Hart’s location in Westport Plaza as Kemoll’s Chop House in February. Kemoll’s will remain open at the Met until Jan. 31. The restaurant has been operating since 1927.

Pictured above: Zucchini “Carpaccio” preserved lemon, pecorino, herbed oil at Olio.