changes abrewing
Schlafly Bottleworks in Maplewood will increase its brewing production to a projected 90,000 barrels by 2017 (nearly double its current output). The seven-figure improvements include a new bottling line and more fermentation tanks. You go! In other Schlafly news, you’ll want to know about the March 4 and 5 Stout & Oyster Festival at the downtown location, one of the largest oyster festivals in the Midwest (why is that not surprising?). Ten stout beers were specially created for the event!
welcome to webster
Newly opened at 102 W. Lockwood Ave., Olive & Oak can claim an impressive pedigree. Co-owner Mark Hinkle and executive chef Jesse Mendica hail from the esteemed Annie Gunn’s: Hinkle worked in front-of-house management, and Mendica was executive sous chef for eight years. The menu is eclectic, as is the wine list, which includes 20 offerings by the glass.
très romantique
Congrats to Bar Les Freres in Clayton for being named Missouri’s Most Romantic Restaurant in Elle Decor’s ‘Most Romantic Restaurants in Every State’ feature. Owner Zoe Robinson created the dramatic little bistro on Wydown Boulevard with deep red walls, white marble-topped tables, gilt-framed mirrors and elegant chandeliers.
fast-casual fiesta
Wet Burrito, a fast/casual Mexican spot, will open this spring at 7810 Forsyth Blvd., between Central and Bemiston avenues. Launched by the owner of longtime favorite Hacienda in Rock Hill, Alex Rodriguez de Torres, diners can expect to get their food quickly. But that doesn’t mean it’s ‘fast food:’ Everything is made to order with “bold Mexican flavors.” Open for lunch and dinner.
fab fast food
Gerard Craft’s Porano Pasta opened this week with limited hours (11 a.m. to 6 p.m.). A 2015 James Beard Award winner, Craft has made this downtown spot a build-your-own menu of Italian offerings inspired by the restaurant’s namesake, a small town in Umbria. Choose a base (pasta, farro, rice or greens); add a protein (roasted pork, meatballs, grilled chicken, veggies or tofu); pick a topping (sugo, pomodoro, pumpkin seed or lime pesto); and finish with more goodies (crispy garlic, herbs, Peppadew peppers, Grana Padano, etc.). And, yes, there will be gelato!
—Stephanie Zeilenga, Managing Editor
Pictured: A dish from Porano Pasta