spring cellars
Schlafly Beer has introduced another limited release, Smoked Stout. The full-bodied brew contains malted barley, smoked with beechwood, and hints of chocolate. Brewer Stephen Hale says it’s “exactly what you want to be drinking this time of year. The appropriate amount of hops provides balance, while the Belgian crystal malt and German smoked malt lend complexity.”
second locale open
Open and running in Maplewood, The Blue Duck is now serving up its Washington, Missouri, favorites to St. Louisans at 7401 Sutton Ave. Comfort food is the specialty, and the DLT (made with house-cured and smoked duck) is a top seller. Look for fried chicken, pork tenderloin and pot roast—and sandwiches on house-made bread.
growth in the grove
Firecracker Pizza & Beer (at top) is set to open at 4130 Manchester Ave. The brainchild of Chip Schloss (of Atomic Cowboy) and Frank Uible (of Pi Pizzerias), the place will pair handcrafted pizzas with hand-crafted beers. Elizabeth Schuster will be executive chef, utilizing house-made doughs, sauces and cheese blends. Dessert will be fresh-baked cookies and Clementine’s ice creams. Expect a spring opening.
po’ boys for girls & boys
Through March 28, all Sugarfire Smoke House locations will give a portion of sales from the Cochon de Lait Po’boy special to its Hogs for the Cause donation pot. The barbecue competition raises money for pediatric brain cancer, and this year, for the first time, the event will make a grant to St. Louis Children’s Hospital. Sugarfire’s Mike Johnson will compete in the April 1 event, held in NOLA, which has since its inception raised more than $1 million.
groundhog day? 
The James Beard Foundation semifinalists have been named, and just as in so many years past, the St. Louis names are familiar. Perennial favorites for Best Chef Midwest include Kevin Nashan (Sidney Street Cafe), Mike Randolph (Publico) and Kevin Willmann (Farmhaus). Olive + Oak’s Jesse Mendica also made the list. And for Rising Star Chef, Pastaria’s Ashley Shelton got the nod. Good luck to all—St. Louis chefs rock!
