Quick Bites: 3.21.18

midwest brews
Mother’s Brewing Company, a craft brewery started in 2011 in Springfield, Missouri, is coming to the StL! Local Dierbergs, Schnucks and Total Wine & More stores, among others, will offer its new line of beers. Its mantra? ‘We brew love.’

first of its kind
Owner Russ John has opened Brick River Cider Co., the first cider works in St. Louis, downtown in a former firehouse. Led by cider master Evan Hiatt, the facility produces four ciders available on site—Cornerstone, Firehouse Rosé, Homestead and Brewer’s Choice—with plans to distribute to local retailers soon. Brick River also has a full menu of complementary foods by chefs Carlos Hernandez and Christopher Lee, including dishes like roasted beet hummus, Alsatian lentil soup, pork Normandy and house trout.

westward expansion
St. Louis-based Sugarfire Smoke House is expanding to Westminster, Colorado, with its 11th location (and first in the Centennial State). Co-founder and chef Mike Johnson teamed up with Colorado natives Chad and Jamie Green to open the new fast-casual eatery, dubbed Sugarfire Westy. The restaurant’s menu will be consistent with existing locations, serving made-to-order barbecue dishes, homemade cookies and sandwiches.

The Nepalese restaurant Himalayan Yeti in South City is expanding to Rock Hill and Sunset Hills. The Rock Hill location, which opened in February, is called Himalayan Hut, and the Sunset Hills restaurant is expected to open by this summer. Vernon’s BBQ & Catering in U. City has closed after almost six years in business. Aside from its more traditional fare, Vernon’s also served items such as smoked tofu and a BBQ slinger, which was featured on Food Network’s Eat Sleep BBQ last year with his Smoked Apple Bread Pudding.