[chess mates]
With the announcement of Kingside Diner, Aaron Teitelbaum (of nearby Herbie’s) has moved onto the CWE’s chess scene. His upcoming classic diner is named to reflect its landlord and neighbor, the World Chess Hall of Fame.
Quincy Street Bistro chef Rick Lewis is flying the coop to join Mike Emerson (Pappy’s Smokehouse owner) in a new chicken joint, Southern. As the name implies, we can expect Southern-style savories (not limited to fowl) and housemade charcuterie, opening this month (hopefully) at 3108 Olive St. The specialty will be Nashville-style Hot Chicken (crispy, fried and basted in fiery spiced sauce). Chef Chris Tirone, who has worked alongside Lewis, will assume the Quincy Street helm. Also flying north is Memphis’ venerated hen house, Gus’s World Famous Fried Chicken. Slated to open in downtown Maplewood, Gus’s chose St. Louis as one of its first expansion sites.
[limited edition]
Blood Oath has made its way to Gamlin Whiskey House’s top shelf. The 98.6-proof elixir, which mirrors the average body temp, is the creation of John Rempe and St. Louis-based Luxco. Rempe combined three different bourbons of various ages and flavor profiles to achieve a blend intended to be savored neat, at an estimated $25 a shot.
Vincent Brian Marsden can now park his food truck in Clayton. At 40 N. Central Ave., to be precise, the locale of his newly opened brick-and-mortar home for Vincent Van Doughnut. It will offer the signature square-cut gourmet flavors that won kudos from the Cooking Channel’s Donut Showdown.