Quick Bites: 5.18.16
We all know that Schlafly Bottleworks supports all things local. Now that it is celebrating its 25th anniversary (can you believe?), we’d like to give a shout-out to all the good work at the Bottleworks: it operates completely on 100-percent renewable energy at both locations; has solar panels on the roof; donates spent grain from brewing to local farmers for livestock; grows 4 tons of produce for its pubs at an on-site garden; purchases mostly locally produced food; hosts a weekly farmers market; and is the exclusive beer sponsor of St. Louis Earth Day, to which it donates $1 per pint of beer sold in the month of April. Way to go!
The newly redesigned Boundary restaurant in The Cheshire has some tempting springtime additions to its fresh and local menu. You can’t go wrong with the Local Rhubarb Crisp and Local Strawberry Parfait, but you might want to start with the savories. Gluten-free Honey-Pepper Fried Heritage Chicken with Fennel Shoestring Fries, anyone?
more alcohol accolades
Congrats to Sub Zero Vodka Bar, named one of only 13 best bars for vodka lovers in the country by USA Today. Operating in the CWE since 2004, the spot features more than 700 vodkas from around the world.
The Wheelhouse (on Central Avenue in Clayton) is upping its game. According to partner Nick Del Gaiso, diners can expect more creative dishes made with local provisions, and drinkers will find more refined beverages. New name WH Clayton completes the upgrade.
Chef Thomas Elkin, culinary instructor at St. Louis Community College and former executive chef at the Bogey Club for 33 years, has received the Hermann G. Rusch Chef’s Achievement Award from the American Culinary Federation (ACF). The honor is for the ‘central region’ and qualifies Elkin as a candidate for the national award, to be named in Phoenix this July.
who’s on first?
Gerard Craft’s restaurants Niche and Brasserie by Niche are seeing a changing of the guard with the imminent departure of Niche exec chef Nate Hereford. He’s leaving for San Francisco to join the culinary team of an innovative food technology company, Hampton Creek. Brasserie topper Nick Blue will replace him at the tony Clayton spot. Meanwhile, the Brasserie kitchen will be led by Brian Moxey, who once served as chef de cuisine at Pastaria (another popular Craft spot). Moxey was most recently executive chef at the local Perennial Artisan Ales near Broadway.