Quick Bites: 6.27.18
props for chops
Food & Wine magazine has named Michael Gallina of Vicia among its 11 best new chefs of 2018 nationwide. Before opening the vegetable-forward restaurant in the Cortex, Gallina spent four years as chef de cuisine at Blue Hill at Stone Barns farm and restaurant in Westchester County, New York. Vicia opened in March 2017 and has been included in several best restaurant lists since then.
Vince Bommarito Jr., executive chef of Tony’s restaurant, has left the family business after 35 years to become chief culinary officer at Butler’s Pantry, a catering company owned by Richard Nix Jr. Vince Bommarito Sr. and his other children, Anthony, James and Lucy, will continue to operate Tony’s, as well as Anthony’s Bar and Tony’s A.M.
BLT—breakfast, lunch and tacos—is set to open soon at 626 N. Sixth St., formerly The Kitchen Sink, near America’s Center Convention Complex. The new restaurant is co-owned by Josh Powlishta and James Heredia, who have described its menu as Midwestern comfort food with a Southwestern flair. The two also plan to add a bar in the near future.
open & shut
The owners of Three Kings Public House have opened a fourth location—this time in Terminal 2 at St. Louis Lambert International Airport. The new spot arrives right on time (now if those flights would just follow suit!), as Southwest Airlines and Wow air, which both operate from the terminal, are expanding service to St. Louis this summer. … More root beer! Construction is ready to begin on a new 9,000-square-foot Fitz’s Root Beer location in the new Gathering Square development on Lindbergh Boulevard in South County. With expected completion by the end of the year, the new space will feature a full-service bar and a dairy bar. Fitz’s began its local operations in 1947 and opened its first restaurant in the Delmar Loop in 1993.
Sugarfire Smokehouse cooked its way to victory during the 41st annual Memphis in May World Championship Barbecue Cooking Contest. The chain scored first place in the seafood category and 10th place for beef.