[umami, umami]
Next month, BAIKU SUSHI LOUNGE opens in the boutique Hotel Ignacio in Midtown. Headed by Soung Min Lee, former chef at Miso and Central Table, the restaurant will offer an extensive sushi and appetizer menu for lunch and dinner. Lunch also will feature a noodle shop concept, and the lobby lounge will serve sake, wine and Japanese beers.
[a themed affair]
The Saint Louis Art Museum’s PANORAMA restaurant recently announced Art at the Table, a monthly themed dinner series that will showcase local breweries, chefs and wineries. The first takes place Aug. 27 and includes a prix fixe, four-course menu paired with Schlafly beers. Before feasting, ticket-holders will be treated to a reception in the museum’s East Building, followed by a museum tour that celebrates the art of drinking.
[get your greens]
DAILY GREENS, a line of 100 percent organic, cold-pressed juices, is now available locally at Whole Foods and Dierbergs. Based in Austin, the company sources ingredients from local, sustainable farms, and each juice contains nine servings of fruits and/or vegetables.
O’FALLON BREWERY, St. Louis’ second-largest craft brewery, closed on a 38,000-square-foot production facility in Maryland Heights, scheduled to open in March 2015. It will produce 25,000 barrels a year and include a brew house, tasting rooms, an outdoor patio and tours of the facility.
[smokin’ happy hour]
Happy hour enthusiasts now can drop in to WILDSMOKE in Creve Coeur for a new full bar and happy hour menu, available 2 to 6 p.m. Monday through Friday, that includes onion rings, pig candy, smoked chicken wings, sliders and more. The restaurant also is changing its dinner operations from fast-casual to full table service starting at 4 p.m. New additions include salads, Angus burgers, glazed ribs and daily specials.
[pig out!]
Pork enthusiasts descended on Soldiers’ Memorial Aug. 16 for BACONFEST ST. LOUIS, an event showcasing bacon-related goodies from Ameristar, River City, Molly’s, Lucas Park Grille, Steve’s Hot Dogs on the Hill and other local spots. The chefs created a 100-foot ‘Hog Log,’ 500 pounds of ground Italian sausage encased in 500 pounds of woven bacon cooked in a custom-built grill. All proceeds went to the USO.