Quick Bites: 8.29.18
open & shut
Peel Wood Fired Pizza in Clayton is up and running. The 280-seat restaurant at 208 S. Meramec Ave. makes more than 20 kinds of pies in its wood-fired ovens and also serves soups, salads, wings, sandwiches, desserts and other menu items in addition to a variety of draft beers. Also newly opened is the Missouri History Museum’s fast-casual restaurant, Café St. Louis. Menu items include toasted ravioli, gooey butter cake, Ted Drewes Frozen Custard, Gus’ Pretzels, bread from Fazio’s on the Hill and other local items. The restaurant is being run by Java Plus Café and Catering Company.
Fans of the food truck Balkan Treat Box can get their fix a lot more often this fall when chef/owner Loryn Nalic and her husband, Edo, open a brick-and-mortar location at 8103 Big Bend Blvd. (formerly Stratton’s Cafe). The space will have a wood-burning hearth similar to the one in the truck, and all of the usual fare will be available, including somun bread and doners. The menu is drawn from the cuisine of Croatia, Bosnia, Turkey, Albania and other Balkan states.
Chef Mike Randoph’s Privado, a fine-dining establishment that opened at 6665 Delmar Blvd. last October with service only on weekends, is branching out. On Thursdays, guests can try a multi-course tasting menu, and the bar is offering a four-course menu for $65 Thursday through Saturday from 7 to 11 p.m. The latter features two choices per course: starter, fish, meat and dessert. Privado seats 16 diners and 10 bar patrons, with additional seating in lounge areas.
Flying Saucer Draught Emporium is scheduled to close this fall, with its last day of service Sept. 26. Open for five years, its closure is being attributed to a lack of business. But its space at 900 Spruce St. downtown won’t be shuttered for long. Stephen Savage, who co-owns Wheelhouse and Start Bar, has committed to a long-term lease and expects the new business to be open by March 1. Currently, no details are available on what to expect.
Former Nixta executive chef Tello Carreon has started a new catering and pop-up service called Elevada Cuisine by Chef Tello. He plans to work with small businesses on pop-up events for St. Louis diners later this year. So far, mum’s the word on who he’ll partner with, but for now, Carreon and his wife, Anna, are focused on catering.