3 new St. Louis restaurants to try this month
When Andrew Cisneros wanted to a Peruvian beer to carry at Jalea, his restaurant in St. Charles, he partnered with Perennial Artisan Ales to create Waska, a Peruvian-style lager made with quinoa and Mexican lager yeast. From there, their partnership grew to include Sanguchitos, inside of Perennial Artisan Ales, a sandwich shop run by Cisneros making the delicious little sandwiches to go with Perennial's selection of beers. Try the blue crab and smoked trout roe sandwich made with fresh, sweet crab tossed in mayonnaise and lime juice, topped with smoked trout roe and a dash of aji verde, a spicy, herbal sauce. The braised pork belly sandwich has cured, braised and seared pork belly, giving the meat a crisp edge and a tender center.
8125 Michigan Ave. (inside Perennial Artisan Ales’ tasting room), perennialbeer.com
It’s not every day a new restaurant invents of a whole new style of dish, but Press, the newest concept from the team behind The Lucky Accomplice and SHIFT, claims to have done just that. Meet smash pizza - part calzone, part crunch wrap, all gooey, layered, saucy goodness. Toppings and fillings range from traditional tomato with mozzarella and basil to barbecue kimchi and duck with shredded cabbage and kewpie mayo. A few small plates round out the tight menu. The bonito and brassica Caesar is a hearty salad with bright pickled lemon and crunchy umami crisp. The large roster of draft cocktails are just as fun with plenty of sweet, fizzy options that pair perfectly with the salty, savory pizza menu. The Wisconsin O.F. is a take on a regional Old Fashioned with orange-infused brandy, bourbon and orange cherry shrub. The Italian Soda hits the spot with bourbon, amaro, sweet vermouth, ginger and bitters.
2509 S. Jefferson Ave., St. Louis, 314.328.1094, press-stl.com
Simply Delicious, the new restaurant from the team behind 4 Hens Creole Kitchen, offers flavorful breakfast and lunch options to the downtown crowd. The Bougie Breakfast Sammy is everything we want in a breakfast sandwich; with a perfectly cooked over-easy egg, thick-cut bacon, fresh tomato and buttery sourdough toast spread with fig jam, it’s savory, sweet, fresh and super satisfying. Fried Brussels sprouts were anything but standard issue; flash-fried individual leaves gave delightful crunch while halved sprouts were well-cooked but not mushy. Tossed with goat cheese and slivered almonds and drizzled with a balsamic glaze and honey, it’s a well-balanced dish that shows a flair for making familiar dishes feel special.
1115 Pine St, St. Louis, 314.802.7287, simplydeliciousstl.com
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