Advertise on podcast: The Sauce - A St. Louis Restaurant Show

On this episode of The Sauce Podcast, host Lauren sits down with Brandon Holzhueter and Brad Merten, the best friends (since eighth grade) behind Narwhal's Crafted — the St. Louis bar that's spent the last decade changing what a frozen cocktail can be. Fresh off their 10-year anniversary, they explain why everything is made from scratch in a full in-house kitchen: real strawberries, real basil, house purees, syrups, and infusions. Brandon and Brad trace their path from franchising Pickleman's Gourmet Cafe to sketching out a new idea in a basement: take classic cocktails like the Manhattan, Negroni, and Old Fashioned and do them frozen — not a slushy, but an actual cocktail. Since then, Narwhal's has grown into draft cocktails, craft beer, and an award-winning mocktail program, all built around consistency and the guest experience. The conversation also covers Loaded: Elevated Nachos — the "Narwhal's of nachos," home of crab rangoon and toasted ravioli nachos — and the plan to bring its menu into future Narwhal's locations. Plus, the birthday cake cocktail that became an instant fan favorite, this year's fall menu, and the Missouri law behind those to-go pretzels. Brandon and Brad also share what life looks like off the clock, their go-to spots like Mai Lee and Corner 17, and what's next: franchising, Edwardsville, and a new Des Moines location with a full food program. In this episode:  - From Pickleman's franchisees to frozen cocktail pioneers  - Ten years of Narwhal's: draft cocktails, mocktails, and the guest experience  - Loaded: Elevated Nachos and bringing food to Narwhal's  - Franchising, Edwardsville, and the move into Des Moines Not a slushy — an actual cocktail. 🧊🍹 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Chef Chris Anderson, who now leads the culinary team at The Inns at St. Albans — a hidden-gem hotel, event venue, and vineyard destination about 45 minutes west of St. Louis. Chris walks us through the property, from the lodge, chateau, and cottages to the historic Head's Store, a general store reimagined with barbecue, dry-aged steaks, a full butcher case, farm-fresh eggs, and penny candy (that's no longer a penny). Chris also shares his vision for the Old Barn Inn, the former Malmaison restaurant, which is being redeveloped into a fine dining destination slated for spring 2027. His focus: letting American cuisine shine — celebrating the melting pot of cultures that gave us barbecue, jambalaya, red beans and rice, and andouille, instead of defaulting to French or Spanish menus. The conversation also covers Chris's path from his first job at Jersey Mike's to culinary school, a year at a two-Michelin-star restaurant in Lyon, France, and kitchens like Alinea, L2O, and Moto in Chicago — plus consulting work, time in New Orleans at Restaurant R'evolution, and how it all led him to rural Missouri. And yes, his oldest daughter will tell you she's the reason he went after Michelin. Plus, Chris previews upcoming events like Tequila & Tacos at Head's Store and the sell-out Studio Hill Vineyard dinners, shares his early St. Louis barbecue favorites, and explains why he thinks St. Louis deserves a lot more national attention. In this episode: Inside The Inns at St. Albans and the revamped Head's Store The vision for the Old Barn Inn and letting American cuisine shine From Lyon and Chicago's Michelin kitchens to rural Missouri Vineyard dinners, Tequila & Tacos, and what's coming in 2027 Over the hill and through the woods — to a Michelin-trained chef's kitchen. 🍷🌳 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Tara Gallina, co-owner of Take Root Hospitality, the team behind Vicia and Winslow's Table. Heading into their 10th year in business, Tara shares how she and her husband, Michael, brought the farm-to-table philosophy they learned at Blue Hill at Stone Barns back to St. Louis — building a menu around what's growing, not the other way around. Tara walks through what makes Vicia so unique, from the "Let Us Cook for You" experience where every table gets its own handwritten menu, to rarely repeating a dish and getting creative through the winter months. She also talks about the garden-driven cocktail program, the four-season patio, and what it felt like to learn — in the middle of the ocean on a family cruise — that Vicia was a James Beard finalist for Outstanding Restaurant. The conversation also covers Winslow's Table, the University City breakfast and lunch spot that's become a true neighborhood gathering place, plus Tara's own path from journalism school in Florida to culinary school in New York, the pop-up dinners that introduced them to St. Louis, and life as restaurant owners raising two kids. Plus, Tara previews what's next for Take Root — including plans for Vicia's 10th anniversary and expanded grab-and-go offerings at Winslow's Table. In this episode:  - Inside Vicia's ever-changing menu and the "Let Us Cook for You" experience  - Becoming a James Beard finalist for Outstanding Restaurant From Blue Hill at Stone Barns to pop-up dinners in St. Louis  - What's next: Vicia's 10th anniversary and new grab-and-go at Winslow's Table Let what's growing drive the menu — and maybe fall in love with a radish. 🥕🌱 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Drew Jameson, managing partner of Atomic by Jamo in the Grove, for a conversation about bringing one of St. Louis's most iconic music venues back to life. Drew was a talent buyer at the space (then Atomic Cowboy) from 2015 to 2020, and after the pandemic shut it down, he came back to reopen it under a new name and a new mission: eat, drink, dance, repeat. Drew walks through everything that's changed since the Atomic Cowboy days — from the redesigned lounge and its retro color splashes to a dynamic, scalable layout built for flexibility, including fence lines that unlock to double the pavilion's capacity and shipping-container bars on wheels. He talks about building out Atomic Eats with the King Side Diner team in the kitchen and STL Barkeep behind the bar, and how a rocky first week of dinner service turned into five-star nights within a couple of weeks. The conversation also traces Drew's own path through the St. Louis music scene — from playing lead guitar in Acoustics Anonymous (which became The Mighty Pines) to a physical injury that pushed him into promoting, to the pandemic-era pod shows he built next to Busch Stadium that helped keep live music alive in St. Louis when nothing else was happening. In this episode:  - How Drew brought one of St. Louis's most iconic venues back to life as Atomic  - Building Atomic Eats and Atomic Lounge: new food, drinks, and a redesigned space built for flexibility  - The pandemic-era pod shows next to Busch Stadium that helped keep STL's music scene alive  - What's next: JJ Grey, Grove Crawl, and Pints Fest headline a packed fall at Atomic Eat, drink, dance, repeat — Atomic is back in the Grove. 🎸🍸 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Tassia Rezende, owner of Tre Cuori, for a conversation about competing on the world stage of gelato — and how her small, family-run shop just brought home Missouri's first-ever Gelato World Ranking crown from a ceremony in Rome. Tassia walks through how she got into gelato in the first place — growing up in Brazil with an Italian grandfather, surrounded by gelato and ice cream shops on every corner, before moving to St. Louis about 14 years ago for her husband's job. She talks about finally pursuing her love of authentic Brazilian-Italian gelato during the pandemic, going through her bakery and gelato training, and opening Tre Cuori in 2022 with her whole family on board — including her cousin, an architect back in Brazil, who designed the shop's warm, welcoming space. From there, Tassia breaks down the yearlong competition run that led to Rome: winning the Midwest regional here in St. Louis, taking first place at the North American round in North Carolina against 24 chefs, classifying fifth in North America against the previous year's winners, and finally learning in Rome — with her son by her side — that Tre Cuori ranked 58th in the world and earned Missouri's first Gelato World Ranking crown. She also shares what she believes really sets her gelato apart: small batches, no shortcuts on ingredients, and a hands-on approach to customer service and cleanliness that keeps people coming back. Plus, Tassia talks about touring Rome's gelato shops with her son, what's next for Tre Cuori, and why she credits her whole family for getting the shop this far. In this episode:  - Winning Missouri's first-ever Gelato World Ranking crown after a yearlong run of regional competitions  - From Brazil to St. Louis: Tassia's path from home cook to opening Tre Cuori in 2022  - What actually sets Tre Cuori's gelato apart — small batches, real ingredients, and zero shortcuts  - Tre Cuori's next chapter: new restaurant partnerships and a possible future Clayton location  One scoop, 58th in the world, and Missouri's first gelato crown. 🍨🌍 Thank you to our sponsors SWADE Dispensary & LHM 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Trey Stevenson and Spencer Strode, who run Aubrey, the new hospitality-driven fine dining restaurant in Midtown, for a conversation about how two former rivals became best friends and business partners, why every detail at Aubrey — from a folded napkin to a champagne toast — is built around making guests feel like VIPs, and what's coming next as the restaurant heads into its first fall season. Trey and Spencer walk through how they actually started out as rivals, working the same section at Cafe Napoli and quietly competing for tables before becoming inseparable — trading late-night phone calls about service long before Aubrey was ever a real plan. They share how the concept came together with co-owner Marcus, why hospitality had to be just as important as the food, drinks, and ambiance, and the habits they carried over from Napoli's legendary owner Tony, like anticipating a guest's next need before they ever have to ask. They also get into Aubrey's approachable, not-fussy menu philosophy, the influence of friends like the team at Scouts, and how beverage director Gabriel Vespers has built out the wine and cocktail program. Plus, the growing pains of opening a new restaurant — from soundproofing noise complaints to giving the basement bathroom (affectionately dubbed "the Dungeon") a much-needed refresh — and why roughly half of Aubrey's reservations are birthdays and anniversaries. Trey and Spencer close things out with a look at what's next for Aubrey, including plans for a new patio and a later-night lounge scene after the kitchen closes. In this episode: • From rival servers at Cafe Napoli to best friends and business partners behind Aubrey • Aubrey's hospitality-first philosophy: anticipating every guest's need before they have to ask • Growing pains and fixes: soundproofing noise complaints and giving "the Dungeon" bathroom a makeover • Why half of Aubrey's reservations are birthdays and anniversaries, plus what's next with the new patio Two rivals, one restaurant, and hospitality that anticipates your every move. 🍽️🥂 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Kimberly Pitliangas, owner of The Thaxton in downtown St. Louis, for a conversation about running a speakeasy and event venue inside a circa-1927 Art Deco building that was once the Eastman Kodak Building, and why the space has stayed a hidden gem for locals even after nearly two decades in business. Kimberly walks through how The Thaxton came to be — she originally just wanted to open a low-key cocktail lounge in the building her father purchased and renovated, but quickly discovered the entire building doubled as one of the city's most sought-after wedding and event spaces. She shares the story behind the name, why the speakeasy's hours fluctuate around private bookings, and how Lauren first discovered the space on an Instagram-password-fueled staycation downtown. From there, Kimberly gives a tour through The Thaxton's history: its days as a prototype Eastman Kodak retail store, the original 1927 architecture preserved throughout the Grand Hall (including Kodak-inspired molding, camera motifs, and film-reel balusters), and how new artwork and finishes were added over the years to blend seamlessly with the old. She also talks about being an early pioneer of St. Louis' speakeasy scene since 2007, the venue's drink menu (including a "temperance" section of low- and no-ABV options), and the real history behind the word "speakeasy" itself. Plus, Kimberly shares how to actually find The Thaxton (hint: it's through the alley), how the weekly password works, and why she wants more St. Louis locals to know the speakeasy isn't as exclusive as they think — with 85% of business currently coming from out of town. In this episode: • Opening The Thaxton in a circa-1927 Art Deco building once home to Eastman Kodak • Running two businesses under one roof: private events/weddings and the speakeasy • Being a forerunner of St. Louis' speakeasy revival since 2007 • Why 85% of The Thaxton's business comes from out of town — and Kimberly's invite to locals One password, one alley, and nearly two decades of St. Louis speakeasy history. 🥂🔑 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Cory Jobe, President and CEO of Great Rivers & Routes Tourism Bureau, for a conversation about the only place in America where Route 66 and the Great River Road intersect, why Alton, Illinois is known as the most haunted small town in North America, and everything travelers can plan into a 3-to-5-hour road trip through southwest Illinois. Cory walks through what the Bureau covers — six counties, the city of East St. Louis, and the village of Brooklyn — and how the region's unique geography lets visitors combine a kitschy Route 66 road trip with outdoor recreation along the Great River Road. He shares how Alton hosts thousands of Viking and American Cruise Lines passengers each season, the story behind the new Hartford Lookout Tower and its $10 million restoration, and why Cahokia Mounds and the region's Lewis and Clark sites make it such a rich stop for history lovers. From there, Cory and Lauren dig into Alton itself: its boutique shops and antique stores, Old Bakery Beer Company, its Underground Railroad history and the Lincoln-Douglas Debate Park, and its title as the world's tallest man's hometown. And of course, they can't skip the ghost stories — Cory tells the tale of Alton's haunted history, the McPike Mansion, and his own experience with the communication rods that left him a little spooked. Cory also previews Route 66's Last 100 Miles — from Carlinville's Million Dollar Courthouse to Litchfield's century-old Ariston Cafe and the Pink Elephant Antique Mall — plus the Bureau's fall lineup: the Craft Beverage Festival, the Last Hundred Miles Festival celebrating Route 66's centennial, fall foliage history tours, and a first look at the brand-new Byway Discovery Center at Great Rivers Park. In this episode: • Great Rivers & Routes Tourism Bureau: six counties, East St. Louis & the only spot in America where Route 66 meets the Great River Road • A 3–5 hour road trip region built for 39 communities, sports tourism, motor coach groups & international travelers • The Great River Road's 10-state journey, Viking & American Cruise Lines, Cahokia Mounds & Lewis and Clark sites • The new $10 million Hartford Lookout Tower and its confluence views of the Mississippi, Illinois & Missouri rivers • Inside Alton: boutique shops, Old Bakery Beer Company, the Underground Railroad & the Lincoln-Douglas Debate Park • Why Alton is known as "the most haunted small town in North America" & the haunted McPike Mansion • Cory's own spine-tingling ghost story with the communication rods at the McPike Mansion • Route 66's Last 100 Miles: Carlinville's Million Dollar Courthouse, the Cannonball Jail, Litchfield's Ariston Cafe & the Pink Elephant Antique Mall • Upcoming events: the Craft Beverage Festival, the Last Hundred Miles Festival & fall foliage history tours • A first look at the brand-new $7.5 million Byway Discovery Center at Great Rivers Park A 3-to-5 hour road trip, a lot of history, and just enough haunted history to keep you guessing. 👻🚗 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Arlene Maminta Browne, co-owner of Madrina in Webster Groves, for a conversation about building an Italian-American restaurant with her husband Stanley and their longtime friend Frank Romano, balancing a full plate of community work, and why Webster Groves has become home. Arlene talks about the road to Madrina, which she opened with Frank Romano after 20 years running the wine bar Robust together, and how the new concept — named after Frank's own godmother — blends two families' histories into one Italian-American kitchen. She shares how the restaurant's sommelier joined the team after leaving the Four Seasons, why her GM keeps the whole operation running smoothly, and walks through some of Madrina's standout dishes and its Sunday–Wednesday happy hour. She also opens up about life outside the restaurant: her PR and marketing work with local production company Once Films, raising two kids, and her deep ties to the Webster Groves community. Arlene talks about her longtime involvement with the Saint Louis County Library Foundation, why she loves to cook, and how she and Stanley never turn down a chance to dance. Plus, Arlene shares a first look at her husband Stanley's new venture, Cellar & Table, a wine cellar consulting business for luxury homes and corporate events, and reflects on why she's so committed to putting St. Louis on the map. In this episode: • Opening Madrina in Webster Groves with Frank Romano after 20 years running Robust together • How Madrina's sommelier joined the team after leaving the Four Seasons • A look at Madrina's kitchen and standout dishes, from the cheese dip to the shrimp pasta • Why Webster Groves felt like home from day one • Balancing a busy PR and marketing career with day-to-day life at the restaurant • Leaning on a GM she trusts to run the floor • Madrina's dinner-only hours and Sunday–Wednesday happy hour • Family life with husband Stanley and their two kids • Community involvement with the Saint Louis County Library Foundation • A first look at Stanley's new business, Cellar & Table Two families, one kitchen, and a whole lot of St. Louis heart. 🍝❤️ Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Brandon Panosh, chef and co-owner of Scout's and The Biscuit Joint in midtown St. Louis, for a conversation about building two restaurants from the ground up, staying true to his own vision, and the sobriety journey that changed how he cooks and leads. Brandon walks through how The Biscuit Joint started as a farmers market tent in Lake Saint Louis selling hundreds of biscuits a day before growing into a six-day-a-week quick-service spot, and how Scout's began as an underground pop-up dinner series he and his business partner Elliot launched during Covid, cooking five-course tasting menus out of their home before eventually opening a permanent space designed to feel like walking through the rooms of a house. He traces his culinary training back to Vicia, inspired by watching Dan Barber's episode of Chef's Table, and talks about the vegetable-forward techniques and philosophy he carried from there into dishes like Scout's now-famous charred cabbage, walking through the entire process from the oven to the grill to the cream sauce that got better once he simplified it. Brandon also opens up candidly about quitting drinking, how it reshaped his mental health, relationships and creativity, and how running and biking became his new outlet for stress. He closes out talking about what's next, including a possible food hall project on Washington Avenue and plans to expand The Biscuit Joint across Missouri and Illinois. In this episode: • How The Biscuit Joint took off, from a farmers market tent to a six-day-a-week spot • Scout's origin story: pop-up dinners at home during Covid to a permanent midtown space • Designing Scout's to feel like walking through the rooms of a home, backyard herb garden included • Training at Vicia and the Chef's Table episode that changed his path • A full breakdown of Scout's charred cabbage dish, from the oven to the grill to the sauce • Getting sober, prioritizing mental health, and becoming a better mentor • Trading alcohol for running and biking as his new stress outlet • Elliot's sobriety journey and the night they both decided to quit for good • Where Brandon eats around town, from Press to Saucy Porka • What's next: a possible food hall on Washington Ave and expanding The Biscuit Joint From pop-up dinners to two restaurants and a clear head. 🌱🔥 Thank you to our sponsors SWADE Dispensary & LHM 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Evy Swoboda, executive chef at Pastaria and head of private events for Niche Food Group, for a conversation about coming full circle at the restaurant where her career began, building restaurants from the ground up, and balancing life as a mother of three with a demanding career in the kitchen. Evy walks through her path with Niche Food Group, starting as a line cook at Pastaria when it first opened in Clayton, back when there was a waitlist just to get hired. She worked her way up to sous chef, helped open Pastaria's Nashville location, and split executive chef duties with her close friend Ashley Shelton, who was running Sardella at the time. She then spent a year helping build The Last Hotel from scratch, designing the kitchens, hiring the staff, and developing the menu before it opened in 2018. After stepping away during the pandemic to be home with her newborn, Evy got a call from Gerard Craft asking her to come back as executive chef at Brasserie, a leap into French cuisine after years of cooking Italian. She later became culinary director, took on an ownership stake in the now-closed Porana, and eventually found her way back to Niche Food Group and Pastaria, the place that started it all. Evy also gives an inside look at Niche Food Group's current restaurants, including Pastaria, Pastaria Deli & Wine, Bowood, Brasserie, NOTA, and The Kitchen Bar, plus the soon-to-open Beast Craft BBQ collaboration, and shares what she thinks keeps the group thriving after decades in a competitive market. She opens up about growing up traveling the world with her family, her early dream of running a food truck, and how she and her husband make it possible to balance three young kids with two demanding careers. In this episode: • How Evy's culinary career began at Pastaria during its waitlist-only early days • Splitting executive chef duties with best friend Ashley Shelton at Sardella • Building The Last Hotel from scratch: kitchens, staff & menu • The call from Gerard Craft to become executive chef at Brasserie • Becoming culinary director and part-owner of Porana • Coming back home to Niche Food Group after Porana closed • A tour of Niche Food Group's current restaurants • Running Niche's private events, from weddings to off-site dinners • Why Niche Food Group has staying power in St. Louis • Balancing motherhood, marriage & a career in the kitchen From line cook to executive chef, she's come full circle. 🍝👨‍🍳 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Elliott Brown, chef/owner of Scout's, a new fine dining restaurant in Midtown, and The Biscuit Joint, St. Louis’s beloved scratch-made breakfast sandwich shop, for a conversation about pandemic pop-ups, family, and building two very different restaurants off the same philosophy. Elliott walks through how it all began with Dinner at the Loft, launched in 2020 after he and his business partner, Brandon Panosh, were furloughed from The Last Hotel. What started as one dinner cooked at his own kitchen table and posted to Instagram grew, by word of mouth, into roughly 175 pop-up dinners in homes across St. Louis, serving close to 1,000 guests before the two ever opened a restaurant of their own. That following became the foundation for The Biscuit Joint, a scratch-made breakfast sandwich shop inspired by a tiny biscuit counter in Nashville, and eventually for Scout's, which opened six months ago as a New American restaurant built on Italian cooking technique. Elliott takes us room by room through Scout's, from the family-photo-filled living room lounge and intimate dining room to the open kitchen with communal seating and the shared backyard patio recently featured in Sauce Magazine. He breaks down the division of labor with Brandon — bread and pasta are his, vegetables are Brandon’s — why vegetables come first in their approach to Italian cooking, and how bartender Emma built the cocktail program from scratch. Elliott also opens up about growing up in Wentzville, discovering a love of cooking as a kid, skipping community college for culinary school, and the story behind the name Scout's — his seven-year-old daughter, whose warmth shaped the restaurant’s family-first identity. He shares how he and Brandon are learning to protect their time outside of work, from fishing and football to leaning on faith and their team. In this episode: • The origin of Dinner at the Loft and the pandemic furlough that started it • How 175 pop-up dinners in homes led to nearly 1,000 guests served • Why The Biscuit Joint was inspired by a tiny biscuit counter in Nashville • Scratch-made breakfast sandwiches, smash patties & rotating specials • Opening Scout's: New American cooking built on Italian technique • A room-by-room tour of Scout's, from the living room to the backyard • How Covid shaped the restaurant’s communal table concept • Splitting duties with Brandon: pasta and bread vs. vegetables • Why vegetables come first in their approach to Italian cooking • Building the cocktail program with bartender Emma • Leaning on wine reps, and why Elliott and Brandon don’t drink • Leadership lessons on empowering a team instead of micromanaging • The story behind the name Scout's and his daughter’s influence • Growing up in Wentzville and choosing culinary school over college • Hiring for character, protecting rest, and finding balance through faith Come for the pasta. Stay for the biscuits. 🍝🥓 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Nick Bognar, chef/owner of Indo, Sado, and Pavilion, and Hana Chung, Indo's new chef de cuisine and the star of our June cover story, for a lively conversation about the evolution of one of St. Louis's most beloved restaurants and the exciting new concept on the horizon. Nick and Hana walk through the new dishes coming to Indo this summer and fall — including a jaw-dropping almost two-pound pork chop lettuce wrap with pickled daikon, salted squid, and serrano sambal pineapple relish; mussels returning with a deeply concentrated housemade curry seafood broth over shoestring tomato potatoes; and the happy-hour-only trashed gyoza that Lauren has been quietly obsessed with. Their shared philosophy: keep the hits, surprise with the new, and always cook food you actually want to eat. Hana shares how a love of eating (and a detour from traditional college) led her to culinary school and eventually to the line, where she discovered she thrived in the chaos and team energy of restaurant kitchens. Nick reflects on how he and Hana first connected through late nights at Vista Ramen and early dinners at Nippon Table — bonded by a shared love for dining and a critical eye that makes their creative partnership so natural. Then Nick unveils more about Khao Soi Cowboy, his upcoming Thai concept coming to Midtown St. Louis, targeting spring 2027. Rooted in his family's recipes but filtered through his life as a chef in St. Louis, Khao Soi Cowboy will be fun, casual, walk-in friendly, and open for lunch — built around Northern Thai food with khao soi as the house staple, and a tiki-inspired collaborative cocktail program that promises to be anything but expected. In this episode: • Hana Chung's new role as chef de cuisine at Indo • The almost 2-pound pork chop lettuce wrap and what makes it special • Trashed gyoza: what they are and why they're happy hour only • Mussels returning with a housemade curry seafood broth • Hana's path from server to culinary school to St. Louis restaurant kitchens • Why Hana thrives on the chaos of restaurant life • How Nick and Hana first connected through food and late-night dinners • Favorite restaurants around St. Louis: Chuc Le and Broadway Oyster Bar • Khao Soi Cowboy: Nick's new Thai concept coming to Midtown STL • Why Khao Soi Cowboy won't be the Thai food you're expecting • Northern Thai, khao soi, and a fun tiki cocktail program • Nick's evolving role managing multiple restaurants and stepping back from the line • Building a team and company culture people can grow with • Nick recently got married and went to Hawaii • Final word: support your local restaurants Trashed gyoza, khao soi, and big pork chop energy. 🥟🤠🍜 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Source Podcast, host Lauren sits down with Jordan Goodman, founder of Good Hospitality, for a wide-ranging conversation about building one of St. Louis's most exciting and fast-growing restaurant groups from the ground up. Jordan shares the origin story of Good Ice, the handcrafted clear ice company he launched in March 2020 that has grown to serve over 100 bars, restaurants, and weddings across St. Louis — and evolved into a full ice sculpting business. He walks through how Good Ice became the foundation for everything that followed, including Good Company, the Grove's beloved small plates restaurant now in its third year, and Aperri, an intimate Spanish-Mediterranean tapas and wine bar right next door. The conversation dives into Trust, Good Hospitality's downtown cocktail bar and café at 401 Pine — a stunning historic bank building — where the team has also built a rotating art gallery featuring local artists. Jordan then previews two concepts on the verge of opening: Baia, a pasta-forward Italian restaurant with a fully open kitchen inspired by the Italian Riviera (and the ancient sunken city near Naples), and Chico Bueno and Malo, a two-concept Mexican restaurant in the Grove rooted in Jordan's own Mexican heritage and family roots in El Paso, Texas. Jordan also reflects on what has given Good Hospitality the confidence to scale so quickly — from the operational infrastructure he built at Salt + Smoke, to assembling a talented culinary team that's opened restaurants together before. And he opens up about life outside the restaurant: two young kids, golf, and a new charcoal drawing practice that's become an unexpected anchor for his mental health. In this episode: • The origin of Good Ice and how a pandemic-era launch became a St. Louis institution • Good Company, Aperri, and the evolution of Good Hospitality's Grove presence • Trust: cocktail bar, café, and rotating art gallery in a historic downtown bank • Baia: an Italian restaurant built around handmade pasta and a fully open kitchen • The sunken city of Baia — the history behind the name • Chico Bueno & Malo: a street taqueria and fine dining tasting menu under one roof • Jordan's Mexican heritage and why this concept has always been the dream • The operational systems and people-first culture behind rapid growth • Ice sculpting, wedding ice, and Good Ice's evolution beyond the bar scene • A future taqueria in Shaw, neighborhood development, and what's next for the group • Favorite restaurants in St. Louis right now: Jujube, Mainlander & Little Fox • Finding balance: charcoal drawing, golf, and mental health Come for the pasta and tacos. Stay for the vision. 🍝🌮 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and The Pitch Athletic Club. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Fred Burmer, CEO of Lion’s Choice, for a conversation about one of St. Louis’ most iconic restaurant brands, the loyal customers who have sustained it for nearly six decades, and the challenge of honoring tradition while continuing to innovate. Fred shares the story behind Lion’s Choice, from its founding in 1967 by a former Monsanto chemist looking to create something different from the typical fast-food burger concept, to its growth into a beloved St. Louis institution with 24 locations across the region. He explains what makes the restaurant’s signature roast beef unique, why quality remains at the center of every menu item, and how customer feedback continues to shape the brand today. The conversation explores the passionate fan base that has made Lion’s Choice a local favorite, including the now-famous story of the cheese sauce customers demanded be brought back after a recipe change. Fred also discusses menu innovation, the creation of popular sandwiches like the Remix, plans for future product launches, and how Lion’s Choice balances nostalgia with new ideas. Along the way, Fred reflects on his journey from leading major restaurant brands across the country to becoming CEO of Lion’s Choice, the company’s expansion plans beyond St. Louis, the importance of team culture, and what exciting developments customers can expect in the years ahead. In this episode: • The history of Lion’s Choice and its founding in 1967 • Why the brand’s roast beef stands apart from competitors • The secret behind Lion’s Choice’s fiercely loyal customer base • The famous cheese sauce controversy and customer reaction • How menu innovation led to sandwiches like the Remix • The role employees and customers play in developing new products • Custard, mini-dipped cones, and other fan favorites • Fred Burmer’s path to becoming CEO of Lion’s Choice • Building a culture that spans generations of employees • Plans for expansion beyond the St. Louis market • Upcoming menu items and customer-driven initiatives • The future of Lion’s Choice and what's next for the brand Come for the roast beef. Stay for the stories. 🦁🥪 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.