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

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Brandon Oker, the Executive Chef at Pastaria and one of Sauce Magazine’s Ones to Watch in the February issue. Brandon shares his path from growing up in a town of 300 people near Lake of the Ozarks to working his way from dishwasher to leading one of St. Louis’s most beloved pasta institutions. He talks about work ethic, mentorship, and why hospitality is something he feels is simply “in his bones.” In this episode: Brandon’s early kitchen days at Porta Chima and learning hospitality from the ground upHow his upbringing shaped his leadership style and approach to foodStepping into Pastaria as executive chef, what stays sacred, and where seasonality comes into playWhy Pastaria continues to thrive as an accessible, family-friendly, truly democratic restaurantDream future concepts, testing recipes at home, and cooking alongside his 5-year-old son, Winston📍 Pastaria is open 7 days a week, 4–9 PM 🔗 pastariastl.com  Follow Brandon: @brandonoker 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Jason Tilford, chef/owner behind Session Taco and the newly opened Lapez Mod Mex in the Central West End. Jason walks through nearly two decades of building chef-driven concepts in St. Louis, starting with a tiny, made-from-scratch Tortilleria in the CWE, to opening Mission Taco Joint in 2012, and now evolving the brand back to its roots while launching Lapez as a more elevated, sit-down experience. In this episode: How Jason and his brother Adam got started with Tortilleria, handmade tortillas and scratch cooking before it was common in STLOpening Barristers, St. Louis’ first soccer pub, and building a chef-driven bar food conceptMilagro in Webster Groves, early acclaim, and how it helped spark what became Mission Taco JointWhy scaling the “taco joint” model didn’t work everywhere, and what they’re doing to course-correctWhat sets Lapez Mod Mex apart, Spanish-forward drinks, curated wines, seafood-driven dishes, and knife-and-fork platesA real conversation about the current restaurant climate, closures, and what the industry is facing right now🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey is joined by Nathaniel Reid, chef and owner of Nathaniel Reid Bakery, one of St. Louis’ most celebrated bakeries. Nathaniel reflects on nearly 10 years in Kirkwood, three expansions, and the mindset that’s helped the bakery thrive through consistency, craft, and community support. In this episode: How Nathaniel went from aspiring scientist to award-winning pastry chefWinning a national pastry competition in New York and competing on the world stage in JapanThree James Beard Award nominations and what those recognitions mean to himWhy pastry satisfies both his scientific mindset and creative instinctsBuilding a business rooted in consistency, simplicity, and team cultureMore highlights: A wild early-career story involving a timber rattlesnake and an unexpected firingForaging, fossil hunting, and outdoor hobbies that still fuel his curiosityWhat it’s like watching customers and team members grow over a decadeWhy seeing smiles through the bakery window is the most rewarding part of the job🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes drop every Tuesday. Presented by Swade Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey sits down with Andrew Cisneros, chef-owner of Jalea Peruvian Bistro in St. Charles and Brasas on the Delmar Loop. Andrew shares how opening a restaurant during the pandemic became the unexpected launch point for Jalea, how Brasas came to life as a rotisserie-focused concept, and why Peruvian food traditions are at the heart of everything he cooks. In this episode: Opening Jalea Peruvian Bistro during the pandemic and why it felt like now or neverThe evolution from a cevicheria to a broader Peruvian menuBrasas, rotisserie chicken, and finding the right space on DelmarThe sauces everyone loves, including aji verde, rocoto, and huancaínaThe story behind the papa rellena and why it disappeared and came back betterGrowing up Peruvian in St. Louis and learning to cook from familyWorking under Chef Pierre at The St. Louis ClubConsulting projects around town and launching Street Food by BrasasPlus: Favorite local spots Andrew loves to eat atStaying hands-on in the kitchenTravel, Peru, and plans to return🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes of The Sauce drop every Tuesday. 🌿 Presented by SWADE Dispensary, with 11 Missouri locations, and LHM, which has several properties around St. Louis, including Union Station and Westport Plaza.  🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey is joined by Alec Schingel, executive chef and owner of Robin Restaurant in Maplewood. Alec shares his journey from growing up in the Midwest to cooking in St. Louis, Charleston, Belgium, and New York, before returning home to open Robin. He talks about how European neighborhood restaurants, Midwest heritage, and intentional hospitality all shape the restaurant’s identity. In this episode: Alec’s path through Vicia, Winslow’s Table, and pop-ups that led to opening RobinWhat “comfort fine dining” means and how Robin fits into its own categoryThe story behind the mushroom hot dish and Midwest-inspired cookingHow a visit from Eric Asimov and The New York Times changed everything overnightWhy intentionality matters more than perfection in hospitalityBuilding a restaurant designed to age well, not chase trendsPlus: European influences behind Robin’s four-course prix fixe formatThe meaning behind the restaurant’s nameFavorite St. Louis spots Alec loves to eat and drinkwww.robinrestaurant.com 🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes of The Sauce drop every Tuesday. 🌿 The Sauce is presented by Swade, with 11 Missouri locations, and LHM, which has several properties around St. Louis, including Union Station and Westport Plaza.  🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

This week on The Sauce, Lauren sits down with Joe Edwards, the St. Louis icon behind many of the Delmar Loop’s most beloved landmarks, including Blueberry Hill, The Pageant, Delmar Hall, Pin-Up Bowl, The Moonrise Hotel, and Magic Mini Golf. Joe takes us back to 1972, when he opened Blueberry Hill during a time when the area had fallen on hard times, and explains how the Loop evolved from a 1930s shopping district into one of the most recognizable destinations in St. Louis, now named one of the “10 Great Streets in America” by the American Planning Association. In this episode, we talk about: The origin of Blueberry Hill and the famous jukebox that earned international recognitionJoe’s friendship with Chuck Berry and his 209 shows in the Duck RoomHow the Loop became a live music ecosystem, from 340-capacity rooms to 2,000-capacity venuesWhy musicians love playing the Loop, plus what makes Pageant catering a standoutThe story behind The Moonrise Hotel, the rotating moon, and St. Louis’ early rooftop bar sceneThe purpose of the St. Louis Walk of Fame, and famous inductees you might not realize are from STLThe Loop trolley, how it works, and why it’s a perfect “park once” weekend planWhat’s next for the Loop, including new development bringing more residents to the districtJoe’s philosophy for hospitality, building places that make people smileThe Sauce is presented by LHM, featuring holiday pop ups at 360 Downtown and 360 Westport, plus festive experiences at Union Station including the Polar Express Train Ride and the Train Shed transformed into the “Sleigh Shed.” 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

This week on The Sauce, Lauren sits down with Mario Iaccarino, partner at Casa Don Alfonso, the Italian restaurant inside The Ritz-Carlton, St. Louis, and an extension of his family’s legendary Don Alfonso 1890 in the Sorrento area of Italy. Mario shares the history behind the Don Alfonso legacy (four generations in hospitality), and why Casa Don Alfonso exists to preserve a disappearing world of Southern Italian traditions, especially the recipes passed down by grandmothers over centuries. In this episode, we talk about: The story of Don Alfonso 1890 and what it means to bring that legacy to St. LouisWhy handmade pasta is a non-negotiable at Casa Don AlfonsoThe real reason their pizza dough stands out, including the three-day process and daily adjustments based on conditionsHow storytelling and culture shape every dish, from Campania to the broader MediterraneanThe fan-favorite apple pizza, a Missouri-meets-Naples creationA new concept coming soon: Casa Pastry Boutique, featuring classic Neapolitan pastries and cakesMario’s approach to seasonal cooking and what’s new on the fall menu (minestrone, gnocchi, truffle, seasonal pizza, and more)Presented by LHM, with holiday pop ups at 360 Downtown, 360 Westport, and festive experiences at Union Station including the Polar Express Train Ride and the Sleigh Shed inside Train Shed. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

Every December, El Monstero turns The Pageant into a full-blown Pink Floyd universe, complete with soaring guitar solos, aerial performers, and a loyal St. Louis crowd that treats it like a holiday rite of passage. In this episode of The Sauce, Lauren sits down with John Pessoni and Bill Reiter of El Monstero to talk about what it takes to keep a tradition like this going for nearly three decades. In this week’s episode of The Sauce: How El Monstero grew from a tribute idea into a seven-night holiday run at The PageantThe rehearsal process, set lists, and why they always tweak the show for repeat fansBuilding a true rock spectacle, from aerialists and dancers to video walls, pyro, and helicopters at the summer amphitheater showThe difference between the winter Pageant run and the Hollywood Casino Amphitheatre showJuggling El Monstero with The Urge, tribute bands, cover bands, and life outside of musicTheir love of St. Louis’ food scene, from pre-show spots on The Loop to Italian icons on The HillThe story behind their “gardening” tins collaboration with High Rule and how social media rules shaped the languageSponsored this week by LHM, with festive holiday pop ups at 360 Downtown, 360 Westport, and plenty of cheer at Union Station, including the Polar Express Train Ride and the Sleigh Shed inside Train Shed. 🎧 Listen on Spotify, Apple Podcasts, and YouTube. 🔗 Learn More & Buy Tickets: elmonstero.com 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey sits down with Doug Auer, co-founder of Third Degree Glass Factory and the developer behind the Delmar Maker District — one of St. Louis’ most creative, collaborative, and fast-growing corridors. Doug shares how Third Degree Glass began 23 years ago with a simple goal (a place to blow glass and teach workshops) and how it grew into the anchor of an entire makerspace ecosystem. He also talks through the evolution of the Maker District, the restaurant boom, and the community resilience that has shaped the neighborhood through floods, tornado damage, and rapid redevelopment. In this episode: The early days of Third Degree Glass and building a sustainable studio modelHow MADE STL and MADE for Kids came to lifePartnerships with Craft Alliance, The Magic House, and local makersThe district’s restaurant expansion — Esca, Florentin, Nixta, The Fountain on Delmar, and moreBehind the scenes of the tornado recovery and neighborhood cleanupWhat’s next for the district: retail, commercial, and long-term residential hopesDoug’s background in design and the glassblowing journey that started it allWhy Third Fridays remain the district’s biggest community drawSpecial thanks to this week’s episode sponsor — LHM, featuring holiday pop-ups at 360 Rooftop Bar, 360 Westport, and festive experiences at Union Station, including the St. Louis Polar Express Train Ride and the Sleigh Shed inside The Train Shed. 🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes drop every Tuesday. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

Ice cream that can make you quit your corporate job? Clementine’s founder Tamara Keefe did exactly that. In this episode of The Sauce podcast, Lauren sits down with Tamara to talk about how she walked away from a “dream” executive role, turned a lifelong ice cream hobby into Clementine’s Ice Cream, and built a St. Louis–born brand that now supports more than 200 local families. In this episode:  Leaving corporate America to follow a passion for ice creamGrowing from one shop in Lafayette Square to ten locations across STL, Illinois, and Kansas CityThe origin of Clementine’s “microcreamery” standards — high butterfat, low overrun, and real ingredientsHow the boozy “naughty” ice creams came to lifeClementine’s leadership in nondairy and kosher-certified ice creamsThe new Holiday Cookie Exchange collection with women chefs across the countryIce Cream with Santa and holiday seasonal releasesThe limited-edition Clementina Build-A-Bear collaborationWhat’s next for Clementine’s, including grocery expansion in 2026🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes drop every Tuesday. Presented by our friends at LHM, celebrating the holidays with festive pop ups at Three Sixty Downtown, 360 Westport, and seasonal experiences at Union Station, including the Polar Express Train Ride and the Sleigh Shed at Train Shed. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey sits down with Arica Avery, the force behind STL Pot Chef, to talk about cannabis-infused dining, community events, and breaking stigma in St. Louis. Arica shares how college experiments with flavor and dosage grew into a full slate of curated experiences, from pop-up markets to chef competitions. She explains how private, 21+ events work in Missouri, why “low and slow” dosing matters, and how her team partners with chefs, venues, and sponsors to keep things safe, fun, and delicious. In this episode: The origin of STL Pot Chef, shaped at the Cola Lounge, Missouri’s first cannabis consumption loungeEvent formats at a glance: Munchie Market food court vs. Danksgiving chef competitionHow ticketing works, tasting tiers, and VIP early entry with chef meet-and-greetsWhy each tasting sample is 5 mg, and how guests vote to award a $1,000 prizeWorking with chefs like Chef Terri Jayne (Gateway Grub), Chef Bailey, and Chef Marca (Magic Infusions)Legal basics for private, 21+ events, ID checks, and electronic waiversHemp-derived partners like Mighty Kind and giveaways from WeedmapsEdibles as an alcohol alternative, safe dosing strategies, and stories of recoveryUpcoming dates: Danksgiving competition, Nov 23Munchie Market: Holiday Edition, Dec 14 at Little BivoBook a private infused dinner: custom menus, custom dosage, in-home or event catering with STL Pot Chef’s partner chefs. 🔗 stlpotchefs.com 📱 @stlpotchef on all platforms 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey is joined by Kevin Lemp, president of 4 Hands Brewing Co., to talk about 14 years of brewing, creativity, and community in St. Louis. Kevin shares how he turned a passion for small-batch beer into one of the city’s most beloved craft beverage brands — and how 4 Hands has evolved into a full-scale beverage company with spirits, cocktails, and soon, cannabis drinks. In this episode: How Kevin’s decade at Gallo Winery laid the groundwork for 4 Hands’ 2011 launchThe evolution from one brewery to four locations: LaSalle Park, Chesterfield, Kirkwood, and STL AirportFood partners that elevate the taproom experience — Hi-Pointe Drive-In and Peacemaker Lobster & CrabNavigating the craft beer boom, brand innovation, and staying “true to self” through market shiftsLaunching 1220 Spirits and Withered Oak — from gin and Amaro to aged rye and bourbonRethinking canned cocktails under the 4 Hands brandThe new 4 Hands Cannabis beverage line — THC drinks crafted with functional ingredients like reishi, cordyceps, and goji berryStaying patient with regulations and choosing the right timing for expansionMore highlights: City Wide turns 10 in 2026 — 4 Hands’ philanthropic brand that’s donated over $400,000 to local nonprofitsHow hemp-derived delta-9 THC beverages fit into Missouri’s evolving lawsUpcoming innovations in beer and cocktails for 2026Kevin’s thoughts on STL’s creative food scene, favorite spots, and how meditation helps him stay grounded🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes drop every Tuesday. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey sits down with owner Derek Deaver and director of operations Tara Byerley to talk about the growth of Three Kings Public House and its sister concept, Casa de Tres Reyes. Derek shares his path from early days at Mike Duffy’s to opening Deaver’s in Florissant, then launching Three Kings on the Delmar Loop in 2011 and expanding across the region. Tara explains how strong hiring, training, and culture have powered the group’s consistency and success. In this episode: The Three Kings timeline: Delmar Loop (2011), Des Peres (2014), South County (2017), STL Airport (2018)Why Casa de Tres Reyes launched in 2022 — and how chef partners shaped the menuCross-utilizing kitchens (hello, smoked wings) while keeping each concept distinctPaying staff well, reducing turnover, and sharing takeout tips with the back of houseBuilding a serious gluten-free program with dedicated fryers and strict protocolsThe upcoming Cottleville location — and why it’s expected to be a top performerMore highlights: Gluten-free wins: fried pickles, wings, buffalo chicken wrap — about 95% of the menu can be made GFSTL Airport love: Three Kings has ranked nationally on USA Today’s 10Best Airport Bars (vote daily via the link on their site)Fan favorites: Smashburger, wings, poke bowl, chicken stir-fryDelmar fire in April 2023 and plans to return to the Loop when the right space is foundCreating a better dining room vibe with a simple headphone policy🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes drop every Tuesday. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey is joined by Todd Hotaling from Lodging Hospitality Management (LHM) to talk Westport Plaza, Union Station, holiday pop-ups, and what’s coming next for one of St. Louis’ largest hospitality groups. LHM at a glance: 20+ St. Louis hotels, 10 restaurants, and marquee attractions at Union Station. In this episode: Westport Plaza’s revival, from Westport Social and Three Sixty Westport to the new Basso plus a refreshed pedestrian plaza with free concertsUnion Station today, including the aquarium, St. Louis Wheel, new swing ride, pirate ship, and mini coaster, plus interactive family fun and those koi fish feedingsSeasonal magic, from Sleigh Shed at Train Shed to “Up on the Rooftop” at both Three Sixty locationsPolar Express details, car types, actor crew, and why it’s become a Midwest holiday traditionRestaurant rundown at Union Station: Soda Fountain, Train Shed, The Pitch, Landry’s, and Station Grille historyLooking ahead: New taco-focused concept replacing Fuzzy’s at WestportIdeas in exploration: a country whiskey bar, mini bowling, and more group-friendly experiencesA first-of-its-kind summer train event planned for Union Station, with out-of-town drawNotes on hotels and private events, plus 21+ policy and evening hours at both Three Sixty locations🎧 Watch on YouTube or listen on Spotify and Apple Podcasts. 📅 New episodes drop every Tuesday. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey sits down with Josh Smith, designer turned restaurateur and owner of Neon Greens, the innovative Grove salad bar where lettuce travels from a hydroponic farm to the kitchen by conveyor belt. Josh shares how he turned a pandemic hobby into one of St. Louis’ most creative dining experiences, growing the equivalent of three acres of lettuce in just 800 square feet and reimagining what “farm-to-table” can look like. In this episode: How Neon Greens grows most of its lettuce on-site hydroponically (and why fresher means more flavor and nutrients)The story behind building a queer-owned, design-forward restaurant in The GroveHow Josh’s background in Broadway, TV, and film design shaped the restaurant’s look and feelA peek inside the weekend farm tours and the “Willy Wonka for salads” conveyor setupThe cult-favorite Pão de Queijo, especially the chili-crisp versionThe vegan Thai basil–matcha soft serve and “The Works” sundaeThe story behind Biscuit Town, the breakfast pop-up returning this fallCollaborative bowls with STL favorites: Grace Meat + Three, Balkan Treat Box, Qui Tran (Nudo and Mai Lee), Fennel Cooking Studio, Damn Fine Hand Pies, and Salt & SmokeMore highlights: The late-summer Salt & Smoke collab bowl with five-spice pork and charred-scallion green goddess dressingWhy Josh chose to build in St. Louis, blending community, agriculture, and designExpansion plans already in motion, with the county at the top of the list🌿 Visit neongreensstl.com for farm tour info, seasonal menus, and Biscuit Town updates. 🎧 Watch on YouTube or listen on Spotify and all major platforms.  📅 New episodes drop every Tuesday. 🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday. ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.