Craveable New Restaurants Popping Up All Over St. Louis
ST. LOUIS, MO/November 19, 2017 (STL.News) – Foodies love St. Louis because there is always something new to nosh. November has proven to be no exception. There seems to be something new cooking all over the metro area this month. So, if you’re looking for something new to nibble, you won’t have to look far. Here are four new eateries now open and offering crave-worthy fare:
Does the thought of a funnel cake burger make your mouth water? Then metro east entrepreneur Jeff Green’s food truck, The Sweet Tooth is right up your alley. Green started with a candy van (like an ice cream truck, but he sold candy and snacks). He soon outgrew the van and opened a walk-up restaurant and catering company called The Sweet Tooth. After a year along Belleville’s West Main Street, Green shuttered his brick-and-mortar digs in favor of hitting the road in The Sweet Tooth food truck. In addition to the funnel cake burgers, Green’s signature dishes include a Belgian waffle burger, Buffalo wings, cheese fries, funnel cake sundaes, and double-butter caramel apples. The Sweet Tooth truck sells these gourmet finger foods and novelty treats all over the metro-east and St. Louis. You can find where the truck is parked on their Facebook page. You can also hire the truck for your private party or corporate event.
Eni’s Pizzeria is now open at 6203 Gravois Ave, in south St. Louis’ Princeton Heights neighborhood. The south city pizzeria was created by Brahim Mehmetaj as a constructive way to use the vacant side of the building that houses his successful Farmers Insurance agency. This is Pizza made in a wood fired oven, but with a definite Balkin twist. Their signature pie, Eni’s Pizza is topped with homemade red sauce, green peppers, olives, spinach, mushrooms, tomatoes and smoked beef. They also do classics like Margherita and pepperoni pizzas, as well as trendier favorites like Hawaiian and Chicken pizza. They have a Tuscan pizza topped with salami, ham, and red onions; and a Mediterranean pizza with grape tomatoes, kale, olives, and feta cheese. Diners can enjoy a beer (mostly AB products), soda (Coke products), fruit juice, San Pellegrino, or Radenska, a Slovenia-based brand of mineral water. They also do espresso drinks like Americanos, cappuccinos, and lattes. Dine in or carry out available.
One of St. Louis’ favorite pizza chains, Dewey’s Pizza has opened a new restaurant in O’Fallon, Illinois. The pizzeria at 425 Regency Park sits just north of Interstate 64, just off Green Mount Rd, and around the corner from the new St. Elizabeth’s Hospital. Unlike most of the 24 other Dewey’s locations which are inside repurposed buildings, this pizzeria was built new from the ground up. It’s a comfortable space with high ceilings, exposed ductwork, pendulum lights, and a sleek bar in the dining room that seats about 100. Because they started from scratch, they were also able to add a reservable party room that seats 40 and a nice patio that can also be reserved for special gatherings. Just like other Dewey’s locations, customers in O’Fallon can watch the pizza makers stretching out Dough in the kitchen, and all of Dewey’s famous half-and-half options are available. One feature the company is introducing at the O’Fallon Dewey’s is called DewBrew. The concept calls for some proceeds from a special, locally brewed beer to go to charity. In this case, Old Bakery Beer Co. in Alton is brewing a golden oat beer for Dewey’s, and 50-cents per glass will be donated to a different charity each month. Besides the new O’Fallon location, there are six Dewey’s Pizzas in the St. Louis area: Edwardsville, Ellisville, Kirkwood, St. Charles, University City, and Webster Groves.
One of the most crave-worthy foods of all may be a sweet treat that isn’t actually finished when we gobble it up—cookie dough! Who hasn’t nibbled a bit of dough when rolling out sugar cookies or spooning out Tollhouse batter? According to Ben & Jerry’s, who claim to have invented it in 1984, chocolate chip cookie dough ice cream is still one of their most popular varieties. So, cookie dough lovers may swoon when they learn that Dough Co., a shop that specializes in raw cookie dough, is now open in the food court at West County Mall. Dough Co. serves nine varieties daily, each made with pasteurized eggs and heat-treated flour to make this cookie dough safe to eat raw. Dough Co. owner Martha Sneider tapped chef Heidi Haller (Culinary Institute of St. Louis at Hickey College) to be the executive chef. Dough Co. offers raw dough by the scoop in cups or cones, plus nine toppings including sprinkles and chocolate sauce. They also make cupcakes, cookies, and brownies—all iced with raw cookie dough—and warm, freshly baked cookies too.
By Susan Smith-Harmon – published on STL.News by St. Louis Media, LLC
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