Long the bastion of barbecue and mass-market beer, St. Louis has undergone a culinary renaissance in recent years. Today, local chefs are garnering national attention, entrepreneurs are rejuvenating long-neglected neighborhoods, there’s a lively food-truck scene and, yes, even a few local microbreweries are taking a swing at the now-Belgian-owned Budweiser behemoth...
Thanks to our awesome fans 2012 was a great success! Readers of Sauce Magazine as one of your favorites in two categories and Riverfront Times for the readers choice as favorite food truck. Lets make 2013 even better! Don't forget to vote us for this poll as well which ends on the 1/24. http://www.stlmag.com/St-Louis-Magazine/A-List-Readers-Choice-Poll-2013/
SOURCE: THE DAILY MEAL
"Once the purview of immigrant cooks, food trucks are now often art-designed and run by culinary school grads, celebrity chefs, and even aspiring stars with no culinary cred. Their quirky names pun on sexual innuendo, they serve food (often fusion) to go, they’ve lowered the financial bar for becoming a restaurateur, and have helped make the everyman and woman, critics...."
SEE THE FULL ARTICLE AND TOP 101 LIST HERE!
Today we return to St. Louis, Missouri and focus on seven of its hottest restaurants. This comes over a year since the last Heatmap to the city. As was the case with that post, Riverfront Times critic Ian Froeb has also made the selections for the 2012 edition. In these openings Froeb sees "a broadening of ambition and an improved optimism about the economy." That means "more high-profile openings," as well as the rise of the tasting menu trend. Among the selections is Gerard Craft's casual but excellent Italian concept (Pastaria), the progressive restaurant Little Country Gentlemen, a members-only cocktail bar and restaurant (Blood & Sand), and the brick-and-mortar location of an extremely popular food truck (Seoul Taco). Many thanks, also, to the Ulterior Epicure for his intel.
We have passed all of our inspections and we are ready for a soft opening for the general public! Everyone who swings by will get one complimentary taco of your choice. We hope to see you there!
571 Melville Ave, Saint Louis, Missouri 63130
Soft Opening: Saturday, September 28th, 2012 | 11:00am-2:00pm.
July 29, 2012 12:25 am • BY GEORGINA GUSTIN • firstname.lastname@example.org > 314-340-8195
Photo by Laurie Skrivan, email@example.comThey've coped with a record-making heat wave. They've tangled with restaurants, politicians and cranky corporate cafeterias, all the while jockeying for prime vending spaces.
Yet, despite the challenges and some attrition in recent months, the area's food trucks keep riding their self-propelled trend — and, in some cases, are proving to be strategic business tools.
Over the past week, bits of news sent ripples through the food truck streetscape. Growing pizza mini-empire Pi Pizzeria announced it was closing its St. Louis and Washington-based food trucks, while Seoul Taco — a phenomenally popular truck that just launched last year — said it would open a bricks-and-mortar restaurant in the Delmar Loop.
For Seoul Taco, run by two 27-year-olds, the truck was a launching pad — a low-capital way to jump into the restaurant business.
“We feel more confident opening a restaurant now,” said David Choi, co-owner. “Our brand is out there; it's a recognized name. If we started as a restaurant, there's a lot more overhead.”
By Ian Froeb Thursday, Apr 12 2012
If one food truck deserves the credit (or, if you prefer, the blame) for the proliferation of the species nationwide, it's Kogi, a Los Angeles operation that serves a fusion of Korean barbecue and Mexican street food: short-rib tacos and kimchi quesadillas. Everything that's now considered typical of the food-truck scene — the retro cool of the mobile vendor; the sophistication of ingredients and preparation; the slick graphics; the skillful buzz-building via social media (specifically Twitter) — Kogi pioneered. It hardly matters whether Kogi truly was the first food truck to employ all or even any of these strategies. Chuck Berry invented rock & roll. Kogi created the contemporary food truck.
Kogi's influence extends beyond its business plan. Chef Roy Choi's Korean-Mexican mashup, which made perfect sense in the context of Los Angeles' demographic stew, has spawned imitators in places that lack the contextual piece of the puzzle. What to make of a Korean taco truck in a town where the sum total of Korean restaurants can be counted on the fingers of one hand?
Seoul Taco owner David Choi (no relation to Roy) aims to find out. The truck's menu adheres to the Kogi template, offering tacos and quesadillas filled with bulgogi — Korean barbecue beef — pork or chicken. (Tacos add a fourth option, tofu.) Those who prefer their Korean meals tortilla-free can order bowls of rice topped with barbecue and garnished with a fried egg.