Rendering courtesy of Tony's
The patio at Tony's in Clayton has a louvered roof that can be opened and closed and walls that can be lowered automatically
The year 2020 will be one to remember, not just for its general disruption and the number of restaurant closings but also for its ingenious pivots and the remarkable number of restaurant openings (135 this year vs. 158 in 2019, by our count). With federal relief aid for restaurants and employees likely on the horizon, many feel the situation has moved from dire to “I think we’ll make it.” As always (and thankfully), new players will be entering the game. Ten of the most anticipated arrivals are noted below, in order of projected opening date.
Courtesy Tai Ke Shabu Shabu
Projected opening date: Early January
Photo by George Mahe
First, the owners brought Taiwanese fare to St. Louis. Now, Tai Ke is introducing Tai Ke Shabu Shabu, located just a few blocks west. The restaurant offers a more exotic take on the fondue experience. Shabu shabu is a do-it-yourself hot-pot, with patrons swishing meats and vegetables in steaming, fragrant broth. (The name is derived from the onomotopeic sound emitted when doing so.) They then dip the items in sauces. When it’s finally safe to dine communally, the experience will be a delight. The size of the second location affords plenty of room for parties. And all of Tai Ke’s other favorites—crispy fried oysters, pork belly buns, sizzling noodles—will also be available, along with such specialties as braised duck wings and squid stew. 9626 Olive.
Photo by George Mahe
The kitchen at the new Tony's
Projected opening date: March
One of a handful of restaurants that never reopened in 2020 after the COVID-19 pandemic began, the venerable Tony’s is slated to open next month in a sleek new space in Clayton’s Centene complex, designed by renowned NYC-based architects Bentel & Bentel. In a recent conversation with SLM, owner James Bommarito reported that the new Tony’s will resemble the old in as many ways as possible: the menu and beverage offerings, the tableware, the copper pans in the kitchen, the design of the kitchen... Bommarito was even able to retain the longtime kitchen and floor staff, who will again adopt the brigade system of table service to flawlessly serve favorites like Lobster Albanello and linguine with lobster and shrimp. The dining room on the main level will seat 68; upstairs, Anthony’s Bar will have 40 seats and 16 barstools. The patio will seat 40, with a roof and sides that robotically open and close. When Tony’s reopens next month, dinner will be served in all areas, with lunch in the bar only. 105 Carondelet Plz.
Courtesy Casa Don Alfonso
At Casa Don Alfonso, the 140-seat dining room with counter seating flanks a central open kitchen.
Projected opening date: mid-March
Photo by George Mahe
The new restaurant at The Ritz-Carlton St. Louis is an homage to Don Alfonso 1890, the family restaurant of renowned Italian restaurateur Mario Iaccarino in Sant'Agata, Italy, where his father, Alfonso, was the chef. This is the family’s first restaurant in the U.S., but unlike the flagship, Casa Don Alfonso will offer a more casual and rustic dining experience, as it entices diners to “taste the Sorrento Coast.” The menu, featuring family recipes and items such as Anti-Aging Soup, Grandmother Titina’s Ziti, organic Neapolitan pizzas, and Fish Cartoccio, was developed by Don Alfonso’s chef (and Iaccarino’s brother), Ernesto.
Courtesy Casa Don Alfonso
Expect a soft, romantic lavender color palette in the dining room, accented by a cascading glass wisteria chandelier. Mediterranean landscapes and shorelines, along with citrus fruit and florals by artist Anna Russo, will line the walls of the dining room, just as it does at the original family restaurant in Sant'Agata. 100 Carondelet Plaza.
Courtesy Beets & Bones
Projected opening date: March
Courtesy Beets & Bones
Owners Nick Zotos and Conor VanBuskirk
First conceived over morning cups of espresso at Upshot Coffee in St. Charles County, coffeeshop owner Conor VanBuskirk and chef Nick Zotos launched a brand within a brand, combining coffee and fresh juice with healthy food offerings and trendy bone broths. After finding initial success in St. Charles County and the Tower Grove Farmers’ Market, the duo sought out—and found—a second location, in the former Northwest Coffee spot in Clayton. Expect a variety of cold-pressed juices (in cute, squatty glass bottles), approachable fare including five kinds of avocado toast (one made with shrimp smoked over fruitwood, lavender, and tarragon), and a rotating array of customizable bone broths on tap. The juices and broths are currently available at Pastaria Deli & Wine and The Annex, but be on the lookout for onsite pop-ups in Clayton as the duo ramp ups to a spring opening. 8401 Maryland.
Assorted Mexican items from Uncle Julio's
Projected opening date: March
Photo by George Mahe
At long last, Uncle Julio’s is about to arrive. Although the local outpost of the upscale, 35-unit chain of Mexican restaurants was slated to open in Frontenac in spring of 2020, there was (understandably) no activity in the building for pretty much the entire year—until recently. Construction crews are back onsite and plan to have the buildout complete in 30 days. Uncle Julio’s is known for scratch-made, boldly flavored fajitas and Tex-Mex classics, mesquite grilled meats and fish, and a frozen margarita swirled with house-made sangria and topped with Grand Marnier. 1701 S. Lindbergh.
Mac’s Local Eats Food Trailer
Photography by Kevin A. Roberts
The four patty Captain burger from Mac's Local Eats
Projected opening date: Spring
The solstice conjunction was astounding. Wait, not that Saturn-Jupiter thing—we’re thrilled with the alignment of something a little closer to home: Mac’s Local Eats and a mobile food trailer. Putting those often altitudinous, crispy-edged, cheese-blanketed smash burgers and fiery Red Hot Riplet fries on wheels is grand news in an otherwise bleak year. Rated by Food & Wine last year among the top 20 burger joints in the U.S., Mac’s will soon be roving and bringing it all (hopefully including the awesome Donut Burger) in a vehicle called—of course—The Patty Wagon.
Rendering courtesy Lawrence Group
Projected opening date: Late spring
We admit that we were bewildered when we got a first look at the scope of the Lawrence Group's conversion of the former Federal-Mogul Foundry into City Foundry STL—and we were just as blown away as it took shape. After multiple setbacks (some mandatory, others beyond control), the project is slated to open in the spring. One of the anchor components is the 48,000-square-foot food hall (the metro area’s first), where former cranes, catwalks, conveyors, trestles, and brake-part machinery have been incorporated into the design. The space is slated to open with 10 to 15 food vendors (out of a possible 20), including Buenos Aires Café, Good Day Café, Hello Poke, Kalbi Taco Shack, Turmeric, and Press Waffle Co., among others. And Butler’s Pantry will operate 18 Rails, an event venue that can accommodate 700 people. Over the summer and fall, City Foundry STL hosted a series of pop-ups (including this month’s WintrMarkt), to introduce the multi-use project to some of its vendors. 214 S. Vandeventer.
Rendering courtesy V Three Studios
Projected opening date: Early summer
When the much-loved Byrd & Barrel fried chicken and beer joint reopens in its new location on Hampton near Watson, co-owner Bob Brazell has some big things planned in a neighborhood known for fun spots and good food. “We’ll be in the heart of South City,” he says. “We have awesome neighbors like Joey B’s, SOHA, Adams Smokehouse, and Chris’ Pancakes. Plus we’ll have the whole Hill neighborhood right behind us.” Brazell anticipates crowds will flock to the covered front patio, with its own shipping container bar for drinks and the fabled Nugshack for eats. In addition to Byrd’s classic menu, customers can walk in and grab a hot, fresh rotisserie chicken and a couple of sides and be out the door in minutes. Byrd is the word on this, too: Chicken Man himself will be tooling around in a golf cart/chicken-mobile to deliver Byrd’s fare in the nearby neighborhood. 2652 Hampton.
Photo by George Mahe
Projected opening date: Summer
After a spring announcement and an obligatory pause over the summer and fall, plans are back on track for 801 Grill to open in Frontenac. Part of the Des Moines–based 801 Restaurant Group, the offshoot is a more casual version of 801 Chophouse, with price points to match. The menu includes entrées (and entrée salads) predominantly priced in the $20s, several steaks, as well as a selection of appetizers, burgers, and sides. The slightly elevated, 6,000-square-foot space boasts three walls of floor-to-ceiling windows, abundant parking, a buffer of green space, and easy ingress and egress. The Frontenac location is the second 801 Grill in the nation. 2012 S. Lindbergh.
Projected opening date: Summer
Photo by George Mahe
After closing Giovanni’s Kitchen last month, Carmelo and Frank Gabriele are devoting themselves to the reopening of Giovanni’s on the Hill, which suffered extensive damage from a fire nearly four years ago. The mothership was named for their father, its founder. The atmosphere was very old-school, with pinkly elegant walls, white tablecloths, black-tie waiters and plenty of paintings; the new iteration will more closely resemble the modern Il Bel Lago. The brothers Gabriele know the dining world has changed, and we’re eager to see what they'll do. Our money is on remarkable pasta sauces, a skilled touch with seafood, and difficulty getting a reservation on college graduation weekends. The kitchen that fed Oprah, Sinatra, and Sir Paul will soon be on the job again. 5201 Shaw.
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