Photo by Kevin A. Roberts
Chefs gather inspiration by traveling the U.S. or abroad, often seeking out authenticity in the hinterlands. So it only makes sense that Casey Roth and his chef took to the bazaars of Morocco and Turkey to conduct proper research for Tazé Mediterranean Street Food (626 Washington, Suite 103, 314-753-4604), slated to open in late May. Like their research trip, Tazé is an experiential journey.
Witness kabobs grilling on 3-foot tandoor ovens; staffers slinging pitas, fresh out of a one-ton pita oven; and full-muscle shawarma meats being carved to order. All orders come with a choice of hummus and one of a dozen side dishes. (Some recipes were gleaned from the street vendors of Marrakesh, others borrowed from Roth’s Turkish grandmother.) The price of the blissfully aromatic walk down Tazé’s fast-casual line? Less than $10.
Opposite facing walls feature large art pieces on canvas, the basis for Tazé’s “Art Wars” competition, in which customers vote to determine the pieces that stay or go. On Cardinals game days, the art is hoisted to the ceiling on pulleys, and the Redbirds are projected onto the two massive walls. Twin owners Casey and Justin Roth accomplished their mission: to bring the Mediterranean street experience home.
