SoHa / S. Hampton Update: Three New Restaurants and a Remodel

by Pat Eby

September 29, 2015

4:23 PM

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Dados Cafe, mid-construction.

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Edibles & Essentials...almost open for business.

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One of the selling points for chef/owner Matt Borchardt: the covered rear patio

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We get it.

South Hampton – both the street and the neighborhood – rattles and hums with the sounds of hammers and nail guns, saws and sanders at four neighborhood eateries, three new and one old favorite, this month. Here’s the skinny on the construction cacophony that heralds good things for south city this spring and fall:

Copper Pig

When Nhat Nguyen’s 60-seat Copper Pig opens mid- to late-October, don’t let the pig fool you. This is no barbecue joint. Here’s a snapshot of what to expect:

A sophisticated space and a refined design that incorporates a gleaming copper-top bar, contemporary light fixtures, elegant tuck-and-roll banquettes and chic touches throughout.
Assertive flavors, spicy or not, in an internationally inspired menu Nguyen developed with chef Tudor Sesserman, like the whole fried red snapper, served head- and tail-on.
An owner engaged with the neighborhood long before construction began who walked door-to-door, drink and food menus in hand, to answer peoples’ questions.
Opening: mid- to late-October.

Dados Cafe, Simply Fresh

For owner Gus Botonis and chef Nick Avouris, the build-out of the 60-seat family Dados Cafe on South Hampton Avenue near Eichelberger can’t finish soon enough. A brief rundown as follows:

“We’re basically the Greek-American sit-down family restaurant I’ve wanted to do for 30 years,” Botonis says. “I grew up in my parents’ restaurant, The Country Corner, which was downtown at 16^th and Washington.”
The eclectic menu reads like a long short story. On the Greek side: gyros, baked chicken, Greek salad, pastitsio, dolmades, saganaki, tiropita, baklava, Greek donuts and more. American faves include burgers, pizza, fries, toasted ravioli, nachos, hot dogs, Philly cheese steak and a whole lot more.
Doors open sometime in late October.

Edibles & Essentials

The construction’s nearly complete at Edibles & Essentials, chef Matt Borchardt’s combined cafe, party catering and specialty grocery. Owner Matt Borchardt and his brothers Andy and Tony hammered, sawed, secured and painted the space formerly occupied by Hampton Bakery into shape in a matter of weeks. Highlights include:

A large and small plates menu for breakfast, lunch, appetizers, dinner or date-night bites to enjoy in the cafe or on the welcoming patio behind the cafe (right).
Carefully curated wines available by the glass or by the bottle and inspired spirits and drinks.
Charcuterie, specialty cheeses, party foods, interesting pantry staples to take home and cook something special.
Customizable charcuterie boards designed by Chef Borchardt made-to-order in four categories: meats, cheeses, olives and pickles, dried fruits, nuts, jams and jellies.

Opening date: Monday, October 5^th at 9 a.m.

Russell’s on Macklind

Russell’s on Macklind is expanding again with a gut-rehab of their second floor, designed by Space Architecture + Design and driven by customer demand. A few details on the to-the-bricks renovation:

The build out will include a full bar, extended dining space, and room to host private events and special dinners.
Look for a full bar with wine, beer and a seasonally-crafted cocktail menu that incorporates Russell’s use of seasonal, fresh, local produce. A plus: Russell’s plans to introduce a new bar/snacks menu. Yum.
Full service dining, breakfast through dinner, every day. “Our guests have had a great reaction to our table service at dinner and it is time to bring the restaurant to full table service from open to close,” owner Russell Ping says.
Open sesame: “We’ll open the second floor mid- to late-November,” owner Russell Ping says.

Copper Pig

4611 Macklind

314-499-7166

Mon - Sat: 11 a.m. - 10 p.m.

Sun: 10 a.m. - 2 p.m.

copperpigstl.com

Facebook: Copper Pig

Dados Cafe

5425 Hampton

314-224-5588

Hours: TBA

Website: under construction