Openings: Neapolitian Pizza In Soulard, 'Mexican Soul Food' In Midtown

 In Food
Image courtesy of Pizzeoli

Image courtesy of Pizzeoli

Wednesday, Oct. 8: A taste of Naples is now available in Soulard thanks to Pizzeoli, a recently opened pizzeria owned by Scott Sandler that is serving up pies prepared in the authentic Neapolitan way. Following tradition, the pizzas are cooked in a blistering hot wood-fired oven that reaches temperatures of 800-900 degrees. A mere minute or minute and a half is all it takes for the house-made pizza dough to begin bubbling. Toppings include everything from the classic marinara with fresh tomato sauce, garlic, oregano and extra virgin olive oil to the vegan baba, which features a dairy-free ricotta made from cashews. Six craft brews are available on tap as well as pure cane sugar sodas and a selection of Italian wines. Open Tuesday through Wednesday from 5-9pm and Thursday through Saturday from 5-9:30pm. 1928 S. 12th St., Soulard, 314.449.1111

Tuesday, Oct. 14: Last week, St. Charles welcomed Cooper’s Legendary American Pub to the downtown dining scene, which replaces Eros Eclectic Greek Taverna. Cooper’s offers a traditional selection of pub fare with a few unique riffs inspired by owners Bill and Jeanne Komlose and Lori Schneider. For example, the house hot wings are flambéed tableside and their Reuben swaps the traditional corned beef for Cajun pan-seared white fish. Other menu items of interest include fish tacos topped with fresh pico de gallo, house-made tequila lime slaw and a spicy Sriracha mayonnaise; a flatbread pizza made with stone-baked naan that is topped with roasted chicken spinach dip, provel and mozzarella; and a four-cheese stuffed meatloaf topped with tomato sauce. Also, just under a dozen drafts are available behind the bar along with bottled selections. Open Monday through Tuesday from 11am-11pm, Wednesday through Saturday from 11am-1:30am and Sunday from 11am-9pm. 140 N. Main St., St. Charles, 636.724.5505.

Tuesday, Oct. 14: A new concept, called Lücha. recently began serving up “Mexican Soul Food” in Grand Center. Located in the former Kota Wood Fire Grill space at 515 N. Grand Ave., Lücha is pairing traditional recipes for things like mole and al pastor style pork with modern cooking techniques. Sous vide—a highly controlled, “slow and low” method of cooking—ensures particularly tough cuts of meat, such as beef tongue, are tender to the touch in Lücha’s tacos and burritos. Menu items include tacos like the tocino featuring slow-cooked pork belly that is seared and topped with seasonal salsa, or the mole verde burrito filled with pork simmered in green chile peppers, black beans, rice, crema fresca and both sunflower and pumpkin seeds. Tortas, salads and soups round out the menu along with Mexican appetizers like elote (a half ear of corn covered in crema, rolled in Cotija cheese and sprinkled with lemon and Cayenne pepper), guacamole and plato macho (ripened plantains that are caramelized and served with epazote rice and topped with crema fresca). Open Tuesday through Sunday from 11am-3pm with dinner service to be added in the coming weeks. 515 N. Grand Ave., Midtown, 314.833.9993.

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