Kiana Fleming, Riley Hansen, Lauren Healey, Salem Prestien
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PHOTO COURTESY OF SQWIRES RESTAURANT & MARKET // LEARN MORE ON P. 26.
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In true St. Louis spirit, we love Imo’s Pizza, but their latest offering may be the best yet. And when a St. Louis institution flips its own script,
MORTAR & PESTLE
Tucked into Southampton, Mortar & Pestle brings globally inspired, spice-forward cooking to a space that feels intimate and transportive. The restaurant comes from partners Nhat Nguyen and Remy Javed, who previously ran a catering operation together. They opened the brick-and-mortar in the former Copper Pig space, previously owned by Nguyen, a legacy that now lives on in the cocktail list. Inside, the polished but comfortable room glows. Moody, low lighting casts everything in a warm golden hue, with earthy furnishings in greens, tans and beiges.
On the food side, the marinated skirt steak sliders deliver strong flavor thanks to a punchy chimichurri. The steak is thinly sliced to avoid chewiness, though a slightly higher meat-to-bun ratio would improve the balance. The Korean BBQ duck confit stands out. Paired with warm noodles and vegetables, the duck is rich without being overly fatty, with just enough heat to keep things lively. The tempura enoki mushrooms
offer great flavor and a crisp crown, though the base can be a bit dense. Start from the top for the best texture.
Among the cocktails, The Girl With Green Eyes is a bright, vegetal mix of gin, kiwi, cucumber, lemon and St. Germain. Served up, it is fresh and light, but definitely a bit funky. The Copper Pig, a nod to the previous restaurant that operated in the space, is a bourbon-based cocktail with pear notes that was the favorite of the night. Served on ice, it leans slightly sweet and crowd pleasing. It also arrives with noticeable pulp, a textural element some will enjoy and others may not.
Overall, the menu carries a steady hum of spice, and the cooking feels thoughtful and well executed. Mortar & Pestle pairs that heat with atmosphere, creating a dining experience that is equal parts glow and depth.
4611 Macklind Ave., St. Louis, mortarandpestlestl.com
PHOTO BY LAUREN HEALEY
Downtown West has a new daytime gem in Ozzy’s Market, a compact café and corner market hybrid that blends retro charm with neighborhood convenience. The space features green hues and vintage touches, with a genuinely friendly staff that makes it feel instantly familiar. Beyond breakfast sandwiches and lunch staples, there is a small market section stocked with grab-and-go essentials, from milk and produce to pantry basics like toilet paper.
Our favorite was the chopped cheese, a hoagie-style sandwich packed with ground beef, American cheese, lettuce and tomato jam that lends just enough sweetness. Think burger energy, but stretched into sandwich form with impressively soft bread. The Italian sandwich offers a sharper profile, layered with meats and pepperoncinis that bring a pleasant tang. It is a bit firmer in texture and more savory than sweet, a solid counterpoint to the chopped cheese. A happy accident brought the potato salad to the table instead of coleslaw, and it turned out to be a win. Even for those who typically pass on potato salad, this version stands out for its pronounced dill flavor and balanced creaminess. Whatever sandwich you choose, add a bag of chips for crunch. And save room for the blueberry jam bar, basically a handheld cobbler.
1933 Washington Ave., St. Louis, ozzysmarket.com
OZZY’S MARKET
Delmar Loop just got a jolt of futurism. Sakatanoya Revolving Sushi Bar & Ramen pairs conveyor belt sushi with tablet ordering and robot food runners, creating a unique dining experience. Plates of sushi and sashimi glide by at eye level while hot dishes are delivered straight to your table via polite, non-threatening little robots that quietly do their job and roll away.
The pricing model is refreshingly straightforward. Four plate colors correspond to four price tiers, ranging from $3 to $7, and each tray holds four pieces of sushi, two pieces of sashimi or a few other bite-size options. That structure makes it easy to sample widely without committing to a full roll, which is exactly the appeal. Among the rolls, we tried the sweet potato, the Bootylicious and the Snow White, but there are plenty more options circulating, so part of the fun is simply grabbing what looks good as it passes. Beyond sushi, the ramen menu offers customizable bowls with various
proteins and toppings. For appetizers, we enjoyed the potstickers and salt and pepper chicken, which improved dramatically after a dip in the spicy ramen broth we selected.
Quality-wise, this is not aiming for high-end omakase. The fish and rolls are good, not transcendent, but the futuristic concept carries the experience. Between the conveyor belts, the tablet ordering, and the adorable robot servers, it is a place you visit as much for the vibe as the food. When we stopped in, alcohol was not yet available as the restaurant was still awaiting its liquor license. The final bill was lower than expected for a generous spread, making it an especially strong option if you are dining on a budget but still want something interactive and fun for your next outing to the Loop.
6683 Delmar Blvd., University City, sakatanoya.com
SAKATANOYA REVOLVING SUSHI BAR & RAMEN
After much anticipation, the team behind Illinoisbased Tequila Mexican Restaurant has opened Takeiros in South County with a sprawling menu and a casual, counter service setup. The vibe is relaxed and family-friendly, with attentive service and a steady buzz of activity.
You can hardly go wrong with queso dip, and even the house table salsa won over everyone at the table. The à la carte quesabirria was the winner in our hearts, served with a rich consommé and a bright, punchy salsa verde that quickly became multitaskers across the table. For heartier fare, the Cowboy Candy fajitas deliver a generous portion of steak in substantial chunks. Cuts that size can sometimes skew chewy, but here the meat stayed tender and flavorful. The Monster Chimichanga lives up to its name, with a massive plate that could easily feed more than one person. Beans and rice round out the meal in solid, dependable fashion.
Overall, Takeiros offers familiar Mexican favorites executed well, with plenty of options to satisfy a range of appetites.
5828 S. Lindbergh Blvd., St. Louis, tequilamex.com
Sausage pizza
TAKEIROS
WHAT’S COOKING AT
St. Louis SC? CITY
Energizer Park’s match-day menu gets a fresh look for the 2026 season
BY LAUREN HEALEY
St. Louis CITY SC has never treated food as an afterthought, and the 2026 season continues that approach with the addition of four new local culinary concepts. As the only stadium in the world to feature a fully local food program at this scale, Energizer Park continues to evolve the way fans eat on match day through new partnerships and updated menus designed specifically for stadium service. The full lineup reflects a thoughtful balance of hometown flavor and practical execution, reinforcing the club’s commitment to one of the most ambitious culinary programs in professional sports. Keep reading for a closer look at the newest match-day partners.
From left, Simon Lusky (Motor Town Pizza), Ben Hillman (Taco Buddha), Jennifer Hughey (Goshen Coffee), Josh Smith (Biscuit Town), Kurt Eller (Taco Buddha) and Angelica Lusky (Motor Town Pizza)
TACO BUDDHA
St. Louis CITY SC continues to deepen its local flavor roster for the 2026 season with the addition of Taco Buddha, a globally inspired taco concept known for blending far-reaching culinary influences into a familiar format.
Founded in University City in 2017, Taco Buddha expanded to Kirkwood in 2022 before opening its third location in Botanical Heights in December 2025. The Energizer Park partnership marks the restaurant’s first venture outside of its brick-and-mortar spaces and its debut as a satellite operation.
For marketing manager Michael Arnott, the collaboration reflects the brand’s core identity, one shaped as much by travel as by tradition. Founder Kurt Eller, a Texas native with deep ties to New Mexico, spent significant time abroad, particularly in Thailand and India, experiences that continue to inform Taco Buddha’s menu.
“It’s about taking those global flavors and putting them into a familiar format,” Arnott said, pointing to tacos as the ideal canvas.
That approach is anchored by a Southwest-inspired kitchen, especially the use of New Mexico chiles, which serve as a throughline connecting the menu’s global influences. At Energizer Park, Taco Buddha will launch with a focused selection designed for stadium service.
Initial offerings include the Taos taco, featuring Hatch green chile-marinated pork carnitas topped with cotija and cabbage on a flour tortilla, and the Thailand taco, with Thai braised beef brisket finished with a yogurtbased raita accented with tomatoes and cilantro. Chips with guacamole and queso blanco will also be available.
Even amid recent expansion, Arnott said the timing felt right. “It feels like the perfect moment to be part of what St. Louis CITY SC is building and to join the incredible lineup of local businesses at the stadium,” he said.
BY
BISCUIT TOWN
What began as a winter pop-up in early 2025 inside salad hotspot Neon Greens in the Grove has grown into a permanent ghost kitchen concept, and now Biscuit Town is headed to Energizer Park as a new food partner for St. Louis CITY SC’s 2026 season.
Owner Josh Smith said the stadium placement creates an opportunity to introduce Biscuit Town to a broader audience. With Neon Greens already familiar to many fans, the move feels like a natural progression. “It’s really exciting to get into the stadium and in front of a different group of people,” Smith said. “It’s a great way to help more folks get to know what we’re doing.”
The Energizer Park menu will be streamlined but closely aligned with Biscuit Town’s existing offerings, with a focus on savory biscuits suited for lunch and dinner service. One standout is the brand new Barbecue Bash, a pulled pork barbecue biscuit, made in collaboration with Fourth
City BBQ and topped with a creamy, citrus-forward slaw designed to balance the richness of the biscuit.
Breakfast favorites will also be available, including Rise ‘n Shine, with sharp white cheddar, Buttonwood Farms eggs, pickled pepper mayo and fresh dill. The Sneaky Biscuit features smoked gouda, eggs, crispy bacon and a delectable smoked citrus honey for a familiar but elevated option.
On the sweet side, Biscuit Town will offer the Strawberry Situation, a twice-baked almond, croissant-style biscuit filled with house-made strawberry jam, whipped cream and strawberry sugar, which is lighter than it looks. A new dessert, That’s Bananas, debuts at the stadium, featuring miso caramel, fresh bananas, banana chips and whipped cream.
Smith said the team plans to keep the menu deliberately tight at launch, with flexibility to evolve as the season unfolds.
PHOTO
JONATHAN CARNEY
GOSHEN COFFEE
For more than 20 years, family-owned and woman-led Goshen Coffee has been roasting specialty craft coffee with a focus on quality and community. Co-owner and CEO Jennifer Hughey said the company’s reach has expanded rapidly in the past five years, with growth across all four arms of the business: cafes in Glen Carbon, Edwardsville and Soulard; a nationwide wholesale program supporting other cafes and restaurants; a strong retail presence at grocers like Schnucks, Dierbergs and Whole Foods; along with a growing online shop. “All four sectors of our business have been growing like mad,” Hughey said. “The feedback has been amazing.”
Now, Goshen is stepping into its first stadium partnership. Beginning this season, Goshen will serve as the official coffee provider throughout Energizer Park. Ten concession locations will brew its hot coffee on matchdays, with cold brew on tap wherever possible. The
partnership extends beyond the concourse. Goshen will also provide coffee at the team’s training facility before games and at suite and premium levels upstairs. A cart or two on the concourse may follow later in the season.
Fans can expect a full coffee menu featuring 12 core drinks, customizable with four syrups and milk alternatives, served hot or iced. Seasonal drinks will rotate selectively, and each match will feature a themed drink special. Plans for pastries and snacks, potentially including protein bites, are still being finalized.
Hughey called the opportunity an honor, noting the stadium’s reputation for showcasing one of the strongest stadium food programs in the country. “I think it’s the best stadium food program in the country; there’s nothing that rivals it,” she said.
PHOTO BY JONATHAN CARNEY
MOTOR TOWN PIZZA
Motor Town Pizza’s path to Energizer Park began as a pandemic-era pivot that quickly turned into a local success. When Covid restrictions shut down dine-in service at sister restaurant Revel Kitchen, owners Simon and Angelica Lusky launched a ghost kitchen pizza concept built around rectangular pans and Detroit-style pies that could be baked in their existing ovens. What launched as a survival move soon developed a devoted following, with Motor Town becoming a Brentwood favorite.
Now the concept is joining St. Louis CITY SC’s food lineup for the 2026 season, offering a streamlined, stadium-friendly version of its menu. The pizzas will be scaled down from the restaurant’s 8x10-inch rectangles to a 5x8-inch personal-size format designed for easy eating at the stadium.
The opening menu will feature three pizzas, with room to expand with demand. The SC Cheesy is an extracheesy spin on the classic, finished with diced fresh mozzarella. The Model P, Motor Town’s top seller, layers Volpi pepperoni and crunchy garlic. The St. Houligan rounds out the lineup, a simplified take on the Yo Street in a Range offered at the brick-and-mortar with cheddar, mozzarella, salsiccia sausage and Red Hot Riplets crumbs.
“We’re thrilled to bring Motor Town to the stadium and reach a whole new group of people,” said Angelica Lusky, noting hopes for a long-term partnership at Energizer Park.
Advanced Sommelier Alisha BlackwellCalvert, a 2025 James Beard Foundation Award semifinalist, is one of St. Louis’s most decorated wine pros. She previously shaped programs at nowclosed Cinder House, Elaia and Olio (a new Olio location is forthcoming) and currently leads the beverage experience at ItalianAmerican standout Madrina in Webster Groves. Her deep knowledge, playful curiosity and ability to elevate any glass to a moment make this list a true reflection of the city’s most compelling places to eat, drink and savor.
Wright’s Tavern (Box Hill Group)
“I’m a huge fan of Louie and Box Hill Grocer since day one. Jordy and Coco rule hospitality and are completely dialed into their guests. However, when it comes to my preference, Wright’s Tavern has my heart! From the dimmed, intimate lighting, staff that goes above and beyond, and food I crave the moment I wake up, Wright’s is where I spend the most time of my life outside of home and work. Rightfully so. Wright’s Tavern is everything I desire from a dining experience, like I’ve teleported to a big city.”
7624 Wydown Blvd., Clayton, wrightswydown.com
Sado
“Nick Bognar paves the way for invention and taking a step ‘outside the box’ in St. Louis. I loved Indo upon its inception, and I still dream about Nick’s khao soi. Sado wraps up a variety of decadent bites in one experience with his omakase experience. I love to be taken on a culinary trip bite by bite.”
5201 Shaw Ave., St. Louis, sado-stl.com
Stews Food & Liquor
“An instant morale boost once you walk through the door! Stews is a fun place to grab a great cocktail and delicious fare.”
1862 S. 10th St., St. Louis, stewsstl.com
33 Wine Shop & Bar
“Definitely a staple when I want to share a great bottle of wine with a friend, or grabbing a glass when I need some relaxation.”
1913 Park Ave., St. Louis, 33wine.com
Mai Lee
“I swear the food at Mai Lee has rejuvenating properties. I’m a fan of #12, the pho tai bo vien with a splash of sriracha. Vietnamese coffee is also a must.”
8396 Musick Memorial Drive, Brentwood, maileestl.com
Balkan Treat Box
“Loryn and Edo Nalic are two of my favorite people in the industry. Their food at Balkan Treat Box is about as comforting as it gets. The pide is a must try; however, I gravitate to the lahmacun with beef, a spicy wood-fired flatbread rolled with love and flavor.”
8103 Big Bend Blvd., Webster Groves, balkantreatbox.com
Lona’s Lil’ Eats
“The smoked turkey wrap is phenomenal paired with the spicy sesame sauce. The hot tea selection is worth exploring.”
2199 California Ave., St. Louis, lonaslileats.com
Platypus
“Whether I’m in the mood for a well-made classic or want to be adventurous with spirits I haven’t seen before, Platypus always delivers on a fantastically prepared cocktail. My favorite night to visit is Monday for some spirited karaoke. The atmosphere is always lively and I’m bound to run into someone I know.”
4501 Manchester Ave., St. Louis, drinkplatypus.com
Bar Moro
“Sleek and cozy elegance! I’m a huge fan of the tinned fish menu and shaved jamon
iberico. I keep it simple with red vermouth on the rocks with a splash of club soda with a twist of orange in true Spanish style.”
“Paul Manno’s has been on my husband and I’s short list for a romantic date night for the 15 years we’ve been together. The veal dishes are my go-to and starting with a tomato stack salad is non-negotiable. Old school feel with consistency.”
75 Forum Shopping Center, Chesterfield, paulmannos.com
Every March 17,
St. Patrick’s Day festivities take over Dogtown, St. Louis’ own historically Irish neighborhood. Whether you’re enjoying the parade or checking out the neighborhood another day, the restaurants in Dogtown are ready to serve up a good time.
FELIX’S PIZZA PUB
This cozy pub is serving up something for every palate. Their “slice of the week” rotates to bring new flavors to the menu. From their regular menu, pizza is available by the slice or in whole pizzas, and the specialty pies are named for St. Louis favorites like Art Hill and Franz Park. If you aren’t in the mood for pizza, Felix’s also has a robust selection of sandwiches, salads and wraps to choose from. Their award-winning trashed wings are one of the most popular items on the menu and come in Thai chile or Buffalo with jalapeño ranch. For drinks, check out their full bar and over twenty beers on tap, including NA options. On St. Pat’s, Felix’s will also have a VIP experience. Tickets are $100 and come with pizza, trashed wings and ravioli buffet, craft beers and spirits inside and at satellite bars, plus access to restrooms, a crucial necessity on parade day. Get your tickets on Eventbrite.
6401 Clayton Ave., St. Louis, 314.645.6565, felixspizzapub.com
Paint the town
green
YOUR GUIDE TO ST. PATRICK’S DAY IN DOGTOWN
By Riley Hansen
HEAVY RIFF BREWING CO.
Dogtown’s local brewery, Heavy Riff, has 36 rotating taps, including beers, alcohol seltzers and NA hop waters, plus their own barbecue. The rotating tap favorites – like Disco Apocalypse, Ole St. Lou and Velvet Underbrown – are an homage to Heavy Riff’s rock ‘n roll influences. On St. Paddy’s Day, they’ve got a special menu: a brunch buffet from 8 to 10:30 a.m. and lunch from 11 a.m. to 4 p.m. Lunch specials will include Heavy Riff’s corned beef nachos, corned beef sandwich, smoked Asian pork wrap, smoked pork sandwich, and a smoked tofu sandwich.
6413 Clayton Ave., St. Louis, heavyriffbrewing.com
PAN D’OLIVE
Pan D’Olive brings the flavors of the Mediterranean straight to McCausland with fresh, vibrant dishes and a welcoming neighborhood feel. Their daily lunch special, available Monday through Friday, includes an appetizer, entrée and drink for an easy, satisfying midday meal. Happy hour kicks off weekdays at 4 p.m., featuring deals on appetizers, flatbreads, wines and cocktails. For dinner, indulge in favorites like escargot in gorgonzola cream sauce, veal piccata or lobster ravioli. Tucked along the edge of Dogtown, this local gem is well worth a visit this March.
1603 McCausland Ave., St. Louis, 314.647.8000, pandolivestl.com
PAT CONNOLLY TAVERN
The historic Pat Connolly Tavern has been open in Dogtown since 1942, making it one of the oldest Irish pubs in town. They’re open seven days a week, and along with plenty of Irish beer on tap, they’ve also got the classic pub fare covered with corn beef, fish tacos, fried chicken and a pub cheese made with Guinness. Catch their trivia night on Thursdays and live music on Fridays and Saturdays. This historic Irish locale is the perfect spot to start or finish your St. Patrick’s Day activities this year, and they’ll even be open for breakfast at 6 a.m. on March 17. 6400 Oakland Ave., St. Louis, 314.647.7287, patconnollytavern.com
SEAMUS MCDANIEL’S
Seamus McDaniel’s describes itself as more than a pub: It’s a tradition. Their regular offerings include happy hour, a patio and live music on Friday nights. The menu is full of classics like breaded mushrooms, potato skins, and toasted ravioli, but they’ve also got their own specialties, from the “Dunk the Veggie” to signature smashburgers.
1208 Tamm Ave., St. Louis, 314.645.6337, seamusmcdaniels.com
SWEET EM’S
If you need something sweet this St. Patrick’s Day, Sweet Em’s has you covered. They’ve got Kaldi’s coffee (including the Bean Behemoth, which has enough coffee for eight people), plus breakfast items like burritos, sandwiches and oats to fuel up your morning. For dessert, check out their
array of ice cream options from Cedar Crest Ice Cream or a house-made muffin or pop-tart.
6330 Clayton Ave., St. Louis, 314.875.9174, sweetems-enterprise.square.site
TAMM AVENUE BAR
Tamm Avenue Bar specializes in atmosphere and experience. Their patio is dog-friendly, and they’ve got plenty of TVs available to catch the game. If you’re more interested in playing, check out their game room while grabbing a drink. Tamm Avenue has a wide selection of canned beer, plus plenty of local options on tap. For food, they’re partnered with Byrd & Barrel, which is located inside the bar. Byrd & Barrel is famous for their fried chicken, and their Mother Clucker sandwich is an all-time favorite.
1227 Tamm Ave., St. Louis, 314.261.4902, tammave.com
In honor of Women’s History Month, we’re highlighting women guiding organizations with purpose, resilience and a deep commitment to the communities they serve.
Noboleis Vineyards
As sisters and co-owners of Noboleis Vineyards, Angie Geis and Chris Newbold are doing more than running their family winery – they are stewarding the land, cultivating a dedicated team, and investing in the community that has supported Noboleis from the beginning.
Rooted in the rich tradition of Missouri winemaking and grounded in the foundation built by their parents, Bob and Lou Ann Nolan, Angie and Chris carry forward a legacy shaped by hard work, resilience, and a deep respect for the vineyard. But stewardship, to them, means more than preserving the past. It means leading with vision.
Together, they guide the strategic growth of Noboleis – strengthening
operations, elevating hospitality, expanding distribution, and fostering a workplace culture where collaboration thrives. That forward-thinking approach extends beyond the vineyard, with the expansion of their canned beverage lines, Swirl Sangria and Fabled Legendary Hard Cider, bringing new energy and accessibility to the Missouri beverage landscape.
Surrounded by a talented team of winemakers, growers, and hospitality professionals, Angie and Chris are cultivating something greater than a bottle of wine. From estate-grown vintages to innovative canned offerings, they are building a sustainable future for Missouri wine – one defined by thoughtful leadership, shared success, and a lasting impact.
100 Hemsath Road, Augusta, noboleisvineyards.com
Ole Tyme Produce
Founded in 1973 by Joe Daleo, Ole Tyme Produce began as a family business rooted in integrity, hard work and a commitment to serving the community. Inspired by her father’s vision, Joan Daleo joined the company in 1988, leaving behind her corporate career in pursuit of something
more meaningful: the opportunity to create lasting impact and improve lives through food. In 2001, she stepped into the role of President and CEO, carrying forward the company’s founding principles while shaping a bold vision for its future.
Under Joan’s leadership, Ole Tyme has grown into Missouri’s largest woman-owned fresh food distributor, supporting partners across the state including K-12 schools, government institutions, retailers, universities, stadiums and restaurants both independent and national in scale. Operating from a state-ofthe-art facility equipped with advanced food safety and defense technology, the company partners with tier-one national growers while maintaining strong relationships with local Missouri farmers during the growing season.
That commitment extends beyond distribution. Ole Tyme has played an active role in strengthening food access through initiatives like the USDA Farmers to Families Food Box program, delivering fresh, highquality food to churches, nonprofits, and underserved communities throughout the state. Through ongoing partnerships with community organizations, Joan and her team continue to build on the company’s legacy, ensuring Ole Tyme Produce remains not only a trusted distributor, but a force for positive impact across Missouri.
3840 Millstone Parkway, St. Charles, oletyme.com
stuff to do MARCH
BY KIANA FLEMING
STL Holi Festival of Colors
March 7 – 10 a.m. Stacy Park, 9750 Old Bonhomme Raod, Olivette, eventbrite.com/e/ stl-holi-2026-festival-of-colors-tickets
Gather the entire family for the vibrant STL Holi Festival of Colors, the largest celebration of its kind in the greater St. Louis region. This free outdoor event features eco-friendly color throwing, music and dancing with DJ Anna, multicultural performances, interactive activities, and a wide variety of food and beverages from local vendors and brewery partners. Guests are encouraged to wear white and prepare to celebrate unity, joy and the arrival of spring in a lively, all-aged atmosphere. Admission is free, with limited priority parking available by ticket reservation.
Goddesses of the Glass
March 9 – 6:30 p.m., The Fountain on Locust, 3037 Locust St., St. Louis, fountainonlocust.com/news/goddessesof-the-glass
In celebration of Women’s History Month, The Fountain on Locust is launching a new quarterly series, Goddesses of the Glass, featuring female-crafted wine sake, and spirits
paired with a four-course menu for a “high/ low” experience. The experience includes the restaurant’s signature Polish dill pickle soup, St. Louis City salad, spinach artichoke dip, and their World’s Smallest Ice Cream Sundae, each round paired with a different woman-crafted wine, sake or spirit. Tickets are $55 per person and include all four courses and four beverage pairings.
Le Petit Chef
Beginning March 12 – Le Meridien St. Louis Clayton, St. Louis, 7730 Bonhomme Ave., Clayton, lemeridienclayton.com, lepetitchef.com
Le Petit Chef is a globally renowned immersive, multi-course dining experience bringing the world’s smallest chef to the Café La Vie private
dining room at Le Meridien St. Louis Clayton. Hosted as a choreographed dinner event led by a Master of Ceremonies, guests may choose from four curated menu options: Le Grand Chef, Le Petit Chef Classic, Le Petit Chef Vegetarian, and a Junior Chef menu for younger diners, with pricing varying by selection. Blending cinema, technology and gastronomy, the experience features a tiny, animated chef who appears to prepare each course. At the conclusion of every animated sequence, the projection reveals the finished dish on the plate, which is then served by Café La Vie’s culinary team. Reservations for Le Petit Chef are now available here.
Animals Aglow at the Saint Louis Zoo
Beginning March 13 – 6:30 p.m., The Saint Louis Zoo, 1 Government Dr., St. Louis, stlzoo.org/events/animals-aglow
Animals Aglow, presented by Wells Fargo, returns to the Saint Louis Zoo Wednesdays through Sundays, until May 17, transforming the Zoo into a dazzling Chinese lantern festival. The after-hours experience features larger-than-life illuminated displays celebrating traditional Chinese culture. Guests can enjoy live performances, specialty food and drinks, and select rides such as the Emerson Zooline Railroad (additional fees apply). Sensory-friendly nights are set for March 29 and April 8. Tickets range from $17.95 to $24.95, with free parking after 6 p.m. (Note: Animal exhibits will be closed during the event.)
La Chaussette
March 15 – 1 p.m., Majorette, 7150 Manchester Ave., Maplewood, showmechaussette.com
Grab a friend and head to La Chaussette (“the sock”), a natural wine fair at the Majorette, highlighting low-intervention wine producers and importers from around the world, including Missouri. Attendees can sample more than 100 wines, along with local beer and spirits from Side Project, Perennial Artisan Ales and San Luigi Spirits. The event was created by a group of industry veterans, including John-Paul Fortney and Erin Lawrence of F&R Wine Imports; Sean and Ann Netzer of Union Loafers; Chris Kuse of Monstera and Farm Spirit; and Brogan Drissell and Emily Kostiuk of ‘Ssippi. Food will be available for purchase from Pizzeria da Gloria, Brasas and Eat Outside, with coffee provided by Vapore. Tickets are $30 per person and include admission to the fair and a La Chaussette tasting glass.
St. Patrick’s Day Parade in Dogtown
March 17 – 9 a.m., Parade begins at the intersection of Tamm and Oakland avenues, St. Louis, dogtownunited.org
What better way to celebrate St. Patrick’s Day than in St. Louis’s Irish neighborhood of Dogtown at the annual St. Patrick’s Day Parade? Festivities begin at 9 a.m. with an all-day festival, followed by the Ancient Order of Hibernians parade at 11 a.m.
Spend the rest of the day enjoying live music, food, Irish dancing, local vendors, Guinness beer, the Green Dublin Cocktail and, of course, Irish coffee.
St. Louis Beer Fest
March 21 – 8 p.m., Saint Louis Science Center, 5050 Oakland Ave., St. Louis, stlouisbeerfest.com
Explore the St. Louis Science Center after hours at the St. Louis Beer Fest, where guests can sample over 120 beers from 40 breweries while enjoying full access to the museum and its exhibits. VIP ($65) admission runs from 7 to 11 p.m. and includes early entry, an extra hour of access, and specialty beer pours during the first hour, while general admission ($50) is from 8 to 11 p.m. Food will be available for purchase separately. This is a 21+ event; tickets must be purchased in advance and will not be sold at the door.
Denotes a Sauce-sponsored event.
PHOTO
SQWIRES RESTAURANT & MARKET
BY SALEM PRESTIEN
Before SqWires Restaurant & Market became a cornerstone of Lafayette Square, Bethany BuddeCohen had spent years working in private clubs and restaurants, environments she describes as having “3,000 bosses.” By the late 1990s, she was ready for something different: a business that reflected her own experience, instincts and sense of responsibility – both to her staff and to the neighborhood she already called home.
Ironically, it wasn’t until developers presented plans for redeveloping the former Western Wire Products factory that Budde-Cohen seriously considered opening a restaurant in Lafayette Square. The project, now known as Wireworks, proposed lofts, offices and a small deli for residents. What BuddeCohen saw was opportunity. She began shaping a business plan that blended restaurant, bar, market and event space, designed not just for visitors but for the people who lived nearby. That vision became SqWires.
From the beginning, the restaurant reflected Budde-Cohen’s belief in hospitality as something personal and lived-in. When SqWires opened, her children were still young, and the restaurant grew up alongside them. That perspective helped create a culture that values adaptability, long-term commitment, and the realities of family life. Over the years, SqWires has employed generations of Lafayette Square residents – siblings, cousins, high schoolers on their first job – many of whom return during college breaks or stay on for years.
Today, that legacy continues through BuddeCohen’s daughter, AJ, who now serves as general manager. Watching her daughter step into leadership has been both grounding and affirming for Budde-Cohen. AJ brings a steady, calm presence to the role, guiding a staff of more than 40 while balancing her own young family – the same balancing act that defined SqWires’ earliest years.
The restaurant itself has evolved through necessity rather than reinvention. During the recession from 2008 to 2009, Budde-Cohen made significant changes, closing the original market, resizing the dining room and transforming space into a private banquet area. Those decisions allowed SqWires to weather economic shifts while staying operational. When the market reopened during the pandemic, it did so with a renewed sense of purpose – thanks in large part to AJ’s reimagining of the space. Since its relaunch, the market’s business has doubled, reinforcing the value of listening closely and adapting quickly.
Bethany Budde-Cohen
AJ and her friends Sonya and Lucy
The building prior to renovations
Through it all, the food has remained remarkably consistent. SqWires opened as an elevated comfort food restaurant, and Budde-Cohen never tried to make it anything else. Dishes like noodle-less vegetable lasagna, smoked brisket, baked onion soup, spinach salad and Caesar dressing have endured for decades, evolving only when practicality demands it. Brunch, once a single-day offering, has grown into a defining feature, complete with the nowiconic bloody mary and mimosa bar, an idea that began modestly and grew, garnish by garnish, into a weekend ritual.
Budde-Cohen sees SqWires’ role today less as a citywide destination and more as a neighborhood constant. While the restaurant still hosts banquets and draws guests from across St. Louis, its heartbeat is local. SqWires donates space for neighborhood meetings, hosts gatherings after neighborhood house tours and supports events that rely entirely on volunteers. For Budde-Cohen, that relationship is reciprocal as the neighborhood supports SqWires, and SqWires shows up in return.
After 25 years, Budde-Cohen isn’t focused on dramatic reinvention. Her goal is steadier, and perhaps harder: to remain. To continue offering meaningful work, familiar food and a welcoming place where people mark everyday moments. In a city where restaurants often come and go, SqWires’ longevity comes down to an attentiveness –to people, to change and to the signals that say when it’s time to adjust.
“I think you have to be willing to admit when something didn’t work,” Budde-Cohen said. “Fix it, and move forward.” That cleareyed, people-first philosophy has carried SqWires from its beginnings in a reclaimed factory to its standing today as a fixture in Lafayette Square.
