Sauce Magazine // May 2026

From Mérida to Missouri

The brothers behind El Molino del Sureste channel their heritage into one of the region’s most distinctive dining experiences

MAY 2026 • VOLUME 26, ISSUE 5

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CONTRIBUTING PHOTOGRAPHERS

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Lauren Healey

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Julia Fallert, Ashley Gieseking,

Riley Hansen, Lauren Healey

CONTRIBUTING WRITERS

Kiana Fleming, Riley Hansen, Lauren Healey

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The entire contents of Sauce Magazine are copyright 2026 by STL Bucket List, LLC. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without the expressed written permission of the Publisher, Sauce Magazine, 7302 Piccadilly Ave., Maplewood, MO 63143. The Sauce name and logo are both registered to the publisher, STL Bucket List, LLC. While the information has

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Our reviewers are never provided with complimentary food or drinks from the restaurants in exchange for favorable reviews, nor are their identities as reviewers made known during their visits.

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Burgers may come a dime a dozen in this town, but something about this one hits a little differently. At Kingside Diner, the off-menu Pork & Torch has popped up before as part of the diner’s rotating weekly specials, quietly building a cult following along the way.

Originally created for a past Riverfront Times Burger Week, the burger leans into contrast in all the right ways: two chorizobeef patties layered with pepper jack, a cool avocado smash, and bright pico de gallo. Then comes the crowning kicker: a bacon-wrapped jalapeño stuffed with cream cheese, adding just enough smoky heat to keep things interesting. It’s rich, fresh, fiery and a little over the top in the best way.

To coincide with this magazine feature, the Pork & Torch will be available throughout May at Kingside’s Central West End and Clayton locations, giving you a rare, extended window to get your hands on it.

Multiple locations, kingsidediner.com

DRINK THIS

We love a vegetal springtime cocktail, and the Three Carrots Tall at Little Fox is exactly what we didn’t know we were looking for. Fruity, fresh and lightly floral, it dances between garden and dessert vibes without tipping too far in either direction. Aquavit brings herbaceousness, and fino sherry adds unexpected complexity. The subtle carrot note keeps things interesting, while a touch of almondy orgeat brings a soft, nutty sweetness reminiscent of carrot cake. The finish has just a whisper of bite, nothing too sharp, and the foamy egg white top arrives with a delicate, almost latte-art-like flourish that makes it as fun to look at as it is to drink.

It’s the first cocktail from bartender Isabella Shumaker to land on the menu, and it’s already carved out a following, especially at brunch. We’re usually committed to sampling widely on a night out, but this one broke the rule, good enough to warrant a rare double order.

2800 Shenandoah Ave., St. Louis, littlefoxstl.com

BY

At Oni – the new restaurant in the Grove from the team behind now-shuttered Delmar Loop hotspot Blue Ocean – dinner feels a little like stepping into a neon-lit fever dream in the best way possible. The front room is bright and buzzing, while the back is darker and neon-soaked, edged with oni masks and late-night energy.

The move here is to order across the menu. We started with the Goons – a smarter, crab-forward take on Rangoon with a thinner, crispier shell that avoids the usual grease trap. Then there’s the Golden Chocobo ramen, a deeply layered bowl that’s rich without feeling heavy. Don’t skip the Oni St. Paul, a playful, decidedly St. Louis mashup with Japanese milk bread, pork belly and okonomiyaki-style egg; it’s indulgent, but completely worth it. From the sushi side, check out the Cardinal roll or La Flama Blanca, where things get a little extra with layered textures and sauces.

It’s part izakaya, part art project, part comeback story, and a spot you should not miss during your next night out in the Grove.

4370 Manchester Ave., St. Louis, onistl.com

At Wow! Entertainment center in Fenton, the game plan is simple: Show up hungry, bring a group if you can and stay a while. The space is massive with everything from sports simulators and virtual reality to mini bowling, karaoke rooms, curling and more. Some attractions are priced per game, others by the hour, which makes it easy to split costs and turn it into a full-on hang.

We made the strategic decision to eat first, and the clear standout was the Philly cheesesteak: thinly shaved steak, super tender, piled onto great bread with plenty of cheese and just enough veggies to balance it out. It’s the kind of thing you don’t overthink, you just keep going back for another bite. The rest of the menu is sprawling but solid. The wings are full, hefty pieces –order accordingly – and we liked both the garlic Parmesan and chipotle hot honey. The chicken quesadilla is a sleeper hit, extra cheesy and well executed, and the burger lineup (including a black bean option) covers your bases. Zucchini fries come in a massive portion with dipping sauces, and the ribs bring a little balance with a side of greens.

After that, it’s straight into the action – and yes, the VR “floor is lava” game is as pleasantly tumultuous and fun as it sounds.

138 Fiedler Lane, Fenton, wowfungames.com

NOODLE STORY

At Noodle Story, there’s a lot to like at first glance – and in some ways, that’s part of the story. The space itself is genuinely beautiful, with exposed brick, dark wood and layered details that make it feel more polished than your average noodle spot.

That said, we’d recommend ordering with a bit of strategy. Our standout was the Chengdu Zajiang noodle – a dry, deeply savory bowl with real depth and just enough heat to keep things interesting. It’s rich, a little funky in the best way, and easily the dish we’d go back for.

The potstickers were another highlight, with that craggy, crispy edge that makes them hard to stop eating, and while the ramen didn’t blow us away, it was perfectly solid if you’re craving something comforting.

Beyond that, the results were a bit mixed for us. Some dishes didn’t quite hit the way we hoped, but it also feels like a menu where you could easily just order something else next time and have a completely different experience. There’s a strong foundation here – and enough winners to make us think it’s worth a return visit, just with a slightly more curated game plan.

6315 Delmar Blvd., University City, noodlestorymo.com

MOTHER MAY I

Tucked behind a hidden entrance inside Monstera Mezcaleria & Natural Wine Bar on South Grand, Mother May I is the kind of place you stumble into and immediately feel right at home. The basement bar exudes houseparty energy – dim lighting, vintage touches, communal seating – but with a cocktail program that’s anything but an afterthought.

The menu is playful in the best way, balancing real technique with a “why not?” attitude. Case in point: the Why The F*ck Not? cocktail, which revives Hypnotiq in a way that somehow feels fresh again – nostalgic and fun but surprisingly well-balanced. Across the board, drinks stay affordable and unpretentious, with daiquiris, martinis and originals all designed to be fun first, fussy never. There’s food too, but it sticks to the dive-bar spirit – think hot dogs, taquitos and snacks perfect for late-night grazing rather than a full dinner.

Honestly, anything this team touches tends to land, and this is no exception. While you’re there, it’s worth heading upstairs to Monstera Mezcaleria for its eponymous cocktail, or making a full night of it with a Persian dinner at The Gin Room just a few doors down.

3194 S. Grand Blvd., St. Louis, mothermayistl.com

Rooted in Yucatán, refined in St. Louis

A James Beard semifinalist chef blends heritage, seasonality and exacting technique into a constantly evolving menu at El Molino del Sureste

By Lauren Healey

t El Molino del Sureste in South City, the details don’t just matter: they quietly stack, layer by layer, until you realize you’re eating something far more deliberate than it first appears. Every element, from sourcing to seasoning to structure, feels considered beyond trend or technique. The result is cooking that feels deeply personal and fully formed – a reflection of executive chef Alex Henry’s earliest memories.

“I learned to really love food as a young child,” Alex said. “I was always intrigued by my abuelita’s cooking, and the smells and sounds of the Lucas de Gálvez market in Mérida that we would frequent.” His grandmother had a stall there selling children’s clothing, but it was the surrounding rhythm of the market – vendors calling out, the crush of bodies, the perfume of chiles and masa – that lingered. By the end of high school, he knew cooking would be his path.

For Alex and his brother Jeff Henry, now co-owner and general manager, those early years in Mérida, Yucatán, unfolded in constant motion around food. Meals stretched into gatherings, unstructured and inevitable, where cooking wasn’t separate from living but stitched directly into it.

“Our first exposure to the intricacies of Mexican cooking was through our abuelita Addy,” Jeff said. “She was on a firstname basis with many of the [market] vendors – the butcher, the baker, the fishmonger, produce and spice vendors – and she was very discerning about the ingredients she used.”

Trips to the neighborhood market became formative, their grandmother inspecting everything before it made its way into a meal – a level of care that still echoes in the kitchen today. Even after moving back to St. Louis in the early ’90s, the brothers returned often, maintaining a close connection to both places.

INGREDIENTS AS PHILOSOPHY

That dual upbringing – equal parts Midwestern and Yucatecan – now defines the philosophy at El Molino. The restaurant sources more than 80 percent of its ingredients from independent farms within 250 miles of St. Louis; without beef, that number climbs even higher. It’s a farm-to-table approach that feels less like a modern mandate and more like a continuation of those early market rituals: “We use high-quality ingredients from trusted local sources,” Alex said, adding they have a total commitment to scratch cooking and a team invested in getting it right. “There are no preprepared ingredients whatsoever in anything we serve.”

Seasonality drives a menu that is constantly evolving. Roughly half draws from the Yucatán Peninsula, while the rest explores lesser-known regional dishes across Mexico. Tradition and interpretation sit side by side, guided by relationships with farmers and a sharp awareness of when ingredients are at their peak. “All that’s left is to choose the appropriate techniques to showcase those ingredients,” Alex said.

A MENU IN MOTION

That balance comes through in dishes like pulpo en su tinta, pairing tender octopus with recado negro – a deeply aromatic paste of burnt chiles and spices – or relleno negro, reimagined with turkey formed into a torchon, lightly smoked, grilled and served in an intensely reduced chilmole.

Even lighter plates carry that same attention. A citrusy ceviche layers fresh fish with orange and golden beet, while pescado al papadzul reinterprets a traditional egg-based dish through a seafood lens, pairing grilled fish with pipián, salsa frita and crisped skins.

The menu also nods to street food traditions – panuchos, pibihuas, empanadas – sharpened through technique and

sourcing. A taco de castacán delivers crisp pork belly with a deconstructed salsa verde, while empanada de cazón pairs braised shark with a nuanced sikil pak de ibes. Guests are welcomed with a complimentary sikil pak, grounding the experience in Mayan tradition.

And then there was the tlacoyo.

On our first visit, the tlacoyo de camote – an oval masa pocket filled with goat cheese, chives and pepitas, topped with smoked sweet potato, salsa macha, citrus and herbs – instantly made a long-lasting impression. Sweet, savory, nutty and bright, it unfolds in layers, each bite revealing something new.

It may not be on the menu when you visit. That’s the nature of a kitchen this seasonal. But the dish works less as a mustorder and more as proof of concept: If it’s gone, something else will carry that same care.

SWEET FINISHES & THE BAR

Sometimes that “something else” arrives at the end of the meal. A recent dessert, dulce de calabaza, treats delicata squash through nixtamalization before candying it into something soft, warm and quietly complex, paired with pepita marzipan and toasted seeds. It’s both earthy and confectionary, rooted in a tradition where vegetables regularly find their way into sweets. “There’s a long history of using vegetables as sweets in Mexico,” Alex said.

Behind the bar, that same philosophy carries through. A cacao-infused mezcal Old-Fashioned leans rich and layered, while the Picosito blends sugarcane spirit, sotol, passionfruit and tamarind-chile syrup in a brighter, playful direction. Even the margarita builds in warm spice and amaro notes. Nothing feels separate – just another extension of the same idea.

BUILDING SOMETHING BIGGER

The brothers first introduced their cooking to St. Louis at City Foundry STL in 2021 with Sureste Mexican, now Taqueria del Sureste. But as the menu grew more ambitious, it outpaced the format.

In September 2023, they opened El Molino del Sureste, a space designed to match the depth of the food. An open kitchen anchors the room, while Mayan-inspired artwork and glyphs line the walls.

“We aim to provide more than just a meal,” Jeff said, pointing to a broader goal of inviting conversation beyond stereotypes and toward a deeper understanding of Mexican culture. That intention runs quietly alongside the cooking – never overshadowing it, but always present.

RECOGNITION & MOMENTUM

That approach has not gone unnoticed. Alex Henry was named a semifinalist for the James Beard Award for Best Chef: Midwest in 2026, a moment he described as both exciting and validating.

“The news was incredibly exciting and validating of the hard work my team and I have put into the restaurant,” he said, noting the recognition also provided a boost during a challenging time for the industry.

While he did not advance to the finalist round, the trajectory feels clear. Because at El Molino del Sureste, every dish – whether savory or sweet – carries both a sense of where it comes from and a clear point of view about where it’s going.

El Molino del Sureste

5005–5007 S. Kingshighway Blvd., St. Louis, elmolinostl.com

Taqueria del Sureste

Inside City Foundry STL, 3730 Foundry Way, St. Louis, cityfoundrystl.com/directory/sur-est

Chef Spotlig ht: Ben Tulin

BY KIANA FLEMING

At Extra Wavy, the seafood-forward restaurant from the On Point Hospitality team behind Yellowbelly and Lazy Tiger, chef Ben Tulin is doing far more than running a kitchen: he is shaping a thoughtful, guest-centered experience grounded in creativity and collaboration. As executive chef of both Extra Wavy and Yellowbelly, Tulin is known for balancing dishes with unexpected twists that are memorable and approachable, with a focus on high quality, accessible food.

Tulin’s path to becoming a chef was anything but traditional. With a background in visual arts, he studied painting and drawing before finding his way into restaurants. That artistic lens still informs how he approaches food today. Each dish becomes a form of expression, a way to communicate through composition, color and balance. Without formal culinary training, he learned through experiencing life, starting in kitchens as early as high school at places like Applebee’s and continuing through roles at CJ Muggs, later gaining valuable insight at St. Louis’ Three Flags

Tavern under owner John O’Brien. Travel also played a defining role. Time spent in China and Southeast Asia through the Peace Corps exposed him to new techniques, ingredients and ways of thinking about food. In fact, Tulin describes himself as contradictory, a quality that naturally carries into his cooking. He is drawn to unexpected combinations, using unique ingredients such as calamansi, and flavors that might not traditionally exist together, yet somehow work in harmony.

That mindset comes through clearly on the menu. Built around a seafood and raw bar-forward concept, oysters take center stage, sourced directly from standout farms like Hama Hama and Skagit in Washington’s Puget Sound, ensuring peak freshness and quality. Beyond the raw bar, the menu draws strong influence from the Mediterranean, North Africa and Southern Europe. Dishes like the fried polenta, mushroom toast, lobster donut roll, crab pasta, and the ever-popular Wavy Burger highlight that range, blending familiar flavors with an experimental edge Tulin hopes guests take with them. Ingredients are just as integral to the experience. Greens are grown in-house using a hydroponic

system, and much of the menu is made from scratch, from pasta and bread to doughnuts and even ice cream.

Extra Wavy gives Tulin and his team the space to stretch. Working alongside chef de cuisine Caitlin Neal and executive sous chef Braden Smith, he leads a collaborative kitchen with the freedom to push beyond traditional seafood expectations. For Tulin, the heart of the kitchen isn’t just the food, it’s the people. He leads a team of about a dozen, emphasizing a “waterfall” philosophy, where the way leadership treats staff shapes the entire guest experience. “If the team is taken care of, everything else follows,” he said.

Outside the kitchen, he is a husband and father of two who approaches each day with adaptability, always pushing to raise the bar. What keeps him motivated is simple: the opportunity to keep improving, build stronger teams, and create an environment where both staff and guests feel genuinely cared for.

At Extra Wavy, that philosophy comes through in every bite.

Take it outside

From new openings to freshly revamped spaces, these St. Louis patios set the scene for summer dining

By Riley Hansen

St. Louis never seems to be short on new restaurants, and we’re looking forward to trying out new spots this patio season. From tacos to scotch and steak, these five foodie spots are ready to welcome you with food, drink and sunshine.

The Mexican STL

The Mexican STL is one of Crestwood’s newest additions, and they’re going high-end. They’ve got new twists on old cocktails favorites, like a New Fashioned and Smoky Pineapple-tini. On the main menu, guests can try new versions of tacos, like the pastor with crispy pork belly, pineapple-jalapeno relish and pork beans. For something a bit larger, check out the mole short ribs or the Surf & Surf, with both scallops and shrimps. Their patio matches the vibe, with its own bar and a view of the sunset – plus live music at The Fountain Stage, adjacent to the restaurant. The patio has direct sunlight options, but the majority is covered, bringing the comfort of the indoors outside. The Mexican STL is open for upscale dining for lunch and dinner. Don’t miss out on their happy hour, either: From 3-6 p.m. Tuesday through Friday, they’ve got deals on drinks, tacos and even tartare.

9615 Watson Road, Crestwood, 314.525.5025, themexicanstl.com

Scout’s

Scout’s invites people into the restaurant as if it’s a home, one focused on warmth, hospitality and sharing meals with

those closest to you. Their New American menu ranges from elevated sweet and sour meatballs to gnocchi to flank steak. The team has just redone Scout’s patio, perfectly timed for a summer spent sharing meals and sipping drinks. They fill up fast, so reservations are highly recommended.

2704 Locust St., St. Louis, 314.394.8650, scouts.toast.site

The Scottish Arms

The Scottish Arms has officially reopened, and their patio is one of the most interesting in St. Louis. Guests have the option of regular table seating, couch-style seating or tucking themselves away in a covered section, partially enclosed by a wisteria tree. Blooming flowers and string lights tie the whole scene together. The pub is known for its scotch selection, but they also have accessible signature cocktails, Guinness and Magner’s Cider on tap along with several local beers, and a food menu focused on elevated comfort, including bangers and mash, cock-aleekie and shepherd’s pie. The menu also features classic UK snacks like scotch eggs, sausage rolls and rarebit fries.

8 S. Sarah St., St. Louis, 314.932.7303, thescottisharms.com

Taco Buddha

The third location of Taco Buddha recently opened in Botanical Heights, and they have two patios to choose from. The first is completely outdoors, perfect for drinking a signature margarita on a warm summer night. The second is an all-seasons patio with walls that can go up during not-soperfect weather. The restaurant that encourages guests to “eat with peace” is taking tacos to new heights with options like the hamburger-esque McCausland and a rotating monthly taco. May’s taco is the New Mexico-inspired The Truth or Consequences, with seasoned ground beef, New Mexico red chile, Hatch green chile, romaine, Monterey Jack cheese, red onion and a flour tortilla.

1634 Tower Grove Ave., St. Louis, 314.502.9951, tacobuddha.com

Good Neighbor

One of Tower Grove’s newest patios is all about that neighborhood feel. Good Neighbor has a double patio with string lights and your choice of picnic bench seating or patio tables. While you’re out there, grab one of their specialty cocktails to sip on while trying their signature smashburgers. They’re open late too, ready for guests to enjoy the sunshine or a warm summer night.

3169 Morgan Ford Road, St. Louis 557.213.3071, good-neighbor-stl-burgers.com

WHERE AN

AWARD-WINNING CHEF EATS

Fresh off another James Beard Award finalist nod, Balkan Treat Box and Telva at the Ridge chefowner Loryn Nalic shares her favorite places to eat across St. Louis

BY LAUREN HEALEY

f anyone has a pulse on where to eat in St. Louis right now, it’s Loryn Nalic. The chef-owner behind Webster Groves hotspots Balkan Treat Box and Telva at the Ridge has quietly built a résumé that reads like a drumroll, with six straight James Beard Award semifinalist nods and back-toback appearances as a finalist, including this year, with winners set to be announced June 15 in Chicago. “It’s one of those things that when you walk around the restaurant it becomes a conversation starter you didn’t know you needed,” she said of the recognition. “It’s always surprising every time. I’m super grateful.” In between expanding Balkan Treat Box to seven-day service and refining what’s next for both concepts, Nalic still finds time to support her industry brethren. Below, she shares her favorite St. Louis restaurants.

Afghan Kabob House

“It’s comforting, consistent and delicious, and the owners are just very kind, sweet people.” 3500 Watson Road, St. Louis, afghankabobhouse.co

“It’s classic and comforting, and I go there when I want to feel 4580 Laclede Ave., St. Louis, brasseriebyniche.com

Chicken Scratch

“We go there when I want a complete, nourishing meal. I get their rice bowl; it’s delicious and fresh and composed so well with lots of vegetables. Edo [Nalic] loves the chicken tenders; they’re the best ones anywhere, in my opinion. We were having a morale issue at the restaurant, so I called [chefowner] Nate [Hereford] and asked for 25 chicken tenders and turned everybody’s day around. It was awesome – they went from melancholy to being happy they got a chicken tender; that’s the power of those tendies.” Multiple locations, chxscratchstl.com

Little Fox

“Those Korean-style short ribs are an appetizer, but I wish they were an entree. Apparently they have to do a lot of guest education with that dish because most people think of braised short rib, but these are chewy and on the bone –they’re incredible. Pro tip: Get two orders.”

2800 Shenandoah Ave., St. Louis, littlefoxstl.com

Louie

“I think they’re known as a restaurant that is for occasions, but really it makes you feel like Cheers, where you go in and it doesn’t matter if you’re there for an occasion or not. It’s always a warm, welcoming place, and they do a fantastic job with the food.”

706 DeMun Ave., Clayton, louiedemun.com

Mai Lee

“I eat the most frequently at Mai Lee. I kind of have to lump it with Nudo House; on the days one is closed, I’ll eat at the other one. It’s classic St. Louis comfort food and has been around as one of the longstanding restaurants in the area. I’ve been going there for years.”

8396 Musick Memorial Drive, Brentwood, maileestl.com

Nathaniel Reid Bakery

“Nathaniel Reid is an outstanding bakery. I go to get pastries, but I don’t think enough people understand how good his sandwiches are and that they should get lunch from there or

even grab them for dinner later. Turkey is my favorite and Edo loves the roast beef; I can eat that sandwich weekly.” 11243 Manchester Road, Kirkwood, nrbakery.com

Press Pizza & Pasta

“Press is gonna blow up at some point – not that they haven’t already, but not enough people know about it. If they were in a high-traffic area, they wouldn’t know what hit them. I call Logan [Ely] the Willy Wonka of food, which is what I want to be. He’s a genius and his food is delicious, and I love him as a person too.”

2509 S. Jefferson Ave., St. Louis, press-stl.com

Olive + Oak

“This is a neighborhood family spot for us. If we’re dining out as a family, that’s where we go. I feel like Jesse [Mendica Risk] is the queen of vegetables; she does such a great job, I could order just from the vegetable section. We like to go on a weeknight and belly up to the bar.”

216 W. Lockwood Ave., Webster Groves, oliveandoak.oohosp.com

O+O Pizza

“First of all, it’s in my neighborhood, so we go often. It’s fun to watch Mikey [Risk] just change all the iterations on the menu. I love to go see all the new stuff he’s doing. He’s so inspired, and his food is consistently delicious.”

102 W. Lockwood Ave., Webster Groves, oandopizza.oohosp.com

Original Shawarma House

“I don’t get out there very often, but when I go to MidEast Market, I’ll go. The beef shawarma is delicious. They’re really hardworking people, and I think we’ll be seeing more from them in the coming years. It’s exciting to watch them grow.” 14560 Manchester Road, Suite 29, Ballwin, original-shawarma-house.com

TIE-BREAKER:

Pappy’s Smokehouse and The Stellar Hog

“At Pappy’s, I’m part of the family, so there are certain dishes on that menu that are part of my genetic makeup. And, I worked with Alex [Cupp] at Stellar Hog, and he’s doing such great things with barbecue and pushing it forward; it’s actually stellar.”

Pappy’s Smokehouse, 3106 Olive St., St. Louis, pappyssmokehouse.com; 5623 Leona St., St. Louis, thestellarhog.com

From small-batch ice cream and farm-driven comfort food to frozen cocktails and scratch-made tacos, these four St. Louis food trucks are worth tracking down wherever they park

CLEMENTINE’S ICE CREAM

Clementine’s Ice Cream serves unique Naughty (alcohol-infused), Nice (grass-grazed dairy) and Vegan flavor options. As a micro-creamery, all of Clementine’s ice cream must: be churned in small batches; be made by hand; have an all-natural dairy base; be made with less than 30% overrun; and be made with more than 16% butterfat. It’s the process that makes the ice cream so decadent. The most popular flavor is Gooey Butter Cake, with chunks of scratch-made gooey butter cake layered in a rich and tangy cream cheese ice cream and inspired by the classic St. Louis breakfast pastry. Clementine’s has an extraordinary events team to cater any and all special occasions. Choose from a vintage ice cream truck, Spokes & Spoons Bicycle or Ice Cream Station as options to make magical memories at your event.

clementinescreamery.com

FARMTRUK

Farmtruk is bringing the farm-to-table concept to the St. Louis streets. They partner with local farmers to create classic dishes with a fresh twist. Must-try dishes include the brisket mac, Farmtruk burger, fried green tomatoes, and the Reuben sandwich. In addition to their usual stops at Frankie Martin’s Garden and the Tower Grove Farmers’ Market, you can catch them at Sauce Food Truck Fridays.

farmtrukfoodtruck.com

NARWHAL’S CRAFTED

Norbert Jr. is essentially 28 feet of frozen cocktail bliss on wheels. Built for big crowds and sunny-day sipping, the “Junior” drink truck pops up at festivals and events across the St. Louis area, including Tower Grove Park, Evolution Festival, Open Highway Music Festival, and local art fairs. Expect a rotating lineup of icy, crowd-pleasing cocktails designed to keep things cool and easy, even in peak summer heat. Planning an event of your own? Norbert Jr. is available for festivals, private parties, and large-scale gatherings, bringing a ready-made dose of frozen fun wherever it parks.

narwhalscrafted.com

TAKOZZ

Takozz is a family-owned fast-casual concept built on a simple idea: real food, fast. Since launching as a single food truck in 2021, it’s grown into a multi-unit operation across St. Louis and the Metro East, now including a spot within The Hill Food Co., a pickup-focused kitchen on Hampton Ave. The menu centers on scratch-made Mexican street food, from quesabirria with rich consomé to tacos, nachos and house-fried chips, all made with carefully sourced ingredients and fresh salsas. Food trucks remain core to the brand, serving events across the region, while the team continues to expand with a focus on accessibility, consistency, and bold flavor.

takozz.com

stuff to do MAY

BY RILEY HANSEN

Sauce Food Truck Friday

May 1 & 29 – 4-8 p.m., Tower Grove Park, saucefoodtruckfriday.com

We couldn’t leave off our own event, could we? Sauce’s Food Truck Fridays are officially back this summer, powered by STL Bucket List. Head over to Tower Grove Park at 4 p.m. to start your weekend with the best vibes in the city. Food Truck Friday is free and perfect for all ages, with 20+ food vendors, plus local drinks and live music.

Hands for Mental Health Luncheon

May 4 – 11 a.m. to 2 p.m. Pastaria, 7734 Forsyth Blvd., Clayton, exploretock.com/pastariastl/ event/605167/hands-for-mental-health-2026

May is Mental Health Awareness Month, and Niche Food Group is working with local hospitality professionals to raise awareness. The food industry often includes long hours under high pressure, and the luncheon panelists hope for an open and honest discussion about mental

health. Moderated by former Feast editor Shannon Weber, the panel will include Brian Schuman of Fox Park’s Press, James Beard Award finalists Nick Bognar of Sado and Loryn Nalic of Balkan Treat Box, and James Beard Award winners Gerard Craft of Niche Food Group and Kevin Nashan of Peacemaker Lobster & Crab Co.

Tickets are $40 plus tax and tip and will include lunch from Pastaria, networking, the panel discussion and audience Q&A. 20% of the proceeds will benefit the St. Louis chapter of the National Alliance on Mental Illness.

Maifest: A German Celebration of Spring

May 2, 9, 10, 16 & 17 – Grant’s Farm, 7385 Grant Road, St. Louis, 314.843.1700, grantsfarm.com

Grant’s Farm is hosting a free festival to celebrate spring. This German festival starts with a tram ride through Deer Park, then experience all your favorite Grant’s Farm activities. The event will have German food, live music, plus adult beverages. Visitors 21 and older will get two complimentary samples at the Anheuser-Busch

Hospitality Bar. Commemorative steins will be available for purchase, along with draft beers on tap. General admission to this event is free. Save on parking by purchasing in advance online.

Strawberry Season

Multiple dates. Eckert’s Farm, 951 S. Green Mount Road, Belleville, 800.745.0513, eckerts.com

It’s strawberry season at Eckert’s! Their Strawberry Festival starts on May 9, from 10 a.m. to 5 p.m. through Memorial Day. The festival will have live music, carnival-style attractions and, of course, strawberry treats. Plus, visitors get the chance to learn how to make their own strawberry jam. The farm has brought back its Workshop Wednesdays series, encouraging visitors to put down the phones and learn tangible skills in the Cider Shed. On May 13, learn about selecting fresh berries and getting the best consistency and flavor. Everyone will go home with their own jar of jam, plus a recipe card (plus enjoy tasty samples during class). Tickets for jam-making are $50 a person; register now on Eckert’s website.

Mother’s Day Brunch

at the St. Louis Aquarium

May 10 – 10 a.m. and 12:30 p.m., St. Louis Union Station, 201 S. 18th St., St. Louis, 314.923.3900, stlouisaquarium.com

This Mother’s Day brunch includes admission to the aquarium, making it a hands-on celebration for the whole family. Brunch will include breakfast tarts, eggs Benedict, French toast and an omelet station. A bouquet bar will be available for kids to create and purchase their own flower arrangements, personalized for mom. Combo tickets for brunch and the aquarium are $77 for adults and $44 for children ages 3-12; kids under 3 are free. While at Union Station, moms can ride The Wheel for free.

Taste of Tequila, Splash of Charity

May 14 – 6-8 p.m. Felix’s Pizza Pub, 6401 Clayton Ave., St. Louis, 314.482.5973, gatewaybd.org

Ready to drink for a good cause? Taste of Tequila, Splash of Charity will have tequila tastings, of course, as well small bites, live music and a silent auction. Each ticket also includes one specialty margarita or beer. This event, taking place at Felix’s Pizza Pub, benefits the Gateway Bleeding Disorders Association and their scholarship program. Tickets for this 21+ event are $50

in advance or $60 on the day of the event. Get more info and find tickets at gatewaybd.org/taste-of-tequila.

Improv Glass Showdown

May 15 – 5-10 p.m. Third Degree Glass, 5200 Delmar Blvd., St. Louis, 314.367.4527, thirddegreeglassfactory.com

Third Degree Glass has been putting on Third Friday events for over 20 years. Each event has live music, food, drinks and multiple demos that follow monthly themes. This May, Third Degree is hosting the Improv Glass Showdown, where two teams of glass artists will compete to see who can make the best St. Louis landmark or themed piece out of glass. Third Friday, a free and family-friendly event, starts at 5 p.m., with the showdown beginning at 8:15.

St. Louis County Greek Festival

May 22-25 – Assumption Greek Orthodox Church, 1755 Des Peres Road, Des Peres, stlgreekfest.com

Opa! The St. Louis County Greek Festival is back this Memorial Day weekend. Get ready to be immersed in culture with food like gyros and baklava, folk dancing and tours of a Greek Orthodox Church. This event is happening over four days, rain or shine.

St. Louis African Arts Festival

May 23-25 – World’s Fair Pavilion, Forest Park, 1904 Concourse Drive, St. Louis, 314.626.3115, stlafricanartsfest.com

The St. Louis African Arts Festival is celebrating its 35th year in Forest Park. For three days, visitors can experience an event focused on culture, family and unity. The festival will feature food, apparel, jewelry and art vendors, plus live stage performances. On May 24, the Muny will host a screening of Mandela: Long Walk to Freedom, with a pre-show discussion starting at 8 p.m. The rest of the festival takes place at the World’s Fair Pavilion throughout Memorial Day weekend.

St. Louis Shakespeare Festival

May 27 to June 21 – Saint Louis Art Museum, 6604 Fine Arts Drive, St. Louis, 314.531.9800, stlshakes.org

The Tempest is blowing into Forest Park. This year’s St. Louis Shakespeare Festival headliner, directed by Rick Dildine, starts showing in Forest Park’s Shakespeare Glen on May 27. The show is free, though ticketed options are available for select sections. Food and drink vendors will be on-site. See the full list of dates and learn more about this year’s later season, including The Two Gentlemen of Verona and Romeo and Zooliet on the St. Louis Shakespeare Festival website.

Denotes a Sauce-sponsored event.