No matter what anybody tries to say, it's pretty impressive that Gerard Craft is attached to two of the biggest and most highly anticipated development projects in town.
Very exciting stuff!BellaVilla wrote: ↑Jul 19, 2021Gerard Craft remains intimately involved with the Foundry. He is personally curating the restaurants in the food hall and his Niche Group is developing the kitchen bar. I can't wait to go!
https://www.bizjournals.com/stlouis/new ... 0#cxrecs_s
The Food Hall at City Foundry STL will open its doors Wednesday, Aug. 11, and the 11 kitchens that will open in the first wave will serve food from around the globe. The first restaurants to open in the 300,000-square-foot food hall are notable for their international flavor, from the Asian fusion of Kalbi Taco Shack to Turmeric Street Style’s Indian food and Argentinian flavors at Buenos Aires Cafe. Hello Poke offers poke bowls and Good Day is a breakfast spot that serves food from early morning to late night, officials said in a release.
Several of the first food hall vendors specialize in desserts, such as Patty’s Cheesecakes, Press Waffle Co. and Poptimism STL. Two new kitchen concepts will debut in sandwich shop Sub Division Sandwich Co. and Chez Ali, serving Senegalese food.
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New + Found announced Monday that chef Gerard Craft, who is curating the restaurants included in the food hall, will develop The Kitchen Bar through his Niche Food Group at City Foundry. Niche’s Kitchen Bar will be located at the center of the space and serve as a neighborhood bar for the surrounding community, the developer said.
Melinda Cooper, bar manager at Craft’s Brasserie by Niche, will be developing an “approachable” menu featuring classic cocktails, wines by the glass and local beers. A large metal tank recovered from the historic foundry has been repurposed to serve as a central tap system for more than eight local beers at the 28-seat bar.
Great to finally get a firm opening date. I don't know if SubDivision has Vietnamese subs, but either way a Vietnamese sandwich shop like Bahn Mi So would be perfect for the Food Hall...
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kid that was born in feb 2016 that’s about to head to kindergarten next month was born after the project was announced.
Google has a "Opening November 2021" note on the Fresh Thyme Market - City Foundry listing, but I have no idea where they got that information, as there is no specific opening date on the FTM or Foundry sites or social media posts...
Cool. First I've heard of this. Daughter of food critic (and former urbanstler), Joe Bonwich, is Food Hall Director of Ops:
"Susie Bonwich, daughter of respected former food writer and restaurant critic Joe Bonwich, will be serving as Director of Operations of The Food Hall for City Foundry STL. "I'm excited to bring the Bonwich name back into the St. Louis food scene and be involved with such an innovative, passionate community of chefs," she expressed. “The restaurant partners coming to City Foundry are bringing to life their newest and biggest ideas in a culture hub at the heart of the city. Each kitchen will continue to evolve after the initial opening, so guests can expect new discoveries upon every visit.”"
FSR Mag: 300,000-Square-Foot City Foundry STL to Open in August
"Susie Bonwich, daughter of respected former food writer and restaurant critic Joe Bonwich, will be serving as Director of Operations of The Food Hall for City Foundry STL. "I'm excited to bring the Bonwich name back into the St. Louis food scene and be involved with such an innovative, passionate community of chefs," she expressed. “The restaurant partners coming to City Foundry are bringing to life their newest and biggest ideas in a culture hub at the heart of the city. Each kitchen will continue to evolve after the initial opening, so guests can expect new discoveries upon every visit.”"
FSR Mag: 300,000-Square-Foot City Foundry STL to Open in August
Most of the hype behind Alamo stems from the fact that it was doing all the stuff that Marcus and AMC and other chains are doing now long before those chains started doing it. Comfy seats, wait service, alcohol were all things Alamo was already doing in the late 1990s when they opened their first theater in Austin. They specifically catered themselves to a more adult crowd, and wanted to feel like a bar/theater (hence the name Alamo Drafthouse). That's it. That was what made Alamo unique. Everybody else just hopped on board the train they started.urban_dilettante wrote: ↑Jun 19, 2021^^ i've only been to an Alamo once but i also don't get the hype. not a significantly different experience from Ronnies, IMO, and i preferred Moolah over both. still never been to MX, sadly.
Some of the hate seems to stem from the fact that he's a DC transplant, not a native St. Louisan.mjbais1489 wrote: ↑Jul 14, 2021Been to all those + Sardella. All great spots. Don't let the haters tell you otherwise. He is the best in STL at his chosen profession and I'll never rag on someone when theres noone else who can do it better.bwcrow1s wrote: ↑Jul 13, 2021I've been to Brasserie, Pastaria, Porano, and Taste. All are great food, drinks, atmosphere (especially Taste). The kitchen cares, it seems. So much so that they sent the Brasserie burger over to Rockwell. There are bites for all budgets. I miss Porano, admittedly. Downtown lost a gem, but not sure if it was realized.
When family is in town and wants to head to the Hill for a bunch of dried pasta and frozen cannelloni, I send them to Pastaria, Trattoria Marcella, or Katie's.
Overall, he's a great restauranteur IMO.
*There may be better chefs, but noone else in STL (that I see) that's doing it with different cuisines across multiple locations at such a high level.
So it's quite different than Michelin starred restaurants, something that most U.S. cities don't have. There are currently only 13 restaurants in America with 3 Michelin stars, and all but two of them are in the New York City or San Francisco metro areas. The other two are in Chicago and Virginia.soulardx wrote: ↑Jul 14, 2021Off topic here....and I say this as a true foodie who loves Craft's spots: The number of James Beard awards "given" to a metro area is basically analogous to electoral votes to a state. The bigger it is, the more awards.aprice wrote: ↑Jul 13, 2021I thought he was STL's only James Beard award winner but apparently Kevin Nashan with Sidney Street Cafe won in 2017. I'm not sure what other JBF chefs are lurking around STL but it's still a huge deal. It's no Michelin Star but it's basically the step below it (a large step but in terms of well known accolades, there's not much in between). I've only ever been to Pastaria (and Porano RIP) but I will say I haven't tasted one entrée there I wouldn't order again. When it comes to tourism and overall presence on a national stage, having a James Beard award winner is an asset.chriss752 wrote: ↑Jul 13, 2021What's so good about Gerard Craft? I see his name mentioned all the time but have never been to any of his businesses. Family and friends have and they say the businesses are overhyped and not all that good. So to see his named attached to the Foundry, past or present, is an alarm to me.
Although I'll leave it up to the actual business owners who will be running the food stalls to deliver a great product and not some Gordon Ramsay wannabe.
I'm pretty sure KC doesn't have any JBF chefs and I'd be interested to know how many our peer cities have. Unfortunately several quick google searches didn't yield the best results for quick reference.
EDIT: the JBF website doesn't have the greatest search function (Niche is listed a Clayton, Missouri not St. Louis and simply searching "Missouri" basically yields nothing) but at least it allows you to search winners at all. So it looks like KC actually has 4 winners, which I obviously clueless about. However Indianapolis, Cincinnati, and Memphis aren't showing any winners. I haven't searched any other cities.
And, the awards are clearly broken down by region to ensure many awards are given. Yes, it's absolutely an honor but unless a city's restaurant scene is truly terrible, any reasonably sized city will get some JBF awards.
As an example, compare the metro pop of STL and KC. STL=2.8M; KC=2.1M With the STL metro being 25% bigger than KC, we'll see 25% more JBF awards. Last year's results matched this perfectly if I recall.
All-in-all a JBF award mostly denotes that specific metro's best restaurants.
We are enormously off topic here but I'm not sure which thread to move this too but I'm here for the foodie convos!DTGstl314 wrote: ↑Jul 20, 2021So it's quite different than Michelin starred restaurants, something that most U.S. cities don't have. There are currently only 13 restaurants in America with 3 Michelin stars, and all but two of them are in the New York City or San Francisco metro areas. The other two are in Chicago and Virginia.soulardx wrote: ↑Jul 14, 2021Off topic here....and I say this as a true foodie who loves Craft's spots: The number of James Beard awards "given" to a metro area is basically analogous to electoral votes to a state. The bigger it is, the more awards.aprice wrote: ↑Jul 13, 2021I thought he was STL's only James Beard award winner but apparently Kevin Nashan with Sidney Street Cafe won in 2017. I'm not sure what other JBF chefs are lurking around STL but it's still a huge deal. It's no Michelin Star but it's basically the step below it (a large step but in terms of well known accolades, there's not much in between). I've only ever been to Pastaria (and Porano RIP) but I will say I haven't tasted one entrée there I wouldn't order again. When it comes to tourism and overall presence on a national stage, having a James Beard award winner is an asset.
I'm pretty sure KC doesn't have any JBF chefs and I'd be interested to know how many our peer cities have. Unfortunately several quick google searches didn't yield the best results for quick reference.
EDIT: the JBF website doesn't have the greatest search function (Niche is listed a Clayton, Missouri not St. Louis and simply searching "Missouri" basically yields nothing) but at least it allows you to search winners at all. So it looks like KC actually has 4 winners, which I obviously clueless about. However Indianapolis, Cincinnati, and Memphis aren't showing any winners. I haven't searched any other cities.
And, the awards are clearly broken down by region to ensure many awards are given. Yes, it's absolutely an honor but unless a city's restaurant scene is truly terrible, any reasonably sized city will get some JBF awards.
As an example, compare the metro pop of STL and KC. STL=2.8M; KC=2.1M With the STL metro being 25% bigger than KC, we'll see 25% more JBF awards. Last year's results matched this perfectly if I recall.
All-in-all a JBF award mostly denotes that specific metro's best restaurants.
Yes, James Beard and Michelin are enormously different. Again, I am not dismissing the honor of a restaurant getting a JB award. Michelin stars may indeed be the only higher honor.
I can't see STL even getting a Michelin starred restaurant while our spots will continue to nab JB's.
anyway, go eat at Brasserie early and often. And, don't spread yourself out Gerard, We need you to stay focused.
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Susie is kick ass - spent many long nights working on WashU MBA case studies and team projects with her. Yes, her father is Joe Bonwich, but she has a ton of expertise in the hospitality industry and leadership. I'm very happy to see she got the call for the Director of Ops role.urbanitas wrote: ↑Jul 19, 2021Cool. First I've heard of this. Daughter of food critic (and former urbanstler), Joe Bonwich, is Food Hall Director of Ops:
"Susie Bonwich, daughter of respected former food writer and restaurant critic Joe Bonwich, will be serving as Director of Operations of The Food Hall for City Foundry STL. "I'm excited to bring the Bonwich name back into the St. Louis food scene and be involved with such an innovative, passionate community of chefs," she expressed. “The restaurant partners coming to City Foundry are bringing to life their newest and biggest ideas in a culture hub at the heart of the city. Each kitchen will continue to evolve after the initial opening, so guests can expect new discoveries upon every visit.”"
FSR Mag: 300,000-Square-Foot City Foundry STL to Open in August
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Didn't the reputation of the Michelin system go into the toilet last year anyway?
Why's that?BellaVilla wrote: ↑Jul 20, 2021Didn't the reputation of the Michelin system go into the toilet last year anyway?
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I seem to recall a scandal about the corruption involved in the awarding of stars.
Here's a couple links:
https://www.eater.com/2019/12/4/2099544 ... -extortion
https://www.mashed.com/126793/the-untol ... lin-guide/
It sounds as though the Fresh Thyme Market at the Foundry will be different than their other stores in the region, as they are referring to it as a "concept store" featuring "hyperlocal products":
"DOWNERS GROVE, Ill. — Fresh Thyme Market, a full-service specialty retailer with stores in 10 states throughout the Midwest, is searching for hyperlocal products to fill the shelves of a new concept store in the historic Foundry area of St. Louis, Missouri.
Fresh Thyme Market is focused on fresh, healthy, natural, organic offerings at affordable prices and believes sourcing new, local products for this concept store will help the retailer continue fostering relationships within the community. The store will also feature a broad assortment of Meijer brand items.
“Community is at the core of everything we do at Fresh Thyme,” said Gerald Melville, Fresh Thyme Market President. “We know our customers appreciate supporting local, so we’re really pleased to partner with RangeMe to offer products made in the St. Louis area to ensure they have the best shopping experience possible.”
The retailer is partnering with RangeMe, the leading online product discovery and sourcing platform for retailers and suppliers from around the world, on the hyperlocal sourcing initiative. Jane Wilcox, store manager of Fresh Thyme Market at the Foundry, set a goal of 1,000 local products to include in the concept store.
“We are eager to source products made within the St. Louis region,” said Jane Wilcox. “Being able to support our local community, both food producers and consumers, is one of the most exciting parts of the Foundry store’s opening later this year.” ..."
Perishable News: Fresh Thyme Market Begins Search for Hyperlocal Products in St. Louis Area
"DOWNERS GROVE, Ill. — Fresh Thyme Market, a full-service specialty retailer with stores in 10 states throughout the Midwest, is searching for hyperlocal products to fill the shelves of a new concept store in the historic Foundry area of St. Louis, Missouri.
Fresh Thyme Market is focused on fresh, healthy, natural, organic offerings at affordable prices and believes sourcing new, local products for this concept store will help the retailer continue fostering relationships within the community. The store will also feature a broad assortment of Meijer brand items.
“Community is at the core of everything we do at Fresh Thyme,” said Gerald Melville, Fresh Thyme Market President. “We know our customers appreciate supporting local, so we’re really pleased to partner with RangeMe to offer products made in the St. Louis area to ensure they have the best shopping experience possible.”
The retailer is partnering with RangeMe, the leading online product discovery and sourcing platform for retailers and suppliers from around the world, on the hyperlocal sourcing initiative. Jane Wilcox, store manager of Fresh Thyme Market at the Foundry, set a goal of 1,000 local products to include in the concept store.
“We are eager to source products made within the St. Louis region,” said Jane Wilcox. “Being able to support our local community, both food producers and consumers, is one of the most exciting parts of the Foundry store’s opening later this year.” ..."
Perishable News: Fresh Thyme Market Begins Search for Hyperlocal Products in St. Louis Area
Renderings of the new Fresh Thyme Market concept store at the Foundry:
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I wonder if people can actually use that front door on the street. I have a feeling it will be an emergency exit or for staff only.
The way they’ve frosted the windows towards FPA I would not be surprised if they shun pedestrians coming in from that side.
I mean, its common knowledge that any one worth any consideration will arrive in a car
I mean, its common knowledge that any one worth any consideration will arrive in a car
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If so, a big miss for all the SLU students who would walk here.imran wrote: ↑Jul 22, 2021The way they’ve frosted the windows towards FPA I would not be surprised if they shun pedestrians coming in from that side.
I mean, its common knowledge that any one worth any consideration will arrive in a car
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^Yeah, but I think university students are smart enough to figure out which way to walk into the store. If there's not going to be a door on the Forest Park Parkway side, it's more an aesthetic miss for drivers on FPP looking at the Foundry.
My interests are more on whether or not there will be an entrance on the Spring Street side.
Reasoning: It's quite possible that the developers will seek to redevelop the FPP garage in ten years once the statutory requirements for Historic Tax Credits no longer prevent them from having anything built there that would block the view of the original structure. That land's too prime to just remain in a minimally productive form - one that's not generating potential new revenue streams - when it no longer has to be. With such a redevelopment taking place and the current garage going away, there'd remain demand for a parking garage. My bet would be that such a new garage would most likely be built on land south of FPP and east of Spring.
Further, I'd bet they'd build any new structured parking on the grounds east of Spring, south of FPP, and right next to the highway. This would abate highway noise on land that currently has no demand for redevelopment. Also, should the whole area east of Spring and south of FPP is envisioned for future development with the venue's growth (including the often-speculated expansion of professional office space in a new building), then the demand for such new structured parking only grows.
Therefore, if you could get into the grocery building from the east side of Spring, that furthers these theories.
*Note: I'm not saying you have to be able to get into the grocery from the Spring Street side now for this all to remain viable. I'm just thinking it sure would be nice if that was the case. Just being reasonably able to have an entrance to that building from the Spring Street side would be cool with me.
My interests are more on whether or not there will be an entrance on the Spring Street side.
Reasoning: It's quite possible that the developers will seek to redevelop the FPP garage in ten years once the statutory requirements for Historic Tax Credits no longer prevent them from having anything built there that would block the view of the original structure. That land's too prime to just remain in a minimally productive form - one that's not generating potential new revenue streams - when it no longer has to be. With such a redevelopment taking place and the current garage going away, there'd remain demand for a parking garage. My bet would be that such a new garage would most likely be built on land south of FPP and east of Spring.
Further, I'd bet they'd build any new structured parking on the grounds east of Spring, south of FPP, and right next to the highway. This would abate highway noise on land that currently has no demand for redevelopment. Also, should the whole area east of Spring and south of FPP is envisioned for future development with the venue's growth (including the often-speculated expansion of professional office space in a new building), then the demand for such new structured parking only grows.
Therefore, if you could get into the grocery building from the east side of Spring, that furthers these theories.
*Note: I'm not saying you have to be able to get into the grocery from the Spring Street side now for this all to remain viable. I'm just thinking it sure would be nice if that was the case. Just being reasonably able to have an entrance to that building from the Spring Street side would be cool with me.
You are assuming a lot. In this town, with this developer, it's not a given that they won't make pedsters walk in the garage driveway to get to the grocery store entrance from the Forest Park Avenue sidewalk.gone corporate wrote: ↑Jul 22, 2021^Yeah, but I think university students are smart enough to figure out which way to walk into the store. If there's not going to be a door on the Forest Park Parkway side, it's more an aesthetic miss for drivers on FPP looking at the Foundry.
My interests are more on whether or not there will be an entrance on the Spring Street side.
And, unless the city closes Spring Avenue, any entrance on that side would be rather difficult...
Fox2: Fresh Thyme Market searches for 1,000 local products for City Foundry store
"A new Fresh Thyme Market store is coming to Midtown and the grocer is looking to feature local products.
The store will open in the City Foundry, and store manager Jane Wilcox has her sights set on having 1,000 local products in the store. Fresh Thyme Market is partnering with RangeMe to find these items.
...
Click here to submit a local product to Fresh Thyme Market for their consideration."
"A new Fresh Thyme Market store is coming to Midtown and the grocer is looking to feature local products.
The store will open in the City Foundry, and store manager Jane Wilcox has her sights set on having 1,000 local products in the store. Fresh Thyme Market is partnering with RangeMe to find these items.
...
Click here to submit a local product to Fresh Thyme Market for their consideration."
Likely for curbside pickup and/or delivery drivers.GoHarvOrGoHome wrote: ↑Jul 22, 2021I wonder if people can actually use that front door on the street. I have a feeling it will be an emergency exit or for staff only.