The Sauce - A St. Louis Restaurant Show

Lauren Healey
  • 5.0 (1)
  • Food

For over 25 years, Sauce Magazine has been the go-to guide for St. Louis’ best culinary experiences. Now, The Sauce podcast is back with a new host and a renewed mission: to take listeners behind the scenes with the incredible people shaping the local hospitality industry – from chefs and restaurateurs to brewers, bartenders, bakers and beyond. Hosted by Sauce Magazine’s executive editor Lauren Healey, who has spent her career honing her writing, editing and photography skills at various media outlets in the Midwest, the show blends insider stories with inspiration on where to eat and drink right now. Since joining Sauce in 2018, Lauren’s passion for St. Louis’ culinary scene has only deepened, fueling her pride in calling the city home and her drive to help you discover your next great meal.

  1. 6d ago

    Daisy Hudspeth — Good Hospitality

    On this episode of The Sauce Podcast, host Lauren sits down with Daisy Hudspeth, co-owner of Good Hospitality — the St. Louis group behind Good Ice, Good Company, Aperi, Malo, Chico Bueno, Baia, and Trust. Daisy describes a company built on real friendship between partners, and on giving back to the neighborhoods it calls home, from The Grove to downtown and soon Shaw. Daisy goes back to the beginning: Good Ice launching in 2020 in a basement, the days of hand-freezing photos and flowers into custom cubes with three pairs of gloves on, and how she met her husband, Jordan Goodman, at a restaurant order window over a frozen spicy Paloma. She walks through how Good Ice became the foundation for a neighborhood bar, a Mexican concept split into two sides of one chef, and Baia, Chef John Priestley’s take on Italian coastal cuisine. We dig into Baia — the terracotta and terrazzo space, Holly Hennessy’s paintings and handmade pasta, the meaning behind the name, and dishes like the scallops with sweet corn purée, crispy artichokes with speck and Calabrian chili, and a massive pork chop. Daisy also explains why Malo opened up its curtained room to à la carte diners, and how Trust downtown pairs a coffee program she built with local, woman-owned partners, a cocktail menu “in the vault,” and a gallery for St. Louis artists. Daisy also shares life at home with two young boys, singing karaoke while she cleans, Muay Thai, her favorite date-night spots around town, and what’s coming next — including La Perla in Shaw. In this episode: From a basement ice shop to a growing restaurant groupA frozen spicy Paloma and the meet-cute that started it allInside Baia: the space, the name, and the handmade pastaOpening up Malo, Trust downtown, and what’s next with La PerlaBuilt on friendship, served with heart. 🧊🍝 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday

    Daisy Hudspeth — Good Hospitality

  2. Oct 20

    Adrian Maldonado - Chico Bueno

    On this episode of The Sauce Podcast, host Lauren Healey sits down with Adrian Maldonado, executive chef of Malo and Chico Bueno — the two new Mexican concepts from Good Hospitality in The Grove. Chico Bueno is the casual counter for tacos, tortas, and bowls, while Malo, tucked behind the curtains, is the polished side, with a ten-course tasting menu and a growing à la carte lineup. Adrian traces his cooking back to his mom and grandmother's home-cooked meals in Los Angeles and explains how he turns those comforting dishes into fine dining — from a sopa de conchitas reimagined as a consommé royale to an 18-hour sous vide lamb and a tetela stuffed with salsa dulce. He also breaks down the drink pairings, the new reservation setup, and why the kitchen stays loose and fun even during a full service. Plus: the story behind the sunflower caramel Brussels sprouts at Aperi (our October "Eat This" pick), a Grove bar crawl game plan, Adrian's favorite St. Louis spots, and what's next — including a Día de los Muertos tasting weekend and La Perla, a neighborhood taco spot coming to Shaw. In this episode:  - How Chico Bueno and Malo split casual tacos and an upscale tasting menu under one roof  - The 18-hour process behind Malo's lamb and the story of the tetela  - Sunflower caramel and black sesame foam: building Aperi's Brussels sprouts  - Adrian's go-to St. Louis spots and what's next, from Día de los Muertos to La Perla 🌮 Grandma's cooking, fine dining polish, and zero stuffiness. Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen wherever you get your podcasts. 📅 New episodes drop every Tuesday.

    Adrian Maldonado - Chico Bueno

  3. Oct 13

    Brandon Holzhueter and Brad Merten — Narwhal's Crafted

    On this episode of The Sauce Podcast, host Lauren sits down with Brandon Holzhueter and Brad Merten, the best friends (since eighth grade) behind Narwhal's Crafted — the St. Louis bar that's spent the last decade changing what a frozen cocktail can be. Fresh off their 10-year anniversary, they explain why everything is made from scratch in a full in-house kitchen: real strawberries, real basil, house purees, syrups, and infusions. Brandon and Brad trace their path from franchising Pickleman's Gourmet Cafe to sketching out a new idea in a basement: take classic cocktails like the Manhattan, Negroni, and Old Fashioned and do them frozen — not a slushy, but an actual cocktail. Since then, Narwhal's has grown into draft cocktails, craft beer, and an award-winning mocktail program, all built around consistency and the guest experience. The conversation also covers Loaded: Elevated Nachos — the "Narwhal's of nachos," home of crab rangoon and toasted ravioli nachos — and the plan to bring its menu into future Narwhal's locations. Plus, the birthday cake cocktail that became an instant fan favorite, this year's fall menu, and the Missouri law behind those to-go pretzels. Brandon and Brad also share what life looks like off the clock, their go-to spots like Mai Lee and Corner 17, and what's next: franchising, Edwardsville, and a new Des Moines location with a full food program. In this episode:  - From Pickleman's franchisees to frozen cocktail pioneers  - Ten years of Narwhal's: draft cocktails, mocktails, and the guest experience  - Loaded: Elevated Nachos and bringing food to Narwhal's  - Franchising, Edwardsville, and the move into Des Moines Not a slushy — an actual cocktail. 🧊🍹 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Brandon Holzhueter and Brad Merten — Narwhal's Crafted

  4. Oct 6

    Chris Anderson — The Inns at St. Albans

    On this episode of The Sauce Podcast, host Lauren sits down with Chef Chris Anderson, who now leads the culinary team at The Inns at St. Albans — a hidden-gem hotel, event venue, and vineyard destination about 45 minutes west of St. Louis. Chris walks us through the property, from the lodge, chateau, and cottages to the historic Head's Store, a general store reimagined with barbecue, dry-aged steaks, a full butcher case, farm-fresh eggs, and penny candy (that's no longer a penny). Chris also shares his vision for the Old Barn Inn, the former Malmaison restaurant, which is being redeveloped into a fine dining destination slated for spring 2027. His focus: letting American cuisine shine — celebrating the melting pot of cultures that gave us barbecue, jambalaya, red beans and rice, and andouille, instead of defaulting to French or Spanish menus. The conversation also covers Chris's path from his first job at Jersey Mike's to culinary school, a year at a two-Michelin-star restaurant in Lyon, France, and kitchens like Alinea, L2O, and Moto in Chicago — plus consulting work, time in New Orleans at Restaurant R'evolution, and how it all led him to rural Missouri. And yes, his oldest daughter will tell you she's the reason he went after Michelin. Plus, Chris previews upcoming events like Tequila & Tacos at Head's Store and the sell-out Studio Hill Vineyard dinners, shares his early St. Louis barbecue favorites, and explains why he thinks St. Louis deserves a lot more national attention. In this episode: Inside The Inns at St. Albans and the revamped Head's Store The vision for the Old Barn Inn and letting American cuisine shine From Lyon and Chicago's Michelin kitchens to rural Missouri Vineyard dinners, Tequila & Tacos, and what's coming in 2027 Over the hill and through the woods — to a Michelin-trained chef's kitchen. 🍷🌳 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Chris Anderson — The Inns at St. Albans

  5. Sep 29

    Tara Gallina — Vicia & Winslow's Table

    On this episode of The Sauce Podcast, host Lauren sits down with Tara Gallina, co-owner of Take Root Hospitality, the team behind Vicia and Winslow's Table. Heading into their 10th year in business, Tara shares how she and her husband, Michael, brought the farm-to-table philosophy they learned at Blue Hill at Stone Barns back to St. Louis — building a menu around what's growing, not the other way around. Tara walks through what makes Vicia so unique, from the "Let Us Cook for You" experience where every table gets its own handwritten menu, to rarely repeating a dish and getting creative through the winter months. She also talks about the garden-driven cocktail program, the four-season patio, and what it felt like to learn — in the middle of the ocean on a family cruise — that Vicia was a James Beard finalist for Outstanding Restaurant. The conversation also covers Winslow's Table, the University City breakfast and lunch spot that's become a true neighborhood gathering place, plus Tara's own path from journalism school in Florida to culinary school in New York, the pop-up dinners that introduced them to St. Louis, and life as restaurant owners raising two kids. Plus, Tara previews what's next for Take Root — including plans for Vicia's 10th anniversary and expanded grab-and-go offerings at Winslow's Table. In this episode:  - Inside Vicia's ever-changing menu and the "Let Us Cook for You" experience  - Becoming a James Beard finalist for Outstanding Restaurant From Blue Hill at Stone Barns to pop-up dinners in St. Louis  - What's next: Vicia's 10th anniversary and new grab-and-go at Winslow's Table Let what's growing drive the menu — and maybe fall in love with a radish. 🥕🌱 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Tara Gallina — Vicia & Winslow's Table

  6. Sep 22

    Drew Jameson — Atomic by Jamo

    On this episode of The Sauce Podcast, host Lauren sits down with Drew Jameson, managing partner of Atomic by Jamo in the Grove, for a conversation about bringing one of St. Louis's most iconic music venues back to life. Drew was a talent buyer at the space (then Atomic Cowboy) from 2015 to 2020, and after the pandemic shut it down, he came back to reopen it under a new name and a new mission: eat, drink, dance, repeat. Drew walks through everything that's changed since the Atomic Cowboy days — from the redesigned lounge and its retro color splashes to a dynamic, scalable layout built for flexibility, including fence lines that unlock to double the pavilion's capacity and shipping-container bars on wheels. He talks about building out Atomic Eats with the King Side Diner team in the kitchen and STL Barkeep behind the bar, and how a rocky first week of dinner service turned into five-star nights within a couple of weeks. The conversation also traces Drew's own path through the St. Louis music scene — from playing lead guitar in Acoustics Anonymous (which became The Mighty Pines) to a physical injury that pushed him into promoting, to the pandemic-era pod shows he built next to Busch Stadium that helped keep live music alive in St. Louis when nothing else was happening. In this episode:  - How Drew brought one of St. Louis's most iconic venues back to life as Atomic  - Building Atomic Eats and Atomic Lounge: new food, drinks, and a redesigned space built for flexibility  - The pandemic-era pod shows next to Busch Stadium that helped keep STL's music scene alive  - What's next: JJ Grey, Grove Crawl, and Pints Fest headline a packed fall at Atomic Eat, drink, dance, repeat — Atomic is back in the Grove. 🎸🍸 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Drew Jameson — Atomic by Jamo

  7. Sep 15

    Tassia Rezende — Tre Cuori

    On this episode of The Sauce Podcast, host Lauren sits down with Tassia Rezende, owner of Tre Cuori, for a conversation about competing on the world stage of gelato — and how her small, family-run shop just brought home Missouri's first-ever Gelato World Ranking crown from a ceremony in Rome. Tassia walks through how she got into gelato in the first place — growing up in Brazil with an Italian grandfather, surrounded by gelato and ice cream shops on every corner, before moving to St. Louis about 14 years ago for her husband's job. She talks about finally pursuing her love of authentic Brazilian-Italian gelato during the pandemic, going through her bakery and gelato training, and opening Tre Cuori in 2022 with her whole family on board — including her cousin, an architect back in Brazil, who designed the shop's warm, welcoming space. From there, Tassia breaks down the yearlong competition run that led to Rome: winning the Midwest regional here in St. Louis, taking first place at the North American round in North Carolina against 24 chefs, classifying fifth in North America against the previous year's winners, and finally learning in Rome — with her son by her side — that Tre Cuori ranked 58th in the world and earned Missouri's first Gelato World Ranking crown. She also shares what she believes really sets her gelato apart: small batches, no shortcuts on ingredients, and a hands-on approach to customer service and cleanliness that keeps people coming back. Plus, Tassia talks about touring Rome's gelato shops with her son, what's next for Tre Cuori, and why she credits her whole family for getting the shop this far. In this episode:  - Winning Missouri's first-ever Gelato World Ranking crown after a yearlong run of regional competitions  - From Brazil to St. Louis: Tassia's path from home cook to opening Tre Cuori in 2022  - What actually sets Tre Cuori's gelato apart — small batches, real ingredients, and zero shortcuts  - Tre Cuori's next chapter: new restaurant partnerships and a possible future Clayton location  One scoop, 58th in the world, and Missouri's first gelato crown. 🍨🌍 Thank you to our sponsors SWADE Dispensary & LHM 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Tassia Rezende — Tre Cuori

  8. Sep 8

    Spencer Strode & Trey Stevenson - Aubrey

    On this episode of The Sauce Podcast, host Lauren sits down with Trey Stevenson and Spencer Strode, who run Aubrey, the new hospitality-driven fine dining restaurant in Midtown, for a conversation about how two former rivals became best friends and business partners, why every detail at Aubrey — from a folded napkin to a champagne toast — is built around making guests feel like VIPs, and what's coming next as the restaurant heads into its first fall season. Trey and Spencer walk through how they actually started out as rivals, working the same section at Cafe Napoli and quietly competing for tables before becoming inseparable — trading late-night phone calls about service long before Aubrey was ever a real plan. They share how the concept came together with co-owner Marcus, why hospitality had to be just as important as the food, drinks, and ambiance, and the habits they carried over from Napoli's legendary owner Tony, like anticipating a guest's next need before they ever have to ask. They also get into Aubrey's approachable, not-fussy menu philosophy, the influence of friends like the team at Scouts, and how beverage director Gabriel Vespers has built out the wine and cocktail program. Plus, the growing pains of opening a new restaurant — from soundproofing noise complaints to giving the basement bathroom (affectionately dubbed "the Dungeon") a much-needed refresh — and why roughly half of Aubrey's reservations are birthdays and anniversaries. Trey and Spencer close things out with a look at what's next for Aubrey, including plans for a new patio and a later-night lounge scene after the kitchen closes. In this episode: • From rival servers at Cafe Napoli to best friends and business partners behind Aubrey • Aubrey's hospitality-first philosophy: anticipating every guest's need before they have to ask • Growing pains and fixes: soundproofing noise complaints and giving "the Dungeon" bathroom a makeover • Why half of Aubrey's reservations are birthdays and anniversaries, plus what's next with the new patio Two rivals, one restaurant, and hospitality that anticipates your every move. 🍽️🥂 Thank you to our sponsors SWADE Dispensary and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Spencer Strode & Trey Stevenson - Aubrey
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About

For over 25 years, Sauce Magazine has been the go-to guide for St. Louis’ best culinary experiences. Now, The Sauce podcast is back with a new host and a renewed mission: to take listeners behind the scenes with the incredible people shaping the local hospitality industry – from chefs and restaurateurs to brewers, bartenders, bakers and beyond. Hosted by Sauce Magazine’s executive editor Lauren Healey, who has spent her career honing her writing, editing and photography skills at various media outlets in the Midwest, the show blends insider stories with inspiration on where to eat and drink right now. Since joining Sauce in 2018, Lauren’s passion for St. Louis’ culinary scene has only deepened, fueling her pride in calling the city home and her drive to help you discover your next great meal.

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