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. 3d ago

    Arlene Maminta Browne — Madrina

    On this episode of The Sauce Podcast, host Lauren sits down with Arlene Maminta Browne, co-owner of Madrina in Webster Groves, for a conversation about building an Italian-American restaurant with her husband Stanley and their longtime friend Frank Romano, balancing a full plate of community work, and why Webster Groves has become home. Arlene talks about the road to Madrina, which she opened with Frank Romano after 20 years running the wine bar Robust together, and how the new concept — named after Frank's own godmother — blends two families' histories into one Italian-American kitchen. She shares how the restaurant's sommelier joined the team after leaving the Four Seasons, why her GM keeps the whole operation running smoothly, and walks through some of Madrina's standout dishes and its Sunday–Wednesday happy hour. She also opens up about life outside the restaurant: her PR and marketing work with local production company Once Films, raising two kids, and her deep ties to the Webster Groves community. Arlene talks about her longtime involvement with the Saint Louis County Library Foundation, why she loves to cook, and how she and Stanley never turn down a chance to dance. Plus, Arlene shares a first look at her husband Stanley's new venture, Cellar & Table, a wine cellar consulting business for luxury homes and corporate events, and reflects on why she's so committed to putting St. Louis on the map. In this episode: • Opening Madrina in Webster Groves with Frank Romano after 20 years running Robust together • How Madrina's sommelier joined the team after leaving the Four Seasons • A look at Madrina's kitchen and standout dishes, from the cheese dip to the shrimp pasta • Why Webster Groves felt like home from day one • Balancing a busy PR and marketing career with day-to-day life at the restaurant • Leaning on a GM she trusts to run the floor • Madrina's dinner-only hours and Sunday–Wednesday happy hour • Family life with husband Stanley and their two kids • Community involvement with the Saint Louis County Library Foundation • A first look at Stanley's new business, Cellar & Table Two families, one kitchen, and a whole lot of St. Louis 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.

    Arlene Maminta Browne — Madrina

  2. Jul 28

    Brandon Panosh — Scout's & The Biscuit Joint

    On this episode of The Sauce Podcast, host Lauren sits down with Brandon Panosh, chef and co-owner of Scout's and The Biscuit Joint in midtown St. Louis, for a conversation about building two restaurants from the ground up, staying true to his own vision, and the sobriety journey that changed how he cooks and leads. Brandon walks through how The Biscuit Joint started as a farmers market tent in Lake Saint Louis selling hundreds of biscuits a day before growing into a six-day-a-week quick-service spot, and how Scout's began as an underground pop-up dinner series he and his business partner Elliot launched during Covid, cooking five-course tasting menus out of their home before eventually opening a permanent space designed to feel like walking through the rooms of a house. He traces his culinary training back to Vicia, inspired by watching Dan Barber's episode of Chef's Table, and talks about the vegetable-forward techniques and philosophy he carried from there into dishes like Scout's now-famous charred cabbage, walking through the entire process from the oven to the grill to the cream sauce that got better once he simplified it. Brandon also opens up candidly about quitting drinking, how it reshaped his mental health, relationships and creativity, and how running and biking became his new outlet for stress. He closes out talking about what's next, including a possible food hall project on Washington Avenue and plans to expand The Biscuit Joint across Missouri and Illinois. In this episode: • How The Biscuit Joint took off, from a farmers market tent to a six-day-a-week spot • Scout's origin story: pop-up dinners at home during Covid to a permanent midtown space • Designing Scout's to feel like walking through the rooms of a home, backyard herb garden included • Training at Vicia and the Chef's Table episode that changed his path • A full breakdown of Scout's charred cabbage dish, from the oven to the grill to the sauce • Getting sober, prioritizing mental health, and becoming a better mentor • Trading alcohol for running and biking as his new stress outlet • Elliot's sobriety journey and the night they both decided to quit for good • Where Brandon eats around town, from Press to Saucy Porka • What's next: a possible food hall on Washington Ave and expanding The Biscuit Joint From pop-up dinners to two restaurants and a clear head. 🌱🔥 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.

    Brandon Panosh — Scout's & The Biscuit Joint

  3. Jul 21

    Evy Swoboda — Pastaria

    On this episode of The Sauce Podcast, host Lauren sits down with Evy Swoboda, executive chef at Pastaria and head of private events for Niche Food Group, for a conversation about coming full circle at the restaurant where her career began, building restaurants from the ground up, and balancing life as a mother of three with a demanding career in the kitchen. Evy walks through her path with Niche Food Group, starting as a line cook at Pastaria when it first opened in Clayton, back when there was a waitlist just to get hired. She worked her way up to sous chef, helped open Pastaria's Nashville location, and split executive chef duties with her close friend Ashley Shelton, who was running Sardella at the time. She then spent a year helping build The Last Hotel from scratch, designing the kitchens, hiring the staff, and developing the menu before it opened in 2018. After stepping away during the pandemic to be home with her newborn, Evy got a call from Gerard Craft asking her to come back as executive chef at Brasserie, a leap into French cuisine after years of cooking Italian. She later became culinary director, took on an ownership stake in the now-closed Porana, and eventually found her way back to Niche Food Group and Pastaria, the place that started it all. Evy also gives an inside look at Niche Food Group's current restaurants, including Pastaria, Pastaria Deli & Wine, Bowood, Brasserie, NOTA, and The Kitchen Bar, plus the soon-to-open Beast Craft BBQ collaboration, and shares what she thinks keeps the group thriving after decades in a competitive market. She opens up about growing up traveling the world with her family, her early dream of running a food truck, and how she and her husband make it possible to balance three young kids with two demanding careers. In this episode: • How Evy's culinary career began at Pastaria during its waitlist-only early days • Splitting executive chef duties with best friend Ashley Shelton at Sardella • Building The Last Hotel from scratch: kitchens, staff & menu • The call from Gerard Craft to become executive chef at Brasserie • Becoming culinary director and part-owner of Porana • Coming back home to Niche Food Group after Porana closed • A tour of Niche Food Group's current restaurants • Running Niche's private events, from weddings to off-site dinners • Why Niche Food Group has staying power in St. Louis • Balancing motherhood, marriage & a career in the kitchen From line cook to executive chef, she's come full circle. 🍝👨‍🍳 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.

    Evy Swoboda — Pastaria

  4. Jul 14

    Elliott Brown — Scout's & The Biscuit Joint

    On this episode of The Sauce Podcast, host Lauren sits down with Elliott Brown, chef/owner of Scout's, a new fine dining restaurant in Midtown, and The Biscuit Joint, St. Louis’s beloved scratch-made breakfast sandwich shop, for a conversation about pandemic pop-ups, family, and building two very different restaurants off the same philosophy. Elliott walks through how it all began with Dinner at the Loft, launched in 2020 after he and his business partner, Brandon Panosh, were furloughed from The Last Hotel. What started as one dinner cooked at his own kitchen table and posted to Instagram grew, by word of mouth, into roughly 175 pop-up dinners in homes across St. Louis, serving close to 1,000 guests before the two ever opened a restaurant of their own. That following became the foundation for The Biscuit Joint, a scratch-made breakfast sandwich shop inspired by a tiny biscuit counter in Nashville, and eventually for Scout's, which opened six months ago as a New American restaurant built on Italian cooking technique. Elliott takes us room by room through Scout's, from the family-photo-filled living room lounge and intimate dining room to the open kitchen with communal seating and the shared backyard patio recently featured in Sauce Magazine. He breaks down the division of labor with Brandon — bread and pasta are his, vegetables are Brandon’s — why vegetables come first in their approach to Italian cooking, and how bartender Emma built the cocktail program from scratch. Elliott also opens up about growing up in Wentzville, discovering a love of cooking as a kid, skipping community college for culinary school, and the story behind the name Scout's — his seven-year-old daughter, whose warmth shaped the restaurant’s family-first identity. He shares how he and Brandon are learning to protect their time outside of work, from fishing and football to leaning on faith and their team. In this episode: • The origin of Dinner at the Loft and the pandemic furlough that started it • How 175 pop-up dinners in homes led to nearly 1,000 guests served • Why The Biscuit Joint was inspired by a tiny biscuit counter in Nashville • Scratch-made breakfast sandwiches, smash patties & rotating specials • Opening Scout's: New American cooking built on Italian technique • A room-by-room tour of Scout's, from the living room to the backyard • How Covid shaped the restaurant’s communal table concept • Splitting duties with Brandon: pasta and bread vs. vegetables • Why vegetables come first in their approach to Italian cooking • Building the cocktail program with bartender Emma • Leaning on wine reps, and why Elliott and Brandon don’t drink • Leadership lessons on empowering a team instead of micromanaging • The story behind the name Scout's and his daughter’s influence • Growing up in Wentzville and choosing culinary school over college • Hiring for character, protecting rest, and finding balance through faith Come for the pasta. Stay for the biscuits. 🍝🥓 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Elliott Brown — Scout's & The Biscuit Joint

  5. Jul 7

    Nick Bognar & Hana Chung - Indo

    On this episode of The Sauce Podcast, host Lauren sits down with Nick Bognar, chef/owner of Indo, Sado, and Pavilion, and Hana Chung, Indo's new chef de cuisine and the star of our June cover story, for a lively conversation about the evolution of one of St. Louis's most beloved restaurants and the exciting new concept on the horizon. Nick and Hana walk through the new dishes coming to Indo this summer and fall — including a jaw-dropping almost two-pound pork chop lettuce wrap with pickled daikon, salted squid, and serrano sambal pineapple relish; mussels returning with a deeply concentrated housemade curry seafood broth over shoestring tomato potatoes; and the happy-hour-only trashed gyoza that Lauren has been quietly obsessed with. Their shared philosophy: keep the hits, surprise with the new, and always cook food you actually want to eat. Hana shares how a love of eating (and a detour from traditional college) led her to culinary school and eventually to the line, where she discovered she thrived in the chaos and team energy of restaurant kitchens. Nick reflects on how he and Hana first connected through late nights at Vista Ramen and early dinners at Nippon Table — bonded by a shared love for dining and a critical eye that makes their creative partnership so natural. Then Nick unveils more about Khao Soi Cowboy, his upcoming Thai concept coming to Midtown St. Louis, targeting spring 2027. Rooted in his family's recipes but filtered through his life as a chef in St. Louis, Khao Soi Cowboy will be fun, casual, walk-in friendly, and open for lunch — built around Northern Thai food with khao soi as the house staple, and a tiki-inspired collaborative cocktail program that promises to be anything but expected. In this episode: • Hana Chung's new role as chef de cuisine at Indo • The almost 2-pound pork chop lettuce wrap and what makes it special • Trashed gyoza: what they are and why they're happy hour only • Mussels returning with a housemade curry seafood broth • Hana's path from server to culinary school to St. Louis restaurant kitchens • Why Hana thrives on the chaos of restaurant life • How Nick and Hana first connected through food and late-night dinners • Favorite restaurants around St. Louis: Chuc Le and Broadway Oyster Bar • Khao Soi Cowboy: Nick's new Thai concept coming to Midtown STL • Why Khao Soi Cowboy won't be the Thai food you're expecting • Northern Thai, khao soi, and a fun tiki cocktail program • Nick's evolving role managing multiple restaurants and stepping back from the line • Building a team and company culture people can grow with • Nick recently got married and went to Hawaii • Final word: support your local restaurants Trashed gyoza, khao soi, and big pork chop energy. 🥟🤠🍜 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Nick Bognar & Hana Chung - Indo

  6. Jun 30

    Jordan Goodman - Good Hospitality

    On this episode of The Source Podcast, host Lauren sits down with Jordan Goodman, founder of Good Hospitality, for a wide-ranging conversation about building one of St. Louis's most exciting and fast-growing restaurant groups from the ground up. Jordan shares the origin story of Good Ice, the handcrafted clear ice company he launched in March 2020 that has grown to serve over 100 bars, restaurants, and weddings across St. Louis — and evolved into a full ice sculpting business. He walks through how Good Ice became the foundation for everything that followed, including Good Company, the Grove's beloved small plates restaurant now in its third year, and Aperri, an intimate Spanish-Mediterranean tapas and wine bar right next door. The conversation dives into Trust, Good Hospitality's downtown cocktail bar and café at 401 Pine — a stunning historic bank building — where the team has also built a rotating art gallery featuring local artists. Jordan then previews two concepts on the verge of opening: Baia, a pasta-forward Italian restaurant with a fully open kitchen inspired by the Italian Riviera (and the ancient sunken city near Naples), and Chico Bueno and Malo, a two-concept Mexican restaurant in the Grove rooted in Jordan's own Mexican heritage and family roots in El Paso, Texas. Jordan also reflects on what has given Good Hospitality the confidence to scale so quickly — from the operational infrastructure he built at Salt + Smoke, to assembling a talented culinary team that's opened restaurants together before. And he opens up about life outside the restaurant: two young kids, golf, and a new charcoal drawing practice that's become an unexpected anchor for his mental health. In this episode: • The origin of Good Ice and how a pandemic-era launch became a St. Louis institution • Good Company, Aperri, and the evolution of Good Hospitality's Grove presence • Trust: cocktail bar, café, and rotating art gallery in a historic downtown bank • Baia: an Italian restaurant built around handmade pasta and a fully open kitchen • The sunken city of Baia — the history behind the name • Chico Bueno & Malo: a street taqueria and fine dining tasting menu under one roof • Jordan's Mexican heritage and why this concept has always been the dream • The operational systems and people-first culture behind rapid growth • Ice sculpting, wedding ice, and Good Ice's evolution beyond the bar scene • A future taqueria in Shaw, neighborhood development, and what's next for the group • Favorite restaurants in St. Louis right now: Jujube, Mainlander & Little Fox • Finding balance: charcoal drawing, golf, and mental health Come for the pasta and tacos. Stay for the vision. 🍝🌮 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and The Pitch Athletic Club. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Jordan Goodman - Good Hospitality

  7. Jun 23

    Fred Burmer – Lions Choice

    On this episode of The Sauce Podcast, host Lauren sits down with Fred Burmer, CEO of Lion’s Choice, for a conversation about one of St. Louis’ most iconic restaurant brands, the loyal customers who have sustained it for nearly six decades, and the challenge of honoring tradition while continuing to innovate. Fred shares the story behind Lion’s Choice, from its founding in 1967 by a former Monsanto chemist looking to create something different from the typical fast-food burger concept, to its growth into a beloved St. Louis institution with 24 locations across the region. He explains what makes the restaurant’s signature roast beef unique, why quality remains at the center of every menu item, and how customer feedback continues to shape the brand today. The conversation explores the passionate fan base that has made Lion’s Choice a local favorite, including the now-famous story of the cheese sauce customers demanded be brought back after a recipe change. Fred also discusses menu innovation, the creation of popular sandwiches like the Remix, plans for future product launches, and how Lion’s Choice balances nostalgia with new ideas. Along the way, Fred reflects on his journey from leading major restaurant brands across the country to becoming CEO of Lion’s Choice, the company’s expansion plans beyond St. Louis, the importance of team culture, and what exciting developments customers can expect in the years ahead. In this episode: • The history of Lion’s Choice and its founding in 1967 • Why the brand’s roast beef stands apart from competitors • The secret behind Lion’s Choice’s fiercely loyal customer base • The famous cheese sauce controversy and customer reaction • How menu innovation led to sandwiches like the Remix • The role employees and customers play in developing new products • Custard, mini-dipped cones, and other fan favorites • Fred Burmer’s path to becoming CEO of Lion’s Choice • Building a culture that spans generations of employees • Plans for expansion beyond the St. Louis market • Upcoming menu items and customer-driven initiatives • The future of Lion’s Choice and what's next for the brand Come for the roast beef. Stay for the stories. 🦁🥪 ✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM. 🎧 Watch on YouTube or listen on Spotify and all major podcast platforms. 📅 New episodes drop every Tuesday.

    Fred Burmer – Lions Choice

  8. Jun 16

    Qui Tran & Marie-Anne Velasco - Nudu House

    On this episode of The Sauce Podcast, host Lauren sits down with Qui Tran, founder of Mai Lee and co-owner of Nudo House, alongside chef and business partner Marie-Anne Velasco, for a conversation about food, community, resilience, and the stories behind two of St. Louis’ most beloved restaurant concepts. Qui shares the remarkable journey of Mai Lee, from its humble beginnings as a small family-run Vietnamese restaurant founded by his mother in 1985 to becoming a cornerstone of the St. Louis dining scene. Marie-Anne reflects on her path from studying languages and working in some of the world’s top kitchens to helping launch Nudo House and bringing her passion for ramen and culinary history to the city. Together, they discuss the partnership that led to the creation of Nudo House, the inspiration behind their popular Sonic the Hedgehog pop-up experience, and how creativity, collaboration, and a deep connection to St. Louis have fueled their success. The conversation also explores the challenges of navigating the COVID-19 pandemic, supporting healthcare workers and tornado relief efforts, the realities of running restaurants during rising food costs, and why giving back to the community remains central to everything they do. Along the way, Qui and Marie-Anne share stories about their backgrounds, friendship, family life, favorite aspects of restaurant culture, and what exciting projects may be next for Mai Lee and Nudo House. In this episode: • The origins of Mai Lee and its growth over four decades • Qui Tran’s family story and Vietnamese roots in St. Louis • Marie-Anne Velasco’s culinary journey through world-class kitchens • How a friendship turned into the partnership behind Nudo House • The rise of ramen culture in St. Louis • Creating the Sonic the Hedgehog pop-up experience at Nudo House • Building restaurants centered on hospitality and community • Navigating the challenges of COVID-19 and supporting healthcare workers • Organizing relief efforts after the St. Louis tornado • The importance of collaboration within the local restaurant industry • Rising food costs and the realities of operating restaurants today • Family, mentorship, and life outside the kitchen • Future plans, new collaborations, and what’s next for the restaurants • Why St. Louis continues to be one of the most supportive food communities in the country

    Qui Tran & Marie-Anne Velasco - Nudu House
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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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