Now Open: Truffles Butchery, Peacock Loop Diner, Pizzeoli and More

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The Peacock Loop Diner's already famous neon sign. | Nancy Stiles
  • The Peacock Loop Diner's already famous neon sign. | Nancy Stiles

There have been a slew of restaurant openings this week and even more to come before October is over. In case you missed it, here are a few new places you might want to check out this weekend.

See also: The Corner Cup Plans New Menu and Expansion in Dogtown

Truffles (9202 Clayton Road, Ladue; 314-567-9100) opened its old-fashioned butcher shop last month but celebrated with a grand opening yesterday, October 16. The 800-square-foot, full-service butchery is packed with meats, artisan cheeses, wines and more. "The big guys do a really good job when it comes to the selection in Schnucks or Straub's these days," Truffles general manger Aleksandar Jovanovic told us in May, "but there's little personal connection with the butcher that you know and that knows what you specifically like and little special cuts. We want to develop that relationship with our customers."

Two months after the first culinary phase of Washington University's Loop development debuted with United Provisions and the Dining District, Joe Edwards' latest is finally open. The 24-hour Loop Peacock Diner (6261 Delmar Boulevard, University City; 314-721-5555) opened Wednesday, October 15. The menu ranges from diner classics and spiked milkshakes to Asian-inspired dishes to cater to the Wash. U. crowd. A full bar is available until 1 a.m. (midnight on Sundays) and of course, the restaurant is decorated in head-to-toe peacock items. "I try to create, as much as i can, a one-of-a-kind type of place, where hopefully there's nothing like it not just in St. Louis, but in the country," Edwards told us over the summer. You can see the full menu here.

The third Neapolitan pizza place to open in St. Louis this year, Pizzeoli (1928 South Twelfth Street; 314-449-1111) opened October 8 in Soulard. Owner Steve Sandler trained in Los Angeles with the Associazione Verace Pizza Napoletana to learn to make Naples-style, wood-fired pizza just right. "Quite honestly, I think you're going to see more Neapolitan pizza popping up in the next year or two, and there's definitely room for all of them. I don't think it's trendy because it's the original pizza, for over a hundred years it's how they do it in Italy," he told us in August. "I'm really excited about it, so hopefully everyone that comes will have a good experience." The menu (see it here) is small, but we're eyeing the pizza Bianca with house-made bechamel and lots of fresh mozzarella.

Ben Poremba's fried-chicken joint Old Standard (1621 Tower Grove Avenue; 314-899-9000) opens today, October 17 in Botanical Heights. It's the second opening this year for the man behind critically acclaimed restaurants Elaiaand Olio. Poremba snagged Element's Chris DiMercurio to develop Old Standard's fried-chicken-heavy menu. "From the get go, I knew I was going to open something that's quite different from what we have going on at Elaia and Olio," Poremba told us in October. "The American comfort-food concept is just not done in St. Louis, not on a daily basis, and it happens it's one of my favorites." It opens this afternoon at 4:30 p.m. Check out the menu here.

Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.

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