Ligaya Figueras

Cityscape
1:23 pm
Fri January 16, 2015

Sound Bites: Sauce Magazine Looks Back At Its 'Ones To Watch'

Sauce executive editor Ligaya Figueras sits with the magazine's 2009 "ones to watch": Cory Shupe, far left, T.J. Vytlacil, Cory King and Adam Alnether.
Jonathan Gayman Sauce Magazine

Six years ago, Sauce Magazine put together its first “ones to watch” list. At the time, though, Adam Altnether and T.J. Vytlacil were just trying to get started.

“The year before that was kind of this meteoric rise in Niche that everything just kept coming to me,” Altnether told “Cityscape” host Steve Potter on Friday. In 2009, Altnether was the chef de cuisine at Niche. Today, he’s a partner at Craft Restaurant Group and Niche’s executive chef.

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Cityscape
1:25 pm
Fri December 26, 2014

Sound Bites: Reviewing The Best Restaurants, Dishes, Drinks Of 2014

Sauce Magazine executive editor Ligaya Figueras called the cheeseburger at Death in the Afternoon in St. Louis one of her most memorable meals of 2014.
Credit Carmen Troesser / Sauce Magazine

Looking back on 2014, Sauce Magazine's editor and restaurant critics shared their favorite new restaurants, meals and drinks.

Best New Restaurants

Restaurant critic Michael Renner picked Peacemaker Lobster and Crab. Chef-owner Kevin Nashan imports fresh seafood daily. "He's brining in Maryland crabs. He's bringing in Maine lobster," Renner told "Cityscape" host Steve Potter.

Restaurant critic Matt Berkley chose Planter's House.

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Cityscape
1:21 pm
Fri November 21, 2014

Sound Bites: Mixing Drinks After Losing The Sense Of Smell

Bar manager Joel Clark mixes drinks at The Purple Martin in St. Louis.
Credit Sauce Magazine

Joel Clark, who has been called one of St. Louis’ top craft cocktail bartenders, lost his sense of smell after suffering a seizure in December. Losing a sense is traumatic in itself, but losing the sense of smell also means Clark has lost his sense of taste.

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Cityscape
2:36 pm
Fri October 10, 2014

Sound Bites: A Closer Look At The Modern Butcher

Andrew Jennrich, left, is the head butcher at The Butchery, Truffles Restaurant's new meat market. Brandon Benanck, right, is Truffles' executive chef.
Credit Meera Nagarajan / Courtesy of Sauce Magazine

Butcher shops are changing. Whole-animal butcher shops, using local farm-raised animals, are popping up in St. Louis. In this month's Sound Bites segment on "Cityscape," we talked to local butchers about the benefits of the new trend.

Guests

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Cityscape
1:26 pm
Fri September 12, 2014

Sound Bites: St. Louis Sommeliers Debunk Wine Myths

Credit Slack12 via Flickr

It turns out wine may not be as highfalutin as many believe.

Wine has only been part of American culture for the last 30 years, sommelier Patricia Wamhoff said, while in Europe it’s part of everyday consumption. More people are looking at wine as a hobby, sommelier Andrey Ivanov said. “It’s very accessible nowadays.”

So we put these experts to the test:

Do you look down at a $5 bottle of wine?

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Cityscape
3:36 pm
Fri August 15, 2014

Restaurant Owners In Ferguson Unite, Seek To Return To Sense Of Normalcy

To show support for the Ferguson community, the St. Louis chapter of the U.S. Bartender's Guild organized a lunchtime outing Wednesday at Ferguson Brewing Co.
Credit Sauce Magazine

While the turmoil in Ferguson has switched from the death of Michael Brown to the police presence and now back to Brown, the area's residents are trying to return to a sense of normalcy.

Among them are several locally owned restaurants and businesses, which are "vital to communities," said Ligaya Figueras, executive editor of Sauce Magazine, for our monthly SoundBites segment.

Many of the restaurants along Florissant Avenue in Ferguson decided together to close on Monday.

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from Cityscape
4:29 pm
Fri October 21, 2011

Sound Bites: Ten years in a tasty town

Bacon Jam, as featured in the October edition of Sauce Magazine. (photo by Chris Ryan)

This month on Sound Bites, Sauce Magazine publisher Allyson Mace, managing editor Stacy Schultz, and senior staff writer Ligaya Figueras take us on a walk down memory lane as they celebrate ten years in print. From craft beer and locally sourced ingredients to foam and sous-vide, the Sauce team helps us remember the tastes that have defined the past decade of St. Louis food.

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