Salsa Rosada Brings Venezuelan and Columbian Meals to Midtown | Meals & Drink Information | St. Louis

Salsa Rosada Brings Venezuelan and Columbian Meals to Midtown | Meals & Drink Information | St. Louis
click on to enlarge Salsa Rosada Brings Venezuelan and Columbian Meals to Midtown | Meals & Drink Information | St. Louis

Courtesy Plantain Woman

Salsa Rosada’s eating room amid renovation.

Lafayette Park’s beloved Mayo Ketchup has a brand new sister restaurant: Salsa Rosada (3135 Olive Road, 314-601-3038, plantaingirl.com), named after the standard Latin American mix of mayonnaise, ketchup and seasoning, opened final month in Midtown.

Mandy Estrella and Bradley Payne, co-owners of Salsa Rosada and Mayo Ketchup’s mom firm, Plantain Woman, initially supposed for Salsa Rosada to be a stand-alone Venezuelan and Colombian kitchen. However with the nudges of good friend and fellow restaurateur David Bailey of Rooster, Small Batch and Bailey’s Vary, the coworkers-turned-couple determined to develop their imaginative and prescient.

“So we went all in,” Payne says. “However we did not notice how troublesome it was going to be when it comes to getting this open.”

Equipping the area on Olive Road was no straightforward feat. After months of seemingly limitless drilling, wiring and bureaucratic back-and-forth, Salsa Rosada confronted a gap day 4 months later than projected. Nonetheless, Plantain Woman’s dream to construct an genuine eatery for the Venezuelan and Colombian communities stored their ardour aflame.

“We have been seeing lots of people from Venezuela right here simply within the first three weeks, in order that’s superior,” Payne says. “The response makes us be ok with how troublesome this technique of opening this restaurant was.”

click on to enlarge A Venezuelan empanada made with corn flour and vegan cheese.

Courtesy Plantain Woman

A Venezuelan empanada made with corn flour and vegan cheese.

The daytime cafe dishes out quite a lot of Venezuelan and Colombian classics with a aspect of Midtown stylish. Taking residence within the ornate constructing that beforehand housed Hugo’s Pizza, the restaurant incorporates a conventional beveled ceiling accented by vibrant blue partitions and enormous, metallic palm leaves.

For Plantain, Midtown was the proper location. All 4 of Plantain Woman’s enterprises — Salsa Rosada, Mayo Ketchup, the pop-up at St. Louis Soccer Membership’s CITYPARK, and their routine catering buyer, Busch Stadium — are inside a mile distance of one another.

“We needed to construct out one thing that was elevated,” Payne says. “The component we’re having is ‘quick informal’ till we get the bar completely up and going. Then this space will probably be full service.”

Payne teased a full bar with 12 beers and three wines on faucet, plus a full liquor shelf for frozen drinks — and doubtlessly, a espresso service. He says with the bigger venue, they need to get experimental.

“This kitchen is mainly a 3rd of the dimensions of all the footprint right here … I do not assume there’s an occasion we won’t do,” Payne says. Whereas Salsa Rosada appears to be like so as to add extra dishes to their rising menu, additionally it is firmly dedicated to authenticity. That authenticity is probably greatest tasted by the street-style perro calientes.

The Colombian scorching canine comes dressed with cabbage, a pineapple and cilantro sauce, cotija cheese, potato sticks and the titular salsa rosada. In the meantime, the Venezuelan canine subs the candy pineapple cilantro combine for a savory corn and bacon sauce.

Each canine are served on buns from St. Charles County’s Pan Pa’Ti Bakery, a enterprise relationship that began as one thing of social media courting. Pan Pa’Ti delivers contemporary buns and Venezuelan crescent bread utilized in cachitos to Salsa Rosada each morning.

click on to enlarge The shredded chicken arepa topped with cabbage, cilantro sauce and cotija cheese.

Courtesy Plantain Woman

The shredded rooster arepa topped with cabbage, cilantro sauce and cotija cheese.

“Just about every little thing we do right here is just about from scratch. So something we do not have to make takes somewhat stress off us,” Payne says.

Payne says Salsa Rosada is the one restaurant in St. Louis specializing in Venezuelan delicacies.

“We had been in a position to supply sodas you could’t discover wherever in grocery shops,” Payne says, referencing the cooler stocked with Venezuelan drinks Frescolita and Pony Malta. “[Customers] are getting one and taking three house as a result of they know it is virtually unattainable to search out these items.”

Their dedication to offering conventional drinks mirrors their dedication in serving genuine Latin eats. As Salsa Rosada crafted its menu, Payne and Estrella invited Venezuelan group members to pattern check dishes. Within the coming weeks, sancocho, the hearty Colombian, root-vegetable soup, and different Latin classics will discover their method to the kitchen.

Salsa Rosada is open 11 am. to three p.m. from Tuesday to Saturday.

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