A brand-new food vendor recently set up shop inside The Fortune Teller Bar. SöL, or Spice Of Life, debuted on Nov. 28 inside the popular Cherokee Street mainstay, filling the window previously occupied by chef Ari Jo Ellis’ The Cut. SöL serves up snacks from its from-scratch kitchen such as smoked brisket sliders, nachos and even some sweets.

The concept comes from co-owners Lily Sparen and Daniel Spicer – after whom the brand is named. The partners, who are based out of Freeburg, Illinois, combine many years of experience in the service industry. Spicer once served as a lead cook at Beast Craft BBQ Co. and baked for various businesses on the Illinois side, while Sparen most recently worked front-of-house positions at Belleville’s Seven Shichi Sushi Bar and Balance Coffee and Tea.

The duo launched SöL as a catering company about a month ago, working out of White Rooster Farmhouse Brewery in Sparta, Illinois. They heard about the recently vacated kitchen at The Fortune Teller Bar from Chris McKenzie, who sells Spicer’s signature cheesecake at Mac’s Local Eats inside Tamm Avenue Bar, and decided to explore the opportunity to have a space of their own.

After catering The Fortune Teller Bar’s anniversary party earlier this month, SöL took over the kitchen completely, offering a newly designed menu of bar friendly fare with a twist. Perhaps the most popular item so far is nachos topped with sautéed Brussels sprouts, green onion, fresh jalapeño and house cheese sauce, available with smoked brisket optional for an upcharge.

The smoked brisket is also available as a set of sliders topped with housemade chimichurri and slices of red onion. SöL works with area purveyors such as B&D Meat Market. A couple of other rotating menu items include vegetarian-friendly items including baba ganoush, made up of smoked eggplant puree garnished with olive oil and paprika, served with housemade naan

Another highlight is baked mushrooms stuffed with housemade tapenade and beer cheese, drizzled with Italian dressing. Sweets include options such as gooey butter cake cookies and cheesecake. Spicer’s take on the traditional dessert features a crust made with ingredients such as hazelnuts, almonds and whole wheat flour as well as a unique topping made with double-strained Greek yogurt and cherry Kirschwasser (a fruit brandy).

“We really enjoy sharing our perspectives with the public,” Sparen says. “My personal motto is love people and cook them good food. That’s what we want to do here.”

The Spice of Life-SöL is open Wednesday through Thursday from 4 to 10pm, Friday through Saturday from 4pm to midnight and Sunday from 4 to 9pm.

The Spice of Life-SöL, 2635 Cherokee St., Cherokee Business District, St. Louis, Missouri, 860.333.7984, facebook.com/spiceoflifesol

Mabel Suen is the St. Louis contributing editor for Feast.

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