PHOTO COURTESY OF ECKERT’S FARM // LEARN MORE ON P. 35.
TO PLACE ADVERTISEMENTS IN SAUCE MAGAZINE, contact the advertising department at sales@saucemagazine.com.
The entire contents of Sauce Magazine are copyright 2025 by STL Bucket List, LLC. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without the expressed written permission of the Publisher, Sauce Magazine, 7302 Piccadilly Ave., Maplewood, MO 63143. The Sauce name and logo are both registered to the publisher, STL Bucket List, LLC. While the information has
compiled carefully to ensure maximum accuracy at the time of publication, it is provided for general guidance only and is subject to change. The publisher cannot guarantee the accuracy of all information or be responsible for omissions or errors.
EDITORIAL POLICIES The Sauce Magazine mission is to provide St. Louis-area residents and visitors with unbiased, complete information on the area’s restaurant, bar and entertainment industry. Our editorial content is not influenced by who advertises with Sauce Magazine or saucemagazine.com.
Our reviewers are never provided with complimentary food or drinks from the restaurants in exchange for favorable reviews, nor are their identities as reviewers made known during their visits.
Sauce is available free of charge. Additional copies of the current issue may be purchased for $1.00 plus postage, payable in advance to the Sauce Magazine office at 7302 Piccadilly Ave., Maplewood, MO 63143. Sauce may be distributed only by Sauce authorized distributors. No person may, without prior written permission of Sauce, take more than one copy of Sauce's monthly issue.
If whipped ricotta feels like the kind of dish you’ve seen on menus all over town, this one is worth a second look. The version at 360 Westport is truly spectacular. We first tried it over the summer and were completely taken aback by how good it was, so when we returned in the fall for the holiday pop-up, we had to order it again just to confirm it lived up to the memory. It absolutely did.
The whipped ricotta is rich and silky, drizzled with fresh, citrusy lemon oil that brings a super-zingy brightness to every bite. It’s served with gnocchi fritto – light, puffy squares of deep-fried dough – essentially crispy, fried pita pockets of deliciousness.
A topping of giardiniera brings a welcome acidic pop and textural contrast, with bits of carrot and other pickled vegetables cutting through the richness. A scattering of microgreens crowns the dish, adding a final hit of freshness and a bit of visual flair.
We’d honestly go back just for this dish alone, though it certainly doesn’t hurt that the cocktails and views are also spectacular.
111 W. Port Plaza Drive, St. Louis, 360-stl.com
DRINK THIS
If you’re looking for a romantic spot for dessert cocktails and snacks this Valentine’s Day, consider Baileys’ Chocolate Bar in Lafayette Square. The neighborhood alone sets the mood but the intimate restaurant space seals the deal. With patterned tile lining the bar, plush pillows tucked into banquettes, moody low lighting and sculptural light fixtures overhead, the whole place feels cozy and quietly swoon-worthy.
Our favorite sip of the night was the salted caramel martini, a luxe dessert-forward cocktail made with salted caramel ice cream, plus hazelnut and coffee liqueurs, finished with shaved chocolate. The garnish may change as the menu evolves but the essence of the drink remains the same: indulgent and perfectly balanced. Guests are welcomed with tiny cookies when they arrive and the menu also offers a few savory options if you need something more substantial, plus plenty of other dessert choices to pair with your drinks. We absolutely love a salty-sweet balance and this martini delivers. It does pack a punch in true martini form, so it’s best savored slowly.
list 3 new places to try this month
LAPEZ MOD MEX
Lapez Mod Mex marks a rebrand rather than a break for the team behind Session Taco, reimagining the Central West End spot to better match a neighborhood that’s evolved since the original Session location was lost to a fire several years ago. Same owners, same roots, but a more refined approach that reflects where the dining scene is now, with modern Mexican flavors, wood-grilled cooking, and a slightly dressier but still approachable feel.
The Not Another Word cocktail is a fun way to try lesser-known agave spirit sotol, mixed with Xtabentún (anise-flavored liqueur), Luxardo maraschino, and lime for a lightly sweet, citrus-forward drink that’s strong and served up, offering an easygoing alternative to tequila or mezcal. The wood grilled vegetables arrive beautifully presented with whipped goat cheese, pistachio mole, crispy sweet
potato, chipotle oil, and a mix of zucchini, asparagus, tomato, carrots and mushrooms, with mini corn tortillas tucked into a tamale husk so you can build little veggie tacos at the table. The Yucatecan Chicken Salad balances dressed greens with mango, grilled pineapple, toasted pepitas and smoky pulled chicken, all tied together by a roasted tomato vinaigrette. For something heartier, the short rib barbacoa delivers tender chilebraised ribs over roasted poblano polenta with grilled vegetables and guajillo salsita, satisfying without feeling heavy. A chocolate crème brûlée closes the meal on a simple, indulgent note. Even after ordering generously, the meal lands light thanks to thoughtful portions and plenty of vegetables throughout.
398 N. Euclid Ave., St. Louis, lapezmodmex.com
PHOTOS BY CHARLOTTE VIETH
Chef and co-owner
Jason Tilford
A love letter to flavors from Northern Thailand has landed in the heart of Shaw, brought to life by TeeRak Thai. What began as a beloved booth at the Tuesday and Saturday Tower Grove Farmers’ Market has blossomed into a full-on neighborhood destination, with founder Alada Poodtajan putting authentic, herb-rich dishes on every plate. Locals had been lining up for her wok-fired classics for more than a year before the brick-and-mortar finally opened in the former SweetArt Bake Shop, and the vibe is bright and energetic, with hints of traditional Thai decor that make the space feel both fun and grounded at once.
On the plate you’ll find a family of soulful dishes that carry heat and heart in equal measure – the Thai fried rice has a touch of sweetness and good heft with chicken, while the Drunken Noodles come broad and rich with pork and greens. A chilled Crying Tiger Beef salad brings a spicy punch tempered by cucumber and tomato freshness, and the tom kha soup offers cozy coconut warmth dotted with chile oil – perfect for winter. Cocktails aren’t the main act here, but a boozy Thai tea and Tropical sip hold their own as companions to the food. Lines on a Monday and cozy packed tables are a good sign this passion project has taken strong root.
A sharp addition to the local Thai scene, it’s good to see TeeRak continuing to flourish beyond the farmers market crowd, carving out space for thoughtful Thai cooking in an ever-blooming Shaw food landscape.
2203 S. 39th St., St. Louis, teerakthai.com
TEERAK
THAI
Crying Tiger Beef, left, and Drunken Noodles
NETTIE’S PIZZA DEN
Nettie’s Pizza Den has opened in Clayton as a playful, unfussy expression of chef Mike Randolph’s ongoing fascination with pizza, blending Neapolitan and New York styles into a hybrid that feels casual and familiar. Named for Randolph’s great aunt, the compact space leans into neighborhood energy rather than polish, with a soundtrack that might feature Bob Seger and a vibe that encourages settling in without overthinking it. It’s a small room meant for comfort, not spectacle, and that simplicity is very much the point.
The house salad comes out generously portioned and unapologetically dressed, with a creamy, herb-forward dressing, crunchy breadcrumbs, and pepperoncini adding a welcome tangy note. Toasted ravioli scratches the St. Louis itch, served with classic red sauce alongside a green arugula-and-sour-cream sauce that reads like ranch with ambition. We so badly wished they hadn’t been sold out of the burrata on our visit because it surely would’ve been a hit. The pizzas are the main draw: the mushroom pie leans earthy and cheesy with a bit of funk, albeit on the oily side, while the sausage pizza balances sweetness and gentle heat, using a noticeably higher-quality sausage than you’d find at a chain spot. Pro tip: Dip your slices in that green sauce. A small selection of canned and bottled drinks keeps things simple and in line with the laid-back approach.
33 N. Central Ave., Clayton, Instagram: @nettiespizzaden
Toasted ravioli
Sausage pizza
Hospitality pros with promise ONESTO Watch
St. Louis’ culinary scene is in the middle of a generational handoff, a moment when the city’s next wave of chefs, bartenders, brewers and creatives are beginning to leave their fingerprints on the landscape. These are the people quietly shaping how St. Louis eats, drinks and gathers, from the kitchens and bars that anchor the scene to the coffee, cannabis and brewing spaces expanding what hospitality looks like right now. Our Ones to Watch share a common thread: Each is pushing the culture forward in their own way, whether by leading within established institutions or building new rituals into everyday life. They’re not chasing trends. They’re setting the direction.
Why watch him: He’s still hungry to learn
Executive Chef // Pastaria
BRANDON OKER
By Matt Sorrell
Brandon Oker came up through the ranks the old-fashioned way, starting as a dishwasher at a Mexican restaurant in his home region of Lake Of The Ozarks. He lasted one shift.
“My feet hurt so bad,” Oker said, laughing. “I was like ‘I can’t do this.’” Eventually, he got another dishwashing gig, stuck with it. He ended up as executive sous chef at Margaritaville in Lake of the Ozarks. After slinging umpteen Cheeseburgers in Paradise and listening to untold hours of Jimmy Buffet tunes, Oker decided it was time to step things up.
“I knew I had to do more with my career,” he said. In 2022, he took the leap and applied to an online job posting for Niche Food Group. When he interviewed, “I told [them] I don’t want to manage anybody – I just want to cook and learn.”
So Oker began working the line at Bowood by Niche. Growing up poor in rural Missouri gave him work ethic to spare, and in just six months he was bumped to sous chef. Oker then went to Brasserie by Niche, where he got to indulge his love of French cooking. He assumed the role of executive chef at Pastaria in October 2025.
“The word I would use most for Brandon is ‘care.’ He actually cares, and I think that’s somehow tougher these days, finding people who’re interested in food and learning about food,” said Gerard Craft, founder of Niche Food Group. “He wants to dive deeper and search for knowledge.”
“I know I’m not going to be Thomas Keller, and that’s fine with me,” Oker said. Instead, he said he’d like to explore a humanitarian trajectory, in the mold of Jose Andres.
“I’m very much in the mode of ‘feeding your neighbors,’” Oker said. “I just want to feed everyone.”
Pastaria 7734 Forsyth Blvd., Suite 1, Clayton, pastariastl.com
BY
PHOTO
CHARLES DAVIDSON
Why watch him: He makes collaboration an art
Bartender // Indo
LOGAN CLENNEY
By Riley Hansen
When Logan Clenney moved from serving to bartending at Indo, the bar was still a sushi counter. Now, the beverage program in the intimate Botanical Heights space has expanded its six-drink list of house cocktails to an extensive and rotating list of bartender creations, with favorites like the Toasted Rice Negroni crafted by Clenney himself.
While the cocktail list changes regularly, it currently features two creations of Clenney’s that he is particularly proud of. While he’s more of a beer guy, he appreciates classic cocktails, like the aforementioned Negroni. “The toasted rice really brings out the vanilla notes in the Campari,” he said. His personal favorite, though, is the herby Reckless Abandon, a refreshing combination of Tenjaku Gin, sotol, Velvet Falernum, pho simple, lime and – to the surprise of many customers – fish sauce for salinity. The drink comes garnished with a lime slice and mint leaf. The end result is a drink both warm and bright, something that feels classic but has an unmistakable touch of creativity.
“Logan’s whimsical and creative approach to cocktail development is integral to the personality of Indo,” said Nick Bognar, owner and founder of Indo. “Each beverage plays with nostalgic flavors and ideas, bringing old food and drink memories a fresh new life. His leadership has allowed the beverage team to push unique ideas, and collaboration has become the norm.”
Clenney is always quick to give credit where credit is due, especially to his fellow bartenders, Sophia Butler and Hya Van der Pennen. “We view each other as equals,” he said, and they aim to share equal space on the cocktail list while showing off their unique strengths.
“Logan takes pride in what we do and makes sure to show every guest the ‘Indo way,’” general manager Peter Krause said. Clenney studied art in college for a time, and he described getting into restaurants as happenstance, especially bartending. “I like to go into anything with the mindset, ‘Come correct and do things right,’” he said. “Just like any creative process, it’s a lot of trial and error.” His long-term goal is to go back to school for interior design, and he credits Indo for allowing him to be at the top of the bartending game while having the time to pursue another kind of art.
Indo 1641D Tower Grove Ave., St. Louis, indo-stl.com
Why watch him: He’s exploring beer’s next frontier
Head Brewer // Schlafly Beer
JARED WILLIAMSON
By Salem Prestien
Before Jared Williamson became known for shaping the future of beer as head brewer at Schlafly, he was drawn to the kind of fulfillment that comes from turning curiosity and effort into something real. For Williamson, brewing has always lived at the intersection of science and art.
A musician and writer outside the brewhouse, he approaches beer as another creative medium, one that rewards curiosity and experimentation. From pioneering Schlafly’s use of Galaxy hops years before they became mainstream, to shaping fan favorites like Tasmanian IPA and Just A Bit Hazy IPA, to overseeing the barrel-aged Ibex Cellar series, he has built a career on thoughtful innovation rather than trend chasing. It’s that sensibility that has guided his 14-plus years at Schlafly, where Williamson has built not only a portfolio of respected beers, but also a genuine connection to the people he brews for. “Jared blends the science of highskilled brewing with the consciousness of a poet,” said Vice-Chair David Schlafly. “The beers he creates are unique and perfected through painstaking attention to the technical details of brewing.”
In an industry long defined by high-alcohol IPAs and ever-escalating intensity, Williamson is guiding a considered evolution in craft beer. His latest passion project, Schlafly’s new Shorty’s line, reimagines what sessionable beer can be. Drawing inspiration from Old World European “table beers,” the collection focuses on brews in the 2.5-3% range that still deliver the depth and character craft drinkers crave. “There’s this whole space between nonalcoholic beer and traditional craft beer that’s been overlooked,” Williamson explained. “That’s where I see opportunity.”
He regularly invites bartenders, buyers and everyday drinkers to test new batches, shaping each release through conversation and feedback. “The best part is watching people get it and seeing them truly enjoy something you created,” he shared.
For Schlafly CEO James “Otto” Ottolini, that ability to cultivate human connection in his work is just as central to Williamson’s impact as his technical skill. “There is an art and there is a science to most everything,” Ottolini said. “Jared is one of those people who has a foot firmly planted in each of those realms.” For Ottolini, it’s Williamson’s breadth of creativity, from words to music to beer, that defines the moments people return for. “This makes him not simply an excellent brewer, but an all-around great person to be around.”
As the world of brewing evolves, Williamson stands at a unique crossroads – straddling the cutting edge of innovation while exploring what he calls the “final frontier” of craft beer: lower-ABV brews that never compromise on flavor. Whether it’s a parent who wants flavor without the fog of a heavy pour or a longtime craft fan embracing moderation, his vision keeps Schlafly at the center of a changing culture.
Schlafly Beer Multiple locations, schlafly.com
Why watch him: He’s bridging hospitality and cannabis
Senior Director of Marketing // Swade Cannabis Dispensary
BRANDON CAVANAGH
By Lauren Healey
Brandon Cavanagh is helping St. Louis rethink what a cannabis brand can be. A former venue owner, bottle shop operator and California cultivator, he joined Swade as a contractor in April 2023 and became full-time director of marketing the following January. Now he oversees a team of six, managing marketing for Swade’s 11 Missouri stores, three cultivation sites, two manufacturing facilities and the Sinse product line, which reaches roughly 180 dispensaries statewide.
Brandon’s approach blends his hospitality roots with a vision for cannabis as a cultural touchpoint. “Coming from a food and beverage background, I believe in community-based marketing initiatives and tying into the neighborhoods you’re in,” he said. That philosophy drives projects like Swade’s Best Buds series, which pairs local chefs and restaurants with cannabis-infused meals, creating approachable experiences for both regular consumers and newcomers.
His creative and human-centered approach hasn’t gone unnoticed. Joey Pintozzi, chief revenue and strategy officer at BeLeaf Medical, Swade’s parent company, calls Brandon “one of the best creatives I’ve ever been around” praising his tenacity, forward thinking and ability to tie branding to real human connection. “He’s an amazing events guy, curating immersive experiences, and just a really good human,” Pintozzi added.
Brandon credits his eclectic background – from managing music venues and restaurants in St. Louis to observing cannabis cultivation in Northern California – for giving him a unique lens on hospitality and brand building. Even though he rarely consumes cannabis himself, he’s passionate about normalizing its use and fostering a culture that is inclusive, approachable and rooted in community.
As Swade expands across Missouri, Brandon Cavanagh is a clear “one to watch” – shaping the intersection of cannabis, food and culture in ways that hint at what’s next for the city’s ever-evolving culinary landscape.
Why watch them: They’re turning ritual into business
Co-owners // Fuddle Duddle Coffee Co.
LAUREN ROGALSKY & C FLECK
By Shannon Cothran
C Fleck wants everyone to have a good morning every morning, so he created Fuddle Duddle Coffee Co. to help people start their day with a great cup of coffee. He has always had an interest in coffee, so despite being a co-owner of Old Bakery Beer Co., he added working in a local coffee shop to his life in 2020 in order to absorb coffee roasting opportunities. After his self-imposed apprenticeship, he decided he was ready to launch his own brand.
C is married to Lauren Rogalsky who is also a co-owner and graphic designer for Old Bakery Beer, and she joined her husband in creating the coffee venture. The company is named after something silly her father used to say in French when she was a little girl. Along with their dog Dudley, who is the star of the brand’s Instagram page, they launched Fuddle Duddle in November 2024. “It was an interesting year to start a coffee company,” C chuckles wryly. “There were record-high prices for coffee.”
The couple made it work even with soaring wholesale prices. They now sell whole-bean coffee that is roasted and packaged inhouse at Old Bakery Beer in Alton, Illinois. Lauren Pattan, who is also a co-founder of the brewery, admires the work C is doing with Fuddle Duddle.
To her, collaborating with C on coffee was the obvious choice. “We have a lot of space in the brewery, so it made sense to add a roastery out there.” It also made sense because adding a roastery brings more people to the brewery. “The feedback has been really great about the quality of the coffee they’re producing,” Lauren continues. “C cares so much about the quality of it and is very driven and makes sure that every roast he puts out is as high-quality as it can be.”
C roasts a white label blend, the Old Bakery Beer Breakfast Blend (or the OBBBB for short), as well as a variety of single origin coffees. He drinks one of these every morning in his own kitchen. “There is something to the ritual of brewing coffee that I really like,” he said. “It’s a contemplative thing.”
Bissinger’s expands production without abandoning the slow, handmade methods that built its legacy
By
For more than three centuries, Bissinger’s has endured by doing something increasingly rare in modern manufacturing: refusing to rush what was never meant to be hurried. Now, with the recent expansion of its St. Louis chocolate factory, the historic confectioner is proving that growth and tradition don’t have to exist at odds – they can, in fact, strengthen one another.
“This expansion didn’t happen overnight,” said Bissinger’s Chief Chocolate Officer Dan Abel Jr. “It came out of years of conversations – not just internally, but with our business neighbors on the Hill.” The result is a significantly larger footprint that allows the company to grow while keeping its commitment to the city it has called home for nearly a century. As Abel put it plainly: “As long as I’m here, Bissinger’s will stay in St. Louis.”
That commitment matters, especially as the brand enters a period of rapid momentum. The expansion includes new production space as well as a forthcoming event venue, a speakeasy-style bar and a coffee shop. These additions have been designed not only to support manufacturing but to invite the public more deeply into the Bissinger’s experience. The new spaces further transform the factory into a destination where history, hospitality and craftsmanship are experienced side by side.
Bissinger’s story stretches back far beyond St. Louis. The Bissinger family began crafting confections in 17th-century France, where their chocolates were favored by European nobility. According to family lore, their sweets were enjoyed by figures like Napoleon Bonaparte and the Rothschilds, earning the family the title of Confiseur Impérial under King Louis XIV in 1668. In 1845, Karl Bissinger brought those closely guarded techniques to the United States, opening the first American kitchen near Cincinnati. By 1927, the company had settled in St. Louis – a move that would define its modern identity. Next year marks the brand’s St. Louis centennial, a milestone Abel said the team is already preparing to celebrate.
Despite its growth into national retail, online sales and wholesale distribution, Bissinger’s chocolates remain 100 percent handmade
in St. Louis. Every boutique – whether in Palm Beach, Nashville, New York or Miami – is supplied from the St. Louis candy kitchen. And while scaling often pushes manufacturers toward efficiency at the expense of variation, Bissinger’s has taken the opposite path.
“We actually had to do a course correction,” Abel explained. “Manufacturing logic says to reduce SKUs, streamline production. But that’s the opposite of who we are.” Instead of large-scale production lines, the expanded factory now houses eight smaller ones, each staffed by teams of three artisans. This allows Bissinger’s to produce eight to 10 different products a day and entirely different ones the next. Open a 25-piece box, and no two chocolates are the same.
“It’s exactly how we were doing it in the 1950s,” Abel said. “Same recipes. Same hand-dipping. Same hand-striping. Just more people in a bigger space.”
That philosophy extends beyond the factory floor into Bissinger’s rapidly expanding retail presence, where regional exclusives have become a signature of the brand. Each boutique offers a core selection alongside locally inspired creations designed specifically for its market. In Nashville, that means a guitar-shaped box adorned with nods to Music City with confections filled with exclusive flavors like a hot honey caramel. In Palm Beach, customers can find
dark chocolate-dipped key lime and candied citrus peel. New York boasts a Manhattan cocktail truffle and a chocolate interpretation of the classic black-and-white cookie.
The idea began at home. Bissinger’s St. Louis Collection, featuring flavors like gooey butter cake truffle, Gus’s Pretzels salted caramel and a Red Hot Riplets-seasoned caramel, quickly became one of the brand’s most successful offerings. “We sold twice as much this year as last,” Abel said. “That told us something.”
What it told them was that people crave
a sense of place – even, or especially, in something as fleeting as a piece of chocolate.
As Bissinger’s enters its next chapter, the expanded factory stands as both a practical investment and a philosophical one. It makes room for more artisans, more creativity and more community without sacrificing the painstaking methods that have defined the brand for generations. In an industry that often equates growth with compromise, Bissinger’s is choosing another way forward: one guided by memory, craftsmanship and a belief that some things are worth doing exactly as they always have.
Longtime manager Magdalena O’Donnell at the original St. Louis Bissinger’s retail store on McPherson Avenue
Cutline tk
The original Bissinger’s retail shop, circa 1940s
I Do
From riverfront vineyards and historic halls to IG-worthy dining rooms and music-filled spaces, these St. Louis venues turn every wedding-weekend moment into a timeless celebration with beautiful spaces, thoughtful service and crowd-pleasing menus.
Weddings don’t begin and end at the altar. From rehearsal dinners and intimate ceremonies to weekend brunches and late-night celebrations, the right venue shapes the entire experience. These standout St. Louis restaurants and event spaces combine inviting rooms, attentive service and memorable food, helping couples celebrate every moment with ease and style.
BLUFFTOP AT ROCHEPORT
BLUFFTOP AT ROCHEPORT
The Blufftop at Rocheport is a scenic event destination perched high above the Missouri River, designed for celebrations that feel both effortless and unforgettable. Home to Les Bourgeois Vineyards and brands including Rocheport Distilling Co. and Blufftop Cellars, the property offers a range of indoor and outdoor spaces suited for gatherings of 20 or 200. From weddings and graduations to milestone birthdays, the experienced events team handles the details so hosts can stay present in the moment. Guests can sip locally crafted wine, beer and spirits, take in sweeping river views, and even extend the celebration with a stay in one of the on-site guesthouses. Located just 15 minutes from Columbia and steps from the Katy Trail, The Blufftop pairs convenience with a true sense of occasion.
The Blufftop at Rocheport is a scenic event destination perched high above the Missouri River, designed for celebrations that feel both effortless and unforgettable. Home to Les Bourgeois Vineyards and brands including Rocheport Distilling Co. and Blufftop Cellars, the property offers a range of indoor and outdoor spaces suited for gatherings of 20 or 200. From weddings and graduations to milestone birthdays, the experienced events team handles the details so hosts can stay present in the moment. Guests can sip locally crafted wine, beer and spirits, take in sweeping river views, and even extend the celebration with a stay in one of the on-site guesthouses. Located just 15 minutes from Columbia and steps from the Katy Trail, The Blufftop pairs convenience with a true sense of occasion.
12847 W. Hwy. BB, Rocheport, 573.698.2716, lesbourgeoisvineyards.com
12847 W. Hwy. BB, Rocheport, 573.698.2716, lesbourgeoisvineyards.com
CYRANO’S CAFE
CYRANO’S CAFE
Cyrano’s private event room is a beautiful and unique space with an eclectic interior design that isn’t found in traditional banquet rooms. With the ability to accommodate up to 50 people, it’s the perfect space for rehearsal dinners, bridal showers and smaller receptions. Seated meals and buffet packages start at $18 per person for lunch and $22 for dinner, and they have the best housemade desserts in town. Located in Webster Groves, Cyrano’s is centrally located and close to major highways.
Cyrano’s private event room is a beautiful and unique space with an eclectic interior design that isn’t found in traditional banquet rooms. With the ability to accommodate up to 50 people, it’s the perfect space for rehearsal dinners, bridal showers and smaller receptions. Seated meals and buffet packages start at $18 per person for lunch and $22 for dinner, and they have the best housemade desserts in town. Located in Webster Groves, Cyrano’s is centrally located and close to major highways.
603 E. Lockwood Ave., Webster Groves, main line: 314.963.3232; private events line: 314.963.3434, cyranos.com
603 E. Lockwood Ave., Webster Groves, main line: 314.963.3232; private events line: 314.963.3434, cyranos.com
D’AMICI ROOM AT CARNIVORE
D’AMICI ROOM AT CARNIVORE
Located in the historic Mercantile Building built in 1915 on the Hill, the D’Amici Room features gorgeous high ceilings, large windows and brick detailing you’re sure to love. The airy space spans 4,000 square feet that can accommodate 100 guests complete
Located in the historic Mercantile Building built in 1915 on the Hill, the D’Amici Room features gorgeous high ceilings, large windows and brick detailing you’re sure to love. The airy space spans 4,000 square feet that can accommodate 100 guests complete
with features such as a loft balcony, custom-built bar, private dressing area, projector and screen, sound system, onsite parking and more. D’Amici Room will serve as the perfect space to create comfort and lasting impressions at your next event.
with features such as a loft balcony, custom-built bar, private dressing area, projector and screen, sound system, onsite parking and more. D’Amici Room will serve as the perfect space to create comfort and lasting impressions at your next event.
5257 Shaw Ave., Second Floor, Suite 200, St. Louis, damiciroom.com
5257 Shaw Ave., Second Floor, Suite 200, St. Louis, damiciroom.com
HERBIE’S & KINGSIDE DINER
HERBIE’S & KINGSIDE DINER
Herbie’s offers a singular, unmistakably St. Louis setting for wedding celebrations that feel polished without ever feeling stiff. Ideal for rehearsal dinners, intimate ceremonies, wedding brunches, and stylish receptions, the restaurant pairs elevated comfort food and scratch-made classics with warm hospitality and an experienced events team that makes planning feel easy. The inviting, photogenic space blends timeless charm with modern touches, perfect for couples looking for a relaxed yet refined alternative to a traditional banquet hall. While Herbie’s remains a one-of-a-kind destination, its sister concept Kingside Diner brings the same thoughtful service and crowd-pleasing menus to multiple locations across the city, offering even more flexibility for wedding-weekend gatherings.
Herbie’s offers a singular, unmistakably St. Louis setting for wedding celebrations that feel polished without ever feeling stiff. Ideal for rehearsal dinners, intimate ceremonies, wedding brunches, and stylish receptions, the restaurant pairs elevated comfort food and scratch-made classics with warm hospitality and an experienced events team that makes planning feel easy. The inviting, photogenic space blends timeless charm with modern touches, perfect for couples looking for a relaxed yet refined alternative to a traditional banquet hall. While Herbie’s remains a one-of-a-kind destination, its sister concept Kingside Diner brings the same thoughtful service and crowd-pleasing menus to multiple locations across the city, offering even more flexibility for wedding-weekend gatherings.
This family-owned and -operated business has been helping St. Louis celebrate with delicious food and outstanding service for over 54 years. Specializing in trendsetting, customized menus and creative presentation, they offer everything from drop-off party trays and simple buffets to elegant, formal dining, butler-passed hors d’oeuvres and interactive chef stations. Orlando’s caters to private homes and offices and is also a preferred caterer at over 40 unique venues, now including The Grand Ballroom
This family-owned and -operated business has been helping St. Louis celebrate with delicious food and outstanding service for over 54 years. Specializing in trendsetting, customized menus and creative presentation, they offer everything from drop-off party trays and simple buffets to elegant, formal dining, butler-passed hors d’oeuvres and interactive chef stations. Orlando’s caters to private homes and offices and is also a preferred caterer at over 40 unique venues, now including The Grand Ballroom
downtown. They offer all-inclusive packages at their two Orlando’s Event Centers and a bed and breakfast log cabin, The Lodge at Grant’s Trail.
downtown. They offer all-inclusive packages at their two Orlando’s Event Centers and a bed and breakfast log cabin, The Lodge at Grant’s Trail.
2050 Dorsett Village, Maryland Heights, 314.453.9000; 4300 Hoffmeister Ave., St. Louis, 314.638.6660, orlandogardens.com
2050 Dorsett Village, Maryland Heights, 314.453.9000; 4300 Hoffmeister Ave., St. Louis, 314.638.6660, orlandogardens.com
THE KEY BURGER BAR AND BOOGIE
THE KEY BURGER BAR AND BOOGIE
The Key makes a seriously fun canvas for your next celebration. More than a burger and music hang, this Grand Center Arts District staple from Kranzberg Arts Foundation combines a lively smash burger bar with craft cocktails and a spacious adjoining dance floor and stage that’s perfect for private events of all kinds. Whether you’re planning a birthday bash, corporate mixer, or a big celebration with friends, you’ve got a full industrial kitchen, two bars, and plenty of room to let your party roll — all set in a restored historic venue that’s become a local go-to for great eats, live music and good times.
The Key makes a seriously fun canvas for your next celebration. More than a burger and music hang, this Grand Center Arts District staple from Kranzberg Arts Foundation combines a lively smash burger bar with craft cocktails and a spacious adjoining dance floor and stage that’s perfect for private events of all kinds. Whether you’re planning a birthday bash, corporate mixer, or a big celebration with friends, you’ve got a full industrial kitchen, two bars, and plenty of room to let your party roll — all set in a restored historic venue that’s become a local go-to for great eats, live music and good times.
3225 Olive St., St. Louis, thekeystl.com/private-rentals
3225 Olive St., St. Louis, thekeystl.com/private-rentals
THE CHESHIRE
THE CHESHIRE
Experience the historic charm of The Cheshire, an enchanting St. Louis wedding venue just steps from Forest Park. From the stunning vaulted ceilings and dark wood beams of Upstairs to the lavish, contemporary feel of Boundary, these spaces accommodate up to 250 guests. Enjoy curated packages like the James Joyce or Shakespeare, featuring top-shelf bars and gourmet dining. Complete your celebration with British-themed novelty suites, including the romantic Romeo and Juliet suite, for an unforgettable stay.
Experience the historic charm of The Cheshire, an enchanting St. Louis wedding venue just steps from Forest Park. From the stunning vaulted ceilings and dark wood beams of Upstairs to the lavish, contemporary feel of Boundary, these spaces accommodate up to 250 guests. Enjoy curated packages like the James Joyce or Shakespeare, featuring top-shelf bars and gourmet dining. Complete your celebration with British-themed novelty suites, including the romantic Romeo and Juliet suite, for an unforgettable stay.
6300 Clayton Road, Richmond Heights, cheshirestl.com
6300 Clayton Road, Richmond Heights, cheshirestl.com
stuff to do
FEBRUARY
BY KIANA FLEMING
Lover’s Lane at Intertwine Wine Bar
Through February – Intertwine Wine Bar, 4710 Virginia Ave., St. Louis, intertwinebar.com
Join Intertwine Wine Bar throughout February for its annual Lover’s Lane Valentine’s pop-up. The space is transformed into a love-themed retreat filled with reds, whites and thoughtful touches to celebrate love in all forms: romantic, platonic and self-love. Guests can sip on custom Valentine’s-inspired cocktails, including the blackberry cobbler cocktail with blackberry whiskey and RumChata, Cupid’s Coffee, a holiday twist on the espresso martini, and the chocolate-covered strawberry martini, pure liquid romance in a glass, plus more. Capture the moment in the selfie museum inside their hidden speakeasy or dance the night away as a live DJ spins sweet, soulful tunes every Saturday night.
Violet’s Pop-Up at St. Louis Union Station
Through February – The Train Shed, 201 S. 18th St., St. Louis, trainshed-stl.com/violets-at-the-shed/
Start the month of love at St. Louis Union Station’s Violet’s, an immersive, dark and intimate cocktail pop-up located in the Train Shed restaurant. It is the perfect getaway to enjoy with your partner or a group of friends, surrounded by lush, moody décor throughout February. Sip on one of Violet’s eight signature cocktails, including the Ohh-Bae Martini, an espresso martini, the Summertime Sadness, a refreshing margarita, or the Star-Crossed Lover, an Aviation-inspired spritz, and more.
St. Louis Food & Wine
Feb. 6 & 7 – Union Station, 1820 Market St., St. Louis, schnucks.com/stl-food-wine
St. Louis Food & Wine returns to Union Station for a two-day celebration featuring hundreds of wines, craft beers and gourmet bites to sample. Guests can choose from a variety of curated experiences throughout the weekend. The Grand Tasting Event on Feb. 6 is priced at $250 per person, with an optional Champagne Hour addon featuring Perrier Jouët for $75 per person. The Main Tasting takes place on Feb. 7 with tickets priced at $75 per person. Guests may upgrade to the VIP Experience for $150 per person or add the Spritz Experience for $25
PHOTOS
per person, featuring an Aperol Spritz made with La Marca Prosecco or a Guinness draught stout pint.
Taste of Soulard
Feb. 7 & 8 – 11 a.m., multiple locations in Soulard, St. Louis, stlmardigras.org/events/taste-of-soulard
Tap into Mardi Gras at one of the season’s signature celebrations, Taste of Soulard, a weekend-long event showcasing everything the neighborhood has to offer. A voucher booklet includes six food vouchers, one drink voucher, and the opportunity to hop on and off trolley rides. It is the perfect way to stroll, sip and discover new spots while counting down to one of St. Louis’s biggest celebrations, the Mardi Gras Grand Parade & Party on Feb. 14. Voucher booklets are $37 plus tax and can be purchased online or day of at the Anheuser-Busch Tour Center starting at 11 a.m.
The
Gin Room’s
Pour Your Heart Out:
A French Wine Dinner
Feb. 11 – 6 p.m., The Gin Room, 3200 S. Grand Blvd., natashasginroom.com
The Gin Room & Salve Osteria is hosting a French-inspired Valentine’s Day dinner featuring 13 curated wines from
Burgundy, the Rhône and Alsace, sourced from artisanal producers, many crafting in limited quantities. Several of these wines will be poured in Missouri for the very first time. The evening unfolds in courses: Rieslings to start, followed by “other whites” including Pinot Blanc and Chardonnay, then a spotlight on Pinot Noir, a Rhône-focused course, and a sparkling finale. Each wine section is thoughtfully paired with one of five dinner courses designed to complement and enhance the tasting experience. Tickets are $150 per person plus tax. Doors open at 6 p.m., with dinner beginning at 6:30 p.m. Reserve your space at exploretock.com.
The
Great Big T-Rav Remix
Feb. 13 – 6 p.m., Missouri History Museum, 5700 Lindell Blvd., St. Louis, mohistory.org/events/t-rav
The Missouri History Museum is kicking off a weekendlong celebration of St. Louis’ birthday with the Great Big T-Rav Remix on Friday, Feb. 13, featuring renowned local chefs reinventing the iconic toasted ravioli with creative flavors and fillings. Tickets are $45 per person or $40 for MHS members and include two signature T-ravs from each participating chef or restaurant, plus one beer or wine (cash bar available). Guests can also enjoy music by DJ Lamar Harris and pop-up talks from Missouri History Museum historians.
Second Line Mardi Gras Pop-Up
Through Feb. 17 – 4 Hands Brewing Co. & Peacemaker Lobster & Crab Co., 150 W. Argonne Drive, Kirkwood, 4handsbrewery.com/4-hands-kirkwood
Get ready to raise a napkin or umbrella at the 4 Hands / Peacemaker Kirkwood location as they host their Second Line Mardi Gras pop-up. Enjoy the sweet sounds of New Orleans jazz while you indulge in New Orleans-inspired bites, including gator po’ boys, crawfish étouffée, caviar deviled eggs, andouille, beans and rice, shrimp and grits, and beignets. Pair your selections with specialty Big Easy cocktails such as the Hurricane Slushy, French 75, The Old Square, La Sainte Louisiane, and the King Cake Espresso Martini.
The Lodge at Eckert’s Farms
Thursday through Saturday until March 7 – 4 p.m., Eckert’s Farm, 951 S. Green Mount Road, Belleville, eckerts.com
The Lodge at Eckert’s Farm is its newest reimagined popup bar experience, open on select nights until Saturday, March 7. Lodge nights feature a lineup of alpine-inspired bites, including hangboard bacon, a hard cider cheese
fondue pot, pigs in a blanket, and a fig and hot honey butter board. The seasonal cocktail menu includes highlights such as the Smoky Lodge Hot Toddy, S’mores Martini, Alpine Spritz, the Salted Caramel White Russian, and a Grapefruit Mule. Celebrate Galentine’s at The Lodge on Thursday, Feb. 12, from 4 to 9 p.m. Designed as a space for friends to gather, this special event features food, live music, interactive activities, and local vendors to shop. Reservations are required for both the Galentine’s event and regular Lodge nights, with a $5 fee per guest. One hundred percent of proceeds benefit Without Limits Team Galaxy’s Special Olympics Sports Program. Tickets available online.
WWLB Dinner Series
Feb. 22 – 6 p.m., Sidney Street Cafe, 2000 Sidney St., St. Louis, sidneystreetcafestl.com
Join the chefs of Sidney Street Cafe and their friends for the first exclusive and intimate WWLB pop-up Dinner Series of 2026. This six-course tasting dinner features a different guest chef for each course and includes thoughtfully curated wine, cocktail and nonalcoholic pairings. Previous menu items have included everything from lox cannoli to duck rillette with fig and brie, lamb belly, monkfish, and braised beef cheek. Tickets are $160 per person and include all pairings. Join the fun at this selective private dining experience. Seating is limited, so visit them on Instagram at @wwlb_series for more information.
Art in Bloom
Festival
Feb. 27 to March 1 – Saint Louis Art Museum, 1 Fine Arts Drive, St. Louis, slam.org/event/ art-in-bloom-2026
One of the Saint Louis Art Museum’s most popular events, the annual Art in Bloom festival, is a celebration of fine art and florals. This year marks the 20th festival where the region’s most talented floral artists reimagine works of art from the museum’s collection through floral arrangements. At Art in Bloom, guests can enjoy live floral demonstrations, family-friendly activities such as Toddler and Me, scavenger hunts, as well as dining and shopping opportunities throughout the museum. Select events are ticketed, including the Preview Party on Thursday, Feb. 26.
STLCoffeeFest
Feb. 28 & March 1 – 18Rails at City Foundry STL, 3730 Foundry Way, Suite 110, stlcoffeefest.com
STLCoffeeFest is a two-day coffee tasting festival celebrating local roasters, cafés and artisan food producers. Designed for coffee connoisseurs and curious newcomers, the festival invites guests to sample local brews from across the St. Louis area, meet the makers, and dive deeper into the world of coffee. Attendees can enjoy coffee talks, workshops, demonstrations and hands-on “How To” sessions, including Cold Foam and Cold Brew Made Simple, Coffee Cocktails, and other specialty experiences. Ticket are available online and options range from $40 to $60, depending on VIP access and morning or afternoon sessions. Guests may also purchase Barista 101 classes, which offer small group, interactive learning experiences.
