And A Very Merry New Year's To Us All
December 12, 2015
Here at Taste, we pride ourselves on being the safe haven for folks who maybe don’t care about Thursday Night Football (or have never heard of same), for people who maybe just forgot to watch the Oscars this year, or have no idea if the sports ball is in the playoffs or if Ben Carson just won the pennant. We’re classicists. We wouldn’t be caught dead in Ballpark Village unless participating in a social experiment or a flash mob; and while we often try to be joiners, we’ve been told we’re not so good at it. It’s not because we’re cool, we just like things a certain way, and throwing elbows in a crowd while getting beer spilled on our shoes is not our thing. That’s why we’re cordially inviting you to a different sort of New Year’s Eve. Tickets are very limited, the bar is very open, the tables will take a vacation, and we’ll have our gladrags on, ready to help you ring in your 2016 the dignified, elegant way. Caviar, lobster, white truffle agnolotti, and piles of champagne and as many glasses of punch as you can possibly take straight to the face. (Hey, we said dignified, we never said sober).
Tickets went live today, December 12, and will be $90 per person (including gratuity) until December 25. You can purchase tickets through Brown Paper Tickets. Join us, won’t you?
Best Use of Pork--Riverfront Times Best of 2015
October 11, 2015
We’re always delighted to be mentioned in the Riverfront Times, and this year we’re doubly honored to have nabbed the Best Use of Pork in this year’s Best Of issue. Heck, we’re still jazzed about being named 2014’s Favorite Cocktail Selection! Here’s what the RFT has to say this year:
Somehow, somewhere, beef beat out all others as the ground meat of choice to place between a Kaiser roll. Bite into the gloriously succulent pork burger at Taste, let its juices drip down your hands and onto the plate, and you’ll ask yourself why this is so. Taste uses eight ounces of 100 percent ground pork for its burger, then wraps it in caul fat to lock in all of the juices. The succulent patty gets topped with thick-cut bacon from Burgers’ Smokehouse and melted cheddar cheese before being placed on a buttery brioche bun. There’s no lettuce, tomato, onion or any other condiments to speak of. It’s just meat, cheese and bread — the only garnish you’ll need is one of the restaurant’s topnotch cocktails. 4584 Laclede Avenue, St. Louis, 63108. 314-361-1200,www.tastebarstl.com.
Now doesn’t that sound delicious?
Sunday Tiki Sunday (August 30)
August 29, 2015
Sunday, AUGUST 30
Join us for the third and final installment of TIKI SUNDAY, the day where we open early, close early, and we shake, muddle and blend up delicious rum potations for your sipping, swilling, or slurping delight. We’ll be wearing our finest Tiki garb, serving up suckling pig, and giving this last sultry summer Sunday our absolute all. Once a month we toss out our well-loved menu and banish those small plates in favor of rum, reggaeton and the surf-happy sounds of the sixties. We’ve dug up recipes from the Tiki heyday, with vivid names like Missonary’s Downfall and Suffering Bastard. You might see blue curaçao. Expect a glorious mix of clashing floral patterns, coconuts cracked open with a katana, and the sound of a Vitamix pummeling it’s way through fresh pineapple and mint.
The THING: TIKI SUNDAY
The TIME: 2pm SHARP to 9pm
The DAY: Sunday, August 30.
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