4584 Laclede  St. Louis  MO  63108
|   Mon-Sat 5PM–1AM  Sun 5PM-12AM   |
For parties of 6 or more
  314 . 361 . 1200

Tiki Time! This Year We've Got Salt + Smoke on Deck

July 02, 2017

Join us for this summer’s installment of TIKI SUNDAY, on Sunday, August 13, 2017. We throw out our well-loved menus in favor of special sips and potent potations, and scrum-diddly-umptuous sustenance. This year we’re mixing it up, we’ll open early and close early for day drinking and frivolity, and we’ve invited our super rad friends from Salt + Smoke to join us! They’re roasting suckling pig on site and slinging their famous macaroni and cheese. Imagine, roast hog in one hand and a Suffering Bastard in the other. You’ll probably see at least one of us splitting open coconuts with a machete. Yes, we have a machete! Dressing up is encouraged, studies show if you look good you feel good so come look and feel good with us while we endeavor to get you a bit giggly. See you August 13!

tiki photo

Goodbye, 2016, Hello End Times!

December 20, 2016


Here’s something to celebrate: its never going to be 2016 again. Hurrah! Help us bid this year one final adieu as we gleefully draw the curtain on this Year of Infamy.

Tickets are $100 a person for a lavish evening of unlimited champagne, cocktails, a multitude of gustatory delights prepared by chef Brian Moxey, and party music from vinyl master Crim Dolla Cray. Buy them here! ( http://tastenye16.bpt.me/)

Think caviar, hamachi crudo, truffled arancini, Dia’s cheese bread, and dare we say, duck confit toasted ravioli.

Tickets are very limited, as this is a private evening. You’ll have the run of the place, and our expert bartenders will be on hand to make you every Taste cocktail your heart desires. Did we mention the champagne fountains? Lets kick it one last time and send this dumpster fire of a year packing forever!





– Dia’s Cheese Bread
– Deviled Eggs
– Truffled Arancini
– Scallop with Blood Orange, Celery Root
– Hamachi Crudo with Gold Leaf
– Nduja Blini with Crème Fraîche and Caviar
– Veggie Nacho Bites
– Duck Confit Toasted Ravioli with Kumquat Marmalade
– Potato Soup with Smoked King Trumpet Mushrooms
– Pork Burger Sliders
– Chorizo Spiced Hen of the Woods Sliders
– Salume Beddu Grand Charcuterie Board

Riki-TIKI-Tavi: The Return of Tiki

June 10, 2016

Remember the Tiki originators in our fair city? Yeah, that was us. We’re gearing up for a summer of love here at Taste Bar, and that means the return of Tiki Sundays. There are three: June 26, July 31, and August 28. Normal operating hours, but we’ll set fire to our regular, workaday menu in favor of specials, old stand-bys (can you smell that bahn mi yet?!) and new classics. Instead of Old-Fashioneds and Heavy Waters you’ll be sipping Port Lights, diabolical Pina Coladas, and souped-up Zombies. Normal hours apply, but get in before 10pm for best results (we make no promises so close to the witching hour). Grab your most tropical Tiki attire, get your mind on that Jimmy Buffett tip, and join us for three steamy evenings this summer at Taste Bar.tiki photo

Taste in 2016

May 30, 2016

Restaurants are like dogs–they age at a much faster rate than humans. Our little 7 year old slice of heaven was needing a little bit of a facelift, so we brought in our good friend Tuan Lee, a longtime lover of Taste and brilliant photographer, now based out of Los Angeles. Here are some of our favorite shots straight from Tuan’s inimitable lens.



Shh…Neal and Teshua posed for this one but never fear; they’re both single and better looking in focus.



Adios Joel!

February 19, 2016

joel 2 credit MICHAEL SEGURA








With heavy hearts, we bid farewell to one of Taste’s originals, Joel Burton. This Sunday, February 21, will be Joel’s last night manning the shakers and Oxos behind the bar. We’ll have a special menu of Joel’s best potations–Unsinkable Molly, Black Dog Flip, Hedonistic Me, Sidewards, Auburn and Ivory to name a few–so join us in sending this former chemist and superlative cocktailian off in style! He’s been ours for four years and it’s hard to imagine Taste Bar without him. We love you Joel!

And A Very Merry New Year's To Us All

December 12, 2015


Cubby NYE 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

pork burger!

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

tiki photoSunday, 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 TIME: 2pm SHARP to 9pm

The DAY: Sunday, August 30.

STLtoday.com: Taste in Central West End transforms simple into sophisticated

April 29, 2011

This article appeared on www.stltoday.com on Thursday, April 28, 2011 READ IT HERE
Story by Joe Bonwich

In its original incarnation on Sidney Street, Taste — then known as Taste by Niche — was probably best classified as an upscale bar with interesting food, as opposed to a dinner destination. Taste v2.0 opened in March in the Central West End space that was formerly Moxy, dropping the “by Niche,” even though it’s next door to Brasserie by Niche. The menu notes that dishes are “designed to be shared,” but most also can be used to construct individual appetizer-entree-dessert meals.

The new space is cozy but, at about three times the capacity, not so near-claustrophobic as the old place. The design morphs Moxy’s polished hipness into a more subdued, much warmer state of cool. It feels, dare we say, cosmopolitan, although that word’s connotation of cartoonish “Sex and the City” sipping sophistication would be an unwarranted slight of head bartender Ted Kilgore and his team.


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