Where We're Dining: Blood & Sand

2011-10-29T06:00:00Z 2014-09-07T13:31:21Z Where We're Dining: Blood & SandCatherine Neville | Photography by Jonathan Gayman Feast Magazine | Inspired Local Food Culture/Midwest

Blood & Sand was conceived as a modern, urban alternative to social clubs. Its staff provides customized service based on members’ individual food and drink preferences.

The cocktail program, designed by T.J. Vytlacil, highlights a number of riffs on the club’s namesake drink as well as original creations that range from Dancing Shoes (gin, Cocchi Americano, aged vermouth, lemon, simple syrup, Champagne and bitters) to Grounds For Divorce (Black Maple Hill Small Batch Bourbon, amaro, sweet vermouth, Campari, bitters and a maraschino cherry).

Although cocktails may be the club’s main focus, chef Chris Bork’s culinary efforts demand attention. Using local, seasonal ingredients, Bork crafts sophisticated comfort food. Scallop ceviche, served with radish, is elegantly restrained. Fried chicken has subtle heat from ginger and is plated with a sweet potato biscuit and gizzard gravy. Housemade agnolotti changes with the season.

Personalized service, quality cocktails and great food make Blood & Sand membership a must for those who want something more from their culinary experience.

Blood & Sand, 1500 St. Charles St., Downtown, 314.241.7263, bloodandsandstl.com

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