Live! by Loew’s in St. Louis is a brand-new, luxury hotel in the heart of Ballpark Village featuring the must-try restaurant, Clark and Bourbon. Opening during the pandemic has meant that the hotel and restaurant have had to hit the ground running by creating a robust safety routine while still creating unique and memorable experiences for their guests. So far, the property is nailing both.
The Sheraton at Westport Plaza hotel’s first priority is to assure the health and safety of their guests. Practicing social distancing and mask guidelines are helping the Sheraton and Westport Social provide an outlet for guests to get away for a night out or even just a drink.
The Four Seasons hotel in downtown St. Louis and its restaurant Cinder House are taking every precaution when it comes to providing a stress-free environment for guests to enjoy a meal or staycation. They have partnered with Johns Hopkins Medical Center to come up with a strategic plan to prioritize safety in their hotel and restaurant.
We talked to the staff behind popular restaurants like Vin de Set, Nudo House and Vicia about what they’re doing to keep both customers and staff safe during COVID-19.
Three St. Louis restaurateurs weigh in on the steps they're taking to save their businesses.
Gerard Craft came into the St. Louis culinary scene with a bang when the opened the original Niche in 2005. Ten years later, he became the first St. Louis chef to take home the coveted James Beard Best Chef: Midwest award in 2015. And as his Niche Restaurant Group grows, he has added mentoring younger chefs to his list of job descriptions.
Feast on St. Louis goes Behind the Apron with James Beard award-winning chef, Kevin Nashan. He talks about his journey to becoming a chef and his two different but equally amazing restaurants, Sidney Street Cafe and Peacemaker Lobster & Crab.